Glazed Corned Beef

RECIPE # 79


Glazed Corned Beef

INGREDIENTS:

4 1/2 pounds corned beef, rinsed
1 cup water
1 cup apricot preserves
4 tablespoons brown sugar
2 tablespoons soy sauce


DIRECTIONS:

Preheat oven to 350F. Coat a large pan with non−stick cooking spray. Place
corned beef in dish and add water. Cover tightly with aluminum foil and bake
for 2 hours; drain liquid. In a small bowl combine apricot preserves, brown
sugar, and soy sauce. Spread the apricot mixture evenly over the corned
beef. Bake uncovered at 350F 25 to 30 more minutes, or until the meat is
tender; basting occasionally with pan drippings. Slice corned beef across
grain and serve.


Glazed Corned Beef

Homestyle Meatloaf

RECIPE # 78


Homestyle Meatloaf

INGREDIENTS:

2 teaspoons vegetable oil
1 green onion, minced
2 cloves garlic, minced
2 tablespoons minced green bell pepper
2 tablespoons grated carrot
2 eggs, beaten
1 cup milk
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1−1/2 pounds ground chuck
3/4 pound ground pork
1 cup bread crumbs (such as Progresso)
1/2 cup all−purpose flour
1/4 cup ketchup plus an additional 1/4 cup ketchup (for top)


DIRECTIONS:

Preheat oven to 350F. Saute green onion, garlic, green pepper, and carrot in
vegetable oil over medium heat for a couple minutes. Combine beaten eggs
with milk, salt, black pepper, garlic powder, and onion powder in a medium
bowl. Mix bread crumbs and flour into ground chuck and ground pork with your
hands. Add egg and milk mixture, sauteed veggies, 1/4 cup ketchup and mix it
up using your hands. Press the mixture into a meat loaf pan (the kind of pan
with drainage holes in the bottom) or a large loaf pan. Bake for 30 minutes,
then spread 1/4 cup of ketchup over the top of the meatloaf and bake for
another hour. Remove from oven and allow it to sit for awhile before slicing
and serving.


Homestyle Meatloaf

Meatballs And Gravy

RECIPE # 77



Meatballs And Gravy

INGREDIENTS:

1−1/2 lbs. lean ground beef
1/2 lb. ground pork
2 slices white bread, soaked in water and squeezed dry
1/2 cup minced onions
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
1 large egg, beaten
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper, divided
1 pinch nutmeg
3 teaspoons vegetable oil, divided
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can chicken broth
1/4 cup water
2 tablespoons cornstarch
1/4 teaspoon fresh grated lemon rind
1/4 teaspoon dried thyme


DIRECTIONS:

Combine ground beef, pork, bread, onion, parsley, egg, salt, 1/4 teaspoon
pepper and the pinch of nutmeg in medium bowl. Shape mixture into 1 inch
balls. Heat 1 1/2 teaspoons oil in large skillet over medium heat. Add half
of the meatballs and cook until browned, about 6 to 8 minutes; drain oil.
Transfer meatballs to paper towel lined plate. Repeat with remaining 1/12
teaspoon oil and meatballs. Add beef and chicken broths to skillet, return
meatballs to skillet. Bring to a boil; reduce heat, cover and simmer, 30
minutes. In a small bowl combine water and cornstarch, stir well to make a
slurry. Add to meatballs and broth. Bring to a gentle boil to thicken. Add
remaining pepper, grated lemon peel and thyme. Cook slowly 5 minutes longer.
Serve over mashed potatoes, buttered noodles, or steamed white rice.


Meatballs And Gravy

Old Fashioned Beef Stew

RECIPE # 76


Old Fashioned Beef Stew

INGREDIENTS:

4 tablespoons oil for frying
1/2 cup all−purpose flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 pounds beef chuck, cubed
12 small boiling onions
6 large potatoes, peeled and diced
6 carrots, sliced
3 stalks celery, sliced
3 (10.5 ounce) cans beef broth
3 tablespoons all−purpose flour
1 tablespoon cold water


DIRECTIONS:

In a large pot heat oil over medium high heat. In a resealable plastic bag
mix together the flour, garlic powder, salt and pepper. Add a small handfull
of meat at a time and shake until well coated; brown in hot oil, about 1
minute per side. Remove the browned meat and continue until all the meat is
browned. Lower heat to medium and add onions. Brown onions on both sides,
about 3 minutes per side, then remove from pot and set aside. Drain excess
fat from pot. To pot add potatoes, carrots, celery, reserved onions, browned
meat and broth. Stir all together and bring to a boil. Reduce heat to low,
cover and simmer for 2 hours, stirring occasionally. For a thicker broth:
1/2 hour before stew is done, combine 3 tablespoons flour and water in a
small bowl and mix well, then slowy stir mixture into stew.


