Gail South

Chili, Texas

​​Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.
Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.
Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.
Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.

2 tablespoons olive oil
1 pound ground bison or ground dark turkey
1 large onion, finely chopped
1 12-ounce bottle of beer
1 14 1/2-ounce can diced tomatoes
½ cup strong brewed coffee
1 tablespoon tomato paste
¼ cup brown sugar
1 tablespoon chile sauce
1 tablespoon cocoa powder
 Half a serrano or other hot pepper, seeded and finely chopped, or to taste
1 ½ tablespoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
2 15-ounce cans kidney beans
1 15-ounce can cannellini or other white beans

​Corn/Beef Custard Serves  4
Sauté onion and green pepper in butter. Blend in flour, salt and pepper. Add creamed corn, milk, eggs, parsley, sage and Worcestershire Pour into buttered 2 qt casserole. Sprinkle w bread crumbs and dot w butter. Bake 30 min at 375.
Butter 4 T
Onion 1 chopped
Pepper, Green 1 minced
Ground Meat 1 lb
Flour 2 T
Egg 3 beaten
Parsley 2 T
Sage 0.25 tsp
Worcestershire Sauce 1 tsp
Corn 16 oz, creamed
Crumbs, Bread 2 T

Butter 2 T

Eggplant & Meatball Parmigiana    Serves 6

In medium saucepan, sauté onion and garlic in butter until onion is golden--about 5 min. Add tomatoes, tomato sauce, sugar, salt and pepper, oregano, and basil. Simmer, uncovered about 10 min. Meanwhile, cut eggplant crosswise into 1/2" thick slices. Combine flour, salt and pepper. Coat slices in mix. In 2T hot oil, sauté slices, a few at a time. Add more oil as needed. Set aside slices as they brown. Sprinkle meat w salt. Gently shape into 8 patties about 1/2" thick. Broil 4 inches from heat, 5 min per side. Spoon half of tomato sauce into a 13 x 9 inch baking dish. Arrange eggplant and meat in dish. Spoon remaining sauce over. Sprinkle w Parmesan. Top w mozzarella. Bake, uncovered, 30 min at 350 just until mozzarella is melted.

Butter   2T

Onion  0.5c chopped

Garlic 1 minced

Tomato 1lb can

Tomato Sauce   8oz

Sugar   1T

Salt/Pepper

Oregano  1tsp

Basil   0.5tsp

Eggplant   1

Flour   0.25c

Olive Oil 0.25c

Ground Beef   1.5lb

Cheese, Parmesan   0.25c

Cheese,  8oz slices

Hamburger Pie    Serves 4

Brown meat w onion and garlic. Add salt and pepper, curry, jam, lemon juice, almonds, almond extract, beans and soup. Pour into greased 1.5 qt casserole. Top w mashed potatoes and grated cheese. Bake 30 min at 350.

Ground Beef   1lb

Onion   1 chopped

Garlic    1 minced

Curry Powder   1.5tsp

Lemon Juice, Fresh   2T 

Jam   1 T

Nuts, Almonds    0.25c ground

Almond Extract   0.125tsp

Beans, Green   1lb

Soup, Tomato   1can

Potato mashed

Cheese, Cheddar grated

Hamburger Soufflé   Serves 4  

Melt butter. Stir in flour. Slowly add evaporated milk, stirring till thick. Remove from heat. Brown meat with onion. Add Wor. Sauce, chives, parsley, salt and pepper. Stir into white sauce. Stir in well beaten yolks. When cool, fold in stiff whites. Pour into well-greased 2 qt dish. Bake 45 min at 400. Serve w Béarnaise sauce.

Butter   3.5T

Flour   4.5T

Milk, Evaporated   1.5c

Ground Meat   1lb

Onion   0.5c chopped

Worcestershire Sauce   2tsp

Chives   1tsp

Parsley   1tsp

Egg Yolks   6 well beaten

Egg White   7 stiffly beaten

Meatball Yorkshire  Serves 4

Mix meat, soup mix, parsley, salt and pepper, chili sauce and 1 egg. Shape into balls and put in well greased baking dish. Beat 3 eggs until foamy. Add milk and melted butter. Add flour, baking powder and 1/2 tsp salt. Beat. Pour over meat. Bake 50-60 min at 350.

