CHOPPED STEAKS

CHOPPED STEAKS

From Mabel Reid

Roll chopped steak in flour and fry it. 

Put it in a bowl and cover it with a thin gravy made from the fryings. 

Put it in the oven at 250 degrees for two hours.

Season to suit taste.

This is my way of having meat ready to eat when I get home from church. I seldom have steak other than on Sunday when I am expecting company.

CABBAGE ROLL SOUP

CABBAGE ROLL SOUP

From Suzy Reid

4 cups beef broth

1 (8 oz.) can tomato sauce

1/2 cup uncooked long-grain rice

1 bay leaf

3 t. brown sugar

2 t. parsley

2 small spoons olive oil

pinch of salt & pepper 

1 lb. ground beef

1 onion, diced

2 t. small garlic

4 cups green cabbage, chopped

2 carrots, sliced

In a large pot , heat the olive oil and brown the ground beef; season with 

pepper and salt . Cook until beef is browned, about 6 minutes. 

Add the garlic and onion and cook about 4 minutes more.

Add the remaining ingredients.

Bring to a simmer and cook about 26 minutes until rice is tender.

Serve & enjoy! 

DORITO HAMBURGER CASSEROLE

DORITO HAMBURGER CASSEROLE

From Kristin Troyer

1 1/2-2 lbs. ground beef

1 small onion, chopped

2 small cans tomato sauce

1 pkg. taco mix

2 cans cream of chicken soup

16 oz. carton sour cream

1 large bag Nacho Cheese Doritos, crushed

2 cups shredded cheddar cheese

Brown the beef and onion; drain.

Stir into beef mixture the tomato sauce and taco mix.

In a bowl, mix 2 soups and sour cream together.

Spray a 9x13 pan with pam.

Sprinkle a layer of Doritos on the bottom, then a layer of beef mixture, then a layer of sour cream mixture.

Repeat layers finishing with beef mixture.

Top with cheese and bake at 350 for 30 minutes.

TACO RING

TACO RING

From Lucy Reid

2 tubes crescent rolls

1 lb. ground beef

1 pkg. taco seasoning mix

shredded lettuce

cheese

onions

diced tomatoes

sour cream

taco sauce

This one is a pampered chef recipe.

It is so easy and quick.

Take 2 tubes of crescent rolls and lay them around the edge of a round pizza pan with the points hanging over the edge.

Roll the dough to blend together and form a ring.

Prepare 1 lb. ground beef and add a package of taco seasoning.  Prepare as per package instructions.

Spread taco meat on prepared dough and bring the points of the dough to the center of the pan covering the meat mixture.

Bake according to roll instructions.

Cut in slices and serve with shredded lettuce, cheese, onions, diced tomatoes, sour cream and taco sauce.

KOREAN BEEF

 

KOREAN BEEF

From Rachel Brown

1 T. sesame oil

1 lb. ground beef

3 cloves garlic, minced

1/4 cup brown sugar

1/4 cup soy sauce (or coconut aminos or Bragg's Liquid Aminos)

1/2 t. fresh ginger, minced (or a few shakes of ground ginger)

1/2 - 1 t. crushed red pepper to taste

salt, pepper to taste (not much salt needed, taste first!)

1/2 cup sliced green onions

Heat a skillet over medium heat. Brown the ground beef in the sesame oil. 

Add the garlic toward the end of browning and cook for a couple of minutes.

Drain the fat.

Add the brown sugar, soy sauce, ginger, salt and pepper and red pepper. 

Simmer for a few minutes to blend the flavors. 

Serve over steamed rice and top with green onions.

Note: we use quinoa instead of rice - you can also make this into lettuce wraps!

SKILLET SPANISH RICE

Aunt Barbara and Uncle Bill

 

SKILLET SPANISH RICE

From Aunt Barbara Thompson

1/4 cup pure vegetable oil

1 medium onion, sliced

1/2 medium green pepper, chopped

1/2 lb. ground beef

1 cup regular rice, uncooked

2 (8 oz.) cans tomato sauce

1  3/4 cups hot water

1 t. prepared mustard

1 t. salt

dash pepper

Heat oil in skillet. Add onion, green pepper, beef and rice.  Stir over high heat until lightly browned.

