1 lg onion, chopped (1 cup)

1 clove garlic, minced

6 oz can hot-style tomato juice or vegetable cocktail

1/2 c catsup

1/2 c water

2 TB brown sugar

2 TB chopped canned jalapeno peppers (optional)

1 TB prepared mustard

2 ts chili powder

1 ts Worcestershire sauce

8 hamburger buns

Shredded cheese

In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender. Drain off fat. Meanwhile, in a 3 1/2 or 4 quart crockery cooker combine tomato juice, catsup, water, brown sugar, jalapeno peppers, mustard, chili powder and Worcestershire sauce. Stir in meat mixture. Cover; cook on low heat setting for 10-12 hours or high heat setting for 3-5 hours. Toast buns; spoon meat mixture over buns and sprinkle with cheese. Serves 8. For 5 or 6 quart crockery cooker: Double all ingredients. Prepare as above. Makes 16 servings. For 1 quart crockery cooker: Omit water. Use 1 pound ground beef; 1 medium onion, chopped; 1 small clove garlic, minced; one 6 oz can hot-style tomato juice; 1/4 c catsup; 1 TBSP brown sugar; 1 TBSP chopped canned jalapeno peppers; 2 tsp prepared mustard; 1 tsp chili powder; 1/2 tsp Worcestershire sauce; 4 or 5 hamburger buns; and shredded cheese. Prepare as above. Cook for 6-10 hours. Makes 4-5 servings.

Directions:

Flour meat, blend remaining ingredients, except onion. Put meat in crockpot, top with sliced onion, pour on sauce. Cover, cook on low 6-8 hours.

1/4 c Flour

2 ts Dry mustard

1 ts Salt

1/4 ts Pepper

2 tb Butter

2 tb Oil

1 Onion, finely chopped

2 Carrots, peeled and grated

2 Stalks celery,finely chopped

1 cn (16 oz) tomatoes

2 tb Worcestershire sauce

1 tb Brown sugar

Cut steak into 6 serving-size portions. Coat with a mixture of flour, mustard, salt and pepper. Using a large frying pan, brown meat in half the butter and oil. Transfer to crockpot. Heat remaining butter and oil in frying pan. Saute onions, carrots and celery until glazed. Add tomatoes, Worcestershire and brown sugar. Heat, scraping up drippings. Pour over meat. Cover. Cook on low, 6 to 8 hours, or until tender. Serve meat with sauce spooned over. Sprinkle with parsley. Source: The Crockery Pot Cookbook

Directions:

Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crockpot. Place the thinly sliced pepper rings in bottom of crockpot, reserving a few to place on top of meat if desired. (Vegetables cook better when placed on bottom of pot.) Arrange the meat on pepper, careful to not stack one piece directly on top of another. Mix all other ingredients and pour over meat and peppers.

Cover and cook on low for 8-10 hours or on high for about 4 hours. Serve with mashed potatoes and simply seasoned vegetables.

1 can cream of mushroom soup

1 can cream of asparagus soup

3/4 cup milk

1/2 cup water

1 can mushroom pieces

Defrost meatballs in microwave oven. Heat oil in large skillet. Fry meatballs a nd mushrooms until meatballs are heated through and mushrooms are golden. Mix together soups , milk and water. Pour over meatballs and cook until hot and th ickened. Serve over hot buttered noodles.

1/2 c Salt

1 ts Saltpeter

4 tb Black pepper; freshly ground

2 tb Brown sugar; firmly packed

3 tb Mixed whole pickling spice

3 ts Ginger; ground

Mix the Salt, Saltpeter, spices and Sugar together and then rub into the Beef forcing it into the meat. Set into a pan, cover closely, and put into the refrigerator or a very cool place. Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse — over very low heat for 4 hours. It will keep well for some time in a cool place. To prepare, cover with cold Water and cook until tender. The length of cooking time depends on how long it was smoked.

