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A huge collection of all types of recipes in a user friendly format. This page contains recipes for beef dishes - BBQ, meatloaf, skillet supers, roasts, to tempt the most diehard carnivore

Entrees - Beef Disk 136  |  (189  kb)

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CHILI TOMATO MAC (made with Dinner Helper)





























































































*Be sure your refrigerator is set at 40o.
*Beef steaks and roasts can be refrigerated for 3 to 4 days.
*Ground beef should be used within 1 to 2 days.
*Place meat in the coldest part of the refrigerator.
*Place uncooked meat on a plate in the refrigerator. That way if excess juices drip, they will not affect other foods.

Freezing tips for uncooked beef:
*Beef steaks and roasts can be frozen for 6 to 12 months.
*Ground beef can be left in the freezer for 3 to 4 months.
*Wrap meat in white freezer paper or freezer aluminum foil to protect against freezer burn.





ALL DAY POT ROAST      > Back to Top <

1 (1-1/2-pound) boneless beef chuck eye roast, eye of round roast, or round rump roast

4 medium potatoes, quartered

1 (4-ounce) can mushroom stems and pieces, drained

1 (10-ounce) package frozen, tiny, whole carrots

1/2 teaspoon dried tarragon or basil, crushed

1/4 teaspoon salt

1 (10-3/4-ounce) can condensed golden mushroom soup

Nonstick cooking spray


Trim fat from meat. Spray an unheated large skillet with nonstick cooking spray. Add meat and brown on all sides. Place unpeeled potatoes, mushrooms, frozen carrots, and tarragon or basil in a 3-1/2- to 4-quart electric crockery cooker. Place browned meat on top of vegetables. Sprinkle with salt. Pour condensed soup over meat. Cover and cook on low-heat setting for 10 to 12 hours.

To serve, transfer meat and vegetables to a serving platter. Serve the sauce over meat and vegetables. Makes 5 servings.





BAKED BEEF AND RAVIOLI      > Back to Top <

1 (9-ounce) package refrigerated cheese-filled ravioli

1 pound lean ground beef

1 (14-ounce) jar spaghetti sauce

1 (9-ounce) package Frozen Spinach, thawed drained

4 ounces (1 cup) shredded mozzarella cheese


Heat oven to 350o F. Cook ravioli to desired doneness as directed on package.

Meanwhile, in large skillet, brown ground beef; drain. Stir in spaghetti sauce and spinach.

Spoon and spread half of beef mixture into ungreased 8-inch square (2-quart) baking dish. Drain ravioli; arrange over beef layer. Spoon and spread remaining beef mixture over ravioli. Cover with foil.

Bake at 350o F. for 20 minutes. Uncover baking dish; sprinkle with cheese. Bake, uncovered, an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted. 4 servings


Nutrition Information Per Serving: Serving Size: 1/4 of Recipe; Calories 640; Calories from Fat 290; Total Fat 32 g; Saturated 13 g; Cholesterol 140 mg; Sodium 1100 mg; Total Carbohydrate 45 g; Dietary Fiber 6 g; Sugars 5 g; Protein 42 g;

DIETARY EXCHANGES: 2 1/2 Starch, 1 Vegetable, 4 High-Fat Meat OR  2 1/2 Carbohydrate, 1 Vegetable, 4 High-Fat Meat


BAKED ROUND STEAK       > Back to Top <

1/4 pound butter
2 pound round steak, 1-inch thick
1 small can mushrooms, drained
1 envelope dry onion soup mix

Spread butter on steak. Sprinkle mushrooms over steak; cover with soup mix. Wrap in 2 thicknesses of foil; place in covered roaster with rack. Bake at 325° for 2 hours. Makes 6 - 8 servings.



BEANLESS CHILI      > Back to Top <

1 to 1 -1/2 pounds hamburger

2 (15-ounce) cans tomato sauce, rinse cans out with 1/2 water (if you would like you can add 1 can of diced tomatoes)

1 medium onion, diced (more if desired)

1 package chili seasoning, any brand

1 teaspoon chili powder

1/4 cup milk

1 cup broken up spaghetti noodles (or any kind of noodle you like) (cook until 1/2 done)

Brown meat in fry pan with onion and 1/2 package of chili seasoning, fry until just a wee bit crisp, drain off fat. In medium to large pot (or slow cooker) put meat mixture, tomato sauce, diced tomatoes if using, rest of chili seasoning, chili powder, milk and cooked noodles. Bring to boil, then turn down to simmer for however long you like or however thick you want it to boil down to. (If you are going to put this in a slow cooker to cook all

day you do not have to bring it to a boil first.)





BEEF and BROCCOLI      > Back to Top <

1 pound boneless beef sirloin or top round steak, 3/4" thick

1 tablespoon vegetable oil

1 can (10 3/4 ounce) Campbell's Tomato Soup

3 tablespoon soy sauce

1 tablespoon vinegar

1 teaspoon garlic powder

1/4 teaspoon crushed red pepper (optional)

3 cups fresh or frozen broccoli flowerets

4 cups hot cooked rice


SLICE beef into very thin strips.

HEAT oil in skillet. Add beef and stir-fry until browned and juices evaporate.

ADD soup, soy, vinegar, garlic and pepper. Heat to a boil. Add broccoli and cook until tender-crisp. Serve over rice. Serves 4.

TIP: To make slicing easier, freeze beef 1 hour.






6 Large tomatoes

1 Onion

2 Tablespoon Butter

1 pound Lean ground beef

1/4 pound Mushrooms

1 Tablespoon Chopped parsley

6 Tablespoon Dry white wine or apple juice as substitute.

Salt and pepper to taste

1/2 cup Soft bread crumbs

Lemon wedges

Preheat oven to 350o.

Cut tomatoes in half and scoop out the flesh. Chop the flesh. Peel and chop the onion. Melt the butter in a skillet and fry the onion till transparent. Add the ground beef and fry for 5 minutes. Chop the mushrooms and add to the pan with parsley, chopped tomato flesh, apple juice or wine, and seasoning. 

Cover and cook or 10 minutes. Stir in the bread crumbs. Spoon the mixture into tomato halves. Arrange in an ovenproof dish and bake for 25-30 minutes till the tops are brown and crisp. Garnish with lemon wedges and serve with mashed potatoes.






2 tablespoons Mazola® oil

2 garlic cloves, chopped

1 pound steak, cut into 2-inch strips

1 onion, chopped

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup chicken broth, hot

1-1/2 cups cauliflower, chopped

1/4 pound sugar peas, trimmed

1 tablespoon Argo® corn starch

1/4 cup soy sauce


Heat oil in a heavy skillet or wok until very hot. Add garlic and cook for 2 to 3 minutes. Add the beef and sauté quickly, keeping it moving, just until it loses color, about 30 seconds. Add onion, salt, and pepper, stirring constantly for another half minute. Add the hot chicken broth, bring quickly to a boil, then add chopped cauliflower. Cook for 3 minutes, then add sugar peas, stirring constantly, for another few minutes. After 7 minutes maximum, the cauliflower should be tender and pea pods a bright green. Add cornstarch mixed with soy sauce, and stir until thickened. Servings: 6



1 pound eye round steaks (4 steaks)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup red wine (I used red table wine)
1/2 cup Madeira
1/2 teaspoon tomato paste
1 clove garlic, finely minced
1/4 cup finely minced shallot
1/2 teaspoon thyme
Sprinkle meat with salt and pepper.

Heat a non-stick skillet on high. Add the steaks and cook 3 minutes, or until browned. Turn, reduce heat to medium high and cook 3 to 4 minutes longer, or to desired degree of doneness. Remove from the pan. Add wine, Madeira and tomato paste to the pan and stir to detach any bits stuck to the surface. Add the garlic, shallot and thyme and reduce the heat to medium. Cook 3 to 4 minutes, stirring frequently, or until the sauce is slightly thickened. Serve the steaks with the sauce spooned over the top. Makes 4 servings.



BEEF PITA, GREEK STYLE      > Back to Top <

2 pound Ground Beef

1 Medium Onion, Chopped

4 Small Cloves Garlic, Minced

1/2 pound Fresh Mushrooms, Sliced

1 Bay Leaf

1-1/4 teaspoons Salt

1/2 teaspoon Chili Powder

1/2 teaspoon Cumin Powder

1/4 teaspoon Cinnamon

8 ounces (1 can) Tomato Sauce

1/3 cup Burgundy Or Rose Wine

1 Large Egg

8 ounces (1 package) Cream Cheese, Softened

1 cup Creamed Cottage Cheese

1/2 cup Crumbled Feta Cheese

1/2 cup Unsalted Butter, Melted *

8 ounces (1/2 Package) Phyllo Leaves **

1/4 cup Dry Bread Crumbs


Parsley Sprigs

12 Cherry Tomatoes

1 Fresh Fruit Kabobs (opt.)

*Unsalted margarine, melted, can also be used.

**Phyllo Leaves are Greek pastry and they should be defrosted.

Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter.

Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through) Bake in moderate oven (350o F) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired.

FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strawberries or other fruits in season on small wooden skewers. Yield: 12 servings





BEEF STROGANOFF      > Back to Top <

2 Tablespoons Butter

2 Tablespoons Flour

1-1/2 cups Beef broth

2 tablespoons butter

1 medium Onion, diced

1 cup Mushrooms, fresh, sliced

1 pound Beef tenderloin (or sirloin), cut into 1-1/2 x ¼-inch strips

6 ounces Sour cream

4 cups Noodles, cooked

First make the sauce. Melt the butter in a saucepan. Whisk in the flour and cook for 3 minutes, stirring constantly. Slowly whisk in the broth. Reduce the heat and simmer 15 minutes, stirring frequently. Melt the butter in a skillet. Add the onions, beef, and mushrooms. Cook until onion is soft and the meat has browned. Pour the sauce over the mixture and simmer for 30 minutes. Whisk in the sour cream and heat for 3 minutes longer. Serve over warm, cooked noodles. Serves 4


BEEF with CORN and TOMATOES       > Back to Top <

1 pound ground beef
2 Tablespoon oil
1 large onion, sliced
1/2 cup chopped green pepper
2 (8ounce) cans tomato sauce
1-1/2 cups whole kernel corn
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce (amount depends on your taste).

Brown beef in oil in skillet, breaking into bite-size pieces. Add onion and green pepper; cook for 5 minutes. Add remaining ingredients; stir well and simmer until tender, about 15 to 20 minutes. Serve over rice.

SWISS STEAK       > Back to Top <

1-1/2 pounds round steak, cut 3/4-inch thick
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced
1 carrot, chopped
1 rib celery, chopped
1 can tomato sauce (15 ounces)

Cut round steak into serving pieces. Season flour with salt and pepper. Dredge meat in seasoned flour. Put onions in the bottom of Crock-Pot; add meat. Top with carrots and celery and cover with tomato sauce. Cover; cook on low 8 to 10 hours. (high: 3 to 5 hrs) 



TACO BAKE      > Back to Top <

1 pound ground beef

1 can (10-3/4 ounce) Campbell's Tomato Soup

1 cup Pace Chunky Salsa or Picante Sauce

1/2 cup milk

6 flour Tortillas (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces

1 cup shredded Cheddar cheese


COOK beef in skillet until browned. Pour off fat.

ADD soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover.

BAKE at 400o F for 30 minutes or until hot. Sprinkle with remaining cheese. Serves 4.