Old Fashioned Beef Stew

Seven Layer Casserole

RECIPE # 75


Seven Layer Casserole

INGREDIENTS:

1/2 pound ground beef, browned and drained
2 tablespoons bacon bits
1 small onion, chopped
15 ounces tomato sauce
1/2 cup water
1/2 teaspoon chili powder
salt and pepper
2/3 cup long grain rice
8 ounces whole kernel corn, drained
1/2 cup chopped green bell pepper


DIRECTIONS:

Place beef in bottom of crockpot. Top with bacon bits and onion. Combine the
tomato sauce, water, chili powder, salt and pepper. Pour half of the mixture
over the ingredients in crockpot. Sprinkle rice over top. Add in the corn
and green pepper. Pour remaining tomato mixture over top. Cover; cook on low
for 5−6 hours or until rice is done.


Seven Layer Casserole

Slow Cooker Pepper Steak

RECIPE # 74


Slow Cooker Pepper Steak

INGREDIENTS:

2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt


DIRECTIONS:

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet
over medium heat, heat the vegetable oil and brown the seasoned beef strips.
Transfer to a slow cooker. Mix bouillon cube with hot water until dissolved,
then mix in cornstarch until dissolved. Pour into the slow cooker with meat.
Add onion, green pepper, stewed tomatoes, soy sauce, sugar and salt. Cover
and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.


Slow Cooker Pepper Steak

Slow Cooker Pot Roast

RECIPE # 73


Slow Cooker Pot Roast

INGREDIENTS:

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast


DIRECTIONS:

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
Place pot roast in slow cooker and coat with soup mixture. Cook on High
setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.


Slow Cooker Pot Roast

Slow Cooker Stiffado

RECIPE # 72


Slow Cooker Stiffado

INGREDIENTS:

1 tablespoon vegetable oil
2 lbs. stewing beef, cut into 1−inch cubes
3 large onions, peeled and diced
4 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice

3 tablespoons red wine vinegar
1−1/2 cups tomato sauce
1 teaspoon white sugar
1 bay leaf
1 cup crumbled feta cheese


DIRECTIONS:

Heat oil in a skillet over medium−high heat and brown beef in batches, if
necessary, adding more oil if needed. Transfer beef to slow cooker with a
slotted spoon. Reduce heat to medium and add onions to skillet, cooking
until soft; add garlic, cinnamon and allspice and cook for 1 minute. Add
vinegar, tomato sauce, sugar and bay leaf and stir well to combine. Pour
mixture over meat. Cover and cook on Low for 8 to 10 hours or on High for 4
to 5 hours, until beef is tender. Add feta cheese, cover again, and cook on
High for 10 minutes. Discard bay leaf and serve over hot buttered pasta or
mashed potatoes.


Slow Cooker Stiffado

Tamale Pie

RECIPE # 71


Tamale Pie

INGREDIENTS:

2 pound ground beef
12 oz. can chopped tomatoes
1 onion, chopped
1 clove garlic, chopped
1/2 teaspoon salt
1/2 teaspoon pepper Tamale Pie
1/2 teaspoon oregano
3 1/2 ounces green chilies (half of a 7 oz. can)

Topping:

1 cup grated mild cheddar cheese
1/2 cup cornmeal
1/2 cup flour
1 teaspoon baking powder
dash salt
2 teaspoons oil
2 teaspoons sugar
1/2 cup milk
3 1/2 ounces green chilies (remainder of can)


DIRECTIONS:

Brown meat in skillet. Add remaining ingredients and simmer 20 minutes. Pour
into a 4 quart casserole dish. Top with cheese. Mix rest of ingredients
together and pour over the top of meat and cheese. Bake at 375F for 30
minutes (or until topping is done).


