The MEAT Section

Hi Everyone,

It's a good thing Mary Sue is back here in Bangkok. She reminded me that I haven't yet loaded all of the recipes from the old Bangkok Ward recipe book. She specifically asked for the Meat Section, so sisters--here it is! Keep reminding me and I'll get the whole book on our website! And please keep those delicious recipes coming our way...Jeanne--don't forget that yummy Pumpkin soup, please!

Country Pie

Crust;

1/2 of 8 ounce can tomato sauce 1/4 cup chopped onion

1/2 cup bread crumbs 1/4 cup chopped bell pepper

1 pound ground beef 1/8 teaspoon oregano

1 1/2 teaspoon salt 1/8 teaspoon pepper

Combine all ingredients and mix well. Pat mixture into a 9 inch pie plate and pinch fluting around edges.

filling;

butter 1 1/4 cups minute rice 1/2 teaspoon salt

1 1/2 (8 ounce) cans tomato sauce 1 cup grated cheese

1 cup water

Combine all ingredients except 1/2 cup grated cheese which is reserved for topping. Spoon into pie shell. Cover closely with foil and bake for 25 minutes at 350 degrees F. Uncover and sprinkle with remaining cheese on top. Return to oven and bake, uncovered for 15 minutes. Serve in wedges.

Myrleen Hendrickson

Spaghetti Pie

6 oz. spaghetti 1/2 cup green pepper, chopped

2 tablespoons butter 8 oz. can of tomatoes, chopped

1/3 cup parmesan cheese 6 oz can of tomato paste

2 eggs, beaten 1 teaspoon sugar

1 cup cottage cheese 1 teaspoon oregano

1 pound hamburger 1/2 teaspoon garlic salt

1/2 cup chopped onion 1/2 cup mozzarella cheese

Cook spaghetti, drain. Stir eggs and parmesan cheese into hot spaghetti. Place in bottom of pie plate like crust. Spread cottage cheese on bottom. Brown meat, onion and green pepper. Drain. Stir in tomatoes, paste, sugar, oregano and garlic salt. Heat through. Place in crust. Bake uncovered for 20 minutes at 350 degrees F. Sprinkle mozzarella on top and bake for 5 more minutes.

Myrleen Hendrickson

Tostada Casserole

1 pound ground beef 2 1/2 cups corn chips

2 cups tomato sauce (15 oz.) 1 can refried beans (15 1/2 oz.)

1 envelope taco seasoning mix 1/2 cup shredded cheddar cheese

In skillet, brown ground beef. Add 1 1/2 cup of tomato sauce and seasoning mix, stir-ring to mix well. Line bottom of 11x8 x2 inch baking dish. Combine remaining tomato sauce and refried beans; spread over ground beef mixture. Bake at 375 degrees F. for 25 minutes. Sprinkle with shredded cheese and crushed corn chips. Bake 5 minutes more.

Myrleen Hendrickson

Sloppy Joes

2 pounds hamburger 1 tablespoon vinegar

1 large onion, chopped 1 8-ounce can tomato sauce

4 stalks celery, chopped salt & pepper to taste

1 tablespoon sugar Lots of Ketchup

Brown hamburger and drain grease. Add onion and celery and cook until tender. Add remaining ingredients, adding enough ketchup to make it the right consistency. Let simmer for an hour to blend flavors. Serve on hamburger buns. Serves 12.

Ann Hartman

Chicken Asparagus Stroganoff

1 can cream of chicken soup(undiluted) 1 cup diced cooked chicken

1/4 cup milk 1/4 teaspoon rosemary

1/4 cup sour cream 1/4 cup shredded cheddar cheese

2 cups cooked sliced asparagus Cooked rice or noodles

Grease a 1-quart casserole. Combine soup, milk and sour cream. Pour half the soup mixture into the casserole; top with asparagus, chicken and rosemary. Pour remaining soup over chicken. Sprinkle with cheese. Bake at 350 degrees F. for 30 minutes. Serve with rice or noodles. Yields 4 servings.

Loretta Wolff

Stroganoff

1/4 cup butter 1 clove garlic, chopped

1 lb. ground beef 1/2 teaspoon pepper

1 (8 oz.) can mushrooms 1 can mushroom soup

1 cup sour cream 2 tablespoon flour

Sauté onion and garlic in butter. Add beef and cook until red disappears. Add salt, pepper, mushrooms, flour, and soup. Stir thoroughly and cook slowly for 20 minutes. Add sour cream. Serve over cooked noodles or rice.

Dawn Oswald

Spinach Tortellini with Creamy Mushroom Sauce

1 7-ounce box Spinach Tortellini* 1 teaspoon salt

1/4 cup onion 1/4 cup heavy cream (I often use milk)

3 tablespoons butter freshly ground pepper

1 teaspoon fresh lemon juice 1/4 cup white wine

3 tablespoons flour 1 cup frozen peas

1 cup chicken broth chopped parsley and scallion rings to garnish

Cook tortellini. Meanwhile, in a medium saucepan, sauté the onions and the mushrooms in the butter and lemon juice until tender, but not brown, sprinkle with flour and toss. Add the broth and cream, stirring until the mixture is thickened and comes to a boil. Add the seasonings and wine. Cook an additional minute. Pour sauce over tortellini. Sprinkle with cooked peas, parsley and scallions.

