Stuffed Green Peppers
4 large green peppers
1 lb. ground beef
1/2 c. cooked rice
1 onion, chopped
1/2 c. chopped celery
1 egg
3 Tbsp. Half and half
3 Tbsp. chopped parsley
3/4 c. tomato sauce
1/2 tsp. salt
Dash black pepper
Dash cayenne pepper
Wash peppers. Cut off tops at stem end. Remove
seeds and membrane. Reserve tops.
In large bowl, combine meat, rice, onion, celery and
egg. Blend well. Add half and half,
parsley, tomato sauce, salt, peppers. Mix well.
Place peppers in oven-proof dish, large
enough to hold them upright. Fill peppers with
meat mixture, mounding a little since it will
shrink. Bake 400ø for about 35 minutes,
until filling is set and cooked through. Serve
immediately with tops for decoration. Makes 4.
Herbed Beef Patties
1 1/4 lb ground beef
3 Tbsp. water
1/2 tsp. garlic salt
1 tsp. dried oregano leaves
Dash black pepper
Dash paprika
Flour
1 egg, slightly beaten
1/4 c. fine seasoned breadcrumbs
2 Tbsp. butter
1 c. spaghetti sauce
3/4 c. grated cheddar
2 Tbsp. parmesan
1 Tbsp. Italian Seasoning
In bowl, combine first six ingredients. Mix to blend
well. Divide meat into even pieces, shape
into 3/4" thick patties. Coat in flour, let sit.
Dip into beaten egg and bread crumbs. Brown in
skillet on both sides in butter. Arrange in shallow
baking dish. Pour a little sauce over patties,
sprinkle with cheese. Add rest of sauce.
Bake 400ø for 25 minutes. Sprinkle with herbs and
serve. Makes 4.
Cube Steaks with Salsa
4 cube steaks, about 5 oz each
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. butter
2 large tomatoes, chopped
2 Tbsp. chopped red onion
3 Tbsp. chopped celery
3 Tbsp. chopped green pepper
2 Tbsp. chopped green chile pepper
1/2 tsp. mustard seed
1 Tbsp. red wine vinegar
1 Tbsp. cilantro
1/2 tsp. salt
Dash black pepper
2 Tbsp. oil
Make Salsa. Combine ingredients from tomatoes to
black pepper. Stir in oil. Let stand for a few
minutes. In skillet, heat butter. Brown cube
steaks in butter, reduce heat and cook to taste.
Sprinkle with salt and pepper. Arrange steaks
on serving platter. Spoon a little salsa over each,
serve rest on side. Serve with sour cream, grated
cheese and tortilla chips, if desired. Serves 4.
Aussie Burgers
1 envelope Lipton onion, beefy onion, or beefy mushroom
recipe soup mix
2 lbs. ground beef
1/2 c. water
3 Tbsp. horseradish
Combine all ingredients in large bowl. Shape into
8 patties. Grill or broil till done. OR
microwave 4 patties uncovered at High for 6 minutes.
Repeat with other half, let stand
covered 5 minutes.
Aussie beef pies
1 lb ground beef
1 pkg. frozen spinach, thawed
1 onion
1 jar (2.5 oz) sliced mushrooms
3 Tbsp. ketchup
1 1/2 tsp. Lawry's seasoned salt
2 8 oz cans crescent rolls
1 egg, beaten
Brown beef, drain. Add spinach, onion, mushrooms,
ketchup and seasoned salt. Blend well.
Saute 5 minutes. Remove from heat and set aside.
Unroll crescent roll dough and separate into
4 rectangles. Smooth perforation to seal.
Repeat with remaining dough. Place generous 1/4 c.
filling on each rectangle. Fold dough over, seal
with fork. Brush tops with beaten egg. Bake,
uncovered 350ø for 15 minutes, or until golden
brown. Serves 8.
Fiesta Cheeseburgers
1 1/2 lbs. ground beef
1 egg
3/4 c. dry bread crumbs
1 can chopped green chilies
1/4 c. taco sauce or Picante
1/2 tsp. salt
8 slices cheese
8 hamburger buns
Combine beef, egg, bread, chilies, taco or Picante sauce,
and salt. Mix thoroughly, shape into 8
patties. Grill over medium coals to desired doneness.
Add 1 slice cheese to each and cook to
melt. Serve on buns topped with additional sauce
if desired.
Buffalo or Beef Jerky
Trim meat of all fat. Slice into strips 1" wide
and 1/8" thick. Jerk or pull them a bit and place
them on a baking rack. This can be dried in a food
drier or in the oven overnight. Leave door
open and set temperature as low as possible, not above
145ø to 150ø. Let dry 12 hours. This
will keep 3 months in an airtight container, longer if
frozen.
Ground Beef Stroganoff
1 lb. ground beef
1/2 c. chopped onion
1 can (4 oz) drained mushrooms
1/2 tsp. garlic salt
1/2 tsp. dry mustard
1/2 c. mayonnaise
1/2 c. dairy sour cream
1/2 c. beef bouillon
Saute first 5 ingredients until beef is browned and onion
is tender. Drain. Combine next 3
ingredients; stir into meat mixture. Cook over
low heat 10-15 minutes or until hot. Serve over
rice or noodles. Serves 4.
