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MAIN DISHES

Coffee Steak

1 to 2 lbs. round steak or chuck roast

½ cup vinegar

1 small onion

2 cups water

1 clove garlic or garlic salt to taste

salt and pepper to taste

2 T. flour

1 T. shortening

1 or 1 ½ cups strong coffee

Soak steak in vinegar and water in a shallow pan for at least 2 hours or longer. Drain and cut holes through the meat, placing in chunks of onion and garlic. Flour, salt, and pepper the meat. Brown in an electric skillet until very brown on both sides. Add strong coffee and simmer until tender. Make gravy from coffee and meat drippings.

Beef and Green Peppers

Meat

½ lb. beef, shredded (eye of round, steak, round steak, etc.)

3T. oil for frying

Marinade

1 ½ T. soy sauce

2 t. cornstarch

1 T. wine

1 T. sesame seed oil

dash of black pepper

1 t. ginger, finely chopped

1 clove garlic, crushed

¼ t. Accent

Mix Marinade and soak beef for a few minutes.

Vegetable Mixture

1 cup water chestnuts, sliced

1 cup green pepper, seeded and shredded

¼ t. salt

¼ t. Accent

3 T. oil for frying

Heat oil on highest setting on electric skillet on high heat on stove. Saute vegetables; sprinkle on salt and Accent; fry 2 minutes. Remove to platter. Heat 3 T. oil in the same skillet and fry meat mixture until medium rare (2 to 3 minutes). Add vegetable mixture and mix well.

Glaze

1 t. cornstarch

2 t. soy sauce

1/3 cup water

Add water and soy sauce to cornstarch. Pour over beef and vegetable mixture in pan and stir until thick.

Bumpy Stew

1 lb. ground beef

season to taste

onion or other vegetable

¼ cup flour (approximately)

2 cups milk

Brown meat in skillet over moderate heat, breaking into bits, turning until brown. Add seasonings. Pour off accumulated grease and sprinkle flour over meat. Stir to brown a bit. Slowly add milk and stir until mixture thickens. Serve over hot toast points.

Variations

1. Tomato sauce and chili powder; broth instead of milk

2. Grated ginger, soy sauce, sugar, and vinegar

3. Mushrooms and chopped celery

Baked Potatoes With Creamed Dried Beef

3 large potatoes

½ lb. dried beef

4 T. fat

4 T. flour

1/8 t. pepper

2 cups milk

Wash potatoes and brush surface with oil. Bake in 425º oven until tender, about 1 hour. Shred beef and saute in fat about 5 minutes. Add flour and pepper. Blend well. Add milk gradually, stirring constantly and cook until thickened. Cut potatoes lengthwise into halves. Scoop out insides, mash, and beat until fluffy. Partially fill potato skins with chipped beef mixture. Decorate mashed potatoes around the edge by using a pastry bag and decorating tube of your choice. Place in 400º F. oven to brown potatoes slightly. Garnish with parsley and pimento. The chipped beef and mashed potatoes may be combined before placing in the potato shells. Serves 3 to 6.

Broiled Hamburger Steak

1 onion, chopped

1 green pepper, chopped

1 ½ lbs. hamburger

1 egg

1 T. milk

1 ½ cups flour

Fry onions and green pepper in small amount of oil until they are soft and slightly brown. Mix onions and green pepper into meat. Beat the egg with a fork. Mix all ingredients together to form a soft consistency. Form into long meat patties 3 inches long, 2 inches wide, 1 inch thick. Roll in flour. Place on broiler rack and broil for approximately 10 minutes on each side, or until done. Serves 6.

Beef Stroganoff

1 ½ lb. round steak, or sirloin, cut into thin strips

2 T. oil

½ cup chopped onions

1 large clove garlic, minced

1 6-oz. can of mushrooms or ½ lb. fresh mushrooms

1 can tomato soup

2 T. Worcestershire sauce

6 to 8 drops of Tabasco

1 t. salt

pepper to taste

1 cup sour cream

1 8-oz. pkg. spaghetti or rice

Parmesan cheese

Dredge meat in flour and brown in hot fat. Remove, then put onions, garlic, and mushrooms in pan and brown carefully. Add more oil if needed; put meat back with onions, garlic, and mushrooms. In bowl, combine tomato soup, sauces, salt, and pepper, and add to meat mixture. Simmer slowly until meat is tender. Add sour cream at last moment and heat thoroughly. Serve on spaghetti or rice. Sprinkle with Parmesan cheese if desired. Serves 8.

Gilson Busy Day Chicken

2 lbs. chicken pieces

1 lump fresh ginger root, size of walnut, peeled and sliced

2 to 4 green onions with tops, finely chopped

1 can condensed chicken soup

½ t. Accent

Put 2 inches of water in big kettle, with some object, such as an inverted pan, inside to keep pan of chicken above water. Put chicken in second pan and place in the large kettle as described. Sprinkle with Accent, a little salt, and pepper, onion, and sliced ginger. Cook for 1 hour with the kettle covered, allowing chicken to steam. Test with fork. If not tender, continue cooking. Remove chicken to serving bowl; use broth beneath it in its pan as gravy base, adding condensed soup. Thicken with cornstarch if necessary. Pour gravy over chicken. Serve with rice or noodles.

Hamburger Noodle Bake