 Maystar Family Cookbook Beef, Veal, Ham and Pork Recipes
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to Index POT ROAST LEESA'S POT ROAST BAKED SPARERIBS BEEF STEW BEEF AND BROCCOLI STEW PEPPER STEAK SADZA CUBAN ROPA VIEJA BEEF ON A STICK WITH PEANUT SAUCE JIMMY'S GOOBER BURGERS CORNISH PASTIES SLOPPY JOES VEAL CORDON BLEU VEAL SCHNITZEL HAM IN PASTRY PORK ROAST WITH 'HUNDRED YEAR OLD' EGGS JOHN'S PORK CHOP SANDWICHES TINA'S 'SOUPER' PORK CHOPS LEESA'S PORK CHOPS BAKED HAM Beef, Veal,
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POT ROAST - JULIUS MILLECAM Grandpa Millecam always made pot roast, mashed potatoes and salad for Sunday dinners. Mom (Rita Stark) got up very early and made a variety of pies. 3 - 4 lb. chuck, shoulder, blade or bottom roast beef Heat heavy pan or electric frying pan (with a tight lid) and add oil. (Remember, hot pan, cold oil, food doesn't stick.) Brown roast on both sides. Add about 1 inch of water and 1 or more onions. Cover and cook for 3 or 4 hours, adding water when it is low. Don’t add a lot of water to start with...what you are trying to do is reduce the juices. This makes a more flavorful and tender roast. LEESA'S POT ROAST - LEESA BROWN Make slits in pot roast. Slice one clove of garlic. Insert pieces in pot roast. Brown pot roast on all sides in butter. Add 1 to 1-1/2 cups water, 1/2 yellow onion, diced, pinch of sugar, ginger, a little sage and thyme, 1 bay leaf and a peppercorn. (Freshly grated pepper may be substituted.) Cook at 350 degrees, allowing 1 hour per pound. During the last half-hour add your vegetables. Leesa recommends yellow Finn potatoes and unpeeled coreless carrots. BAKED SPARERIBS - BONNIE COURSE 2 sides of spareribs 3/4 cup bouillon Marinate for 1 hour. Turn meat at least once. Bake at 350 degrees for 1-1/2 hours.
BEEF STEW - TERESA ORTIZ & SHELLY NORBY 2 lbs. lean chuck beef, cubed Rinse beef cubes and pat dry. Heat oil in a large, heavy pot or Dutch oven. Roll beef pieces in flour, and working in batches, brown beef on all sides over medium-high heat. (About 10 minutes per batch.) Set aside. In same pot, sauté garlic and yellow onion for about 5 minutes. Pour in wine and stir, scraping browned bits from the bottom of the pot, until wine begins to boil. Stir in tomatoes and juice, tomato paste, Worcestershire sauce, bay leaves, and spices and bring to a boil. Reduce heat to low, add beef and its juices to the sauce and simmer stew, covered for 1-1/2 hours, stirring occasionally. Add white onions, carrots and celery into stew. Cover and cook for 30 minutes. Add mushrooms, cover and continue cooking for 30 minutes more. Taste and adjust seasoning. For a thicker stew, stir a tablespoon o f cornstarch mixed with a tablespoon of cold water at end of cooking time. BEEF AND BROCCOLI STEW - SHELLY NORBY 2 lbs. stewing beef Mix seasoning salt with flour and coat beef with mixture. In a large pan, add oil and brown beef for 20 minutes. Mix remaining flour mixture with half of the water and add to beef. Simmer 10 minutes. Add more water and all vegetables and cook for 45 minutes.
