Ingredients

• 4 lb Cross Cut Beef Shanks
• 8 cups Water
• 3 Cloves Garlic, finely chopped
• 1 Onion, (large), caorsely chopped
• 1 tsp Salt
• 1 tsp Black Pepper, fresh ground
• 1 Bay Leaf
• 1 Carrot, finely chopped
• 1 stalk Celery, broken into three pieces, with leaves
• 4 Beef Bouillon Cubes
• 3 cups Tomato Juice
• 1 tsp Thyme
• 8 Mushrooms, (medium)
• 5 Carrots, coarsely sliced
• 3 stalk Celery, chopped
• 2 Potatoes, one inch cubes
• 1 cup Peas, (fresh or frozen)
• 1 cup Corn & Green Beans, (fresh or frozen)

Instructions
Brown beef in bottom of dutch oven over medium-high heat. Add water and bring to a boil. Skim foam. Add all remaining Group “A” ingredients,cover and bring to gentle boil. Cook for approximately three hours. Remove from heat. Strain liquid; discard all solids except the beef. Remove all lean meat from bones, cube and return to broth. Except for the potatoes, add all Group “B” ingredients and simmer for 20 minutes. Add the potatoes during the last 10 minutes. Skim excess fat before serving (easiest when soup has been refrigerated).

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Ingredients (lasagna)

• 10 lasagna noodles (about 1/2 pound)
• 1 tablespoon salt
• 1 pound ricotta cheese
• 1/2 pound mozzarella cheese, thinly sliced Tomato-Meat Sauce (above)
• 1/2 cup freshly grated Parmesan cheese

Ingredients (tomato-meat sauce)

• 1 pound ground beef Chuck
• 1 medium yellow onion, peeled and chopped
• 1 (28-ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 4 teaspoons salt
• 1 whole bay leaf
• 1/8 teaspoon ground hot red pepper (cayenne)
• 1/4 teaspoon dried leaf basil crumbled
• 1/4 teaspoon dried leaf oregano crumbed
• 2 cups water

Instructions
1. Tomato-Meat sauce: Brown beef in large, heavy nonstick skillet over moderately high heat breaking up large clumps, until no traces of red remains, about 5 minutes. Transfer to very large, deep heavy saucepan, add all remaining ingredients, and simmer, uncovered, over low heat, stirring occasionally, until flavors meld-about 1 1/2 hours. discard bay leaf. set sauce aside.

2. Lasagna: Preheat oven to 325 degrees

3. Cook noodles in large kettle of boiling water with 1 tablespoon salt until very tender, stirring frequently; rinse under cold running water and drain well.

4. to assemble: Arrange 5 wet noodles lengthwise in ungreased 11 3/4 x
7 1/2 x 1 3/4  inch banking dish, then top with half each of ricotta mozzarella, and sauce. Repeat layers. Sprinkle with Parmesan.

5. Bake, uncovered, until bubbly and tipped with brown-about 45 minutes.

6. Cool lasagna 15 minutes, then cunt into squares and serve.

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Ingredients (steaks)

• 4 Fillet Mignon steaks, about 6 ounces each

Ingredients (rice)

• 2 cups short-grain white rice
• 2 cups water

Ingredients (marinade)

• 1 Tablespoon finely minced ginger
• 2 garlic cloves
• 1 scallion, finely sliced
• 1 Tablespoon light brown sugar
• 1/2 teaspoon crushed red pepper
• 1/2 cup soy sauce
• 2 Tablespoons sake or dry sherry

Instructions
1) TO PREPARE MARINADE: Combine all the marinade ingredients in a shallow dish or bowl.
2) Add the steaks and massage with the marinade.
3) Let sit at room temperature for 1 or 2 hours, or refrigerate overnight.
4) Turn the steaks occasionally.

5) TO PREPARE RICE: Rinse the rice under cold running water until the water no longer looks milky.
6) Soak in a bowl of water for 1 hour.
7) Drain the rice and place in a saucepan with 2 cups of cold water.
Bring to a boil, turn the heat to low, and cover the pan with a tight-fitting lid.
9) Simmer for about 15 minutes, or until the water has been absorbed and the rice is sticky and soft.
10) Keep warm.

11) TO PREPARE STEAKS: Remove the steaks from the marinade.
12) Grill for about 4 minutes per side for medium-rare or about 5 minutes per side for medium.
13) Thinly slice across the grain and serve with the rice.

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Image by cobalt123 via Flickr

Ingredients

• 4 Fillet Mignons, (5 to 6 oz)
• Salt, as required
• Black Pepper, as required
• 2 tbsp Pepper Corns
• 2 tbsp Butter
• 1 tbsp Oil, (sunflower or corn oil)
• 2 tbsp Brandy
• 2/3 cup Heavy Cream
• Parsley, (for garnish), chopped

Instructions
Season the steaks on both sides with salt. Crush the pepper corns and spread them on a plate.Coat the steaks with the pepper corns. Melt the butter with the oil in a skillet. When the butter is foaming, add the steaks and cook overhigh heat for 2 minutes on each side. Lower the heat and continue cooking until the steaks are to your liking: rare steaks need 1 ~ 2minutes on each side, medium steaks need 3 minutes on each side, and well-done steaks need 4 ~ 5 minutes on each side. Lift out of the skillet and keep warm.

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• 1 1/4 lb lean beef stew meat, trimmed of fat, cut in 1-inch pieces
• 1 Tbsp vegetable oil
• 1 large onion, thinly sliced
• 1 1/2 C water
• 3/4 tsp caraway seeds
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 bay leaf
• 1/4 C white vinegar
• 1 Tbsp sugar
• 1/2 small head red cabbage, cut into 4 wedges
• 1/4 C gingersnaps, crushed

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Ingredients:

• 3 lb Boneless chuck roast
• 1/2 ts Garlic powder
• 1 tb Vegetable oil
• 1/2 ts Pepper
• 1 tb Dried whole basil, crushed
• 1 c  Hot water
• 1 Small onion, ringed

Instructions:
Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until tender. Remove from pan drippings to serve.

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Ingredients:

• 1-1/2 pounds extra-lean ground beef
• 1 cup chopped onion (about 1 large)
• 1 cup sliced celery (about 2 medium stalks)
• 1 cup uncooked pearl barley
• 2-1/2 cups water
• 1 tablespoon chile powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (28-ounce) can whole tomatoes, undrained

Instructions:
Cook ground beef, onion and celery in nonstick Dutch oven, stirring frequently, until beef is brown; drain. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until barley is done and stew is desired consistency.
6 servings

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