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| BEEF ROAST POT PIE 4 MEDIUM POTATOES, PEELED AND DICED 4 CARROTS, SCRAPED AND DICED 1 ONION, CHOPPED 1 (10 1/2) CAN BEEF BROTH, DILUTED 3 TBSP. ALL-PURPOSE FLOUR 1/2 WATER 3 CUPS DICED COOKED ROAST BEEF 1 (10 OZ) PKG FROZEN ENGLISH PEAS, THAWED 3/4 CUP ALL-PURPOSE FLOUR 3/4 CUP CORNMEAL 1 1/2 TSP BAKING POWDER 1/2 TSP. SALT 1 EGG 3/4 CUP MILK 3 TBSP. VEGETABLE OIL COMBINE FIRST 4 INGREDIENTS IN A DUTCH OVEN. BRING TO A BOIL; COVER, REDUCE HEAT, AND SIMMER 10 MINUTES.``COMBINE3 TBSP. FLOUR AND WATER; STIR INTO VEGETABLE MIXTURE, AND COOK UNTIL THICKENED (ABOUT 2 MINUTES) ADD ROAST BEEF AND THE PEAS.POUR MIXTURE INTO A DEEP 4 QUART CASSEROLE.COMBINE 3/4 CUP FLOUR, CORNMEAL, BAKING POWDER, AND SALT.COMBINE EGG, MILK, AND OIL; ADD TO FLOUR MIXTURE, STIRRING WELL. SPOON BATTER OVER VEGETABLE MIXTURE. BAKE AT 350* FOR 35 MINUTES OR UNTIL CORNBREAD TOPPING IS LIGHTLY BROWNED. SERVE 6-8 |
| BOURBON BARBECUE 1 (2 1/2-LB) SIRLOIN ROAST 1 (5 OZ) BOTTLE SOY SAUCE 1/4 CUP FIRMLY PACKED BROWN SUGAR 1/4 TBSP. LEMON JUICE 1 TSP. WORCESTERSHIRE SAUCE 1/2 CUP WATER PLACE ROAST IN A LARGE SHALLOW DISH. COMBINE REMAINING INGREDIENTS, STIRRING WELL.POUR MARINADE OVER MEAT; COVER AND MARINATE FOR 8 HOURS IN FRIDGE. DRAIN MEAT, RESERVING MARINADE. PLACE MEATON GRILL ABOUT 5 INCHES FROM MEDIUM-HOT COALS.COOK MEAT 20 MINUTES ON EACH SIDE OR TO DESIRED DEGREE OF DONENESS, BRUSHING OFTEN WITH MARINADE. SERVES-6 |
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| BEEF STROGANOFF SANDWICH 2 LB GROUND BEEF 1/2 CUP CHOPPED ONION 1 TEP SALT 1/2 TSP GARLIC POWDER 1/2 PEPPER 1 LOAF FRENCH BREAD BUTTER OR MARGARINE, SOFTENED 2 CUPS SOUR CREAM 2 TOMATOES, SEEDED AND DICED 3 CUPS (12OZ) SHREDDED CHEDDAR CHEESE IN A SKILLET, BROWN THE BURGER AND ONION. DRAIN. ADD SALT, GARLIC, AND PEPPER. CUT BREAD IN HALF: BUTTER BOTH HALVES AND PALCE ON BAKING SHEETS. REMOVE THE MEAT MIXTURE FROM THE HEAT AND STIR IN SOUR CREAM. SPOON ONTO BREAD. SPRINKLE WITH TOMATOES AND CHEESE. BAKE AT 350* FOR 20 MINUTES OR UNTIL THE CHEESE IS MELTED (BAKE LONGER FOR CRISPER BREAD) SERVES 8-10 |
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