Crown Roast of Back Ribs

from the Rosie’s Riveting Recipes historic cookbook
© Can Stock Photo/ JB325

The back rib. Some people may think it’s the ugly cousin of the short rib, but with a little creativity they can be delicious. This historic recipe seemed daunting at first, then a friend suggested attaching the ribs together with wooden toothpicks or skewers instead of sewing them together. It worked. It made the dish much easier to prepare, and the results were positively yummy.

Gayle Martin

 

CROWN ROAST OF BACK RIBS

  • 1 1/2 lbs. back ribs
  • 1 teaspoon salt
  • 1/2 cup chopped onion
  • 3 tablespoons butter
  • 3 cups soft bread crumbs
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon poultry seasonings

Rub back ribs with salt. Mix remaining ingredients to form dressing. Sew ends of ribs together to resemble a crown. Place stuffing inside of ribs and bake in 350F oven for 2-3 hours or until tender. Makes 4 servings.

Modern Adaptation

Ribs can be tacked together with wooden toothpicks or toothpicks or skewers. (Do not use plastic.) After cooking, allow the ribs to rest before removing the toothpicks. Three slices of bread, with crusts removed and cut into cubes, can be also be used to make the dressing. You may also add chopped celery, nuts, or mushrooms.

 

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

 

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Beef Chop Suey

adapted from the Rosie’s Riveting Recipes historic cookbook
© Can Stock Photo / Dusan

The following recipe is based on a historic Heart Chop Suey recipe included in Rosie’s Riveting Recipes. However, I used regular beef instead of beef heart. Many people may find organ meat less than palatable, and beef heart may be difficult to find. I used stew meat, but I think chuck steak, flank steak or other cheaper cuts of beef would also work nicely. The end result was a tasty, easy-to-prepare meal that was both healthy and delicious. Somehow, I think Rosie would approve.

Gayle Martin

BEEF CHOP SUEY

  • 1 to 1 1/2 pounds stew meat or chuck steak
  • 3 tablespoons flour
  • 2 cups coarsely chopped onion
  • 1 cup chopped carrots
  • 1/4 cup butter or margarine
  • 1 cup diced celery
  • 1/2 coarsely chopped green pepper
  • 2 bouillon cubes
  • 2 cups water (or 2 cups of beef broth, omitting bouillon cubes)
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons soy sauce
  • 4 cups boiled rice

Cut meat into 1/2-inch cubes and dust with flour. Place meat and onion in heavy frying pan and brown in butter or margarine. Add celery, carrots, green pepper and bouillon cubes and 2 cups water. (Beef or chicken stock can be used in place of water and bouillon cubes.) Cover and simmer until tender, about 1 to 1/2 hours. Add seasonings and sauce. Serve with boiled rice or fried Chinese Noodles. Yields 6-8 servings.

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

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Hungarian Goulash

from Rosie’s Riveting Recipes

© Can Stock Photo / fanfo

This historic recipe, included in Rosie’s Riveting Recipes, is great for using up leftovers. However, it includes potatoes as an option. I personally wouldn’t consider it a real Hungarian goulash without the potatoes, or a can of tomatoes for that matter. And if you have any leftover vegetables in the refrigerator you can certainly toss them in as well. Some people like to use ground beef and pasta instead of potatoes, but that would be an American goulash, not a Hungarian goulash. That said, I love American goulash as well.

Gayle Martin

Hungarian Goulash

2 lbs beef chuck, neck or flank meat
2 tablespoons butter, margarine or drippings
1 cup chopped onion
1 cup water
1/8 teaspoon caraway seed (if desired)
1/2 teaspoon marjoram
1 1/2 teaspoon salt
1 clove garlic
paprika

Cut meat into 1-inch cubes. Let onion brown in butter, then add meat and let it brown lightly. Add caraway seed, marjoram, salt, chopped garlic and enough paprika to create a noticeable red color. Add 1 cup water, cover and simmer for 2  1/2 hours. Add more water if necessary. Whole potatoes may be added to the goulash 1/2 hour before done. Some goulash recipes call for the addition of tomatoes. Strained tomatoes may be substituted for water in this recipe. Makes 6 servings.

