The Cookbook


Tuesday, August 10, 2010

Meat Dishes

Beef Tips

1 pkg. stew meat

1 onion chopped

salt & pepper to taste

cream of celery soup

minced garlic to taste

large jar of mushrooms

1 pgk. brown gravy mix

1 pkg. Lipton onion soup mix (optional)

Combine stew meat that has been seasoned well and other ingredients. Cook on low until well done. Serve over noodles or rice. Great for slow cooker!

Susan Cox, March 1992

Easy Oven Stew

2 #'s stew meat, cut in 1" cubes

¼ C. flour

1 tsp. salt

¼ tsp. pepper

2 T. Wesson oil

5 carrots, pared/1" pieces

3 potatoes, pared/1" pieces

1-14 ½ oz. can whole tomatoes

1 ½ C. water

1-1 1/8 pkg. dry onion soup mix

Coat beef with flour, salt and pepper, toss with oil in 3 qt. casserole. Bake uncovered at 400º for 30 min; add other ingredients, cover and bake at 375º 2 hours or until meat is tender.

Susan Cox, January 1992

Easy Lasagna

1 # Lean ground beef

32 oz. jar good grade spaghetti sauce

1 ½ C. water

3 C. grated mozzarella cheese

2 C. small curd cottage cheese

1 - 8 oz. box lasagna noodles

½ C. grated Parmesan cheese

1 tsp. salt

2 eggs

¼ C. chopped parsley(optional)

¼ tsp pepper

Brown meat and drain. Add sauce and water, simmer 10 minutes. Mix cheeses, eggs, salt, pepper and parsley. Pour 1 ½ C. sauce into bottom of dish. Layer noodles (uncooked), cheese mix and sauce. You may top with extra Parmesan, if desired. Cover with foil, and cook 45-50 minutes in 350º oven. Remove foil and cook 10 more minutes.

Susan Cox, January 1992

Lasagna (Our Favorite)

1 # each ground sausage/ground beef

1 clove garlic, minced

1 T. whole basil

1 ½ tsp. salt

1 ½ tsp. oregano

1 ½ tsp. anise seeds

1 # can tomatoes

2-6 oz. cans tomato paste

Simmer sauce for hours if you have time, 30 minutes if you don't. Makes a great spaghetti sauce.


3 C. cottage cheese or ricotta

1 ½ C. Parmesan cheese

2 T. parsley

2 beaten eggs

1 tsp salt

½ tsp. pepper

1 ½ # mozzarella cheese

Layer: Meat sauce


cottage cheese mix

mozzarella cheese, grated

Layer at least twice.

*Note: This can also be cooked in your (at least 6 quart) crockpot. I don't ever cook my noodles before hand, I just follow the cooking instructions from the lasagna recipe above this one. You will probably have to break your noodles up to make them fit in the crockpot. Cook on low for 3 to 3 ½ hours. Be sure to check it at 3 hours to make sure the noodles don't overcook.

Susan Cox, January 1992

Pepper Steak

1 # round steak cut in bite size

3 C. cooked rice

1 T. paprika

2 T. oleo

2 garlic cloves, minced

1 C. chopped green onions

2 T. corn starch

1 ½ C. beef broth

2 green peppers, cut up

¼ C. each water/soy sauce

Sprinkle meat with paprika and let sit. Then brown meat in oleo and add garlic and broth. Cover and cook for 30 minutes, then stir in onion and pepper - mix corn starch, water and soy sauce, add to meat. Cook, stirring until thick. Serve over rice or noodles.

Susan Cox, January, 1992

Shepherd’s Pie

1 can cream of mushroom soup

1 # ground meat

¼ C. chopped onion

1 egg slightly beaten

2 T. parsley

¼ tsp. salt

dash pepper

1 can green beans, drained

Mix above ingredients (except gr. beans, only ½ can soup) and press into pie plate and bake at 350º for 30 to 45 minutes. Until meat is nearly done, drain grease. Drain green beans and put on top of meat, season and put back in oven. Make mashed potatoes and top meat and green beans with potatoes. Spread rest of soup over potatoes and top with cheese. Put back in oven until cheese melts.

