Down & Dirty Rice 
Recipe By : 

1/2 lb Ground beef 
Salt and pepper to taste 
Cayenne pepper to taste 
1 tb Butter 
1 c Parsley -- chopped 
1 1/2 c Green onions -- chopped 
2 c Regular rice -- uncooked 
4 1/2 c Chicken broth 

Season beef with salt and cayenne pepper. Cook in butter, stirring to crumble, until browned. Add parsley and green onion. Cook until vegetables are softened. Stir in rice and add broth. Bring to a boil, reduce heat and simmer for 1 hour. Sprinkle surface of rice with black pepper before serving. For variety, use 1 cup wild rice with 1 cup regular rice. 

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NOTES : Festival: Natchitoches Christmas Festival; December 2, 1995 
Lights on through New Year's Day Recipe: Cane River's Louisiana 
Living= Cookbook Contact: Robert DeBlieux Address: P.O. Box 3, 
Natchitoches, LA 71457 Phone: 318-352-8141 
Recipe By : LA Festivals 
From: owner-Mm-Recipes@idiscover.Net O 
Yield: 8 Preparation Time :0:00 

Roast Prime Rib Of Beef 
Recipe By : 


Freshly ground black pepper 
1 tb Dark soy sauce 
1 1/2 tb Kitchen Bouquet 
1 tb Dry Clman's Mustard 
1 (8 to 9-pound) beef 
-roast, bone in 
1 c Peeled and sliced ye 
-onions, 1/8" thick 
MMMMM-------------------------WINE -- € 
SAUCE------------------------------ 
2 1/2 c Beef Stock * 
1/2 c Dry red wine 
Salt to taste 

Rub the seasoning on the roast in the order listed. Use the pepper to taste. Pack the sliced onion on the roast. Place the roast on a rack roasting pan. Roast in a preheated 450 F. oven 20 minutes. Reduce heat 325 F. and roast 1 hour more. Reduce heat again to 300 F. and roast 1 hour more, or until beef registers 115 F. for rare in the center when tested with a meat thermometer. Remove from the oven and allow to st 15 minutes in a warm place. slice and serve immediately with Wine Sauce for Beef. 

For Wine Sauce: Bring the beef stock and wine to a boil in a small saucepan. Simmer, uncovered, until reduced to 2 cups. Add any pan drippings from the rib roast to the sauce. Strain the sauce and skim as much fat as possible. Add salt to taste. Serve with beef. Home made beef stock is better than store bought. Recipe from frugal Gourmet Celebrates Christmas. 

Date: 05-22 From: Tanana Reynolds 

Yield: 10 Preparation Time :0:00 

Home-cured Corned Beef 
Recipe By : 


4 lb Beef roast 
4 tb Curing salt 
6 ea Garlic cloves, peeled 
3 ea Bay leaves 
1/8 ts Whole cloves (3) 
2 tb Whole coriander seeds 
2 tb Whole peppercorns 
1 tb Whole mustard seeds 
1/4 c Brown sugar 

Combine garlic, bay leaves, cloves, coriander seeds, peppercorns, and mustard seed in blender. Blend until coarsly chopped. Add brown sugar. Set aside. 

Trim roast (venison, beef, etc.), weigh and measure 1 level 
Tablespoon of curing salt per pound. Add measured curing salt to spice mixture you set aside. 

Rub spice mixture into roast, pressing in well. Measure roast at thickest point. Place into heavy freezing bag and close securely. Place in shallow pan in refrigerator. Cure 5 days per inch of measured thickness, turning bag daily. 

At end of curing time wrap and freeze. 

To cook: Drain juices, if desired rinse thoroughly under cold running water to remove extra salt and spice pieces, wrap in foil and bake sealed at 300 degrees 2 to 3 hours or until tender. Or use in any corned beef recipe. 

Dorothy's comments: This recipe has been tested by my whole family on both beef and venison with the results that if I do not have one either in process or residing in the freezer ready for instant cooking I certainly hear about my oversight! It has become the most requested top of the list for both Birthday and Christmas giftlists. For ease in converting the ratio of meat to spices I have set my serving size to the most often used size of roast by my family. I have used this on several different cuts of meat, however, our favorite is bottom round. Recently I became lazy and instead of grinding the spices in my blender I left them whole. The result was exactly the same in flavor and since I hate to bite into a spice by mistake and rinse them off before I cook the corned beef, it made the rinsing task a whole lot easier! I haven't tried using brisket myself, however since that seems to be the only cut of meat that you can get as corned beef in the supermarkets around where I live, I imagine it would work fine. Actually, avoiding brisket was one reason I decided to corn all my own meat at home! IMHO briskets "might" make good doorstops! Seriously though, the main reason we don't care for brisket is only because mostly it has a high amount of fat. The corning process does such a good job of tenderizing that there is no problem with the toughness. Our favorite cut of meat to corn is the bottom round since it seems to be a leaner cut of meat. Usually I just cook the corned beef in the oven with a few potatoes, carrots and celery with it. Or my husband likes to wrap it in foil and cook it on the barbecue grill, unwrapping and browning it the last 15 to 20 minutes of the cooking time. 

