Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb boneless beef round steak, trim fat2 Tbsp cooking oil1 clove garlic, minced8 oz fresh mushrooms, sliced (3 cups)1 cup cabbage, shredded1 medium green pepper, cut into strips1 medium onion, sliced and separated into rings 1 tsp Italian seasoning 1 tsp seasoned salt1/8 tsp ground red pepper1 … Continue reading Stir-Fry Beef Salad
Meats and Main Dishes
BBQ Pot Roast
Terri HintonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (3 lb) roast2 tsp salt1/4 tsp pepper3 Tbsp fat1/2 cup water1 (8 oz) can tomato sauce3 medium onions, slaced2 cloves garlic, minced2 Tbsp brown sugar1/2 tsp dry mustard1/4 cup lemon juice1/4 cup ketchup1 Tbsp Worcestershire sauce2 Tbsp flour Rub meat with salt and pepper. Brown in … Continue reading BBQ Pot Roast
Roast
Doris BellFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 to 5 lbs beef roastGarlic sliversOnion slivers1 cup vinegarWaterVegetable oil2 cup strong black coffee2 cup waterSalt and pepper With a sharp knife, cut slits in the roast and insert slivers. Put meat and vinegar and water in plastic bag and marinate overnight. Pour vinegar off and … Continue reading Roast
Mary Jon’s Pepper Steak
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 round of steak1 onion, cut in strips1 tomato, cut in strips1 plus Tbsp soy sauceSalt, pepper, and garlic salt to taste1 can mushrooms Brown seasoned and floured steak in small amount of shortening. Remove from pan and cut in strips. Put back in pan and add … Continue reading Mary Jon’s Pepper Steak
Busy Day Beef Stew
Lorraine OdomFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs. stew meat1 can cream of celery soup1 envelope dry onion soup mix1 cup red wine1 package wide noodles (or 1 1/2 cup rice) Mix all ingredients and place in crockpot. Cook on low about 10 hours. Can cook all day or overnight, whichever is most … Continue reading Busy Day Beef Stew
Ken Hart’s Homemade Chili
Zoe HartFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 packages ground beef (approximately 1 1/2 lbs or 3 packages ground venison3 packages Williams Chili Seasoning3 large onions, diced2 cans Rotel® tomatoes4 cans tomato sauce2 cans tomatoes cubedChili powder to taste (careful)Salt to tasteWater if too thick Cook hamburger until done; drain. Add onions and and … Continue reading Ken Hart’s Homemade Chili
Peking Roast
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 to 5 lb beef roast With a sharp knife cut slits in meat. Insert slivers of onion and garlic into these slits. Put meat in to a bowl and slowly pour 1 cup vinegar over it. Cover and place in refrigerator 24 to 48 hours, basting … Continue reading Peking Roast
Bierax (German)
Frankie HintonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs hamburger meat1 med head of cabbage2 onionsSalt and pepper to tasteYou can use Bisquick® or make your own bread dough Fry hamburger and 1 onion in heavy skillet. Cook cabbage and onion in a large cooker. When meat is brown, drain off grease. Mix with … Continue reading Bierax (German)
Hamburger Chop Suey
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb ground beef1/4 cup onion, chopped1 3/4 cup beef broth (or 1 beef bouillon cube), dissolved in 1 3/4 cup boiling water1 Tbsp soy sauce1 1/2 tsp sugar1 (10 oz) package frozen Chinese style vegetable with seasoned sauce3 cup precooked rice Brown beef and onion in … Continue reading Hamburger Chop Suey
Steak Casserole
Olive (Allen) HicksFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb round steak, cubed1/4 cup cooking oil2 medium onions, chopped1 cup celery, sliced1/2 cup bell pepper, chopped3/4 cup riceSaltBlack pepperRed pepper1 can cream of chicken soup1 can cream of mushroom soup2 soup cans water4 Tbsp soy sauce Brown steak cubes in cooking oil then transfer … Continue reading Steak Casserole
