| 1. baked hominy casserole with sausages or franks |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 2. baked marrowbones or osso buco |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 3. beans baked with pork loin, shoulder of mutton or lamb, and sausage |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 4. beef chow mein or chop suey |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 5. beef or lamb kebabs |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 6. beef or lamb stew with potato dumpling |
| The New Art 1933 - General Electric Kitchen Institute |
| 7. beef stew with wine or boeuf bourguignonne |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 8. beef stew with wine or boeuf bourguignonne |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 9. belgian beef stew or carbonnade flammande |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 10. bologna or cervelat casserole |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 11. braised veal shanks with beans or lentils |
| The Way To Cook by Julia Child (1989) |
| 12. canned baked beans with bacon or frankfurters |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 13. casserole of beef with wine and vegetables - hot or cold |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 14. chili beef or lamb stew, or beef steak |
| Master Recipes by Stephen Schmidt (1998) |
| 15. chop dinner for four in half an hour: veal or pork chops |
| The French Chef Cookbook by Julia Child (1986) |
| 16. cooked curried veal or lamb and rice |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 17. corned beef and cabbage or new england boiled dinner |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 18. creole beef with rice or macaroni |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 19. curried lamb or beef with potatoes |
| Pressure Perfect by Lorna Sass (2004) |
| 20. curried veal or lamb pie |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 21. flemish beef stew, pot roast, or steak with onions and beer |
| Master Recipes by Stephen Schmidt (1998) |
| 22. lamb or beef curry |
| Master Recipes by Stephen Schmidt (1998) |
| 23. lamb or mutton aked with potatoes |
| French Provincial Cooking by Elizabeth David (1999) |
| 24. lamb or mutton stew with red wine, onions, mushrooms, and bacon |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 25. lamb or pork goulash a blanc |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 26. lamb stew or navarin printanierre |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 27. lamb stew with flageolets or lima beans |
| Master Recipes by Stephen Schmidt (1998) |
| 28. leg of mutton or lamb with haricot beans |
| French Provincial Cooking by Elizabeth David (1999) |
| 29. lentil or lima bean sausage casserole |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 30. old-fashioned beef or lamb stew |
| Master Recipes by Stephen Schmidt (1998) |
| 31. pork or lamb cops creole |
| Microwave Cookbook by Pat Jester (1983) |
| 32. round or chuck steak casserole |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 33. skewered lamb or beef |
| The Sephardic Table by Pamela Grau Twena (1998) |
| 34. spezzarino or italian goulash |
| In the Kitchen with Love by Sophia Loren (1971) |
| 35. stuffed breast of veal or lamb |
| Recipes for an Arabian Night by David Scott (1983) |
| 36. stuffed cabbage or gefullter krautkopf |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 37. sweet or hot sausage grill |
| Farberware Food Processor Use and Recipe Guide |
| 38. tagine of lamb or beef with prunes and apples |
| Couscous and Other Good Food From Morocco by Paula Wolfert (1987) |
| 39. tenderloin baked in a cloak of mushrooms or of matignon |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 40. veal chops or steaks braised with potatoes |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 41. veal cutlet or scallopini |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 42. veal or lamb and spinach casserole |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 43. veal or pork dinner for four in half an hour |
| The French Chef Cookbook by Julia Child (1986) |
| 44. ziti with meat or fresh sausage |
| Pressure Perfect by Lorna Sass (2004) |