| 4 medium sized baking potatoes | ¼ c. flour |
| ¼ c. butter | 2 c. milk |
| 4 oz. Ulrich’s Genuine Sliced Dried Beef, cut or shredded | ½ c. shredded cheddar cheese |
Prepare and bake the whole potatoes in oven or microwave. Melt butter in heavy frying pan. Add the dried beef and heat through. Blend in flour; then remove pan from heat. Slowly add and blend in milk. Return to heat and cook to boiling, stirring constantly. Slit tops of potatoes side-to-side and top-to-bottom. Press potato from four corners to open the center. Top each potato with meat sauce. Sprinkle with cheese.
Dressing
| 4 oz. smoked bacon | 1 qt. buttermilk |
| 3/8 c. flour | ¼-1 tsp. salt |
Dice bacon; fry in deep pan on low heat until crisp. Remove and put in small bowl for later serving. Add flour to pan all at once. Stir. Add buttermilk a small amount at a time. Keep mixture boiling as you add the buttermilk to keep it from curdling. Stir constantly. Add buttermilk until dressing reaches white sauce consistency. Salt mixture to taste. Serve very warm.
For Meal
| 6 servings of lettuce leaves (broken into pieces) | Small bowl of fried bacon |
| Small bowl of sliced onion | Buttermilk dressing |
| Small bowl of chopped chives | 6 servings boiled potatoes |
| 6 sliced, hard-cooked eggs | Chopped parsley (optional) |
On each plate, make a bed with lettuce, sliced onions, chives, bacon and sliced eggs. Top with some buttermilk dressing. Add boiled potatoes on top of mixture. Add more dressing.
| 6 steaks (2-3 lb. total) | 2 bay leaves |
| Salt and pepper | ½ tsp. cloves |
| 3 Tbsp. butter or margarine | 6 peppercorns |
| 1 ½ c. water | Pinch nutmeg |
| ¼ c. vinegar |
Rub steaks with salt and pepper. Heat butter or margarine in saucepan and brown both sides of the steaks. Add all remaining ingredients to the pan. Simmer 1-2 hours, or until steak is tender.
| 2 c. barley | ½ c. chopped chervil |
| 4 qts. water | 1 qt. buttermilk |
| 1 c. dried prunes (soaked) | ½ c. corn syrup |
| ½ lb. salted pork | 1 ring bologna |
| 1 c. raisins |
Wash barley and cover with water. Cook over low heat for 30 minutes; stir occasionally. Add prunes, pork, raisins and chervil. Simmer mixture for 1-1/2 hours; stir often. Gently stir in buttermilk; bring to a boil again while constantly stirring. Add bologna; simmer for 10 minutes. Remove pork and bologna and add syrup. Serve barley dish with the meat.
| 6-8 large, halved potatoes | 1 large jar sauerkraut |
| ½ c. milk or cream | 1 ½ pounds smoked sausage (cut into 2-inch pieces) |
| Few Tbsp. butter or margarine | Nutmeg |
Cook potatoes in salted water until tender. Drain and shake dry. Add butter or margarine and milk; mash into a puree. Simmer sauerkraut with sausage for about 15-20 minutes. Removed sausage and set aside; add sauerkraut to potatoes. Mount potato mixture on a large platter; arrange sausage around sides. Sprinkle with nutmeg. Makes 6 servings.
| 4 eggs | Pinch of cayenne |
| ½ tsp. salt | Pinch of nutmeg |
| 2 c. scalded, light cream | Pepper to taste |
| 1 c. shredded Edam or Gouda cheese | 1 9-inch pie shell (unbaked) |
Beat eggs and slowly stir in cream; then stir in cheese and seasonings. Pour into pie shell. Bake at 450° F for 12 minutes; reduce heat to 300° F and bake additional 35 minutes (or until set). Makes 6 servings.
| 2 lbs. beef round steak (3/4-inch thick) | 1 bay leaf |
| ½ tsp. pepper | 1½ Tbsp. vinegar |
| ½ tsp. salt | 2 whole cloves |
| 6 Tbsp. butter or margarine | 1/8 tsp. cayenne pepper |
| 1 large Spanish onion (thickly sliced) | Strips of pimientos (optional) |
| 1 Tbsp. water |
Melt butter in skillet and brown meat. Add salt and pepper. Add water, bay leaf, cloves, vinegar and onions. Cover and simmer until tender (approximately 1 hour). Makes 4 servings.
| 1 ½ lb. flank, sirloin or round steak | 1 tsp. seasoned salt |
| 2 beef bouillon cubes (dissolved in 1 c. hot water) | 1 tsp. salt |
| 1/3 c. chopped green onions | ½ c. soy sauce |
| 2 Tbsp. honey | 2 Tbsp. lemon juice |
Mix bouillon cubes, onion, seasonings, soy sauce, honey and lemon juice in dish. Marinate steak in mixture for 24 hours, then grill or broil.
1 1/3 lbs. ground beef
1 can chicken gumbo soup
½ c. water
Brown ground beef in a skillet. Add water and soup. Mix and heat thoroughly. Serve on hamburger buns.
| 6-8 potatoes (cooked and mashed) | Nutmeg to taste |
| ½ c. milk | Salt and pepper |
| 2 Tbsp. melted butter or margarine | 1 c. grated Edam or Gouda cheese |
| 2 eggs (separated) |
Mix potatoes, butter, milk, egg yolks, salt and pepper, cheese and nutmeg. Beat egg whites separately until stiff. Gently fold beaten egg whites into mixture. Pour into a greased 2-quart casserole dish and bake at 350° F until firm (approx. 25-30 minutes).
| 1 lb. chopped sirloin, chuck roast or round steak | 1 tsp. pepper |
| 1 onion, chopped | 1 tsp. Kitchen Bouquet |
| 3 c. of water | 1 Tbsp. soy sauce |
| 2 carrots, sliced | ½ c. flour |
| Any other favorite vegetables | ½ c. butter or margarine |
| 1 pt. tomatoes | 4 beef bouillon cubes |
Pour a little oil in skillet and brown meat. Combine meat and all vegetables; add seasonings, Kitchen Bouquet and soy sauce and place mixture in a crock pot. Cook on low setting for 8-12 hours. An hour before serving, make a roux from butter and flour and stir into beef and vegetables into crock pot.