Susan Cox, January 1992


1 # lean ground beef

potatoes, carrots, broccoli, onion, zucchini, frozen corn, etc.

Season meat, make 4 patties and place in the center of a large piece of foil. Slice potatoes and onions and start stacking vegetables on top of patty, season and put a pat of butter on the top. Twist foil and bake in 350º oven for about 1 to 1 ½ hours until meat is done.

Karon Elder, September 1993

Pork Chops ‘N Vegys

Spray 9" x 13" casserole pan.

Cut up potatoes, carrots, onions, apples, zucchini, etc. (any or all) salt & pepper.

Butter the top of vegetables, lay pork chops on top - season.

Bake at 375º for 1 hour until browned. (Turn pork chops over at 45 minutes)

Lynda Harris, September 1993

Salisbury Steak

1 # lean ground beef

1 egg

1 medium onion (chopped)

1 beef bouillon cube (dissolve ½ C. water)

Mix beef, egg and onion. Shape into patties and brown over high heat, drain off any fat. pour in

bouillon and simmer uncovered until desired doneness.Serves 4

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Hamburger in Oven

2 #s extra lean ground beef

2 medium onions(sliced thin)

1 pkg. (32 oz.) frozen french fries

salt and pepper

Divide meat into 6-8 equal parts and make into patties. Season to taste. Place on foil in large baking pan and arrange onion slices on top of each patty. Place fries around them. Warp foil tightly and bake at 350º for 30 minutes. Serves 6-8.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

New York Roast Beef

6-7 # eye of round

1 T. oil

½ tsp. garlic powder

1 tsp. ground oregano

Rub oil all over roast. Combine garlic and oregano and rub over the oiled roast. Place in shallow baking pan with fat side up. Bake at 350º for 20 minutes per pound. Serves 10-12.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Round Steak Bake

2 #s round steak

4 lg. potatoes (peeled & quartered)

2-6 oz. cans mushrooms (undrained)

1 pkg. dry onion soup mix

Place steak on foil and sprinkle soup mix on steak. Place potatoes evenly over steak and pour mushrooms with liquid over potatoes and steak. Wrap foil tightly. Bake at 350º for 1 ½ hours. Serves 4-6.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Beef in Wine Sauce

3 #s Sirloin steak (cut in 1/4" strips)

2 T. flour

2 cans creamy onion soup

2 C. Burgundy Wine

Season meat to taste. Dredge strips in flour and brown in skillet. Add wine and soup and stir. Simmer covered for 2 hours. Serve with noodles. Serves 6-8.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

New England Dinner

4 #s corned beef

1 head cabbage (cut into 1/8’s)

8 potatoes (peeled & halved)

8 carrots (peeled & halved)

Cover meat with cold water. Simmer 3 hours, adding the potatoes, carrots and cabbage the last hour. Drain and serve. Serves 8-10.

The Four Ingredient Cookbook, Coffee & Cale, June 1994


1 ½ dozen corn tortillas

1 medium onion chopped

16 oz. Monterrey Jack or Cheddar Cheese (grated)

1 recipe of enchilada sauce

Heat shortening or oil, dip tortilla into it to make it hot and pliable. Put about ¼ C. or less grated cheese mixed with onions in a strip on the tortilla, and roll. Place side by side in 9x13 dish and cover with sauce and sprinkle on remaining cheese. Bake at 350º for 20-30 minutes.

Mary Cooper, October 1994

In the Oven Brisket

1 large beef brisket

2 large yellow onions, sliced

1 large bottle Italian Dressing

½ tsp. Liquid Smoke

Preheat oven to 325º. In the bottom of a large roasting pan, spread out the sliced onions. Place the brisket on top of the onions, fat side up. In a bowl, mix the bottle salad dressing and the Liquid Smoke together. Pour over the brisket. Cover completely with heavy duty aluminum foil and seal the edges. Bake for 6 hours.

Jimmy G's Village Market, April 1994

Barbecue Brisket

3-4 lb. Brisket

6 T. Liquid Smoke

Onion & Garlic Powder (about 2 T. each)


Day 1:Coat Brisket with liquid smoke. Rub salt into meat. Cover and chill 24 hours

Day 2:Sprinkle heavily with onion and garlic. Cover tightly with foil and bake at 300º for 4 hours. Cool and chill for 24 more hours.

