CORNED BEEF AND CABBAGE
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Ingredients: (4 servings)
1 medium cabbage
4 slices bacon
1½ to 2 teaspoons crushed red pepper
1/8 teaspoon salt
2½ cups water
1 12-ounce can corned beef, sliced
Preparation:
Wash cabbage, and cut into 4 wedges (do not separate leaves).
Cook bacon in a Dutch oven until crisp; remove and drain bacon.
Leave 3 tablespoons of drippings in Dutch oven. Crumble bacon when
cool.
Combine cabbage, bacon, red pepper, salt, and water in Dutch oven.
Cover and cook over medium heat for 30 minutes. Add corned beef,
and cook an additional 10 minutes.
(From The Southern Living Cookbook)
CHUCK WAGON DELIGHT
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Ingredients:
2½ to 3 pounds beef brisket
1 12-ounce package macaroni
water (you can add tomato juice or beef stock to water if you like)
Preparation:
Place Dutch oven directly on coals and add a little oil or shorting.
Add brisket and brown well on both sides. Add water to almost cover
the brisket. Cover oven and place coals on the oven lid and cook
until meat is tender, about two hours.
Remove meat from cooking juices and wrap in foil to keep warm.
Add macaroni to cooking juices and place oven directly on hot coals.
Boil, uncovered until pasta is tender, about 20 minutes.
POT ROAST
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Ingredients:
3-4 pounds pot roast
3 cups water
3 teaspoons salt
2 teaspoons pepper
3 teaspoons pickling spices
1 48-ounce can tomato juice
6 medium potatoes
6 large carrots
1 medium onion
3 cloves garlic
3 tablespoons cooking oil
1 cup flour
Preparation:
While the Dutch oven is preheating, peel the potatoes, carrots,
and onions and cut them into 2 inch sections and mash the garlic.
In a pan, mix the flour, salt and pepper. Cut excess
fat from roast and place roast in the flour mixture. Coat the roast
with flour using hands to press flour into meat.
In the preheated oven add the cooking oil. When the oil is
hot enough to smoke lightly, add the pot roast and brown until it
is dark brown and crusty on all sides. Remove the roast to a holding
plate.
Pour out excess fat from the oven and add a rack to the bottom.
Put the roast on the rack and add 3 cups of water. Replace the lid
and place oven on a bed of 12-14 coals. None should be needed for
top. Cook ½ hour for each pound of roast.
One-half hour before the roast is done, open the lid and add
the vegetables. If more water is needed, add some. Replace
the lid and cook the remainder ½ hour. Coals may be added
at this time if extra brown potatoes are desired.
Gravy may be made by mixing the left over flour mixture with cold
water until it is smooth. Add to the broth slowly until the desired
thickness is achieved. The broth must be boiling to do this.
BEEF AND NOODLES
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Ingredients:
1 pound ground beef
1 package wide noodles
3 teaspoons salt
3 teaspoons pickling spices
1 48-ounce can tomato juice
1 large onion
3 cloves garlic
3 tablespoons cooking oil
Preparation:
While the Dutch oven is preheating, peel the carrots and onions
and cut them into 2 inch sections and mash the garlic.
In the preheated oven add the cooking oil. When the oil is
hot enough to smoke lightly, add the ground beef and brown.
Pour off excess grease. Add the vegetables to the ground beef and
mix. Add the dry noodles to the top of the ground beef. Pour
in the tomato juice over noodles.
Cover and place over 12 coals. Cook 45 minutes until noodles
and onions are tender.
BEEF BURGUNDY
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Ingredients:
2 pounds beef round roast
2 cans beef gravy (or packages of instant)
1 clove garlic
¼ teaspoon oregano
3 medium onions, sliced
½ cup burgundy wine (optional)
4 teaspoons butter
½ pint sour cream
Preparation:
Cut beef into 1 inch cubes. Sprinkle with tenderizer. Sauté
garlic and onions in butter slowly until onions are clear or slightly browned.
Remove onions and brown meat slowly in the drippings.
