Blue Cheese-Stuffed Burgess

Ingredients
1-1/4 pounds lean ground Beef round
1 Egg, beaten lightly
1 small Yellow Onion, finely chopped
1 tsp Worcestershire sauce (optional)
1/4 tsp each Salt and Black Pepper
4 ounces Blue Cheese

Directions
In a large bowl, combine the beef, egg, onion, Worcestershire sauce, if desired, salt, and pepper. Divide the meat into 8 equal portions and form each portion into a patty 3/8 inch thick and 4 inches in diameter.

Divide the cheese into 4 equal portions and form each into a flat, round cake about the size of a silver dollar. Place a cheese patty in the center of each of 4 meat patties. Top with a second meat patty and seal the edges.

Broil the burgers 3 inches from the heat, allowing 5 minutes on each side for rate, 6 minutes for medium, and 7 for well done. Serve with Zucchini Slaw. Serves 4.

Ingredients
3 Tbs peanut oil
1 large Yellow Onion, finely chopped
1 2-inch piece fresh Ginger, peeled and finely chopped
2 cloves Garlic, minced
1/2 cup creamy-style Peanut Butter
1/2 cup water
2 Tbs Soy sauce
1 tsp Sesame oil
1 tsp Cayenne pepper
2 Tbs brown Sugar
1 Tbs grated Lemon rind
2-1/4 pounds boneless Sirloin or Sirloin Tip Steak, cut into 1-1/2 inch cubes

For the peanut sauce:
1/2 cup chunky Peanut Butter
1/2 cup water
1/2 tsp Cayenne pepper
1 Tbs grated fresh Ginger or 1 tsp ground Ginger
4 tsp Soy sauce
6 green Onions, trimmed and julienned
Chopped peanuts for garnish
1 can (8 ounces) whole, peeled water chestnuts

Directions
Heat the peanut oil in a 10 inch skillet over moderate heat for 1 minute. Add the onion, chopped ginger, and garlic. Cook, stirring, for 5 minutes or until the onion is soft. Stir in the peanut butter, water, soy sauce, sesame oil, cayenne pepper, and brown sugar. Simmer, stirring, for 3 minutes. Stir in the lemon rind, then transfer to a medium size bowl. Cool to room temperature. Toss the meat in the marinade until well coated. Cover tightly with plastic wrap and refrigerate overnight. Will keep for up to 2 days.

Meanwhile, prepare the sauce: In a small bowl, stir together the peanut butter, water, cayenne pepper, ginger, soy sauce and green onions. Sprinkle with the chopped peanuts.

Preheat the broiler, Stir the water chestnuts into the marinade, then thread them alternately with the meat on metal skewers. Arrange on a broiler pan. Broil 4 to 6 inches from the heat, turning once, for 6 to 8 minutes or until the meat is springy to the touch. Transfer the skewers to dinner plates and pass the sauce separately. Serve with Rice and a green salad. Serves 6

Ingredients
1 medium size Yellow Onion, chopped
1 stalk Celery, chopped
1/2 medium size Sweet Green Pepper, cored, seeded, and chopped
2 Green Onions, minced
1 clove Garlic, minced
2 Bay Leaves
3/4 tsp Salt
1/2 tsp each Cayenne Pepper and Black Pepper
1/4 tsp each ground Cumin and Nutmeg
1 Tbs Worcestershire sauce
1/4 tsp hot red pepper sauce
2 Tbs unsalted Butter or Margarine
1/4 cup Milk
1/4 cup Ketchup
1/2 cup fine dry Bread Crumbs
1 pound lean ground Beef round
8 ounces lean ground Pork shoulder
2 Eggs

Directions
Preheat the over to 375° F. Mix the onion, celery, green pepper, green onions, garlic, bay leaves, salt, cayenne pepper, black pepper, cumin, nutmeg, Worcestershire sauce, and hot red pepper sauce in a medium size bowl.

Melt the butter in a heavy 10-inch skillet over moderate heat. Add the vegetable spice mixture, and cook, uncovered, for 6 minutes, stirring constantly, until the onions and peppers are soft. Remove from the heat and cool slightly. discard the bay leaves. Stir in the milk, ketchup, and bread crumbs.

