MEAT AND POTATO RECIPES: Shredded Beef Sandwiches with Broccoli Slaw . . . Blueberry-Buffalo Stew . . . Therese's Homemade Potato Salad
By: Herald Staff and Wire Reports,
Shredded Beef Sandwiches with Broccoli Slaw
2 cups broccoli slaw mix
3 tablespoons mayonnaise
1 teaspoon cider vinegar
¼ teaspoon each: celery seed, salt
Freshly ground pepper
2 cups shredded cooked beef pot roast
4 kaiser or onion rolls
4 leaves Boston lettuce
Dijon mustard (optional)
Place broccoli slaw mix into a medium bowl; stir in mayonnaise, vinegar, celery seed, salt and pepper to taste.
Mound beef on bottom buns; top with slaw. Place lettuce leaf on each. Spread top bun with mustard, if desired. Place top buns on sandwiches.
Yield: Serves 4.
Approximate nutritional analysis per serving: 416 calories, 44 percent of calories from fat, 20 grams fat (5 grams saturated), 58 milligrams cholesterol, 33 grams carbohydrates, 25 grams protein, 570 milligrams sodium, 2 grams fiber.
1½ to 2 pounds buffalo or beef stew meat.
1 cup blueberries
4 cups chicken or beef stock
2 tablespoons canola oil
1½ tablespoons honey
3 tablespoons dry sherry (optional)
1/8 teaspoon cayenne pepper (optional)
Salt and pepper to taste
Cut the meat into 1-inch chunks and season lightly with salt and pepper.
Heat a large stew pot. Drizzle in oil or bacon dripping to coat the bottom.
Working in batches, brown the meat well on all sides. Add oil as necessary.
Remove browned meat to a clean dish and cover.
Once all the meat is browned, return it all to the pan with any juices. Add stock and bring to a boil. Lower the heat and skim off any froth that has collected on the surface until the broth is clear. Add the blueberries, honey, sherry and cayenne pepper and bring back to a boil.
Simmer for 2 hours or until the meat is very tender and the broth has reduced. Stir occasionally. This helps to break up the blueberries and incorporate them into the liquid. By the end of the cooking time, the blueberries should be completely incorporated.
Therese’s Homemade Potato Salad
6 medium to large potatoes
3 or 4 eggs
2 stalks celery, diced
¼ cup mild onion (or less, not more), finely diced
1 large dill pickle, finely diced
3 tablespoons pickle juice
1 heaping cup Miracle Whip
1 teaspoon salt
Pepper to taste
Cook potatoes with skins on just until done (not overdone). Hard-boil eggs. Peel the potatoes and cut into little cubes (less than 1-inch square or so). Put in large bowl. Smash up eggs with a fork and add to bowl. Add celery, onion, pickle and pickle juice. Mix in Miracle Whip. Add at least 1 teaspoon salt and pepper. Let potato salad sit for an hour or more, taste it, and see if it needs more Miracle Whip and/or salt.