Day 3:Remove from broth, slice thin, cover with sauce and heat through in low oven.


Melt ¼ # oleo

Blend in 5 T. brown sugar

5 T. mustard or 5 tsp. dry mustard

Add 6 T. Worcester sauce

2 tsp. celery salt

2 tsp. Catsup

1 C. water

Simmer 15 minutes.

*I did not have onion or garlic powder so I used fresh minced garlic and sliced an onion on top. It gave it a really good flavor!

Janet Fletcher, July 1995

Meat Loaf

1 # each - ground pork (or turkey) & ground beef

4 celery stalks (diced)

1 diced onion

¼ C. Lea & Perrins

½ C. oatmeal

2 eggs salt & pepper to taste

Cover with bacon & ½ C. catsup on top, cover with foil and bake at 350º for 1 hour, top with 2 cans tomato soup.

Karon Elder, October 1995

Swedish Meat Loaf

1 ½ lbs. ground beef

¼ C. minced onion

¾ C. fine dry bread crumbs or croutons

2 eggs

¼ C. half & half

¾ tsp. salt

¼ tsp. pepper

1/8 tsp. ground allspice (opt.)

Sour Cream Mushroom Sauce

Combine first 8 ingredients in large bowl; stir well shape mixture into an 8" x 4" loaf. Place loaf in a 13" x 9" x 2" baking pan. Bake at 350º for 1 hour. Serves 6.

Sour Cream in Mushroom Sauce

2 C. sliced fresh mushrooms

1 T. butter, melted

¼ C. butter

¼ C. flour

2 C. canned diluted chicken broth

1 (8 oz.) carton sour cream

2 tsp. dried whole dill weed

¼ tsp. salt

Sauté sliced mushrooms in 1 T. melted butter in a large skillet until tender. Remove mushrooms from skillet; set aside and keep warm.

Melt ¼ C. butter in a heavy saucepan over low heat, add flour, stirring until smooth. Cook 1 minutes stirring constantly. Gradually stir in broth with whisk; cook over medium heat, stirring until mixture in thick and bubbly. Remove from heat. Stir in sour cream and sauteed mushrooms, dillweed and salt. Makes 3 2/3 cups.

Glenda Duncan, October 1996

Beef Stroganoff

2 lbs. beef

3 cans consomme

1 (8 oz.) sour cream

2 packages dumplet noodles (American Beauty brand)

small onion

Cut meat into thin strips; coat meat in flour; sauté the onion; add meat and cook until meat is done. Add consomme (use whisk) and stir until it gets a little thick. Fold in sour cream last.

Cook noodles as directed and serve meat over noodles.

Kelly McAlister, February 1999

Taco Ring

2 pkgs. Crescent Rolls

1 lb. hamburger

1 pkg. taco seasoning

1 C. cheddar cheese

2 T. water

Brown meat; add taco seasoning and water; then add cheese. Place your crescent rolls (wide end in) on a baking stone or pizza pan and dollop meat mixture on to rolls. Then bring small pointed end over and tuck under to seal rolls (meat will still be showing). Bake at 350º until rolls are golden brown. Serve with sour cream, quacamole, salsa, and anything else you might like. It’s a good easy, filling meal.

Susan Cox, from the Pampered Chef Cookbook

Secret Glazed Spareribs

4-5 #’s pork spareribs

¾ C. bottled chili sauce

½ C. grape jelly

2 tsp. dry mustard

Place ribs in stock pot and cover with water, cover and boil over medium heat for 45-60 minutes or until tender. meanwhile, in medium bowl combine remaining ingredients. Cook over grill or place in a 9x13 baking dish with a little water. Cover and bake at 350º for one hour.

Pat Bennett, September 1999

Pork Loin Roast

Marinade pork loin over night in teriyaki marinade. Bake uncovered in oven with meat thermometer. Pour teriyaki sauce over cooked meat.

