Fortuna Cooks





4 to 5 lbs Lean Beef Brisket

4 medium Onions

1 tablespoon Paprika

2 teaspoons Salt

2 teaspoons minced Garlic

1/2 cup Water ( broth or wine)

Trim off outside fat from beef brisket.  Grate enough onion, catching juice to get a measure of 1/3 cup.  Slice remaining onions.  Make a paste with grated onion, paprika, salt, minced garlic and paprika, salt minced garlic and pepper.  Put brisket flat in broiler or baking pan.  Spread with half peprika paste.  Roast in 500 F oven 15 minutes.  Turn beef, spread with remaining paprika paste and return to 500 F oven 15 minutes longer.  Cover beef with onion slices.  Add water, cover pan lightly with foil.  Return to oven and reset temperature control to 325 F.  Bake 2 1/2 hours longer.

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4 lean Beef Short Ribs

1 tablespoon Butter

1 medium size Onion (chopped)

1 cup chopped Celery

1 teaspoon Salt

1/8 teaspoon Pepper

4 medium sized Carrots ( thinly sliced)

1/2 teaspoon Thyme

1/8 teaspoon Sage

Trim fat from ribs. Brown neef in butter and heavy skillet or Dutch oven.  While browning , add half of onion, celery , salt and pepper.  When brown, cover beef with remaining vegetables.  Sprinkle with remaining salt and pepper and crumbled Thyme and sage.  Cover tightly.  Bake in 275 F oven 3 hours, until very tender.

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Hangtown Steak’n Oyster Loaf

1 large loaf French Bread

2 teaspoons Salt

2 teaspoon Pepper

1 beef Flank Steak

1 clove Garlic (crushed)

1/2 cup Flour

2 eggs ( beaten)

8 large Pacific Oysters

1/4 cup Butter

3 tablespoons Lemon Juice

6 drops Hot Pepper Sauce

split loaf in half and pull out as much of the bread as you consider - leaving crust intact.  Rub the bread through a coarse grater to make 3 cups crumbs.  Season with salt and pepper.  Rub flank steak with garlic.  Slice with sharp knife diagonally across grain into thin strips.  Dip beef in flour, then into egg and finally into crumbs.  Drain oysters in paper towel and follow same procedure.  Melt butter in large skillet and brown steak and oysters on both sides.  Arrange on bottom of bread shell.  Add lemon juice and pepper sauce to butter in skillet and pour over beef and oysters.  Replace top bread shell.  Wrap in foil and bake in 375 F oven 15 minutes ( serves 6)

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1 cup California Raisins

3/4 cup Corn Meal

3/4 cup Whole Wheat Flour  ( or Graham Flour)

1 1/2 teaspoons Salt

1 1/2 teaspoons Baking Soda

1  teaspoon Baking Powder

1 Egg ( Beaten)

1 cup Buttermilk ( or Sour Milk)

3/4 cup Dark Molasses

2 tablespoons Vegtable Oil

Combine raisins , corn meal and whole wheat flour.  Sift together all purpose flour, salt , soda and baking powder.  Stir into raisin mixture.  Combine egg , buttermilk, molasses and oil;  stir into dry mixture until moistened .  Spoon batter into greased 10 x 5 x 3 loaf pan.  Bake at 350 degrees F for 50 minutes ( or until pick inserted in center comes out cleanly.  Cool in pan 10 minutes.

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1 cup thinly sliced Celery

1/2 cup chopped Onion

1/4 cup Water

1 chicken Bouillon Cube ( crumbled)

1/4 teaspoon Salt

1/4 teaspoon Pepper

1 teaspoon Poultry Seasoning

1 1/2  quarts coarse day old Bread Cubes 91/4 inch)

3/4 cup Sun-Maid California Golden SEEDLESS Raisins  ( gold box)

Saute celery and onion in butter until soft but not brown.  Add water, bouillon cube, poulty, seasoning, salt and pepper.  Heat stirring to mix well.   Pour over bread cubes and raisins and mix lightly.  Turn into battered baking dish ( or stuff into poultry for roasting).   Bake at 350 F uncovered for 30 minutes or until lightly roasted.  Makes 5 cups stuffing.  To stuff a 12 to 15 lb turkey , double this recipe.

