86-Lancaster farming, September 9, 2000
Beef Contest Entries Make End-Of-Summer Sizzle
Thanks to the many readers
who made the Beef Contest a cu
linary success. This is a continua
tion of the entries we received.
The recipes are not printed in
any particular order. Winners
were chosen randomly and a list
of the winning names was print
ed on page B 2 of last week’s
issue. Happy eating!
SLOPPY JOE SAND
WICHES
1 pound ground beef
Vi cup ketchup
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon prepared mus
tard
1 tablespoon Worcestershire
sauce
Vi cup chopped onion
Salt and pepper to taste
Brown ground beef, drain off
excess fat. Return ground beef to
sauce pan. Add onion and stir
until onion is softened. Add re
maining ingredients. Stir to com
bine. Simmer at least 30 minutes
before serving on hamburger
rolls. The flavor improves if the
meal is simmered longer.
Everyone seems to like this
recipe my mother gave me.
Deborah Button
Jarrettsville, Md.
SKILLET SPAGHETTI
1 pound ground beef or veal
'A cup chopped onion
5 cups tomato juice
'A cup ketchup
I'/: teaspoon chili powder
1 teaspoon garlic salt
1 teaspoon salt
I'/: teaspoon oregano
V: teaspoon pepper
'A cup brown sugar
8 ounces pasta noodles
In a large skillet cook ham
burger and onions until browned.
Pour off fat. Except for pasta,
add remaining ingredients and
bring to a boil. Add pasta and
simmer until tender, about 20
minutes. Serve with Parmesan
cheese.
This is a quick and yummy
meal and it’s very easy to make
as a casserole and give as a gift
to a busy person. We raise veal
calves so ‘ I often substitute
ground beef for veal.
Marian Zimmerman
Lewisburg
DELUXE BEEF BAR-B-Q
3 pound beef roast
3 pounds ground beef
1 onion, minced
l A cup Worcestershire sauce
'A cup brown sugar
2 10'/: cans cream of chicken
soup, undiluted
2 teaspoons salt
% teaspoon pepper
I'/’ cup steak of BBQ sauce
Boil roast until tender. Drain
and break into stringy bits.
Brown ground beef and drain.
Combine all ingredients and sim
mer 45 minutes to one hour.
Serve on hamburger buns and
freeze leftovers.
I like to use leftover roast
beef for this recipe. I also keep
some in the freezer for unex
pected guests.
Ruthie Martin
Loysville
BEEF BAR-B-Q
1 pound ground beef
1 onion, chopped
1 cup ketchup
3 tablespoons sugar
3 tablespoons vinegar
1 tablespoon Worcestershire
sauce
SMOKED BEEF ROAST
3-pound chuck roast
'/: teaspoon salt V: teaspoon pepper
Fry ground beef and onion. 1 tablespoon oregano
Add other ingredients. Simmer 1 tablespoon basil
10 to 12 minutes. Spoon onto 'h teaspoon salt
hamburger buns. '/’ tablespoon Worcestershire
This is our favorite beef bar- sauce
but reoifie .twA Jt. fc<-. L gbarcqtiL. (holder .and
quently for simple meals.
Elizabeth Weaver
BAKED STEAK
1 round steak
1 beaten egg
About 2 cups seasoned bread
crumbs
About 2 tablespoons vegetable
oil
Salt and pepper to taste
8-ounce can mushroom gravy
Cut round steak into serving
size pieces (about four ounces or
the size of your closed fist). Dip
the pieces of round steak into the
beaten egg. Generously cover
round steak pieces with bread
crumbs.
After heating oil in the skillet,
brown both sides of the breaded
meat. In a single layer, arrange
meat in a greased 9X13-inch
baking pan. Salt and pepper to
taste. Pour mushroom gravy over
meat.
Cover with aluminum foil.
Bake 350 degrees for VA to 2
hours or until meat is sufficiently
tender.
Ruby Kwisnek
Clarksburg
FROZEN MEATLOAF
15 pounds fresh ground beef
8 cups tomato juice
2'/: cups ketchup
10 eggs
7 cups oatmeal
16 teaspoons salt
2Vi teaspoons black pepper
IV: cups chopped onion
A cup brown sugar
Place fresh ground beef in a
large tub. In another large bowl
mix the remaining ingredients.
