Bringing the food, fashion, and decor of the Mid Century to today through a delightful blog.
Entrees - B
Recipes are Listed Alphabetically
Bacon Chop Suey
1 Cup White Rice, Uncooked
1/2 Pound Sliced Bacon
1 Cup Sliced Onions
1 1/2 Cups Sliced Celery
1 Cup Sliced Mushrooms
2 Cups Water
1 1/2 Tablespoons Cornstarch
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 1/2 Teaspoons Soy Sauce
2 Cups Shredded Cabbage
1 Cup Sliced Green Peppers
Cook rice and keep hot. Fry half the bacon until crisp but not brittle. Remove and reserve. Brown onions, celery and mushrooms in bacon fat. Blend water with cornstarch. Stir into onions. Simmer, covered, for 10 minutes. Add salt, pepper, soy sauce, cabbage, green peppers and crisp bacon. Cook, covered, until just tender. Fry remaining bacon. Make a ring of cooked rice on a platter. Pour suey in the center. Garnish top with bacon slices.
Baked Fish Au Gratin
1 Pound Fish Fillets
2 Tablespoons Fine Cracker Crumbs
1 Cup Canned Tomatoes
2 Tablespoons Chopped Onion
1/4 Teaspoon Salt
1/8 Teaspoon Black Pepper
1 tablespoon Butter
1/4 Cup Cheddar Cheese, Cut Fine
Grease a 1 quart shallow baking dish. Sprinkle cracker crumbs into dish. Lay fillets on crumbs. Combine tomatoes, onion, salt and pepper. Pour over fillets. Dot with butter and cheese. Bake in a 350 degree oven for 35 minutes.
Baked Fish Creole
2 Tablespoons Chopped Onion
1/4 Cup Minced Green Pepper
2 Tablespoons Butter
1 1/2 Cups Diced Tomatoes
1/4 Cup Sliced Mushrooms
1/4 Cup Sliced Olives
1/4 Teaspoon Salt
Dash Pepper
2 Tablespoons Sherry
1 1/2 Pounds Fish Fillets
Cook onion and green pepper in butter until tender. Add tomatoes, mushrooms and olives and cook 2 minutes. Add seasonings and sherry. Place fish in a baking dish. Pour sauce over the top. Bake in a 400 degree oven for 20 minutes.
Baked Pork Chops
6 Rib or Loin Pork Chops
1 Tablespoon Flour
1 Package Dehydrated Onion Soup Mix
2 1/2 Cups Boiling Water
1 Cup Sour Cream
Parsley
Brown chops lightly in hot skillet. Remove. Pour fat from skillet leaving 1 tablespoon in pan. Add flour and onion soup mix. Blend in water. Pour over chops. Cover with foil. Bake in a 350 degree oven for 30 minutes. Uncover and bake 30 minutes longer. Garnish with parsley.
Baked Stuffed Frankfurters
2 Cups Soft Bread Crumbs
1/4 Teaspoon Salt
Dash Pepper
2 Teaspoons Sage
1 Onion, Minced
1/4 Cup Melted Butter
10 Frankfurters
5 Strips Bacon
Combine crumbs with seasoning and onion. Add melted butter and blend well. Split frankfurters lengthwise. Fill with stuffing. Wrap each with a half strip of bacon. Fasten with toothpicks. Bake in a 350 degree oven for 30 minutes.
Barbecued Fried Chicken
1 Chicken
1 Cup Flour
Fat
3/4 Cup Water
2 Tablespoons Vinegar
1 Teaspoon Prepared Mustard
1 Tablespoon Brown Sugar
2 Teaspoons Worcestershire Sauce
1 Tablespoon Chopped Onion
2 Cups Canned Tomatoes
1 1/2 Teaspoons Salt
1/2 Teaspoon Pepper
1/4 Teaspoon Chopped Garlic
Cut chicken into serving pieces. Coat evenly with flour. Fry until golden brown on both sides. Blend together a small amount of water with 2 tablespoons flour. Add remaining water. Mix well with remaining ingredients. Drain excess fat from pan. Pour sauce over chicken. Cover and simmer 1 hour.
Barbecued Hamburgers
2 Cups Chopped Onion
1/2 Cup Chopped Green Pepper
2 Tablespoons Fat
2 1/2 Pounds Hamburger
8 Ounces Ketchup
1/2 Bottle Chili Sauce
14 Cup Brown Sugar
1 Tablespoon Dry Mustard
2 Tablespoons Vinegar
1 Tablespoon Salt
Sauté onion and bell pepper in fat. Add hamburger and cook, crumbling into small pieces, until brown. Mix remaining ingredients together to form a sauce. Stir into browned hamburger. Simmer 1 minute. Serve over toasted buns.
