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OLD FASHION BAR-QUE RIB'S
presented by: JOHNNIE BEA'S DAVIS- Ingredients:
- VINEGAR
- RIBS
- HONEY
- HOT CRUSHED PEPPERS AND SEASONING SALT
- RIBS
- Cooking Directions:
- 2TABLESPOON OF VINEGAR, 2TABLESPOON OF HOT CRUSHED PEPPERS
- 1/2 CUP OF HONEY OR HONEY BAR-QUE SAUCE
- 1TABLESPOON OF PEPPER & SALT
- MIX ALL INGREDIENTS TOGETHER, PUT INTO AN BAG LET BAKE FOR 1HOUR AND 30 MINUTES, ON TEMPERATURE OF 350'.
- 1/2 CUP OF HONEY OR HONEY BAR-QUE SAUCE
- Serving Instructions:
- SERVING WITH BLUE CHEESE OR RANCH SALAD DRESSING
- WITH SOME BABY CARROTS.
Venision Steaks & Tomato Gravy
presented by: Rusty Renfroe- Ingredients:
- Venison Steaks (Deer Meat)
- Cooking oil
- Garlic Powder
- Bell Peppers (if you like)
- Onions
- Salt & Pepper
- Flour
- # 2 Can Tomatoes
- Cooking oil
- Cooking Directions:
- Tenderize steaks. Preferably with tenderizer hammer. Shake garlic powder generously on both sides of steak along with salt and pepper. Dredge in flour and put in a small amound of hot grease. Brown on each side, while making sure the meat is cooked. Add onions, tomatoes and bell pepper to skillet. Cook until the tomatoes become transparent. Gravy can be made from the liquid left in the skillet. Good over rice or with mash potatoes.
- Serving Instructions:
- Servings depend on number being fed. However, plan on this going fast.
Venision Steaks & Tomato Gravy
presented by: Rusty Renfroe- Ingredients:
- Venison Steaks (Deer Meat)
- Cooking oil
- Garlic Powder
- Bell Peppers (if you like)
- Onions
- Salt & Pepper
- Flour
- # 2 Can Tomatoes
- Cooking oil
- Cooking Directions:
- Tenderize steaks. Preferably with tenerizer hammer. Shake garlic powder generously on both sides of steak along with salt and pepper. Dredge in flour and put in a small amound of hot grease. Brown on each side, while making sure the meat is cooked. Add onions, tomatoes and bell pepper to skillet. Cook until the tomatoes become transparent. Gravy can be made from the liquid left in the skillet. Good over rice or with mash potatoes.
- Serving Instructions:
- Servings depend on number being fed. However, plan on this going fast.
Heinz 63 Burgers
presented by: Patrick S Wallace- Ingredients:
- Hamburger Patties (size optional)
- 1 bottle heinz 57 sauce
- 1/2 stick butter
- 2 cups water
- 3 dashes flour
- 2 dashes garlic powder
- pepper
- salt
- paprika
- 1 bottle heinz 57 sauce
- Cooking Directions:
- It sounds rather weird, but if you either like or can tolerate heinz 57 this is great. Take large frying pan.
- Heat to high, put in butter, flour and stir. When butter melts add 1 bottle heinz 57 sauce. Toss in burgers and reduce heat to medium. Add spices and let the burgers cook.
- Heat to high, put in butter, flour and stir. When butter melts add 1 bottle heinz 57 sauce. Toss in burgers and reduce heat to medium. Add spices and let the burgers cook.
- Serving Instructions:
- Generally on a plate. I would suggest a few veggies on the side. Use of silverware optional, however may make a mess if you opt to go without it. ENJOY!!
Enchilada Stacks
presented by: Cindy Jeffrey- Ingredients:
- 1 lb. lean ground beef
- 1 med. onion, chopped
- 1 envelope (1 1/4 oz) taco seasoning mix
- 1 can (16 oz) fat-free refried beans
- 1 can (15 oz) green enchilada sauce (mild)
- 1 pkg 6-inch round corn tortillas
- 1 med. tomato, chopped
- 1 cup shredded Cheddar or Monterey Jack cheese
- 4 cups shredded iceberg lettuce
- 1 med. onion, chopped
- Cooking Directions:
- Brown ground beef and onion, drain. Add taco seasoning mix and mix well. Add refried beans and mix well. Keep warm on low heat.