Tamale Pie

Famous Chili

RECIPE # 70

Famous Chili

INGREDIENTS:

1/2 pound dried pinto beans, picked over and washed

5 cups canned crushed tomatoes

3 medium green bell peppers, cored, seeded and coarsely chopped

1−1/2 tablespoons vegetable oil

4 medium yellow onions, peeled and coarsely chopped

2 cloves garlic, peeled and minced

1/2 cup finely chopped fresh parsley

1/2 cup (1 stick) butter

2 1/2 pounds ground lean beef chuck

1 pound ground lean pork shoulder

1/3 cup chili powder

2 tablespoons salt

1−1/2 teaspoons black pepper

1−1/2 teaspoons ground cumin

1−1/2 teaspoons MSG

DIRECTIONS:

Soak beans overnight in a large heavy kettle in cold water to cover by 2 inches. Next day, cover and simmer beans in soaking water until tender −− about 1 hour. Add tomatoes and simmer 5 minutes longer. Stir−fry green peppers in oil in a very large heavy skillet over moderate heat until limp −− about 5 minutes. Add onions and stir−fry until glassy −− 5−8 minutes. Stir in garlic and parsley and set aside. In a second very large heavy skillet, melt butter over moderately high heat. Add beef and pork and saute, stirring often, 15 minutes. Add meat to onion mixture, blend in chili powder and cook, stirring occassionally, 10 minutes. Add meat mixture to beans, along with salt, black pepper, cumin and MSG. Bring to boiling, adjust heat so chili bubbles gently, cover and simmer 1 hour. Remove cover and cook, stirring now and then, 30 minutes longer. Skim as much fat from chili as possible, ladle into heated soup bowls, and serve.

Famous Chili

Crockpot Swiss Steak

RECIPE # 69


Crockpot Swiss Steak

INGREDIENTS:

1−1/2 lbs. beef round steak, cut 3/4 inch thick
3 teaspoons flour
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons shortening
1 (16 ounce) can tomatoes
1 small onion, sliced
1 stalk celery, sliced
2 medium carrots, sliced
1 teaspoon Worcestershire sauce
1/4 water


DIRECTIONS:

Cut meat into pieces that will fit in your crockpot. Combine flour, salt,
mustard, pepper, and garlic powder. Pound 2 tablespoons of the flour mixture
into the meat. Brown the meat in the shortening on both sides. After
browning meat, transfer to crockpot. Stir remaining flour into pan drippings
in the skillet. Stir in the remaining ingredients and cook until thick and
bubbly. Pour over meat in the crockpot. Cook on low for 8 to 10 hours. Serve
with hot cooked noodles or rice.


Crockpot Swiss Steak

Crockpot Cube Steak And Gravy

RECIPE # 68


Crockpot Cube Steak & Gravy

INGREDIENTS:

2 lbs. cube steak
salt and pepper
flour (for dredging)
1 package onion gravy mix
1 can cream of mushroom soup
2 cups water

DIRECTIONS:

Salt and pepper the steak to your likeing then dredge in the flour. Fry
steak until brown. Place in crockpot; add water, soup, and gravy mix. Cover
and cook on low 6 to 8 hours. Serve with mashed potatoes or rice.


Crockpot Cube Steak & Gravy

Country Fried Steak And Gravy

RECIPE # 67


Country Fried Steak And Gravy

INGREDIENTS:

1 cup vegetable oil
1 pound cubed steak, cut into 4 (4−ounce) pieces
Salt
Freshly ground black pepper
Poultry seasoning
1 egg, beaten
3 cups plus 3 tablespoons milk
1−1/2 cups plus 3 tablespoons all−purpose flour



DIRECTIONS:

Heat the oil in a heavy 9−inch cast iron skillet, to 360F. Season the steak
with salt, pepper, and poultry seasoning. Combine the egg with 3 tablespoons
of the milk. Put 1 1/2 cups of the flour in a 1/2 gallon zipper−lock plastic
storage bag and season with salt and pepper. Dredge the steaks in the flour,
coating each piece evenly and tapping off any excess. Dip the steak in the
egg wash, coating it completely and let the excess drip off. Dredge again in
the flour, shaking off any excess. Fry the steaks in the hot oil, until
golden brown on each side, about 3 minutes. Remove and drain on paper
towels. Season with salt and pepper.


