4 cups wild rice — cooked

1 pound lean ground beef — uncooked

2 cups shredded cheddar cheese

1 cup dry bread crumbs

1 cup onion — finely chopped

1/2 cup all-purpose flour

2 eggs — beaten

1 1/4 teaspoons salt

1 teaspoon ground sage

3/4 teaspoon pepper

Combine all ingredients in a large bowl; mix well.
Firmly press into a greased 9×5x3″ loaf pan.
Bake, uncovered, at 350 degrees for 70 min.
Cover with foil during the last 15 minutes if the top is browning too quickly.

1/4 lb Each of the following beans

Kidney, White, Pink, Black, Red, Pinto, Cranberry, Navy.
1 lb Bacon

5 lg Onions, peeled and chopped

2/3 c Garlic, minced

1/4 c Coriander seeds, toasted

And ground 1/4 c Cinnamon

1/4 c Paprika

1/4 c Cayenne pepper or to taste

For the timid tongue 1/2 c Dried Poblano Chili peppers

Ground 1 cn 108 oz Italian tomatoes

W/juice 12 oz Beer

5 lb Lean ground beef

Salt to taste

Pick over and wash beans.
Put in large pot and cover with 4 qts. cold water.
Soak over night.
Wash and drain.
Cover with water, bring to a bowl over high heat, lower heat and simmer for 2 hours or until tender.
Cook bacon in a large skillet, drain and crumble. Put next 7 ingredients in skillet and saut=82e for 5 minutes.
Add tomatoes and beer, simmer.
In another skillet saut=82e ground beef until no longer pink.
When beans are tende= r drain, reserving liquid.
Add meat, bacon and vegetables to beans.
Simmer over low heat until hot, adding bean liquid if necessary.

—–

1/4 c Vegetable oil

1 Garlic seperated into cloves

1 md Onion; minced

2 12 oz tomato paste

36 oz Water

1 1/2 c Brown sugar, packed

1 Juice of orange

1/2 c Apple cider vinegar

3 tb Light soy sauce

2 tb Liquid barbecue smoke.

2 tb Cayenne

1 tb Black pepper

Chichen ribs ect.
In a large, well seasoned, cast-iron dutch oven with a cover, heat 1/4 cup lid slightly ajar so steam can escape, and simmer 2 hours, stirring occassi Salt meat if desired. Do not marinate it in the sauce.
Instead, cook it slo

1 lb Ground beef

1 cn (8 oz) tomato sauce

1/3 c Chopped onions

2 tb Chopped green bell pepper

4 c (8 oz.) noodles, cooked,

Drained 1/2 lb Velveeta Pasteurized

Process Cheese Spread,cubed In a large skillet,brown meat;drain.Add tomato sauce,onions and green bell peppers;mix well.Cover;simmer for 5 minutes.
Layer noodles,cheese,and meat mixture in a 1 1/2 quart casserole; cover.Bake @ 350 degrees for 40 minutes.Top with additional cheese,sliced,if desired.Makes 4 to 6 servings.

1 lb LEAN GROUND BEEF

1/3 c GREEN PEPPER, CHOPPED

3/4 c WATER

6 oz TOMATO PASTE

1 1/2 oz SPAGHETTI SAUCE MIX PACKAGE

1 PIE CRUST SHELL

1/3 c PARMESAN CHEESE, GRATED

1 1/2 c MOZZARELLA CHEESE, GRATED

PREHEAT OVEN TO 400.
BROWN BEEF IN LARGE SKILLET.
DRAIN.
ADD GREEN PEPPER AND COOK 2 MINUTES.
STIR IN WATER, TOMATO PASTE AND SPAGHETTI SAUCE MIX.
COVER AND SIMMER 10 MINUTES.
SPRINKLE HALF OF THE PARMESAN CHEESE OVER BOTTOM OF PIE SHELLL.
SPREAD HALF MEAT MIXTURE IN PIE SHELL.
SPRINKLE 1 CUP OF THE MOZZARELLA CHEESE OVER MEAT.
LAYER REMAINING MEATAND PARMESEAN CHEESE.
BAKE ON COOKIE SHET 15 MINUTES.
SPRINKLE TOP WITH REMAINING MOZZARELLA CHEESE.
RETURN TO OVEN UNTIL CHEESE MELTS AND IS BROWN.
SERVES 6

1 Pillsbury Grands! Refrigerated Flaky

– Biscuits 1 Pound ground beef

1 Small onion — chopped

1 11 Ounces Ca Green Giant Mexicorn

1 Can condensed tomato soup

1/4 Cup water

1 1/4 Teaspoons chili powder

1/8 Teaspoon hot pepper sauce — up to 1/4

Heat oven to 375 F.
Bake biscuits as directed on can.
Meanwhile, in large skillet brown ground beef, bell pepper and onion; drain. Stir in remaining ingredients.
Bring to a boil.
Reduce heat; cover and simmer 10 minutes or until thoroughly heated.
To serve, split warm biscuits; place 2 halves on each plate.
Spoon hot beef mixture over biscuit halves.

