Beef

Cornmeal crepes
¾ cup flour
½ cup cornmeal
1-1/4 cups buttermilk
¼ teaspoon baking soda
3 eggs
1 tablespoon butter, melted
Sauce
2 tablespoons olive oil
1 pound ground beef
¼ cup chopped onion
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
1 (8- ounce) can tomato sauce
Tomato wedges and parsley for garnish

Measure all crepe ingredients into jar of electric blender or food processor;

blend 30 seconds. Scrape down sides of blender; blend 1 minute. Refrigerate 1 hour.
Meanwhile, make sauce. Heat oil in large skillet. Brown meat and onion; stir frequently.

Drain off excess fat. Add chile powder, cumin, salt, pepper, and tomato sauce; simmer

20 minutes. Keep sauce warm while making crepes. Heat lightly oiled skillet or small

crepe pan over moderate heat until drop of water sizzles and dances on hot pan. Stir

batter. Pour scant ¼ cup batter into pan; tilt pan in all directions to coat bottom. Cook
until bottom is lightly browned and edges appear dry. Turn; cook a few seconds, until

lightly browned. Stack on a towel, with towels between each. Keep crepes warm in

oven as others are cooked. When all crepes are made, fill each with some meat mixture.

Roll crepes; place on warm platter. Garnish enchiladas with fresh tomato wedges and parsley.

Yield 6 servings.

Autumn Pot Roast

At harvest, farm cooks tucked vegetables in the root cellar, then used
them through the winter. This hearty pot roast combines sweet potatoes,
acorn squash, parsnips, and onions.

Nonstick cooking spray
1 boneless pork rib end roast (3 pounds), trimmed
1 cup lower-sodium beef broth
1-1/3 cups apple juice
2 bay leaves
1 teaspoon each dried thyme leaves and marjoram leaves
½ teaspoon salt
¼ teaspoon ground red pepper (cayenne)
1 medium-size acorn or butternut squash
4 medium-size parsnips, peeled and quartered
2 cups cubed peeled sweet potato
2 medium-size yellow onions, cut into thin wedges
2 cups small whole fresh mushrooms
3 tablespoons all-purpose flour

Coat a large Dutch oven with cooking spray. Heat the Dutch oven over moderate heat.

Add the roast and cook 10 minutes or until well browned, turning it several times. Add

the broth, 1 cup of the apple juice bay leaves, thyme, marjoram, salt, and red pepper.
Bring to a boil. Lower the heat and simmer, covered, for 1-3/4 hours. Turn the meat over.

Meanwhile, cut the squash in half lengthwise; discard the seeds. Cut each half into 4 pieces.

Add the squash, parsnips, sweet potato, onions, and mushrooms to Dutch oven. Bring to boil.

Lower the heat and simmer, covered, for 25 to 30 minutes more or until the meat and vegetables

are tender. Arrange the meat and vegetables on a platter; cover with foil and keep warm.

Discard bay leaves. Measure the pan juices. Skim the fat. If necessary, add enough lower-sodium

beef broth or water to the pan juices to the Dutch oven. In a small bowl, whisk together the remaining 1/3-cup apple juice and the flour; add to the pan juices. Bring to a boil over moderate heat and boil for 1 minute, whisking constantly. Serve with the meat and vegetables. Makes 8 servings.
Prep Time: 15 minutes, Cooking Time: 2 hours 35 minutes

Baked Round Steak

½ cup butter
1 2-pound round steak 1 inch thick
1 can mushrooms
1 envelope dry onion soup mix

Spread butter on steak. Sprinkle mushrooms over steak; cover with soup mix.

Wrap in 2 thicknesses of foil; place in roaster with rack. Bake covered, for 2 hours

at 325 degrees. Yield: 6-8 servings

Easy Beef Stroganoff

1 pound lean ground beef
2 cups sliced fresh mushrooms
1 large yellow onion, chopped
1 clove garlic, minced
1 cup reduced-fat sour cream
3 tablespoons all-purpose flour
¾ cup lower sodium beef broth
2 tablespoons chopped pitted black olives or pimiento-stuffed green olives (optional)
2 tablespoons dry sherry or catsup
½ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon black pepper
2 tablespoons minced parsley.

In a 10-inch skillet, cook the ground beef, mushrooms, onion, and garlic

over moderately high heat until meat is browned. Drain off fat. Meanwhile,

in a medium- sized bowl, stir together the sour cream and flour. Stir in the

beef broth, olives (if using), sherry, salt, mustard, and pepper. Stir the sour

cream mixture into the meat mixture in the skillet. Cook over moderate heat,

stirring constantly, for 3 minutes or until thickened (do not boil). To serve,

sprinkle with parsley. Serve over hot cooked noodles or rice. Makes 4 servings.
Prep. Time: 20 minutes Cook Time 10 minutes

Easy Roast Beef and Gravy

1 3 to 5 –pound beef roast
1 envelope dry onion soup mix
1 can cream of mushroom soup

Place roast in large piece of heavy aluminum foil. Sprinkle soup mix over roast;

add soup. Close foil so steam does not escape but leave an air pocket above

roast. Bake at 300 to 350 degrees about 45 minutes per pound.

Yield: 8 servings.

Easy Supper Casserole

½ cup chopped onion
1 pound ground beef
1 cup cooked macaroni
1 cup chopped celery
1 8-ounce can tomato sauce
½ cup grated cheese
Salt and pepper to taste

Cook onion until golden in skillet. Crumble and brown ground beef.

Combine macaroni, celery, tomato sauce, cheese, salt, pepper,

onion and hamburger in casserole dish. Bake, uncovered, at 350

degrees 25 minutes or until heated through. Yield 6 servings.