Add tomato sauce and other ingredients.  Mix well,

Bring quickly to a boil. Cover tightly and simmer 25 minutes.

Makes 4 servings.

1/2 cup grated cheese may be added just before serving.

Note: If using packaged, pre-cooked rice, use only 1  1/2 cups water for 1 1/2 cups rice and simmer uncovered, only 5 minutes.

This is one of those recipes that tastes better the next day!

NIKI'S CHEESEBURGER RING

NIKI'S CHEESEBURGER RING

From Niki Reid

1 lb. ground beef

2-3 Tablespoons of Mustard

1 cup shredded Cheddar cheese (4 oz)

Dill pickle slices

2 cans (8 oz. each) Pillsbury™ refrigerated crescent dinner rolls

Shredded lettuce, chopped tomatoes, onion

Sesame Seeds

Heat oven to 375°F. 

In 10-inch nonstick skillet, cook beef until no longer pink. 

Add 2-3 Tablespoons of mustard.

Unroll both cans of dough; separate into 16 triangles. 

Take the triangles and lay them around the edge of a round pizza pan with the points hanging over the edge and the other ends facing the center. They will form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.

Spoon beef mixture on the half of each triangle closest to center of ring. 

Top with shredded cheese and pickles. 

Bring each triangle tip up over filling, tucking dough under center layer of dough to secure it. 

Repeat around ring until entire filling is enclosed (some filling might show a little).

Brush top with an egg wash and sprinkle with sesame seeds.

Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. 

Cool 5 to 10 minutes before cutting into serving slices.

Serve with choice of toppings…diced onion, shredded lettuce, diced tomatoes.

SLOW COOKER BARBACOA

SLOW COOKER BARBACOA

From Abby Reid

1 T. olive oil

3 lbs. boneless chuck roast*

1/2 cup beef broth 

1 T. salt

1 T. chili powder

1 t. garlic powder

1 t. onion powder

1 t. paprika

1 t. black pepper

Season roast with salt and pepper. 

Heat oil in large skillet; sear roast on all sides.

Place roast in slow cooker and season on all sides.

Add beef broth - adjust amount to cover bottom of pot, not the roast.

Cover. 

Cook on low for 7-8 hours or until tender.

Shred meat; add lime and cilantro, if desired.

Serve & enjoy!

We like eating it on tacos with salsa, cheese, and sour cream or homemade nachos.

*3 lbs. roast - adjust size to servings needed - this lasts the 2 of us several days' worth of leftovers!

TACO FLATS

TACO FLATS

From Allie Toms Troyer

1 lb. ground beef or turkey
refried beans
shredded cheddar cheese 1-2 cups
Salsa con queso from Aldi
4  6-inch tortillas
tomatoes and lettuce for toppings
sour cream to taste

Prepare meat with taco mix per instructions on the package.

Begin heating tortillas, browning in pan on each side until crisp. After crisp on both sides, I place them in our unplugged toaster slats to cool.

Spread a thin layer of warm refried beans on one crisp tortilla.  Spread queso salsa over beans. 

Add 2-3 T. meat mixture.

Add queso sauce and sprinkle with shredded cheese.

Top with tomatoes, drizzle of sour cream and then lettuce.  I find that if you put the sour cream on before the lettuce, it keeps the shredded lettuce from falling off.

Enjoy!

JEFF'S FAVORITE MEATBALLS

JEFF'S FAVORITE MEATBALLS

From Allie Toms Troyer

1 lb. ground beef or ground turkey
1/2 cup onion, finely chopped
1/4 cup dried bread crumbs*
2 garlic cloves, minced, optional
1 egg
1/4 cup mozzarella* cheese, finely grated
3 T. ketchup
1 t. salt
1/4 t. pepper
1/2 T. dried parsley or 1 T. fresh parsley

Preheat oven to 400 degrees.

Combine all ingredients minus the meat and slightly mix them together before adding the meat.

Add meat and mix all together. 

Form mixture into one-inch balls.  Makes 24 one-inch balls. 

Place on greased baking sheet and bake for 15-20 minutes.   Makes 24 one-inch balls.  I bake 12 at a time and freeze the other 12 for a quick easy dinner for the following week.

