Beef Entrees

Frikadeller (Danish meatball)                         Nancy Mack

6 lb hamburger            5 tsp salt

1 lb sausage            1 tsp Lawry salt

4 eggs            6 medium onions, chopped

            4 handfuls of oatmeal

Add cream until mushy consistency.  Make into meatballs.  Freeze.  Flavor improves with age.  Brown & serve.

Danish Frikadellers (Meatballs)                         Chuck & Linda Andrews

2# lean hamburger

1# Jimmy Dean Sausage (I use the Sage flavor)

2 or 3 eggs

1 cup of quick cooking rolled oats

lots of Minced dried onion or grated fresh onion

1 tbsp of Lowry's red salt

Pepper

1 cup of ketsup (I sometimes add BBQ sauce too)

Mix thoroughly.  I usually put plastic bags on my hands and squish the meat]

between my fingers. Make small balls.  I have learned to bake them meatballs instead of frying them so they don't fall apart.  I use a mini-muffin tin (sprayed with Pam) Bake at 350° for about 20 min - or until they are nicely browned.

Willard’s Homemade Summer Sausage             Nancy Mack

5 lb hamburger            2 ½ tsp garlic salt

5 rounded tsp Morton tender quick            1 cup water

2 ½ tsp mustard seed            1 tsp liquid smoke

2 ½ tsp coarse ground pepper            1 tsp hickory salt

Mix in bowl, cover, refrigerate for 4 days, remixing each day.  On the 4^th day, pat out on a board to get rid of all air bubbles. Divide & roll into 5 rolls.  Place on broiler pan.  Bake 8 hours at 175°.  Turn every 2 hours.  Leave in oven 1 hour after oven is turned off.  Wrap & store in refrigerator or freezer.

Old-Time BBQ Brisket                        Ron & Glenda Mixer

3 to 6 lbs brisket            1 tsp onion salt

2 Tbsp liquid smoke            2 tsp celery salt

1 ½ tsp Worcestershire sauce            1 ½ tsp garlic salt

            2 tsp ground pepper

Don’t trim fat from the brisket prior to cooking. Mix all dry & liquid ingredients together in a small bowl. Spread half of the mixture over the meat side of the brisket & place the brisket meat side down into a baking pan. Spread the remaining mixture over the fat side of the brisket. Cook for 6 hours at 250°.  Let cool slightly, about 5 min.  Slice thinly across, not with the grain of the meat.

Beef Taco Skillet                        Dennis & Ruth Anne Lord

1 lb ground beef            ½ cup water

1 can (10 3/4 oz) tomato soup            6 flour tortillas (6"), cut into 1" pieces

½ cup salsa            ½ cup shredded cheddar cheese

Cook beef in skillet until well browned, stirring to break up meat.  Pour off fat. Stir in soup, salsa, water & tortillas.  Heat to a boil.  Reduce heat to low and cook for 5 min.  Stir.  Top with cheese.                        Makes 4 servings

Serve with/without BBQ sauce.

Green Pepper Steak                         Nancy Mack

1 pound beef, sliced thin            ½ cup soy sauce            2 cup water

1 large onion, sliced            ½ cup water            4 Tbsp cornstarch

1 clove garlic            1 cup sliced green peppers

2 tablespoons oil           

½ teaspoon ginger           

Combine column 1. Add column 2. Simmer. Combine column 3, then stir into mixture to thicken. Serve over rice.

Rice & Hamburger Hot Dish            (Dorothy Bjerk)            David & Marcia Fjordbak

1 lb hamburger            1 ½ tsp salt

1 med onion, chopped            1 cup uncooked rice

2 cup chopped celery            1 sm can mushrooms

1 sm green pepper, chopped            1 sm can pimento

1 can cream of mushroom soup            1 can chicken rice soup

2 cup water            1 Tbsp soy sauce

Preheat oven to 350°. Brown meat & onion. Add celery & green pepper. Cook 10 min. Add soups and other ing. Bake 1 hour in 2 qt casserole, covered, stirring twice during hour.  Bake ½ hour uncovered. Top with Chinese noodles last 10 min.

