Lasagna, Judy's kind

15 lasagna noodles, don't need to be cooked
sauce=1 package of spaghetti seasoning, 3 oz cans of tomato sauce, 3 cans water, 1 can cream of mushroom soup and grated cheese as desired)
1 pound lean ground beef cooked with some chopped onion and drained

In a 9x13 pan layer sauce, noodles, meat, sauce, noodles, meat, sauce, noodles, meat, sauce

Top with grated mozzarella cheese.

Bake at 350 for 35-40 minutes.

Mock Gyros

1 lb lean ground beef
1 t curry powder (I use more)
1 clove garlic, crushed
2 t sugar
1/4 t ginger
1 t salt


Mix all together.  Spread on large baking sheet with sides.  It takes about 1/2 the pan.  Meat will be 1/2 inch thick.

Bake at 325 for 15 minutes.

Remove from oven and cut into strips about 3/4 inch wide and a few inches long.  We use a pizza wheel.

Fill a pita (or flour tortilla) with strips of the meat and:

chopped tomatoes
sliced cucumbers
thin cut red onion
ranch dressing or cucumber sauce

Cucumber sauce:

1/2 a cucumber, grated
16 oz sour cream
Hidden Valley Ranch powder, to taste

From Linda Heath

We love these!!

Stir-Fried Beef with Green Beans and Peanut Sauce

2 large egg whites
1 teaspoon sesame oil
2 tablespoons cornstarch
Kosher salt and freshly ground black pepper
1 pound boneless beef top round, sliced paper-thin against the grain
8 fresh chives, minced
1/2 cup peanut oil
1 -inch piece fresh ginger, peeled and minced
2 garlic cloves, minced
2 green onions, white and green parts, chopped
1 dried red chile
3/4 pound green beans, halved on the bias
1/2 cup chicken broth
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
3 tablespoons creamy peanut butter
2 strips orange peel
1/4 cup roasted peanuts, chopped


Directions

In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper. Add the beef and chives, toss to coat in the marinade and stick it in the refrigerator for 30 minutes.
Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but 2 tablespoons of the hot oil into a safe container.
Stir-fry the ginger, garlic, green onions, and chile in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Stir-fry the beans for 2 minutes until crisp-tender; remove from the pan. Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and orange peel. Simmer until the sauce is thick, about 5 minutes. Return the beef and green beans to the pan, tossing to coat in the sauce. Garnish with chopped peanuts and serve with rice.

Barbecue Beef- Virginia Johnson

15 lbs of roast beef feeds about 60 people and uses 2 qts of sauce.

I roast my beef and then it cool completely.  Then slice it very thin

I use a 5 qt. ice cream bucket and put a layer of sauce then a layer of beef, etc.

If I’m doing it in advance then I freeze it.  When I want to use it I put it into a

Slow cooker and heat it. It worked well that way for taking it to the mountain.

  

Bar-B-Q- Sauce

½ cup oil

1 onion   I like to grind it to help make sauce smooth

1 clove garlic  ground

1 Quart Catsup

½ cup Vinegar

A little sugar, cayenne pepper, salt, black pepper, Chili powder, Paprika.

Sauté the onion and garlic in the oil until clear. 

Add Catsup, vinegar, and spices  and let simmer 10 - 15 min.

Italian Beef

4 lb beef roast
12 oz jar of italian giardiniera
12 oz jar pepperocini peppers
1 envelope Italian salad dressing, dry powder mix
10oz can of beef broth

Place everything in a crock pot. Cook on low 6 hours+.
Shred meat and serve on hard rolls or buns.

Taco Ring

½ lb. ground beef cooked and drained

1 pkg taco seasoning mix

1 cup shredded cheese

2 Tablespoons water

2 pkg. (8 oz. Crescent roll dough)

Preheat oven to 375.  Combine meat, seasoning mix, cheese and water Arrange crescent triangles in a circle on a pizza pan or cookie sheet with bases overlapping in center and points to the outside (there should be a 5-inch circle in the center).

Spoon mixture over rolls.  Fold points of triangle over filling and tuck under base at center (filling will not be completely covered)  Bake 20 min. to 25 min. til golden brown

Garnish with shredded lettuce, tomato, onion, olives, salsa and sour cream

Yeild  8 servings

Porcupine Meatballs

1  lb lean ground beef
1 c uncooked rice
3 T chopped onion
1 c milk
1 T minced garlic
salt and pepper to taste

Mix together and form into balls in a casserole dish.

Cover with:
1 can of tomato soup mixed with one can of water

Cover and Bake 1 1/2 hours at 350 degrees.

No Sour Cream Beef Stroganoff

• 1  pound ground beef
• salt to taste
• 1 tablespoon butter
• 1 (8 ounce) can mushrooms, drained
• 1 onion, chopped
• 1 clove garlic, minced

• 4 tablespoons flour
• 1/2 c white vinegar
• 1 (10.5 ounce) can cream of mushroom soup
• 1/2 (10.5 ounce) can beef broth
• Worcestershire sauce to taste
• 
  

Directions

Print 

• Prep
  20 m
• Cook
  15 m
• Ready In
  35 m

1. Brown ground beef in a large skillet over medium heat. Season with salt. Stir in butter, mushrooms, onion, and garlic; cook until the onions are soft.
2. In a small bowl, stir together white vinegar and flour. Stir into meat, along with mushroom soup and beef broth. Simmer for 10 to 15 minutes, allowing to thicken. (If you need more liquid, stir in additional broth.) Serve seasoned with a dash of Worcestershire sauce.  Serve over cooked egg noodles.

Barbecued Spare Ribs

5# Ribs browned on all sides (I often skip the browning)

Put in crock-pot and cover with sauce made of:
2 c ketchup
1/4 c vinegar
1/4 c Worcestershire sauce
3/4 c brown sugar
1 T prepared mustard
salt and pepper


Cook 4 hours.

