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All Beef Recipes

Title: QUICK BEEF SOUP
Categories: Soups, Meats, Ground beef, Main dish
Yield: 6 servings

1 1/2 lb Lean ground beef
1 c Chopped onion
2 Cloves garlic; chopped fine
28 oz Can tomatoes; undrained
6 c -water
6 Beef bouillon cubes
1/4 ts Pepper
1/2 c Uncooked orzo
1 1/2 c Mixed vegetables;
-frozen peas, carrots and
– corn blend
French bread (opt)

Cook beef, onion and garlic in a large saucepan over medium high
heat until the beef is brow, stirring to separate meat; drain fat.

Puree the tomatoes with juice in a covered blender or food
processor. Add tomatoes, water bouillon cubes and pepper to the meat
mixture. Bring to a boil; reduce heat to low. Simmer, uncovered for
20 minutes. Add orzo and vegetables. simmer for 15 minutes more.

Serve with french bread.

From “THE TREASURY OF CREATIVE COOKING” by the Editors of Consumer
Guide. Published 1992 ISBN 1-56173-526-4

Shared by Robert Rostrup

Title: QUICK BEEF SOUP
Categories: Soups, Meats, Ground beef, Main dish
Yield: 6 servings

1 1/2 lb Lean ground beef
1 c Chopped onion
2 Cloves garlic; chopped fine
28 oz Can tomatoes; undrained
6 c -water
6 Beef bouillon cubes
1/4 ts Pepper
1/2 c Uncooked orzo
1 1/2 c Mixed vegetables;
-frozen peas, carrots and
– corn blend
French bread (opt)

Cook beef, onion and garlic in a large saucepan over medium high
heat until the beef is brow, stirring to separate meat; drain fat.

Puree the tomatoes with juice in a covered blender or food
processor. Add tomatoes, water bouillon cubes and pepper to the meat
mixture. Bring to a boil; reduce heat to low. Simmer, uncovered for
20 minutes. Add orzo and vegetables. simmer for 15 minutes more.

Serve with french bread.

From “THE TREASURY OF CREATIVE COOKING” by the Editors of Consumer
Guide. Published 1992 ISBN 1-56173-526-4

Shared by Robert Rostrup

Title: Hungarian Beef Goulash with Potato Dumplings
Categories: Main dish, Meats, Beef, Stews
Yield: 6 servings

————————BEEF GOULASH—————————–
1 Clove garlic; minced
1/2 ts Salt
4 oz Butter
1 1/2 lb Onions; chopped
1 1/2 tb Hungarian paprika
1 1/2 lb Lean beef; cut into
-2 inch pieces
1 c Water; as needed
Salt to taste

————————-DUMPLINGS——————————
2 lb Potatoes; grated
3 tb Flour
1 ts Cornstarch
1 pn Nutmeg
1 pn Salt
2 Egg yolks; lightly beaten
Flour to coat dumplings
2 c Stale bread crumbs
1/4 c Butter

FOR THE GOULASH:

In a small bowl, mash the garlic and salt into a puree. Melt the
butter in a large skillet over medium-high heat. Saute the onions to
a golden brown. Add garlic/salt mixture and paprika and mix well.
Add the meat. Reduce heat to medium, cover and cook for 1 1/2 hours,
stirring frequently to prevent meat from sticking. Once or twice,
add water in 1/2 cup quantities as needed to keep goulash moist.
Season to taste.

FOR THE POTATO DUMPLINGS:

In a 4 qt saucepan, bring 3 qt water and 1 teaspoon salt to a slow
boil, Meanwhile, in a large bowl, mix the grated potatoes, flour,
cornstarch, nutmeg and salt. Add the egg yolks and mix thoroughly.
Place about a quarter of a cup of flour in a dish. Form dumplings the
size of a golf ball and roll in the flour to coat. Drop the dumplings
into slow-boiling water, cook uncovered for 10 minutes. Remove the
dumplings with a slotted spoon and drain. Meanwhile, melt the butter
in a medium skillet, add bread crumbs and stir while heating until
browned. roll the drained dumplings in bread crumbs. Serve alongside
goulash.

NOTE: If first dumpling falls apart in the boiling water, add flour
to the dumpling mixture until dumplings hold together in the water.

This recipe from The Atcheson, Topeka, & Santa Fe Railway System.

FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin’s
Press of New York – 1993. ISBN 0-312-08768-3

Shared by Robert Rostrup

Title: Corn Bread Pie
Categories: Main dish, Meats, Ground beef, Casseroles
Yield: 8 servings

1 lb Ground beef
1 lg Onion; chopped
1 cn Tomato soup; condensed
2 c Water
1 ts Salt
3/4 ts Pepper
1 tb Chili powder
1/2 c Green pepper; diced
1 c Whole kernel corn; (fresh
-frozen, or canned), drained

————————–TOPPING——————————-
3/4 c Corn meal
1 tb Sugar
1 tb Flour
1/2 ts Salt
1 1/2 ts Baking powder
1 Egg; beaten
1/2 c Milk
1 tb Fat; melted

“The Baltimore & Ohio claimed that passengers would continue past
their station stops in order to have a second helping of this
specialty corn creation. It was one of the most popular items with
both men and women.”

Combine the beef and onion in a large skillet and brown over medium
heat. Add the soup, water, seasonings, green pepper and corn,
stirring to mix well. Simmer for 15 minutes. Grease the casserole and
fill no more than 3/4 full with the meat mixture to leave room for
the corn bread topping.

TOPPING:
Sift the dry ingredients together. Add the beaten egg and milk.
Stir lightly and fold in the melted fat. Pour the corn bread topping
over the meat mixture and bake for 18-20 minutes. The topping
disappears into the meat mixture, only to rise during baking to form
a flavorful layer of corn bread.

This recipe is from the Baltimore & Ohio RR.

FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin’s
Press of New York – 1993. ISBN 0-312-08768-3

Shared by Robert Rostrup

Title: Beef in Red Wine
Categories: Beef, Microwave
Yield: 6 servings

2 1/2 oz Streaky bacon, cut .5″square
4 1/2 oz Small mushrooms, quartered
4 1/2 oz Small white onions, quarterd
2 1/4 lb Chuck beef, cut in 4cm cubes
2 ts Sea Salt
Freshly ground black pepper
1/2 c Red wine
1/2 c Veal or chicken stock
1/2 c Canned crushed tomatoes
3 tb Tomato paste
1/4 ts Dried thyme
1/4 ts Dried rosemary
1/4 ts Dried tarragon
6 Cloves garlic, peeled
– and crushed
1 tb Cornflour dissolved in
2 tb Cold water
2 tb Meat glaze (optional)
2 tb Cognac or other brandy

Place bacon strips in 1 Gallon souffle dish. Cook uncovered at 100%
for 4 minutes. Remove from oven. Remove bacon to paper towel to
drain, and reserve.

Stir mushrooms and onions into hot fat. Cook uncovered at 100 % for 4
minutes. Sprinkle beef with salt and pepper. Stir into onion mixture
and add remaining ingredients except cornflour, glaze, brandy, and
bacon. Cover tightly with microwave cling film. Cook at 100% for 15
minutes.

Pierce film with a sharp knife, then uncover. Stir in cornflour,
glaze, brandy and bacon, stirring well to combine. Cook uncovered at
100 % for 4 minutes. Remove from oven. Allow the stew to mellow.
Reheat and serve hot.

Title: Fillet of Beef with Cornichon Tarragon Sauce
Categories: Beef, French
Yield: 6 servings

1 Fillet of beef, about 3-3-1/
-2 lb, tied, room temp
1 3/4 tb Olive oil
1/3 c Unsalted butter, softened
3 2/3 tb Dijon mustard
3/8 c Shallots, minced
1 2/3 c Dry white wine
2 2/3 tb Fresh tarragon, minced
1 3/4 tb Heavy cream
13 1/3 Cornichons, julienned

Rub the fillet with the oil, season with salt and pepper and, in a
large roasting pan, roast in a preheated 550f oven for 23 minutes or
until a meat thermometer registers 130f for medium rare. Transfer to
a platter and let stand, loosely covered with foil, for 15 minutes.
In a bowl, cream the butter and mustard. In a large saucepan,
combine the shallot, wine, and tarragon and cook the mixture over
mod-high heat until wine is reduced to about 1 cup. Add the cream
and cornichons, reduce heat to low, and whisk in the mustard butter,
a little at a time, with any meat juices that have accumulated on the
platter. Season the sauce with salt and pepper and keep it warm, but
do not boil. Slice the fillets and nap with sauce.

Title: Grilled Flank Steak
Categories: Low-cal, Barbeque, Beef
Yield: 6 servings

1/4 c Chopped Onion
Clove Garlic, Minced
1/2 ts Chili Powder
1 tb Margarine
1/2 c Tomato Sauce
2 tb Vinegar
1 tb Honey
1/4 ts Salt
1/4 ts Pepper
1 1/2 lb Beef Flank Steak, 3/4″ Thick

For sauce, in a small saucepan cook onion, garlic, and chili powder in
margarine till tender. Stir in tomato sauce, vinegar, honey, salt, and
pepper. Bring to boiling, stirring constantly. Boil 5 minutes or till
slightly thickened. Meanwhile, trim fat from flank steak. Score steak
diagonally into diamonds on both sides. Brush with sauce. Grill steak
on uncovered grill directly over medium coals for 7 minutes. Turn and
grill to desired doneness, allowing 5-7 minutes more for medium.
Brush occasionally with the remaining sauce. To serve, thinly slice
the flank steak across the grain. Broiling Directions: Place meat on
the unheated rack of a broiler pan. Broil 3″ from heat for 6 minutes.
Turn and broil to desired doneness, allowing 6-8 minutes more for
medium. Brush occasionally with sauce.

Title: Grilled Moroccan Spices with Flank Steak
Categories: Beef, Spicy, Hot
Yield: 6 servings

1 md Onion
1/2 c Olive Oil
5 tb Lemon Juice
2 tb Soy Sauce
2 tb Minced Fresh Parsley
5 1/2 tb Minced Fresh Ginger
1 tb Ground Cumin
1 tb Chili Powder
2 ts Sherry
1 ts Turmeric
1 ts Dried Oregano
1 ts Coursely Ground Pepper
2 lg Garlic Clove
4 lb Flank Steak

Mix frist 13 ingredients in large bowl. Divide marinade mixture
between 2 large shallow baking dishes. Add steaks to marinade,
turning to coat. Cover and refrigerate overnight. Grill steaks to
desired degree of doneness, about 8 minutes on each side. Heat
marinade in saucepan. Cut steaks diaganally into thin slices. Pour
some marinade over . Garnish with cilantro and serve.

Title: Lipton’s Marinated Flank Steak
Categories: Beef, Marinade
Yield: 8 servings

1 Env. Recipe Soup Mix *
1/2 c Water
1/2 c Red Wine, Dry
1/4 c Olive Or Vegetable Oil
1 tb Parsley, Fresh, Fine Chop
1 ts Oregano
1/8 ts Pepper
2 lb Flank Steak

* Use either Onion or Onion-Mushroom Soup mix for this recipe.
~———————————————————————
~– In a large shallow baking dish, thoroughly blend all ingredients
except steak; add steak and turn to coat. Cover and marinate in
refrigerator, turning steak and piercing with fork occasionslly, at
least 4 hours or overnight. Remove Steak, reserving marinade. Grill
or broil steak, turning once, until done. Mean while, in a small
saucepan, bring remaining marinades to a boil, then simmer 5 minutes.
If necessary, skim fat from marinade. Serve hot marinade with the
steak.

Title: West Coast Broiled Flank Steak
Categories: Beef
Yield: 4 servings

1 1/2 lb Flank steak
1 Onion, thinly sliced
1 ts Fresh grated lemon peel
1/2 c Freshly squeezed lemon juice
2 tb Sugar
1/2 ts Salt
1/2 ts Oregano, crushed
1/8 ts Freshly ground black pepper
2 tb Soya sauce
1 tb Butter

Approx. Cook Time: 10 mn

Trim any fat or membrane from the steak. With knife, score steak 1/8
inch deep on both sides in diamond pattern. Layer 1/2 onions in
plastic bag or glass dish. Place steak on top of onions, cover with
remaining onion. Thoroughly combine remaining ingredients, except
butter and pour over steak, top with remaining onion. Marinate 2-3
hours or overnight in refrigerator or overnight, turning several
times. Remove steak from marinade, wipe partially dry with paper
towel. Drain onions and reserve. Place steak on cold broiler pan 3-5
inches from heat source. Broil 3-5 minutes per side. Meanwhile saute
onions in butter until soft. To serve, cut steak across grain in very
thin slices; top with onions.

SunKist Lemon Growers. From The Best Recipes From The Backs of Boxes,
Bottles, Cans and Jars by Ceil Dyer.

Title: Korean Style Flank Steak
Categories: Beef
Yield: 6 servings

1 1/2 lb Flank steak
1/4 c Sesame seeds
1/4 c Corn oil
1/4 c Soy sauce
1/4 c Karo dark corn syrup
1 sm Onion, sliced
1 Cl Garlic, crushed
1/4 ts Black pepper
1/4 ts Ground ginger

Fat grams per serving: Approx. Cook Time: 8 min
Removed tendons and trim steak. Score meat. In a shallow baking
dish, stir together sesame seeds, corn oil, soy sauce, corn syrup,
onion, garlic, pepper and ginger. Add steak, turning to coat.
Refrigerate, turning once, several hours or overnight. Broil steak
about 6 inches from source of heat, turning once, about 8 minutes or
until cooked to desired doneness. Slice steak diagonally and serve
immediately. From The Best Recipes From the Backs of Boxes, Bottles,
Cans and Jars by Ceil Dyer.

Title: Teriyaki Flank Steak
Categories: Beef, Barbeque
Yield: 6 servings

1 1/2 lb Flank steak
1/4 c Soy sauce
2 md Cloves garlic, minced
2 tb Each catsup and cooking oil
1 ts Each freshly ground pepper
-and dried oregano

On both sides of steak, cut diagonal slashes, about 1/4″ deep. Place
steak in heavy plastic food storage bag. Combine remaining
ingredients. Pour over steak. Tie bag securely. Turn steak in
marinade to coat completely. Refrigerate several hours or overnight.
Over hot coals, grill steak 5-6 minutes per side or until cooked as
desired. Slice diagonally across grain, into thin slices. Serves 6

From: Celebrations of Summer– A&P Shared By: Pat Stockett

Title: Santa Fe Flank Steak
Categories: Beef, Tex-mex
Yield: 8 servings

3 Guajillo Chiles
2 Cloves Garlic;Finely Chopped
1 tb Brown Sugar; Firmly Packed
1 ts Thyme Leaves; Dried
1/4 ts Salt
1/4 ts Pepper; Freshly Ground
2 lb Beef Flank Steak

Place chiles and enough water to cover the chiles in a 2-quart
saucepan. Heat to boiling. Boil, uncovered, for 5 minutes and then
drain. Remove stems and finely chop the chiles. Mix chiles and
remaining ingredients except the steak. Rub mixture on both sides of
the steak. Cover and refrigerate for an hour. Set oven control to
broil. Place beef on rack in the broiler pan. Broil with tops about
3 inches from the heat until brown, about 5 minutes. Turn beef and
broil until medium-rare about 4 to 6 minutes longer. Cut beef,
diagonally across the grain, into very thin slices.

Title: Balsamic Flank Steak
Categories: Beef
Yield: 6 servings

1 1/4 lb Flank steak, trimmed
1/3 Cup, oil-based, bottled
-Italian dressing
3 tb Balsamic vinegar (or red
-wine vinegar)
1/4 ts Pepper

Combine steak, dressing, vinegar, and pepper in plastic food-storage
bag. Secure with twist tie and marinate 10 minutes. Preheat broiler.
Remove steak from marinade. Discard any excess marinade. Broil steak
6 inches from heat for 4 minutes each side for medium-rare or to
desired doneness. Let stand 5 minutes. Slice thinly across the grain.

Title: Lemon-Dill Marinated Flank Steak
Categories: Beef, Barbeque
Yield: 1 servings

1 1/2 lb Flank steak, 3/4″ thick
1/4 c Green onion, sliced
1/4 c Water
1/4 c Dry red wine
1/4 c Soy sauce
3 tb Lemon juice
2 tb Vegetable oil
1 ts Dried or 1 tb fresh dill
1 tb Worcestershire sauce
2 Cloves garlic, minced
1/2 ts Celery seed
1/2 ts Pepper

Score meat by making shallow, diagonal cuts at 1-inch intervals
across the steak; repeat on the other side. Place meat in a plastic
bag that’s set in a shallow dish.

In a medium mixing bowl, combine green onion, water, red wine, soy
sauce, lemon juice, oil, dill, Worcestershire, garlic, celery seed
and pepper. Pour over steak; seal bag. Marinate in the refrigerator
for 6 to 24 hours, turning the bag occasionally to distribute the
marinade. Drain meat, reserving marinade.

