Beef advice

You are best off shopping from a high street butcher instead of a supermarket. A specialised butcher should stock more cuts than the big-name general store, he will know more about the meat, will have looked after it in the right way, and he will probably be happy to give you a few hints on a few cooking tips.

Beef is more revered in the Usa than anyplace else on the planet. If you add up the beef based meals devoured on the planet, you would find that the 'u.s.' consumes roughly 25% of the total amount.

Cooking safety

If a deep fat frying pan catches fire turn off the heat if it's safe to do so - but never lean over the pan to the controls.
Never fill a chip pan more than a third full of oil.

Woodruff Special

	Category	Beef Recipes
	Views	179
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Ingredients And Procedures

4 Slices bacon

Cabbage leaves (1/4 head) 1 md Onion, chopped

2 c Rice, cooked

1 cn Sauerkraut (large can, well

Drained) 1 qt Spaghetti sauce

1 lb Chopped beef

1/2 ts Oregano

Garlic salt to taste Salt and pepper to taste DIRECTIONS Fry the bacon fairly crisp and reserve it. Use the bacon fat to grease a pan or casserole (a 10" x 12" x 2" pan is just about right for this recipe). Tear cabbage leaves as necessary to line the bottom of the pan, about 2-3 leaves thick. Break up the chopped beef and crumble on top of the cabbage leaves. Crumble the bacon pieces on top of the beef. Add the chopped onion, and then add salt, pepper, garlic salt and oregano. Cover this with the cooked rice and then the sauerkraut. Cover with another layer of cabbage leaves, about 2-3 leaves thick. Finally, pour the spaghetti sauce on top, distributing it evenly. Bake, covered at 325 degrees for 3-4 hours.

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<h1>Woodruff Special</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 Slices bacon <P>Cabbage leaves (1/4 head) 1 md Onion, chopped <P>2 c Rice, cooked <P>1 cn Sauerkraut (large can, well <P>Drained) 1 qt Spaghetti sauce <P>1 lb Chopped beef <P>1/2 ts Oregano <P>Garlic salt to taste Salt and pepper to taste DIRECTIONS Fry the bacon fairly crisp and reserve it. Use the bacon fat to grease a pan or casserole (a 10" x 12" x 2" pan is just about right for this recipe). Tear cabbage leaves as necessary to line the bottom of the pan, about 2-3 leaves thick. Break up the chopped beef and crumble on top of the cabbage leaves. Crumble the bacon pieces on top of the beef. Add the chopped onion, and then add salt, pepper, garlic salt and oregano. Cover this with the cooked rice and then the sauerkraut. Cover with another layer of cabbage leaves, about 2-3 leaves thick. Finally, pour the spaghetti sauce on top, distributing it evenly. Bake, covered at 325 degrees for 3-4 hours. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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