3 slices bread
1/3 cup whole milk
1 1/2 pounds ground beef
1/2 pound ground pork
1/2 medium onion, diced finely
2 garlic cloves, minced
1 large egg
1/2 cup ketchup
Coarse salt and ground pepper
3-4 slices of bacon, optional, but very tasty** Read More…

Posted under Beef, Kid Friendly Recipes

With dance practice, choir, cub scouts, and tae kwon do, who has time to prepare an appetizing meal for the kids after school? You do! You can have time if you serve an easy to cook kids’ meal.

Of course it’s a no-brainer to throw a hotdog in the microwave or set a tortilla in a pan on top of the stove, add some cheese and 90 seconds later have a simple quesadilla, but what’s the excitement in that? Instead experiment with Casseroles or one-pot meals which in most cases go over well with the kids; and are simple to whip together. Read More…

Posted under Beef, Casseroles, Uncategorized

• 2 medium onions, chopped
• 3 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 can (28 oz.) tomatoes, cut up
• 2 cans (2-1/4 oz.) cans sliced pitted ripe olives
• 2 Tbsp. chili powder
• 1/4 tsp. salt
• 3 cups shredded, cooked roast beef (12 oz.)
• 1-1/4 cups yellow cornmeal
• 1 cup cold water
• 2 cups water
• 1/2 tsp. salt
• 1/2 tsp. chili powder
• 1 cup shredded American or cheddar cheese (4 oz.)

In a large saucepan, cook onion and garlic in hot oil until tender. Drain off fat. Stir in the canned tomatoes, olives, the 2 Tbsp. chili powder, and the 1/4 tsp. salt. Bring to a boil and reduce heat. Simmer, uncovered, for about 20 minutes or until slightly thickened. Stir in cooked beef and heat through. Spread beef mixture evenly into an ungreased 3-quart rectangular baking dish and set aside. Meanwhile, combine cornmeal and the 1 cup of cold water. Set aside. In a medium saucepan bring the 2 cups of water to boiling; add the 1/2 tsp. salt and 1/2 tsp. chili powder. Slowly add cornmeal mixture to boiling water, stirring constantly. Return to a boil and continue stirring constantly. Reduce heat to low and cook for 10-15 minutes or until mixture is very thick, stirring occasionally. Spread the cornmeal mixture evenly over beef mixture. Bake at 325 degrees for 20 minutes. Sprinkle with cheese and then bake for 5 more minutes. Let stand for at least 5 minutes before serving.

Makes 6-8 servings.

Posted under Beef, Mexican

This little appetizer has been a family favorite for years. It is a must-have at all family gatherings and parties in Castroville, Texas. It’s not for the squeamish; however, because it is made with raw ground beef. There hasn’t been a case of worms yet. For all you sushi lovers…try something new!

• 2 lb. extra lean ground beef
• 1 lb. American cheese, diced
• 2 medium-sized onions, diced
• salt to taste
• coarse ground pepper to taste

Mix well and serve on saltine crackers.

Variations: You may add jalapenos if you like a spicier flavor.

Posted under Appetizers, Beef, Snacks

• 2 loaves whole grain French or Italian bread, sliced in half horizontally… or… hoagie/sub rolls (optional)
• 1/4 cup butter
• 1-2 lbs thinly sliced cooked leftover roast beef (or deli roast beef slices)
• 8 oz thinly sliced Swiss or provolone cheese
• 1 envelope onion soup mix or 2 cans beef consomme
• 2 cups water

Heat oven to 325 degrees. Spread butter evenly on top halves of bread, if desired. On bottom bread halves, layer the roast beef and top with cheese; complete the sandwich with top half of buttered French bread halves. Wrap each loaf securely in aluminium foil. Bake 25 minutes or until cheese is melted, then slice each loaf in quarters. Meanwhile, combine soup mix and water in medium saucepan. Bring to a boil and simmer for 10 minutes. Pour the onion soup into 4 individual custard cups or small bowls and serve with sandwiches for dipping. Double and triple as needed for your family.

Posted under Beef, Sandwiches