Meat Loaf                        Dan & Becky Bump

3 lb ground beef

2 cup (1 sleeve) finely ground Cracker Crumbs

2 eggs

½ pkg. Lipton Onion Soup

2 Tbsp ketchup

1 Tbsp A-1 Sauce

green & red bell peppers, cut into strips

Preheat oven to 350°. Thoroughly mix all ingredients, except peppers together. Mold into loaf pan. Press peppers lightly into top of meat loaf. Bake until middle is done and outside is crispy (about 1 hr depending on oven heat).

Enchiladas                        Lori Anne Lord

Meat Filling            Sauce

2 lb hamburger, browned            1-15oz can tomato sauce

1 cup onion, chopped            2 cloves garlic, minced

½ cup sour cream            2 Tbsp chili powder

1 cup shredded cheddar cheese            ½ tsp oregano

2 Tbsp parsley            ¼ tsp cumin

1 ¼ tsp salt            2/3 cup water

1 tsp brown sugar

½ tsp black pepper

Filling:  Mix together & set aside.

Sauce:  Mix all together (except water).  Bring to boil and simmer uncovered 5 min.

Grease 11 x 7 pan, cover with a little sauce.

Using 8 tortillas, put about 2 tsp sauce in a line (diameter).  Add about ½  cup meat along the line (using all the meat filling in the 8 tortillas).  Roll each one up and line in pan (with seams down).

Add water to the rest of the tomato sauce and pour over the top of the enchiladas.

Bake uncovered at 250 for 30 minutes.

Serve with lettuce, salsa, olives, picante, and sour cream.

Zucchini Hotdish (from Linda Andrews)            Nancy Mack

1 ½ lb hamburger, browned            3 med zucchini, 6 cup thinly sliced

1 lg chopped onion, browned            1 cup sour cream

salt            1 can cream of chicken soup

pepper            1 cup grated carrots

            1 pkg Stove Top stuffing, prepared

Grease 9 x 13 baking pan. Pour ½ of the browned hamburger and onions adding salt and pepper to taste.  In separate bowl, mix zucchini, sour cream, soup and carrots. Pour on top of hamburger and onions. Layer the rest of the hamburger and onions.  Pour Stove Top over all.  Bake at 350° for 45 min or until carrots and zucchini are soft.

Three Bean Hot Dish                        Gig’s & Rhonda Reich

½ cup ketchup            1 can kidney beans

¾ cup brown sugar            1 Tbsp mustard

1 tsp to 1 Tbsp vinegar            ½ cup chopped onion

7-8 strips bacon, browned & crumbled            1-1 ½ lb hamburger, browned

1 can baked beans            1 can butter beans

Brown hamburger along with onion. Drain fat. Fry bacon until crisp. Stir all ingredients together in a crock pot and heat on low.

Meatballs & Gravy                        Gig’s & Rhonda Reich

2 lb hamburger            Mix top ingredients together & form

2 Tbsp minced onions            into meatballs. 1 stack crackers, crushed           

salt & pepper            Fry in a pan (not all the way).

Lawry’s seasoning            Put them in a pan with the soup & milk.

2 eggs            Bake in oven for 1 hour.

Gravy:            Pour over mashed potatoes.

2 can cream of mushroom soup            Note: Make ahead of time & freeze

½ plus cans milk (use soup can)            until needed.  Use as an appetizer.

            This works great in a crock pot for a few hr.

Taco Salad                        Gig’s & Rhonda Reich

1 lb browned hamburger with onion            Dressing:

8 oz shredded cheddar cheese            15 oz 1000 Island Dressing

1 can kidney beans, drained            1 pkg taco seasoning mix

1 head lettuce, cut up            1/3 cup sugar

2 tomatoes, cubed            1 Tbsp salsa

Black olives, cut up

Mix salad ingredients together & refrigerate.  Mix dressing ingredients together. Add to salad. Top with 8 oz bag taco chips, crushed.