Category	Title	Author	Ingredients	Directions	Notes
BEEF	Baked Roast Beef	Kathi Morrison	1 TBSP coarsely cracked black pepper 1 2 ¼-pound boneless rib roast ¼ cup fresh flat-leaf parsley 1 TBSP fresh chives 1 TBSP fresh tarragon leaves 1 tsp dried thyme	Preheat oven to 425 degrees. Rub the pepper evenly over beef, pressing gently so pepper adheres. Place the herbs in a large measuring cup and chop using kitchen shears. On a sheet of waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat. Loosely tie the beef at 2-inch intervals with kitchen twine. Place beef on roasting rack. Roast until an instant-read meat thermometer registers 155 degrees for medium, about 30 minutes. Let stand for 5 minutes; carve into thin slices. Temperature Tips: On the meat thermometer, check for doneness as follows For rare 130 degrees For medium 155 degrees For well-done 170 degrees	Prep Time: 10 minutes Cook Time: 30 minutes Yield: 6 servings Serve with Double-stuffed Potatoes and Steamed Baby Carrots
	Baked Spaghetti	Kristi Herd	1 lb. ground beef onion, chopped 2 cans Rotel tomatoes 1 t. oregano 10-12 oz. spaghetti noodles, cooked and drained 3 c. cheddar cheese 1 can Cream of Mushroom soup 1/2 can water Parmesan cheese, shredded	Brown meat and onion, drain. Add rotel and oregano. Simmer for 5 minutes. Layer in 9x13 baking dish--noodles, meat mixture, 1/2 cheese and repeat. Mix together: soup and water and pour over cheese in baking dish. Top with fresh parmesan cheese. Bake at 350 degrees for 20-30 minutes.
	Barbecue Brisket	Jill Porter	4-5 lb. brisket (trimmed) 1 tsp. celery salt 1 tsp. garlic salt 1 tsp. onion salt 1/2 bottle liquid smoke salt pepper Worcestershire sauce barbecue sauce (Head Country)	Sprinkle both sides of meat with celery, garlic, and onion salt. Pour 1/2 bottle liquid smoke over meat. Cover with foil - being careful not to let foil touch the meat. Let set in refrigerator over night. Next morning rinse seasoning off. Salt and pepper meat to taste. Dash Worcestershire sauce over meat; cover with foil and bake for about 5 hrs. at 275. 30 min. before removing meat (4 1/2 hrs. take meat out of oven; pour off most of liquid and cover with barbecue sauce. Return to oven for last 30 min. Slice thin and serve.
	Bbq Roast Beef Sandwiches	Kathi Morrison	1 Chuck roast 1 can French Onion Soup 1 bottle KC Masterpiece Original BBQ Sauce Kaiser rolls	Place roast, soup, and BBQ sauce in crock pot. Cook on low all day, stirring occasionally. Serve meat over open faced rolls	Prep Time: 5 minutes Cook Time: all day in crock pot Yield: 6 servings Serve with Corn Casserole
	Beef And Broccoli Stir-fry	Barbara Holden	1 can beef broth (14 1/2 oz) 1 lb. boneless sirloin steak, cut into thin strips 4 cups fresh broccoli florets 2 T light soy sauce 1 T vegetable oil 2 T cornstarch 1 clove garlic, minced 1 med onion, sliced	In bowl, combine broth, cornstarch, soy sauce and whisk til smooth. Set aside. Warm oil in skillet or wok for 1 minute and add steak, stirring constantly til beef is browned. Remove steak. In skillet or wok add broccol, onion, and garlic to skillet and cook, stirring constantly until broccoli is bright green and crisp-tender. Add broth mixture and bring to a boil while stirring. Reduce heat, add beef and simmer until sauce thickens.
