Author Archives: Andy

BEEF BURGONOYNE FROM JEANNETTE JENSEN

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  • 6 oz. bacon simmered in 1 ½ quarts of
    water for 10 minutes and drained and dried

  • 1 T. olive oil

  • 3 # lean beef chuck

  • 1 sliced carrot

  • 1 sliced onion

  • 2 T. flour

  • 3 Cups red wine

  • Beef stock

  • 1 T. tomato paste

  • 2 cloves mashed garlic

  • ½ t. thyme

  • 1 bay leaf crumbled

Preheat oven to 450 degrees.  Saute simmered bacon in oil for 2-3
minutes.  Remove bacon.  Brown beef in bacon fat; then remove to
platter with bacon.  In same fat, brown
the carrot and onion.  Pour out excess
fat and add beef and bacon to pan (9-10” fireproof casserole).  Toss with salt and pepper and sprinkle with
flour.  Set casserole uncovered in middle
position of pre heated oven for 4 minutes.
Toss meat and return to oven for 4 more minutes.  Remove casserole and turn oven down to 350
degrees.  Stir in wine and enough beef
stock so that meat is barely covered.
Add tomato paste, garlic, thyme, and bay leaf.  Bring to simmer on top of stove.  Then cover casserole and set in lower 1/3 of
oven.  Regulate oven heat so that it
simmers very slowly for 3-4 hours.  When
done add onions and mushrooms prepared below.

 1 # quartered fresh mushrooms sautéed
in 1 ½ T. butter and 1 ½ T. oil

18 small white onions braised in ½
cup beef stock

BEEF BRISKET

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  • 1 package Lipton onion soup mix

  • ¼ cup water

  • 1 cup catsup

  • 2 T. mustard

  • 2 t. grape jelly or raspberry jam

  • 4 – 5 # flat cut beef brisket

Mix all ingredients except beef.  Spread ½
mixture on a Pyrex baking dish.  Add
brisket.  Pour remaining ½ mixture over
brisket.  Cover and bake 3 ½ hours at 325
degrees.  Cool.  Slice thin.
Serve alone or on buns as a sandwich

BEEF GIOVANNI’S BRACIOLE

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  • Four 4 OZ FILETS

  • Salt and pepper

  • Pesto (recipe follows)

  • 4 thin slices of prosciutto

  • Olive oil

  • Flour

  • 2 cups sliced mushrooms

  • 1 cup rich red wine

  • 1 cup tomato sauce

Pound each filet as thin as possible
without tearing meat.  Lightly salt and
pepper the pounded meat.  Brush the filet
with pesto and lay a thin slice of prosciutto on top.  Fold each side into the center without overlapping the meat.  Then from the
bottom roll up tight.  Cover the bottom
of a heavy non-stick skillet with olive oil.
Heat the oil for a few minutes.
Lightly cover the braciole with flour.
Brown both sides in the olive oil.
Add mushrooms and simmer until wilted.
Gently stir in red wine and tomato sauce.  Add one teaspoon of pesto and simmer  for 5 to 10 minutes depending on desired temperature of meat.

 Pesto

 ½ cup basil roughly chopped

½ cup parsley roughly chopped

1 cup extra virgin olive oil

¼ cup pine nuts toasted

3 large garlic cloves

Salt and pepper

¼ cup parmigiano reggiano cheese. 

Add all ingredients except cheese to
food processor and blend to a fine puree.
After blending ingredients, stir in cheese.  For best results, serve ASAP.  Pesto can be frozen and used as needed, but avoid keeping in refrigerator for long periods of time.

ROMA BEANS- two ways

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  • 3 cloves garlic

  • 2 T. olive oil

  • 3 T. lemon juice

  • 3 T. chicken broth

  • 1 can each of black, butter, and small white beans

  • ¼ # pancetta cut ¼” slices.

  • 3 ½ oz. Arugula

Chop pancetta and fry the beegeebies out of it.  Sauté garlic in olive oil.  Add lemon juice and chicken broth.  Cook a few minutes.  Add beans and stir quickly (don’t leave them
in long or they will start falling apart).
Remove and toss in a bowl with fresh washed arugula leaves.