Carefully pour off the oil, leaving behind about 1/4 cup along with the
brown bits. Reduce heat to medium and add the remaining 3 tbls. flour;
cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups
milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce
the heat to medium−low. Season with salt and plenty of pepper. Cook
for 8 to 10 minutes, whisking constantly. The gravy should be thick
enough to coat the back of a spoon. Serve over steak with fresh biscuits
and corn on the cob.

Country Fried Steak And Gravy

Corned Beef And Cabbage

RECIPE # 66


Corned Beef And Cabbage

INGREDIENTS:

5 lb. corned beef brisket
1 large onion stuck with 6 whole cloves
6 carrots, peeled and halved
8 medium potatoes, washed and quartered
1 teaspoon dried thyme
1 small bunch parsley

1 head cabbage (about 2 lbs), quartered

Horseradish Sauce:

1/2 pint whipping cream
2 tablespoons mayonnaise
2−4 tablespoons prepared horseradish
(Whip cream until it stand in peaks. Fold in mayonnaise
and horseradish.)



DIRECTIONS:

Put beef in a large pot and cover with cold water. Bring to a boil with the
lid off the pot. Add thyme, parsley and onion. Turn to simmer and cook for 3
hours. Skim fat from top as it rises. Add cabbage, potatoes, and carrots.
Simmer for 20−30 minutes until cabbage is cooked. Remove the meat and cut
into pieces. Place on center of a large platter. Strain the cabbage and
season it heavily with black pepper. Surround the beef with the cabbage,
carrots and potatoes. Serve with horseradish sauce.


Corned Beef And Cabbage

Chili Dog Casserole

RECIPE # 65

Chili Dog Casserole

INGREDIENTS:

8 hot dog buns

8 hot dogs

1 (15 ounce) can chili

1/2 cup chopped onion

1 tablespoon prepared mustard

2 cups shredded Cheddar cheese

DIRECTIONS:

Preheat oven to 350F. Lightly grease a 9x13 inch baking dish. Tear up thehot dog buns and arrange the pieces in the bottom of the dish evenly. Slicethe hot dogs into bite size pieces and layer the pieces over the buns. Pourthe chili over the hot dogs, sprinkle with the chopped onion, then spreadsome mustard over the chili and the onion. Top off with the cheese. Bake inpreheated oven for 30 minutes.

Chili Dog Casserole

Cheesy Meatloaf

RECIPE # 64


Cheesy Meatloaf

INGREDIENTS:

1 pound ground beef
1 pound ground pork
1 (1.25 ounce) envelope dry onion soup mix
2 eggs, beaten
1−1/2 cups dry bread crumbs
ground black pepper to taste
3/4 cup water
2 cups shredded mozzarella cheese, divided


DIRECTIONS:

Preheat oven to 350F. In a large bowl combine the beef, pork, soup mix,
eggs, bread crumbs, pepper and water. Stir in 1/2 cup of the cheese. Mix
well and spread half of mixture into a 9x5 inch loaf pan. Spread remaining 1
1/2 cups cheese over meat loaf mixture. Top with remaining half of meat loaf
mixture. Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes
before serving.


Cheesy Meatloaf

California Casserole

RECIPE # 63


California Casserole

INGREDIENTS:

2 lbs. ground beef
1 medium green pepper, chopped
3/4 cup chopped onion
1 can (16 1/2 oz.) cream style corn
1 can (8 oz.) tomato sauce
1 can (10 3/4 oz.) condensed tomato soup undilute
1 can (4 oz.) mushrooms, undrained
1 can (10 oz.) tomatoes, undrained with green chilies
1 can (2 1/4 oz.) sliced ripe olives, drained
1 jar (4 oz.) chopped pimento, drained
1−1/2 teaspoons celery salt
1/2 teaspoon chili powder
1/2 teaspoon dry mustard
1/4 teaspoon pepper
8 ounces wide egg noodles, cooked as directed and drained
2 cups (oz.) shredded sharp cheddar cheese



DIRECTIONS:

In large skillet, cook ground beef with green pepper and onion until meat is
browned and the vegetables are tender, drain. Add next 11 ingredients, mix
thoroughly. Add noodles, mix well. Pour into large baking dish. Cover and
bake at 350F for 50 minutes. Sprinkle with cheese, return to oven for 10
minutes or until cheese melts.


