1 whole Chicken breast, about 12 ozs.
6 cups Water
5 cloves Garlic
1 small Onion, 1/2 cut in half, 1/2 thinly sliced
3 small sprigs Parsley
Salt
1 Carrot, cut into large pieces
2-4 Chile serranos
2 lbs. Tomates verdes, husks removed
1/2 cup coarsely chopped Cilantro (Coriander)
1 tablespoon Oil
12 Corn Tortillas
Oil for frying
1/2 cup Thick Cream (Creme Fraiche)
optional 1/2 cup crumbled Queso Fresco or grated Cheddar Cheese

Place the chicken, water, 3 cloves garlic, 1/4 onion, parsley, salt to taste and carrot in a large saucepan, cover and simmer until the chicken is tender, about 20 minutes. Remove and shred the chicken, reserving the stock. Add 2 cloves garlic and the chiles to a saucepan of boiling water. After 5 minutes, add the tomates verdes and cook another 7 minutes. Drain. In a blender, puree the tomates verdes with the garlic, chiles and another onion quarter. Add thecilantro and process briefly so that the cilantro is not ground to fine. Add 1 cup of the reserved chicken stock. Heat the oil in a small skillet and saute the pureed tomates verde in it. Add 1 teaspoon salt and correct the seasonings. Lower the heat and cook, uncovered, for 10 minutes. If the sauce is too thick, add another 1/2 cup stock. Heat 1/2 inch oil in a skillet and fry the tortillas in it until they just begin to soften, 10 seconds on each side. Immerse each tortilla in the warm sauce, then transfer to a plate. Place some chicken in the center of each tortilla, roll up and arrange on a platter. Spoon the warm sauce over the enchiladas, garnish with the sliced onion and add cream and queso fresco if you wish.
*Variation: The enchiladas can be placed in an oven-proof dish, covered with sauce, wrapped in aluminium foil and placed in a oven preheated at 375 dgs. for 10 minutes. Remove from the oven, sprinkle with Cheddar cheese and return to the oven until the cheese browns slightly.

MamaROC

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6 Pork chops (boneless is best)
4 Eggs (Scrambled in a bowl)
1 package crushed Cracker Crumbs or 2 cups crushed corn
Crushed Corn Flakes
Oil
Water
Salt and Pepper to taste

Scrape pork chops with a knife to get the excess fat off pork chops, sprinkle them with salt and pepper. Dip the chops in the egg mixture and then into the cracker crumbs to coat both sides. Preheat frying pan with enough oil to coat the bottom of the pan and place chops into hot grease. Cook chops on both sides just until brown. Preheat oven to 300 degrees. Place chops into an oven proof dish and fill with 2 cups of water. cover dish with foil or a lid and bake for 2 and 1/2 hours. Remove chops from dish and serve hot. These pork chops are very tasty and very very tender can be cut with just a fork.
Melissa

God sends meat, and the Devil sends cooks.
John Taylor: (1630).

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Danae's Chicken Enchiladas
Ingredients
8 6-inch flour Tortillas
1/3 cup chopped white Onion
1/4 cup chopped red Onion
4 cloves Garlic, minced
1 teaspoon ground Coriander
1/2 teaspoon ground Cumin
1/2 teaspoon Pepper
2 tablespoons Margarine
3 tablespoons all-purpose Flour
1 8-ounce carton Sour Cream
2 cups Chicken broth
2 medium Jalepeno chili Peppers, diced
1 cup shredded Monterey Jack Cheese
1/2 cup shredded sharp Cheddar Cheese
1/2 cup frozen Corn
2 cups chopped, cooked Chicken
Salt to taste
Sliced pitted black Olives
Sliced green Onions
Chopped Tomatoes
Chopped Cilantro

Method
Wrap tortillas in foil. Heat in a 350 degree oven for 10 to 15 minutes.
For sauce: In a saucepan, cook onion, garlic, coriander, cumin, and pepper
in margarine till onion is tender. Stir flour into sour cream; add to onion
mixture. Stir in broth and chili peppers all at once. Cook and stir till
thickened and bubbly. If sauce fails to thicken, add a little more flour or
corn starch as you would to thicken gravy. When thick and bubbly, remove the
sauce from the heat and stir in corn and 3/4 cup of the Monterey Jack cheese
and 1/3 cup of the cheddar cheese.
For filling: Stir 1/2 cup of the sauce into chicken. Place our 1/4 cup
filling atop each tortilla and roll up. Arrange rolls, seam side down, in a
lightly greased 12x7x2 inch baking dish. Top with remaining sauce. Bake,
covered, in a 350 degree oven about 35 minutes or till heated through.
Sprinkle with remaining cheese and bake uncovered for about 5 minutes or till
cheese melts. If desired, sprinkle with green onion, tomato, olives, and
cilantro. Let stand five minutes before serving.
Makes 4 servings.

2 lb Lamb Meatballs
1 lb Ground Lamb
1 t Salt
1 Egg
1 1/2 t Pepper
1 t Onion Juice
1 t Coriander
2 T Flour
1 t Vinegar
1/2 T Oil
1/4 t Pepper
2 1/2 c Water
3/4 t Murri
3 Cloves Garlic (chopped fine)
1/4 c Blanched Almonds
1/2 Coriander
4 T Cilantro or Mint Juice
1/4 t Cumin
1/4 t Cinnamon

Take the meat of a young plump lamb. Cut it in little pieces and put it in a clean pot with salt, pepper, coriander, a little juice of pounded onion, a spoonful of fresh oil, and a sufficient amount of water. Put it over a gentle fire and be careful to stir: put in the meatballs and some peeled split almonds. When the meat is done and has finished cooking, set the pot on the ashes until it is cooled.