TENDERLOIN Topped WITH BLUE CHEESE      > Back to Top <

8 beef tenderloin steaks

3 tablespoon of olive oil

2 tablespoon of red wine vinegar

1 cup of crumbled blue cheese

1 tablespoon of chopped fresh thyme

1 tablespoon if chopped fresh rosemary

1/2 cup of chopped onion

1 chopped garlic clove

1/2 cup of Italian breadcrumbs

2 tablespoon of water

1/2 teaspoon of ground pepper

Wipe and pat dry the steaks with a damp cloth. Mix the oil, vinegar, and ground pepper. Brush the mixture over the steaks. Let the steaks stir in the fridge for 2 hours, turning occasionally. Combine the rest of the ingredients in a food processor and mix until it becomes a thick paste. On a greased grill, cook the steaks for 3-4 minutes, flip them over, and cover with the cheese mix. Pat the cheese mix down with a spatula to flatten it. Cook for another few minutes until the cheese is melted and the steaks are at the desired doneness.






2 cups (8 ounce) ziti or pasta of your choice

1 teaspoon vegetable oil

1 large onion (1 cup, chopped)

1 pound extra-lean ground beef

1 cup fresh mushrooms, sliced

2 cups vegetable juice, i.e. V8

1 Tablespoon ketchup

1/2 teaspoon garlic powder

1/2 teaspoon celery salt

1/4 teaspoon dried oregano or dried Italian seasoning

1 cup sour cream

Salt and pepper to taste

Place the ziti in 2-1/2 quarts of already boiling unsalted water and cook until tender or according to package directions, approximately 12 minutes. Heat oil in a 12-inch skillet over medium heat. Sauté chopped onion, add beef and cook, turning and breaking up until it begins to crumble and brown. Add mushrooms. Cook until the beef is completely browned. Add the vegetable juice, ketchup, garlic powder, celery salt and oregano. Stir well to mix and reduce the heat to medium low. Simmer the mixture while the ziti finishes cooking, stirring occasionally. Drain the ziti, add it to the skillet and stir well. Stir in the sour cream salt and pepper and cook for an additional minute to heat through. Remove and serve immediately.





BEER BRAISED SHORT RIBS      > Back to Top <

6-8 English-style short ribs (about 4-5 pounds)

Salt and pepper

Dried thyme and ground sage

3 tablespoons olive oil

2 pounds onions, peeled, halved, and thinly sliced

1 carrot, diced

1 rib celery, diced

6 garlic cloves, chopped

1 tablespoon molasses

4 bay leaves

2 (12-ounce) bottles porter or other dark ale or beer

2 tablespoons Dijon or coarse-grained mustard

1 tablespoon malt or red wine vinegar, or to taste


Season meat generously with salt and pepper, thyme, and sage. In a heavy Dutch oven or casserole large enough to hold meat, heat oil over medium-high heat. Put in the ribs, and sear on all sides. Remove ribs, and add onions, carrot, celery, garlic, and molasses. Cover and cook over medium heat for about 10 to 12 minutes, until onions are soft and beginning to color. Put meat back in -- with bay leaves and beer. Cover and cook for 1-1/2 to 2 hours over low heat until meat is tender. Remove meat and keep warm.

Degrease liquid in the pot, and stir in the mustard and the vinegar. Boil sauce until it just becomes syrupy. Taste for salt and pepper and vinegar. Serve ribs and some sauce over potatoes, polenta or grits. Pass the rest of the sauce separately.





BURGUNDY FILET      > Back to Top <

1 quart Burgundy wine

1-1/2 cups canola oil

1-1/2 cups soy sauce

2 cups oyster sauce

1 tablespoon minced garlic

1-1/2 teaspoons dried oregano

6 large cuts filet mignon

1 stick butter, softened

1 teaspoon Burgundy wine

1 tablespoon minced shallots

1 tablespoon minced green onions

1 teaspoon ground white pepper

In a medium saucepan, combine 1 quart Burgundy wine, oil, soy sauce, oyster sauce, minced garlic, and oregano. Bring to a boil, and then remove from heat. Refrigerate until cool. Place filets in a 9 x 13-inch baking dish, and pour the cooled marinade over them. Cover tightly, and refrigerate for a minimum of 5 hours. In a medium bowl, cream butter and 1 teaspoon of Burgundy wine for taste and color with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate. Preheat grill for high heat, or preheat the oven to broil. Barbecue or broil marinated filets to taste, turning once. Set aside. Set oven to 200o F. Place filets in a clean 9 x 13-inch baking dish; add a dollop of Burgundy butter to the top of each filet, and place in 200o F oven for a minute or until butter is melted. Serve. Yield: 6 Servings





CANADIAN STOVIES      > Back to Top <

1 pound of frozen hamburger.

1 onion finely chopped.

3 beef cubes of choice (bouillon).

2 or 3 cups of water.

1 can of drained veggies (optional)

Put frozen hamburger in a pot with a cup of water. Bring to a boil and let cook until the hamburger is sufficiently thawed to cut into bite sized cubes. (Remove the Hamburger from the water and using a cutting board, just cut it into cubes.) If you are using regular or medium ground beef, you can dispose of the liquid in the pot, as it will be too greasy. Put the hamburger back into the pot add the finely chopped onions and let it fry until onions are clear (3 minutes) Dissolve 3 cubes bouillon in two to three cups of boiling water and add to the pot. Let it boil for 1 minute. Then add a mixture of flour and water

to thicken the gravy. I add a small can of peas after the gravy has thickened.

To serve this mixture, pour over boiled potatoes.


I have used frozen peas, canned carrots or nibblets corn. Any veggie can be used, just chose your favorite or don't use any. It's up to you. If you find you don't have enough gravy, just use more water. There should be enough gravy to coat the potatoes. Although this recipe may sound long, it goes from taking the meat out of the freezer to the table in as long as it takes to peel and boil your potatoes.


Peel your potatoes and put them on to boil as soon as you have put the frozen hamburger on the stove to cook. This way, the potatoes will be ready at the same time as the hamburger mixture.

If you are using regular or medium ground beef, dispose of the juice before you return the cubed hamburger to the pot. It will make for a healthier meal.




CARBONADA CRIOLLA        > Back to Top <
(Baked Pumpkin with Beef)

one (10-12 pound) pumpkin, scrubbed & seeded, with 6-7" lid cut out, keeping
stem as handle
1 stick soft unsalted butter
1 cup sugar
2 Tablespoon olive oil
2 pounds lean beef chuck, cut into 1-inch cubes
1 cup coarsely chopped onion
1/2 cup coarsely chopped green pepper
1/2 teaspoon finely chopped garlic
4 cups beef stock or canned equivalent
1 cup peeled & seeded tomato
1-1/2 Tablespoon fresh oregano (1/2 - 1 teaspoon dry)
1 bay leaf
1 teaspoon salt (may want to omit if using canned stock)
freshly ground black pepper
1-1/2 pounds (about 4 1/2 cups) yams, peeled & cut into 1/2 inch cubes
1-1/2 pounds (about 4 1/2 cups) potatoes, peeled & cut into 1/2 inch cubes
1/2 pound zucchini (about 1-1/2 cups), scrubbed & cut into 1/4 inch slices
3 ears corn, shucked & cut into 1 inch rounds (can substitute frozen corn on the cob)
1/4 - 1/2 pound dried apricots or 8 canned & rinsed peach halves or 4 fresh peaches, 
peeled and halved

Preheat oven to 375°. Butter the inside of the pumpkin and sprinkle in the sugar. Shake it around and discard excess sugar. Replace lid. Bake in shallow pan 40 - 45 minutes. Pumpkin must remain moderately firm. Heat oil in a 4-5 quart pan. Add meat, browning quickly on all sides. Remove meat and set aside. Add to the oil: onion, green pepper & garlic. Sauté until vegetables are soft but not browned (about 5 minutes). Add beef stock and bring to a boil, deglazing pan. Return beef and any juices to an. Add tomato, oregano, bay leaf, salt and pepper. Reduce heat, cover pan and simmer about 15 minutes. Add yams & potatoes, simmer 15 minutes. Add zucchini and simmer 10 minutes. Add corn and apricot or peaches, simmer five minutes. Pour contents of pan carefully into pumpkin, cover with lid and bake 15 minutes. Place pumpkin on platter and serve directly from the pumpkin.






CHEESEBURGER PASTA      > Back to Top <

1 pound ground beef

1 can Cheddar Cheese Soup

1 can (10 3/4 ounce) Campbell's Tomato Soup

1-1/2 cups water

2 cups uncooked medium shell pasta


COOK beef in skillet until browned. Pour off fat.

ADD soups, water and pasta. Heat to a boil. Cook over medium heat 10 minutes or until done, stirring often. Serves 4.




2 pounds boneless beef, cut in 1-inch cubes
1/4 cup flour
1 teaspoon salt
1 teaspoon chili powder
3 tablespoons shortening
1 cup water
1/4 cup chopped onion
1/4 cup chopped green pepper
1-1/2 butter or margarine
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup water
1 cup tomato juice
1 2/3 cups instant rice
1 (10-ounce) package frozen peas

Combine flour, 1 teaspoon salt and 1 teaspoon chili powder. Dredge beef cubes in seasoned flour and brown in shortening or your choice of oil. Pour off drippings and add 1-cup water. Cover tightly and cook slowly (simmer) 2-1/2 hours. 

After beef has cooked 2 hours, prepare rice ring; Cook onion and green pepper in butter or margarine; add 1/2-teaspoon chili powder, 1/4-teaspoon salt, 1-cup water and the tomato juice. Bring to a boil and add rice and cover tightly. Remove pan from heat
and let stand 5 to 7 minutes.

Cook peas according to package directions. Drain and add peas to cooked rice and mix lightly. Pack peas and rice mixture in a greased 1-1/4-quart ring mold; let stand 2 minutes or so. Unmold ring onto a heated platter and fill with chili beef cubes. Thicken
cooking liquid with flour for gravy. Serves 6 to 8 people.


HOMEMADE DINNER HELPER       > Back to Top <

2 cups Nonfat Dry Milk -- instant
1 cup Cornstarch
1/4 cup Chicken Bouillon Powder -- (can use beef)
2 tablespoons Onion Flakes -- dried
1 teaspoon Thyme -- dried
1 teaspoon Black Pepper
2 tablespoons Parsley -- dried
1 tablespoon Garlic Powder

Mix the ingredients together in a large bowl and store in an airtight container in a cool, dry place. Use this seasoning mix as a base for the following recipes: Chili Tomato Mac, Ground Beef Stroganoff, Hungry-Man Potato Casserole, Busy Day Lasagna. For more convenience, or as a gift, place all ingredients for the meal recipes in zip baggies or sealed cans/jars and store them in a larger sealed container (except meat and fresh ingredients, of course), such as a recycled coffee can, or plastic box container, and label. When giving as a gift, attach instructions written on a card, and include a fresh loaf of bread.

CHILI TOMATO MAC       > Back to Top <

1 pound Lean Ground Beef
1 cup Water
1-1/2 cups Elbow Macaroni -- un-cooked
32 ounces Canned Tomatoes -- chopped
1 tablespoon Chili Powder
1/2 cup Dinner 'Helper' mix

Brown ground beef in a large skillet, and drain off fat. Add water, uncooked macaroni, tomatoes, chili powder and helper mix. Stir well, and simmer in a covered pan for 20 minutes, or until macaroni is tender. Serve hot as a main dish.




