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Recipe ingredients and directions:

Yield: 4 Servings

3 lb veal knuckles, cut into 1 1/2 inch pieces

1/2 cup flour

1 tsp salt

freshly ground black pepper

1 tsp oregano

3 Tbsp finely chopped parsley

2 tsp grated lemon rind

2 cloves garlic, finely chopped

2 carrots, finely chopped

2 stalks celery, finely chopped

2 Tbsp tomato paste

1 cup dry white wine

2 Tbsp oil

1 Tbsp cornstarch dissolved in

2 Tbsp cold water

6 slices lemon

Soak the pot in water for 10 minutes. Dredge the veal in flour

combined with salt, pepper, oregano, parsley and lemon rind. Place

the veal in the pot and add the garlic, carrots, celery, tomato

paste, wine and oil. Cover and place in a cold oven. Adjust the

heat to 450F and cook for 1 1/2 hours. Combine the cornstarch with

water and stir into the pot juices. Return to the oven, uncovered,

and continue cooking for 10 minutes until the juices have thickened.

Garnish with lemon slices and serve with rice. Makes 4 servings.

Category: Beef Veal Recipes

Recipe ingredients and directions:

8 to 10 veal shanks, patted dry and, tied

all-purpose flour, for dredging

7 tablespoons unsalted butter

3 tablespoons olive oil

1 1/2 cups dry white wine

1 1/2 cups finely chopped onion

3/4 cup finely chopped carrots

3/4 cup finely chopped celery

1 teaspoon minced garlic

3 to 4 cups chicken broth

1 1/2 cups tomatoes, peeled seeded and chopped

6 fresh parsley sprigs

4 fresh thyme sprigs

1 bay leaf

1/2 cup minced fresh parsley leaves

2 tablespoons freshly grated lemon zest

1 tablespoon minced garlic

Make a bouquet garni by tying together the parsley, thyme and bay

leaf.

Season the veal shanks with salt and pepper and dredge them in the

flour, shaking off the excess. In a heavy skillet heat 3 tablespoons

of the butter and 3 tablespoons of the oil over moderately high

heat until the foam subsides, in the fat brown the veal shanks in

batches, adding some of the additional butter and oil as necessary

and transferring the shanks as they are browned to a platter. Add

the wine to the skillet, boil the mixture, scraping up the brown

bits clinging to the bottom and sides of the skillet, until the

liquid is reduced to about 1/2 cup, and reserve the wine mixture

in a small bowl.

In a flameproof casserole just large enough to hold the veal shanks

in one layer cook the onion, the carrots, the celery, and the garlic

in the remaining 4 tablespoons butter over moderately low heat,

stirring occasionally, until the vegetables are softened and add

the shanks with any juices that have accumulated on the platter,

the reserved wine mixture, and enough of the broth to almost cover

the shanks. Spread the tomatoes over the shanks, add the bouquet

garni, salt and pepper to taste, and bring the liquid to a simmer

over moderately high heat. Braise the mixture, covered, in the

middle of a preheated 325xF. oven for 2 hours, or until the veal

is tender.

Transfer the shanks with a slotted spoon to an ovenproof serving

dish, discard the strings, and keep the shanks warm. Strain the

pan juices into a saucepan, pressing hard on the solids, and skim

the fat. Boil the juices for 15 minutes, or until they are reduced

to about 3 cups, baste the shanks with some of the reduced juices,

and bake them, basting them 3 or 4 times with some of the remaining

juices, for 10 minutes more, or until they are glazed.

In a bowl stir together the parsley, the zest, and the garlic.

Sprinkle the veal shanks with the gremolata, pour some of the juices

around them, and serve the remaining juices separately.

Category: Beef Veal Recipes

Recipe ingredients and directions:

salt and freshly ground pepper to taste

4 to 6 meaty sections of veal shank

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1 onion, coarsely chopped

3 cloves garlic, chopped

1/2 teaspoon oregano

28 ounces italian plum tomatoes, drained

1 cup dry white wine

10 1/2 ounces beef broth, fat skimmed

1/2 cup Italian parsley, chopped

grated zest of 1 lemon

Season flour with salt and pepper. Dredge pieces of veal shank in

it, shaking off excess.