Fiesta Patties
1 pound ground beef
1 cup crushed corn flakes
1 cup cooked or canned tomatoes
1 egg
1 small onion, minced
1 teaspoon salt
1/4 teaspoon pepper
8 slices bacon

Combine beef, corn flakes, tomatoes, eggs and seasonings. Shape into 3/4 to 1-inch thick patties. Wrap slice of bacon around each patty; fasten with a wooden pick. Place patties on broiler rack about 2 to 3 inches from heat. Broil 10 to 12 minutes; turn and continue broiling until other side is brown, about 8 minutes. Yield: 6-8 servings.

Filets with Mushroom Cream Sauce

1 tablespoon olive or vegetable oil
4 beef tenderloin steaks or 2 top loin steaks (1-1/2 pounds), 1-inch
thick and trimmed
For the sauce:
1-1/2 cups sliced fresh mushrooms
1/2 cup sliced leek or yellow onion
1/2 cup dry white wine or lower-sodium chicken broth
1/8 teaspoon each salt and black pepper
1/2 cup reduced-fat sour cream
1 tablespoon all-purpose flour

In a 12-inch nonstick skillet, heat the oil over moderately high heat. Add the steaks. Lower the heat to moderate. Cook steaks for 8 to 10 minutes for medium-rare or until the steaks are the way you like them, turning them often. Transfer to platter; cover with foil.
To prepare the sauce, add the mushrooms, leek, wine, salt, and pepper to the drippings in the skillet. Bring to a boil. Lower the heat and simmer, uncovered, for 3 minutes or until mushrooms are tender.
In small bowl, stir together the sour cream and flour. Stir into the mushroom mixture. Cook over moderate heat, stirring constantly, for 2 minutes or until thickened (do not boil). Serve the sauce over the steaks.

Makes 4 servings.
Prep Time: 10 minutes, Cooking Time: 15 minutes.

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Hot Tamale Pie

Southwestern women applied American ingenuity to Mexican tamales. Instead of steaming them in cornhusks, they layered the spicy ground meat mixture and cornmeal crust into a casserole dish.

1/2 cup cornmeal
1/2 cup cold water
1/4 teaspoon ground red pepper (cayenne)
1-1/3 cups water
1 pound lean ground beef
1 large yellow onion, chopped
1 medium-size sweet green pepper, chopped
2 cloves garlic, minced
1 can (15 ounces) red kidney beans, drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) diced green chili peppers, undrained
1/4 cup chopped pitted black olives
2 teaspoons chili powder
1/2 cup shredded reduced-fat Cheddar cheese

In a small bowl, combine the cornmeal, the cold water, salt, and red pepper. In a medium-size saucepan, bring the 1-1/3 cups water to a boil. Slowly add the cornmeal mixture to boiling water, stirring constantly to make sure it does not lump. Return to a boil, stirring constantly. Lower heat and cook for 10 to 15 minutes or until very thick, stirring occasionally. Meanwhile, preheat the oven to 350 degrees. In a large skillet, cook the ground beef, onion, green pepper, and garlic until meat is browned. Drain off fat. Stir in the kidney beans, enchilada sauce, chili peppers, olives, and chili powder. Bring to a boil.
Spread the hot cornmeal mixture into a greased 8” x 8” x 2” baking dish. Spread the meat mixture over the cornmeal layer. Bake, covered, for 20 minutes or until heated through. Sprinkle with the Cheddar cheese. Bake, uncovered for 2 minutes more or until the cheese is melted.

Makes 6 servings. Prep Time: 20 minutes, Cooking Time: 42 minutes

Italian Veal Shanks in Tomato Gravy

Italian grandmothers slowly simmered veal shanks to make them succulent and tender. Serve this dish, called “osso buco” in Italian, with noodles, rice or orzo (tiny pasta).

Nonstick cooking spray
3 pounds veal or beef shanks, sawed into 2 ½-inch pieces (6 to 8 pieces)

Psst.... want a tip on purchasing veal?
1 tablespoon vegetable oil
2 medium-size carrots, chopped
1 large yellow onion, chopped
1 clove garlic, minced
1 can (14-1/2 ounces) lower-sodium tomatoes, undrained and cut up
1 cup dry white wine or lower-sodium beef broth
2 tablespoons lower-sodium tomato paste
1 bay leaf
1 teaspoon each dried thyme leaves and basil leaves
¼ teaspoon each salt and black pepper
¼ cup cold water
2 tablespoons all-purpose flour
¼ cup minced parsley
2 teaspoons grated lemon rind

Coat a Dutch oven with cooking spray. Heat the Dutch oven over moderate heat.

Add the veal shanks and cook for 10 minutes or until browned, turning them several

times. Remove from pan.Add the oil to the Dutch oven. Heat the oil over moderate heat.

Add the carrots, onion, and garlic and cook for 5 minutes or until the onion is tender.

Stir in the tomatoes, wine, tomato paste, bay leaf, thyme, basil, salt, and pepper. Return

the veal shanks to the Dutch oven. Bring to a boil. Lower the heat and simmer, covered,

for 1-1/4 to 1-1/2 hours or until meat is tender.Remove the veal shanks; cover with foil

and keep warm. In a small bowl, stir together the cold water and flour; add to the tomato

mixture. Bring to a boil over moderate heat and boil for 1 minute, stirring constantly. In

another small bowl, stir together the parsley and lemon rind. Spoon some of the tomato mixture.

Pass the remaining tomato mixture. Serve with hot cooked noodles, rice, or orzo. Makes 6

servings. Prep Time: 15 minutes, Cooking Time: 1 hour 40 minutes

Mock Filet Mignon

1 pound ground chuck
1 teaspoon salt
¼ teaspoon pepper
4 slices of bacon

Combine ground chuck with salt and pepper. Shape into 4 patties.