5 servings

Copyright 1997 The Pillsbury Company

1 ea Round steak, tenderized

1 ea Egg

1 x Crackers, saltine crushed

1 x Oil

~Cut steak into serving size pieces.
-Beat an egg and dip pieces into egg.
~Crush saltine crackers to a fine mixture and dip egg covered meat into it.
~Pan fry in a small amount of oil at medium. heat until golden brown.
-Then turn on other side and do the same. ~After second side is done browning, reduce heat to low and cover for about 20 min.
-Before removing from pan increase heat and remove lid (To help reduce moisture) for a few minutes.
~All done, then pepper to taste.
No salt needed it’s already in the crackers. Enjoy!
—–

8 Beef, thin slices

1 ts Cornstarch

Mustard, prepared 1 ts Paprika

4 oz Bacon, uncooked; diced

1 c Tomato puree

1/2 c Onion; diced

1 tb Lemon juice

8 tb Oil

Sour cream; (optional) 1 c ;Water, boiling

Creme fraiche; (optional) Cut thin slices of roasting beef to around 4 x 6 inches off a roast.
It is best to cut the meat WITH the grain of the meat, so the slices will hold together.
Pound the slices lightly to flatten and tenderize them.
Brush lightly with prepared mustard.
Then sprinkle the slices with salt and freshly ground black pepper to taste.
In a small bowl mix together the diced bacon and diced onions.
Spread the mixture on the meat slices.
Then, starting at the narrow end, roll up the meat slices and secure them with skewers, toothpicks, or string.
Heat the oil in a heavy pot.
Brown the rolls well in the oil.
Add about 1 cup of boiling water to the pot VERY CAREFULLY! Cover the meat and braise gently until done, about 2 to 2-1/2 hours.
Add water as needed to keep level fairly constant.
When the meat is cooked, remove the rolls to a hot plate and thicken the gravy with corn starch and season to taste.
The sauce may be seasoned with paprika, tomato puree, lemon juice, sour cream, and/or creme fraiche.
Serve this with a potato or pasta dish.
—
per Mike Avery

1 1/2 Pounds top round steak — about 1 inch thick,

– trimmed of fat 3 Tablespoons lime juice — fresh

4 Teaspoons vegetable oil

1 Tablespoon chili powder

1 Teaspoon lime peel — grated

2 Cloves garlic — crushed

1 Small onion — slices, about 3/4 c

1 tablespoon ginger — peeled,

– finely chopped 1 1/2 pounds red potatoes — cut in 1/2″ slices,

– about 5 cups 1 cup chicken broth

2 pounds asparagus spears — trimmed and cut

– into 2 in diagonal — pieces, 5 cups 1/4 cup chopped parsley

1/4 teaspoon salt

1/4 teaspoon ground pepper

1.
Place steak in glass baking dish.
In a small bowl using fork, beat lime juice, 2 teaspoons oil, chili powder, lime peel, and garlic to blend well; pour over steak.
Let stand 15 minutes, turning over once or twice.
2.
Heat broiler, first positioning rack 6 minches from heat source.
3.
In 12-in nonstick skillet over medium heat, heat remaining 2 teaspoons oil; add onion and giner; cook 3 mins., stirring occasionally until onion is softened.
Add potatoes and chicken broth; bring to loil.
Reduce heat to low; simmer, covered, about 8 mins.
until vegetables are tender.
4. While vegetables cook, remove steak from marinade; discard marinade.
Place steak on rack in broiler pan; broil 6-7 mins.
on each side to medium-rare, or to desired doneness.
5 Transfer steak to cutting board; let stand several mins.
to allow for easier carving.
Meanwhile, drain potatoes and asparagus; toss gently with parsley, salt, and pepper.
Cut steak into diagonal slices; arrange on serving platter.
Serve with vegetables.

1 1/2 Lb Flank Steak

C Flour 1 Tsp Salt

1/4 Tsp Black Pepper

1 Tbsp Cooking Oil

2 Tbsp Worcestershire Sauce

Dash Of Tabasco 2 Tbsp Lemon Juice

1/2 C Catsup

1 1/2 tsp Prepared Mustard

1 tsp Grated Lemon Rind

1/4 C Onion — minced

1 clove Garlic

Mushroom Slices — (optional) Parsley Sprigs — for garnish

Score meat.
Mix flour, salt, and pepper; thoroughly pound into meat.
Brown in hot oil.
Combine remaining ingrediets; pour over meat and cover.
Cook over low heat until tender, 1 1/2 to 2 hours. (Do not cook in electric skillet.) Serve surrounded by border of cooked rice.
Garnish with parsley.

Serves: 4

Source: “Mountain Measures” –Junior League of Charleston, WV ed.
1974