AFRICAN BEEF AND RICE 1 lb. beef round steak, 1 thick 2 tablespoons vegetable oil 1 cup water 1 bay leaf 1 teaspoon salt 1 to 1 teaspoon crushed red pepper 1 can (16 oz.) red kidney beans, drained 1 cup uncooked regular rice 2 medium green peppers, cut into 1-inch pieces 1 medium onion, chopped (about 1 cup) 11 teaspoons salt 1 to 1 teaspoon curry powder 1 teaspoon pepper CUT beef into 1-inch pieces. Heat oil in 10-inch skillet until hot. Cook and stir beef in oil over medium heat until brown on all sides, about 15 medium.

Add water, bay leaf, 1 teaspoon salt and the red pepper. Heat to boiling; reduce heat. Cover and simmer 45 minutes.

Drain beef, reserving broth. Add enough water to reserve broth to measure 2 cups. Mix beef, broth and remaining ingredients. Pour into ungreased 2-quart casserole. Cover and cook in 350 degrees oven until liquid is absorbed, 45 to 50 minutes. Serve with sliced tomatoes, if desired. Yield: 6 servings.

*** BEEF AND POTATO STRATA 21 cups water 1 package (5.5 oz.) au gratin potato mix 2 lbs. ground beef 1 medium onion, chopped (about 1 cup) 1 can (16 oz.) whole tomatoes 1 can (8 oz.) tomato sauce or pizza sauce 1 teaspoon salt 1 teaspoon dried oregano leaves 1 teaspoon dried basil leaves 1 teaspoon garlic powder 1 cup creamed cottage cheese (small curd) 2 cups shredded mozzarella cheese (about 8 ounces) 1 cup grated Parmesan cheese HEAT water to boiling; add potatoes. Cook until water is absorbed. Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain. Stir in Sauce Mix, tomatoes (with liquid), tomato sauce, salt, oregano, basil and garlic powder; break up tomatoes. Simmer uncovered 20 minutes.

Reserve 1 cup beef mixture. Spread 1 cup of the remaining beef mixture in greased 13 x 9 x 2-inch baking dish. Top with half of the potatoes, half of the remaining beef mixture, 1 cup of the cottage cheese, 1 cup mozzarella cheese and 1 cup of the Parmesan cheese. Repeat with remaining potatoes, beef mixture, cottage cheese and mozzarella cheese. Spread reserved beef mixture over top. Sprinkle with remaining Parmesan cheese. Cook uncovered in 350 degree oven 30 minutes. Let stand 10 minutes before cutting. Yield: 8 servings.

*** SAUSAGE AND VEGETABLE POPOVER 4 pre-cooked Polish sausages (about 1 lb.), sliced 1 can (4 oz.) chopped green chilies, drained 11 teaspoons chili powder 1 teaspoon dried oregano leaves 1 teaspoon seasoned salt 1 teaspoon ground cumin 1 teaspoon garlic salt 1 teaspoon sugar 1 tablespoon vegetable oil 1 can (11 oz.) whole kernel corn with sweet pepper, drained 1 can (4 oz.) mushroom stems and pieces, drained 1 tablespoon margarine or butter 2 eggs 3 cup all-purpose flour 3 cup milk 1 cup shredded Monterey Jack or Cheddar cheese (about 4 oz.) 2 green onions (with tops), chopped COOK and stir sausages, chilis, chili powder, oregano, seasoned salt, cumin, garlic salt and sugar in oil in 12-inch skillet until sausages are light brown. Stir in corn and mushrooms; keep warm.

Heat oven to 400 degrees F. Heat margarine in 9 x 1 1 -inch pie plate in oven until melted. Beat eggs, flour and milk until smooth; pour into pie plate.

Mound sausage mixture in pie plate to within 1 inch of edge. Cook uncovered 20 minutes; sprinkle with cheese. Cook until cheese is melted, 10 to 15 minutes.

Sprinkle with onions. Yield: 4 servings.

*** HUNGARIAN BEEF GOULASH 2 tablespoons vegetable oil or bacon fat 11 lbs. beef boneless chuck, tip or round, cut into 3 -inch cubes 2 cups water 1 can (8 oz.) tomatoes (with liquid) 3 medium onions, chopped (about 1 1 cups) 1 clove garlic, chopped 2 teaspoons paprika 2 teaspoons salt 1 teaspoon instant beef bouillon 1 teaspoon caraway seed 1 teaspoon pepper 2 medium potatoes, cut into 11 -inch pieces 2 medium green peppers, cut into 1-inch pieces French bread or rolls HEAT oil in Dutch oven or 12-inch skillet until hot. Cook and stir beef in hot oil until brown, about 15 minutes; drain. Add water, tomatoes, onions, garlic, paprika, salt, bouillon (dry), caraway seed and pepper; break up tomatoes.

Heat to boiling; reduce heat.

Cover and simmer 1 hour.

Add potatoes; cover and simmer until beef and potatoes are tender, about 30 minutes. Add green peppers; cover and simmer until tender, 8 to 10 minutes.

Serve in soup bowls with French bread for dipping into hot broth. Yield: 6 servings.

