Tasty Burgers by Tanna Hannold

I'm sorry I forgot to send my recipe last week!  This is a recipe that my step-grandfather use to make us and it is like a sloppy Joe BUT much better!!

2 lbs. Ground beef (drain after cooking)
3/4 cups chopped onion
2 oz. Ketchup
1 1/2 tsp. Mustard
1 1/2 tsp. Horseradish
1 1/2 tsp. Worcestershire sauce
2 1/2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Accent (it's a spice)
4 oz. Cold water

Optional--1 tsp. BBQ sauce
               A pinch of mrs. Dash

Cook ground beef and drain.  Add all other ingredients and simmer for about 15-20 min. Serve on hamburger buns.  

The Lady and Sons Beef Vegetable Soup by Betsy Morris

Sorry I was delinquent on my week! Here is our favorite Vegetable Beef Soup recipe- it gets Lucy to eat veggies, yay! I usually use chuck roast and of course you can throw in whatever vegetables your family likes best =)

The Lady and Sons Beef Vegetable Soup
Recipe courtesy Paula Deen
Prep Time:30 minInactive Prep Time:--Cook Time:2 hr 0 min
Level:
Easy
Serves:
8 quarts
Ingredients
2 tablespoons vegetable oil (if using chuck roast)
2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup cut okra, fresh or frozen
1 cup corn kernels, fresh or canned
1 cup diced potatoes
1/2 cup uncooked elbow macaroni
Chopped fresh parsley leaves
Directions
If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).
Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boilover high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface—it will pick up a lot of the fat.
*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Slow-Cooked Caribbean Pot Roast by Karen Hande

This is a recipe I found in Healthy Cooking Magazine. I have made a few times and my kids even love it. The veggies get soft and flavorful. It has a lot of spices in it, but they are necessary to make the caribbean flavor.


2 medium sweet potatoes, peeled and cubed
2 Lg carrots, sliced
1/4 chopped celery
1 boneless beef chuck roast (2.5 pounds)
1 Tb canola oil (or olive oil)
1 Lg onion, chopped
2 garlic cloves, minced (I use the jarred garlic - already minced)
1 Tb all-purpose flour
1 Tb sugar
1 Tb brown sugar
1 tsp ground cumin
3/4 tsp salt
3/4 tsp ground coriander
3/4 tsp chili powder
1/2 tsp dried oregano
1/8 tsp ground cinnamon
3/4 tsp baking cocoa
1 can (15 oz) tomato sauce


1. Place potatoes, carrots, celery in a crock pot/slow cooker. In a skillet, brown meat in oil. Transfer meat to slow cooker.


2. In the same skillet, saute onion in drippings until tender. Add garlic; cook for 1 minute. Combine next 11 ingredients; stir in tomato sauce. Add to skillet; heat through. Pour over beef.


3. Cover and cook on low for 6-8 hours or until beef and vegtables are tender.

Weight Watchers Taco Soup by Susannah Wood

Taco Soup

lb. ground turkey or lean beef

•1 large onion, chopped
•1 (1 oz.) package hidden valley ranch dressing mix
•1 (1 oz) package taco seasoning Mix
•1 (16 oz.) can pinto beans
•1 (16 oz) can chili beans (either hot or regular)
•1 (16 oz) can whole kernel corn
•1 (8 oz) can Mexican-style tomatoes
•1 (8 oz) can diced tomatoes (any flavor)

How to make it
--------------------------------------------------------------------------------

•Brown meat & onions and drain.
•Mix Ranch & Taco seasonings into meat.
•Add rest of ingredients, undrained to mixture.
•Simmer 1 hour

*Consistency is more like a chili than a soup

Johnny Marzetti by Sundy MacKorell

This is a dish that Big John and all of the other MacKorell kids swear by :)


Johnny Marzetti


- boil 3 cups of Creamette elbow macaroni & drain


- brown 1 lb. of ground beef and drain


- season beef with Italian seasoning and pepper


- stir 1 lb. 10 oz. jar of Sweet Tomato basil Ragu sauce &


14 oz. of Traditional Ragu sauce with ground beef and cooked macaroni noodles


- slice (thickly) 1 small box of velveeta cheese


- place 1/2 of above mixture in a large baking dish


- place 1/2 of sliced cheese on top


- put remainder of mixture on top of the cheese


- cover the top with the remainder of the cheese


- cover and bake at 350* until dish is warm and the cheese is melted


We eat this dish with salad. John's family always eats this dish with applesauce...so that is always an option ;) Enjoy!

