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The Homemaker

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Salsa Mac & Cheese

1# ground beef

salsa

mac & cheese 1 box

brown the ground beef (or defrost pre-browned ground beef). Cook Mac & Cheese according to the instructions on the box. Add ground beef and salsa to the Mac & Cheese. Let set 5 minutes and serve.

 

McVay Family 4 Meat Lasanga

(Frugal)

8-10 Lasanga Noodles

1#  hamburger meat

Optional Meats

  • Peperoni
  • Itallian sausage
  • Ham

Optional Other ingredients

Mushrooms

Spaghetti sauce

1 pkg Mexican cheese

1 10 oz cottage cheese

 

Layer in order listed and repeat 2X  and top with cheese. Cover with foil and cook at 350* for 1 hour.

 

Chuck Wagon Casserole

(Pampered Chef)

½ cup onion chopped

½ cup green bell pepper chopped

1# lean ground beef
1 can chili beans in sauce

¾ bbq sauce

½ tspn salt

1 package corn muffing mix

1 can Mexican style corn

 

Pre heat oven to 400*. Brown ground beef, bell pepper and onion over medium heat until the beef is no longer pink. Stir in chili beans, bbq sauce and salt. Prepare the corn muffin mix according to the box; add the Mexican corn. Bake for 30 minutes or  until golden brown.

 

Potatoes Romanoff

Browned ground beef

2 cups water

¾ cup milk

1 pkg augratin potatoes and sauce mix

1 can cream of mushroom soup, undillu3e

Heat to boiling stirring frequently reduce heat. Cover and simmer about 25 minutes until potatoes are tender. Garnish with parsley or parsley flakes.

 

Pasta Casserole

16 ounces dry fusilli/spiral pasta

1 1/2 pounds lean ground beef

2 green bell peppers, chopped

1 large onion, chopped

48 ounces canned tomato sauce

4 ounces pepperoni sausage, sliced

2 cups shredded Italian cheese blend

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a skillet over medium heat, brown the ground beef until no pink shows; drain.

Combine in a 9x13 inch casserole dish: pasta, ground beef, bell pepper, onion, tomato sauce and pepperoni; blend well. Top with shredded cheese.

Bake for 30 to 35 minutes or until cheese is melted and casserole is heated through.

 

Mexican Casserole

1 bag tortilla chips

1 can enchilada sauce

1 can rotel diced tomatoes

1 16 oz package cheddar cheese

1# hamburger meat

Brown hambur meat then drain. Stir enchilada sauce, rotel & cream of mushroom soup together. In 9X13” pan layer tortilla chips on the bottom then pour hamburger mixture over the chips then top with cheese cook on 350* until starts to bubble- appx 30 min.

 

Red Bean Chili

Sourthern Living a la Kyle

2 #’s lean ground beef

1 large onion chopped

bag of red kidney beans

1 12oz can tomato juice

1 10 ¾ oz can tomato soup

2 Tblspn chili powder

1 teaspoon salt

1 teaspoon pepper

Garnish: cheese & chopped onions

Soak beans overnight (in crockpot), rinse and return to pot in the morning) Dump everything in a crockpot. Cook on low for 6 to 8 hours.

 

Easy Beef Casserole

1# ground beef

¼ teaspoon salt

½ package frozen mixed vegetables

1 can cream of chicken soup

1 cup shredded cheddar cheese

½ package seasoned potatoes

cook ground beef . layer vegetables, soup and cheese over ground beef and top with potatoes. Bake casserole at 400* for 30 minutes or until the potatoes are golden.

 

“Mommy Helper”

4 pks beef Ramen Noodles

1 can corn (or any leftover veggies)

4 cups water

1# ground beef

½ cup chopped onion

brown meat & onions. Add sauce packet from the ramen noodles to water and all other ingredients and heat to warm.