Cut lamb into bite-sized pieces and put in pot with salt, pepper, coriander, onion juice, oil and water, simmer uncovered about 40 minutes. Mix all ingredients for meatballs. Reduce about 8 small stock of cilantro to juice in a mortar with a couple of tablespoons of water. When meat has cooked, take lumps of meatball mixture, squeeze together, and drop into pot. Add almonds. Simmer about another 10 minutes, add cilantro juice, and serve.

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1 3 1/2 lb Chicken or Pigeon
2 T White Wine
1 t Salt
2 T Olive Oil
5/8 t Pepper
4 oz Almonds
1 1/4 t Coriander
1/2 c Sugar
2 t Cinnamon
4 T Rosewater
20 threads Saffron

Put cut-up chicken, spices, vinegar, and oil into pot. Bring to boil, cook covered over moderate to low heat 30 minutes, stirring periodically to keep the meat from sticking. Blanch and grind almonds, mix with sugar and rosewater to make a paste. Stir in with the meat, bring back to a boil and cook about 8 minutes until sauce thickens. (This recipe can also be made in a pot outdoors. Pour it in a pot let it boil: then leave it on the embers until the fat rises.

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Some hae meat and canna eat,
And some would eat that want it;
But we hae meat, and we can eat,
Sae let the Lord be thankit.
Robert Burns, 1759-1796, Grace Before Meat

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6 tablespoons Bacon drippings
1 pound shoulder of Veal, cubed
2 roasting Chickens, quartered
4 quarts Water
1 tablespoon Salt
4 Onions, chopped
2 cloves Garlic, mashed
8 medium Potatoes, diced small
6 stalks Celery with leaves, chopped
8 ripe Tomatoes, peeled
6 Carrots, diced
2 large fresh Peppers, chopped
2 cups fresh Lima Beans
1/4 teaspoon crushed Red Pepper
4 Cloves
1 Bay Leaf
1 teaspoon fresh Thyme
3 tablespoons Brown Sugar
1/2 teaspoon freshly ground Black Pepper
2 cups Okra Pods, sliced
6 cups fresh Corn Kernels (cut from cob)
1/2 cup Butter
1 cup Flour
1 cup chopped Parsley

Heat half the fat in a large kettle and add the veal; brown well and add chickens, water and salt. Cover and cook over low heat until tender. Remove meat and chickens to a large platter and cool enough to handle. Remove and discard all bones, chop up chicken skin. Return all to kettle. In remaining fat, sauté onions and garlic until soft and add to. broth. Add potatoes, celery, tomatoes, carrots, peppers, beans, seasonings and herbs. Simmer gently for 2 hours, stirring from time to time, then add okra and corn and 1 teaspoon fresh thyme 3 tablespoons brown sugar 1/2 teaspoon freshly ground black pepper 2 cups okra pods, sliced 6 cups fresh corn kernels (cut from cob) 1/2 cup butter 1 cup flour 1 cup chopped parsley.

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1 4-5 pound Leg of Lamb, boned and butterflied (ask butcher)
1 cup Marinade (Italian, Teriyaki, Greek, or Yogurt Mix)

Marinate the leg of lamb for several hours overnight. Cook on hot grill so that some of the meat is crisp and browned, but some is still pink.

1 cup Plain Yogurt
Salt
Pepper
3-4 Garlic Cloves, chopped
Method:

Combine above ingredients for yogurt mix as marinate for leg of lamb.

2 cups Port
2-3 Mint Leaves
1 teaspoon Butter

Boil 2 cups of port until there's only 1cup left. Will be thick. Add 2-3 mint leaves and 1 teaspoon butter, stir until smooth.

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1 Chicken or other Bird, cut in half
1 cup Marinate of choice

Zap chicken halves in microwave on high for 5 minutes with dish to collect juices. Save the juices from the bird for broth. Baste the chicken with favorite marinade and grill until crisp outside and juice run clear when poked. This micro/grill method really keeps the birds moist.

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Xena- That's my piece of meat you're reaching for. Lao Ma: You're wrong. I don't eat meat.
Xena Warrior Princess, Debt II

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1 cup Pepper Sausage
1 cup Chicken Meat, cooked and finely chopped
2 cups Apple, chopped
1/2 cup Dates, pitted and chopped
1/2 cup Pine Nuts
1 large Onion, finely chopped
1 cup Leeks
5-6 cups Bread Crumbs
2 teaspoons Ground Pepper
1 teaspoon Oregano
1 teaspoon Ginger
1/2 cup Pork or Chicken Stock
3-4 Eggs, raw
1 Apple
Method:

Prepare stuffing, by combining apple, pine nuts, onion, leeks, bread crumbs, and seasonings. Beat eggs well and add to mix to bind, then add stock to moisten. Dress the pig, remove all interior organs and thoroughly cleaning interior. Place stuffing in pig and secure ear flaps with skewers. Roast on hot coals or over at degrees Fahrenheit for about 35 minutes per pound. Put the apple in pig mouth about one hour before it is done.

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A wonderful Indian Chicken, not curried. A dish to prepare during Hercules and eat during Xena.