Can also simmer in 275 degree oven for 4 hours.

Beef Stroganoff

1 pound lean stew meat
1 envelope of Lipton Onion Soup
1 can cream of mushroom soup
1/2 can of water

Mix all ingredients well in a covered casserole dish. Cook 3 hours at 300. Serve over rice, mashed potatoes or noodles.

From my mom, Grandma Judy.

Steak and Stuffing Roll

This is really delicious.  We had it today!

1 large boneless round steak

Hammer on both sides with a meat hammer two times.

Spread with a layer of Pepperidge Farm stuffing mix, prepared as directed.
Roll up from short side and tie  in three places with string to hold it together while baking.

Cover with a can of Golden Mushroom soup, diluted with one can of water.
Bake at 325 for 2 1/2 hours.

Enchilada Casserole

Torn up Tortillas

1  # ground beef, cooked and drained

Sauce:
1 can cream of mushroom soup
1 8 oz can tomato sauce
1/2 can green chilis

grated cheese

Layer totillas, meat, sauce, cheese and then repeat.

Bake 45 minutes at 350.

This is from Kathy/Nancy Cropper.

Shepard Pie

Brown 1 # hamburger
Add:
1/2 envelope Lipton onion soup
1 can tomato soup

Line bottom of casserole with 1 can green beans.  Put hamburger mixture next.  Top with mashed potatoes and grated cheese.

Bake at 350 for 30 minutes.

From Suzanne Gundersen

Tater Tot Casserole

From Suzanne Gundersen!

Line the bottom and sides of a casserole pan with tater tots.

Mix:

1 lb ground beef,  cooked and drained
1 can cream mushroom soup
1 can green beans
1/2 envelope lipton onion soup

Put on top of tater tots.  Top with grated cheese.

Bake at 350 for 45 minutes.

Sweet and Sour Steak Stir Fry

1/2 pound beef top round steak, cut in bite sized peices
1 15 oz can pineapple tidbits
2 T vinegar
2 T soy sauce
1 T corn starch
1 T brown sugar
1/2 t red cayenne pepper
1 small orange
1 medium green pepper chopped

Cook beef in a little oil.  Mix rest of ingredients except orange and cook over medium heat until thick.  Add beef.  Serve over rice and top with a sliced orange. (or cook the orange slightly if desired.)

Cantonese Meatballs

1 lb ground beef
1/4 c bread crumbs
1/2 c chopped onion
1 t salt
pepper
2/3 c evaporated milk

Mix together and shape into balls.  Brown meatballs.

1 can pinapple tidbits
1 1/2 T cornstarch
2 T water
1/4 vinegar
1/4 c sugar
2 t soysauce
1/2 c sliced green onions
1/2 diced green pepper
1 c celery, chopped
1 large tomato, wedged
Sliced or slivered almonds
Parsley
Thin slices of oranges

4 c hot cooked rice

Drain pineapple, keep liquid.

Make paste with starch and water.  Mix paste, pineapple liquid, vinegar, soy sauce and sugar.  Pour over browned meatballs.  Bring to a boil.

Cover, reduce heat and simmer 20 minutes.

Add vegetables, mix in and simmer 10 minutes

Garnish with almonds, parsley or oranges as desired and serve over hot rice.

Beef and Broccoli Wellington

1 # ground beed, cooked and drained
4 oz mozerella cheese
1/2 c chopped onion
1/2 c sour cream
1/4 t salt
1/4 t pepper
2 cups broccoli, chopped and cooked or 9oz frozen broccoli
2 8oz cans of pillsbury cresent rolls
beaten eggs
poppy seeds, optional

Cook hamburger.  The stir in the mozerella, onion, sour cream, salt and broccoli. Simmer 10 minutes

Seperate dough into 4 long ways rectangles.  Overlap long sides of rectangles.  Smoosh seams together.  Spoon in meat mixture to center of dough.  Fold long sides up over the top of the dugh so that the meat is in a pocket.

Repeat to make another wellington.

Brush with egg and spinkle with poppy seeds.  Bake at 375 for 18-22 minutes.

6-8 servings

Pulgogi (Korean Fire Beef)

Roast Beef sliced thin at the butcherblock (Stir Fry Style)

Marinate in (at least one hour or overnight for hot):

4 T soy sauce
2 T sugar
4 T sesame oil
1/2 t  cayenne pepper (red pepper flakes)
1/2 t pepper
1 t ginger
3 minced cloves of garlic
4 green onions chopped
2 T vinegar

BBQ, Broil or pan fry. Serves 6-8.

Serve with rice and wrap in lettuce leaves.

Taco Salad Dinner

1 # lean ground beef
1/2 onion, chopped
Cook together and drain.

Add:
1 small can of pork and beans
1 envelope of taco seasoning
2 8oz cans of tomato sauce

Simmer 15 minutes.
Serve with tortilla chips, chopped lettuce, tomatoes, olives, grated cheese.

Triple Bypasses

1 1/2 pounds of ground beef
1 egg, beaten
1/2 c chopped onion
salt and pepper to taste
1 T red pepper flakes
3 hot dogs, split lengthwise so you have 6 skinny ones
1 pound bacon
2 cups BBQ sauce
6 hoagie rolls


Stir together the ground beef, egg, onion, salt, pepper, and red pepper flakes.  Pack some meat around each hotdog.  Wrap 1 1/2 slices bacon around each beef covered hot dog.

Cook for about 10 minutes on a grill heated to medium.  Cook until the beef is cooked through and the bacon nicely browned.  Remove from grill and coat in BBQ sauce.  Serve on Hoagie Rolls.