Taco Bake (Andrea)

½ lbs. extra lean ground beef

½ cup chopped green peppers

½ cup chopped red peppers

1 small onion chopped

2 cups salsa divided

1 cup cheddar cheese, grated, divided

10-12 corn tortillas

2 TBS. chopped fresh cilantro

Sour cream, shredded lettuce, chopped tomatoes

Cook meat, peppers, and onion in large skillet on medium heat until meat is no longer pink (stir frequently).  Add 1 cup of salsa, simmer 3 - 4 min or until peppers are tender.  Remove from heat, stir in ½ cup of the cheese.  Spread ¼ cup of the salsa onto bottom of 13 x 9 inch baking dish.  Lay about 6 tortillas on bottom of pan.  Spoon meat mixture over tortillas.  Lay about 6 more tortillas on top of meat.  Spoon remaining ¾ cup of salsa evenly over filled tortillas; cover with foil.  Bake 20 minutes or until heated through in a 400° oven.  Uncover top with remaining ½ cup cheese.  Bake an additional 2 - 3 minutes or until cheese is melted.  Top with cilantro.  Serve with sour cream shredded lettuce and chopped tomatoes.  

Sloppy Joes (Grandma Morgan)

1 lb. hamburger                                        

1 can chicken gumbo soup                           

2 TBS. ketchup                                            
1 TBS. mustard
Salt and pepper to taste
onion - chopped

Brown hamburger.  Drain off excess grease.  Sauté onion.   Add remaining ingredients.  Simmer and eat.

Sloppy Joes (Melodie)

1 lb. ground beef                                         

1 large onion, chopped                                 

1 green pepper, chopped                               

1 TBS. Worcestershire sauce                          

2/3 cup ketchup
1 TBS. mustard
1 TBS. brown sugar
1 TBS. vinegar
½ tsp. salt

Brown meat.  Add onions and green pepper.  Cook for 5 minutes.  Add remaining ingredients.  Simmer at least 15 minutes.  Spoon onto buns.  Top with cheese.  Put in broiler until cheese melts.  Serves 6.

Swiss/Cube Steak Dutch Oven Delight (Leon)

Steak                                                        

Flour                                                        

Salt and pepper, to taste

Olive oil – to coat oven
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1 soup can water

Mix flour with salt and pepper.  Roll steak in flour mixture.  Braise all sides on bottom of Dutch oven with a little olive oil.  Take meat out of Dutch oven.  Add cream of mushroom soup, dry onion soup mix, and water.  Bring soups and water to boil.  Put meat in Dutch oven and scoop some soup over it.  Lower stove top temperature to low.  Simmer and cook for 7 ½ to 8 hours.  Or put in oven and cook at 275° all day.  Serve with potatoes, rice, or noodles.

Steve’s Stuff

1 lb. hamburger                                                    

1 jar Ragu spaghetti sauce                                     

1 cup rice (uncooked)                                          
Shredded cheese
Fritos
Shredded lettuce

Cook hamburger.  Add Ragu sauce to hamburger and heat through.  Cook rice.  Put less rice on the plate than you think you need.  Put Hamburger with Ragu sauce on rice.  Top with cheese, fritos, and lettuce.  

Russian Beef Stroganoff (Debbie)

1 TBS. butter                                      

¾ cup onions, diced                             

6 cups mushrooms, sliced                     

1 tsp. salt                                           

¾ tsp. pepper                                    

2 tsp. brown sugar, packed                   

¾ tsp. yellow mustard                         

1 cube chicken bouillon
½ cup white grape juice
1 cube beef bouillon
2/3 cup water
3 TBS. flour
1 ½ tsp. oil
1 ½ lbs. top sirloin sliced in strips
1 cup sour cream

In a large frying pan, cook onions and butter until onions are clear.  Add mushrooms, salt, pepper, and cook until mushrooms are lightly browned.  Set mushroom mixture aside. In a medium sized mixing bowl, combine brown sugar, mustard, chicken bouillon, white grape juice, beef bouillon, water, and flour together to make the sauce and set aside.  Heat oil in a large skillet, then add beef to skillet and cook until beef is browned and cooked through.  Add mushroom mixture and white grape juice mixture, bring to a boil.  Simmer for 15 minutes, stirring often.  Stir in sour cream and heat through before serving.  Serve over cooked egg noodles.   Make 5 - 6 servings. 