1/2 cup dried Coconut
2 teaspoons Cumin
2 teaspoons Coriander (that's the seed of the cilantro plant)
2 teaspoons Mustard seeds
4 cloves Garlic
1 inch of fresh Ginger (or more), grated
4 Cloves
8 whole Peppercorns
8 whole dried Red Chilies (or fewer if you're a wimp)
1 teaspoon 5-Spice Powder
2 Onions
1 teaspoon Turmeric (a good spice, but also for color)
pinch Salt
3 pounds of chicken
1 9-ounce can of Coconut Milk

1 teaspoon Nutmeg

Dry roast the all ingredients from Coconut through 5 spice powder,(use a medium-hot skillet without any oil, keep shaking the pan to keep from burning). This recipe will work fine if you're missing one or two ingredients. Toast to golden brown then grind into a paste. A blender works for this if you're careful about stopping and scraping down the sides. In a big pot: Sauté two finely sliced onions until caramelized (a rich brown)
Add the ground paste, then add turmeric, salt and sauté for 2-3 minutes. Add chicken, works well with drumsticks. Next add the coconut milk, tomato paste, and nutmeg. bring to a boil, simmer until chicken is cooked and gravy is thick. Great with Indian potatoes, baked potatoes, or rice.
Carolyn Bremer

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All animals are equal, but some animals are more equal than others.
George Orwell

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 Isicia Omentata (A kind of Roman Burgers)

1 pound minced Meat
1 French roll, soaked in White Wine
1/2 teaspoon freshly ground Pepper
3 tablespoons Liquamen (salty Fish sauce) can be replaced by 1/2 tsp salt + a little white wine.
Stone-Pine kernels and green Peppercorns, some
Caroenum (boiled Must), a little
Baking Foil

Mix minced meat with the soaked french roll. Ground spices and mix into the meat. Form small burgers and put pine kernels and peppercorns into them. Put them into baking foil and grill them together with Caroenum.
Courtesy of Cooking and Recipes, Antique Roman Dishes, translated by Michaela Pantke

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1/4 cup All-purpose Flour
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 2-3 pound Rabbit, cut up •
2 slices Bacon
1 large Onion cut into thin wedges
1/2 cup Dry White Wine or Vermouth
1/2 cup Water
1 tablespoon Lemon juice
1/2 teaspoon Salt
1/2 teaspoon dried Marjoram, crushed
1/4 teaspoon dried Oregano, crushed
2 tablespoons snipped Parsley

In paper or plastic bag combine cup flour, 1/2 teaspoon salt, and pepper. Add rabbit pieces; shake to coat. In a 10-inch skillet cook bacon till crisp; drain, reserving drippings in pan. Crumble bacon, set aside. Brown rabbit in reserved drippings, about 5 minutes on each side. Add onion, wine or vermouth, water, lemon juice, 1/2 teaspoon salt, marjoram, and oregano. Cover and simmer about 1 hour or till meat is tender. Sprinkle with parsley and crumbled bacon. Makes 4 servings.
Courtesy of The Wild Side, Source: B. H. & G. Italian Recipes

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A fair foot-stool set,
Water apposed, and every sort of meat
Set on th' elaborately-polish'd board,
She wish'd my taste employ'd; but not a word
Would my ears taste of taste; my mind had food
That must digest; eye meat would do me good.
George Chapman, The Odysseys of Homer

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2 pounds round Steak
1 can Beer
3 tablespoons Oil
3 tablespoons brown Sugar
4 Lemon slices
1 tablespoon Parsley flakes
3 sliced Onions
2 teaspoons Thyme
2 teaspoons minced Garlic
Salt and pepper to taste
1/2 cup Flour
1 can Beef bouillon
8 ounces cooked broad Noodles or
2 cups cooked Rice
Garnish: Green pepper slices, Cherry Tomatoes, fresh Parsley

Cut steak into serving size pieces. Brown on both sides in 3 tablespoons oil to which you have added lemon slices. Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat. Sprinkle flour over top. Now combine bouillon, beer, sugar, parsley flakes, thyme, salt and pepper. Pour over steak and bake uncovered in 325 degree oven for 3 hours. Serve over cooked broad noodles or cooked rice. Garnish with green pepper slices, fresh parsley and cherry tomatoes. Serves 5 - 6.
Courtesy DaSis

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2 tablespoons margarine
1 can (10 3/4 oz Campbell's (New)
Cream of Chicken & Broccoli Soup
4 skinless, boneless Chicken breast halves
1 1/2 cups Broccoli flowerets
1/4 cup Milk
1 1/2 cups sliced mushrooms
2 tablespoons Dijon-style mustard

In skillet, in 1 tablespoon hot margarine, cook chicken 10 min. or until browned. Remove. In remaining 1 tablespoon hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often. (I used canned mushrooms) Stir in soup, milk and mustard. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 min. or until chicken is no longer pink, stiring occasionally. Serve with noodles, rice or mashed potatoes. Prep time 15 min - Cook time 25 min
William Chuang's Cooking and Recipes

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A bird in the hand is the best way to eat chicken.
-Anon

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2 pound Pork loin cut into cubes
1/4 cup Olive oil
3 tablespoons Lemon rind
2 cups Red wine
Sweet Peppers and Cherry
2 Garlic cloves; minced
Tomatoes as needed
1 teaspoon Oregano; dried

Place the meat in a large bowl. Pour in the wine and sprinkle minced garlic and oregano. Add in the lemon strips among the cubes of meat and drizzle with olive oil. Cover tightly with plastic wrap and refrigerate 12 hours or overnight. Stir the mixture several times during the marinating period. About 30 minutes before serving drain off and discard the marinade. Thread the chunks of meat onto long skewers, brushing with a little olive oil. Barbeque the souvlaki until it's done the way you like it, turning often to ensure it's cooked all the way through. Serving Suggestion: Remove meat from skewers and serve rolled up in Greek Pita bread with Tsatziki, chopped tomatoes, onions, and cucumbers.
Courtesy Lu's Recipe Extraganza

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2 teaspoons Vegetable Oil
4 thin Pork chops, 1/2 inch thick (about 1 pound.)
2 large Granny Smith Apples
1 can frozen unsweetened Apple juice concentrate
2 teaspoons Dijon-style Mustard
1/4 teaspoon Salt
1/8 teaspoon Pepper Method

Heat oil in medium-size skillet over medium heat. Add chops; cook, turning occasionally, until cooked through, 8 to 10 minutes. Transfer to warm platter. Pare, core, and cut apples crosswise into rings about 1/4 inch thick. After chops are removed from skillet, add rings to skillet; cook 2 to 3 minutes or until lightly browned. Add apple juice concentrate. Bring to boiling. Stir in mustard, salt, and pepper. Return chops to skillet and spoon apple mixture over top.
Courtesy The On-Line Cookbook, Source: Chris

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If we aren't supposed to eat animals, why are they made of meat?

