Beef Tips

3-4 Ibs sirloin tips or beef chunks

½ lb. fresh mushrooms, sliced 

10½ oz. beef broth

2 t. beef bullion 

salt and pepper

¼ c. water

1 small onion, chopped

1 t. Worcestershire sauce

2 t. ketchup

4 T. flour

Combine flour with beef and toss well. Place in crockpot and add salt and pepper, as desired. Place mushrooms, onions, and bullion on top of meat. Mix broth, Worcestershire sauce and ketchup. Pour over top; stir. Cook on low for about 11 hours.

Dried Beef and Cream Cheese Sandwiches

8 oz. cream cheese, softened
little milk to spread
dried beef, cut with scissors
butter rolls or hard rolls
onion salt

Combine first three ingredients. Spread on rolls. Sprinkle with onion salt. Wrap in foil. Bake at 300 degrees for 20 minutes.

Corned Beef Filling For Buns

1 can corned beef
1 pkg. dry onion soup mix
 small sour cream

Combine, spread on buns, place on baking pan, and cover with foil. Bake at 300 degrees for 15-20 minutes.

Chop Suey {2 recipes}

Chop Suey
1 lb. lean pork, cut in bite sized pieces
1 lb. veal, cut in bite sized pieces
2 c. chopped onions
3 c. chopped celery
1 green pepper, chopped
1/2 c. molasses
1 can mushrooms
1 can bean sprouts
flour (to thicken)
3 T. chop suey sauce

Fry meat for 10 minutes. Fry onion and celery 10 minutes. Put all together and add water to nearly cover. Put in chopped green pepper. Simmer an hour, adding more water if necessary. Then add molasses, seasoning, mushrooms, and sprouts. Thicken with flour (No amount listed. Cornstarch would be more consistent with Chinese cooking. I'd say 1 or 2 tablespoons mixed with 1/4 to 1/3 cup cold water.); stir in chop suey sauce.

Chicken Chop Suey
meat of choice (you can use pork, veal, beef, or chicken)
1 c. celery, chopped
1/2 c. onion
1 can each of cream of mushroom soup and cream of chicken soup or 1 can chop suey vegetables
3/4 c. rice, uncooked
2 T. soy sauce
1 can water
1 t. salt
1/2 t. pepper

Brown meat, celery, and onion. Combine all ingredients and bake at 350 degrees for 1 1/2 hours.

Layered Taco Dip

You know a recipe's a winner when you bring it to a potluck and it's half gone before it's even time to eat . . .

15 oz. refried beans
1 envelope taco seasoning
8 oz. cream cheese, softened
16 oz. sour cream
1 lb. ground beef, browned
½ c. red enchilada sauce
16 oz. mild salsa

1 tomato, seeded and diced
1 avocado, diced
2 t. lime juice
2 c. shredded cheddar cheese
3 green onions, sliced
2 T. sliced black olives

Combine taco seasoning and refried beans. Spread on the bottom of a 9X12 inch pan. Using a hand mixer, beat together cream cheese and sour cream. Spread over beans. Combine enchilada sauce and ground beef. Spread over cream cheese mixture. Pour salsa over top and sprinkle on ½ of the tomato. Toss avocado with the lime juice and sprinkle over the salsa. Top with cheese. Garnish with green onions, black olives, and remaining tomato. Serve with corn tortilla chips.

Beef Tostadas

Yeild: 6 servings

3 c. flour (all purpose or whole wheat)
5 t. baking powder
1 1/4 c. milk
1 lb. ground beef
2 garlic cloves, minced
4 oz. can green chiles
1 envelope taco seasoning
3/4 c. water
16 oz. refired beans
cooking oil (for frying tostadas)
toppings: salsa, shredded lettuce, diced tomatoes, shredded cheddar, cheese, sour cream

Combine flour and baking powder. Slowly add in milk to make a soft dough. Cover and set aside. Brown the beef and garlic; drain. Add chiles, taco seasoning, water, and refried beans. Cook until heated through; keep warm. Divide the dough into six portions and roll each into a 7-inch circle. In a deep-fat fryer or deep skillet, heat oil to 375 degrees. Fry tostadas until golden, turning once. Drain on paper towels. Top each tostada with meat mixture and toppings of choice.

Pita Beef Pockets

pita pockets
deli roast beef, thinly sliced
Provolone cheese, sliced
baby spinach leaves tomatoes, thinly sliced
salt and pepper

Place 2 to 3 slices of meat, 1 slice of cheese, and spinach into each pita. Sprinkle tomatoes with salt and pepper before placing in pitas.

Prime Rib

7-10 lb. prime rib roast
1 t. salt
1 t. ground pepper
1 t. onion powder
2 t. celery salt
1 t. garlic powder
1 t. paprika

Preheat oven to 400 degrees. Combine seasonings and rub over roast. (Use as much of mixture as you desire. Remaining seasonings can be saved for future use.) Put roast on rack in covered baking pan. Bake at 400 degrees for 1 hour. Turn over off for 4 hours. Do not open oven! Set oven at 350 degrees and bake 40 minutes to 1 hour. Let stand 10 minutes. The roast should be crispy on the outside and pink and juicy inside.

Herbed Beef Rub (for roast)

1 T. garlic powder
1 t. ground mustard
1 t. dried savory
1 t. pepper
1/2 t. dried rosemary, crushed

Combine ingredients. To use, combine with 1 tablespoon vegetable oil and rub on all sides of a beef roast and bake as normal.

Pot Roast

1 beef roast (about 2-3 lbs.)
10.5 oz cream of mushroom soup
1 package dry onion soup mix

Line pan or casserole dish with aluminum foil large enough to wrap roast. Put in roast and spread mushroom soup on top of it. Sprinkle onion soup on top of that. Wrap and seal. Bake at 350 degrees for 2 ½-3 hours. The roast will be very tender when done and will have made its own gravy.


Recipe notes: Works good in the crockpot. Just leave out foil.