My Great Recipes Collection

Great Recipes From the Past

Cross Country Cookery

Spaghetti Sauce Supreme

by Leave a Comment

Here’s a long-simmered spaghetti sauce from the Cross Country Cookery cookbook.

Print

Spaghetti Sauce Supreme

Ingredients

  • 1/4 cup olive oil
  • 2 large onion finely chopped
  • 1/4 lb ground round per person
  • 1 can tomato paste
  • 1 large can tomato juice
  • 2 to es garlic minced
  • 2 large green peppers chopped
  • 1 tablespoon chili powder
  • 1 lb mushroom
  • 1/4 teaspoon oregano
  • 1/4 teaspoon celery salt
  • 1 teaspoon worcestershire
  • 1/4 teaspoon white pepper
  • Spaghetti Sauce Seasoning by Spice Island
  • Salt and pepper to taste

Instructions

  1. Put olive oil in skillet. Add onions and cook slowly (don't brown.)
  2. Add meat and brown.
  3. Add tomato juice, chili powder dissolved in tomato juice to prevent from lumping, garlic, celery salt, worcestershire, salt, pepper, and spaghetti sauce seasonings. Let simmer about 3 hours.
  4. During last hour of cooking put in green pepper.
  5. Just before serving, put in mushrooms that have been sauteed in butter. Allow full cup sauce for each person.
  6. Make "nest" of cooked spaghetti to cover plate. Fill center with sauce. Sprinkle with parmesan cheese.

Recipe Notes

This recipe is from Bitsey Beasley.

 

Gingerbread Men

by Leave a Comment

Christmas in July? Why not!

Here’s a recipe sure to please the young and young at heart – gingerbread men from the Cross Country Cookery cookbook.

Print

Gingerbread Men

Ingredients

  • 1/2 pounds butter or oleo
  • 1 cup dark molasses
  • 1 cup evaporated milk
  • 5 tablespoon ginger
  • 1 teaspoon ground nutmeg
  • 2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1 1/4 cup sugar
  • 9 cup flour
  • 1 teaspoon baking soda

Instructions

  1. Preheat oven to 350.
  2. Warm together butter, molasses, milk. Blend well. Add lemon juice, vanilla, and salt.
  3. Mix ginger, nutmeg, cinnamon, sugar, baking soda.
  4. Mix liquid and dry mixes together well.
  5. Sift flour into mix, one cup at a time, stirring after each addition. When mix becomes too stiff to stir, blend with hands until all flour is absorbed. Easier to roll out on cookies sheet, cut out cookies, then remove the excess dough from around the cookies.
  6. Decorate with raisins, currants, red hots, or small candies for buttons, etc. Press securely into dough before baking.
  7. Bake at 350 for about 15 min, or until dough springs back when touched lightly in the center.
  8. Decorate with colored icing when cool: 1/2 cup powdered sugar,1/2 teaspoon butter, 2 teaspoon hot milk, 1/2 teaspoon vanilla. Tint with vegetable coloring, making it the consistency to go through the writing tip of the cake decorator.

Recipe Notes

*May not need quite 9 cups flour

Steak Parmigiana

by Leave a Comment

Like eggplant parmigiana, this recipe from Cross Country Cookery uses a tomato sauce and mozzarella cheese. Here, though, a round steak cut into pieces is used instead of eggplant.

Print

Steak Parmigiana

Course Main Course
Servings 6 servings

Ingredients

  • 1/2 cup all purpose flour
  • 1 egg beaten
  • 1/2 cup cheddar cheeses shredded
  • 1/2 cup salad oil
  • 1 1/2 lb round steak cut in 6 pieces
  • 1 large onion diced
  • 1 6 oz can tomato paste
  • 1 clove garlic minced
  • 2 cup hot water
  • 1 8 oz pkg mozarella cheese grated
  • Salt and pepper to taste

Instructions

  1. Combine flour and cheese and set aside.

  2. Dip steak into egg and coat with flour mixture.
  3. Brown in hot oil.
  4. Place in shallow baking dish.
  5. Saute onion in oil, stir in tomato paste, garlic, salt and pepper.
  6. Add water. Simmer 10 min.
  7. Pour sauce over steak and top with cheese either sliced or grated.
  8. Bake, covered, at 350 for 1 hour.
  9. Serve over noodles or rice.

Recipe Notes

from Ida Ramsey, Viola, Tennessee

Filet Mignon Tournedos

by Leave a Comment

If you’re feeling fancy, these Filet Mignon Tournedos just might fit the bill. The recipe is from Cross Country Cookery.

Print

Filet Mignon Tournedos

Course Main Course
Servings 4 servings

Ingredients

Sauce

  • 3 tablespoon oleo
  • 2 tablespoon onion minced
  • 2 tablespoon flour
  • 1 lb mushrooms sliced
  • 1/4 cup sherry
  • 1/2 cup mushroom juice
  • 1/4 teaspoon salt
  • 1 teaspoon worcestershire

Meat

  • 4 fillet mignons

Tomatoes

  • 3 to matoes
  • salt and pepper to taste

Instructions

Make the sauce

  1. In small saucepan saute mushrooms and onions in oleo.
  2. Add flour and cook slowly until slightly brown.
  3. Stir in wine, mushroom juice, and seasonings. Cook until thickened.

Cook the meat

  1. Grill meat rare or medium.
  2. Pour sauce over.

Top with tomatoes

  1. Slice tomatoes thick (use more if needed). Season with salt, pepper, onion juice, and oleo
  2. Broil - add grated cheese. Run under broiler until brown.

Barbecue Cups

by Leave a Comment

From the Cross Country Cookery cookbook, this is a scrumptious combination of homemade biscuits and barbecued beef.

Print

Barbecue Cups

Servings 12 servings

Ingredients

  • 3/4 cup ground lean round
  • 2 tablespoon brown sugar
  • 1/2 cup Kraft barbecue sauce
  • 1/8 teaspoon black pepper
  • 2 tablespoon instant minced onion
  • 1 teaspoon worcestershire
  • 1 teaspoon kikkoman
  • 8 drops tabasco
  • 1/2 cup bell pepper chopped
  • 3/4 cup cracker barrel cheese shredded

Instructions

  1. Preheat oven to 400.
  2. Brown ground beef. Drain.
  3. Add barbecue sauce and rest of the ingredients. Set aside.
  4. Make your own biscuit recipe. Use large cutter and make 12 biscuits.
  5. Put one in each muffin cup and press dough up sides to edge of cup. Spoon meat mixture into cups. Sprinkle each with cheese.
  6. Bake for 10-15 min til crust is brown.