Aunt Mary Walsworth’s Corn Pie (Betsy Codier)

Crust:

1 lb burger

1 c bread crumbs

1 chopped onion

1/2 c milk

3/4 tsp salt

1 tsp Worchestershire sauce

Filling:

1 can corn, 1 can tomatos, basil, sugar, salt, parsley, etc…  as desired.  (Fresh or frozen vegets can be used, too, just steam or heat as needed).

Line pie tin with mix of the above (basically using it as a pie crust).  Bake at 350 for 10 minutes.  Mix up the filling to taste, and fill the meat shell with it.  Bake an additional 30-40 minutes.

Random Stew (Betsy Codier)

1 1/2 lb (ish) of stew meat

2 c bouillon

1/2 c red wine

Vegets of preference (carrots, potatoes, onions, etc…)

bay, salt, pepper, worcestershire sauce, etc…  to taste

Bring to a simmer, and allow to simmer until meat and vegets are done enough to eat.  Thicken if neccesary. (Simmering will take at least an hour, depending on size of various bits.)

Beef Tenderloin Dijon(Betsy Codier)

2 lb beef tenderloin roast

1 1/2 tsp salt

3/4 tsp pepper

2 T olive oil

2 cloves garlic

4 c water

22 oz beef broth

1 bay leaf

1/2 tsp thyme

2 cloves

Tie roast with string at 2 inch intervals.  rub 1 tsp salt and half tsp peper over roast.  Heat oil in dutch oven.  Add roast and garlic – cook ’til evenly browned.  Remove roast, pour off drippings.  Add water, broth, bay, thyme, cloves – bring to a boil.  Add roast – simmer 20 minutes (130 internal temp for rare).  Strain liquid.  Add cornstarch and mustard, turn into paste.  Slowly add cookng liquid – add rest of salt and pepper (or to taste).  Cook until slightly thickened.

Standing Rib Roast with Madeira (Betsy Codier)

2 cloves garlic

1 tsp marjoram

1 tsp thyme

1 tsp salt

1/4 tsp pepper

5 lb rib roast

2 c sliced mushrooms

1/4 c dry red wine

1 T tomato paste

1 envelope onion soup

1 T flour

1 1/2 c water

1 T parsley

pepper

Combine:  Garlic, marjoram, thyme, salt, pepper

Trim roast, rub with spice mixture.  Roast 10 minutes at 500 degrees, decrease heat to 350 and roast for 1 1/2 hours.  (150 internal temp.)

Skim pan, combine drippings with butter.  Stir in shrooms.  Cook until tender.  Stir in wine and toamto sauce, then soup mix.  Blend flour and water.  Add.  Bring mixture to a boil.  Stir in parsley and more pepper and spices to taste.

Stuffed Cabbage (Grandmother Troll)

Start with one large head of cabbage with the core removed.  Put in freezer until frozen solid.  Then let it thaw until leaves are soft and separating.  (Do not tear.)

Take 2 lbs ground meat, add spicing to taste, and 3/4 c rice.  Small amount of water may be added, to help shape it.

Sauce:  1 lb can tomatos, 1 lb can sauerkraut, 1 1/2 c dark brown sugar, 1 c water, juice of 1 lemon, 4 c tomato juice.

Bring sauce to a boil.  Turn down to simmer.  Place a ball of meat mixture on each cabbage leaf at core, and roll up, tucking sides under.  Secure with 2 toothpicks.  Put rolls in sauce, gently, and cook 1 – 1 1/2 hours until cabbage is very tender.

Chili (Ernest Codier)

1-2 lb burger
1-2 c tomato
2 med onions
1/2 – 1 green pepper
1-2 cloves garlic
1 small can tomat paste
1 can kidney beans
1 tsp salt
1 T sugar
2 tsp chili powder

Saute onion and garlic, add some of the spices as it sautes.  Add everything else.  Simmer at least 2-3 hours.  Serve with something.  Better if it ages a little in the fridge.  Ratios on this aren’t really accurate anymore.  Making chili starts with “this is how much meat I want to use” – and everything else ends up in the “looks right or smells right or tastes right” category.  Sometimes I add some tumeric, too, which is becoming one of my favorite add-at-random spices.

Cantonese Meatballs (Betsy Codier)

20 oz pineapple
3T brown sugar
6T teriyaki
1T vinegar
1T ketchup
1 lb ground beef
2 T onion
1/4 c water
Drain pineapple.  Combine syrup, brown sugar, half teriyaki, vinegar, and ketchup.  Mix beef with rest of teriyaki and onion (using a cheese grater works really well for dealing with the onion).  Shape into meatballs.  Brown.  Drain off fat.  Add syrup mixture.  Simmer 10 minutes.  Add thickener to sauce.  Add pineapple.  Stir and cook until sauce thickens.  Side note:  If you think you have any chemical allergies – be very very cautious about teriyaki sauces.  I’ve only found one I’m not allergic to, as far as premades are concerned.

Hamburger Strogonoff (Betsy Codier)

1 – 1 1/2 lb burger (works quite well with buffalo, too, not so much with elk)
1 can mushrooms (8 to 12 oz) (I don’t tend to use canned anymore, much better flavour with fresh, particularly Portabella.)
2 medium chopped onions (So far vidalia seems to produce the best flavour)  1-2 cloves chopped garlic (or more, or less, or…  basically make it as garlicky as you like)
worcestershire to taste
1 can cream of mushroom soup or eq
1/2 pt sour cream
1 T dill pickle juice
(salt and pepper to taste)

Saute onions and garlic until soft and clear.  Add a little spicing as they saute.  Add meat.  Little more seasoning as that cooks.  Pour off excess fat  Add everything except the sour cream.  Heat through.  Add sour cream.  Heat through.  Serve on rice or noodles or bread or…  I often add a package of frozen vegets after the meat is cooked, but before adding the soup.  Peas work particularly well, as does spinach.

Shepherd’s Pie (Betsy Codier)

1 lb burger (or other ground meat to your preference)
1 c peas or mixed vegets, cooked
2 c mashed potato (Actually, I’d suggest just making a lot and using however much you need.  Can always make mashed potato pancakes or something with any excess.)
1 egg
1/4 c parsley
1 diced onion
1 diced clove of garlic (or more.  or lots more.)
1 1/2 tsp Old Bay seasoning (I actually don’t follow this part anymore.  Tailor it now to what I think will taste right or what I think the people I’m feeding need.)
Hunter’s Gravy (or any decent brown gravy.  Can make pan gravy if you have the time.)

Saute onion and garlic and burger.  Mix with vegets, seasoning, sauce.  Add butter (as needed), salt (to taste), parsley, and egg to potatos.  Grease a casserole, fill with a third with potato mix, cover with burger, leaving enough space for a potato mix “lid.”  Brush with melted butter.  Bake at 400 for 30-40 minutes, covered for the first bit, uncover for last 10 minutes or so to let the top brown.  (Made a really random tasty sauce for it once that consisted of something along these lines, as weird as it may seem:  W-sauce, dill, curry, salt, pepper, basil, thyme, and a bay leaf.)

Norwegian Meatballs (Betsy Codier)

1 ln ground beef
1/4 lb ground pork
1/2 c bread crumbs
1/4 c milk
1 egg
2 tsp sugar
1 tsp salt
1/4 tsp allspice
6 T ch onion, saute lightly

Mix, make 1″ balls.  brown in 2 T oil.  remove from skillet, add 3 T floiur.  Brown well.  Add salt, 1/2 tsp sugar, dash nutmeg.  Make gravy w/ milk.  Add meatballs.  Cook slowly over low heat.  Serve over noodles or rice.