Add beef gravy, salt, pepper and onions to pan. Simmer 15
minutes Serve over rice.
FRENCH STYLE ROAST BEEF
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Ingredients:
3 pounds boneless chuck or rolled rump roast
1 teaspoon salt
1 teaspoon thyme
6 whole cloves
5 peppercorns
1 bay leaf
1 large garlic clove
4 cups water
4 medium carrots cut into quarters
2 medium onions, quartered
2 medium turnips cut into quarters
2 medium stalks celery, cut into 1” pieces
Preparation:
Place beef roast, salt, thyme, clove, peppercorns, bay leaf and
garlic in Dutch oven, add water. Heat to boiling, reduce heat and
simmer covered for 2½ hours. Add remaining ingredients.
Cover and simmer until beef and vegetables are tender, about 30 minutes
Remove beef and vegetables. Cut beef into ¼” slices.
Strain broth and serve with beef and vegetables.
BEEF GOULASH
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Ingredients:
3 pounds beef, cubed
1 teaspoon salt
2 tablespoons cooking oil
1 can cream of mushroom soup
Preparation:
Brown the beef in cooking oil. Add salt and soup. Cover
and simmer about 1 hour.
SPAGHETTI AND MEATBALLS
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Ingredients:
For Spaghetti:
1 large onion
1 clove garlic, crushed
1 teaspoon sugar
1 teaspoon oregano leaves
¾ teaspoon salt
¾ teaspoon basil leaves
½ teaspoon marjoram leaves
1 8-ounce can tomato sauce
4 cups hot cooked spaghetti
1 16-ounce can whole tomatoes
For Meatballs:
1 pound ground beef
½ cup dry bread crumbs
¼ cup milk
¾ teaspoon salt
½ teaspoon Worcestershire sauce
¼ teaspoon pepper
1 small onion, diced (¼ cup)
1 egg
Preparation:
Meatballs: Mix all ingredients, shape into 1½
inch meatballs. Place in Dutch oven and bake at 400 until done and
light brown, 20 to 25 minutes
Prepare spaghetti according to package instructions.
Mix all ingredients except meatballs, break up tomatoes. Heat
to boiling, reduce heat. Cover and simmer, stirring occasionally,
30 minutes Stir meatballs onto mixture.
Cover and simmer, stirring occasionally, 30 minutes longer.
Serve over spaghetti and if desired, with grated parmesan cheese.
POOR MAN’S STEAK
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Ingredients:
2 pounds ground beef
1 1/3 cups milk
2 teaspoons salt
margarine or butter
¼ teaspoon pepper
2 cans cream of mushroom soup
2 cups cracker crumbs
1 cup water
Preparation:
Mix together meat, salt, pepper, crumbs, and milk. Pack into
loaf pans. Let stand in refrigerator overnight or as least 6 hours.
Cut into slices and brown in margarine.
Mix soup with 1 cup of water and pour over meat placed in Dutch
oven. Bake at 350 degrees F for 1½ hours.
HUNGARIAN GOULASH
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Ingredients:
2 pounds beef tips, cut into 2” cubes
2 teaspoons paprika
1 small onion
1½ teaspoons salt
3 teaspoons cooking oil
¼ teaspoon pepper
1 can whole tomatoes
1 cup sour cream
4 ounces whole mushrooms
2 tablespoons flour
Preparation:
Brown beef tips and onion in oil, add whole tomatoes, mushrooms
and seasonings. Cover and simmer. Stir occasionally until meat
is tender, about 1½ hours. Blend flour and sour cream.
Gradually stir into meat mixture. Heat to serving temperature.
ROUND STEAK HAWAIIAN
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Ingredients:
¼ cup cooking oil
1 can sliced water chestnuts, drained
1½ pounds round steak
1 jar home-style beef gravy
1 bell pepper, cut into stripes
chow mien noodles
1 pound mushrooms, sliced
½ teaspoon salt
Preparation:
Cut steak into ¼” strips. Heat oil over medium-high
heat. Add steak, onion, green pepper, mushrooms and salt. Cook
until meat is brown, stirring constantly. Drain and add water chestnuts
and gravy.
