Meats Poultry Seafood

Becky's Spicy Beef Stew
Meat Loaf
Oven Stew
Quick Beef Stroganoff
Red Beans And Rice
Stuffed Cabbage Rolls
Sweet and Sour Pork Chops
Swiss Steak
Too-Easy Barbecue

Becky's Spicy Beef Stew

1-1/4 pounds stew beef
2 Tablespoons olive oil
1 Tablespoon thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
1 onion, chopped
2 cloves garlic, minced
1 can (14 oz.) beef broth
1/2 cup red wine - I use merlot
2 potatoes, cubed small
2 carrots, sliced
1 can (14 oz.) peeled, diced tomatoes
3 tomatilloes, chopped
2 jalapeños, sliced and seeded
2 Tablespoons cornstarch, dissolved in 2 Tablespoons cold water

In a Dutch oven heat oil over medium heat. Add beef cubes, half at a time, and stir to brown. Drain. Add thyme, salt, and pepper. Mix well.

Add onion, garlic, wine, and beef broth. Reduce heat to low and cover. Simmer for 30-45 minutes.

After 30-45 minutes, add tomatoes, potatoes, carrots, tomatilloes, and jalapeños to pot and mix. Cover and continue cooking for an hour.

Increase heat to high. When stew comes to a boil, add dissolved cornstarch. Stir well and cook for 2 minutes.


1-1/4 pounds ground chuck
1 large onion, chopped
3 cloves garlic, minced
8 oz. lasagna noodles
1 28 oz. can crushed tomatoes
1 8 oz. can tomato sauce
1 tsp. salt
1 tsp. ground oregano
1/2 tsp. dried basil
dash black pepper
2 cups water
1/4 tsp. Worcestershire sauce
Two 8 oz. cartons cottage cheese, small curd
12 oz. sliced Mozzarella (2 packages)
1 cup grated Romano cheese

In large skillet, brown meat, onion, garlic. Drain.
Add tomatoes, tomato sauce, seasonings and water. Simmer slowly 1-1/2 to 2 hours, until sauce thickens.
Cook noodles in boiling water with dash salt and 1 Tbsp. oil. Drain.

In a 9 by 13 inch baking dish, place a thin layer of meat sauce. Cover with half of noodles, then one carton cottage cheese, then one package Mozzarella. Repeat all four layers. Top with remaining sauce and cover with Romano cheese.
Bake at 375° for 45 minutes.

top of page

Mabel's Meat Loaf
Mabel Atkinson

1 cup bread
1-1/2 pounds lean ground beef
1/2 cup milk
1 egg
4 Tbsp catsup
1 medium onion, chopped
1/2 cup chopped celery


4 Tbsp. vinegar
4 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1/2 cup catsup

Soak bread in milk. Combine meat, bread mixture, onion, egg, catsup, salt and pepper. Mix well. Shape into two loaves. Place in baking dish.

Mix sauce ingredients. Heat but do not boil. Pour sauce over meat loaf.
Bake at 350° for one hour.

top of page

Oven Stew
Mabel Atkinson

2 pounds roast or stew beef, in 1 inch cubes
1/4 cup flour
2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
2 Tbsp. cooking oil
4 carrots, sliced to bite size lengths
2 medium onions, each cut into eight wedges
2 large potatoes, each cut into sixteen pieces
6 fresh mushroom caps, sliced thick
1 cup sliced celery
2 cans tomato sauce
1 cup water

Coat meat with flour, salt, pepper and paprika mixture.
In a 3 quart casserole, toss meat with oil.
Bake uncovered at 400° for 30 minutes. Stir once.
Add all vegetables. Mix well.
Pour tomato sauce and water over mixture.
Bake at 350° for an hour and 45 minutes.

top of page

Quick Beef Stroganoff

1 pound lean ground beef
1 onion, sliced
1/4 teaspoon garlic powder
2 Tablespoons catsup
1 can cream of mushroom soup
1 cup sour cream
1 3 ounce can sliced mushrooms, undrained
2 teaspoons Worcestershire sauce
1 teaspoon red wine vinegar
5 or 6 ounces egg noodles

In saucepan, brown meat. Drain. Add onion and garlic powder. Cook 5 minutes. Remove from heat. Add other ingredients except noodles. Stir. return to heat and heat thoroughly.

Cook noodles and drain.

Serve stroganoff over cooked noodles.

top of page

Red Beans And Rice
Happy Monday!

2 cups brown rice
2 Tablespoons butter
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
16 oz. can red kidney beans, drained and rinsed
1 pound smoked sausage, cubed bite size
10 oz. beef broth
1/4 cup water
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon black pepper
dash red pepper

Cook rice according to package directions.