Heat oil and butter in large ovenproof casserole or Dutch oven over

medium-high heat. Add veal shanks and brown on all sides (stand

the pieces up to brown the sides as well). Remove veal shanks and

let drain on paper towels.

Reduce heat to medium and add onion, garlic and oregano. Cook,

stirring occasionally, for 10 minutes. Add tomatoes, salt and pepper

and cover over medium-low heat for 10 minutes, skimming off any

fat and crushing tomatoes with wooden spoon. Add wine, raise heat

and bring to boil.

Reduce heat and simmer, uncovered, for 15 minutes. Meanwhile, heat

oven to 350 degrees.

Return veal shanks to casserole. Add enough broth to just cover

meat.

Cover, place in oven and bake 1 1/2 hours. Remove lid and bake

until veal is very tender, about 30 minutes longer.

Combine parsley and lemon zest (this is the gremolata). Just before

serving, sprinkle it over veal. Serve with pasta or risotto.

Category: Beef Veal Recipes

Recipe ingredients and directions:

6 thick chunks of veal shank

6 small to medium shallots

1 cup all purpose flour, seasoned salt freshly ground black pepper

1 large yellow onion, coarsely chopped

2 to 4 tbsp sweet butter or olive oil

8 cups assorted mushrooms (Portabello, crimini, chanterelles, morels,

shiitake, buttons) sliced

3 medium carrots

3 stalks celery, include some leaves

6 to 9 cloves of garlic, crushed

1 to 2 TBSP fresh basil, snipped

1 tsp fresh thyme, snipped

3 bay leaves

Pinch of rosemary (optional)

zest from about 1/4 medium lemon

1 cup white wine

12 cups veal stock or chicken stock

1 cup plus 1 oz dry sherry

1 oz. dried mushrooms

Freshly chopped parsley and fresh celery leaves for garnish.

Special order veal shanks from your butcher. Standard cut is around

an inch and a half, but you want a rich, slow-cooked dish so hold

out for the thick stuff. And make sure they leave the marrow in.

That’s what gives this dish flavor.

The night before you plan on making this dish, soak the dried

mushrooms a cup or two of the veal or chicken stock. Allow to soak

at least overnight. In the morning, drain the mushrooms and reserve.

Then add the stock in which they soaked with the other stock to

provide a total of 12 cups (3 quarts).

Add 1 cup dry sherry. Place stock and sherry in a large stockpot

and reduce to (4 cups.)

Saute the mushrooms and three cloves of minced garlic in olive oil

(my preference here) or sweet butter, adding 1 tbs dry sherry to

the hot pan. Add soaked dried mushrooms at the end and deglazing

pan with another tbs of sherry.

Reserve 1 cup of sliced sauteed mushrooms, or button mushroom caps

if you have them. Add remainder of mushrooms to the reduced stock

and puree.

In a Dutch oven or deep (ovenproof) saute’ pan on the cooktop heat

butter or olive oil and saute onion and shallots until they begin

to become tender. Coat veal shanks with seasoned flour and add to

pan to brown on each side (keep cut side of bone up so marrow

doesn’t come out. Don’t turn the shanks on their sides.)

When shanks are browned, add (scraped or peeled and) chopped carrot,

and sweat for a minute or two. Add coarsely chopped celery, bay

leaves, garlic, thyme, basil, rosemary (if desired), the stock and

the wine. Then add enough mushroom-reduced stock to bring the level

of the liquid even with the top of the shanks (at the side. You do

not want any liquid to cover the TOP of the shanks and seep into

the marrow.)

Leaving the pot uncovered, bring to the simmering point. Cover

pot and place in 300 degree oven. Let it braise for about 4 hours.