Old-Fashioned Meatloaf
1 1/2 lbs ground beef
3/4 c. oats
2/3 c. ketchup
1/4 c. chopped onion
1 egg beaten
2 tsp. beef bouillon granules
1 Tbsp. brown sugar
1 Tbsp. lemon juice
1/2 tsp. dried mustard
Combine meat, oats, 1/3 c. ketchup, onion, egg and 1 tsp.
bouillon; mix well. Shape into loaf in
shallow baking dish. Bake 350ø for 1 hour.
Combine rest of ketchup, 1 tsp. bouillon, brown
sugar, lemon juice and mustard. Pour over loaf,
bake 10 minutes. Refrigerate leftovers. 4-6
servings.
Fred Fatino's Chili
Brown:
4 lbs. ground beef
2 small onions, chopped
2 cloves garlic, chopped
Add:
3 cans (15 oz each) kidney beans
2 cans (12 oz each) tomato paste
4 Tbsp. chili powder
7 tsp. cumin seed
4 tsp. salt
Enough water to make 6 quarts
Simmer 3 hours, will be about 5 qts. after simmering.
Add, during last 10 minutes, a paste
of 4 Tbsp. flour and 1 c. water. Makes 5 quarts
and is delicious. (Mr. Fatino cooked for the
Hyatt Regency in KC)
Rice Meat Balls
1 c. Minute Rice (from box)
1 lb. ground beef
1 egg, slightly beaten
2 tsp. grated onion
2 tsp. salt
1/8 tsp. marjoram
Dash pepper
1/2 c. tomato juice
Mix above together, shape into small balls. Place
in skillet. Add 1/2 tsp. sugar and 2 c. tomato
juice. Bring to boil, then cover and simmer 15
minutes, basting occasionally. Serves 6.
Steak Special Broiler Meal
1 bone-in chuck steak (about 2 lbs.)
1 envelope instant meat marinade
1 can condensed beef broth
1 can (1 lb.) whole tomatoes
Bottled Italian salad dressing
1/2 c. water
2 Tbsp. wine vinegar
3 Tbsp. flour
Trim excess fat from steak and score remaining fat edge
every inch. Combine instant marinade
with 2/3 c. beef broth in shallow dish. Place steak
in dish, turn several times to coat with
marinade. Marinate 15 minutes, piercing steak with
two-tined fork, following marinade label.
Remove steak from dish and pat dry with paper towels.
Reserve marinade. Broil steak 4" from
heat for 6 minutes; turn. Add drained tomatoes;
brush with salad dressing. Broil 6 minutes
longer until steak is done. Combine reserved marinade,
remaining broth, vinegar, and flour in
small saucepan. Heat, stirring constantly, until
mixture thickens and boils 1 minute. Serve
separately. 4 servings.
Meat Filling for Manicotti
1 1/2 lb. browned ground beef
1 egg
1/2 lb. Mozzarella OR 1/2 c. Parmesan Cheese
3 slices bread
1/2 c. milk
1 clove garlic, minced
1/2 c. chopped onion
Season well with pepper, salt and chopped parsley.
Mix thoroughly. Stuff cooked manicotti
shells. Place in single layer in baking dish.
Sprinkle with any remaining filling, pour 1 jar
(16 oz) of spaghetti sauce over top. Sprinkle with
oregano and parmesan cheese. Cover dish
with aluminum foil. Bake 375ø for 15 minutes.
Remove foil and bake 10 minutes more.
Tamale Pie
1 c. yellow cornmeal
1 c. cold water
1/2 tsp. salt
2 1/2 c. boiling water
1 lb. ground beef
1/2 c. onion, minced
1/2 clove garlic, minced
1 tsp. chili powder
1 tsp. salt
1 1/2 c. cooked tomatoes
1 c. whole ripe olives
1 c. grated Cheddar cheese
Mix cornmeal to a paste with cold water. Add salt
to boiling water. Stir in cornmeal and cook
over low heat about 1 hour, stirring occasionally.
Brown ground beef in frying pan. Add spices,
and tomatoes. Cover and simmer 1 hour. Line
bottom and sides of buttered 2 quart baking dish
with cooked cornmeal. Pour in the meat mixture,
add olives. Cover meat mixture with
remaining olives. Sprinkle cheese over top.
Cover and bake 30 minutes at 350ø. Serves 6. A
can of corn might also be added to meat mixture.
Aunt Kathy's Hominy Jo
1 tsp. salt
1 lb. ground beef
1 c. diagonal cut celery
1 Tbsp. instant onion
1 can (8 oz) tomato sauce
1 can (14 oz) white hominy
4 slices cheese
Brown ground beef, celery and onion in salted skillet
on low heat. Blend in tomato sauce and
hominy. Heat to boil on high heat. Top with
cheese. Cover, cook 10 minutes on low heat.
Speedy Chili
1/2 c. chopped onion
1 lb ground beef
1 can (15 oz) tomato sauce
1 can (16 oz) kidney beans
1 tsp. salt
Brown hamburger and onion. Add tomato sauce.
