SCD Recipes

Below you'll find some of the meat dish recipes that members of the SCD mailing list have mailed to one another...
. If there is any contradiction between instructions in Breaking the Vicious Cycle and any recipe in these archives, kindly adhere to what the book states.

  Meat dishes   beef / buffalo / kangaroo / lamb / pork / venison

> beef
  Beef Strogonoff

  • 1 Large Sirloin Steak

  • 1 Small Onion (chopped)

  • 2 Cups Tomato Juice

  • 1/2 Cup Homemade Yoghurt

  • 1 Pint Fresh Mushrooms

  • Salt

  • Pepper

  • Have butcher tenderize steak. Cut in strips and brown in olive oil, add onions & sautee.
    Add tomato juice and simmer until tender.
    Add sliced mushrooms and yoghurt and simmer for five more minutes.
    Add spices to taste.
    Serve with vegetables or salad.

> beef
  Thai Beef
  • 500 g lean beef strips
  • 400 ml fresh coconut milk (used canned if necessary, make sure it doesn't contain any illegals)
  • 2 cloves garlic, crushed
  • 1 red capsicum (bell pepper) cut into strips.
  • 1 bunch spinach, washed and shredded
  • a handful of fresh coriander (cilantro), chopped,
  • 2 tsps real sea salt, more or less.
  • olive oil.

    Mix beef strips with olive oil and garlic. Heat deep electric frypan on high, stir-fry beef strips in batches, removing each batch when cooked.
    Return beef to frypan with all other ingredients.
    Because spinach is so bulky when raw you may need to add half, wait until it wilts down then add the other half.
    Cook on low until meat is cook through and all spinach is wilted.
    Garnish with basil leaves.

    in Australia

> beef
  Zucchini-Beef Bake

  • 3 medium zucchini, sliced
  • 1 cup sliced mushrooms
  • 2 tbs. oil
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cups tomato sauce
  • 1/2 tsp. oregano
  • 1/2 tsp. basil
  • 1/2 tsp. salt
  • 1 green pepper, diced
  • 2 cups shredded cheese, your choice

    Saute zucchini and mushrooms in oil until tender. Cook ground beef and onion until browned in separate pan; drain. Stir in tomato sauce and seasonings.

    Layer half each of zucchini mixture and diced green papper in a lightly greased 13x9 pan. Spoon half of ground beef mixture over vegetables.

    Sprinkle with half of cheese. Repeat leayers of vegetables and ground beef.

    Bake, uncovered, at 350 F for 30 minutes. Sprinkle with remaining cheese, and bake an additional 5 minutes.


> beef
  Beef Stew

Slow cooker or casserole in the oven works great for this
  • 3 lbs stew beef
  • juice of two lemons
  • 2 cup beef stock (homemade, not store-bought)
  • 2 onions chopped
  • 1 1/2 tsp ground cumin

  • 1 cup chopped green chiles, (hot or mild)
  • 2 cloves minced garlic
  • 2 tsp oregano
  • 1 T vinegar
  • 1 T honey

    Marinate beef in lemon juice. Place all ingredients in an oven proof casserole dish (or slow cooker) and bake at 250 F for about 12 hours. (I did this overnight and then let it sit for the day. Had it for dinner that night.)

    David Emerson

> beef
Meat Loaf

Here's the meat loaf recipe from the Dr. Atkins Diet book, minus worcestershire. I like it a lot better than the veggi recipe.
Ketchup baked on the top makes it really yummy...

  • 3 lb ground meat
  • 3 eggs
  • 3 gloves garlic, mashed
  • 3 tbl cilantro or Italian parsley
  • 6 oz sharp cheddar cheese, shredded
  • salt to taste

    Preheat oven to 375 degrees F

    In large bowl, thoroughly mix all ingredients. Place meat into oiled loaf pan & bake 45 min to 1 hour.

> beef
Beef Flank Steak with Brocoli Stuffing

Enjoy ! (from our Saturday night menu)
Thanks... Dan.
  • Flank Steak
  • Salt (SCD-safe)
  • Pepper
  • Mustard

    Lightly salt + pepper the steak on both sides. Spread one side with mustard.
    (We asked the butcher to slightly tenderize the meat).

