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4 slices French or Italian bread, processed into ½-inch pieces


2 eggs, beaten

2 pounds ground beef

½ pound sweet Italian sausage

12 tablespoons Parmesan cheese

4 tablespoons parsley

4 teaspoons garlic

2 tablespoons olive oil

2 teaspoons grated lemon peel, about 3 lemons

½ teaspoon allspice

1 teaspoon salt



     Soak bread in milk.  Squeeze dry and discard milk.  Finely chop  with food processor: parsley and garlic.  Combine all ingredients; kneed and form meatballs.  Cover with plastic wrap and chill at least 1 hour.  Sauté over low heat until browned, stirring constantly.

     To Freeze: Form into balls 8 ¼ ounces each (7 meatballs).  Wrap in plastic wrap and freeze.







Swiss Steak

Serves 5

2 pounds round steak

1 large onion, thinly sliced, sautéed

flour, salt, pepper

olive oil

1 can beef broth

¼ cup red wine

ketchup to taste

grated horseradish to taste

garnish: chopped green onion

     Cut meat into 3"x5" pieces, removing all fat.  Lightly salt and pepper.  Dredge in flour and pound will with edge of saucer.  Brown in oil in large pot; remove meat from pot. 


Bring to boil ¾ cup broth, soy sauce and wine.  Mix 2tablespoons flour with ¼ cup remaining broth.  Whisk flour mixture into broth until makes thin gravy. Simmer, covered, 1 ½ hours.  Add additional broth if gravy is too thick. Add ketchup and/or grated horseradish to taste. Garnish with green onion . Serve with mashed potatoes and fresh carrots.







Sukiyaki Bundles

Serves 2, makes 4 rolls


1/3 cup soy sauce

¼ cup mirin

¼ teaspoon powdered ginger

8 to 10 ounces good quality, thinly sliced steak, trimmed, cut into 3"x5" strips

whole green beans, parboiled 3 minutes

carrots, cut into 3" sticks, parboiled two minutes

3 whole green onions, parboiled 1 minute

Optional: firm tofu, cellophaned noodles


     Marinate meat in soy sauce, sugar and ginger for 2 hours.  Trim vegetables about 4-inches long. Wrap meat around bundles of beans and carrots. Brush with butter.  Barbecue or broil 4 to 5 minutes.

Optional: firm, thin, tofu sticks 4-inches long; cellophane noodles. Wrap tofu and noodles with vegetable bundles.








Serves 4

2 pounds pot roast (If using corned beef, rinse well to get rid of excel salt, remove excess fat; dry)

olive oil

1 carrot, 1 celery, 1 small onion; coarsely chopped

herbs such as bay leaf, oregano, rosemary, thyme

1 whole clove garlic

1 can beef broth 

frozen shredded potatoes

¼ cup onion, chopped by hand

(1/2   red and 1/2 green pepper, chopped by hand: especially good with corned beef) optional

olive oil

gravy to moisten

ketchup to taste

Parmesan cheese


Pot Roast: Flour roast.  Heat olive oil in heavy pot and brown roast all over.  Be careful not to burn.  Remove roast from pot and sauté vegetables briefly.  Return roast to pot with herbs.  Add beef broth, cover and bring to boil over stove.  Remove to 300-degree oven and cook until fork tender, about 3 to 4 hours.

     Gravy: Strain liquid disposing of herbs.  Degrease if necessary.  Blend vegetables and liquid in blender to make thick gravy.  Thicken with cornstarch whisked in a little beef broth, if necessary. Season to taste.

     No Gravy:  Coarsely chop carrot, green/red pepper, zucchini, onion, mushrooms and large garlic clove. Baste in olive oil; very lightly salt. Bake 400-degrees for 30-45 minutes, or until edges of vegetables are brown.  Puree with beef broth.

     Hash: Chop meat if very tender; otherwise grind.  Chop an equal amount of potatoes in food processor.  In a large sauté pan, sauté onion and peppers until soft; mix in meat and potatoes. Add enough gravy until mixture just holds together; add ketchup to taste. Spray casserole dish with Pam. Pile mixture lightly into dish.  Top with Parmesan cheese. 

     Bake 350, uncovered, for 30 minutes.  Serve with ketchup.







Steak Tartare

Serves 2


1/3 cup onions, finely chopped

2 tablespoons parsley, chopped

1 tablespoon green onion, chopped

1 tablespoon capers

2 teaspoons Dijon mustard

1+ teaspoon horseradish

1 small garlic clove, mashed

1 teaspoon Worcestershire

1 anchovy fillet, finely chopped

1 dash hot pepper sauce

1 pound freshly ground sirloin

1 egg 

¼ cup lemon juice

½ teaspoon grated lemon peel

salt and black pepper

lettuce leaves

soft rye bread


Combine first 10 ingredients.  Mix well and transfer to small bowl.  Place meat in large bowl; add egg and mix well.  Add lemon juice and peel.  Combine first mixture with meat.  Season with salt and pepper to taste.

