Fred and Ollie

2 pounds round steak, 1 inch thick 1 8-oz can (1 cup) seasoned tomato sauce 1 5 ½ ounce can pizza sauce ½ cup water ½ teaspoon sugar ½ teaspoon crushed oregano 1 medium onion, sliced Combine ¼ cup all-purpose flour, 2 teaspoons salt, and ¼ teaspoon pepper: pound into steak. Brown slowly on both sides in 3 tablespoons fat. Combine remaining ingredients except onion; pour over meat. Top with onion slices. Simmer uncovered 10 minutes. Cover; beak in moderate oven (350) 1 hour or until tender.Read More →

Cut 1 ½ pounds ½ inch round steak in 5 pieces. Thoroughly moisten all surfaces of meat with water. Sprinkle evenly with ¾ teaspoon instant meat tenderizer as you would salt on all surfaces of the steak. Do not use salt. With fork, pierce generously and deeply to work in tenderizer. Dredge immediate in all-purpose flour. Fry quickly in small amount hot fat, just till nicely browned. Turn occasionally.Read More →

1 ½ to 2 pounds round steak, ½ inch thick 2 beaten eggs 2 tablespoons milk 1 cup fine cracker crumbs ¼ cup fat salt and pepper Cut steak into severing pieces. Pound steak thoroughly, or ask meatman to do it. Mix eggs and milk. Drip meat into egg mixture, then into cracker crumbs. Brown slowly on both sides in hot fat. Season with salt and pepper. Cover tightly; cook over very low heat 45 to 60 minutes or till tender.Read More →

1 cup sugar 1 cup reconstituted lemon juice 6 ½ cups water and ice 1/8 teaspoon peppermint extract Mint leaves, optional In large pitcher, dissolve sugar in lemon juice. Stir until dissolved. Add water, ice and extract. Garnish with mint leaves if desired.Read More →

⅔ cup reconstituted lemon juice ⅓ cup sugar ⅓ cup vegetable oil 1 teaspoon salt ⅛ teaspoon pepper 1 8-oz can of garbanzo beans, drained 1 8-oz can cut green beans, drained 1 8-oz can kidney beans, drained 1 8-oz can wax beans, drained 1 2-oz jar sliced pimientos, drained 1 small green pepper, seeded and thinly sliced 1 small purple onion, thinly sliced In 1-pint jar with tight fitting lid, combine lemon juice, sugar, oil, salt and pepper; shake well. In large bowl, combine remaining ingredients. Pour mixture over vegetables and mix well. Cover; chill 3 hours or overnight.Read More →

1 cup butter or margarine, softened ¼ cup reconstituted lemon juice 2 teaspoons oregano or basil or dill weed or thyme leaves 1 teaspoon chopped parsley In small mixing bowl, cream butter; gradually beat in lemon juice. Stir in herbs and parsley. Cover and chill 45 minutes or until firm. Place in covered butter dish. If desired, spoon on waxed paper and shape into a 1×8 inch roll. Chill 1 to 2 hours. Serve on bread, vegetables and pasta.Read More →

6 pounds pork spare ribs water 2 cups ketchup ½ cup reconstituted lemon juice ½ cup firmly packed brown sugar ½ cup prepared mustard ½ cup finely chopped onion ¼ cup butter or margarine ¼ cup Worcestershire sauce 1 clove garlic, finely chopped ¼ teaspoon salt ⅛ teaspoon hot pepper sauce In large pan with cover, cook ribs in oiling water 45 to 60 minutes or until tender. Meanwhile, in medium saucepan, combine remaining ingredients; simmer 20 minutes, stirring occasionally. Remove ribs to grill. Grill ribs, turning and brushing frequently with sauce.Read More →

1 (3 ½ pound) broiler-fryer chicken cut up ½ cup reconstituted lemon juice ½ cup vegetable oil 1 teaspoon garlic salt 1 teaspoon oregano leaves ¼ teaspoon pepper Place chicken in shallow baking dish. In 1 pint jar with tight fitting lid, combine remaining ingredients; shake well. Pour over chicken. Refrigerate six hours or overnight; turn occasionally. \ Grill or broil, turning and basting frequently with remaining marinade. Refrigerate leftovers.Read More →