Wrap each patty in bacon; secure with toothpicks. Broil on one side;

turn and boil on the other side. Serve hot. Yield: 4 servings.

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Mock Stroganoff

1 pound ground beef
¼ cup chopped onion
1 crushed garlic clove
1 can condensed cream of mushroom soup
1/3 cup milk
2 tablespoons sherry
½ cup sour cream
Salt
Cooked noodles or rice
Chopped parsley

Lightly brown meat in skillet with onion and garlic, stirring.

Add soup and milk; heat well, stirring. Reduce heat; stir in sherry, then sour cream.

Season to taste. Serve over noodles; garnish with parsley. Yields 4 to 6 servings.

Pot Roast With Sour Cream Gravy

Nonstick cooking spray
1 boneless beef chuck pot roast (2 1/2 to 3 pounds), trimmed
1 can (14 1/2 ounces diced tomatoes, undrained
1 large yellow onion, chopped
2 large carrots, chopped
1/2 cup lower-sodium beef broth
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 cup of reduced-fat sour cream
2 tablespoons all-purpose flour

Preheat oven to 350 degrees. Coat an oven proof Dutch oven with cooking spray.

Heat the Dutch oven over moderately high heat. Add the meat and cook for 6 to 10

minutes or until well browned, turning it several times. If necessary, drain off fat.
Add the tomatoes, onion, carrots, beef broth, bay leaves, salt, cumin, and pepper.

Cover and bake for 2 1/2 to 3 hours or until meat is tender, basting occasionally with liquid.

Transfer the meat to a platter; cover with foil and keep warm. Discard the bay leaves.

Skim the fat from liquid. In small bowl, stir together the sour cream and flour; stir into the liquid

in the Dutch oven. Cook over moderate heat, stirring constantly, for 3 minutes or until thickened

(Do Not Boil). Serve with the meat over hot cooked noodles. Makes 6 to 8 servings.

Sunday-Dinner Stuffed Flank Steak

psst.... here's a tip on pounding and stuffing flank steak.

According to the White House Cook Book of 1887, butchers, considered flank steak one of the nicest cuts, and often set it aside for their own families. Serve this colorful steak with streamed green beans and your favorite dinner rolls.

1 beef flank steak (1 ½ pounds), trimmed
¼ teaspoons each salt and black pepper
1 tablespoon butter or margarine
¼ cup chopped yellow onion
¼ cup chopped green pepper
¼ cup shredded carrot
½ teaspoon each dried sage leaves and marjoram leaves
1 ½ cups dried bread cubes
2 to 3 tablespoons lower-sodium beef broth or water
1 tablespoon vegetable oil

For the sauce:
1 cup lower-sodium beef broth
½ cup dry red wine or lower-sodium beef broth
¼ cup lower-sodium tomato paste
½ teaspoon each dried sage leaves and marjoram leaves

Sprinkle the steak with 1/8 teaspoon of the salt and 1/8 teaspoon
pepper. Pound both sides of the steak until steak is ½ to ¾ inch thick.
With a sharp knife, lightly score both sides of steak.
In a medium-size saucepan, melt the butter over moderately high heat.
Add the onion, green pepper, and carrot and cook for 5 minutes or until
tender. Remove from heat. Stir in ½ teaspoon sage, ½ teaspoon
marjoram, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon black
pepper. Stir in the bread cubes. Drizzle with the 2 to 3 tablespoons
beef broth, toss lightly to moisten.
Preheat the oven to 350 degrees. Spread the bread mixture over the
meat. Roll up and tie the meat. In a 12-inch skillet, heat the oil
over moderately high heat. Add the meat and cook for 8 minutes or until
browned, turning several times to brown evenly, transfer to a large
shallow baking pan.
To prepare the sauce, add the 1-cup beef broth, wine, tomato paste, ½
teaspoon sage, and ½ teaspoon marjoram to the skillet. Bring to a boil,
stirring to loosen the brown bits. Pour into pan around meat.
Cover and bake for 1-¼ hours or until the meat is tender. To serve,
slice the meat and arrange on a platter. Skim the fat from sauce; serve
the sauce with the meat. Makes 6 servings.
Prep Time: 30 minutes, Cooking Time: 1 ½ hours.

Veal Scaloppini with Mushroom Sauce

Did you know that Italian immigrants often started restaurants in this country? The most popular menu item was Veal Scaloppini. At home, grandmas served the delicacy for company because it was easy and elegant.

1 pound boneless veal round or sirloin steak or pork tenderloin. ¼ inch
thick and trimmed
1/8 teaspoon each salt and pepper
2-tablespoon butter or margarine1-1/2 cups sliced fresh mushrooms
1 small yellow onion, sliced
¾ cup lower-sodium chicken broth
1/3 cup dry white wine or lower-sodium chicken broth
1 tablespoon lemon juice
½ teaspoon dried rosemary leaves
1 tablespoon minced parsley

Cut veal into 4 pieces. Pound both sides of veal until veal in 1/8 inch thick.

Sprinkle with the salt and pepper. In a 12-inch nonstick skillet, melt the butter

over moderate heat. Add 2 of the veal pieces and cook for 1 to 2 minutes on

each side or until tender. Transfer the veal to a platter; cover with foil and keep warm.

Repeat with the remaining veal pieces. Add the mushrooms and onion to the drippings

in skillet. Cook over moderate heat for 4 minutes or until tender, stirring frequently. Stir

in the chicken broth, wine, lemon juice, and rosemary, stirring to loosen the browned bits.

