Hot Food & Recipes

Servings: 6 Servings
Category: Beef | Pies
Ingredients

• 2 c Cooked beef, cut into 1/2″
• Pieces
• 1/2 c Chopped onion, saluted in
• Butter
• 1 c Cooked carrots, cut in
• Chunks
• 1 c Cooked potatoes, cut in
• Chunks
• 1 c Beef gravy
• 1/4 c Butter
• 1 1/2 c Flour
• 1 c Grated Cheddar cheese
• 1 tb Dried minced onion
• 1 tb Sugar
• 2 ts Baking powder
• 1 ts Salt
• 1 1/2 c Milk

Directions
Combine beef,onions,carrots,potatoes and gravy.Set aside.Melt in bottom of 8″ square baking dish in 350 degree oven.Combine remaining ingredients in mixing bowl.Stir until blended.Pour in baking dish. Pour beef mixture over batter.DO NOT STIR.Bake 1 hour and serve.

Servings: 1 Servings
Category: Beef | Lebanese | Lamb
Ingredients

• 2 2/3 c Bulgur; * see note
• 1 lg Onion; grated
• 2 tb Salt
• 1/4 ts Pepper
• 1/8 ts Cinnamon
• 1/8 ts Allspice
• 2 lb Ground lamb or beef

Directions
* Add an additional 1/2 cup when using lamb. Cover bulgur with cold water, soak for 10 minutes. Drain and press between palms of hand to remove excess water. Work onions and spices together with fingers. Knead meat and spices together thoroughly; add crushed wheat and continue kneading. Dip hands in ice water while kneading in order to soften kibbi. (Ingredients must be kept cold.) Run the kneaded mixture through a meat grinder one to three times for a finer consistency. Note: When using beef, 1 1/4 teaspoon of ground sweet basil may be added. Recipe by: Lebanese Cuisine, Madelain Farah Posted to MC-Recipe Digest by shade on Mar 14, 1998

Servings: 6 Servings
Category: Beef | Soups
Ingredients

• 1 lb Stew meat
• 1 tb Oil
• 1 md Onion; chopped
• 1 Clove garlic
• 7 c Water
• 32 oz Tomatoes
• 1 Bay leaf
• 3/4 c Barley
• 1/2 c Celery
• 1/2 c Carrots
• 4 Cubes beef bouillon
• 1/2 ts Basil
• 10 oz Green beans

Directions
Brown beef in Dutch oven with oil, garlic and onions. Add remaining ingredients except beans and simmer 1 hour. Add beans and simmer another 20 minutes. Recipe by: Scotch Brand Posted to TNT – Prodigy’s Recipe Exchange Newsletter by “LauraG” on Nov 25, 1997

Servings: 6 Servings
Category: Beef and po | Sandwiches | Sauces
Ingredients

• 2 tb Shortening
• 1 1/2 lb Ground beef
• 1/2 c Onion; chopped
• 1 c Celery; diced
• 1 Green pepper; diced
• 1 tb Worcestershire sauce
• 1/2 c Catsup
• 1 Clove garlic; minced
• 1 ts Salt
• 3/4 c Water
• 1/8 ts Pepper
• 1/2 ts Paprika
• 1 6 Oz Can tomato paste
• 2 tb White vinegar
• 2 ts Brown sugar
• 1 ts Dry mustard

Directions
Brown beef in shortening; drain. Put all ingredients in slow cooker, stir well. Cover, cook on low for 6-8 hours. Serve on toasted buns or over noodles or rice. Recipe By : Virginia Rose Stahmann (Diannes mom) Posted to MC-Recipe Digest V1 #293 Date: Sun, 10 Nov 1996 23:48:26 +0000 From: Dianne Larson Ward NOTES : This is a homemade sloppy joe recipe for crockpots or slow cookers.

Servings: 1 Servings
Category: Beef | Barbeque
Ingredients

• 6 lb Beef chuck ribs, cut into
• -1 rib pieces
• 1 c Water
• 3/4 c Soy sauce
• 2/3 c Dry sherry
• 1/2 c Packed dark brown sugar
• 6 Cloves garlic, minced
• 1 tb Ground red pepper
• 1 tb Fresh grated ginger
• 2 ts Chinese five spice powder

