Spanish Rice

Heat:
¼ C. oil
Add & brown:
2 C. long grain rice
1 medium onion, chopped
Add when browned & stir well:
3 C. cold tap water
¼ t. garlic
1 C. tomato sauce
1 t. chili powder
½ t. salt
1/8 t. pepper
Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let sit.

Sweet & Sour Meatballs

Combine:
1 pound ground beef
½ C. soft bread crumbs
¼ C. milk
1 egg
2 T. minced onion
2 t. soy sauce
½ t. garlic powder
¼ t. salt
¼ t. pepper
Shape into balls and broil for 8 minutes, 4 inches from fire.
Sauce:
Combine in a sauce pan:
1 can 16 oz. whole berry cranberry sauce
1/3 C. apple cider vinegar
2 t. grated orange rind
½ t. ground ginger
Add a mixture of:
1 T. water
1 t. cornstarch
Bring to a boil stirring constantly.
Add meatballs & simmer uncovered 10 minutes. Serve over rice.

Mom’s Swedish Meat Balls

Mix:
½ C. soft bread crumbs
¼ C. milk
1 egg
1 T. minced onion
½ t. each salt and pepper
1 pound ground veal, pork and beef
Roll into golf-ball sized balls and place on greased baking sheet.
Broil for 8 minutes.
Melt:
2 T. butter
Add & sauté:
1 medium onion, chopped
Add and boil 2 minutes:
½ C. water
1 beef bouillon cube
Stir in:
1 C. heavy cream
1 t. chopped dill
½ t. caraway seeds
salt and pepper to taste
Reduce heat and add meatballs.
Simmer 10 minutes, until sauce
thickens slightly, do not allow to boil. Stir occasionally, coating meatballs with sauce.
Serve over cooked, buttered egg noodles.

Southwestern Meatloaf

1 ½ pound ground beef
¾ C. bread crumbs
½ C. onion, finely chopped
1 egg
¾ C. salsa
1/3 c. raisins
¼ C. chopped almonds
½ t. sugar
½ t. salt
¼ t. ground cinnamon
1/8 t. ground cloves

Martha Stewart’s All American Meat Loaf

Process:
3 slices white bread to crumbs.
Shred in food processor & add to crumbs:
1 large carrot
1 rib celery
½ medium yellow onion
2 cloves garlic
½ C. parsley leaves
Add: ½ pound ground round
½ pound ground pork
½ pound ground veal, optional
½ C. catsup
2 t. dry mustard
2 large eggs
1 t. pepper
1 t. Tabasco
½ t. chopped rosemary
Knead together and form into a loaf.
Cut a 5 x 11 piece of parchment. Put in on a baking rack set in a baking tray.
Set the loaf on the parchment.
Mix together & brush over loaf:
3 T. catsup
2 T. brown sugar
1 T. olive oil
Cook in hot oil until soft & golden:
1 small red onion cut into ¼ inch rings
Sprinkle onion over loaf.
Bake 30 minutes at 400 degrees.
Sprinkle rosemary needles on top.
Continue baking 25 minutes more.

Kristan’s French Dip Sandwiches

Cook in crock pot on slow for 10 hours or so::
1 beef rump roast
onion & garlic
salt & pepper
Shred beef and serve on:
buttered sandwich buns
Prepare for dipping:
foil package of aus jus

“Stumptown” Stew from the Red Lion Restaurant at the Portland International Airport.. Stumptown was an early name for Portland

In a large saucepan, heat:
1 T. oil over medium high heat.
Brown in oil all sides of:
1 pound beef tenderloin, cut in one inch cubes
Remove meat from pan and set aside.
Add and heat til almost smoking:
1 T. olive oil
Add & sauté over high heat until golden brown:
1 clove garlic, diced
¼ C. minced shallots
1 small onion, diced
½ pound 2 ½ C. sliced mushrooms
2 small celery ribs, 1 C. diced
3 medium carrots, peeled and sliced
5 small red potatoes, cooked & quartered
Add & bring to a boil for about 5 minutes:
1 C. purple sparkling cider
Add the brown sauce and reserved beef.
Bring to a simmer And simmer for 3-5 minutes.
Serve in deep bowls garnished with tomato, green onion and Parmesan cheese.
Brown Sauce
In a medium saucepan heat over medium heat:
1 ½ t. vegetable oil
Add & sauté until shallots are golden brown:
2 small clove garlic, minced
2 T. minced shallots
Pinch dried parsley, basil,
thyme, oregano, bay leaf
Add:
2 t. sparkling cider
1 t. tomatoe paste
2 t. beef bouillon powder
2 1/1 C. water
Salt & pepper to taste
Kitchen bouquet optional if necessary for color.
Melt:
1 T. butter
Stir in until smooth:
2 T. flour
Stir flour into sauce.
Heat sauce until it thickens and coats the back of the spoon.
Simmer gently for 15 minutes.

