814-Lancaster Farming, Saturday, September 9, 2000
Beef Contest Entries Make End-Of-Summer Sizzle
(Continued from Page B 6)
'/«teaspoon salt
Put flank steak in the freezer
for about 30 minutes or just until
firm. Slice the steak across the
grain, about 'A inch thick.
In a bowl, combine crushed
garlic clove, honey, pepper,
lemon juice, soy sauce, and salt,
marinate the steak strips for at
least 2 hours. Place the slices on
a rack on a baking sheet, dry in
oven at 150 degrees for 12 hours.
Renee Blatt
Pa. Honey Queen
Jonestown
WORK STEW
5 pounds chuck roast, cut into
1-inch cubes
3 pounds onion: Peel off skin,
cut in quarters
32-ounce jar regular sweet
peppers: Pour out 'A juice
from jar into container, fill
the jar with water. Tear
peppers into quarters
1 tablespoons sugar
1 teaspoons garlic powder
Cook on top of stove. Put beef
in pan with a little oil and one
pound of onions. Let cook 45
minutes with 'A juice and Vi the
peppers. Add one more pound of
onions and the rest of the pep
pers, sugar and garlic powder.
Let that cook for '/: hour, then
add the last pound of onions.
Cook until meat become tender.
Best when eaten the next day.
Peter G. Braeunig
Whitehouse Station
New Jersey
SAVORY SWEET ROAST
3 to 4 pound blade roast
1 onion
1 can mushroom soup
'/: cup water
V* cup sugar
[ A cup vinegar
2 teasyoons salt
1 teaspoon mustard
1 teaspoon Worcestershire
sauce
Brown meat on both sides in
skillet. Add onions. Blend togeth
er remaining ingredients Pour
over meat, cover and simmer for
2/2 to 3 hours or until tender.
This juice of good for gravy after
the roast is done, can also be
made in crock pot on high, 12-16
hours.
Our whole family likes this
roast recipe, the meat is so tender
little children can easily eat it.
Enjoy!
Martha Ann Anker
Landisburg
ZESTY BEEF STEW
VA pounds round steak, cubed
2 tablespoons flour
1 teaspoon salt
[ A teaspoon pepper
'A teaspoon garlic powder
1 large onion, diced
'/: cup chopped green pepper
'/: cup ketchup
'/: cup brown sugar
In a small dish combine flour,
slat, pepper an garlic powder.
Coat meat with flour mixtures.
In a two-quart casserole dish
combine meat, onion, green pep
per, ketchup and sugar. Cover
with glass lid.
Microwave (700 watts) at me
dium for ten minutes, then medi
um to low 20 to 22 minutes or
until meat is tender, stirring oc
casionally, or use auto sensor for
stews, about 35 minutes. Let
stand uncovered for five minutes
and serve over noodles. Yields
4-6 servings
I like to use half the amount
of garlic powder. Its taste says,
“Give me more!*'
BEEF BAR-B-QUE
UPSIDE DOWN PIZZA 3 cups ground beef
2 pounds ground beef 1 small onion, chopped
3 cups pizza sauce 'A cup celery, chopped
'A cup chopped onion I'/: to 2 cups ketchup
'A cup sour cream 1 tablespoon sugar
I'A cup mozzarella cheese, I tablespoon vinegar
shredded 1 tablespoon mustard
8-ounce package crescent roll Put all ingredients in a frying
DEEP DISH Afverna Martin dough pan and cook slowly for '/: hour.
. TACO SQUARES Wellsboro 1 tablespoon melted butter Jennifer Cassel
Fay Bordner
Hummelstown
'A pound ground beef
1 cup Bisquick
'A cup cold water
1-2 medium tomatoes, sliced
or chunked
A cup green pepper, chopped
'A cup plain yogurt
'/< cup mayonnaise
Vi cup Cheddar cheese,
shredded
1 tablespoon onion, chopped
Mix Bisquick and water. Put
in a greased 8 by 8 by 2-inch pan
or dish. Cook and drain ground
beef and put over Bisquick mix
ture. Cover with tomatoes and
then pepper. Mix together may
onnaise, cheese, and onion. Put
on top of peppers. Bake 25-30
minutes at 325 degrees.
Marian Stoltzfus
Parkesburg
TEXAS BAR-B-QUE BEEF
1 roast (rolled rump roast is
best)
12-ounce bottle bar-b-que
sauce
8 ounces ketchup
/: cup sugar
'/’ tablespoon tabasco sauce
2-4 drops liquid smoke
2 ounces Worcestershire sauce
'/: teaspoon salt
Brown beef on all sides. Place
roast in crock pot. Add all ingre
dients into large mixing bowl,
pour over beef in crock pot Place
crock pot on low for 8 hour or
high for 4 hours. Simmer for al
lotted time, cut in slices. Serve
with cob corn, salad and bread.