Directions
Trim excess fat from ribs. In large roasting pan, arrange ribs in single layer. For marinade, in medium saucepan combine remaining ingredients. Cook over medium heat on range top until sugar is dissolved. Remove from heat; cool slightly. Pour marinade over ribs. Cover and marinate in refrigerator for at least 1 hour, turning ribs once. Cover roasting pan with foil. Arrange medium hot briquettes around drip pan. Place roasting pan on grill, cover grill and cook ribs 45 minutes. Remove ribs from roasting pan and place directly on grid; reserve marinade. Continue cooking in covered grill, 45 to 60 minutes longer or until ribs are tender, turning occasionally. Brush ribs again with reserved marinade during last 10 minutes of grilling. Posted to bbq-digest V3 #058 Date: Tue, 24 Sep 1996 07:50:53 -0700 From: Carey Starzinger

Servings: 1 Servings
Category: Beef
Ingredients

• 1 lb Ground beef
• 1/2 c Bread crumbs
• 1 ts Salt
• 1 Egg; beaten
• 1/2 c Evaporated milk

Directions
———————————–SAUCE———————————– 1/2 c Catsup 1/2 c Chili sauce 2 tb Margarine 2 tb Chopped onion Vinegar and brown sugar; to -taste Mix and shape into balls. Brown meatballs in 1 Tbsp . cooking oil. Place into baking dish. Mix sacue and pour over meatballs. Bake at 375 for about 20 minutes. Catherine Kent Good served over rice. Posted to recipelu-digest Volume 01 Number 475 by “bunny” on Jan 8, 1998

Servings: 6 Servings
Category: Beef
Ingredients

• 3 lb Top round steak
• 2 tb Lemon juice
• 4 tb Mustard; prepared

Directions
Date: Tue, 07 May 1996 08:09:08 -0700 From: cstarz@teleport.com (Carey Starzinger) Here is a recipe for ‘newbies’. It is almost impossible to foul up. Works everytime on just about anything. This recipe calls for steak, but it will work equally well for poultry, pork, lamb, hamburgers, and last but not least Western Diamondback Rattlesnake. Will work with gas, briquettes, hobo-ques, coal, charcoal on any type of grill from a hibachi, Ghengis Kahn cooker, to a Brinkmann Professional. Can be made up in bulk, using hundreds of steaks or for just a quiet bbq for two. Yes, it has been tested very thoroughly and believe me if you are looking for success in bbq’in this is the one. Enjoy!! 1. Pound steak on both sides with a wooden mallet or the edge of a heavy plate. 2. Combine lemon juice and mustard and spread over both sides of steak. Allow to stand 4-5 hours at room temperature. 3. Broil steaks about 4 inches above glowing coals on barbecue grill for 4-5 minutes on each side, or until desired degree of doneness is achieved. You won’t taste the lemon juice or mustard as such – just a very good and flavorful steak. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #127 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Beef | Cajun
Ingredients

• 6 lb Lean ribs; (6 to 8 lbs.)
• 3 Pods garlic; chopped
• Several bay leaves
• Juice of 1 lemon
• 1 cn Tomato paste
• 1 c Vinegar
• 3 Onions; finely chopped
• 1/4 c Celery; finely chopped
• 1/2 c Chili sauce
• 2 tb Worcestershire sauce
• 1 ts Thyme or sage
• 2 tb Chili powder
• 2 ts Cumin
• 2 tb Cayenne pepper
• 2 tb Salt
• 2 tb Black pepper
• 2 tb Paprika
• 2 ts Sugar
• 1 ts Mustard

Directions
Cut ribs into small pieces. Sprinkle with salt, paprika, black pepper, garlic and lemon juice. Let stand several hours or overnight. Prepare sauce by Sauteing onions and celery in vegetable oil until tender and golden. Add mustard, Worcestershire sauce, chili sauce, chili powder, cumin, cayenne pepper, bay leaves, tomato paste, vinegar and sugar. Marinate ribs on both sides in sauce. Cook over low fire on grill or in oven under broiler at 350 degrees, turning and basting every 15 minutes, for about 2 hours. Posted to MC-Recipe Digest V1 #194 Date: Sun, 11 Aug 1996 18:00:29 -0500 From: Jackie Bordelon NOTES : Festival: Juneteenth Unity Week; June 19-24, 1995 Recipe: Gloria Washington Contact: Allen Semien Address: 1022 4th Street, Alexandria, LA 71301 Phone: 318-784-3047

Servings: 4 Servings
Category: Beef | Crockpot | Main dish
Ingredients

• 2 lb Boneless beef ribs
• 1 c Water
• 1 cn (6oz) tomato paste
• 1 c Ketchup
• 3/4 c Packed brown sugar
• 1/2 c Vinegar
• 2 tb Prepared mustard
• 1/2 ts Salt
• Hot cooked rice; optional

