Cedar City 16^th Ward Relief Society Cookbook – Dianne Gubler

•  1 LB HAMBURGER OR TURKEY BURGER
• 1 DICED ONION
• 2 QUARTS OR  2 28 OZ DICED TOMATOES
• 1 CAN RED KIDNEY BEANS
• 1 CAN PINTO BEANS
• 1 CAN BLACK BEANS
• 1 CAN WHITE BEANS
• 1 CAN BUTTER BEANS, (OR GARBANZO BEANS)
• 2 CANS CORN
• 7 OZ DICED GREEN CHILES
• 1 PCKG TACO SEASONING
• 1 PCKG ORIGINAL RANCH DRESSING

COOK HAMBURGER AND ONION TOGETHER, DRAIN GREASE.  ADD ALL OTHER INGREDIENTS TOGETHER TO MEAT MIXTURE.  SIMMER UNTIL WELL BLENDED.  IF THE BROTH IS TOO STRONG ADD WATER, MORE TOMATOES OR TOMATO JUICE TO THIN OUT.

SERVE WITH GRATED CHEESE, A DOLLOP OF SOUR CREAM, MINCED CILANTRO AND TACO CHIPS.

(NOTES:  THE ORIGINAL RECIPE CALLS FOR TWO POUNDS OF MEAT AND ALL THE BEANS TO BE DRAINED AND RINSED.  IT ISN’T NECESSARY TO ADD SO MUCH MEAT OR RINSE THE BEANS, BUT IS A PERSONAL PREFERENCE.  ANOTHER SISTER ALSO ADDED THE CORN AND GREEN CHILES. )  THIS MAKES A LARGE POT OF SOUP.

•  3 lb. chuck roast cut into ½ inch cubes, pat dry
• Salt and Pepper
• 1 T. oil

Salt and pepper meat and cook over medium high heat until brown on all sides, cooking in 2 batches, about 10 minutes. Remove from pan  and set aside.

Add to pan and sauté until soft, about 5 minutes

• 1 onion ,minced
• 2 carrots, peeled and chopped medium
• ½ tsp. salt

Add and stir until fragrant, about 30 seconds

• 4 garlic cloves, minced

Add and cook 1 minute

• 5 T. flour

Whisk in:

• ¾ cup red wine

Then whisk in:

• 1 ½ cups chicken broth
• 1 ½ cups beef broth
• 1 T. tomato paste
• 2 tsp. fresh thyme or 1 tsp. dried

Return meat to pan and simmer until tender.

Fold in

• 1 cup frozen peas

Pour into either a 9 X13 or a deep dish 9 ½ inch pie pan. If you use the square you can just use a top crust. In the pie pan make a bottom and top crust.

Pie Crust

• 2 ½ cups flour
• 2 T. sugar
• 1 tsp. salt
• 8 T. (1/2 cup) shortening, should be cold
• 1 ½ sticks cold butter
• 6-8 T. ice water

Make crust. Form into 2 disks, refrigerate for 30 minutes. Roll out on floured board and enjoy!

Bake at 400 degrees for 20 minutes or until pie is golden brown.

You could also top with biscuits instead of pie crust.

“Old Clothes”

Yields 8 servings

2 lb. flank steak meat

1/3 C. olive oil

1 onion, sliced

4 cloves garlic

1 large green pepper, sliced thin

1 can tomato sauce

1 t. salt.

1 bay leaf

1/2 C cooking wine

1 sm. jar red pimentos

splash vinegar

pinch sugar

1/4 c. frozen peas

In a pan, cook meat in water until meat is soft.

Strip the meat into threads. Chop garlic and sauté in hot skillet with onion, adding later the green pepper and sauté.

Add remaining ingredients and allow to slow cook with lid for 15-20 minutes stirring occasionally so it won’t stick.

The red pimientos can be added sliced, mashed or used for decoration.  Add peas 5 minutes or so before serving.

Serve over white rice.

2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil                                                                                                                    1 slice of Orange

Directions:

1. Put the flank steak in a large ziplock bag.  Add all marinade ingredients into the bag.  Let marinade for 1-4 hours. Make sure each steak piece is well covered in marinade

2. Preheat your grill over medium-high flame.  Brush the grates with a little oil to prevent the meat from sticking.

3. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes for about 4 minutes, until medium rare to well done. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

Note:  I found that there wasn’t enough marinade for the meat.  I would suggest doubling the marinade.

(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

(Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.

(Optional) Sauté the onions & Cilantro for an added topping for the carne asada.

Ingredients:

-         1 lb of thinly sliced beef, or flank steak ***

-         1/2 cup of Brown Sugar

-         2 Pieces of Green Onions, julienned

-         1/2 of an Onion, chopped into thin sliced

-         1 Carrot, julienned

-         1/2 cup of Soy Sauce

-         1 Tbsp of Garlic, minced

-         2 Tbsp of Cooking Wine

-         2 Tbsp of Sesame Seeds

-         2 Tbsp of Sesame Oil

1. Combine all ingredients in a bowl or a large Ziploc bag.
2. Mix ingredients well and marinate in the refrigerator for at least 2 hours.
3. Cook over medium high heat in a large frying pan for about 3-5 minutes, or until meat is cooked.
4. Serve with steamed rice!

