Shareware 1 2 the Maxx/sw_1.zip/sw_1/COOKING/QB_MBEEF.ZIP/MAINBEEF.QBF

Text File | 1990-12-07 | 209KB | 5,945 lines

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Title: Venison Steaks with Scotch Sour Sauce
Keywords: MBeef, Venison, Game, Sauces/meat, Beef, Microwave, Steak
Source: MAINBEEF.ZIP

 2 - Tbsp butter, divided use
 1/4 - cup finely chopped shallots
 5 - cranberries, crushed
 1/4 - cup Scotch whiskey
 3/4 - cup orange juice
 2 - Tbsp lemon juice
 2 - Tbsp red currant jelly
 1 - tsp Dijon mustard
 2 - tsp cornstarch
 2 - Tbsp water
 4  - venison Porterhouse steaks or 4 small beef Porterhouse
      steaks

   Combine 1 Tbsp butter, shallots and berries in a 2 cup glass
 measure. Cover with vented plastic wrap. Microwave on high for 2
 minutes. Add Scotch whiskey and microwave on high 1 minute or
 until boiling. Stir in orange juice, lemon juice, jelly and mustard.
 Microwave on high 2 minutes or until boiling. Combine cornstarch
 with water. Stir into sauce; microwave on high 1 minute or until
 boiling; set aside.
   Preheat a microwave browning dish according to the maximum
 time given in manufacturer's directions. Rub remaining 1 Tbsp
 butter over surface. Immediately, press venison or beef onto hot
 surface. When brown, turn over. Microwave on high 2 minutes or to
 desired doneness. Do not overcook. Serve immediately with sauce.
 Serves 4.

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Title: Barbecued Venison Ribs
Keywords: MBeef, Venison, Game
Source: MAINBEEF.ZIP

 2 1/2 - cups water
 3 - cups ketchup
 1 - Tbsp white vinegar
 1/4 - cup lemon juice
 1/2 - cup Worcestershire sauce
 1/2 - cup 100% Wisconsin maple syrup
 1/2 - cup brown sugar
 2 - medium onions, diced
 2 - Tbsp chili powder
 1/2 - tsp salt
 6 - lb venison ribs with some loin meat attached
 Freshly ground black pepper to taste

   Preheat oven to 325 degrees. In large bowl, combine all ingredients
 except ribs and pepper. Blend well. Sprinkle ribs with pepper and
 additional salt. Place in 5 qt.  roasting pan in double layer. Roast
 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake
 until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over
 cover pan and bake about 30 minutes longer, until ribs are tender and
 sauce is thick.
   To serve, place ribs on serving platter. Pour sauce over ribs. Makes
 about 6 servings.

 Note: If venison is a little gamey tasting, increase vinegar in sauce
 to 3 Tbsp. Taste sauce after mixing and add additional brown sugar
 to taste, about 1/2 cup.

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Title: Venison Picadillo
Keywords: MBeef, Venison, Game
Source: MAINBEEF.ZIP

 3/4 - cup chopped onion
 1 - tsp chopped garlic
 2 - Tbsp olive oil
 2 - lb venison shoulder or leg, ground
 2 - tsp red chili flakes
 1 - tsp dried oregano
 1 - tsp ground cumin
 1 - tsp ground coriander
 1/2 - tsp ground cloves
 2 cups - canned whole tomatoes, seeded and chopped
 2 - Tbsp red wine vinegar
 2 - Tbsp raisins
 1/4 - tsp salt
 1/4 - tsp black pepper

   In a large pan, saute onion and garlic in the oil until onion is
 golden. Add ground venison, chili flakes, oregano, cumin, coriander and
 cloves. Cook, stirring occasionally, until venison is pink in color.
 Mix in tomatoes, vinegar, raisins, salt and pepper. Cook over low flame
 until liquid is reduced by half. Adjust seasonings and serve with
 tortillas and fresh salsa. Makes 6 to 8 servings.