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1 stick Butter or Margarine
1/2 chopped green Onions or Chives
1 cup of Broth
1/4 cup Lemon juice
1 tablespoon Thyme and Savory, mixed
3 tablespoons Parsley

Cook onions until tender in butter; add other ingredients. Bring to a full boil. Cut turkey in pieces, and cover each piece of turkey with this mixture. Baste often on grill. Cook 45 to 55 minutes or until done. If rotisserie is used, it takes about one and one-half hours until done.
Courtesy of The Wild Side, Source: Wildlife Chef

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2 teaspoons whole Cumin seeds
2-3 hot, dried Red Chili Peppers
1 teaspoon Black Peppercorns
1 teaspoon Cardamom seeds (take seeds out of the pods)
3 inch stick of Cinnamon
1 1/2 teaspoon whole Black Mustard seeds
1 teaspoon whole Fenugreek seeds (optional)
5 tablespoons White Wine Vinegar
Salt to taste
1 teaspoon light Brown Sugar
10 tablespoons Vegetable Oil
2 medium Onions, peeled and sliced into fine half-rings
1 1/3 cup Beef or Chicken broth
2 pound boneless Lamb (or pork or beef) cut into 1 inch cubes
1 inch cube of fresh Ginger, peeled and coarsely chopped
1 small, whole head of Garlic, separated & peeled
1 tablespoons ground Coriander
1/2 teaspoon ground Turmeric

Grind cumin seeds, red chiles, peppercorns, cardamom seeds, cinnamon, black mustard seeds, and fenugreek seeds in a mortar and pestle or spice grinder. Put the ground spices in a bowl. Add the vinegar, salt, and sugar. Mix and set aside. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. Add 2 to 3 tablespoons of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. Dry off the meat cubes with a paper towel and remove large pieces of fat, if any. Put the ginger and garlic into the container of an electric blender or food processor. Add 2 to 3 Tablespoons of water and blend until you have a smooth paste. Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the lamb cubes, a few at a time, and brown them lightly on all sides. Put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and 1 cup stock Bring to a boil. Cover and simmer gently for an hour or until meat is tender. Stir a few times during this cooking period.
Courtesy Lu's Recipe Extraganza

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Xena- Looks like you've been pecked by a chicken.
Xena Warrior Princess, King of Assassins

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4 pound Beef short ribs, trimmed of excess fat, crosswise no more than 3/8 too 1/2" thick
2/3 cup thinly sliced green onions
1/2 cup Soy sauce
1/2 cup Water
1/4 cup Oriental dark roasted
Sesame oil
2 1/2 tablespoons Packed brown sugar
1 1/2 tablespoons Toasted sesame seeds,Crushed
1 tablespoon Minced garlic
1 tablespoon Grated fresh ginger root
1/2 teaspoon Ground red pepper
1/8 teaspoon Freshly ground Szechuan
Peppercorns
Fresh red chili peppers
Green onions
Radish Roses

Combine sliced green onions, soy sauce,water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red pepper and Szechuan peppercorns. Place ribs and marinade in plastic bag or utility dish, turning to coat.Close bag securely or cover dish; marinate in refrigerator 4 to 6 hours, turning occasionally. Remove ribs from marinade; reserve marinade. Place ribs on grid over medium coals. Broil 5 to 6 minutes. Turn ribs over; brush or spoon on marinade 1 time. Cover; continue cooking 5 to 6 minutes or until desired degree of doneness. Place ribs on platter; garnish with chili peppers, green onions and radish roses. Makes 6 servings.
Recipe Borrowed from Meal-Master

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2 pounds Veal
10 ounces dried Raisins (sultanas)
1 tablespoons Honey
2 tablespoons Vinegar
3/4 cup Wine
6 tablespoons Oil
6 tablespoons Defritum (Thick fig syrup or Must)
6 tablespoons Liquamen (Salty fish sauce) or tablespoon Salt
Pepper, Celery seeds, Liebstoeckl (Lovage), Cumin, Oregano, dried Onion to taste

Fry veal in olive oil until well done. Mix raisins, wine, vinegar, honey, oil, Liquamen and spices together in an extra pan, shortly boil the sauce. Pour over the veal, then leave the meat for 10 minutes in the sauce and cook on low heat. Serve.
Courtesy of Cooking and Recipes, Antique Roman Dishes, translated by Michaela Pantke

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This dish of meat is too good for any but anglers, or very honest men.
Izaak Walton, 1593-1683, The Compleate Angler

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1 5 pound to 6 pounds Pork Crown Roast
1 large Onion
1/2 cup Celery
1 package Pepperidge Farm Cornbread Stuffing Mix
2 Chicken Bouillon Cubes, dissolved in 3/4 cup of water
1/2 pound Fresh Pork Sausage
1/2 Green Pepper, chopped
1 Small Can Mushrooms
Dash Thyme, Basil, Cumin, Salt and Pepper

Season roast with salt, pepper and Adolph's meat tenderizer. Saute onion, green pepper and celery in 1/2 stick of butter. Fry sausage until brown. Mix onion mixture, sausage, stuffing mix, bouillon, mushrooms, and seasonings. Stuff center of roast. Place in shallow roasting pan. Loosely cover top of roast with tin foil. Cook at 325 degrees (175 C.) for 2 1/2 to 3 hours. Remove tin foil for last part of cooking so top of roast will brown and stuffing will form a crust.
Courtesy The On-Line Cookbook, Source: Patty Johnson

