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Baby Baked Ham
Baby Baked Ham -
1 smoked ham. 5 whole cloves
1 mince onion 2 bay-leaves
½ cup diced celery. 3 tblspn. brown sugar
1 chopped green pepper. 10 whole cloves additional
in boiling water till tender. allow ham to cool in
liquid if possible. remove-cover top of ham with brown
sugar. and stick in the whole cloves. place in a
baking dish in a moderate oven. add half cup full
375°
of hot water. - about 30 minutes.
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# Baby Baked Ham
## Ingredients
- 1 smoked ham
- 1 onion, minced
- 1/2 cup diced celery
- 1 green pepper, chopped
- 5 whole cloves
- 2 bay leaves
- 3 Tbsp brown sugar
- 10 whole cloves (additional)
## Instructions
1. Place ham, onion, celery, green pepper, 5 whole cloves, and bay leaves in boiling water and cook until tender.
2. Allow ham to cool in liquid if possible.
3. Remove ham and cover top with brown sugar.
4. Stick in the 10 whole cloves.
5. Place in a baking dish in a moderate oven (375°).
6. Add half a cup of hot water.
7. Bake about 30 minutes. -
Baked Goulash
Baked Goulash
1/4 pound salt pork 3 bay leaves
1 large onions - 1/4 tspn pepper
1 1/2 - veal shoulder - 1 " paprika
2 cans tomato soup - 2 tblsp. flour
2 cans water. 6 small onions
1 tspn salt. 6 " carrots 6- potatos.
cube pork - fry out in skillet. put in large
casserole. chop l- onions- brown in pork fat
with cube veal - remove to casserole. add
soup and most water in skillet bay leaves
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seasonings. mix flour. with remaining water
stir in gradually. cook slowly - stirring constan-
tly. until slightly thickened. add to meat with
onions sliced potatos and carrot strips. Bake in
a moderate oven 350 2 1/2 to 3 hours.
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# Baked Goulash
## Ingredients
- 1/4 lb salt pork, cubed
- 1 large onion, chopped
- 1 1/2 lbs veal shoulder, cubed
- 2 cans tomato soup
- 2 cans water
- 1 tsp salt
- 3 bay leaves
- 1/4 tsp pepper
- 1 tsp paprika
- 2 Tbsp flour
- 6 small onions, halved or left whole
- 6 carrots, cut into strips
- 6 potatoes, sliced
## Instructions
1. Cube salt pork and fry out in a skillet until fat is rendered and pork is browned. Transfer pork to a large casserole.
2. In the remaining pork fat, brown the chopped large onion and cubed veal together. Transfer to the casserole.
3. Add tomato soup and most of the water to the skillet. Add bay leaves, salt, pepper, and paprika.
4. Mix flour with the remaining water until smooth; stir gradually into the skillet mixture.
5. Cook slowly over medium heat, stirring constantly, until slightly thickened.
6. Pour sauce over meat in casserole.
7. Add small onions, sliced potatoes, and carrot strips to the casserole; mix gently to combine.
8. Cover and bake at 350°F for 2 1/2 to 3 hours until meat and vegetables are very tender. -
Perfect Brown Stew
for a perfect Brown stew - don't rush it
Brown meat cubes - for 20 mits - 1 lb. beef - for 3 people-
preheat heavy Kettle or dutch oven. brown meat in fat-
keep sizzling. then pour 2 cups of boiling water town
heat just a trifle and gently shift pieces of meat
so they're not sticking add 1 tsp lemon juice add 1
tspn worscestershire sauce drop in a clove of garlic
a medium onion sliced - and 2 bay leaves, sprinkle
over one tablespoon salt, 1/2 tsp pepper 1/2 tsp paprika a
dash of allspice or cloves and lastly a tsp. sugar
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now on with the lid. low heat. simmer 2 hes. scoot meat
to keep it from sticking. add a little water if necessary. now
2-3 carrots halved, 1 potato quartered 1/2 lb. small onions.
cover, simmer till the vegetables are done. About 35 mts.
take vegetables out. and make gravy. blend 4 Tbsp.
flour with cold water. cook 5 minutes. keep stirring
return meat & vegetables for a quick warm up.
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# Perfect Brown Stew
## Ingredients
- 1 lb. beef, cut into cubes (serves 3)
- Fat (for browning)
- 2 cups boiling water
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
- 1 clove garlic
- 1 medium onion, sliced
- 2 bay leaves
- 1 Tbsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- Dash of allspice or cloves
- 1 tsp sugar
- 2–3 carrots, halved
- 1 potato, quartered
- 1/2 lb. small onions
- 4 Tbsp flour
- Cold water (for gravy)
## Instructions
1. Preheat a heavy kettle or Dutch oven. Brown meat cubes in fat for 20 minutes, keeping them sizzling.
2. Pour in 2 cups of boiling water. Turn heat down just a trifle and gently shift pieces of meat so they are not sticking.
3. Add lemon juice, Worcestershire sauce, garlic, sliced onion, and bay leaves.
4. Sprinkle over salt, pepper, paprika, a dash of allspice or cloves, and lastly the sugar.
5. Put the lid on. Simmer on low heat for 2 hours, scooting meat occasionally to keep it from sticking. Add a little water if necessary.
6. Add carrots, potato, and small onions. Cover and simmer until vegetables are done, about 35 minutes.
7. Take vegetables and meat out. Blend 4 Tbsp flour with cold water to make gravy. Cook 5 minutes, keep stirring.
8. Return meat and vegetables for a quick warm up. -
Boeuf Bourguignon / Rice
Boeuf Bourguignon (4-8)
3 lB Boneless Chuck 1½ t thyme
¼ lb. diced bacon 1½ c dry red wine
12 small w onions 1½ c water
3 T flour Brown meat & bacon - bouquet
1 carrot garni of c.c.-p & bay leaves
1 stalk celery simmer 2½ hours covered
3 sprigs parsley in casserole
2 bay leaves
½ t salt
¼ t black pepper
RICE 3c rice 1 t salt
¼ c olive oil rice in hot
1 clove garlic oil & broth
3 c chicken broth & cook 35 min
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# Boeuf Bourguignon
Serves 4–8
## Ingredients
- 3 lb boneless chuck
- 1/4 lb diced bacon
- 12 small white onions
- 3 Tbsp flour
- 1 carrot
- 1 stalk celery
- 3 sprigs parsley
- 2 bay leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 tsp thyme
- 1 1/2 c dry red wine
- 1 1/2 c water
## Instructions
1. Brown meat and bacon.
2. Make a bouquet garni of carrot, celery, parsley, and bay leaves.
3. Simmer 2 1/2 hours covered in casserole.
## Rice
### Ingredients
- 3 c rice
- 1/4 c olive oil
- 1 clove garlic
- 3 c chicken broth
- 1 tsp salt
### Instructions
1. Heat olive oil in pot with garlic.
2. Add rice to hot oil and broth.
3. Cook 35 minutes.