From Kathy Lysen
Ingredients
2 lbs Italian sausage links (hot)
4 bell peppers (mixed colors)
1 jumbo onion
4 oz marinara sauce
8 oz Romano / Parmesan cheese
Olive oil
Italian seasoning
Directions
Preheat oven to 350 degrees. Place sausage links in shallow pan with a think layer of water for 15-20 minutes.
Saute peppers and onions in olive oil and seasoning to “sweat” the juices. Add the marinara sauce. Add the cheese to melt. Cover the dish and set aside.
Pull sausage out of oven and cut to style desired. Toss together with onion and pepper mixture. Place all in pan and back in oven for 10-15 minutes.
Showing posts with label 5- Entrees: Beef. Show all posts
Showing posts with label 5- Entrees: Beef. Show all posts
Tuesday, December 9, 2008
Friday, November 21, 2008
Entree-Beef: Yorkshire Pudding with Roast Beef
From Jackie Schuler
Ingredients
1 cup all-purpose flour
½ teaspoon salt
1 cup milk
2 eggs
Directions
Thirty minutes before rib or boneless rib roast is done, prepare Yorkshire Pudding. Heat square pan, 9 x 9 x 2-inches, in oven. Remove roast from oven; spoon off drippings and ad melted shortening, if needed, to measure ½ cup.
Increase oven temperature to 425 degrees. Return roast to oven. Place hot drippings in heated square pan; pour in Yorkshire Pudding batter. Bake 10 minutes. Remove roast; continue baking pudding 25 to 30 minutes longer. Cut pudding into squares; serve with roast. 6-9 servings.
Note: Use this recipe with the Roast Prime Rib recipe.
Ingredients
1 cup all-purpose flour
½ teaspoon salt
1 cup milk
2 eggs
Directions
Thirty minutes before rib or boneless rib roast is done, prepare Yorkshire Pudding. Heat square pan, 9 x 9 x 2-inches, in oven. Remove roast from oven; spoon off drippings and ad melted shortening, if needed, to measure ½ cup.
Increase oven temperature to 425 degrees. Return roast to oven. Place hot drippings in heated square pan; pour in Yorkshire Pudding batter. Bake 10 minutes. Remove roast; continue baking pudding 25 to 30 minutes longer. Cut pudding into squares; serve with roast. 6-9 servings.
Note: Use this recipe with the Roast Prime Rib recipe.
Entree-Beef: World's Best Lasagna
From Shelly Carey (www.allrecipes.com)
Ingredients
1 lb sweet Italian sausage
3/4 lb lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 oz. ) can crushed tomatoes
2 (6 oz.) cans tomato paste
2 (6.5 oz.) cans canned tomato sauce
1/2 cup water
2 Tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 Tablespoon salt
1/4 teaspoon ground black pepper
4 Tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 lb. mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 Tablespoon salt, pepper, and 2 Tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Ingredients
1 lb sweet Italian sausage
3/4 lb lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 oz. ) can crushed tomatoes
2 (6 oz.) cans tomato paste
2 (6.5 oz.) cans canned tomato sauce
1/2 cup water
2 Tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 Tablespoon salt
1/4 teaspoon ground black pepper
4 Tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 lb. mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 Tablespoon salt, pepper, and 2 Tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Entree-Beef: Stuffed Peppers Fiesta
From Doug Carey
Ingredients
4-5 medium to large green peppers
1 cup Grape Nuts cereal
28 ounces Hunt’s stewed tomatoes
1 lb ground chuck
½ teaspoon minced garlic
1 ½ teaspoons salt
1 ½ teaspoons chili powder
1 cup sharp cheddar cheese, shredded
½ cup diced onion
Directions
Remove stems and seeds. Place green pepper halves in cold water and bring to a boil. Boil gently 5 minutes. Drain.
In a bowl, combine cereal and half the tomatoes. Brown meat. Add seasonings. Mix well. Stir into cereal mixture. Fill each pepper with approximately ½ cup of the mixture.
Place in greased shallow baking dish. Pour remaining tomatoes over the peppers. Bake in a 375 degree oven for approximately 25 minutes. During the last 10 minutes, sprinkle with cheese.