EGG NOODLES WITH BEEF      > Back to Top <

10 ounces egg noodles

3 Tablespoon vegetable oil

1 inch Ginger root - cut into thin strips

5 scallions - finely shredded

2 cloves garlic - finely chopped

1 red bell pepper - thinly sliced

3-1/2 ounces button mushrooms - thinly sliced

12 ounces steak - cut into thin strips

1 Tablespoon cornstarch

5 Tablespoon dry sherry

3 Tablespoon soy sauce

1 teaspoon brown sugar

1 Tablespoon sesame oil

Salt and pepper

Bring a large saucepan of water to a boil. Add the noodles and cook according to package directions. Drain noodles thoroughly; set aside and keep warm.

Heat the oil in a preheated wok or skillet. Add the ginger, scallions, and garlic and stir-fry for 45 seconds. Add the bell pepper, mushrooms, and steak and stir-fry for 4 minutes. Season to taste with salt and pepper.

Mix together the cornstarch, sherry, and soy sauce in a small bowl to form a paste, and pour into wok or skillet. Sprinkle in the brown sugar and stir-fry all of the ingredients for an additional 2 minutes. Add the bean sprouts, drained noodles, and sesame oil to the wok or skillet, stir and toss together for 1 minute. Transfer to serving plates, garnish with strips of scallion, and serve immediately. Serves 4.




1-1/2 pounds flank steak -- lean
1/3 cup lemon juice
2 tablespoons honey
1 tablespoon low sodium soy sauce
2 teaspoons grated ginger root
2 cloves garlic -- crushed

Trim fat from flank steak. Cut both sides of beef into diamond pattern 1/8-inch deep. Place in shallow glass or plastic dish. Mix remaining ingredients; pour over beef. Cover and refrigerate at least 8 hours, turning occasionally.

Set oven control to broil. Spray broiler pan rack with cooking spray. Remove beef from marinade; reserve marinade. Place beef on rack in broiler pan. Broil with top 3 inches from heat 12 to 14 minutes, turning once and brushing frequently with marinade, until desired doneness. Cut diagonally into thin slices. Yield: 6 servings.


LIGHT BEEF GOULASH        > Back to Top <

Vegetable cooking spray
3 cups chopped onion
1-1/2 pounds beef round steak -- trimmed of fat and cut into 1/2-inch cubes
6 ounces low sodium tomato paste
1 tablespoon paprika
1-1/2 pounds potatoes -- peeled and cut into 1/2-inch cubes
1 quart water
1 tablespoon low sodium beef-flavored bouillon granules
2 cloves garlic -- minced
1 teaspoon ground marjoram
1/2 teaspoon caraway seeds
1/4 teaspoon ground black pepper 

Coat a 4 quart saucepan or Dutch oven with cooking spray; place over medium heat until hot. Add onion; sauté about 10 minutes or until golden brown. Add beef, tomato paste, and paprika; cook 5 minutes, stirring constantly. Stir in remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1-1/2 hours or until thickened, stirring occasionally. Yield: 8 servings. 



HALUPKIS      > Back to Top <

1 large cabbage

2 pounds ground meat - beef and pork

1 cup cooked rice

1 medium onion, chopped fine

2 eggs

2 teaspoon pepper

2 Tablespoons butter

Remove core from cabbage and scald the head in boiling water. Remove a few leaves at a time as they wilt and let them cool on paper towels. Cut out the hard part of the stem of each leaf leaving the wilted leaf part.

Sauté onion in butter slightly and combine with the meat, eggs, rice and seasonings. Spread each leaf with about 1/4 cup of meat, less in smaller leaves. Wrap meat mixture inside of the cabbage leaves to form a little pillow.

Place cabbage rolls in a large crock pot. Cover with sauce. Cook on low all day or over night.


1/2 cup ketchup

2 Tablespoons vinegar

1 Tablespoons sugar

2 cups water

Heat in saucepan until sugar dissolved. If your family likes the sauce very tomatoey, to the above sauce, add a can of the dreaded tomato soup.






1 POUND hamburger meat

1 CAN (64 ounce) V-8 juice

1 cup macaroni noodles

First thing you cook the hamburger meat; drain and put in a big, deep pan. Then combine V-8 and noodles and cook until noodles are tender. Then combine pasta and meat and serve. Serves 6 – 8.


HAMBURGER RICE SKILLET       > Back to Top <
Makes 6 servings 

1 pound lean ground beef 
1 small onion, chopped 
1 small green bell pepper, chopped 
1 (10-ounce) can diced tomatoes and mild green chilies (such as Ro-tel brand) 
1-1/2 cups water 
1 cup uncooked long-grain rice 
1 (1.25-ounce) envelope taco seasoning mix 
1/2 teaspoon salt 
2 cups chopped lettuce 
3 green onions, chopped 
1 tomato, chopped 
1 avocado, chopped (optional) 
1 (2.25-ounce) can sliced black olives, drained (optional) 
1 cup shredded Mexican cheese blend (4 ounces) 
Tortilla chips (optional) 
Salsa (optional) 

Cook beef, onion and green pepper in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain. 

Stir in tomatoes with chilies, water, rice, seasoning mix and salt. Cook, covered, over medium heat 15 minutes, stirring occasionally. Uncover and cook 10 to 15 more minutes; remove from heat. 

Sprinkle lettuce, green onions, tomato, avocado, olives and cheese over hamburger mixture. Stand tortilla chips around edge of skillet; serve with chips and salsa, if desired. 

Note: To prepare a vegetarian version, omit the ground beef. 



HOBO DINNER      > Back to Top <

1-2 pounds raw ground beef

3 medium potatoes, peeled and diced

1/4 cup ketchup

Aluminum foil

3 medium carrots, peeled and diced

1 medium onion, chopped

Salt and pepper to taste

Ketchup for topping if desired

Mix in large bowl, ground beef, ketchup, salt and pepper taste. Shape into 3-4 large patties about 1/2 inch thick. Place on individual sheets of foil; sprinkle with equal amounts of carrots, potatoes and onions on top of meat. Wrap securely with foil. Place on large baking sheet. Bake at 375o F for 45 minutes or until carrots are done.





HOBO STEW      > Back to Top <

1 pound ground round (beef)

1 onion (diced or sliced)

1/2 small bell pepper (sliced or diced)

4 (15-ounce) cans dark red kidney beans

1 (15-1/4-ounce) green beans

1 (15-1/4-ounce) corn (not creamed)

1 large can cooked tomatoes (diced or not)

2 (8-ounce) cans tomato sauce

2 Tablespoons. Worcestershire sauce

1 Tablespoons. garlic powder

1 Teaspoon dried basil (more if you like)

Salt and pepper to taste


Cook in large pot... Brown ground beef and onions. If using cheaper ground beef, drain off fat. Drain kidney beans, corn and green beans. Do not drain tomatoes. Add all ingredients to pot. Add water to cover all ingredients. For soupy stew add more water. Bring to boil, lower temperature and simmer for about an hour covered. Stir occasionally. Serve with any kind of bread.



HOBO SUPPER       > Back to Top <

1 Aluminum disposable pie tin.
1 Hamburger patty or meat of your choice
1 Potato, cut up
1 Carrot, cut up or vegetable of your choice
1 Onion, cut up
Dab with enough butter to your liking
Season to your taste

Place all this in pie tin. Cover with aluminum foil. Bake at 350-400° until done to your liking. Just a simple and quick recipe for a cold winter night. 


CURRY MEAT LOAF      > Back to Top <


1 cup fresh bread crumbs

2 finely chopped onions

salt and pepper

500g (1 pound) sausage meat

500g (1 pound) Mince meat

1 dessert spoon (2 teaspoons) curry powder

1 egg

Gradually add:

1/2 cup each of milk and water

Mix until smooth. Shape into loaf in oven dish, bake 350o F for 30 minutes, then remove and pour over the following sauce:


Melt together in saucepan:

1/2 cup water

1 teaspoon instant coffee

1/4 cup brown or raw sugar

25 gm (1 ounce) butter

1/4 cup Worcestershire sauce

2 Tablespoons lemon juice

1/2 cup tomato sauce

Return to oven for 45 minutes, basting often. Delicious hot or cold. This is a large loaf, use half and freeze half.





EASY MEAT LOAF      > Back to Top <

2 pounds lean ground beef

2 eggs

1 box Stove Top Stuffing (beef or pork)

Add 1-3/4 cups water, 2 eggs, and seasoning packet from stuffing mix to meat; mix well. Add stuffing crumbs and mix well. Shape into loaf and bake at 350o F approximately 1 hour.


HURRY UP SKILLET MEAL       > Back to Top <

1 8-ounce box beef-flavored rice
1/2 pound ground beef
1/3 cup chopped celery
1/3 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper

Prepare rice as directed on the box. In another skillet, brown ground beef, celery and green pepper. Add salt and pepper. Add rice and continue cooking. May put in a casserole. Top with grated cheese. Heat in 350° until cheese is melted. Makes 6 servings.


MEAL IN A PUMPKIN       > Back to Top <

Medium sized pumpkin (4 pounds)
1-1/2 pounds lean ground beef
1/3 Cup chopped green pepper
3/4 Cup chopped celery
3/4 Cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 Cup soy sauce
2 Tablespoons brown sugar
1 (4-ounce) can mushrooms (or fresh)
1 can cream of chicken soup
2 Cups cooked rice
Black olives
Steamed carrot
Whole cloves
Fresh parsley

Cut top off pumpkin and scoop out seeds and excess membrane. Brown ground beef, green peppers, celery, and onion. Add next 7 ingredients mix well, place into pumpkin cavity, replace top. Bake at 350o for 1-1/2 hours on a foiled lined cookie sheet. Just before serving arrange the parsley for hair and with toothpicks the olives for the eyes and the cooked carrot for the nose for the mouth the whole cloves. To serve scoop out part of the pumpkin, along with the meat mixture onto each plate.

MEAT AND POTATO STIR FRY       > Back to Top <

1 tablespoon Vegetable Oil
4 large Potatoes -- peeled & cubed
6 medium Carrots -- peeled & sliced
1 large Onion -- chopped
2/3 cup Beef Broth
1 teaspoon Salt -- divided
1 pound Ground Beef, extra lean
1 clove Garlic -- minced
1 tablespoon Parsley -- dried flakes
1 teaspoon Paprika
1/2 teaspoon Cinnamon -- ground
1/2 teaspoon Cumin -- ground
1/4 teaspoon Black Pepper -- freshly ground

Heat oil in a wok or large skillet over medium high heat, until hot. Add potato, carrots & onion, then cook and stir 5 minutes. Stir in beef broth and 1/2 teaspoon salt. Reduce heat to medium. Cover & cook 8 - 10 minutes or until potato is tender, stirring once or twice. Remove veggies from skillet and set aside. Wipe out skillet with a paper towel. Heat skillet over medium high heat until hot. Add beef & garlic and stir fry 3 minutes or until meat is no longer pink. Add parsley, paprika, cinnamon, cumin, remaining 1/2 teaspoon salt & pepper, then cook and stir 1 minute. Add veggies to this mixture & heat through.



MEAT LOAF 1      > Back to Top <

1 pound sausage

1 pound hamburger

1 medium onion, chopped fine

1 cup oatmeal

2 eggs

1 (8-ounce) can tomato sauce

spices to taste (I add salt, pepper, thyme and sometimes basil)


Beat eggs and tomato sauce together, add oatmeal and spices. Add to meat and mix thoroughly. Bake in 8-inch square pan in 350o F oven for 1 hour or until juices are clear. If you put potatoes in to bake before you mix your meatloaf, it will all be done at the same time.