Ground Meat   1lb

Soup, Onion Mix (dry)   1pkg

Parsley

Salt/Pepper

Chili Sauce   2T

Egg    4

Milk   1c

Butter  2T, melted

Flour   1c sifted

Baking Powder   1tsp

Meatloaf, Glazed     Serves 6-8

Adjust oven rack to middle position; heat oven to 375. Spread cheese on plate and place in freezer until ready to use. Prepare baking sheet (Fold heavy duty aluminum foil to form a 10 x 6 rectangle. Center the foil on a metal cooling rack and place the rack over a rimmed baking sheet. Poke holes in the foil with a skewer about ½ inch apart. Spray the foil w non-stick spray. Heat butter in 10 inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown,6-8 minutes. Add garlic, thyme and paprika and cook, stirring, until fragrant, about 1 min. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mix to small bowl and set aside to cool. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 min. Stir in soy sauce, mustard, saltines, parsley, salt and pepper, and onion mix. Crumble frozen cheese into coarse powder and sprinkle over mix. Add ground beef; mix GENTLY with hands until thoroughly combined. Transfer meat to foil rectangle and shape into 10 x 6 inch oval about 2 inches high. Smooth top and edges of meat with moistened spatula. Bake until thermometer inserted in center of loaf reads 135-140. Remove from oven and turn on broiler. While meat cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf; place under broiler and cook until glaze bubbles and begins to grown at edges, about 5 min. Remove from oven and spread evenly w rest of glaze; place back under broiled and cook 5 min more. Let cool 20 minutes before slicing.

Monterey Jack cheese   3 oz grated (about 1 c)

Butter   1 T unsalted

Onion   1 medium chopped fine (about 1 c)

Celery   1 medium rib, chopped fine (about ½ c)

Garlic   1 medium clove, chopped fine (1 tsp)

Thyme   2 tsp minced fresh

Paprika   1 tsp

Tomato Juice   ¼ c

Chicken Broth   ½ c low sodium

Eggs   2 large

Gelatin   ½ tsp unflavored

Soy Sauce   1 T

Dijon Mustard  1 tsp

Saltine crackers   2/3 c crushed

Parsley   2 T minced fresh

Salt   ¾ tsp

Pepper   ½ tsp

Sirloin  1 lb ground

Chuck  1 lb ground

For Glaze:

Ketchup   ½ c

Hot Pepper Sauce 1 tsp

Coriander  ½ tsp ground

Cider Vinegar   ¼ c

Light brown suga   r3 T packed

Veal Meatloaf w Lemon

Preheat oven to 375. Soak bread in milk for 10 min. Mix beef, veal, eggs, pancetta, parmesan, parsley and lemon zest in large bowl. Season liberally. Squeeze bread to remove excess milk, then chop and add to meat. Mix gently until well combined, but do not overmix. Transfer onto a board and shape into a fine meatloaf, short of a foot in length and 4" across. Loosely cover and refrigerate for 15 min. Heat oil and butter in a large, ovenproof skillet over medium-high heat. Add meatloaf and sear without moving it until it is browned, about 5 min. Carefully slide a spatula under the meatloaf, then gently use another spatula to help turn it and brown the second side, again without moving it, for 5 min. Transfer to a plate. Pour out all but 2T of the fat, return the skillet to the stove and raise the heat to high. Add the wine and deglaze the pan, scraping up the browned bits stuck to it with a wooden spoon. Return the meatloaf to the skillet and then transfer to the oven, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the loaf reads 150 degrees, about 25 minutes. Transfer to a platter and let stand, tented with aluminum foil, 10 min. Slice, pour the pan juices over the top and serve.

Beef 1 lb, ground

Bread 2 c Italian, crust removed, torn into small pieces

Butter 0.25 c

Cheese, Parmesan 0.75 c

Egg 2 large, whisked

Lemon Zest 2 tsp grated

Milk 1 c

Olive Oil 0.25 c

Pancetta 4 oz, thinly sliced and chopped

Parsley 1 c finely chopped

Veal 1 lb, ground

Wine, White 1 c

Mexican Lasagna

Preheat oven to 400. Coat 9” round baking dish w spray. Preheat large, nonstick sauté pan on medium 2-3 min. Place meat in pan; brown 5-7 min, stirring to crumble meat, or until no pink remains. Drain fat. Stir taco seasoning and 1 c tomatoes into meat. Remove mix from pan. Add vegetable blend to same pan; cook and stir 1-2 min or until hot. Stir in ½ c salsa con queso; cook 1 min or until thoroughly heated. Remove pan from heat and set aside. Spread ½ c enchilada sauce over bottom of dish; top w 1 tortilla, ¼ c cheese, then 1 ½ c meat mix, spreading meat out evenly. Place another tortilla on top; top w ¼ c cheese and 1 c vegetables. Repeat layers. Top w remaining tortilla, ¾ c enchilada sauce, ½ c tomatoes, and 1 c cheese. Cover dish w foil; bake 30 min. Remove foil and bake 10 min more or until bubbly. Let stand 10 min to cool. Top w sour cream and guacamole

Ground beef  1 lb

Taco Seasoning 1 pkg

Tomatoes    14.5 can diced, drained

Vegetable blend   12 oz corn, beans, peppers, onions

Salsa con Queso   15 oz jar

Enchilada Sauce  10 oz can

Tortillas       5

Cheese Mexican blend shredded

Guacamole      6 oz 

Sour Cream    6 oz 

Mincemeat

Braise meat (venison is traditional) and add remaining ingredients. Simmer 5 min. Allow to set 10 min. Fill jars and cover w sherry. Refrigerate 3 weeks.