*** POSOLE 1 cup vegetable oil 1 clove garlic, finely chopped 1 lb. pork boneless shoulder, cut into 1 -inch cubes 1 cup all-purpose flour 1 medium onion, chopped (about 1 cup) 1 can (15 oz.) pinto beans, drained 1 can (30 oz.) hominy, drained 1 cup chopped carrot 1 cup chopped celery 1 cup chopped green chilis 1 tablespoon ground red chilis 3 cups chicken broth 1 teaspoon salt 1 teaspoon pepper 11 teaspoons dried oregano leaves 1 small onion, chopped (about 1 cup) 1 cup snipped fresh cilantro Lime wedges Tortilla chips HEAT oil and garlic in 3-quart saucepan until oil is hot. Coat pork with flour. Cook and stir pork in oil over medium heat until brown; remove pork with slotted spoon and drain. Cook and stir 1 cup onion in same saucepan until tender. Stir in beans, hominy, carrot, celery, green chilies, ground red chilies and broth. Heat to boiling; reduce heat. Cover and simmer 10 minutes.

Stir pork, salt and pepper into vegetable mixture. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Sprinkle with oregano, 1 cup onion and the cilantro. Serve with lime wedges and tortilla chips. Yield: 6 servings.

*** BRAISED BEEF ESTERHAZY 11 lbs. beef boneless round steak, 1 inch thick 3 tablespoons all-purpose flour 2 tablespoons vegetable oil 1 can (10 1 oz.) condensed beef broth 1 cup water 3 carrots, cut into strips, 3 x 1 inch 3 medium parsnips, cut into strips, 3 x 1 inch 2 medium onions, sliced 1 teaspoon salt 1 teaspoon pepper 1 teaspoon dried thyme leaves 3 sweet gherkin pickles, cut lengthwise into 1 -inch strips 1 cup dairy sour cream SPRINKLE one side of beef with half the flour; pound in. Turn beef; pound in remaining flour. Cut into 6 serving pieces. Heat oil in 12-inch skillet until hot. Cook 3 or 4 pieces of beef at a time in oil over medium heat until brown on both sides, about 15 minutes; drain. Add beef both and water. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Add carrots, parsnips and onions. Sprinkle with salt, pepper and thyme. Cover and simmer until beef and vegetable are tender, 40 to 60 minutes. Add gherkins during last 5 minutes.

Remove beef and vegetables to heated platter. Skim fat from broth if necessary; stir in sour cream. Heat just until hot. Serve gravy with beef and vegetables. Yield: 6 servings.

*** CHINESE HOT POT 1 lb. pork tenderloin, top sirloin of beef or boneless lamb 1 whole chicken breast, skinned and boned OR 1 lb. chicken livers, cut into halves 1 lb. cleaned raw shrimp, cut lengthwise into halves OR 1 lb. scallops, cut into 3 -inch pieces 8 oz. bean curd, cut into 1 -inch cubes 8 oz. broccoli, separated into flowerets and sliced 1 pkge. (6 oz.) frozen Chinese pea pods OR 4 oz. spinach, stems trimmed 8 oz. mushrooms, sliced 1 head cauliflower, separated into flowerets and sliced 2 medium carrots, cut diagonally into 1 -inch slices 1 bunch green onions (about 8), trimmed and cut into 1 1 -inch pieces 3 oz. cellophane noodles 3 cups warm water 8 cups chicken broth Dipping Sauces (Soy, teriyaki, Chinese plum, hoisin or mustard sauce) CHOOSE 2 meats or combination of meat and seafood and 3 vegetables from selections listed above. Cut pork, beef or lamb across grain into 1 -inch slices; cut chicken breast across grain into 1 -inch slices. (For ease in cutting, partially freeze meat or chicken breast about 1 hour.) Divide meat, seafood and vegetables among serving trays or plates; arrange attractively in overlapping layers. Garnish each with parsley, if desired. Cover and refrigerate until serving time.

Place cellophane noodles in oblong baking dish; cover with water. Let stand 30 minutes. Drain; cut noodles into 6-inch pieces.

Pour chicken broth into 12-inch electric skillet until half full; heat to boiling. Pass trays of meat, seafood and vegetables. Guests choose an assortment and, with chopsticks or fondue forks, place the food in hot broth to cook until done, 1 to 4 minutes. (Add hot chicken broth as needed.) Serve with 2 or 3 Dipping Sauces.

When the meat and seafood have been eaten, place the cellophane noodles and any remaining vegetables in remaining broth in the skillet. Cook until tender, 1 to 2 minutes. Ladle noodles and broth into soup bowls; serve as the last course. Yield: 4 servings.

*** LAMB CASSEROLE 2 small onions, thinly sliced 1 cup vegetable oil 1 lb. lamb for stew, cut into 1 -inch pieces 1 small eggplant (about 1 lb.), cut crosswise into slices Salt and pepper 1 can (8 oz.) cut green beans, drained 2 medium carrots, sliced 1 large green pepper, cut into rings 4 medium tomatoes, cut into 1 -inch slices 2 cups cooked rice 1 cup shredded Cheddar cheese (about 4 oz.) Paprika 2 tablespoons snipped parsley COOK and stir onions in oil in 10-inch skillet until onions are tender; remove from skillet. Cook and stir lamb in same skillet until brown; drain.

Arrange eggplant slices in ungreased 13 x 9 x 2-inch baking dish; top with lamb. Sprinkle with salt and pepper. Layer onions, beans, carrots, green pepper and tomatoes on lamb. Sprinkle with salt and pepper. Cover and cook until lamb is tender, about 1 hour. Arrange rice by 1 cupfuls in 4 diagonal strips on casserole. Top rice with cheese; sprinkle with paprika. Cook uncovered until cheese is melted, 15 to 20 minutes. Sprinkle with parsley.

Yield: 6 to 8 servings.