MEATLOAF 2      > Back to Top <

1 egg

1 cup quick oats

1/3 cup catsup

1/4 cup chopped onion

2 Tablespoon Worcestershire sauce

2 teaspoon seasoned salt

1/2 teaspoon pepper

2 pounds ground beef

Beat egg slightly; stir in other ingredients, except beef. Mix well. Add ground beef and mix. Pat mixture into a 9 x 5 x 3-inch loaf pan. Bake in a 325o F oven about 1 hour.





MEAT LOAF 3      > Back to Top <

4 cloves garlic, minced

1 large onion, finely chopped

1 each, celery rib and carrot finely chopped

2 Tablespoon butter or margarine

2 teaspoon salt

1-1/2 teaspoon black pepper

1 Tablespoon Worcestershire sauce

2 pounds lean ground beef

1 pound each, lean ground pork and veal

1 cup fresh bread crumbs

1/2 cup milk

1/3-1/2 cup chopped parsley

1/3 cup Tomato Ketchup

In a heavy skillet, cook garlic, onion, celery and carrot in butter until tender. Stir in salt, pepper and Worcestershire sauce; remove from heat and cool.

In a large mixing bowl, combine the 3 meats, cooked vegetables, bread crumbs soaked in milk, eggs and parsley. Mix until thoroughly combined.

In a shallow baking pan, shape into two loaves. Bake in a 350o F oven for 1 hour. Spoon Tomato Ketchup over loaves and bake for 30 minutes.



MEATLOAF 4       > Back to Top <
Makes 8 servings 

2 pounds extra-lean ground beef 
1 cup uncooked oatmeal (not instant) 
1 cup tomato sauce (divided) 
1/4 cup 1 percent milk 
1 teaspoon Worcestershire sauce 
1 teaspoon minced garlic 
1/4 cup minced onion 
1/2 teaspoon dried thyme 
1 teaspoon salt 
1/2 teaspoon black pepper 
1 egg 

Preheat oven to 375o

In a large bowl, combine the ground beef, oatmeal, 1/2 cup tomato sauce, milk, Worcestershire sauce, garlic, onion, thyme, salt, pepper and egg. Mix with clean hands until the mixture is well combined. 

Place the mixture in a shallow baking dish and shape into a loaf shape. Bake for 1 hour. Open oven and pour remaining 1/2 cup tomato sauce over meatloaf. Return to oven and bake another 15 to 30 minutes or until a meat thermometer placed in the center of the meatloaf registers 160o. Remove from oven and, using two wide spatulas, lift the meatloaf to a serving plate. 

MEATLOAF 5     > Back to Top <

1 egg
1 cup quick oats
1/3 cup catsup
1/4 cup chopped onion
2 Tablespoon Worcestershire sauce
2 teaspoon seasoned salt
1/2 teaspoon pepper
2 pounds ground beef

Beat egg slightly; stir in other ingredients, except beef. Mix well. Add ground beef and mix. Pat mixture into a 9 x 5 x 3-inch loaf pan. Bake in a 325o oven about 1 hour.

MEATLOAF 6      > Back to Top <
Makes 4 servings 

1 pound lean ground beef 
1/3 cup chopped onion 
1/3 cup chopped green bell pepper, mushrooms or celery 
1/2 cup uncooked oatmeal 
1 egg 
Large dash Worcestershire sauce 
Chili sauce or ketchup 

Preheat oven to 350o

Combine beef, onion, green pepper, oatmeal, egg and Worcestershire. Mix well with your fingers, breaking up large chunks of meat. Form into a loaf-shaped ball and place in a 9-by-5-inch glass loaf pan. Make a trench down the top of the loaf and fill with chili sauce or ketchup. Bake 1 hour. Meat thermometer should read 160o in the center. 



(Makes 6 servings) 

1 tablespoon butter 
3/4 cup minced green onion 
3/4 cup minced white onion 
1/2 cup minced carrot 
1/2 cup minced celery 
1/4 cup minced red bell pepper 
1/4 cup minced green bell pepper 
2 teaspoons minced garlic 
1 teaspoon salt 1 teaspoon pepper 
1/2 teaspoon cayenne pepper 
1/2 teaspoon nutmeg 
1/2 teaspoon cumin 
3 eggs, beaten 
1/2 cup ketchup 
1/2 cup half-and-half 
11/2 pounds lean ground beef 
1/2 pound lean ground pork sausage, with no herbs or seasonings added 
3/4 cup prepared breadcrumbs 

Meat loaf gravy (see following recipe) 

Preheat oven to 350o

Heat the butter in a heavy skillet and add green onion, white onion, carrots, celery, red bell pepper, green bell pepper and garlic. 

Cook, stirring often, for 10 minutes or until moisture has evaporated. Set aside to cool. 

In a large mixing bowl, combine salt, pepper, cayenne pepper, nutmeg, cumin and eggs and mix well. Add ketchup and half-and-half. Blend thoroughly. 

Add ground beef, ground pork, breadcrumbs and vegetable mixture. It might be easier to mix this with your hands. Grease a loaf pan and add meat mixture, pressing it into corners. Put loaf pan in a larger pan filled 1-inch-high with boiling water. Cook in oven for 45 to 60 minutes. Let rest for 10 minutes before serving. Serve with meatloaf gravy. 



MEATLOAF GRAVY       > Back to Top <

2 tablespoons butter 
4 shallots, mixed 
1 sprig thyme 
1 bay leaf 

Dash of crushed peppercorns 
1/4 cup chopped red bell pepper 
1/4 cup chopped yellow bell pepper 
1 cup dry white wine 
1 cup veal or beef stock 
1 cup chicken stock 
2 roma tomatoes, peeled, seeded and diced 
Salt and pepper 

In a heavy pan, melt 1 tablespoon butter and sauté shallots, thyme, bay leaf, peppercorns and red and yellow bell peppers over medium heat for 3 minutes. 

Add wine and simmer over high heat until reduced by three-fourths, to make a glaze. Add veal stock and chicken stock and simmer, uncovered, over high heat until reduced by one-fourth. Add tomatoes and bring to slow simmer. Cook, covered, for 20 minutes. 

Stir in remaining 1 tablespoon butter and season with salt and pepper to taste. Strain, discarding bay leaf and thyme before serving. 

CLASSIC MEATLOAF       > Back to Top <

12 ounces ground beef 
12 ounces ground pork 
1-1/2 cups chopped onions 
1 cup quick-cooking rolled oats or breadcrumbs 
2/3 cup ketchup 
2/3 cup finely chopped parsley 
3 large eggs, lightly beaten 
1 teaspoon ground thyme 
1 teaspoon salt 
1/2 teaspoon ground pepper 

Preheat oven to 350o. Lightly grease a 9 x 5-inch loaf pan. 

Combine ingredients in a large bowl. Knead the mixture with your hands until everything is well blended. Do not overmix. 

Fill the loaf pan with meat mixture, mounding the top. Place the pan on a baking sheet and bake 1 to 1-1/4 hours, until the meat is firm to the touch and has shrunk from the sides of the pan or until an instant-read thermometer inserted in the center of the loaf reads 160o. Pour off excess fat and let stand for 15 minutes. 

Optional: Add 1/2 cup chopped olives or finely grated carrots, potatoes or sweet potatoes to meat mixture. 

For Creole sauce: Sauté 1/2 cup chopped onion, 1/2 cup chopped green bell pepper and 1/4 cup chopped celery in 2 tablespoons butter until vegetables are soft. Add 2 minced cloves garlic near end of cooking time. Add 1 drained 16-ounce can tomatoes and a pinch of thyme. Bring to boil, reduce heat and simmer 10 minutes, breaking up tomatoes as they cook. 

Season with salt, pepper and cayenne pepper to taste. Top meat loaf with sauce halfway through cooking.

FAMILY MEATLOAF       > Back to Top <
Makes 6 servings 

I think one of the best meals to serve during cold winter months is meatloaf, baked potatoes and a big green salad. This is comfort food to the max. 

1-1/2 pounds lean ground beef 
2/3 cup quick-cooking oatmeal (uncooked) or 1 cup fine dry bread crumbs 
1 cup 1 percent milk 
1 teaspoon salt 
1/8 teaspoon pepper 
1/4 teaspoon poultry seasoning 
2 eggs 
1 teaspoon Worcestershire sauce 
1 cup chopped onion 
1/4 cup ketchup 
1-1/2 to 2 tablespoons firmly packed brown sugar 
1 teaspoon prepared mustard 
1/4 teaspoon nutmeg (or less) 

Preheat oven to 350o

In a large mixing bowl, combine the ground beef, oatmeal or crumbs, milk, salt, pepper, poultry seasoning, eggs, Worcestershire sauce and chopped onion. Put in a 41/2-by-81/2-inch loaf pan. 

Combine the ketchup, brown sugar, mustard and nutmeg. Spread over the meat loaf. Bake about 1 hour and 15 minutes. Meat thermometer should read 160o in the center of loaf. 

Tolerated by Everyone; Makes 4 servings 

1 egg, beaten 
8 saltine crackers saturated with about 1/3 cup 1 percent milk, or 1 slice torn bread 
saturated with milk 
1 teaspoon salt 
1/2 teaspoon pepper 
Dried sage 
Chopped celery (maybe 1/3 cup) 
Chopped onion (maybe 1/3 cup) 
2 tablespoons ketchup 
1 teaspoon Worcestershire sauce 
1 pound ground beef (or a mixture of ground meats) 

Preheat oven to 350o

In a large bowl, mix egg, saltines saturated with milk, salt, pepper, sage, celery, onions, ketchup and Worcestershire sauce. Work in ground beef with fingers. Don't squish the meat too much or it'll be tough. 

Put in a glass loaf pan, pushing the edges lower, and creating a crown. Bake 1 hour to 1 hour and 15 minutes. Meat thermometer should read 160o in the center. 

Drain off fat, holding meatloaf in pan with a spatula, so it doesn't fall in the sink. Let set for 5 to 10 minutes before slicing. 

MARVELOUS MEATLOAF       > Back to Top <

1 pound ground beef
2 medium eggs
1 envelope beefy onion soup mix
1/2 to 3/4 cups bread crumbs
1 jar Pepperidge Farm gravy

In large mixing bowl add beef, eggs, beefy onion soup mix and bread crumbs mix well. Cook in oven at 350o for 30-45 minutes or until thoroughly cooked. Remove from oven and add 1/2-3/4 jar of gravy. Place back in oven at 350o for another 15 minutes.

OATSY MEATLOAF       > Back to Top <
(Makes 8 servings) 

1-1/2 pounds lean ground beef or ground turkey 
1 cup tomato juice or tomato sauce 
3/4 cup uncooked oats, quick or old-fashioned 
1 egg or 2 egg whites, lightly beaten 
1/4 cup chopped onion 
Salt and pepper to taste 

Preheat oven to 350o. In a large bowl, combine all ingredients; mix lightly but thoroughly. Press mixture into a 8-by-4-inch loaf pan. 

Bake 1 hour or until a thermometer registers 160o and the center is no longer pink. Let stand 5 minutes. Drain off any juices before slicing. 

(This recipe can be further enhanced by adding a half cup of corn or peas --defrosted if frozen, drained if canned -- or chopped bell pepper.) 