 

Taco Soup

3 # ground chuck

1 pk hidden valley ranch dressing

1 pk taco seasoning

2 cans kidney beans

2 cans chili beans- drained

2 cans rotel (not drained)

2 cans yellow hominy

opt. 1 can tomato sauce

tortilla chips

sour cream

shredded cheese

 

combine and heat to desired thickness.

 

Kim Lightfoot’s Enchilada Casserole

1# ground beef

1 tsp garlic salt

1 can cream of mushroom

1 can cream of chicken

1 can Enchilada sauce mild and red

1 small can chopped green chilies

1 soup can milk

12 corn tortillas

1# Colby jack cheese

preheat oven to 425*

brown meat with garlic salt drain and set aside. Combine all canned ingredients and milk in sauce pan. Whisk until smooth over medium heat util bubbly. Cover bottom of baking pan with sauce then cover with half of the tortillas. Next cover tortillas with all the meat topped with a layer of cheese. Cover that with the remaining tortillas then the rest of the sauce. Top with cheese cover with foil and bake for 30 minutes. Remove foil and bake for an additional 5 to 10 minutes. Makes 2 8X8 casseroles.

 

Salsa Mac& Cheese

Mac & cheese

1 cup salsa

Browned ground beef

Cook mac & cheese according to instruction on box then combine other ingredients and serve.

 

Salisbury Patties

2#’s ground beef

1 envelope onion soup mix

1 ½ c soft bread crumbs

1/3 c water

1 T Worcestershire sauce

ground pepper

Mix all ingredients well. Shape into ovals and create slightly flattened patties.

 

Taco Ring

½# ground meat

½ pkg. taco seasoning

1 cup shredded cheddar cheese

2 Tbsp water

2 pkg. refrigerated crescent rolls

Opt toppings: lettuce, tomato, black olives, salsa, sour cream

Heat oven to 375*

Combine meat seasoning mix, cheese and water. Arrange crescent rolls in a circle with bases in center and overlapping (points are toward the outside). Spoon meat mixture over rolls. Fold points over filling and tuck under base at center (filling will not be completely covered). Bake 20-25 minutes or until golden brown. Add toppings and serve.

 

Meat Loaf

By the Barefoot Contessa (www.foodtv.com)

3 cups yellow onions (2 large)

2 T olive oil

2 tsp kosher salt

1 tsp pepper

1 r thyme leaves

1/3 cup Worcestershire sauce

¾ cup chicken stock

1 ½ cups plain dry bread crumbs

3 extra large eggs, beaten

¾ cup ketchup

In a medium sauté pan over medium low heat cook athe onions loive oil salt pepper and thyme until translucent but not browned. Apx. 15 minutes add the Worcestershire sauce, chicken stock and tomato paste and mix well. Allow to cool to room temperature. Combine the meat, bread crumbs, eggs and oion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan, spread the ketchup evenly on top. Bake for 1 ½ hours or until the internal temperature is 160* F and the meat loaf is cooked through (a pan of hot water in the oven  under the meatloaf will keep the top from cracking) serve hot at room temperature or cold in a sandwhich.

 

Baked Meatballs

Southern living

1 ½# ground beef

1 large egg lightly beaten

¾ cup quick oats

¾ cup milk

1 tsp salt

1 tsp Itallian seasoning

¼ tsp pepper

3 tblspn all purpose flour

1 ½ tsp paprika

½ tsp salt

 

combine all ingredients down to and including pepper and shape into 1” balls. Combine the last 3 ingredients and roll the meatballs in the seasoned flour. Bake at 400 for 25 to 30 minutes.

Beef

McVay Family Beef Chicana 

from a recipe dated 4-4-79

1 1/2 # sirloin strip cut 1” thick (any lean beef)

Seasoned flour

1/3 cup bacon fat (oil) 2 garlic cloves

½ cup water

2 cups coarsely chopped onions

2 cups bell pepper pieces

6 tomatoes coarsely chopped

2 fresono hot green peppers

cumin powder

salt, papper

tortillas

Slice meat int thin strips dredge in seasoned flour.Brown in hot large skillet over medium heat. Mash garlic to a paste, add water and pour into sillet with meat. Add onion and peppers. Cover and cook until onions are slightly softened about 5 minutes. Add tomatoes peppers (which have been cut into strips) sprinkle with cumin, salt, papper. Replace cover and cook about 15 minutes until sauce has thickened. Serve with tortillas and beans.

