Fortuna Cooks

Ingredients:

1 beef flank steak (1/2 lbs.)
1 tablespoon prepared mustard
¾ cup chopped onion
1/3 cup butter
¾ cup Kretschmer toasted
Wheat germ
1/3 cup minced parsley
2 tablespoons Worcestershire sauce
¾ teaspoon thyme (crumbled)
½ teaspoon salt
¼ teaspoon pepper

Procedure:

Starting at one long side, butterfly steak by slicing horizon tally to within 1/2-inch of opposite side of steak. Open steak and spread cut surface with mustard. Sauté onion lightly in butter. Combine with wheat germ and remaining ingredients. Sprinkle mixture evenly over mustard coated steak. Roll up, starting at long edge. Tie beef roll tightly in several places with string. Place in foil-lined 13x9x2 baking pan. Bake in 375 F oven 45 minutes. Remove from oven, cool, wrap in foil. Refrigerate several hours or overnight. Slice diagonally to serve.

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Ingredients:

2 cups cooked or canned GARBANZOS  (drained)

1 can ( 8 3/4 ounces) golden whole Kernel CORN ( drained)

1 cup diced ( or sliced) CELERY

1/2 cup chopped ONION

2 tablespoons diced PIMENTO

1/2 cup diced GREEN PEPPER

Combine ingredients and moisten to taste with Golden Gate SALAD DRESSING

Next Chill and Serve

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Ingredients:

1 1/2 cups small White Beans

A Meaty Bone ( or bones)

2 quarts (qts) cold WATER

1 1/2 teaspoon Salt ( or better Garlic SALT)

1/4 teaspoon White Pepper

1/2 of  Bay Leaf

1/4 teaspoon each crumbled THYME and MARJORAM
1 cup chopped ONION  ( more can definitely be added according to taste)

1 cup chopped CELERY
1 CARROT (CHOPPED)

Put “bones(s)” into large pot , add cold water, heat to boiling temperature and skim before adding soaked beans , herbs and seasonings.  Cover and boil gently , very gently , for two ( 2) hours or until the beans are very tender and moist.  Take out bone and remove meat.  Cut up meat and add to soup, along with vegetables.  Cook 30 0r minutes or so , longer if required or preferred.  Add hot water ( or canned broth) ( or canned tomatoes) desired to taste.
Add hot water or canned broth ( or canned tomatoes) if desired to thin soup to right consistency.
Add salt and pepper to taste.

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1 cup thinly sliced Celery

1/2 cup chopped Onion

1/4 cup Water

1 chicken Bouillon Cube ( crumbled)

1/4 teaspoon Salt

1/4 teaspoon Pepper

1 teaspoon Poultry Seasoning

1 1/2  quarts coarse day old Bread Cubes 91/4 inch)

3/4 cup Sun-Maid California Golden SEEDLESS Raisins  ( gold box)

Saute celery and onion in butter until soft but not brown.  Add water, bouillon cube, poulty, seasoning, salt and pepper.  Heat stirring to mix well.   Pour over bread cubes and raisins and mix lightly.  Turn into battered baking dish ( or stuff into poultry for roasting).   Bake at 350 F uncovered for 30 minutes or until lightly roasted.  Makes 5 cups stuffing.  To stuff a 12 to 15 lb turkey , double this recipe.

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4 or 5 Lamb Flanks

Salt and Pepper

Sage

Onion (chopped)

wash and drain flanks well. Arrange on a meat board to roll. Salt an pepper . Sprinkle sage according to taste preferences.

Cover with chopped onion and roll ( tie with string by wrapping the string in half hitches and once lengthwise.) Cover with salted water and boil until tender and soft. Lift from water and drain. Place in a 8 x 10 inch glass baking dish and set on a flat object on top of rolled lamb meat flanks. Set a heavier weight on top of that.

Now keep in the refrigerator and slice when cold.

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2 cups soft bread crumbs

1/2 cup water

1  1/2 teaspoons salt

1/2 teaspoon pepper

2 tablespoons chopped onion

1 small clove garlic ( minced_

3 tablespoons minced parsley

1 egg

1 tablespoon soft butter

1 lb ground new lamb

3 tablespoons fat

soak bread crumbs in water.  Add egg, lamb, butter, salt, pepper, onion , garlic and parsley.  Shape lightly into 8 patties.

Dip in flour and simmer 15 minutes in hot fat .  Turn to brown.

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1 cup thinly sliced Celery

1/2 cup Chopped Onion

1/2 cup Butter

1/2 cup Water

1 chicken Bouillon Cube ( crumbled)

1/4 teaspoon Salt

1/2 teaspoon Pepper

1 teaspoon Poultry Seasoning

1 1/2 quarts coarse day old Bread Cubes ( 1/4 inch)

3/4 cup Sun-Maid Golden Seedless Raisins

Saute celery and onion in butter until soft , not brown. Add water, bouillon cube, poultry seasoning , salt and pepper. Heat stirring to mix well. Pour over bread cubes and raisins and mix lightly. Turn into buttered baking dish ( or stuff into poultry for roasting). Bake at 350 degrees F uncovered for 30 minutes ( or until lightly roasted on top_ (Makes 5 cups stuffing). To stuff a 12 to 15 pound turkey, double this recipe.

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1 cup thinly sliced Celery

1/2 cup chopped Onion

1/2 cup Butter

1/2 cup Water

1 chicken Bouillon Cube ( crumbled)

1/4 teaspoon Salt

1/4 teaspoon Pepper

1 teaspoon Poultry Seaspong

1 1/2 quarts coarse day old Bread Cubes ( 1/4 inch)

3/4 cup Sun-Maid Golden Seedless Raisins ( gold box)

Saute celery and onion in butter until soft but not brown. Add water , bouillon , cube , poulty seasoning, salt and pepper. Heat stirring to mix well. Pour over bread cubes and raisins and mix lightly. Turn into buttered baking fish ( or stuff into poultry for roasting) Bake at 350 F uncovered for 30 minutes or till lightly roasted on top ( Makes 5 cups stuffing) . To stuff a 12 – 15 pound turkey, double this recipe.

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1/4 cup Parsley sprigs

1 canned seeded Green Chili

1 Green Onion ( chopped)

1/4 teaspoon Salt

1/3 cup Sour Cream

1/3 cup roasted Almonds

in blender , puree parsley sprigs ( packed ) with green chili. chopped onion , salt and sour cream . Turn into saucepan. Stir in almonds . Heat thoroughly ( bit do not boil).

next:

2 Eggs

2 tablespoons Water

1/3 teaspoon Thyme

3 oz. Cream Cheese

2 tablespoons Butter

Beat eggs with water and thyme. Cube cream cheese and stir into egg mixture. Heat butter in skillet til bubbly: pour in mixture. Lift omelet pan so that uncooked portion flows through bottom of frypan and cooks. Slide omelet onot heated platter and fold. Pour almond sauce over omelet.

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