Cook on low heat 5 minutes. Add kidney
beans and salt. Heat. Stir in chili powder
to taste. 6 servings.
Yankee Red-flannel Hash
Lightly toss together 1 1/2 c. finely chopped canned or
cooked corned beef, 3 c. finely chopped
cooked potatoes, 1 1/2 c. finely chopped cooked or canned
beets and 1/3 c. finely chopped
onion. Add 1/3 c. milk, 1 tsp. salt and a few drops
Tabasco sauce. Season to taste with salt and
pepper. Melt 3-4 Tbsp. fat in skillet. Spread
hash evenly over bottom. Cook over medium heat
until bottom is brown and crusty.
Wheat Crust Beef Stuffed Pizza
1/2 lb lean ground beef
1 large onion, minced
1 c. chopped mushrooms
1 tsp. Italian seasoning, crushed
1/2 tsp. salt
2 c. shredded Mozzarella cheese
1 can (8 oz) pizza sauce
1/2 tsp. dried oregano
1 pkg active dry yeast
1 c. water (105ø-115ø)
1 tsp. sugar
1 tsp. salt
1 c. whole wheat flour
1 1/4 c. flour
Brown beef, onions and mushrooms in skillet. Add
Italian seasoning and salt. In bowl, dissolve
yeast in warm water; add sugar and salt. Stir in
whole wheat flour; beat well. Add flour; beat
until smooth. Knead 5 minutes. Cover, let
rise 30 minutes. Divide dough into 2 parts. Grease
12" Pizza pan. Press half of dough into bottom
of pan, build up sides. Cover crust with the beef
mixture. Top with 1 c. cheese. Roll out second
half of dough. Cover filling; seal edges. Prick
top all over. Spread top with pizza sauce and top
with rest of cheese. Sprinkle with oregano.
Bake 450ø for 20 minutes or until crust is done
and cheese is melted.
Glazed Corn Beef
3 lbs raw corned beef
Water
1 onion, sliced
1 carrot, sliced
2 bay leaves
1 tsp. whole peppercorns
1/2 c. orange marmalade
4 Tbsp. Dijon mustard
4 Tbsp. brown sugar
2 cloves garlic, minced
Place corned beef in large pot, cover with water.
Bring to boil, add onion, carrot, bay leaves and
peppercorns. Simmer over low heat until tender,
about 2 1/2 hours. Test for doneness with fork.
Preheat oven to 350ø. In a bowl, combine
marmalade, mustard, sugar and garlic. Remove meat
from pot; drain. Place on oven-proof dish or pan.
Spread glaze over meat. Bake for 30-35
minutes or until glaze is just brown and crisp.
Slice and serve with vegetables. Garnish with
orange slices if desired. 6 servings.
Chili spiced Hamburgers
1 1/2 lbs. ground beef
1/2 c. tomato sauce
1/3 c. finely chopped onion
6 Tbsp. oatmeal
2 Tbsp. fresh minced parsley
1 1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
Mix all ingredients. Make 6 patties. Grill
over hot coals until desired doneness, or broil in
oven.
Carrot Tsimmes with Halke
For Tsimmes:
1 1/2 lbs beef short ribs
3 lbs. sliced carrots
1 Tbsp. salt
1/2 c. honey
1/4 c. brown sugar
1 c. water
For Halke:
3 large white potatoes, peeled
1 small onion
1/2 c. shortening
1 tsp. baking powder
1/8 tsp. salt
1 tsp. sugar
1 c. flour
To make Tsimmes: Trim and discard fat from short
ribs. In dutch oven or heavy pot, combine
short ribs, carrots, salt, honey, brown sugar and water.
Bring to boil. Reduce heat, cover pot and
simmer.
To make Halke: Grate potatoes and onion.
In a bowl, combine potatoes, onion, shortening,
baking powder, salt and sugar. Mix well.
Work in 1/2 c. flour and add as needed to bind
mixture. With wet hands, form mixture into golf-ball
sized balls. (Work fast to keep potatoes
from turning brown.) Place balls on top of carrots
in dutch oven. Simmer, covered, 1 1/2-2
hours or until meat is tender, basting halkes 2 or 3
times during cooking. 6-8 servings as a
side-dish.
Corned Beef Dinner
2 medium onions
2 medium potatoes
3 medium carrots
2 cloves garlic
2 bay leaves
3 lb corned beef brisket
1/2 small head cabbage
1/2 c. water
1/4 c. packed brown sugar
1 Tbsp. mustard
Dash ground cloves
Parsley sprigs (opt)
Slice onions, peel and quarter potatoes, cut carrots into
1/2" chunks. In 3 1/2-4 quart Crock-Pot
(or other slow cooker), layer onions, potatoes, carrots,
garlic and bay leaves. Trim fat from
brisket. Place on top of vegetables. Add
herb packet, if present, and liquid from package. Cut
cabbage into 4 wedges. Place on top of beef.
Add water. Cover; cook on Low for 7-8 hours. In
bowl, combine sugar, mustard and cloves. Lift corned
beef and place on top of cabbage; spread
with sugar mixture, Cover, cook 1 hour on low.
Slice, serve with the vegetables, garnish with
parsley, if desired. 6-8 servings.
