July is beef month!
Think of beef and visions of
thick, juicy steaks grilling over a
charcoal fire come to mind. While
steak may be difficult to top, beef
comes in a variety of forms that
provide the basis for a large
number of recipes.
Try a new way with hamburger,
corned beef, ribs, or roast, and
enjoy the goodness of beef.
BARBECUE
2 pounds hamburger
1 onion, diced
1 can Campbell’s chicken gumbo
soup
2 teaspoons prepared mustard
hi cup ketchup
Brown hamburger and onion.
Add all the other ingredients and
simmer for hi hour. A little salt
and pepper may be added if
desired.
OLD-FASHIONED MEAT LOAF
110%-ounce can tomato soup
2 pounds ground beef
% cup fine dry bread crumbs
hi cup chopped onion
2 tablespoons chopped parsley
1 egg, slightly beaten
Little salt and pepper
% cup oatmeal, uncooked
Combine all ingredients; mix
thoroughly. Shape firmly into loaf
and place in shallow baking pan.
Bake in 350°F. oven for 1 V* hour.
Makes 8 servings.
If desired, after loaf has baked
one hour, garnish top with 4 tomato
slices and hi cup shredded mild
cheese. Bake 15 minutes.
SLOPPY JOE PIE
1 pound ground beef
V 2 cup chopped onion
18-ounce can tomato sauce
1 8-ounce can whole kernel corn,
drained
Vi cup water
1 envelope (1.31 ounces) sloppy joe
or chili seasoning mix
1 10-ounce can refrigerated flaky
biscuits
2 tablespoons milk
% cup commeal
4 ounces (1 cup) shredded cheddar
cheese
Heat oven to 375°F. Brown
ground beef and onion; drain. Stir
in tomato sauce, com, water and
seasoning mix. Heat meat mixture
until hot and bubbly; reduce heat
and simmer while preparing crust.
Separate biscuit dough into 10
biscuits; flatten slightly. Dip each
in milk, then in commeal. Arrange
7 biscuits around sides and 3 on
bottom of ungreased 9 to 10-inch
pie plate; press biscuits to form
crust. (Biscuits will form petal-like
shape around rim of pan.) Sprinkle
t crust with Vz cup cheese. Spoon hot
meat mixture over cheese;
sprinkle with remaining cheese.
Bake 20 to 25 minutes until crust is
deep golden brown. Cool 5 minutes
before serving. 4 to 6 servings.
If you have recipes for the topics listed below, please
share them with us. You can send your recipes to Sue
Keene at Lancaster Farming, P 0 Box 366, Lititz PA
17543.
August
4 Quick 'n easy Casseroles
11 Brownies & Cookies
18 Salads
Dome Os The Range
BEEF CHEESE PIE
% pound ground beef
Vi cup finely chopped onion
2 cups shredded cheese
% cup mayonnaise
3 /« cup milk
4 teaspoons cornstarch
3 eggs
Mi teaspoon salt
Pinch of pepper
Cook ground beef and onion until
brown. Arrange meat mix and
cheese in pie shell. Beat the rest
with beater until well blended.
Bake at 350°F. for 30 minutes.
PASTRY
Sift 2% cups flour, % teaspoon
salt. Cut in 1 cup butter till mix is
crumbly. Sprinkle with 7 to 8
tablespoons water. Mix with fork
until dough forms.
Betty Blehl
Mertztown
Ihi pounds beef sirloin steak or tip,
cut into lV«-inch cubes
h* cup salad oil
% cup red wine vinegar
2 teaspoons sugar
V« teaspoon leaf oregano
Pinch of cracked black pepper
1 clove garlic, minced
3 small zucchini, cut crosswise into
1-inch pieces
2 red peppers, each cut into 12
pieces
Salt
Combine salad oil, wine vinegar,
sugar, oregano, pepper and garlic
in small saucepan; cook slowly 10
minutes.
Cool. Place beef cubes and
marinade in plastic bag or utility
dish and marinate m refrigeratior
6 to 8 hours or overnight. Pour off
and reserve marinade. Cut
crosswise slits, apart,
halfway through each piece of
zucchini. Alternately thread beef
cubes, red pepper and zucchini
pieces on 4 skewers. Brush
vegetables with marinade. Place
kabobs on rack in broiler pan so
surface of meat is 3 to 4 inches
from heat. Broil 15 to 20 minutes,
depending on doneness desired
(rare or medium), turning and
brushing with marinade oc
casionally. Season with salt.
Makes 4 servings.
Betty Biehl
Mertztown
HAMBURG CHOWDER
1 pound hamburg
8 cups water
3 teaspoons salt
Pepper
Vz cup carrots
2 cups potatoes
lor more onions *
2 cups tomatoes
Vz cup celery
1 cup rice
Brown hamburg, then add other
ingredients. Simmer until rice and
vegetables are tender.
Rdeipe Topics
Mrs. Gideon S. King
Leo la
BEEF-ZUCCHINI’n
PEPPER KABOBS
J. Smith
McAllstervllle
a flank steak brushed with seasonings and watch the family dig in with en
thusiasm.
STUFFED MEAT BALLS
2 cups toasted bread cubes
2 tablespoons minced parsley
l /2 teaspoon salt
Dash pepper
Vi cup warm milk
2 pounds ground beef
2 10%-ounce cans cream of
mushroom soup, undiluted and
divided
1 beaten egg
Vi cup chopped onion
Vt. cup milk
Combine IVz cups bread cubes,
parsley, salt, pepper and milk; stir
well and set aside.
Combine beef, Vz cup soup, egg,
onion and remaining Vz cup bread
cubes. Divide into eight portions
and roll each between waxed paper
to about %-inch thickness. Divide
reserved bread cube mix into 8
portions and wrap meat around
each portion to a smooth ball.
Place into lightly-greased
baking dish and bake at 350*F. for
30 to 45 minutes or until done.
.Meanwhile, combine remaining
soup and milk in a saucepan and
cook over low heat, stirring oc
casionally, until hot.
When meat balls are done and
ready to serve, pour hot soup and
milk sauce over them and serve 8
people.
This is fairly inexpensive but a
delicious way to serve ground beef.
It can be dressed up to look like a
very elegant dish by garnishing
with parsley sprigs and serving
with asparagus or broccoli or some
golden carrots. It takes leass than
two hours preparation time.
Anna Udicious
Coplay
(Turn to Pageß/)
This quick-to fix main dish is made with the popular ingre
dients of sloppy joes. The thick and chewy crust, easy to make
with refrigerated biscuits, is filled with a savory sloppy joe
mixture topped with cheese.
Featured Recipe
This week’s featured recipe comes from Monya Trostel, Penn
sylvania’s 1984 Cherry Queen. A recipe thal»'ias been handed down
through the generations, this cherry pudding is one of Monya’s
favorite ways of enjoying cherries. To learn more about Monya and
her family’s fruit farm, see the story about her in this section.
Cherry Pudding
2 cups granulated sugar
4 cups flour
4 teaspoons baking powder
2 cups milk
1 stick margarine (V* pound), melted
2 eggs
3 cups cherries, fresh, canned or frozen
Combine sugar, flour and baking powder and mix until blended
Add remaining ingredients and stir until well blended. Pour batter
into greased and floured 13 x 9 x 2-inch baking pan. Bake at 350°F
for 35 minutes. Cut in squares and serve warm in individual bowls
with milk and sugar on top.