	Beef Casserole	Kristi Herd	1 lb. ground beef 1 can Ro-tel tomatoes 1 can English peas, drained 1 can Cream of Mushroom soup 1 can whole kernel corn, drained 1 can diced tomatoes 2 c. egg noodles, cooked and drained Velveeta cheese, sliced	Brown meat and drain. Add next five ingredients and simmer for 5 minutes. Stir in cooked egg noodles. Pour into casserole dish. Top with cheese slices. Bake at 350 degrees until cheese melts and is hot through.
	Beef Stroganoff	Kristi Herd	2-3 lb. arm or chuck roast garlic powder, salt, pepper, Cavendars seasoning, Worcestershire powder 1 can Cream of Mushroom soup 1/2 c. water 2 T. worcestershire sauce 1 pkg. dry onion soup mix 1 t. garlic powder 1/2 c. sour cream	Cut roast in chunks. Cuts easier slightly frozen. Sprinkle chunks with seasonings. Spray skillet with Pam and brown chunks. Combine the next five ingredients and pour over meat. Place in baking dish and bake 4 hours at 275 degrees. Add sour cream before serving. Serve over egg noodles.
	Beefy Stew	Kathi Morrison	1 ½ pounds beef cube steak, cut into 1-inch pieces Salt and freshly ground pepper 2 TBSP all purpose flour ¼ cup vegetable oil 1 (14-ounce) can beef broth 1 (24-ounce) jar country vegetable soup 1 sheet frozen puff pastry	Position rack in center of oven and preheat to 425 degrees. Sprinkle beef with salt and pepper. Toss beef with flour in a large bowl to coat. Heat oil in a heavy large pan over medium-high heat. Add 1/3 of the beef to the hot oil, and sear until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a clean bowl. Repeat with remaining beef in 2 more batches. Add beef broth and bring to a simmer, scraping with a wooden spoon to loosen browned bits on bottom. Return all beef and any accumulated juices to pot. Add soup and simmer uncovered, until liquid thickens slightly and beef is tender, about 15 minutes. Divide stew equally among 4 oven-proof mugs. On a floured surface, cut puff pastry into 4 (4-inch) rounds. Moisten rims of mugs with water. Gently adhere puff pastry to each mug. Transfer to baking sheet and bake until golden	Prep Time: 10 minutes Cook Time: 45 minutes Yield: 4 servings Serve with Chocolate Sheet Cake for Dessert
	Beer Brisket	Jennie Robinson	4-5 lb brisket 1-2 onions(sliced) 1 can beer 1 T. brown sugar 3 cloves garlic(sliced) peppercorns (I like the green peppercorns) Gravy: 11/4 cup juice 1/4 cup water 2 T. flour (diluted with cold water)	Bake brisket at 350 degrees for 3-4 hours or until tender. Heat gravy over stove top till thickened.
	Better Than Ever Beef Enchiladas	Tiffany Johnston	½ lb extra lean ground beef ½ c chopped green peppers ½ c chopped red peppers 2 c salsa – divided 1 c cheese – 2% milk, shredded sharp cheddar cheese, divided 2 T zesty Italian reduced fat dressing 8 corn tortillas (6 inch) 2 T chopped fresh cilantro	Preheat oven to 400 F. Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add one cup of the salsa, simmer 3 to 4 min or until peppers are tender. Remove from heat, stir in ½ cup of the cheese. Spread ¼ cup of the salsa on the bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas and wrap them in a large sheet of waxed paper. Microwave on high for 20 or 30 sec. or just until warm. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam side down, in dish. Repeat with remaining 4 tortillas and remaining meat mixture. Spoon remaining ¾ cup salsa evenly over filled tortillas; cover with foil. Bake 20 min or until heated through. Uncover; top with remaining ½ cup cheese. Bake an additional 2 or 3 min or until cheese is melted. Top with cilantro.
