| 1/2 c Herb-seasoned stuffing mix
1/3 c Evaporated milk 1/2 ts Salt 1 1/2 ts Curry powder 1 lb Ground beef In large mixng bowl, thoroughly combine crumbs, milk, salt & curry powder. Add beef, blend well. Shape into 48 1″ balls. TO MICROWAVE 12 MEATBALLS IN CIRCLE ON PAPER PLATE: Cover plate w/wax paper. Microwave at HIGH 2-3 minutes, rotating dish 1/4 turn after 1 minute. Serve with Sweet-Tart Sauce |
| Ingredients | |||
| 5 | pound | beef, ground lean | |
| 5 | teaspoon | morton tender quick salt | |
| 2 1/2 | teaspoon | garlic salt | |
| 2 1/2 | teaspoon | pepper, ground coarse | |
| 1 | teaspoon | hickory smoke salt | |
| Directions: | |||
| In a large bowl combine ground beef, salts and pepper. Mix well, cover and refrigerate. On second day mix again. Refrigerate. On third day mix again. Refrigerate. On fourth day shape into 5 rolls, about 1-1/2 inches X 10 inches Spray broiler rack with Pam. Lay rolls on rack, place on lower oven rack. |
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| 3 tb Corn oil
1 sm Onion, finely chopped 1 Garlic clove, crushed 1/2 ts Hot chili powder 1 1/2 ts Curry Powder 1 1/4 c Water 2/3 c Crunchy peanut butter 1 ts Light brown sugar 2 ts Dark soy sauce 1 ts Lemon juice Salt to taste Fresh ground pepper to taste 1 lb Boneless sirloin steak Lemon pieces (opt) Fresh cilantro sprigs (opt) To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion and garlic and fry gently until golden. Stir in chili powder, Curry Powder, water, peanut butter and brown sugar. Bring to a boil; simmer gently until thickened. Stir in soy sauce and lemon juice, then salt and pepper. Turn mixture into a serving dish. Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2″ cubes. Thread (not too tightly) onto 8 bamboo skewers, leaving a space at each end for holding. Cover ends with small pieces of foil to prevent burning. Place skewers in greased broiler pan. Brush with remaining 1 tablespoon oil. Cook under preheated broiler 10-15 minutes until golden and cooked through. Turn and brush frequently with oil during cooking. Garnish with lemon pieces and cilantro sprigs, if desired, and serve hot with peanut sauce. |
| 1 1/2 lb Flank steak
Select a 1/2 inch think flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer. |
| 1 1/2 lb Flank Steak
Select a 1/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low oven (175ø to 200øF) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer. |
| 8 oz Cream cheese, (yogurt cheese
-would be just fine) 2 tsp. -horseradish, 1 BEEF CHEESE BALL Shred 2 jars chipped beef, saute in 2 Tbls. butter. Combine half of this with tsp. prepared mustard. Roll into ball, then roll in remaining chipped beef. |
1 1/2 lbs. sirloin beef cubes
1 tbsp. oil
2 stalks celery, sliced
1/2 c. chopped onion
2 bay leaves
1 tsp. thyme
1 tsp. basil
1 beef bouillon
1 lg. can peeled whole tomatoes, coarsely chopped
1 pkg. frozen mixed vegetables
1 lg. zucchini, sliced
1 c. sm. pasta, cooked
1/4 c. flour, dissolved in 1 c. water
Salt and pepper to taste
DIRECTIONS:-
Brown meat in oil (coat meat lightly with flour and 1 teaspoon salt before browning to reduce simmering time by 1 hour). Cover with water, bring to a boil; reduce heat. Add celery, onion, bay leaves, thyme, basil and bouillon. Let simmer 2 hours. Remove bay leaves.
Stir in tomatoes. Cook pasta, drain and add to soup. Add vegetables and zucchini. Heat through. Add flour and water mixture; stir until it thickens. Add salt and pepper to taste. Enjoy!
When you have nothing important or interesting to say, don’t
let anyone persuade you to say it.
6 oz. tube pasta
3/4 lb. ground beef
1 (14 1/2 oz.) can Del Monte chunky pasta style stewed tomatoes
1 c. sliced green onions
1 (3 oz.) pkg. cream cheese
1/2 c. shredded Swiss cheese
1/2 c. shredded Parmesan cheese
1/2 c. shredded sharp cheddar cheese
DIRECTIONS:
Cook pasta as package directs; drain. In skillet brown meat. Salt and pepper to taste; drain. Add tomatoes; cook, uncovered, until slightly thickened. Stir in onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to melt cheese. Serves 6.
1 tbsp. butter
1 c. onions
1 1/2 lb. beef chuck, cut in 1/2 in. cubes
3 1/2 c. beef broth
2 cans (14 1/2 or 16 oz.) whole tomatoes, undrained, cut up
2 (16 oz.) pkgs. Green Giant Pasta Accents, garlic seasoning, frozen vegetables and pasta
1/4 tsp. pepper
DIRECTIONS:-
Melt butter in dutch oven over medium heat. Add onions and beef; cook 5 to 8 minutes or until beef is lightly browned and onions are crisp-tender, stirring frequently. Drain. Add beef broth, tomatoes; mix well. Bring to a boil; reduce heat to low. Cook covered for 30 minutes, or until beef is tender. Stir in frozen vegetables with pasta and pepper. Cook 5 to 8 minutes or until pasta is tender and vegetables are crisp-tender.
Serves 5-7.
1/2 (8 oz.) box lg. pasta shells
1 lb. lean ground beef
2 green peppers, sliced
1 onion, chopped
1 clove garlic, minced
1 (28 oz.) can whole tomatoes in thick puree
1 (10 oz.) box frozen artichoke hearts, thawed
2 tbsp. Worcestershire sauce
1 tbsp. fresh or 1 tsp. dried basil
1 tsp. Italian seasonings
4 oz. Asiago cheese, grated and divided
Basil leaves for garnish
DIRECTIONS:-
Preheat oven to 450 degrees. Spray 13 x 9 inch baking pan with non-stick cooking spray. Cook pasta according to package directions. In large skillet, saute beef 4 to 5 minutes or until browned. With slotted spoon, remove beef from skillet and drain on paper towel. Remove all but 1 tablespoon drippings from skillet. Saute peppers, onion, and garlic in drippings until tender. Add tomatoes, artichoke hearts, Worcestershire sauce, basil, Italian seasonings, pasta shells, and half the cheese; boil 1 minute. Pour into prepared baking dish and sprinkle with remaining cheese. Cover and bake 10 to 15 minutes. Uncover during last 5 minutes baking.