14 c Garlic

1/2 c Red wine vinegar

4 sm Hot Red Chiles

1/4 ts Cumin seeds

3/4 ts Tumeric

1 ts Dry English mustard

1 Lemon

1 1/4 ts – Salt

1/4 ts Ginger

2 Bay leaves

5 Cloves; whole

3 tb Poppy seeds

1 sm Onion

1/2 c Tomato paste

Clarified butter

Salt and pepper to taste

1/4 c Sugar

Place the garlic and vinegar into a blender and mix to a smooth paste. Remove the tops and bottoms of the chiles and remove the seeds. (do NOT put your fingers near your eyes, or they will become inflamed). Add the peppers to the blended paste. Put cumin seeds, tumeric, mustard, ginger, salt and sugar into a small bowl and mix together. Pour this mixture into the blender. Remove the peel from the lemon, squeeze the juice, discard the pips and chop the inner pulp. Add the juice and the pulp to the blender, then blend thouroughly. Place the beef into a bowl and pour the blended mixture over it. Stir in the poppy seeds and marinate for two hours. (Be careful not to spill this marinade, or you might have to move from your home! ) After meat is marinated, finely slice the onion. Pour some clarified butter a skillet over med. heat, and add the onions. Cook until opaque. Add the bay leaves and cloves. With a slotted spoon, lift the meat from the marinade and add to the frying onions, increasing the heat so that the meat is sealed quickly. When the meat is sealed all over, add the marinade. Cover tightly, reduce heat to low and simmer for 1 hour. After the meat has cooked for 1 hour, add the tomato paste, stirring it thoroughly into the meat mixture, and cook for another 30 min. When the meat is tender, serve at once – piping hot. This is very hot! Nice served with plain boiled or steamed long grain rice. For a nice cooling touch you might serve with a lime cordial. Note: When using the hot chilies, remove the placenta as well as the seeds (the inside fleshy membrane) as it contains Capucin and can cause inflamation if you eat too much. Source: Graham Kerr book , copy-righted 1971, called “The Galloping Gourmet TV Cookbook” -Vol 6. I have made this many, many times, and love it. I hope you will enjoy it for me, because my old stomach just can’t take it like it once did, and I have to tone down the recipe to make it . But full-strngth it is fabulous if you like things HOT and garlicky! Good luck to those who are breathing in near you, for several days after you consume this dish !

Directions:

Sear meat well in hot fat in a Dutch oven or heavy skillet on top of the stove. Transfer to a roasting pan. Peel carrots and cut in 1-inch round slices. Place them around the meat. Add prunes, apricots and lemon slices. Peel sweet potatoes and cut in 1-inch slices. Place over meat and fruit in the roaster.

Add orange juice to boiling water. Combine brown sugar and flour and add enough water to make a thin paste. Add this paste to the orange juice mixture. Pour over the Tzimmes. If necessary, add more boiling water to bring liquid to the top of the tzimmes. Cover. Bake at 400 degrees for 1 hour. Reduce heat to 325 F. and continue baking 4 1/2 hours. Uncover and bake 30 minutes longer.

12 slices dried galingal

2 Sticks fresh lemon grass OR

2 tb Dried sliced lemon grass

6 Dried red chillies

2″ stick cinnamon

14 Cloves

4 oz Red bell pepper

4 oz Shallots or onions

1″ cube fresh ginger

2 Cloves garlic

12 Fresh/dried curry leaves OR

4 Dried bay leaves

8 Fresh/dried kaffir lime

Leaves OR a 3 X 1/4″ strip Of lemon peel 3 pt Coconut milk

2 lb Stewing beef, cut into 1-2″

Cubes 1 tb Salt

If you are using fresh galingal, peel and coursely chop it and set it aside. If you are using dried galingal, combine it in a cut with 4 tablespoons of water. If you are using fresh lemon grass, cut of the straw-like top, leaving about 6″ of the bottom. lightly crush the very bottom and set it aside. If you are using dried lemon grass, put it into the water along with the galingal. Crumble and break the dried red chillies and cinnamon into enough water to cobver and add them to the dried galingal and dried lemon grass if you are using them. Also put in the cloves. Soak the spices for 30 mins. Cut the red pepper coarsely inot dice, discarding all the seeds. Peel and coarsely chop the shallots/onions, ginger and garlic. In an electric blender, combine the soaked spices and their liquid, the frsh galingal (if you are using it), the chopped red pepper, shallots, ginger and garlic. Blend until smooth. Into a wide, preferably non-stick pan put the paste from the blender, the fresh lemon grass (if using), the curry leaves and kaffir lime leaves (or lemon rind). Stir the coconut milk well until smooth and pour that in as well. Bring to the boil, stirring occasionally. Turn the heat to medium and cook the sauce for 15 mins, stirring now and then to prevent curdling. Put in the meat and salt and bring to the boil again. Reduce the heat to medium. Cook, uncovered for 1 hour, stirring occasionally. Turn the heat up to medium-high and continue to cook, stirring now and then for a further 30 mins or until the sauce becomes thick and brown and the meat tender. This is now called KALIYO DAGING, if you continue to cook until the sauce dissappears its called RENDANG DAGING.

Directions:

Note: Make this a day ahead so you can skim off the fat.

Preheat oven to 375?F.

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.