Stuffed Onions

Stuffed Onions – a meat substitute

Stuffed Onions – a meat substitute

6 large mild onions,
1 cup bread cumbs,
1 teaspoon of sage,
2 Tablespoons butter or salt pork seasoning.

Parboil the onions; remove the centers and drain as much as possible of the moisture from oniions. Chop centers and add to them the bread, butter, sage and seasoning. Fill the onions with the mixture, put a piece of dripping on top of each and bake three quarters of an hour, basting with a little hot water and melted buter while cooking. submitted by Mrs. Geo. A. Sauer from “The Liberty Cook Book”, Salix, Iowa; 1918


Onion Patties


3/4 cup flour
1 Tbsp. cornmeal
1 Tbsp. sugar
2 tsp. baking powder
1 tsp. salt
3/4 cup milk
1-1/2 cups finely chopped onions

Mix dry ingredients together, then add milk. Batter should be fairly
thick. Add onions and mix thoroughly. Drop by spoonfuls into deep
fat. Flatten patties slightly when you turn them.

Beef Saag

This dish can be made with beef, lamb, or goat. It is my families favorite dish.

Saag Gosht (Beef in Fragrant Spinach Sauce)

Recipe By : Classic Indian Cooking by Julie Sahni ISBN 0-688-03721-6
Serving Size : 8 Preparation Time :0:00
Categories : Indian Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups cooked spinach
6 tablespoons light vegetable oil
3 pounds boneless beef round or lamb — cut in 1 1/2″ pieces
3 1/2 cups onions — thinly sliced
1 1/2 tablespoons garlic — finely chopped
3 tablespoons fresh ginger root — finely chopped
1 tablespoon ground cumin
2 tablespoons ground coriander
1 teaspoon turmeric
1 medium ripe tomato — finely chopped
3 green chiles — minced
3 tablespoons plain yogurt
1 cinnamon stick — broken small pieces
6 black (or 12 green) cardamom pods
9 whole cloves
3 bay leaves — crumbled
1 tablespoon kosher salt
4 teaspoons garam masala
2 tablespoons light vegetable oil — if needed

Spinach is used extensively in India, where it’s inexpensive and available year
round. But the main reason for its prevalence in Indian cooking is that it can be utilized in so many marvelous ways–for instance, as a sauce. Spinach is a mild green. If it is cooked with a meat that contains a lot of spices, its flavor is likely to get lost, and its lovely bright green color with it. To be sure that the spinach will hold its own in this dish, you must cook it separately and fold it into the meat just before serving.

This beautiful dish — another variation of the Moghul rulers’ fine cooking —
is based on the use of different greens. You can substitute kale, collard, or mustard greens, or combine any of these with the spinach.

Cook 3 cups spinach and drain. Finely puree the spinach, using a food processor or electric blender, or mince it with a knife on a chopping board. Set aside.

Preheat the oven to 325 degrees F.

Heat 2 tablespoons of the oil in a large frying pan over high heat until very hot. Pat the meat dry on paper towels (or it will not brown), and add. Brown the meat, turning and tossing the pieces,until nicely seared on all sides. (This is best done in batches so that the frying pan is not overcrowded. As each batch is browned, transfer to a heavy-bottomed casserole.) – Dutch Oven!!

Add the remaining 4 tablespoons of oil to the frying pan, and add onions. Reduce heat to medium-high, and fry until they turn caramel brown (about 25 minutes), stirring constantly to prevent burning. Add garlic and ginger, and fry for an additional 2 minutes. Add cumin, tomatoes and chiles, and continue frying until the tomato is cooked and the entire mixture is turned into a thick pulpy paste (about 3 minutes). Add yogurt and immediately turn off the heat. When slightly
cool, puree in an electric blender or food processor, and add to the meat in the casserole.

Place a double layer of cheesecloth, about 6 inches square, on the work surface. Put cinnamon, cardamom, cloves, bay leaves in the center, bring up the four corners of the cheesecloth to wrap the spices, and tie them to form a bag. Crush the bag slightly with a wooden mallet or any heavy tool to break up the spices. Add the spice bag to the casserole.

Add 4 cups of boiling water along with the salt, and stir to distribute the meat into the sauce.

Place a piece of aluminum foil on top of the casserole, and cover tightly with
the lid. Bring the contents to a boil on top of the stove.

Place the casserole in the middle level of the oven for 2 1/2 hours. Or alternatively, it may be cooked on top of the stove over low heat for 2 – 2 1/2 hours, or until the meat is fork tender.

Remove the casserole from the oven or turn off the stove, and take off the lid.
Remove the spice bag, and squeeze hard to extract as much juice as possible. Discard the bag. Add the cooked spinach and garam masala, and blend well, being careful not to break the fragile meat pieces. Cover the pot, return it to the oven or stove, and cook for 5 minutes more. Turn off the oven, and let the pot remain undisturbed for an additional 10 minutes. Check for salt, and if the sauce lacks
adequate glaze, stir in a few tablespoons of oil. Serve.

Note: This dish, just like another braised dish, tastes better with keeping. It
is particularly good if made a few hours in advance, and allowed to rest at room temperature before being reheated and served. This dish keeps well in the refrigerator for up to 2 days, and also freezes well.

Defrost thoroughly before reheating. To reheat, gently simmer over low heat until warmed through. Before serving, taste for salt, and if necessary, fold in a little garam masala.

Serve with Pilaf or simple plain cooked rice.

Italian Sausage

Hot or sweet Italian Sausage

1 pound ground pork
1/4 teaspoon salt
1/2 teaspoon garlic salt
1/8 teaspoon ground black pepper
1-1/4 teaspoons ground paprika
2-1/2 teaspoons vegetable oil
1/8 teaspoon anise seed
1/8 teaspoon fennel seed
1/4 teaspoon red pepper flakes – delete for sweet

Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs. This can be put into a casing for links or made into patties. If crumbled it works well in a meat sauce

I make 5 pounds at a time.

I buy pork roasts and grind my own pork.

Greek Lamb

Greek Lamb

In a baking pan with lid, crock pot, or stove top with lid

place meat in the center of the pan – you can make incisions into meat
and place sliced to whole garlic into meat or just place garlic over

quarter potatoes and place around meat
quarter onions or smaller and place around meat (optional)
1 large can stewed tomatoes or diced and pour over potatoes (optional)
1 large can tomato sauce poured over everything
Oregano at your discretion sprinkled over all everything.
1 orange squeezed over the meat or ¼ cup or more orange juice
Cinnamon sprinkled all over the top, don’t be afraid to use cinnamon, makes a much richer flavor

bake at 350^ for 20 minutes per pound but average 1-2 hours. Stove
top will be about the same, crock pot.. a long time!

Left overs make a great stew, with a nice crusty bread