Homemade Beef Pot Roast

We made this the other night and it was really good.

1 Beef Roast (2-4 lbs)

3 chopped Large Carrots

1 chopped Bell Pepper

2 C. chopped celery

1 T. Minced Garlic

2 T. Onion Flakes

1 cube of beef bullion

1 C. hot water


Defrost the roast. Slice roast so it is no thicker than 2 in. thick at any point. Place in roasting pan or large cake dish. Combine carrots, celery, bell pepper, minced garlic and onion flakes in a bowl and mix well. Evenly distribute vegetable mixture around the roast. Add beef bullion cube to hot water and mix until dissolved. Add liquid mixture to baking dish. Cover the dish with lid or aluminum foil. Place in 400 degree oven for 1 1/2 to 2 hours, until meat is cooked. Remove and let sit for 15 minutes. Remove from baking dish and serve.

This is great for leftovers too.

Substitutions which can be made: Beef - Pork, Oven/baking dish - Crockpot, Omit or add additional vegetables to taste

Cliff’s Crock-Pot Enchiladas

1 ½ lbs hamburger meat

1 large onion – chopped

1 can of cheddar cheese soup (Campbell’s)

1 can of cream of mushroom soup

1 can of golden mushroom soup

1 can of red enchilada sauce (mild or hot whichever you prefer)

1 small can of chopped green chilies

12 corn tortillas

Brown 1 ½ lbs of hamburger meat in a skillet. Drain off fat then throw in the chopped onions and cook with hamburger meat for another 3 or 4 minutes. Add to crock-pot along with all of the above ingredients except for the corn tortillas. Cook for 4 hours on high or 8 hours on low heat. The last hour add the 12 corn tortillas (cut into approximately 2” squares).

*Caution: This food could possibly cause one’s tongue to slap his brains out.

Cliff Caldwell

Swiss Steak

½ round steak or swiss

1 med onion – chopped

½ green pepper – chopped

¼ C celery – chopped

1 qt tomato juice

½ tsp salt and pepper

1 tsp celery salt

1 C. rice

Tenderize meat roll in flour. In pan brown steak both sides in olive oil. In bake dish place steak cover with other ingredients. Bake on 350 for 3 hours. Serve over rice.

Mandy Livingston

Meat and Vegetable Lasagna

1 lb ground beef – cooked and drained

2 cans tomatoes with green chilies – diced

1 can tomato sauce

1 can mixed vegetables – drained

Salt/pepper to taste

1 C. bell pepper – chopped

1 C. green onions – chopped

Combine all ingredients together. Cook until bell peppers are tender. Boil Lasagna noodles 4-6 at a time until tender. Make sure meat sauce is on bottom and on top of noodles in large baking dish. Heat oven up to 350. Place Lasagna in oven for 15 minutes or until meat sauce is done.

Rachel Loechel

Lasagna

1 lb Italian sausage (case removed)

1 ½ lb lean ground beef

1 lb or 12 oz can tomato

8 oz tomato sauce

2 6oz cans tomato paste

1 garlic clove

1 tbs basil

1 ½ tsp sugar

1 tsp oregano

½ tsp pepper

1 ½ tsp salt

½ tsp thyme

1 lb lasagna noodles

3 C. Ricotta cheese

2 eggs beaten

2 tbs parsley flakes

1 ½ tsp season salt

½ tsp white pepper

¾ C. Parmesan cheese

6 oz mozzarella cheese

Brown sausage meat, stir in all spices, stir tomatoes and sauces and simmer for 30 minutes. Cook Lasagna in salted boiling water 12 minutes. Rinse in cold water. Blend ricotta cheese, eggs, parsley, salt and white pepper and cheeses. Place half of the noodles in greased pan. Add half of cheese sauce and half of the meat sauce. Repeat layer sprinkle parmesan cheese on top. Bake in 375 F. oven 1 hour. Let stand 10 minutes before serving. Makes 12 servings.

Ellen Miller

Mexican Lasagna

1 lb of hamburger meat

1 chopped onion

1 can of Rotel Tomatoes + diced chilies

1 can chili no beans

8 tortillas

8 oz grated cheddar cheese

Spray botton of dish with Pam before layering. Brown hamburger meat and onions. Drain. Add Rotel tomatoes. On the bottom of a 2 qt casserole dish, layer 4 tortillas, ½ hamburger mixture, ½ can of chili, and ½ grated cheddar cheese. Repeat the above directions. Bake at 350 degrees for approximately 25 – 30 minutes.

