Beef  Stew






1 (2 3/4 pound) boneless chuck roast *

1/4  cup  all-purpose flour

2 tablespoons  vegetable oil

4 cups water

1 tablespoon Worcestershire sauce

2 teaspoons salt

1 teaspoon garlic salt 

3/4 teaspoon pepper

1/4 teaspoon ground allspice

2 bay leaves

4 carrots, scraped

2 stalks celery

4 medium-size potatoes

3 small onions

2 green bell peppers 

3 tablespoons  all-purpose flour

3 tablespoons  water


* 2 pounds stewing meat may be substituted for roast.




Trim fat from roast; cut roast into 1-inch cubes.

Place cubes and 1/4 cup flour in a plastic bag; seal bag, and shake vigorously to coat.




Pour oil into a large Dutch oven.

Place over medium-high heat until hot.


Add beef, and cook, stirring occasionally, until browned.


Add 4 cups water and next 6 ingredients; bring to a boil.

Cover, reduce heat, and simmer 2 hours or until tender.


Cut carrots and celery into 2 inch lengths.

Peel potatoes; cut potatoes and onions into eighths.

Cut bell peppers into 1 inch pieces.


Add carrots, celery, potatoes, onions, and bell peppers to beef mixture.


Cover and simmer 30 minutes or until vegetables are tender.


Combine 3 tablespoons flour and 3 tablespoons water, stirring well.

Stir into stew.

Bring to a boil; boil, stirring constantly, 1 minute or until thickened and bubbly.



Serves 6 - 8






Meat  Loaf  with  Bacon






1/3 cup chopped onion

1/3 cup chopped sweet red pepper

1/3 cup chopped green pepper

3 tablespoons minced fresh parsley

3 garlic cloves, minced

1 1/4 teaspoons chili powder

1 1/4 teaspoons dried sage

1 1/4 teaspoons salt

1 teaspoon pepper


2 pounds ground beef

3/4 cup milk

2 eggs, beaten

1/4 cup Worcestershire sauce

2/3 cup dry bread crumbs

4 bacon strips






1/4 cup chopped canned tomatoes

1/4 cup ketchup

2 tablespoons brown sugar

1 teaspoon ground mustard

1 teaspoon salt

1/2 teaspoon pepper





Preheat oven to 350 degrees.


In a large bowl, combine the first nine ingredients.


Crumble beef over mixture; mix well.


In a small bowl, combine the milk, eggs and Worcestershire sauce.

Mix into the beef mixture.

Add crumbs.


Grease a large sheet of foil.

Place bacon on foil.

Mold meat mixture into a loaf and place over bacon.

Seal foil tightly around loaf.

Refrigerate for 2 hours or overnight.


Place wrapped loaf on a baking sheet.

Bake for 1 hour.

Open foil; drain juices.


Combine sauce ingredients and spoon over loaf.


Bake, uncovered, 30 minutes longer or until no pink remains and a meat thermometer reads 160.


Serves 8






Italian  Leg  of  Lamb






1 boneless leg of lamb (4 to 5 pounds)

1/2 to 2/3 cup lemon juice

1/2 cup olive oil

2 tablespoons dried oregano

2 teaspoons ground mustard

1 teaspoon garlic powder

4 garlic cloves, minced





Preheat oven to 325 degrees.


In a small bowl, combine the lemon juice, oil and seasonings.


Pour half of the marinade into a large resealable plastic bag; add lamb.

Seal bag and turn to coat.

Refrigerate for at least 2 hours or overnight.


Drain and discard marinade from lamb.


Place lamb fat side up on a rack in a shallow roasting pan.

Bake, uncovered, for 2 1/4 to 3 hours or until meat reaches desired doneness.


For medium-rare, a meat thermometer should read 145

For medium, a meat thermometer should read 160

For well-done, a meat thermometer should read 170


Bast occasionally while baking with reserved marinade.


Let stand for 10 to 15 minutes before slicing.


Serves 11









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