Correct seasonings, adding salt and pepper to taste. Sprinkle with

mix of fresh parsley and celery leaves 10 minutes before serving,

and for a really distinctive flavor and appearance, sprinkle on

just a tiny bit of orange zest before placing it on the table.

If you want to be extravagant, shave a little black truffle over

each before serving.

Category: Beef Veal Recipes

Recipe ingredients and directions:

6 to 7 lbs. veal shanks

3/4 cup flour

salt

pepper

2 T olive oil

2 T butter

1 onion, chopped coarse

2 shallots, chopped

5 lg cloves garlic, chopped

zest of a small lemon

28 oz. or 2 16 oz. can(s) plum tomatoes, chopped

2 cups red wine

2 cups homemade beef stock

1/2 t dried basil

1/2 t dried thyme

1/2 t dried oregano

2 bay leaves

1/2 t salt

6 black peppercorns

1 T balsamic vinegar

1/2 lb crimini mushrooms, stems removed and caps cut into 1/2" pieces

1/2 lb shiitake mushrooms, stems removed and caps cut into 1/2" pieces

1/2 lb portabello mushrooms, stems removed and caps cut into 1/2" pieces

1 T butter

1/2 cup madeira wine

1/2 cup water

1 T lemon juice

Preheat oven to 275 degrees F.

Coat shanks in flour/salt & pepper mixture. In dutch oven or heavy

roaster, heat half of the oil and the butter over high heat. Sear

shanks on all sides to seal. Remove shanks to paper towels, pat

dry. Reduce heat to medium.

Add remaining oil to roaster. Add onions, shallots and garlic,

and cook for 10 minuts. Pour off any excess oil.

Add lemon zest, tomatoes, wine, stock, spices and vinegar. Increase

heat and bring to a boil. Reduce heat and simmer for 15 minutes.

Return shanks to roaster and place roaster in oven. Cook 2 1/2 to

3 hours.

Remove shanks to platter and place in oven with temperature reduce

to war.

Saute mushrooms in butter for 5 minutes over medium heat in large

saucepan. After removing bay leaves, pour mixture from roasting

pan into blender and puree. Pour into saucepan with mushrooms.

Add madeira, water and lemon juice. Cook sauce over medium heat

until cooked through.

Pour sauce over shanks or serve on the side.

Serves 6

Category: Beef Veal Recipes

Recipe ingredients and directions:

6 thick chunks veal shank (between 3 inches and 3 1/2 inches thick)

6 shallots, coarsely chopped

1 cup all purpose flour, seasoned with salt and freshly ground black pepper

1 large yellow onion, coarsely chopped

1 to 2 TBSPS sweet butter or olive oil

3 medium carrots

3 stalks celery, including some leaves

3 to 6 cloves of garlic, finely minced

1 to 2 TBS fresh basil, snipped

1 tsp fresh thyme, snipped

3 bay leaves

Pinch rosemary (optional)

zest from 1/4 lemon

1 cup white wine

1 cup veal or chicken stock

Tomato puree as needed

Freshly chopped parsley and fresh celery leaves for garnish.

Preheat oven to 300 degrees.

You’ll have to special order the veal shank. Standard cut is around

an inch and a half, but you want a rich, slow-cooked dish so hold

out for the thick stuff. And make sure they leave the marrow in.

That’s what gives this dish flavor.

Make tomato puree with plum or roma tomatoes, peeled and seeded

and pureed in blender.

In a Dutch oven or deep (ovenproof) saute’ pan on the cooktop heat

butter or olive oil and saute onion and shallots until they begin

to become tender. Coat veal shanks with seasoned flour and add to

pan to brown on each side (keep cut side of bone up so marrow

doesn’t come out. Don’t turn the shanks on their sides.)