Bring to a boil. Boil, uncovered, for 5 minutes or until slightly thickened. Stir in the parsley.

Pour over the veal. Makes 4 servings.
Prep Time: 15 minutes, Cooking Time: 15 minutes

Original Korny Dogs

1 cup flour
3/4 cup cornmeal
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup milk
2 eggs
1/4 cup melted fat
10 metal skewers
1 package beef wieners, at room temperature

Mix dry ingredients in large bowl. Add milk; mix well. Add eggs, one
at a time, beating well after each addition; stir in melted fat. Stick skewer

into end of each wiener; coat with batter. Cook in deep, hot fat
until brown; serve with mustard if desired.

Supper-In-A-Pot: Savory Brisket

1 corned beef brisket (2-1/2 to 3 pounds), rinsed and trimmed
8 cups water (or enough to cover meat)
2 bay leaves
1 teaspoon each whole cloves and caraway seeds
1/2 teaspoon black pepper
6 small potatoes
1 large yellow onion, cut into wedges
12 small carrots, trimmed
6 small turnips, peeled, sliced 1/2-inch thick, and cut into bite-sized
pieces
1/2 small head of cabbage
12 Brussel sprouts, trimmed
1 tablespoon minced parsley

Place the corned beef in a large Dutch oven. Add the juices from the
brisket package. Add the water, bay leaves, cloves, caraway seeds, and
pepper. (If your brisket package includes a package of spices, add it
and omit bay leaves, cloves, caraway seeds, and pepper.) Bring to a
boil. Lower the heat and simmer, covered, for 2-1/2 hours or until the
meat is tender.
Peel a strip around each potato. Add the potatoes, carrots, turnips,
and onion to Dutch oven. Bring to a boil. Lower the heat and simmer,
covered, for 15 minutes. Cut the cabbage into 3 wedges; cut each wedge
in half crosswise. Add the cabbage and Brussel sprouts to Dutch oven.
Bring to a boil. Lower heat and simmer, covered, for 10 minutes more or
until meat is tender and vegetables are almost tender.
Remove the meat. Slice the meat across the grain; arrange on a platter.
Arrange the vegetable around the meat. Sprinkle with the parsley.
Serve with prepared horseradish or mustard. Makes 6 servings.
NOTE: If you like your meat falling-apart tender, cook the brisket longer---as
much as 4 hours. Taste the cooking liquid before you add the
vegetables. If it is very salty or greasy, replace half with fresh
boiling water. Then, add the vegetables----they will turn out fresher
tasting. Prep Time: 10 minutes, Cooking Time: 3-1/4 hours

Hamburger Egg Noodle Casserole

1 lb. ground beef
8 oz. pkg Velveeta cheese
1/4 cup milk
16 oz. can tomato sauce
1 tsp. each of minced onion and minced garlic
8 oz. pkg egg noodles

While egg noodles are boiling separately, brown ground beef in a saucepan,
drain, add tomato sauce and spices. Melt cheese with milk.
In a baking dish, layer ground beef, then a layer noodles and pour cheese
over it. Then layer ground beef, noodles, and top with remaining ground beef. Cover
with foil and bake for 30 minutes at 325 degrees. Serves: 4.

Blanquette Of Beef
Salt and pepper to taste
Flour
1 pound tenderized round steak
1 can cream of mushroom soup

Salt and pepper steak; dredge in flour. Brown quickly in skillet in
small amount of fat. Drain on paper towel. Place steak in casserole.
Pour soup over steak; add 1 soup can water. Bake, covered, at
350-degrees for 15 minutes. Yields: 4-6 servings.

Biscuit-topped Skillet Dinner
1 pound hamburger
1 can vegetable soup
Salt and pepper to taste
1 can refrigerator biscuits

Brown hamburger in ovenproof skillet; drain excess fat. Add vegetable
soup and 1/4 soup can of water; season. Cover mixture with canned
biscuits. Bake in 400-degree oven until biscuits are golden brown. Yield: 6 servings

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Corn Chowder Casserole
1 pound hamburger
1/3 cup finely diced onion
3 cups cooked macaroni
1/2 cup shredded American cheese
2 cups cream-style corn or 1 NO. 303 can corn
1 teaspoon salt
1/2 teaspoon pepper

Brown hamburger and onion; drain. Add to remaining ingredients in large
bowl; stir well. Place in a well-greased casserole. Bake at 350
degrees until bubbly, about 20 to 30 minutes. Yield 6-8 servings.

Easy Ground Beef-Carrot Casserole
1 pound ground beef
1 package dry onion soup mix
2 bouillon cubes
1/4 cup parsley flakes
1 cup sliced carrots
1 (8-ounce) package curly noodles

Brown ground beef. Add onion soup mix, 4-1/2 cups boiling water,
bouillon cubes, parsley and sliced carrots. Simmer for 15 minutes. Add
noodles; cover. Simmer until tender. Yield: 4 servings.

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Quickie Steaks
1/2 pound ground beef
1 tablespoon chopped onion
2 teaspoons flour
1/4 cup evaporated milk
1/4 teaspoon salt
1/8 teaspoon savory (optional)
4 slices bread
2 tablespoons softened butter
1 tablespoon mustard
2 tablespoons shortening

Mix beef, onion, flour, milk and seasonings together. Toast bread
slices on one side. Spread un-toasted side with butter and mustard.
Spread beef mixture on toast to edges. Heat shortening in frying pan.
Place bread with meat side down in frying pan. Cook 5 minutes or until beef
is golden brown. Yield: 4 servings.

