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Corned Beef and Cabbage Tarts
2 crust pastry recipe
2 Tbsp. olive oil
1 red onion, chopped
1/2 head red cabbage, chopped
3 cloves garlic, minced
3 Tbsp. balsamic vinegar
1 tsp. sugar
1/2 cup water
1/2 cup cooked cubed corned beef or ham
1 cup cubed Gruyere or Swiss cheese
1/4 cup grated Parmesan cheese
PREPARATION:
Prepare pie crust and divide dough into four pieces. Roll out each between waxed paper into 7" rounds. Fit each into a 4" tart ring, or simply put the crusts on two cookie sheets. Set aside.
Preheat oven to 425 degrees. Saute onion in olive oil in a large skillet until soft. Then add cabbage, vinegar, sugar, and 1/2 cup water. Cover pan and simmer for 10-15 minutes, until cabbage is soft and mixture is reduced and thickened, stirring occasionally.
Divide half of the cabbage mixture evenly among the pastry circles. If you aren't using the tart rings, just mound the mixture in the center of the circles of pastry. Divide the corned beef evenly onto the cabbage mixture. Sprinkle with Gruyere cheese cubes and grated Parmesan cheese, and top with remaining cabbage mixture. Fold crust edges over the top of the cabbage mixture, pleating to form a ruffled edge. Bake tarts at 425 degrees for 20-30 minutes. Remove tart rings and serve. Serves 4
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Cheddar-Filled Beef Rolls
Serves 6
1 1/2 lb. ground beef
1/4 cup dry breadcrumbs
2 T. barbecue sauce
1 egg
1/2 tsp. salt
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1 cup (4 oz.) shredded sharp
cheddar cheese
1/4 cup dry breadcrumbs
1/4 cup chopped green peppers
2 T. water
Combine meat, breadcrumbs, barbecue sauce. egg, & salt; mix well. Pat meat mixture
into 14X8" rectangle on foil or waxed paper. Combine cheese, breadcrumbs, green pepper, & water; pat cheese mixture over meat. Roll up jelly roll fashion, beginning
at narrow end. Chill several hours or overnight. Heat oven to 350F. Slice meat roll into 6 servings. Bake in shallow pan at 350F, 25-30 minutes. |
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Dijon Mushroom Beef
1/2 lb. fresh mushrooms, sliced
1 medium onion, sliced
2 tsp. olive oil
1 lb. boneless beef sirloin steak, thinly sliced
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
3/4 c. milk
2 tablespoons dijon mustgard
Hot cooked egg noodles, optional
In a large nonstick skillet, saute mushrooms and onion in oil until tender. Remove and set aside. In the same skillet, cook beef until no longer pink. Add the soup, milk, mustard and mushroom mixture. Bring to a boil. Reduce heat; cook and stir until thickened. Serve over hot cooked noodles if desired. |
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Meatloaf Cordon Bleu
This is so good! I have made this many times, each time it is a hit!
2 pounds extra-lean ground beef
1 cup Italian seasoned bread crumbs
1 small onion, chopped
2 eggs, beaten
1/8 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
4 ounces thinly sliced cooked ham
4 ounces Provolone cheese, sliced
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, mix together the ground beef, bread crumbs,
eggs, and onion. Season with garlic powder, salt and pepper. Pat the
meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch
thick. Lay slices of ham onto the flattened meat, and top with slices
of cheese. Pick up the edge of the waxed paper to roll the flattened
meat up into a log. Remove waxed paper, seal the ends and seam, and
place the loaf into a 9x5 inch loaf pan.
3. Bake for 1 hour and 15 minutes in the preheated oven, or until the
loaf is no longer pink inside. |
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Beef Sirloin Stir-Fry Fettuccine
1 boneless beef top sirloin steak, cut 1 inch thick (approx. 1-1/4
pounds)
1 package (9 ounces) refrigerated uncooked fettuccine
Salt
1 package (8 ounces) sliced fresh mushrooms
4 pickled hot or mild cherry peppers, seeded, cut into thin strips
(optional)
Grated Parmesan cheese
2 tablespoons chopped fresh parsley
Seasoning
2 tablespoons olive oil
3 cloves garlic, crushed
3/4 teaspoon pepper
In medium bowl, combine seasoning ingredients. Remove and reserve 1
tablespoon for pasta. Trim fat from beef steak; cut steak lengthwise
in half and then crosswise into 1/4-inch thick strips. Add beef to
remaining seasoning mixture; toss to coat. Set aside.
Cook pasta according to package directions. In large bowl, combine
pasta and reserved seasoning mixture; toss to coat. Keep warm.
Heat large nonstick skillet over medium-high heat until hot. Add
beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside
surface is no longer pink. (Do not overcook.) Remove from skillet
with slotted spoon; season with 1/2 teaspoon salt. In same skillet,
add mushrooms; stir-fry 2 to 3 minutes or until tender.