    ... Stuffing ...

  • 2 bunches brocoli chopped (small)
  • 1 onion
  • 3 slices bacon (without added sugars)
  • 1/4 cup parsley
  • 2 T chives
  • 2 T tomato sauce (homemade)
  • 1/4 cup almond flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp paprika

    Heat oil in frypan. Add onion + bacon. Cook until bacon is crisp.
    Add brocoli. Cook until soft. Stir in rest of ingredients.
    Cook 1 minute. Spread stuffing on mustard side of steak.
    Roll up like a jelly-roll. Tie with thread or string to keep together.


  • 3 slices bacon (without added sugars)
  • 2 small onions
  • 1 cup beef broth / water (home-made)
  • 1 tsp mustard
  • 2 T homemade ketchup

    Cook bacon in Dutch oven or heavy casserole until partially done. Add meat roll. Brown on all sides. (By this time the bacon is crisp). Add onions. Saute 5 minutes. Pour in beef broth or water.
    Cover Dutch oven. Simmer one hour. Remove meat.
    Season pan juices with mustard and ketchup. Put juices in blender and puree.
    Serve gravy separately.

> beef
Hamburger Pie (Shepherds Pie)
  • 1 1/2 lbs ground beef
  • 1 onion -- chopped
  • 1 small bell pepper -- chopped
  • 2-3 cloves garlic -- minced
  • 24 oz. tomato juice (no added sugars)
  • salt and pepper to taste
  • Frozen Peas, or string beans, or
    fresh green beans if possible.
  • 1 head cauliflower
  • 1 stick unsalted butter
  • 12 oz. sharp cheddar cheese ( you experiment with different kinds and quatities of cheese)

    Brown ground beef, onion, bell pepper, and garlic. ( If you are concerned about the fat left in pan, you can brown meat in microwave. Take a plastic colander and place in microwavable bowl. Break meat apart and place in colandar and microwave till brown, stirring occassionally. The fat will drip into bowl and you can throw it away.) Add tomato juice and string beans (or peas or a mixture of the two) and cook on top of stove till it thickens. Add salt and pepper to taste.

    While the meat sauce is cooking you can cook the cauliflower till tender. Drain cauliflower and then beat or blend in food processor. Add buter and salt and pepper and about 1/2 of the cheese. (These are a variation of the cauliflower potatos.

    Put meat in a casserole dish. Top with cauliflower potatos and then top with cheese. Bake at 350 degrees for about 30 minutes.
    ****Note: I sometimes put mine in individual casserole dishes, bake and then when they are cooled down. I freeze them. This way I have something I can take with me. I just heat it up in a microwave.


> beef
South African Biltong (I)

This recipe is best begun in the morning.
Use lean beef cut into strips - I use topside.
Put one layer of meat into a bowl. Mix together some coriander (cilantro), salt, a little pepper and some
vinegar. Sprinkle this mixture over the layer of meat, then put in another layer and sprinkle it and so on until all the meat is in the bowl. Leave it in the refrigerator for a few hours, then turn it over and leave for a few more hours.
To dry the meat, South Africans hang it outdoors on hooks, in a well-airedposition - but only AT NIGHT. after a week of night-time hanging, the meat is ready

You can also use a dehydrator to dry it in about 20 hours.
SPICY BILTONG (marinate)

  • 1 1/2 cups salt
  • 1/2 cup coriander (cilantro)
  • 2 tsp nutmeg
  • 2 tsp cloves
  • 2 tsp mixed spice (try to make your own)
  • 2 tsp ground mace
  • 2 cups vinegar

Mix all spices together. Use as much as you want of each. Sprinkle on meat. Marinate for 24 hours then hang at night or dry in dehydrator.