*Any tortellini will do.

Marianne Poulson

Fettuccine With Mushrooms and Toasted Almonds

2 tablespoons coarsely chopped salt

unblanched almonds 2 cups half & half

4 tablespoons butter 1 teaspoon fresh lemon juice

8 ounces mushrooms, sliced 12 ounces fresh or 8 ounces dried fettucine

1 clove garlic,crushed 1 tablespoon chopped parsley



Heat large skillet over low heat; add almonds; toast, stirring until lightly browned, about 2 minutes. Scrape into small dish, reserve.

Melt butter in skillet over medium heat. When foam subsides, stir in mushrooms. Sauté over medium-high heat, stirring until tender and lightly browned, about 10 minutes. Stir in garlic; season with salt.

Add the half & half; heat to boiling. Boil until liquid is reduced by half and sauce is slightly thickened, about 10 minutes. Stir in lemon juice.

Meanwhile, cook fettucine in boiling water until al dente or firm to bite. 2 minutes for fresh noodles and 5-7 minutes for dried; drain.

Toss fettuccine with mushroom mixture, parsley and almonds. Season with coarsely ground black pepper.

Stephanie Roemer

Creole Jambalaya

1 tablespoon shortening 2 1/2 cups water

2 tablespoons flour 1 large onion, chopped

1 pound smoked pork sausage 1 clove garlic, chopped

1/2 cup bell, chopped 2 cups uncooked rice

3 cups raw, deveined shrimp 2 tablespoons Worcestershire sauce

5 cups tomatoes, peeled and diced 1 1/4 teaspoon salt

(sometimes I use Ro-Tel for 1/2 teaspoon thyme

2 out of the 5 cups) 1/4 teaspoon red pepper

Melt shortening in large heavy Dutch oven. Add flour and stir until blended; then add sausage(cut into bite size pieces) and bell pepper. Cook 5 minutes. Add shrimp, tomatoes, water, onion and garlic. Bring to a boil; add rice. Stir in Worcestershire sauce, salt, thyme and red pepper. Cover and simmer for 30 minutes, or until rice is tender. Stir occasionally. Does not freeze! Serves 8.

Tamara Beard

Cream of Taco

clipart by pccrafter.com

1/2 can chopped green chilies 1 can evaporated milk

1 pound hamburger 1 can cream of mushroom soup

6-10 corn tortillas 1 can cream of chicken soup

1 onion 1/2 pound (or more) Long Horn cheese

Brown hamburger. Heat tortillas in oil, not crisp,warm only. Mix remaining ingredients together. Layer tortillas and cheese and soup mixture. Bake at 350 degrees F. for 30 minutes.

Loretta Wolff

Beef Enchiladas

1 pound hamburger 1 can cream of mushroom soup

1/2 onion, chopped 2 green onions, chopped

small can tomato sauce 1 package flour tortillas

1 cup sour cream cheddar cheese, grated

Brown hamburger and onion. Add tomato sauce. Put about 1/3 cup of beef mixture in tortilla and roll up. Place seam side down in 9x13 inch pan. Mix sour cream, soup, and green onions in a bowl and pour over top. Top with desired amount of cheese. Bake at 350 degrees F. for 15 minutes.

Myung Uscharawadi

Rocky’s Hearty Meal

beef, cut in large bite size pieces Lawry’s salt or salt and pepper

flour dried onions, minced (or fresh)

garlic powder garlic, minced

potatoes, peeled, cut in bite size pieces oil

carrots, peeled, cut in long lengths 1/2 cup water

butter or margarine
Coat beef with flour and garlic powder. In a large skillet fry the beef in hot oil at high heat. Brown it thoroughly. Sprinkle with onion, garlic, salt and pepper and pour into a baking pan. Pour water in the skillet to save the flavor of the left over drippings in the pan. Set aside.

In a clean skillet, melt the butter. Mix the potatoes, carrots, salt and pepper. Combine with the beef in the baking pan. Pour the reserved flavored broth and cover. Bake slow at 300 degrees F. until tender.

Sukannika Rock

My Famous Mexican Dish

2 cans chili with beans 1 small chopped onion

1 can chili without beans 1 small bag of plain Doritos

1 cup cooked chicken, shredded (opt.) Grated cheddar cheese (no limit)

Spread Doritos evenly in a baking pan . Then put chicken and onions on top. Set aside.

Mix the chili in a sauce pan on a low heat. Pour over the Doritos and chicken. Sprinkle the cheese on top. Bake at 350 degrees F. for 15-20 minutes or until the cheese is all melted.

Think of the Rocks when you are having the most favorite meal of our family.

