1 ea Hard Roll; Large, Dry
1/2 c Water
4 T Vegetable Oil
1 ea Onion; Medium, Chopped
1 lb Ground Beef; Lean
1/2 t Salt
1/4 t Pepper
4 ea Onion; Medium, Sliced

In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan;
cook chopped onion until lightly browned. Transfer onion to a bowl.
Squeeze roll as dry as possible and mix roll with onion. Add ground beef;
blend well. Season with salt and pepper. Shape meat inot 4 patties; cook
about 5 minutes on each side or to desired doneness. Remove and keep
warm. Add sliced onions to pan drippings; cook until lightly browned.
Arrange beefsteaks on a platter and top with onion rings.

1/4 lb Mushrooms; Diced
1 ea Carrot; Small, Diced
1 ea Shallot Or Green Onion; *
2 T Butter
1 t Paprika
1/2 t Salt
1 c Sour Cream
1 t Worcestershire Sauce
4 ea Servings Of Steak; **

* Shallot or Green Onion should be minced
** Steaks should be one of the following: Sirloin, T-bone, Or Fillet.

Sauté mushrooms, carrot, and shallot or green onion in butter. Add
paprika, salt, sour cream, and Worcestershire sauce. Simmer for 2
minutes, but DO NOT boil.

Broil steaks and top with sauce.

4 lb Beef Roast; Boneless
1 c Water
1 c Wine Vinegar
2 ea Onions; Medium, Sliced
1 t Salt
6 ea Peppercorns
2 ea Bay Leaves
2 ea Cloves
2 T Vegetable Oil
1 ea Tomato; Medium *
2 T Unbleached Flour
2 t Sugar
1/4 c Water

* Tomato should be peeled and chopped.

Place meat in a large container (NOT Metal). In a saucepan bring water,
vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade
over meat. Refrigerate for 2 to 3 days, turning several times each day.
Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a
Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently
1 to 2 hours, until meat is tender. Remove meat from juices. Also remove
peppercorns, cloves, and bay leaves. Mix flour and sugar with water until
lumps disappear. Add to pan juices and cook until thickened. Serve with
boiled potatoes and red cabbage.

Variations: Meat can also be placed in a 325 degree oven and baked or it
could be cooked on low in a slow cooker for 3 to 4 hours.

1/2 lb Ground Beef; Lean
1/2 lb Ground Pork; Lean
1 ea Onion; Medium, Chopped
3 T Bread Crumbs
3 T Water; Cold
2 ea Eggs; Large
1/2 t Salt
1 t Paprika
1 t Mustard; Prepared
2 T Parsley; Chopped
3 ea Hard Cooked Eggs; Peeled
4 ea Bacon; Strips
4 T Vegetable Oil
1 c Beef Broth

SAUCE

1/4 c Water; Hot
1 t Cornstarch
1/4 c Water
1/2 c Sour Cream

Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and
eggs. Flavor with salt, paprika, mustard, and parsley. Blend
ingredients thoroughly. Flatten out meat mixture in the shape of a
square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the
middle of the meat. Fold sides of meat patty over the eggs. Shape meat
carefully into a loaf resembling a flat bread loaf. Occasionally rinse
hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a
Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place
meatloaf in the Dutch oven and cook until browned on all sides. Cut
remaining bacon strips in half and arrange over the top of the meatloaf.
Place uncovered Dutch oven in a preheated oven for about 45 minutes. While
meat is baking, gradually pour hot beef broth over the top of the
meatloaf; brush occasionally with pan drippings. When done remove meat to
a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and
scrape all particles from the bottom. Bring to a gentle boil and add
cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and
thick. Remove from heat and stir in sour cream. Reheat to warm. Season
with salt and pepper if desired. Serve the sauce separately.