When shanks are browned, add (scraped or peeled and) chopped carrot,

and sweat for a minute or two. Add coarsely chopped celery, bay

leaves, garlic, thyme, basil, rosemary (if desired), the stock and

the wine. Then add enough tomato puree to bring the level of the

liquid even with the top of the shanks (at the side. You do not

want any liquid to cover the TOP of the shanks and seep into the

marrow.)

Leaving the pot uncovered, bring to the simmering point. Cover

pot and place in 300 degree oven. Let it braise for about 4 hours.

Correct seasonings, adding salt and pepper to taste. Sprinkle with

mix of fresh parsley and celery leaves 10 minutes before serving,

and for a really distinctive flavor and appearance, sprinkle on

just a tiny bit of orange zest before placing it on the table.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 veal shanks, about 1 or 1-1/2" thick

flour for dredging

oil

1 carrot, sliced crosswise

1 stalk celery, sliced crosswise

1 med. onion, sliced thin

1 or 2 bay leaves

1/2 c dry white wine

1 can peeled/seeded tomatoes

1 clove garlic, crushed

1 teaspoon lemon zest

salt

pepper

Heat the oil over high heat in a large skillet. Dredge the veal

in the flour, and brown shanks on all sides./side). Remove from

pan and reduce heat to medium-high. Add a bit more oil if necessary,

and saute the carrot, onion, celery, and bay leaves for 1 minute

or a bit longer. Reduce heat to low, and add wine. Simmer until

wine is gone.

Return veal shanks to pan, add tomatoes, and cover. Simmer for 1

1/2 to 2 hours.

When done, remove shanks again from sauce. Strain rest of pan

contents into a bowl, then return liquid to pan. Raise heat to

medium, throw in the garlic and lemon zest, salt and pepper to

taste, and cook for another 2-3 minutes. Replace shanks and heat

them back up.

Serve with lots of sauce. Risotto is the preferred side dish, but

I don’t make it — I usually serve it with crusty french bread to

sop up the sauce and some sauteed zuchinni or something a bit

crunchy.

Category: Beef Veal Recipes

Recipe ingredients and directions:

6-8 pieces veal shinbone

1 tsp. rosemary

flour

3-4 fresh sage leaves

4 Tablespoons unsalted butter

1 small clove garlic

3 Tablespoons olive oil

2 Tablespoons chopped parsley

1 cup dry white wine

4 slices lemon zest

1 tsp. salt

freshly ground pepper

1/2 – 1 cup chicken broth

Have the veal shank sawed into pieces 11/2-2 inches long. These

pieces vary in width, so 2 small ones or 1 large makes a portion.

If the skin around the meat of the bone is broken, tie butcher’s

string around the slice before flouring and browning in order to

hold the meat snugly in place.

Flour the pieces thoroughly and brown them well in butter and oil

over medium heat. Use a frying pan that will accommodate the

ossobuchi snugly without crowding. If the pan is too big, the

sauce will be too spread out and shallow to cook the veal properly.

Add the battuto (rosemary, sage, garlic, parsley, and zest) to

browned veal bones. Spread the herbs around and cook for a moment

or two. Add the wine and stir. Add the salt and some pepper.

When the wine has partially evaporated, add enough broth to bring

the sauce to the top of the veal slices without covering them.

Lower the heat and simmer about 40 minutes, or until really tender.

Serve hot with the sauce. Serves 6. Pair with a good risotto.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 lb well trimmed corned beef boneless brisket

1 large head green cabbage, cut into 6 wedges (core removed)

1 bay leaves

6 carrots cut into quarters

1 onion, quartered

6 potatoes cubed into 1" pieces

1 clove garlic, crushed

Pour enough cold water on corned beef in large pot to just cover.

Add onion, bay leave and garlic. Heat to boiling, reduce head.

Cover and simmer until beef is tender, about 2 hours. Remove beef

to warm platter, keep warm. Skim fat from broth. Add cabbage,

potatoes and carrots, heat to boiling. Reduce heat and simmer

uncovered 20 min.