Sukannika Rock

White Sauce Casserole, My Style

2 cans cream of mushroom soup Parmesan cheese (sprinkling kind)

some milk to dilute the soup grated mozzarella cheese

ground beef, about a pound or more Lawry’s salt (or your own) and black pepper

chopped onion or dried onion will do Cooked noodles (egg noodles or lasagna)

Brown the ground beef with onion. Add soup and milk. Add salt and black pepper (lots of it). Use the same procedure as you do with lasagna with the sauce first so the noodles won’t stick to the pan. Then noodles and sauce. Sprinkle parmesan and grated mozzarella. Repeat one more layer. If you want to add 1 can of French style mixed vegetables with the sauce and noodles.

“That’s the only way I get my family to eat vegetables.” Sukannika Rock

Sweet and Sour Pork

1 pound pork shoulder, cut into 1 green pepper cut into wedges

bite size pieces 1 celery stick, slice into 1/8 inch slices

1 carrot, sliced diagonally 1 cup pineapple, cubed and drained

batter;

3/4 cup cornstarch 1/4 teaspoon pepper

1/4 cup flour 1/2 cup water

1 teaspoon baking powder 1 egg, slightly beaten

1/2 teaspoon salt
Heat oil to 400 degrees F. Dip pork pieces into batter. Deep fry a few pieces at a time until brown. Stir fry carrot, pepper and celery in wok with small amount of oil until tender crisp. Add pineapple and vegetables to sweet & sour sauce. Pour over fried pork and serve over cooked rice.

sweet & sour sauce #1;

2/3 cup cold water 2 tablespoons cornstarch

1/2 cup sugar 3 tablespoons catsup

2 tablespoons rice or wine vinegar

Measure water first. Dissolve cornstarch in water. Add to other ingredients; cook and stir until it thickens.

sweet & sour sauce #2;

3 tablespoons vinegar 1 tablespoon cornstarch

2 tablespoons soy sauce 3/4 cup pineapple juice

3 tablespoons brown sugar
Mix and cook until thickened.

Lynette Pinvises

Sweet & Sour Spareribs

3 pounds spareribs (cut in serving 1 cup crushed pineapple

size pieces) 1/2 cup catsup

2/3 cup brown sugar, packed 1/2 cup water

2 tablespoons cornstarch 1/4 cup chopped onion

2 tablespoons dry mustard 2 tablespoons soy sauce

2/3 cup vinegar
Spread ribs in a single layer in a shallow baking pan. Brown at 425 degrees F. for 20 to 30 minutes. Drain off fat. In a saucepan, combine all remaining ingredients except salt and pepper. Stir until smooth. Cook over medium heat until thick and glossy, stirring constantly. Sprinkle salt and pepper over browned ribs. Spoon half of sauce over meat and bake for 45 minutes at 350 degrees F. Turn ribs and cover with remaining sauce. Bake for 30 minutes more or until well done.

Janice White

Swiss Steak

Cut 4 to 6 pounds of round steak in nice size serving pieces (about 10).

Blend the following ingredients and pour over meat in 9 x 13 inch pan:

2 cans cream of mushroom soup 1 envelope Lipton onion soup mix

1 can water 2 1/2 tablespoons Minute Tapioca

Cover with foil; seal tight. Do Not Peek! Cooking time: 5 hours at 250 degrees F. You can substitute 1 can of tomato soup for 1 can of mushroom.

Rhea Pitman

Swedish Meatballs

2 pounds hamburger 1 egg

1 chopped onion salt to taste

Combine ingredients. Shape into meatballs and bake at 350 degrees F. for 40 minutes.

sauce;

1/2 bottle chili sauce 2/3 cup apricot/pineapple jam

1/2 jar grape jelly 1/3 cup lemon juice

1/2 bottle ketchup 1/4 cup soy sauce

juice of 1 lemon 1 garlic clove

Mix together all ingredients and heat. Add meatballs.

Marianne Poulson

Swedish Pot Roast (pressure cooker)

Clipart from pccrafter.com

3 pounds pot roast, chuck or brisket 2 onions, sliced

1 teaspoon nutmeg 1 clove garlic, diced

1 teaspoon cinnamon 1/2 cup brown sugar

1/2 teaspoon ginger 1/2 cup vinegar or grape juice

2 teaspoons salt 1 cup water

1/8 teaspoon pepper 4 bay leaves

2 tablespoons cooking oil

Combine nutmeg, cinnamon, ginger, salt and pepper; rub into meat. Heat pressure cooker, add oil and brown meat well on all sides. Add onion, garlic, brown sugar dissolved in vinegar or grape juice, water and bay leaves. Close cover securely. Place pressure regulator on vent pipe and cook for 35 minutes with pressure regulator rocking slowly. *Let pressure drop on its own accord. Liquid may be used for gravy. Serves 6.

* For those without a pressure cooker, cook meat instead in a Dutch oven for 3 to 4 hours.

Myung Uscharawadi