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| |
| Lamb & Bean Skillet, Greek | Serves |
| Lamb, Grilled Patties w White Bean Relish | Serves |
| Meatball Yorkshire | Serves | 4 |
| Mix meat, soup mix, parsley, salt and pepper, chili sauce and 1 egg. Shape into balls and put in well greased baking dish. Beat 3 eggs
until foamy. Add milk and melted butter. Add flour, baking powder and 1/2 tsp salt. Beat. Pour over meat. Bake 50-60 min at 350. |
| Soup, Onion Mix (dry) | 1 |
| pkg |
Meatloaf w Lemon
Preheat oven to 375. Soak bread in milk for 10 min. Mix beef, veal, eggs,
pancetta, parmesan, parsley and lemon zest in large bowl. Season liberally.
Squeeze bread to remove excess milk, then chop and add to meat. Mix gently until
well combined, but do not overmix. Transfer onto a board and shape into a fine
meatloaf, short of a foot in length and 4" across. Loosely cover and refrigerate
for 15 min. Heat oil and butter in a large, ovenproof skillet over medium-high
heat. Add meatloaf and sear without moving it until it is browned, about 5 min.
Carefully slide a spatula under the meatloaf, then gently use another spatula to
help turn it and brown the second side, again without moving it, for 5 min.
Transfer to a plate. Pour out all but 2T of the fat, return the skillet to the
stove and raise the heat to high. Add the wine and deglaze the pan, scraping up
the browned bits stuck to it with a wooden spoon. Return the meatloaf to the
skillet and then transfer to the oven, basting occasionally with the pan juices,
until a meat thermometer inserted into the center of the loaf reads 150 degrees,
about 25 minutes. Transfer to a platter and let stand, tented with aluminum
foil, 10 min. Slice, pour the pan juices over the top and serve.
Beef 1 lb, ground
Bread 2 c Italian, crust removed, torn into small pieces
Butter 0.25 c
Cheese, Parmesan 0.75 c
Egg 2 large, whisked
Lemon Zest 2 tsp grated
Milk 1 c
Olive Oil 0.25 c
Pancetta 4 oz, thinly sliced and chopped
Parsley 1 c finely chopped
Veal 1 lb, ground
Wine, White 1 c
Mincemeat
|
Braise meat
(venison is traditional) and add remaining ingredients. Simmer 5 min.
Allow to set 10 min. Fill jars and cover w sherry. Refrigerate 3 weeks. |
|
Apples |
4 |
|
c finely chopped |
|
Onion Beef
Casserole |
Serves |
4 |
|
In a skillet,
heat the butter; add onions and sauté until transparent. Remove from pan
and arrange half in bottom of buttered baking pan or 2 qt casserole. Add
meat to fat in skillet in which onions were cooked. Cook meat, breaking it
up with a fork as it cooks. Add bread crumbs, salt, pepper and oregano.
Spread meat mixture over onions, then cover w remaining cooked onions.
Pour combined tomato soup and water over top. Bake at 350 for 30 min.
Sprinkle top w buttered crumbs and continue baking an additional 10 min or
until crumbs are brown. |
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