Beef with mushroom and onion sauce Serves:about 4 depending on how much meat you use.
CarbsPerServing:not sure best I can figure out, about 4
Prep Time:5 minutes Effort:Easy
Ingredients:
about 2 pounds of tenderized round or sirloin steak.I’ve also used
boneless pork chops.one package dry onion soup mixone or two small
cans of mushrooms, depending on your taste.salt and pepper or any
seasoning you prefer

How to Prepare:
place your meat in a covered baking dish, sprinkle on the onion soup
mix and cover with the mushrooms , juice and all. If you’re making a
larger amount you may need to add a little water to make sure the
soup mix is all soaked. Bake for 1 1/2 to 2 hours on 325.This
absolutely delicious , the meat is so tender it falls apart.
Gaelic Steak Serves:1 CarbsPerServing:.028
Prep Time:5 mins Effort:Easy
Ingredients:
1 ribeye steak 3/4″ thick 1 Tablespoon butter
2 Tablespoons heavy cream 2 Tablespoons Irish Whisky salt & pepper
to taste watercress

How to Prepare:
Heat butter in heavy skillet until very hot, but not burned. Season
steak with salt & pepper and fry quickly both sides. Remove to a
warmed platter. Pour cream and whisky into skillet. Stir into
browned butter, heat to bubbling. Stir one minute, pour over steak
and garnish with watercress.
pepper jack cheese meatballs Serves:6
CarbsPerServing:4 Prep Time:20 min. Effort:Easy
Ingredients:
1 lb ground beef 1 lb ground turkey
sm. package ital sausage 3 eggs1/4 c.diced onion
1 tsp.sage 1 c. katchup 1-1/2c. graded pepper jack cheese

How to Prepare:
put every thing together, mix well,make into balls with a spoon and
palm of your hand,drop into a baking sheet and bake for 1/2 hr.on
350. serve speg sause,classic alfredo,roasted garlic parmesan or a
jar of gravy over the top. yummmmmy!

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OLIVE SAUCE.

Melt a heaping tablespoonful of butter in a
spider and when it begins to brown stir into it a
heaping tablespoonful of flour, let it cook until a
very dark brown, but be careful not to let it burn,
then add enough rich vegetable stock to make a
thick cream-like sauce. Have ready some olives six
or seven, that have been boiled a few minutes in
water and cut from the stones, add these to the
sauce, season with pepper and salt to taste, bring to
the boiling point and serve.

SAUCE HOLLANDAISE.

One-quarter of a pound of butter, one-quarter of
a cup of water, one-quarter of a teaspoonful of salt,
the juice of a quarter of a lemon, a dash of cayenne,
and the yolks of three eggs. Beat the butter to a
cream and stir in the yolks of eggs, one at a time,
then the lemon juice, salt and pepper. Set the bowl
it is mixed in in a pan of boiling water on the fire,
beating constantly with an egg beater, and when it
begins to thicken stir in gradually the boiling water.
When it is as thick as soft custard it is done. Great
care must be taken not to let it remain too long on
the fire or it will curdle.

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CHESTNUTS

Skin the chestnuts and cover with cold water, let
them cook gently until tender, when a large needle
can be run through them easily. Drain and drop
them in cold water. After two hours drain again
and put them in a bowl, cover them with a rich syrup
that has been skimmed and boiled until clear. It
must be boiling when poured over the chestnuts.
Cover the bowl with a heavy paper and let it stand
for twelve hours, drain off the syrup, bring it to the
boiling point and turn it over the chestnuts again
and put away for another twelve hours. Repeat this
process three times, then drain the syrup off and the
chestnuts are ready for use. Use the large imported
chestnuts, remove the shells and boil the nuts. The
brown skin can then be easily removed with a pen-
knife. They are very nice but very troublesome to
prepare.

Tags: soups and stews, cooking light magazine, Healthy Food, campfire cooking, crockpot recipes

CREAM SALAD DRESSING.

One-quarter of a cup of strong cider vinegar, one
cup and a quarter of water, one-half cup of butter ,
one teaspoonful of mustard, one teaspoonful of salt,
onetablespoonful, slightly heaping, of corn starch, one
teaspoonful of sugar, a dash of cayenne pepper and
the yolks of four eggs. Put the vinegar and water
in a saucepan and when it boils add the butter. Beat
the yolks of eggs and the other ingredients together
with an egg-beater, making it quite foamy and light ;
pour the boiling vinegar and water upon this mix-
ture, which will partially thicken . The bowl in which
it is mixed should be placed in a pan of hot water on
the stove, beating it all the time with the egg-beater.
Just before it reaches the boiling point remove and
turn it out into a cold bowl, beating hard for a few
minutes. When perfectly cold pour it into a glass
jar, fasten down the top and keep in refrigerator.

FRENCH DRESSING.

One tablespoonful of vinegar, three tablespoon-
fuls of olive oil, a saltspoonful of salt and one of
white pepper, and a few drops of any good sauce.
Lettuce should be well washed in very cold water,
leaf by leaf, and drained in a basket, which comes for
the purpose, then placed on the ice, and at serving
time put into the salad bowl. Lettuce should never
be cut with a knife, but torn with a fork and spoon,
and it should not be allowed to stand after the dress-
ing is poured over it.