Ingredients
4-5 medium to large green peppers
1 cup Grape Nuts cereal
28 ounces Hunt’s stewed tomatoes
1 lb ground chuck
½ teaspoon minced garlic
1 ½ teaspoons salt
1 ½ teaspoons chili powder
1 cup sharp cheddar cheese, shredded
½ cup diced onion
Directions
Remove stems and seeds. Place green pepper halves in cold water and bring to a boil. Boil gently 5 minutes. Drain.
In a bowl, combine cereal and half the tomatoes. Brown meat. Add seasonings. Mix well. Stir into cereal mixture. Fill each pepper with approximately ½ cup of the mixture.
Place in greased shallow baking dish. Pour remaining tomatoes over the peppers. Bake in a 375 degree oven for approximately 25 minutes. During the last 10 minutes, sprinkle with cheese.
Entree-Beef: Stuffed Cabbage Rolls
From Shelly Carey
Ingredients:
1 medium to large cored head of cabbage
2 eggs
2 teaspoons salt
4 cans (10 ¾ oz each) tomato soup, divided
2 cups prepared white rice (1 1/3 cup water, 2/3 cup rice, 2/3 tsp. salt, 2 tsp. butter)
2 lbs. uncooked ground chuck (for healthier version substitute ground turkey)
2 cups diced Spanish, Vidalia or sweet onion
Directions:
Place the head of cabbage in large kettle of water. Boil to soften and separate leaves.
In a bowl, mix together the eggs, salt, 1 can tomato soup, prepared rice, ground chuck and diced onion.
Spread the second can of tomato soup into the bottom of a 15X10X2-inch dish. Place approximately 1/3 to 1/2 cup of the meat-mixture into each cabbage leaf. (An ice cream scoop may be used for convenience).
Fold the cabbage leaf to secure the meat mixture (like a burrito), and place folded-side down, right next to each other in pan. Cover cabbage rolls with the remaining two cans of tomato soup. Cover pan with aluminum foil. Bake in 350 degree oven for 1 hour.
Note: You may want to line your oven with aluminum foil to avoid a mess, in case the liquid boils over. These also freeze well for later use.
Ingredients:
1 medium to large cored head of cabbage
2 eggs
2 teaspoons salt
4 cans (10 ¾ oz each) tomato soup, divided
2 cups prepared white rice (1 1/3 cup water, 2/3 cup rice, 2/3 tsp. salt, 2 tsp. butter)
2 lbs. uncooked ground chuck (for healthier version substitute ground turkey)
2 cups diced Spanish, Vidalia or sweet onion
Directions:
Place the head of cabbage in large kettle of water. Boil to soften and separate leaves.
In a bowl, mix together the eggs, salt, 1 can tomato soup, prepared rice, ground chuck and diced onion.
Spread the second can of tomato soup into the bottom of a 15X10X2-inch dish. Place approximately 1/3 to 1/2 cup of the meat-mixture into each cabbage leaf. (An ice cream scoop may be used for convenience).
Fold the cabbage leaf to secure the meat mixture (like a burrito), and place folded-side down, right next to each other in pan. Cover cabbage rolls with the remaining two cans of tomato soup. Cover pan with aluminum foil. Bake in 350 degree oven for 1 hour.
Note: You may want to line your oven with aluminum foil to avoid a mess, in case the liquid boils over. These also freeze well for later use.
Entree-Beef: Spaghetti and Meatballs
From Shelly Carey
Ingredients
Sauce ingredients
1 large onion, chopped (about 1 cup)
½ teaspoon minced garlic
1 teaspoon sugar
1 teaspoon dried oregano
¾ teaspoon salt
¾ teaspoon dried basil leaves
½ teaspoon dried marjoram leaves
1 can (16 oz) whole tomatoes, undrained
1 can (8 oz) tomato sauce
Meatball ingredients
1 lb ground beef
½ cup dry bread crumbs
¼ cup milk
¾ teaspoon salt
½ teaspoon Worcestershire sauce
¼ teaspoon pepper
1 small onion, chopped (about ¼ cup)
1 egg
Noodles
4 cups hot cooked spaghetti (7-8 oz uncooked spaghetti)
Directions
Mix all sauce ingredients in a 3-quart saucepan. Break up tomatoes. Heat to boiling. Reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
To prepare meatballs, mix all ingredients. Shape into twenty 1 ½-inch meatballs. Place on a microwave safe dish and cover with wax paper. Microwave 5 minutes or until no longer pink in the center. Let stand covered 3 minutes. Drain.
