Meats

  Shrimp 'n Roughy Creole from Pillsbury Classic Cookbook #71 (1986)



  Sauce 

  1 tablespoon oil 

  1/4 cup green onion, sliced 

  1 clove garlic -- minced 

  16 ounce can whole tomatoes, cut up 

  1/4 cup chili sauce 

  1 cup chopped green pepper 

  1 teaspoon sugar 

  1/4 teaspoon thyme leaves 

  1/8 to 1/4tsp cayenne pepper 

  12 ounces large cooked shrimp -- (1 1/2 cups) 

  Fish 

  2 tablespoons butter or margarine 

  6 orange roughy fillets -- thawed if 

  frozen 

  salt 

  cayenne pepper 

  2 tablespoons lemon juice 



  In large skillet, saute onions and garlic in oil until 

  tender. Stir in 

  tomatoes, chili sauce, green pepper, sugar, thyme, and 1/8 

  teaspoon cayenn 

  pepper. Simmer 20 minutes, stirring occasionally. Stir in 

  shrimp; simmer 

  5 minutes. 



  Heat oven to 450 degrees F. Melt butter in a 13x9-inch pan. 

  Place fish 

  in melted butter; turn to coat. Sprinkle lightly with salt, 

  cayenne 

  pepper and lemon juice. Bake at 450 degreesF. for 7 to 10 

  minutes. Serve 

  shrimp mixture over cooked fish fillets. 

  6 servings. 

  Any white-fleshed, mild-flavored fish such as haddock, sole, 

  or white fish 

  may be substituted for the orange roughy.

                   Fleischkuechle from Sandy Buchmann



Dough:

 2 eggs

 1 cup evaporated milk

 1 tsp. salt

 2 3/4 cups flour



-Mix all ingredients together to form a medium type dough.

-Let dough rest for a few hours.



Meat Mixture:

 1 1/2 pounds hamburger

 1 1/2 tsp. salt

 1/4 tsp. pepper

 Chopped onions & garlic



-Mix together like for hamburgers.

-Use as much onion and garlic as you like.



-Divide dough into 10 balls.

-Roll each ball out into a circle about 1/8 inch thick.

-Spread one half of the dough circle with meat mixture leaving room at edge

to seal.

-Lay the unspread half over the filled half and seal edges by rolling a

saucer around the fleischkuechle.

-Deep fry with oil at 375 degrees until one side is nicely browned,

flip over and continue frying other side.

-Drain on paper towels.

-Serve with ketchup and pickles.

                     Meat Loaf



 1 lb. ground beef (Sirloin or lowest fat possible.)

 1 medium onion, cut into medium pieces

 2-3 red tomatoes, cut into small pieces

 4 whole eggs

 Garlic to taste

 Salt to taste

 Pepper to taste

 12 oz. can of bread crumbs (Plain)



-Place all items into large bowl mix all together well. 

-Place into loaf pan and bake in preheated oven for 40-50 minutes. 

-Cook until done.

-Remove from oven let stand 10-15 minutes before you slice for serving.

  Turkey-Broccoli Pie from Southern Living



  2 cups leftover dressing 

  1 (10oz) pkg frozen broccoli spears 

  2 tablespoons butter 

  2 tablespoons flour 

  1 1/2 cups milk 

  1/2 teaspoon salt 

  2 cups roast turkey -- cubed 

  1/4 cup giblet gravy -- optional 

  1 hard cooked egg -- chopped 

  6 gingersnap cookies -- crumbled 



  Line a 9-inch glass pie plate with dressing. Cook broccoli till barely 

  tender. Place broccoli spears over dressing, spoke fashion, with heads 

  resting on edge of plate. Split large spears to make uniform. Make white 

  sauce of butter, flour, milk, and salt. Stir in turkey, gravy and egg. 

  Carefully pour mixture over broccoli. Sprinkle crumbs over top. Bake at 

  350 degrees F. for 20 minutes. Yield: 6 servings.

     Steak with Hearty Mustard Marinade



 1/2 cup Dijon-style mustard

 3 tbsp. soy sauce

 3 tbsp. dry sherry wine

 2 tbsp. brown sugar

 1 tbsp. vegetable oil

 1 clove minced garlic

 1/2 tsp. pepper sauce

 2 lbs. round steak, 1 1/2-inch thick



 In medium bowl, combine mustard, soy sauce, wine, sugar, oil, galic &

pepper sauce; mix well.

 Place steak in large shallow dish or plastic bag; add marinade.

 Cover, refrigerate at least 5 hours; turn meat occasionally.

 Remove meat from marinade; place on grill about 5-inches from source of

heat.

 Brush with marinade.

 Grill 15 minutes; turn meat & brush with marinade.

 Grill 10 minutes longer of until desired doneness.

                Busy Day Chicken from Whistlestop



 36 oz. skinned chicken

 2 tbsp. seasoned salt

 4 cups stewed tomatoes

 1 cup tomato sauce

 1 tbsp. Worcestershire sauce

 1 tbsp. oregano

 3 chicken broth cubes, crumbled

 4 cloves of garlic

 1 cup onion, chopped

 3 cups mushrooms, sliced

 2 cups cooked rice



 Place chicken in crock pot, sprinkle with seasoned salt.

 Add remaining ingredients except rice.

 Cover & cook on low for 8-10 hours, stirring occasionally, that is if

you're around.

 Serve over rice.

           Quick Turkey Cassoulet from Jennifer Stuart



 1 lb. honeysuckle white sweet Italian or bratwurst sausage

 2 (10 3/4 oz.) cans of bean with bacon soup

 1 (28 oz.) can coarsely chopped tomatoes

 1 soup can water

 1/2 cup dry white or red wine

 1/2 tsp. each dried thyme leaves and ground black pepper



 In a dutch oven or large electric skillet, cook sausage according to

package directions, until no longer pink in the center.

 Cut sausage into bite size pieces.

 Add remaining ingredients, simmer for 20-30 minutes.

Baked Chicken Salad 



 2 cups chopped cooked chicken 

 4 hard-boiled eggs, chopped 

 2 cups diced celery 

 1/2 cup chopped toasted almonds 

 1/2 tsp. salt 

 2 tbsp. grated onion 

 2 tbsp. lemon juice 

 1 cup mayonnaise 

 1 cup crushed potato chips 

 1/2 cup grated cheese 



 Combine chicken, eggs, celery, almonds, salt, onion, and lemon juice in 

bowl; fold in mayonnaise. 

 Turn into greased casserole dish; top with potato chips and cheese. 

 Bake at 450 degrees for about 12 minutes or until salad is bubbly and 

cheese is melted.