That's all for now -

in Australia

> beef
Real South African Biltong (II)

By Aris Stathakis (
Ingredients needed:

  • Beef (Preferably Silverside)
  • Rock Salt
  • Coarse Ground Black Pepper
  • Coarse Ground Coriander
  • Vinegar (preferably Apple-Cider vinegar)
    Get some half-inch thick strips of beef silverside. Make sure it's cut with the grain. The pieces should be about 6 inches long. Liberally sprinkle rock-salt on each side of the pieces of meat and let them stand for an hour. The longer you let it stand the saltier it will become.
After the hour, scrape off all the excess salt with a knife (don't soak it in water!). Then get some vinegar - preferably apple-cider vinegar, but any vinegar will do. Put some vinegar in a bowl and dip the strips of meat in the vinegar for a second or so - just so that the meat is covered in the vinegar. Hold the biltong up so that the excess vinegar drips off. Then sprinkle ground pepper and ground coriander over the meat on all sides. Once you have done this, the meat is ready to dry. There are several methods of drying. One is to hang it up on a line in a cool place and have a fan blow on it. This method is a bit difficult because if the air is humid the meat can spoil. The method I use is a home-made 'Biltong Box'. This is basically a sealed wooden box (you can use cardboard if you like) with holes in it and a 60w lightbulb inside. Just hang the meat at the top of the box, and leave the lightbulb on at the bottom. The heat from the lightbulb helps dry the meat (even in humid weather) in about 3-4 days. Remember, the box must be closed on all 6 sides except for a few holes (as per the diagram below). The whole theory behind this method is that hot dry air rises thus drying the biltong. The holes are quite important as they promote good air circulation in the box.

You'll know when the biltong is ready when it is quite hard, but still a bit moist inside. Of course, some people like it 'wet' and others like it 'dry'. It's all a matter of taste. Most South Africans I know like it in between - basically just a bit red inside. If it has gone green, then the meat has spoiled (i.e. don't eat it).
Variations include the above recipe, but add flavours like Worcestershire sauce, BBQ sauce, tabasco sauce, soy sauce, etc.. Just brush these sauces on after applying the vinegar using a basting brush.

> beef
Vegetable and Meat Lasagne

(I brought this to a potluck dinner and normal eating people went back for seconds)

* When I cook I usually just throw things in without measuring, so I am approximating amounts. You may have to taste.

  • 1 lb. ground beef
  • onion (1/2 cup minced)
  • 4 toes of garlic - (I put through a garlic press)
  • three grated carrots
  • 20 oz tomato juice (no added sugars)
  • 1 fresh tomato diced (optional)
  • 1/2 teas.thyme
  • 1/2 teas. oregano
  • Salt and pepper to taste
  • Any other seasonings you normally put in your spaghetti sauce.
  • Parmesan or Romano cheese or a mixture of both. (grated).
  • Cheddar Cheese (grated)
  • Zucchini squash, peeled, sliced thin lenghwise

    Brown meat (I brown my meat by putting in a plastic collander and putting collander in bowl and microwaving till brown. I break it up with a spoon as it is browning. This way all the extra fat drips into the bowl.)
    Add minced onion, garlic, carrots, tomato juice, tomato and seasonings. Let this cook till all vegetables are cooked and the sauce is at the concistency you would like.

    Put a little sauce on the bottom of pan and then layer squash, sauce and cheese. Then repeat ending with cheese. I usually do 2 layers.

    Bake in a 350 degree oven for 30 minutes or until cheese is completely melted.

    Karen A Bartlett

> beef
Oven Baked Stew

A recipe that I really enjoy - from the Pillsbury cookbook.

  • 2lbs beef stew meat
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp thyme leaves
  • 1/8 tsp marjoram leaves
  • 1/8 tsp rosemary leaves
  • 6 whole carrots, cut into chunks
  • 3 stalks celery thickly sliced
  • 1 large onion, chopped
  • 1/4 to 1/2 cup red wine
  • 2 cups chopped tomatoes and their juice

    Heat oven to 250 degrees. In ungreased 3-quart casserole, combine all ingredients; mix well.
    Cover; bake for 5 to 6 hours or until meat and vegetables are tender, stirring occasionally.
    6 to 8 servings

    Note: I usually layer the meat first, then the veggies, then the tomatoes with all the spices in it. This can probably be cooked in a crock pot as well.