Cover and simmer 1½ to 2 hours, stirring occasionally.
Serve over rice and sprinkle with chow mien noodles.
SWISS STEAK
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Ingredients:
3 pounds round steak
3 stalks celery, peeled, chopped fine
3 tablespoons butter
½ cup catsup
1 teaspoon salt
1 tablespoon chopped parsley
1 large onion, diced
Preparation:
Brown steak in butter. Add celery, catsup, parsley, and onion.
Cover and simmer 2 to 2½ hours. ½ cup water may be
needed if mixture thickens too much.
STEAK AND MUSHROOMS
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Ingredients:
1 round steak
1 pound mushrooms sliced
½ teaspoon salt
2 cups onions, diced
½ teaspoon pepper
¼ pound butter
1 8-ounce can tomato sauce
flour
1 tablespoon Worcestershire sauce
Preparation:
Cut meat into strips and coat with flour. Sauté in
melted butter for 5 minutes. Add onion and mushrooms, cook another
5 minutes or until onion turn clear. Add remaining ingredients and
stir well. Simmer 1 to 1½ hours.
Serve over rice.
ANN’S BRISKET
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Ingredients:
3-4 pound beef brisket
seasoned tenderizer
2-3 tablespoons flour
salt and pepper
Preparation:
Coat brisket well with tenderizer. Wrap with 2 layers of heavy duty
foil. Refrigerate overnight. Place in Dutch oven, cover and
cook 250 degrees F for 6 to 7 hours. You can cook it faster but it
is juicier cooked slow. Remove from foil and place on warm serving
plate. Using the juice, flour, salt and pepper, make a thin gravy.
Pour gravy over brisket before serving.
ONION SWISS STEAK
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Ingredients:
3 pounds round steak, ¾” thick
2 packages onion soup mix
1½ teaspoons salt
2 10-ounce cans tomatoes
¼ teaspoon pepper
Preparation:
Cut steak into serving pieces, season with salt and pepper and place
into Dutch oven. Sprinkle onion soup mix over top and pour tomatoes
over all. Cover and cook over slow fire for 2 to 3 hours or until meet
is done and tender.
BEEF POT ROAST
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Ingredients:
3-4 pounds rump roast or pot roast
3 medium potatoes, pared and halved
3 medium carrots, cut into 2” pieces
2 medium onions, halved
1 teaspoon salt
¼ teaspoon pepper
½ cup water or beef broth
Preparation:
Brown roast in Dutch oven on all sides in small amount of oil.
Remove meat, salt and pepper. Place half of vegetables in bottom
of oven, return meat to oven and add remaining vegetables and liquid.
Cover and cook at 300 degrees F for 3-5 hours depending upon size of roast
and degree of doneness desired.
Remove meat and vegetables carefully and place on serving platter.
FLANK STEAK TERIYAKI
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Ingredients:
6 flank steaks
6 pineapple slices
1 tablespoon salad oil
½ cup soy sauce
¼ cup sugar
2 tablespoons sherry (optional)
1 teaspoon ginger
1 clove garlic, crushed
½ teaspoon MSG (optional)
Preparation:
To form marinade, combine all except steaks and pineapple.
Mix well and pour over steaks. Let marinate 1 to 1½ hours.
Fry steaks in very hot Dutch oven brushing once with marinade. Add
pineapple during last few minutes, brush with marinade and cover.
Cook 3-5 minutes. Serve over rice.
CORNED BEEF BRISKET WITH DIJON GLAZE
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Ingredients:
3 pounds corned beef brisket
4 cups water
¼ cup vinegar
¼ cup Worcestershire Sauce
2 bay leaves
8 whole cloves
3 cloves garlic, crushed
½ cup Dijon mustard
½ cup orange marmalade
2 tablespoons horseradish
2 tablespoons Worcestershire sauce
Preparation:
Place brisket in Dutch oven. Add water and next 5 ingredients,
bring to a boil. Cover, reduce heat and simmer 2½ to 3 hours
or until tender. In a small saucepan, combine Dijon mustard, marmalade,
horseradish, and Worcestershire sauce. Cook over medium heat, stirring
constantly, until bubbly. Remove brisket and drain. Return
to oven and spread with ½ cup glaze. Bake at 350 degrees F
for 20 minutes. Serve with remaining glaze.