Add beef, mushrooms, cherry peppers, 2 tablespoons cheese and
parsley to pasta; toss lightly. Season with salt, as desired.
Sprinkle with additional cheese; garnish as desired. Makes 4
servings.
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Beef Noodle Bowl
8 oz linguine, uncooked
3 cups broccoli florets
3 medium carrots, peeled, sliced (about 2 cups)
2 tsp vegetable oil
1 lb beef sirlion steak, cut into strips
1/4 cup Kraft Zesty Italian Dressing
1/4 cup teriyaki sauce
1 tsp ground ginger
Cook pasta as directed on package, adding broccoli and carrots to the
cooking water for the last 2 minutes of the pasta cooking time. Drain
pasta mixture.
Meanwhile, heat oil in a large nonstick skillet. Add meat. Cook until
browned on all sides, stirring occasionally. Stir in dressing,
teriyaki sauce and ginger. Cook until sauce thickens, stirring
occasionally.
Toss pasta and meat mixtures in large serving bowl.
Makes 4 servings, 2 cups each. |
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Amish Meatloaf
1 1/2 pounds lean ground beef
1 beaten egg
1/2 teaspoon sage
1/2 cup evaporated milk
About 2 cups Ritz crackers, crushed
1/4 cup onion
1/2 cup Swiss cheese, shredded (plus some extra)
Salt and pepper
Heat oven to 350 degrees F.
Mix all ingredients well; pat into an oval loaf in a baking dish. Put the extra shredded Swiss cheese over top of loaf. Bake for 1 hour. This meatloaf freezes well. |
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Meatballs w/Tomato & Yogurt
Ingredients:
1 lb lean ground beef or ground lamb
6 cloves garlic, crushed
1 yellow or white onion, diced
1 tablespoon tomato paste
2 eggs
1 tablespoon ground cumin
salt
freshly ground black pepper
2 cups vegetable oil
10 to 12 tomatoes, blanched, peeled & seeded
1/2 cup plain yogurt
4 fresh red chiles, finely chopped
Directions:
1. In a deep bowl, combine the meat, garlic, onion, tomato paste, eggs & cumin. Season with salt & pepper. Mix together thoroughly. Form into small balls the size of Ping-Pong balls.
2. Heat the vegetable oil in a deep skillet. Fry the meatballs in batches until brown & set aside. Blend or process the tomatoes to a puree. Put the fried meatballs in a large pan, pour the tomato puree over them. Stir & season to taste. Simmer gently for 10 to 15 minutes, or until cooked. Test doneness by cutting open 1 meatball. If it is still pink, the meatballs are not fully cooked.
3. Serve with bowls of yogurt & the chopped chiles. |
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Taco Macaroni & Cheese
1 lb. ground beef
2 cups elbow macaroni, uncooked
1/3 cups ketchup
3 cups water
3/4 lb. Velveeta Pasteurized Prepared Cheese, cut up
1 to 2 tsp. Taco Seasoning Mix
Brown meat in large skillet; drain, stir in 3 cups water, ketchup and
seasoning mix. Bring to boil. Stir in macaroni, reduce heat to medium
low; cover. Simmer 8-10 minutes or until macaroni is tender. Add
Velveeta; stir until melted.
Optional: Sprinkle with crushed tortilla chips, chopped scallions and
tomatoes just before serving. |
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Steak Rolls Florentine
Ingredients:
2 lbs top round, cut 1/2-inch thick
1 Tbsp. fat-free Italian dressing
1 10-oz. package frozen, chopped spinach, drained and squeezed dry
1/3 cup finely chopped onion
1 clove garlic, minced
1 Tbsp. snipped fresh basil leaves
2 Tbsp. grated Romano cheese
1 14 1/2-oz. can stewed Italian style tomatoes
Directions:
Cut steak into 2 pieces, each about 10 x 4-inches. Place steak on cutting board and brush with dressing. Combine spinach, onion, garlic, basil and cheese in small bowl. Stir in 1 cup tomatoes. Spoon 1 cup of spinach mixture
over each steak, spreading to cover steak evenly. Roll up jelly-roll fashion. Tie rolls with string. Place meat rolls in stoneware. Pour remaining tomatoes and spinach over meat. Cover cook on Low 8 to 10 hours or on High 4 to 5 hours. Lift meat rolls from stoneware and slice to serve. |
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Stuffed Hamburger Steak and Mashed Potatoes
4 medium potatoes, peeled and chopped
1 onion, chopped
1 bell pepper, chopped
2 tablespoons of margarine
One 6-ounce can of mushrooms, drained
1/2 pound ground beef
1/2 tablespoon salt and cayenne pepper
1 teaspoon Cajun Power Garlic Sauce
1 egg
1/2 cup of bread crumbs
1/4 cup of milk
2 tablespoons margarine
2 slices Monterey Jack cheese
1 can mushroom steak sauce (6 ounces)
Boil potatoes until tender in 2 quart saucepan. Meanwhile, saute onion and bell pepper in a large skillet in 2 tablespoons of butter or margarine. Add mushrooms and heat for 1 minute, stirring constantly. Season ground beef with salt and pepper and add garlic sauce, egg, bread crumbs and mix together well. Make 4 balls and flatten each into a patty. Place sauteed onion mixture on two of the patties. Place the plain patty over the one topped with the mixture and form into one patty. Take remaining onion mixture and place in 1 quart saucepan. Fry patties in skillet till cooked turning frequently. Place cheese slices on patties and let melt. Drain potatoes and mash. Add 2 tablespoons of margarine and 1/2 cup of milk and blend till smooth. Add mushroom steak sauce to onion mixture and heat till hot. Place hamburger steak
and potatoes on plate and top with mushroom sauce.