- Serving Instructions:
- For each serving, place 1 tortilla on dinner plate. Spread with 1/3 - 1/2 cup ground beef mixture and sprinkle with chopped tomatoes. Top with another tortilla (press down slightly). Spread with a second helping of ground beef mixture, sprinkle with cheese, and pile shredded lettuce on top. Cover with a third tortilla (press down slightly). Spoon about 1/2 cup enchilada sauce over top to cover and run down sides. Sprinkle with more chopped tomatoes and cheese. Microwave on high, uncovered, for 1 1/2 - 2 minutes to heat through and melt cheese.
Stuffed Steak Rollups
presented by: Marti Ryan- Ingredients:
- 4 thin cuts of Round Steak (Angus works best)
- 2 slices of red onion
- 1 box of stove top stuffing
- 1/2 c sour cream
- 2 cans of mushroom soup
- 3-5 med size fresh mushrooms (optional)
- 1/2 c of milk
- 3-5 tbls of Worchester Sauce
- 2 slices of red onion
- Cooking Directions:
- Saute round steak until lightly browned on each side (not fully cooked). I saute them with Worchester sauce, two slices of red onion and lightly salt & pepper each side. Place the steaks aside.
- Prepare the box of stove top stuffing according to the directions listed. You can do this in advance if you prefer. Once you have the stuffing mixture prepared, add to it the 1/2 c of sour cream (You could use yogart to cut back on the fat content). Add to it the Worchester Sauce.
- Lay one of the round steaks flat on a cutting board. Dollop the stuffing mixture on top, and roll. Be generous with the stuffing, in order for the steak roll up to be plump. Repeat for the other three. Place each of the four steak roll ups in a 10 inch pan for baking (I use Pyrex). Slice the mushrooms over the top of the rollups (optional).
- In a sauce pan, combine the mushroom soup, milk and worchester sauce and allow it to boil lightly. Pour sauce over steak rollups.and place in the pre-heated oven at 375 degrees for 25-30 minutes.
- Serving Instructions:
- Allow the steak rollups to cool gently before serving. Serve with your favorite vegetable and a salad.
- Serves 4
El Paso Style Beef Tacos
presented by: Charles Caldwell- Ingredients:
- 1 lb. lean ground beef
- salt to taste
- black pepper
- 1 1/2 tsp ground cumin
- 1 tsp garlic powder, not garlic salt
- 1 package taco shells
- shredded lettuce
- chopped fresh tomato
- finely sliced onion
- grated cheddar or colby cheese
- salt to taste
- Cooking Directions:
- break up ground meat
- add: salt, black pepper, cumin
- Cook meat until done separating it and mixing it with the
- seasonings with a fork as it cooks.
- Fill taco shells (most shells say to heat shells in oven
- before cooking but in this case heats should not be pre-
- heated) with seasoned cooked meat.
- Put in preheated 350 oven until shells are hot and crispy.
- Be careful to see that they do not burn.
- Fill eacha taco with lettuce, chopped tomato, onion, and
- grated cheese.
- add: salt, black pepper, cumin
- Serving Instructions:
- Serve with salsa.
- To make a complete meal heat one can refried beans mixed with with one teaspoon bacon grease and 1 teaspoon ground
- cumin.
- Here in El Paso where I live Mexican Style Rice is usually
- served also but that recipe is a bit more complicated It
- is not at all like the "Spanish Rice" usually found in other
- parts of the country. I can post it also if anyone wants it.
