Cindy Fomby DickinsonFamily Treasures 2 lbs ground ham2 cup graham cracker crumbs1 - 1/2 cup milk2 lbs ground beef2 eggs Sauce: 2 cans (10 3/4 oz) tomato soup, undiluted2 tsp dry mustard3/4 cup white vinegar2 1/4 cup brown sugar Combine first 5 ingredients. Shape 1/2 cup at a time into balls and place in 9 … Continue reading Iowa Ham Balls
Meats and Main Dishes
Aunt Abby’s Roast
Lovie Price FombyFamily Treasures 3 - 3 1/2 lb. roast -- lean brisket, chuck or boneless rump Line pan with foil and put in roast. Spread over roast in this order: 1/2 cup packed brown sugar1 envelope dry onion soup mix1/2 tsp garlic salt3/4 cup catsup Fold foil over roast, seal but leave air space. … Continue reading Aunt Abby’s Roast
The Best Liver
Jeanette Price VaughanFamily Treasures Combine 1 green pepper and 1 onion sliced and add to skillet with 1/4 stick oleo and garlic to taste. Saute a few minutes and remove from heat. DO NOT OVERCOOK!! Pour boiling water over 1 1/2 lbs calf liver, sliced. Let set a few minutes and dry. Brown liver in … Continue reading The Best Liver
Bev’s Favorite Beef and Potato Loaf
Jeanette Price Vaughan Family Treasures Arrange evenly in a greased 2 quart baking dish: 4 cups thinly sliced raw potatoes. Sprinkle 1 onion (chopped) over the potatoes and sprinkle with salt, pepper and parsley. Mix 1 lb ground round, 1 small can Pet® milk, 1/2 cup oatmeal, 1/4 cup catsup or chili sauce, 1/2 cup … Continue reading Bev’s Favorite Beef and Potato Loaf
MEATS
Lovie FombyFamily Treasures SMOTHERED STEAK AND GRAVY Mama would take a round steak or any kind you could cut into serving size pieces, beat it with a saucer, salt and pepper, then flour real good, put in a big black iron skillet with oil in it, brown real brown, drain off, cover with boiling water, … Continue reading MEATS
Stir-Fry Beef Salad
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
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
Shiloh To Canaan Kitchen 