> beef
Meat Balls and Tomato Sauce
  • approx. 2 cups of SCD bread crumbs
  • approx. 1/2 lb. pork, 1/2 lb. veal AND 1/2 lb. beef
  • 1 medium sized onion - minced
  • 2-3 garlic cloves - minced
  • 1/2-3/4 cup of homemade yogurt
  • 2 beaten eggs
  • 1/2 cup of shredded brick cheese (cheddar, colby, etc.)
  • parmesean cheese
  • parsley
  • basil
  • salt
  • black pepper
  • cayenne pepper
  • oregeno

    -mix this with your hands and form balls
    -fry in olive oil in a large pot
    -when meat balls are cooked add 2 quarts/liters of tomato juice; parsley, a few basil leaves and some crushed garlic
    -simmer for approx. 2 hours

    (this is my mom's recipe for meatballs adapted for SCD - I think they are amazing alone or with spaghetti squash)

    Melissa O'Brien

> beef
Stuffed London Broil

Here's a fussy beef dish that we love. It's worth the fuss.

  • 2 to 3 pound one inch thick London Broil (have a butcher butterfly it -- almost cut in half lengthwise or do it yourself with a very sharp knife.
    Open it up and pound it out a bit with a mallet. You want it to be fairly thin so that it rolls.)
  • 8 oz. homemade oil-soaked sundried tomatoes
  • 1/3 cup oil cured olives(black or green pitted)
  • garlic to taste(minced)
  • 2 thinly sliced onions
  • 1/3 to 1/2 cup fresh parmesan or asiago cheese(grated)
  • 20 oz. chopped spinach, or kale
  • 3 tbs. fruity olive oil (I like very dark green ones from Greece)
  • pepper and salt to taste

    Process sundried tomatoes, some of oil and the olives. You want to have a paste. Saute onions in olive oil till barely golden. Add minced garlic and cook for a minute. Add greens and mix well. Spread tomato/olive mix over beef. Spread greens/onion mix over that. Sprinkle cheese over
    all. Carefully roll beef up and secure with butcher's twine. Sprinkle with pepper and salt. Place in 350 F (180 C) oven for one hour. Let cool to room temp. Take off twine and cut in slices. I serve this with oven roasted turnips or carrots and grilled tomatoes.


> beef / buffalo / venison / lamb / kangaroo
Best Pemmican Recipe

Hi William
You asked for my pemmican recipe - I have FOUR of them, and out of those four, with MUCH trial and error, I have formulated one which I think is the best way to do it. By the way, the best way to grind dried meat is in a blender, I have now discovered!

Beef, Buffalo, Venison, Lamb Jerky

Fresh beef suet (Optional) - Dried fruit leathers or sultanas (golden raisins) or dried blueberries or any seedless dried fruit not preserved with sulphites.
Render (melt) the suet, until it becomes a rich golden-brown liquid. Strain it and throw away any solids that remain. Allow it to cool - it will turn white. (Rendering twice will give the suet better keeping qualities.)
In a blender, grind the dried meat to a powder. Chop or grind the dried fruits and mix them with the dried meat powder.
Heat the suet for the second time. Make sure it is as hot as it can get without smoking. (Smoking means burning.) Pour the suet into the dried meat mixture, adding JUST ENOUGH to moisten the particles. If the suet is too cool you will have to use a lot of it to stick the mixture together and the pemmican will be too rich and fatty. At this point, if the suet is cooling down too quickly to allow it to soak in properly, you can microwave the whole mixture to warm it up.
Press the warm pemmican into a bar tin, using the back of a spoon. Allow it to cool in the fridge then turn it out and cut it into bars about the size and shape of candy bars.
Wrap each bar in waxed paper or lunch paper and close it with a sticky label displaying the type of pemmican you have made - eg. "Venison & Blueberry", or "Plain Beef" or "Buffalo & Apple/Peach".
I have been told that pemmican will keep for months out of the fridge, if properly made. This makes it a wonderful high energy travelling food.
I have also been told that pemmican is an acquired taste. If anyone makes it please tell me what you thought of it.
I also have 2 more good recipes for South African Biltong (Jerky), if anyone wants them.
Happy pemmican-making -

PS you can also use kangaroo meat...

> beef
Beef baked with Yoghurt and Black Pepper

  • 6 T vegetable oil
  • 2 lb boneless stewing beef cut into 1 1/2 inch cubes
  • 3 meduim onions
  • 6 cloves garlic, peeled and minced
  • 1/2 tsp dried ginger
  • 1/8-1/2 tsp cayenne pepper
  • 1 T paprika
  • 2 tsp salt
  • 1/2 tsp balck pepper
  • 1 1/4 cup SCD yogurt, lightly beaten.