Beef and Bell Pepper Stew with Feta Cheese
presented by: Mary Gibbons- Ingredients:
- 3 T. olive oil
- 1 3/4 lb. stew meat, cut into 1 inch pieces
- 1 large onion, chopped
- 2 c. canned crushed tomatoes with added puree
- 1 1/2 c. (or more) beef stock or canned broth
- 1 T. tomato paste
- 1 red bell pepper, seeded, cut into 1/2 inch wide strips
- 1 green bell pepper, seeded, cut into 1/2 inch wide strips
- 1 c. crumbled feta cheese (about 3 1/2 oz.)
- 1 3/4 lb. stew meat, cut into 1 inch pieces
- Cooking Directions:
- Heat oil in heavy large Dutch oven over medium high heat. Season meat with salt and pepper. Add to Dutch oven; saute until brown on all sides, about 5 minutes. Using slotted spoon, transfer meat to large bowl. Add onion to dutch oven; saute until tender, about 5 minutes. Return meat to dutch oven. Stir in tomatoes, 1 1/2 c. stock, and tomato paste. Reduce heat, cover and simmer until meat is almost tender, stirring occasionally, about 1 hour 15 minutes.
- Add bell peppers. Cover and simmer until meat and peppers are tender, about 15 minutes. Season to taste with salt and pepper.
- Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.
- Serving Instructions:
- Ladle stew into bowls. Sprinkle with feta cheese. Serves 4.
Beef and Bell Pepper Stew with Feta Cheese
presented by: Mary Gibbons- Ingredients:
- 3 T. olive oil
- 1 3/4 lb. stew meat, cut into 1 inch pieces
- 1 large onion, chopped
- 2 c. canned crushed tomatoes with added puree
- 1 1/2 c. (or more) beef stock or canned broth
- 1 T. tomato paste
- 1 red bell pepper, seeded, cut into 1/2 inch wide strips
- 1 green bell pepper, seeded, cut into 1/2 inch wide strips
- 1 c. crumbled feta cheese (about 3 1/2 oz.)
- 1 3/4 lb. stew meat, cut into 1 inch pieces
- Cooking Directions:
- Heat oil in heavy large Dutch oven over medium high heat. Season meat with salt and pepper. Add to Dutch oven; saute until brown on all sides, about 5 minutes. Using slotted spoon, transfer meat to large bowl. Add onion to dutch oven; saute until tender, about 5 minutes. Return meat to dutch oven. Stir in tomatoes, 1 1/2 c. stock, and tomato paste. Reduce heat, cover and simmer until meat is almost tender, stirring occasionally, about 1 hour 15 minutes.
- Add bell peppers. Cover and simmer until meat and peppers are tender, about 15 minutes. Season to taste with salt and pepper.
- Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.
- Serving Instructions:
- Ladle stew into bowls. Sprinkle with feta cheese. Serves 4.
Black Diamond Steak
presented by: Patti Gross- Ingredients:
- 1 flank steak
- 2 T. oil
- 1/4 c. soy sauce
- 1/2 c. honey
- 2 T. brown sugar
- 2 T. vinegar
- sprinkle of garlic powder
- 1 1/2 t. ground ginger
- 2 T. oil
- Cooking Directions:
- Mix ingredients for marinade. Score meat, criss-cross, on both sides. Place meat in marinade. Marinate 8-10 hours or overnight, turning occasionally. Grill or broil 6-8 minutes per side.
- Serving Instructions:
- Use sharp knife and slice against grain into 1/2" slices at an angle for serving.
Corned Beef Hash
presented by: Patti Gross- Ingredients:
- Seasoning Mix:
- 1 t. salt
- 1 t. dried sweet basil
- 1/4 t. dry mustard
- 1/2 t. black pepper
- 1/2 t. garlic powder
- 1/2 t. onion powder
- 1/2 t. dried oregano
- 1/4 t. ground nutmeg
- 6 slices bacon diced
- 1 3/4 c. chopped onions
- 1 cup chopped celery
- 4 T. unsalted butter
- 2 c. diced peeled potatoes
- 2 1/2 c. diced cooked corned beef
- 1/2 c. loosely packed chopped fresh parsley
- Cooking Directions:
- Combine the seasoning mix ingredients thoroughly in a small bowl. Makes about 2 tablespoons.