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2 1/2 pounds Ham, boneless smoked
2 cups tawny or vintage Port
1/3 cup Beef broth -- double strength
1/3 cup Water
1/2 cup Raisins, dark
2 tablespoons brown Sugar, light
2 teaspoons red wine Vinegar
1 tablespoon Cornstarch
2 tablespoons cold Water, desolve cornstarch in it

Pierce the ham all over with the tip of a sharp knife. In a 3 1/2 quart slow cooker, combine the port, broth and water. Add the ham, cover and slow-cook until a meat thermometer inserted into the center of the ham reads at least 165 F, 4 to 5 hours on low or 2 to 3 hours on high. Turn the ham once during cooking for even distribution of flavor. Transfer the ham to a platter and cover with aluminum foil to keep warm. Pour the cooking liquid into a medium saucepan, bring to a boil over high heat, and cook until the cooking liquid has been reduced to 2 cups, about 5 minutes. Stir in the raisins brown sugar and vinegar Reduce the heat to low and simmer for 5 minutes. Whisk in the cornstarch mixture and cook until just thickened. Pour the sauce into a sauceboar. Slice the ham and serve with the sauce passed on the side.
Courtesy DaSis

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Grilling is like sunbathing. Everyone knows it's bad for you but nobody stops doing it.
Laurie Colwin, (Home Cooking, 1988)

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2 slices Toast, golden brown -- crusts removed
1 medium Onion -- chopped
1 fat Garlic clove -- chopped
1 cup Tomato sauce, homemade or canned
2 Eggs
1/2 cup fresh Spearmint -- rubbed between hands

Or 2 tablespoons dried Spearmint
Salt
Fresh ground Black Pepper
1 pound ground beef
1 1/2 cups vegetable oil
1/2 cup Olive Oil
Sauce
1 tablespoon Flour
2 tablespoons Drippings, or Lard
1 cup Tomato sauce
1 clove Garlic -- minced
1 Bay leaf

Put the toast torn in pieces, onion, garlic, tomato sauce, eggs, and spearmint in a food processor and process until the mixture is mushy -- like a thick, thick sauce. Season to taste with salt and a lot of freshly ground black pepper. Let this stand until the bread is moistened, about 30 minutes. Add the meat and mix with your hands. Heat the oils in a frying pan or kettle. (You want the oil to be about 1 1/2 inches deep.) Wet your hands and shape the meat into about 30 small balls. When the oils reach 325 degrees, slip the meatballs in and fry for about 2 minutes on one side. Check to see if they are golden underneath, then turn them and fry 2 minutes more on the other side. Remove and drain.
To make the sauce, toast the flour in a small skillet, stirring, until it turns golden. Mix in the drippings, stir until smooth, then add enough tomato sauce to make a sauce, stirring again until smooth. Add the garlic and bay leaf and simmer for 8 minutes. Put the meatballs in the sauce and heat them through for 1 - 2 minutes. Remove the bay leaf and serve with orzo or rice.
Recipe By : The LL Bean Book of "New" New England Cookery

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1/2 cup shallot
2 tablespoons butter, clarified
1 teaspoon sugar
3/4 cup rich brown beef stock (or chicken stock for poultry)
1/4 cup Worcestershire Sauce
1/2 cup whiskey (substitute brandy or sherry for poultry)
1 Choice cut steak (Rib-eye, Porterhouse, or tenderloin works best)

Caramelize shallots in butter with sugar over low heat. Set aside. Grill steak on charcoal grill until almost to temperature. Pour stock, Worcestershire, and whiskey into onions. Bring liquid to a boil. Keep at low boil until sauce thickens slightly. Finish steak in sauce until desired doneness is achieved. Place meat on warmed plate. Bring sauce to a boil and boil rapidly, stirring constantly until sauce thickens almost to syrup. Pour sauce over steak and serve. Use this preparation for various meats, including beef, pork, or poultry.
Courtesy The On-Line Cookbook, Source: Michael Raub

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Chicken little only has to be right once."
Anon

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1 New York Strip steak (1 inch thick or more)
2 tablespoons Butter
1 clove Garlic, minced
1/4 cup Celery, chopped
1/4 cup Mushrooms, chopped
1/2 cup Onions, minced
1/2 cup Bread Crumbs
Basting Ingredients
1/2 cup Red Wine
2 tablespoons Soy sauce
1 tablespoon Horseradish

Cut a deep pocket into the side of the steak, making sure not to cut all the way through. (cut along the non-fat side). Melt butter in a frying pan, sauté garlic, celery, mushrooms, and onion for 2-3 minutes until just cooked; remove from heat. Add breadcrumbs to vegetable mixture; and fill pocket with the mixture and secure with toothpicks or skewers. Combine basting ingredients; and spoon some over the stuffed steak. Place steaks on a preheated BBQ, baste constantly until steak is cooked as desired. Add water, green pepper, onions, stewed tomatoes and juice. Return chops to pan, cover and simmer 30-40 minutes.
Courtesy Lu's Recipe Extraganza

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1 pound Meat, cubed
1 can Pineapple Chunks
1/2 pound Mushrooms, whole
10 Cherry Tomatoes
2 Onions, quartered
1 Green Peppers, sliced
Salt
Pepper
BBQ, Italian Salad, or flavored butter sauce

Alternate pieces of vegetables and meat on a skewer. Brush with BBQ sauce, Italian Salad dressing or flavored butter. Cook over hot coals until done, about 15 to 20 minutes depending on the type of meat used. Serves 4.
The Virtual Campsite Cookbook

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He made it a part of his religion never to say grace to his meat.
Jonathan Swift, 1667-1745, Tale of the Tub, Sect. xi.