Vienna Hash
4 cups boiled, diced potatoes
1 medium onion, chopped
2 cups diced cooked roast beef
1 teaspoon salt
1/4 teaspoon pepper

Mix potatoes, onion, beef and seasonings together lightly; add 2 cups
cold water. Cook for about 20 minutes at 225-degrees in an electric
skillet. Serve piping hot. Yield: 6-8 servings.

Beer and Brats
1 tablespoon olive or vegetable oil
1 medium-size yellow onion, sliced
1 cup reduced-calorie beer or lower-sodium beef broth
1 cup lower-sodium beef broth
2 tablespoons firmly packed light brown sugar
2 tablespoons vinegar
2 bay leaves
1 tablespoon caraway seed
1 teaspoon dried thyme leaves
1 teaspoon lower-sodium Worcestershire sauce
1/4 teaspoon black pepper
4 smoked or cooked bratwursts (12 ounces)
2 tablespoons all-purpose flour
2 tablespoons minced parsley

In a 10-inch skillet, heat the oil over moderate heat. Add the onion
and cook for 5 minutes or until onion is tender.
Add the beer,3/4 cup of the broth, brown sugar, vinegar, bay leaves,
caraway seed, thyme, Worcestershire sauce, and pepper. Add the
bratwursts. Bring to a boil. Lower the heat and simmer, covered, for
10 minutes or until bratwursts are heated through. Transfer the
bratwurst to a platter; cover with foil and keep warm. Discard the bay
leaves. In a small bowl, whisk together the remaining 1/4 cup broth and the
flour, then stir into beer mixture. Cook over moderate heat, stirring
constantly, until mixture starts to thicken. Cook and stir for 2
minutes or until thickened. Stir in the parsley. Pour the beer mixture
over the bratwursts. Serve with mashed potatoes or hot cooked noodles.
Makes 4 servings. Prep Time: 10 minutes, Cooking Time: 25 minutes.

Skinny Burgers
(Low-Cal)
1-1/2 pound lean ground beef
1 can consommé
1 tablespoon chopped onion
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons meat sauce
1/4 cup shredded carrot

Combine all ingredients; mix well. Shape into thin patties. Broil
patties to desired doneness. Serve on open-faced toasted English muffin
with green pepper ring for garnish. Yield: 6 servings.

Easy Enchiladas
24 soft tortillas
½ pound longhorn cheese, grated
1 medium-size onion, chopped
1 can prepared enchilada sauce, mixed with ½ cup water
1 can chopped green banana peppers
½ to 1 pound cooked hamburger

Place 6 tortillas flat on a cookie sheet with sides. Top with small amount of cheese, onion, and sauce. Repeat layers until all is used, creating 6 stacks of 4 tortillas each. Pour and remaining sauce over top. Sprinkle green peppers and cooked hamburger over the top. Cover with foil. Bake at 350-degrees for 35 to 45 minutes, or until onions are soft. Yield: 6 servings.

Potato-Stuffed Franks
12 frankfurters
3 cups mashed potatoes
1 cup grated Cheddar Cheese
Paprika

Split frankfurters lengthwise; lay cut side up in shallow baking pan.
Spoon potatoes over frankfurters in light, fluffy peaks. Sprinkle on
cheese and paprika. Bake in 425-degree oven for 15 to 20 minutes.
Serve immediately with sauerkraut. Yield: 6 servings.

Dieter's Beef Stroganoff
1 pound beef tenderloin
2 tablespoons margarine
1/2 pound sliced fresh mushrooms
1/2cup chopped onion
1 (10-ounce) can beef bouillon
1/2 cup buttermilk
2 tablespoons flour
Salt and Pepper to taste

Trim beef tenderloin; slice 1/4-inch thick. Cut into strips 1/4-inch
wide. Brown quickly in margarine in skillet. Push to one side; add
mushrooms and onion. Cook until tender, but not brown. Add bouillon
heat just to boiling. Blend buttermilk with flour; stir into beef
mixture. Cook, stirring constantly, until thickened. Sauce will be
thin. Season with salt and pepper. May be served over hot rice.
Yield: 5 servings/240 calories per serving.

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Repeat Meat Pie
Leftover roast beef
Leftover roast beef gravy
Leftover potatoes, diced
Leftover carrots, diced
1 can refrigerator biscuits

Cut beef into cubes. Thin gravy with water. Combine all ingredients
except biscuits; place in greased casserole. Top with biscuits. Bake
at 400-degrees for 15 or 20 minutes until brown. Serve hot.

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Porcupine Meatball Casserole
1 pound lean ground beef
1/4 cup uncooked long-grain white rice
1/4 cup finely chopped yellow onion
1/4 teaspoon each salt and black pepper
2 large eggs
Nonstick cooking spray
2-1/2 cups lower-sodium beef broth
1 can (6 ounces) lower-sodium tomato paste
1/4 cup firmly packed light brown sugar
1/4 cup red wine vinegar
2 medium-size potatoes, sliced 1/4-inch thick
2 cups shredded red cabbage
1 tablespoon minced parsley

In a medium-size bowl, mix the ground beef, rice, onion, salt, pepper,
and egg whites. Form meat mixture into 12 meatballs.
Coat a nonstick Dutch oven with cooking spray. Heat the Dutch oven over
moderate heat. Add the meatballs and cook for 5 minutes or until
browned, turning occasionally. Remove meatballs. Drain off fat.
Return meatballs to Dutch oven.
In a medium-size bowl, stir together the beef broth, tomato paste, brown
sugar, and vinegar. Pour over meatballs. Bring to a boil. Lower the
heat and simmer, covered, for 5 minutes. Add the potatoes to Dutch
oven. Bring to a boil. Lower the heat and simmer, covered, for 35
minutes.
Add the cabbage. Bring to a boil. Lower the heat and simmer, covered,
for 5 to 10 minutes more or until potatoes and cabbage are tender.
Transfer to a serving bowl. Sprinkle with parsley. Makes 4 servings.
Prep Time: 20 minutes, Cooking Time: 1 hour 5 minutes.

