Aunt Marys Blade Meat Recipes

Steps:

• Heat the oil in an ovenproof dutch oven (I use cast iron). Brown the roast in the oil on all sides. Sprinkle the dry dressing mix over the meat and pour the beer over all. It will foam up! Place in a preheated oven set at 300 degrees and bake for 3 to 4 hours or until tender. I have baked it at 350 degrees for 2 to 3 hours before and had it turn out fine. If desired, you can add carrots and/or potatoes during the last hour of cooking.

Steps:

• Beat the sugar and butter with a spoon until creamy. In three batches, sift and mix the flour into the sugar-butter mixture. Mix well, until fluffy. (my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
• Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape). Puncture the dough at regular intervals with a fork. Refrigerate for at least 2 hours.
• Cut into 15 pieces per pan (1 inch wide). Bake 1/2 hour at 300-325°F Let cool.

Steps:

• Place sheets of waxed paper onto a work surface.
• Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
• Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.

Steps:

• Brown ground beef. Set on paper towel lined plate to drain.
• Brown bacon pieces.
• Sautee the onion and garlic in bacon drippings.
• Mix together the brown sugar, ketchup, molasses, and dry mustard in a big aluminum pan.
• Add the beans, ground beef and bacon pieces.
• Bake at 350 degrees for 1 hour.
• You can adjust the amount of ketchup to your taste. I use between 3/4 and 1 cup.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, thoroughly mix ground beef, onion, salt, pepper and garlic powder. Mix in bread, milk, egg, 2 tablespoons mustard and 1/4 cup ketchup.
• Press the meat mixture into a 9x5-inch loaf pan. In a small bowl, stir together remaining mustard, ketchup and brown sugar; pour on top of the meat loaf.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 2 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
• Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
• Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.

Steps:

• Preheat the oven to 425 degrees.
• Place a 12 inch cast iron skillet over medium heat on the stove top to preheat while you mix the batter.
• Mix dry ingredients in a large bowl and set aside.
• Mix wet ingredients and then stir into the dry mix.
• Pour the 1/4 cup oil into the skillet and turn the heat to high.
• When the oil begins to shimmer pour the batter into the pan.
• Bake approximately 25 minutes or until the top is golden brown.
• Serve hot with plenty of butter.
• Enjoy!

Steps:

• Combine all ingredients. Marinate overnight, simmer, covered,until meat is tender.
• OR, (my note) you can grill this and serve on rolls.