Martha Stewart’s Beef Stew

Pat dry, and dip flour:
2 ½ pounds beef- stew meat
Season with:
Salt and pepper
Brown about 6 minutes in:
1 T. olive oil
Remove meat from pan.
Add to pan:
2/3 C. grape sparkling cider
Stir with wooden spoon, scraping loose any browned bits on the bottom of the pan. Add cooking liquid to meat.
Brown in:
2 T. olive oil
8 ounces pearl onions, peeled
Cook, stirring occasionally until golden all over, about 3 minutes.
Deglaze pan with:
1/3 C. grape sparkling cider
Return beef and cooking liquid to pot.
Add:
2 1/14 C. beef stock
1 C. canned whole plum tomatoes, crushed
salt and pepper
Bring to a boil, reduce heat to low, cover and cook 1 1/3 hours.
Add:
5 carrots, peeled in cut into 1 inch pieces
12 ounces small white button mushrooms, halved or quartered if necessary.
Cook covered until meat and vegetables are tender- 45-50 minutes.

Pat Foushee’s “No Peek” Missionary Stew to feed the missionaries in Lake Oswego Stake

Stir together in pot with lid:
2-3 pounds stew meat
2 C. carrots, cut in chunks
4-8 potatoes, cut
1 C. chopped celery
1 C. chopped onion
2 cans tomato soup
1 can water
2 T. tapioca
1 t. sugar
1 t. salt
Cover.
Oven bake, 300 degrees, 4 hours.

Mom’s Easy Crock Pot Beef Stew

Stir together in a crock-pot:
1 pound beef stew meat
2 washed & cubed potatoes
2 peeled & cubed carrots
1 small onion, chopped
1 T. minced garlic
1 small can diced tomatoes
1 can garlic mushroom soup
½ C. catsup
1 T. tapicoa
1 t. Worcestershire sauce
Seasoning salt
Lemon pepper

Cook on low 6-7 hours, or high 3-4.
Good with corn bread & honey!

P. F. Chang's Mongolian Beef

Heat in a medium saucepan over med/low heat.
2 tsp of vegetable oil
Add quickly before garlic scorches:
½ t. minced ginger
1 T. chopped garlic
Dissolve into the sauce raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens and remove from heat:
¾ C. dark brown sugar
Slice against the grain into 1/4" thick bite-size slices:
1 lb. flank steak
Dip the steak pieces into:
¼ C. cornstarch
Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat in a wok over medium heat until it's nice and hot, but not smoking:
1 C. oil
Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then:
Add and cook for one more minute:
2 large sliced green onions.
Remove the beef and onions with tongs or a slotted spoon to a serving plate.

Aunt Kathy’s Dinner Party Beef Stroganoff

Brown slightly in butter, leaving inside rare:
2 lbs. filet mignon, (beef tenderloin) cut cross grain in 1 1/2" thick slices 2 inches long
Sauté in same drippings:
1 C. chopped onion
Add:
1 clove garlic, finely chopped
1/2 lb. fresh mushroom, sliced
Remove from pan.
Add to pan and stir until smooth:
3 T. flour
2 t. meat extract paste (bouillon soup paste)
1 T. catsup
1/2 t. salt
pepper to taste
Gradually add, bring to a boil and let thicken:
1 can beef bouillon
Before serving add:
1/4 C. water
1 T. snipped fresh, or 1/4 T. dried dill
1 1/2 C. dairy sour cream
Add beef and mushrooms until heated through. Serve over rice mix:
1 1/2 C. cooked wild rice
4 C. cooked white rice

Grandma Packer’s Green Pepper Steak

Combine:
1 C. soy sauce
1 clove garlic
½ t. ginger
Add:
1 pound beef chuck, chunked
Toss together, let marinade 2 hours in fridge.
Prepare vegetables:
1 C. sliced green onion
1 C. red or green pepper, 1”square
2 stalked celery, sliced thin
Heat:
¼ C. oil
Add beef and brown over high heat.
Cover and simmer 30 minutes.
Add vegetables, cook 10 minutes.
Mix, then add to pan and stir till thickened:
1 T. cornstarch
1 C. water
Add and heat through:
2 tomatoes, cut in wedges
Serve over hot, cooked white rice.

Texas Cole Slaw

Slaw
Chop into a large bowl:
1 head cabbage
1 bell pepper
2 onions
1 carrot
Sprinkle with:
1 C. sugar

Dressing
Bring to a boil:
2 T. sugar
1 C. vinegar
¾ C. salad oil
1 t. dry mustard
1 T. salt
1 t. celery seed

Vary sugar and vinegar to taste.
Pour over cabbage.
Do not stir until ready to serve.
Refrigerate. Will keep a week.
Serves 8.

Texas Barbeque Beans

Mix together:
1 lb. ground beef, browned
1 lb. bacon
2 (16 oz.) cans kidney beans, drained
2 (16 oz.) cans pork & beans, drained
2 (16 oz.) cans butter beans, drained
1/2 c. ketchup
1/2 c. barbeque sauce
4 tbsp. molasses
4 tbsp. mustard
1 tsp. chili powder
1 onion, chopped
Bake in large casserole at 350 degrees for 1 hour, uncovered.

Vanessa's Corn and Black Bean Salsa

2 cans black beans
2 cans corn
1/2 c green onions
1/2 c red onion
1/2 c cilantro
1 t salt
1 T cumin

In food processor or blender:
2/3 c vegetable or olive oil
1/4 to 1.3 c red wine vinegar
2 t sugar
1.2 t salt
1.2 t pepper
1 chipotle pepper in adobo sauce, with some of the sauce. (try to scrape out some of the seeds if you don't want it very spicy)