3/4 c Butter
3 1/2 lb Round Steak; Boneless *
1 c Onion; Chopped
1 1/2 c Green Bell Pepper; Chopped
1 lb Mushrooms; Sliced
1/2 c Unbleached Flour
2 c Beef Broth; Canned/Homemade
1 c White Wine; Dry
1 t Salt
1 t Worcestershire Sauce
1 x Tabasco Sauce; To Taste

* Round steak should be cut into thin strips.

Melt 1/2 cup butter in a large fry pan. Brown meat over medium-high heat.
Remove browned meat. In remaining butter, sauté onion for 2 minutes. Add
green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4
cup butter and add flour. Slowly add beef broth; cook until thickened.
Stir in wine and seasonings. Add meat and mushroom mixture. Cover and
simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered
noodles or dumplings.

1 1/2 c Onions; Minced
1/4 lb Mushrooms; Sliced
2 T Vegetable Oil
1 lb Ground Beef; Coarse Grind *
1 c Beef Broth
5/8 t Nutmeg
1/2 t Worcestershire Sauce
1 t Salt
1/2 t Pepper
3 ea Potatoes; Medium
3 T Butter
2 ea Eggs; Large
4 ea Apples; Tart
1/2 c Bread Crumbs; Fine, Dry

* Ground beef should only be ground once and be the leanest you can get.

In a fry pan sauté onions and mushrooms in vegetable oil until soft. Add
ground beef; sauté mixture 3 to 4 minutes. Stir in broth; bring to a
simmer. Add 1/2 t nutmeg, Worcestershire sauce, 1/2 t salt, and 1/4 t
pepper. Peel the potatoes and boil them in salted water until tender,
about 30 minutes. Drain and put through a food mill or grinder. Beat in
2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat
in eggs and remaining nutmeg. Peel, core, and slice apples. Layer
mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on
bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples.
Continue with layers, ending with a layer of potatoes. Sprinkle the top
with bread crumbs, and dot with remaining butter. Bake at 375 degrees F.
for 45 minutes and then at 400 degrees F. for 10 minutes more.

6 ea Bratwursts
12 oz (1 Can) Beer
1 ea Onion; Med., Chopped
6 ea Peppercorns
4 ea Cloves
6 ea Hard Rolls

Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart
saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches
from charcoal about 10 minutes, until browned. Sprinkle with water to
form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard.

2 T Mayonnaise
1 c Sour Cream; *
1 ea Lemon; Med, Juiced
9 ea Eggs; Large, Hard Cooked
1/2 t Salt
1/4 t Pepper
1/2 t Sugar
1 1/2 c Fresh Herbs; Chopped **

* You can use part yogurt if so desired.
** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or
borage may be used.

Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked
egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar.
Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice
rest of the hard-cooked eggs in half and arrange in the sauce and serve.

1 lb Spinach; Fresh *
1/4 lb Butter
1 ea Onion; Large, Diced
2 ea Garlic; Cloves, Minced
1/2 t Salt
1/2 lb Emmenthaler Cheese; Grated
1 t Paprika
1/8 t Nutmeg
1/4 t Pepper

* Wash and clean spinach of sand. Dry.

Cut spinach into strips. In a large Dutch oven, heat butter until bubbly.
Add onion and garlic, sauté for 2 to 3 minutes. Add spinach. Sprinkle
with salt. Cover and steam for 5 minutes. Remove from heat. Grease an
ovenproof casserole. Sprinkle half the cheese over the bottom of the
casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper.
Top with remaining cheese. Bake at 360 degrees F about 20 minutes or
until cheese bubbles.

4 ea Potatoes; Medium
4 ea Bacon; Strips, Cubed
3 ea Eggs; Large
3 T Milk
1/2 t Salt
1 c Ham; Cooked, Small Cubes
2 ea Tomatoes; Medium, Peeled
1 T Chives; Chopped

Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set
aside to cool. Slice potatoes. In a large fry pan cook bacon until
transparent. Add the potato slices; cook until lightly browned.
Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the
tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture
over the potatoes in the fry pan. Cook until the eggs are set. Sprinkle
with chopped chives and serve at once.