Wendy Kethan

Hot Pants Chili

4 lbs chili meat/hamburger

3 onions – chopped

Salt/pepper to taste

2 tsp. cumin

6 garlic cloves – chopped

1 can large tomatoes

3 tbs chili powder

1 tsp hot sauce

4 jalapenos – chopped

1 can tomato paste

3 cup water

Brown meat and drain off the fat. Add onions and garlic to meat. Simmer on low heat. Add all dry ingredients with meat. You may add water for juice. Use tomato juice from tomatoes. You may need to add water until you find the thickness you desire for juice. Cook on med/low heat for 3 hours or until thickness is desired. You can add deer meat or sausage meat.

Gigi Angle

Cabbage Rolls

1 head cabbage

1 ½ lb. Ground Round Beef

1 C. Rice

2 tsp salt

1 tsp red pepper

¼ C. onion – chopped

¼ C. Bell Pepper – chopped

2 Stalks Celery – Chopped

2 C. Tomato Sauce

1 C. Water

Wilt cabbage leaves in boiling water. Mix next seven ingredients together. Use 2 tbs of ingredients in each leaf and fold over into a roll. Place seam of cabbage down. Place in large pot and pour tomato sauce over top and 1 C. water. Simmer covered for 45 minutes or until rice is done.

Sylvia Odom

Chili

2 lbs. ground beef

1 ½ onion – chopped

1 tbs oil

Cook meat until done, not brown. Salt to taste. Sauté onions until tender – not brown.

1 can tomatoes – 16 oz

½ tbs mole porte

½ tbs tobacco sauce

1 ½ tbs chili powder

½ tsp sugar

1 tsp cumin

½ tsp oregano

½ tsp salt

1 tsp pepper

1 tsp garlic – minced

Combine all ingredients in stock pot with 16 oz of water and ½ bay leaf. Simmer for 2 ½ hrs. Thicken with mesa flour. Mix into a thin paste with water and simmer ½ hour longer. Serve with crackers or rice.

Governor Leon Crawford

Burrito Casserole

RECIPE INGREDIENTS:
	8 small (fajita-size) flour tortillas
	2 cups refried beans
	2 tablespoons canola oil
	1/2 small red onion, diced
	1 1/2 pounds ground beef
	1 1/2 cups store bought salsa (medium for a spicier taste)
	Optional: 1 minced fresh jalapeno pepper
	1 1/2 cups cheddar cheese

1. Preheat the oven to 350 degrees. Cut 5 of the flour tortillas into strips, about 1/2 inches in width and set aside. Line the bottom of a 9 by 13 casserole dish with the remaining flour tortillas. Spread an even layer of refried beans over the tortillas.
2. In a large skillet heat the canola oil over medium high heat. Add the onion and beef to the pan and sauté for about 5 minutes; breaking up the meat with a spoon, until it is no longer pink. Pour off and discard any excess liquid, stir in the salsa.
3. Spread meat mixture over the refried beans, sprinkle on optional jalapeno peppers. Top with tortilla strips and sprinkle on cheddar cheese. Bake in preheated 350 degree oven until cheese has melted, about 10 minutes. Serve with sour cream, chopped tomatoes, and chopped avocado on the side.

Servings: 6 to 8
Preparation Time: 23 minutes
Baking Time: 15 minutes

http://jas.familyfun.go.com/recipefinder/display?id=50006

Sweet and Sour Meatballs recipe as requested

2 lbs. ground beef
1 1/4 c bread crumbs
1 1/2 tsp. salt
1 tsp. pepper
2-3 Tbsp. Worcestershire sauce
1 egg
1/2 tsp. garlic salt
1/4 cup finely chopped onions

Sauce
1 can pineapple chunks, juice reserved
3 Tbsp. cornstarch
1/4 cup cold water
1-1/4 cups ketchup
1/4 cup Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1/2 cup chopped green peppers

1. Combine all meatball ingredients. Shape into 60-80 meatballs. Brown in skillet, rolling so all sides are browned. Place in slow cooker.
2. Pour juice from pineapples into skillet. Stir into drippings (I actually drain the drippings, we think the sauce tastes fresher without them...)
3. Combine cornstarch and cold water. Add to skillet and stir until thickened.
4. Stir in ketchup and Worchestershire sauce. Season with salt, pepper, and garlic salt. Add green peppers and pineapples. Pour over meatballs.
5. Cover. Cook on Low 6 hours. (recipe from Fix-It and Forget-It Cookbook)