     Serve meat lightly mounded on lettuce with slices of rye bread.


Beef/Shrimp Fondue/Tempura


1 pound shrimp, cleaned and shelled

1 pound steak, cubed



string beans



sweet potato


mustard, Spice Island

sweet and sour


barbecue, Trader Vics

Sauce Robert


Tempura Batter

1 egg yolk

1/8 teaspoon baking soda

2 cups ice water

1 2/3 cup flour


Meat, shrimp and vegetables should be dry and at room temp.

     For tempura:  Combine yolk, water and soda.  Sift in flour and mix well.  Use immediately.  Dip food into batter; briefly drain and fry.  Best with shrimp.

Hungarian Goulash

Serves 6


2 pounds lean beef stew meat, cut into 1" cubes

1 large onion, sliced

1 garlic clove, mashed

½ cup catsup

2 tablespoons Worcestershire sauce

1 tablespoon brown sugar

2 teaspoons salt

1 teaspoon paprika

½ teaspoon dry mustard

1 cup water 

¼ cup flour and water mixture

1 package frozen peas and carrots, cooked

cooked wide noodles


     Sauté meat.  Sauté onions.  Combine other 8 ingredients with meat and onions in large pot.  Cover and simmer 1 1/2 hours

     Just before serving, add peas and carrots.  Thicken with flour/water mixture.

     Serve with noodles.


Indian Pot Roast

Serves 6


3-4 pounds brisket of beef

2 cloves garlic, lightly mashed

4 tablespoons butter



1 large onion, sliced

1 bay leaf, crumbled

1 tablespoon grated horseradish

½ cup red wine


Garnish: fresh dill


     Sauté garlic in butter.  Rub meat with salt and flour and brown well in butter.  Remove meat; sauté onions.  Wipe up excess oil with paper towel.  Lay meat on bed of onions.  Add spices and seasonings and pour wine over meat.  Cover tightly and simmer for 3 to 4 hours, until very tender.  Add water if needed.







Mother’s Meatloaf


1 ¾ pounds ground round

¼ pound ground pork or Italian pork sausage

½ cup seasoned breadcrumbs

1 tablespoon dried onion flakes

¼ cup applesauce

1 egg, beaten

1 teaspoon salt

Chili Sauce 

     Mix all ingredients except chili sauce.  Shape into loaf.  Spread with chili sauce.

     Bake 350 for 1 hour.  Remove from oven for 5 minutes before serving.  Serve with additional chili sauce.



Diana’s Chili


Step 1:

2 pounds lean chili ground meat

2 medium chopped onions

2 green peppers, chopped

2 large garlic cloves mashed


Step 2:

2 - 1 pound cans kidney beans, drained

8 ounce s tomato sauce

1 large can S&W peeled and chopped tomatoes

2 tablespoon masa

3 large hot dried chilies (omit red peppers and Tabasco below) or 4 tablespoon chili powder

1 ½ teaspoons paprika

1 can beef broth

1 tablespoon cumin

1 teaspoon oregano

5 small dried red peppers or 8 shakes Tabasco

1 - 4 ounce can chopped green chilies


Step 3:

1 teaspoon cider vinegar per bowl

cheddar cheese, shredded

green bell pepper and onion, diced

corn tortillas, hot and buttered


     Blend beef broth and chili peppers.  Bring to boil; set aside.

     Sauté Step 1 ingredients in batches, lightly salted and peppered; (drain meat if fatty) spoon into large soup pot. Add spices to warm chili water, blend in blender; add to pot. Add the remaining Step 2 ingredients to pot.  Cover and simmer 30 minutes stirring every 10 minutes. Adjust seasonings. Spoon into bowls.

     Step 3: For each bowl, stir in one teaspoon cider vinegar. Top each bowl with one tablespoon shredded cheddar. Microwave 30 seconds to melt cheese.  Top bowl with chopped onion and bell pepper.

     Serve with warm, buttered tortillas.

     Freezes well.







Tamale Pie with Polenta

Serves 4-6                                                                                             Oregonian


3 cups chicken broth

1 cup polenta (corn grits)

½ teaspoon salt

¾ cup shredded pepper jack (divided)

¾ cup shredded sharp cheddar (divided)

4 tablespoons chopped cilantro (divided)

3 cups chili, drained

Garnish: salsa and sour cream


     Bring chicken broth and salt to a boil in a large, non-stick, stock pot; slowly whisk in polenta. Turn down heat to medium- low and continuously stir until polenta becomes very thick, about 5 to 10 minutes. Add additional salt if necessary.  Stir in half of the pepper jack and cheddar and 3 tablespoons cilantro.

     Spray an 8-inch pie dish with Pam.  Spread out half the polenta.  Spread the chili over the polenta and top with the remaining polenta and the remaining cheeses. Bake in preheated 375-degree oven for 20 to 25 minutes or until cheese is melted and edges are bubbly.  Serve with sour cream and salsa.


