Chicago Style Italian Beef

Ingredients

1 rump roast, rolled
flour
shortening
6 cups water, divided
4 beef bouillon cubes
1 tbsp oregano
2 tbsp garlic salt
1 tbsp paprika
2/3 cup reserved broth
6 tiny hot peppers*
2 bay leaves
Pepper, to taste
Bay leaves, to taste
Sliced french bread

How to prepare

Coat the roast with flour and brown in a dutch oven or similar pan in a little shortening on top of the stove. After browned on all sides, drain off the grease and add 3 cups of water. Cover and simmer for 2 1/2 to 3 hours, until done. Remove from liquid and cool meat completely, reserving liquid. After meat is completely cooled, slice thinly with an electric knife. Bring remaining ingredients (except bread) to a boil and sliced beef. Simmer for 1 hour*. Remove peppers and bay leaves. Serve on sliced french bread. Add a little broth to the bread as well. (In Chicago, they serve it really soaked. ) Serve with pepperoncini peppers.
* The meat needs to simmer at least an hour. If you prefer, after the initial hour of simmering, put it in a crock pot and let it simmer all day. This also freezes well.

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Crockpot sweet & sour kraut with pork chops

Ingredients

2 potatoes, wash & slice
1/4 cup onion, chopped
1 1/2 cup sauerkraut, rinsed & drained
1 tbsp brown sugar
1/2 cup unsweetened pineapple juice
2 thick pork chops, trimmed

Pepper

How to prepare

Put potatoes in crockpot. Top with chopped onion. Combine sauerkraut, (1 can) with brown sugar and pineapple juice. Spoon over potatoes. Top with pork chops which have been trimmed of fat. Season with pepper to taste. Cover and cook on low 8-10 hours.
Serve with rye bread. Yield: 2 servings

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Ritz – carlton carrot cake

Ingredients

3 cups grated carrots (1 lb.)
2 cups flour
2 cups sugar
2 tsp cinnamon
2 tsp baking power
2 tsp baking soda
1 tsp salt

1 1/2 cups vegetable oil
4 eggs (large)
3/4 cup nuts

How to prepare

In a large mixing bowl add flour, sugar, cinnamon, baking soda, baking powder, salt, oil. Add eggs. Blend spoon stir carrots in. Pour into 2 greased – floured 9 -” layer pans bake in a 350 f. Oven 40 minutes.
Frosting soften 1 stick of butter or margarine 8 oz. Cream cheese 1 tsp vanilla 1 lb. Package confection sugar

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Barbecued garlic shrimp

Ingredients

1 1/4 cups unsalted butter
12 green onions, chopped
15 garlic cloves, minced
2 cups dry white wine
6 tbsp fresh lemon juice
1 1/2 lbs large unpeeled shrimp
1 cup + 3 tbsp minced fresh parsley
Bamboo skewers, soaked in water 30 minutes
3 tbsp minced green onion tops tabasco
lemon wedges

How to prepare

Melt butter in heavy large skillet over medium-low heat. Add 12 chopped green onions and garlic and saut

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Pretzels

Ingredients

1 1/2 cups warm water
1 pkg dry yeast
1 tsp salt
1 tbsp sugar
4 cups all-purpose flour
1/4 cup baking soda
12 cups water

Coarse salt

How to prepare

Add yeast to warm water and stir until muddy. Add salt, sugar, and flour. Mix and knead until dough is smooth. Let rise in greased, covered bowl for 1 hour or until double. Punch down dough and shape into 12 pretzels. Boil 12 cups of water and 1/4 cup baking soda. Boil each pretzel for 1 minute in the soda water solution. Place on ungreased cookie sheets and bake at 475 for 12-15 minutes. These get stale very fast.

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Grilled salmon

Ingredients

2 lb salmon fillets
1 sliced onion
2 sliced carrots
1 can peas
2 sliced potatoes
salt and pepper
2 tbsp lemon juice

How to prepare

Place fillets on large piece of doubled aluminum foil. Cover with rest of ingredients. Salt and pepper and dot with butter or margarine. Fold ends of foil together and seal. Cook on grill about 4″ above hot coals for about 40 minutes.

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Great babyback ribs

Ingredients

4 lb babyback ribs
1/2 cup soy sauce
1/3 cup sugar
1 tsp salt
1 tsp grated orange peel
1 garlic clove, minced
1/4 tsp freshly ground black pepper

How to prepare

In small bowl combine all ingredients except ribs. Stir until sugar is dissolved. Pour over ribs, cover and marinate overnight (at least 1 hour prior to grilling). Place ribs on grill, bone side down about 3″ from medium coals; cook 20 minutes; turn and cook about 30 minutes longer, turning frequently and basting with marinade sauce or your favorite bbq sauce.

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Cobb salad

Ingredients

1/2 head iceberg lettuce
1/2 bunch watercress
1 bunch curly endive (small bunch)
1/2 head romaine
2 tbsp minced chives
2 medium tomatoes, peeled, seeded & diced

1 whole chicken breast; cooked, boned, skinned & diced
6 slices bacon; cooked, diced
1 avocado; peeled and diced
3 hard-cooked eggs; diced
1/2 cup crumbled roquefort cheese

Special french dressing:

1/4 cup water
1/4 cup red wine vinegar
1/4 tsp sugar
1 1/2 tsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp worcestershire sauce
3/4 tsp dry mustard
1/2 garlic clove; minced
1/4 cup olive oil
3/4 cup vegetable oil

How to prepare

Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill.
Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table.
Created by: original hollywood brown derby, hollywood (servings 6)

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New york style oyster stew

Ingredients

1-1/2 doz large oysters and juices
1/2 oz butter
4 shallots, diced
1/2 cup white wine
3 cups heavy cream to taste
old bay spice
2 oz celery, diced, blanched

Salt and cayenne

How to prepare

Sweat shallots in butter. Add wine and reduce by 1/2. Add cream and reduce by 1/3. Add oysters and juice. Heat but don’t boil. Add blanched celery and seasoning. Serve at once. Serves: 4

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Garlic Butter Scampi

Ingredients

Butter Sauce
3/4 cup butter
1 tbsp garlic, finely minced
1 cup clam juice
1/4 cup flour
1 tbsp parsley, minced
1/3 cup white wine
juice of 1/2 lemon
1 tbsp basil, dry
1/4 tbsp nutmeg
salt and pepper
1/2 cup half and half or light cream
Scampi
2 tbsp butter
1/3 cup olive oil
1 tbsp garlic, minced
juice of 1 lemon
1 tbsp parsley, chopped
1/2 tbsp red pepper, crushed
1 tbsp basil, fresh
1/4 cup white wine
1 ds vermouth, dry
salt and pepper
3 lb shrimp, deveined

How to prepare

MAKE SAUCE: Melt butter with garlic in saucepan over med heat; do not let the garlic brown.
In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half and half and stir until thickened. Simmer for 30 to 45 min..
MAKE SCAMPI: Melt butter in lg saucepan on high heat and add oil.
Combine remaining ingredients keeping scampi aside until the last min.. Add scampi and saute until firm and slightly pink. Do not overcook. Pour scampi butter over scampi. from the “Garlic Lovers’ Cookbook,” published by the Gilroy Garlic Festival Yield: 8 Servings

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