Category: Beef Veal Recipes

Recipe ingredients and directions:

3-4 pound corned brisket of beef

8 small onions

8 whole carrots

4 potatoes, halved or quartered

2 turnips, cubed (if desired)

1 green cabbage, cut in wedges

Place meat in heavy kettle. Cover with hot water. Cover tightly

and simmer about 3 1/2 hours. Remove meat and keep warm. Skim

off excess fat and add onions, carrots, potatoes, and turnips.

Cover and cook 20 minutes. Add cabbage. Continue cooking 10-15

minutes. 8 servings.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 pounds ground beef

4 slices bread; crumbled

2 cups baked beans

2 eggs; or substitute

1 cup BBQ sauce

1/4 cup mustard

1/4 cup ketchup

2 cups potatoes; mashed

1 cup cheese

Mash up the baked beans. Mix everything together except the potatoes

and the cheese. Add more liquid or bread as needed to reach

desired consistency. Press mixture into the bottom and around

sides of two 9×5" loaf pans, leaving a large trough in the center.

Reserve about 1-1/2 cups of mixture to cover top with. Fill

troughs of each meatloaf with mashed potatoes. Cut cheese into

cubes, or grate, and put this on top of the potatoes. Cover

potatoes and cheese with reserved meat mixture. bake for 1 hour

at 350 degrees.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 lbs. lean ground chuck

1 lbs. Hot Sausage meat

2 tsps. dry mustard

1 red onion, grated

1 egg, lightly beaten

2 tsps. salt

1/4 tsp. thyme

1/2 cup Italian style bread crumbs

1 celery stalk, chopped finely

2 cloves garlic

1/2 tsp. fresh cracked black pepper

1/2 cup evaporated milk

2 tsps. Texas Pete Hot Sauce

1 Cup Spicy V-8 Juice

Combine beef and pork with seasonings, add pepper sauce, and mix

well. Add bread crumbs.

In a separate bowl, beat egg lightly and combine with milk. Add to

beef mixture, and mix well. Form into loaf and place in a well

greased ovenproof dish. Pour the V-8 Juice over and sprinkle with

bread crumbs. Bake at 350 degrees for approximately 45 minutes.

Serve hot. A fresh Caesars Salad makes a tasty side dish.

Category: Beef Veal Recipes

Recipe ingredients and directions:

17 round cheese crackers

1 small onion; finely chopped

2 tablespoons green pepper; minced

1/4 cup chili sauce

1/2 cup milk

2 eggs; slightly beaten

3/4 teaspoon salt

1/8 teaspoon pepper

1 1/2 pounds lean ground beef

Crush crackers with rolling pin or blender until crumbled. In

mixing bowl, combine crumbs with onion, green pepper, chili sauce,

milk, eggs, salt, and pepper. Mix in ground beef. Form into 6

or 7 inch round loaf. Place in slow-cooking pot. Cover and cook

on low for 6 to 8 hours or until done, or you can bake at 3500F

for 1 to 1 1/2 hrs.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 slices bacon, chopped

2 tablespoons sun-dried tomatoes, chopped

1 egg

1/2 cup sweet green pepper, finely chopped

1/2 cup onion, finely chopped

1/2 cup dry bread crumbs

1/3 cup tomato juice

1 1/3 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon pepper

1 1/2 lb lean ground beef

6 slices beefsteak tomato, 1/4-inch thick

1 teaspoon olive oil

In skillet, cook bacon over medium-high heat for about 5minutes or

until crisp. Drain on papertowels. Meanwhile, soak sun-dried

tomatoes in boiling water for 5minutes or until softened. Drain.

In large bowl, beat egg lightly, add bacon, sun-dried tomatoes,

green pepper, onion, bread crumbs, tomato juice, Worcestershire

sauce, salt, basil, oregano and pepper. Mix in beef. Pack into

8- x4-inch loaf pan. Lay slices of tomato on top, overlapping

slightly, brush with oil. Bake in 350 F oven for about 1 hour or

until no longer pink inside and tomato slices are roasted. Drain

off fat.