Tamale Pie with Cornbread Topping

Serves 4+


½ recipe of Diana’s Chili, drained

3 ounces sharp cheddar cheese, shredded

2 tablespoons cilantro, chopped


Cornbread Topping:

¾ cup flour

¾ cup yellow cornmeal

3 tablespoons sugar

¾ teaspoon baking powder

¾ teaspoon baking soda

¾ teaspoon salt

¾ cup buttermilk

1 large egg

3 tablespoons butter, melted and cooled

Garnish: sour cream, salsa


Mix cheese and cilantro into drained chili. Transfer to a 9-inch pie plate. 

Cornbread Topping: Whisk flour, cornmeal, sugar, baking powder, baking soda and salt in large bowl. In a separate bowl, whisk buttermilk and egg. Stir the buttermilk mixture into the flour mixture until uniform. Stir in butter until just combined. 

Dollop cornbread batter evenly over filling and spread into an even layer. Bake over cookie sheet until cornbread is cooked through in the center, 10 to 15 minutes. Serve with sour cream and salsa.







Veal Scaloppini Al Marsala

Serves 4


1 1/2 pound sveal scallops, sliced 3/8" thick and pounded to 1/4 "

salt, pepper, flour

2 tablespoons butter

3 tablespoons olive oil

1/2 cup dry Marsala

1/2 cup chicken stock

2 tablespoons soft butter

Garnish:  Parsley and sautéed mushrooms


     Season veal lightly with salt and pepper, then dip in flour and shake off excess.  Melt butter with oil over med heat.  Sauté scallops 3 minutes per side.  Transfer to plate.

     Pour most of fat from skillet leaving thin film.  Add Marsala and 1/4 cup stock and boil liquid briskly for 1-2 minutes.  Scrape in browned pieces clinging to pan. 

     Return veal to skillet, cover pan and simmer over low heat for 10 minutes.

     To serve, transfer scallops to heated platter.  Add 1/4 cup stock to sauce remaining in skillet and boil briskly, scraping pan.  When sauce has reduced considerably to syrupy glaze, taste for seasoning.  Remove pan from heat, stir in 2 tablespoon soft butter and pour sauce over veal.  Garnish with sautéed mushrooms and parsley.

     Suggestions:  To serve large group, you may want to make more sauce.






Saute De Boeuf A La Parisienne

Serves 6                                                              


1/2 pound sliced mushrooms     2/3

2 tablespoons butter                2 2/3

1 tablespoon oil                       1 1/3

3 tablespoons minced shallots      4

1/4 teaspoon salt                        1/3

pinch pepper                           pinch

2 pounds filet of beef              2 2/3

2 tablespoons butter                2 2/3

1 tablespoon oil                       1 1/3

1/4 cup Madiera                         1/3

3/4 cup beef bouillon                    1

1 cup whipping cream             1 1/3

2 teaspoons cornstarch      3 + 1 1/3

 + 1 tablespoon cream                    

salt and pepper

2 tablespoon softened butter         3

Garnish:  parsley sprigs


     Sauté mushrooms in butter and oil.  Stir in shallots and cook 1 minute longer.  Season mushrooms and set aside. 

     Trim meat and cut into 2x2x1/2" thick strips.  Dry thoroughly.  Sauté beef in butter and oil for 2-3 minutes per side.  Set beef in dish and discard fat.  Pour wine and stock into skillet and reduce to 1/3 cup.  Beat in cream, then cornstarch mixture.  Simmer 1 minute.  Add mushrooms and simmer 1 minute longer.  Taste for seasoning.

     Season beef lightly with salt and pepper and return to skillet along with any juices.  Baste beef with sauce and mushrooms or transfer everything to serving casserole.  When ready to serve, cover skillet or casserole and heat 3-4 minutes.  Remove from heat and add butter to sauce, a bit at a time, while basting meat until butter has melted.  Garnish with parsley.







Diana's Beef Stew

Serves 6

½ medium onion, sliced

1 clove garlic, pressed

olive oil

2 pounds round steak or 3 pounds chuck trimmed and cut into 1-inch cubes

3 carrots, peeled and cut into 1/2" slices

Optional: 12 crimini mushrooms, sliced

3 medium red potatoes, unpeeled, cut into 1" cubes

½ cup beef broth and ½ cup red wine

3-4 sprigs fresh thyme, leaves only

One of the following flavorings: ¼ cup ketchup, 1 tablespoon grated horseradish or beef demi-glace to taste

2 tablespoons flour mixed with water or beef broth

salt and pepper

1 cup frozen peas


     Lightly salt and pepper beef cubes. Sauté (in batches) in oil in stew pot.  Use paper towels to absorb excess oil from pot.  Return beef to pot; add ¾ can broth, and thyme. Simmer, covered, for 1 ½ hours.