Quick-cure Jerky
Cut lean raw meat into very thin slices. Dip into
dry curing mix (pure pickling salt will do)
and suspend from racks. Smoke at 100-120ø
for 2-4 hours. Rinse off any salt encrustation
and dry. Lay flat on baking trays and place in
cool oven (175ø-200ø) until meat is stiff and
dry. Open oven door.
Favorite Beef Loaf
1 1/2 lbs. ground beef
1/2 c. medium cracker crumbs
2 beaten eggs
1 can (8 oz) tomato sauce
1/4 c. finely chopped onion
2 Tbsp. chopped green pepper
Dash thyme
Dash marjoram
Combine all ingredients and 1 tsp. salt; mix well.
Shape mixture into loaf. Bake 350ø about
1 1/4 hours. 6-8 servings.
Chipped Beef Puff
4 oz. dried beef, snipped
1/4 c. butter or margarine
3 Tbsp. flour
Dash pepper
2 c. milk
2 Tbsp. chopped canned pimento
1 can (3 oz) sliced mushrooms, drained
3 egg whites
1/4 tsp. salt
3 egg yolks
1/3 c. shredded cheese
Cook dried beef in butter over low heat, stirring until
slightly crisp and frizzled. Blend in flour
and pepper. Stir in milk all at once; cook and
stir until thick and bubbly. Stir in pimento and
mushrooms. Pour into 10x6 baking dish. Keep
hot in moderate oven (375ø) while making
topper. Beat egg whites with salt until stiff.
Beat egg yolk until thick and lemon colored.
Fold yolks into whites; fold in cheese. Pour over
hot beef mixture. Bake 15-20 minutes at
375ø or until golden brown. Garnish with
frizzled dried beef.
Jiffy Wellington Pie
1 slightly beaten egg
2 c. soft bread crumbs
1/4 c. dry red wine
1/4 c. water
1 tsp. salt
1/4 tsp. crushed tarragon
1/8 tsp. lemon pepper
1 1/2 lbs. ground beef
1 9" frozen pastry shell
1 can (2 1/4 oz) deviled ham
1 can (3 oz) sliced mushrooms, drained
Combine egg, bread crumbs, wine, water, salt, tarragon
and lemon pepper; add ground beef and
mix thoroughly. Press into 9" pie plate.
Bake 350ø for 45 minutes. Drain and invert meat onto
oven-proof platter. Let pie shell thaw a few minutes.
Set oven to 450ø. Spread meat mixture
with deviled ham; top with mushroom slices. Invert
pie shell carefully over meat mixture; press
edges to seal in meat. Cut slits in top of pastry.
Bake 450ø for 15-20 minutes or till golden.
Serve with hollandaise sauce if desired. 6 servings.
Impossible Cheeseburger Pie
1 lb. ground beef
1 1/2 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. milk
3 eggs
3/4 c. buttermilk baking mix
1 c. shredded cheese
Brown ground beef and onion; drain. Add salt and
pepper, spread in greased pie plate. Beat
milk, eggs and baking mix until smooth. Pour into
plate. Bake 400ø, 25 minutes. Top with
sliced tomatoes and sprinkle with cheese. Bake
until knife comes out clean, 5-8 minutes. Cool
5 minutes. 6 servings.
Best Oven Hash
1 c. coarsely ground cooked meat
1 c. coarsely ground cooked potatoes
1/4 c. coarsely ground onion
1/4 c. snipped parsley
1 tsp. salt
Dash pepper
2 tsp. Worcestershire sauce
1 can (6 oz) evaporated milk
1/4 c. fine dry bread crumbs
1 Tbsp. melted butter
Lightly mix first 8 ingredients. Turn into 1 quart
casserole. Mix bread crumbs with butter,
sprinkle over top. Bake 350ø for 30 minutes,
or till hot.
Beef and Cheese Wedges
1 slightly beaten egg yolk
1 c. biscuit mix
2 Tbsp. milk
1 1/2 lbs. ground beef
1/2 c. chopped onion
1/2 tsp. salt
1/2 tsp. Italian seasoning
1/4 tsp. pepper
1 clove garlic, minced
1 slightly beaten egg
1 slightly beaten egg white
2 c. cottage cheese
1/2 c. shredded Swiss cheese
Stir together egg yolk, biscuit mix and milk. Form
into ball; roll out on floured surface to 1/8"
thick. Fit into 9" pie plate and flute edges.
In skillet, brown beef with onion, salt, Italian
seasoning, pepper and garlic. Drain, spoon into
pastry shell. Combine egg, egg white and
cottage cheese; spoon over meat. Bake 375ø
for 15 minutes. Top with Swiss, bake 10 minutes.
Beef Burgundy Popovers
Popovers
2 lbs round steak, cut 1" squares
2 Tbsp. shortening
2 Tbsp. flour
1 tsp. salt
1/4 tsp. dried marjoram
1/4 tsp. dried thyme
1/4 tsp. pepper
1 c. dry red wine
1/2 c. beef broth
1 large onion, sliced
8 oz. sliced mushrooms
Bake popovers. Brown beef in shortening in Dutch
oven. Mix flour, salt marjoram, thyme and
pepper. Coat beef. Heat beef and remaining
ingredients to boiling in Dutch oven. Cover and
simmer until beef is tender (1 1/4 hours) Stir
in 2-3 tsp. browning sauce if desired. Cut
popovers lengthwise into halves, fill with beef mixture.