Stir meatballs into tomato mixture. Cover and simmer for 30 minutes, stirring occasionally. Serve over spaghetti and, if desired, with grated parmesan cheese.
Yields 6 servings.
Ingredients
Sauce ingredients
1 large onion, chopped (about 1 cup)
½ teaspoon minced garlic
1 teaspoon sugar
1 teaspoon dried oregano
¾ teaspoon salt
¾ teaspoon dried basil leaves
½ teaspoon dried marjoram leaves
1 can (16 oz) whole tomatoes, undrained
1 can (8 oz) tomato sauce
Meatball ingredients
1 lb ground beef
½ cup dry bread crumbs
¼ cup milk
¾ teaspoon salt
½ teaspoon Worcestershire sauce
¼ teaspoon pepper
1 small onion, chopped (about ¼ cup)
1 egg
Noodles
4 cups hot cooked spaghetti (7-8 oz uncooked spaghetti)
Directions
Mix all sauce ingredients in a 3-quart saucepan. Break up tomatoes. Heat to boiling. Reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
To prepare meatballs, mix all ingredients. Shape into twenty 1 ½-inch meatballs. Place on a microwave safe dish and cover with wax paper. Microwave 5 minutes or until no longer pink in the center. Let stand covered 3 minutes. Drain.
Stir meatballs into tomato mixture. Cover and simmer for 30 minutes, stirring occasionally. Serve over spaghetti and, if desired, with grated parmesan cheese.
Yields 6 servings.
Entree-Beef: Slow Cooker Barbecue Beef
From Marlene Winter
Note: This can also be made with pork
Ingredients
1 boneless beef sirloin tip roast (about 3 lbs) cut into large chunks
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
1 cup ketchup
1 can (6 oz) tomato paste
½ cup packed brown sugar
¼ cup cider vinegar
3 Tablespoon chili powder
2 Tablespoons lemon juice
2 Tablespoons molasses
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
8-10 sandwich rolls, split
Directions
Place beef in a 5-quart slow cooker. Add the celery, onion and green pepper. In a bowl, combine the ketchup, tomato paste, brown sugar, vinegar, chili powder, lemon juice, molasses, salt, Worcestershire sauce and mustard. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat tender.
Skim fat from cooking juices if necessary. Shred beef. Toast rolls if desired. Use a slotted spoon to serve beef on rolls. Yield: 8-10 servings.
Note: This can also be made with pork
Ingredients
1 boneless beef sirloin tip roast (about 3 lbs) cut into large chunks
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
1 cup ketchup
1 can (6 oz) tomato paste
½ cup packed brown sugar
¼ cup cider vinegar
3 Tablespoon chili powder
2 Tablespoons lemon juice
2 Tablespoons molasses
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
8-10 sandwich rolls, split
Directions
Place beef in a 5-quart slow cooker. Add the celery, onion and green pepper. In a bowl, combine the ketchup, tomato paste, brown sugar, vinegar, chili powder, lemon juice, molasses, salt, Worcestershire sauce and mustard. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat tender.
Skim fat from cooking juices if necessary. Shred beef. Toast rolls if desired. Use a slotted spoon to serve beef on rolls. Yield: 8-10 servings.
Entree-Beef: Roast Prime Rib
From Jackie Schuler
Ingredients
5 lb roast prime rib (feeds five with some leftover)
salt
pepper
Directions
Let stand at room temperature for one hour. Preheat oven to 375 degrees. Place in shallow roasting pan. Season meat and cook one hour. Shut off oven (do not open). Turn oven on at 325 for 30-40 minutes prior to serving. Remove and serve.