Sylvia's comments: on brisket, it produced a very flavorful corned  beef, usable after about 12 hours in the crockpot. 

Nutritional information per serving: xx calories, xx gm protein,  xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,  x.x gm fat, x.x mg iron, xx mg calcium, x% of calories from fat. 

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT 
Cookbook and PlanoNet Lowfat & Luscious echoes 

From: Dorothy Flatman Date: 06-16-94 The Lunatic 
Fringe Bbs * Home Of Plan (901) F-Cooking 

Yield: 4 Preparation Time :0:00 

* Exported from MasterCook *

BEEF FLANK STEAK WITH MUSHROOM STUFFING

Recipe By : 
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ts Salt
1/4 ts White pepper
2 lb Flank steak
1 t Dijon mustard
-----STUFFING-----
2 tb Vegetable oil
1 sm Onion,chopped
1 cn (4 oz) mushroom pieces,
Drained, chopped
1/4 c Chopped parsley
2 tb Chopped chives
1 tb Tomato paste
1/4 c Dried bread crumbs
1/4 ts Salt
1/4 ts Pepper
1 t Paprika
-----GRAVY-----
3 Strips bacon, cubed
2 sm Onions,finely chopped
1 c Hot beef broth
1 t Dijon mustard
2 tb Tomato catsup

Lightly salt and pepper steak on both sides.Spread one
side with mustard.Prepare stuffing.Heat oil in frying
pan.Add onion,cook 3 minutes until lightly
browned.Add mushrooms;cook 5 minutes.Stir in
parsley,chives,tomato paste and bread crumbs.Season
with salt,pepper and paprika. Spread stuffing on
mustard side of steak.Roll up jelly roll fashion and
tie with thread or string. Prepare gravy.Cook bacon in
Dutch oven or heavy casserole until partially done.Add
meat roll;brown on all sides,approximately 10
minutes.Add onions;saute 5 minutes.Pour in beef
broth;cover Dutch oven.Simmer 1 hour.Remove meat to
preheated platter. Season pan juices with mustard.Salt
and pepper to taste,stir in catsup.Serve gravy
separately.Yield:6 servings.

Meal-Master (tm) v8.05 Format by PC-RecipeBox www.pc-recipebox.com

Title: Beef Stroganoff Bermuda
Categories: Meat, Beef
Yield: 6 Servings

2 c Beef Stock
1 lb Round Steak;Thinly Sliced
2 T Butter
3 T Olive Oil
1 Onion;Sliced Yellow
1/2 Red Pepper;Sliced
1/2 Yellow Pepper;Sliced
1/2 c Dill Pickles;Chopped
1/4 c Brandy
2 c Whipping Cream
5 t Sweet Paprika
12 oz Fettuccine
1 t Lemon Juice
6 dr Tabasco
Sour Cream And Parsley

Boil Stock until reduced to 1/4 original amount (2 cups to 1/2 cup) and set aside. Season beef with salt and pepper. Melt butter and saute beef, set aside. Heat oil, add onion, bell peppers and pickles and saute for approximately three minutes, remove from heat, add brandy and ignite. When flames subside, return to heat and add stock, cream and paprika. Simmer until reduced to desired consistency. Cook fettuccine and drain. Add beef, lemon juice and Tabasco to cream sauce, season with salt and pepper. Spoon over fettuccine and garnish with sour cream and chopped parsley.
Per Serving: 576.8 Cal; 27.3 g Protein; 6.5 g Carb; 600.7 mg Sodium; 2.2 g Fiber; 36.2 g Fat; 17.1 g SatFat; 167.8 mg Chol; 310.1 Fat Cal (53.8%);

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: CHARCOALED CHUCK ROAST
Categories: Meats, Easy, Grill
Yield: 8 servings

1 To 3 to 3 1/2 lb boneless
-chuck roast
2 ts Seasoned meat tenderizer
1 c Red wine vinegar
1/4 c Olive oil
3 tb Lemon juice
1 tb Instant minced onion
2 tb Dried thyme leaves
1 Bay leaf, crushed
1 ts Medium-grind black pepper

Source: MAINBEEF.ZIP

Sprinkle one side of roast with 1 tsp meat tenderizer. Pierce deeply with a fork and turn over. Repeat with other side of roast. Let stand 30 minutes. In a 2 qt. glass baking dish, combine vinegar, oil, lemon juice, onion, thyme and bay leaf. Add roast and turn to coat. Cover with plastic wrap and refrigerate at least six hours or overnight, turning roast and spooning marinade over it periodically. Light charcoal in outdoor grill. Discard marinade and scrape onion and herbs off meat to prevent them from burning when grilled. Sprinkle meat with pepper and place in same dish. Cover again and microwave on high 5 minutes. Turn roast over and microwave on high 5 minutes more. Immediately, grill over hot coals for 30 to 30 minutes for medium doneness. Slice meat diagonally, serving juices with meat. Makes 8 to 10 servings.

MMMMM

option 1

sku-1

100

option 2

sku-2

200

option 3

sku-3

300