Beef Stroganoff (Leon)

1 ½ to 2 lbs. beef tenderloin or sirloin steak about ½ inch thick

¾ cup beef marinade (Stubbs Beef Marinade 12 oz. jar)

2 TBS. butter

½ lb. mushrooms - washed, trimmed, sliced

1 medium onion - minced, about ¾ cup

1- 10 ½ oz. can Beef broth, condensed

2 TBS. ketchup

1 small garlic clove minced

1 tsp. salt

1 ½ tsp. Hickory Smoke - liquid

1 can (10 ½ oz.) cream of mushroom soup - condensed

4 TBS. flour

1 cup sour cream

3 to 4 cups cooked egg noodles

Night Before:  Trim fat from meat and cut across the grain into ½ inch strips about 1 ½ inches long.  Place meat in Ziploc bag and pour in ¾  cup Beef Marinade.  Marinade beef in refrigerator overnight. Turn bag over 3 to 4 times.

Cooking Directions:  Melt butter in large skillet, add mushrooms and onions.  Cook and stir till tender, then remove from skillet.  In same skillet cook meat with marinade juice until light brown reserving 1/3 cup of broth, stir in remaining can of broth.  Add ketchup, garlic, salt, liquid smoke and simmer for 10 minutes.  Stir in Cream of Mushroom soup.  Blend reserved broth with flour and stir into meat mixture.  Add mushrooms and onions.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Reduce heat to low and stir in sour cream.  Simmer for 1 hour, or put on low in crock pot sprayed with Pam.  Serve over Hot Cooked noodles.  Serves 12.

Round-Steak (Grandma Morgan)

1 lbs. round steak                                             ½ tsp. pepper

1/3 cup fine dry bread crumbs                           Big pinch oregano

1/3 cup grated parmesan cheese                        ½ tsp. sugar

1 egg beaten                                                    ½ tsp. powdered marjoram

½ cup cooking oil                                             1- 6 oz. can tomato paste

1 onion chopped                                               2 cups hot water

Fresh mushrooms or 1 can mushrooms                 ½ lb. Mozzarella cheese,

1 tsp. salt                                                         sliced

                               

Pound meat.  Trim off gristle and excess fat.  Cut into serving pieces.  Mix Bread crumbs and Parmesan Cheese in Medium Bowl.  Dip meat in egg then roll in bread crumb mixture.  Heat oil in large skillet.  Brown meat on both sides over medium heat.  Remove meat.  Reserve drippings in skillet.  Arrange meat in one layer 13 x 9 inch pan.  Sauté onions and mushrooms in drippings until soft.  Blend in salt, pepper, oregano, sugar, marjoram and tomato paste.  Gradually add hot water stirring constantly.  Boil 5 minutes, scraping browned bits from bottom and sides of pan.  Pour most of this sauce over meat in baking dish.  Top meat with slices of mozzarella cheese.  Add remaining sauce.  Cook in oven at 350° for about 1 hour.  Serves 5 to 6.

Slow Cooker Savory Pot Roast (Leisa)

3 lb. Roast (bottom round or chuck)                     6 small red potatoes

1 can cream of mushroom soup                            6 medium carrots

1 pouch dry onion soup mix

Rinse and chop potatoes and carrots.  Stir soup, onion mix, potatoes and carrots in crock pot.  Place roast onto mixture and flip over to coat with mixture.  Cover and cook on LOW 8 – 9 hours or HIGH 4 – 5 hours or until beef is fork tender.  Use drippings for gravy!

Roast (Leon)

Pot Roast or any kind of roast                        1 can diced green chiles, mild      

1 onion                                                        1 can diced tomatoes

1 pkg Lipton onion soup mix                          Carrots and potatoes

               

Cut onion in half and put in crock pot.  Place roast on top of onions.  Add other ingredients and cook on low 6 - 8 hours. Can make gravy from drippings.  

