Robbie M. Alford, Central Office 1 (6 to 8 lb) beef brisket. trimmed1 package onion soup mixTony's® gravy mix1 cup water Place beef brisket in roaster. Top with onion soup mix and Tony's® gravy mix. Add 1 cup water. Cover. Place in 200°F oven on Saturday night and cook 12 hours. Makes delicious gravy and … Continue reading Sunday Beef Brisket
Jatis Skains, Downsville High Large can corned beef hash1 lb sharp Cheddar cheese, grated1 bell pepper, chopped Mix corned beef hash and bell pepper that has been sautéed in butter. Let heat. Cover with grated cheese. Place lid on pan and let set until cheese melts.
Vera Bell, FMS Round steakFlourSalt and pepperBacon drippingsOnion, cut in rings1 Tbsp vinegar1/2 cup hot water Cut steak in serving pieces (as many servings as you want). Salt and pepper to taste and beat with edge of saucer well. Dredge in flour and brown in bacon drippings fast on both sides. Add onions rings (be … Continue reading Steak Smothered in Onion
Janie Williams, Lillie School 1 lb fat trimmed beef bottom round steak1 onion, peeled and minced2 tomatoes, peeled and slicedSalt and pepper Cut steak in four equal pieces and smother with tomato and onion. Season with salt and pepper. For Italian flavor, add a shake of oregano and a tablespoon of grated extra sharp Romano … Continue reading Swiss Steak
Essie Andrews, FHS 2 lb chuck steak (1 inch thick)1 (16 oz) can tomatoes (undrained)1/2 tsp oregano leaves1 tsp chopped parsley1 garlic clove, minced1 Tbsp minced onion1/4 tsp saltDash of pepper2 Tbsp olive or salad oil4 slices Mozzarella cheese About 1 hour and 50 minutes before serving, preheat oven to 350°F. Arrange steak in 10x6x2 … Continue reading Beefsteak – Pizza Style
Essie Andrews, FHS 1 1/2 lb. round steak1 small can mushrooms, sliced1 large onion, diced1/2 lb fresh spinach1 can diced bamboo shoots1/4 cup soya sauce2 Tbsp sugar1/4 tsp monosodium glutamate Slice steak across grain into thin slices. Brown steak in hot buttered skillet. Add all ingredients and cook for 10 or 15 minutes. Do not … Continue reading Sukiyaki
Kathryn Nutt, Lillie School For 4 servings 1 lb beef chuck or round steak, fat trimmed1/4 cup soy sauce1 clove garlic1/2 tsp ground finger1/4 cup salad oil1 cup green onion, thinly sliced1 cup red or green pepper, cut into 1 inch squares2 stalks celery, thinly sliced1 Tbsp cornstarch1 cup warm water2 tomatoes, cut in wedges … Continue reading Green Pepper Steak
Nina Henson, Linville High 1 lb ground meat1 can condensed mushroom soupSalt and pepper to tasteMayonnaise Mix ground beef, salt and pepper; roll into balls. Roll meat balls in mayonnaise and brown. Pour soup over meat balls and simmer about 40 minutes. Eat over rice or cream potatoes.
Lennie Smith, Lillie School 1 envelope chili seasoning mix1 (1 lb) can tomatoes1/2 cup water1 (1 lb) can meatballs and gravy1/2 lb egg noodles, cooked as directed3 Tbsp butter Combine all but noodles and butter; simmer for 10 minutes. Drain noodles; add butter. Stir gently over low heat to melt butter and cook noodles. Serve … Continue reading Meatball Chili
Lennie Smith, Lille School 1 (21 oz) can baked beans, drained1 (1 lb) can meatballs and gravy1 Tbsp instant minced onions1 Tbsp Worcestershire® sauce1 cup barbecue sauce Combine all ingredients in a baking dish or bean pot. Bake uncovered 30 to 40 minutes at 350°F. Serves 2 to 3.