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Super hamburgers... add one grated raw potato for each pound of ground beef for juicy, luscious hamburgers. Never marinate food in an aluminum container (glass or stainless only).
Joan has been compiling recipes for many years and "Old Reliable" is the fruit of her labour. A "Table of Contents" follows which will no doubt start your stomach grumbling!
Reggie's Freezer-Friendly Holiday Menus
- Colorful Mixed Vegetables
- Easy Roast Turkey
- Frozen Christmas Bombe
- Layered Potatoes and Yams
- Make Ahead Gravy
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Meats
- Chicken Divan
- CHILI CON CARNE A LA ALPHA GAMMA DELTA
- Filet of Sole a la Gillies
- Jean's Ham Loaf
- Old Fashioned Mince and Onions
- Original Quebec Tourtiere
- Pepper Steak Marinade
- Shepherd's Pie
- Veal Corden Blue
Pastas
Soups, sauces
Appetizers
Steak Tartare
Total cooking time: see below
1 LB GROUND BEEF
1 YOLK EGG
6 CAPERS, RINSED & MASHED
3 TSP. DIJON MUSTARD
3 TBS. FINELY CHOPPED ONION
1 1/2 TSP. SALT
1 TSP. LEMON JUICE
1/2 TSP. WORCESTER
1/2 CUP CHOPPED PARSLEY (FINE)
1 YOLK EGG
6 CAPERS, RINSED & MASHED
3 TSP. DIJON MUSTARD
3 TBS. FINELY CHOPPED ONION
1 1/2 TSP. SALT
1 TSP. LEMON JUICE
1/2 TSP. WORCESTER
1/2 CUP CHOPPED PARSLEY (FINE)
- Twice ground beef should be sirloin or top round. Mix beef lightly with all ingredients except parsley.
- Form meat into very small balls and roll each ball in parsley to completely cover.
- Place on flat tray, cover tightly and refrigerate till serving time.
- Add a toothpick to each one.
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