     In the meantime, par boil carrots until just tender.  Boil potatoes until tender yet firm, 15-20 minutes.  Sauté mushrooms in butter and olive oil.

     Just before serving, add about 2tablespoons flour to remaining canned beef broth.  Whisk into paste.  Whisk some of paste into hot beef mixture; bring to boil; add more paste to thicken to desired consistency. Add one of the flavorings and salt and pepper to taste.  Add carrots, peas, and potatoes and simmer until hot.  Add Suggestions:  serve over buttered noodles.


Roast Prime Rib with Madeira Sauce and Horseradish Sauce

Serves 8-10                                                                                         Cook’s


4-bone prime beef: Purchase up to one week in advance to age further. Have butcher cut off bones and tie back on.


Madeira Sauce:

1 ¼ cup canned beef broth

1 ¼ Madeira

½ cup dry red wine

2 large fresh thyme sprigs

2 fresh parsley sprigs

1 ½ large fresh rosemary sprigs

¼ small onion

½ bay leaf 

2 tablespoon butter

1 tablespoon flour


Horseradish Sauce:

1 ¼ cup crème friche or sour cream

grated horseradish to taste

3 tablespoons chopped fresh chives

2 teaspoons fresh lemon juice


Remove from refrigerator first thing in the morning.

     Adjust oven rack to lowest position. Preheat oven to 200-degrees. Heat largest frying pan with 1 tablespoon olive oil on medium high. Brown roast on all sides except bone side, about 6-8 minutes. Transfer to wire rack inside roasting pan. Season generously with salt and pepper. Place meat thermometer.  Cook until temperature registers 122-degrees, about 2 ½ hours (In 2005, 8.25 pounds done in 2 ½ hours.), about 19 minutes per pound. Let stand 20-30 minutes, covered, transfer to cutting board and carve. Pour juices into Madeira sauce. 

Madeira Sauce:  Combine broth, Madeira, wine, thyme, parsley, rosemary onion and bay leaf in medium saucepan. Boil until mixture reduced to 1 cup. Remove from heat. Discard herbs and onion. Scrape juices and browned bits from roasting pan into sauce, bring to a boil. Make roux with butter and flower; cook for one minute. Gradually which in Madeira sauce and bring to a boil. Add salt and pepper to taste. 

Horseradish Sauce: Wisk all ingredients to blend. Season with salt and pepper. Cover and chill.







Rib Eye Steaks with Balsamic Vinegar Glaze

Serves 2

2 ¾-inch boneless rib eye steaks or other tender beef steaks )about 6 ounces each)

3 tablespoons olive oil

1/3 cup chopped shallots

2 teaspoons chopped fresh rosemary

3 tablespoons balsamic vinegar


     Sprinkle steaks with salt and generously amount of pepper. Barbecue steaks or: rub 1 teaspoon oil over bottom of cast iron skillet. Heat skillet over medium-high heat. Add steaks and cook about 4 minutes per side for rare. Remove from skillet and wrap with heavy foil.

Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally. Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.









Glazed Gourmet Meatloaf with Bacon

Serves 6-8                                                                                                   Cook’s



1 cup ketchup or chili sauce

½ cup brown sugar

2 ½-3 tablespoons cider or white vinegar


Meat Loaf 

2 teaspoons oil

1 medium onion, chopped medium

2 garlic cloves, minced

2 large Eggs

½ teaspoon dried thyme leaves

1 teaspoon salt

½ teaspoon ground black pepper

2 teaspoons Dijon mustard

2 teaspoons Worchestershire sauce

¼ teaspoon hot red pepper sauce

½ cup whole milk or plain yogurt

2 pounds meat loaf mix (50% beef, 25% pork, 25% veal)

2/3 cup crushed saltine crackers or quick oatmeal or 1-1/3 cup fresh bread crumbs

1/3 cup minced fresh parsley

6-8 ounces thin-sliced bacon


Glaze: Mix all ingredients in small saucepan. Set aside.


Meat Loaf: Heat oven to 350 degrees on Bake setting. Heat oil in med skillet. Add onion and garlic; sauté until softened, about minutes. Set aside to cool.

     Mix eggs with thyme, salt, pepper, mustard, Worchestershire sauce, pepper sauce and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic. Mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt.)

     Turn meat mixture onto work surface. With wet hands, pat into loaf shape. Place on foil-lined shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.

     Bake loaf until bacon is crisp, about one hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze.


Carne Asada


1 ½ pound flank steak (strip steak)


Blend Marinade Ingredients:

1/3 cup sherry vinegar

1 tablespoon balsamic vinegar

1/3 cup oil

2 tablespoons cilantro

¼ cup onion

2 garlic cloves

1 teaspoon each: cumin, cinnamon, oregano

2 dried red peppers, minced (end) 

2 medium onions, thinly sliced

4 bell peppers: red and green

1-2 jalapeno peppers, seeded, minced

Condiments: sour cream, salsa

 flour tortillas


Thinly slice on the diagonal partially frozen steak and marinate overnight. Drain meat and pat dry. Sauté vegetables; drain and set aside. Sauté steak 1 min per side in two batches; drain.  Serve with condiments and heated tortillas.