Bavarian Supper
1 Pound Jar Sauerkraut
1/4 Cup Butter
1/4 Cup Heavy Cream
1 Tablespoon Instant Minced Onion
1/4 Pound Thinly Sliced Hard Salami
1 Teaspoon Juniper Berries (Optional)
4 Knockwursts
1 Cup Packaged Biscuit Mix
1 Teaspoon Dry Mustard
2 Tablespoons Melted Butter
Snipped Parsley
Drain sauerkraut slightly. Place in a skillet and dot with 1/4 cup butter. Pour on cream. Sprinkle with onion and juniper berries. Heat through. Tuck halved salami slices into heated kraut. Lay wursts on top. Cover and heat until bubbly. Prepare biscuit mix as package directs for dumplings. Arrange in six spoonfuls on bubbling kraut. Cook covered for 10 minutes. Remove cover and cook 10 minutes. Blend mustard with melted butter. Drizzle mustard sauce over each serving. Sprinkle with parsley.
Beef A La Mode
5 Pound Beef Rump Roast
1/4 Pound Salt Pork
Pepper
1 Clove Garlic, Chopped
Salt
Cayenne
Flour
2 Onions, Sliced
4 tablespoons Bacon Drippings
1 Bay leaf
1 Sprig Parsley
3 Carrots, Sliced
1 Turnip, Sliced
1/4 Cup Boiling Water
Cut deep gashes in beef. Slice salt pork very thin. Rub with pepper. Place in gashes. Rub meat with garlic, salt and cayenne. Dredge in flour. Brown onions in bacon drippings. Remove onions and place meat in kettle. Place onions, bay leaf and parsley over meat. Cover and cook slowly until browned on 1 side. Turn and broth other sides. Add vegetables and brown well. Add boiling water. Cover. Simmer for 3 hours. Add more water if necessary.
Beef Pilau
1 Pound Round or Chuck Steak
2 Tablespoons Butter
1 Large Onion, Finely Chopped
1 Teaspoon Salt
1 Cup Packaged Quick Cooking Rice
1 Large Can Tomatoes
1 Large Can Red Kidney Beans
10 Ounce Beef Consommé
1 Teaspoon Chili Powder
1/4 Teaspoon Oregano
1 Teaspoon Salt
Cut meat into 1 inch cubes. Heat butter in a skillet. Add onions, salt and meat, brown. Fill a 2 quart casserole with a layer of meat, then rice, tomatoes and beans. Repeat. Combine consommé, chili powder, oregano and salt. Pour into casserole. Bake in a 350 degree oven for 1 hour.
Beef Potato Pot Pie
2 Pounds Stewing Beef
1/4 Cup Flour
2 Teaspoons Salt
2 Tablespoons Shortening
1 Cup Water
3 Onions, Quartered
1 Cup Mashed Potatoes
1/2 Teaspoon Marjoram
3 Carrots, Cut in Strips
1 Cup Peas
1 Cup Chopped Celery
1 Cup Flour
Melted Butter
Cut beef into 2 inch cubes. Combine flour and salt and shake beef cubes in it until coated. Heat shortening in a Dutch oven and brown beef on all sides. Slowly add water and onions. Cover and cook 1 hour. Add potatoes and marjoram. Cover and simmer 1 hour. Add carrots, peas and celery and cook 15 minutes. Pour into a greased 2 quart casserole. Make a dough from flour and melted butter, roll and place over casserole. Bake in a 450 degree oven for 15 minutes.
Beef Potato Pot Pie
2 Pounds Stewing Beef
1/4 Cup Flour
2 Teaspoons Salt
2 Tablespoons Shortening
1 Cup Water
3 Onions, Quartered
1 Cup Mashed Potatoes
1/2 Teaspoon Marjoram
3 Carrots, Cut in Strips
1 Cup Peas
1 Cup Chopped Celery
1 Cup Flour
Melted Butter
Cut beef into 2 inch cubes. Combine flour and salt and shake beef cubes in it until coated. Heat shortening in a Dutch oven and brown beef on all sides. Slowly add water and onions. Cover and cook 1 hour. Add potatoes and marjoram. Cover and simmer 1 hour. Add carrots, peas and celery and cook 15 minutes. Pour into a greased 2 quart casserole. Make a dough from flour and melted butter, roll and place over casserole. Bake in a 450 degree oven for 15 minutes.
