Additional recipes
USING Worcestershire sauce:
Now, sometimes meat refers to beef or RED meat. If you don't include chicken and fish, there are good recipes on this site also.
These recipes and many more of both meat
and non-meat recipes on this site:
RecipesCHEESE BALL
4 c. shredded Cheddar cheese
4 (3 oz.) pkgs. cream cheese, softened
1/2 c. chopped pimento stuffed olives
3 tbsp. Mayonnaise
1/8 tsp. celery salt
1/2 tsp. Worcestershire sauce
2 tbsp. minced onion
Dash of garlic salt
Chopped fresh parsley
Chopped pecans
Combine all ingredients except olives, parsley and pecans in large bowl; mix well with hands and shape into ball. Garnish with parsley, olives, and chopped pecans.
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BARBECUE SAUCE
3 large onions
1 bell pepper
1 stalk celery
5 cloves garlic
1 c. Wesson oil
3 (12 oz.) cans tomato paste
3 (15 oz.) cans tomato sauce
1 c. brown mustard
1 c. molasses
1 (15 oz.) A 1 steak sauce
1 (15 oz.) bottle Worcestershire sauce
2 tbsp. dry mustard
2 c. white vinegar
3 c. pineapple juice
2 tbsp. celery salt
3 tbsp. Salt
5 tbsp flour
4 tbsp. Sugar
1 tsp. cayenne pepper
1 tsp. fresh ground black pepper
1 tsp. chili powder
1/2 tsp. Tabasco sauce
Juice of 5 lemons or limes
6 bay leaves
Blend first five (5) items and simmer in a 2 gallon cook pot for 15 minutes. Add all other ingredients in order given and cook at very low temperature for 3 1/2 to 4 hours. Makes approximately six (6) quarts of sauce.
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CAESAR SALAD
2 to 3 cloves of garlic
1/2 c. olive oil
4 c. bread cubes (1/4 inch)
4 qts. assorted lettuce greens
1 c. grated parmesan cheese
1 tsp. Salt
1/2 tsp. Pepper
12 tsp. olive oil
1/2 c. crumbled blue cheese
1 egg
7 tbsp. lemon juice
2 tbsp. Worcestershire sauce
Cut garlic into quarters and let sit in 1/2 cup olive oil overnight (out of refrigerator). Put bread cubes into shallow pan. Toast them in a slow oven (300 degrees) for 30 minutes until golden brown, turning with a fork. After cooling, wrap them in wax paper until needed. Sprinkle lettuce greens with Parmesan cheese, blue cheese, salt, and pepper. Add olive oil (not the oil treated with garlic). Mix together one egg, lemon juice, and Worcestershire sauce. Pour over salad and toss. Add croutons (flavored with garlic and oil mixed beforehand) to salad and toss. Do this at the last moment as the croutons get soggy. Serves 8.
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SPINACH SALAD
DRESSING
1/2 c. brown sugar
1/3 c. vinegar
1 tbsp. Worcestershire sauce
1/2 c. salad oil
1/3 c. ketchup
SALAD
2 qts. fresh spinach leaves, torn
1 can (16 oz.) bean sprouts, drained or 2 c. fresh bean sprouts
1 can (8 oz.) sliced water chestnuts, drained
4 hard cooked eggs, peeled and diced
6 slices bacon, fried and crumbled
1 sm. onion, thinly sliced in rings
In bottle or jar, combine all dressing ingredients. Shake well to mix. Set aside. In large salad bowl, toss all salad ingredients. Just before serving, pour dressing over salad and toss. 8 servings.
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SWEET-SOUR VEGETABLE SALAD
1 can LeSueur peas (silver label)
1 can corn
2 stalks celery, diced
4 oz. pimento, chopped
1 bunch green onions, chopped
1 can cut green beans
1 bell pepper, diced
Sauce
1 c. sugar
1/2 c. vegetable oil
3/4 c. vinegar (cider)
1 tsp. Worcestershire sauce
1 tsp. Salt
1 tsp. Pepper
1 to 3 cloves minced garlic
Pour sauce over vegetables and cool to room temperature. Then refrigerate in closed container.
