Beef Contest Entries
(Continued from Pag* B 4)
BEEF AND PEPPER
STRIPS MANILA
2>/z pounds beef roast, any cut
2 tablespoons Worcestershire
sauce
2 teaspoons vinegar
2 tablespoons brown sugar
2 tablespoons cornstarch
legg
2-4 tablespoons canola oil
2 red bell peppers
Slice the raw roast into Vi
inch strips across the grain. Cut
the strips into one-inch pieces.
Whisk together the Worcest
ershire sauce, vinegar, brown
sugar, cornstarch, and egg. Pour
over beef strips in non-metal
bowl. Cover and refrigerate four
hours.
Cut the sweet bell peppers
into bite-size strips and have
ready in a separate bowl.
Heat 2 tablespoons canola oil
in a large teflon skillet at 400 de
grees. Lift meat from marinade.
Add meat all at once to hot oil
and fry, stirring and flipping the
pieces constantly.
As meat begins browning, add
a little more oil and then add the
pepper strips. Continue to stir
fry until beef is tender enough to
cut with the side of a fork and
peppers are crisp tender.
Serve over a platter of hot
fluffy rice or egg noodles.
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1 have lived near Manila in my
childhood and very much enjoy
Philippine cuisine.
We are a family of four with
two preschool children. This
recipe is a way to get beej tender
enough for them to chew.
Because the preparation can
be done ahead of time, this recipe
is nice to use when there is little
time to spend cooking or when
the weather is too warm to enjoy
standing over the stove.
Marla Martin
Waynesboro
POOR MAN’S STEAK
2 pounds ground beef
1 cup cracker crumbs
1 teaspoon salt
Va teaspoon pepper
1 chopped onion
1 cup tomato juice
Mix together ingredients.
Mixture may seem stiff and dry.
Shape into loaf. Wrap and chill
in refrigerator overnight. Cut
into Vi-inch slices and roll in
flour. Brown quickly on both
sides. Place pieces in roaster.
Mix 1 can cream of mushroom
soup and 1 cup water together
and pour over meat. Bake at 350
degrees for IVi hours.
My family likes when I serve
this and it is handy for company
dinner too. Make ahead and
freeze. Loretta Zimmerman
Manheim
i 1
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MA’S PULLED BEEF
3-4 pound beef roast (prefer
bottom round or rump)
1 cup water, divided
Vi cup ketchup
1 teaspoon chili powder
11/:I 1 /: tablespoon Worcestershire
sauce
2 tablespoons vinegar
1 teaspoon salt
1 tablespoon sugar
1 teaspoon dry mustard
1 medium onion, finely
chopped
The night before serving,
place roast in crock pot with Vi
cup water, turn low.
Mix remaining ingredients
and refrigerate overnight. In the
morning, shred roast with a fork
and put back into crock pot with
the refrigerated mix.
This can stay in the slow
cooker on low until mealtime
and is best served on kaiser rolls.
Also good just right out of the
crock...m-mm good. Makes a
super after-church lunch or a
great addition to any potluck
dinner.
More Contest
Entries
Next Week
SAVORY SWEET ROAST
3-4 pounds blade roast
1 onion
1 can cream of mushroom
soup
Vi cup water
Vi cup sugar
Vi cup vinegar
2 teaspoons salt
1 teaspoon mustard
1 teaspoon Worcestershire
sauce
Brown meat on both sides m
skillet. Add sliced onions. Blend
together remaining ingredients.
Pour over meat. Cover and
simmer 2’/2-3 hours or until
tender.
My family loves roast beef
made this way. It stays very
tender. We like to use the juice as
gravy after the roast is done.
Serve over cooked noodles or
rice.
MEAT AND
MACARONI SUPPER
Vi cup onion
2 tablespoons butter
1 can cream of mushroom
soup
Linda Hake
Dallastown
I cup tomatoes, cut up or
tomato juice
Dash pepper
1 teaspoon salt
3 cups elbow macaroni,
cooked
1 pound ground beef
Vi cup grated cheese
Brown ground beef and onion
in butter. Mix remaining ingred
ients with ground beef and
onion mixture. Pour into IVi
quarts greased casserole and
bake at 350 degrees for 35 min
utes.
My mom made this recipe
often while I was growing up.
Now it is also my family’s favor
ite casserole, and I make it often
for them.
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MEATBALL STEW
Combine in large kettle:
2 (14'/2-ounce cans beef broth
2 (lO'/z-ounce cans cream of
mushroom soup
4 medium potatoes, diced
4 carrots, diced
V* cup chopped onions, or to
taste
Vi teaspoon parsley
Meatballs:
1 Vi pounds ground beef
1 cup rolled oats
legg
1 teaspoon salt
1 teaspoon marjoram (op
tional)
Vi teaspoon thyme (optional)
Brown in large skillet, drain
off fat, and add to stew. Cook 30
minutes or until tender.
Our family thinks this stew is
delicious. It’s even better served
with shredded cheese. Sometimes
on busy days, / just put it in the
crockpot.
Kathy Martin
Holtwood
FAMILY FAVORITE
MEATLOAF
1 Vi pounds ground beef
V 4 cup rolled oats
V* cup tomato juice
V* cup finely chopped onion
1 egg, beaten
teaspoon salt
Vi teaspoon pepper
4-ounce can mushrooms,
drained
Sliced white American cheese
Pizza sauce for topping
Combine the first seven
ingredients. Mix well. Press one
half of meat mixture in bottom
and a little up the sides of a
Bxll-inch pan. Put mushrooms
on the meat in pan, then one
layer of sliced cheese. Put re
maining half of meat mixture on
top of cheese, sealing the edges.
Bake 45 minutes at 350 degrees;
remove from oven, top with
pizza sauce, and bake 15 min
utes longer. Yield; 8-10 servings.
Since I tried this recipe, we
rarely have meatloaf any other
way.
Mrs. Harlan Burkholder
East Earl