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Busy Day Meat Loaf
1 pound ground beef
2/3 cup evaporated or skim milk
1 envelope onion soup mix

Mix beef, milk and onion soup mix in a 1-1/2-quart mixing bowl. Place mixture in an un-greased shallow baking pan; shape into a loaf. Bake in a preheated 350-degree oven for 50 to 60 minutes. This recipe may be doubled. Yield: 4 servings.

Sweet And Sour Meatballs
1 pound finely ground beef chuck
1 egg, beaten
Salt and pepper to taste
1 small jar grape jelly
1 jar chili sauce

Combine beef, egg and seasonings; mix well. Shape into small balls;
brown in skillet. Keep warm until ready to use. Combine jelly and
chili sauce in chafing dish. Add meatballs; keep warm over low heat.
Additional seasonings may be mixed into meatballs, if desired.

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Hobo Dinner
1 pound ground beef
1/4 cup canned milk
Salt and pepper to taste
6 large potatoes
2 large onions
1/4 pound sharp cheese
1 can cream of mushroom soup

Press ground beef in bottom of 2-1/2 quart casserole. Sprinkle with
canned milk, salt and pepper. Slice potatoes over milk; slice onions
over potatoes. Cube cheese onto potatoes and onions; cover with
mushroom soup. Bake, covered, at 350-degrees for 1 hour or until
potatoes are done. Yield: 6 servings.

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Swiss Steak
2-1/2 pounds top round steak, cut 2-inches thick
4 tablespoons all-purpose flour
2 teaspoons seasoned salt
1 teaspoon each paprika and instant coffee powder
1/2 teaspoon garlic powder
2 tablespoons shortening
1/4 cup finely chopped onion
1/2 cup dry white wine
1 teaspoon cornstarch blended with 1-tablespoon water
1/2 cup grated or shredded Parmesan cheese
2 tablespoon mayonnaise

Score steak on both sides, making diagonal cuts about 1/2-inch deep. Mix flour, seasoned salt, paprika, coffee powder, and garlic powder. Rub well into both sides of meat.
In large heavy skillet, heat the shortening. Brown the meat well on both sides over moderate heat. Drain off the excess fat. Add the onion, bouillon, and wine. Cover pan tightly, and simmer meat until tender, about 1-1/2 hours. Remove the meat and place on broiler pan; keep warm. Skim excess fat from juices remaining in the pan. Thicken with cornstarch and water to make gravy, if desired. In small bowl, blend the cheese and mayonnaise; spread over the meat. Broil until glazed and brown. Serve steak with gravy in a side dish, if desired. Makes 6 servings.

Fillets with Mushroom Sauce
2 tablespoons margarine
4 (6-ounce) beef fillets
1/2 cup mushrooms, chopped
1/4 cup green onion, finely chopped
4 teaspoons cornstarch
1 cup Burgundy
1/2 cup water
2 tablespoons snipped parsley
1 teaspoon salt
Dash of pepper

In heavy skillet heat the margarine till golden brown and bubbling. Brown the fillets in the butter on both sides over moderately high heat; place on squares of foil on baking sheet. Add mushrooms and onions to margarine remaining in skillet; cook until tender. Blend in the cornstarch. Add remaining ingredients and cook stirring constantly till mixture thickens. Spoon over fillets. Bring corners of foil together; twist gently, leaving slightly open. Bake in 500-degree oven for 15 minutes.

Low-Calorie Chow Mein
1 pound ground beef chuck
1 onion, finely chopped
2 cups chopped celery
1 can bean sprouts, drained
1/2 cup sliced mushrooms
1/3 cup soy sauce

Brown beef and onion; add remaining ingredients. Cook over low heat,
covered, for 30 minutes.

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Meatball Sandwiches
For the meatballs:
8 ounces lean ground beef
1/4 cup fine bread crumbs
1 tablespoon low-fat (1% milkfat) milk
1/4 teaspoon garlic powder
1/8 teaspoon each salt and black pepper
1 large egg white
Nonstick cooking spray
For the sauce:
4 ounces bulk Italian sausage
1 small yellow onion, chopped
1/3 cup chopped sweet green pepper
1 can (8 ounces) lower-sodium tomato sauce
1 cup lower-sodium tomato sauce
1 cup lower-sodium stewed tomatoes, undrained and cut up
1/8 teaspoon each salt and black pepper
1 teaspoon each dried basil leaves and oregano leaves
4 white French or Italian rolls, each 7-inches long
1/4 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese

To prepare the meatballs:

In a medium-size bowl, mix the ground beef, bread crumbs, milk, garlic powder, 1/8-teaspoon salt, 1/8-teaspoon pepper and egg white. Form mixture into 16 balls.Coat a 10-inch nonstick skillet with cooking spray. Heat the skillet over moderate heat. Add the meatballs and cook 5 minutes or until browned, turning occasionally. Remove the meatballs. Drain off fat.
To prepare the sauce:

In the same skillet, combine the sausage, onion, and green pepper. Cook over moderately high heat until sausage is cooked through. Drain off fat. Stir in the tomato sauce, tomatoes,
basil, oregano, and 1/8-teaspoon black pepper. Return meatballs to skillet. Bring to a boil. Lower the heat and simmer, covered, for 10 minutes. Simmer, uncovered, for 5 to 10 minutes more or until the meatballs are no longer pink on the inside and the sausage mixture is thickened,
stirring occasionally. Preheat the broiler. With a serrated knife, cut a thin slice from the
top of each roll and discard. Hollow out the rolls. Spoon the meatballs and the sausage mixture into the rolls. Sprinkle with the mozzarella cheese and Parmesan cheese. Broil the sandwiches 4-inches from the heat for 1 minute or until the cheese melts. Makes 4 servings.
Prep Time: 15 minutes, Cooking Time: 30 minutes.