MESS
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Ingredients:
1½ pounds ground beef
1 16-ounce can French style green beans
1 can tomato soup
1 small onion, chopped
1 can mushrooms
Preparation:
In Dutch oven, brown ground beef and onion until onion is clear.
Drain and add other ingredients. Heat about 30 minutes and season
to taste. Serve plain or on top of noodles or spaghetti.
CAPTAIN MUTTS LOST RECIPE MEATLOAF
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Ingredients: (6 servings)
2 pounds ground beef
3 onions, chopped
3 potatoes, with skin, ½” cube
2 carrots, grated (with saw?)
1 cup potato chips
2 large marshmallows
2/3 cup catsup
2 ounces Tabasco
Preparation:
Mash ingredients together. Place in Dutch oven. Put the lid
on, and place over small pile of hot coals (4-5) and cover lid with additional
coals (4-5). Cook for approximately 30 minutes.
Actual recipe from a Current River Canoe Trip.
DUTCH OVEN DELIGHT
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Ingredients: (8 servings to 10)
2 ounces lean ground round
3 tablespoons cooking oil
8 ounces elbow macaroni
1 large onion, chopped
¼ cup finely chopped bell pepper
¼ cup finely chopped celery
¼ cup finely chopped green onion
1 16-ounce can stewed tomatoes
1 16-ounce can tomato sauce with tomato bits
2 cups water
2 tablespoons Worcestershire sauce
8 dashes Tabasco sauce
1 teaspoon seasoned salt
½ teaspoon seasoned pepper
½ teaspoon celery salt
2 16-ounce can kidney beans
Preparation:
In large Dutch oven brown meat in cooking oil. Drain and retain
liquid. Return 3 tablespoons of liquid to pot and sauté ,
onion, bell pepper, celery, and green onion for about 5 minutes, stirring
constantly. Return meat to pot, add tomato sauce, macaroni, stewed
tomatoes, and water. Mix together. Add the remainder of the
ingredients, except for the kidney beans, and mix thoroughly.
Cover and simmer for 25 minutes, stirring frequently to prevent sticking.
If ingredients appear a bit dry during the cooking, more water may be added.
Add kidney beans and simmer for an additional 10 minutes.
BARBECUED BRISKET OF BEEF
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Ingredients:
3 cups apple cider
¼ cups honey
2 tablespoons Dijon mustard
¼ cup soy sauce
2 tablespoons brown sugar, packed
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon whole coriander
2 sprigs fresh thyme
1 brisket of beef (2½ pounds)
1 cup white wine (optional)
Preparation:
Combine, white wine, cider, honey, mustard, soy sauce, brown sugar,
garlic, ginger root, coriander and thyme in Dutch oven. Add brisket.
Cover tightly and place in oven. Heat oven to 350 degrees F and cook 1
hour. Remove brisket from cooking liquid, cover and set aside. Transfer
liquid to medium pan and cook over medium heat until reduced to a glaze
and thick enough to coat back of spoon.
Using covered grill, light about 12 charcoal briquettes and add
small piece of mesquite or other wood. Be sure to place charcoal
and wood to one side of grill. Arrange brisket on grill so that it
is not directly over burning wood. Paint it with some glaze.
Place cover on grill and smoke brisket 1 hour, turning meat and coating
with glaze every 15 minutes. Add charcoal or wood, small piece at a time,
if fire seems to get too cold. Remove from grill, thinly slice meat against
grain and serve. Offer any remaining glaze on side.
