Beef

4-10 pieces Country Pork Ribs or 2-4- Racks Beef Ribs or 2-3 Lbs Short Ribs
1/2 Bottle BBQ sauce (your favorite kind)
1 Cup Water

In shallow baking dish, mix well BBQ sauce and water. Put pork in and coat well on all sides. Cover and let set in refrigerator 2 hours or overnight (the longer, the better).

Grill Method: Place on top rack on hot grill and cook until done, turning over and brushing on BBQ mixture occasionally. Note: Keeping cover on grill helps to cook.

Oven Method: Leave in baking dish and cook in 375° oven 30 minutes or until done. Keeping a foil cover on until last 15 minutes helps to keep juicy.

Slow Cooker or Crock Pot Method: Place pork and all sauce in pot and turn on low and cook 6 hours or longer or until done.

Beef/Chicken and Broccoli

	2 Tbs Wok Oil (or Vegetable oil) 1 Lb Beef sliced thin or 1 Lb Chicken Breast, sliced thin 1 Lb Broccoli Floret's 1/2 Onion, sliced 1 Cup Beef Gravy 2 Tbs Soy Sauce (Kikkoman is the best)
In wok or large deep skillet, heat oil and add beef. Stir fry until just a little pink. Add broccoli, onion and soy sauce and continue to stir-fry 5 more minutes or until meat is done, which ever is longer. Add gravy, mix well and serve over plain white rice, fried rice, fried noodles or lo-mien noodles.

Stir Fry

3-5 Tbs Wok or vegetable oil
1 Lb Chicken Breast, Pork, Shrimp or beef, sliced thin
1 Bell Pepper, Sliced (Optional)
1 Onion, Sliced (Optional)
6 Oz Snap Peas (Optional)
1 Can baby corn (Optional)
6 Oz Broccoli (Optional)
1 Can Sliced Water Chestnuts
1 Can Bamboo Shoots6 Oz Bean Sprouts, or 1 can
1 Carrot, shredded or sliced thin
2 Stalks Celery, chopped
3 Green Onion (Scallions) chopped
Mushrooms, sliced
4-8 Tbs Soy Sauce (Kikkoman is the best)

In wok or large deep skillet, heat oil and add veggies and soy sauce and stir-fry 5-10 minutes or until veggies are done to your liking. Serve over plain white rice, fried rice, fried noodles or lo-mien noodles.

Fried Rice

2 Cups uncooked Rice
4 Cups Water
4 Tbs Butter or Margarine
1 Tsp Salt
4 Eggs

1 Carrot shredded (Optional)
Other desired veggies (Optional)
1Lb Cooked Chicken, Beef, Pork, or Shrimp (Optional)
Wok Oil for Cooking

First, put first 4 ingredients in a microwave rice cooker or microwave pressure cooker. Seal lid and microwave on high 20 minutes. Let stand 5 minutes more. (Or read directions on cookers)

Scramble 2 eggs in a bowl while heating oil and 1 tsp soy sauce in a large deep skillet or wok over medium high heat. Pour egg into hot pan, then 1/2 veggies, 1/2 meat (optional) and finally 1/2 rice. Stir using spatula until egg is all cooked and no longer runny. Remove to a Large serving bowl and repeat to finish the other half. Serve hot as a stand alone meal or a side dish.

* Veggies can be changed to include those you like and exclude those you don't. Suggestions are Peas, Onions, Broccoli, Water Chestnuts, Bamboo Shoots, Baby Corn, Green Peppers, etc.

**Cooked chicken, cooked pork or cooked beef may be added to complete this dish as a meal.

Enchiladas

1 lb ground beef, 1 lb chicken sliced thin, or 1 cup shredded colby, cheddar and monterey jack cheeses
1 - 2 Cans refried beans
1 tablespoon minced garlic (Optional)
Onion powder or 1/2 cup chopped onions (Optional)

Salt and Pepper
One 4 1/2 ounce can chopped green chilies (Optional)
Two 10 ounce cans enchilada sauce
Corn tortillas
2 cups shredded Colby, cheddar and Monterey jack cheeses

If not using meat, heat 2 cans refried beans then stir in 1 cup shredded cheese and 2 Tbs enchilada sauce. If using meat, cook meat with onions or powder, garlic, salt, pepper and the green chilies until meat is no longer pink, drain off fat and add 1 can refried beans and heat thoroughly. Add just enough enchilada sauce to bind mixture together. Heat corn tortillas either by dipping one at a time into simmering water to soften (only takes a minute or two), or place 4 at a time between wet paper towels and microwave 40 seconds on high. You may either dip the tortillas in the sauce or not (I prefer dipping since its the sauce that makes the dish). Place 1 TBS of the mixture off center on the tortilla. Roll tortilla firmly in greased baking pan. Continue

until all the mixture is gone. Pour remaining enchilada sauce over the rolled enchiladas making sure to cover the entire pan. Bake for 10 minutes at 400 degrees; then add the Cheeses and bake 10 minutes more for a total of 20 minutes. Serve with chips or salad.

