Beef

Tex-mex:
1C crushed corn chips
1 tsp chili powder
1/4 tsp garlic powder
1 Tbs lime juice
1/2 C salsa
1/2 C sliced green onions

French:
1 C oatmeal
1 tsp tarragon
1/8 tsp garlic powder
3 Tbs strong beef broth
1/4 C grated carrot
1/2 C grated zucchini
1/4 C chopped mushrooms

Italian:
1 C cooked rice
1/2 tsp Italian seasoning
1/4 tsp garlic powder
4 Tbs tomato sauce
1/2 C diced onion
1/4 C diced green pepper
1/2 C diced tomato

Swedish:
1 C soft bread crumbs
1/4 tsp allspice
1/8 tsp nutmeg
3 Tbs milk
1/2 C diced onion
1/2 C grated potato

Combine all ingredients. Shape into a loaf. Bake in 350 degree oven 1 1/2 hour either plain or with a sauce and vegetable combination.
Sauce and vegetable combinations for meatloaf.
Surround the meatloaf with the vegetables and cover with the sauce before baking.
Traditional:
6 medium red potatoes, halved and 3 medium yellow onions, quartered
1 can of Campbell's Cream of Mushroom soup, undiluted, with 1/4 tsp. garlic powder and 1 small can undrained mushrooms

Tex-mex:
1 can chili beans
1 can tomato sauce with 1/2 tsp. chili powder and 1 tsp. finely chopped cilantro

French:
6 small red potatoes, 6 carrots, and 12 medium button mushrooms
1 can of Campbell's Cream of Mushroom soup, undiluted, with 1/4 tsp tarragon

Italian:
1 yellow onion, sliced, 1 green pepper, sliced and 1 small can sliced olives
1 can tomato sauce with 1/4 tsp. Italian seasoning

Swedish:
6 small red potatoes and 1 can cut green beans, drained
1 can of Campbell's Cream of Mushroom soup, undiluted, with 1/4 tsp. allspice and 1 tsp. lemon juice

Stuffed Meatloaf
Pat your meat mixture into a rectangle about 9 x 12 inches on a piece of waxed paper. Spread the surface with the stuffing of choice to within an inch of the edges. Use the waxed paper to lift and roll the meat into a loaf shape. Pinch the ends together to seal and bake.
Traditional:
Thawed and drained spinach

Tex-mex:
1 small can chopped green chilies and 1/2 C grated cheese

French:
1/2 C crumbled bleu cheese

Italian:
1/2 C mozzarella and 1/4 C grated parmesan

Swedish:
1 C mashed potatoes


Beef Stroganoff
1 lb. round steak, sliced thinly
1 medium onion, sliced thinly
1 4oz jar sliced mushrooms with liquid
1 can Campbell's Cream of Mushroom soup
1 C sour cream
2 bouillon cubes in 1/2 C water
1/4 tsp. garlic powder
3-4 C cooked rice
oil
Fry meat and onion in a small amount oil until meat is done. Add water with bouillon cubes simmer covered tightly 15 minutes. Add mushrooms, garlic powder and soup. Stir until hot and smooth. Add sour cream but don't let the mixture boil. Serve over the rice. Serves 4.


Porcupine Balls
1 lb. ground sirloin
1 package beef Rice A Roni
3 C water
8 oz noodles cooked and drained
Mix the rice package with the meat. Shape in 1 1/2 inch balls and place in a skillet. Mix the seasoning packet with the water and pour over the meatballs. Cover. Simmer slowly 30 minutes. Uncover and boil rapidly until most of the liquid is absorbed and what remains makes a sauce. Serve over the noodles. Serves 4.


Each marinade is designed to do 4 steaks such as rib eye or New York. Marinate the meat at least 30 minutes then cook as desired.
Lynn's Southwestern Steaks
6 Tbs. soy sauce
3 Tbs. lime juice
1 tsp. minced fresh garlic
1 tsp. ground cumin
1/4 tsp. pepper

Lynn's Mesquite Lime Steaks
juice of 4 limes
1/4 C soy sauce
2 tsp. mesquite smoke flavoring

Tequila Steaks
1/2 C tequila
2 Tbs. olive oil
2 tsp. grated lemon peel
1 clove minced garlic

Mushroom Steak Topping with Marinade
1 1/2 - 2 lb. fresh mushrooms, sliced
3 Tbs. butter or olive oil
1/4 Cup marinade saved after meat removed
Sauté the mushrooms in the butter until brown. Add the reserved marinade and cook until the mushrooms have absorbed the liquid. Divide evenly over the top of the steaks.


Hamburger Hominy
1 lb. ground sirloin
1 medium onion, coarsely chopped
2 ribs celery, sliced
1/4 tsp. garlic powder
1 large can hominy, drained and rinsed
1 14 oz can tomatoes, diced
1 small can tomato sauce
salt and pepper to taste
Brown the meat with the onions and celery. Season. Add the remaining ingredients. Simmer 10 minutes. Serves 4-6.


