Beef tips

Beef is more loved in the United states than anywhere else in the whole world. If you were to add up the beef devoured on the planet, you would be surprised to find that the 'u.s.' is responsible for upto a quarter of it.

When buying quality cuts of beef, you are better doing your shopping at a proper butcher rather than a self-service store. A high street butcher is far more likely to stock a wider range of beef cuts than the general food store, he will be more proud of the quality of his meat, will have hung it properly, and will usually be happy to help you with advice on the best way to cook it.

Kitchen safety

If a deep fat frying pan catches fire don't move it (it could give you terrible burns).
Don't put anything metallic inside the microwave.

Vegetable-Stuffed Meat Loaf Recipe

	Category	Beef Recipes
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Ingredients And Procedures

1/2 c Carrot -- shredded

1/2 c Potato -- shredded

1 tb Oil

1 Egg -- beaten

2 tb Milk

1/2 c Bread crumbs -- fine & dry

3 tb Parsley -- snipped

1/2 ts Onion salt

1/4 ts Garlic powder

1/4 ts Pepper

1 1/2 lb Ground beef -- lean

3 tb Catsup

1 t Mustard -- prepared

In a small skillet cook carrot and potato in hot oil till tender, stirring occasionally. In a medium mixing bowl combine egg and milk. Stir in bread crumbs, parsley, onion salt, garlic powder, and pepper. Add ground meat and mix well. Criscross three 18x2-inch foil strips atop a sheet of waxed paper. In the center of the foil strips pat half of the meat mixture into a 5-inch circle. Spread carrot mixture on meat circle to within 1/2" of edges. On another sheet of waxed paper, pat remaining meat mixture into a 6" circle. Invert atop the first circle. Remove paper. Press edges of meat to seal well. Bringing up foil strips, transfer meat to a crockery cooker. (Leave Foil strips under meat during cooking). Press meat away from sides of the cooker. Cover; cook on low-heat setting for 9 1/2-11 1/2 hours or on high-heat setting for 3 1/2-4

hours. In a bowl combine catsup and mustard. Spread over meat. Cover; cook on low-heat or high-heat setting for additional 30 minutes. Using the foil strips, transfer meat loaf to a platter; discard the foil strips.

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<h1>Vegetable-Stuffed Meat Loaf</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/2 c Carrot -- shredded <P>1/2 c Potato -- shredded <P>1 tb Oil <P>1 Egg -- beaten <P>2 tb Milk <P>1/2 c Bread crumbs -- fine & dry <P>3 tb Parsley -- snipped <P>1/2 ts Onion salt <P>1/4 ts Garlic powder <P>1/4 ts Pepper <P>1 1/2 lb Ground beef -- lean <P>3 tb Catsup <P>1 t Mustard -- prepared <P><P>In a small skillet cook carrot and potato in hot oil till tender, stirring occasionally. In a medium mixing bowl combine egg and milk. Stir in bread crumbs, parsley, onion salt, garlic powder, and pepper. Add ground meat and mix well. Criscross three 18x2-inch foil strips atop a sheet of waxed paper. In the center of the foil strips pat half of the meat mixture into a 5-inch circle. Spread carrot mixture on meat circle to within 1/2" of edges. On another sheet of waxed paper, pat remaining meat mixture into a 6" circle. Invert atop the first circle. Remove paper. Press edges of meat to seal well. Bringing up foil strips, transfer meat to a crockery cooker. (Leave Foil strips under meat during cooking). Press meat away from sides of the cooker. Cover; cook on low-heat setting for 9 1/2-11 1/2 hours or on high-heat setting for 3 1/2-4 <P>hours. In a bowl combine catsup and mustard. Spread over meat. Cover; cook on low-heat or high-heat setting for additional 30 minutes. Using the foil strips, transfer meat loaf to a platter; discard the foil strips. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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