To Grill steak, place directly over medium coals for 12 to 14
minutes, or until it reaches desired doneness, turning once and
brushing occasionally with the reserved marinade. To broil steak,
place the meat on the unheated rack of a broiler pan about 6 inches
from heat; cook 12 to 14 minutes or until it reaches desired
doneness, turning once and brushing occasionally with reserved
marinade.

To serve, use sharp knife to thinly slice meat across the grain.

Note: Excellent and unique.

Title: Grilled Flank Steak with Summer Vegetables
Categories: Beef, Vegetables
Yield: 4 servings

1 md Lemon
1 md Garlic clove
6 tb Olive oil
1 lb Flank steak
1/4 c Basil leaves, stemmed
-(loosely packed)
4 md Tomatoes (about 1 pound)
Salt (to taste)
Freshly-ground black pepper
-(to taste)
4 md Zucchini (about 1 pound)
4 sl Italian bread (3/4-inch
-thick)

PREPARATION: Squeze 2 1/2 tablespoons lemon juice into a large,
shallow dish. Peel and mince the garlic, and add it to the lemon
juice with 5 tablespoons of the olive oil. Add the flank steak to
the dish, turn once in the marinade, and set aside for 15 minutes.
Mince the basil. Thinly slice the tomatoes and put them in a flat
dish with the remaining olive oil. Sprinkle the tomatoes with the
basil and salt and pepper; set aside. Trim and cut the zucchini
lengthwise into 1/4-inch thick slices.

COOKING AND SERVING: Heat the grill. Season the meat with salt and
pepper and place on the grill. Brush the zucchini and the bread with
the remaining meat marinade and place on grill. Grill the meat,
zucchini and bread for 3 minutes. Turn, and grill for 3 minutes
more, until the meat is medium-rare, zucchini is crisp-tender, and
bread is toasted. Slice the meat thinly across the grain. Arrange
the meat, zucchini, bread, and tomato slices on individual serving
plates. Spoon any meat juices (from the carving board) over the meat
and bread. Serve immediately.

Makes 4 servings.

[COOKS; Jul/Aug 1988] Posted by Fred Peters.

Title: Marinated Flank Steak
Categories: Beef, Barbeque, Low-cal
Yield: 4 servings

1/4 c Corn oil
2 tb Wine vinegar
2 tb Soy sauce
1 tb Chopped onion
1 Clove garlic, minced
1 1/2 ts Minced ginger root
1 lb Flank steak

In shallow glass baking dish, combine all ingredients except meat; add
steak. Cover; refrigerate, turning occasionally, several hours or
overnight. Remove steak from marinade. Grill or broil 6 inches from
heat, turning once, 8 minutes for medium rare or until desired
doneness. Thinly slice diagonally across grain.

Serves 4.

From: RECIPE EXTRA, San Antonio Express News, 8/26/92 Shared by:
Karin Brewer, Cooking Echo, 6/93

Title: Grilled Flank Steak with Chimichurri Sauce
Categories: Spicy, Beef, Argentina, Sauces, Hot
Yield: 6 servings

2 lb Flank steak

—————————SAUCE——————————–
4 Jalapeno peppers, remove
-stems and seeds, chop fine
1/2 c Chopped onion
4 Cloves garlic, minced
1/4 c Chopped fresh parsley
1 ts Oregano
1 ts Fresh ground black pepper
1/2 c Olive oil
1/4 c Red wine vinegar
2 tb Lemon juice
1/4 c Water

Combine all ingredients for the Chimichuri Sauce. Score each side of
the steak about 1/8 to 1/4″ deep and rub in the sauce, reserving some
of the sauce to serve with the meal. Place the meat and marinade in a
ceramic or glass pan and marinate overnight in the refrigerator.
Remove the meat and extra sauce from the refigerator and allow to sit
at room temperature before grilling. Grill the meat over charcoal or
under a broiler until medium-rare. Carve the steak immediately
accross the grain into strips about 1/4″ thick and serve with extra
sauce. If the meat is allowed to sit before carving, it will toughen.

Title: Jack Daniel’s Old No. 7 Flank Steak
Categories: Beef, Sauces, Alcohol
Yield: 4 servings

1 1/2 lb FLANK STEAK (1/2″ thick)
1 Clove GARLIC; minced
2 ts DRY MUSTARD (Coleman’s)
1/4 c JACK DANIEL’S WHISKEY
VEGETABLE OIL
2 tb BUTTER
SALT to taste
BLACK PEPPER to taste

Score the flank steak with a sharp knife, about 1/8-inch deep, in a
diamond pattern; set aside. Mash the garlic with the mustard. Stir in
the whiskey; pour mixture over the steak and refrigerate, covered,
overnight. (Easiest done in a Zip-Loc bag). Set out at room
temperature for 2 hours before cooking. Grill, using charcoal or gas
grill. Cook over high heat 3 to 5 minutes per side, dotting each side
with butter while cooking. Slice the steak immediatly by cutting
across the grain into 1/4-inch thick slices. Sprinkle with salt and
pepper. Makes 4 servings. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.

Title: Flank steak with garlic wine sauce
Categories: Beef, Main dish
Yield: 4 servings

1 1/2 lb Flank steak (1 piece)
Salt & pepper, to taste
2 tb Unsalted butter
2 tb Unsalted butter, softened
2 tb Thinly slice scallions
1 c Dry red wine
Garlic puree(1 head roasted)

Sprinkle flank steak with salt and a generous amount of freshly ground
black pepper. Heat a wide heavy skillet. Do not add fat. When hot,
cook seasoned steak until seared and well browned on each side (about
1 minute per side). Reduce heat and add 2 T butter. Cook 3 to 5
minutes on each side. For best results, the meat should be quite
rare. Remove the meat from the pan and keep warm. Pour off the fat
in the skillet and add the scallions and red wine. Bring to a boil
and whisk in the garlic puree. Boil until the wine is reduced by
half, thickened, and syrupy. As it boils, scrape up the browned bits
in the skillet with a wooden spoon. Stir in the meat juices that have
accumulated unter the flank steak. Boil for 1 or 2 seconds more.
Remove from the heat. Gently swirl in the 2 T soften butter so that
it incorporates into the wine. Quickly slice the meat, against the
grain, into thin strips. Arrange the slices on a hot platter, pour
sauce down the center of them and serve at once.

Title: Flank Steak Mephisto
Categories: Fcb, Beef, Flank steak
Yield: 1112 servings

3 tablespoon prepared dijon mustard 2 tablespoon worcestershire sauce
1 tablespoon light soy sauce 1 minced clove garlic optional 1
tablespoon whole coarsely cracked peppercorns optional

Put steak on cutting board and make shallow diagonal cut with point of
sharp knife. Continue making shallow cuts about 1/2 inch apart, then
make cuts in opposite direction so surface of steak is scored in
diamond crisscross pattern. TUrn steak over and repeat on opposite
side. This cuts through surface fibers and keeps steak from curling
as it cooks, and makes it easier to slice, too. Be careful not to cut
too deeply.

Spread both sides of steak with combination of mustard, worcester-
hire sauce, soy and minced garlic, if desired. Spread peppercorns
evenly over one side of steak, if desired.

To crack peppercorns, put them in plastic bag and hit with hammer or
other handy unbreakable object, just until peppercorns are very
coarsely cracked, texture should be much coarser than commercially
available cracked pepper.

Broil, barbecue or pan fry steak, in nonstick skillet sprayed with
cooking spray, peppercorn side down first, to desired doneness, about
4-6 minutes each side depending on thickness.

~End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Grilled Flank Steak II
Categories: Fcb, Beef, Flank steak, Grill
Yield: 115 servings

Fresh tomato salsa (see recipe) 1 cup dry red wine 3/4 cup balsamic
vinegar 2 tablespoon olive oil 4 tablespoon coarsely chopped italian
parsley 2 large cloves finely minced garlic 1 teaspoon coarse black
pepper

Place flank steak in glass dish. Combine marinade ingredients in a
bowl and pour over steak. Cover and marinate for 4 hours at room
temperature, turning meat twice; or cover and refrigerate overnight.
Cook 3-4 inches over hot coals until juicy and pink inside, 3-4
minutes per side. Baste with remaining marinade while steak is
cooking. Remove from grill. Let rest for 5 minutes, then slice thinly
on the diagonal. Arrange on a serving platter, topped with fresh
tomato salsa. BBS: High Country East Date: 07-19-93 (21:28) Number:
2055 From: FRED TOWNER Refer#: NONE To: PERRY LOWELL
Recvd: NO Subj: Recipes Needed Conf: (33) GormetCook

Title: Pecan-Stuffed Flank Steak
Categories: Fcb, Beef, Flank steak
Yield: 1112 servings

1 tablespoon butter or margarine 1/4 cup chopped mushrooms 1 minced
green onion/shallot 1/2 cup chopped pecans 2 tablespoon minced
parsley 3/4 cup bread cubes torn from day old bread Salt and pepper
to taste Big pinch of ground cardamom Big pinch of fresh/dried ginger
Pinch of ground cloves 1 egg, slightly beaten SAUCE: 1/3 cup orange
juice 1/2 cup beef bouillon, canned or made with a bouillon cube

Prepare the flank steak for stuffing by scoring in a diamond pattern
on both sides with a sharp knife, cutting no deeper than 1/2 inch.
Pound the steak on both sides with a meat mallet on a chopping block
until steak is thin enough to roll.

In a skillet, cook the onion and mushrooms in hot butter 2 minutes.
Turn off heat and add pecans, parsley, bread cubes, salt pepper,
cardamom, ginger, cloves and egg. Mix well and cool.

Season the flank steak with salt and pepper. Spread the cooled
stuffing over the pounded meat to within 1/2 inch of the edges.
Starting on a long side, roll closed and tie at 2-inch intervals with
kitchen string. Tie lengthwise if needed to hold the filling in.

Brown the roll on all sides in a teaspoon of margarine in a range-
top-proof casserole. Add orange juice and bouillon. COver pan and
roast in a 350 degree oven 1 1/2-2 hours, turning once halfway
through. Add liquid if pan dries out.

When the roll is tender (poke with a skewer), move to a serving
platter, remove strings and slice. Strain the pan juices, if desired,
and pour over the meat. Garnish platter with parsley.

Also good served cold. Allow to cool completely before slicing. Omit
pan juice when serving cold.

~End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Pepper Coated Stuffed Flank Steak
Categories: Fcb, Beef, Flank steak
Yield: 2 servings

2 tablespoon instant minced onion 2 tablespoon water 4 tablespoon
vegetable oil divided 1 lb fresh mushrooms chopped 1 1/4 teaspoon
salt divided 1/4 cup dry bread crumbs 1 beaten egg 1 teaspoon coarse
ground black pepper

Pierce both sides of steak with fork tines. To make pockets for
stuffing, with a sharp pointed knife make a crosswise slit in center
of the steak, without cutting through to the bottom, leaving 1/2 inch
uncut on each side. Make a lengthwise pocket on each side by cutting
through the center of the meat to within 1 inch of the sides. Combine
onion with water; set aside for 10 minutes to soften. In a large
skillet heat 2 tablespoon of the oil. Add onion; saute until golden,
about 1 minute. Add mushrooms and 3/4 teaspoon of the salt; saute
until all of the liquid has evaporated, about 8 minutes. Add bread
crumbs and egg; mix well and cool. Spoon mushroom mixture into
pockets of steak with remaining 2 tablespoon oil. Sprinkle steak on
both sides with black pepper and remaining 1/2 teaspoon salt. Cook
over coals 4 minutes on each side for medium rare.
* Origin: The Messhall BBS (1:134/73)
======================================================================
==== BBS: High Country East Date: 07-19-93 (21:29) Number: 2056 From:
FRED TOWNER Refer#: NONE To: PERRY LOWELL Recvd: NO
Subj: Recipes Needed Conf: (33) GormetCook

Title: Beef Shreds with Green Pepper
Categories: Hot & spicy, Main dish, Beef
Yield: 4 servings

1 lb Flank steak
1 Clove garlic
1/4 ts Salt
2 Medium bell peppers
4 tb Peanut oil

—————————SAUCE——————————–
1/4 c Stock
1 ts Chili paste with soybean
1 1/2 ts Thin cornstarch paste; *
1 ts Thin soy sauce
1 ts Sherry wine

* Approx.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++ Remove membrane from flank steak. If it is a thick slab of
meat, slice with grain into thin sheet about 1/4″ thick. Slice
across grain into matchsticks about 2 1/2″ long. Halve and core bell
pepper; scald pepper halves until color turns bright green; plunge in
cold water to stop cooking process. Slice pepper thinly to match
cooked meat. Peel and quarter garlic clove; add to peanut oil. Mix
sauce ingredients. Stir-frying: Heat wok as hot as possible. Add
garlic and 1/2 the oil; stir; remove garlic when it browns. Add salt
to oil; stir. Add half of flank steak; toss and stir briskly to coat
with oil and prevent scorching of meat. When meat begins to shrivel,
remove to platter. Rinse wok; reheat; add rest of oil. Stir-fry
remaining meat. Add peppers, sauce, other beef; toss briskly for
about 1 minute until sauce evaporates. Serve. Garnishing note: Time
and inclination permitting, deep-fry about 12 shrimp chips. Arrange
on serving platter around beef and peppers.

Title: Beef Roast With Mushroom Stuffing
Categories: Beef, Main dish
Yield: 6 servings

———–roast————
1/4 ts White pepper
1 ts Mustard; dijon style
1/2 ts Salt
2 lb Flank steak
—–mushroom stuffing——
2 tb Vegetable oil
4 oz Mushroom pieces; *
2 tb Chives; chopped
1/2 c Bread crumbs; dried
1/4 ts Pepper
———–gravy————
2 Onions; small, fine chopped
1 ts Mustard; dijon style
1 Onion; small, chopped
1/2 c Parsley; chopped
1 tb Tomato paste
1/4 ts Salt
1 ts Paprika
3 Bacon; strips, cubed
1 c Beef broth; hot
2 tb Tomato catsup

* Mushrooms should be 1 4 oz can of mushroom pieces drained and
chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Lightly salt and pepper flank steak. Spread one side with
mustard. To prepare stuffing, heat vegetable oil in a frypan, add
onion and cook for 3 minutes, until lightly browned. Add mushroom
pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste,
and bread crumbs. Season with salt and pepper and paprika. Spread
stuffing on mustard side of the flank steak, roll up jelly-roll
fashion and tie with thread or string. To prepare gravy, cook bacon
in a Dutch oven until partially done. Add the meat roll and brown on
all sides, approximately 10 minutes. Ad onions and saute for 5
minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1
hour. Remove meat to a preheated platter. Season pan juiceswith
mustard. Salt and pepper to taste; stir in catsup. Serve the gravy
separately.

Title: Marinated Flank Steak II
Categories: Beef, Marinade
Yield: 4 servings

———————-PHILLY.INQUIRER—————————
1 lb BONELESS FLANK STEAK
DASH PEPPER
2 CLOVES GARLIC MINCED
1 WHOLE AVOCADO ?
1/4 c FRIED BREADCRUMBS
2 tb OLIVE OIL
2 ts LIME JUICE
2 tb SOY SAUCE
1/2 ts SALT
1 tb WORCESTERSHIRE SAUCE
2 tb VEGETABLE OIL
1/2 c WATER
2 tb MINCED ONION

POUND STEAK TO HALF IT’S ORIGINAL THICKNESS. SCORE LIGHTLY ON ONE SIDE
CUTTING A DIAGONAL, CRISS CROSS PATTERN. COMBINE OLIVEOIL, SOYSAUCE,
WORCESTERSHIRE AND HALF THE GARLIC. USE THIS MIXTURE AS A MARINADE
FOR THE MEAT,PLACING THE MIXTURE INTO A CONTAINER,SPREADING THE
LIQUID AROUND AND LAYING THE STEAK ON TOP OF IT. MARINATE MEAT,
TURNING REGULARLY, FOR ABOUT TWO HOURS. MAKE STUFFING BY PEELING THE
AVOCARDO, REMOVE THE PIT AND FINELY CHOPPING THE FLESH. ADD REMAINING
GARLIC, MINCED ONION, BREAD CRUMBS, LIME JUICE, SALT AND PEPPER. MIX
THOROUGHLY

REMOVE MEAT FROM MARINADE, LAY IT FLAT WITH SCORED SIDE DOWN,AND
SPREAD THE AVOCARDO MIXTURE EVENLY OVER THE MEAT.ROLL UP THE
STEAK,AND SECURE IT WITH TOOTHPICKS. BROWN IN A SKILLET CONTAINING
THE VEGETABLE OIL,THEN PUT MEAT INTO A BAKING PAN. POUR WATER INTO
THE SKILLET, STIR TO REMOVE THE BROWN BITS, AND POUR OVER THE MEAT.
COVER BAKING PAN. BAKE AT 350 DEGREES FOR ONE HOUR. SLICE TO SERVE.
MAKES FOUR SERVINGS.