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1 fresh Chicken (approx. 1-1.5kg)
6 tablespoons Oil
3/4 cup Liquamen, (Lovage) or 200ml wine + 2 tsp salt
1 branch of Leek
Fresh Dill, Saturei, Coriander, Pepper to taste
A little bit of Defritum (thick Fig sauce or Must)

Start to fry chicken and season with a mixture of Liquamen and oil, together with bunches of dill, leek, Saturei and fresh coriander. Then cook approximately 1 hour with 220 deg C in the oven. When the chicken is done, moisten a plate with Defritum, put chicken on it, sprinkle pepper on it, and serve.
Courtesy of Cooking and Recipes, Antique Roman Dishes, translated by Michaela Pantke

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4 Venison chops or steaks, 3/4-inch thick (about 1 lb.)
1/4 cup Wine Vinegar
1/4 cup Catsup
1 tablespoon Worcestershire sauce
1 teaspoon Salt
1 teaspoon Dry Mustard
1/8 teaspoon Pepper
1 clove Garlic, minced

Place chops in shallow dish. Combine wine vinegar, oil, catsup, Worcestershire sauce, salt, dry mustard, pepper, and garlic; pour over chops. Cover and chill several hours, turning meat occasionally. Drain meat, reserving marinade. For medium-rare meat, broil chops 3 inches from heat, about 6 minutes, basting with marinade occasionally; season with a little salt and pepper. Turn; broil 6 more minutes, continuing to baste occasionally. Increase timing 1 to 2 minutes per side for medium and well-done meat. Serves 4.
Courtesy of The Wild Side

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God sendeth and giveth both mouth and the meat.
Thomas Tusser, 1575, Five Hundred Points of Good Husbandry.

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1 1/4 cups Tomato juice
2 tablespoons Soy sauce
3/4 cup Vinegar
1 teaspoon dry Mustard
1 tablespoons Worcestershire sauce
2 tablespoons finely grated Onion
1 cup Vegetable oil
3/4 cup Sugar
6 pounds Spareribs

Combine all ingredients except spareribs in a blender or large-lidded jar and blend or shake until the mixture is thoroughly combined. Place the ribs in a large shallow baking pan. Cover them with the sauce. Cover with aluminum foil. Marinate at room temperature for several hours. Preheat the oven to 350 degrees. Leave the foil in place and bake for 45 minutes. Uncover and bake another 30-40 minutes. Serve in portions of 2-3 ribs. Serves 6.
William Chuang's Cooking and Recipes

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4 1/2 inch thick boneless Pork loin chops, trimmed
1 teaspoon dried Thyme
1 1/2 tablespoons unsalted Butter
1/2 cup chopped Onion
1/2 cup chopped peeled Tart Apple (such as Granny Smith)
3/4 cup Corn Bread stuffing mix, crushed
1/4 cup Water

Preheat oven to 450F. Season pork with 1/2 teaspoon thyme, then salt and pepper. Melt 1/2 tablespoon butter in heavy medium skillet over medium high heat. Add pork chops to skillet; sauté until cooked through, about 3 minutes per side. Transfer pork chops to small baking pan. Melt remaining 1 tablespoon butter in same skillet over medium high heat. Add chopped onion and apple to skillet and sauté until beginning to soften, about 5 minutes. Add stuffing mix, water and remaining 1/2 teaspoon thyme. Stir until water is absorbed and stuffing is moist, about 30 seconds. Mound 1/4 of stuffing on each pork ship. Bake until stuffins is crips and beginning to brown, about 5 minutes. 2 servings.
William Chuang's Cooking and Recipes, Bon Appetit, Oct. 1993

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It makes me mad when I go to all the trouble of having Marta cook up about a hundred drumsticks, then the guy at Marineland says, "You can't throw that chicken to the dolphins. They eat fish." Sure they eat fish, if that's all you give them!.
Jack Handey

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4 pounds Chicken pieces
1/2 cup Lemon juice
1/4 cup cooking Oil
2 cloves Garlic, minced
1 teaspoon Salt
1 teaspoon Paprika
1 teaspoon Pepper
1 tablespoon Honey

In a saucepan, mix together all ingredients except chicken, and simmer. Let the marinade cool. Pour over chicken and place in refrigerator to marinade - several hours. Stir frequently to keep marinade evenly distributed. Grill on outdoor barbeque. This is an easy main dish for a backyard barbecue. We often grill this along with sausage for a large group. Serves 10.
Courtesy The On-Line Cookbook , Source: AllenM

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1/4 cup Vegetable oil
2 tablespoons white Vinegar
1 tablespoon Soy sauce
1 pound boneless skinless Chicken breasts, cut in 1" cubes
1 small red or yellow bell pepper, cut in 1" squares
2 plums cut in 1" pieces
Dipping Sauce
1/4 cup Plum jam
1 tablespoon white Vinegar
1/2 teaspoon ground Ginger

Mix oil, vinegar and soy sauce in small glass plastic bowl. Stir in chicken until coated with marinade. Cover and refrigerate 1 hour. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper and plum pieces alternately on each of six 12-inch metal skewers, leaving space between each piece. Cover and grill kabobs 4 to 6 inches from medium coals 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until chicken is no longer pink in center. Discard any remaining marinade. Serve kabobs with Dipping Sauce. 6 servings. DIPPING SAUCE: Mix all ingredients.
To Broil: Set oven control to broil. Place kabobs on rack in broiler pan. Broil with tops 5 to 6 inches from heat 10 to 15 minutes, turning and brushing twice with marinade, until chicken is no longer pink in center. Discard any remaining marinade.
Courtesy of DaSis

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Many count their chickens before they are hatched; and where they expect bacon, meet with broken bones.
Miguel de Cervantes, 1547-1616, Don Quixote,Chap. lv.