Roast Beef with Horseradish Mustard Sauce with bonus recipe for Cheese Grits by Susannah Wood

Wes asks for this meal almost every week.  The actual cook time is long but the preparation is super quick.

Roast beef:
2  tablespoons  ground coriander seeds
1  tablespoon  cracked black pepper
2  teaspoons  kosher salt
5  garlic cloves, crushed
1  (3-pound) sirloin tip roast, trimmed (I have used a variety of different cuts of beef- still yummy)
Cooking spray
Sauce:
3/4  cup  prepared horseradish
1/2  cup  stone-ground mustard
1/4  cup  white vinegar
Preheat oven to 450°.

To prepare roast beef, combine first 4 ingredients; rub over roast. Place roast on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of roast. Bake at 450° for 20 minutes.

Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 40 minutes or until thermometer registers 140° (medium-rare) or desired degree of doneness. Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5° upon standing.) Cut roast against grain into thin slices.

To prepare sauce, combine horseradish, mustard, and vinegar. Serve with roast beef.



I serve with homemade mashed potatoes or cheese grits and a green vegetable.  

Here is the recipe for an easy version of cheese grits.  


4  cups  water
1  cup  uncooked quick-cooking grits
1  cup  (4 ounces) shredded reduced-fat sharp cheddar cheese
1  tablespoon  butter or stick margarine
1 1/2  teaspoons  garlic powder
1/2  teaspoon  dried thyme (I prefer less)
1/2  teaspoon  salt
Bring the water to a boil in a medium saucepan, and gradually add the grits, stirring constantly. Cover, reduce heat to low, and simmer for 5 minutes or until thick, stirring occasionally. Remove grits from heat, and stir in the shredded cheese and remaining ingredients.

Mexican Pasta Salad by Jennifer McMurry

Very easy and fun way to serve Mexican!

Mexican Pasta Salad

2 c. spiral pasta
1 lb. lean ground beef (you can use chicken or ground turkey as well)
1 pkg. taco seasoning
3 c. romaine lettuce
1 c. salsa
1 c. cheddar cheese cubes cut in fourths
1/4 c. diced onion
1/4 c. diced bell peppers (I use green, yellow and red)
1/2 c. Catalina Dressing (If you don't like it sweet and spicy...try Ranch)
 
Toppings: Sliced olives, sour cream and tortilla chips (crumbled)

Cook pasta. Drain and rinse with cold water and sit to the side.
Brown beef with onion and bell pepper until cooked. Drain and then add taco seasoning (follow directions on pkg. while adding water to the beef)
Then add the pasta into the beef mixture and add the remaining ingredients including the dressing and toss well.
Add toppings and serve.
Enjoy! *This easily serves 4 or more.

"No Peek" Beef Casserole by Melinda Patterson

"No Peek" Beef Casserole


2 lbs. stew meat
1 package dry onion soup mix
1 can cream of mushroom soup
a 3oz can of mushrooms, drained
1/2 cup red wine


Mix together and bake at 300 degrees for 3 hours. Serve over rice or noodles
(we like it over large egg noodles).

Beef Tenderloin by Tanna Hannold

I found this recipe out of a cookbook called the One-Armed Cook. This is one of my families favorite recipes but I only make it for special occasions because the beef tenderloin can be a bit expensive and it makes a lot. The recipe calls for 'dark sesame oil' but I only can find toasted sesame oil. This works very well and smells delicious!

2 cups soy sauce
2/3 cup dark sesame oil or toasted sesame oil
1/4 cup bottled chopped garlic
1 tablespoon ground Ginger
1/2 teaspoon pepper
1 cup red wine
1 (3 1/2 to 5 pound) beef tenderloin, trimmed by butcher


1. In a 2 1/2 gallon resealable plastic bag, combine all the ingredients except for the beef, shaking well to mix.


2. Add the tenderloin; turn to coat with marinade. Refrigerate overnight, turning the bag occasionally.


3. When ready to bake, preheat oven to 425. Snip corner of the bag with scissors and drain marinade into a small saucepan; set aside. Place the tenderloin in a large baking pan.