POTLUCK SURPRISE
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Ingredients:
1½ pounds lean ground beef
1½ cups elbow macaroni; uncooked
½ cup onion; chopped
1 teaspoon Italian seasoning
1 small eggplant, cut into ½ inch cubes
¼ cup Pimento; Chopped
1½ teaspoons salt
¼ teaspoon pepper
1 cup dairy sour cream
2 cups cheddar cheese; shredded
Preparation:
Heat Dutch oven to 350 degrees F. Cook the macaroni as directed
on the package and drain. While the macaroni is cooking, cook and stir
the meat and onion in a Dutch oven until the meat is brown. Drain off the
excess fat. Stir in the salt, Italian seasoning, pepper, macaroni,
eggplant, sour cream, pimento and 1 cup of the cheese. Turn into
an ungreased 3-quart casserole. Sprinkle with the remaining cheese.
Bake uncovered until the eggplant is tender, about 45 to 50 minutes.
Serve hot.
HAMBURGER STROGANOFF
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Ingredients: (8 servings)
2 pounds ground beef
2 can cream of chicken soup
1 can milk
1 cup sour cream
Preparation:
Brown ground beef in Dutch oven. Drain fat. Add soup,
milk and sour cream. Mix well. Simmer about 20 minutes.
Serve over hot rice or tortilla chips.
SPAGHETTI BAKE
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Ingredients: (8 servings)
2 pounds ground beef
½ cup chopped onion
¼ teaspoon garlic powder
32 oz spaghetti sauce
8 ounces spaghetti, broken into 2” pieces and cooked
8 oounces mozzarella cheese, shredded
½ cup parmesan cheese, grated
Preparation:
In Dutch oven, cook ground beef and onion until golden brown.
Drain fat. Add in sauce and garlic powder. Bring mixture to
boil and simmer for 15 minutes. Remove ½ of mixture.
Add cooked spaghetti to oven and mix well. Sprinkle with mozzarella
cheese. Top with remaining mixture and sprinkle on parmesan cheese.
Bake at 350 degrees F for 30 minutes.
BEEF BRISKET
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Ingredients: (8 servings)
6 pounds beef brisket
2 teaspoons garlic powder
1 teaspoons pepper
1 tablespoon celery seed
1 10¾-ounce can cream of mushroom soup
1 large onion
paprika to taste
Preparation:
Place brisket on a large piece of heavy duty aluminum foil.
Season to taste using pepper, garlic powder and celery seed. Spread
soup over brisket and top with onion slices. Wrap brisket tightly
in foil and refrigerate overnight. To bake, let stand at room
temperature for 1 hour. Place wrapped brisket into Dutch over
on a raised wire rack. Bake at 325 degrees F for 2½ hours.
Uncover brisket and sprinkle with paprika. Return uncovered brisket
to oven and bake another ½ hour. Slice thinly across the grain
to serve.
ALL AMERICAN POT ROAST
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Ingredients: (8 servings)
1 large onion
1 bag of carrots
1 rib of celery
1 tablespoon vegetable oil
3½ pounds chuck roast
½ teaspoon thyme, dried
1 bay leaf
2 tablespoons flour
salt and pepper to taste
Preparation:
Cut onion, carrot and celery in 2" chunks. Heat oil in a Dutch
oven . Brown roast on all sides, about 15 minutes. Remove meat from
oven. Add vegetables to oven and cook until golden, about 10 minutes.
Return meat to pot and add 1 cup of water, 2 teaspoons salt, ½
teaspoon pepper, thyme and bay leaf. Bring to a boil and then reduce
heat and simmer, covered, for about 2½ hours.
Turn meat occasionally. Remove meat to a platter.
Cover loosely with foil to keep warm.
Discard all the vegetables and the bay leaf. Skim fat from
pan juices. Gradually add 1/2 cup water into the flour. Add the flour
mixture to the pan and cook, stirring, until the gravy comes to a boil
and thickens.
SLOPPY JOES
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Ingredients:
1 pound ground beef (very lean)
½ cup chopped onion OR 2 tablespoons dry onions (just
as good & much easier)
1/8 teaspoon pepper
1 tablespoon flour
1 cup water
2 teaspoons Worcestershire sauce
¾ cup ketchup
Preparation:
In Dutch oven, put in meat and next 3 ingredients. Cook until
meat loses red color, stirring occasionally. Drain off any fat.