Serve immediately. 6 servings.
Meatloaf
1 1/2 lb. ground beef
3 slices bread, crumbled
1 egg
1 c. milk
1 small onion, chopped
1 Tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
1/4 tsp. rubbed sage
1/8 tsp. garlic powder
1/2 c. catsup or barbecue sauce
Mix all ingredients except catsup. Spread in ungreased
loaf pan or shape into loaf in ungreased
pan. Spoon catsup over top. Bake uncovered
350ø until done 1 hour to 75 minutes. Remove
from pan. 6 servings.
Lasagna
1 lb hamburger
1 medium onion, chopped
1 clove garlic, crushed
2 Tbsp. parsley flakes
1 tsp. sugar
1 tsp. dried basil
1/2 tsp. salt
1 can (16 oz) whole tomatoes
1 can (15 oz) tomato sauce
12 uncooked lasagna noodles
1 carton (16 oz) ricotta cheese
1/4 c. grated parmesan cheese
1 Tbsp. parsley flakes
1 1/2 tsp. dried oregano
2 c. shredded Mozzarella
1/4 c. grated parmesan
Brown sausage with onion and garlic; drain. Stir
in 2 Tbsp. parsley, the sugar, basil, salt,
tomatoes and tomato sauce; break up tomatoes. Heat
to boiling, stirring occasionally; reduce
heat. Simmer uncovered until slightly thickened,
about 45 minutes. Cook noodles as directed on
package; drain. Mix ricotta cheese, 1/4 c. parmesan
1 Tbsp. parsley and the oregano. Spread 1
c. sauce mixture in ungreased 9x13 pan. Top with
4 noodles. Spread 1 c. cheese over noodles.
Spread with 1 c. sauce. Sprinkle with 2/3 c. Mozzarella.
Repeat. Top with remaining noodles
and sauce. Sprinkle with rest of mozzarella and
parmesan. Bake uncovered at 350ø until hot
and bubbly, about 45 minutes. Let stand 15 minutes
before cutting. 8 servings.
Oven Beef Brisket
2-2 1/2 lbs. beef brisket
2 tsp. olive oil
1/2 tsp salt (omit if using broth)
2 Tbsp. minced parsley
1/2 tsp. dried thyme
1/4 tsp. dried oregano
1/4 tsp. dried basil
1 1/2 c. dry red wine, beef broth or coffee
1/2 tsp. freshly ground pepper
8 small whole onions, peeled
4 medium carrots, cut in chunks
Trim fat from brisket. Place meat in heavy, oven
safe skillet with lid. Brush with oil, sprinkle
with salt and half of herbs and pepper. Bake 500ø
until meat is browned, about 10 minutes.
Pour off fat. Reduce oven temperature to 325ø.
Pour wine over meat, cover tightly. Bake
1 1/2-2 hours, baste occasionally, add water if pan becomes
dry. Arrange carrots and onions
around meat, cover. Bake 1 hour until meat is very
tender. Sprinkle remaining herbs over meat
and vegetables about 10 minutes before done.
Hearty Party Beef
1 3/4 lb. top round steak 1" thick
1 Tbsp. melted butter
1 Tbsp. crushed peppercorn
1 Tbsp. oil
2/3 c. red wine
1/2 Tbsp. cornstarch
1/2 c. whipping cream
Dash salt
Dash pepper
3 Tbsp. chopped parsley
Rinse meat, pat dry. Combine butter and peppercorns.
Rub into steak on both sides, let sit 1/2
hour at room temperature. Heat oil in large skillet
over medium high heat. Add meat, brown on
both sides, reduce heat. Cook 8 minutes for medium
rare, 10 for medium. Remove steak to
carving board, keep warm. Add wine to pan, scrape
up brownings. Mix cornstarch and
whipping cream, add to wine, heat. Cook over medium
heat about 3 minutes. Add salt, pepper
and parsley. Pour sauce over steak when sliced.
4 servings.
Cheeseburger Baked Potatoes
1 lb ground beef
1 large clove garlic minced
1 Tbsp. oil
Salt and pepper to taste
4 large baking potatoes
1/3 c. hot milk
2 Tbsp. butter, softened
1/2 to 1 c. shredded Cheddar
Heat garlic and oil in skillet, add beef; brown.
Add salt and pepper. Scrub potatoes, and pierce.
Bake 400ø for 1 hour or until done. Cut
thin slice from top of each potato, scoop out pulp
leaving 1/4" shell. Arrange shells on baking pan.
Add milk and butter to potato pulp. Whip
smooth, stir in half of cheese. Fill potatoes with
ground beef, top with potatoes. Sprinkle with
remaining cheese. Bake 10 minutes at 400ø
until cheese is melted.