When thoroughly mixed add to
ground beef and mix thoroughly.
Place in plastic bags one
pound size (or whatever size de
sired) and put in freezer.
This recipe is very handy.
Thawed meat can be made into
meatloaf of meatballs. Bake at
350 degrees for one hour.
Jane Zimmerman
Millmont
BISCUIT BARBECUE
1 pound ground beef
10-ounce tube refrigerated but
termilk biscuits
'/: cup ketchup
3 tablespoons brown sugar
1 tablespoon cider vinegar
'/’ teaspoon chili powder
1 cup shredded cheddar cheese
Separate dough into 10 bis
cuits and flatten them into 5-inch
circle. Press each into the bottom
and up the sides of a greased
muffin cup. Set aside.
In a skillet, brown ground beef
and drain. In a small bowl, mix
ketchup, brown sugar, vinegar
and chili powder. Stir together
until smooth. Add to meat and
mix well. Divide meat mixture
into the biscuit-lined muffin
cups, about 'A cup for each.
Spi inkle tops with cheese.
Bake 375 degrees for 18-20
minutes. Cool for 5 minutes then
remove from tins and serve.
Yields 10 servings.
This recipe is a tasty varia
tion from beef barbeque. My
children, Kelly, 4, and Andrew,
11, like to help me prepare this
fun recipe. Great for picnics or
a fast supper. My husband
Dave and I live on dairy farm
in Southern York County.
Donna Downs
Airville
light to prepare the smoker for
the meat. While the charcoal is
burning but the coals are not yet
white, prepare the meat.
Sprinkle both sides of the roast
with the Worcestershire sauce. In
a small bowl combine pepper,
salt, basil, and oregano. Rub both
sides of the roast with the mix
ture.
Denver
When the coals are ready and
the temperature gauge on the
smoker is at the ideal setting fill
the drip pan with water. Place
smoke hickory chips on the hot
coals. Place the drip pan in its
spot in the smoker. Next place
the roast on the top rack of the
smoker and place the lid on the
smoker.
Periodically check the smoker
to make sure you have heat and
that there is water in the drip
pan. Roast the meat for approxi
mately 4 hours. Use a meat ther
mometer to test the doneness.
Enjoy.
The leftovers are good cut up
in small pieces and mixed in sal
ads.
My family enjoys this recipe
because it gives the beef a dif
ferent flavor. Also / put the
meat in the smoker early in the
afternoon, go back to the bam
to finish the work and when the
work is done the meat is fin
ished in time for supper.
Crystal Bollinger
Mifllinburg
BEEF VOLCANOES
I Vi pounds ground beef
2 eggs
Va cups tomato juice
VA cups quick oats
I/4 cup onion
'A tablespoon Worcestershire
sauce
I'/: teaspoon salt
'A teaspoon pepper
1 cup tomato juice
10 (1 inch square) cheese
pieces
Mix the first nine ingredients
and shape into balls. Place onto
greased casserole dish and press
cheese squares into center of
each ball. Pour one cup tomato
juice over all. Bake 35-40 min
utes at 350 degrees.
This recipe is really quick,
and easy to make. The contents
also bake in less time than
meat loaf if you happen to run
a little short.
Quarryville
BEEF CASSEROLE DINNER
3 bacon strips
1 small onion, chopped
1 pound ground beef
8 ounces elbow macaroni
1 can (21 A cups) tomatoes
2 tablespoons sugar
'A teaspoon pepper
1 tablespoon butter
'A cup chopped parsley
1 cup grated cheddar cheese
Partially fry bacon, then re
move from pan. Saute onion in
bacon fat. Add beef and cook
until brown. Cook macaroni as
directed and drain, heat toma
toes and add sugar, pepper, salt,
butter and parsley.
In a two-quart greased casse
role dish, alternate layers of
ground beef, macaroni, cheese
and tomatoes. Top with bacon
strips and bake at 375 degrees
for 20 minutes. Serves eight.
This is a recipe my mother
found on a TV cooking show
called “Homemakers Round
up” out of Baltimore in 1955.
She would double this recipe
for Sunday family gatherings.
Over the last 30 years it be
came lost and forgotten. Sever
al months ago I was delighted
to have it fall from the pages of
. 9M pfh? r . pJA hmtmtm.rec-..