	Bubble Pizza	Charlotte Apel	1 ½ lb. ground beef or ground pork sausage(or half and half) 1 jar Pizza Quick sauce 1 pkg. buttermilk biscuits	Brown meat; drain. Add sauce. Cut biscuits into fourths. Put in bottom of 9 x 9 greased casserole dish. Top with meat sauce. Bake 20 - 25 minutes at 400 degrees. Top with the following: (or any of your favorite toppings) canadian bacon pepperoni green pepper, diced (I usually saute the onion and green onion, diced pepper) mushrooms Top with 2 c. cheddar cheese, grated 2 c. mozzarella cheese, grated Bake 15 - 20 minutes at 400 degrees. Let stand 5 minutes before serving.
	Bubble Pizza	Tiffany Holden	1 ½ lbs. Ground beef 15 oz. can of pizza sauce 2 12-oz cans buttermilk biscuits 1 ½ cups shredded mozzerella cheese 1 cup shredded cheddar cheese	In skillet, brown and drain beef. Stir in pizza sauce. Quarter biscuits, and place in greased 13X9 dish. Top with beef mixture. Bake 20-25 minutes at 400. Sprinkle with cheeses and bake 5-10 minutes longer.
	Cheesy Mostaccioli	Charlotte Apel	1 pkg. mostaccioli pasta (or favorite pasta) 1 ½ lb. ground beef onion 1 t. pepper 1 t. Italian seasoning 28 oz. favorite spaghetti sauce 1 can Cheddar cheese soup 3 c. mozzarella cheese, grated	Cook pasta according to package directions. Brown beef and onion; drain. Combine all ingredients. Bake in greased casserole dish for 40 minutes at 350 degrees.
	Cornbread Deluxe Dinner	Suzi Rosenhamer	2 lbs. ground beef, browned, drained, & set aside 3/4 c. olive oil 1 c. sugar 4 eggs (or egg substitute) 1 c. flour 4 t. baking powder 1/4 t. cayenne pepper 4 oz. chopped green chilies 11 oz. can cream style corn 1 c. mixed cheddar Jack cheese 1 c. yellow cornmeal 1/4 t. salt	Preheat oven to 350 degrees. Grease and flour a 9X13 baking dish. Cream olive oil and sugar together. Add eggs and mix well; add chilies, corn, ground beef and mix well. Mix together flour, cornmeal, baking powder, red pepper, and salt. Add cheese; blend flour mixture and corn mixture together. Pour combined ingredients into prepared pan. Place in oven and reduce heat to 300 degrees. Bake for one hour or until golden brown and it begins to leave the sides of the pan.
	Creamy Tacos	Tiffany Holden	1 ½ lb. browned and drained hamburger ½ pkg Williams Chili Mix 1 can pinto beans 1 8oz can Tomato sauce 1 can Rotel 1/2 pint whipping cream, 1 lb. Velvetta Cheese	Simmer for 30 minutes and add 1 lb. Velvetta cheese and ½ pint whipping cream. Heat until cheese melts. Serve on tortillas or taco shells. Garnish with lettuce, tomatoes, onions, grated cheese, etc.
	Crock Pot Beef And Noodles	Renee Bauman	1-2 pounds of beef stew meat 1 med. can of sliced mushrooms with juice 1 can Cream of Celery soup 3/4 c. water 1 can Cream of Mushroom soup 1 pkg. dry Lipton Onion soup mix 1 pkg. dry McCormicks brown gravy mix 1 pkg. egg noodles	Put raw stew meat in crock pot. Add all other ingredients except noodles. Stir together in crock pot. Cook on low 6-8 hours. Serve over cooked egg noodles.
	Crock Pot Salisbury Steak	Barbara Holden	1 lg can crushed tomatoes 1 small can tomato paste 1 cup beef broth 1 TBSP dried Italian seasoning blend 2 cloves minced garlic 1/4 cup diced onion crushed pepper to taste	Spray pan with olive oil. Saute onion and garlic until onion is clear. Remove from pan and put into crockpot, then add beef broth. In the same pan, sear tenderized steak on both sides. Add steak, tomatoes and tomato paste into crockpot. Cook low for 8 hours or high for 6.	This can also be prepared on stove top in a dutch oven and cooking time will be approx. 2 hours on Medium heat but be sure to double the liquid.