*Allie's note:  I use Italian style bread crumbs - you can use whatever kind you wish. For the cheese, I use mozzarella but you can use whatever kind you like.

ADA'S MEAT LOAF

ADA'S MEAT LOAF

From Ada Johnson

1 lb. ground beef
1 egg
1 t. salt
1/2 t. oregano
1/8 t. pepper
3/4 cup bread crumbs (or oatmeal)
1 (8 oz.) can tomato sauce
2 cups mozzarella cheese

Mix all together (except cheese) and spread out flat on waxed paper in a jelly roll pan.

Spread the cheese on top of the meat mixture.

Using the waxed paper, roll up as a jelly roll.

Bake at 350 degrees for 45-60 minutes. 

Top with catsup, if desired.


Ada's Note:  This meat loaf is my family's favorite. 

BEEF STROGANOFF

BEEF STROGANOFF

From Angie Reid

1 lb. ground beef
1/2 cup yellow onion, chopped
1 t. garlic, minced (1-2 cloves)
3 T. butter
3 T. flour
1  1/2 cups beef broth*
1/2-1 cup cream or half-n-half*
1 cup sour cream
1-2 T. Worcestershire sauce, to taste
Salt, pepper to taste
Egg noodles, cooked according to pkg. directions

In large skillet over medium heat, brown ground beef along with onions and garlic until thoroughly cooked; drain.  Set aside in a bowl.

In same pan, melt butter over medium heat.  Add flour; stir to absorb butter.

Add beef broth and cream.  Turn the heat to high and whisk vigorously to remove any lumps.  Bring to a boil for 2-3 minutes allowing the sauce to thicken slightly.

Lower temperature to medium and whisk in sour cream. Stir to combine.

Add salt, pepper and Worcestershire, tasting until it is seasoned the way you like.

Add ground beef back to the mixture until reheated.

Pour over noodles.

*can substitute 1 can cream of mushroom soup

TAMALE VEGETABLE PIE 1964

TAMALE VEGETABLE PIE 1964

From Barbara Thompson (copied from Lora Chambers)

Preheat oven to 400 degrees.

2 cups chopped onion

2 T. salad oil

1 can mushrooms

3/4 cup chopped bell pepper

2 t. salt

4 t. chili powder

1 lb. ground beef

2 T. flour

1 can ripe olives

1 can whole kernel corn

1 can tomatoes

1 T. sugar

1  1/2 cups cornbread topping

Cook onion, meat, pepper, chili powder, flour in oil in skillet for a few minutes.

Put in large casserole (everything but topping).

Cook in 400 degree oven 30 minutes without topping - then 30 minutes with topping.

Notes 6-7-94:  Since can sizes aren't indicated, please assume regular sized corn and tomatoes, 4 or 6 oz. black olives (your preference) and 4 oz. mushrooms (or 2 oz. depending on your choice).   I drained cans somewhat.

SWEDISH MEAT BALLS

SWEDISH MEAT BALLS

From Judi Troyer

l lb. ground beef
1 small onion, grated
1/4 cup chopped parsley
1 egg, unbeaten
1 slice bread, crumbled
1/2 t. salt
1/4 t. marjoram

Combine above ingredients; reserve.

Sauce:

1 can condensed tomato soup
1/2 soup can water
1/4 t. salt
1 T. chopped onion
dash curry powder
dash ground cloves

Combine sauce ingredients in large frying pan.  Heat to boiling.

Stir often, then turn off heat.

Form seasoned beef lightly into about 48 bite-sized balls and drop into sauce.  

Heat sauce to boiling. Cover pan and simmer 5 minutes, or just until meat balls are cooked.

BAR B Q BEEF

BAR B Q BEEF

From Judi Troyer   (Dorothy Minzler)

Roast a rolled or rump roast. Refrigerate to let it get cold. Then shred.

8 oz. can tomato sauce
1/4 t. tabasco sauce
1/2 t. chili powder
1/4-1/2 cup onion
salt to taste

Mix above with beef. Let sit overnight.

Cook next day 4-5 hours on low in crockpot.