Stir in water, Worcestershire sauce, and ketchup. Cook uncovered
for about 20 minutes.
ITALIAN BEEF
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Ingredients: (serves 12)
1 5-pound chuck roast
1½ tablespoons salt
1½ cup water
1½ tablespoons dried oregano
6 cloves garlic, crushed
1½ teaspoon crushed dried red pepper (opt.)
2 bay leaves
½ teaspoon garlic powder
2 tablespoons dried basil
Preparation:
Place roast in Dutch oven. Combine water and remaining
ingredients; stir well. Pour over roast; bring to boil. Cover,
reduce heat and simmer for 3 hours or until tender. Let cool.
Cover and chill.
Remove roast from broth. Cut into very thin slices.
Return meat to broth; cook over medium heat until thoroughly heated.
Remove bay leaves.
CHIP 'N' CHILI CASSEROLE
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Ingredients: (6 servings)
1 pound ground beef
1 cup corn chips
1 cup American cheese, grated
1 can chili with beans
1 teaspoon minced onions
Preparation:
Brown ground beef in Dutch oven. Drain fat. Add chili
and simmer 5 minutes. Remove mixture.
Place ½ mixture in bottom of Dutch oven. Add ½
corn chips then ½ of cheese. Repeat layers. Cover and
bake at 350 degrees F for 20 minutes.
MEAT PIE
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Ingredients: (8 servings)
6 slices bacon, cut up
½ pound lean ground beef
1 pound ground pork
½ cup chopped onion
½ cup chopped celery
1 clove garlic, minced
2 teaspoon ground-rubbed sage
¼ teaspoon salt
¼ teaspoon pepper
1¼ cups water
2 tablespoons cornstarch
pastry for double crust pie
Preparation:
In a Dutch oven , brown the bacon pieces. Remove bacon from
oven and then brown the ground pork and ground beef. Drain off fat.
Return bacon pieces to the meat mixture. Stir in celery, onion, garlic,
sage, salt, and pepper. Stir in 1 cup of the water; bring meat-vegetable
mixture to boiling. Reduce heat and simmer (covered) for 10-15 minutes
or until onion is tender, stirring frequently. Combine cornstarch and the
remaining ¼ cup water. Add to hot meat-vegetable mixture,
cooking and stirring until thickened and bubbly. Cook and stir 1
to 2 minutes more. Remove pan from heat; cool slightly. Fill
pastry shell with meat-vegetable mixture. Cut slits in top pastry
and carefully place on top. Seal and flute pastry edges. Bake
meat pie in a 400 degree F oven about 25 minutes or until golden brown.
Let stand for 15 minutes before serving.
EASY BEEF & SALSA BURRITOS
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Ingredients: (makes 8 burritos)
1 pound lean ground beef
1 tablespoon chili powder
¼ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon pepper
1 10-ounce package frozen chopped spinach, defrosted, well
drained
1 cup prepared chunky salsa
¾ cup shredded Co_Jack cheese
8 medium flour tortillas, warmed
Preparation:
In Dutch oven, brown ground beef over medium heat 8 to 10 minutes
or until no longer pink, stirring occasionally. Pour off drippings.
Season beef with chili powder, cumin, salt and pepper. Stir in spinach
and salsa; heat through. Remove from heat; stir in cheese.
To serve, spoon 1/2 cup beef mixture in center of each tortilla.
Fold bottom edge up over filling; fold sides to center, overlapping edges.
DRAGON HOT DISH
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Ingredients: (6 servings)
1 pound ground beef
1 can mixed vegetables
2 cans cream of mushroom soup
1 small onion , chopped fine
1¼ cups milk
1 cup water
salt and pepper to taste
1 cup rice, uncooked
16 ounces Chow Mein Noodles
Preparation:
Brown hamburger and onion in a frying pan, season with salt and
pepper. Drain the grease and add undrained, canned vegetables, rice,
and 1 cup water. Bring to a boil, cover and simmer for 10 minutes.
