Ingredients are :1 1/2 lbs. ground beef

1 1/2 tsp. garlic powder

Salt and pepper

1 (32 oz.) jar Ragu or Prego

6 Italian rolls

And the recipe is Mix ground beef, garlic powder, salt and pepper. Shape into 1 1/2 inch meatballs and fry in deep pot until brown. Drain off grease. Pour in sauce and stir once. Cover and heat slowly on low flame for 1/2 hour. Cut off 1 end of roll and dig out inner roll carefully. Fill each roll with meatballs and sauce and stick some of inner roll on end to hold in sauce.

Ingredients are : 2 tbsp. vegetable oil

1 lb. top round steak, thinly sliced

1/2 c. green onions, sliced

2 cloves garlic, minced

1/2 tsp. dried oregano leaves, crushed

1 (10 1/4 oz.) can Franco-American

beef gravy

6 long hard rolls (each 4 inches long)

Lettuce leaves

Muenster cheese, shredded

Tomatoes, chopped

And the recipe is
In a 10-inch skillet, over medium heat, in hot oil, cook beef, green onions, garlic and oregano until beef is browned, stirring often. Stir in gravy. Heat thoroughly. Line bottom roll halves with lettuce. Spoon about 1/4 cup beef mixture onto each roll. Top with cheese and tomatoes. Top with other roll half.

Ingredients are : 9 lbs. ground beef

1 c. melted fat

1 whole garlic, minced

3 c. onions, chopped

2 1/4 qts. tomato puree

1 1/2 qts. tomato paste

3 qts. water

1 tbsp. sugar

1/2 c. salt

1 tbsp. Worcestershire

And the recipe is Brown beef; use fat if beef is lean. Drain off excess fat. Add garlic and onions and cook until onions are clear, but not brown. Blend in all other ingredients. Simmer about 1 hour or until sauce is thick. Serve with macaroni, noodles, rice or spaghetti. Yields 2 gallons.

Ingredients are : 32 lg. pepper, cut in half

6 c. raw rice

15 lbs. hamburger

10 eggs

2 c. milk

1/3 c. salt

And the recipe is
Mix rice, hamburger, eggs, milk and salt. Use #12 scoop in each 1/2 pepper. Pour four #5 Creole tomato sauces over peppers. Bake 2 1/2 to 3 hours at 300 degrees. Cover with foil. Just before they are done, sprinkle with Parmesan cheese. Brown uncovered. Spoon sauce over peppers at serving.

Ingredients are :30 lb. hamburger

1 1/4 c. chopped onion

1 1/4 c. chopped green pepper

7 1/2 c. chopped celery

6 1/4 qt. tomato juice

2 1/2 c. vinegar

15 tbsp. brown sugar

5 tsp. dry mustard

7 1/2 tbsp. Worcestershire sauce

3 3/4 c. catsup

And the recipe is Brown hamburger and combine with rest of ingredients.

Ingredients are : 3 lbs. hamburg

2 tbsp. grated onion

1 1/2 pkgs. Tempo Mix

3 eggs

Parsley

1 tbsp. salt

1 tsp. nutmeg

Pepper

Several dashes Worcestershire sauce

And the recipe is
Mix Tempo and eggs according to package. Add hamburg and seasonings. Mix well. Shape into small balls. Place in large baking pan and cook for 30 minutes at 350 degrees. Make a pan gravy adding 2 tablespoons flour and 2 bouillon cubes – lastly add 1 can evaporated milk.

Ingredients are : 1 elephant
Seasoned brown gravy
2 rabbits (optional) And the recipe is Cut the elephant into bite-size pieces. This should take about 2 months. Cover with brown gravy and cook over kerosene fire about 4 weeks at 465 degrees. This will serve 3,800 people. If more are expected, add 2 rabbits. Do this only if necessary, as most people do not like to find hare in their stew.

Ingredients are : ——-herb stuffing——–
3 each Bacon — strips
1 each Onion — medium
4 ounces Mushroom pieces — (1 can)
1/4 cup Fresh parsley — chopped
1 tablespoon Dill; fresh — chopped
1 teaspoon Tarragon leaves — dried
1 teaspoon Basil leaves — dried
1/2 pound Ground beef — lean
1/2 cup Bread crumbs — dry
3 each Eggs — large
1/3 cup Sour cream
1/2 teaspoon Salt
1/4 teaspoon Pepper
————veal————
3 pounds Boned veal breast — or
4 pounds Boned leg of veal
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Vegetable oil
2 cups Beef broth — hot
2 tablespoons Cornstarch
1/2 cup Sour cream
And the recipe is
Stuffing: To prepare stuffing, dice bacon and onion.
Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly.
Season with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately.

Ingredients are : 4 pounds Rump Roast; Beef — Boneless
2 Onions — Thinly Sliced
8 Peppercorns
4 Cloves — Whole
1 Bay Leaf
1 cup White Vinegar — Mild
1 cup Water
1/2 cup Cider Vinegar
1/4 cup Vegetable Oil
1/2 teaspoon Salt
2 cups Water — boiling
10 Gingersnaps
1/2 cup Sour Cream
1 tablespoon Unbleached Flour
And the recipe is
Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt.
Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.

Ingredients are : 2 1/4 pounds Boneless beef chuck shoulder
4 cups Water
1 cup Dry white wine
1 1/2 teaspoons Thyme
2 teaspoons Cornstarch
2 teaspoons Chopped parsley
2 tablespoons Olive oil
1 cup Condensed beef broth
Garlic cloves
1/2 teaspoon Black pepper
2 1/2 teaspoons Dijon mustard

And the recipe is
ie roast at 2 inch intervals with heavy string. In dutch oven, rown all sides of roast in Oil over medium-high heat. Pour off rippings.
Add Water, Beef broth, Wine, Garlic, thyme and Pepper. ring to a bOil, reduce heat, cover and simmer 18 to 22 minutes per ound. Meat thermometer will register 140 degrees when done. Remove oast to serving platter, reserving liquid. Cover roast tightly with Oil and allow to stand for 10 minutes before carving. (During stand- ng, internal temperature will rise to 150 degrees for medium-rare.) easure 1 cup of the poaching liquid from the roast pan. Dissolve ornstarch in 1 tablespoon of this liquid in a small Saucepan. Add emainder of cup, along with mustard and Parsley. Cook and stir over edium heat until Sauce is clear and slightly thickened, 3 to 5 inutes. Remove string from roast and carve into thin slices. Serve ith mustard Sauce.