1-1/2 lb. beef round steak or sirloin steak - 3/4 to 1 inch thick Trim fat from meat; cut meat into strips, 2 x 1/4 inch. Heat oil in large skillet. Cook meat in oil; turning frequently, until brown. (About 5 minutes.) Stir in water, onion, garlic salt and ginger. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin. Add green pepper strips during last 5 minutes of simmering. Blend cornstarch, sugar and soy sauce; stir into meat mixture. Cook, stirring constantly until mixture thickens. Boil and stir 1 minute. Cut each tomato into eighths; place on meat mixture. Cover; cook over low heat until tomatoes are heated through, about 3 minutes. Serve over rice. SADZA - LEESA BROWN This recipe comes from Zimbabwe, but there are related versions from several other African countries. Sadza (Sah-dzah) by the way is called Munya (Moonyuh) the next day (in other words leftovers). This is a 3-part full meal recipe. I. Meat: Couple pounds meat (how many are you feeding?), chopped (I like stewing beef, but any meat works) 1 onion (your choice) Dice 1 yellow onion, reserving half for Part II. Sauté first half with 2 sliced cloves of garlic in pat of butter with a pinch of sugar. When onions are translucent, add meat and brown lightly. Then add 1 can beef broth and water to cover. Add bay leaf, ginger, thyme, sage and basil and stir. Bring to a boil and simmer until meat is tender. Add 1 to 1-1/2 cans stewed tomatoes or equivalent and approximately 1 tablespoon brown sugar. Reduce until meat is falling apart and liquid is somewhat "saucy". II. Greens: Couple bunches mixed greens (collard, mustard, whatever) (I prefer frozen mustard
greens from Freddy's) III. Sadza This part is hard to explain. Basically you boil some water (3 - 4 cups) and after it is boiling, you add enough white cornmeal (ground) or farina to make a stiff paste, cooking gently on low for a few minutes until done. (Must be firm enough to pick up in fingers.) This is a 3-course meal, but you mix bites of the meat part with bites of the farina or bites of the greens with farina or all 3 together.
1 - 3-1/2 lb. beef chuck or pot roast Salt and pepper to taste Rub salt and pepper into the meat. Heat a large covered frying pan or stovetop casserole and add a bit of the oil. Brown the meat well on both sides, and then add about 1 cup of water. Cover and simmer until very tender, about 2 hours. If the pan dries out during cooking, add more water. Allow the meat to cool, covered, in the pan juices. Remove the meat from the pan; de-bone and shred the meat. Set aside in a bowl, along with the pan juices. Reheat the pan and add the remaining oil. Sauté the onion and garlic just until clear. Add the green pepper and sauté for a few minutes more. Cover and simmer on low heat for 15 to 20 minutes. Serve with rice or salad. BEEF ON A STICK WITH PEANUT SAUCE -(SATE FROM INDONESIA) - MARKAY KERN 1 round steak (2 pounds), trimmed of fat Marinade: 2 cloves garlic, crushed Sauce: 1 cup dry roasted UNSALTED peanuts 1/2 cup light soy sauce Cut the meat into thin strips. Mix the marinade and soak the meat strips for at least 1/2 hour. Put the meat on bamboo skewers in an S pattern. Prepare the sauce by grinding the peanuts in a blender or food processor. Place in a bowl and add all other ingredients for the sauce. Broil the sticks of meat over charcoal or under the broiler. Cook just until barely brown, about 4 minutes on each side. Spoon the sauce over the meat when you serve. Serve with rice and salad.
2 lbs. hamburger Mix together and form patties. Broil 4 inches from heat for 6 minutes. Turn and broil 4 minutes on reverse side.
A Butte tradition. Gamer's restaurant served them until they went out of business. Welsh miners carried them in their lunch pails and called them "a letter from 'ome". 2 recipes pie dough Combine hamburger and vegetable mixture. Make circle of pie dough. Place on one side of circle, as much mixture as will fit. Moisten edges, fold over and pinch together with a fork. Place crescents in a pan lightly greased with shortening. Bake at 350 degrees for 40 to 45 minutes. Serve with brown gravy or catsup.
1 lb. hamburger, browned with 1/2 cup chopped onion Add rest of ingredients to browned hamburger, simmer covered about 1/2 hour. Makes enough for approximately 9 buns.