Pat Bennett, 1999

Hamburger-Rice Skillet

1 lb. ground chuck

1 small onion, chopped

1 small green bell pepper, chopped

1 (10 oz.) can mild diced tomato & green chiles

1 ½ C. water

1 C. uncooked rice

1 (1.25 oz.) enveloped mild taco seasoning mix

½ tsp. salt

2 C. chopped lettuce

3 green onions, chopped

1 tomato, chopped

1 avocado, sliced

1 (2.25 oz.) can sliced black olives, drained

1 C. (4 oz.) Mexican cheese blend

Tortilla chips


Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain.

Stir in tomato and green chiles and next 4 ingredients. Cook, covered, over medium heat 15 minutes, stirring occasionally. Uncover and cook 15 more minutes; remove from heat.

Sprinkle lettuce and next 5 ingredients over hamburger mixture. Stand tortilla chips around edge of skillet; serve with chips and salsa.

Southern Living, November 2000

Meat Loaf

1 C. soft bread crumb

½ tsp. dry mustard

½ C. milk

1 egg

1 lb. ground meat

1 (8 oz.) can tomato sauce

1/3 C. chopped onion

2 T. green pepper

1 ½ tsp. Worchestershire

1 T. ketchup

1 tsp. salt

¼ tsp. pepper

Bake 45 minutes at 350º. Grease 9x5x3” loaf pan. Combine all ingredients but only ½ tomato sauce.

Joan Mondale, January 1976

Spaghetti Sauce

2-3 pork neck bones (or country ribs, etc.)

4 oz. can tomato paste

2-32 oz. cans crushed Italian tomatoes

32 oz. can tomato sauce (or more!)

2 medium white onions, chopped

4 cloves fresh garlic, minced

1 tsp. dried basil

1 tsp. dried oregano

2 T. olive oil

½ C. red table wine

*Optional: ½ C. sugar or 2-3 sweet bell peppers (red or yellow) sliced lengthwise.

In separate pan: brown pork on all sides using olive oil - set aside pork. In same pan sauté garlic and onion on low heat until translucent; add dry herbs and cook a few more minutes; add tomato paste and mix with other ingredients and cook down slowly, adding first can of crushed tomatoes as liquid is needed. (15-30 minutes)

In 8-12 quart pot with lid: add seasoned tomato mixture; add pork and remaining crushed tomatoes and tomato sauce. Do not dilute with water but add additional tomato sauce to reach total amount desired (canned tomato sauce: Hunts, DelMonte, etc. not Ragu); add wine here. Bring sauce to a slow boil** simmer on very low heat for 3-4 hours, stirring occasionally to keep sauce from burning bottom of pot. 30 minutes before serving add sugar or sweet peppers to cut sauce’s acidity.

**Additional browned Italian sausage and/or meatballs can be added at this time.

Chyrel Sweeney, August 2001


2 lbs. chili meat

1 lb. sausage

2 T. chili powder

1 tsp. oregano

3 cloves minced garlic

2 tsp. seasoning salt

1 tsp. cumin

1 - 2 cans water

chopped celery, onion, bell pepper mix 28 oz. can whole tomatoes

corn starch and water for thickening

Brown meat with garlic, vegetables and spices. Add tomatoes and water; simmer for about 30 minutes or as long as you like. When it’s simmered as long as you want add your thickening and simmer at least another 10 minutes.

Susan Cox, December 2002


3 lbs. ground meat

2 C. seasoned bread crumbs

2 C. water

5 eggs




Mix well and roll into bite size balls; deep fry in oil.

Doris Griffin, March 2003

Karon’s Meat Loaf

1 ½ lbs. beef

¼ C. oatmeal or bread crumbs

onion, bell pepper & celery chopped

2 T. Worcestershire sauce

2 T. catsup

1 egg

Mix and form into loaf, put several pieces of bacon on top. Cover and bake at 350º for 45 minutes to an hour, uncover and put a can of tomato soup on top and put back in oven. Drain before doing that.

Karon Elder, June 1989

Stromboli Bites

1 can pizza rolls in tube

shredded cheese

shredded lunchmeat

Roll out dough and cut in ½ lengthwise and sprinkle cheese then meat. Roll up and bake in 400o oven. Slice at an angle and serve.