4. Bake the tenderloin for 20-30 min. until it reaches an internal temperature of 140 degrees on a meat thermometer for rare. I usually cook mine longer because I like mine medium. Remove meat to a serving platter and let it rest for 15 min before carving to allow the juices to be reabsorbed by the meat.


5. Bring marinade to a boil over medium-high heat; reduce the heat to low and simmer for 5 min. Serve with the beef.


Please note:
Try not to cut into the meat while cooking or to check how done it is. If you do this and place it back in the oven it will dry out the meat. Secondly, during the 15 minutes rest time the meat will continue to cook. I have found that my center is more medium-rare and the ends get more done as you move toward the end pieces. Enjoy!


Tanna Hannold

Taco Soup by Stephanie Miller

This is a very easy recipe that my husband really likes (and he is a little picky)! I usually have most of the ingredients on hand. I hope you all enjoy it!

Taco Soup
Ingredients:
1 lb ground beef
3 cans of pinto beans (you can also sub 1 can of Black Beans)
1 can of whole kernal corn
1 can of green beans
1 can of diced tomatoes
1 can of Rotel
1 can of diced green chilis
1 package Ranch Seasoning Mix
1 package Taco Seasoning Mix
1 Beer (this is optional and I do not use it normally) or 2 cups of water

Preparation:
1. Brown gound beef in skillet and then drain the excess fat.
2. Mix together ground beef, beans, corn, green beans, tomatoes, Rotel, diced green chilis, and both packages of seasoning mix.
3. Then add the beer or water and allow to simmer on low for at least an hour, stirring regularly.

You can serve this soup over a baked potato or with chips and salsa. Garnish with cheese and sour cream. I was a little skeptical when I first saw this recipe, but we have really enjoyed it! (Especially on game day!)

Crock Pot Taco Casserole by Kimberly DeLaney

Crock Pot Taco Casserole


1 1/2 lbs. ground beef (or chicken or turkey)
1 small onion, chopped
1 garlic clove, minced
1 (1.25 oz.) pkg. Old El Paso Taco Seasoning Mix
1 tsp. salt
1/2 tsp. pepper
9 (5 1/2") corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10 oz.) can Old El Paso Enchilada Sauce
6 oz. (1 1/2 cups) finely shredded cheddar cheese
2 (15 oz.) cans pinto, black or kidney beans, drained and rinsed
1 (11 oz.) can Green Giant Mexicorn, drained
1 (4.5 oz.) can Old El Paso Chopped Green Chilies
1 (2 1/4 oz.) can chopped ripe olives
Sour Cream
Green Onion (scallions)


Spray the inside of the crock pot with non-stick spray. IN a large skillet,
brown meat with onion and garlic until cooked. Drain. Stir in taco
seasoning, salt and pepper. Place 3 tortillas in bottom of greased crock
pot. Mix the meat mixture, broth, tomato sauce and enchilada sauce and
place on top of tortillas. Sprinkle with 1/2 cup of the cheese. Layer 3
more tortillas. Top with beans, corn, chilies, 1/2 of the olives and 1/2 of
the cheese. Top with remaining 3 tortillas. Sprinkle with remaining 1/2
cup of cheese and olives.


Cook on HIGH for 2 - 3 hours or on LOW for 6 - 7 hours. Uncover crock pot
for the last 30 minutes of cooking time. Top individual servings with sour
cream and scallions.


We love to have tortilla chips on the side. and sometimes I serve with a
side of guacamole or avocado slices.


Enjoy!

Baked Ziti by Jennifer McMurry

• 1 pound ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce (I like Tomato and Basil)
• 6 oz. provolone cheese, sliced
• 1 1/2 cups light sour cream
• 1 cup of mozzarella cheese, shredded
• 2 to 3 tablespoons grated Parmesan cheese


Directions


1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees. Spray Pam in a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes or until cheeses are melted.


