Sauerbraten

Helen Douglas

3¼-4 pounds beef rump or sirloin tip 1 cup water 1 cup vinegar 1 large onion, sliced 1 lemon, sliced with peel on 12 crumbled gingersnaps

10 whole cloves 4 bay leaves 6 whole peppercorns 2 teaspoons salt 3 tablespoons sugar

Place meat in deep ceramic or glass bowl. Combine all other ingredients, except the gingersnaps. Pour mixture over meat. Cover and refrigerate for 36-48 hours. Turn meat several times while marinating. Brown meat, and place in pot. Pour over one cup of marinade, cover and cook until tender. Place meat on serving platter. Strain meat juices and return to pot. Stir in crushed gingersnaps and cook until thick. This may also be cooked in a crock pot-8 to 10 hours on low, or a pressure cooker, or on the stovetop.
Serves 8.

Beef Meat Loaf

Helen Douglas

1½ pounds ground meatloaf mix or ground beef 1 egg 1 cup croutons 3 tablespoons onion soup mix Bacon strips (for garnish)

2 tablespoons chopped green pepper 1 tablespoon Worchestershire sauce 2 tablespoons parsley 1 cup V8 juice

Mix ingredients in order of listing. Bake in 350 degree oven for 1-1½ hours.

Beef Burgundy

Jeanette Douglas

2 pounds top round, cut in cubes ¼ cup olive oil 1 cup water 1½ teaspoons salt 1 teaspoon sugar 1 teaspoon chopped garlic

8 small onions 2 cups Burgundy wine ½ pound fresh sliced mushrooms fraction teaspoon black pepper 2 bay leaves

Brown meat in olive oil. Add other ingredients and simmer covered for 1½-2 hours. Serve with parsleyed new potatoes or on noodles with poppyseeds. Bill Douglas loves it, served on noodles.

Tangy Glazed Turkey Meatloaf

Alice Ernst

Meatloaf:

1 package lean ground turkey a cup milk 1 small onion, chopped ½ teaspoon poultry seasoning 2 tablespoons catsup

¼ cup bread crumbs 1 egg beaten Salt & freshly ground black pepper Garlic

Glaze:

3 tablespoons brown sugar ¼ teaspoon nutmeg

¼ cup catsup 1 teaspoon dry mustard

Combine breadcrumbs and milk in a bowl. Add turkey, egg, onion, seasonings and catsup. Mix well and pat into a small meatloaf pan. Bake in a 350 degree oven for 40 minutes. Combine glaze ingredients and spoon over meatloaf. Bake 20 additional minutes.

Chicken Breasts with Potato Stuffing

Jeanette Douglas

1 large onion chopped ½ cup butter 2 eggs, slightly beaten ½ cup chopped parsley ¼ teaspoon pepper Salt, pepper and paprika

1 cup chopped celery 4 cups mashed potato 1 cup herb-seasoned bread stuffing 1 teaspoon salt ¼ cup melted butter 4 chicken breasts

Saute onion and celery in butter. Add to mashed potato. Stir in eggs, stuffing, parsley, salt and pepper. Put in a shallow casserole. Arrange chicken breasts on stuffing. Brush chicken breasts with melted butter and sprinkle with salt, pepper and paprika. Bake 35-40 minutes in a 375 degree oven.
Serves 8.

Murgi Kari (Chicken Curry)

Alison Kelly

2-2½ pounds chicken, skinned and boned ½ cup vegetable oil 1½ teaspoon chopped fresh ginger 1 teaspoon tumeric 1 teaspoon ground red pepper ½ cup water 2 tablespoons chopped fresh cilantro 1 teaspoon garam masala or curry powder

3 teaspoons salt 1½ cup finely chopped onion 1 teaspoon ground cumin 1 teaspoon ground coriander ¼ teaspoon ground fennel 1 cup finely chopped tomato ½ cup plain yogurt 1 tablespoon lemon juice

Pat chicken dry and sprinkle with 1½ teaspoon salt. Heat oil over high heat in skillet, add chicken for 3 or 4 minutes until white. Put aside. Add onions, ginger, and garlic to remaining oil in skillet. Stir constantly for 7 or 8 minutes-onions should be soft and golden brown. Reduce heat to low, and add the cumin, tumeric, ground coriander, red pepper, fennel and 1 tablespoon of water. Fry for one minute, stirring constantly. Stir in tomato, 1 tablespoon of cilantro, yogurt and remaining salt. Increase heat to moderate, add chicken and any juices. Pour in remaining water, bring to a boil and stir to coat chicken. Sprinkle with garam masala (or curry powder) and remaining cilantro. Reduce heat to low, cover tightly, until chicken is tender. Serve chicken on rice, with sauce poured over. Sprinkle with lemon juice before serving. This dish is not too spicy, try it!!!

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