OLD FASHIONED MEATLOAF       > Back to Top <
Makes 4 servings 

1/4 pound saltine crackers, crushed (about 11/2 cups) 
1 pound extra-lean ground beef 
1 egg 
1/2 cup 1 percent milk 
1 small onion, diced (optional) 
1 (10.75-ounce) can condensed cream of tomato soup or 1 cup ketchup 

Preheat oven to 350o

In a large mixing bowl, combine crackers, ground beef and egg. Mix together with a large spoon. Add milk and mix thoroughly. Add onion, if using. 

Pat loaf with hands into a loaf shape. Place in a loaf pan. Cover with foil. 

Bake 1-1/2 hours or until a meat thermometer inserted in thickest spot reaches 160o

Pour soup or ketchup over meatloaf and return to oven until heated through, 10 to 15 minutes. 

(Makes 4 servings) 

1 tablespoon oil 
3/4 cup finely chopped scallions with the green parts included 
1 teaspoon finely chopped garlic 
1/2 cup water chestnuts, drained and chopped 
3/4 pound lean ground beef 
3/4 pound ground pork or turkey 
1 teaspoon freshly grated ginger 
1/4 cup loosely packed cilantro leaves 
1/2 cup fine fresh bread crumbs 
3 tablespoons soy sauce 
1 large egg, beaten 
1/4 cup dry sherry 
Freshly ground white pepper to taste 

3 tablespoons olive oil 
1 cup ketchup 
2 tablespoons fresh lemon juice 
1 tablespoon chopped garlic 
2 tablespoons honey 
2 teaspoons freshly grated ginger 
2 teaspoons soy sauce 
3 lemon slices, seeds remove 
1 tablespoon Dijon mustard 

Heat oven to 425o. Heat oil in skillet and sauté scallions, garlic and water chestnuts briefly, until scallions are wilted. Set aside. 

Place beef and pork in mixing bowl. Add scallion mixture, ginger, cilantro, bread crumbs, soy sauce, egg, sherry and white pepper. 

Blend with hands, taking care not to overmix. Form into a loaf and place in center of baking pan. 

Make sauce by combining ingredients well. Spread sauce over meat loaf. Bake for 50 minutes or until loaf is done. 

QUICK MEATLOAF       > Back to Top <

1 pound ground beef
2/3 cup evaporated regular or skim milk
1 envelope dry onion soup mix

Preheat oven to 350°F. In a 11/2-quart bowl mix beef, milk and onion soup mix. Put mixture into an ungreased shallow baking pan. Wet hands and shape into a loaf. Bake for 50 - 60 minutes. Recipe may be doubled. Makes 4 servings.

RANCH STYLE MEATLOAF       > Back to Top <

1 packet (1 ounce) powdered ranch dressing mix 
1/2 cup low-fat milk 
2 eggs 
2 pounds lean ground beef 
1/2 cup dry bread crumbs 
1/2 teaspoon red chili powder 
1/3 cup ketchup 
3 strips bacon, sliced in half 

Preheat oven to 350o. In a small bowl, combine dressing mix and milk. Stir until blended and set aside. 

Meanwhile, beat eggs in a mixing bowl. Add beef, bread crumbs, chili powder and dressing mixture. With hands, mix until ingredients are thoroughly incorporated. (Note: The mixture at this point could be used as a filling for stuffed peppers.) 

Transfer to a loaf pan or baking dish, forming meat into a rectangle. Spread ketchup over the loaf. Arrange sliced bacon over the top. Bake for about 1 hour. Allow to rest for 7 minutes or so before serving. 

SICILIAN MEATLOAF       > Back to Top <
Makes 8 servings 

2 beaten eggs 
3/4 cup soft crumbs (1 to 2 slices of bread) 
1/2 cup tomato juice 
2 tablespoons snipped fresh parsley 
1 teaspoon crushed dried oregano 
1 teaspoon salt 
1/4 teaspoon pepper 
1 small clove garlic, minced 
2 pounds lean ground beef 
8 thin slices ham (about 6 ounces) 
6 ounces shredded mozzarella cheese (11/2 cups) 
3 slices mozzarella cheese (3 ounces), halved diagonally 

Preheat oven to 350o

Combine eggs, crumbs, tomato juice, parsley, oregano, salt, pepper and garlic. Mix in ground beef, mixing well. On foil or wax paper, pat meat to a 12-by-10-inch rectangle. Arrange ham slices atop meat leaving a small margin around edges. Sprinkle shredded cheese over ham. Starting from short end, carefully roll up meat, using foil to lift; seal edges and ends. Be sure edges are sealed well so cheese won't ooze out. 

Place roll, seam side down, in 13-by-9-by-2-inch baking pan. Bake for 1 hour 15 minutes or until center registers 160o on a meat thermometer. (Nitrates in the ham will keep the center of meat roll pink.) Place cheese wedges over top of roll; return to oven for 5 minutes to melt cheese. 

SPICY MEATLOAF       > Back to Top <

1 tablespoon butter
1 medium onion -- chopped
2 cloves garlic -- minced
3 slices stale white bread
1/2 cup milk
1-1/2 pounds hamburger
1/2 pound ground pork
1 egg -- beaten
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 tablespoon Worcestershire sauce
2 tablespoons ketchup

Preheat oven to 350o. Melt butter in skillet. Sauté onion and garlic until soft. In a small bowl, soak bread with milk and break bread into crumbs. In a large bowl, mix together meats, onion, garlic, bread with milk, and remaining ingredients. Mix well and shape into a loaf. Place in a loaf pan and bake for 1 hour.

(Makes 6 servings) 

1-1/2 pounds lean ground beef 
2 teaspoons butter 
1/2 cup finely chopped onion 
8 ounces assorted wild or button mushrooms, sliced 
3 cloves garlic, crushed 
3/4 cup soft breadcrumbs 
1 egg, slightly beaten 
1 teaspoon salt 
3/4 teaspoon dried thyme leaves, crushed 
1/4 teaspoon pepper 
Pepper gravy: 
1 teaspoon butter 
1/2 cup diced red, yellow or green bell pepper 
1 jar (12 ounces) beef gravy 
1/2 teaspoon dried thyme leaves, crushed 

Heat oven to 350o

In a large nonstick skillet, heat 2 teaspoons butter over medium heat until hot. Add onion. Cook and stir 3 minutes. Add mushrooms and garlic. Cook and stir 6 to 8 minutes or until mushrooms are tender. 

Remove from heat; cool 5 minutes. 

In large bowl, combine ground beef, bread crumbs, egg, salt, 3/4 teaspoon thyme, pepper and mushroom mixture; mix lightly but thoroughly. 

On rack in broiler pan, shape beef mixture into 8x4-inch loaf. Bake in 350-degree oven about 11/4 hours to medium doneness (160o) or until center is no longer pink and juices show no pink color. 

Meanwhile, prepare pepper gravy. In medium saucepan, heat 1 teaspoon butter over medium heat until hot. Add bell pepper. Cook and stir 5 minutes or until crisp-tender. Add gravy and thyme; heat through. Carve meatloaf into slices. Serve with gravy. 

Makes 20 servings 

1/4 cup olive oil, preferably from sun-dried tomatoes packed in oil 
3 cups finely diced yellow onion 
1 cup finely diced celery (2 ribs) 
6 garlic cloves, peeled and minced (2 tablespoons) 
2 teaspoons dried basil, crumbled 
2 teaspoons dried oregano, crumbled 
2 teaspoons dried thyme, crumbled 
3 pounds lean ground beef 
2 pounds sweet Italian-style sausage, casings removed if in links 
1 cup coarsely chopped oil-packed sun-dried tomatoes 
1 cup minced Italian (flat-leaf) parsley 
4 eggs, beaten 
1/2 cup fine, dry bread crumbs 
1 tablespoon salt 
1 tablespoon freshly ground black pepper 

In a medium-size skillet over moderate heat, warm the oil. Add the onions, celery, garlic, basil, oregano, and thyme and cook, covered, stirring once or twice, until the vegetables are tender, about 15 minutes. Cool slightly. 

Position a rack in the middle of the oven and preheat to 350o. In a large bowl combine the ground beef, the sausage and the sautéed vegetables and their juices. Stir in the tomatoes, parsley, eggs, bread crumbs, salt and pepper and mix thoroughly with your hands. Form the meat into two oval loaves and transfer them to a large, shallow baking dish. 

Bake, occasionally pouring off the accumulated juices from the pan, 1-1/2 hours, or until an instant-reading thermometer inserted in the center of the meat registers 160 degrees. 

Serve hot or warm. Allow the chilled meatloaf to return to room temperature before serving. 


MEAT PIES      > Back to Top <

1-1/2 pound lean hamburger

1 egg

about 6-10 saltine crackers

1 can Vegetarian Vegetable Soup

Put all ingredients in a bowl and mix well. Spray muffin cups with Pam and put the mixture into the muffin cups. (Don't fill overly full and pat around the edges.) Bake at 350o F for about 30 to 45 minutes





MEDALLIONS OF BEEF      > Back to Top <

Cut 1-1/2 pounds of tenderloin of beef in 2 by 1-1/2-inch pieces. Season with kosher salt and pepper and dredge with flour. Sauté in butter until brown. Add 1/2 pound sliced fresh mushrooms, 1/4 cup chopped Italian parsley and 4 green onions, chopped.

Sauté until slightly brown and add 1/4 cup white wine and 1/4 cup Sherry. Simmer 10 minutes. Serves 4

Serve with wild or brown rice and fresh steamed asparagus and you have a great meal in no time.


OH BOY, SUPPER       > Back to Top <

1 pound Ground Beef, extra lean
1 medium Onion -- chopped
3 cups Rice -- cooked
1 cup Celery -- diced
1 can Cream of Mushroom soup, condensed
1 can Cream of Chicken soup, condensed
1 can Bean Sprouts -- drained
1 Tablespoon Soy Sauce
1 package Chinese Noodles -- dry

Brown ground beef & onion together in a large frying pan. Mix with other ingredients in a large Dutch oven size pan and let simmer until celery is cooked. Serve over dry Chinese noodles. 

*Note: Instead of serving over noodles, you may mix the noodles into the mixture just prior to serving, if desired. 

*To Freeze for later use: Do not add the Chinese noodles. Freeze the cooled casserole in a labeled container for up to 6 months. To serve, thaw overnight in refrigerator, heat through in a saucepan or in the oven, and serve over Chinese Noodles.



OLD FASHIONED POT ROAST      > Back to Top <

1 (3 TO 3-1/2 pound) pot roast (rump, chuck or round)

1 envelope Onion or Onion Mushroom Recipe Soup Mix

2-1/4 cups water

In Dutch oven, brown roast. Add Lipton Onion Recipe Soup Mix blended with water. Simmer covered, turning occasionally, 2-1/2 hours or until tender. If desired, thicken gravy. Makes about 6 servings.



PASTITSIO        > Back to Top <
Makes 4 servings

Layers of ziti pasta and ground meat beneath a lightly spiced cream sauce make a satisfying main dish. 

1 pound lean ground beef, lamb or poultry 
1 medium onion, finely chopped 
1/2 teaspoon salt 
1/4 teaspoon freshly ground pepper 
1/4 teaspoon ground cinnamon 
1 8-ounce package ziti pasta, cooked and drained 
2 eggs (divided) 
1/4 cup butter (1/2 stick) 
2 tablespoons all-purpose flour 
1/2 teaspoon salt 
1 cup milk 
2 tablespoons grated parmesan cheese 
1/2 teaspoon paprika 

In a 1-1/2-quart microwave-safe dish, combine ground meat, onion, salt, pepper and cinnamon. Microwave on high until meat is browned and onion is tender, 4 to 6 minutes. Drain well; set aside. 