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Title: Easy Spicy Meat Loaf
Keywords: MBeef, Meatloaf
Source: MAINBEEF.ZIP

 1 1/2 - lb ground beef
 1/2 - lb ground pork
 1 - medium green bell pepper
 1 - medium onion
 1 - small can jalapeno peppers
 1 - small pack Monterey Jack cheese
 1 - small can spicy tomato sauce
 1 - pkg meat loaf mix

   In a large bowl, combine ground beef and pork. Cut up the pepper
 and onion in small chunks. Add to the meat mixture. Mix the meat
 loaf mix as directed on package. Add to mixture and mix well. Place
 1/2  of the mixture into a 9 x 12" roasting pan. Open can of
 jalapeno peppers and clean out seeds. Place 3 good size peppers
 on top of the mix in the pan. Cover with thin slices of Monterey
 Jack cheese. Cover with remaining meat loaf mix. Place in oven @
 350 degrees for 1 1/2 hours. Fifteen (15) minutes before done, pour
 tomato sauce over top. Serve with mashed potatoes, gravy and a
 green salad and hot homemade bread.

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Title: Spicy Meatballs
Keywords: MBeef, Meatballs, Microwave
Source: MAINBEEF.ZIP

 1 - lb lean ground beef
 1 - pkg onion soup and dip mix
 1/4 - cup crushed crackers
 1 - egg, beaten
 1/4 - cup water
 1/4 - cup ketchup
 2 - Tbsp brown sugar
 1 - Tbsp vinegar
 1 - dash ground allspice

   In a large bowl, thoroughly mix beef, 1/4 cup of the soup mix,
 crackers and egg. Shape mixture into 1" meatballs. Arrange in a
 single layer in a 12 x 8" microwave baking dish.
   In a small bowl, stir together remaining soup mix, water, ketchup,
 brown sugar, vinegar and allspice. Pour over meatballs. Cover with
 wax paper and microwave on high 5 minutes or until meat is no
 longer pink. Turn meatballs and spoon sauce over once during
 cooking. Let stand, covered, 5 minutes. Makes 30 meatballs.

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Title: Meat Loaf Wellington
Keywords: MBeef, Meatloaf
Source: MAINBEEF.ZIP

 1 - lb ground beef
 1/2 - lb ground veal
 1/2 - lb ground pork
 1 - tsp Worcestershire sauce
 2 - eggs
 1 1/2 - cups cracker crumbs
 3/4 - cup ketchup
 1/2 - cup warm water
 1 - pkg dry onion soup mix
 4 - bacon strips
 2 - pkg crescent roll dough
 1 - egg white, lightly beaten with 1 Tbsp water
 Flour

   Heat oven to 350 degrees. Mix meats together by hand in a large
 bowl. Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water
 and soup mix. Mix by hand and shape into a loaf in a shallow
 baking dish. (For cleanup ease, use non stick cooking spray. )Drape
 the loaf with bacon strips. Bake 1 1/2 to 2 hours or until done.
 Cool 10 to 15 minutes.
   Separate 2 packages of crescent roll dough into 6 rectangles
 (2 crescent forms make 1 rectangle). Reserve the remaining 2 for
 decorating. Overlap the triangles on a large floured surface to
 make a large rectangle. Gently, press together the seams and
 perforations.
   Place over meat loaf and mold to fit. Trim off excess dough. Use
 remaining rectangles to make a design for the top; cookie cutters
 may be used. Brush dough with egg white and return loaf to the
 oven for 15 to 20 minutes or until golden. Makes 6 to 8 servings.

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Title: Easy Beef Bake
Keywords: MBeef, Meatloaf
Source: MAINBEEF.ZIP

 1 - pkg onion and mushroom or beef flavor mushroom soup mix
 1/4 - cup water
 1 - lb ground beef
 1/2 - cup soft bread crumbs
 1/4 - cup ketchup
 1 - medium egg
 2 to 3 - cups hot mashed potatoes
 Shredded Cheddar cheese

   Preheat oven to 350 degrees. In a medium bowl, combine soup mix,
 water, beef, bread crumbs, ketchup and egg. Press beef mixture into
 a 9" pie pan. Bake @ 350 degrees for 40 minutes.

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Title: Italian Meat Loaf
Keywords: MBeef, Meatloaf/Italian, Italian/beef
Source: MAINBEEF.ZIP

 1 - egg, beaten
 1 1/2 - lb ground beef
 1 - 8 oz can pizza sauce
 3/4 - cup (3 oz) Velveeta Shredded Pasteurized Process Cheese
       Food
 3/4 - cup old fashioned or quick oats, uncooked
 1/4 - cup cold water
 1/2 - tsp dried oregano leaves, crushed

   In a large bowl, combine all ingredients except 1/4 cup of the
 sauce; mix lightly. Shape into a loaf in a 10 x 6" baking dish. Bake
 @ 350 degrees for 1 hour. Top with remaining sauce. Let stand for
 10 minutes before serving. Makes 6 servings.

