Select a beef pot roast 2 inches or more thick  and marinade overnight in the refrigerator. Wrap roast securely in aluminum foil and grill over a moderate fire for 2 1/2 to 3 hours, turning once. Remove foil, brown on grill, and baste with marinade. For sheer flavor it’s hard to beat pot roast cooked this way.

• 1 pound chopped lean beef
• 1/2 pound chopped lean pork
• 1/2 pound chopped lean veal
• 2 eggs, well beaten
• 2 cups milk
• 1 cup soft bread crumbs
• 2 teaspoons sale
• 1/2 teaspoon pepper
• 1 large onion, finely chopped
• 1/2 cup butter
• 2 cups meat stock or 2 bouillon cubes dissolved in hot water

Combine meat, egg, milk and bread crumbs. Mix well. Add salt and pepper. Sauté onion in butter until brown. Remove onion, add to meat and mix well.

Shape small meatballs with wet hands and fry in butter until brown. Add stock and dimming 20 minutes. Serves 8.

As I mentioned in the review for the Kenmore Automatic Electric Fry Pan Recipe Book, this cookbook has fun fonts, cool illustrations, and classic vintage food photography.  Yum!

Tangy Beef Goulash Recipe, serves 8.

• 2 lbs. beef stew meat
• 1/2 cup flour
• 1/3 cup cooking fat
• 2 large onions, sliced
• 8 small carrots, cut in half
• 1/2 cup cider vinegar
• 1/2 cup water
• 2 tbsp. brown sugar
• 3/4 cup catsup or chili sauce
• 1 tbsp. Worcestershire or A-1 sauce

Tiny turnovers, filled with ground beef and pine nuts, often accompany tabbuli. You can serve these “cookies” hot or cold.

• 1/4 cup shelled pine nuts
• 2 tablespoons butter or margarine
• 1/2 pound ground beef
• 1 medium onion, finely chopped
• 1/2 teaspoon salt
• Dash of pepper
• Pastry (made with 2 cups flour)
• 2 tablespoons softened butter of margarine

Sauté pine nuts in butter until lightly browned. Add meat and onion and continue cooking until meat is browned and crumbly. Season with salt and pepper. On a lightly floured board, roll out pastry 1/8 inch thick; cut out circles 2 inches in diameter. Place 1 teaspoon of meat mixture in the center of each pastry circle, fold pastry in half, and pinch edges together to seal. Place turnovers on a greased baking sheet; spread softened butter over the tops. Bake in a very hot over (450°) for 12 to 15 minutes, or until lightly browned. Makes 3 dozen turnovers.

• 1 small onion, chopped
• 4 buttons minced garlic
• 1 Tbs. bacon drippings
• 1-1/2 lb. ground steak
• Salt & pepper to taste
• 1 Tbs. chili powder
• 1  8-oz. can tomatoes
• 3/4 cup uncooked rice

Sauté onion and garlic in bacon drippings. Add ground meat and brown. Then add seasonings, tomatoes, and lastly, rice that has been washed. Put in casserole, cover and bake at 350° for 40 minutes.

[It is just that easy! This is the first time I've heard cloves of garlic referred to as "buttons"...]

Pat out three sizes of meat patties–large, medium and midget. Grill them to order–rare, medium-rare, or medium. Then stack this way: giant burger, onion round, dollop of Cheese Mustard, middle-size patty, tomato slice, midget burger. Peg all together with a wood skewer, stuff olive atop. During last few minutes toast buns to go along side.

• 2 pounds round steak
• 2 cups cooked spaghetti or 1 cup cooked rice
• 1/4 cup bacon fat
• 1 teaspoon Watkins Chili Powder
• 1 teaspoon salt
• 1/2 can tomatoes
• 1/2 can corn
• 1 onion, chopped
• Salt and Watkins Pepper to taste
• 2 cups cooked kidney beans

Trim meat, cut into pieces, roll in flour. Heat fat in frying pan, add onions and meat, cook until brown. Add tomatoes, corn mixture, cook until meat is tender. Serve in center of ring mold of hot rice or hot spaghetti.

• 1/4 lb. raw meat
• 1/4 lb. potatoes
• 1/2 teasp. finely chopped onion
• mixed herbs to taste
• salt and pepper
• 2 tablesp. gravy or water
• short crust pastry, using 8 oz. flour, etc.

Mince the meat finely. Dice the potatoes. Add the onion, herbs, salt, pepper and gravy to the meat and potatoes, and mix well together. Divide pastry into 8 equal portions and roll them out 1/4 in. thick, keeping the portions as round as possible. Pile the mixture in the centre of each piece of pastry, wet the edges and join them together at the top to form an up-standing frill, prick them with a fork. Bake in hot over (425° F., Gas 7) for 10 min., then reduce heat to moderate (350° F., Gas 4) and cook for about 50 min. longer.

5-6 helpings.