Cool cooked pasta until lukewarm; beat 1 egg and stir into pasta. 

In 2-cup microwave-safe dish, microwave butter on high until melted, 30 to 60 seconds. Stir in flour and salt until smooth. Gradually stir in milk. Microwave on high 1 minute. Stir. Microwave again on high until mixture is thickened, 1 to 2-1/2 minutes. Let cool slightly. Lightly beat remaining egg and stir into milk mixture. 

In the bottom of a 3-quart microwave-safe baking dish, place half of ziti. Top with all of meat mixture. Cover with remaining ziti. Pour milk mixture over top. Sprinkle parmesan and paprika over top. 

Microwave on medium-high (70 percent power) until sauce is set and mixture is bubbling hot, 4 to 6 minutes. Let stand 15 minutes before serving. 



4 pounds baby back ribs, about 2 full racks

1/3 cup honey mustard

3 tablespoons peach preserves

3 tablespoons peanut oil

3 tablespoons lemon juice

2 cloves minced garlic

salt and pepper to taste

Mix together everything but the ribs. Marinate ribs in sauce for 30 minutes to an hour. Prepare grill for indirect grilling. When the grill is hot, place the ribs on the grill and cook for about 20 minutes per side.





EASY PEPPER STEAK      > Back to Top <

1 pound top round steak

1/4 cup soy sauce

1 clove garlic (crushed)

1/2 teaspoon ground ginger

1/4 cup vegetable oil

1 cup sliced green onions

1 cup green pepper (cut into 1 inch pieces)

2 stalks celery (thinly sliced)

1/2 cup sliced fresh mushrooms

1 Tablespoon cornstarch

1 cup water

2 tomatoes (diced)

Hot cooked rice

Cut beef across grain into thin strips (1/8-inch thick). In a flat pan, combine soy sauce, garlic and ground ginger; place meat in mixture and marinade for 1/2 hour. Heat oil in frying pan and brown meat. Add marinade and cover and simmer for 30 minutes, adding water if necessary. After meat is tender, add vegetables and cook until crisp tender. Mix cornstarch with water and add to pan; stir and cook until thickened. Serve over hot cooked rice.





PORCUPINE MEAT BALLS      > Back to Top <

1-1/2 pounds ground beef

1/2 cup rice

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon chopped onion

1 (10-1/2 or 11-ounce) can of condensed tomato soup

1/2 cup water

Combine first 5 ingredients. Shape in small balls. Blend soup and water; heat in your pressure pan until the mixture begins to simmer. Add the meatballs. Cook at 15 pounds pressure 10 minutes. Allow the pressure to go down normally. Makes 4 to 6 servings.





SPANISH MEATLOAF      > Back to Top <

1-1/2 pound ground beef

one can (8 ounce) tomato sauce

8 pimiento-stuffed large olive, sliced

one medium onion, chopped (about 1/2 cup)

1/3 cup oats

1 egg

1 teaspoon salt

1/4 teaspoon pepper

Mix thoroughly beef, 1/3 cup of the sauce and the remaining ingredients. Spread in ungreased 9 x 5 x 3-inch loaf pan. Spread remaining tomato sauce over loaf. Bake in 350o F oven 1-1/4 hours. Six servings






8 ounces regular tofu, firm or extra firm

3/4 Cup onion, diced

1/2 Cup shallot, diced

1/2 Cup celery, diced

2 Tablespoons olive oil

12 ounces portabello mushrooms, roughly chopped

1 Tablespoon garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 Cup breadcrumbs

1/2 Cup pecans, toasted and chopped

1 teaspoon balsamic vinegar

1 teaspoon tamari

1/8 teaspoon pepper

6 hamburger buns or rolls

Your choice of toppings and condiments

Cover a large plate with paper towels. Slice the tofu into four pieces and place these on top of the paper towels. Cover them with additional towels, place another plate on top, and place some cans on top of the plate as a weight. Set aside and allow the tofu to press for 30 minutes. In a non-stick skillet, sauté the onion, shallot, and celery in olive oil for 5 minutes. 

Add the portabello mushrooms, garlic, basil, and oregano, and sauté an additional 5 minutes. Cook the vegetable mixture until all of the vegetables are tender and all of the mushrooms juices have evaporated. Set aside to cool. Using your fingers, crumble the pressed tofu into a large bowl. Add the sautéed vegetable mixture to the tofu and gently fold together. 

Add the breadcrumbs, pecans, vinegar, tamari, and pepper, and stir mixture until well combined. Using a 1/2-cup measuring cup, portion the mixture into 6 patties. Slightly flatten them with your hands. Cover the patties with plastic wrap and allow to chill for 1 hour. In a non-stick skillet, using a little canola oil, cook the patties until browned on both sides. Serve the burgers on buns with your favorite toppings and condiments. Yield: 6 burgers.





EASY POT ROAST      > Back to Top <

3-4 pound (1.5-2kg) Roast (boneless chuck or rump roast)

1-1/2 to 2 Cups Water

1 envelope Dry Onion and Mushroom soup mix (approximately 1ounce or 30g)

1 Tablespoon Worcestershire sauce

3 Potatoes, peeled and chopped

2 Stalks celery, chopped

2 Carrots, chopped

1 Onion or handful of boiling onions

1 sprig Fresh Thyme

Preheat oven to 350oF (175oC).

Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast.

Arrange vegetables around meat and add sprig of thyme. Place oven bag on a roasting pan. Place roast in oven, and reduce heat to 300o F (150o C). Bake for 1-1/2 hours for medium well done, or adjust time for desired doneness.


HAWAIIAN POT ROAST       > Back to Top <

3 pounds chuck roast -- boneless
3 tablespoons shortening -- melted
1 medium onion -- sliced
1/2 cup water
1/4 cup soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
8 ounces pineapple chunks in juice -- undrained
4-1/2 ounces sliced mushrooms -- drained
1/3 cup sliced celery

Brown roast on all sides in shortening in a Dutch oven. Drain off drippings. Place onion on top of roast. Combine next 4 ingredients; pour over roast. Cover and bake at 250o F. for 2 hours and 45 minutes or until tender. Add pineapple, mushrooms, and celery; cover and bake an additional 30 minutes. Remove roast, pineapple, and vegetables to a warm platter. Ladle pan drippings over roast. Yield: six servings.



PRIME RIB      > Back to Top <

The easiest cut of meat to fix. Just put it in a foil-lined pan rib side down; add some spices sparingly to the layer of fat (onion powder is best), put in a meat thermometer and cook at 350o F until the thermometer reaches about 160o. You don't even need to line the pan with foil. I do it to collect the juices which I add to a can of Swanson's beef broth to make gravy.





RIB RUB      > Back to Top <

4 Tablespoon Non-iodized salt, heaping

2 Tablespoon Garlic Powder, heaping

2 Tablespoon Onion Powder, heaping

2 Tablespoon Paprika Powder, heaping

1 Teaspoon Thyme, ground, heaping

1 Teaspoon Sage, ground, heaping

1 Teaspoon Bay Leaf, ground, heaping

1 Teaspoon Celery Seed, heaping

1 Teaspoon Black Pepper, ground, heaping

Mix all together, and put in a sprinkle type bottle or jar. Sprinkle on both sides of the ribs, and some on the foil. Lay the slab on a piece of heavy duty foil, meat side down, and bring

sides of foil together and fold down to make a seal, pinch ends together, and bend up, so grease won't run out of them. Put in 350o F oven for 2 hours. Be careful taking out, it will be

extremely hot. I usually open the foil and cut the ribs apart after I put them on a couple paper towels over a plate to absorb the grease.

NOTE: This can be a little salty, if you put it on heavy, so don't over do it. You can always sprinkle on a little more salt if desired. Plus the clean-up of the rib container is a breeze just throw it in the trash. How easy is that?




FAST and EASY ROAST       > Back to Top <

One 2 - 4 pound beef roast
1 envelope dry onion soup mix

Use large enough piece of heavy aluminum foil to completely cover and wrap roast. Pour half the soup mix in the center of foil; place roast on top of mix and cover with remaining soup mix. Fold Foil over and seal; place in pan. Bake at 300° to 325° to desired doneness (about 45 minutes per pound).





ROAST RUMP      > Back to Top <

1 (5-pound) rump roast

1 package onion soup mix

1 teaspoon each garlic granules, pepper and dried oregano leaves

1/2 cup ketchup

1 cup red wine or water

4 carrots, scraped and left whole

1 onion, quartered

4 small red potatoes, washed and scrubbed

Preheat oven to 325o F. Place the roast in a large casserole or roasting pan. Sprinkle with soup mix, seasonings and ketchup. Pour wine or water over the roast. Cover with foil wrap. Cook for 2 hours. During the last hour, add carrots, onion and potatoes. Uncover for the last half hour. Let stand 15 minutes before carving and serving. Makes 8 servings.






1-1/2 pound round steak

1 egg (beaten)

1/2 cup bread crumbs

1/2 cup parmesan cheese

1/3 cup vegetable oil

1 medium onion (chopped)

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1 6 ounce can tomato paste

2 cups water

1-1/2 pound mozzarella cheese (grated)

Preheat oven to 350o F. Pound steak and cut into serving pieces. Dip into egg; roll in mixture of bread crumbs and parmesan cheese. In large skillet, brown meat in vegetable oil. Remove meat and place in baking dish; sauté onion in skillet drippings. Stir in sugar, salt, pepper, tomato paste and water; boil for 5 minutes. Pour 2/3 of the sauce over steak; cover with mozzarella cheese. Cover with remaining sauce. Cover baking dish with aluminum foil; bake for 1 hour or until meat is tender.





ROLLADEN      > Back to Top <

thin slices of beef (2-3 slices per person)

chopped onions

prepared mustard

raw bacon slices

beef broth or any other liquid you like

flour, seasoned or plain

If beef is not thin, pound till it is 1/8 to 1/4-inch thick. Cut into serving size pieces. Spread out on cutting board or waxed paper, for an assembly line. Spread mustard on each piece of meat. Put chopped onions on top of mustard. Lay bacon slices on top of onion. roll up and secure with toothpicks. Season with salt and pepper, then roll in plain or seasoned flour. Brown in frying pan in olive oil or shortening, not too much. When brown, pour liquid of choice to about 3/4 way up rolls. Simmer 1-2 hrs, depending on thickness of meat. When tender add small amount of flour to thicken gravy. Serve over noodles.





SALISBURY STEAK      > Back to Top <

4 cube steaks


3 Tablespoons vegetable oil

1/2 cup chopped celery

1/2 cup chopped onion

3/4 cup chopped carrots

1 (20 ounce) can diced tomatoes

1 (8 ounce) can tomato sauce

1-1/2 cups water

1/4 teaspoon garlic powder

1/8 teaspoon pepper

1/8 teaspoon salt

1/8 teaspoon oregano

Preheat oven to 350o F. Place flour on flat surface and pound cube steaks in flour until well coated. In a large skillet, brown cube steaks in vegetable oil; drain well. Place cube steaks in 9 x 13-inch baking dish. In a large bowl, mix remaining ingredients and pour over cube steaks; cover dish with foil. Bake for 1 and 1/2 hours or until vegetables and meat are tender; stirring occasionally.






1 pound lean ground beef

1 egg, beaten

3/4 cup soft bread crumbs*

1/4 cup water

1/4 cup chopped onion

1/2 teaspoon salt

dash pepper

Combine all above ingredients in bowl and mix well. Shape into 1 to 1-1/2-inch diameter balls. Set aside. (We use a tablespoon measure to scoop the meat mix. It makes them just the right size.)