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Title: Healthy Meat Loaf
Keywords: MBeef, Meatloaf
Source: MAINBEEF.ZIP

 4 - cups packed, finely shredded cabbage (about 1 pound)
 1 - medium onion, finely chopped (1/2 cup)
 1 1/2 - Tbsp corn oil
 1 - cup packed shredded carrot (2 medium)
 1 - very large clove garlic, minced (1 heaping tablespoon)
 1/2 - lb ground round or lean ground beef
 1 - egg white
 1 - whole egg
 1/3 - cup bread crumbs, preferably whole wheat
 1 - tsp dried basil, crumbled
 1/4 - tsp oregano, crumbled
 1/4 to 1/2 - tsp fresh ground black pepper, to taste
 1/4 - cup water
 2 - Tbsp vinegar
 1 - cup packed shredded potatoes (2 medium)

   Saute cabbage and onion in the oil in a large skillet over
 medium heat, stirring them often, for about 5 minutes. Reduce the
 heat to medium low and saute the vegetables for 5 to 10 minutes
 longer or until cabbage begins to turn golden.
   Add the carrots and garlic; saute the vegetables another 5
 minutes. Remove the vegetables from the heat and let them cool to
 room temperature.
   In a large bowl, combine the beef with the egg white and whole
 egg, bread crumbs, basil, oregano, black pepper, water and vinegar.
 Add the cooked vegetables and shredded potatoes to the beef
 mixture. Mix ingredients well.
   In a shallow baking pan, shape the meat and vegetable mixture
 into a loaf about 8" long. Cover the pan tightly with aluminum
 foil.
   Bake the meat loaf in a preheated 350 degree oven for 30
 minutes. Uncover the meat loaf and bake it 30 minutes longer.
 Let the meat loaf rest for about 15 minutes before slicing it.
 Serve 8.

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Title: Mini Meat Loaf
Keywords: MBeef, Meatloaf, Food processor
Source: MAINBEEF.ZIP

 2 - saltine crackers
 1 - cup cubed raw beef
 2 - 1" pieces onion
 2 - sprigs parsley
 1 - egg
 1 - Tbsp ketchup
 2 - dashes pepper
 2 - Tbsp ketchup

   Place crackers in food processor bowl and cover unit. With hand on
 cover process until finely crumbled. Add 1/2 cup meat, cover and process
 3 to 4 fast pulses. Remove cover and add remaining meat, onion and
 parsley; cover and process 4 to 6 fast pulses. Remove cover and add egg,
 1 Tbsp ketchup and pepper. Cover and process 2 fast pulses. Pat into
 3" x 1 1/4" mini loaf pan. Bake in preheated 350 degree oven for 30
 minutes. Add 2 Tbsp ketchup to top and continue to bake an additional
 20 minutes. Makes 1 to 2 servings.

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Title: Meat Loaf
Keywords: MBeef, Meatloaf
Source: MAINBEEF.ZIP

 1 - lb ground beef
 1/2 - lb ground pork
 1/2 - lb ground veal
 1/2 - cup finely minced celery
 1/2 - cup tomato soup
 1 - egg
 1 - cup soft bread crumbs
 1/2 - cup finely minced onion
 1/2 - tsp pepper
 1/4 - cup butter, margarine or drippings
 2 - tsp salt
 Bacon Strips

   Have the meat ground twice. Brown onion and celery in butter.
 Add tomato soup to onion, then beat egg into mixture. Add bread
 crumbs and seasonings to meat, then add onion mixture. Work well
 with hands until all ingredients are thoroughly blended. Pack in
 greased bread pan to form a loaf. Arrange strips of bacon over
 loaf. Bake in 375 degree preheated oven for 1 1/2 hours.
 Serves 5 to 6.

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Title: Italian Style Meat Loaf
Keywords: MBeef, Meatloaf/Italian, Italian/beef
Source: MAINBEEF.ZIP

 1 - lb lean ground beef
 6 - oz Italian sausage or spicy bulk sausage
 1 - 14 1/2 oz can Italian style stewed tomatoes
 1 - cup fresh bread crumbs
 1/2 - cup chopped onion
 1/2 - cup chopped green bell pepper
 1 - egg, beaten

   In a large bowl,  combine all ingredients; mix well. Place in a
 4 1/2 x 8" loaf pan. Bake @ 350 degrees for 1 hour; drain. Makes 6
 servings.