Baked Swiss Steak
1 pound boneless beef round steak, ¾ inches thick and trimmed
¼ teaspoons each salt and black pepper
Nonstick cooking spray
2 tablespoons all-purpose flour
1 can (14 ½ ounces) lower-sodium tomatoes, undrained and cut up
2 stalks celery, sliced ½ inch thick
1 large yellow onion, cut into wedges
¾ cup frozen whole kernel corn
1 ½ teaspoon dried oregano leaves

Preheat oven to 350 degrees. Sprinkle the steak on both sides with the
salt and pepper. Cut the steak into 4 pieces. Pound both sides of the
pieces until the pieces are ½ inch think.
Coat a 12-inch nonstick skillet with cooking spray. Heat the skillet
over moderately high heat. Add the steak pieces and cook for 3 minutes
on each side or until browned. Transfer to a 13" x 9" x 2" baking dish.
Stir the flour into the drippings in the skillet. Stir in the tomatoes,
celery, onion, corn, and oregano. Bring to a boil over moderate heat
and boil for 1 minute, stirring constantly. Pour over the meat in the
dish.
Cover and bake for 1-¼ hours or until the meat is tender. Serve the
meat and tomato mixture with mashed potatoes or hot cooked noodles.
Serves 4.

Stuffed Flank Steak
1 beef flank steak (1 ½ pounds), trimmed
¼ teaspoons each salt and black pepper
1 tablespoon butter or margarine
¼ cup chopped yellow onion
¼ cup chopped green pepper
¼ cup shredded carrot
½ teaspoon each dried sage leaves and marjoram leaves
1 ½ cups dried bread cubes
2 to 3 tablespoons lower-sodium beef broth or water
1 tablespoon vegetable oil

For the sauce:
1 cup lower-sodium beef broth
½ cup dry red wine or lower-sodium beef broth
¼ cup lower-sodium tomato paste
½ teaspoon each dried sage leaves and marjoram leaves

Sprinkle the steak with 1/8 teaspoon of the salt and 1/8 teaspoon
pepper. Pound both sides of the steak until steak is ½ to ¾ inch thick.
With a sharp knife, lightly score both sides of steak.
In a medium-size saucepan, melt the butter over moderately high heat.
Add the onion, green pepper, and carrot and cook for 5 minutes or until
tender. Remove from heat. Stir in ½ teaspoon sage, ½ teaspoon
marjoram, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon black
pepper. Stir in the bread cubes. Drizzle with the 2 to 3 tablespoons
beef broth, toss lightly to moisten.
Preheat the oven to 350 degrees. Spread the bread mixture over the
meat. Roll up and tie the meat. In a 12-inch skillet, heat the oil
over moderately high heat. Add the meat and cook for 8 minutes or until
browned, turning several times to brown evenly, transfer to a large
shallow baking pan.
To prepare the sauce, add the 1-cup beef broth, wine, tomato paste, ½
teaspoon sage, and ½ teaspoon marjoram to the skillet. Bring to a boil,
stirring to loosen the brown bits. Pour into pan around meat.
Cover and bake for 1-¼ hours or until the meat is tender. To serve,
slice the meat and arrange on a platter. Skim the fat from sauce; serve
the sauce with the meat. Makes 6 servings.
Prep Time: 30 minutes, Cooking Time: 1 ½ hours.

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German Meatballs in Caper Sauce
1 pound lean ground beef
1/4 cup fine dry bread crumbs
1 tablespoon low-fat (1% milkfat) milk
1 anchovy fillet, minced (optional)
1/4 teaspoon black pepper
1 large egg white
2 tablespoons butter or margarine
2 medium-size yellow onions, sliced and separated into rings
3 tablespoons all-purpose flour
1 tablespoon firmly packed light brown sugar
1 teaspoon dried thyme leaves
1-1/2 cups lower-sodium beef broth
1 tablespoon lemon juice
2 tablespoons drained capers
2 tablespoons minced parsley

Preheat the oven to 350-degrees. In a medium-size bowl, mix the ground pork,

bread crumbs, milk, anchovy (if using), 1/8-teaspoon of the pepper, and the egg white.

Form the meat mixture into 24 meatballs. Place the meatballs in single layer in a 15-1/2' x

10-1/2' x1' baking pan. Bake for 15 to 20 minutes or until meatballs are no longer pink on the inside. Drain well. Meanwhile, in a large saucepan, melt butter over moderate heat. Add onion and cook 10 minutes or until tender. Stir in the flour, brown sugar, thyme, and the remaining 1/8-teaspoon pepper. Add the beef broth and lemon juice. Cook, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes or until thickened. Stir in the capers, parsley, and meatballs. Heat through. Serve over hot cooked noodles. Makes 4 servings.
Prep Time: 20 minutes, Cooking Time: 20 minutes, and Calories per serving: 320.

Barbecued Meat Loaves

1/2 cup catsup

1/2 cup water

1/2 teaspoon chili powder

1/4 cup sugar

2 tablespoons vinegar

1 tablespoon A-1 sauce

1-1/2 pounds lean ground beef

2 eggs

1 small onion, minced

2/3 cup rolled oats

1/2 teaspoon salt

8 slices bacon

In a small bowl combine the catsup, water, chili powder, sugar, vinegar and A-1 sauce. Mix well. Set aside. In a large bowl combine the ground beef, egg, onion, oats and salt. Mix well. Separate meat mixture into 8 portions. Form but do not pack each equal portion into long loaves. Wrap the bacon strip around the long edge. Pin the bacon securely with toothpick. Place the loaves in a baking dish and top with the prepared barbecue sauce. Bake at 350-degrees for 1 hour. Drain off the fat before serving.