~–
* OLX 2.1 TD * Hello, I am part number ||#||||#||#||#||
~– WM v3.10 [Beta] * Origin: Utopia Tech (sm) – 516/579-7507 DS/HST –
3402mb (1:107/203.1)
======================================================================
==== BBS: High Country East Date: 07-19-93 (18:20) Number: 2072 From:
STUART TALKOFSKY Refer#: NONE To: PERRY LOWELL Recvd: NO
Subj: flank steak 2 Conf: (33) GormetCook

Title: Sloppy Jo a la Oregon
Categories: Ground beef, Main dish
Yield: 1 servings

4 Hard boiled eggs
1 Tin Crushed pineapple,
-reserve juice
1 Small tin Anchovies
3 lg Tins Heinz Beans
1/4 c Coffee Granules
1 tb Cayenne pepper
1 Green pepper, diced
1 Red pepper, diced

1 bunch Bok Choi 4 cups Crushed Sour Cream & Onion Potato
Chips (for topping) 1 1/2 cups Sauerkraut 1 cup Orange juice,
(100%/from concentrate)

Brown ground beef; drain fat. Stir in remaining ingredients, except
potato chips and OJ. Simmer for 15-20 minutes, stirring occasionally.
Slowly pour in OJ, making certain it meshes evenly; let simmer
uncovered for 5 minutes.

Separate mix into four-six servings, topping each with a generous
portion of crushed potato chips.

Serves 4-6.
Origin: Thompson Daily News, January, 1993

~End Recipe Export-
~– Maximus/2 2.01wb * Origin: *NETWORK 23 WINNIPEG,MB (204) 275-1532
5 LINES 16.8DS* (1:348/501)
======================================================================
==== BBS: High Country East Date: 07-20-93 (15:34) Number: 2091 From:
KAREN MINTZIAS Refer#: NONE To: NANCY VAINE Recvd: NO
Subj: Re: Water Chestnut Flour. Conf: (33) GormetCook

Title: KARI-KARE (Meat and Vegetable Stew in Peanut Sauce)
Categories: Pork, Beef, Filipino
Yield: 4 servings

2 1/2 lb Pork hocks or oxtail,
-cut into 2″ lengths
1/2 lb Stewing beef (optional
-to make a meatier dish)
1 1/2 ts Salt
2 tb Cooking oil
2 Cloves garlic, minced
1 md Onion, sliced
1/2 c Achute water (optional)
3 tb Peanut butter
2 tb Toasted powdered rice or
-Mochiko (optional)
1/2 lb Green beans
1 md Eggplant, cut into 8 pieces

1. Place hocks or oxtail pieces in a large pot. Add enough water to
cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until
tender.

2. If using achute water, soak 1 tablespoon of achute seeds in water
for 30 minutes. Squeeze seeds between your thumb and finger tips
until the water turns red. Strain and set red water aside. OR Heat 2
tablespoons oil, saute achute seeds in oil until oil turns red,
discard seeds. Use oil for sauteing rest of ingredients.

3. Heat oil in a skillet and saute garlic and onions. Add cooked
meat and 2 cups of the broth. (Save the rest of the broth for other
uses.) Add salt and achute water. Simmer for 15 minutes.

4. Stir in peanut butter and toasted rice powder, bring back to
simmer cook, stirring for 5 minutes.

5. Add green beans and eggplant. Cook 10 minutes or until
vegetables are tender, stirring occasionally. Correct the seasonings.

6. Serve with hot rice and bagoong, plain or sauteed.

Preparation time: 15 minutes Cooking Time: 2 hours Serves: 4-6

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by
Manny Rothstein (1/24/94)

Title: Beef Stroganoff
Categories: Beef, Meats
Yield: 5 servings

2 lb Steak, sliced into thin
-strips about 3″ long
1/4 c Dehydrated onion
1/2 t Chili powder
1/2 t Cumin
1/2 t Garlic powder
Salt to taste
1 ds Black pepper
16 oz Sour cream
2 T Corn starch

Season meat with garlic powder, black pepper, and salt. Brown meat in
saucepan in amounts small enough that the meat will brown well. After
all meat is browned put it all back in the pan and add 1 cup water.
Lower heat to simmer. Add onion, chili powder, and cumin to simmering
mixture. Simmer for about 1 hour adding small amounts of water to
keep meat half immersed in liquid.

Mix corn starch with a small amount of cold water and stir into meat
mixture. Just before serving, blend in sour cream.

Serve over egg noodles or rice.

Title: Prime Rib with Herbed Au Jus
Categories: Beef, Main dish
Yield: 3 servings

4 lb Prime rib
1 T Fresh shallots, chopped
1 t Fresh rosemary, chopped
1 t Kosher salt
1 t Cracked black pepper
1 qt Water

Season roast with salt and pepper. Place meat on a rack, fat side up,
in roasting pan. Insert meat thermometer into center of the cut.
Roast in 325 deg F oven till internal temp is 115 deg F for rare,
about 1 hour.

Remove roast from pan. Add water and herbs to drippings. Boil au jus
for 10 minutes, drain through strainer and skim off fat. Slice roast
and serve with au jus. Garnish with chopped parsley.

Chili Roasted Sirloin with Corn Pudding
Recipe By :
Serving Size : 10 Preparation Time : 0:30
Categories : Beef
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds boneless beef top sirloin steak — cut 2 inches thick
2 large cloves garlic — crushed
2 teaspoons chili powder
3/4 teaspoon dried oregano leaves — crushed
1/2 teaspoon ground cumin
Salt and pepper as desired
1 (20 ounce) b frozen whole kernel corn — defrosted
1 small onion — quartered
2 cups milk
3 eggs — beaten
1 (8-1/2 ounce corn muffin mix
1/2 teaspoon salt
1 shredded cheddar cheese
Preheat oven to 350F.
Combine garlic, chili powder, oregano and cumin. Press into both sides of steak.
Place steak on rack in shallow roasting pan. Do not add water or cover. Roast in 350F oven for 50-60 minutes or 16-20 minutes per pound. Remove steak when meat thermometer inserted in center registers 140F for medium-rare or 150F for medium doneness. Season with salt and pepper to taste. Cover steak with aluminum foil. Tent and let stand 10 minutes.
Meanwhile, combine corn and onion in food processor bowl fitted with steel blade. Cover and process until corn is broken but not pureed, scraping side of bowl as necessary.
Add milk and eggs. Process until just blended. Add muffin mix and salt and process only until mixed.
Pour mixture into greased 7-1/2 x 11-3/4 inch baking dish. Bake in 350F oven for 45-50 minutes or until outside crust is golden brown. Sprinkle with cheese and place under broiler so surface is 3-4 inches from heat. Broil until cheese is melted and top is crusty.
Carve steak into thin slices and serve with Corn Pudding.
Description:
“This interesting combination makes a marvelous meal.”
Source:
“The Texas Beef Council”
S(Internet Address):
“http://www.txbeef.org”
T(Cook Time):
“0:30”
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Nutr. Assoc. : 0

Easy Beef and Salsa Burritos
Recipe By :
Serving Size : 8 Preparation Time : 0:25
Categories : Beef The Texas Beef Council
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef, lean
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
10 ounces frozen chopped spinach — defrosted
1 cup chunky salsa
3/4 cup Colby cheese — shredded
8 medium flour tortillas — warmed
In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, stirring occasionally. Pour off drippings.
Season beef with chili powder, cumin, salt and pepper. Stir in spinach and salsa; heat through. Remove from heat; stir in cheese.
To serve, spoon 1/2 cup beef mixture in center of each tortilla. Fold bottom edge up over filling; fold sides to center, overlapping edges.
Cuisine:
“Tex-Mex”
Source:
“The Texas Beef Council”
S(Internet address):
“http://www.txbeef.org/”
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Augusta’s Meat Balls & Gravy
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds ground beef
salt and pepper
1/2 cup all-purpose flour
1 onion — chopped
Mix real good and make into meat balls. brown in shortening on all sides. put in baking dish and pour gray over meat balls.
Bake at 350 degrees for 1 hour.
Use shortening left in pan from meat balls. Put 3 to 4 tablespoons al purpose flour. Brown, add water and 3 beef cubes. stir real good. cook a few minutes be sure gravy is smooth pour over meat balls and bake for 1 hours at 350 degrees.
– – – – – – – – – – – – – – – – – – –
NOTES : We like this very much.
Nutr. Assoc. : 0

Bacon-Wrapped Steak Burgers
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 8 Ounces ground steak burgers
4 Stripes bacon
5 Large mushrooms — sliced
3 Tablespoons butter — melted
1 Package brown gravy mix
1 Teaspoon Worcestershire sauce
2 Teaspoons browning sauce
Wrap bacon around burgers; secure with toothpicks.
Broil 4 – 5 minutes on each side or until bacon is completely cooked.
Saute mushrooms in butter, prepare gravy according to directions on the package.
Add Worcestershire sauce and browning sauce to gravy mix.
When burgers are done, pour gravy over and serve.
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Nutr. Assoc. : 0

Beef Burgundy
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 3 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Pound Fresh Mushrooms — sliced
6 Small Pearl Onions — cut in quarters
3 Tablespoons Butter
1/4 Pound Bacon — diced
1 Pound Top Sirloin Steaks — cut in 1-inch cubes
1 Tablespoon Flour
1/2 Cup Burgundy — wine
3/4 Cup Beef Broth
1 Bay Leaf
2 Cloves Garlic — minced
1/2 Teaspoon Ground Thyme
1 1/2 Cups Carrots — diagonally sliced
Salt And Pepper — to taste
Noodles — hot, buttered
1 1/2 Teaspoons Chopped Parsley
In large skillet, saute mushrooms and onions in hot butter until golden brown. Remove from skillet and set aside.
Add bacon to skillet and fry until crisp; remove with a slotted spoon and reserve.
Add top sirloin steak to skillet and fry in bacon fat, stirring frequently, until well browned.
Return mushroom and onion mixture to skillet and add flour; toss until flour disappears.
Add wine, beef broth, bay leaf, garlic and thyme. Simmer, covered, for 30 minutes, stirring frequently.
Add carrots and cooked bacon, and cook covered, for 15 minutes longer.
Season with salt and pepper.
Before serving remove bay leaf. Serve over hot buttered noodles.
Sprinkle with parsley.
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Nutr. Assoc. : 0

Beef Stew 57
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Pounds Beef Stew Meat
1 Teaspoon Salt
1/2 Teaspoon Sugar
1 Dash Pepper
2 Tablespoons Shortening
2 Cups Water
2 Beef Bouillon Cubes
3 Tablespoons Heinz 57 Sauce
2 Onions — cut in quarters
2 Potatoes — cubed
3 Carrots — sliced
1/2 Cup Celery — sliced
Sprinkle beef with salt, sugar and pepper; brown well in shortening.
Add water, bouillon cubes. Cover; simmer for 1 hour or until meat is almost tender.
Stir in Heinz 57 sauce, onions, potatoes, carrots and celery. Cover and simmer 1 hour or until vegetables are tender.
Thicken with flour/water mixture.
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Nutr. Assoc. : 0

Beef Stew
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tablespoons Corn Oil
2 Pounds Beef Stew Meat
1 Cube Beef Bouillon
2 Teaspoons Salt
1 Bay Leaf
1/4 Teaspoon Dried Thyme — crushed
4 1/2 Cups Water
6 Carrots — cut in 3″ strips
12 Small White Onions
1/4 Cup Cornstarch
In skillet heat corn oil over medium heat.
Add beef; brown on all sides.
Add next 4 ingredients and 4 cups of the water. Cover; bring to boil. Reduce heat; simmer 1 1/2 hours.
Add carrots and onions.
Simmer 1/2 hour or until tender.
Mix corn starch and 1/2 cup water.
Stir into beef mixture.
Bring to boil, stirring constantly; boil 1 minute.
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Nutr. Assoc. : 0

Corn Beef and Cabbage
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can corned beef brisket, canned
1 onion
1 large can tomatoes
1 water — tomato can size
1 bay leaf — or 2
pepper pods
salt and pepper — to taste
1 dash garlic powder
5 potatoes — cubed
1 medium cabbage — cut in wedges
1 tablespoon fat
Fry corned beef in skillet, remove than fry cabbage , remove in and fry onion a few minutes than add corned beef back in a fry for a few minutes more.
Put onions and corned beef in a large pot, add tomatoes, water, bay leaves, a few pepper pods, salt and pepper, and a dash of garlic powder. Let cook for 30 minutes over medium heat. Add potatoes and cook another 30 minutes. Add cabbage and cook until cabbage is done.
– – – – – – – – – – – – – – – – – – –
Serving Ideas: Serve with cornbread.
NOTES : An old family recipe from before WWII.
Nutr. Assoc. : 0

Cold Corned Beef for St. Patrick’s Day
Recipe By : The Kitchen Cabinet
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds corned beef brisket — or bottom round
1 medium onion — chopped
1/4 teaspoon garlic powder
1/4 teaspoon liquid hot pepper seasoning
1 teaspoon dill weed
3 bay leaves — dry
2 sticks cinnamon — 3 inches long
5 cloves
1 orange — unpeeled,
— thinly sliced
Place corned beef in a 6 to 8 quart pan; add 2 quarts water. Cover and bring to a boil over high heat, then reduce heat and simmer for 30 minutes. Taste water; if it’s too salty, drain beef, discard water, and add 2 quarts more water to pan.
Add onion, garlic powder, hot pepper seasoning, dill weed, bay leaves, cinnamon sticks, cloves and orange slices to pan. Cover and simmer until meat is tender when pierced (2 1/2 to 3 hours). Remove from heat and let meat cool slightly in broth, then cover and refrigerate until next day.
To serve, remove meat from broth. Cut across the grain into thin slices.
Preparation and cooking time: about 3 1/2 hours.
– – – – – – – – – – – – – – – – – – –
NOTES : Simmer this corned beef ahead, then chill it in the cooking broth and serve cold for fasndwiches or on a buffet platter.
Nutr. Assoc. : 0

Chili Rice Pronto
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup thinly sliced onions
3 tablespoons butter
1 1/2 cups instant rice
2 cans chili — all beef no beans
1 3/4 cups water
1/2 teaspoon salt
Saute onions in a saucepan in butter until tender but not browned. Add rice and saute until golden brown, stirring frequently. Add chili, water, and salt. Bring to a boil. Then cover, reduce heat and simmer for about 5 minutes.
Busted by Barb
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Nutr. Assoc. : 0

Chili
Recipe By : Susan McKinnon
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter — or salad oil
1 large onion — chopped
1/2 cup chopped celery
1 green pepper — chopped
1 pound ground beef — or more to taste
6 ounces tomato paste
1 large canned tomatoes
1 small canned tomatoes
1 teaspoon salt
2 teaspoons sugar
3 whole cloves
4 tablespoons chili powder
1 can kidney beans — or 2 cans
Combine butter in skillet or sauce pan. Add the onion, celery, green peppers and ground beef, saute until meat is brown but not crusty, drain. Stir frequently separating meat with a fork. Add the tomatoes, tomato paste, salt, sugar, cloves and chili powder, blend well. Cover. Over high heat until the mixture steams, then reduce heat to simmer and cook 45 minutes.
Remove cloves, add kidney beans and simmer 15 minutes longer.
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NOTES : Very good.
Nutr. Assoc. : 0

Chicken Fried Steak
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds round steak — 3/4 inch thick
salt and pepper
flour
4 tablespoons fat
water
Rub steak liberally with salt and pepper. Pound as much flour into it as possible. Brown slowly on both sides in hot cooking fat. Add a tablespoon or two of water. Cover and steam or simmer a few minutes to make fork tender.
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Nutr. Assoc. : 0

Hot And Spicy Beef Spareribs
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Butter
1 Medium Onion — finely chopped
2 Cloves Garlic — minced
1 Can Tomato Sauce
2/3 Cup Cider Vinegar
2/3 Cup Brown Sugar — packed
2 Tablespoons Chili Powder
1 Tablespoon Mustard — prepared
1/2 Teaspoon Pepper
4 Pounds Spareribs
Melt butter in a large skillet over low heat; add onion and garlic and saute until tender.
Add remaining ingredients, except ribs, and bring to a boil.
Reduce heat, and simmer for 20 minutes, stirring occasionally.
Place ribs in baking pan. Baste meatiest side of ribs with sauces. Bake in oven until ribs are done. Baste as needed to keep moist.
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Nutr. Assoc. : 0

