BARBEQUE BEEF
2 lb. boneless stew
1/4 cup bacon drippings
1 large onion
4-5 cloves garlic
1 cup catsup
1/2 cup white vinegar
1 tablespoon Worcestershire
1 teaspoon LA hot pepper sauce
1 tablespoon mustard
1 tablespoon horseradish
1 teaspoon liquid smoke
1 teaspoon salt

Season meat, coat lightly with flour. Brown in fat, then remove meat. Cook onion and garlic till limp
and add 1/2 cup water and put meat back in. Mix all other ingredients, add to meat and stir. Cover,
simmer. Check and stir every 20 minutes or so and add water if needed. In 3 hours try to mash
meat with a fork. When meat goes to pieces easily, turn off and mash well. Serve on buns. Refrigerates
well. Heat only amount needed.

Instead of simmering on top of stove, I put into a roaster and cook at 325 until meat will mash.

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BEEF BURGUNDY
1 1/2 pounds lean beef, cubed
2 teaspoon salt
black pepper
2 tablespoon fat
1 onion, chopped
1 cup sour cream
1 cup American cheese, grated
1/2 cup burgundy, or red wine
1 clove garlic, minced
1/4 teaspoon each: thyme, marjoram, basil
1 (10 3/4 oz) can cream of mushroom soup


Season beef with salt and pepper. Brown in hot fat. Add onion near end of browning and cook until soft. Transfer to large casserole or Dutch oven and add sour cream, cheese, wine, garlic and herbs. Cover and bake at 325 degrees for 2 hours or until meat is almost tender. Add undiluted soup, mix well and bake 20 minutes longer. Serve over rice.

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BEEF MUSHROOM STEW
2 lb. boneless beef stew meat, salted
6 small potatoes
6 medium carrots
2 large onions
1/4 cup soy sauce
1/4 cup water
1 can mushroom soup
2 tablespoon lemon juice
Refrigerator biscuits to cover
Rice

Flour meat and mix with next 5 ingredients. Cook in cast iron pot 1 hr. Add mushroom soup and
lemon juice. Place in baking dish and place biscuits on top. Bake in hot oven(425 degrees) for
10 minutes or until biscuits are done Serve over rice.

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BEEF SUPREME
1 round steak (3/4 inch thick)
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 cup margarine
1 medium onion, sliced
1 pound mushrooms, sliced
1/4 cup flour
1/2 cup consommé
1/2 cup water
2 Tbs. Romano cheese, grated
1/4 cup parmesan cheese
1 cup sour cream with chives
2 Tbs. lemon juice

Cut steak into strips. Season with salt, pepper, garlic powder. Flour well and brown in skillet in melted
margarine. Add sliced mushrooms and onions. Cook ten minutes stirring often.
Add cheeses, consommé and water. Simmer for 30 minutes. Fold in sour cream. Sprinkle lemon
juice over top and serve over noodles or rice.

Source: Morning Advocate 6/24/82 - Judy Petrie

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CHINESE BEEF
1 1/2 to 2 lb flank steak
2 tomatoes
1 large bell pepper
2 ribs celery
2 T. oil
1 clove garlic
1 t. salt
1/2 t. pepper
1/4 t. ground ginger (optional)
1/2 to 3/4 cup soy sauce
1/2 t. sugar
1 (16 oz) can bean sprouts
1 (4 oz) can sliced mushrooms
1/4 to 1/2 cup water
1 T. Cornstarch

Cut flank steak into thin strips across the grain of the meat. Cut tomatoes into eighths. Slice celery diagonally and cut pepper into strips. Set aside. Heat oil in Dutch oven. Add strips of
beef, minced garlic, salt, pepper, and ginger. Fry over high heat until brown on all sides. Season with soy sauce and sugar. Cover tightly and cook slowly for 5 minutes. At this point, toss in tomatoes, peppers, celery, drained bean sprouts, and mushrooms. Bring to a boil, cover, and cook for 5 to 10 minutes. Make a smooth paste of cornstarch and water, add to beef mixture, and cook until sauce thickens slightly. Stir occasionally. Serve over rice or Chinese noodles.

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HOBO HAMBURGERS (yields 1 1/2 cups)
1 1/2 pounds ground beef
1 cup cracker crumbs
1 egg, beaten
1/4 cup lemon juice
1 cup grated cheese
1/2 cup chopped green pepper
2 teaspoons Lady's House Seasoning, recipe follows
4 medium red potatoes, sliced thin
1 large onion, sliced thin
4 carrots, peeled and cut into strips
4 slices bacon
In a large bowl combine ground beef, cracker crumbs, egg, lemon juice, cheese, green pepper and House Seasoning. Mix well. Shape into 4 patties.