Serves 2. |
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Bloody Mary Meatloaf
2 lbs. ground beef
1 pkg. onion soup mix
2 T. finely chopped onion
1 1/2 c. Bloody Mary Mix or Spicy V 8 Juice
Mix meat, onion soup mix, onion and one c. Bloody Mary mix. Shape into loaf shape. Place in baking pan. Bake in preheated 350 oven for 45 min. Drain off fat. Add remaining Bloody Mary mix to pan. Baste loaf.
Thicken pan juices slightly with a little cornstarch mixed with water. |
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Beef Noodle Bowl #2
8 oz. linguine, uncooked
3 cups broccoli florets
3 medium carrots, peeled, sliced (about 2 cups)
2 tsp. vegetable oil
1 lb. beef sirloin steak, cut into strips
1/4 cup Zesty Italian Dressing
1/4 cup teriyaki sauce
1 tsp. ground ginger
Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 min. of the pasta cooking time. Drain pasta mixture.
Heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.
Toss pasta and meat mixtures in large serving bowl. |
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Easy Pepper Steak
1 lb. boneless beef sirloin steak, 3/4" thick
3 tbsp. cornstarch
1 can (14 oz.) Beef Broth
1 tbsp. soy sauce
1/4 tsp. garlic powder OR 2 cloves garlic, minced
2 cups fresh or frozen green OR red pepper strips
1 medium onion, cut into thin wedges
4 cups hot cooked rice, cooked without salt
Slice beef into very thin strips. Mix cornstarch, broth, soy and garlic.
Stir fry beef in nonstick skillet until browned and juices evaporate.
Add peppers and onion. Add cornstarch mixture. Cook and stir until mixture boils and thickens. Serve over rice. Serves 4.
Tip:
To make slicing easier, freeze beef 1 hr. |
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Sticks to your Ribs Pie
12 servings
INGREDIENTS:
1 pound bulk pork sausage with sage, cooked and
crumbled
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
2 (9 inch) unbaked pastry shells
6 eggs, lightly beaten
1 cup milk
1/2 cup chopped onion
1/3 cup chopped sweet red pepper
1/3 cup chopped green pepper
DIRECTIONS:
In a bowl, combine sausage and cheese. Place half of mixture in each pastry shell.
Combine eggs, milk, onion and peppers. Pour half over sausage in each shell.
Bake at 350 degrees F for 55-60 minutes or until a knife inserted near the center comes out clean.
Let stand 5 minutes before cutting.
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Cheesy Sausage & Broccoli Casserole
Serves 6
Ingredients:
3/4 lb pork breakfast sausage, casings removed (or use Italian sausages, can use more)
1 small onion, chopped
1 tablespoon fresh minced garlic (optional & to taste)
1 - 10 oz. pkg frozen broccoli florets, thawed
1 1/2 cups shredded old cheddar cheese (can use a little more)
8 larges eggs, lightly beaten
1 cup ricotta cheese
1/4 cup half-and-half cream (or milk)
a pinch of cayenne pepper
1/2 to 1 teaspoon seasoning salt (or to taste)
1 teaspoon black pepper (or to taste)
2 plum tomatoes, thinly sliced
shredded cheese, for topping
Directions:
1. Set oven to 350ºF.
2. Butter an 11 x 7 inch baking dish.
3. In a skillet cook the sausage meat with onions & the garlic until the meat is browned; drain the fat & place in a large bowl to cool slightly.
4. To the bowl add the frozen thawed broccoli & 1 cup cheddar cheese; pour the mixture into the prepared baking dish.
5. In a bowl whisk eggs with 1/2 cup cheese, ricotta cheese, half-and-half cream, cayenne, seasoned salt & black pepper; pour over the broccoli in the baking dish.
6. Sprinkle with grated cheddar cheese (any amount desired) then arrange tomato slices on top.
7. Cover with foil & bake for 30 minutes.
8. Uncover & continue baking for 10-15 minutes more.
9. Let stand for 10 minutes before serving.
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