TAMALE VEGETABLE PIE

TAMALE VEGETABLE PIE 1964

From Barbara Thompson (copied from Lora Chambers 4-19-66)

2 cups chopped onion
2 T. salad oil
1 can mushrooms
3/4 cup chopped bell pepper
2 t. salt
4 t. chili powder
1 lb. ground beef
2 T. flour
1 can ripe olives
1 can whole kernel corn
1 can tomatoes
1 T. sugar
1  1/2 cups cornbread topping

Cook onion, meat, pepper, chili powder, flour in oil in skillet for a few minutes.

Put in large caserole (everything but topping).

Cook in 400 degree oven 30 minutes without topping - then 30 minutes with topping.

Notes 6-7-94:  Since can sizes aren't indicated, please assume regular sized corn and tomatoes, 4 or 6 oz. black olives (your preference) and 4 oz. mushrooms (or 2 oz. depending on your choice).   I drained cans somewhat.

MACARONI CASSEROLE

Mom, her brother Damon, and sister Barbara

MACARONI CASSEROLE
From Barbara Thompson

1 7-8 oz. pkg. macaroni, cooked (penne)
4 T. butter
2 sliced onions
1 lb. hamburger
1 t. salt
1 cup grated cheese
1 cup tomato soup
1 cup milk
dash of pepper

Heat oven to 375 degrees.

Fry onions in butter.

Add meat and seasonings and brown.

Arrange layers in casserole of cooked macaroni, meat and cheese.

Mix soup and milk together and pour over all.

Top with buttered bread crumbs and bake 30 minutes.

MACARONI CASSEROLE

An old favorite recipe of comfort food for the fall.  Happy fall, everyone!!

MACARONI CASSEROLE

From Lyn Sewell and Barbara Thompson

1 8 oz. package macaroni, cooked (penne)

4 T. butter

2 sliced onions

1 lb. hamburger

1 t. salt

1 cup grated cheese

1 cup tomato soup

1 cup milk

dash of pepper

Heat oven to 375 degrees.

Fry onions in butter. Add meat and seasonings and brown.  Arrange in casserole dish layers of cooked macaroni, meat and cheese.  

Mix soup and milk and pour over all.  

Top with buttered bread crumbs and bake 30 minutes

Enjoy!!

PEPPERONI PIZZA CASSEROLE

PEPPERONI PIZZA CASSEROLE

From Kristin Troyer

1 bag egg noodles (or rotini), cooked and drained.

1 extra large can spaghetti sauce (we use a jar of pizza sauce when we cut in half because it's smaller).

3 cups shredded mozzarella.

1 1/2 lbs. sausage (or hamburger) cooked and drained.

1 pkg. pepperonis.

I also like to sprinkle a little Italian seasoning in, too.

Preheat oven to 350.

Layer in a casserole dish -  a little sauce, 1/2 the noodles, 1/2 the sausage, 1/2 the sauce, rest of noodles, 1/2 the cheese, rest of sausage, rest of sauce, rest of cheese, and cover with pepperonis.

Cover with foil and bake 30 min. Then remove foil, and bake another 15 min.

Let sit 10-15 minutes before serving.

CHEESEBURGER SOUP

Dan and Angie

CHEESEBURGER SOUP

From Angie Reid

1/2 lb. ground beef

3/4 cup onion, chopped

3/4 cup carrots, shredded

3/4 cup celery, diced

1 t. dried basil*

1 t. dried parsley*

4 T. butter

3 cups chicken broth*

4 cups diced potatoes

1/4 cup all purpose flour

8 oz. American cheese

1 1/2 cups milk

3/4 t. salt

1/4 to 1/2 t. pepper

1/4 cup sour cream

Brown beef.

Saute veggies in 1 T. butter for 10 minutes.

Add broth, potatoes, beef.

Bring to a boil, reduce heat.

Cover and simmer for ten minutes.

Meanwhile, in a small skillet, melt remaining butter.

Add flour; cook and stir for 3-5 minutes, or until bubbly.

Add flour/butter mixture to soup and bring to a boil.

Cook and stir for 2 minutes.

Reduce heat to low.

Add cheese, milk, salt and pepper. Cook and stir until cheese melts.

Remove from the heat and  blend in sour cream.

*Note:  Recipe can be doubled, tripled, etc.  I use Italian seasoning rather than basil and parsley. And, if you like, you can substitute or add beef broth as well.