Serve with garlic bread and salad. Easy and one of my husband's favorites!

Baked Spaghetti by Melinda Patterson

This recipe has lots of different substitution options, so you can "make it
your own"


*Baked Spaghetti*


12 ounces pasta (we usually use spaghetti or penne)


1 cup chopped onions


1 cup chopped green bell peppers


1 pound lean ground beef


1 (16 ounce) can diced tomatoes


1 (4.5 ounce) can mushrooms, drained


1 teaspoon dried oregano


2 cups shredded mild cheddar cheese


1 (10.75 ounce) can condensed cream of mushroom soup


1/4 cup water


1/4 cup grated parmesan cheese


1/4 tsp chopped garlic or garlic powder to taste


Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes, or until al dente. Drain and set aside


In a large skillet over medium-high heat, saute the onions, green peppers
and ground beef. Once beef is brown and onions and peppers softened, add
the tomatoes, mushrooms oregano, and garlic. Simmer uncovered for 10
minutes.


Preheat oven to 350 degrees. Spray cooking spray in a 9x13 inch baking
dish. Place half of the cooked spaghetti into the prepared dish. Top with
half of the meat mixture. Sprinkle with 1 cup of the mild cheddar cheese.
Repeat. In a medium bowl, mix together cream of mushroom soup and water
until smooth; pour over casserole. Sprinkle with parmesan cheese.


Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before
serving.


*Healthier options (I've tried all of these and they are as good, if not
better, than the original)*


- *Substitute the ground beef with ground turkey (our favorite) or
shredded chicken*
- *Substitute the regular shredded cheese with shredded cheese made with
2% milk.*
- ***Substitute the regular cream of mushroom soup with fat free cream of
mushroom soup*
- *Substitute the regular pasta for whole wheat*


**Can be made made ahead of time and left in the fridge until ready to bake.
If pre-made, bake for 30 minutes covered and 30 minutes uncovered**

Spaghetti Soup by Rachel Mullins

hope you like it!  this is a recipe of my sister in law, Joann, enjoy:)
Spaghetti Soup
 
5 cups beef broth
2 lbs. ground Italian sausage(can use ground hamburger meat if you want, but
sausage is the best!)
1 green pepper, chopped
2 tsp oregano
1½ tsp garlic salt
6 oz. tomato paste
28 oz. can sauce or spaghetti sauce
14 oz. can stewed tomatoes
Worcestershire
1-1.5 shredded Parmesan cheese (add at the end right before you serve last 5-10
mins.)
½ lb. cooked spaghetti noodles
1 tsp. Italian seasoning(or to taste)

brown meat and pepper. Drain grease. Mix with rest of ingredients
Simmer 45 minutes

Italian Casserole by Jessi Prestage

My Mom used to make this for me, and I thought it was so fancy because it was "Italian"! It's easy, quick, and I love serving it to my family now that I am a Momma!


Italian Casserole


1.5 lbs. ground beef (or substitute ground turkey for a healthier version)
1 onion, diced
1 jar of your favorite spaghetti sauce
1 small container sour cream
2 cups shredded mozzarella cheese
1 tube crescent rolls
1/2 stick melted butter
Parmesan cheese


Brown the meat with the onion, drain. Stir in spaghetti sauce. Pour into casserole dish.


Stir together sour cream and mozzarella cheese. Spoon over meat mixture (do not mix with meat, but layer on top).


Roll out the crescent rolls onto a non-stick surface (seran wrap) and use your hands to make it a smooth sheet of dough. Top the casserole with the crescent roll dough. Then, sprinkle the melted butter and parmesan cheese on top.


Bake at 350 degrees till the dough is slightly browned and the casserole is bubbly.


I serve mine with a salad, green beans, and corn. No need for a side of bread, as it is included in the casserole.


Hope your family enjoys this as much as mine does! Oh, and a time saver tip...


I buy my meat in bulk, and go ahead and cook it all when I prepare this meal. I let the additional meat cool, and put it in the freezer for a meal next week. That way, you just have to re-heat it to make quick tacos or spaghetti. :)