COOKING
1 med. Spanish onion , diced
11⁄2 lbs. ground beef
11⁄2 T. garlic salt
1 T. salt
1 t. pepper
8 cups cooked rice
6 sm. – med. Green peppers
1 small can of tomato sauce,
heated
Preheat oven to 350° Sauté
onions and ground beef in a pan for
5 minutes. Add spices (next 3 ingredients).
Add cooked rice with meat
mixture and mix well. Wash peppers
and cut off tops. Clean out seeds
from inside. Stuff peppers with
meat/rice mixture. Place peppers in
baking pan. Add a half inch of water
in bottom of pan and cover with foil.
Bake at 350° for 45 minutes. Serve
with 2 oz. tomato sauce on top.
Stuffed Peppers
Fresh-Roasted Lamb Shanks
Six 10 oz. lamb shanks
4 fresh lg. vine-ripe tomatoes
1 Lg. Spanish onion, diced
2 T. garlic salt
1 T. salt
1 t. pepper
11⁄2 T. dried oregano
8 oz. can of tomato juice
Preheat oven to 375° Place lamb
shanks in baking pan. Add onions
and tomatoes. Sprinkle garlic salt,
salt, pepper and oregano on top of
lamb. Add tomato juice and enough
water to just about cover lamb.
Cover pan with foil. Bake at 375°
for 3 hours.
2 lbs.. cooked, diced chicken
2 c. cooked stove-top stuffing
1 egg
1 t. white pepper
1 t. salt
3 c. fine cracker meal
Vegetable oil to make 2 inch
in skillet
Mix all ingredients, except cracker
meal. Make small cakes by using 4
oz. to shape into a cone. Roll cone
in cracker meal. Deep fry in vegetable
oil until golden brown. Serve
with chicken gravy.
Chicken Gravy
16 oz. chicken stock
1 T. corn starch
Open 16 oz. can of chicken stock.
Add salt and pepper to taste. Bring to
boil. Add mixture of water and cornstarch
to thicken. Stir and add to top
of croquettes.
Chicken Croquette
5 lbs. boneless short ribs
1 lg. whole Spanish onion,
diced
4 lg. vine-ripe tomatoes, diced
2 T. garlic salt
1 T. salt
1 t. pepper
8 oz. can tomato juice
Cut short ribs into 6 – 7 oz. portions.
Add onions and tomatoes.
Sprinkle garlic salt, salt, and pepper
on top of meat. Add tomato juice.
Add enough water to just cover
meat. Cover pan with foil. Bake at
375°for 3 hours. Reserve juice and
use the stock for short rib gravy.
58
Short Rib Gravy
32 oz. of stock
2 T. cornstarch
4 oz. water
salt and pepper to taste
Let stock cool and skim grease off
the top. Return to pan and bring to a
boil. Meanwhile, mix cornstarch and
water until blended. Add to boiling
stock and stir until thick.
Boneless Short Ribs