Beef Stroganoff
3 Tablespoons Flour
1 Pound Round Steak, Cut 1/2” Thick
1/4 Cup Butter
1 Small Onion, Chopped Fine
1/2 Pound Mushrooms
1/4 Teaspoon Worcestershire sauce
1 Cup Sour Cream
1 Teaspoon Salt
1/8 Teaspoon Black Pepper
Pound flour into the beef until it is 1/4 inch thick. Cut into strips. Add beef strips to butter heated in a heavy skillet and brown on all sides. Remove to a bowl and cover to keep hot. Add onion and sliced mushrooms to the same pot, cover and cook 5 minutes on low, stirring occasionally. Return meat to skillet, stir in Worcestershire and sour cream. Cover and reheat to boiling. Season with salt and pepper. Serve with rice or noodles.
Beef Vegetable Soup
2 1/2 Pounds Beef Shank Bone
1 Teaspoon Salt
1 Onion, Sliced
1 Carrot, Sliced
1 Bay Leaf
12 Peppercorns
1 Quart Mixed Cut Vegetables (Potatoes, Onions, Green Beans, Turnips, Etc)
Simmer meaty bones in 2 1/2 quarts of water with salt and seasoning for 3 to 4 hours. Remove bones, skim fat. Add vegetables and diced meat from the bone. Adjust seasonings. Cook until tender.
Beef Wellington
4 Portions (6 Ounce Each) Beef Tenderloin
2 Tablespoons Butter
4 Teaspoons Finely Chopped Shallots
1/2 Pound Mushrooms, Finely Chopped
1 Tablespoons Burgundy Wine
2 1/2 Ounces Chicken or Goose Liver Pate
17 Ounces Frozen Puff Pastry Dough, Defrosted
1 Egg Yolk
1 Teaspoon Water
Beat egg yolk with water. Season meat with salt and pepper. In a heavy frypan quickly sear on both sides. Remove from pan and set aside. Turn heat to low, add butter, shallots, mushrooms and wine. Cook and stir until the liquid is gone and the mixture is soft. Spread 1 tablespoon pate over each fillet. Then spread and pat 1/4 cup of mushroom mixture over pate. Carefully wrap each fillet in pastry dough, stretching and rolling the dough as needed. Pinch edges to seal. Brush with beaten egg yolk. Bake in a 450 degree oven for 15 minutes.
Braised Turkey
1 Turkey - 8 Pound
Stuffing
1/2 Pound Salt Pork
1/2 Cup Chopped Celery
1/2 Cup Chopped Carrots
1/2 Cup Onion
1/2 Cup Turnip
Salt and Pepper
4 Cups Stock
Stuff the body and breast of the turkey with desired stuffing and truss. Spread thin slices of salt pork over the breast and legs. Cover turkey with a sheet of heavily oiled paper, fastening paper by passing string around the body. In a large double roasting pan, spread sliced salt pork and chopped vegetables. Lay the turkey breast side up over vegetables. Sprinkle with salt and pepper. Cover pan tightly. Roast in a 350 degree oven for 25 minutes per pound. Add stock after 30 minutes. Remove cover and paper for the last 30 minutes.
Browned Chicken Hash
1 Cup Chopped Cooked Chicken
1/2 Cup Diced Boiled Potatoes
1/2 Tablespoon Chopped Parsley
1/4 Teaspoon Salt
2 Tablespoons Chopped Bell Pepper
1/4 Cup Stock
2 Tablespoons Fat
Combine chicken, potatoes, parsley, salt, bell pepper, and stock. Melt fat in a skillet, spread chicken mixture evenly over the bottom and cook slowly until browned. Fold over as for omelet.
Burgundian Beef
3 Pounds Beef, Rump or Round
1/4 Pound Salt Pork
3 Cups Minced Onion
2 Small Shallots, Minced
6 Peppercorns
2 Bay Leaves
1 Tablespoon Tarragon Vinegar
1/8 Teaspoon Thyme
2 Tablespoons Butter
3 Tablespoons Flour
1/2 Carrot, Sliced
1 Clove Garlic
2 Tablespoons Minced Parsley
2 Tablespoons Minced Chervil
2 Cups Red Wine
Salt to Taste
Dice the salt pork and sauté in butter. Cut the beef into 2 inch cubes. Sear thoroughly in hot fat. Remove. Add onion, garlic, shallots and carrots to pan. Simmer in fat until light yellow. Add all the remaining ingredients and beef. Cook very slowly for three hours.