Note: Serve over noodles or your favorite pasta.

 

Cover photo by Rob Resetar

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

 

 

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Quick and Easy Spaghetti and Meatballs

© Can Stock Photo / pstudio66

I usually make my spaghetti sauce from scratch. However, I sometimes get a hankering for spaghetti and meatballs when I don’t have the time to prepare my signature sauce. This is when I have to get creative, and I’ve came up with a tasty alternative. This modern recipe takes about thirty minutes to prepare, and it’s delicious.

Gayle Martin

QUICK and easy SPAGHETTI AND MEATBALLS

  • 1/4 cup bread crumbs
  • 1 1/2 teaspoons Italian seasoning blend
  • 1/4 teaspoon black pepper
  • 1 egg
  • 1  pound extra lean ground beef
  • 2 tablespoons olive oil
  • 2 (14 1/2 oz) cans Italian style diced tomatoes*
  • 2 small (6 ounce) cans tomato paste
  • splash of red wine
  • one small onion, chopped
  • 1 clove garlic, minced**
  • salt and pepper to taste
  • pasta

Blend bread crumbs, Italian seasoning, black pepper, egg and ground beef together in a large mixing bowl. Knead together until well blended. Break off small pieces of meat mixture and roll into 1-inch diameter meatballs. Place meatballs on a plate. Pour olive oil in a large, deep skillet or saute pan. Turn stove on medium and heat the oil for about two minutes. Add meatballs, onions and garlic and stir frequently but very gently until meatballs are browned on all sides.

Add canned tomatoes, tomato paste, salt and pepper and a splash of red wine. Blend well, being careful not to break the meatballs. Once sauce starts to bubble reduce heat to low, cover and simmer for 20 minutes, stirring occasionally. (If sauce is too thick add a little more wine or a small amount of water.) While sauce is simmering prepare your favorite pasta according to package directions. Yields approximately 24 meatballs.

*If using plain canned tomatoes add two teaspoons Italian seasoning to sauce.

**1 teaspoon of garlic powder may be substituted for fresh garlic.

if you enjoy cooking and baking please check out Rosie’s Riveting Recipes. This historic cookbook contains many of the recipes for the dishes our grandmothers and great-grandmothers use to make. Available on Amazon and Barnesandnoble.com.

Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar
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Chili con Carne

 
© Can Stock Photo/ dbvirago

Who doesn’t love chili con carne? I grew up on canned chili, but trust me, once you get used to eating chili made from scratch, you’ll never want to go back to canned.

Chili con carne is an amazingly simple dish to prepare. It’s also an easy way to use up leftover veggies, so Rosie would have approved. Chili tastes great on its own, or on top of a hot dog. The following recipe is one I put together through trial error and tweaking other recipes. One nice thing about chili con carne is that there really is no way to make it wrong.

Gayle Martin

CHili con carne

  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced *
  • an 8 ounce can tomato sauce
  • a 4 ounce can diced green chilis
  • a 16 oz can red kidney beans
  • a 16 oz can pinto beans
  • 1 cup water or broth
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoons hot wings or Tabasco sauce
  • 1 tablespoon cornstarch.
  • 1/4 cup water or broth
  • salt and pepper to taste

Brown the ground beef, onion and garlic in a small stock pot or kettle until the meat is cooked all the way through. Stir in canned green chilis. Add tomato sauce and 1 cup of water or broth. Stir in the canned beans and add seasonings. Stir cornstarch and water in a small bowl and pour into the chili mixture. Mix well. Bring to a boil, reduce heat to low, cover and simmer for approximately 20 minutes. If desired, top with cheese, sour cream or chives. Serve.

For those who prefer, ground chicken or turkey may be used instead of ground beef. If using ground chicken or turkey, add a tablespoon of cooking oil.

* A tablespoon of garlic powder can be substituted for the minced garlic.