Rachel Ray, December 2006

Asparagus Beef Roll-Ups

1½ cups water

36 fresh asparagus spears, trimmed

1-8oz. carton spreadable chive & onion cream cheese

3-5 tablespoons prepared horseradish

2 pounds of deli roast beef (cut on #1-thin but not shredded)

In a large skillet, bring water to a boil. Add asparagus; cover and boil for 2 – 3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry.

In a small mixing bowl, combine cream cheese and horseradish. Pat beef slices dry with paper towels. Spread each slice with a thin layer of cream cheese mixture; top with an asparagus spear. Roll up tightly. Refrigerate until serving.


Johnny Besetti


1 medium/large Onion Chopped

1 large Green Pepper Chopped

1 ½ Pounds of Ground Meat


1 can Mushroom Soup

1 can Tomato Soup

1 can Whole Kernel Corn – Drained

Cook wide egg noodles - 1 pound, add to above and add 1 pound of Velveeta cheese and a small bottle of stuffed olives sliced (Optional). Cook till cheese is melted, salt and pepper to taste. Serve – Really good and keeps in the refrigerator.


One-Pot Spaghetti

Serves 4

2 T. cooking oil

½ onion, minced

½ lb. ground turkey, beef, or sausage

1 tsp. dried basil

1 tsp. dried oregano

1 (14-oz.) jar spaghetti sauce

1 (8-oz.) can tomato sauce

½ lb. dried pasta

2 cups water

Grated Parmesan (optional)

In a large pot, heat the oil and saute the onion until translucent. Add the meat and herbs and cook slowly, breaking up the lumps of meat with a spoon, until the meat is brown and cooked through. If you feel like it, drain off the fat. Add the spaghetti sauce, tomato sauce, and salt and pepper to taste, and cook, stirring, for a couple of minutes. Now add the pasta and the 2 cups of water and bring to a boil, stirring. Then lower the heat, cover the pot, and simmer for half an hour. (Stir frequently to make sure pasta doesn't scorch on the bottom.) If the mixture looks too dry, add up to half a cup of water. After half an hour, the pasta will be cooked through and the sauce thickened. Give it a final stir and serve with cheese.


Beef Stroganoff

1 ½ # Sirloin beef tips

½ tsp. salt

½ tsp. pepper

3 T. vegetable oil

2 medium-size sweet onions, diced

2-8 oz. pkgs. sliced fresh mushrooms

2 C. beef broth

2 T. tomato paste

1 tsp. Dijon mustard

16 oz. pkg. egg noodles

½ C. sherry (I used beef broth)

2 T. flour

8 oz. sour cream

2 T. chopped fresh parsley (optional)

Sprinkle beef tips with salt and pepper.

Cook beef in hot oil in a large skillet over medium-high heat; add onions and mushrooms, and sauté 3 to 5 minutes or until tender.

Stir broth, tomato paste, and mustard into beef mixture. Cover, reduce heat to low, and cook 1 hour or until beef is tender.

Cook noodles according to package directions; drain.

Combine sherry and flour; stir into beef mixture, and cook, stirring constantly, until thickened. Stir in sour cream. Serve over hot cooked noodles; sprinkle with parsley, if desired.

The All New Ultimate Southern Living Cookbook, Susan Cox

Smothered Enchiladas

2 # ground beef

1 (1 ¼ oz.) pkg. mild taco seasoning

1 (4.5 oz.) can chopped green chiles, divided

2 cans cream of chicken soup

16 oz. sour cream

8 flour tortillas (I used 10)

2 C. shredded cheddar cheese

Garnishes: salsa, sour cream, green onions, chopped fresh cilantro

Cook ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.

Stir together remaining green chiles, soup and sour cream. Pour half of sour cream mixture into a lightly greased 13x9 baking dish. Spoon beef mixture evenly down center of each tortilla; roll up. Place tortillas, seam sides down, over sour cream mixture in baking dish; top with remaining sour cream mixture and cheese.

Bake, uncovered, at 350º for 25 minutes or until thoroughly heated. Garnish, if desired.

The All New Ultimate Southern Living Cookbook, Susan Cox

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