 

Flank Steak with Mushrooms

Sourthern Living Magazine

¼ cup firmly packed brown sugar

¼ teaspoon freshly ground pepper

1 cup lite soy sauce

2 tbspn sesame oil

¼ teaspoon of ginger

2 garlic cloves minced

2 flank steaks trimmed (1#)

1 tablespoon butter or margarine

2 cans of chopped mushrooms or 1# fresh mushrooms

combine first 6 ingredients in a shallow dish or large heavy duty zip top plastic bag and add steak. Cover and seal and chill 3 to 6 hours. Turning bag occasionally. Remove steaks from marinade, discard marinade. Grill covered sieht grill lid over medium high heat 10 minutes on each side or to desired degree of doneness. Melt butter in a large skillet over add mushrooms and sauté until liquid evaporates. Cut steaks diagonally across the gran into thin strips serve with mushrooms.

 

Stately Steaks

Southern Living

4 (10 oz ) rib eye or beef strip steaks

2 Tablespoons olive oil

2 teaspoons garlic powder

2 teaspoons coarsely ground pepper

½ cup lite soy sauce

½ cup Worcestershire sauce

Rub steaks with the olive oil and sprinkle with garlic powder and pepper. Combine all other ingredients in a zip loc bag, set ¼ cup of marinade aside, with the rest marinade for 2 hours turning occasionally. Remove steaks from marinade and discard marinade. Grill covered over medium high heat (350 to 400*) 5 minutes on each side or to desired degree of doneness basting with remaining ¼ cup of soy sauce mixture.

 

Pizza Swiss Steak

Southern Living

½ cup all purpose flour

2 t salt

¼ t pepper

1 ½ to 2#  cube steak cut into bite size pieces

2 T vegetable oil

1 medium onion halved and sliced

1 medium size green bell pepper chopped

1 4oz can sliced mushrooms drained

1 15 oz can pizza sauce

1 8oz can basic garlic tomato sauce

½ cup shredded mozzerlla cheese

Combine first 3 ingrdeients and dredge steak in flour mixture. Brown steak in batches  in hot oil in a large skilled over high heat for  1-2 minutes on each side. Remove steak from skillet and place in a lightly greased 9X13 inch baking dish. Saute sliced onion chopped bell pepper and mushrooms in skilled over medium high heat 5 minutes or until tender. Add pizza and tomato sauce es and simmer 15 minutes; pour over steak. Bake 350* for 45 minutes. Uncover and sprinkle with cheese; bake 15 minutes or until cheese melts.

 

Brasciole

By Dom DeLuise

 

2 pounds Chuck or flank steak
1/2 cup bread crumbs
olive oil
6 garlic cloves, minced
fresh parsley, chopped
1/2 cup grated parmesan cheese
pepper, to taste
Mamma's Marinara Sauce (on www.domdeluise.com)
or Mamma's Sunday Sauce (page 118 of Eat This)

Between two pieces of waxed paper, pound slices of meat as thin as possible using a meat pounder. Spread meat out on a flat surface. Lightly sprinkle bread crumbs, parsley, grated cheese on each piece. Add pepper, to taste.Starting at the small end of the flattened meat, roll meat and secure with one or two toothpicks. Sear in olive oil. When browned, add into Mamma's sauce. Simmer about 1 1/2 hours. You may add meatballs and a piece of pork to this sauce for a truly wonderful "meat sauce."

 

Pot Roast

By Paula Deen modified by Kyle

1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

TIP: Buy extra ground beef and brown large quanties and keep it in the freezer in 1/2 lb baggies. This will save you 20 minutes of work!

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