Pan-Seared Steak with Sauce

Serves 2                                                                                                      Cook’s


2 steaks, 1 to 1 ¼-inch thick, thoroughly dried with paper towels

salt and pepper 

Heat skillet over high heat for 3 minutes. Season steaks with salt and pepper.  Reduce heat to medium-high.  Cook about 3 minutes per side.  Wrap in heavy foil.


Red Wine Sauce

1 medium shallot, minced

1 teaspoon brown sugar

¼ cup dry red wine

¼ cup chicken broth, low-salt

1 ½ teaspoons balsamic vinegar

½ teaspoon Dijon mustard

1 ½ tablespoons unsalted butter, cut into thirds

½ teaspoon minced fresh thyme or rosemary

salt and pepper


To same skillet, add shallots and sugar off heat; sauté 45 seconds. Return skillet to high, add wine and broth; Boil and scrap pan to reduce liquid to 3 tablespoons. Stir in vinegar and mustard; cook at med heat for 1 minute. Off heat, whisk in butter. Add thyme and season to taste.


Porcini Mushroom Sauce

¼ ounce dried porcini

¼ cup hot water

1 garlic clove, minced

¼ cup sweet Marsala

¼ cup chick broth, low-salt

1 ½ tablespoons unsalted butter, cut into thirds

1 tablespoon chopped fresh rosemary

salt and pepper


Cover mushrooms with hot water; cover; microwave high for 30 seconds. Let stand 5 minutes. Chop. Strain liquid with coffee filter. Reserve 3 tablespoons.  To steak skillet sauté garlic off heat 15 seconds. High heat, add Marsala, broth, mushrooms, liquid. Boil and scrap; reduce liquid to ¼ cup. Off heat, whisk butter. Add rosemary and season with salt and pepper.


Oyster Beef

Serves 2 as single main course                                                Cook’s (modified)


8-10 ounces flank steak

3 tablespoons low sodium soy sauce

peanut oil 

1 tablespoon dry sherry

2 tablespoons low-sodium chicken broth

4 tablespoons oyster sauce

¾ tablespoon brown sugar

1 teaspoon cornstarch 

5 medium garlic cloves, minced

1 tablespoons minced ginger

1 ½ teaspoon sesame oil 

¾ pounds broccoli florets

¼+ cup water

½ red bell pepper, diced

3 medium scallions, sliced on diagonal


Freeze steak 30 minutes. Cut lengthwise into 2-inch strips.  Slice strips thinly, diagonally. Add to plastic bag with soy sauce.  Marinate 60 minutes (no longer).  Meanwhile, whisk sherry, chicken broth, oyster sauce, brown sugar and cornstarch in measuring cup.  Combine garlic, ginger, and 1 ½ teaspoons sesame oil.

     Drain beef and pat dry on paper towels.  Heat [1 ½ teaspoon]* peanut oil in 12-inch nonstick skillet over high heat until smoking. Add half of beef to skillet and break up clumps; cook without stirring, for 1 minute, then stir and cook until beef is browned around edges, about 30 seconds. Transfer beef to plate. Repeat with remaining beef.

     Add 1 ½ teaspoon peanut oil to non-empty skillet; heat until just smoking. Add broccoli and cook 30 seconds; add water, cover and lower heat to medium. Steam broccoli until tender-crisp, about 1 minutes; transfer to paper towel-lined plate. Add bell pepper and cook, stirring frequently, until spotty brown, about 1 ½ minutes. Clean center of skillet; add garlic and ginger to clearing and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds, then stir mixture into peppers. Return beef and broccoli to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter, sprinkle with scallions, and serve.  

Suggestions: Serve over rice or bow-tie pasta mixed with a little peanut oil.


Folded Tamales

1 1/3 cups lard, butter or Crisco

4 cups masa harina

2 teaspoons salt

2 ½ cups warm water or regular-strength beef or chicken broth (reduce salt)

1 recipe Diana’s Chili, drained

long corn husks, soaked in warm water for 2 hours or over night

sour cream


Prepare Masa Dough:  In FP whip lard until fluffy. Process in masa flour, salt, and warm water until dough holds together well. Cover with damp cloth until ready to use.

Assembly:  For each tamale select a long, wide, corn husk. lay husk flat on the working surface with tip away from you.

     Spread 2 tablespoons masa dough on husk, in a rectangle about 5 by 4 inches. The greater dimension should be across the width of the husk. See diagram.  If husk is not wide enough, use some masa dough to paste another piece of husk onto the back of the first husk.

