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‘Beef’ Category

  1. Beef Noodle Casserole

    March 13, 2007 by joe

    (YIELD: 25 servings)
    TEMP: 350 Degrees F.
    TIME: 50 Minutes
    1 qt. noodles, raw
    3/4 c. onions, finely chopped
    2 c. green peppers, chopped
    1/2 c. + 1 t. parsley. finely chopped
    6 t. shortening
    3-3/4 c. raw beef, cubed
    4-1/2 c. tomato soup
    2-1/2 c. corn. whole kernel, drained
    4-1/2 c. mushrooms, canned, drained
    2 c. cheddar cheese, diced
    3/4 tsp. worcestershire sauce
    2 t. salt

    1.  cook noodles in 2 gal, of boiling water to which 1/4 c, salt has been added,  rinse and drain.
    2.  saute onions, green pepper and parsley in shortening, add beef and cook until brown.
    3.  mix all ingredients together,
    4.  dish into greased serving pans and bake in oven 30 minutes, or until brown

    source KJFSC

    Category Beef, Casseroles, Main Dishes | Tags: | Comments Off

  2. Beef Pie

    March 7, 2007 by joe

    (YIELD: 25)

    filling:
    3 c. onions
    2 c. boiling water
    1/2 c. beef drippings, butter or margarine
    1 c. flour, unsifted
    1 1/2 qts. onion cooking liquid and water
    1 t. salt
    1/4 tsp. pepper
    1 tsp. gravy seasoning, if desired
    2, 10 oz. pkgs. green peas, frozen
    2 1/2 qts. or 3 1/8 lb. beef, cooked, diced
    (about 5 1/4 lbs. raw boneless beef chuck roast with bones will be needed to make 2 1/2 9ts of cooked beef.)
    crust:
    2 c. flour, unsifted
    1 tsp. salt
    3/4 c. margarine
    1/4 c. cold water

    procedures

    1. preheat oven to 450 degrees f, (very hot oven)
    2. cook onions in boiling water until tender, drain, saving the liquid,
    3. stir in onion liquid and water, salt, pepper, and gravy seasoning,
    4. cook, stirring constantly, until thickened,
    5. stir onions, peas, and beef into gravy,
    6. pour into a 12 by 20 inch baking pan.
    7. cover with crust

    (crust procedure)
    1. mix flour and salt
    2. mix in fat only until mixture is crumbly
    3. add water and mix lightly
    4. roll out on floured -surface into 12 by 20 inch rectangle. fit over top of pan, cut slits in
    dough.

    8. bake for 45 minutes or until lightly browned,

    source KJFSC

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  3. Salisbury Steak Italiano

    March 3, 2007 by joe

    (YIELD: 25 4-oz, steaks)

    5 lbs. ground beef
    1 cup breadcrumbs
    3 eggs
    1 tbsp. tabasco pepper sauce
    1 1/2 pt. water
    1 tbsp. salt
    4 oz. grated parmesan cheese
    10 oz. chopped onion
    10 oz. green pepper
    1/2 c. cooking oil
    1 gal. tomato sauce
    1 tbsp. crushed oregano
    1 tbsp. sugar

    procedures
    1. combine the first eight ingredients
    2. shape into 4 oz, oval patties.
    3. grill or broil in usual manner. 
    4. combine the remaining ingredients to make the sauce which yield 1 gallon. saute until tender. the ingredients should simmer for approximately one hour.

    source KJFSC

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  4. Hamburger Heavenly Hash

    March 3, 2007 by joe

    (YIELD: 25 servings)
    3 lbs, 12 oz. ground beef
    13 oz., chopped onion
    1 t. minced garlic
    3/4 c. water
    3 t. soy sauce
    2 tsp. chili powder
    2 tsp. dry mustard
    4-1/2 c. canned tomatoes
    1 qt. water
    2 tsp. salt
    1-1/2 lbs. elbow macaroni, uncooked
    10 oz. green pepper, chopped
    1/2 lb.cheese, grated cheddar or processed

    procedure
    1. brown ground beef with onions and garlic,
    2. add soy sauce, chili powder, mustard, tomatoes, water and salt to meat. heat to boiling.
    3. divide macaroni into 2 pans (12 x 2 x,4).
    4. sprinkle green pepper on top of each pan.
    5. pour 1/2 of meat sauce mixture into each pan and mix well.
    6. bake, covered for 20 minutes, at 400 degrees f,
    7. uncover and stir. sprinkle with cheese, return to oven to melt cheese, serve with a #8 scoop.

    source KJFSC

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  5. Meat Sauce For Spaghetti

    February 28, 2007 by joe

    (YIELD: 25)

    1/1 lb. bacon, slab, raw, chopped
    6 lbs. beef, boneless, ground
    1 qt. onions, dry, chopped fine
    5 cloves garlic
    1/4 c. sugar, granulated
    2-1/2 t. salt
    1/2 tsp. pepper, black
    1/4 tsp, pepper- cayenne
    1/4 tsp, cloves, ground
    1 tsp. thyme, ground
    1-1/2 leaves bay leaves
    1/4 c. worchestershire sauce
    3/4 gal. tomatoes, canned
    1-1/2 pts. tomato paste

    procedure:

    1. fry bacon until brown in pan, add onions .and garlic,
    brown beef and drain excess fat, and mix with bacon, onions, and garlic, set aside.
    2. add remaining ingredients together. add to beef mixture.
    3. mix well, and heat to boiling stage. boil for 5 minutes;
    reduce heat and simmer 1 to 1-1/2 hours, stirring occasionally,
    4. serve over hot spaghetti,

    Source KJFSC

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  6. Chili Con Carne

    February 28, 2007 by joe

    (YIELD: 50)
    Time: 2 HOURS

    9 lbs. ground beef
    1 cup oil or fat
    2 2/3 cups onions/ chopped
    1 gallon tomato puree  
    2 qts. bean liquid and water  
    1 cup all purpose flour
    1 cup water
    1 gallon & 2 1/4 qt. cooked kidney or pinto beans, drained
    1/4 cup salt
    1/3 cup chili powder

    procedures
    1. brown beef; use fat if beef is lean, add onions and cook until onions are clear not brown, drain off excess fat,
    2. add puree and liquid; simmer until beef is tender,
    3. make a paste of flour and water. add to beef mixture and stir constantly.
    4. add beans and seasoning,
    5. cover and cook 1 to 1-1/2 hours or until flavors are well blended and mixture is thickened, stir occasionally to prevent sticking,
    source: KJFSC

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