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10 Lamb cutlets
1 l White Wine
6 tablespoons Oil
2 big Onions, diced
2 tablespoons ground Coriander
1 teaspoon ground Pepper
1 tablespoon Liebstoeckl (Lovage)
1 teaspoon ground Cumin
3/4 cup Liquamen (salty Fish sauce) or 2 teaspoons salt

Put cutlets into pot, together with diced onion and spices. Add Liquamen, oil and wine. Cook 45-60 minutes. Pour sauce into a pan and thicken it with starch. Serve cutlets together with the sauce.
Courtesy of Cooking and Recipes, Antique Roman Dishes, translated by Michaela Pantke

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2 tablespoons Soy sauce
1 clove Garlic finely chopped
Salt & Pepper to taste
1 tablespoons Hoisin sauce
1 teaspoon Sesame oil
4 tablespoons Sugar
Pork roast, small boneless

Preheat over to 375 degrees. Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long, and 1/2 in. wide. Combine all the ingredients for the sauce and mix well. Marinate pork strips in sauce for a minimum of 2 hours. Bake for 25 minutes. Turn meat over and bake for an additional 25 minutes. Yield 4 servings.
Courtesy Lu's Recipe Extraganza

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Ares- Been hanged, swung over a fire, and nearly shish-ka-bobbed on razor sharp spikes, how do you mortals get from day to day, ya know?
Xena Warrior Princess, Ten Little Warlords

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2 pound Ground Beef
1 medium Onion, chopped
4 cloves Garlic, minced
1/2 pound Fresh Mushrooms, sliced
1 Bay Leaf
1 1/4 teaspoons Salt
1/2 teaspoon Chili Powder
1/2 teaspoon Cumin Powder
1/4 Cinnamon
8 ounce Tomato Sauce
1/3 c Burgundy Or Rose Wine
1 Egg
8 ounce Cream Cheese, softened
1 cup creamed Cottage Cheese
1/2 cup crumbled Feta Cheese
1/2 cup unsalted Butter, Melted
8 oz Phyllo Leaves
1/4 cup Dry Bread Crumbs

Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through.) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines.
Courtesy Lu's Recipe Extraganza

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3 pounds boneless pork tenderloin
Marinade
5 tbsp Hoisin sauce
3 tablespoons Plum sauce
2 tablespoons Oyster sauce
2 tablespoons dark Soy sauce
2 tablespoons Honey
1 tablespoon dry Sherry
1 tablespoon Peanut oil
1 teaspoon Chinese chili sauce (optional)
1/2 teaspoon Five-Spice powder
1 tablespoons finely minced Garlic
1 teaspoon minced fresh Ginger

Trim fat from pork and remove membrane on tenderloins using sharp knife. Cut meat into 6 by 1 1/2 inch chunks to facilitate marinating. Blend all ingredients for marinade (may be refrigerated for later use) about 1-1/4 cups (300 ml). Marinade in plastic bag or sealed container for 4 to 6 hours or overnight. Remove pork from marinade (reserve for basting) and arrange on single layer on rack over foil lined pan. Bake uncovered in 350 degree (175 C.) oven for 30 minutes. Turn and bake for additional 30 to 45 minutes, brushing occasionally with reserved marinade. Cut in thin slices and serve hot or cold. Especially good dipped in hot Chinese mustard and sesame seeds. Makes 6 servings.
Courtesy The On-Line Cookbook Source: Driscoll

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Now, blessings light on him that first invented this same sleep! It covers a man all over, thoughts and all, like a cloak; it is meat for the hungry, drink for the thirsty, heat for the cold, and cold for the hot.
Miguel de Cervantes, 1547-1616, Don Quixote, Chap. lxviii.

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1/2 cup Parsley, finely chopped
1/2 cup Onion, finely minced
4 hardboiled Egg yolks
4 tablespoons raw Beef marrow, minced or- shredded Suet
1/2 teaspoon Powdered ginger
1/2 teaspoon Powdered cinnamon
1/2 teaspoon Pepper
4 Steaks, thinly sliced
Butter for basting
4 tablespoons Butter
1 tablespoon Wine vinegar
1 tablespoon Verjuice or cider
1/2 teaspoon Powdered ginger
1/2 teaspoon Powdered cinnamon
2 hardboiled Egg yolks, mashed

Mash together the parsley, onion, egg yolks, marrow, ginger, cinnamon, and salt & pepper and spread on one side of the steaks, pressing down firmly. Roll the steaks like pancakes and secure with skewers. Put them in an oiled pan under the grill and grill on both sides, basting with the butter. Reserve the pan drippings. When they are done arrange them on a serving dish and keep warm while you prepare the sauce.
Sauce: Pour the butter and drippings from the grill pan into a small saucepan and add the butter, the vinegar and the verjuice or cider. Stir in the spices and thicken the sauce with the mashed egg yolks. Bring to a boil and simmer for a few seconds. Add the salt and pepper to taste and pour the sauce over the steaks through a strainer. Serve very hot.
Borrowed from Commonwealth Network: " _Seven Centuries of English Cooking_ Grove Press, London, 1992, Compiled and updated by Maxime de la Falaise.

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2 tablespoons Olive oil
1 pound pork center loin chops
1/4 cup honey
1/4 cup Lemon juice
2 tablespoons Soy sauce
1/2 teaspoon Garlic, minced

Put olive oil in large skillet. Place over medium high heat. Add pork chops to hot skillet and brown for 1 minute on each side. Reduce heat to medium and cook about 8 minutes; turn and cook 5 minutes more or until done. Meanwhile, in a small bowl, stir together remaining ingredients. Set aside. Remove chops from skillet when they are done. Keep warm. Add honey mixture to skillet. Cook 3 minutes, stirring occasionally. Pour over pork chops.
Serves 4.
Courtesy Dasis

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Oh, the roast beef of England,
And old England's roast beef!
Wordsworth, William. 1888. Complete Poetical Works.