 

3-4 slices of ¼” thick pancetta browned crisp in 2 T.
oil

1 ½ cup mixed beans (black, butter, and small white)

1-1 ½ fresh lemons (juice of)

¼ cup dry white wine

1 T. finely chopped garlic

2 cups of College Inn chicken broth

Arugula to taste

Salt and pepper to taste

BEAN SOUP (ETHEL GALLAGHER’S)

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  • 1 T olive oil

  • 1 ½ cups chopped onion

  • 5 cloves garlic minced

  • 1 ¾ cup chicken broth

  • 2 cans (15 0z) white navy beans

  • Salt
  • ½ t Italian seasoning
  • ½ t dried basil
  • ¼ t pepper
  • 1 can skim evaporated milk.

Sauté onion in oil.
Sauté garlic in same.  Add rest of
ingredients.  Cook 10 minutes.  Puree.
Return to pot and add evaporated milk.

FOUR BEAN BAKE

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  • 1 # can pork and beans

  • 1 # can butter beans

  • 1 # can baby lima beans

  • 1 # can kidney beans

  • ½ /# bacon diced

  • 3 medium onions chopped

  • ½ cup cider vinegar

  • 1 cup brown sugar

  • ½ t. garlic powder

  • ¼ t. dry mustard

 Drain beans and put in baking dish.  Fry bacon and pour off ½ of drippings.  Brown onion in remaining drippings.  Add remaining ingredients and cook for 10
minutes.  Pour over beans.  Bake for one hour at 350 degrees.

 

BEAN AND FENNEL SALAD

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  • 3 cups of cooked white beans

  • 1 tomato diced

  • 1 cucumber seeded and diced

  • 1 fennel bulb diced

  • 2 carrots diced

  • 2 T basil chopped

  • 2 T parsley chopped

  • 3 T olive oil

  • 3 T balsamic vinegar

  • 1 clove garlic minced

  • ¼ cup pine nuts toasted

  • 1 t. kosher salt

  • ½ t pepper

  • Shaved parmesan cheese

Mix all together

BANANA NUT BREAD

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  •  

  • ¼ cup shortening (Crisco)

  • ½ cup sugar

  • 1 well beaten egg

  • 1 cup flour

  • 1 cup all bran buds

  • 4 ripe bananas mashed

  • ½ t. salt

  • 1 t. baking powder

  • 1 t. baking soda

  • 1 t. vanilla

  • ¾ cup chopped walnuts

 Mix sugar and shortening.  Add egg, bran buds and mashed bananas.  Add vanilla.
Add dry goods and nuts.  Bake onehour at 350 degrees.

BANANA BREEZE

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  • 1/3 cup butter melted

  • ¼ cup sugar

  • ½ t. cinnamon

  • 1 cup crushed corn flakes

  • 3 bananas

  • 8 oz. cream cheese

  • 1 can Eagle Brand milk

  • 1/3 cup lemon juice

  • 1 t. vanilla

Mix first four ingredients and press into a 9” Pyrex pie dish.  Bake 5-6 minutes.  Cool.
Line bottom of pie crust with banana slices.  Mix cheese, milk, lemon juice, and
vanilla.  Pour over bananas.  Refrigerate for 2-3 hours.  Trim with additional banana slices.

BACON SPINACH ROLL UPS

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  • 4 oz. cream cheese

  • 1 10 oz package frozen spinach chopped

  • 6 BACON SLICES

  • ¼ cup mayonnaise

  • 1 t. salt

  • ½ t. pepper

  • ½ cup chopped green
    onions

  • 3 9” flour tortillas

Cook bacon in heavy  large skillet over medium heat until crisp; drain. Crumble bacon into medium bowl; stir in spinach and next 5 ingredients.
Heat 1 tortilla in large skillet over high heat until warm and pliable,
about 1 minute per side.  Transfer to work surface.  Spread 1/3 of filling over
tortilla, leaving ½” border.  Roll up tightly, enclosing filling.  Wrap in
plastic.  Repeat with remaining 2 tortillas and filling. Chill until filling is firm, at least 1 hour or up to 4 hours.  Preheat oven to 400 degrees.
Remove plastic, slice off unfilled ends of rolls.  Cut rolls crosswise on slight diagonal into ¾” thick slices.  Arrange on large baking
sheet.  Bake until heated through, about 7 minutes.  Makes 30.