Hamburger Fingerlings
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1/2 pound pork sausage
1 can condensed chicken rice soup — (10 1/2 oz.)
2 Eggs — slightly beaten
1 medium onion — chopped
1 cup soft bread crumbs
1/8 teaspoon pepper
1/8 teaspoon garlic salt
1/4 teaspoon poultry seasoning
1 pinch basil
1 package potato chips — crushed (4 oz.)
2 tablespoons butter or margarine
1 can condensed cream of mushroom soup — (10 1/2 oz.)
1/2 Soup can water
Combine all but last four ingredients.
Shape into fingers 1 1/2″ x 4″. Roll in crushed potato chips.
Brown on all sides in butter in skillet.
Place browned fingers in a 8 x 12 inch baking dish. Drain fat from skillet.
Stir in mushroom soup and water, blend. Pour over meat.
Bake, uncovered, for 45 minutes to 1 hour at 325 degrees.
Can be reheated.
Makes 4 to 6 servings.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
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Nutr. Assoc. : 0

Hamburger Boat
Recipe By :
Serving Size : 5 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 loaf french bread
1 can mushrooms — sliced
1 pound ground beef
1 onion — diced
15 ounce tomato sauce
1 package mozzarella cheese slices
Remove center of bread to make a boat shape. Brown ground beef; add sauce, mushrooms and onion. Simmer 2-3 minutes. Pour into bread and top with slices of cheese. Heat on baking sheet at 350: for 10-15 minutes or until the cheese melts. Slice to serve. Serves 5-6.
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Nutr. Assoc. : 0

French Style Veal Cutlets
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Veal Cutlet — thinly sliced
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
2 Tablespoons Corn Oil — to 4 tablespoons
1/4 Pound Mushrooms — sliced
1 Chicken Bouillon Cube
1 1/4 Cups Water
1/4 Cup Dry White Wine
1 Tablespoon Cornstarch
1/4 Cup Water
With meat mallet, pound veal cutlets to 1/4″ thickness; cut into serving size pieces.
Sprinkle with salt and pepper.
In large skillet, heat 2 Tbsp. corn oil over medium heat.
Add veal slices, a few at a time, so that pieces do not touch. Cook 8 to 10 minutes or until veal is lightly browned on both sides. Remove from skillet; keep warm.
If necessary, add 1 to 2 more tablespoon corn oil to pan; heat over medium heat.
Add mushrooms and saute 3 to 4 minutes or until tender. Remove to platter with veal.
To pan add bouillon cube and 1 1/4 cups water. Bring to boil, stirring to dissolve bouillon.
Add wine and boil 1 minute.
Stir together cornstarch and 1/4 cup water. Gradually stir into hot liquid in skillet. Stirring constantly, bring mixture to boil over medium heat and boil 1 minute.
Serve gravy over cutlets.
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Nutr. Assoc. : 0

Lazy Man’s Beef Stew
Recipe By : Helen Burton & Alice Pardee
Serving Size : 5 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds beef — cubed
4 carrots — cut into chunks
1 package frozen peas
2 onions — sliced
1 can tomato soup
1 bay leaf
4 medium potatoes — cut in quarters
1 can mushrooms
1/2 cup Burgundy
Mix al ingredients in a greased 2 1/2 quart casserole. Cover and cook at 275 degrees for 5 hours.
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Nutr. Assoc. : 0

Korean Barbecue Beef
Recipe By : Barbara Price
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup soy sauce
6 tablespoons sugar
4 tablespoons sesame oil
1/2 teaspoon pepper
6 Green onions — finely chopped
4 cloves garlic — minced
1 tablespoon sesame seeds
2 pounds tenderloin tips
4 tablespoons peanut oil
Combine first seven ingredients.
Pour into a shallow, flat pan and place tenderloin tips in marinade. Cover and let stand for 2 – 3 hours, turning occasionally.
Remove tips and stir fry quickly in hot peanut oil in wok.
Serve on a bed of rice.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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Nutr. Assoc. : 0

