Ham Salad

2 lbs ham

1 green bell pepper

Mayo

Salt

Red pepper

Have the butcher cut a 2 lbs. piece of ham.  Cut the ham up into small chunks.  Remove the seeds and tendon from a large green pepper, and cut it up into chunks.  Grind the ham and green peppers together.  Add mayonnaise, salt, red pepper and brown vinegar to taste.  There should be enough mayonnaise (be generous) to give the ham salad a nice spreading consistency.

Mom’s Roast Beef Po’Boy

Pot Roast
5-7 lbs Rump Roast
8 - 10 garlic cloves
5 white potatos, quartered
5-7 carrots
1 yellow onion, quartered
1 pack of McCormick's Brown Gravy Mix
Salt & Red pepper to taste

Gravy
Flour
Canola oil
Kitchen Bouquet
Steak Sauce (A1)

Make a Pot Roast, but don’t add the potatoes, carrots, and onions.  When the roast is done, remove the meat to a platter and let it cool down.  Let the meat juices simmer on a low fire.  When the roast is cool enough, slice it into then slices.  In a frying pan, make a roux. Add 1 heaping cooking spoon of flour to ¼ cup of canola oil.  Mix the oil and flour together so that it is smooth and there are no lumps.  Add additional oil if it is necessary.  Cook the flour over a medium fire, stirring all the while, until the flour becomes medium-brown in color.  Watch the flour closely, because it will burn very easily.  As soon as it reaches the right color, slowly add water in one spot until the flour stops sputtering and popping.  Stir well and add to the meat juices.  Also, add 2 tablespoons of Kitchen Bouquet and 1 tablespoon of steak sauce (A1 sauce) to the gravy.  The gravy should be thick.  Add the sliced meat to the gravy and simmer for 20 minutes.

TO MAKE A PO’BOY:  Cut the French bread open.  Put mayonnaise on half of it.  Layer the roast beef and gravy on the mayonnaise.  Top the roast beef with shredded lettuce and sliced tomatoes.  Keep lots of napkins handy.

Pot Roast

5-7 lbs Rump Roast
8 - 10 garlic cloves
5 white potatos, quartered
5-7 carrots
1 yellow onion, quartered
1 pack of McCormick's Brown Gravy Mix
Salt & Red pepper to taste


Clean off all the fat and tendon on a Rump Roast.  Peel about 8 cloves of garlic and cut them in half.  Using a sharp paring knife, make holes in the roast and stuff them with the pieces of garlic.  Put salt and red pepper on all sides of the roast.  Heat some cooking oil in a large pot and place the roast in it to fry.  Fry sides until nicely browned.  Add 2½ cups of water to the pot.  When the water comes to a boil, lower the fire and cover the pot.  Let the roast simmer until done.  Check the roast frequently and turn it over so that all sides cook in the gravy.  Add a little water as needed.  Cooking time will depend on how tender the meat is (the lighter red the meat is, the more tender the meat is).  It should take a couple of hours.  45 minutes before the roast is done, add quartered white potatoes, carrots that have been cut into strips, and a quartered onion.  Remove the meat and vegetables when the meat is done.  Let the roast cool done a little so that it will be easier to cut.  Add a pack of gravy mix to the meat juices (follow the directions on the packet) to make a thick gravy.

Veggie Sandwich Spread

1 medium onion
2-3 carrots
2 cucumbers
5-6 celery ribs
1 medium green pepper
3-4 tomatoes
1 (3 ounce) package cream cheese, softened
Mayonnaise
Salt, Cayenne pepper, black pepper
Dash Tabasco

Clean and/or peel all vegetables.  Place in food processor and chop finely.  Place in colander to drain.  Squeeze out all liquid.  Peel and chop tomatoes very finely.  Mix together vegetables and cream cheese.  Add tomatoes and enough mayonnaise to make mixture spreadable.  Season with salt, peppers, and Tabasco.  The vegetable spread can be made ahead and refrigerated.  Drain well before spreading on bread.

Barbeque Beef

Cut up beef into large cubes.  Brown the cubes slightly on all sides.  Add water and simmer until the meat is very tender and can be shredded.  There should only be about an inch of juice left in the pot.  Shred the meat and return it to the pot.

Make barbeque sauce:

Cut up one large onion and fry in some butter, adding water and frying until the onion is tender.  Add one bottle of catsup, sugar salt, red pepper, black pepper, dry mustard, lemon juice, and a dash of worcheshire sauce.  Let this simmer for a minute or two. 

Add the barbeque sauce to the shredded beef and beef broth.  Let the sauce cool down to a very thick consistency.

Mrs. Q's Spaghetti Sauce

1 Yellow onion, chopped
1-11/2# ground beef, browned and drained
28 oz. diced tomatoes
12 oz. tomato paste
6 oz. water
6 oz. red wine
1/2 teaspoon salt
1 tablespoon sugar
1/2 teaspoon basil
1/2 teaspoon oregano
1 bay leaf
add garlic to taste

Saute onion in olive oil until tender, translucent.  Brown and drain meat (FAT CAN!).  Add onions, tomatoes, tomato paste and stir.  Add liquids and stir.  Add dry ingredients and stir.  Simmer on very low heat for two hours, though tastes best when flavors have had time to wed in fridge or freezer.  Can be doubled or tripled.  Serve with spaghetti noodles, garlic toast, and green salad.