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1 pound Veal Cutlets; sliced thin
1/2 teaspoon Salt
1/4 teaspoon Pepper
3/4 teaspoon Curry Powder
3 tablespoons Vegetable Oil
2 Onions; diced
2 tablespoons Evaporated Milk
2 tablespoons Tomato Paste
1 Lemon; Juiced
10 Parsley Sprigs; Chopped
2 tablespoons Cognac Or Brandy

Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; sauté until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through.
Serve on preheated platter.
Borrowed from the Commonwealth Network

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SENTICLES LAMB (With No Carved Wooden Parts)
Another family recipe that I adore!
Ingredients

Whole Leg of Lamb
6 cups of Water
6 Cloves
1 teaspoon Cinnamon
Pinch Salt
8-ounces packages Cream Cheese
3/4 cup Lemon Juice
Pine Nuts or Almonds
Brown Rice

Cut leg of lamb into bite-sized chunks, taking care to remove any fat. A nice butcher will do this for you. Boil the lamb with the bone in water. Add cloves, cinnamon, and salt. Simmer for 3 hours. Remove the bone. Add cream cheese and lemon juice. Continue to simmer for another 2-3 hours.

Serve over brown rice, topped with toasted pine nuts (or almonds). Great party dish, goes well with a tossed green salad. You can also serve it with flour tortillas.
Recipe by Carolyn Bremer

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Tangy Chicken Breasts
Ingredients:
8 boneless, skinless Chicken breasts
1 teaspoon Salt
1/3 cup fresh Lime or Lemon juice
Black pepper
2 Limes or Lemons cut into wedges
2 small onions quartered
Fresh Cilantro
Marinade
1 1/2 cups plain non-fat Yogurt
4 Garlic cloves crushed
1 to 2 teaspoons Cayenne Pepper
2 teaspoons ground Cumin
1 teaspoon ground Coriander
1 teaspoon ground Ginger
1 teaspoon Red Vegetable food coloring (optional)
Black Pepper

Method:
With sharp knife make shallow gashes all over the chicken breasts. Rub the chicken with the salt and then the lime juice. Combine yogurt, garlic, cayenne, cumin, coriander, ginger food coloring and black pepper. Brush mixture onto chicken getting deep into the gashes. Marinate chicken in mixture, refrigerator. 4 to 5 hours or overnight.
Grill or broil chicken 10 - 15 minutes on each side. Garnish with lime wedges, onion and cilantro. Serve with Pilao Rice and Mango Chutney.
Courtesy of Felioness

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Baked Stuffed Pork Chops
Ingredients
4 1/2 inch thick Pork Chops
Stuffing
2 Slices cubed Bread
1/4 cup chopped Onion
1/4 cup chopped Celery
1/2 teaspoon Salt
1/4 teaspoon powdered Sage
Pepper to taste
1 tablespoon Water
Gravy
1/4 cup Meat drippings
1/4 cup Flour
1-2/3 cups undiluted canned Milk
1-2/3 cups Water
Method
Combine ingredients for stuffing; place in center of slashed pork chops. Fasten edges with tooth picks. Place in large baking pan; spinkle with salt. Bake in a moderate oven (350degrees) for on hour, or until chops are brown and meat is creamy white.
Gravy
Combine meat dippings and flour in saucepan; slowly add condenced milk-water mixture. Stir until smooth. Heat to just below boiling point, stirring constantly. Season to taste. Serve over chops.

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Cheeseburger Loaf
Ingredients
1/2 cup condenced Milk
1 Egg
1 cup Cracker crumbs
2 pounds ground Meat
2 tablespoons chopped Onion
1 teaspoon Salt
1 teaspoon dry Mustard
1 tablespoon Catsup
1 cup grated American Cheese
Method
Blend all ingredients except cheese until thoroughly mixed. Line loaf pan with heavy waxed paper. Place 1/2 cup cheese in bottom of pan; spread evenly. Cover with 1/2 half loaf mixture. Repeat with remaining meat and cheese layers. Bake in a moderate oven, 350 degrees F., about 1 hour. Allow loaf to stand about 10 minutes before turning out on platter. Remove paper; slice for serving.

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Veal Tetrazzini
Ingredients
1 cup Mushrooms
1 tablespoon Butter
1 tablespoon Flour
1 large can evaporated Milk
1 cup (1/4 pound) grated American Cheese
1 teaspoon Salt
1/4 teaspoon pepper
2 cups cooked Veal
4 cups cooked Speghetti
2 cups Tomato juice
Method
Brown mushrooms in melted butter. Add flour; stir until smooth. Add milk. Cook oever low heat until mixture thickens, stirring constantly. Add cheese, salt and pepper. Stir until cheese melts. Finally add cubed veal. Serve Veal sauce over tomato spaghetti.
Tomato Speghetti
Heat four cups,.1/2 pound, cooked speghetti in 2 cups tomato juice to just below the boiling point.

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Caroenum: Boiled must (you have to boil the new wine or grape juice until it is only half the amount you started with).

Defritum: Either thick fig syrup or must that's boiled until you have only a third of the amount with which you started.

Liebstoeckl: Lovage. In Latin it is called 'levisticum officinale'. It's an umbelliferous plant with yellowish flowers. Its dried roots are used as spice. It seems to be a kind of celery.

Liquamen: a salty fish sauce. Most of the time you can replace it by salt.

Passum: Very sweet wine sauce, made by boiling the must (new wine or grape juice) to thicken it. (maybe add honey? - just my guess)

Poleiminze: A kind of mint that's growing in inundated areas. Just replace it by ordinary mint.

Saturei: I didn't find an English translation. In Latin it's called 'satureia hortensis'. It's a violet or white flowered kind of labiate plants which grows mainly in Southern Europe. It's used as a spice plant, especially for bean dishes.

Silphium: Its other names are 'Laser' or 'ferula asa foetida'. I've noticed that it's also called 'hing' in the Indian cuisine. It is an onion and garlic substitute and should be used rather sparingly because of its very strong taste and smell.

Courtesy of Cooking and Recipes, Antique Roman Dishes, translated by Michaela Pantke