Italian Pot Roast 2
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Jar Ragu’ Italian Cooking Sauce
4 Pounds Round Roast, Trimmed
1 Clove Garlic — minced
1 Medium Onion — sliced
Salt And Pepper — to taste
2 Tablespoons Oil
Sprinkle meat with salt and pepper.
Brown on all sides in oil.
Add onion and garlic; brown lightly. Pour off excess oil.
Add jar Ragu sauce, Cover and simmer for 2 1/2 hours or until tender.
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Italian Pot Roast 1
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Chuck Roast — boneless
3 Tablespoons Oil
1 Jar Ragu’ Italian Cooking Sauce — traditional
In Dutch oven, sear roast on all sides in hot oil.
Pour on jar of Ragu Sauce.
Simmer covered for 2 hours.
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Impossible Taco
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1/2 cup onions — chopped
1 envelope taco seasoning mix
1 can chopped green chilies — drained
1 1/4 cups milk
3/4 cup Bisquick. baking mix
3 eggs
2 tomatoes — sliced
1 cup Monterey jack cheese — shredded
Heat oven to 400 degrees.
Grease 10″ quiche dish or pie plate.
Cook and stir beef and onion over medium heat until beef is brown; drain. Stir in seasoning mix.
Spread in plate; sprinkle with chilies.
Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater.
Pour into plate.
Bake 25 minutes.
Top with tomatoes; sprinkle with cheese.
Bake until knife inserted between center and edge comes out clean, 8 to 10 minutes longer.
Cool 5 minutes.
Serve with sour cream, chopped tomatoes and shredded lettuce if desired.
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Venetian Liver with Polenta
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound beef liver — 1 inch thick
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter or margarine
3 tablespoons olive oil — or salad oil
1 pound onions — sliced thin
1/2 teaspoon sage leaves
1/4 cup dry white wine
1 tablespoon chopped parsley
Polenta — see recipe
With paper towels pat liver dry. Cut into strips 1/8 inch wide. (To make liver easier to slice thinly, place in freezer just long enough to chill thoroughly) on sheet of waxed paper, combine flour, salt and pepper. roll liver in mixture, coating well.
In large skillet, heat butter and 2 tablespoons oil. Saute liver strips, turning frequently until lightly browned on all sides, about 5 minutes. Remove and set aside. Add remaining oil to skillet. Saute onion slices, stirring frequently until golden, about 10 minutes. Combine liver with onion mixture. Tossing lightly, cook covered over low heat 5 minutes. Remove liver and onions to serving dish.
To dripping in skillet add white wine and lemon juice, bring to a boil stirring, pour over liver and onions. Sprinkle with chopped parsley. Arrange squares of Polenta, over lapping around edge of platter.
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Veal Parmigiano
Recipe By : Flora DiPillo
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound veal cutlets — thin
3 tablespoons oil
3 cloves garlic — finely minced
1 onion — chopped
2 1/2 cups canned tomatoes
1 1/4 teaspoons pepper
8 ounces tomato sauce
1/4 teaspoon thyme
1 egg
1/4 cup bread crumbs
1/2 cup grated parmesan cheese
3 tablespoons oil
1/2 pound Mozzarella cheese — thinly sliced
In 3 tablespoons hot oil saute garlic and onion till golden – add tomatoes, salt, pepper, break up tomatoes with fork. Simmer uncovered, 10 minutes . Add tomato sauce, thyme and simmer uncovered 20 minutes. Beat egg, combine crumbs, 1/4 cup Parmesan cheese. Dip each veal piece into egg and then into crumbs. Saute until golden brown. Set slices side by side in baking dish (12x8x2). Heat oven. Pour 2/3 of tomato mixture over veal. Put mozzarella on top. Spoon on rest of tomato mixture. Sprinkle with 1/4 cup Parmesan cheese. Bake uncovered 30 minutes.
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Veal In Cream
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Chopped Onions
1 Clove Garlic — minced
6 Tablespoons Butter
4 Slices Veal — pounded & cut
— in thin strips
Salt And Pepper — to taste
1 Cup Cream
1/2 Pound Mushrooms — sliced
2 Tablespoons Brandy
Noodles — or rice
In a skillet, saute onion and garlic in 4 Tbsp. butter until onion in tender or translucent.
Add veal and saute for 2 – 3 minutes per side. Season if you wish.
Add cream; simmer covered, for 10 minutes.
In a separate pan, saute mushrooms in remaining butter for 2 – 3 minutes. Add brandy and combine with veal.
Serve with noodles or rice.
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Thailand Beef Curry 2
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup minced onion
1 pound round steak — cut in 1″ cubes
2 tablespoons butter or oil
2 1/2 teaspoons curry powder
4 cups coconut milk
1 small hot dried chili pepper
1 Bouillon cube — crushed
Salt — to taste
Make coconut milk by cracking shell of coconut with hammer. Pry out meat with blunt knife. Cut meat into 1/2″ chunks. Combine half the coconut meat and 1 1/2 cups of the hot water in blender. When paste has formed, strain through cloth into a bowl or 4 cup measure. Repeat with remaining coconut and water. Stir in enough water to make 4 cups. (OR YOU CAN BUY CANS OF COCONUT MILK TO MAKE 4 CUPS OF COCONUT MILK).
Saut onion and meat in butter.
Stir in curry powder and remaining ingredients except salt.
Bring to a boil being careful not to boil over. When foaming ceases, turn to simmer.
Cook until mixture has been reduced to half its volume.
Add salt to taste.
Serve over hot rice, and raisin chutney or coconut chutney.
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Thailand Beef Curry 1
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons salad oil or peanut oil
1/2 cup minced onion
2 small clove garlic
1/2 teaspoon coriander seed — crushed
1 Small hot chili peppers — (1 to 2)
1/2 teaspoon powdered ginger
1/2 teaspoon grated lemon rind
1 pound round steak — cut into 1″ cubes
1 Fresh coconut
3 cups hot water
Salt to taste
In a blender container place onion, garlic, coriander seeds, chili peppers, ginger and lemon rind. Blend until a paste is formed.
Heat oil in skillet, add paste and cook until oil blends into paste. Add meat and brown well.
Meanwhile, crack shell of coconut with hammer. Pry out meat with blunt knife. Cut meat into 1/2″ chunks. Combine half the coconut meat and 1 1/2 cups of the hot water in blender. When paste has formed, strain through cloth into a bowl or 4 cup measure. Repeat with remaining coconut and water. Stir in enough water to make 4 cups. (OR YOU CAN BUY CANS OF COCONUT MILK TO MAKE 4 CUPS OF COCONUT MILK).
Stir in coconut milk to meat mixture, bring to a boil being careful not to boil over. When foaming ceases, turn to simmer. Cook until mixture has been reduced to half its volume.
Add salt to taste.
Serve over hot rice, and raisin chutney or coconut chutney.
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Tenderloin Tips In Beer
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds tenderloin tips
Salt and pepper — to taste
1/2 cup flour
Oil for sauting
1 large onion — sliced
1 Leek — white only, chopped
1 Shallot — finely chopped
2 Garlic cloves — minced
1 can beer — (12 oz.)
1/4 teaspoon thyme
1 Bay leaf
Season tenderloin tips with salt and pepper; shake in bag containing the flour.
Pour a thin film of oil in skillet and saut the onion, leek, shallot and garlic until tender. Remove saut mixture with a slotted spoon and place in a casserole dish.
In the same pan, brown meat on all sides, adding more oil as needed. You may have to do this in 2 or 3 batches. Add browned meat to casserole.
Pour half the can of beer into the pan in which the meat was browned. Mix with the pan juices, scraping sides and bottom of pan. Pour this over meat in casserole.
Add remaining beer, thyme and bay leaf. Cover tightly and simmer 1 to 1 1/4 hours on top of the stove.
Serves 4 – 6.
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Tenderloin Pita Pockets
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons olive oil
1 small onion — sliced and
— separated into
— rings
1/2 Green pepper — diced
2 cloves garlic — minced
1/2 teaspoon dried oregano leaves
1 pound tenderloin tips — cut into lengthwise
— strips
4 Pita pockets — cut in half
Combine oil, onion, green pepper, garlic and oregano in a non-stick frying pan and cook for 2-3 minutes.
Add beef strips, brown all sides and season to taste.
Place 1/4 meat mixture into a pita and top with Sour Cream Dill Sauce or another sauce of you choice.
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Sweet’n Sour Burgers
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cans rice — cooked
1 cup pineapple juice
1/2 cup sugar
1/3 cup water
1/4 cup vinegar
1 tablespoon soy sauce
2 tablespoons cornstarch
2 tablespoons butter
1 medium green pepper — cut into strips
4 slices pineapple rings
4 Ground beef burgers
Prepare rice.
In a small saucepan combine next 6 ingredients and bring to a boil. Let simmer while preparing burgers.
Saut green pepper in butter for 4 to 5 minutes. Add pineapple.
Fry burgers 3 to 4 minutes on each side.
Place burgers on rice. Top with pineapple slices and several strips of green pepper. Pour sauce over top.
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Sweet And Sour Meatballs 57
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1 Egg — beaten
1 teaspoon salt
1 dash pepper
2 tablespoons shortening
1 Green pepper — cut into strips
1 Onion — sliced
1 1/2 cups pineapple juice
1/4 cup Heinz 57 Sauce
Cornstarch/water
Combine ground beef, egg, salt and pepper.
Form into 16 meatballs.
Lightly brown meatballs in shortening.
Add green pepper and onion; saut until vegetables are tender.
Stir in pineapple juice and Heinz 57 sauce. Cover; simmer 15 – 20 minutes.
Thicken sauce with cornstarch and water mixture.
Serve over hot rice.
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Sweet & Sour Meatballs
Recipe By : Martha Jo Williams
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground chuck
1 Egg — beaten
Salt & pepper
1 small jar apple jelly
1 jar chili sauce — may add to beef
Garlic salt
Worcestershire sauce
Catsup
Cracker crumbs
Flour
Onion
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Swedish Meat Balls
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***MEAT BALLS***
2 tablespoons butter or margarine — melted
1/4 cup finely minced onion
1 Egg — slightly beaten
1/2 cup milk
1/2 cup soft — fine bread crumbs
1 1/2 teaspoons salt
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 pound lean ground beef
1/4 pound ground veal — or pork
SAUCE:
2 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1 cup water
3/4 cup light cream — or evaporated milk
Saut onion in butter.
Combine egg with milk and bread crumbs; let stand 5 minutes.
Add salt, spices, meat and onion. Blend well.
Melt remaining butter in large skillet.
Using 2 teaspoons, form meat mixture into small balls about 1/2″ in diameter.
Drop some balls into skillet; brown well on all sides; remove to warm casserole; repeat until all meat balls are browned.
To make sauce: stir the flour, sugar, salt and pepper into the butter left in the skillet.
Slowly add water and cream; cook and stir until thickened, about 5 minutes.
Pour sauce over meat balls; cover and bake at 350 degrees 25 to 30 minutes. Or simply return meat balls to skillet; cover and simmer until tender.
Yield: about 36 meatballs.
NOTE: These meat balls may be made a day ahead, cooled and refrigerated. Reheat just before serving.
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Stew-Da-Loo
Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds cubed lean beef for stew
2 tablespoons shortening
3 1/2 cups water
1 medium onion — sliced
1 tablespoon Heinz Worcestershire Sauce
1/4 teaspoon pepper
6 medium potatoes — cubed
4 medium carrots — cut into 1/4″
— slices
2 medium onions — cut into eighths
1 cup Heinz Tomato Ketchup
1/2 cup dry red wine
1 package frozen peas — (10 oz.)
In large saucepan or Dutch oven, brown meat well in shortening.
Add water and next 4 ingredients.
Cover; simmer 45 minutes or until meat is almost tender, stirring occasionally.
Add potatoes, carrots and onions.
Cover; simmer 30 minutes or until vegetables are tender.
Stir in ketchup, wine and peas.
Cover; simmer 20 minutes longer.
Thicken sauce with flour/water mixture, if desired.
Makes 8 – 10 servings.
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Steak Strips
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound top sirloin steaks — sliced into thin
— strips
1 can tomatoes — diced (10 oz.)
1 cup carrots — thinly sliced
1/2 cup onion — finely chopped
1/2 teaspoon basil
1/4 teaspoon oregano
4 tablespoons flour
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1 tablespoon peanut oil
1 cup zucchini — thinly sliced
1 1/2 cups mushrooms — sliced
Pour juice from tomatoes into a microwave-safe dish and add carrots, onion, basil and oregano. Cover and microwave on high power for 4 minutes, stirring once during that time.
Combine flour, salt, pepper, cumin; dredge steak strips.
Add oil to an oblong microwave-safe baking dish and spread steak strips over bottom. Cover and cook on medium power for 6 minutes, stirring once during that time.
Stir in carrot mixture, tomatoes, zucchini and mushrooms. Cover and continue cooking on medium power for 12 minutes, stirring 3 or 4 times. Let stand 3 minutes.
Serve with rice.
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Steak Mandarin
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound flank steak
1 tablespoon dry sherry
3 tablespoons soy sauce
1 tablespoon cornstarch
1 sweet green pepper, whole
8 1/2 ounces waterchestnuts, canned — drained
3 tablespoons vegetable oil
16 ounces bean sprouts — canned, drained
1/2 teaspoon salt
1/2 teaspoon sugar
11 ounces mandarin oranges — canned, drained
Cut flank steak diagonally into paper thin strips. (1×1/2×1/4 inch).
Marinate steak in sherry and soy sauce about 10 minutes. Stir in cornstarch to coast each piece.
Meanwhile, wash and cup pepper, remove seeds and cut into 1×1/2 inch wide strips to make 1/2 cup. Cut waterchestnuts into 1/4 inch thick slices.
In a skillet or wok, heat remaining oil, stir-fry steak until it turns grey, return vegetables to skillet. stir-fry until heated through. Mix in mandarin oranges, heat and serve.
Makes 4 or 5 servings.
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Steak Diane
Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Filet Mignons — or other type of
— steak of your
— choice
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons butter
1 teaspoon Dijon style mustard
1 tablespoon shallots — minced
1 tablespoon butter
1 tablespoon lemon juice
1 1/2 teaspoons Worcestershire sauce
1 tablespoon fresh chives — minced
1 teaspoon brandy
1 tablespoon fresh parsley — minced
Salt & pepper to taste
Season both sides of steaks with salt and pepper.
Melt butter in a heavy skillet; add mustard and shallots. Saut over medium heat 1 minute.
Add steaks and cook approximately 3 minutes on each side for medium rare. Remove steaks to serving plate and keep warm.
Add into pan drippings, 1 Tbsp. butter, lemon juice, Worcestershire sauce and chives. Cook for 2 minutes.
Add brandy; pour over steaks. Sprinkle parsley over top of steaks.
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Steak
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large steaks
flour
salt
pepper
garlic
2 onions — sliced
1 cup water
1 can tomatoes
1 green pepper
Beat steak, brown on both sides in hot fat, and add the remaining ingredients, cover and simmer until meat is tender 1 or 2 hours.
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Spaghetti Pie
Recipe By : Meredith Corporation, 1980
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces spaghetti
2 tablespoons butter or margarine
1/3 cup grated parmesan cheese
2 eggs — well beaten
1 cup cottage cheese
1 pound ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 cup tomatoes — cut up
6 ounces tomato paste
1 teaspoon sugar
1 teaspoon dried oregano — crushed
1/2 teaspoon garlic salt
1/2 cup shredded mozzarella cheese
Cook the spaghetti according to package directions; drain (should have about 3 cups spaghetti). Stir butter into hot spaghetti. Stir in parmesan cheese and eggs. Form spaghetti mixture into a crust in a buttered 10-inch pie plate. spread cottage cheese over bottom of spaghetti crust.
In skillet cook ground beef, onion, and green pepper till vegetables are tender and meat is browned. Drain off excess fat. stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt; heat through.
/turn meat mixture into spaghetti crust. Bake uncovered, in 350 degree oven for 20 minutes. Sprinkle the mozzarella a cheese atop. Bake 5 minutes longer or till cheese melts. Makes 6 servings.
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NOTES : May usepork sausage instead of beef is you like.
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Sour Cream-Tomato Beef Stew
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds beef chuck steak — cut into 2×1/2″
— strips
1 cup onion — chopped
2 tablespoons vegetable oil
2 cups sliced mushrooms
1 can whole tomatoes — (14 1/2 oz.)
1 can tomato paste — (6 oz.)
1/2 cup water
1 tablespoon sugar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
3/4 cup sour cream
2 tablespoons Bisquick baking mix
1/3 cup butter — melted
1 cup sour cream
Cook beef and onion in oil in Dutch oven until brown.
Stir in mushrooms, tomatoes (with liquid, paste, water, sugar, salt, sauce and pepper; break up tomatoes.
Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, 1 1/2 hour.
Mix 3/4 cup sour cream and 2 Tbsp. baking mix; stir into stew. Heat to boiling.
Mix remaining ingredients; beat 20 strokes. Drop by spoonfuls on stew. Bake at 450 degrees until brown, 10 minutes.
5 – 6 servings.
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Smothered Round Steak
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds round steak
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon ground red pepper
1 teaspoon ground white pepper
all-purpose flour (dredging)
1/2 cup vegetable oil
3 medium onions, chopped
2 bell peppers, chopped
1 celery rib, chopped
1 cup beef stock
Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly–let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering.
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Sloppy Joes
Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1 tablespoon cooking oil
1/2 cup chopped onion
2 tablespoons chopped sweet green pepper
2 cups tomato sauce
1 1/4 teaspoons salt
8 Hamburger buns
Brown beef in oil, when meat is al most brown add onion and peppers and finish browning. Add tomato sauce and salt and simmer 20 to 30 minutes, until thick. Split and toast buns.
Serve hamburger mixture on hot toasted buns.
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Serving Ideas: dill pickles and potato chips
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Skillet Spaghetti
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
3/4 cup chopped onions
1/3 cup chopped green pepper
1 clove garlic — minced
1 tablespoon shortening
2 teaspoons salt
4 cups water
1/2 pound spaghetti — broken into 2″
— pieces
1 can tomatoes — cut into bite-size
— pieces (1 Lb.)
3/4 cup Heinz Tomato Ketchup
In Dutch oven or large deep skillet, brown first 4 ingredients in shortening.
Sprinkle with salt; stir in water. Bring mixture to a boil; add spaghetti.
Cook, uncovered, 12 – 15 minutes or until spaghetti is tender.
Stir in tomatoes and ketchup; simmer about 10 minutes to blend flavors.
Serve with Parmesan cheese, if desired.
Makes 6 – 8 servings
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Skillet Beef And Rice
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon salad oil
1 medium onion — chopped
1 medium green pepper — chopped, optional
1 pound extra-lean ground beef
1 cup enriched regular long-grain rice
1 can kidney beans — (16 oz.)
1 can tomatoes — (16 oz.)
1 teaspoon salt
In large skillet over medium heat, in hot oil, cook onion and pepper, 5 minutes or until tender.
Add ground beef and cook until browned, stirring occasionally.
Stir in remaining ingredients; heat to boiling.
Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally.
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Shirley’s Beef Burgundy
Recipe By : Shirley Tremble, Ft. Myers, FL
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound sliced mushrooms
1/4 cup melted butter
3 slices bacon — cut in pieces
2 pounds beef roast — cut in 1 1/2″ cubes
1 1/2 cups red wine
2 beef bouillon cubes
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground thyme
1 small bay leaf
1/2 pound small whole onions
Saute mushrooms in butter, remove and saute bacon, remove bacon and add beef. Brown well, sprinkle in flour, garlic, onions, bouillon cubes, wine, sugar, salt, spices and cover. Simmer 2 hours. Add bacon and mushrooms and simmer another hour.
Serve over hot rice or noodles.
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NOTES : Very Good
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Savory Pot Roast
Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
3 1/2 pounds beef round — or chuck pot roast,
— up to 4
1 can cream of mushroom soup — (10 3/4 oz.)
1 Pouch Campbell’s Dry Onion Soup and
— Recipe Mix
1 1/4 cups water
6 medium potatoes — quartered
6 Carrots — cut into 2″ pieces
2 tablespoons all-purpose flour
In 6 quart saucepot, in hot oil, brown roast on all sides. Spoon off fat.
Stir in mushroom soup, onion soup mix and 1 cup water.
Reduce heat to low. Cover; cook 2 hours.
Add vegetables. Cover; cook 45 minutes or until roast and vegetables are fork-tender.
Remove roast and vegetables.
Stir together flour and remaining water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly.
Garnish with fresh parsley if desired.
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Saucy Steak Skillet
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound beef boneless round steak — cut into serving
— pieces
1/4 cup all-purpose flour
1 tablespoon vegetable oil
1 large onion — chopped
1 can whole potatoes — drained (reserve
— liquid) (16 oz.)
1/4 cup catsup
1 tablespoon Worcestershire sauce
2 teaspoons bell pepper flakes
1 teaspoon instant beef bouillon
1 teaspoon salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 package frozen Italian green beans — (10 oz.)
1 jar sliced pimiento — drained (2 oz.)
Coat beef steak pieces with flour; pound into beef. Brown beef in oil in 10″ skillet; push beef to side. Cook and stir onion in oil until tender; drain.
Add enough water to reserved potato liquid to measure 1 cup. Mix potato liquid, catsup, Worcestershire sauce, pepper flakes, instant bouillon, salt, marjoram and pepper; pour on beef and onion. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 1/4 to 1 1/2 hours.
Rinse frozen beans under running cold water to separate. Add potatoes, beans and pimiento to skillet. Heat to boiling; reduce heat. Cover and simmer until beans are tender, 10 to 15 minutes.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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Quick Skillet Beef and Vegetables
Recipe By : Naomi Billings
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — sliced
4 large mushrooms — sliced
1/2 pound lean beef — thinly sliced
3 tablespoons cooking oil
4 tablespoons soy sauce
2 tablespoons sugar
1/4 pound fresh spinach
3 pieces celery — sliced thin diagonal
4 scallions — cut lengthwise into
— thin slices
1/2 can consomme
Place in skillet 3 tablespoons cooking oil and the sliced onion. Mix in sliced mushrooms. Add beef, spinach, celery, scallions and soy sauce. Sprinkle with sugar. Add half of a 10 1/2 ounce can consomme. Mix. Cook 2 minutes. Serve over rice. Serve 2
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Quick Italian Soup
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1 medium onion — chopped
1 package Hamburger Helper mix for Lasagna
5 cups water
1 can whole kernel corn — (8 1/4 oz.)
1 can whole tomatoes — (16 oz.)
2 tablespoons grated Parmesan cheese
1 small zucchini — sliced and slices
— cut into halves
Cook and stir ground beef and onion in Dutch oven until beef is brown; drain.
Stir in Sauce Mix, water, corn (with liquid), tomatoes (with liquid), and cheese; break up tomatoes with fork.
Heat to boiling, stirrings constantly; reduce heat.
Cover and simmer, stirring occasionally, 10 minutes.
Stir in Noodles and zucchini.
Cover and cook 10 minutes longer.
Sprinkle each serving with grated Parmesan cheese if desired.
Makes 9 1/2 cups.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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Picante Burgers
Recipe By : Frito-Lays, Inc. 1984
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1 cup picante sauce
Mix beef and picante sauce together. Shape into patties for hamburgers. Gill to desired doneness.
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Oriental Pepper Steak
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds steak — cut in thin strips
4 tablespoons oil
3 green pepper — cut in strips
salt and pepper — to taste
3 tablespoons soy sauce
1 cup beef bouillon — from cube or powder
2 tablespoons cornstarch
Heat oil in skillet and saute meat slices until all red is gone. Add pepper strips, onions, garlic, salt and pepper.
Cook and stir for 5 to 10 minutes.
Combine soy sauce and bouillon, stir in cornstarch to make a smooth mixture.
Pour mixture into skillet cook and stir a few minutes more
Serve over rice.
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Oriental Marinated Strips
Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup fresh orange juice
1/4 cup soy sauce
2 tablespoons very dry sherry
2 small clove garlic — minced
2 dashes ground ginger
2 Boneless Strip Sirloins
Combine first five ingredients.
Place stakes in the marinade. Marinate in the refrigerator for 2 to 3 hours, turning occasionally.
Remove steaks from marinade and place on preheated grill over medium heat for approximately 7 to 9 minutes for a medium rare stake.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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One-Dish Dinner
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 pounds chuck roast
salt and pepper — to taste
1 teaspoon sugar
paprika — optional
garlic salt
2 cups water
4 medium potatoes — quartered
4 medium onions — sliced
4 large carrots — cut in large chunks
1 cup tomatoes, canned
Brown roast on all sides in hot skillet; rub with salt, pepper and sugar; sprinkle with paprika and garlic salt. Add water; cover and simmer for 3 hours. Adding water as needed. Add potatoes, onions and carrots. Simmer for 30 minutes. Add tomatoes and season to taste, simmer for 30 minutes longer. Thicken liquid for gravy is desired.
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New England Boiled Dinner
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds beef round roast
2 tablespoons shortening
2 cans onion soup — 10 3/4 oz. each
2 tablespoons prepared horseradish
1 medium bay leaf
1 medium garlic clove — minced
6 medium carrots — cut in 2″ pieces
1 pound rutabaga — sliced 1/4″ thick
8 small potatoes — whole
1 medium cabbage — cut in wedges
1/2 cup water
1/4 cup flour
In large heavy skillet brown meat in shortening, pour off fat, add soup, horseradish, bay leaf, and garlic, cover and cook over low heat 2 hours.
Add carrots and rutabagas, cook 30 minutes, stir occasionally, add potatoes and cabbage on top, cook 30 minutes more or until done.
Remove meat and vegetable to a platter, keep warm.
Blend water into flour until smooth, slowly stir into meat sauce, cook stirring constantly until thickened.
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My First Beef Stroganoff
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds round steak — cut 1/2 inch thick
3 tablespoons butter
1/2 cup onions
1/2 pound mushroom — sliced
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 clove garlic — minced
1 tablespoon worcestershire sauce
4 tablespoons tomato sauce
2 cups sour cream
Cut the steak into strips 1 1/2 inches long by 1/4 inch wide.
Melt the butter in a skillet, saute the onions 5 minutes, add the meat and let brown.
Mix the mushrooms, salt, pepper, garlic, worcestershire sauce and tomato sauce. Cover and cook over low heat 30 minutes or until the meat is tender. Just before serving mix in the sour cream. heat, but do not boil.
Serve with rice or noodles
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Mince Meat 2
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***FOR MINCE MEAT PIES***
5 cups beef round — ground
4 cups suet — ground
3 cups apples — peeled and chopped
1/4 cup orange pulp — chopped
1/4 cup lemon juice
3 packages currants — (11 oz. each)
1 cup brandy
3 cups sweet cider
1/3 cup finely chopped orange peel
3 packages raisins — (15 oz. each)
1 package chopped candied citron — (8 oz.)
2 pounds brown sugar
1 tablespoon salt
1 tablespoon cinnamon
1 tablespoon allspice
2 teaspoons nutmeg
1 teaspoon powdered cloves
1/2 teaspoon ginger
Combine all ingredients in large saucepan. Simmer 1 hour, stirring frequently to prevent sticking.
Prepare pine home-canning jars and lids according to manufacturer’s instructions. Pour mincemeat into hot jars, leaving 1″ head space. Remove air bubbles with not-metallic spatula. Adjust caps.
Process pints 20 minutes at 10 pounds pressure in a pressure canner.
Yield: about 12 pints
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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Mince Meat
Recipe By : Katie Lewis
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups boiled beef — chopped fine
2 cups raisins
1 1/2 cups currants
3 cups brown sugar
1 cup Good New Orleans Molasses
5 cups chopped tart apples
1 tablespoon salt
1 tablespoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon mace
Grated rind of 2 lemons
3 lemons — Juice of
1 ounce citron
1/2 pint brandy
8 tablespoons rum
1/2 cup sherry or cider
1 pinch cayenne
2 cups beef stock
Mix and boil in stainless steel or porcelain kettle for 10 minutes, store in cool place.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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Meat Loaf 57
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds ground beef
1 Egg — slightly beaten
1 cup soft bread crumbs
1/2 cup milk
3 tablespoons Heinz 57 Sauce
1 1/4 teaspoons salt
1 dash pepper
Combine ground beef, egg, bread crumbs, milk, Heinz 57 sauce, salt and pepper.
Shape into loaf in lightly greased shallow baking pan.
Brush top with additional 57 Sauce, if desired.
Bake in 350 degree oven, 1 hour.
Allow meat loaf to stand 5 minutes before slicing.
Makes 6 – 8 servings.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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Mandarin Rotini Skillet
Recipe By : Sargento Cheese
Serving Size : 6 Preparation Time : 0:05
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups rotini — uncooked
1 pound ground beef — or turkey
2 cloves garlic — minced
14 1/2 ounces tomatoes, canned — diced, drained
16 ounces frozen mixed Oriental vegetables
8 ounces tomato sauce — canned
2 tablespoons hoisin sauce — optional
1 tablespoon soy sauce
2 cups Sargento 4 Cheese Country Blend
Cook pasta according to package directions; drain. Rinse with cold water.
Brown ground beef with garlic; drain. Stir in vegetables, tomatoes, tomato sauce, hoisin sauce and soy sauce. Bring to boil; cover and simmer 5 minutes or until vegetables are heated through.
Stir in pasta and 1 cup cheese. Sprinkle with remaining cheese. Cover and heat 4 to 6 minutes or until cheese is melted and pasta is heated through.
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Macaroni and Beef Bake
Recipe By : Virginia Akerley
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons shortening
2 cups cooked beef — cubed
2 tablespoons chopped sweet pickled
1 # —
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Lobster Stuffed Tenderloin Of Beef
Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds whole beef tenderloin
6 slices bacon — partially cook
2 lobster tails; frozen — 4oz each
1 tablespoon butter — melted
1 1/2 teaspoons lemon juice
1/2 cup green onions — sliced
1/2 cup butter
1/2 cup dry white wine
1/8 teaspoon garlic salt
Cut tenderloin lengthwise to within 1/2″ of the bottom. Place frozen lobster tails in boiling water to cover; simmer for 5 minutes. Remove lobster from shells. Cut in half. Place lobster end to end inside the beef. Combine melted butter and lemon juice. Drizzle on lobster. Close meat around the lobster and tie roast together with string. Place in a roasting pan on a rack. Roast at 425~ for 30 minutes. Place bacon on top, roast 5 minutes longer. Saute onion in 1/2 cup butter in saucepan, add wine and garlic salt. Heat through. Slice roast. Spoon on the wine sauce. Serve. NOTE: The tenderloin can be stuffed and tied ahead of time and then refrigerated until ready to cook.
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Impossible Lasagne Pie
Recipe By : Bisquick “No Time to Cook” Recipe booklet
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1 teaspoon oregano — dry leaves
1 teaspoon basil
1 can tomato paste
1 cup mozzarella cheese — shredded
1/2 cup creamed cottage cheese — small curd
1/4 cup Parmesan cheese — grated
1 cup milk
2/3 cup Bisquick. baking mix
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
Heat oven to 400 degrees.
Grease 10″ pie plate.
Cook and stir beef over medium heat until brown; drain.
Stir in oregano, basil, tomato paste and 1/2 cup mozzarella cheese.
Layer cottage cheese and Parmesan cheese in plate.
Spoon beef mixture over top.
Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds on high in blender or 1 minute with hand beater.
Pour into plate.
Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes.
Sprinkle with remaining cheese.
Cool 5 minutes.
Possum Kingdom Lake Cookbook
MC formatted using MC Buster 2.0d by Barb on 4/7/98
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Impossible Cheeseburger Pie 2
Recipe By : Adapted from Bisquick Family Favorites
Serving Size : 8 Preparation Time : 0:10
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–Crust–
1 1/2 cups skim milk
3/4 cup low-fat baking mix
2 whole egg whites
–Filling–
1/2 teaspoon olive oil
1 pound ground chicken breast — skinless, cooked
1/2 cup onions — chopped
1/2 cup bell peppers — chopped
1/8 teaspoon black pepper
2 tablespoons low-fat baking mix
1 tablespoon worcestershire sauce