*Soft bread crumbs are made by chopping fresh bread into tiny little pieces.

SAUERBRATEN SAUCE (NOTE: our family doubles the sauce recipe)

2 Beef Bouillon Cubes

1-1/2 cups water

1/3 cup packed brown sugar

1/4 cup raisins

2-1/2 teaspoon lemon juice

1/2 cup coarsely ground ginger snaps (grind in blender, or put in ziplock bag and crush with rolling pin)

In large skillet, bring water to a boil. Add remaining ingredients. Stir thoroughly until combined. Add meatballs to skillet. Simmer, uncovered, about 20 minutes or until meat is no longer pink. Stir occasionally.

Serve over noodles.

The beauty of this recipe is that the meatballs do not have to be browned. The gingersnaps give the gravy its rich taste.





SHEPHERDS PIE 1     > Back to Top <

1 pound Ground Beef

1 medium Onion -- chopped

1 can Cream of Mushroom Soup -- (10 ounce)

2 cups Green Beans -- French cut, drained

4 cups Mashed Potatoes

1 cup Cheddar Cheese -- shredded

Salt and Pepper to taste

In a large skillet, brown ground beef with onion and season to taste with salt and pepper. Drain fat, if any. Add soup to beef and onions. In a 9 x 13-inch oven proof casserole dish, layer the beef mixture first in the bottom and then the green beans. Top with mashed potatoes to make a crust, similar to a top pie crust. Sprinkle with cheese. Bake, uncovered, at 350o F for 15 to 30 minutes, or until hot and bubbly and cheese is melted.

Variation: You may substitute Tomato soup in place of the Mushroom soup, or substitute 2 cups of whole kernel corn in place of the green beans.

Per serving: 461 Calories (kcal); 31g Total Fat; (60% calories from fat); 21g Protein; 24g Carbohydrate; 87mg Cholesterol; 671mg Sodium; 4g Fiber

Food Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4-1/2 Fat; 0 Other Carbohydrates





SHEPHERDS PIE 2     > Back to Top <

1.5 pounds lean ground beef

6 large potatoes

*1 green pepper

*1 red pepper

1 large onion

3 tablespoon of Chili pepper (or to taste)

2 tablespoon of Cayenne pepper (or to taste)

1/2 pound mushrooms (substitute one can of mushrooms if you prefer)

Shredded cheese

*For a slightly different taste, substitute one 28 ounce can of brown beans for the peppers. It sounds weird, but its oh so tasty! You can also boil carrots and add them to the mix, with or without the peppers. In fact, you can pretty much use whatever veggies you prefer, rule of thumb - whatever you use, use lots!

Cube the potatoes and boil them. While they are cooking, in a large frying pan, cook the ground beef at medium heat. Once it is thoroughly browned, add the peppers, onion and mushrooms and continue cooking, stirring frequently.

When the mushrooms are well-cooked, drain the entire batch and then return everything to the frying pan. Add the cayenne pepper and chili pepper, turn the heat down to medium low, cover and simmer until the potatoes are cooked.

Mash the potatoes as you normally would, adding butter and milk (or chicken broth works good and is almost fat free). Put the mean & veggies in a large casserole dish or microwaveable bowl, spreading evenly. Add all the potatoes using a spatula, spreading them evenly over the top of the meat/veggie mix.

Spread shredded cheese over top of the potatoes, then either put in the oven (obviously, you must be using an oven safe container for this!) at 350o F for 10 minutes or in the microwave for about 2 minutes at high heat, until the cheese is melted.

Then, dig in! Its an awesome meal-in-a-bowl that I guarantee almost anyone will like!


SHEPHERDS SUPPER        > Back to Top <
A simple meal for dairymen and herdsmen in the Alps

320 grams (11 ounces) stale bread
4 dl (13 ounces) milk
200 grams (7 oz) raw bacon
1 tablespoon butter
4 eggs
1/2 teaspoon salt
1 bunch parsley

Cut the bread into small pieces, pour 3 dl milk over it and leave to stand for 10 minutes.
Finely dice the bacon and brown it in the heated butter. Add the dried out bread pieces and sear, turning from time to time. Beat the rest of the milk together with the eggs and season with salt and pepper. Finely chop the parsley and mix it in. Pour the egg mixture over the bread and allow to dry out, turning frequently. Dish out the meal on a plate and serve with salad.




For spicy herb rub for beef: 
1/2 teaspoon dried basil 
1/2 teaspoon dried thyme 
1/4 teaspoon cayenne pepper 
2 teaspoons salt 
1/2 teaspoon freshly ground pepper 
2 tablespoons olive oil 
3 pounds boneless English-cut short ribs left whole or cut into 2-inch pieces 

For sauce: 
4 cups sliced onions 
3/4 cup chopped celery 
3 tablespoons chopped garlic 
2 fennel bulbs, diced 
1/2 cup red wine 
4 cups diced fresh plum tomatoes OR canned Italian-style tomatoes 
1 (14-1/2-ounce) can beef or chicken stock OR 1 3/4 cups homemade stock 
1 cup chopped leafy fresh fennel tops OR 1 tablespoon crushed fennel seeds 
Salt and freshly ground black pepper 
1-1/2 pounds papperdelle or wide egg noodles 
1 cup freshly grated Parmesan 

For herb rub: Combine herb rub ingredients. Rub over ribs.

Preheat oven to 350o. Heat oil in a large, deep, oven-proof skillet or Dutch oven over medium-high heat. Add ribs and brown them on all sides. Remove meat. 

For sauce: Pour off all but 2 tablespoons of fat from pan. Add onions, celery, garlic and diced fennel. Cover and cook five minutes, until vegetables begin to soften, stirring occasionally. Add wine and stir, scraping up brown bits from bottom of pan. Bring to boil and add tomatoes, stock and fennel tops.

Add ribs to pan, cover, and bake 1-1/2-2 hours, until meat is quite tender. (Or cook on stove over low heat.) If sauce is too liquid, remove meat and keep warm. Skim fat from sauce and reduce by boiling for 10 to 15 minutes. Taste and season with salt and pepper.

Meanwhile, cook noodles just until done. Drain noodles and put on platter. Top with ragout and sprinkle with cheese.



2 pounds sirloin steak, all fat removed

1/4 cup teriyaki sauce

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1/2 pound sliced mushrooms

1/2 cup beef broth

Marinate steak in teriyaki sauce and spices overnight, covered tightly or in a food storage bag. Preheat electric skillet to 400o F. Add steaks, reserving marinade. Sear for 5 minutes on each side. Add mushrooms and stir them until they are slightly browned, about 2 minutes more. Add leftover marinade and broth. Heat until boiling and serve topped with additional black pepper, if desired. Makes 4 servings.





SKILLET BEEF AND SHELLS      > Back to Top <

1 pound ground beef

1 medium onion, chopped

2 cans (10 3/4 ounce each) Campbell's Tomato Soup

1-1/3 cups water

2 tablespoon Worcestershire sauce

2 cups uncooked medium shell pasta

1/2 cup shredded Cheddar cheese


COOK beef and onion in skillet until browned. Pour off fat.

ADD soup, water and Worcestershire. Heat to a boil. Stir in pasta. Cover and cook over low heat 20 minutes or until done. Sprinkle with cheese. Serves 4.


SKILLET BEEF PAPRIKASH        > Back to Top <
Makes 6 servings 

1 tablespoon butter or margarine (optional) 
1 pound lean ground beef 
1 cup fresh or frozen chopped onion 
1 large bell pepper, julienned (red, green, yellow mixed, fresh or frozen) 
1 large garlic clove, minced 
3 tablespoons paprika 
1 teaspoon dried marjoram, crumbled 
1/2 teaspoon dried thyme, crumbled 
1 (14-1/2-ounce) can chicken broth 
1 tablespoon all-purpose flour 
1/2 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
1 (10-1/2-ounce) can beef consommé (not beef broth) 
1/2 pound medium egg noodles 
1 (9-ounce) package frozen cut asparagus (do not thaw but separate into individual pieces) 
4 ounces light cream cheese, cut into small pieces 

Melt butter in a large, heavy skillet over moderate heat. Add beef and cook, breaking up large clumps, until no longer pink. Drain. 

Add onion, peppers, garlic, paprika, marjoram and thyme; cook uncovered, stirring often, until mixture is quite dry, 5-8 minutes. 

Mix chicken broth with flour, salt and pepper. Add to skillet along with beef consommé and bring to boiling. 

Add noodles; stir well and return to boil. Adjust heat so liquid bubbles gently but constantly, cover and cook 5 minutes. 

Stir well, lay asparagus pieces on top, cover and cook until noodles are tender, about 5 minutes. 

Remove from heat, add cream cheese and stir until melted. Season to taste with salt and pepper, and serve. 



SLOP      > Back to Top <

2 pounds hamburger

1 small onion

4 cups cooked rice

3 Eggs

Worcestershire sauce

Brown hamburger and onion until done. Drain off fat. Take cooked rice and brown in butter until somewhat dried. Combine with hamburger. Push ingredients to edges of pan and make a open pit in the middle. Add eggs and scramble them, when they are done, mix all ingredients together. Add Worcestershire sauce, salt and pepper to taste. Continue to cook until hot.



SLOPPY JOES       > Back to Top <

1 pound ground beef
1 small onion, chopped
1/2 green pepper, chopped
1 can (10 1/2 oz) tomato soup
1 Tablespoon or to taste chili powder
Hamburger buns

Brown ground beef, onion and green pepper in skillet until beef is browned and vegetables are soft. Add tomato soup and chili powder. Simmer for 10 minutes. Serve on hamburger buns. This is also good on baked potatoes, rice, any kind of starch. It can also be simmered longer, but if a hurry 10 minutes will do. 


SLOPPY JOE PIZZA      > Back to Top <

3/4 pound ground beef

1 can (10 3/4 ounce) Tomato Soup

1 Italian bread shell (12")

1-1/2 cups shredded Cheddar cheese


PREHEAT oven to 450°F.

COOK beef in skillet until browned. Pour off fat.

ADD soup and heat through. Spread beef mixture over shell to within 1/4-inch of edge. Top with cheese. Bake 12 minutes or until cheese is melted. Serves 4.





SOUPER MEAT LOAF      > Back to Top <

1 can (10 3/4 ounce) Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup

2 pound ground beef

1 pouch dry onion soup mix

1/2 cup dry bread crumbs

1 egg, beaten

1/4 cup water


MIX thoroughly 1/2 cup mushroom soup, beef, onion soup mix, bread crumbs and egg. Shape firmly into 8" x 4" loaf in baking pan.

BAKE at 350o F for 1 hour 15 minutes or until done.

MIX 2 tablespoon drippings, remaining mushroom soup and water. Heat through. Serve with meat loaf. Serves 8.


20 MINUTE MEATLOAF       > Back to Top <

1-1/2 pounds ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dehydrated onion flakes
1 large egg
1 cup soft bread crumbs
1 (8-ounce) can tomato sauce

Combine all ingredients for meat loaf; shape into 8 oval patties. Bake at 450° for 15 minutes. Spoon off excess grease.

1 (8-ounce) can tomato sauce
2 tablespoons brown sugar
2 tablespoons parsley flakes
1 teaspoon Worcestershire sauce

Combine all ingredients. Pour over meat loaves. Bake 5 minutes longer. Makes 4 servings.