	Drip Beef	Charlotte Apel	4 lb. boneless chuck roast 1 T. garlic salt 1/4 t. rosemary ½ t. oregano 1 T. seasoning salt ½ T. cavendars seasoning ½ t. onion powder 2 beef bouillon cubes	Trim fat from meat. Place roast in crock pot; add all the above ingredients. Cover meat with water; just to edge of meat. Cook on high for one hour; turn crock pot to low and cook for 8 - 9 hours. Remove meat from juices and shred with a fork. Return to juices and let heat for about 30 minutes. Serve on french bread rolls or hoagies. **I like to toast my rolls with a little butter and garlic salt.	This is from a friend that I grew up with from 4th grade. She and I lived together in college. Excellent crock pot recipe!
	Enchilada Casserole	Jill Porter	1 1/2 lb. hamburger 1 can cream of mushroom soup 1 8 oz. can enchilada sauce 1 can Spanish rice 1 cup sour cream 1 cup shredded sharp cheese i onion chopped 1 can cream of chicken soup 1 can chili beans 1 4 oz. can green chilies 1 10 oz. pkg. corn chips 1 can Rotel 1 16 oz. Velveeta	Saute beef and onion in skillet until beef is brown and onions are tender. In sauce pan, combine soup, enchilada sauce, chilies, beans, rice, and sour cream. Heat stirring constantly. Layer corn chips, ground beef mixture, soup mixture, and sharp cheese. Topping: Melt 16 oz. Velveeta and Rotel. Pour over top of casserole. Bake at 350 until bubbly.
	Enchiladas	Dawn Hubbard	2 to 3 cans Enchilada Sauce (Old El Paso) 2 to 3 bags of grated cheese 1 can of chili without beans tortillas onion (optional)	Heat chili over stove. Wet tortillas and microwave 5 of them at once for 40-45 seconds on a plate with another plate on top. Layer (thinly) enchilada sauce on bottom of casserole pan. Fill tortillas with cheese and onion. Roll up tightly and place in pan. Cover tortillas with the rest of the enchilada sauce and chili. Cover with cheese. Bake at 350* for 20 minutes.
	Hamburger Stroganoff	Michelle Montgomery	¼ cup butter or margarine ½ cup minced onion 1 garlic clove, minced 1 pound lean ground beef 2 tbsp. All-purpose flour 1 tsp. Salt ¼ tsp. Pepper ¼ tsp. Paprika 1 10 ½ oz. can cream of chicken (or cream of mushroom) 1 cup sour cream	In 12-inch skillet over medium-high heat, in hot butter or margarine, cook onion and garlic until golden, about 3 minutes. Stir in ground beef, flour, salt, pepper and paprika; cook, stirring often, until meat is browned, about 7 minutes. Stir in undiluted soup; heat to boiling. Reduce heat to low and simmer 10 minutes to blend flavors. Stir in sour cream and heat (do not boil); sprinkle with parsley. Spoon over hot mashed potatoes. Yield: 5 servings.
	Lasagne	Karie Apel	1 large can peeled tomatoes 1 large can tomato puree 2 small cans tomato paste 5 garlic cloves, chopped 1 medium onion, chopped 2 T. olive oil 2 T. sugar salt and pepper 1 T. oregano 2 T. parsley flakes 2 Bay leaves 1 lb. ground beef 8-10 oz. sliced pepperoni 1 lb. Mozzarella cheese, grated 1 lb. Gouda cheese, grated Parmesan cheese Lasagne noodles		This is my very favorite dish! Serve with a salad and crusty bread for a perfect meal!
	Marinate Of Chicken, Steaks, Pork-chops:	Jill Porter	1/4 cup olive oil 1/4 cup soy sauce 1/4 tsp. Adolph's tenderizer 1/2 tsp. garlic powder 1/2 tsp. black pepper 1 tsp. lemon pepper 1 tsp. parsley flakes 1 tsp. ginger	Mix all together. Pour over meat. Steak/pork chops - marinate overnight Chicken - 2 hrs.