Serve with your favourite mashed potatoes and mushrooms and green

beans.

Yield: 6 servings

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 lb. lean ground beef

1 1/4 cup salsa

3/4 cup quick-cooking oatmeal

1 carrot, shredded

2 plum tomatoes, diced

1/2 cup coarsely chopped mushrooms

Preheat oven to 350. Spray loaf pan with nonstick cooking spray.

In a large bowl, combine beef, salsa, oatmeal, carrot, tomatoes,

and mushrooms. Shape mixture into a loaf. Place loaf in pan.

Bake until browned and knife inserted in center, comes out clean

and hot, about 1 hour, 5 minutes. Let stand about 10 minutes before

slicing.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 1/2 pounds ground beef, extra lean

1 cup Burgundy

1/4 teaspoon dried sage

1/4 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon pepper

1 tablespoon Worcestershire sauce

3 slices bread, torn into bite size

1 egg

2 cloves garlic, minced

1 small onion, chopped

4 ounce can mushrooms, drained

2 tablespoons packed brown sugar

1/3 cup catsup

1/2 teaspoon ginger

1/2 teaspoon garlic salt

2 tablespoons soy sauce

1 teaspoon dry mustard

Heat oven to 350 F. Mix beef, wine, sage, thyme, salt, mustard,

pepper, Worcestershire, bread, egg. garlic, onion and mushrooms.

Spread mixture in loaf pan 8-1/2×4-1/2×2-1/2 or 9x5x2 inches. In

a small bowl mix brown sugar, catsup, ginger, garlic salt, soy

sauce and 1 teaspoon mustard. Spoon sauce on top of meatloaf. Bake

1 to 1-1/4 hours. Drain grease or remove from pan.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 1/2 cups hamburger

1 egg, slightly beaten

1/2 cup bread crumbs

1/2 cup ketchup

1/2 cup water

2 Tbsp chopped onion

1 1/2 tsp salt

1 1/2 cups buttered bread cubes

Mix all ingredients together. Form into loaf and gently press 1

1/2 cups buttered bread cubes into top of loaf. Bake at 350 degrees

for 1 hour. Serves 6.

Category: Beef Veal Recipes

Recipe ingredients and directions:

3 pounds ground beef

1 pound pork sausage

1 or 2 eggs per pound of meat

chopped onion

1 can chopped green chiles

2 to 3 handfuls oatmeal

salt and pepper to taste

milk to moisten

Put the meat in a big bowl. Dump everything else on top and squish

it around with your hands until well mixed. Put it in a pan and

bake at 325 F until the juices run clear about 1-1 1/2 hours. It

will shrink away from the sides. Pour off the grease and slice.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 teaspoons olive oil

2 cups sliced mushrooms

8 oz onion; chopped

2 cloves (1/8 oz) garlic; minced

1 1/2 teaspoons dried basil

1/2 cup dry bread crumbs

2 tablespoons freshly grated Parmesan cheese

2 oz green onions; chopped

3/4 teaspoon salt

1/2 teaspoon pepper

1 extra large egg; beaten

1 1/2 lb ground chicken

2 tablespoons chili sauce

In skillet, heat oil over medium heat; cook mushrooms, onion, garlic

and basil, stirring for about 3 minutes or until softened. In

bowl, combine bread crumbs, Parmesan, green onions, salt, pepper,

egg and onion mixture; mix in chicken. Press into greased 8-by

4-inch loaf pan; brush with chili sauce. Bake in 350F oven for 1

hour and 20 minutes or until meat thermometer registers 185F. Let

stand for 10 minutes; pour off fat.