Place each patty onto 2 layers of heavy-duty aluminum foil (enough to cover and close). On each patty, place potato slices, onion slice, and carrots. Slice bacon in 1/2 and place both slices on top. Seal aluminum foil tightly and cook on campfire or in a preheated 350 degree F oven for approximately 45 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Source: Food TV.com

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LASAGNA SOUTHWESTERN STYLE
1 ¼ pound ground sirloin
1 (14 1/2-ounce) can diced tomatoes, with their juices
1 (4-ounce) can diced green chilies, drained
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
2 teaspoon minced garlic
Salt, pepper, parsley, green onion to taste
1 Egg
2 cups low fat cottage cheese
10 (6-inch) corn or flour tortillas, cut in quarters ( I used flour ones)
1 (17-ounce) can whole kernel corn, drained
1 (8-ounce) package reduced-fat Monterey Jack cheese, shredded (I used a Monterey Jack/Colby combo – did not find the other one that day)

Preheat oven to 350 degrees. In a large skillet coated with nonstick cooking spray, cook the meat until done, drain any excess liquid. Add the tomatoes, green chilies, chili powder, cumin, garlic, and salt and pepper; set aside. In a small bowl, combine the egg and cottage cheese; set aside. Coat a 13x9x2-inch baking dish with nonstick cooking spray. Cover the bottom of the baking dish with 6 quartered tortillas. Place a layer of all the corn, half the meat mixture, half of the cheese, 4 quartered tortillas, then all the cottage cheese mixture, the remaining half of the meat mixture, and tortillas and top with the remaining cheese. Bake, uncovered, for 30 minutes.
Makes 10 servings

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PIZZA HOT DISH
1 lb ground beef
1 small onion, chopped
1 clove garlic, minced
6 oz can tomato paste
4 oz can mushrooms, drained
2 to 4 oz chopped pepperoni
1/2 cup sliced ripe or green olives
1/3 cup chopped bell pepper
1 t salt
1/4 t oregano
1/8 t pepper
2 cups water
2 cups (5oz) uncooked noodles
4 oz. shredded mozzarella cheese
1/4 cup parmesan cheese

Crumble ground beef into a 2 quart glass casserole. Add onion and garlic.
Microwave uncovered for 6 minutes or until meat is set, stirring once. Drain.
Stir remaining ingredients except cheeses into meat mixture. Microwave
covered 15 to 17 minutes or until noodles are tender, stirring 3 or 4 times.
Sprinkle with cheeses and microwave until cheeses are melted.

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SMOKY CHIPOTLE CHILI
1 lb. ground beef
2 cloves garlic, minced
1 T. chili powder
1 (15 oz) can red kidney beans, rinsed and drained
1 cup chipotle chunky salsa
1 (11 oz) can whole kernel corn
1 (14 ½ oz) can seasoned beef broth with onion

Brown beef, (onion if can only find regular beef broth – I did not find with onion), garlic, and chili powder in saucepan or skillet. Drain fat.
Add beans, salsa, corn and broth. Heat to boil. Cook over low heat 15 minutes.
Serve with cornbread

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SWEET AND SOUR MEAT LOAF
1 1/2 lbs ground beef
1 cup bread crumbs
1 t. salt
1/4 t. pepper
2 eggs
1 t. instant minced onion
1 small can tomato sauce
Topping:
2 T. brown sugar
2 T. vinegar
1/2 cup sugar
2 t. mustard
1 small can tomato sauce

Mix meat, bread crumbs, salt, pepper and eggs. Add onion and 1 can tomato sauce. Form into loaf pan and
bake 350 degrees for 50 minutes. Combine topping ingredients and bring to a boil. Pour over meat loaf and bake 10 more minutes.

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TEX MEX TORTA
Non-stick cooking spray
1 16oz. jar salsa
1 medium onion, diced
1 11oz can whole kernel corn, drained
1/2 cup sliced black olives, optional
1 lb. lean ground beef or turkey, cooked and drained
6 large flour or corn tortillas (I used flour ones, smaller size, and about 3/4 recipe)
1 15oz. can refried beans
1 1/2 cups grated Monterrey Jack cheese

Preheat oven to 350 degrees. Spray ovenproof dish(as I see it you have to use two or one mighty big cookie sheet) with cooking spray.
Drain as much liquid as possible from salsa.(I used thick and did not drain - and even then I think the mixture could have been a little more moist)
In medium mixing bowl, combine salsa, onion, corn, olives, and meat.
Spread each tortilla(all 6) with refried beans(spread evenly or even heavier nearer the edges - so as not to have too much mound in the middle when you finish stack). Place one tortilla in pan with bean-side facing up. Cover with 1/6 of salsa mix and top with 1/6 of cheese. Place another tortilla on top and repeat with layer of salsa and cheese. Repeat - so that you end up with stack of 3 tortillas and cheese on top. Make a second stack.
Bake for 45 minutes or until the cheese is bubbling and slightly browned.

Can freeze: Prior to baking, place the torta in aluminum foil and freeze. To serve, remove from freezer and let sit for one hour. Bake at 350 for one to 1 1/4 hours. Be sure that it is heated through.

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VEGETABLE BEEF STEW (yields 6-8 cups)
1 1/2 lb. lean boneless beef, cut into cubes
2 Tbs. vegetable oil
2 cups water
2 cups tomato juice
2 med. onions, chopped
1 (16oz)can whole tomatoes, undrained
1 (8-3/4oz) can whole kernal corn, undrained
1 cup peeled and cubed potatoes ( I use 4 or 5 medium new red potatoes, leave skin and cut each into 6 or pieces - makes chunks)
1 cup sliced carrots (I use fresh bagged baby ones - like 1/2 lb)
1 cup chopped celery
1 cup frozen English peas
1 cup frozen Lima beans
1 Tbs. sugar
2 tsp. salt
2 tsp. black pepper - this might be a bit much
1 tsp. hot sauce - this might be a bit much

Cook beef in hot oil in large Dutch oven until brown. Add remaining ingredients. Bring to a boil; cover, reduce heat and simmer 2 to 2-1/2 hours, Stir occasionally. Add additional water during cooking,if needed.

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