1 cup fat-free cottage cheese
1 cup fat-free cheddar cheese — grated
Preheat oven to 375. Prepare a 8″ square baking pan with cooking spray and flour; set aside.
To prepare crust, combine milk, 3/4 cups baking mix, and egg whites until soft dough forms; beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Roll dough 2″ larger than pie pan. Ease into pie pan and flute edges; set aside.
To prepare filling, heat oil over medium heat in a skillet. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in black pepper, remaining baking mix, and worcestershire sauce. Spoon into pie crust. Pour cottage cheese over chicken mixture.
Sprinkle with cheddar cheese. Bake for 30 minutes.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d by Barb on 4/7/98
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Impossible Cheeseburger Pie
Recipe By : Bisquick Family Favorites
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1 1/2 cups onions — chopped
1 1/2 cups milk
3/4 cup Bisquick. baking mix
3 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
2 tomatoes — sliced
1 cup cheddar cheese — shredded
Heat oven to 400 degrees. Grease 10″ pie plate.
Cook and stir beef and onion over medium heat until beef is brown; drain. Spread in plate.
Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater.
Pour into plate. Bake 25 minutes.
Top with tomatoes; sprinkle with cheese.
Bake until knife inserted in center comes out clean, 5 to 8 minutes.
Cool 5 minutes.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d by Barb on 4/7/98
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Imperial Cheeseburger Pie
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1 1/2 cups onions — chopped
1 1/2 cups milk
3/4 cup Bisquick. baking mix
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
2 tomatoes — sliced
1 cup cheese — shredded
Heat oven to 400 degrees.
In 10″ skillet, cook and stir meat & onions until brown.
Beat rest of ingredients, except cheese and tomatoes.
Add all ingredients in ovenproof pan. Cook for 15 minutes, test for doneness.
Place cheese and tomatoes on top and cook for 5 to 8 minutes more.
Cool for 5 minutes before serving.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d by Barb on 4/7/98
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Hungarian Goulash 57
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds cubed boneless beef
2 tablespoons shortening
2 slices onion
1 clove garlic — minced
1 tablespoon paprika
2 teaspoons salt
3 cups water
1/4 cup Heinz 57 Sauce
Hot buttered noodles
In Dutch oven brown beef in shortening.
Stir in sliced onions, garlic, paprika and salt; saut until onions are tender.
Add water, Heinz 57 sauce. Cover; simmer 1 1/2 to 2 hours or until meat is tender.
Thicken sauce with flour/water mixture, if desired.
Serve over hot buttered noodles.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
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Hot Diggity Barbecued Franks
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup catsup
1 cup water
1 small onion — chopped
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
2 teaspoons dry mustard
1 teaspoon paprika
1 teaspoon chili powder
1 clove garlic — chopped fine
1 teaspoon seasoned salt
2 pounds frankfurters
Toasted hot dog rolls
Mix catsup, water, onion, worcestershire sauce, vinegar, brown sugar, dry mustard, paprika, chili powder, garlic and seasoned salt. Let simmer slowly at side of grill in covered pan and 1/2 hour before using.
Dip frankfurters into sauce and grill about 4 inches from hot coals 10 minutes or until nicely browned.
Brush frequently with sauce while cooking.
Or, heat frankfurters in sauce in skillet or saucepan until plump and heated through.
Serve on toasted hot dog rolls.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
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Filet Mignon With Mushrooms
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Pound Fresh Mushrooms
3 Tablespoons Butter
2 Teaspoons Flour
Salt And Pepper — to taste
1 Cup Heavy Cream — heated
6 Filet Mignons
6 French Bread Slice
6 Tablespoons Butter
1/2 Cup Scotch
Slice mushrooms and saute in 3 Tbsp. butter. Add flour and salt and pepper to taste. Blend well. Stir in warm cream. Keep well heated.
In a separate skillet saute the filets in hot butter for 2 1/2 minutes per side (for rare).
Saute bread slices in 6 Tbsp. butter, turning often to prevent butter from being absorbed. Arrange bread slices in a ring on well heated platter.
Top with the filets and arrange the mushroom sauce in the center. Stir the Scotch into pan juices, boil up for a minute or two and spoon sauce over the meat.
Additional sauce can be passed separately.
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Fast & Fancy Veal
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Flour
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
2 Tablespoons Butter
10 Mushrooms — sliced
1 Medium Green Pepper — cut into strips
1 Small Red Onion — sliced & separated
3 Tablespoons Butter
4 Slices Veal — pounded
3/4 Cup Chicken Broth
1/2 Cup Cream Of Chicken Soup, Condensed
Combine flour and seasonings.
Saute vegetables in 2 Tbsp. butter until crisp-tender.
Remove vegetables from skillet.
Add 3 Tbsp. butter and while it is melting, dredge veal slices in flour mixture; then cook in butter over medium heat until browned on both sides.
Remove veal to serving platter.
Return vegetables to the skillet and simmer until heated.
Serve with veal.
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Corned Beef Roll
Recipe By : Elanor Boyle
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Biscuit foundation:
2 cups flour
3/4 teaspoon salt
3 teaspoons baking powder
2 tablespoons shortening — to 4 tablespoons
2/3 cup milk — to 3/4 cup
***
2 cups cooked corned beef brisket — shredded
Biscuit: Sift flour, salt and baking powder. Cut or rub in shortening. Add milk, stirring only enough to make ingredients hold together. Turn out on lightly floured board. Knead gently for 1/2 minute. Roll or pat to desired thickness. roll out dough into rectangular sheet 1/4″ thick.
Corned Beef: Shred corned beef with fork. spread on biscuit dough. Roll jelly roll fashion and seal edge. Bake on ungreased baking sheet in 425 degree oven 20-25 minutes. Serve hot with chili.
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Corned Beef Hawaiian
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can corned beef — cut into 6 slices
— (12 oz.)
1/2 cup packed brown sugar
1/4 cup Bisquick baking mix
2 tablespoons soy sauce
1 can pineapple chunks — drained (reserved
— syrup) (20 oz.)
8 Green onions — with tops, cut into
— 1″ pieces
1 Green pepper — cut into 1″ pieces
1 clove garlic — crushed
Heat oven to 375 degrees.
Overlap corned beef slices lengthwise down center of ungreased rectangular baking dish, 10x6x1 1/2 inches.
Mix brown sugar, baking mix and soy sauce in 2 quart saucepan until smooth.
Gradually stir in pineapple syrup, onions, green pepper and garlic. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minutes.
Stir in pineapple.
Spoon over and around corned beef.
Cover and bake until corned beef is hot, 25 to 30 minutes.
Serve with hot cooked rice.
Makes 6 servings.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
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Carne Guisada Con Papas (Meat & Potatoes)
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds round steak — 1/2″ thick
2 pounds potatoes
8 ounces tomato sauce
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2 teaspoon ground cumin
1 large clove garlic — smashed
water
Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don’t worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approximately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce.
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Burgers Deluxe
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Butter
1 1/2 Cups Fresh Mushrooms — sliced
1/2 Cup Beef Broth — clear
1/2 Teaspoon Tarragon
1 Can Tomatoes — with juice
2 Tablespoons Butter
2 Teaspoons Teriyaki Sauce
2 Ground Steak Burgers
Melt 2 Tbsp. butter in a skillet; saute mushrooms for 3 to 4 minutes. Add broth, tarragon, and chopped tomatoes plus the juice. Simmer.
In another skillet, melt 2 Tbsp. butter; add teriyaki sauce. Fry burgers to desired doneness.
Pour tomato mixture over burgers for a quick and easy entree.
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Bull’s-Eye Bbq Chili Sandwich
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Ground Beef
1 Bottle Barbecue Sauce — Bull’s Eye
1 Can Tomato Sauce
1 Cup Water
Salt — to taste
Cayenne Pepper — to taste
1 Package Chili Mix — 4 oz.
Hamburger Buns
Brown beef in large skillet or Dutch oven; drain.
Stir in barbecue sauce, tomato sauce and water.
Add Large Spice Packet; season with salt and cayenne pepper to taste.
Cover; simmer 30 minutes or until desired thickness, stirring occasionally.
For thicker meat mixture, stir in Masa Flour Packet mixed with 1/3 cup water during last 15 minutes of cooking.
Fill buns with meat mixture.
VARIATIONS:
Substitute coarsely chopped cooked turkey, chicken or roast beef for ground beef.
Substitute ground turkey or fresh ground pork for ground beef.
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NOTES : Carrol Shelby’s Original Texas Brand Chili Mix
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Brisket of Beef With Sauerkraut
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds brisket
water
1 onion
salt — to taste
2 pounds sauerkraut
1 potato
1 apple — sliced
1 tablespoon caraway seed
Wipe meat, place in large pan add cold water to cover, bring to a boil and skim off fat.
Add onion and seasonings and continue to simmer until meat is tender. About 2 hours.
Transfer the meat and 1/4 of the liquid to another pan.
(The remaining liquid make a strong broth to garish with noodles and serve as soup.)
To the meat add the sauerkraut, potato, and apple. Sprinkle with caraway seeds and simmer all together for 15 minutes.
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Brisket 2
Recipe By : Reberta Webb, Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 Pounds Beef Brisket
Garlic Salt
Onion Salt
Celery Salt
1/2 Bottle Liquid Barbecue Smoke.
1/2 Bottle Worcestershire Sauce
Salt And Pepper
Line baking pan with enough foil to cover and seal brisket.
Put fat side down and sprinkle generously with garlic, onion, and celery salts.
Add liquid smoke, cover with foil and refrigerate overnight.
Next morning add Worcestershire sauce, salt and pepper.
Bake in foil at 275 degrees for 5 to 6 hours.
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Brisket 1
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon Salt
1 Tablespoon Pepper
1 Tablespoon Onion Salt
1 Tablespoon Garlic Salt
1 Beef Brisket
2 Tablespoons Celery Seeds
2 Tablespoons Liquid Barbecue Smoke.
2 Tablespoons Worcestershire Sauce
1 Jar Woodie’s Cooking Sauce Concentrate
Mix all seasoning except Woodie’s cooking sauce and rub well over meat.
Wrap tightly in thick foil and refrigerate for 24 hours.
Bake on a cookie sheet for 3 hours at 300 degrees.
Open foil and brush on 1/2 jar of the Woodie’s sauce. Rewrap and cook for 1 more hour.
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Boiled Corned Beef Dinner
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 Pounds Corned Beef Brisket
2 Cups Carrots — cut in 1-inch pieces
1 Cup Celery — cut 1/2 inch pieces
1 Cup Onions — thinly sliced
1 Cup Barley — regular
1 Bay Leaf
1/2 Teaspoon Garlic Powder
Place corned beef brisket in large Dutch oven or saucepot. Add enough water to cover meat. Cover; bring to a boil. Reduce heat. Simmer, covered, about 2 hours. Skim fat from liquid in Dutch oven.
Add vegetables, barley and seasoning. Cover, bring to a boil. Reduce heat. Simmer 1 hour or until meat and barley are tender.
Remove meat to serving platter.
Drain vegetable-barley mixture; serve with corned beef brisket.
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Biscuit-Topped Burgers
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Pounds Ground Beef
1/2 Cup Dry Bread Crumbs
1/4 Cup Chopped Onions
1/2 Cup Milk
1 Tablespoon Worcestershire Sauce
1 Egg
1 1/4 Teaspoons Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Dry Mustard
1/4 Teaspoon Ground Sage
1/4 Teaspoon Celery Salt
1/4 Teaspoon Garlic Powder
1/2 Cup Barbecue Sauce
Biscuits — rolled
Heat oven to 350 degrees.
Mix ground beef, bread crumbs, onion, milk, the Worcestershire sauce, egg and seasoning.
Shape into eight 3″ patties; place in ungreased oblong pan, 13x9x2 inches.
Bake until done, 20 to 25 minutes; drain.
Top each patty with 1 Tbsp. barbecue sauce.
Increase oven temperature too 450 degrees.
Prepare Rolled Biscuits as directed on package of Bisquick baking ix except – roll dough 3/8 inch thick.
Cut into 8 biscuits with 3″ biscuit cutter dipped in baking mix.
Place 1 biscuit over each patty. Bake until biscuits are golden brown, 8 to 10 minutes.
Serves with additional barbecue sauce if desired.
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Beer Marinade For Beef
Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups beer (12 oz or 10 oz cans)
2 teaspoons salt
1/2 cup olive oil
1 teaspoon ground cayenne pepper
1 tablespoon wine vinegar
1 tablespoon prepared horseradish
1 teaspoon onion powder
2 tablespoons lemon juice
1 teaspoon garlic powder
Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks.
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Beef Stroganoff 2
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Beef Tenderloin — or
Sirloin Steak
1/4 Cup Butter
1 Can Sliced Mushrooms — drained
2 Cans Beef Broth
1/3 Cup Minced Onions
1/4 Cup Catsup
1 1/2 Teaspoons Garlic Salt
1/3 Cup Flour
2 Cups Sour Cream
10 Ounces Noodles — uncooked
3 Tablespoons Butter
Cut meat across the grain into 3/4″ slices, then into strips 3×1/4 inch.
Melt 1/4 cup butter in large skillet. Cook and stir mushrooms in butter about 5 minutes; remove mushrooms.
In same skillet, brown meat.
Reserving 2/3 cup of the broth, stir in remaining broth, the onion, catsup and garlic salt. Cover and simmer 15 minutes.
Blend reserved broth and the flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat through.
Cook noodles as directed on package; drain. Toss with 3 Tbsp. butter. Serve with stroganoff.
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Beef Stroganoff 1
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Butter
1/4 Cup Flour
1 Pound Tenderloin, Beef — cut in pieces
1/2 Cup Onions — diced
1 Clove Garlic — minced
8 Ounces Fresh Mushrooms — sliced
1 Can Beef Consomme
1/4 Cup Dry Sherry
1 Cup Sour Cream
Paprika
Melt butter over medium high heat in a deep saute pan.
Place flour in a plastic bag. Add tips to flour. Close bag and shake.
Saute onions and garlic in butter for a few minutes.
Add tips and mushrooms to pan and brown lightly.
Stir in consomme and cook over low heat for about 20 minutes.
Add sherry and cream and cook an additional 5 minutes.
Sprinkle paprika over Stroganoff, stir and serve over noodles.
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Beef Stroganoff
Recipe By : Cookbook USA
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Pounds Veal Cutlet — or
Steaks — cut in thin strips
1/4 Cup Flour
1 Dash Pepper
1/4 Cup Butter
1 Can Mushrooms
1/2 Cup Onions
1 Small Garlic Clove — minced
1 Can Beef Broth
1 Cup Sour Cream
Brown meat in butter. Add mushrooms (sliced and drained), onion, garlic and brown lightly. Stir in 1 can broth (or consomme). Cover and cook 1 hour until meat is tender. Stir now and then stir in 1 cup sour cream. Serve over the thin noodles.
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NOTES : Possum Kingdom Lake Cookbook
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Beef Strips And Carrots
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound carrots
2/3 cup carbonated soda water
1 cup white wine
1 teaspoon salt
1/4 teaspoon sugar
1 pound sirloin steak
2 tablespoons vegetable oil
2 onions; small, diced
1/4 teaspoon white pepper
1/2 cup heavy cream
1 tablespoon parsley; chopped
Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve.
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Beef Cutlets
Recipe By : Cookbook USA
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Beef Cutlets — thinly sliced
4 Eggs
1 Tablespoon Water
3 Cups Italian Bread Crumbs — more in needed
Olive Oil — for frying
Beat eggs and water together. Dip beef into egg mixture, one at a time, then into bread crumbs, coating well. Heat a large frying pan. Add enough olive oil to about 1/4 inch deep. Fry cutlets until well browned on both sides. Drain on paper towels. Add more oil when frying if necessary.
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NOTES : Possum Kingdom Lake Cookbook
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Beef Brisket and Sauerkraut
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds brisket
Hot water
1 tablespoon salt
1 quart sauerkraut
1/4 teaspoon pepper
1 cup vinegar — mild
3 tablespoons brown sugar
1 medium potato — grated
1 teaspoon caraway seed
Cover brisket with water; season. Simmer for 1 hour to 1 1/2 hours. Add sauerkraut, vinegar and brown sugar. Cook 1 hour longer. Add potato and caraway seed. Cook 10 minutes longer.
Yield 6 to 8 servings.
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Bacon-Wrapped Meatballs
Recipe By : Southern Living, April 1979
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound ground beef
1/4 cup cold water
2 teaspoons minced onions
1/2 teaspoon salt
1/4 teaspoon seasoned pepper
4 slices bacon — cut in half
crosswise
Combine first 5 ingredients, mixing well; shape into 8 meatballs. Roll bacon pieces around meatballs, and secure with toothpicks. Saute over medium heat until bacon is crisp and brown; drain off fat. If meatballs are not done, cover and simmer an additional 5 to 7 minutes.
Source: Mrs. Marian Jenkins, Savannah, Georgia; Souther Living Magazine, April 1979.
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4 Meals in 1
Recipe By : Margie Russell, Flordia
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
spaghetti sauce
ground beef
pot roast
1 can chile beans
Make a double recipe of spaghetti sauce with ground beef.
1. Add a large pre-browned pot roast to the cooking sauce. When roast is done, wrap in foil and freeze.
2. remove a portion of meat sauce and add a can of chili beans. Freeze for chili.
3. Remove another portion of sauce and freeze for sloppy joes.
4. The balance of the sauce have with spaghetti.
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NOTES : 4. Spaghetti Sauce
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Spicy Chili With Sour Cream Dumplings
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1 cup chopped onion
2 cloves garlic — crushed
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 can stewed tomatoes — undrained (16 oz.)
1 can kidney beans — undrained (15 1/2
— Oz.)
1 can tomato sauce — (15 oz.)
1 can chopped green chilies — undrained (4 oz.)
1/4 cup sour cream
1/4 cup milk
1 1/4 cups Bisquick baking mix
Cook and stir ground beef, onion and garlic in 4-quart Dutch oven until beef is brown; drain.
Stir in chili powder, sugar, salt, pepper, stewed tomatoes, kidney beans, tomato sauce and green chilies.
Heat to boiling, stirring frequently; reduce heat. Cover and simmer, stirring occasionally, 1 hour.
Mix sour cream and milk in medium bowl until smooth. Mix in baking mix until soft dough forms.
Drop dough by 6 spoonfuls onto hot chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Sprinkle with snipped parsley if desired.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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Grilled Cuban Steak Sandwiches
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Sandwich
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 pounds small flank steak
3 tablespoons fresh lime juice
2 tablespoons olive oil
3 cloves garlic — minced
2 teaspoons dried oregano
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cumin seeds
6 Bays English Muffins — split, lightly toast
MAYONESA ROSADA
1/4 cup mayonnaise
1 tablespoon pimento or roasted red pepper — finely diced bottled
1 teaspoon tomato paste
1 teaspoon fresh lime juice
1/4 teaspoon hot pepper sauce
SALSA DE AQUACATE
1 large (or 2 small) ripe avocados — peeled, seeded, dice
2 tablespoons bottled drained pimento or roasted red pep — diced
1 tablespoon olive oil
2 teaspoons drained capers
2 teaspoons fresh lime juice
1/4 teaspoon (1/4 to 1/2) hot pepper sauce — as desired
Combine oil, lime juice, garlic, oregano, and pepper sauce; pour over steak. Close bag securely; turn to coat steak with oil mixture.
Refrigerate at least 30 minutes or up to 2 hours before grilling. Drain steak, discarding marinade. Sprinkle steak with salt, pepper, and cumin seeds.
Grill over medium-hot coals for 4 to 5 minutes per side for medium-rare steak. Transfer to carving board; tent with foil and let stand for 5 minutes.
Carve steak crosswise into thin slices. Spread Mayonesa Rosada over four muffin halves; pile steak strip on top. Close sandwiches with muffin tops. Serve with Salsa de Aguacate.
MAYONESA ROSADA:
In a small bowl, combine all ingredients; mix well. Serve immediately or cover and refrigerate up to 2 hours before serving.
SALSA de AGUACATE:
In medium bowl, combine all ingredients. Serve immediately or cover and chill up to 2 hours before serving.
Source:
“Bays Corporation”
S(Internet Address):
“http://www.bays.com”
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Beef Tacos Al Carbon
Recipe By :
Serving Size : 8 Preparation Time : 4:00
Categories : Beef
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds flank steak — trimmed
1/2 cup fresh lime juice
5 tablespoons olive oil — separated
2 cloves garlic — peeled and crushed
1 teaspoon salt
1/2 teaspoon black pepper
16 large green onions — trimmed
16 (6-inch) corn tortillas — warmed
In a shallow dish, stir together lime juice, 3 tablespoons olive oil, garlic, salt and pepper. Add the flank steak and marinate in refrigerator 2-4 hours.
Remove steak from marinade. Discard marinade.
Grill steak over medium coals to desired doneness (about 17 minutes for medium-rare), turning once. Transfer to a cutting board, tent with foil, and let stand for 10 minutes before carving.
Brush onions with remaining olive oil and grill for 6-8 minutes, turning once.
Carve steak across the grain into thin slices.
To serve, place several slices of the steak and one of the onions in each corn tortilla and roll.
Description:
“A Mexican food classic.”
Source:
“The Texas Beef Council”
S(Internet Address):
“http://www.txbeef.org”
T(Cook Time):
“0:25”
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Grilled Steak Santa Fe
Recipe By :
Serving Size : 4 Preparation Time : 0:10
Categories : Beef
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 pounds top round steak — cut 1-inch thick
6 tablespoons frozen margarita drink mix concentrate — defrosted
2 tablespoons chopped fresh cilantro
2 tablespoons vegetable oil
4 cloves garlic — crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 large avocado — diced
1/2 cup chopped red onion
In a small bowl, make marinade by combining margarita drink mix, cilantro, vegetable oil, garlic, cumin, salt and pepper. Put 2 tablespoons of the marinade in a small container, cover and refrigerate.
Place the beef steak and remaining marinade in a resealable plastic bag. Seal bag carefully and turn to coat steak. Refrigerate 6-8 hours, or overnight, turning occasionally.
Remove steak from marinade and discard marinade. Place steak on grid over medium ash-covered coals. Grill uncovered for 16-18 minutes for medium-rare doneness turning occasionally. Remove steaks and keep warm.
Just before serving, in a medium bowl, combine avocado, onion and reserved 2 tablespoons of marinade mixture. Toss gently to coat.
Carve steak crosswise into thin slices. Serve immediately with avocado mixture.
Description:
“Frozen margarita mix is the secret to this great tasting steak.”
Source:
“The Texas Beef Council”
S(Internet Address):
“http://www.txbeef.org”
T(Cook Time):
“0:20”
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BBQ Cheese Burgers
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Beef Burgers/Sandwiches
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound lean ground beef
1/4 cup onion — finely chopped
Barbecue sauce
4 slices American cheese
4 crusty rolls
Romaine lettuce — split
Tomato — sliced
In medium bowl, combine ground beef, onion and 2 tablespoons barbecue sauce, mixing thoroughly. Shape into four 1/2-inch-thick patties.
Place patties on grid over medium ash-covered coals. Grill 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before end of cooking time, brush top side of burgers with additional barbecue sauce; top each with 1 slice cheese. Cook until cheese slices are melted.
Line bottom half of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches.
Source:
“The Texas Beef Council”
S(Internet address):
“http://www.txbeef.org/”
Start to Finish Time:
“0:30″
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Cowboy Steaks With Ranch Beans and Slaw
Recipe By : McCall’s, Page 143, Sept. 1997
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Beans
2 slices bacon — thick-cut, diced
1 large yellow bell pepper — cut into 1/2″ cubes
1 medium red onion — finely chopped
15 ounces pinto beans — drained
1/3 cup barbecue sauce
1/4 cup water
Slaw
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon cider vinegar
1 tablespoon poppy seeds
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound coleslaw — package mix
Steaks
1 tablespoon olive oil
4 beef strip steaks — boneless
1 tablespoon chili powder
1. Beans: In medium saucepan, cook bacon over medium-high heat 3 to 4 minutes, stirring until brown and crisp. Add half the yellow pepper and half the red onion; saute 3 minutes, until onion is translucent. Stir in the beans, barbecue sauce and water; simmer 3 minutes. Remove from heat; cover, keep warm.
2. Slaw: Meanwhile, in serving bowl, whisk mayonnaise, sour cream, vinegar, poppy seeds, sugar, salt and pepper. Add coleslaw mix and remaining yellow pep and red onion; toss.
3. Steaks: In large skillet, heat oil over high heat. Rub steaks all over with chili powder. When oil is hot, add steaks; cook 2 minutes per side for medium-rare, 3 minutes per side for medium and 4 – 5 minutes per side for well-done. Serve with beans and slaw.
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Skewered Baby Beef And Mushrooms
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds beef round — cut 1/4″ thick
1 clove garlic — mashed
1 tablespoon minced onion
1 1/2 tablespoons A-1 sauce
1 teaspoon worcestershire sauce
2/3 cup catsup
1 dash pepper
1/4 teaspoon salt
3 tablespoons sherry
12 Squares green pepper — 1 1/2″ x 1 1/2″
12 slices onion — 1/4″ thick or cut
— in wedges
36 Mushroom crowns — fresh or canned
Cut meat in 1 1/2” squares. (There should be 36.)
Add to sauce made by mixing next 8 ingredients; stir; let stand for several hours.
Parboil green pepper, onion and fresh mushrooms separately in small amounts of lightly salted water; drain.
On 6 skewers, string meat and vegetables, beginning and ending each skewer with green pepper.
Broil slowly until browned on all sides.
Serve on beds of hot cooked rice with a hot green vegetable and garnish of tomato wedges (or tiny cherry tomatoes) and parsley.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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Flank Steak with Garlic Wine Sauce
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Garlic Meats
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Flank Steak
Salt & Pepper — to taste
2 tablespoons Unsalted Butter
2 tablespoons Unsalted Butter — softened
2 tablespoons Thinly Slice Scallions
1 cup Dry Red Wine
Garlic Puree (1 head Roasted)
Sprinkle flank steak with salt and a generous amount of freshly ground black pepper. Heat a wide heavy skillet. Do not add fat. When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side). Reduce heat and add 2 tablespoons butter. Cook 3 to 5 minutes on each side. For best results, the meat should be quite rare. Remove the meat from the pan and keep warm.
Pour off the fat in the skillet and add the scallions and red wine. Bring to a boil and whisk in the garlic puree. Boil until the wine is reduced by half, thickened, and syrupy. As it boils, scrape up the browned bits in the skillet with a wooden spoon. Stir in the meat juices that have accumulated under the flank steak. Boil for 1 or 2 seconds more. Remove from the heat. Gently swirl in the 2 tablespoons softened butter so that it incorporates into the wine. Quickly slice the meat, against the grain, into thin strips. Arrange the slices on a hotplatter, pour sauce down the center of them and serve at once.
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“Make You Famous” Lite Beef Chili
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lbs. top sirloin steak cut into 1/2-inch cubes
2 cans beef broth — (14-1/2 ounces)
1 1/2 cups water
6 corn tortillas — cut into strips
2 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano leaves
2 cloves garlic — diced
2 cans black beans — (16 ounces each)
drained and rinsed
3 Roma tomatoes — chopped
1 cup frozen corn
1/2 red bell pepper — chopped
1/2 poblano pepper — chopped
1/2 small onion — chopped
1 stalk celery — chopped
1 carrot — chopped
2 fresh jalapeno peppers — finely diced
1 cup jicama — diced
1 Tbsp. fresh cilantro — chopped (1 to 2)
salt and pepper to taste
Heat broth and water over medium heat in a 4-quart pot. Add tortillas and bring to a boil. Reduce heat and simmer until tortillas dissolve.
Meanwhile, brown beef over medium heat in skillet, drain fat and add chili powder, cumin, oregano and garlic.
Add beef, beans, and all vegetables except jicama to broth/tortilla mixture. Lower heat and simmer for 1 hour.
Season with salt and pepper to taste. Just before serving, stir in jicama and cilantro.
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NOTES : You can substitute ground chuck for the cubed sirloin.
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“Quick” Fajitas with Pico de Gallo
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Beef Main Dishes
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound well-trimmed beef top round or top sirloin — cut 3/4 inch thick
8 small flour tortillas
Lime wedges (optional)
Cilantro sprig (optional)
MARINADE
2 tablespoons fresh lime juice
2 teaspoons vegetable oil
2 large garlic cloves — crushed
PICO DE GALLO
1 cup tomato — seeded and chopped
1/2 cup zucchini — diced
1/4 cup fresh cilantro — chopped
1/4 cup prepared picante sauce or salsa
1 tablespoon fresh lime juice
Place beef steak in plastic bag; add marinade ingredients, turning to coat. Close bag securely and marinate in refrigerator 20 to 30 minutes, turning once.
Wrap tortillas securely in heavy-duty aluminum foil. Meanwhile in medium bowl, combine Pico de Gallo ingredients; mix well.
Remove steak from marinade; discard marinade. Place steak on grid over medium ash-covered coals. Grill top round steak, uncovered, 8 to 9 minutes (10 to 12 minutes for top sirloin steak) for medium-rare to medium doneness, turning occasionally. During last 5 minutes, place tortilla packet on outer edge of grid, turning occasionally.
Trim fat from steak; carve crosswise into very thin slices. Garnish with lime and cilantro, if desired.
Cuisine:
“Tex-Mex”
Source:
“The Texas Beef Council”
S(Internet address):
“http://www.txbeef.org/”
Start to Finish Time:
“0:45”
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Serving Ideas: Serve beef in tortillas with Pico de Gallo.
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1,2,3,4,5 Chinese Spareribs
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
1-2 lbs spare ribs, each cut in thirds for smaller pieces
1 Tbsp cooking wine (rice wine works well)
2 Tbsp sugar
3 Tbsp vinegar
4 Tbsp soy sauce
5 Tbsp water
Directions:
Heat a large skillet with some oil in it, and start to brown the spare
ribs. Once the ribs are seared and browned, add the rest of the
ingredients. Mix well and bring to a boil. Cover and reduce heat to
medium-low. Cook for about 20-25 minutes, and it’s ready to serve!
Note:
When cutting the spare ribs into thirds, you can do it with a
well-sharpened cleaver. However, getting the butcher to saw them with a
belt saw is usually better, as the cleaver creates bone fragments which
are unpleasant when eating the ribs. The saw, on the other hand, makes a
nice clean cut.
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15-Minute Albondigas Soup
Recipe By :
Serving Size : 7 Preparation Time : 0:15
Categories : Soup
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 (14 ounce) c beef broth
2 cups frozen corn kernels
1 cup prepared salsa
1 (16 ounce) p heat-and-serve frozen beef meatballs
Tortilla chips
Chopped cilantro
Combine beef broth, corn and salsa in medium saucepan.
Bring to a boil and simmer 5 minutes.
Meanwhile, microwave meatballs according to package directions.
Add meatballs to soup mixture and serve.
Garnish with crumbled tortilla chips or chopped cilantro, if desired.
Description:
“Homemade in a hurry.”
Source:
“The Texas Beef Council”
S(Internet Address):
“http://www.txbeef.org”
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Classic Peppersteak with Cabernet Sauce
Recipe By :
Serving Size : 6 Preparation Time : 0:20
Categories : Beef
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 (6-8 ounces each) sirloin strip steaks
4 tablespoons cracked peppercorn mix — black green and pink
Kosher salt
1 tablespoon olive oil
3 shallots — sliced
1 cup Cabernet wine — pick a good one
1 1/2 cups beef or veal broth
1 cup cream
2 tablespoons butter
Salt
Season steaks with peppercorn and Kosher salt.
In a heavy saute pan, over medium heat, add olive oil and 1 tablespoon butter. Place steaks in pan and cook for 2 to 2-1/2 minutes on each side to medium-rare. Set aside.
Pour off most of the fat, reduce heat to medium and add shallots. Cook, stirring until soft. Add cabernet and reduce to glaze. Add broth and reduce by half. Add cream and reduce until thickened. Season with salt. Pour over steak and serve.
Description:
“A favorite of Chef Richard Chamberlain.”
Source:
“The Texas Beef Council”
S(Internet Address):
“http://www.txbeef.org”
T(Cook Time):
“0:45″
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Nutr. Assoc. : 0