Fajitas

	1 Lb sliced Beef (Sirloin works best) or Boneless, Skinless Chicken breast Green Peppers, sliced Onions, sliced Fajita seasoning pack	1 Cup Water 8-10 Soft Flour Tortilla shells Sour Cream (Optional) Chopped Tomatoes (Optional) Shredded Cheese
If not using meat, use more peppers and onions. Cook beef & veggies in large skillet until meat is no longer pink and veggies are slightly soft. Add Fajita mix and water and cook according to package directions. Heat tortillas by placing 4 at a time between wet paper towels and microwave 40 seconds on high. Place in soft warm flour tortilla shells and sprinkle with tomatoes, sour cream and cheese if desired.

Beef Stroganoff

6 Tbs Margarine or oil
2 Tbs minced onion
1 Lb Tender Beef, sliced thin
1/2 Lb Mushrooms, sliced
Salt & Pepper to taste
1 Cup Sour Cream, at room temperature and whisked
1/2-1 Cup Beef Gravy
1/2 Lb Cooked Egg Noodles

Melt 3 Tbs margarine in large skillet and add the meat and onions. Cook on medium high heat until meat is browned on all sides then remove to and set aside. Add remaining 3 Tbs margarine in skillet. Melt, add mushrooms, stir, cover and cook 3 minutes. Season with salt and pepper then stir in sour cream then gravy (do not allow to boil). Return the beef and onion and just heat through. Serve over egg noodles.

Sauerbraten and Noodles

Bottom Round Roast
1 Cup Dry Red Wine or Red Wine Vinegar
1 1/2 Tsp Salt
10 Crushed Peppercorns or 1 Tsp
1 Onion, sliced thin
2 Bay Leaves

2 Tbs Pickling Spices
2 Cups Water
3 Tbs Margarine
1/2 Cup Ginger Snaps, crushed fine
1/2 Cup Sour Cream
Cooked Noodles
Oil for frying

Two days in advance: In a pot mix wine or vinegar, salt, peppercorn, onion, bay leaves, and pickling spices with water and bring to a boil. Remove from heat and allow to fully cool. Pour over beef in a large glass or pottery bowl, cover tightly with foil or lid and refrigerate at least 2 days turning meat in marinade 2 times a day.

The Meat: Melt margarine in roasting pan and brown meat well on all sides in roasting pan. Strain marinade over meat, cover and cook in a 350 oven for 2-2 1/2 hours or until tender. Remove meat keep warm on a platter.

Gravy: Heat juice in roasting pan on stove, stir gingersnaps in until gravy is smooth and thickened. Stir in sour cream allowing to heat but not boil.

Noodles: In large skillet heat 3 Tbs oil and fry 1/2 of the noodles for 5-7 minutes. Cook other half the same way.

Slice meat and serve with noodles and gravy over.

Roast Beef and Yorkshire Pudding

Top or Bottom Beef Round Roast
1 Cup Beef Bullion Broth
1 Tbs Gravy master, mixed in the broth
Pepper
1/4 Cup Beef Drippings

2 Eggs
1 Cup Milk
1 Cup Flour
3/4 Tsp Salt
2 Tbs Cornstarch & 4 Tbs Cold Water, well blended

The Roast: To begin with, I have to say, I usually triple this Yorkshire pudding recipe as we love it so much! Put roast in a roasting pan with the prepared beef broth. Sprinkle pepper to taste. Cook in a 325° oven for approximately 20 minutes per pound. Check for desired doneness by inserting a meat thermometer. A reading of 125° is rare, 135° is medium, and 155° is well done.

The Yorkshire Pudding: In mixing bowl, combine eggs, milk, flour and salt and beat until well blended. When meat is done, put 1/4 cup sizzling hot beef drippings in 9x9 pan and pour batter in and bake in a 325° oven 25-30 minutes.

The Gravy: While the Yorkshire Pudding is baking, make gravy with the rest of the meat juices. If needed, add more beef broth or water to your taste. Heat in pan until simmer, remove from heat and gently stir in cornstarch mix to thicken.

Eye of Round Roast

1 (3 pound) beef eye of round roast
salt and pepper or other seasoning to taste

Preheat the oven to 500 degrees F. Season the roast with salt and pepper or other seasoning and place in a roasting pan or baking dish. Do not cover or add water. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F. Roast for seven minutes per pound then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time! Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F. Carve into thin slices to serve.

Chuck Roast

I have 2 variations of this, both done in a slow cooker or crock pot.
	1 Chuck Roast 2-3 Lbs Potatoes, cubed small 8oz Creamy Italian Dressing 1 Cup Water 1 Chuck Roast 2-3 Lbs Potatoes, cubed	3 Carrots, sliced 4 Stalks celery, quartered 1 Onion, quartered 2 Cups Water 2 Tsp Gravy Master Salt & Pepper
Using either recipe, first put water in slow cooker then meat. Now everything else, encircling vegetables around meat. Cook on low 8 hours or longer or when carrots & potatoes are done. *If using frozen meat, omit potatoes and carrots and cook on high instead.

