Corned Beef and Cabbage

Eileen Dineen Reidy

  • 4-5 lbs. corned beef
  • 1 tbsp pickling spice
  • 6 red potatoes
  • 1 head cabbage
  • 1 lb. salt pork

Put corned beef into large pot. Cover with water. Put pickling spice in tea strainer and hang onto side of pot. Boil slowly for about 4 hours. Boil salt pork separately and add to corned beef for the last hour. Remove meat. Add potatoes and cook for about 45 minutes. Add cut up cabbage and cook for about 25 minutes or until cabbage is tender.

(In the Reidy house, a Corned Beef & Cabbage dinner is not complete without Coleman’s mustard. Its a little spicy, but tastes great on corned beef’)

by Tim Dineen

BBQ Ribs

Kathleen Dineen Kelly

  • 1 medium onion
  • 1/2 C diced celery
  • 2 tbsp margarine
  • 2 tbsp vinegar
  • 1/4 C lemon juice
  • 1 C ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp mustard
  • 1/2 C water

Bake ribs for 1 to 1-1/2 hours in a 350 degree oven. Drain grease. Combine remaining ingredients and cook for about 1/2 hour. Pour sauce over ribs and continue baking for one hour more.

by Tim Dineen

Barbecued Brisket

Beth Dineen Engel

  • 5-6 lb. beef brisket
  • 1 bottle barbecue sauce

Place meat on large sheet of heavy aluminum foil. Pour entire bottle of sauce over meat. Wrap meat in foil. Put foil wrapped meat in pan, so if the foil leaks, it wont make a mess! Cook at 200 for 8-10 hours. Be sure to slice cooked meat across the grain, as brisket is stringy and tough otherwise.

by Tim Dineen

Hungarian Goulash

Patty Dineen Reynolds

  • 1/4 C shortening
  • 2 lbs. beef round steak, cut in 1 inch cubes
  • 1 C sliced onion
  • 1 small clove garlic
  • 3/4 C catsup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 2tsp salt
  • 2 tsp paprika
  • 1/2 tsp dry mustard
  • Dash cayenne pepper
  • 1-1/2 C water
  • 2 tbsp flour
  • 1/4 C water
  • 3 C cooked noodles

Melt shortening in large skillet. Add beef, onion, and garlic. Cook and stir until meat is brown. Stir in catsup, Worcestershire sauce, brown sugar, salt, paprika, mustard, cayenne pepper, and 1-1/2 cups water. Cover and simmer for 2 to 2-1/2 hours.

Blend flour and 1/4 C water. Stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir for one minute. Serve over noodles.

by Tim Dineen

Hamburger Stroganoff

Margie Scanlon Dineen

  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 tbsp oil
  • 2 lbs. hamburger
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1/2 C sour cream

In a small pan, brown the onion and garlic in oil. Set aside. Brown the hamburger in a larger pan. Drain grease. Add the onion and garlic. Stir In the soups and mix well. Simmer until hot. Add sour cream, just to heat through. Serve over noodles or rice. Serves 6.

by Tim Dineen

Golden Gate Swiss Steak

Kathleen Dineen Kelly

  • 1/3 C flour
  • 2 tsp dry mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1-1/2 lbs. round steak
  • 2 tbsp vegetable oil
  • 4 large tomatoes or 1 large can of tomatoes
  • 3 large carrots, thinly sliced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar

Combine flour, mustard, salt, and pepper. Dredge the meat with this mix and work the flour into the meat with a meat pounder. Cut into individual portions. Brown in oil in a heavy skillet or Dutch oven. Combine tomatoes, carrots, Worcestershire sauce, and brown sugar. Pour over meat. Cover and bake at 350 for about 1-1/2 hours.

by Tim Dineen

Barbecued Meatballs

Margaret Dineen Prendergast

  • 1 lb. ground beef
  • 1 tsp salt
  • 1/8 tsp pepper
  • 2/3 C milk
  • 3/4 C oats
  • 2 tbsp butter
  • 1/2 C catsup
  • 2 tbsp Worcestershire sauce
  • 2 tbsp vinegar
  • 2 tbsp brown sugar
  • 2 tbsp mustard