Yield: 8 servings

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 tablespoons butter

1 cup minced onion

2 unpeeled golden delicious apples; diced

2 cloves garlic; minced

1/2 teaspoon dried tarragon

1/4 teaspoon dried savory

2/3 cup fresh bread crumbs

2 eggs; beaten

1 tablespoon lemon rind; grated

2 green onions; chopped

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 lb ground chicken

—-TOPPING—-

1/2 cup applesauce

2 tablespoons dry bread crumbs

1 tablespoon brown sugar; packed

Melt butter over medium heat; cook onion, apples and garlic, stirring

occasionally, for 10 minutes or until golden. Add tarragon and

savory; cook for 1 minute. Let cool 10 minutes. Combine apple

mixture, bread crumbs, eggs, lemon rind, green onions, salt and

pepper; mix in chicken. Lightly pack into greased 9 x 5-inch loaf

pan, smoothing top. Spread loaf with applesauce; sprinkle with

bread crumbs and brown sugar. Bake in 350 F oven for 1 1/4 hours

or until meat thermometer registers 185 F. Broil 6 inches from heat

for 3 minutes or until golden. Let stand 10 minutes before slicing.

Serve with mashed garlic potatoes and green beans.

Yield: 1 loaf

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 tablespoon vegetable oil

1 onion; chopped

2 cloves garlic; minced

1 teaspoon dried basil

2 can (19 oz) tomatoes; chopped (undrained)

1 can (5 1/2 oz) tomato paste

1 to taste salt and pepper

6 cups spinach

1 egg

1 cup ricotta cheese

1/2 cup shredded part-skim skim mozzarella

2 tablespoons Parmesan cheese

2 tablespoons chopped parsley

2 tablespoons milk

1/4 teaspoon each salt and pepper

1 pinch nutmeg

1 egg; beaten

1 onion; chopped

2 cloves garlic; minced

1/2 cup dry bread crumbs

2 tablespoons Parmesan cheese

1 teaspoon each dried basil and oregano

3/4 teaspoon salt

1/2 teaspoon pepper

1 1/2 lbs lean ground beef

In skillet, heat oil over medium heat; cook onion, garlic and basil

for 3 minutes. Stir in tomatoes and 1/2 cup of the tomato paste.

Bring to boil, reduce heat and simmer for 20 minutes or until

thickened, stirring often. Season with salt and pepper to taste.

Wash spinach; cook in just the water clinging to leaves, covered,

over medium-high heat for 2 to 3 minutes or just until wilted;

drain and set aside. Combine egg, ricotta, mozzarella and Parmesan

cheeses, parsley, milk, salt, pepper and nutmeg.

Combine egg, remaining tomato paste, onion, garlic, crumbs, Parmesan,

basil, oregano, salt and pepper; mix in meat. Place between sheets

of waxed paper; roll into 18-x 8-inch rectangle. Remove top sheet.

Layer spinach leaves over meat. Gently spread ricotta mixture over

spinach, leaving 1-inch border. Spread 1 cup tomato sauce over

ricotta layer. Roll up meat from short end, jelly roll style,

lifting with paper (tuck in any filling that oozes out.) Ease,

seam side up, into 9-x 5-inch loaf pan. Bake in 350F oven for 1 to

1-1/4 hours or until meat is well done. Let stand for 20 minutes.

Drain off fat. Serve with remaining hot tomato sauce.

Yield: 8 servings

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 lb lean beef

1 large onion, finely chopped

1/4 cup natural bran

1 slice whole-wheat bread, crumbled

1/2 teaspoon thyme

1/2 teaspoon salt

1 dash Worcestershire sauce

freshly ground pepper

1 cup tomato juice or tomato sauce

1 egg, lightly beaten

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh savory

1 teaspoon chopped fresh sage

In mixing bowl, combine beef, onion, bran, bread crumbs, thyme,

salt, Worcestershire, and pepper to taste. Stir in tomato juice,

egg and herbs (if using), mix lightly. Turn into 9-x 5-inch loaf

pan or baking dish. Bake in 350 F oven for 45 minutes, or until

brown and firm to the touch. Remove from oven, pour off fat.