Beef Stew/Dumplings/Pot Pie

Stir together flour & cold water until smooth, set aside. In large stock pot heat oil over medium high heat then add beef and quickly brown on all sides. Carefully add water, onion, celery, salt and pepper. Bring to a boil then cover and reduce to a very slow simmer for 1 1/2-2 hours or until meat is tender. Slowly add flour mixture stirring constantly. Now add carrots and potatoes and continue to slow simmer covered, stirring occasionally until potatoes and carrots are soft (done).

Dumplings: I usually double the recipe on the Bisquick Box

Dumpling Batter: Bisquick or another brand baking mix and water or milk for dumpling batter. Prepare according to directions.

*Homemade: 1 Cup flour, 2 Tsp baking powder, 3/4 Tsp Salt, 1 Egg well beaten, 2 Tbs Melted butter or margarine, 1/3 cup milk. Mix flour, baking powder and salt in large mixing bowl. In separate bowl, lightly beat egg, melted butter and milk together. Stir into flour mix to make a stiff batter.

Omit flour mixture from stew recipe. Drop dumplings in boiling stew by rounded teaspoons. Reduce heat to slow simmer, cover and cook 20 minutes, (or as directed on dumpling package).

Pot Pie: I like to have enough crust to line inside as well as top outside of large casserole bowl

Biscuit mix for crust: Bisquick or another brand baking mix and water or milk for biscuit batter. Prepare according to directions.

Biscuit mix for crust, Homemade: 2 Cups flour, 1/2 Tsp salt, 4 Tsp baking powder, 1 Tbs sugar, 1/2 cup shortening or margarine, 2/3 cup milk. Mix dry ingredients in large mixing bowl. Cut shortening in and blend until looks like coarse meal. Add milk and stir just until dough forms around fork. Turn dough onto lightly floured surface and need 14 times. Pat or roll 1/2 inch thick or slightly thinner.

Omit flour mixture from stew recipe. Remove from heat and allow to cool 15-30 minutes. Now is a good time to begin to prepare biscuit mix. Line inside of large and tall bowl with layer of biscuit mix like a pie, if desired. Pour in stew and cover with biscuit mix, like a pie top. Seal to sides and cut slits in top. Cook in 425° oven 25-30 minutes or until crust is nicely browned.

Corned Beef and Cabbage

1 Corned Beef Brisket
4 Lbs Potatoes, cubed
1/2 Head Cabbage, wedged
4 carrots, cut up
5 Qts Water

In large stock pot fill with water and put rinsed off brisket in. If there is a seasoning packet, you may add that now. Cook on high heat until boiling, cover, reduce heat and rapid simmer20 minutes per pound or according to package directions. When meat is fork tender, add cabbage and carrots and continue to simmer 5 minutes before adding potatoes. Remove from heat when veggies are tender. Remove beef from pot and cut against the grain.

Steak

Steak
3-4 Tbs Margarine
Green Pepper, sliced
Onion, sliced
Mushrooms, sliced
2 Cloves Garlic minced or finely chopped
Salt & Pepper to taste
A-1 If Desired

Broil Method: In skillet, melt the margarine then add the green pepper. sauté for 2 minutes then add onion and mushrooms. Continue to sauté for another 3 minutes then remove from heat. Sprinkle steak with salt & Pepper to taste and place on broiling rack with veggie mix on top. Broil at 500° turning once, until desired doneness.

Grill Method: In foil, combine margarine, peppers, onion and mushrooms. Heat on middle or top rack. Sprinkle steak with salt & Pepper to taste and cook on grill until desired doneness, turning once.

Pan Method: Sprinkle steak with salt & pepper to taste and put in large skillet over heat (the more rare, the higher the heat). Add margarine, peppers, onion and mushrooms and cook until desired doneness, turning once.

Oven Method: In shallow baking pan, place steak and sprinkle with salt & pepper to taste. Add margarine, peppers, onion and mushrooms and cook in a 400° oven, turning once, until desired doneness.

Breaded Cube Steaks

I have 2 variations here

1 Lb Cube Steaks
1 cup Italian Style Breadcrumbs
Garlic powder, onion powder, sage & black pepper to taste
egg wash
3 Tbs Oil

1 Lb Cube Steaks
1 cup Breader
Oil for deep frying

Put Breader in a wide bowl. Rinse cube steaks in cold water one at a time, shake off excess water and roll in bowl of Breader. Lay on a dry plate. Do all the meat. Now, drop 1 or 2 at a time in ready hot oil and cook until cube steaks float. Drain on paper towels and serve.

Mix breadcrumbs and seasoning in a wide bowl. Dip cube steaks in egg wash one at a time, and roll in bowl of Breader. Lay on a dry plate. Do all the meat. Heat oil in large skillet on medium high heat. Carefully place cube steaks in. Fry 5 minutes then turn and continue to cook until cube steaks are done. Drain on paper towels and serve.