Glop
1 lb. hamburger
1 small onion, chopped
1 small green pepper, diced
1 can cut tomatoes with liquid
1 small can tomato sauce
3/4 C salad macaroni
1/4 tsp. garlic powder
2 tsp. chili powder
1 1/2 C water
salt and pepper to taste
Brown hamburger, onion and green pepper in large skillet. Add remaining ingredients. Simmer until macaroni is cooked and mixture is thick. Serves 4-6.


Pot Roast with Red Wine and Mushrooms
2-3 lb. pot roast
2 Tbs. olive oil
1 C zinfandel
1 1/2 C beef broth
1 medium onion, diced
4 cloves garlic, minced
8 oz sliced fresh mushrooms
2 Tbs. flour
2 Tbs. butter
salt and pepper to taste
1 package egg noodles, cooked as directed
Brown the roast in the olive oil, remove it from the pan. Place the onion and garlic in the bottom of the pan and place the roast on top. Add the wine and simmer, uncovered, until the wine is reduced by half. Add the broth and simmer, covered, 1 hour. Add the mushrooms and simmer another hour or until meat is tender. Brown the flour in the butter to make a roux. Remove the meat and thicken the broth with the roux to make a gravy. Slice the meat, arrange over the noodles on a platter. Adjust the seasoning of the gravy, pour over the meat. Serves 6-8


Chow Mein
1 lb. meat, sliced thinly, beef, chicken or pork
1 medium onion, sliced
1 C celery, sliced
4 C fresh bean sprouts or 2 cans, drained
1 can sliced water chestnuts
1 can bamboo sliced bamboo shoots
2 Tbs. soy sauce
2 cups broth
1 small head Napa cabbage, sliced thinly
oil
salt, pepper and garlic powder to taste
cornstarch and water for thickening
Chow Mein noodles
Stir fry meat, onions and celery in small amount oil until meat is done. Add next 6 ingredients and simmer 10 to 15 minutes. Season. Thicken with cornstarch and water slurry. Serve over chow mein noodles. Serves 4-6.


Rib Roast
1 4-6 lb. standing small end rib roast
cracked black pepper
Press a generous amount of the pepper into the fat covering the roast. Place the roast in a 325 degree oven. Bake 30 minutes a lb. of medium rare up to 40 minutes a lb. for well done. Remove from oven and let rest 15 minutes before carving. Serves 4-8

Au Jus
1 package French's au Jus
1 C water
1/2 C red wine
1 Tbs. drippings from the roast
Reduce the wine slightly, add the drippings, au Jus mix and water and simmer 5 minutes.

Horseradish Sauce #1
Whip 1 C heavy cream with 1-2 Tbs. horseradish

Horseradish Sauce #2
Mix 1-2 Tbs. horseradish into 1 C sour cream


Camp Chili
2 lb. ground sirloin
2 onions, coarsely chopped
2 small cans tomato sauce
2 14 oz cans diced tomatoes
2 large cans chili beans with liquid
1 large can diced green chilies
2 packages Lawry's chili seasoning
1/2 tsp. garlic powder
additional chili powder to taste
Brown the meat and onion together in a very large pot. Add remaining ingredients and simmer until slightly thickened stirring occasionally to prevent sticking. Serve with bowls of grated cheese, sliced green onions and sour cream to use as garnishes. Serves 10-12.


What to do with leftover chili
Texas Taco:
Put chili in a warm flour tortilla with shredded lettuce, grated cheese, some chopped onion and a little chopped tomato. It's not bad.
Texas Taco Salad or Chili Frito:
Put a healthy handful of fritos on a plate cover with chili, shredded lettuce and chopped tomato.
Both are served with taco sauce and sour cream on the side.


Italian Meat Sauce
2 lb. ground sirloin
1 lb. sweet Italian sausage
2 onions, diced
1 bunch celery, sliced
1 lb. fresh sliced mushrooms
1 green pepper, diced
1 red pepper, diced
2 cans sliced black olives
2 14oz cans diced tomatoes
2 large cans tomato sauce
1 can beef broth
1 small can tomato paste
8 cloves minced garlic
1Tbs dry sweet basil
1 tsp. oregano
salt and pepper to taste
Brown meat in a large pot and the vegetables. Continue sautéing until vegetables soften slightly then add the remaining ingredients. Simmer stirring occasionally until the sauce reaches the desired thickness.