Asian Beef Kabobs
Recipe By :
Serving Size : 0 Preparation Time : 0:10
Categories : Beef
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 main course
1 pound beef top sirloin steak
6 green onions — cut into 1 1/2-inch
1/4 cup packed brown sugar
3 tablespoons dry sherry
3 tablespoons soy sauce
2 teaspoons dark sesame oil
2 cloves garlic — crushed
1/2 teaspoon ground ginger
16 bamboo skewers
Trim all fat from steak. Cut steak crosswise into 1/4-inch thick strips.
Make marinade by combining brown sugar, sherry, soy sauce, sesame oil, garlic and ginger.
Place beef and half of the marinade mixture in sealable plastic bag, turning to coat. Close securely and marinade in refrigerator 20 minutes. Reserve remaining marinade.
Meanwhile, soak 16 bamboo skewers (6”) in water 10 minutes.
Remove beef from marinade and discard marinade.
Alternately thread beef (weaving back and forth) and green onion onto skewers.
Place kabobs on rack in broiler pan so surface of kabobs is 3-4 inches from heat. Broil 5-6 minutes, turning once.
Brush kabobs with reserved marinade during last 2 minutes.
Description:
“Kabobs with an Oriental flair.”
Source:
“The Texas Beef Council”
S(Internet Address):
“http://www.txbeef.org”
Yield:
“16 ”
T(Cook Time):
“0:15”
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Nutr. Assoc. : 0