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1 unbaked 8 inch Pie Shell

2 Large Eggs

1 cup Dairy Sour Cream

3/4  cup Sugar

1 teaspoon Vanilla

1/4 teaspoon Nutmeg

1/4 cup Salt

1 cup California Sun-Maid Raisins

1/2 cup Sour Cream

Prepare pie shell .  Beat eggs, sour cream, sugar , vanilla, salt and nutmeg together until well blended.  Stir in raisins.  Pour into pastry shell.  Bake below oven center in 375 F oven for 40 minutes or until just set.  Cool.  if desired, top each serving with a spoonful of sour cream.

Standard Pie Crust for the Sour Cream Raisin Pie

1 cup sifted all purpose flour

1/2 tesapoon Salt

1/3 cup Shortening

2 or 3 tablespoons cold Milk

Combine flour with salt.  Cut in shortening until particles are size of peas.  Sprinkle with cold milk to make stiff dough.  Roll on lightly floured board to fit into a 8 inch pie pan.  Fold edges under flute rim.

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3 1/2 4 lb Chuck Blade or other POT ROASR

1/2 pkg ONION SOUP MIX  ( 2 tablespoons)

3 tablespoons WATER or RED WINE

1/2 cup TOMATO JUICE

2 tablesoons HONEY
1 BAY LEAF

Place roast in center of wide piece of heavy duty aluminum foil in roasting pan.  Bring foil up around sides of roast - Mix together onion soup and wine.  Stir in tomato juice and honey.  Blend and pour over roast.  Add bay leaf.  Wrap foil loosely around meat.  Seal edges to form an air tight package.  Heat oven to 325  degrees F and bake roast 45 minutes per pound.  Skim off fat before thickening meat juices over gravy.

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1 center cut ready to eat Ham Slize ( approximately 2 inches thick)

2 teaspoons DRY Mustard

1/3 cup HONEY

1/2 cup Port or Sherry

Trim ham slice and score fat.  Rub slice with dry mustard, using one teaspoon mustard for each side.  Place in shallow baking pan.  Combine Honey and wine.   Pour over wine.  Heat oven to 350 degrees F.

Bake uncovered 35 minutes ( or till done).

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2 cups frying CHICKENS ( disjointed)

1/4 cup HONEY

1/2 cup SOY SAUCE

1/2 cup CATSHUP

1/2 cup fresh LEMON JUICE

Arrange chicken pieces in a single layer in large baking pan.  Mix honey, soy sauce , catchup and lemon juice.  Pour over chicken pieces.  Allow chicken to stand in marinade several hours ( or even overnight).

Cover pan with foil.  Heat oven to 325 F.  Bake one hour.  Remove foil , baste with sauce .  Return to oven and bake uncovered till tender.  ( If thick sauce is required, add one tablespoon corn starch, moistened to smooth paste in cold water).  Serve over cooked rice.

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All of the band’s econolines have run to six figure mileages- involved in transport and shipping.  Other of course than brakes , tires etc cetra.  There is nothing boring about stone cold reliability of transport - whether it is sixteen degrees outside and there is a club 400 miles from the highway.

General Motors as well as Chrysler may have cut costs by sticking to unibody construction, but framelessness undercuts their durability as well as reliability.  It also made rust - a given in vans from the 60’s , seventies and eighties no matter who built them - in even more serious problem.  Rust is not a big factor anymore.  Yet bands will still notice in their transport as well as shipping concerns the fact that Chevrolet and GMC have done what Ford did in 1975 and then introduced a new full size van in 1997 - featuring a separate frame.

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