Sign In Sign-Up

Welcome!

Close

Would you like to make this site your homepage? It's fast and easy...

Yes, Please make this my home page!

No Thanks

  Don't show this to me again.

Close

CORNED BEEF AND CABBAGE         TOP

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        TOP

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        TOP

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        TOP

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        TOP

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        TOP
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        TOP

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        TOP

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        TOP

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        TOP

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        TOP

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        TOP

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        TOP

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        TOP

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        TOP

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        TOP

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        TOP
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        TOP

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        TOP

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        TOP

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        TOP

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        TOP

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        TOP

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        TOP

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        TOP

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        TOP

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        TOP

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        TOP

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         TOP

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        TOP

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         TOP

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        TOP

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        TOP

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           TOP

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        TOP

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        TOP

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        TOP

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.