Misc Meats Recipes

Image of Bar

Pigs In Blankets

1 pkg frankfurters
10 slice bacon
1 can biscuits
5 slice cheese

Take each frank, wrap 1/2 slice cheese around it. Take 1 pc. bacon and wrap over frank and cheese. Wrap 1 biscuit around frank. Continue until ingreds. are used up. Place on cookie sheet and bake at 450 F. until golden brown. Serve hot.

A Special Meatball

750 gr. ground beef (1000 gr. = 1 kg, 1 lb = 0.5 kg)
250 gr. ground lamb
2 soup spoon margarine or butter
1 head of garlic
1 spoon of cumin
1 spoon red pepper
1 tea spoon black pepper
1 tea spoon allspice

Mix ground lamb and beef together. Then put the garlic particles and squeeze them in a cup. Add this squeezed garlic to the ground meat mix. Then, add the spices on it. Mix in a pot by hand. Cover and put in frig over night. The next day, mix once more by hand and check the amount of salt and spices by tasting ( just cook a small amount to test with), adjust if needed. Refrigerate over night again. When you want to cook, using the palms of your hands, form balls. Lay them on a tray. Pour a cup of water and margarine pieces on it ( you will need to spread them with a spoon so that they will be distributed on the meatballs evenly). Put it into the oven and cook under high heat. Cook both sides of meatballs. Serve with your favorite sauce or freeze for later use.

European Meatballs In Cream Sauce W/Dill

8 oz lean ground beef round
8 oz lean ground pork or veal shoulder
1 small yellow onion; finely chopped
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp dried thyme; crumbled
1/4 tsp marjoram or oregano; crumbled
1/4 tsp ground nutmeg
1 1/2 c fresh bread crumbs
1/2 c water
2 tblsp butter
2 tblsp all-purpose flour
1 1/2 c beef stock; canned beef broth or beef
2 tblsp snipped dill -or-
2 tsp dried dill weed
1/2 c heavy or light cream

1. Preheat the broiler. In a bowl mix beef, pork, onion, salt, pepper,
thyme, marjoram, nutmeg, bread crumbs and water with hands.

2. Shape mixture into 2-inch balls and arrange about 1/2-inch apart on
slightly oiled broiler pan. Broil 4 inches from the heat for 4 minutes on
each side or until lightly browned.

3. To prepare the sauce, melt butter in heavy 10-inch skillet over moderate
heat. Blend in flour to make a smooth paste, and cook, stirring, for 2-3
minutes. Gradually add stock, stirring until thickened, 3-4 minutes.
Transfer meatballs to the sauce.

NOTE: At this point the meatballs and sauce can be cooled to room
temperature and stored. Refrigerate in tightly covered container for up to
24 hours. Or freeze in a labeled, 1-gallon freezer bag or in a 2-quart
microwave-safe casserole, tightly covered, for up to 3 months at 0 degrees.

4. Stir in the dill and reduce heat to its lowest point; simmer, covered,
for 15 minutes, basting the meatballs several times. Add the cream and stir
until then sauce is smooth, about 1 minute. Transfer meatballs and sauce to
a heated serving dish. Add a blush of paprika and the dill. Serve with
potatoes or buttered egg noodles. Makes 4 servings, 493 calories per
serving. TO SERVE LATER (from refrigerator): Heat in a covered 10-inch
skillet over moderate heat for 10 minutes or until simmering, stir
occasionally. Proceed as in step 4. TO SERVE LATER (from freezer): Heat in
a covered 10-inch skillet over low heat until simmering, about 20 minutes.
Stir occasionally and, if necessary, add a few tablespoons of water to
prevent sticking. Proceed as in step 4. TO MICROWAVE: In a covered
microwave-safe casserole, heat on HIGH for 10 minutes. Stir in the dill and
turn the meatballs. Microwave on HIGH 6 minutes more. Add the cream; stir
until the sauce is smooth. Microwave on HIGH 1 minute longer. Serve as in
step 4.

Elephant Stew

1 elephant
salt, to taste
pepper, to taste
Gravy, Brown (lots)
2 Rabbits (optional)

Cut elephant into small bite-size pieces. This will take about 2 months.
Reserve trunk, you will need something to store the pieces in. Add enough
gravy to cover. Cookover kerosene fire for about 4 weeks at 465 degrees.
This will serve about 3,800 people. If more are expected, the 2 rabbits may
be added. But do this only if necessary as most people do not like to find
hare in their stew.

Source: "Abundant Life Cookbook", Abundant Life Women's Auxiliary, Hayward,
CA, 1985,

Meatballs In Sauce With Rice

1/2 recipe meatball mixture (see separate recipe.)
1/2 cup tomato puree
1 tablespoon onion; chopped
2 teaspoon vinegar
1/2 teaspoon sugar
1/4 teaspoon oregano leaves
1 dash pepper
2 tablespoon water
1 1/2 cup rice, cooked, unsalted

See meatball recipe below.
Brown meatballs on all sides in hot frypan. Drain.
Mix remaining ingredients except rice. Pour over meatballs.
Bring to a boil. Reduce heat, cover, and boil gently until sauce thickens--about 10 minutes. Spoon sauce over meatballs once during cooking.
Serve over rice.
* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 *

Misc Meats Part 2 .

Home Icon E-Mail Icon

 Date & Inn Image