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Title: Rio Grande Meat Loaf
Keywords: MBeef, Meatloaf
Source: MAINBEEF.ZIP

 1 - 3 to 4 oz can mushrooms
 1 1/2 - lb ground beef
 1 - egg, slightly beaten
 1/3 - cup Heinz Ketchup 'n Onions
 1/3 - cup crushed tortilla chips
 1/2 - tsp garlic salt
 1/8 - tsp red pepper
 dash pepper

   Drain mushrooms, reserving 1/4 cup liquid. Finely chop mushrooms.
 Combine mushrooms and reserved liquid with beef and remaining
 ingredients. Form into a loaf (8 x 4 x 1 1/2") in shallow baking
 dish. Bake in 350 degree oven, 1 hour. Let meat loaf stand 5 minutes
 before slicing. Serve with additional Ketchup 'n Onions, if desired.
 Makes 6 servings.

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Title: Diner Meat Loaf
Keywords: MBeef, Meatloaf
Source: MAINBEEF.ZIP

 1 1/2 - lb ground beef
 1 - cup soft bread crumbs
 3/4 - cup milk
 1/2 - cup chopped onions
 1/2 - cup Parmesan cheese
 1 - egg, slightly beaten
 1 1/2 - tsp salt
 1/4 - tsp pepper
 1/4 - tsp oregano
 1 - small can tomato sauce
 3 - slices Mozzarella cheese

   Heat oven to 350 degrees. Combine all ingredients except tomato
 sauce and Mozzarella cheese. Mix lightly. In a 10 x 6" loaf pan,
 shape loaf. Bake 1 1/2 to 2 hours. Drain excess fat. Pour tomato sauce
 over loaf during last 1/2 hour of baking time. Place Mozzarella cheese
 on top. Bake 5 to 10 minutes. Serves 4 to 6.

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Title: Fast Meat Loaf Patties
Keywords: MBeef, Meatloaf, Sandwiches
Source: MAINBEEF.ZIP

 2- lb ground beef
 1/2- cup catsup
 1/2- cup diced onions
 1/2- cup oat meal
 1/2- cup milk
 1- egg
 1/2- tsp celery salt
 1/2- tsp garlic salt
 1- dash salt & pepper

 Mix into patties of desired size (at least 1/2 inch thick).
 Place to short strips of bacon on top and bake @ 375 degrees
 for about 25 minutes.

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Title: Fluffy Light Meat Loaf
Keywords: MBeef, Meatloaf
Source: MAINBEEF.ZIP

 1 - lb ground beef
 1 - can (6 oz) tomato paste
 1/2 - cup oatmeal
 3 - Tbsp finely chopped green pepper or celery
 2 - Tbsp bran
 2 - Tbsp wheat germ
 1 - small onion, finely chopped
 1 - Tbsp freshly chopped parsley
 1 - egg,  lightly beaten
 1/4 - tsp finely chopped garlic
 1/2 - tsp salt
 1/4 - tsp freshly ground pepper
 Chili sauce

    Preheat oven to 350 degrees. Combine all loaf ingredients,
 using your hands. Form into loaf and place in 9 X 5 X 3" loaf
 pan, cover with layer of chili sauce (or ketchup if desired),
 bake 50 minutes to 1 hour. (Do not overbake, since part of the
 secret of fluffiness is shorter cooking time.) Serve the meat
 loaf sliced and hot. Serves 4.

 Variation: Half ground veal and half ground beef can be used
 for the meat loaf - lower in calories.