- Preheat the broiler.
- Cook the bacon in a 12-inch ovenproof skillet over high heat, about 5 minutes. Add 1/4 c. of the onions, stir, and cook until the onions start to brown, about 4 minutes. Add the butter, celery, 1 tablespoon of the seasoning mix, and the remaining 1 cup onions. Cook, stirring occasionally, about 6 minutes. Stir in the potatoes, corned beef, parsley, and the remaining seasoning mix and cook until the mixture is sticking hard to the bottom of the skillet but not burning, about 7 to 10 minutes.
- Place the skillet under the broiler and broil until brown and bubbly, about 3 to 4 minutes.
- Serving Instructions:
- Serve immediately with eggs. Makes 4 Servings.
Whole Filet of Beef with Horseradish
presented by: Patti Gross- Ingredients:
- 1 whole beef tenderloin
- 1-2 bottles prepared horseradish
- Salt
- Freshly Ground Pepper
- 1-2 bottles prepared horseradish
- Cooking Directions:
- Preheat oven to 400 degrees. Remove all fat, muscles, and tendons from the tenderloin. Place the filet in a roasting pan. Cover entire top surface with a generous layer of horseradish. Sprinkle with salt and pepper to taste. Roast for 35 to 45 minutes for medium rare.
- Horseradish loses its bite when cooked. The surface will turn nicely brown. It will keep the filet moist and impart a garlicky flavore to the meat.
- Serving Instructions:
- Allow meat to rest for 10 minutes before slicing. Slice thinly and serve with freshly grated horseradish root or horseradish sauce.
Orange Beef
presented by: Patti Gross- Ingredients:
- 10 oz. flank steak
- Marinade:
- 1 t. soy sauce
- 1 t. sesame oil
- 1 T white wine
- 1/2 t. sugar
- 1 egg yolk
- salt and pepper
- Orange sauce:
- 2T white wine
- 1T. hoisin sauce
- 1T. oyster sauce
- 1T. sesame oil
- 3T. orange juice concentrate
- 1T. chopped scallion
- 1T. sugar
- 1/2 t. finely chopped ginger root
- 1/2 t. finely chopped garlic
- Orange
- Cooking Directions:
- Slice steak across grain into 3 inch strips, 1/4" thick. Marinate in bowl with soy, sesame oil, wine, sugar, egg yolk, salt & pepper. Refrigerate, covered, for one hour.
- Peel orange and cut peel into 1/4" strips. Mix Orange sauce ingredients, set aside.
- Heat 1/4 c. oil in wok. Stir fry beef 1 minute. Remove meat. Let oil reheat. Return meat for 1 minute. Remove and clean pan. Add 1T oil. and fry orange peel. Pour in orange sauce and thicken. Add beef, stir for 1 minute to coat.
- Serving Instructions:
- Serve over white rice. Makes 2 servings.
Veal and Sausage Scaparella
presented by: Patti Gross- Ingredients:
- 2 T. olive oil
- 2 cloves garlic
- 1 lb. veal, thinly sliced and cut into 2-inch pieces
- 1 lb. italian sausage but into bite-sized pieces
- 1 large green pepper, seeded and cubed
- 1/2 c. sliced fresh mushrooms
- 1 medium onion, chopped
- 1/2 t. chopped pepperoncini
- 1/2 t. dried oregano
- 1/2 t. dried basil
- 1/2 t. dried thyme
- 1/2 t. salt
- 1/2 t. pepper
- 1/4 c. dry white wine
- 2 cloves garlic
- Cooking Directions:
- Heat oil in skillet over medium heat. Add garlic and saute 1 to 2 minutes. Add veal and sausage. Cook on one side until lightly browned. Turn meat and add green pepper, mushrooms, onion, pepperoncini, oregano, basil, thyme, salt & pepper. Cover and simmer 20 minutes. Add wine and cook uncovered 10 minutes.
- Serving Instructions:
- Serve over rice or pasta with a green salad