Combine beef, salt, pepper, milk, and oats. Mix well. Shape beef mixture into meatballs. Brown in butter in skillet until brown on all sides. Combine remaining ingredients for sauce. Pour over meat. Cover and bake at 350 for 30 minutes.

by Tim Dineen

Meatloaf with Apple Barbecue Sauce

Margaret Dineen Prendergast

  • 1 C bottled barbecue sauce
  • 2 C applesauce
  • 2 tbsp lemon juice
  • 2 lbs. ground beef
  • 2 eggs
  • 1/2 C chopped onion
  • 1/4 C minced parsley
  • 1 C seasoned bread crumbs
  • 1 tbsp salt
  • 1 tsp dry mustard
  • 1/2 lb. sliced bacon

Combine barbecue sauce, 1 cup applesauce, and lemon juice to make sauce. Combine remaining ingredients, except bacon. Mix thoroughly. Shape into large flat cake about 1-1/2 inches thick. Secure bacon slices around meat with toothpicks. Remaining slices make “X” on top. Pour sauce over top before baking. Bake at 400 for 45-50 minutes. Baste frequently with sauce while baking.

by Tim Dineen

Tartar Playdough

Arlene Dineen Parker – Patty Dineen Reynolds

Warning: This recipe should only be used by parents, who for unknown reasons, enjoy making something that their kids will no doubt have all over the house in little pieces, especially stuck in the carpet!

  • 1 C flour
  • 1/2 C salt
  • 2 tsp cream of tartar
  • 1 tbsp vegetable oil
  • 1 C water
  • Food coloring

Mix thoroughly and heat over medium heat until a stiff ball forms. Stir as long as possible, then knead briefly.

by Tim Dineen

Popcorn

Arlene Dineen Parker

Put oil to cover bottom of large pot. Throw some corn in. Cover and shake when popping starts.

I’m contributing this recipe on behalf of my husband Charlie. You see, he doesn’t cook. Ever. But he’s a popocorn-aholic and has perfected the art of popping his own popcorn. And he would eat it breakfast, lunch, and dinner if I weren’t around.

by Tim Dineen

Oven Caramel Corn

Beth Dineen Engel

  • 2-3 batches popcorn
  • 2 sticks margarine
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 C brown sugar
  • 1/2 C white corn syrup
  • 1/2 tsp soda

Combine brown sugar, margarine, syrup, and salt. Boil for 5 minutes on medium heat. Remove from heat and stir in soda and vanilla. Pour immediately over popped corn. Use large roasting pan and stir well. Place in the oven for 1 hour at 250, stirring every 15 minutes. After baking, pour coated popcorn on waxed paper to cool.

by Tim Dineen

Ziti with Sausage, Mushrooms, and Tomato Sauce

Beth Dineen Engel

  • 1 tbsp olive oil
  • 2 sweet Italian sausages, skinned and sliced
  • 1 small clove garlic
  • 1/2 lb. fresh mushrooms, sliced (about 3 cups)
  • 1 -35 oz. can peeled Italian tomatoes, drained
  • 1 tsp leaf oregano, crumbled
  • 1/2 tsp fennel seeds
  • 1/2 tsp salt
  • 1 lb. ziti or rigatoni
  • 1/4 C chopped fresh parsley
  • Parmesan cheese

Heat oil in a large skillet over moderate heat. Add sausage and cook 5 minutes, breaking meat up with the side of a spoon, until meat loses pink color. Add garlic and mushrooms. Cook 3 minutes. Add tomatoes and bring mixture to a boil, stirring often and breaking up tomatoes with the side of a spoon. Add oregano, fennel, and salt. Simmer 5-10 minutes, stirring occasionally.

Cook pasta in boiling water, following package directions. Drain. Place in large serving dish.

Stir parsley into sauce. Pour over pasta. Top with Parmesan cheese.

by Tim Dineen