Balsamic Flank Steak

1 1/4 lb Flank steak, trimmed

1/3 Cup, oil-based, bottled

-Italian dressing

3 tb Balsamic vinegar (or red

-wine vinegar)

1/4 ts Pepper

Combine steak, dressing, vinegar, and pepper in plastic food-storage bag.

Secure with twist tie and marinate 10 minutes. Preheat broiler. Remove

steak from marinade. Discard any excess marinade. Broil steak 6 inches from

heat for 4 minutes each side for medium-rare or to desired doneness. Let

stand 5 minutes. Slice thinly across the grain.

Baked Zucchine Boats

4 x Zucchini, medium

1 c Rice,long grain cooked

Onion, yellow, chopped Garlic clove, chopped 1 Egg, beaten

2 T Olive oil

1/2 lb Ground beef, lean

1/2 c Bread crumbs

2 c Spaghetti sauce,canned *

3 T Dill, fresh, chopped

2 T Parsley, fresh, chopped

2 T Parmesan cheese, grated

* store bought if preferred. Preparation: 30 minutes Cooking: 45 minutes 350F Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm. THE ANDERSONS' FOOD GARDEN

Baked Stuffed Tufoli

---------------------------------MEAT BALLS------------------------------= --- 1 1/2 lb ground beef chuck

1/2 lb ground pork

1/2 c chopped onion

1/4 c minced parsey

1/4 c grated Parmesan cheese

2 tb bread crumbs

2 tb oil

2 eggs

1 Clove garlic; minced

2 ts salt

1/4 ts pepper

olive oil

--------------------------------TOMATO SAUCE-----------------------------= --- 1/4 c oil

1/4 c chopped onion

1/4 c chopped green pepper

1 Clove garlic; minced

1 cn (6-oz) broiled mushrooms

4 cn (6-oz) tomato paste

1 cn (#2-1/2) Italian plum

-tomatoes 1 ts sugar

2 ts salt

1/4 ts pepper

----------------------------MAKING THE CASSEROLE-------------------------= --- 1 lb tufoli (large tube macaroni)

meat balls from step #1 1 -(up to)

1 1/2 pk frozen chopped spinach

1 ts salt

1/2 c Parmesan cheese

1 egg

tomato sauce recipe

Mix all ingredients for meat balls together thoroughly, except the last, olive oil. Form into medium sized balls: brown in oil. Set aside and cook in tomato sauce later.

To make tomato sauce: Heat the oil: add onion, green pepper, garlic, mushrooms (drained and halved) and saut=82 until golden. Stir in tomato paste; cook for 4 minutes. Press plum tomatoes through a strainer; add an equal amount of water. Combine with tomato paste mixture. Add sugar, sal= t and pepper. Bring to a boil; add meatballs and cook over low heat 1-1/2 hours or until sauce thickens slightly. Remove meatballs and put aside.

Cook tufoli in 6 quarts boiling, salted water for 12 to 15 minutes or until almost tender. Mash meat balls in a bowl. Add spinach (drained an= d finely chopped), salt, 2 tablespoons cheese and the egg, mixing well. Stuff this mixture into cooked tufoli. Cover bottom of a large casserole with half of sauce and arrange alternate layers of stufted tufoli and sauce, sprinkling each layer with cheese; finish with sauce. Cover dish and bake in a moderate oven (350 degrees) for 30 minutes. Serve with extra sauce and cheese. Serves 6 very generously.

Source: A Taste of Louisiana.

Baked Swiss Steak

2 Lb Round Steak -- 1 inch thick

Flour 1 Lg Onion

1 Green Bell Pepper

4 Stalks Celery

3 Lg Carrots

1 28 Oz. Can Tomatoes

1/3 C Catsup

1 8 Oz. Can Tomato Sauce

2 tsp Horseradish

1 tbsp Worcestershire Sauce

Salt And Pepper -- to taste

Roll meat in flour and brown in fat in skillet. Place in a large, deep baking dish. Cut onion, pepper, celery, and carrots in large pieces and add to the meat. Mix remaining ingredients and pour over the meat. Bake, covered, for 2 to 2½ hours, at 325°, until tender.

Serves 6 to 8

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

Baked Stuffed Papayas

1 ea Medium Onion; chopped

1 ea Clove garlic; finely chopped

1 lb Ground Beef

1 ea 16oz. can whole tomato;drain

1 ea Jalapeno; finely chopped

1/2 ts Salt

1/4 ts Pepper

4 ea Papayas (about 12oz. each)

2 tb Parmesan cheese;grated

Cook and stir beef, onion, and garlic in 10-inch skillet over medium heat until beef is light brown. Drain; stir in tomatoes, jalapeno pepper, salt and pepper. Break up tomatoes with fork. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about 10 minutes. Cut papayas lengthwise into halves and remove seeds. Place aobut 1/3 cup beef mixture in each papaya half. Sprinkle with cheese. Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of papaya halves. Bake, uncovered, at 350 degrees until papayas are very tender and hot, about 30 minutes. ** Recipe from Betty Crocker Regional and International Recipes.

Thai Beef Salad

This thai beef salad recipe is a combination of tastes and textures with crisp salad leaves, tender beef and sweet chilli sauce. Serves 4.








Ingredients

1 lb of beef fillet, thinly sliced
1 tablespoon of lime juice
1 tablespoon of fish sauce
1 garlic clove, crushed
1 tablespoon of fresh ginger, chopped
1 small cucumber
1 small red chilli, chopped
8 oz of mixed salad leaves
1 tablespoon of thai sweet chilli sauce
Cooking Instructions

Combine the lime juice, fish sauce, sweet chilli sauce, ginger and garlic in a small bowl and mix well. Dip the steak into the marinade to coat thoroughly. Cover with plastic wrap and refrigerate for 1 to 2 hours to develop the flavours.

Cook the beef in a hot frying pan or grill for 2-3 minutes on each side, or until the meat is cooked to your liking. Allow the beef to cool down for a few minutes to release the juices.

Slice the beef thinly into bite size pieces.

To serve the thai beef salad, mix together the cucumber and salad leaves and place on a large platter or in a large bowl. Top with noodles (optional) and slices of beef. Pour thai sweet chilli sauce over the salad and you have yourself a very good meal.

Aussie Burgers

This recipe will make a traditional Aussie hamburger which is very satisfying. It’s simple to prepare and popular with the family. Serves 4.






Ingredients

1 tablespoon of vegetable oil
1 onion, finely chopped
1 lb of beef mince
1/2 cup of dried breadcrumbs
1 tablespoon of worcestershire sauce
1 egg for beef patties
tomato or bbq sauce
salt and pepper to taste
1 onion, thinly sliced
4 eggs
4 hamburger buns, which have been toasted
1 cup of lettuce, shredded
8 tomato slices
4 beetroot slices
Cooking Instructions

Heat barbecue plate and brush with oil. Cook the onion for a 2 minutes, or until soft. Combine with mince, breadcrumbs, worcestershire sauce, egg, salt and pepper and shape into 4 patties.

Cook patties for 8-10 minutes each side until they are done, on either the BBQ plate or grill depending on which flavor you prefer.

Cook sliced onion for a few minutes on hot plate until soft and brown.

Cook eggs in lightly oiled egg rings, as desired.

Cut hamburger buns in half horizontally and toast cut sides of the hamburger buns on barbecue grill to make them crispy.

On each base, put some lettuce, tomato, beetroot, cooked beef pattie, egg, onions, and tomato or bbq sauce. Top with toasted hamburger bun.

It would be considered an aussie burger with “the works” if you also included pineapple, bacon and cheese, but these are optional.