WEIGHTS AND MEASURES

3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
16 tablespoons = 1 cup
1/2 cup = 1 gill
4 gills = 1 pint
2 cups = 1 pint
4 cups = 1
2 pints = 1 quart
4 quarts = 1 gallon
8 quarts = 1 peck
4 pecks = 1 bushel
16 ounces = 1 pound

SALISBURY STEAK

1 can Cream of Mushroom Soup
1 pound ground beef
1/3 cup dry bread crumbs
1 egg, beaten
1/4 cup finely chopped onion
1 1/2 cups sliced mushrooms
In bowl, mix thoroughly 1/4 cup of the soup, beef, bread crumbs, egg and onion.
Shape firmly into 6 patties.
In skillet over medium-high heat, cook patties, a few at a time, until browned on both sides.
Spoon off fat.
Stir in remaining soup and mushrooms; return patties to skillet.
Reduce heat to low. Cover; simmer 20 minutes, or until done, turning patties occasionally.
Serves 6.

Beef Stroganoff

BEEF STROGANOFF
1 pound boneless beef round steak, cut 3/4" thick
2 tbsps. margarine
1/2 cup chopped onion
1 can Cream of Mushroom Soup
1/2 tsp. paprika
1/2 cup sour cream or plain yogurt
Hot cooked noodles
Slice beef across the grain into very thin strips.
In skillet over high heat, in 1 tablespoon hot margarine, cook 1/2 of the beef and 1/2 of the onion until beef is no longer pink and onion in tender; set aside.
Repeat with remaining margarine, beef and onion.
Return meat mixture to skillet.
Stir in soup and paprika. Heat through, stirring occasionally.
Reduce heat to very low.
Stir in sour cream.
Gently heat through.
Serve over noodles.
Garnish with parsley.
Makes 6 servings.

Baked Chicken with Herbs

1 2 1/2 lb. broiler-fryer chicken
2 Tablespoons margarine or butter
2 Tablespoons olive or vegetable oil
1/4 cup finely chopped onion
1/4 cup lemon juice
2 Tablespoons Worcestershire sauce
1/2 teaspoon dried basil leaves
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
2 large cloves garlic -- finely chopped

Cut chicken into pieces; cut each breast half into halves and remove skin. Heat margarine and oil in rectangular pan 13x9x2 inches in 375 oven until margarine is melted. Stir in remaining ingredients except chicken. Place chicken, meaty side down, in pan, turning to coat with herb mixture. Cook uncovered 30 minutes. Turn chicken; cook until thickest pieces are done,
about 30 minutes longer.

A Better Pot Roast

1 First-cut brisket (5 lb)-trimmed of all visible fat Freshly ground black pepper
1/4 c Corn oil
8 Onion(s), thickly sliced-separated into rings
6 Carrots, peeled-cut in chunks
3 Garlic clove(s), minced
2 Bay leaves
4 tb Tomato paste
Salt to taste
16 oz Can tomatoes, with juice
1 c Dry red wine

Note: Make this a day ahead so you can skim off the fat. Preheat oven to 375F. Cover both sides of brisket with lots of pepper. Over a medium flame, heat the oil in a heavy casserole or roasting dish and brown the brisket on all sides. Take the brisket out of the pan and set aside. Add the onions to the casserole and cook them over medium-high heat. As you stir them, scrape up the brown bits from the bottom of the casserole. cook the onions for about 15 minutes, or until they are thoroughly browned. Add the carrots, garlic, and bay leaves; stir for another 1-2 minutes. Take the casserole off the burner and
carefully put the brisket back into its nest of
vegetables. Coat the brisket on both sides with tomato paste. Sprinkle more pepper, and a little salt, over the tomato paste. Pour the tomatoes and red wine into the bottom of the casserole. Cover the casserole tightly, first with a layer of foil and then with the lid. Let the pot roast cook on the middle rack of the oven for 3« hours. check the liquid level in the casserole frequently; if it gets too low, add a little water or beef broth. When the meat is tender, take it out of the oven. Keep the meat covered while you cool it to room temperature. Then put it in the refrigerator overnight. The next day, spoon off all the solidified fat you can. Discard the bay leaves.
Bring the meat back to room temperature and reheat it along with its juices and the vegetables either on top of the stove or in the oven. When it's hot, slice it on the diagonal and serve with the pan juices and vegetables spooned over. Add salt at the table, if needed.

"Tex-Mex" Mac 'n Cheese

1 lb Ground beef
OR ground turkey
1 Bell pepper -- chopped
1 Onion -- chopped
1/2 c Mushroom -- sliced
1 cn Tomato paste
1/2 c Water
1 cn Whole kernel corn --
Undrained
Salt, pepper, seasonings --
As desired
1 pk Macaroni and cheese
OR Velveeta and Shells

In large skillet, brown the ground beef or turkey with the chopped pepper, onion and mushrooms. Stir in the tomato paste and water and corn. Cook the macaroni and cheese according to package directions, adding milk and margarine if required. Add the macaroni and cheese to the beef mixture. Mix well and serve.

Tin Roof Chocolate Pie | Recipe Goldmine

Tin Roof Chocolate Pie | Recipe Goldmine