Ingredients
5 lb roast prime rib (feeds five with some leftover)
salt
pepper
Directions
Let stand at room temperature for one hour. Preheat oven to 375 degrees. Place in shallow roasting pan. Season meat and cook one hour. Shut off oven (do not open). Turn oven on at 325 for 30-40 minutes prior to serving. Remove and serve.
Entree-Beef: Perfect Flat Iron Steak
From Mary Carey (www.allrecipes.com)
Ingredients
2 lbs. flat iron steak
2 1/2 Tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh parsley
1/4 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh chives
1/4 cup Cabernet Sauvignon
1/2 teaspoon salt
3/4 teaspoon ground black pepper
1/4 cup dry mustard powder
Directions
Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade.
These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.
Ingredients
2 lbs. flat iron steak
2 1/2 Tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh parsley
1/4 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh chives
1/4 cup Cabernet Sauvignon
1/2 teaspoon salt
3/4 teaspoon ground black pepper
1/4 cup dry mustard powder
Directions
Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade.
These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.
Entree-Beef: Nachos (Beef or Chicken)
From Shelly Carey
Ingredients
10 oz tortilla chips
3 cups shredded cheddar and Monterey Jack cheeses, divided
1 lb browned ground chuck or chicken tenderloins
1 cup diced onion
1 packet Taco seasoning mix
2 medium diced tomatoes
½ green pepper, diced
Directions
Place tortilla chips into a 9 x 13 inch casserole dish. Layer 1 cup of cheese over the chips. Brown the meat or chicken and mix with onion and taco seasoning. Place the meat (or chicken) mixture on top of the cheese layer. Layer with diced tomatoes and green pepper. Top with remaining two cups of grated cheese.
Bake at 350 degrees until cheese is melted. Can broil for the last few minutes.
Yields 4-6 servings. Serve with sour cream, jalapeno peppers, olives and salsa.
Ingredients
10 oz tortilla chips
3 cups shredded cheddar and Monterey Jack cheeses, divided
1 lb browned ground chuck or chicken tenderloins
1 cup diced onion
1 packet Taco seasoning mix
2 medium diced tomatoes
½ green pepper, diced
Directions
Place tortilla chips into a 9 x 13 inch casserole dish. Layer 1 cup of cheese over the chips. Brown the meat or chicken and mix with onion and taco seasoning. Place the meat (or chicken) mixture on top of the cheese layer. Layer with diced tomatoes and green pepper. Top with remaining two cups of grated cheese.
Bake at 350 degrees until cheese is melted. Can broil for the last few minutes.
Yields 4-6 servings. Serve with sour cream, jalapeno peppers, olives and salsa.
Entree / Beef: Laura Jones' Pepper Steak
From Mary Carey
Ingredients
1 large sirloin steak
1 cup flour
½ tsp salt
1 onion, diced
½ tsp garlic
1 quart diced tomatoes
1 cup water
1 Tablespoon Worchestershire sauce
Directions
Cut into thin strips. Trim the fat from the strips. Dip the strips into a bowl with flour and a small amount of salt. Brown strips in oil in electric frying pan. Add one sliced onion, minced garlic, 1 quart of diced tomatoes to the sirloin strips. Add one cup water and 1 Tablespoon Worcestershire sauce.
Cook slowly on low (1-2 hours).
Add red and green pepper strips during the last 10 minutes. Salt to taste. Serve over rice.
Ingredients
1 large sirloin steak
1 cup flour
½ tsp salt
1 onion, diced
½ tsp garlic
1 quart diced tomatoes
1 cup water
1 Tablespoon Worchestershire sauce
Directions
Cut into thin strips. Trim the fat from the strips. Dip the strips into a bowl with flour and a small amount of salt. Brown strips in oil in electric frying pan. Add one sliced onion, minced garlic, 1 quart of diced tomatoes to the sirloin strips. Add one cup water and 1 Tablespoon Worcestershire sauce.
Cook slowly on low (1-2 hours).
Add red and green pepper strips during the last 10 minutes. Salt to taste. Serve over rice.
Entree-Beef: Easy Ground Beef and Rice
From Mary Carey
Note: This is a favorite of Doug’s and is an easy one-pot meal.