Yield: 5 servings

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 tablespoon vegetable oil

3 cloves garlic, finely chopped

2 tablespoons chopped gingerroot

6 green onions, finely chopped

1 teaspoon hot Chinese chili paste

2 lb ground beef

1 cup fresh bread crumbs

2 eggs, lightly beaten

3 tablespoons chopped fresh coriander or parsley

2 tablespoon soy sauce

1 tablespoon dijon mustard

1 teaspoon salt

1/4 cup ketchup

2 tablespoons hoisin sauce

1 teaspoon prepared mustard

In skillet, heat oil over medium-low heat, cook garlic, ginger,

onions and chili paste for about 3 minutes or until softened but

not browned. Let cool. In bowl, mix together beef, bread crumbs,

eggs, coriander, soy sauce, mustard and salt, mix in garlic mixture.

Pat into foil- or parchment paper-lined 9-x 5-inch loaf pan. Cover

with foil and bake in 3500F oven for 1 hour. Drain off fat.

Combine ketchup, hoisin sauce and mustard, spread over top of loaf.

Bake, uncovered, for 15 minutes or until meat thermometer registers

170F. Let stand for 10 minutes before removing from pan and slicing.

Serve with steamed rice and sauted broccoli or spinach.

Yield: 8 servings

Category: Beef Veal Recipes

Recipe ingredients and directions:

2/3 cup chili sauce

1 egg

1/2 cup dry bread crumbs

1/2 cup onion; finely chopped

1/3 cup milk

1 stalk celery; finely chopped

1 clove garlic; minced

2 tablespoons fresh parsley; chopped

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

1/2 tablespoon salt

1/2 teaspoon pepper

1 1/2 lb lean ground beef

Reserve 1/2 cup of the chili sauce. In large bowl, beat egg lightly;

add remaining chili sauce, bread crumbs, onion, milk, celery,

garlic, parsley, mustard, Worcestershire sauce, salt and pepper.

Mix in beef. Transfer to ungreased 9-inch pie plate. Bake in 350

F oven for about 55 minutes or until no longer pink inside. Spread

reserved chili sauce evenly over top. Bake for 10 minutes or

until sauce is heated through. Drain off fat. Run knife around

edge of meat loaf; using spatula, slide onto plate.

Yield: 6 servings

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 lb hamburger

1 cup grated raw potatoes

1/2 cup grated raw carrots

2 eggs, slightly beaten

1 tsp salt

1/4 tsp pepper

1/2 tsp onion salt

Mix all ingredients together. Form into loaf and bake at 375

degrees for 1 hour. Serves 4.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 oz. cooked macaroni

1 lb. hamburger

1/2 cup soft bread crumbs

1/2 cup milk

2 eggs, slightly beaten

1/2 cup chopped onion

2 Tbsp. chopped green pepper

1/3 cup grated Cheddar cheese

1 tsp. salt

1/2 tsp. pepper

Cook macaroni according to directions on package. Mix all ingredients

together. Shape into loaf. Bake at 350 degrees for 1 hour. Serves

6.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 lb. hamburger

1/3 cup chopped onion

8 oz can tomato sauce

1 egg, slightly beaten

1 cup cracker crumbs

1 tsp salt

1/4 tsp pepper

Mix all ingredients together. Shape into loaf. Bake at 350 degrees

for 1 hour. Serves 4.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 lb. hamburger

1/2 cup milk

1/2 cup soft bread crumbs

1/2 cup chopped onion

1 tsp. salt

1/4 tsp. pepper

1 Tbsp. catsup

1/2 tsp. dry mustard

1 egg, slightly beaten

2 Tbsp. chopped green pepper

1/2 Tbsp. Worcestershire sauce

8 oz. can tomato sauce

Mix all ingredients together and shape into loaf. Bake at 350

degrees for 40 minutes. Remove from oven. Add 2 Tbsp. chopped

green onion to 1 1/2 cups well-seasoned mashed potatoes and frost

top of loaf. Bake at 350 degrees for 20 minutes more. Serves 4.

Category: Beef Veal Recipes