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GENERAL DIRECTIONS
Wash and remove blemishes. Do not peel unless recipe calls for it, for
by doing so you lose food value.
Place food in pan it will most nearly fill. Add 1/4" of water.
Freshen vegetables in water to bring back the natural moisture content
and garden crispness (5-10 minutes), then drain.
Potatoes are usually cooked whole and must be thoroughly dried
before cooking. If cut into halves or quarters to shorten cooking time,
place skin side against the utensil. 1/8 to 1/4 c. water and a slightly
higher temperature is required for potatoes than other vegetables.
Cover and cook over medium heat for 3 to 5 minutes.
Reduce heat to Low and continue cooking for required length of time.
Cook time begins when heat is reduced to Low.
The time guide below is approximate. Actual cooking time will vary on
the quantity, age and size being cooked.
FRESH VEGETABLES: COOKING TIME IN MINUTES ON
Asparagus
5-10
Beans, green or wax (cut)
10-15
Beans, lima
35-39
Beets, whole
15-20
Broccoli
10-15
Brussels Sprouts
15-20
Cabbage (shredded)
10-15
Carrots (sliced)
15-20
Cauliflower
10-15
Celery (1 inch lengths)
10-15
Corn
10-12
Greens
5-8
Okra
15-20
Fresh Vegetables
LOW HEAT
Onions (whole)
Parsnips (sliced)
Peas
Potatoes, white (quartered)
Potatoes, sweet (top stove baked)
Potatoes, (baked) medium
Spinach
Squash, summer (cubed)
Squash, winter
Tomatoes
Turnips (peel and slice)
Yams (peel and slice)
9
Meats
BEEF STROGANOFF
2 pounds sirloin of beef
2-1/2 tablespoons flour
2 tablespoons butter
2 cups beef stock
2 tablespoons tomato juice or Paste
3 tablespoons grated onion
1/2 cup sour cream
Cut beef into thin strips, sprinkle freely
with salt & pepper, let stand covered for 2
hours in cool place.
blending flour w/butter over low heat until
mixture
bubbles
Gradually stir in beef stock and cook until
mixture begins to thicken.
minutes, then add sour cream alternately
with tomato juice or paste, stirring
constantly. Simmer very gently, without
boiling, 1 minute.
skillet with grated onion. When the meat
is browned, pour the meat and onion into
the sauce, taste for seasoning, and
simmer gently, covered, for 20 minutes.
GRAVY
Your waterless roasting method will
produce natural and adequate meat liquid
5-10
for making gravy; the weight of the meat
will determine the amount of liquid
15-20
produced.
10-15
skim off any excess fat. For each cup of
20-25
gravy, use 2 tablespoons flour, 2
20-25
tablespoons drippings, and 1 cup liquid
50-55
(water, stock or milk).
drippings and cook until lightly browned.
5-8
Remove from heat and gradually stir in
15-20
liquid.
Return
30-40
constantly.
10-15
heat and boil for 2 minutes, stirring sides
on bottom of pan.
15-20
15-20
BARBEQUE SPARE RIBS
2 to 3 lbs. spare ribs
Salt and pepper to taste
1 onion
2 tablespoons brown sugar
Place ribs in skillet and brown well on all
Make a roux by
sides, over medium heat. Drain off all
excess fat.
and
is
smooth.
sprinkle the brown sugar over top.
Add the following sauce:
Boil for 2
1/2 cup catsup
1/2 teaspoon chili powder
1 tablespoon celery seed
1/8 cup vinegar
Brown beef in large
1 tablespoon Worcestershire sauce
1 cup water
Bring to boil in separate pan and pour
over ribs. Cover and reduce heat to low
or simmer.
Occasionally baste and turn ribs.
BAKED HAM
Select butt end or whole ham
Wet mustard
Measure drippings in pan;
Brown sugar and whole cloves
Score fatty part of ham. Place pan over
medium heat and brown all sides. Place
Stir flour into
fatty side up and put on paste made of
wet mustard and brown sugar using
whole cloves in scored corners.
to
burner
stirring
Cover with pineapple juice and fruit if
Bring to boil over medium
desired.
Cover, reduce heat to low and cook 20
minutes to the pound.
14
Add chopped onion and
Cook about 2 hours.
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