Ingredients
1 lb. ground beef
1 medium onion, diced
1 package Lipton onion soup mix
6 ounce package Uncle Ben’s long grain and wild rice
Soy sauce
Directions
Brown meat and drain. Add diced onion and onion soup mix. Add 4 cups water to meat. Pour in rice (exclude seasoning from box). Cook 25-30 minutes, until thickened. Add soy sauce to taste.
Note: This is a favorite of Doug’s and is an easy one-pot meal.
Ingredients
1 lb. ground beef
1 medium onion, diced
1 package Lipton onion soup mix
6 ounce package Uncle Ben’s long grain and wild rice
Soy sauce
Directions
Brown meat and drain. Add diced onion and onion soup mix. Add 4 cups water to meat. Pour in rice (exclude seasoning from box). Cook 25-30 minutes, until thickened. Add soy sauce to taste.
Entree-Beef: Classic Meatloaf
From Jackie Schuler
Ingredients
3 slices white sandwich bread
1/3 cup whole milk
1 ½ lbs. ground beef chuck
½ lb ground pork
½ medium onion, grated
2 garlic cloves, minced
1 large egg
½ cup ketchup
Coarse salt
Ground black pepper
Directions
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside about 10 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, ¼ cup ketchup, 1 ½ teaspoons salt and ¼ teaspoon pepper. Add bread-milk mixture and mix very gently with a fork (do not overmix).
Place meat mixture on prepared baking sheet, and form into a loaf about 9-inches long and 4 to 5 inches wide.
Bake, brushing twice with remaining ¼ cup ketchup during baking, until an instant-read thermometer registers 160 degrees (45 to 55 minutes). Let meatloaf rest 10 minutes before slicing and serving.
Ingredients
3 slices white sandwich bread
1/3 cup whole milk
1 ½ lbs. ground beef chuck
½ lb ground pork
½ medium onion, grated
2 garlic cloves, minced
1 large egg
½ cup ketchup
Coarse salt
Ground black pepper
Directions
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside about 10 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, ¼ cup ketchup, 1 ½ teaspoons salt and ¼ teaspoon pepper. Add bread-milk mixture and mix very gently with a fork (do not overmix).
Place meat mixture on prepared baking sheet, and form into a loaf about 9-inches long and 4 to 5 inches wide.
Bake, brushing twice with remaining ¼ cup ketchup during baking, until an instant-read thermometer registers 160 degrees (45 to 55 minutes). Let meatloaf rest 10 minutes before slicing and serving.
Entree-Beef: Chuckwagon Casserole
From Shelly Carey
Ingredients
2 lbs ground beef
1 Vidalia or sweet onion, diced
1 green pepper, diced
2 cans mild chili beans
1 ½ cups regular BBQ sauce
2 boxes Jiffy cornbread muffin mix
1 egg
Milk
2 cans Mexican-style corn, drained
Directions
Brown ground beef in skillet. Add onion and green pepper and simmer until onions are translucent. Add chili beans and bbq sauce and bring mixture to a boil. Pour mixture into large deep casserole dish (11 x 15).
In a mixing bowl, prepare the cornbread per the instructions on the box. Add the canned corn to the cornbread mixture. Spoon cornbread mixture onto the top of the casserole.
Bake at 350 degrees for 30 minutes or until golden brown.
Ingredients
2 lbs ground beef
1 Vidalia or sweet onion, diced
1 green pepper, diced
2 cans mild chili beans
1 ½ cups regular BBQ sauce
2 boxes Jiffy cornbread muffin mix
1 egg
Milk
2 cans Mexican-style corn, drained
Directions
Brown ground beef in skillet. Add onion and green pepper and simmer until onions are translucent. Add chili beans and bbq sauce and bring mixture to a boil. Pour mixture into large deep casserole dish (11 x 15).
In a mixing bowl, prepare the cornbread per the instructions on the box. Add the canned corn to the cornbread mixture. Spoon cornbread mixture onto the top of the casserole.
Bake at 350 degrees for 30 minutes or until golden brown.