4 boneless veal cutlets (4 oz. ea.) OR 1 lb. veal round steak, 1/2 inch thick, cut into
4 pieces Pound meat to 1/4 inch thickness. Place a slice of ham and cheese on each cutlet. Roll up carefully , beginning at narrow end. Secure rolls with wooden toothpicks. Mix flour, salt, pepper and allspice and coat meat rolls with it. Dip into egg, then into bread crumbs. Brown rolls in shortening for about 5 minutes. Reduce heat and add water. Cover; simmer 45 minutes or until tender. Remove cover last 2 to 3 minutes to crisp rolls slightly. 4 servings. VEAL SCHNITZEL - RITA STARK (Barb remembers making this to impress a date.) 1-1/2 lbs. veal steak Cut meat into serving size pieces . Combine flour, salt and pepper and roll meat in this. Heat shortening in skillet. Brown meat on both sides. Add hot water. Cover and cook slowly until tender (about 45 minutes.) Gravy: 1 small can mushrooms or equivalent of fresh Sauté mushrooms in butter. Add flour and brown. Add sour cream, seasonings and liquid. Boil until thickened. Pour over meat.
Grandpa catered many of the American Legion Dinners. One of the special entrees he made was a ham in pastry with your choice of mustard sauce or raisin sauce. The pastry covering was removed before the dish was served, which was a shame, since it was the best part. We have cut the amounts down to serve 10 - 12 people. 1 - 5 to 6 lb. Ham Soak ham overnight in cold water. Keep refrigerated. Roll out bread dough. Place ham in center. Enclose ham with dough. Seal edges. Garnish with remaining dough. Bake at 400 degrees for an hour to an hour and a half. Cover with aluminum foil for half of baking time. Bread dough: 6 cups flour Add yeast to water. Stir until dissolved. Place flour and salt in large bowl. Add yeast and water mixture to flour. Stir until blended. Knead dough vigorously for about 10 minutes. Allow dough to rise (covered) in a moderately warm place for about 3 hours before serving. RAISIN SAUCE FOR HAM: Caramelize 2 tablespoons of sugar to light brown stage; add 2 cups water and 1 cup seedless raisins, 2 tbsp. butter, 1/4 tsp. salt, 2 Tbsp. sugar and simmer for 10 minutes. Mix 1 Tbsp. cornstarch, 1 tsp. Coleman’s dry mustard and 1/2 cup water. Mix well, stir in and let boil for 30 seconds. Add 1/4 tsp. of Worcestershire sauce. PORK ROAST WITH 'HUNDRED YEAR OLD' EGGS - BABETTE COOK Preheat oven to 350 degrees Put pork roast into large casserole with 1 cup soy sauce and water to cover. Cook for 1-1/2 hours. Hard boil an egg for each person . One-half hour before roast is done, add eggs to casserole dish. For stronger flavored eggs - peel eggs before putting them under soy water. Milder eggs - crack eggs well and place under soy water. Serve with applesauce, biscuits and buttered noodles. JOHN'S PORK CHOP SANDWICHES - DELSA DANIELS AND RONDA STARK Delsa got the recipe from the originator of the famous, but calorie-laden sandwiches. Batter: 1 egg Use center cut pork chops, remove all fat and bone. Mix some flour and salt together and pound mixture into pork chops. Refrigerate an hour or more. When ready, dip refrigerated, floured pork chops into batter. Let excess drip off. Brown in hot deep fat until golden. Place on cookie sheet and bake at 325 degrees for 45 minutes. The pork chops turn out very tender and moist. 2 - 3 pork chops or pork steaks Line 9 x 13 baking pan with foil. Place chops or steaks in pan. Spoon on undiluted mushroom soup. Bake at 325 degrees for 45 minutes.
1/2 yellow onion, diced Sauté onion in butter and sprinkle of sugar. Sprinkle pork chops lightly on one side with pepper, sage and thyme and on other side with ginger and allspice. Brown very lightly on both sides. Add a little water. (Half the height of the pork chops.) Cover, cook on low until almost done. When almost done, turn heat to medium or medium high and reduce liquid in pan. Salt to taste and serve. BAKED HAM - JUDY BELL Judy, who worked at the Rath Packing Company gives this hint for baking a shoulder roll ham. Bake ham in 7-up to remove excess salt. Then slice and serve with au gratin potatoes. Back to Introduction
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