TOMATO ICE SALAD.

Put a quart can of tomatoes in a saucepan over
the fire with half an onion, a slice of green pepper, if
convenient, three cloves, two bay leaves, a sprig of
parsley, a teaspoonful of sugar, and pepper and salt
to taste. Cook until the onion is tender about ten
minutes remove from the fire, press through a sieve
fine enough to retain the seeds. When cold freeze as
water-ice and mould a melon mould is very pretty
for it pack in salt and ice in the usual way ; turn it
out in a nest of crisp young lettuce and serve with a
mayonnaise dressing in a sauceboat.

SPAGHETTINA AND CELERY SALAD

Take some cold boiled spaghettina, chop not
too fine and cover with a French dressing, and let
it stand on the ice until serving time. Have an equal
quantity of fresh, crisp celery cut fine, mix -with the
spaghettina, cover with a mayonnaise dressing and
garnish with tender lettuce leaves.

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CORN BOILED ON THE COB.

Husk the corn and remove the silk, put in a
kettle, and cover with boiling water. If the corn is
young, it will cook in from five to ten minutes, as it
is only necessary to set the milk. It should be served
at once in a folded napkin.

CURRY OF CORN.

A can of corn, one good tart cooking apple, one
tomato, a teaspoonful of finely chopped green pepper,
a teaspoonful of grated onion, a teaspoonful of curry
powder, a tablespoonful of chopped Brazil or English
walnuts, two tablespoonfuls of butter, and salt and
pepper to taste. Put the butter in a spider, when it
bubbles add the apple cut in dice and onion, fry
brown, then stir in the curry powder, the chopped
pepper and tomato and nuts, let all simmer together
for a few minutes, then add the corn, and cook gently
for twenty minutes. If it is too thick a little water
must be added. Serve in a shallow vegetable dish or
on a platter. Fresh corn may be used. Boil and
then cut from the cob, cook the cobs in the water the
corn was boiled in long enough to extract all the
good from them, and use this broth for the curry.

CROQUETTES OF SALSIFY AND CELERIAC

Two roots of salsify and one large celeriac.
Wash and scrape them -well. Cut in pieces and cover
with vinegar and water and let them stand one
hour this will prevent them from turning dark.
Pour off the vinegar and water and nearly cover
them with boiling water, cook until very tender,
mash fine and smooth, season with pepper and salt,
and a few drops of onion juice, put in a saucepan
over the fire, and add a tablespoonful of butter, two
tablespoonfuls of milk, and just before removing
from the fire add a tablespoonful of cream and one
egg, stir well, turn out into a bowl and set aside to
cool. When cold make into croquettes, dip in egg
and cracker crumbs and fry in a basket in boiling
oil.

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RICE A LA MILANAISE Wash a half pound of rice thoroughly
and boil until tender in a quart of boiling water salted. When it has
swelled well pour off the water, and drain. Brown in one-fourth pound
of butter, one chopped onion and add a little salt, cayenne pepper, the
rice, and a quarter of a pound of grated cheese, mixing together with two forks. Pour
in a buttered mold and bake in the oven for a quarter of an hour ; turn out on a platter
and garnish with poached or fried eggs.

SMOTHERED CHICKEN Split a young roasting chicken down the back
and lay it, breast up, in a baking-pan or a casserole. Spread with a layer of butter,
pepper and salt, and pour over it a cupful of boiling water. Cover closely, and cook in
the oven about an hour. If nearly tender, pour over it one cupful of thick, hot cream,
and two cupfuls of fresh mushrooms ; cover again, and cook from fifteen to twenty min-
utes longer. Place the chicken on a hot platter, stir the gravy well, and, if necessary,
thicken it with a little flour, pour over the chicken, and serve. Oysters can be substi-
tuted for the mushrooms. Cook quail the same way.

CREME DE VOLAILLE Pass the white meat of a fowl through a chop-
per, then rub it through a sieve. Work into the pulp, one at a time, the yolks of three
or four eggs and one gill of thick cream (or cream sauce). Season with white pepper,
salt and grated nutmeg. When perfectly smooth, butter a mold and decorate bottom
and sides with thin slices of truffles, then pour in the mixture, to which has been added
the beaten whites of the eggs. It should only half fill the mold. Cover tightly and
boil for one and one-half hours in a saucepan half filled with boiling water. Serve with
a rich cream sauce, to which have been added thinly sliced truffles.

BLANQUETTE OF TURKEY Heat one tablespoonful of best butter in the
blazer of the chafing-dish ; stir in one dessert-spoonful of flour, and cook for two min-
utes ; then add one-half cupful of highly seasoned white stock, one -half cupful of
thick cream, a dash of lemon juice, salt, Paprika and grated nutmeg to taste,
and a few drops of onion juice. Reduce the flame and simmer three
minutes ; then add one pint of breast of cold turkey, cut in small pieces,
and cook five minutes more. Stir in the well-beaten yolks of two eggs,
and serve at once.