    Preheat ovento 350 F (180 C). Heat the oil in a wide flameproof casserole type pot over a med high flame. When hot, put in as many meat piaces as the pot will hold easily in a singe layer. Brown the meat on all sides and set aside ina deepplate. Brown all meat ths way and then remove.

    Put the onions and garlic in teh same pot and turn heat to medium. Stir fry the onions and garlic for about 10 minutes or until browned. Add the meat and juices as well as the ginger, cayenne, paprika, salt and pepper. Sitor for a minute. Now add the yogurt and bring to a simmer. Cover tightly, first with aluminum foil and then the lid to the pot, and bake in the oven for 1 1/2 hours. If the meat is not tender after this time, add 1/2 cup boiling water, cover tightly and bake another 20-30 minutes. Stir before serving.

    Hope you all enjoy these! And forgive any typos -- not a great typist!


> beef

Pizza with Hamburger Crust
Here's a recipe I adapted for SCD (even my husband likes it, and he's not on the diet:
Heat oven to 425 F


  • 1 lb hamburger
  • 1/2 cup nut flour
  • 1 teaspoon salt (I don't use that much)
  • 1/2 tsp oregano

    Stir in 1/2 cup SCD friendly tomato sauce

    Spread meat mixture in ungreased 10-inch pizza pan or on the bottom side of a 10 inch pie pan. (It's kind of greasy).

    Pour 1/2 cup tomato sauce on top
    Cover with cheddar cheese and other toppings

    Bake uncovered for 20 minutes.

    It tastes a lot like pizza.
    Good luck with the diet. It's hard, but it's worth it.


> lamb
Lamb with Lemon and Almonds

  • 8 lamb drumsticks (Frenched lamb shanks)
  • 1 tablespoon olive oil
  • 1 onion, finely chopped,
  • 3 teaspoons crushed garlic
  • 1 teaspoon turmeric
  • grated zest and juice of 2 lemons
  • 1 cup white wine
  • 1 cup chicken stock (home-made)
  • 4 fresh or 2 dried bay leaves
  • 2 tablespoons almond flour

    1. Heat a little of the oil in high in a deep-sided pan. Fry onion, garlic and turmeric for 1 to 2 minutes. Remove and put aside.

    2. Heat a little more oil on high. Brown lamb drumsticks in 2 batches, removing each batch before adding the next. Remove lamb drumsticks and put aside.

    3. Reduce heat and return onion to pan. Stir in remaining ingredients and return lamb drumsticks. Cover and simmer 1 1/2 to 2 hours or until tender.
    Garnish with sliced black olives and chopped parsley.


> pork
Fried Stuffed Jalepeño Peppers

This is a receipe for an appetizer.

  • Fresh Jalepeño Peppers
  • Cheese of your choice ( I used extra sharp cheddar)
  • Pork Skins (processed into crumbs)
  • 1 egg to coat pepper
  • oil to cook pepper in

    Slice open one side of jalepeno and stuff with cheese. Dip in egg and then in pork skin crumbs.
    Dip in egg again and pork skin crumbs. This will give you a double coating. Fry in oil until they are golden brown. They are delicious.
    If you do not like jalepeno peppers use another kind.

    I plan on also trying to use these pork skin crumbs to fry oysters, shrimp, and fish. I just haven't had a chance.


> pork
Boneless Pork Chops with Ginger, Fig, and Lemon Compote

This is really yummy and totally SCD friendly, the sauce would probably be good with chicken and duck breast too.

The recipe can be prepared in 45 minutes or less.
  • 1 lemon
  • 1 medium shallot
  • 4 dried figs (preferably home-dried or Calimyrna)
  • two 1 1/4-inch-thick boneless pork loin chops (about 3/4 pound)
  • 1 tablespoon olive oil
  • 1 teaspoon grated peeled fresh gingerroot
  • 1/3 cup water
  • 2 tablespoons dry white wine
  • 1 tablespoon unsalted butter

    Garnish: lemon slices

    With a vegetable peeler cut 3 lengthwise strips of zest from lemon and cut strips crosswise into enough very thin slices to measure 1 packed teaspoon. Squeeze 2 tablespoons juice from lemon. Mince shallot and cut figs into 1/4-inch-thick slices.