Source USDA, ARS. Nutrient Database for Standard Reference, Re
lease 13. Nutrient Data Laboratoiy, 1999. All cuts are based on three
ounce cooked servings, all grades, Vo-Inch trim. All chicken cuts are
based on three-ounce cooked servings, skinless.
e 2OOO, National Cattleman’s Beef Association
ipe notebooks. Now I will re
peat history.
Boil potatoes until soft enough
to mash. Drain potatoes and re
turn them to the pot. Add egg,
milk and butter one at a time
while beating on high. Put to the
side.
Brown ground beef in medium
frying pan, adding one chopped
onion. Cook on medium heat
until done. Drain hamburger and
return to pan. Add one can of
com (juice and all), and two cans
cream of mushroom. Fill one
soup can with water and add
that also. Mix ground beef mix
ture all together. Heat on low,
stirring occasionally until hot.
Pour ground beef mixture into
the bottom of a large casserole
bowl. Top with mashed potatoes.
Place in oven. Bake at 350 de
grees for 20 minutes or until
golden brown.
I live on a farm where we
raise beef cattle, so beef is
what’s for dinner. It is easy to
make. My family loves this rec
ipe because it is meat, pota
toes, and gravy all in one. It
also makes excellent leftovers.
Rebecca Beiler
2 cups cubed potatoes
Combine first six ingredients
in a medium roast pan and bake
at 350 degrees for VA hour. Add
last four ingredients, the remain
ing vegetables. Bake another
hour or until done.
This quick and easy meal is
handy on busy summer days
when it seems everything needs
to be done “today. ”
CAMPERS FIRST
. ...
Pat Elligson
Millers. Md.
SHEPHERD'S PIE
1 pound ground beef
8-10 medium potatoes
legg
Vi cup milk
Vi cup butter
1 medium onion
2 cans cream of mushroom
soup
1 soup can of water
1 can of com with juice
Denise L. Miller
Hamburg
SUMMER TIME STEAK
1 pound steak, thawed
3 cups water
20 ounce can cream of mush-
room soup
'/: cup onions, chopped
1 tablespoon salt
'/: teaspoon pepper
1 cup chopped celery
1 cup green beans
1 cup chopped carrots
Mrs. Ellen Eberly
Leola
1 pound ground beef, browned
1 pound macaroni
1 can vegetable soup
salt and pepper to taste
Ketchup to taste
1 package beef gravy mix
Brown and drain beef. Cook
macaroni according to package
and drain. Add beef and soup
(no water). Stir in salt, pepper
and ketchup. Mix in gravy mix
(no water).
This is a quick and easy
meal. The gravy mix helps
bring out the beef flavor. My
family really enjoys this casse
role.
Sherry Bashore
Annville
BEEF A LA MODE
4 pound boneless beef roast
2 cups red Burgundy wine
1 large onion, sliced
2 cloves garlic, minced
2 bay leaves
1 teaspoon leaf thyme, crum
bled
2 teaspoons salt
Vi teaspoon pepper
2 tablespoons olive oil
1 (16 ounces) small beef broth
Vs cup flour
Place meat in a marinade
bowl. Pour mix of burgundy,
onion, garlic, bay, thyme, salt,
and pepper over meat. Cover
and store in refrigerator over
night, turning to get all sides ma
rinated. Can leave in refrigerator
for 24 hours.
To cook, remove meat, pat
dry. Brown in hot oil on all sides.
Put in 12 cup casserole dish. Add
marinade and broth. Bake 325
degrees for 3 hours or until meat
is very tender, remove meat to
hot plate. Strain broth in blender
and mix with flour to form
gravy. Blend on high unit
smooth. Serve over meat or on
the side.
I found this recipe when I
was given a bottle of Burgundy
wine as a gift. It has become a
family favorite. It is great be
cause you can use cheaper cuts
of meat and the end results will
be as if you used the most ex
pensive. Wonderful for guests
or sliced an served with buffet.
A birthday and holiday re
quester.
Linda L. Boyer
Narvon
BEEF JERKY II
1 pound flank steak
1 garlic clove, crushed
Vi cup honey
1 teaspoon pepper
4 tablespoons lemon juice
'A cup soy sauce
(rum to Page B 14)