Tiny turnovers, filled with ground beef and pine nuts, often accompany tabbuli. You can serve these “cookies” hot or cold.

• 1/4 cup shelled pine nuts
• 2 tablespoons butter or margarine
• 1/2 pound ground beef
• 1 medium onion, finely chopped
• 1/2 teaspoon salt
• Dash of pepper
• Pastry (made with 2 cups flour)
• 2 tablespoons softened butter of margarine

Sauté pine nuts in butter until lightly browned. Add meat and onion and continue cooking until meat is browned and crumbly. Season with salt and pepper. On a lightly floured board, roll out pastry 1/8 inch thick; cut out circles 2 inches in diameter. Place 1 teaspoon of meat mixture in the center of each pastry circle, fold pastry in half, and pinch edges together to seal. Place turnovers on a greased baking sheet; spread softened butter over the tops. Bake in a very hot over (450°) for 12 to 15 minutes, or until lightly browned. Makes 3 dozen turnovers.

• 1 small onion, chopped
• 4 buttons minced garlic
• 1 Tbs. bacon drippings
• 1-1/2 lb. ground steak
• Salt & pepper to taste
• 1 Tbs. chili powder
• 1  8-oz. can tomatoes
• 3/4 cup uncooked rice

Sauté onion and garlic in bacon drippings. Add ground meat and brown. Then add seasonings, tomatoes, and lastly, rice that has been washed. Put in casserole, cover and bake at 350° for 40 minutes.

[It is just that easy! This is the first time I've heard cloves of garlic referred to as "buttons"...]

Pat out three sizes of meat patties–large, medium and midget. Grill them to order–rare, medium-rare, or medium. Then stack this way: giant burger, onion round, dollop of Cheese Mustard, middle-size patty, tomato slice, midget burger. Peg all together with a wood skewer, stuff olive atop. During last few minutes toast buns to go along side.

• 2 pounds round steak
• 2 cups cooked spaghetti or 1 cup cooked rice
• 1/4 cup bacon fat
• 1 teaspoon Watkins Chili Powder
• 1 teaspoon salt
• 1/2 can tomatoes
• 1/2 can corn
• 1 onion, chopped
• Salt and Watkins Pepper to taste
• 2 cups cooked kidney beans

Trim meat, cut into pieces, roll in flour. Heat fat in frying pan, add onions and meat, cook until brown. Add tomatoes, corn mixture, cook until meat is tender. Serve in center of ring mold of hot rice or hot spaghetti.

• 1/4 lb. raw meat
• 1/4 lb. potatoes
• 1/2 teasp. finely chopped onion
• mixed herbs to taste
• salt and pepper
• 2 tablesp. gravy or water
• short crust pastry, using 8 oz. flour, etc.

Mince the meant finely. Dice the potatoes. Add the onion, herbs, salt, pepper and gravy to the meat and potatoes, and mix well together. Divide pastry into 8 equal portions and roll them out 1/4 in. thick, keeping the portions as round as possible. Pile the mixture in the centre of each piece of pastry, wet the edges and join them together at the top to form an up-standing frill, prick them with a fork. Bake in hot over (425° F., Gas 7) for 10 min., then reduce heat to moderate (350° F., Gas 4) and cook for about 50 min. longer.

5-6 helpings.

London broil, which is served at all to few restaurants, is my favorite standby at Sardi’s. Much leaner than steak, it makes a hearty yet nonfattening lunch or dinner. – Vincent Price

Ingredients

• top round of beef
• cooking oil
• salt, pepper
• butter
• red wine (optional)
• consumme (optional)

Beef

Sardi’s uses a prime bee top round, cut at least 2 1/2 inches thick. A 2-pound piece of beef, cut for London broil, should measure 3 inches wide and 8 inches long.

1. Brush the meat with cooking oil, place on the broiler pan, and sprinkle with salt and pepper.

2. Broil for 10 minutes, turn and broil for 10 to 15 minutes longer, or until done to taste. (This is for rare.)

3. Place on hot serving platter.

Presentation

1. To juices in dripping pan add: 1/2 cup water, red wine, or consomme.  Cook, stirring in brown glaze in pan. Add: 1 tablespoon butter and stir until butter is melted. Correct seasoning.

2. Carve the meat crosswise on a slant in thin slices and serve with the pan gravy in a separate boat.

1. Turn on over and set at 325 (low moderate)

2. Drain and measure 1/2 cup juice from 1 lb can tomatoes

3. Let rest of juice and tomatoes stand until needed.

4. Mix well in a 1- 1/2 quart bowl the 1/2 cup tomato juice and…

• 1 lb. ground lean beef
• 1 Tablesp. grated onion
• 1/2 teasp. Worchestershire sauce
• 1 teasp. salt
• 1/8 teasp. pepper
• 2 slices fresh bread, torn into small pieces
• 1/2 cup PET Instant (in dry form)

5. Divide the meat mixture into 4 equal parts. With wet hands, shape each part into a small loaf. Put the 4 small loaves into a 9-inch square pan.

6. Dot loaves with equal parts of 1 Tablesp. butter or margarine

7. Bake near center of oven for 30 to 35 minutes, or until brown.

8. Meanwhile, melt in a 1 -quart saucepan… 2 Tablesp. butter or margarine.

9. Stir in until smooth… 1 Tablesp. flour

10. Add the rest of juice and tomatoes and…

• 1 teasp. sugar
• 1/2 teasp. salt
• 1/2 teasp. Worchestershire sauce

11. Bring sauce to a boil.  Then lower heat and cook 10 minutes stirring now and then.  Serve sauce with loaves.  Serves 4.

Ingredients

• Arm or blade pot-roast (beef) – 4 to 5 lbs.
• Lard or drippings – 2 to 3 tbsp.
• Carrots – 6 med.
• Onions – 6 med.
• Potatoes – 6 med.
• Water – As needed
• Salt – 3 tsp.
• Pepper – 1/2 tsp.

Method

1. brown the pot-roast slowly in lard or drippings.

2. Season with salt and pepper.

3. Add 1/2 cup water, cover closely and cook slowly about 3 – 1/2 hours or until tender. Add more water as needed.

4. About 45 minutes before the end of cooking time add potatoes, onions and carrots.

5. Remove meat and vegetables and make gravy from the cooking liquid.

Serves 8 to 10

Ingredients

• 1 lb Ground beef
• 1/2 c. Bread crumbs
• 1/4 c. Chopped onion
• 2 tbsp. Chopped green pepper
• 1 tsp. Salt
• 1 tsp. Paprika
• 1/2 c. Uncooked rice
• 1 small can Tomato soup
• 2 c. boiling water

Method

1. Combine ground beef, crumbs, onion, green pepper, salt and paprika.  Mix well.

2. Shape into 8 balls.  Roll each ball in rice and press the rice into the meat so that as it cooks it will cling to the ball of meat.

3. Place meat balls in pan, cover with tomato soup and boiling water.  Cover and simmer about 45 minutes.

Serves 4 to 6.

2 onions
6 potatoes
1 can corn beef

Cook together.

(Wow! Now that is a detailed recipe! Do you put whole onions & potatoes in? My guess is it would be finely diced onions and potatoes, and then it would resemble a can of corn beef hash. Mmmmm!)