SMOTHERED STEAK      > Back to Top <

1 pound whole beef tenderloin
2 large onions - quartered and separated
2 large green bell peppers - cut into 3/4 inch strips
1 (8 ounce) package fresh mushrooms - sliced
1/4 cup dry Butter Buds
1/2 cup water
1 teaspoon garlic powder

Spray a crockpot with non-fat cooking spray. Place beef in crock pot and top with onions, peppers and mushrooms. Mix Butter Buds, water and garlic powder until the Butter Buds dissolves. Pour over vegetables. Gently toss vegetables to distribute seasonings. Cover and cook on high for 4 to 5 hours or on low for 8 to 9 hours.

Cut beef into 4 (4-ounce) steaks and arrange on platter. Toss vegetables in juices. Spoon liquid and vegetables over beef. Serve hot.



1 pound ground beef

1 cup water

1 jar (16 ounces) thick-and-chunky salsa

2 cups uncooked wagon wheel pasta (4 ounces)

1/2 teaspoon salt

1/2 cup sour cream

Cook beef in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until brown; drain.

Stir in water, salsa, pasta and salt. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Stir in sour cream; cook just until hot. Makes 4 servings, about 1-1/4 cups each






Serve this full-flavored garnish over your favorite beefsteak.

1 large Onion, sliced into circles (as thin as possible)

1-1/2 cup Flour

2 Tablespoons Cajun-style seasoning

Oil for frying

Heat the oil to 350o F. Mix together the flour and Cajun seasoning in a large bowl. Slice the onion very thin (a mandolin-type slicer works well). Add the onion to the flour mixture and toss well. Place in the hot oil and fry until just starting to brown (separating often). Drain on paper towels. Serve warm over cooked steak. Serves 4





STEAK DIANE      > Back to Top <

1-1/2 pounds top sirloin steak, cut 1/2-inch thick

Seasoned Salt to taste

Seasoned Pepper to taste

2 tablespoons butter

1/2 teaspoon dry mustard

1/4 cup chopped green onion

2 tablespoons butter

1 tablespoon Worcestershire sauce

3 tablespoons dry Sherry wine

1/4 teaspoon Garlic Powder

1 tablespoon chopped parsley

Cut steak into 4 serving portions and pound to 1/4-inch thickness. Sprinkle lightly with Seasoned Salt and Seasoned Pepper. In large heavy skillet, melt 2 tablespoons butter and stir in mustard. Add onion and as many steaks as will fit in pan. Quickly brown and transfer to heated platter. Repeat with remaining steaks. To pan juices, add remaining

2 tablespoons butter, Worcestershire sauce, Sherry and Garlic Powder with Parsley. Cook over high heat until slightly thick. Stir in parsley and pour sauce over steaks. Serve with new potatoes, Bibb lettuce salad and broiled tomatoes. Yield: 4 Servings





STUFFED GREEN PEPPERS      > Back to Top <

2 teaspoon margarine

1 medium onion (chopped)

1 pound Ground Beef

2 tomatoes (diced)

1 large can tomato sauce

1/2 cup water

1 teaspoon salt

1/8 teaspoon pepper

1 cup bread crumbs

6 medium size green peppers

Preheat oven to 400o F. In large skillet, melt margarine and sauté onions, then add ground beef and brown. Drain off excess grease, then add tomatoes, tomato sauce, water, salt, pepper and bread crumbs; mix well. Simmer over very low heat for 20 minutes. Remove tops from green peppers and take out the seeds. In large saucepan, place peppers in boiling water and boil for 10 minutes. Remove peppers form water and stuff with ground beef mixture; bake for 30 minutes.






1 can (8 ounce) pineapple chunks in heavy syrup

1/4 cup soy sauce

3 Tablespoon cornstarch

3 to 4 pounds lean spareribs

3 Tablespoon vegetable oil

1 cup cider vinegar

3/4 cup brown sugar

1/2 cup water

2 cloves garlic (minced)

1/2 teaspoon ground ginger

Drain pineapple; reserve syrup. Combine 2 tablespoons soy sauce and cornstarch in a small bowl. Rub soy sauce mixture into ribs. In a 12-inch skillet, sauté ribs, in batches, in vegetable oil over medium-high heat until browned. Combine reserved syrup, remaining 2 tablespoons soy sauce, vinegar, brown sugar, water, garlic and ground ginger in Dutch oven. Add ribs. Heat to a boil. Reduce heat. Cover and simmer for 1 and 1/2 hours, stirring occasionally. Spoon off fat. Stir in pineapple and heat through. Makes 4 servings.





TACO SKILLET      > Back to Top <

1 pound ground beef

1 can (10 3/4 ounce) Campbell's Tomato Soup

1 cup Pace Chunky Salsa or Picante Sauce

1/2 cup water

8 flour or corn tortillas (6"), cut into 1" pieces

1 cup shredded Cheddar cheese


COOK beef in skillet until browned. Pour off fat.

ADD soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot.

TOP with remaining cheese. Serves 4.






1 large beef tenderloin, peeled (10-12 pounds)

1 carrot, thinly sliced

1 celery stalk, sliced

1 leek, thinly sliced

4 tablespoon butter


1 tablespoon olive oil

1 clove garlic, minced

3/4 pound bacon, cut in 1" pieces

1/4 pound mushrooms, sliced

1-1/2 cups sour cream

1 tablespoon grated onion

2 tablespoon horseradish

1 teaspoon dried thyme

1 tablespoon minced parsley

Chives for garnish

Sauté tenderloin and vegetables in 2 tablespoon butter for 2 minutes. Place tenderloin in a shallow roasting pan. Dot with 2 tablespoon butter; top with vegetables. Bake at 500o F for 25 minutes for rare, 30 minutes for medium rare. Serve with cream horseradish sauce; garnish with chives.

Sauce: Sauté garlic in oil 2-3 minutes. Add bacon and fry until crisp. Remove bacon and drain all but 3 tablespoon of fat. Sauté mushrooms in fat 15 minutes. Add sour cream, horseradish, onion, and thyme, and heat well. Add bacon, any pan juices from tenderloin, and parsley.






3/4 pound shallots, halved lengthwise and peeled

1-1/2 tablespoons olive oil

salt and pepper to taste

3 cups beef broth

3/4 cup port wine

1-1/2 teaspoons tomato paste

2 pounds beef tenderloin roast, trimmed

1 teaspoon dried thyme

3 slices bacon, diced

3 tablespoons butter

1 tablespoon all-purpose flour

4 sprigs watercress, for garnish


Preheat oven to 375o F (190o C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.

In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.

Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, sauté bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.

Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125o F (50o C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.

Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1-1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.

Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress. Serve with remaining sauce. Makes 6 servings






4 Beef filets (6 ounce) cut into 8 medallions


3 ounces Mushrooms (portabella or shiitake), diced

2 shallots, diced

2 Tablespoons Butter

2 Tablespoons Flour

2 cups Beef broth

Heat the butter in a saucepan. Add the mushrooms and shallots and cook until limp. Whisk in the flour and cook for 3 minutes. Whisk in the broth, bring to just a boil, reduce the heat and simmer 20 minutes. Heat a heavy skillet over a medium-high flame. Add a small amount of oil. Add the beef and cook to desired temperature. Serve topped with the warm sauce. Serves 4





TEXAS HASH      > Back to Top <

1 pound ground beef

1 cup green pepper (chopped)

1/2 cup onion (chopped)

1 can whole kernel corn (drained)

1 cup Minute Rice

1 (15 ounce) can tomato sauce

1/2 cup water

3 teaspoon chili powder

1/2 teaspoon dry mustard

Brown ground beef and onion in skillet, then drain grease off. Add green pepper, corn, tomato sauce, water, chili powder, and dry mustard; cook 5 minutes. Add rice, cover, and cook about 10 minutes on low-medium heat. Delicious with coleslaw and French bread!







1-1/2 pounds round steak, thinly sliced into 1x2-inch strips

1 cup flour

1 (10.75-ounce) can condensed cream of mushroom soup

1 (8-ounce) can sliced mushrooms, undrained

1 (6-ounce) can tomato paste

1 tablespoon Worcestershire sauce

1 cup chopped onion

2 tablespoons vegetable oil

1 (8-ounce) container sour cream

1 (16-ounce) package wide egg noodles


Coat beef strips by shaking in a clean plastic bag with flour. Alternatively, dredge each piece in a shallow pan filled with flour.

In a small bowl, combine soup, mushrooms (including liquid), tomato paste and Worcestershire sauce; set aside.

Heat a large skillet over medium-high heat. Add oil and quickly brown meat. Stir in onion. Add reserved sauce to meat and simmer, covered, until meat is tender, about 1 to 1-1/2 hours. Add sour cream to sauce just before serving, stirring thoroughly to combine. Heat thoroughly, but do not boil.

While meat is cooking, prepare noodles according to package directions. Drain and serve with stroganoff. Servings: 8




VEAL FRANCESE        > Back to Top <

Some cooks like to cover the veal for the last 2 minutes of cooking, which softens the outer crust of the batter. Others prefer a slight crisp to the coating. Preheat the oven to 180 deg. F. Have ready an ovenproof platter.

Have ready:

1 pound veal scaloppini slices, cut a little more than 1/4 " thick, pounded to less than 1/4 "

Dredge in:

1/2 cup flour

Shake off the excess. Beat together in a bowl until frothy and thick:

3 large eggs
6 Tablespoon grated Parmesan cheese
1-1/2 Tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Heat in a large skillet over medium-high heat:

1-1/2 Tablespoon olive oil
1-1/2 Tablespoon unsalted butter

Dip the floured scaloppini into the egg batter and place in the hot pan. Cook the scaloppini in batches, being careful not to crowd the pan. Cook until nicely browned, 1-1/2 to 2 minutes each side. Remove to the platter and keep warm in the oven. Repeat, adding ore oil and butter to the pan as needed, until all the scaloppini are cooked. 

When they are all done, return them to the pan and sprinkle with

Juice of 1 large lemon (1/4 to 1/3 cup)

Reheat, either covered or uncovered, and cook or 1 minute more to blend with the lemon. Season with Salt and ground black pepper to taste. Serve immediately with chopped fresh parsley and lemon wedges.

VEAL SCALOPPINE        > Back to Top <

Serve simply, as in this recipe, or use the following variation:

Have ready:

1 pound veal scaloppini slices, cut a little more than 1/4 " thick, pounded to less than 1/4 "

Season with:

Salt and ground black pepper to taste

Dredge in:

1/2 cup flour

Shake off the excess. Heat in a large skillet over high heat:

1 Tablespoon olive oil
1 Tablespoon unsalted butter

Cook the scaloppini in batches, being careful not to crowd the pan. Brown quickly, 30 to 70 seconds each side. Remove to the platter and keep arm in the oven. Repeat, adding more oil and butter to the pan as needed, until all the scaloppini are cooked. Season with salt and ground black pepper to taste. Serve immediately.


VEAL MARSALA       > Back to Top <

Prepare Veal Scaloppine, above, without placing the veal in the oven after browning. After the scaloppini have been cooked, set them aside and add 2/3 cup dry Marsala to the pan. Bring to a boil, scraping up the browned bits with a wooden spoon. Reduce the heat and simmer until cooked down to about 1/2 cup. Whisk in 2 Tablespoon softened unsalted butter. Continue to simmer until the sauce becomes thicker and velvety. Return the veal to the pan along with 1 Tablespoon chopped fresh parsley and simmer the meat in the sauce so that it warms through, about 1 minute. Remove from the heat and serve immediately.