Red-Cooked Pot Roast (Shanghai Pot Roast)
Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories : Beef Chinese
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Chuck roast — boneless
1 tablespoon Sherry
1/2 cup Regular soy sauce
1 cup Water
2 slices Ginger
2 cloves Garlic — optional
1 ounce Sugar
2 Star anise stars — optional
Either brown the roast in a little fat or dunk it in boiling water for a minute or so. Put it into a heavy kettle into which it fits fairly snugly.
Add all the rest of the ingredients (ginger slices, star anise, and garlic should be at the bottom of the pot).
Bring to a boil, then reduce heat and simmer covered, turning and basting occasionally, for 3 hours or until tender.
Serve sliced, hot or cold. If cold, you may want to weight it down with a brick covered in foil or some similarly heavy item while chilling it in the fridge.
You may cook lamb or pork this way, but cut the cooking time to 2 – 2 1/2 hr.
For lamb add a cinnamon stick instead of the star anise; for pork double the soy sauce and sherry, either halve or omit the star anise, and use up to 4 oz of sugar to taste.
Source:
“Michael Loo”
S(Internet Address):
“”
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Nutr. Assoc. : 0

Texas BBQ Brisket
Recipe By :
Serving Size : 8 Preparation Time : 0:30
Categories : Beef
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound (4 1/2 to 5) beef brisket
5 large cloves garlic — sliced
1 (12 ounce) cup beer
1 (18 ounce) bottle Kraft BULL’S-EYE Orig. or favorite Barbecue Sauce
1 (4 ounce) can chopped green chilies — drained
With a small knife, pierce top and sides of brisket 1 inch deep every 2 inches. Insert garlic slice in each cut.
Place meat, fat side up, in shallow baking pan. Pour 1 cup beer over meat. Cover with foil and bake at 300F for 2 hours.
Remove meat from pan. Drain liquid, reserving 1/2-cup. Return meat and reserved liquid to pan.
Combine remaining beer, barbeque sauce and green chilies. Pour over meat. Continue baking, uncovered, for 1 hour or until meat is tender.
With knife slanted at 45 angle, carve meat across the grain into thin slices. Serve with remaining sauce.
Description:
“An oven version of a Texas favorite.”
Source:
“The Texas Beef Council”
S(Internet Address):
“http://www.txbeef.org”
T(Cook):
“2:00”
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Nutr. Assoc. : 0

Grilled Jalapeno Cheese Burgers
Recipe By :
Serving Size : 4 Preparation Time : 0:10
Categories : Beef
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound lean ground beef
2 teaspoons fresh jalapeno pepper — seeded and chopped
1 1/2 teaspoons chili powder
1/4 cup shredded Monterey Jack cheese
4 thin tomato slices
4 hamburger buns — split, toasted
In medium bowl, combine ground beef, jalapeno pepper and chili powder, mixing lightly but thoroughly.
Shape beef mixture into four 1/2-inch thick patties.
Place patties on grid over medium ash-covered coals. Grill uncovered 14-16 minutes or until centers are no longer pink, turning once. Check with a meat thermometer for an internal temperature of 160F.
Approximately 1 minute before burgers are done, sprinkle each with 1 tablespoon cheese.
Place one slice tomato on bottom half of each bun and top with burger. Close sandwiches and serve.
Description:
“Cheeseburgers with zip.”
Source:
“The Texas Beef Council”
S(Internet Address):
“http://www.txbeef.org”
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0

Beef Pita, Greek Style
Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories : Beef Greek
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground Beef
1 medium Onion — chopped
4 small Clove Garlic — minced
1/2 pound Fresh Mushrooms — sliced
1 Bay Leaf
1 1/4 teaspoons Salt
1/2 teaspoon Chil Powder
1/2 teaspoon Cumin Powder
1/4 teaspoon Cinnamon
1 8 ounce can Tomato Sauce
1/3 cup Burgundy Or Rose Wine
1 large Egg
1 8 ounce pack Cream Cheese — softened
1 cup Creamed Cottage Cheese
1/2 cup Crumbled Feta Cheese
1/2 cup Unsalted Butter or Margarine — melted
1/2 16 ounce pac Phyllo Leaves **
1/4 cup Dry Bread Crumbs
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 (350 degrees 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.
– – – – – – – – – – – – – – – – – – –
NOTES : To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers
Nutr. Assoc. : 0

Country Corn & Southwestern Beef Salsa
Recipe By :
Serving Size : 4 Preparation Time : 0:25
Categories : Sauce & Condiment
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1 16 ounce jar prepared thick-and-chunky salsa
1 1.25 ounce p taco seasoning mix
COUNTRY CORN
2 cups quick-cooking grits
5 1/2 cups boiling water
1 teaspoon salt
1 4 1/2 ounce chopped green chilies — drained well
2 cups shredded Mexican or Italian cheese blend
Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. Stir in salsa and taco seasoning; cook over medium-low heat 3 to 4 minutes, stirring occasionally.
Meanwhile prepare grits with boiling water and salt according to package directions. Stir in chilies and 1-1/2 cups of the cheese.
Spoon grits onto serving dish. Spoon beef mixture over grits; sprinkle with remaining 1/2 cup cheese.
Source:
“National Cattlemen’s Beef Association”
S(Internet Address):
“http://www.beef.org/index.htm”
– – – – – – – – – – – – – – – – – – –
NOTES : Shelf-stable prepared polenta or quick-cooking polenta mix may be substituted for grits. Prepare quick-cooking polenta mix according to package directions
Nutr. Assoc. : 0

Cajun Ribeye Burgundy
Recipe By :
Serving Size : 4 Preparation Time : 0:10
Categories : Beef
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 (6-ounce) beef rib eye steaks — cut 1-inch thick
3 tablespoons Cajun spice mix
1 tablespoon olive oil
2 tablespoons fresh oregano — chopped fine
1 tablespoon fresh thyme — chopped fine
1 tablespoon fresh rosemary — chopped fine
1 teaspoon garlic — minced
1 cup Burgundy wine
Salt and pepper to taste
Rub steaks on both sides with Cajun spice mix, adding salt and pepper to taste.
In a heavy skillet, preheated over high heat, quickly brown the steaks 2 minutes on each side. Remove steaks to platter.
Reduce heat to medium and add oil. Saute herbs and garlic in oil until fragrant and slightly brown.
Reduce heat to low and add Burgundy. When wine starts to bubble, return steaks to skillet. Reduce heat to a simmer. Cover and cook for 5 minutes.
Remove steaks to platter and keep warm. Boil liquid until reduced by half. Spoon sauce over steaks and serve.
Description:
“This recipe was the winning entry in the 1997 Texas Beef Cookoff.”
Source:
“The Texas Beef Council”
S(Internet Address):
“http://www.txbeef.org”
T(Cook Time):
“0:20”
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Nutr. Assoc. : 0

Jamaican Beef Kabobs
Recipe By :
Serving Size : 4 Preparation Time : 0:10
Categories : Beef
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound beef sirloin steak
1 tablespoon onion powder
1 teaspoon sugar
1 teaspoon thyme
1 teaspoon red pepper
1 teaspoon allspice
1 teaspoon salt
1/2 teaspoon pepper
2 medium sweet potatoes
1 medium pineapple
4 fresh jalapeno peppers
Mix onion powder, sugar, thyme, red pepper, allspice, salt and pepper together in small bowl. Rub mixture into steak.
Peel the sweet potatoes and cut into 1-inch chunks. Place the potatoes in sauce pan with water to cover. Drain.
Cut the steak and the pineapple into 1-inch cubes. Cut the jalapenos in half and remove the seeds.
Thread beef, sweet potatoes, pineapple and jalapenos onto skewers.
Grill over medium coals until beef is done to your liking, about 10-15 minutes.
Description:
“This recipe was a finalist in the 1996 Texas Beef Cook-Off.”
Source:
“The Texas Beef Council”
S(Internet Address):
“http://www.txbeef.org”
T(Cook Time):
“0:20”
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0

Acorn Squash Soup With Corned Beef & Walnuts
Recipe By : Chef Fritz Sonnenschmidt
Serving Size : 12 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pound lean corned beef
3 quarts water
2 pounds acorn squash — peeled, seeded & cub
black peppercorns — to taste
nutmeg — to taste
mace — to taste
bay leaf — to taste
juniper berries — to taste
1 cloves — to taste
4 ounces prepared horseradish
2 quarts corned beef broth
1 1/2 cup heavy cream
salt — to taste
pepper — to taste
6 ounces walnuts — shelled & toasted
4 tablespoons chives — snipped
Cook the corned beef with water and seasonings until tender. Remove from the broth. Trim Cube. De-fat the broth. Add the squash. Cook until tender. Cool. Use a food processor to puree. Add the cream and horseradish. Season to taste.
Add the cubed corned beef. Sprinkle with toasted walnuts and chives immediately before serving.
Source:
“The Searchable Online Archive of Recipes (SOAR)”
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0

Dutch Meatloaf
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Londontowne Meatloaf
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Ground meat
1 1/2 teaspoons Salt
1 cup Breadcrumbs
1/4 teaspoon Pepper
8 ounces Tomato sauce with onions
2 tablespoons Brown sugar
2 tablespoons Mustard
1 Egg
1 tablespoon Vinegar
Mix meat, breadcrumbs, 1/2 tomato sauce, egg, salt & pepper. Shape into loaf. Combine remaining ingredients with 1/2 tomato sauce. Pour over meat. Bake at 350 degrees for 75 minutes.
Source:
“Mrs. Robert F Lewis”
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Nutr. Assoc. : 0

Picadinho
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
800 g sirloin steak — trimmed of fat
2 tablespoons red wine vinegar
1 pinch cinnamon
1 pinch ground clove
olive oil
1 yellow pepper
1 red pepper
2 onions
2 garlic cloves
1 small tin tomato puree
2 large tomatoes
150 ml beef stock (cube)
1 small hot pepper
salt and pepper
1 tablespoon Worchestershire sauce
3 tablespoons chopped — fresh parsley
2 tablespoons chopped green olives
2 tablespoons capers
1. Slice the meat into pieces. Put in a bowl with the red wine vinegar,
cinnamon and ground clove. Leave to stand.
2. Prepare all the other ingredients. Clean and dice the peppers, chop the
onions, the garlic. Take skin of tomatoes, and cut into pieces
3. Put some olive oil in heavy based pan and brown the meat. Take out of
pan and put aside, keep the meat juice separate.
4. Heat some more olive oil and saut? the yellow and red pepper for about
5 minutes. Remove from pan and set aside.
5. Add olive oil to pan, and saut? the onions and garlic until golden
brown, Add tomato puree and leave for 5 minutes, stirring occasionally.
Add tomatoes, the reserved meat juice and stock and bring to boil. Simmer
for 10 minutes.
6. Add the meat to the onion mixture with the hot pepper and season with
salt and pepper Cook for 15 minutes.
7. Add the Worcestershire sauce, parsley, olives and capers, cook 5 more
minutes.
Serve with brazilian rice.
– – – – – – – – – – – – – – – – – – –
Per serving: 1952 Calories (kcal); 112g Total Fat; (51% calories from fat); 160g Protein; 78g Carbohydrate; 502mg Cholesterol; 1601mg Sodium
Food Exchanges: 0 Grain(Starch); 20 1/2 Lean Meat; 13 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Cheese Steak Pizza
Recipe By :
Serving Size : 4 Preparation Time : 0:20
Categories : Main Course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1 small green or red bell pepper — cut into thin strips
1 small onion — thinly sliced, separ
3/4 teaspoon salt
1/2 teaspoon pepper
1 large (16 ounces) prepared baked pizza crust (ap
2 cups shredded low-moisture part-skim Mozzarella
Preheat oven to 400F.
In large skillet, brown ground beef over medium heat 6 minutes.
Add bell pepper and onion. Continue cooking 3-4 minutes or until beef is no longer pink and vegetables are crisp-tender. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Place bread shell on baking sheet. Remove beef and vegetables from skillet with slotted spoon and arrange on top of bread shell.
Sprinkle cheese on top of beef and vegetable mixture.
Bake 8-10 minutes or until cheese is melted. Cut into 8 wedges and serve hot.
Description:
“A pizza that’s good any time.”
Source:
“The Texas Beef Council”
S(Internet Address):
“http://www.txbeef.org”
T(Cook Time):
“0:10”
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0

Chilli Plum Beef
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Beef Chinese
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
750 grams Beef eye fillet (in one piece)
1 150 ml bottl plum sauce
1 tablespoon Dark soya sauce
1 Clove garlic
1 teaspoon Grated fresh ginger
1/2 teaspoon Chopped fresh red chilli
2 teaspoons Sugar
2 teaspoons Dry sherry
2 teaspoons Cornflour
2 tablespoons Oil
1/2 cup Water
2 teaspoons Extra Cornflour
1 Beef stock cube
Trim beef, slice thinly. Combine beef, sauces, garlic, ginger, chilli, sugar, sherry and cornflour in large bowl, mix well, cover, marinate 30 minutes or refrigerate overnight.
Heat a little of the oil in a wok, add beef, about a quarter at a time, stir-fry few minutes, or until browned. Remove from wok as it is cooked; repeat with remaining oil and beef.
Return beef to wok with remaining marinade, blended water and extra cornflour and crumbled stock cube, stir until mixture boils and thickens.
S(Internet Address):
“”
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0

Kraut Burgers (Bierochen)
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Beef Ground beef
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Lean Ground Beef
1 large Onion — finely chopped
3 tablespoons Shortening
2 loaves Frozen Bread Dough — (or substitute your
favorite 2 loaf bread dough recipe)
1 small Head Cabbage — shredded
Salt & Pepper To Taste
Melt shortening in skillet. Add beef, cabbage and onion. Cook until cabbage is nearly done. Do not brown. Drain, salt and pepper to taste. Roll bread dough, which has risen once to 1/4-inch thick. Cut in 5 to 6-inch squares. Place 2 to 3 heaping tablespoons of mixture on each square; bring corners together and pinch sides shut. Let rise 20 minutes. Bake at 375 degrees F for about 20 minutes or until brown. Brush tops with melted butter as the dough cools.

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