Directions
Preparation Time: 8:00 Put all the ingredients, except the cooked rice, into a crock pot and mix well. Cook on low for 8 hours. Serve over hot rice, noodles, etc. if desired. Posted to EAT-L Digest 15 October 96 Date: Tue, 15 Oct 1996 23:51:19 -0700 From: Janeen Meister

Servings: 8 Servings
Category: Beef | Low-fat
Ingredients

• 3 lb Beef brisket; trimmed
• —Blast of Taste-Baste—
• 3 qt Water
• 24 oz Nonalcoholic beer
• 1 tb Liquid smoke
• 1 tb Red-hot pepper sauce
• 1 tb Low-sodium worcestershire
• -sauce
• 1 tb Garlic powder
• 1 tb Onion powder
• 1 tb Chili powder
• 1 tb Paprika
• 3 tb Cider vinegar
• 1/4 c Molasses
• —Here’s the Rub—
• 2 tb Paprika
• 2 tb Dark brown sugar
• 1 tb Chili powder
• 1 tb Garlic powder
• 1 tb Onion powder
• 1 ts Ground cumin
• 1 ts Freshly ground black pepper
• 1 ts Ground red pepper;
• -(optional)
• —Tom’s Own Quick
• -(fat-free)BBQ Sauce—
• 2 c Barbecue sauce; low-sodium,
• -hickory-smoked & fat free
• 1/4 c Low-sodium worcestershire
• -sauce
• 1 ts Louisiana hot sauce
• 1 ts Garlic powder
• 2 ts Paprika
• 1/4 c Blackstrap molasses
• 1 Chipotle chili pepper; dried
• -or canned (optional)

Directions
Sauce: Combine all Blast of Taste-Baste ingredients in a large (8 qt) soup pot. Bring to a simmer over medium-high heat. Yields 1 gallon Note: After your beef brisket takes a nice long simmer in this spicy broth, use it to mop, or baste, your brisket every 10 minutes while it grills. Note: “Liquid smoke” introduces that flavor we all love but with none of the potentially carcinogenic compounds in real smoke. Rub: Combine all rub ingredients in a small bowl. Yields 2/3 c (enough to rub both sides of one whole brisket or two 2 1/2- to 3-lb brisket pieces). BBQ Sauce: Combine all BBQ sauce ingredients in a saucepan. Stir to blend thoroughly. Cook, uncovered, over low heat for 15 minutes, stirring occasionally. Remove and discard chipotle pepper (if used). Spoon sauce over beef brisket slices. Yields 1 cup. Meat: Step 1 In a large soup pot over medium-high heat, bring “mop” “Blast-of-Taste Baste” to a boil. Submerge a 3-lb trimmed beef brisket (choose a square-end piece over a pointed end; it has less fat content) in the spicy broth. Reduce heat to low and simmer 3 hours. Add water as needed, just to cover meat. Step 2 Remove brisket from mop to large platter. Let brisket cool 5 minutes. Using your fingertips, press 1/3 c dry rub into both sides of the warm brisket, covering all surfaces. NOTE: Store any remaining rub in an airtight jar and refrigerate or freeze. Step 3 Preheat a covered gas barbecue grill on high for 1 minute, lighting both sides. Turn off burner on right side of grill. Carefully lift right cooking grid, using pliers or fireproof glove. Place a disposable baking pan (8 1/2 x 12-in.) under right grid and lower grid back into place. Place rubbed brisket onto right grid, directly over pan. With a spoon, lightly baste meat with simmered mop. Close grill lid. Reduce heat on left side of grill to medium. Roast brisket for 30 minutes, basting with mop every 10 minutes. Turn brisket over and roast for 30 minutes more, again basting every 10 minutes. Step 4 Remove brisket to a cutting board and let stand 5 minutes, to redistribute juices. Using a long, sharp knife, slice brisket thinly across the grain (approximately 1/8-in. slices). Serve 3 oz of sliced meat on a multigrain roll and slather with “Tom’s Own Quick Barbecue Sauce”. Yields 8 sandwiches PER SERVING (WITHOUT BBQ SAUCE): CAL 309, FAT 7.4 g (22% of cal), SAT. FAT 0 g, CHOL 94.3 mg FIBER 2.1 g,PRO 35.3 g,CARB 24.3 g,SODIUM 276 mg Posted in our public library’s computer. MC formatted by MC_Buster and Brenda Adams Recipe by: Prevention Mag., July 1997 Posted to MC-Recipe Digest V1 #695 by Badams on Jul 27, 1997