California Casserole

Easy Hamburger Stroganoff

RECIPE # 62


Easy Hamburger Stroganoff

INGREDIENTS:

1 lb. hamburger
1 onion, diced
1 clove garlic, minced
1 can cream of mushroom soup
1 cup sour cream
2 teaspoons dry mustard
4 tablespoons milk
salt and pepper, to taste


DIRECTIONS:

Brown hamburger in large skillet with onion and garlic. Drain out fat and
add soup, mustard and milk. Simmer for 5 minutes. Add sour cream and heat
through without boiling. Add salt and pepper to taste, and serve with egg
noodles or rice.


Easy Hamburger Stroganoff

Breaded Rib Roast

RECIPE # 61


Breaded Rib Roast

INGREDIENTS:

4 pounds rib roast
salt to taste
ground black pepper, to taste
2 cloves garlic, chopped
2 tablespoons butter
2 tablespoons olive oil
1 cup plain bread crumbs
1/4 cup grated Romano cheese



DIRECTIONS:

Wash and pat dry the roast. Sprinkle salt and pepper over meat. In a mixing
bowl, combine the chopped garlic, butter, and olive oil. Stir to blend well.
Place the seasoned rib roast in garlic mixture and turn to coat, rubbing it
into the meat. Add a little more oil if it doesn't completely coat the meat.
In another mixing bowl, combine the bread crumbs, cheese and parsley. Mix
thoroughly. Press the bread crumb mixture into the meat; completely covering
the roast. Place roast on a roasting rack inside of a shallow baking pan.
Roast in a preheated 325F oven for about two hours or until desired
doneness. Check with meat thermometer:
Rare − 120 to 125F Well Done − 160F


Breaded Rib Roast

Beef Souvlaki

RECIPE # 60

Beef Souvlaki

INGREDIENTS:

1 lb. sirloin tip steaks or round steaks

2 teaspoons dried oregano

2 teaspoons minced garlic

1/2 teaspoon ground black pepper

2 teaspoons oil

1/4 cup lemon juice

Sauce:

1/3 cup plain yogurt

1/2 teaspoon dried dill

1 teaspoon red wine vinegar

1 teaspoon minced garlic

DIRECTIONS:

Combine spices and oil and press into meat of both sides. Cut meat into 1 inch cubes and toss with lemon juice and let stand for 5 minutes. Thread on skewers. Broil or grill for about 5 minutes, turnning once. Do not overcook. Combine sauce ingredients and serve with Souvlaki.

Beef Souvlaki

All Day Crock Pot Delight

RECIPE # 59

All Day Crock Pot Delight

INGREDIENTS:

2 pounds boneless chuck, cut in 1" cubes

1/2 cup flour

1/4 cup butter

1 onion, sliced

1 teaspoon salt

1/8 teaspoon pepper

1 clove garlic, minced

2 cups beer

1/4 cup flour

DIRECTIONS:

Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on low 5−7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30−40 minutes. Serve with rice and salad.

All Day Crock Pot Delight

Meats − Beef

BEEF*
MEATS − BEEF

− Use a 1−1/2 inch natural bristle paintbrush dipped in melted margarine
or oil to grease muffin tins, cookie sheets or cake and bread pans.
It's much faster than using a skimpy pastry brush.


− If you put onions in the freezer 15 minutes before you chop them,
you'll reduce the spray of vaporized onion oils − which means your
eyes won't tear when you cut the onions.


− To prevent cream whipped ahead of time from separating, add one
quarter teaspoon of gelatin to each cup of cream during whipping.


− A jar lid or a couple of marbles in the bottom half of a double−boiler
will rattle when the water gets low and warn you to add more before
the pan scorches or burns.


− When mincing garlic, sprinkle on a little salt so the pieces won't
stick to your knife or cutting board.


− If your cake recipe calls for nuts, heat them first in the oven,
then dust with flour before adding to the batter to keep them from
settling to the bottom of the pan.


− Noodles, spaghetti and other starches won't boil over if you rub
the inside of the pot with vegetable oil.


− Brown gravy in a hurry with a bit of instant coffee straight from
the jar... no bitter taste, either.


− To hasten the cooking of foods in a double boiler, add salt to the
water in the outer boiler.


− No "curly" bacon for breakfast when you dip it into cold water
before frying.


MEATS − BEEF