Use leftover beef for lunch the
next day. Slice beef thin and
serve on Kaiser rolls.
This recipe is a favorite of
our farm family. The recipe
comes from my father who is a
native of Texas.
The meal is easy to make
and the slow cooking tender
izes the beef. We live on a beef
farm in central Pennsylvania.
My husband and boys are cur
rently raising 170-200 head of
beef and farm 300 acres.
Jodi Dashem
Centre Hall
IMPOSSIBLE
CHEESEBURGER PIE
1 pound ground beef
1 cup chopped onion
Vh cups milk
3 eggs
3 tablespoons vegetable oil
Y 4 cup Bisquick ★
'/’ teaspoon salt
'A teaspoon pepper
2 tomatoes, sliced (optional)
1 cup cheese, your choice,
shredded
Brown beef and onion, drain.
Spread into greased pie plate, 10
by 11/:I 1 /: inch.
Beat milk, eggs, oil, baking
mix, salt and pepper IS seconds
in blender on high, or 1 minute
with hand beater. Pour over beef
in plate. Bake 25 minutes at 400
degrees. Top with tomatoes and.
cheese. Bake until knife inserted
in center comes out clean, 5-8
minutes more. Yields 6-8 serv
ings.
★ Substitute: 'A cup flour, 1
teaspoon baking powder, 'A tea
spoon salt
Variations: Spread ‘A cup
spaghetti sauce in plate before
adding beef. For taco pie, omit
seasonings and V-i cup onion
and add I package taco sea
soning and ‘A cup green pepper.
Serve with sour cream.
This is a favorite of mine be
cause it is quick and easy and
versatile. My family of eight
likes it because it is tasty! I fix
two portions at a time for my
family.
BEEF “N TATER SQUARES
1 'A pound ground beef
1 cup soft bread crumbs
1 egg, beaten
A cup onion, chopped
'A cup ketchup
1 teaspoon salt
'/«teaspoon pepper
3 cups hot mashed potatoes
1 cup American cheese, grated
Combine first seven ingredi
ents. pat into an 8-inch square
baking pan. Bake for 30 minutes
at 350 degrees. Remove from
oven. Drain excess fat. Combine
hot mashed potatoes and A cup
cheese. Spread over meat. Top
with remaining cheese. Bake 20
more minutes. Makes six serv
ings.
Mrs. Lorraine High
Fredericksburg
LUSCIOUS SIRLOIN
TIP ROAST
3-4 pound sirloin tip roast
2 tablespoons flour
2 tablespoons shortening
Vi cup pineapple juice
1 tablespoon lemon juice
1 teaspoon Italian salad dress
ing mix
1 teaspoon Worcestershire
sauce
2 teaspoons salt
Dash of pepper
Sprinkle meat lightly with
flour. Brown slowly on all sides
in hot shortening in a medium
size roasting pan. Season with
the salt. Combine pepper and re
maining ingredients. Pour all
over the meat. Cover roast. Roast
at 325 degrees for 2-3 hours, or
until meat is tender. Allow 3 or 4
serving per pound of meat.
Gravy may be made.
This recipe was given to me
by my sister many years ago.
Whatever cut of meat you have
the roast is always so tender
with a-flavor that is unbeat
able!
Mrs. Thomas Maust
Berlin
BEEF CHOP SUEY
CHIMNEY HILL
2 cups shredded beef, cooked
2 tablespoons oil
1 small onion, chopped
1 clove garlic, minced
4 medium stalks celery
'A sweet pepper
1 cup bean sprouts
A pound mushrooms
3 tablespoons soft butter
4 tablespoons soy sauce
VA tablespoons cornstarch
Vi cup water
In a big skillet cut the celery
and pepper into strips. Drain
and rinse the sprouts. Cut mush
rooms 'A inch thick. Cook oil,
onion, and garlic until soft. Make
a hole in the center an add
sprouts and mushrooms. Add
beef and stir until heated
through. Sprinkle on soy sauce.
Blend cornstarch and water on
above mixture. Stir and mix until
sauce is clear. Serve over rice or
noodles. Serves six.
I got this recipe from my
daughter. I make the sauce a
day or two ahead of expecting
company, then heat it up as the
rice or noodles cook. It is a
perfect way to use up leftover
beef, and it is so yummy!
Through the years it has been a
hit with all who eat it.
Mrs. Thomas Maust
Berlin
parmesan cheese
Brown hamburger and onion.
Drain and add pizza sauce to
hamburger. Pour mixture into 9
by 13-inch pan. Spread sour
cream over sauce mixtures, then
sprinkle with mozzarella cheese.
Take crescent rolls out of pack
age and lay on top. Brush with
melted butter and sprinkle with
parmesan cheese. Bake at 350
degrees for 30-40 minutes until
bubbly. Serves 6-8.
