Category Archives: Entrees

Tofu

Posted on October 8, 2013 by | Leave a comment

Tofu has been a mainstay in the Orient for hundreds of years and a mainstay in our house for several of those. Because we prefer to eat very little meat, we eat a lot of vegetarian dishes like cheese crepes, enchiladas and manicotti, spaghetti marinara and soyburgers—and tofu. Tofu is a soybean curd available in most fresh produce departments. It’s high in protein and low in cholesterol. It should be stored in water and the water changed daily. We use it in broth with vegetables for soup. We use it in stir fry and lasagna. And the kids like it best sliced and breaded in corn meal, lightly fried and doused in soy sauce.

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Posted in Entrees, Maureen and Ron's Recipes, Original Cookbook, Vegetarian

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Moussaka a la Greque

Posted on October 8, 2013 by | Leave a comment

Serves 8-10. May be done a day before and cooked, then reheated—improves flavor. May be frozen.

3 medium-sized eggplants
½ c butter
3 large onions, finely chopped
2 pounds ground beef or lamb
3 T tomato paste
½ c red wine
½ c chopped parsley
¼ t cinnamon
Salt and pepper to taste
6 T flour
1 quart milk
4 eggs, beaten
Nutmeg
2 c ricotta or cottage cheese
1 c fine bread crumbs
1 c parmesan cheese, freshly grated

Peel eggplants and slice ½” thick. Broil till brown on both sides; set aside. Brown meat and discard grease. Add onions and cook. Combine tomato paste, wine, parsley, cinnamon, salt, and pepper, and stir into meat until all liquid is absorbed. Set aside. Preheat oven to 375. Make a white sauce by melting margarine and blending in flour. Bring milk to a boil and gradually add to butter and flour. Stir constantly. When thick and smooth, remove from heat. Cool and stir in eggs, nutmeg, and ricotta cheese. Grease an 11×16” pan or large casserole. Sprinkle bottom with bread crumbs. Arrange alternate layers of eggplant and meat sauce, sprinkling each with Parmesan and bread crumbs. Pour ricotta sauce over all and bake one hour. Cool 20-30 minutes before serving.

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Posted in Entrees, Maureen and Ron's Recipes, Original Cookbook

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Burekas

Posted on October 8, 2013 by | Leave a comment

Served at Jeanne and Tim’s rehearsal dinner.

Mix ½ pound feta cheese, ½ pound cream cheese, 1 pound small curd cottage cheese, and 2-4 eggs in mixer until well blended. Melt 1/3 – 1/2 pound butter or margarine. Using ½ – 4/5 pound filo (strudel) dough, thawed, lay out whole leaves (2 or 3 at a time) on a greased cookie sheet. Spread with melted butter, then spread thinly with cheese filling. Lay out 3 or 4 more sheets and repeat above with butter and cheese, 6-7 times. Spread top layer with butter. Bake at 325 for 30 minutes.

Watch—when it’s getting brown on top, it’s done.

Use as main dish, side dish, or cut into squares as appetizers. Must be served immediately.

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Posted in Appetizers and Dips, Entrees, Maureen and Ron's Recipes, Original Cookbook, Sides, Vegetarian

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Korean Beef Strips

Posted on October 8, 2013 by | Leave a comment

This is our effort at an ethnic dish for Jenny—who hates all those Oriental vegetables.

1 ½ lb chuck steak, sliced thinly. Marinate in refrigerator for 4-6 hours in a mixture of:
¼ c soy sauce
¼ c salad oil
¼ c minced green onions
2 cloves minced garlic
2 t sesame seeds
1 t sugar
1 t sesame oil (optional)
½ t finely minced fresh ginger

Broil and serve over steamed rice.

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Posted in Entrees, Maureen and Ron's Recipes, Original Cookbook

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Blue Cheese Quiche

Posted on October 8, 2013 by | Leave a comment

From J. Child. Excellent in small pieces for appetizers.