    Pat pork dry and season with salt and pepper. In a skillet heat oil over moderately high heat until hot but not smoking and saute pork until browned, about 1 minute on each side. Transfer pork to a plate and in fat remaining in skillet cook shallot and gingerroot, stirring, until fragrant, about 30 seconds. Add pork, water, wine, zest, lemon juice, and figs and simmer, covered, 10 minutes, or until pork is just cooked through.

    Transfer pork to 2 plates and if fig mixture is too liquid boil until reduced to a sauce-like consistency, about 1 minute. Whisk butter into fig mixture until incorporated.

    Garnish pork with compote and serve with lemon slices.

    Serves 2.

    Gourmet's Quick Kitchen
    December 1998
    This recipe has been sent to you from Epicurious Food
    ( To search our database of over 8,000 other
    recipes from Gourmet and Bon Appetit magazines, visit the Recipe File
    You may view this recipe online at

> pork
Black Beans and Pork Chops

Hello Everyone,
The recipe below is my take on my mother-in-laws Black Beans Roast Pork and Rice. Of course we can't have the rice but it turns out just about everything else in the recipe is fine.
  • 3-4 medium boneless pork chops
  • 1 onion
  • 1/4 Cup diced red roasted peppers
  • 2 cloves of garlic
  • 1 tsp of Cumin
  • 1 tsp of Tarragon
  • 2 cups of presoaked and drained Black Beans (as per the BTVC book. Note: black beans are not listed in the book but have since been approved by Elaine on the listserve.)
  • 1/4 cup red wine
  • 1 cup of chicken broth (or you can use water if you don't have the broth)
  • Water ( contiually add as beans cook down)
  • salt and pepper to taste

    Chop onion and press garlic cloves into a 3 quart saucepan and simmer in a little olive oil..... as these cook down palce the pork chops in the pan and sear them...whan the pork chops are lightly browned add the black beans , red peppers and spices and wine... Add the chicken broth, cover and cook slow and for a long time (3+ hours) the longer you cook it the better they taste. Stir the beans frequently and smash them with a spoon on the edge of the pan. This causes them to become like refried beans. You'll know the beans are cooked when they smash easily. Eventually the pork chops will fall apart. If the beans need to cook longer add more water and let them cook down.

    I've made them in the crock pot but it seemed that the beans needed longer to cook they were still on the crunchy side.

    Hope you enjoy them,



> pork
  Saucy Pork Chop
  • 1 teaspoon butter
  • 1/4 cup sliced fresh mushrooms
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped green pepper
  • 1 small tomato, peeled and finely chopped
  • 1/4 cup water
  • 1/2 teaspoon lemon juice
  • 1 clove chopped garlic
  • 1/8 teaspoon ground oregano
  • 1/8 teaspoon dried whole thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pork chop

    Saute mushsrooms, onion and green pepper in butter until tender. Stir in tomato, water, lemon juice and seasonings. Place pork chop in baking dish and spoon vegetable mixture over top. Bake at 350 F until pork chop is done.

    This recipe is for one serving so I just multiply the ingredients by however many servings I wish to make. It suggests you serve over rice. I served rice to the other members of my family and spaghetti squash to my son.


> beans / chili
Dan's Chili

I have never personally used "chili powder" and is the reason for my previous post on the subject. With that said, my wife does. Here's my wife's version of the chili recipe... quite good :)
  • 1 pkg of white (navy) beans (900g -- 2 lbs)
  • Soak overnight (8-12 hours). Throw away water. Add new water to cover and simmer (bring to boil and then reduce) 2-3 hours. Drain and put in large roaster.
  • 2 lbs hamburger
  • 4 cloves garlic

    Fry hamburger and garlic until cooked. Drain fat and put in roaster. The following are good carbohydrates, and you need not use all of them.