Reuben Croquettes
1/2 c. converted rice
1 can (16 oz) sauerkraut
1 can (12 oz) corned beef
1/4 c. chopped onion
3 eggs
1 c. shredded swiss
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. water
1 1/2 c. fine dry bread crumbs
Cook rice according to package directions. Drain
sauerkraut very well, chop fine with corned
beef. Add onion, 2 eggs, rice, cheese, salt and
pepper; mix well. Shape into 18 croquettes or
balls, using 1/4 c. mixture for each. Combine remaining
egg and water, beat slightly. Roll
croquettes in crumbs, egg and crumbs again. Let
dry 10 minutes. Fry in hot shallow oil, 5-7
minutes, turning once, or bake 450ø 20 minutes,
turning once. Serve with Thousand Island
dressing. 6 servings.
Rodeo Hash
1 lb ground beef
3 c. diced raw potatoes
1 c. sliced celery
2 Tbsp. shortening
1 can golden mushroom soup
1/2 c. water
1/4 c. chili sauce
1/2 tsp. salt
Generous dash pepper
Brown beef in shortening with potatoes and celery, stir
to separate meat. Pour off fat. Add
remaining ingredients. Cover, simmer 10 minutes,
stir often. Makes 4 1/2 c.
Chicago Beef Hoagie
3 lb. boneless chuck roast
6 cloves garlic, slivered
1 c. water
2 bay leaves
1 Tbsp. crushed red pepper
1 Tbsp. dried oregano
2 tsp. salt
1 Tbsp. coarsely ground black pepper
Make slits all over beef roast, insert garlic slivers.
Place meat into deep roaster, add water and
spices. Cover tightly. Roast at 300ø
for 2 hours, basting 3-4 times. Remove from pan, cut into
paper-thin slices. Remove grease from juices, return
slices to juice. Serve hot on split hoagie
bun with juices spooned over top.
Seven Layer Casserole
1 c. uncooked rice
1 can (16 oz) corn, undrained
1 tsp. seasoned salt
1/4 tsp. seasoned pepper
1 beef bouillon cube
3/4 c. boiling water
1 can (15 oz) tomato sauce
1 tsp. Worcestershire sauce
1 tsp. Italian seasoning
1 c. chopped onion
1/2 c. chopped green pepper, celery
1 lb. ground beef
1 c. shredded mild Cheddar
2 Tbsp. bacon bits
In 2 qt. casserole, layer ingredients as follows: Rice
mixed well with corn, half salt and pepper,
bouillon cube and water. Half tomato sauce, mixed
with Worcestershire and Italian seasoning.
Chopped green peppers, celery and onion. Uncooked
ground beef, remaining salt and pepper.
Rest of tomato sauce. Cover tightly; bake 375ø
45 minutes. Sprinkle with cheese. Bake
uncovered 15 minutes longer. Top with bacon bits
before serving. Serves 4-6.
Layered Beef and Cheese Crepes
1 1/2 lb. ground beef
1/2 lb. sliced mushrooms
1 medium onion, chopped fine
2 Tbsp. butter
1 clove garlic, minced
1 tsp. salt
1/2 tsp. dried basil
1/4 tsp. ground cinnamon
1 can (15 oz) tomato sauce
1/2 c. dry red wine or beef broth
16 crepes
1 1/2 c. shredded Cheddar
Brown ground beef, mushrooms and onion in butter, spoon
off excess fat. Mix in garlic, salt,
basil, cinnamon, tomato sauce and wine. Bring to
boiling. Cover, reduce heat and simmer 15
minutes. Uncover, cook, stirring occasionally until
sauce thickens slightly, 5 minutes. Using 4
crepes per serving, layer crepes and meat sauce, stacking
in large greased shallow baking pan, or
individual bakers. Sprinkle each layer with about
1/2 Tbsp. cheese, reserve 1/2 c. for garnish.
Top layer should be meat sauce and cheese. Spoon
Cream Sauce (follows) over each stack.
Sprinkle with remaining cheese. Bake 400ø
until heated, 20-25 minutes.
Cream sauce: Melt 1 Tbsp. butter in saucepan.
Stir in 1 Tbsp. flour, 1/4 tsp. salt and dash
nutmeg. Cook until bubbly. Stir in 1 c. milk.
Cook, stirring constantly until thickened. Stir
in 2 Tbsp. grated Parmesan cheese until melted.
Smoky Surprise Burgers
1 3/4 lb. ground beef
1 1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. smoky tomato barbeque sauce
1 Tbsp. mayonnaise
1 Tbsp. Dijon mustard
4 slices sharp Cheddar
4 slices Swiss
Mix meat with salt and pepper. Shape into 8 patties,
about 4 1/2". Combine barbeque sauce,
mayonnaise, and mustard, spread 4 patties with mixture.
Top sauced patties with a slice of each
cheese. Cover filled patties with remaining patties,
pinching edges to seal well, make sure
cheese is sealed inside. Broil about 6" from heat
6-8 minutes. Serve on hamburger buns.
Pizza Burgers
2/3 c. evaporated milk
1 1/2 lbs. ground beef
1/2 c. fine cracker crumbs
1/4 c. finely chopped onion
1 tsp. garlic salt
1/2 tsp. salt
2 Tbsp. parmesan cheese
4 hamburger buns
1 can tomato sauce
3/4 tsp. crushed oregano
1 c. shredded Mozzarella
Combine milk, meat, onion, garlic salt, salt, and cheese
in bowl. Toast buns slightly. Divide
mixture and place on buns. Place on cookie sheet.