Add 1 can of Cream of Mushroom soup and 1¼ cup of milk. If hot dish
seems dry add the other can of soup. Cook until slightly thickened.
Serve over chow mien noodles.
SZECHWAN BEEF
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Ingredients: (4 servings)
½ pound lean beef
2 cups salad oil
½ cup water
1 teaspoon chili pepper powder
2 tablespoons soy sauce
1 tablespoon minced garlic
2 tablespoons can cornstarch
1 tablespoon vinegar
1½ teaspoons sugar
few drops sesame oil
dash of pepper
¼ cup slivered green onions
1 pound Chinese cabbage
Preparation:
Thinly slice beef. Combine water, 1 tablespoon of the soy
sauce, cornstarch, ½ teaspoon of the sugar, and the pepper; add
beef and marinate for at least 20 minutes or in refrigerator overnight.
Cut cabbage in 1-inch pieces; blanch. Drain and place on serving
platter. In a Dutch oven, heat the salad oil. Add 1 tablespoon of
the hot oil to the chili pepper powder; return to Dutch oven. Deep-fry
beef for 1 minute; drain oil. Add garlic, the remaining 1 tablespoon
soy sauce, the remaining 1 teaspoon sugar, the vinegar, and sesame oil
to beef. Add green onions and stir-fry a few more seconds; place
on cabbage.
TIN PLATE SPECIAL
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Ingredients: (8 servings)
1 pound pinto beans, dry
6 pounds beef rump roast
1 tablespoon lard or shortening
1 cup green or banana pepper, strips
1 sliced medium onion
2 cups tomato juice
8 ounces tomato sauce, can
½ cup water
2 teaspoons cider vinegar
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon thyme
Preparation:
Wash beans, cover with cold water and let soak overnight.
Bring beans to a boil and cook 1 hour. Drain water and discard.
Brown roast in hot fat in a Dutch oven or roaster. Add peppers and
onions and cook until tender. Add beans and remaining ingredients.
Cover and bake at 350 degrees F for 2½ - 3 hours or until beans
are tender and meat is done.
SLUM GULLION
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Ingredients: (8 servings)
3 pounds ground beef
½ pound bacon, diced
4 medium onions, chopped
10 medium potatoes, diced
2 8-ounce cans tomato puree
1 pound cheddar cheese, cubed
1 tablespoon salt
Preparation:
Bring the potatoes and salt to boiling in 3 cups water. Cook
until done, about 20 minutes. Dice the bacon into ½" squares
and fry to a crisp in another pot. When the bacon is done drain off
the grease and add chopped onions. Add crumbled ground meat a little
at a time, stirring constantly until it browns. Next add the tomato
puree and the cheese, cut into ½ inch cubes. Keep over low fire
and stir frequently until cheese is melted. Drain water off potatoes
and add to the meat mix. Season to taste.
SPANISH RICE AND BEEF CASSEROLE
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Ingredients: (4 servings)
1 pound boneless beef sirloin steak, cut ¾-inch thick
2 teaspoons chili powder
1½ tablespoons olive oil
¾ teaspoon salt
½ cup chopped green bell pepper
1/8 teaspoon pepper
1/3 cup chopped onion
1 14½-ounce can Mexican-style diced tomatoes, undrained.
1 clove garlic, crushed
1 cup water
¾ cup uncooked regular long grain rice.
¾ cup frozen peas, defrosted
Preparation:
Heat oven to 350 degrees. Trim fat from steak. Cut steak
lengthwise in half and then crosswise into 1/4-inch thick strips.
In Dutch oven, heat oil over medium-high heat until hot. Add beef,
bell pepper, onion and garlic (half at a time) and stir-fry 2 to 3 minutes
or until outside surface of beef is no longer pink. Stir in rice,
chili powder, salt and pepper. Add tomatoes and water. Bake
in 350 degrees F oven, tightly covered, 30 to 35 minutes or until beef
and rice are tender. Remove from oven; stir in peas.