In a large bowl, combine the beef, pork, eggs, and the bread crumb mixture. Pack the meat mixture into a greased, 9" x 5" x 3" loaf pan.  Bake the meatloaf, uncovered, for 50 to 55 minutes or until it is dark brown and pulls away from the sides of the pan. Slice to desired thickness and serve boiled red-skin potatoes and Zucchini, Pepper, and Tomato Gratin. Serves 6.

Ingredients
1-1/4 pounds lean Top Round, cut into four slices, each about 1/4 inch thick
1 clove Garlic, bruised
1/3 cup freshly grated Parmesan cheese
1/3 cup minced Parsley
1 cup soft bread crumbs
1/2 tsp Salt
1/4 tsp Black Pepper
2 Tbs Olive oil
1 can (14-1/2 ounces) Tomatoes, pureed with their liquid
2 Tbs Tomato paste
1/2 tsp each dried Thyme and Basil, crumbled

Directions
Between 2 sheets of wax paper, pound each slice of meat as thin as possible, using a meat mallet, a small heavy skillet, or a rolling pin. Rub the meat with the garlic.

In  a medium size bowl, mix the cheese, parsley, bread crumbs, salt, pepper, and pine nuts, if desired. Spread the mixture on the meat slices, dividing it evenly. Roll up each piece and secure with toothpicks or string.

Heat the olive oil in a medium size flameproof casserole over moderately high heat. Add the meat rolls and brown on all sides for 6 to 8 minutes. Add the tomatoes, tomato paste, thyme, and basil and bring to a boil. Reduce the heat to low, cover, and simmer for 1-1/4 to 1-1/2 hours or until the meat rolls are fork tender. Or transfer to an au gratin dish, cover with aluminum foil, and bake for 1-1/4 to 1-1/2 hours in a preheated 350° F oven.

Transfer the meat rolls to heated plates. Accompany with steamed broccoli or Savory Spinach Balls. Serves 4.

Ingredients
1-1/2 cups ground Beef
1 cup cooked Rice
1-1/2 cups skinned, chopped Tomatoes
1 large Onion, chopped
2 stalks Celery, chopped
Salt and Pepper to taste
2 Bay Leaves
Pinch of Horseradish
1 clove Garlic, minced
1/4 tsp Sage
1/2 cup Bread Crumbs
1/4 cup melted Butter
1/2 tsp chopped Parsley

Directions
Combine all ingredients down to and including sage. Put into 1-1/2 quart buttered casserole. Combine and mix the bread crumbs, butter, and parsley and use to cover meat mixture. Bake for 1 hour. Remove bay leaves. Serve hot.

Ingredients
3 pounds cut-up Beef Short Ribs
1 cup Catsup
1 cup Water
1 Tbs Vinegar
1 Tbs Worcestershire Sauce
2 medium Onions, sliced
2 to 3 Bay Leaves
1 Tbs Sugar
4-1/2 tsp Horseradish
4-1/2 tsp Prepared Mustard
Few drops Red Pepper Sauce
1 tsp Salt
1/4 tsp Pepper

Parsley Dumplings:
2 cups Flour
4 tsp Baking Powder
2 tsp Salt
1/4 cup Dry Milk (in dry form)
1/3 cup chopped Parsley
1 beaten Egg
3/4 cup Water

Directions
Put short ribs into bowl. Combine rest of ingredients for sauce and pour over ribs, coating well. Refrigerate overnight. Put ribs and sauce into large skillet or Dutch over. Cover and cook over low heat 1-1/2 hours, or until tender. Chill and skim off fat. Bring rigs and sauce to a boil.
DUMPLINGS: Sift flour, baking powder and salt into bowl. Add milk and parsley. Combine egg and water. Mix gently into flour to form a smooth ball of dough. Drop dough from teaspoon into boiling sauce and ribs. Cover and cook, without peeking, 15 to 20 minutes. Makes 6 servings.

2 juiced limes
3 tablespoons chopped fresh cilantro
2 cloves garlic, finely chopped
2 teaspoons chili powder
1/2 teaspoon salt
2 tablespoons Worcestershire sauce
1/2 pound large shrimp, peeled and de-veined
1/3 pound skirt or flank steak, pounded and sliced into 1/2-inch strips
1 tablespoon olive oil
1 large onion, cut into 12 wedges
1/2 large red onion, sliced into rings
2 bell peppers (red and green), cut into thin 2-inch strips
2 portobella mushrooms, cut in half
12 cremini mushrooms, guartered
2 ripe tomatoes, cut into 8 wedges
12 fajita-style flour tortillas