Choose a Recipe category then Click "Go" |
Serves 4 to 6
1 1/2 lbs. Round Steak (tenderized)
1 c. milk
flour seasoned to taste with salt and pepper
2 T. oil
1 onion, sliced
1 clove of garlic crushed and chopped
1 1/2 c. beef broth or bouillonCut steak in serving pieces. Dip in milk then flour. Heat oil in large skillet with lid, then add steak pieces. Brown quickly in oil adding more as needed. Add onions, and garlic then pour broth over all. Wait one minute then reduce heat, cover and simmer for about 30 or 40 min.
I can guarantee if you are lucky enough to have any leftovers they will taste just as good or better the next day!
This is great made with venison steak!! Just marinade the steaks in buttermilk for about 30 min. instead of using sweet milk and use a couple more cloves of garlic. It melts in your mouth--no knives needed!!!
Serves 4 to 6
1lb. ground beef
1 large onion, chopped
1small bell pepper, chopped (optional)
4 med. potatoes, sliced
1 large can crushed tomatoes
1 T. chili powder
salt & pepper to tasteBrown ground beef with onions until no longer pink. Add remaining ingredients, cover and simmer until potatoes are tender.
Great with cornbread or crusty rolls.Contributed by: Randy Baker
Texas Shepherd's Pie
We don't have too many sheep in Texas, so as you may have guessed,
this recipe is made with beef.Serves 4 to 6
1 lb. ground beef
1 small onion, chopped
1 15 oz. can whole tomatoes, chopped
1 short can of whole kernel corn
1 small can of green beans (optional)
2 c. leftover mashed potatoes
1 c. grated cheddar cheese (optional)
season with Mrs. Dash, garlic powder, pepper, etc. as you like it
Brown ground beef with onion, add tomatoes, corn & beans. Turn into casserole dish. You can either drop potatoes by spoonfuls or spread evenly over the mixture. Sprinkle with grated cheese (if wanted) & paprika, then bake at 350° for 30 min or until bubbly.Variations: You can use frozen vegetables or any combination of leftover vegetables you may have on hand.
Dad's Pork Chops and Red Rice
Contributed by Sally Salter-Sierak via E-Mail
4 large or 6 small pork chops (rib, boneless, center-cut work equally well; personally I just love chewing the bones after politely consuming the rest)
1 can condensed tomato soup
1/4 t. liquid Tabasco
1/2 c. of chopped yellow onion
1 1/2 t. of Worcestershire sauce
1/4 cup of hot water
Optional: 1/8 tsp. of coarse-grind black pepper.
2 c. of cooked white rice.Sauté pork chops until brown on both sides on medium-high heat. Turn the heat down to low and simmer for 15 minutes.
Pour off any excess fat from pork chops and remove pork chops from pan. Set aside.
Add hot water to pan and stir up the browned residue until blended with water. Raise heat to medium-high. Add tomato soup, Worcestershire sauce, onion, and Tabasco, (black pepper if desired). Blend these ingredients thoroughly. Return pork chops to sauce stirring for three minutes on higher heat.
Put one cup of the rice on the bottom of casserole. Pour mixture and all but one-half cup of sauce. Place the remaining rice on top. Pour the last 1/2 cup on top of top layer of rice.
Bake on "Bake" setting of microwave oven for fifteen minutes*. When done, serve with salad and garlic bread and you have a hearty simple dinner for four that is great for a simple Saturday night or weekday dinner.
(*Regular oven bake temperature would be 350 degrees for forty minutes).
Four hearty servings or six small portions. I prefer the hearty option but with salad and bread, six portions for lunch would be perfect.
Chicken Spaghetti
Serves 8 to 10
4 - 5 boneless, skinless chicken breasts
2 stalks of celery
2 chicken bouillon cubes
2 cans of Campbell's Chicken and Mushroom Soup
1 large can tomatoes
1c. chicken broth or bouillon
1 can of mushrooms (optional)
1 1/2 c. grated cheese (cheddar, co-jack, American, etc.)
10 oz. spaghetti, cookedBoil chicken with bouillon cubes and celery. Combine next 4 ingredients & heat till bubbly. Drain chicken when done & cut into chunks and mix with soup mixture. In 9 x 12 dish place cooked spaghetti in bottom, pour chicken & soup mixture over top, then cheese.
Bake in 350 degree oven for 30 or 40 min. or until bubbly.Variations: Use a whole chicken boiled and de-boned or canned chicken. To Tex-Mex this recipe substitute 2 cans of Ro-tel tomatoes for the regular tomatoes. If you can't find chicken mushroom soup, use one Cream of Chicken and one Cream of Mushroom.
Steak Pizzaiola (Italian Pepper Steak)
Serves 6
3 T. olive oil
3 green & red bell peppers, sliced
1 large onion, cut into thick slices
1 t. salt
1/2 t. black pepper
3 cloves garlic, chopped
3 c. bottled chunky marinara sauce
1 t. sugar
1/2 t. Italian seasoning
1/4 t. red-pepper flakes
1 1/2 lbs. boneless sirloin steak, 1 in. thick
3/4 lb. uncooked linguine pasta
2 c. shredded mozzarella cheese
1/4 c. grated Parmesan cheeseHeat broiler. Bring large pot of water to boiling for pasta.
Heat 2 T. oil in large skillet over medium-high heat. Add pepper & onion slices; sauté 10 minutes or until tender. Season with half the salt & pepper. Set aside.
Heat 1 T. oil in small saucepan. Add garlic; cook over medium-low heat until softened. Add marinara, 1/4 t. salt, sugar, Italian seasoning & pepper flakes; cook over medium heat for 5 minutes.
Season the steak with remaining salt and pepper. Broil steak 5 minutes on each side. Remove & let stand 5 minutes. Lower oven temperature to 400°. Slice steak across the grain into 1/2 in. thick slices.
Cook linguine according to package directions. Drain well.
Place the sliced steak in glass baking dish. Spoon 1 1/2 c. of sauce over the meat. Arrange half the peppers & onions over sauce; sprinkle with shredded mozzarella.
Bake in 400° oven 8 minutes or until the cheese melted.
To serve, toss cooked pasta with remaining pepper mixture & sauce; place on platter. With large spatula, lift the steak slices out of the dish & place over top of the pasta. Serve with parmesan cheese, crusty Italian bread, & Caesar salad.
To Navigate Our Entire Site, Please Choose a Category From The Drop Down Box, Then Click "Go" |
|
|
|