     Spread 2 tablespoons of chili over masa dough. To enclose, fold right side over to the center of filling; then fold left side to wrap around tamale. Fold up bottom end. Then fold down the tip. (If husk is not long enough, leave tip end open.) Lay tamale fold-side down to hold it shut.

Steaming Tamales:  Place a steaming rack in bottom of large Dutch oven.  Add at least 1-inch of water, well below the rack. Stand tamales on rack, fold-side down; arrange them loosely so that steam can circulate freely. Cover steamer and place over medium heat to that water will boil gently.

     Cooking will vary according to the number of tamales you have in steamer, usually 45 minutes to 1 hour.  Tamales are done when masa dough is firm and does not stick to husk. (Can be cooled and frozen.)

Serving: Serve with salsa and sour cream.






Meatloaf Stuffed with Basil, Cheese, Prosciutto and Sun-dried Tomatoes

                                                                                                   Sharon Maasdam

1 tablespoon olive oil

1 tablespoon butter

1 small red onion, chopped

2 large cloves garlic, minced

8 ounces roughly chopped fresh mushrooms

Salt and pepper to taste

1 ¾ cups fresh sourdough bread crumbs, crust removed

1 ½ pounds lean ground beef

¾ pound sweet Italian sausage

2 eggs, lightly beaten

1/3 cup minced fresh parsley

¾ cup grated parmesan cheese

½ teaspoon dried thyme

3 ounces sliced prosciutto

½ pound thinly sliced havarti cheese

1 ¼ cups fresh basil, cut into thin strips

1/3 cup drained oil-packed sun-dried tomatoes, cut into strips

Sprigs of fresh basil


     Place oven rack in middle position and preheat oven to 350-degrees. Line jellyroll pan with parchment paper.

     Heat oil and butter in large skillet. Sauté onion on medium-high until softened, about 4 minutes. Add garlic and mushrooms; cook until soft and liquid has evaporated. Season very lightly with salt and pepper; set aside to cool slightly before proceeding.

     In large bowl, combine bread crumbs, cooled mushroom mixture, ground beef, sausage, eggs, parsley, cheese, thyme and a little pepper. Gently mix by hand.

     Gently pat meat mixture into a 10-by-15-inch rectangle on a sheet of wax paper. With a longer end facing you, layer the prosciutto, cheese, fresh basil and sun-dried tomatoes on the bottom two-thirds of the meat. Grab the edge of the wax paper closest to you and roll up the loaf. Once meatloaf is rolled up, seal ends and press down slightly to seal lengthwise seam. Place seam side down on prepared jellyroll pan. (Meatloaf can be refrigerated at this point and cooked later.)

     Bake, uncovered, for 65 minutes. Remove from oven and let rest, lightly covered with foil, 10-15 minutes.






Braised Beef Short Ribs

Serves 6                                                                           America’s Test Kitchen

3 ½ pounds boneless, thick short ribs, trimmed of excess fat or 8 pounds bone-in

2 tablespoons olive oil

2 large yellow onions, sliced ½ inch thick, pole to pole

1 tablespoon tomato paste

6 medium garlic cloves, peeled

2 cups red wine

1 cup beef broth

4 large carrots cut into 2-inch pieces

4 sprigs thyme

1 bay leaf

½ cup cold water

½ teaspoon unflavored gelatin

     Adjust oven rack to lower-middle position and preheat oven to 300-degrees. Pat beef dry and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Brown half the beef without moving, 4-6 minutes per side. Transfer beef to bowl. Repeat with second batch.

     Reduce heat to medium, add onions and sauté until softened and beginning to brown, 12-15 minutes. Add 1-2 tablespoon water if vegetables begin to darken. Add tomato paste and stir constantly until it browns, about 2 minutes. Add garlic and cook 30 seconds. Increase heat to medium-high, add wine, thyme and bay leaf. Add beef and juices to pot; cover and bring to boil. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork tender, 2-2 ½ hours.

     Place water in small bowl and sprinkle gelatin; let stand at least 5 minutes. Using tongs, transfer meat and carrots to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into fat separator, pressing on solids; discard solids. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in gelatin mixture; season with salt and pepper. Pour sauce over meat and serve.







Roast Tenderloin of Beef

Serves 8

Note: Serve with Wild Mushroom Sauce and Blue Cheese Sauce


4 pounds beef tenderloin trimmed and tied (ends folded to even thickness)

olive oil

1 tablespoon Kosher salt

2 tablespoons coarsely ground pepper


Remove tenderloin from refrigerator 2 to 3 hours before cooking.  Preheat oven (full convection) to 450 degrees.  Rub meat with olive oil; then rub in Kosher salt and pepper.  Place in heavy baking pan.  Insert temperature probe in thickest part of meat and place in center of oven and reduce heat to 425-degrees.  Roast until internal temperature is 118-120-degrees (rate-medium rare); about 45 minutes.  Remove from oven. Check temperature in a few other parts of meat.  Cover tightly with heavy foil for 30 minutes.  Carve and serve immediately.