Sauté celery, onions and pepper in butter over medium high heat. Add beans, sausage, broth, water, and seasonings. Bring to a boil. Cover and simmer for 7-8 minutes.

Serve over rice.

top of page

Stuffed Cabbage Rolls


3 Tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
1 14 ounce can tomato sauce
1 cup water
1/2 teaspoon ground ginger
2 teaspoons brown sugar
1/4 cup lemon juice
1 bay leaf
1/2 teaspoon salt
dash pepper

Cabbage Rolls:

8 large cabbage leaves
1 pound ground beef
1 onion, chopped
1 small (7-1/2 ounce) can diced tomatoes
1/2 cup white rice, uncooked
1 Tablespoon Worcestershire sauce
1/2 teaspoon ground oregano

4 carrots, julienned
1 green bell peppers, julienned

Brown ground beef and 1 chopped onion. Add tomatoes, rice, Worcestershire and oregano. Bring to a boil. Reduce heat. Cover and simmer 15 minutes.

Heat oil in skillet. Add chopped onion and pepper. Cook over medium heat for 3 minutes.
Add other sauce ingredients. Bring to a boil. Reduce heat. Cover and simmer 15 minutes.

Put cabbage leaves in a large saucepan and cover with boiling water. Boil 2 minutes. Drain. Cut away the large vein at the bottom of each leaf.

Place an equal portion (about 1/3 cup) of stuffing on each cabbage leaf. Roll leaves up around stuffing. Tuck in ends to tightly seal.

Add cabbage rolls to sauce. Cover and simmer another 15 minutes.

Add carrots; simmer 15 minutes, then add bell pepper and simmer another 10 minutes covered. May add small amounts water if needed.

top of page

Sweet and Sour Pork Chops

3 pounds pork loin chops, cubed
1 teaspoon salt
1 Tablespoon cornstarch
1 egg
1/2 cup flour
1/2 cup salad oil

1 Tablespoon sugar
2 Tablespoons cornstarch
1 cup water
1/2 cup pineapple juice
1/4 cup catsup
1 teaspoon soy sauce
1/4 cup vinegar
1 green pepper, diced
1 large onion, diced
1 can (20 ounces) pineapple chunks, drained
Cooked rice

Toss cubed pork with salt and cornstarch.

Mix egg and flour; dip pork in batter and fry in hot oil until brown. Drain.

In deep skillet, mix sugar and cornstarch. Stir in water, pineapple juice, catsup, soy sauce, and vinegar.

Cook over medium heat until thickened. Add pepper and onion. Cook five minutes. Add drained pineapple chunks and pork. Simmer, uncovered, ten minutes.

Serve over rice.

top of page

Swiss Steak

2 pounds thinly sliced chuck or round steak, about 1/4 inch thick
1/2 cup flour
Salt and pepper to taste
1 teaspoon fresh minced garlic
1/3 cup vegetable oil
1/2 cup chopped onion
1 cup beef broth
1 can (14 oz.) diced tomatoes

Combine flour, salt, pepper, and garlic; mix well. Coat the steak on both sides with the flour mixture. With a meat mallet, pound the flour into the steak thoroughly.

In a skillet or casserole with a tight fitting lid, heat the oil on medium heat. Brown the steak on both sides. Lift the steak and add the chopped onions; cook for two minutes. Add beef broth, tomatoes, and salt and pepper. Turn the steak; cover and simmer over medium-low heat about 1-1/2 hours.

Serve with rice; spoon gravy from skillet over meat and rice.

top of page

Too-Easy Barbecue

One 2-1/2 to 3-1/2 pound rump or chuck roast
One jar (at least 16 oz.) Pace salsa (medium or hot; not mild)
(If you can get the chipotle flavor it's best)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 Tablespoons brown sugar
2 Tablespoons white vinegar
2 teaspoons smoke flavoring, if desired

Trim fat from roast. Slice against grain into 1 to 1-1/2 inch thick slices.

In a saucepan heat the salsa. Stir in other ingredients and cook for five minutes over medium heat, stirring occasionally. Transfer to slow cooker. Place slices of roast into slow cooker, layering as needed.

Cook for 10 hours on low setting (200°).

Transfer sliced beef to a serving bowl. Using two forks, shred the beef. It should be very tender and easy to shred. Cover with foil.

Skim fat from the liquid in the slow cooker. Pour liquid into a saucepan. Cook over medium heat, stirring frequently, for 15 minutes or until thickened.

Serve beef on buns, with sauce on the side to add as desired. Or if you prefer, mix individual servings of beef and sauce, then ladle onto buns.

top of page

Appetizers and Breads | Beverages | Soups and Salads | Eggs
Mexican Cuisine | Meats | Poultry | Seafood | Casseroles | Side Dishes | Desserts

Return to Homepage