Main Meals Recipes

1 lb Hamburger 1/3 c Catsup 2 ts Worcestershire sauce 1/2 ts Salt 1/8 ts Pepper 3-4 dashes tabasco 1/2 Green pepper (minced fine) -----SAUCE----- 3/4 c Catsup 1/2 c Water 1/4 c Cider vinegar 3 tb Brown sugar 1 1/2 ts Salt 1 t Pepper 3-4 dashes tabasco 2 ts Soy sauce 2 ts Sugar

Mix well & form into balls the size of walnuts. Cook over low heat until done but not brown. Danish meat ball sauce: Simmer approximately 20 minutes.Pour over meat balls.

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4 lb Beef short ribs 1 t Salt (optional) 3/4 c Chopped onion 1 tb Vegetable oil 3/4 c Catsup 1/2 c Aunt Jemima Syrup -OR- Lite Syrup 1/3 c Lemon juice 3 tb Worcestershire sauce 2 tb Prepared mustard 1/4 ts Pepper

Trim excess fat from ribs. Place ribs and salt in 4-qt. saucepan or Dutch oven. Cover with water, bring to a boil. Cover; simmer 1-1/2 to 2 hours or until tender. Meanwhile, saute onion in oil until tender. Add remaining ingredients; simmer 15 minutes. Drain ribs. Place on rack in broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7 inches from heat. Broil 10 minutes, turning occasionally. Baste ribs with sauce; continue broiling about 10 minutes, turning and basting frequently with sauce. Serve with remaining sauce, if desired.

Note:

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 375øF. 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 ÄÄ along with its juices and the vegetables ÄÄ 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.

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