Beef Sticks

                                                                Mario Batali’s favorite childhood food

 ½ pound ground beef

¼ pound ground veal

¼ pound ground pork

1/3 cup seasoned bread crumbs

¼ cup minced onions, sautéed

1 egg, beaten

½ teaspoon oregano

salt to taste

applesauce or ketchup, to moistened 

Rice Krispies

ice cream sticks



     Mix together first six ingredients. Form meatballs 1 ½-inches in diameter. Roll meatballs in Rice Krispies; insert sticks.

     Bake 375-degrees Convection for 15 to 20 minutes.  Serve with ketchup.







Corned Beef with Cabbage

Serves 6 with leftovers for hash                                                        Alton Brown


5 pounds corned brisket of beef, fat trimmed off (will serve 3 including 4 servings of hash)

large sprig fresh thyme

2 bay leaves

½ teaspoon nutmeg

½ teaspoon cinnamon

1 tablespoon coarsely ground pepper

2 teaspoons kosher salt

4 small carrots, diced

2 stalks celery, chopped

1 medium onion, chopped

2 medium Yukon potatoes, chopped

1 small cabbage, chopped

horseradish sauce

Put brisket into large, heavy pot with thyme, bay leaves, nutmeg, cinnamon, pepper and salt. Cover with3 quarts  cold water and bring to a boil. Simmer, covered, for 2 ½ to 3 hours, or until fork tender.  Add carrots, celery, onion and potatoes.  Bring to a boil and simmer, uncovered for 10 minutes or until carrots and potatoes and just tender. Add cabbage and simmer about 5 minutes longer or until just tender. Remove bay leaves and thyme stems. Spoon some vegetables into individual bowls, cover with sliced corned beef and add some cooking liquid. Serve with horseradish sauce, Irish soda bread and Guinness.






Sweet and Sour Meatballs

Serves 10                                                                                                           Trudi



½ onion, finely chopped

olive oil

1 pound lean ground beef

1 pound ground pork or mild Italian sausage

1 cup bread crumbs

2 eggs

2 tablespoons ketchup

¼ cup club soda

1 teaspoon salt (omit if using seasoned crumbs)

½ teaspoon pepper


1 large sweet onion

1 1/2 green pepper, seeded and cut into 2-inch square pieces

1 1/2 red bell pepper, seeded and cut into 2-inch square pieces


3 tablespoons cornstarch

1 20-ounch can pineapple chunks + one small can

3/4 cup red wine vinegar

3/4 cup brown sugar

3 tablespoons soy sauce

3 teaspoons dry mustard

5 tablespoons ketchup

9 cups hot cooked rice (about 3 cups uncooked)


            Meatballs: Preheat oven to 375 degrees (convection). Line a jellyroll pan with parchment. Set aside. Sauté onion in olive oil until transparent. In a large bowl, mix onions, ground beef ground pork, bread crumbs, club soda, eggs, ketchup, salt and pepper. Shape into meatballs about 1 ½-inch round, Place in a single layer in prepared pan. Bake (with vegetables; see below) about 18-20 minutes, or until meatballs are cooked.

            Vegetables: Peel onion but leave attached at root end.  Cut into 8 pieces through root end, leaving onion petals attached. In a medium bowl, toss peppers and onion with olive oil.  Spread peppers and onions out on a non-stick cookie sheet.  Sprinkle lightly with salt. Bake at 400 degrees for 10 to 15 minutes, or until just tender crisp.

            Sauce:  Drain the pineapple chunks letting juice fall into a large saucepan.  Whisk the cornstarch into the pineapple juice. Whisk in vinegar, brown sugar, soy sauce, dry mustard and ketchup.  Bring to boil, stirring continuously, and cook until thickened and clear. Add pineapple chunks, vegetables and meatballs.  Serve over rice.

            To Freeze: Spoon the meatballs and vegetables into a freezer container and pour the sauce over. Refrigerate to cool, then freeze.  To serve, defrost overnight in the refrigerator. Heat gently in a large saucepan or microwave. Serve in a chafing dish, accompanied by rice.


Grilled Stuffed Flank Steak

Serves 4 to 6                                                                             Cook’s Illustrated


2 medium garlic cloves, minced

2 tablespoons minced shallot

2 tablespoons minced parsley

1 teaspoon minced oregano or sage

2 tablespoons olive oil

1 flank steak 2 to 2 ½-pounds, partially frozen

4 ounces thinly sliced prosciutto

4 ounces thinly sliced imported provolone

8 to 12 skewers soaked in water for 30 minutes

Kosher salt and ground pepper

Optional: wood chips soaked in water


     Combine garlic, shallot, parsley, oregano and olive oil in small bowl.  Butterfly (cut laterally to within ½ inch of the edge) and pound flank steak into a rough rectangle. Position steak with grain parallel to edge of counter. With open side facing up, spread herb mixture over surface of steak. Lay prosciutto ev enly over steak, leaving 2-inch border along top edge. Repeat above with provolone. Starting from bottom edge, roll beef away from you into tight log and place on cutting board seam-side down.