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

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Fish or Meat Soufflé

from the Rosie’s Riveting Recipes historic cookbook
Copyright Can Stock Photo/ ajafoto

Many common food products were scarce during World War II. It’s the reason why food was rationed. As a result, some recipes included different variations so people could use whatever they had on hand. This historic ration recipe is surprisingly easy to prepare, and it’s delicious.

Gayle Martin 

FISH OR MEAT SOUFFLE´

  • 2 tablespoons butter, melted
  • 4 tablespoons enriched flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons enriched flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery salt
  • 3/4 cup milk
  • 4 egg yolks, beaten
  • 2 cups flaked salmon, tunafish, ground or cooked chopped meat
  • 4 egg whites, stiffly beaten

Combine flour, butter, add seasonings in top part of double boiler. Add milk gradually, stirring constantly. Cook to form a thick paste. 

Beat egg yolks until thick and light in color; add flour mixture and stir until smooth.  Add salmon; mix well. Fold carefully, but thoroughly, into egg whites beaten stiff but not dry. Turn into well-greased casserole. Place in pan of hot water; bake in moderate (350ºF.) oven about 1 hour and 10 minutes, or until set, or knife inserted into center comes clean. Serve at once with melted butter, celery, or pickle sauce.  Serves 6.

 

Cover photo by Rob Resetar

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

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Beef Stroganoff

One of my mother’s recipes

 

© Can Stock Photo/
roxanabalint

Many of the recipes on this blog come straight from my mother’s kitchen. Every night she prepared us an amazing meal from scratch, and every night our family sat down and had dinner together. It was a wonderful family tradition, and one of happiest memories from my childhoo.

The following is one of my mother’s recipes. It’s one of my favorites, and I make it just like she did.

Gayle Martin

MY MOTHER’S CLASSIC BEEF STROGANOFF 

  • 1 to 1 1/2 pounds round steak or sirloin tips
  • 2 cans cream of mushroom soup
  • 1/4 cup cooking wine (optional)
  • 1/2 pound sliced fresh mushrooms (optional)
  • 1 small onion, chopped (optional)
  • 2 cups sour cream*
  • steamed white rice, brown rice, or noodles

Slice beef into small cubes and brown in a sauté pan over medium heat. If desired, add chopped onion, sliced mushrooms, and red wine. Once meat has browned all the way through add cream of mushroom soup. Stir mixture thoroughly and heat to boiling. Reduce heat and simmer on low for about 15 to 20 minutes, stirring occasionally. While meat is simmering cook rice or noodles according to package directions and serve with the meat mixture on top of the rice or noodles. Blend sour cream into meat mixture just prior to serving, or spoon a dollop or two of sour cream on top of the meat mixture immediately after plating. Serve.


* Plain yogurt can be used as a substitute for sour cream.

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is a historic cookbook filled with easy to prepare recipes like our grandmother used to make. Available on Amazon and Barnesandnoble.com

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Creamed Dried Beef

from the Rosie’s Riveting Recipes historic cookbook
 
© Can Stock Photo / MSPhotographics

It’s funny how some recipes can sound so bland and boring on paper, but when you try them, you find yourself pleasantly surprised. This was one of my dad’s all time favorite dishes. However, he called it creamed chipped beef, and he preferred it served on toast.

Meat was rationed during WWII, so housewives needed to make scarce beef go further. This historic ration recipe, from the Rosie’s Riveting Recipes historic cookbook, uses very little beef. You can serve it as a main course or a side dish. It’s also easy to prepare and tastes delicious. If dried beef isn’t available, pre packaged deli-sliced roast beef can also be used.

Gayle Martin


CREAMED DRIED BEEF ON BAKED POTATOES       

  • 1/4 lb dried beef broken in small pieces
  • 1/4 cup butter
  • 1/4 cup chopped onions
  • 1/4 cup flour
  • 1 cup evaporated milk diluted with 1 cup water
  • 1/4 cup green pepper
  • 1 teaspoon Worcestershire Sauce
  • 2 -4 baked potatoes, split open

Brown onions in butter and blend in flour. Add milk gradually and stir until thick. Add remaining ingredients and serve over split baked potatoes. Yield: 4 servings.

 

Cover photo by Rob Resetar

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

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