	Meat Balls	Leah Kennedy	Hamburger meat Cracker crumbs, crushed potato chips for filler Onion soup mix	Mix, shape into balls, brown in small amt. of oil. Cover with cream of mushroom soup, barbeque sauce, or cream of chicken soup. Heat in oven.
	Meaty Beans	Charlotte Apel	2 lb. pinto beans, dry 2 T. margarine 1 c. shredded cabbage 1 bell pepper, chopped 1 lg. onion, chopped 1 lb. ground beef 1 t. salt 1/2 t. pepper 1 t. garlic powder 14 oz. ketchup 2 T. chili powder 2 T. brown sugar 1 can stewed tomatoes 1 t. cumin 1/2 t. dry mustard	Cook two pounds of pinto beans; seasoned. In a skillet, place 2 T. margarine and melt; add: 1c. shredded cabbage 1 bell pepper, chopped 1 lg. onion, chopped Saute veggies til tender; then add 1 lb. ground beef. Cook til browned; drain. Add: 1 t. salt ½ t. black pepper 1 t. garlic powder Add to the pot of beans: 14 oz. ketchup 2 T. chili powder 2 T. brown sugar 1 can stewed tomatoes 1 t. cumin ½ t. dry mustard Add the meat mixture to the beans and simmer on low heat til heated through. Serve over corn chips or with cornbread.
	Mexican Burritoes/casserole	Kristi Herd	2 lb. ground beef 3/4 c. onion, chopped 1 can rotel tomatoes 1 can chopped green chilies 1 t. garlic powder salt pepper corn tortillas/flour tortillas cheddar cheese, grated	Brown meat; drain. Add onions, tomatoes, chilies, and seasonings. May need to add one can diced tomatoes or another can rotel. For Casserole: Layer in 9x13 dish: corn tortillas, meat mixture, and cheese. Repeat till all ingredients are used. Bake at 350 degrees for 20-30 minutes. For Burritoes: Roll mixture into flour tortillas and add cheese.	Serve with sour cream, beans, etc.
	Mexican Casserole	Michelle Montgomery	1 lb. Lean Ground Beef 1 Package Taco Seasoning Mix 1 (15 oz) Can Ranch Style Beans w/Chopped Sweet Onions 1 (14.5 oz) Can Petite Diced Tomatoes 1 (4.5 oz) Can Chopped Green Chiles 1 (10.75 oz) Cream of Mushroom Soup 1 Package Flour Tortillas 4 Cups Shredded Cheddar Jack Cheese	Preheat oven to 350 degrees. Brown ground beef. Drain. Add taco seasoning, beans, tomatoes, chiles, and soup. Mix well and heat thoroughly. Line a greased 9x13 pan with a layer of tortillas. Pour ½ of the meat mixture over. Top with 2 cups of cheese. Create another layer of tortillas. Top with remaining meat mixture and remaining cheese. Bake for 30 minutes.
	Mexican Casserole Or Burritos	Leah Kennedy	2 lb. hamburger 1 can Rotel tomatoes 1 can diced tomatoes 1 can chopped green chiles 3/4 c. diced onion 1/2 t. garlic powder Salt & pepper 1 can pinto beans	Brown hamburger & onion. Add remaining ingred. Layer meat mixture, cheese, and slightly fried tortillas in casserole or roll into flour tortillas for burritos.
	Mexican Lasagne	Charlotte Apel	1 ½ lb. ground beef 1 onion 2 pkg. Williams taco seasoning 1 c. diced tomatoes 2 cans (8 oz.) tomato sauce 1 can green chilies 8 oz. Ricotta cheese 2 eggs 9 flour tortillas 10 oz. Mont. Jack jalepeno cheese, grated	Brown ground beef and onion; drain. Mix beef, onion, taco seasoning, tomatoes, tomato sauce, and green chilies. Bring to a boil; reduce heat and simmer 10 minutes. Combine Ricotta cheese and eggs. In 9 x 13 dish, spread ½ meat mixture, top with ½ the tortillas, ½ Ricotta cheese mixture, ½ grated cheese, Repeat. Bake 30 minutes at 350 degrees. Let stand for 5 minutes before serving.	This was one of our favorite recipes that a Pampered Chef friend gave me.
