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Beef and pork


Stacey’s Swiss Steak
From Stacey

This is a super-easy crock-pot recipe that has been a huge hit with everyone to whom I've served it! The juice left in the crock-pot makes wonderful gravy to serve over a side of mashed potatoes!

3 lbs round steak, tenderized
3 (14.5 oz) cans stewed tomatoes, with juice
2 medium green bell peppers, cut into rings
1 cup beef broth
¼ cup Worcestershire sauce
Salt
Pepper
Shredded mozzarella cheese

Season the steak with salt and pepper on both sides and cut steak into two pieces to fit inside your crock-pot.

Pour one can of stewed tomatoes in the bottom of the crock-pot; top with one piece of steak. Add another can of tomatoes and the rings of one bell pepper; top with the remaining steak. Add the remaining can of tomatoes and bell pepper rings.  Pour Worcestershire sauce and beef broth over all.

Cook on low heat for 8 hours. Remove to serving platter, sprinkle with shredded mozzarella cheese and serve.


Tatars -n- Hash
From Bobbye

Hope you enjoy.

1 can hash
6 - 8 large potatoes
2 large onions
Salt
Pepper
 
Peel and dice the potatoes, and parboil them until you begin to see a light foam on the surface of the water (this is the potato starch). Drain and rinse the potatoes, and return them to the pot.
Chop the onions and hash, and add them to the pot. Add enough water to cover (but not so much that the boiling water will overflow the pot) and season to taste with salt and pepper.

Cook for 25 - 30 minutes on a medium-high heat, or around 8 on a gas stove. It should look like a soup or stew when it's ready.

"Goolosh"
From Isabell

We call this "Goolosh." It’s best served with white rice and only takes about 15 minutes to make. I like to mix in different kinds of chili powder (i.e.: New Mexico, California and regular) for a better taste. Hope your family loves this as much as mine does!

3 lbs. ground beef
2 cans corn (with liquid)
2 cans green beans (with liquid)
1 large can tomato sauce
Chili powder to your liking

Cook the ground beef, then drain fat. Transfer beef to large pot. Add corn, green beans and tomato sauce. Mix well. If the water from the corn and green beans wasn't enough to cover the beef, then add about two cans (use the tomato sauce can) of water, or until water covers the goolosh. Then add chili powder to your liking. Let it boil, then eat!

Taco Biscuits
From Laura

1 lb hamburger meat
Taco seasoning mix
Refrigerated Pillsbury Grands biscuits
Shredded cheese
Lettuce
Tomato
Taco sauce
 
Cook meat according to taco package directions.
Place uncooked biscuit in muffin tins and make an indention in the center of it. Fill indentation with meat, repeat. Bake according to biscuit directions and top with toppings.

Southwest Taco Salad
From Jess

You can also try this for a quick snack without the beef and lettuce!

1 lb. ground beef
1 bag lettuce
1 bag shredded cheese
1 small $0.99 bag of chili-cheese Fritos
3 cans corn
1/2 cup of mayo or sour cream
1 cup chopped green pepper

Brown ground beef in skillet, then drain fat. Mix Fritos, corn, cheese, mayo (or sour cream) and peppers in a large mixing bowl. When the beef is done, mix it with the Frito salad and lettuce in smaller bowls.

Ravioli Surprise
From Keysha

Something frozen. Something homemade. A jar of tomato sauce. Mix them together and you have a tasty 30-minute meal. Add some garlic bread and you're all set.

1 package ricotta cheese ravioli (found in the frozen food section of the supermarket)
1 lb. ground beef or turkey (I prefer to use turkey because it's healthier, but beef is less expensive)

Cook ravioli according to package directions. Brown and stew the beef or turkey until cooked through, then add to the tomato sauce and stew  for 20 minutes (as if making spaghetti sauce). Mix it all together in a bowl and serve.

Sweet Chili Meatballs with Parmesan Noodles
From Joanne

I don't know anyone who doesn't like these, or better yet, who doesn't love these!
This is a wonderful, filling, easy meal that all families can enjoy. It is my favorite recipe of my mom's - my favorite from childhood. These meatballs are yumski! Enjoy.

1 large bag precooked Italian meatballs
3 jars Heinz chili sauce
1 medium-size jar of grape jelly
1/2 tsp. chopped garlic
Salt and pepper
1 large bag egg noodles
Milk
Butter
Grated Parmesan cheese
 
Cook meatballs on a cookie sheet, per package directions.

Mix chili sauce, grape jelly, garlic and salt and pepper in a pot and heat until just boiling. Add cooked meatballs to sauce and simmer.
 
Meanwhile, cook noodles in milk and water. Add butter and cheese when done.
 
Scoop noodles and meatballs onto plates and pour sweet chili sauce on top.

Spinach Loaf
From Jessica

For those who can't get their kids to eat their vegetables, this recipe has worked wonders for my family. You can even get older kids to help out with it. Caution: This recipe is addictive and you may want to make more than one. Freezes and reheats very well without a funny aftertaste. Bon appetit!

Pillsbury French Loaf (from the supermarket’s refrigerated section)
1 16 oz. package frozen chopped spinach
16 oz. roll Jimmy Dean Regular/Mild Sausage (I find this tastes the best, but you can substitute ground beef or another brand of breakfast sausage)
16 oz. Mozzarella cheese
Cooking spray
Butter/margarine
Garlic salt(optional)

Preheat oven according to the French Loaf package directions.
Meanwhile, brown sausage in skillet, then drain grease and set aside.

Boil water in saucepan and place chopped spinach in it just until the ice melts, then drain in colander and set aside.
Grate mozzarella (or use pre-grated). Prepare cookie sheet according to directions on French Loaf label. Spread out French Loaf dough on it and sprinkle it with sausage, cheese and spinach. Roll up dough and pinch closed. Cut 3 small slits on top. Rub a pat of butter and sprinkle a pinch of garlic salt over the top (or spray with cooking spray if preferred).

Cook according to the directions on French Loaf package, or until golden brown.

Southern Style Pork Chops
From Jessica

This might not seem real easy to some people, but my favorite quick-prep meal is baked pork chops. Serve them with a heated can of green beans and cooked pasta, and you've got a meal.

Preheat oven to 400. Line a large Pyrex casserole with foil, place 4 to 5 bone-in pork chops in the dish, add enough water to almost cover the chops, add a little Moore’s or Dale’s marinade and whatever seasonings you might like (I prefer Tony Cachere’s Original Creole Seasoning with a little New Orleans Cajun Spice and a bit of garlic). Cover dish with foil and bake for about 25 to 30 minutes.


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