Make hole in middle of meat with back of
spoon. Combine sauce and oregano, spoon 2 Tbsp.
into each hole. Bake 425ø for 20 minutes.
Sprinkle 2 Tbsp. cheese over each burger. Continue
baking until cheese melts. Cover with tops
of buns.
Flavorful Beef Roast
3 lb beef eye round roast
1/4 c. soy sauce
1/4 c. sherry or white grape juice
1/4 c. lime or lemon juice
2 Tbsp. oil
1 Tbsp. minced ginger root
1 Tbsp. honey
2 cloves minced garlic
Combine all indgredients except roast. Place roast
in plastic bag, add marinade, turning to coat.
Tie securely and refrigerate 6-8 hrs, or overnight, turning
occasionally. Roast in open pan at
325ø until meat thermometer registers 135ø.
Allow 20-22 minutes per pound. Brush with
reserved marinade during last 20 minutes. Remove
from oven and cover, 5-10 minutes. Slice
thin. 9 servings.
Taco Quiche
1 unbaked pie shell
1 Tbsp. oil
1/4 c. chopped onion
1 large clove garlic
1/2 lb. hamburger
1-2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. cayenne
1 Tbsp. ketchup
3 eggs
1 1/2 c. half and half
1/2 tsp. salt
2 Tbsp. canned diced green chilies
1 1/2 c. shredded Cheddar
1 c. shredded Jack cheese
Bake pie shell 400ø 7 minutes. Heat oil in
skillet, saute onion and garlic until soft. Stir in
ground beef, chili powder, oregano, salt, cayenne, ketchup
and a few dashs red pepper sauce.
Brown meat, break up into crumbly mixture. Darin
liquid. Spoon into pie shell. Beat eggs, mix
in half-and-half, chilies and cheeses. Bake 400ø
for 40-45 minutes, until center is set and knife
comes out clean. Let rest 15 minutes. Serve
with salsa.
Microwave Pot Roast for Two
1/4 of a 3 lb roast
1/2 c. beer or water
2 tsp. worcestershire sauce
1 tsp. beef bouillon granules
1/4 tsp. basil or marjoram
Dash pepper
1 small clove garlic, minced
6 baby carrots, halved
1 medium potato, peeled and quarter
1 medium onion, cut in eighths
2 Tbsp. water
1 Tbsp. flour
Trim fat from roast. In 1 quart casserole, stir
liquid and spices. Add roast. Cook, covered on
High (100% power) about 3 minutes or until liquid boils.
Cook 20 minutes on medium (50%).
Turn roast over. Add vegetables. Cook, covered
on medium 10-20 minutes until meat is done
and vegetables are tender, spooning liquid over meat
and vegetables once or twice during
cooking. Remove meat and vegetables from casserole,
reserving juices, keep warm. For gravy:
pour juices into 1 c. measuring cup, skim fat.
Add additional beer or water to make 1/2 c. liquid.
Return to casserole. Stir together 2 Tbsp. water
and flour. Stir into liquid in casserole. Cook,
uncovered on high 1-2 minutes or till thickened, stirring
every minute.
Microwave Meatloaf
Using favorite meatloaf recipe, omitting glaze, pat into
4 1/2 c. ring mold. Invert onto 10"
pie plate. Remove mold. (Or shape into ring
with hands) Cover with waxed paper. Cook
on High 8-10 minutes or until no pink remains (internal
temperature read 170) giving dish
a 1/4 turn every 3 minutes. Spoon off fat.
Spread catsup glaze over meatloaf. Let stand
5 minutes.
Freezer Meatballs
2 beaten eggs
2 c. soft bread crumbs
1 medium onion, chopped
1/3 c. milk
1/2 tsp. salt
1/2 tsp. dried thyme
1 lb. ground beef
1 lb. ground pork
Combine all ingredients in a large bowl. Mix well.
Shape into 48 meatballs. Cook 16 meatballs
in a 9" pie plate 4-6 minutes on high. Turn once
and rearrange once. Repeat until all meatballs
are cooked. Place in baking pan and then freeze
until just frozen. Using 16 meatballs per
package, wrap and freeze up to 6 months.
Stroganoff-Style Beef
1/4 of 3 lb roast
1 Tbsp. cooking oil
3/4 c. sliced fresh mushrooms
1 small onion, sliced and separated
1 small clove garlic, minced
2/3 c. water
1/2 c. plain yogurt
4 tsp. flour
1 Tbsp. tomato paste
3/4 tsp. beef bouillon granules
1 1/2 c. hot cooked rice or noodles
1 Tbsp. parsley
Partially freeze beef. Cut into thin bite-sized
strips. Preheat 10" microwave browning dish on
High for 3 minutes. Add oil to dish, swirling to
coat. Stir beef, mushrooms, onion and garlic
into oil. Cook, uncovered on High for 3-4 minutes,
until meat is browned, stirring twice. Stir in
water. Cook, covered, at Medium (50%) for 15-20
minutes, until meat is tender. Skim fat.