4 Packet Roast (Stefanie)

1 packet ranch dressing mix
                                 1 roast of choice

1 packet brown gravy mix                                   1/2 - 3/4 cup of water

1 packet Italian salad dressing mix
                        Assorted veggies if desired

1 packet onion soup mix                                      (carrots, potatoes, onions)




Place roast in Crockpot.  Arrange vegetables around the roast if being used.  Sprinkle the mix packets over the roast.  Pour water around the roast.  Cook on low for 6 - 8 hours.

Roast (Grandma Morgan)

2 - 3 lb. Roast                                            

1 package of Lipton Onion Soup Mix              

Carrots, celery, onion

Sear roast on both sides with a pan.  Place in crock-pot including veggies of choice.  Add Lipton onion soup mix and 1 cup of water.  Cook for desired time (high or low).

Porcupine Meat Balls (Grandma Morgan)

1 ½ lb. ground beef                    

¼ to ½ cup rice                                         

½ tsp. pepper                                            

1 tsp. salt                                                  

1 TBS. minced onion

1 can tomato or cream of mushroom soup

1 bouillon cube or meat gravy

1 cup water

Combine meat, rice, pepper, salt and onion; shape into balls.  Heat soup, bouillon or gravy and water; drop meat balls into hot mixture.  Cover; cook for 45 minutes or until done.

Flank Steak (Melodie)

2 lbs. flank steak                                         2 cloves rushed garlic

1/8 tsp. ginger                                            ¼ cup lemon juice

¼ cup soy sauce                                          ¼ tsp. pepper

2 TBS. melted butter

Score flank steak.  Mix ingredients and marinate steak for 2 hours.  Cook under broiler 5 minutes each side.  Cut against grain as thin as you can.  Serve hot.

Enchilada Casserole (Grandma Morgan)

2 lbs. ground beef                                        1 small can tomato sauce

1 medium onion chopped                              12 corn tortillas

1 clove garlic                                               1 can cream chicken soup

2 TBS. chili powder                                      ¾ cup milk

Salt and pepper to taste                                2 cups cheese

Brown meat with onion and seasonings.  Add tomato sauce.  Line casserole with half of tortillas broken up.  Pour in meat mixture.  Cover with tortillas.  Mix soup and milk and pour over top.  Sprinkle 2 cups grated cheddar cheese over all and bake for about 25 minutes at 350°.  Serve on chopped lettuce.  Good topped with sour cream and salsa.

Enchiladas (Alena)

1 lb. ground beef

1 can re-fried beans

½ cup sour cream

1 cup grated cheese

Corn tortillas

10 oz. green enchilada sauce

Brown ground beef.  Drain.  Add re fried beans, sour cream, ½ cup of shredded cheese to ground beef.  Mix together well.  Fill flour or corn tortillas with mixture.  Make between 8 - 12 enchiladas.  Top the tortillas with enchilada sauce and remaining ½ cup of shredded cheese.  Bake at  350° for 30 - 45 minutes. 

Cuban Ropa Vieja Sandwich (Debbie)

2 - 3 lbs. Roast

2 ½ tsp. minced garlic or 5 cloves garlic, minced

1 large onion, diced

1 green pepper, diced

¼ tsp. black pepper

1- 8 oz. can tomato sauce

1 cup water

21 cherry tomatoes, chopped

2 green peppers, chopped

1 or 2 bay leaves

touch of ground cumin

touch of dried oregano

¾ cup Sherry, or to taste

4 TBS. olive oil

Salt to taste (optional)

In a crock-pot, combine the above ingredients.  Cook for 8 hours (low) 4 - 6 hours (high).  Cook until meat is tender.  Once done, shred meat, place back in crock-pot, mix again.  Toast rolls, hoagie rolls, etc. and place meat in sandwich.  Add mayo for taste. Enjoy!

Beef Bourgindaise (Melodie)

1 to 2 lbs. Stew Meat

2 cans French onion soup

3 cans cream chicken soup (No water)

Cut stew meat into bite-size pieces.  Put in pan raw with lid.  Stir soups together.  Pour over meat.  Cook at 300° for 3 - 4 hours.  Serve over rice, noodles, or potatoes.