8” pastry crust, partially baked
Blend in mixer:
3 oz blue cheese
6 oz cream cheese
2 T butter
3 T whipping cream
Stir in:
½ T minced fresh chives
½ t green onion
2 eggs
Pour into shell. Bake at 375 for 25-30 minutes.

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Posted in Appetizers and Dips, Entrees, Maureen and Ron's Recipes, Original Cookbook, Vegetarian

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Fool Proof Cheese Souffle

Posted on October 8, 2013 by | Leave a comment

Lois’ sister Kathy passed on this light and easy family favorite.

6-8 slices white bread, cubed, without crusts
1 c grated cheddar cheese
1/3 c margarine
3 eggs
1 ½ c milk
Salt and pepper

Grease casserole. Alternate layers of bread and cheese. Other ingredients can be added with cheese like onions, bacon, mushrooms, peppers, etc. Beat eggs with melted margarine. Add milk and beat again. Pour over bread and cheese and allow to stand several hours or overnight. Place in hot water at 450 for 4 minutes. Reduce heat to 325 and bake until brown and knife comes out clean. Takes about 1 to 1 ½ hours. Serves 4.

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Posted in Entrees, Original Cookbook, Tom and Lois's Recipes, Vegetarian

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Sweet and Sour Pork

Posted on October 2, 2013 by | Leave a comment

A New Year’s Special

1 lb raw lean pork
1 c sugar
½ c vinegar
1 c water
1 tsp salt
1 large pepper, cut in squares
2 slices canned pineapple
2 Tbsp cornstarch

Cut pork into small cubes and brown thoroughly in small amount peanut oil.  In separate pan, heat vinegar and water, add green pepper, salt, sugar.  Boil one minute.  Add cornstarch which has been made into a smooth paste.  Stir constantly.  Add pork and pineapple.  Serves 4 over steamed rice.

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Posted in Entrees, Mary Louise's Recipes, Original Cookbook

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Easy Beef Stroganoff

Posted on October 2, 2013 by | Leave a comment

2 ½ lbs chuck or round steak, cut in strips
1 can condensed cream of mushroom soup
1 can condensed cream of onion soup
1 can condensed cream of celery soup

Blend together undiluted soups.  Pour over beef strips in baking pan.  Bake uncovered for 2 hours in 350°.  Serves 6.

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Posted in Entrees, Mary Louise's Recipes, Original Cookbook

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Barbequed Spareribs

Posted on October 2, 2013 by | Leave a comment

4-6 lbs spareribs
salt and pepper
½ c finely chopped onion
3 Tbsp vinegar
3 Tbsp sugar
1 c ketchup
3 Tbsp worcestershire sauce
1 Tbsp prepared mustard
1 c water

Season ribs. Place in shallow baking pan, cover tightly, and cook at 325° – 350° for one hour. Pour off drippings.  Combine remaining ingredients; pour over ribs and continue cooking for one hour or until done.  Baste occasionally.

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Posted in Entrees, Mary Louise's Recipes, Original Cookbook

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Barbequed Beef Brisket

Posted on September 23, 2013 by | Leave a comment

4 ½ lb fresh boneless beef brisket
1 medium onion quartered
1 clove garlic, crushed
1 bay leaf
2 c catsup
¼ c lemon juice
¼ c worcestershire sauce
2 Tbsp sugar
1 Tbsp salt
2 Tbsp liquid smoke
2 tsp celery seed
1 tsp chili powder

About 4 hours before serving : In covered kettle over high heat, heat to boiling brisket, onion, garlic, bay leaf and enough water to cover.  Simmer over low heat 2 ½ hours until tender.  Preheat oven to 325°.  In medium saucepan, over medium heat, combine catsup, 1 c water, and remaining ingredients.  Heat to boiling.  Drain meat, place in foil-lined shallow baking pan.  Brush meat with catsup mixture and bake 45 minutes, basting occasionally.  (Mom slices meat, heats with all sauce, and serves on buns.)  Serves 10-12.

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Posted in Entrees, Mary Louise's Recipes, Original Cookbook

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