	Mouthwatering Beef Tips	Maleah Rowe	1 1/2-2lbs. Beef Tip Steak/cut into thin pieces or Stew Meat 1 cup 7-UP 1 can Cream of Mushroom Soup 1 pkg Dry Onion Soup mix	Place beef pieces in a 2-quart casserole dish. Add can of soup and spread over meat. Sprikle 1 envelope dry soup over meat and soup mixture. (Don't stir) Pour 7-UP over all and cover. Bake at 275 degrees for 4 hours or at 300 for 3 hours. Don't open oven door or lid to dish until the time is finished. Remove from oven and stir well. Serve over rice, noodles, or mashed potatoes.
	No Peek Beef Tips	Michelle Montgomery	1 ½ - 2 lbs. Beef (cubed) 1 Can cream of mushroom soup 1 Cup red cooking wine or water 1 Package onion soup mix	Combine all ingredients in a 3-quart casserole dish. Cover. Bake for 3 hours. Do not open during cooking. Serve over hot noodles.
	Orange Pepper Steak	Tiffany Johnston	½ c Catalina dressing Grated peel and juice from 1 medium orange 2 green onions, chopped ½ tsp pepper ½ tsp garlic powder 1 boneless beef sirloin steak (2 lb)	Mix dressing, orange peel, orange juice, onions, pepper and garlic powder in a large shallow dish until well blended. Remove ¼ cup of the dressing mixture; set aside for later use. Add steak to remaining dressing mixture; turn to evenly coat both sides. Refrigerate for at least 1 hour. Preheat broiler. Drain steak; discard marinade. Place steak on rack of broiler pan. Broil 2 to 3 inches from heats source, 8 min. on each side for medium doneness (160 F). cut steak into 8 pieces. Serve with reserved ¼ cup dressing mixture.
	Prairie Land Pot Roast	Tiffany Johnston	1 boneless beef chuck roast (2 lb) ½ tsp salt ¼ tsp ground black pepper 1 bottle (8 oz) Catalina dressing, divided 2 large onions, sliced 2 lb potatoes, peeled, cut into 1 inch pieces 1 lb carrots, peeled, cut into 1 inch pieces 2 Tbsp chopped parsley	Season both sides of roast with salt and pepper. Brown meat in large heavy pot or dutch oven or high heat in ¼ cup of dressing, turning to brown both sides. Add onions, stir to brown. Add remaining dressing, potatoes, carrots and enough water to come ¾ way up meat (about 1 ½-2 cups). Bring to a boil, cover. Reduce heat to low. Simmer 2 hrs or until meat & vegetables are tender. Remove meat from pan, slice meat thinly against the grain. Serve meat & vegetables topped with pan gravy. Sprinkle w/ parsley before serving.
	Reuben Meat Loaf	Kerry Robinson	11 oz. can condensed tomato bisque soup 1 lb. ground beef 12 oz. can corned beef, finely chopped 2 1/2 c. soft bread crumbs 2 eggs (slightly beaten) 1 t. chopped parsley 1 lg. clove garlic, minced 8 oz. can sauerkraut, well drained and finely chopped 1/2 c. shredded swiss cheese 2 t. prepared horseradish 2 slices swiss cheese, cut in 8 triangles 1/2 t. caraway seed	Mix 1/4 cup soup, ground beef, corned beef, bread crumbs, eggs, parsley and garlic on waxed paper. Pat meat firmly into a rectangle (15 x 10). Combine sauerkraut, shredded cheese and caraway seeds. Press into meat to within 1 inch of edge. With aid of was paper, roll meat tightly jelly roll fashion. Seal seams and ends. Place in a 2 quart baking dish, cover with platic wrap, microwave on high 8 to 10 minutes, turning dish occasionally. Let stand covered 6 minutes. Combine remaining soup and horseradish; pour over loaf, recover. Microwave on high 4-5 minutes, turn dish once. Arrange cheese on loaf, overlapping edges slightly. Let stand covered for 5 minutes. (I have also baked this in the oven, much as you would any meatloaf, putting the sauce on top before baking. Bake uncovered, 350 about 1 hour to 1 hour 15 minutes (til done). Put cheese on top and place in over long enought for cheese to melt..