Taco Bake

2 pounds lean ground beef

2 packages taco seasoning

1/2 cup Cheddar cheese, shredded

2-1/2 cups corn bread batter (I use boxed cornbread mix)

1 small can French fried onions

In a large skillet brown the ground beef and drain. Mix in the taco seasoning. Pour the meat mixture into a 9 x 13-inch pan. Sprinkle with cheese and French-fried onions. Pour the corn bread batter over the top. Bake at 400-degrees until cornbread batter test done and lightly browned.

Pizza Burgers

2 pounds lean ground beef

12 pieces bacon

1 medium onion, diced

2 cans tomato soup

2 cups Velveeta cheese, diced

Salt and pepper to taste

Hamburger Buns

In a large skillet cook the bacon and remove from grease. Brown the hamburger and onion in the bacon grease. Drain. Add 2 cans of soup and crumbled bacon to the hamburger mixture. Salt and pepper to taste. Cook over moderate heat for about 10 minutes, stirring occasionally. Cool. Add the Velveeta cheese to the cooled mixture. Spread mixture on half hamburger buns. Bake in a 425-degree oven for 10 minutes or until bubbly.

Hamburger Cups

1 pound lean ground beef

Dash of salt

Dash of pepper

1 package refrigerator biscuits

10 slices American cheese, optional

In a large skillet brown the beef and drain. Season with salt and pepper to taste. Grease muffin tins, for as many biscuits that you have. Line each cup with a stretched out biscuit dough (coming up the sides). Spoon meat into each cup. Bake at 350-degrees for approximately 15 minutes or until brown. Put cheese slice on during the last 2 minutes of baking. Let cool a few minutes before serving. Great served with lots of catsup. Serves: 10.

Meat Loaf

1 can cream of mushroom soup

1 package onion soup mix

2 pounds lean ground beef

1/2 cup dry bread crumbs

1 egg beaten

1/4 cup water

In a large bowl mix together 1/2-cup cream of mushroom soup, onion mix, beef, bread crumbs and egg. Shape firmly into a 4 x 8-inch baking dish. Bake in a preheated 350-degree oven for 1-1/4 hours. In a small saucepan, combine the remaining mushroom soup, water and any reserved drippings from the meat loaf, 1 to 2-teaspoons. Simmer over low heat and mix well. Heat through stirring occasionally. Use as a gravy over the meat loaf.

Mac & Meat

1 large yellow onion, peeled and minced

2 tablespoons beef drippings or margarine

1 pound lean ground beef

1 cup elbow macaroni, (prepared according to directions on package)

1 (10-1/2 ounce) can condensed tomato soup

1 teaspoon salt

1/8 teaspoon pepper

1 (10-ounce) package frozen cut green beans or green peas

In a large heavy saucepan sauté onions until lightly browned over moderately high heat. Add beef and brown well. Drain. Mix in all remaining ingredients except beans or peas. Cover, turn heat to low, and simmer stirring occasionally for 20 minutes. Serve hot or with the green beans or peas, add and cover, simmer 7 to 10 minutes longer or just until tender. Serves 4. About 490 calories if made with green peas, 450 calories if made with beans, and 440 calories if you make without either.

UPSIDE DOWN MEATLOAF- Thanks Merlin!

1/2 cup brown sugar

1/2 cup catsup

1-1/2 ground beef

3/4 cup milk

2 eggs, beaten

1 teaspoons salt

1 small onion, grated

3/4 cup crushed Ritz cracker crumbs

Butter a 9x3x5 inch loaf pan. Press the brown sugar in bottom & spread catsup over sugar.

Mix remaining ingredients together & shape into a loaf. Put on top of the catsup.

Bake at 350-degrees for one hour. Turn upside down to serve.

Corned Beef and Noodle Casserole

1 (8-ounce) package noodles

1 can corned beef

1 can cream soup

1 small can peas

1 small onion, chopped

Cook noodles according to package directions. Drain. Layer the noodles and remaining ingredients in casserole dish. Top with breadcrumbs if desired. Bake 45 minutes in a 350-degree oven. Yield: 6 servings.

Shepherds Pie – Thank’s Charolette

1 large yellow onion, chopped fine

1 sweet green pepper, coarsely chopped (optional)

2 tablespoons beef or bacon drippings (can substitute vegetable oil)

1-1/4 pounds ground chuck

1 beef bouillon cube

1/2 cup boiling water

1 tablespoon cornstarch mixed with 2-tablespoons cold water

1-1/4 teaspoons salt

1/4 teaspoon pepper

1 tablespoon steak sauce

3 cups hot seasoned mashed potatoes

Preheat the oven to 400-degrees. In a large skillet sauté the onion and green pepper in drippings over moderate heat until golden. Add beef and sauté, breaking up the meat. Sauté for about 10 minutes or until lightly browned; drain off the fat as it accumulates. In a small bowl dissolve bouillon cube in water, add to cornstarch mixture and stir into skillet along with salt, pepper and steak sauce. Heat and stirring constantly for 1 to 2 minutes. Spoon into a ungreased 1-1/2 quart casserole dish. Spread potatoes over surface and roughen with fork. Bake, uncovered, 25 to 30 minutes, then broil 4-inches from heat for 2 to 3 minutes to brown. Serves 4. About 490-calories per serving.

Beef-Vegetable Casserole