Enjoy!

*** This weekend I wanted to make Bulgogi, but I didn’t have any beef at home.  I tried it with thinly sliced Chicken and it was DELICIOUS!!!  I’m sure the Bulgogi sauce would work well with any type of meat.

Meatballs:

• 6 ounces uncured applewood-smoked bacon (about 6 slices), diced
• 2 large garlic cloves, peeled
• 2 pounds ground beef (15% fat)
• 2/3 cup chopped drained roasted red peppers from jar
• 2/3 cup panko (Japanese breadcrumbs)*
• 2 large eggs
• 1/2 cup coarsely grated onion
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon minced fresh marjoram
• 2 teaspoons dried crushed red pepper
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper

Sauce:

• 2 28-ounce cans diced tomatoes in juice (preferably San Marzano)
• 2 large garlic cloves, peeled
• 6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips
• 1 tablespoon (or more) extra-virgin olive oil
• 3 cups finely chopped onions
• 1 1/2 teaspoons dried crushed red pepper
• 2 cups dry white wine
• 1 tablespoon minced fresh marjoram

Pasta:

• 1 1/2 pounds spaghetti
• 2 to 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons minced fresh marjoram
• Freshly grated Parmesan cheese

Preparation

For meatballs:
Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.

Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 11/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap; chill.

For sauce:
Puree tomatoes with juice and garlic in batches in blender until smooth.

Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.

Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.

Increase heat to medium-high. Add onions and crushed red pepper to pot.

Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper. Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.

For pasta:
Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.

* PANKO BREAD CRUMBS * A lot of our readers have been asking about Panko bread crumbs.  You can find them in the Asian section of your local grocery store.  Kikkoman makes the kind that I have available to me in the tiny town I live in.  You could also use plain bread crumbs if Panko isn’t available at your grocery store.

Have Prime Rib at room temperature

Rub with flour, salt and pepper

Cook uncovered:

4-5 lb roast: cook 25-30 minutes

5-9 lb roast: cook 35 minutes

After the above time, turn the oven off.

Leave roast at least 2 hours, but no more than 4 hours. Don’t open oven!!!!!

Should always be medium rare.

6 slices prosciutto

6 fresh sage leaves

1/3 cup shredded fontina cheese (can substitute Swiss)

salt and pepper

2 T flour (I used whole wheat)

1 T olive oil

1/2 cup white wine

1 cup chicken broth

1 T chopped fresh sage

Place 1 slice prosciutto, 1 sage leaf and some of the cheese on one piece of veal. Fold in half and secure with a toothpick. Repeat, repeat, repeat, repeat, repeat.

Dredge in flour and brown each side in the olive oil. Remove to a platter and keep warm. Deglaze pan with wine; simmer until it is 1/4 cup. Add broth and simmer until it is 1/2 cup. Add the fresh sage and the browned veal and warm thru.  Serve.

2 tsp. corn or vegetable oil

1 small onion, chopped (2/3 cup)

2 medium garlic cloves, minced

2 T. chili powder

1 tsp. cumin

1 tsp. coriander

½ tsp. oregano

¼ tsp. cayenne pepper

Salt

1 pound ground beef, lean preferably

½ cup canned tomato sauce

½ cup canned chicken broth

1 tsp. brown sugar

2 tsp. cider vinegar

Heat oil over medium heat about 2 minutes. Add onion, cook, stirring occasionally, until soft.

Add garlic, spices and ½ tsp. salt. Cook about 1 minute.

Add beef and cook, stirring and breaking up meat until no longer pink.

Add tomato sauce, broth, brown sugar, and vinegar. Bring to simmer

Reduce heat to medium low and simmer until liquid is reduced and thickened, not dry. About 10 minutes.

Another thought would be sloppy joes. My brother sent me the attached recipe once. I don’t know if it is any good. I haven’t made it. Well, it is on a different computer. I’ll send it on later.

Kids love those layered bean dips too. And they also like Nachos with that melted cheese that is sold at the store for nachos. You know, with the spicy seasonings that you heat and pour over chips. That could be in a crock pot with chips next to them for kids to serve themselves in paper bowls.

And how about those flour tortillas that have cream cheese, etc.

2 T. oil

6-7 garlic cloves, minced

¼ cup chopped parsley

1/3 cup soy sauce

1 ½ tsp. ginger, allspice, rosemary

6 T. red wine vinegar

4 T. packed brown sugar

1 ¼ cup beef broth (1 can Campbell)

Adolf meat tenderizer (unseasoned)

Stab meat and rub with hand.

3 ½ – 4 lb. chuck roast — 2 inches thick

In fry pan sauté onion, garlic, fresh ground pepper until soft. Add all other ingredients. Bring to a boil

Tenderize meat while marinade cools slightly but is still warm. Add meat and marinate 6 hours or overnight. Drain briefly and grill 4-6 inches from hot coals.

Cook turning several times and basting 30-40 minutes. Medium rare.