Lasagna or Stuffed Shells
1 box lasagna noodles or jumbo shells, slightly undercooked
2-3 1/2 C meat sauce
2 C ricotta
1 C parmesan
1/2 C finely chopped onion
1/4 C chopped parsley
2 C grated mozzarella
1/4 C water
Mix the ricotta, parmesan, onion and parsley together.
Lasagna needs 3 1/2 C sauce
Place the water and 1/2 C sauce in the bottom of a 8x12 inch baking dish. Cover with noodles. Spread with 1/2 the ricotta mixture, 1/3 the mozzarella and 1 C sauce. Repeat ending with the mozzarella cheese.
Stuffed Shells
Mix 1 1/2 C mozzarella into the ricotta mixture. Stuff each shell. Place in a shallow baking dish and cover with sauce. Bake either dish in a 325 degree oven 40 minutes if fresh. Thaw frozen pasta in refrigerator and bake 1 hour 10 minutes


Deluxe Pasta
8 oz dry shaped pasta either 1 kind or a variety, slightly undercooked
1 C sliced zucchini
2 C meat sauce
1 C mozzarella cheese
Simmer the zucchini in the sauce until the zucchini is tender. Add the pasta. Put in a lightly buttered casserole, top with cheese. Bake in 325 degree oven 15 minutes until cheese is melted. Serves 4.


Stuffed Peppers with Vegetables
1 C cooked rice
4 medium green peppers
1 lb. ground sirloin
2 medium tomatoes cut into wedges
2 ribs celery cut in 1 inch chunks
1/2 C beef broth
1 tsp. dry oregano
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1/2 C barbecue sauce
1/2 C catsup
Cut the tops off the peppers, boil in water to cover 10 minutes, cool. Brown meat with seasonings. Add rice, barbecue sauce and catsup, mix well. Spoon meat mixture into peppers. Arrange vegetables in the bottom of a casserole, sprinkle with salt, add broth. Place peppers on top. Bake in 325 degree oven 50 minutes. Serves 4.


Quick Cheeseburger Bake
1 lb. ground sirloin
1 C green onion, sliced
1/2 C green pepper, chopped
1 can Campbell's soup either mushroom, beefy mushroom or cheddar cheese
1/4 C milk
2 C Bisquick
3/4 C water
1 1/2 C shredded cheese, your choice
2 C shredded lettuce
2 tomatoes, diced
Brown the meat onion and pepper. Drain. Add soup and milk. Grease a 9x13 inch baking dish. Mix together Bisquick and water and spread evenly on the bottom. Spread meat mixture over the Bisquick layer, sprinkle with cheese. Bake in 400 degree oven 30 minutes. Top with lettuce and tomato. Serves 4- 8.


Impossible Taco Pie
1 lb. ground sirloin
1/2 C onion, chopped
1 envelope taco seasoning
1 small can diced green chilies
2 eggs
1 cup Bisquick
1 1/4 C milk
1 C shredded jack or cheddar cheese
1 tomato, diced
shredded lettuce
sliced green onion
black olives
sour cream
taco sauce
Brown meat and onion, add taco seasoning and green chilies. Spread in the bottom of a well greased 9 inch pie plate. Beat eggs, milk and Bisquick together until smooth and pour over the meat. Bake 30 minutes in a 400 degree oven. Cut into serving portions. Top with remaining ingredients. Serves 4-6.


Korean Style Short Ribs
6 - 8 thick beef short ribs, trimmed of excess fat on the meat side
5 garlic cloves, minced
1/2 cup soy sauce
3 Tbs Oriental sesame oil
2 tsp minced fresh ginger root
3 Tbs sugar
2 tsp distilled white vinegar
2 tsp sesame seeds
1 tsp freshly ground black pepper
16 -20 scallions, trimmed
Cut through the meaty side of each short rib to the bone at 1/2-inch intervals, leaving the meat attached to the bone. In a bowl whisk together the garlic, soy sauce, oil, ginger root, sugar, vinegar, sesame seeds, and pepper. Place ribs, scallions and the marinade in a large zip lock bag, seal, and let the mixture marinate, in the refrigerator overnight. Turn the bag occasionally.
Grill the ribs, meaty side down, for 20 minutes or until done turning every 5 minutes. Grill the scallions, turning them occasionally, for 4 minutes or until they are just browned. Serves 4 - 8


Enchiladas
3/4 lb lean hamburger, browned and seasoned with salt, pepper and garlic
1 cup grated cheddar
1 cup grated jack cheese
12 corn tortillas, either softened in oil or steamed
1/2 cup finely chopped onion
1/2 cup diced green chilies
1/2 cup sliced olives
1/4 cup chopped cilantro (optional)
2 cups enchilada sauce (my preference, El Pato)
Mix the cheeses, onions, chilies, olives, and cilantro together. Pour 1/2 cup of the sauce into the bottom of a 10x12 baking pan. Into each tortilla place a portion of the cheese mixture and a portion of the hamburger. Roll, place seam side down in pan, repeat until everything is used. Cover with remaining suace Bake in a 325 degree oven 40 minutes or until the cheese is melted and the sauce is bubbly. Serves 4-6