  • 2 zucchini cut in chunks
  • 4 grated carrots
  • 5 chopped tomatoes
  • 3 chopped onions
  • 5 stalks of celery
    Sautee ingredients listed above with oil or butter until tender. Put into the roaster.
  • 1-2 cans (large) tomato juice
  • 2 tsp chili powder (or any spices)
  • 2 tsp red pepper flakes

    The spices can be added to your liking. Add to roaster and stir.
    Bake in 300 degree (F) oven for 2-3 hours. Stir every 30 minutes. You may have to add more tomato juice.
    Makes a large quantity and freezes well in serving size containers.
    Thanks... Dan.

> beef
Pseudo Moussaka
  • 0.5kg/1lb lean minced beef
  • 1 medium aubergine/eggplant
  • 2 cloves garlic
  • salt
  • 100g/4oz cheddar cheese, grated
  • olive oil
  • sunflower oil

    Slice the aubergines quite thinly (about 3-4mm) and layer them in a deep dish, salting each layer as you go. Leave them at least an hour, preferably two, and then drain and rinse off the juice which appears. Shake them dry.
    Heat a frying pan and fry single layers of aubergine in olive oil until darkened and tender. When all the aubergine is cooked put it aside.
    Heat some sunflower oil and cook the mince until just brown, adding the pressed garlic in the last minute or two.
    Layer in the order meat -> aubergine -> grated cheese in a deep dish (two or three repeats of the layers) and bake in a medium hot oven for about twenty minutes, until the top cheese layer is golden and bubbly.
    2 huge servings or 3-4 smaller ones.

> beef
Chorizo Clasico Mexican Sausage

Makes about 2 lbs
  • 8 dried mild red chiles, preferably 4 anchos and 4 New Mexican
  • 1  3/4 lb ground pork or hamburger
  • 1/2 cup minced onions
  • 2 TBL white vinegar
  • 10 garlic cloves, minced or pressed
  • 2 tsp cumin seeds, toasted and ground
  • 2 tsp dried oregano
  • 1  1/2 tsp salt
  • 1  1/2 tsp fresh ground black pepper
  • 1/2 tsp ground coriander
  • pinch of cinnamon

    Preheat the oven to 350 F. Break the stem off the chile pods and discard most of the seeds. Place the pods in a single layer on a baking sheet and roast them for about 5 minutes, being careful not to scorch them. After chiles have cooled off enough to handle, break each chile into several pieces.
    Transfer the pieces to a blender and blend until they are evenly ground. In a medium bowl, mix together the ground chiles and all the other ingredients. Cover the bowl and refrigerate it for at least 24 hours. Fry it crumbled over medium-low heat until it is richly browned. The chorizo keeps
    uncooked and refrigerated for about a week and freezes well. Figure out how much you are likely to use at one time, and freeze that amount up in little packets. If using beef instead of pork, you might want to put about a tsp of a
    mild oil in the pan when you cook it up, or add maybe 1/4 cup oil to the recipe.

    I usually make the below recipe with it:
    Cook up the chorizo in a fry pan, removing excess oil if it forms.
    Stir eggs in a bowl with a fork, add some greated cheese.
    Pour egg and cheese mixture over cooked chorizo and let cook over medium heat until done, stirring gently occasionally.

> beef / cabbage

My favorite recipe for saurkraut:

Wash the saurkraut very, very well. chop one large onion and add all to the crockpot. Just cover the mixture with chicken broth and add a quarter cup of dry white wine. Sprinkle a little salt and pepper to taste, and maybe some of your favorite chicken flavoring seasonings, in moderation. Layer pork chops on the top and let it cook all day. You can substitute sausages (only SCD allowable) but those you would add in the last hour. Drain and serve.

We have never found anyone who hated saurkraut that did not change their mind when they tasted "Rene's Saurkraut".


Gerry Jantzi

> pork / apples
Pork Chops and Baked Apples

Brown 2 pork chop or pork steaks in a fry pan

Peel, core, and slice 2 medium apples into the bottom of a small casserole dish.
Sprinkle the apples with cinnamon and dot with a small amount of butter (butter is optional since the meat probably contains sufficient fat).
Drizzle with honey and lay the meat over the apples.

Bake covered at 400 degrees F (220 C) for 20 min. Remove top and bake until pork
is done but still moist (approx. 30 additional minutes).
Serves 2
Easy to make and suprisingly tasty



Updated: Wednesday, 31-Dec-69 16:25:11 PST