     Starting ½ inch from end of rolled steak, evenly space 8 to 12 pieces of twine at 1-inch intervals underneath steak. Tie middle string first; then work from outermost strings toward center, tightly tie roll and turn tied steak so seam is facing you. Skewer beef directly through outermost flap of steak near seam through or directly beside each piece of string, allowing skewer to extend ½ inch on opposite side.  Slice roll between pieces of twine into 1-inch thick pinwheels. Season lightly with salt and pepper.

     Preheat BBQ, clean and oil rack. Insert cast iron container containing soaked wood chips below one side of the grill.  Grill pinwheels until well browned, about 3 minutes. Using tongs, flip pinwheels and grill on second side, about 2 to 3 minutes. Check temperature; steaks will be done between 120 and 125 degrees.  If they need more cooking time, turn BBQ to lowest setting or off.

     Transfer pinwheels to large plate, tent loosely with foil and let rest 5 minutes. Remove and discard skewers and twine and serve immediately.


Cook’s Best Ever Chili

Serves 6 to 8                                                                                  Cook’s Illustrated


1 pound dried pinto beans, about 2 cups, rinsed and picked over

6 dried ancho chilies, stems and seeds removed, flesh torn into 1-inch pieces

2 dried arbol chilies (small red), stems and seeds removed

3 tablespoons cornmeal

2 teaspoons dried oregano

2 teaspoons ground cumin

2 teaspoons cocoa powder

2 ½ cups low-sodium chicken broth

2 medium onions, chopped

2 green bell peppers, chopped

3 small jalapeno chilies, stems and seeds removed, minced

3 tablespoons oil

4 medium garlic cloves, pressed

1 14-ounce can diced tomatoes

2 teaspoons light molasses

3 ½ pounds flat ion steak, trimmed and cut into ¾-inch pieces

1 12-ounce bottle pale lager


     1. Combine 3 tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover and let stand 1 hour. Drain and rinse well.

     2. Adjust oven rack to lower-middle and preheat to 300-degreen. Toast ancho chilies in a12-inch non-stick skillet stirring frequently, until fragrant, 4 to 6 minutes. Transfer to food processor.

     3. To food processor, add arbol chilies, cornmeal, oregano, cumin, cocoa and ½ teaspoon salt. Process until finely ground, about 2 minutes. With processor running, very slowly add ½ cup broth until smooth paste forms, scraping down sides of bowl as necessary. Transfer paste to small bowl.

     4. Sauté onions, bell peppers and jalapeno peppers in 1 tablespoon olive oil until softened. Add garlic and cook until fragrant. Add chili paste, tomatoes, and molasses; stir until chili paste in thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.

     5. Meanwhile, pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Heat 1 tablespoon oil; brown a batch of beef on all sides. Transfer to Dutch oven.  Add some lager to skillet, scraping bottom to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with additional oil, beef and larger. Stir the chili mixture and bring a boil.

            6. Cover pot and transfer to oven. Cook until meat and beans are fully tender 1 ½ to 2 hours. Let chili stand, uncovered, 10 minutes, Stir well and season to taste with salt before serving.













Saucy Meatloaf with Couscous 

Serves 8 

½ cup dry couscous

1 cup boiling chicken broth

2 teaspoon olive oil

½ medium onion, finely chopped

2 cloves garlic, pressed

1 medium carrot, shredded

4 teaspoons curry powder

1 teaspoon paprika

1 teaspoon salt

¾ teaspoon black pepper

½ cup cilantro, finely chopped

½ pound ground pork

1 ½ pounds ground beef

1 egg, beaten

1 cup ketchup

2 tablespoons hot mango chutney

1 tablespoon red wine vinegar 

           Preheat oven to 350-degrees. Spray 9-by-13-inch baking dish with Pam. Pour boilinb broth over couscous, cover and allow to steam for 15 minutes. Fluff with a fork and refrigerate for 10 minutes to cool.

           Heat 1 teaspoon olive oil in a large non-stick skillet. Sauté onion until softened, about 8 minutes. To the center of the skillet, add the remaining 1 teaspoon olive oil, garlic, carrot, 2 teaspoons curry powder, and paprika. Stir together until fragrant, about 1 minute.

           In a large bowl, gently combine couscous, onion mixture, salt, pepper, cilantro, pork, beef and egg.  Stir or squish with your hands until well combined. Mound the meat mixture into the prepared baking dish and shape into a loaf. Bake on center rack of oven for 40 minutes.

           Meanwhile, stir together the ketchup, chutney, remaining 2 teaspoon curry powder and vinegar in a small saucepan; bring to a simmer. Spoon the mixture over the top of the meatloaf and continue to bake for 20 minutes (165-degrees). Let the meatloaf rest for 10 minutes before slicing.