Ground Meat   1lb

Raisins   1lb

Currants   12oz

Apples   4c finely chopped

Mace   0.25tsp

Allspice   0.25tsp

Nutmeg   0.25tsp

Cinnamon   0.5tsp

Ginger   0.25tsp

Brown Sugar   0.75c

Wine, Sherry   16oz

Rum    4oz

Onion Beef Casserole  Serves 4

In a skillet, heat the butter; add onions and sauté until transparent. Remove from pan and arrange half in bottom of buttered baking pan or 2 qt casserole. Add meat to fat in skillet in which onions were cooked. Cook meat, breaking it up with a fork as it cooks. Add bread crumbs, salt, pepper and oregano. Spread meat mixture over onions, then cover w remaining cooked onions. Pour combined tomato soup and water over top. Bake at 350 for 30 min. Sprinkle top w buttered crumbs and continue baking an additional 10 min or until crumbs are brown.

Butter   3T

Onion   4 c thinly sliced

Ground Beef   1lb

Crumbs, Bread   1c

Salt/Pepper

Oregano   0.25tsp

Soup, Tomato   1can

Wine, Red   0.33c

Crumbs, Bread buttered

​Pepperoni

Mix all ingredients and fill casings. Jab holes in casings to allow smoke to penetrate. Smoke for 2 weeks in smokehouse, or brush w liquid smoke and "cure" in barely warm oven for 24 hours.

Ground Meat   25lb hamburger or venison

Pepper Flakes, Red   2oz

Garlic Salt   2oz

Fennel   2oz seed

Meat Tenderizer   2oz

Paprika   2oz

Anise   2oz seed

Salt   0.75c

Stroganoff, Dilled   Serves 4

Cook meat, onion, mushrooms and garlic in butter until meat is browned and vegetables are tender. Drain off excess fat. Stir in parsley, dill, salt, pepper, stock, wine and ketchup. Cover and simmer 10 min. Blend together sour cream and flour. Stir into beef mix. Cook and stir until thickened and bubbly. Add noodles. Heat through.

Ground Beef   1lb

Onion   1 chopped

Mushrooms   1c fresh, sliced

Garlic   1 minced

Parsley   2T

Dill   0.5tsp

Stock   0.75c beef

Wine, Red   0.5c

Ketchup   0.25c

Sour Cream   1c

Flour   1T

Pasta, Noodles   8oz, cooked

Swiss Loaf   Serves 4

Mix all ingredients and shape into a loaf. Bake at 350 for 1.5 hours.

Ground Beef    1lb

Cheese, Swiss   1c diced

Onion   0.25c

Celery Salt   0.5tsp

Salt/Pepper

Paprika   0.5tsp

Milk   1c

Crumbs, Bread   0.5c

Taco Salad   Serves 4

Chop onion, tomatoes, lettuce. Toss w cheese, salad dressing, hot sauce to taste. Crunch and add one bag corn chips. Slice and add avocado. Brown meat; add beans and salt. Simmer 10 min and mix into cold salad.

Onion   1 chopped

Tomato4   chopped

Greens, Lettuce   1head

Cheese, Cheddar   4oz shredded

Salad Dressing   8oz--red (Catalina, etc)

Hot Sauce

Corn Chips   1 bag

Avocado   1l arge

Ground Beef   1lb

Beans, Kidney   1can

Tamale Pie   Serves6

Brown onion, garlic and green pepper. Add meat and brown. Add salt and pepper, chili powder and tomatoes. Simmer 5 min. Stir in corn and olives. Pour in 2.5 qt casserole. Combine cornmeal and 1 tsp salt. Stir into 2 c boiling water, stirring till thick. Spread over meat. Bake at 350 for 40 min. Sprinkle w 1 c shredded cheese. Bake 5 min.

Ground Beef   1.5lb

Onion   1 chopped

Garlic   1 minced

Pepper, Green   1chopped

Chili Powder   1T

Tomato   1lb can

Corn   1.5c cooked

Olives   1c black, chopped

Cornmeal   1c yellow

Cheese, Cheddar   1c shredded

Zucchini Supper Casserole   Serves 4

In oil, brown meat and onion. Add tomato sauce, wine and seasonings. Cover; simmer gently for 1 hour, stirring occasionally. Trim offzucchini ends; cook whole in boiling salted water for 15 min or until just tender; drain. When cool enough to handle, cut lengthwise inhalves and arrange, cut side up in single layer in greased shallow baking dish. Pour sauce over. Bake at 350 for 45 min. Serve w Parmesan.

Olive Oil   3T

Onion   1 thinly sliced

Ground Beef   1lb

Tomato Sauce   24oz

Wine, Red1c

Italian Seasoning   1tsp

Garlic Powder   dash

Sugar   1T

Salt/Pepper

Zucchini   2 lb--6 or 7 medium

Cheese, Parmesan