Burger Bean Cups

by Starla Curtis

1½ lbs Fresh Extra Lean Ground Beef
1 can (10½oz) Cream of Mushroom Soup
¼ cup Milk
1 can (14¼oz) Cut Green Beans
¼ tsp Garlic Powder
¼ tsp Seasoned Salt
½ tsp Dried Onion Flakes
1 tsp Dried Parsley flakes; slightly crushed

Divide ground beef into six (6) equal parts. With hands, mold each part into six (6) small cups, making sure each cup has 1” sides and a deep well in the center. Place beef cups inside a 9” x 12” baking dish with the sides touching. Combine garlic powder and seasoned salt, mix well and sprinkle over the top of the beef cups, as evenly as possible. Follow this with the dried onion flakes. Open and drain green beans, and spoon them into the wells, in equal parts. Be sure to use the entire can of green beans. Set aside.

Combine soup and milk in a small bowl, and stir by hand until well blended. Pour this mixture over the top of the green beans. Sprinkle the Parsley Flakes over the top of the beef cups, in equal parts.

Cover the entire dish with aluminum foil, and bake in a 350º oven for 30 minutes. Remove aluminum foil and cook for an additional 10 minutes. Test the ground beef to make sure it is done. Regardless of how you prefer your ground beef (med-rare, medium or well done), the edges of the beef cups should not be dry or dark brown in color. Serve immediately.

6 servings

Ground Beef Casserole

by Verlie Cox

1½ lbs ground beef
6-8 medium potatoes, slice
¼ cup Milk
1 medium yellow onion, sliced
1 tsp Table Salt
1 can Cream of Mushroom Soup (10¾ oz size can)
1 can Cut Green Beans with juice(14½ oz size can)
1 dash of each of the following spices: Garlic Powder and Seasoned Salt
Add Table Salt and Black Pepper to taste

Break-up uncooked ground beef into bottom of slow cooker. Add a layer of sliced potatoes, followed by a layer of sliced onion. Sprinkle garlic powder and seasoned salt over the top of sliced onion. Spoon cold cut green beans (with juice) over the top of onion slices.

Empty can of Mushroom Soup into a 2 cup measuring container. Add ¼ cup milk and 1 tsp salt, and mix very well. Mixture will be lumpy. Spoon Mushroom Soup mixture over top of green beans as evenly as possible.

Cover and cook on low for 6-8 hours.

6-8 servings

Beef Tips and Noodles

by Carol Thomas

2 lbs Stew Meat, cubed
1 pkg Wide Egg Noodles
2 cp fresh mushrooms, sliced
1 can Cream of Mushroom Soup
1 envelop dry Lipton Onion Soup
1 cp Mountain Dew Soda
1 tsp Garlic Powder
½ tsp Seasoned Salt
2 med Carrots, diced small
1 stalk Celery, diced small

Place Stew Meat and fresh sliced mushrooms inside slow cooker. Combing all remaining ingredients and pour over meat mixture.
Cook on high for 15 minutes, then turn down to low setting, and cook an additional 7½-8 hours.

Serve Beef Tips over hot egg noodles or steamed rice, with fresh sliced French Bread and Butter.

4 servings

Flank Steak & Rice

by Carol Ann

2½ lbs Flank Steak, cut 2" x ¼" strips
½ Bell Pepper, chopped
1 lg Yellow Onion, diced sm
2 stalks Celery, sliced
3 cloves Garlic, diced sm
2 tbsp Crisco Oil
½ tsp Seasoned Salt
¼ tsp Ground Ginger
2 tbsp Sesame Seeds, toasted
¼ cup Soy Sauce
2 plus ½ cups cold water(separated)
2 tbsp Corn Starch

Preheat skillet with 1 tbsp cooking oil. Add steak and fry for 3 minutes on med heat. Add Bell Pepper, diced onion, sliced celery, and diced garlic, and cook until celery just begins to get soft (3-4 minutes). Add 2 cups of water (cover beef 1"), spices and soy sauce, and bring to boil over medium heat. Reduce heat to low and cook for 20-25 minutes, until liquid is just covering beef mixture. Stir occasionally. If liquid evaporates to quickly, add more water to just cover steak mixture.

Stir 3 tbsp Corn Starch into ½ cup of cold water until completely dissolved. Slowly add this mixture to steak mixture, stirring constantly, until gravy thickens and mixture begins to boil. Do not allow mixture to stick to bottom of pan.

Serve over steamed white rice or egg noodles.

6 servings

Swiss Steak

by Verlie Cox

1-2 lb Round Steak, tenderized once
1 cp Flour
4 sm cans Mushroom Steak Sauce
2 tbsp Garlic Powder
2 tbsp Onion Powder
Salt & Pepper to taste
2 tbsp Crisco Oil

Combine flour and one-half of all spices in plastic bag. Coat steak well with flour mixture, and brown both sides of steak in skillet coated with 2 tbsp hot Crisco Oil. Add 4 cans of Mushroom Steak Sauce, and remaining spices. Add water to fill pan.

Bring liquid to a boil, then lower heat and simmer for 1_ hours, until gravy around steak is thick.

3-4 servings

Beef Lasagna

by Carol Ann

1 container prepared Spaghetti Sauce (Listed on this site)
3-4 cp Mozzarella Cheese, grated
2 boxes Lasagna Noodles
1 large container Small Curd Cottage Cheese

While sauce is still hot, add 1 lg container Small Curd Cottage Cheese. Stir until cheese begins to melt (1 minute). Prepare Lasagna Noodles according to package instructions, drain and rinse with warm water.