	Rolled Up Round Steak	Robyn Stapleton	Round steak Mustard Bacon ¼ pkg. onion soup mix Cream of Mushroom soup	Pound round steak. Spread lightly with mustard on one side. Cover with strips of bacon. Sprinkle with onion soup mix. Roll up jelly roll style and tie. Put heavy duty aluminum foil on shallow pan. Place steak on it. Pour can of Cream of Mushroom soup over steak and wrap foil so it will not leak. Bake at 325 degrees for 3 hours. Use juice as gravy.
	Russian Dressing Ribs	Jennie Robinson	Slab of ribs (beef or pork) brown sugar 2 small bottles Russian dressing	Slab of your choice of ribs.(beef or pork) Rub a great amount of brown sugar all over the ribs. Pour 2 small bottles of russian dressing all over ribs. Cover and cook at 350 degrees til ready.
	Skillet Mexican Cornbread Casserole	Kristi Herd	1 lb. hamburger meat 1 onion, chopped salt, pepper, garlic powder 1 can chopped green chilies grated cheddar cheese 1 box Jiffy corn muffin mix	Brown meat and onion, drain. Season with salt, pepper and garlic powder. Spray iron skillet with Pam. Layer in skillet: Meat green chilies grated cheese Jiffy Corn Muffin Mix (mix according to package directions) Bake at 350 degrees until cornbread is ready. Serve with beans.
	Slow Cooker Pizza Casserole	Charlotte Apel	1 1/2 lb. ground beef 1 lb. pork sausage 4 (14 oz.) jars pizza quick sauce 2 c. mozzarella cheese, grated 2 c. Parmesan cheese, grated 2 pkg. (3 oz.) pepperoni 1/2 c. onion, chopped 1/2 c. green pepper, chopped 1 clove garlic, pressed 2 lb. rotini, cooked and drained	Brown and drain the ground beef and pork sausage. Place in cooker. Add all ingredients except pasta and stir til blended. Cover and cook on low for 3 1/2 hours or high for 2 hours. Stir in pasta. Cover and cook for 30 more minutes til hot.	I have actually been in a hurry and baked this in the oven for 30-45 at 350 degrees. I have also halved it.
	Steak Marinade	Brenda Neundorf	1 c. pineapple juice 1/2 c. brown sugar 1/2 t. salt 1/2 t. pepper 1/2 t. garlic 1 t. lemon juice	Combine and marinate meat overnight.	I use it on chicken too.
	Stuffed Peppers	Kristi Herd	4 green peppers, pitted 1 t. salt 3/4 c. white rice small can tomato paste green pepper, finely chopped 1/2 c. finely chopped onion 1/4 t. garlic powder 1/2 t. lemon pepper 1 lb. ground beef 1 can diced tomatoes 1/4 c. ketchup	Boil peppers and salt in water for 10 minutes. Mix together the next seven ingredients. Stuff this mixture into the precooked green peppers. Mix together the diced tomatoes and ketchup. Spoon this over the stuffed green peppers. Bake at 350 degrees for one hour or until done.