Entree-Beef: Brown Sugar Meatloaf
From Shelly Carey (www.allrecipes.com)
Ingredients
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.
Ingredients
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.
Entree-Beef: Bow Ties with Sausage and Sweet Peppers
From Jackie Schuler
Ingredients
8 oz dried large bow-tie pasta
12 oz spicy Italian sausage links
2 medium red sweet peppers, cut into ¾ inch pieces
½ cup vegetable broth or beef broth
¼ teaspoon coarsely ground black pepper
¼ dup snipped fresh flat-leaf parsley
Directions
Cook pasta according to package directions; drain. Return pasta to saucepan.
Meanwhile, cut the sausage into 1-inch pieces. In a large skillet, cook sausage and sweet peppers over medium-high heat until sausage is brown. Drain off fat.
Stir the broth and pepper into the skillet. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat. Pour over pasta; add parsley. Toss gently to coat. Transfer to a warm serving dish.
Ingredients
8 oz dried large bow-tie pasta
12 oz spicy Italian sausage links
2 medium red sweet peppers, cut into ¾ inch pieces
½ cup vegetable broth or beef broth
¼ teaspoon coarsely ground black pepper
¼ dup snipped fresh flat-leaf parsley
Directions
Cook pasta according to package directions; drain. Return pasta to saucepan.
Meanwhile, cut the sausage into 1-inch pieces. In a large skillet, cook sausage and sweet peppers over medium-high heat until sausage is brown. Drain off fat.
Stir the broth and pepper into the skillet. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat. Pour over pasta; add parsley. Toss gently to coat. Transfer to a warm serving dish.
Entree-Beef: Betty's Meatloaf
From Shelly Carey
Ingredients
1 cup milk
2 cups quick oats
1 package meatloaf seasoning
4 eggs
1 cup sour cream
2 cups diced Vidalia onions
1 lb Bob Evans regular (bulk) sausage
3 lbs ground chuck (7% fat)
Heinz chili sauce
Directions
Mix the milk, oats, meatloaf seasoning, eggs, sour cream and diced onions in a bowl. Add the sausage and ground chuck. Divide the mixture into two and place each half in a loaf pan.
Brush the top of each loaf with the chili sauce. Bake at 350 degrees for 1 ½ hours. Yields two loaves. Note: These freeze well for later use.
Ingredients
1 cup milk
2 cups quick oats
1 package meatloaf seasoning
4 eggs
1 cup sour cream
2 cups diced Vidalia onions
1 lb Bob Evans regular (bulk) sausage
3 lbs ground chuck (7% fat)
Heinz chili sauce
Directions
Mix the milk, oats, meatloaf seasoning, eggs, sour cream and diced onions in a bowl. Add the sausage and ground chuck. Divide the mixture into two and place each half in a loaf pan.
Brush the top of each loaf with the chili sauce. Bake at 350 degrees for 1 ½ hours. Yields two loaves. Note: These freeze well for later use.
Entree / Beef: Beer-Braised Beef
From Dave and Kathy Winter
Ingredients
3 pounds beef chuck, in chunks
salt
pepper
3 Tablespoons Olive oil
2-3 cans/bottles Beer
3 large carrots, chopped
2 large white onions, chopped
3 parsley sprigs, chopped
Directions
Generously season the beef with salt and pepper.
Over medium flame, heat enough olive oil to evenly coat the base of a large heavy-bottom pot. When the oil is hot, add the beef and cook on all sides till it's evenly brown and crispy. Remove and place on a plate, uncovered.
Pour in a bit of beer, let simmer, and scrape up the tasty brown bits with a wooden spoon. Add the vegetables. Use enough to make a deep bed, maybe two large onions and three big carrots - it all depends how big the pot is. You can also add unpeeled garlic; fennel and ginger are a nice touch with pork. Cook on low flame, stirring occasionally, for about 45 minutes, till well caramelized.
Preheat the oven to 350 degrees.
Place the beef back in the pot, nestled among the vegetables. Add the parsley. Pour in the rest of the beer so it comes about ¾ up the sides of the meat. Cover, place in the oven and cook for two to three hours, until the meat is meltingly tender.