Meanwhile, in small bowl, stir together yogurt and flour.
Add tomato paste and bouillon. Stir
yogurt mixture into meat. Cook, uncovered on high
3-4 minutes, until thickened and bubbly,
stirring each minute until mixture starts to thicken
and every 30 seconds after that. Cook
uncovered on High 1 minute more. Toss hot cooked
noodles or rice with parsley. Serve meat
over noodles. Makes 2 servings.
Easy Beef Goulash
2 Tbsp. beef drippings
2 medium onions, peeled, sliced
2 medium potatoes, peeled, cubed
1/2 tsp. paprika
2 c. cubed cooked roast beef
1 Tbsp. Worcestershire sauce
1/4 c. catsup
1/2 tsp. dry mustard
1/2 tsp. salt
Dash pepper
2 c. water
2 Tbsp. cornstarch
Heat drippings in 2 quart glass casserole (20-30 seconds
on High). Add onion, potato, paprika.
Cover with all-glass lid or plastic wrap. Cook
3 minutes on high. Add meat to casserole with
Worcestershire sauce, catsup, dry mustard, salt and pepper;
mix. Cook 3 minutes covered on
High. Mix about 2 Tbsp. water with cornstarch.
Stir cornstarch mixture and remaining water
into casserole. Cook, covered, 10-12 minutes on
high; stir occasionally. Serves 4
Beef 'n' Beer Pot Roast
1 tbsp. flour
1 pkg. onion soup mix
1 can (12 oz) beer
1/2 tsp. salt
1/4 tsp. pepper
1 beef arm roast, bone in (2-3 lbs)
Shake flour in large oven cooking bag. Place in
12x8 microwave dish. Combine soup, beer, salt
and pepper in bag. Pierce roast thoroughly.
Marinate in bag 3-5 hours or overnight. To cook,
slit bag 6 times 1/2" each at neck. Microcook on
medium 35 minutes, rotating once. Turn bag
over. Cook 35 minutes, turning dish once.
Let stand 10 minutes. 4-6 servings.
Beef Noodle Bake
1 1/2 lbs. ground beef
1 medium onion, chopped
2 cans (6 oz each) tomato paste
Salt
1 small clove garlic, minced
1/2 tsp. dried basil
1/4 tsp. sugar
2 8 oz. pkg. softened cream cheese
2 c. small curd cottage cheese
2/3 c. sliced green onion
12 oz. broad egg noodles, cooked
Heat 10" browning dish 5 minutes. Place beef and
onions in dish, cook on high 3-4 minutes,
stirring after 2 minutes. Drain. Add tomato
paste, 1 c. hot water, 1 tsp. salt, the garlic, basil and
sugar. Cover, cook on high 4 minutes, stirring
after 2. In medium bowl, combine the cheeses,
onion, and 1 tsp. salt. Place 1/4 of noodles in
each of two 3 quart casseroles. Top with half of
cheese mixture, then rest of noodles. Spoon meat
over noodles. Cover one pan, cook on high 8
minutes, turning 1/2 turn after 4. Cover, seal
and label second casserole, freeze. To serve, cook
on Defrost 10 minutes, rotating dish after 5. Uncover,
cook 50 minutes on Defrost, rotating
every 10 minutes. 6 servings per casserole.
Dragon Skewers
1 1/4 lb. beef sirloin, 1 1/2" thick
1/4 c. teriyaki sauce
1 Tbsp. peanut butter
1 tsp. brown sugar
1 tsp. garlic powder
1/2 tsp. tabasco sauce
1 can (8 oz) pineapple chunks
Cut beef into 1 1/2" cubes (any cut may be used).
Place in small bowl. Thoroughly blend rest of
ingredients, except pineapple. Pour over beef,
turning pieces to coat thoroughly. Let stand 1
hour, turning occasionally. Remove meat and reserve
marinade. Thread beef and pineapple
chunks alternately on 4 wooden skewers. Arrange
on 12" platter, brush with reserved marinade.
Microwave 2 minutes on high. Turn skewers over
and rotate on platter, moving center skewers
to edge. Brush with marinade. Microwave on
high 2 minutes or to desired doneness. 4
servings.
Meatballs with French Onion Sauce
1 medium onion, sliced
2 Tbsp. butter
2 Tbsp. cornstarch
2 Tbsp. cold water
1 can condensed beef broth
1/4 tsp. Worcestershire sauce
1 package freezer meatballs (above)
2 Tbsp. snipped parsley
4 slices french bread, bias cut
4 slices Swiss cheese
In 2 qt. casserole, cook onion and butter, covered 4-5
minutes until onion is tender, stirring once.
Mix cornstarch and water, then stir into onion mixture.
Stir in beef broth and Worcestershire
sauce. Stir in frozen meatballs. Cook uncovered,
on high, 7-9 minutes, or until meatballs are
heated through, stirring every 2 minutes. Stir
in parsley. Cook, uncovered, 1 minute more.
Place toasted bread slices on 4 plates, place a cheese
slice atop bread. Spoon meatball mixture
atop. Makes 4 servings.