	Super Easy Barbequed Brisket	Maleah Rowe	4-5 lb brisked 1 tsp each onion salt, celery salt, garlic salt 1/2 bottle Liquid Smoke Salt and pepper 3 tbp. Worcestershire 1 c. barbecue sauce	Trim fat from brisket. Place in pan. Sprinkle with seasonings and pour liquid smoke over brisket. Cover pan with foil Marinate overnight. Before roasting, sprinkle with salt, pepper and worcestershire. Cover tightly with foild and bake at 275 for 5 hours. One half hour before end of baking time remove foil and pour bbq sauce over meat. Slice thing. Freezes well.
	Super Sloppy Joes	Kathi Morrison	1 TBSP extra virgin olive oil 1 ¼ pounds ground beef sirloin ¼ cup brown sugar 2 tsp to 1 TBSP steak seasoning blend (McCormick) 1 medium onion, chopped 1 small red bell pepper, chopped 1 TBSP red wine vinegar 1 TBSP Worcestershire sauce 2 cups tomato sauce 2 TBSP tomato paste 4 crusty rolls, split, toasted, and lightly buttered	Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Spoon mixture onto toasted, buttered buns and have plenty of napkins close by!!!	Prep Time: 10 minutes Cook Time: 15 minutes Yield: 4 super sloppy sandwiches Serve with Deviled Potato Salad
	Taco Casserole	Jennie Robinson	flour tortillas 2 lb. hamburger mieat 1 chopped onion 2 chopped garlic cloves 15 oz. tomato sauce 1 pkg. taco seasoning little water 1 can cream of chicken soup 3/4 c. milk shredded sharp cheddar cheese	spray pan(9x13) layer flour tortillas at the bottom of the pan Brown: 2 lb. hamburger meat, 1 chopped onion, 2 chopped garlic cloves. Then add a 15oz can ot tomato sauce, 1 pkg. taco mix and a little water and simmer. Add mixture to tortillas and the cover with a layer of flour tortillas. Mix: 1 can cream of chicken soup and 3/4 cup milk. Pour on top of tortillas. Cover with sharp cheddar cheese. Bake at 350 degrees for 45 min.
	Texas Hash	Tiffany Holden	1 lbs ground beef or turkey 1 chopped onion 1 chopped green pepper Brown together and drain. Add: 1 can Rotel 1 can diced tomatoes 1 cup Minute rice 2 t chili powder salt and pepper, to taste	Bake 1 hour at 325.
	Three Step Pizza	Maleah Rowe	1tbs corn meal 1 pkg (10 oz.)refridgerated pizza crust 3/4 cup pizza sauce 1 cup chopped fresh vegtables( whatever you like on your pizza) 1/2 lb Italian Sausage or ground beef cooked and drained. 2 cups shredded mozzeralla cheese 1/4 cup parmesan cheese	Pre heat oven to 400. Sprinkle corn meal on baking stone. Roll dough into a 12 inch circle using lightly floured roller. Spread sauce. Top with sausage or beef and vegtables and then cheese. Bake 15-20:00 or until crust is golden brown.
	Velveeta Salsa Mac/cheese	Maleah Rowe	1 lb ground beef 1 jar salsa(16 0z) 3/4 lb velveeta cut up 1 3/4 c. water 2 c. elbow macaroni	Brown meat/drain. Add salsa and water. boil. Stir in macronie. Reduce heat and cover, simmer 8-10:00. Add velveeta stir until melted.
	Yummy Beef And Noodles	Kathi Morrison	1 ½ pounds boneless stew meat ¾ to 1 cup dry red wine 2 medium onions, chopped 1 pkg Lipton onion soup mix 2 beef bouillion cubes 3 TBSP cornstarch Salt and pepper Wide egg noodles	In crock pot, add, in order, meat, onions, onion soup mix, bouillion, sprinkle cornstarch, salt and pepper, and pour red wine on top. Cook on low for 5 to 6 hours, stirring occasionally. Serve over cooked egg noodles.	Prep Time: 5 minutes Cook Time: 5 to 6 hours in crock pot Yield: 5 servings Serve with Strawberry Salad

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