Remove the meat-place on a plate, and cover with aluminum foil. Pour the cooking liquid through a mesh strainer and discard the vegetables. At this point, you can serve the liquid as is, or you can put it back on the stove in a smaller pot over medium heat to intensify its flavors.
To serve, keep the meat in chunks or shred it, and place it on a platter. Pour some of the cooking liquid over it (serve the rest on the side). Pair it with buttered egg noodles or mashed potatoes or pureed celery root.
Serves four.
Ingredients
3 pounds beef chuck, in chunks
salt
pepper
3 Tablespoons Olive oil
2-3 cans/bottles Beer
3 large carrots, chopped
2 large white onions, chopped
3 parsley sprigs, chopped
Directions
Generously season the beef with salt and pepper.
Over medium flame, heat enough olive oil to evenly coat the base of a large heavy-bottom pot. When the oil is hot, add the beef and cook on all sides till it's evenly brown and crispy. Remove and place on a plate, uncovered.
Pour in a bit of beer, let simmer, and scrape up the tasty brown bits with a wooden spoon. Add the vegetables. Use enough to make a deep bed, maybe two large onions and three big carrots - it all depends how big the pot is. You can also add unpeeled garlic; fennel and ginger are a nice touch with pork. Cook on low flame, stirring occasionally, for about 45 minutes, till well caramelized.
Preheat the oven to 350 degrees.
Place the beef back in the pot, nestled among the vegetables. Add the parsley. Pour in the rest of the beer so it comes about ¾ up the sides of the meat. Cover, place in the oven and cook for two to three hours, until the meat is meltingly tender.
Remove the meat-place on a plate, and cover with aluminum foil. Pour the cooking liquid through a mesh strainer and discard the vegetables. At this point, you can serve the liquid as is, or you can put it back on the stove in a smaller pot over medium heat to intensify its flavors.
To serve, keep the meat in chunks or shred it, and place it on a platter. Pour some of the cooking liquid over it (serve the rest on the side). Pair it with buttered egg noodles or mashed potatoes or pureed celery root.
Serves four.
Entree-Beef: Beef Stroganoff
From Shelly Carey
Ingredients
1 lb ground beef
1 package Lipton Onion Soup mix
1 can cream of mushroom soup
1 small can sliced mushrooms
1 soup can of milk
1 large bag of extra wide egg noodles
8 ounces sour cream
Salt and pepper to taste
Directions
Brown ground beef. Drain. Add soup mix, then soup. Stir. Add mushrooms and milk, as well.
In the meantime, boil enough water (for the bag of noodles) in another pot. After the noodles are tender, drain off water.
In a large bowl, combine noodles and soup mixture. Add sour cream to the stroganoff mixture.
Salt and pepper to taste.
Ingredients
1 lb ground beef
1 package Lipton Onion Soup mix
1 can cream of mushroom soup
1 small can sliced mushrooms
1 soup can of milk
1 large bag of extra wide egg noodles
8 ounces sour cream
Salt and pepper to taste
Directions
Brown ground beef. Drain. Add soup mix, then soup. Stir. Add mushrooms and milk, as well.
In the meantime, boil enough water (for the bag of noodles) in another pot. After the noodles are tender, drain off water.
In a large bowl, combine noodles and soup mixture. Add sour cream to the stroganoff mixture.
Salt and pepper to taste.
Entree-Beef: Beef Macaroni Skillet
From Jackie Schuler
Ingredients
½ lb lean ground beef
1/3 cup chopped onion
¼ cup chopped green bell pepper
1 ½ cups spicy hot V8 juice
½ cup uncooked elbow macaroni
1 teaspoon Worcestershire sauce
¼ teaspoon pepper
Directions
Cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer about 20 minutes or until macaroni is tender. Yields: 2 servings.
Ingredients
½ lb lean ground beef
1/3 cup chopped onion
¼ cup chopped green bell pepper
1 ½ cups spicy hot V8 juice
½ cup uncooked elbow macaroni
1 teaspoon Worcestershire sauce
¼ teaspoon pepper
Directions
Cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer about 20 minutes or until macaroni is tender. Yields: 2 servings.
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