Layer ingredients in a 13" x 9" x 2" baking dish or pan, as follows: Pour thin layer of sauce inside bottom of dish or pan. Add a thin layer of grated cheese, and arrange Noodles over top of cheese, making sure ends overlap and mixture is well covered. Follow up with another layer of sauce, then grated cheese, then noodles. Top with remaining sauce, then remaining cheese.

Bake at 350' for 1 hour. Remove from oven and let stand for 5 minutes before serving. Serve with green salad and garlic bread.

8-10 servings

Spaghetti Sauce w Meat

by Carol Ann

2 lb extra lean Ground Beef
1 lg and 2 sm cans Tomato Sauce
1 lg Yellow Onion, diced sm
1 tsp Garlic Powder
½ tsp Seasoned Salt
½ tsp Italian Seasoning
½ tsp Oregano Flakes
2 Pinches each: Thyme & Rosemary

In 12" skillet, brown ground beef. Add onion and all other spices, and mix well. Add tomato sauce and stir well. Fill empty sauce cans with tap water, and add to mixture. Mix well. Bring this mixture to a med boil, then turn down gas, cover and simmer sauce for a minimum of 1 hour, stirring twice. Add water to thin if sauce gets too thick while simmering.

Add to your favorite pasta, and serve hot. Add sauce and stir to coat pasta well. Serve with fresh green salad and toasted garlic bread.

4-6 servings

Marinated Sirloin Steak

by Verlie Cox

1½ lbs Lean Beef Sirloin Steak, boneless
1 cp Lemon-Lime Soda
¾ cp Crisco Oil
¾ Soy Sauce
¾ cp Lemon Juice
1 tsp Garlic Powder
1 tsp Horseradish

In sealed plastic bag; combine all ingredients, toss gently, and chill overnight; turning twice. Remove steak from bag, and discard left-over marinate sauce. Grill steak over hot grill for 3-5 minutes on each side.

Rare: 140' Medium: 160' Well Done 170'

2 servings

Pot Roast

by Carol Ann

3-4 lb Eye of Round Roast
1 can Cream of Mushroom Soup
1 cp cold water
1 pkg Lipton Onion Soup
¼ tsp Garlic Powder
¼ tsp mixture of Salt & Pepper
4-6 medium Potatoes (clean/cut into quarter size pieces)
5 medium Carrots (peeled, and cut into 1" pcs
2 ribs Celery (clean and cut into 1" pcs.

Place roast into deep baking dish or pan lined with Heavy duty Aluminum Foil. Combine the following ingredients in medium bowl; Both soups, 1 cp cold water, and spices. Mix well. Pour over meat, and bake in 350' oven for 2 hours.

Remove Roast from oven, cut it into "½-1" slices. Add the potatoes, medium carrots, and celery pcs, and return it to the oven. Cover, and continue baking in 350 oven for 2 hours longer. After the first 30 minutes stir vegetables and continue baking until done.

6-8 servings

Meat Loaf

by Phyllis Allard

2 lb lean ground Beef
1 lb lean ground Pork
¼ cp Dehydrated Onion
¼ cp Green Bell Pepper, diced
½ cp Whole Milk
½ cp plain Bread Crumbs
3 large Eggs, beaten
3 dashes Worcestershire Sauce
1 sm can Tomato Sauce
Salt and Pepper, to taste
6-8 lg baking Potatoes (clean, rub with butter & wrap with foil)

In large baking dish, combine all ingredients, except the tomato sauce. With CLEAN hands, mix well, and place into the center of baking dish.

Cover meat loaf and place on oven rack, along side the potatoes. Bake both at 350' for 1¼ hours. Remove meat loaf from oven and pour tomato sauce evenly over top of loaf. Return to oven and bake an additional 15 minutes.

8-10 servings

Rib Roast

by Verlie Cox

2-3 lb Cross Rib Roast
1 Reynolds Oven Bag
4-6 Potatoes (cut 2" pcs)
4 Carrots (cut into 2" pc)
1 can Cream of Mushroom Soup
1 pkg Lipton Onion Soup
10 oz cold water
Salt and Pepper, as desired

Place all ingredients into Reynolds Oven Bag, and tie the end securely. Place bag into metal or glass baking dish. Poke 5-8 holes in the top of the bag to release steam while cooking.

Do not remove bag from baking dish while hot to prevent serious burns, or mess in oven.

Bake according to bag instructions.

6-10 servings

Easy Skillet Beef Stroganoff

by Carol Ann

1¼ lbs Flank Steak (cut 2" strips)
1 lg Yellow Onion (diced)
1 cp fresh Mushrooms (sliced)
⅛ cp Bell Pepper (diced)
3 tbsp Butter, separate
½ cp cold water
1 tbsp Prepared Horseradish
½ tsp Salt
⅛ tsp Pepper
¼ cp Flour
1 cp Reduced-fat Sour Cream
3 tbsp Corn Starch (rounded)

In large skillet, saute onion, bell pepper & mushrooms in 1 tbsp Butter. Place flour, salt, pepper, and garlic powder into plastic bag. Seal the bag and shake vigorously. Add steak strips to bag and shake vigorously until steak is well coated

with flour. Add remaining 2 tbsp butter and steak strips to sauted vegetables, and cook on low until steak is slightly brown. Reduce heat. Add water and horseradish to skillet and stir well. Cover and allow this mixture to simmer for 30 minutes...stirring periodically.

While mixture is simmering, prepare noodles as instructed on package. Rinse, drain and pour noodles into 8"x12" serving dish (3" tall). Set aside.

When steak mixture thickens, remove skillet from heat and cool for 5 minutes. Fold in sour cream and stir well.

Serve immediately over warm noodles.

6-8 servings