May 10th, 2013 by alice
Tags: Beef, Chip, Creachipped, Dip | 
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INGREDIENTS
- 1 (3 1/2 ounce)canchipped beef
- 1cupsour cream
- 1/2teaspoonsalt
- 1dashgarlic salt
- 1dashpepper
- 3-5dropsTabasco sauce
- 3-5teaspoonsmilk, to thin
DIRECTIONS
- Chop chipped beef fine.
- Mix all ingredients together well.
- Cover and chill.
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May 10th, 2013 by alice
Tags: Beef, Great, Meat, Stew | Print This Post
INGREDIENTS
- 2lbschuck roastor stewing beef
- 1/2teaspoonMcCormick broiled steak seasoning
- 1teaspoonbeef base, dissolved in
- 1/4cuphot water
- 1lbcarrots, chopped
- 4-5mediumpotatoes, chopped
- 1cupcelery, chopped
- 1clovegarlic, pressed
- 1 (8 ounce)packagemushrooms, chopped
- 1tablespoonsalt
- 1/4teaspoonpepper
- 1tablespoonsugar
- 3tablespoonsminute tapioca
- 1 (20 ounce)cantomatoes
DIRECTIONS
- Cut roast into bite sized pieces.
- Do not brown meat.
- Place all ingredients in order given, in a large Dutch oven style kettle.
- Cover and Bake at 250* for 5 hours.
- Uncover last hour if too moist.
- Serve with Warm rolls.
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May 9th, 2013 by alice
Tags: Beef, Casserole, Chicken, Cream, Ground, Noodle, Soup | Print This Post
INGREDIENTS
- 1lbground beef
- 1 (10 3/4 ounce)cancream of chicken soup
- 1 (10 3/4 ounce)canwater(rinse out soup can)
- 1 (8 ounce)package of kolopsnoodles, cooked and drained(or any light and fluffy egg noodle)
- 1teaspoononion powder
- 1teaspoonsalt
- 1/2teaspoonpepper
-
Topping
- 2-3slicesday-old white bread, cut into small cubes
- 1tablespoonbutter
DIRECTIONS
- Brown ground beef in skillet.
- Season with onion powder, salt and pepper.
- After browning, add cream of chicken soup; mix well.
- Add one soup can full water and mix well.
- Simmer on low 25 minutes.
- Mix in cooked and drained noodles and transfer this to a buttered baking dish.
- Finish this off with the bread cubes toasted in the 1 tablespoon of butter in a clean skillet.
- Bake the casserole uncovered in 325° oven for 25 to 30 minutes.
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May 9th, 2013 by alice
Tags: Beef, Sauce, Steakvocado | Print This Post
INGREDIENTS
- 2 (12 ounce)rib eye steaks or top sirloin steaks, cut 1 1/4 to 1 1/2 inches thick
- 1tablespoonbrown sugar
- 1teaspoonchili powder
- 1/2teaspoongarlic salt
- 1/2teaspoonblack pepper
- 8ounces freshtomatillos, husked and quartered
- 1/4cupwater
- 2ouncescream cheese
- 1avocado, halved,seeded,peeled,and cut up
- 1/4cup slicedgreen onions
- 1/2teaspoonsalt
- 10-12green onions, trimmed to 6 inch lengths
- 4-6jalapeno peppers
- 1largetomato, chopped
DIRECTIONS
- Trim fat from around the edges of beef rib-eye steaks.
- In a small bowl combine the brown sugar, chili powder, garlic salt, and pepper.
- Pat onto both sides of the steaks.
- Let steaks stand at room temperature for 30 minutes.
- Meanwhile for sauce, in a small saucepan combine the quartered tomatillos and water.
- Bring to boiling; reduce heat.
- Cover and simmer for 5 to 7 minutes or until soft.
- Stir the cream cheese into tomatillo mixture until melted; cool mixture slightly.
- In a food processor bowl or blender container combine the tomatillo mixture, the avocado, sliced green onions, and salt.
- Cover and process or blend until sauce mixture is smooth.
- Transfer sauce to a serving bowl.
- Prepare charcoal grill or preheat gas grill.
- Grill steaks on rack of an uncovered grill directly over medium coals to desired doneness, turning halfway through.
- Allow 14 to 18 minutes for medium rare and 18 to 22 minutes for medium.
- If desired, brush the whole green onions and jalapenos lightly with oil; grill jalapenos about 10 minutes or untiil soft and lightly charred, turning occasionally.
- To serve, slice steaks.
- Serve with sauce, grilled jalapenos, and green onions.
- Sprinkle with tomato.
- Enjoy!
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May 8th, 2013 by alice
Tags: Aioli, Beef, Roll, Ups | Print This Post
INGREDIENTS
- 1/4cupmayonnaiseor salad dressing
- 2clovesgarlic, chopped
- 210-inch flour tortillas
- 1cupfresh spinach
- 1/4lb cookedroast beef, thinly sliced or slicedcooked turkey
- 6slicescheddar cheese
- 1mediumtomato, thinly sliced
DIRECTIONS
- Mix mayonnaise and garlic in small bowl.
- Spread mixture evenly over tortillas.
- Top tortillas with layers of spinach, beef, cheese and tomato; roll up tightly.
- Cut each tortilla into 12 pieces; secure with toothpicks.
- Serve immediately or refrigerate until serving time.
- Do-Ahead: Wrap tortilla rolls individually in plastic wrap and refrigerate for up to 24 hours.
- Substitution: In place of the roast beef, you can use sliced cooked turkey.
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