I just discovered this recipe
recently but it’s a favorite of
our family already. My hus
band Glenn and / live on a
farm and raise beef cattle, so
we want people to eat more
beef!
Charlene Reiff
Lititz
BEEF ROULADEN
8 slices top round steak, cut 'A
inch thick (approximately
2 pounds)
'A cup dijon mustard
Salt and pepper
8 slices bacon
1 large onion, cut in thin
wedges
3 tablespoons oil
3 cups beef broth
'A cup flour
'A cup water
Spread mustard on each steak
slice, season with salt and pep
per. Place 1 slice of bacon and a
few onion wedges on each steak.
Roll up and secure with tooth
picks. Brown in a large skillet
with oil, drain. Add broth to roll
ups, bring to a boil, then reduce
heat, cover and simmer VA
hours.
Remove meat, keep warm.
Combine flour and water; stir
into broth, boil, cook until thick
ened. Remove toothpicks from
meat, add to gravy, heat
through. Serve with potato
dumplings.
My husband and three
daughters really enjoy this ten
der beef dish. It is tasty and
very easy to fix.
Mindy Merlina
Duncannon
TANGY MEATBALLS
3 pounds ground beef
2 eggs
2 cups oatmeal
VA cups milk
1 cup chopped onion
2 teaspoons salt
'A teaspoon pepper
'A teaspoon garlic powder
Sauce:
2 cups ketchup
l‘A cups packed brown sugar
A cup onion
1 to 2 teaspoons liquid smoke
Vi teaspoon garlic powder
In a large bowl, beat eggs. Add
oats, milk, onion, salt, pepper
and garlic powder. Add the
ground beef, mix well. Shape into
balls. Place in baking pan. Bake,
uncovered, at 375 degrees for 30
minutes. Remove from oven and
drain.
In a saucepan, bring all sauce
ingredients to a boil. Pour over
meatballs. Return to oven and
bake, uncovered, for 20 minutes
or until meatballs are done.
I’m sharing this recipe be
cause we like it so well!
James, Arlene
and Jeffery (8) Weaver
East Earl
OVEN BAR-B-QUE ROAST
4 to 6 pound boneless beef
roast
1 can cream of mushroom
soup
l'/4 cup bottled barbecue sauce
1 envelope dry onion soup mix
In roasting pan, cover roast
with mushroom soup, barbecue
sauce and onion soup mix. Cover
and bake at 350 degrees for three
hours.
Jennifer Cassel
Ephrata
MEAT LOAF
2 pounds ground beef
1 egg, beaten
Vi cup bread crumbs
Vi cup cornflakes crumbs
Vi cup milk
Vi cup cream
'A cup ketchup or tomato
paste, optional
Salt, pepper, and onion to
taste
Mix all ingredients together,
mold in loaf shape and put in
baking dish. Add enough water
just to make bottom of baking
dish wet. Bake at 350 degrees for
one hour. Can uncover part of
the time if you want to brown the
top more.
Back in the 1950 s and early
1960 s I often remember help
ing mix this meat loaf for my
mother when she was preparing
a meal for company. I still
often use this for our own fam
ily.
TACO SALAD
2 pounds ground beef
1 medium onion, chopped
1 small can kidney beans
2 cups cooked rice
1 medium head lettuce
Fresh tomatoes, as desired
Va pound cheddar cheese.
shredded
1 package tortilla chips
1 16-ounce bottle dressing
Brown hamburger, add kidney
beans, heat until beans are warm.
Drain and cool.
Add remaining ingredients,
except chips and dressing. Stir in
chips and dressing just before
serving. Crush chips (they can be
warmed in microwave on high
for three seconds). Layer warm
chips, hamburger, kidney beans
and rice, put shredded cheese on
top so that cheese melts. Add on
ions, lettuce, and tomatoes. Driz
zle with dressing - delicious!
We love this salad served
warm. Whenever we ask our
3-year-old son what he’s hun
gry for his immediate answer is
taco salad! Even for breakfast.
Mrs. Alvin H. Leid
Orrstown
CHEESEBURGER AND
FRIES CASSEROLE
2 pounds ground beef
Vi teaspoon salt
'A teaspoon pepper
Va pound velvetta or American
cheese
2 pounds french fries (frozen)
Mix salt and pepper into
ground beef. Pat into die bottom
of a 9 by 13 inch pan. Bake at
350 degrees for Vi hour. Slice
cheese and put on top of ground
beef. Cover with fries, return to
oven, bake 45 minutes longer.
Leah Weaver
Stevens
OLD-FASHIONED
BEEF STEW
2 pounds stewing beef, cubed
'/' cup all-purpose flour
2 teaspoons salt
'A teaspoons pepper
'A cup vegetable oil
(rum to Page B 16)
Ephrata
A. Sensenig
Ephrata