Speckbraten Austrian Beef Roast with Bacon Feature Dish
Viennese style Speckbraten highlights a 4 pound beef chuck roast stuffed with bacon pieces. Slow braised with onions carrots and spices until tender, the pan drippings thicken into gravy with torn rye bread and a hint of nutmeg and red wine. Serves 6 to 8 with tomato rice soup and accompanying vegetables.
MENTIONED IN THIS ARTICLE
Vienna
Creamy broccoli bake with herbs and cheese topping
Recipe fragment describes baking broccoli with cream of mushroom soup cheese and onion mix. Includes breadcrumbs with sage poultry seasoning parsley butter topping, bake at 350 degrees until cheese melts and bubbles about 20 minutes. Also notes orange squash with butter sugar and orange sections as sides. Reach Sportsmen ads follow.
MENTIONED IN THIS ARTICLE
Charles E. Hoag
Columbus
Phyl's Barbecued Beef Ribs Recipe Card
Remove fat from ribs and season with paprika. Brown ribs in a heavy skillet, place in two casseroles. Mix paprika salt pepper dry mustard Worcestershire sauce ketchup cider vinegar onion and brown sugar then pour over ribs. Cover tightly and bake at 34 degree oven for about two hours, turning once. Skim fat, chill and reheat if needed. Makes four servings.
Rich Rum Chocolate Layer Cake with Whipped Cream
A 9 inch layer cake blends brown sugar eggs and melted chocolate with vanilla and rum. Bake at 375 for 30 to 35 minutes, cool, soak with corn syrup and rum overnight, then top with whipped cream and grated chocolate.
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