Category: Beef

1 lb ground beef

1 med onion, diced

1 med green pepper, diced

1 container of fresh mushrooms, sliced (I used 1/2 a container)

1 16 oz can of petite diced tomatoes

1 12 oz can of cream of mushroom soup

1 16 oz can of tomato sauce

1 T. basil

1 T. oregano

1 T. parsley

1 t. garlic powder

salt and pepper to taste

1 16 oz package of pepperoni (I used 8 oz)

parmesan cheese

1 bag of Penne Rigate, Radiatore, Rotini, or Shells pasta (or a mixture of all four)

Brown ground beef with onion, green pepper, and mushrooms in a skillet until beef is not longer pink and onions are translucent. Drain grease. Add diced tomatoes, cream of mushroom soup, tomato sauce, and herbs. Simmer for 15 minutes. Add pepperoni, simmer 5 more minutes. In a separate pan, boil 4 cups of water. Add pasta, reduce heat, and cook until al dente. Serve sauce over pasta. Top with parmesan cheese.

Serves 8.

1 1/2 lb arm roast, trimmed and cubed
2 teaspoon salt, divided
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/4 teaspoon paprika
5 beef bouillon cubes
1 teaspoon dill
2 bay leaves
2 cans diced tomatoes (1 pureed)
1/2 head cabbage, shredded
1 bag frozen lima beans
1 cup diced baby carrots
1 medium onion, chopped
1 teaspoon minced garlic
3 stalks celery (and tops), sliced
4 cups water

Toss meat, 1 tsp salt, seasonings and bouillon cubes along with onion, celery and carrot, in the bottom of a large crock pot. Add tomatoes and cabbage. Season with remaining teaspoon salt. Add lima beans and water to top and cover. Cook on low for 8 hours.  Sour cream may be stirred into soup before serving (to taste).

Dough:

2 cups lukewarm water
1 package (2 1/4 teaspoons) yeast
2/3 cup oil
1/6 cup brown sugar splenda (1/3 cup brown sugar may be substituted)
1 teaspoon salt
1 egg
3 cups white flour
3 cups whole wheat flour

Filling:

2 lbs ground beef
1 large yellow onion, chopped
2 tsp salt
1 tsp pepper
1/2 tsp garlic powder
3 Tablespoons vegetable oil
16 ounces coleslaw mix (or 1 head cabbage, finely shredded)
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To make the dough: In bowl of kitchen aid mixer combine warm water and yeast. Let sit for 5 minutes. Add remaining ingredients and mix with a dough hook attachment for 6 minutes (or knead by hand 6 minutes). Will make a soft dough. Remove dough to a greased bowl and cover with plastic wrap and damp tea towel. Let dough rise 1 hour.

To make the filling: Brown ground beef with onion and seasonings.  Drain and set aside.  Saute coleslaw mix in oil until translucent, water may be added (as needed) to help wilt the slaw.  Combine meat and slaw in a large bowl and set aside.

To assemble bierocks: Punch down risen dough and portion out into 3 ounce balls.  Roll out flat (about 1/4 inch thick).  Place 1/2 cup of filling in the center of the dough and seal edges, pinching dough with your fingers to seal well.  Place bierocks, seam side down, on a greased baking sheet.  Bake in a 350 degree oven for 20-25 minutes, or until golden brown.

Bierocks may be frozen once cooled.  To reheat: Defrost bierocks overnight in the refrigerator and then microwave individually for 1 1/2 minutes.

8 KC Strip or Rib Eye Steaks
1/2 cup soy sauce
1 package of meat marinade (Lawry’s)–mixed according to packaged directions
1/2 cup Worcestershire sauce
2 Tbsp frozen OJ concentrate
1 Tbsp Onion flakes
1 Tbsp Liquid Smoke
1 Bottle Teriyaki marinade

Mix all ingredients and marinate in refrigerator overnight. Remove steaks from marinade and grill to desired doneness.

3 pounds large zucchini — scrubbed
1 quart spaghetti sauce or thick tomato sauce
1 cup bread crumbs
2 pounds ricotta cheese
4 eggs — lightly beaten
2 tablespoons parsley — chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil salt and pepper — to taste
1 cup grated Parmesan or Romano cheese
1 pound mozzarella cheese — coarsely grated

….
Scrub zucchini, trim ends and cut (unpeeled) into long, thin slices. Bring about 1″ water to boil in a soup pot and add 1 teaspoon salt; cook zucchini just until limp and translucent, about 5 minutes. Drain on absorbent towels. In a 9″x14″x2″ pan, spoon a thin layer of tomato sauce. Sprinkle with a quarter of the bread crumbs. Arrange layer of zucchini over this, placing slices side-by-side to cover bottom completely. Combine ricotta cheese, eggs, parsley, seasonings, half the Parmesan cheese and half the remaining crumbs. Spoon half of this mixture on top of zucchini. Sprinkle with half the mozzarella cheese. Repeat layers of tomato sauce, zucchini (reserving 6 slices), ricotta mixture. Cover with most of remaining tomato sauce; arrange zucchini on top, drizzle with remaining sauce and mozzarella. Combine remaining crumbs and Parmesan cheese; sprinkle over top. Bake in a 350 degree oven about 1 hour for large pan, 45 minutes for small, or until top is browned. Let stand 20 minutes before cutting (it reheats well).

Lasagna with Meat Sauce:
Prepare as above, but reduce ricotta cheese to 1 pound; use only 2 eggs. Brown 1 chopped onion in skillet with 1 tablespoon oil. Brown 1 pound ground beef in skillet, breaking up with fork. Discard any excess fat. Stir in tomato sauce, adjust seasonings. Assemble layers, bake as above.

1 package Country Inn Chicken and Vegetables rice
1/2 pound ground beef
6 ounces tomato paste
1 package taco seasoning mix
1 small onion — chopped
4 10 inch flour tortillas
8 ounces colby jack cheese — grated

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Preheat oven to 375 degrees. Spray 2 or 3 quart round oven baking dish with cooking spray. Prepare rice according to package directions, reducing cook time to only 5 minutes. Brown ground beef lightly. Drain excess grease. Add rice, tomato paste, taco seasoning and onion to meat. Mix well. Place one tortilla in bottom of round baking dish. Spoon 1/2 meat and rice mixture into tortilla. Sprinkle with 1/3 of the cheese. Repeat using remaining meat, rice and cheese. Place remaining tortilla on top and sprinkle with remaining 1/3 of cheese. Bake in oven for 30 minutes. Serve warm.

1 pound ground beef
1 pound frozen tater treats
1 10 1/2 ounce can cream of mushroom soup
1/2 teaspoon Worcestershire sauce salt and pepper — to taste
1/2 medium onion — diced

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Brown and season ground beef and diced onion. Add mushroom soup and Worcestershire sauce. Place in greased one quart casserole. Place tater treats on top of ground beef mixture. Bake 20-25 minutes in 375 degree oven.

1 pound hamburger — browned and drained
1 can corn — (with juice)
1 can kidney beans — (with juice)
1 can diced tomatoes
1 8 ounce can tomato sauce
1 package taco seasoning mix

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Combine all ingredients in medium saucepan. Simmer for 30 minutes and serve.

1 cup chopped, peeled tomatoes
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 teaspoon salt
2 cups torn lettuce leaves
1/2 pound lean ground beef
1 cup cheddar cheese — grated
Fritos

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Combine tomatoes, onion, green pepper, and salt. Brown ground beef and drain well. In a large bowl layer lettuce, tomato mixture, fritos, cheese and ground beef. Toss and serve.