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Title: Mama's Italian Meatloaf
Keywords: MBeef, Meatloaf/Italian, Italian/beef
Source: MAINBEEF.ZIP

 2 - lb lean ground beef
 1 - lb Italian sausage
 1 1/2 - cups cracker crumbs
 2 - eggs, beaten
 1 - medium onion, chopped
 1 - bell pepper, chopped
 1/2 - tsp salt
 1/4 - tsp pepper
 1 - tsp oregano
 1 - clove garlic, minced
 1 - cup pizza sauce
 FILLING:
 1/2 - lb boiled ham, sliced thin
 8 - oz grated Mozzarella cheese
 1 - 8 oz can mushrooms, drained

   Mix first eleven ingredients together. Reserve 1/4 cup pizza sauce.
 On a large sheet of wax paper, pat meat into a 10 x 13" rectangle.
 Arrange ham on top of meat mixture, leaving a small margin. Spread
 mushrooms over ham. Sprinkle cheese over all. Reserve small amount of
 cheese. Start at 10" size and roll meat like a jelly roll. Use wax
 paper to lift. When rolled tightly, seal edges. Place seam side down in
 a 9 x 13" pan. Brush with reserved pizza sauce. Bake 1 1/4 hours @ 375
 degrees, 10 minutes. Before done, sprinkle reserved cheese over and finish
 baking. Serves 10 to 12.

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Title: Cheese Meatloaf
Keywords: MBeef, Meatloaf
Source: MAINBEEF.ZIP

 2 - lb ground chuck
 1 - medium onion, chopped
 2 - eggs, beaten
 12 - single crushed crackers
 1 - cup milk

 1 - tsp salt
 1/2 - tsp pepper
 1/2 - tsp garlic salt
 1 to 1 1/2 - cups Mozzarella cheese
 1 - 12 oz can Italian tomato sauce

   Combine ground chuck, onion, eggs, crackers, milk, salt, pepper and garlic
 salt in large bowl. Mix well. Add more milk, if dry. Turn ground chuck
 mixture onto long piece of waxed paper. Pat mixture into rectangle, about
 6 x 13 x 1/4" thick. Spread mozzarella cheese over mixture to about 1"
 from edges. Start from one end and lift waxed paper and roll mixture into
 a log shape. Carefully, place in large oven-proof casserole dish, seam
 down. Pinch ends to seal. Pour tomato sauce over mixture. Bake 375 degrees
 for 1 to 1/2 hours or until middle is done.

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Title: Top of Stove Meatloaf
Keywords: MBeef, Meatloaf
Source: MAINBEEF.ZIP

 1/2 - pound ground beef (about 1 cup lightly packed)
 2   - Tbsp uncooked rolled oats
 1   - Tbsp finely chopped onion
 3   - Tbsp milk
 1/2 - tsp salt
 Pepper as desired
 1/4 - cup water
 1/2 - cup tomato sauce

 Put first 6 ingredients in bowl; mix well. Shape into 2 loaves.
 Brown loaves on all sides in greased fry pan over medium heat.
 Pour off fat. Add water. Pour tomato sauce over loaves. Cover and
 cook over low heat 30 minutes. Add more water during cooking if
 needed. Serves 2.

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Title: Jalapeno Beef Roll with Zucchini
Keywords: MBeef, Beef, Microwave, Zucchini
Source: MAINBEEF.ZIP

 3 - medium zucchini
 2 - oz Monterey Jack cheese (with Jalapeno pepper)
 1 - small onion
 1 1/2 - lb ground beef
 1/2 - cup bread crumbs
 3 - Tbsp ketchup
 Salt
 1 - Tbsp butter

   About 35 minutes before serving, shred enough to measure 1 cup.
 Set remaining zucchini aside. Shred Monterey Jack cheese. In a
 medium bowl, grate onion. Add ground beef, bread crumbs, ketchup, and
 1/2 tsp salt. Mix well. On waxed paper, par ground beef mixture
 into a 11 x 8" rectangle.
   Sprinkle shredded zucchini and cheese over beef mixture.
 Starting on a long side, roll meat mixture around filling, jelly
 roll fashion, lifting wax paper to help shape roll. Press seam and
 sides to seal.
   Carefully, transfer beef roll, seam side down, to a 2 quart
 oblong baking dish. Microwave cook, covered with waxed paper on
 high 5 minutes. Then on medium (50%) 15 minutes. Let stand covered.
   Meanwhile, in a 10" round baking dish, melt butter on high 30
 seconds. Add zucchini. Cook, covered with plastic wrap, on high 3 to
 4 minutes, until just tender. Sprinkle with 3/4 tsp salt after
 cooking.
   To serve, cut beef roll into 12 slices on serving platter. Spoon
 zucchini along side of meat, Makes 6 servings.

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Title: Beef in Red Wine
Keywords: MBeef, Microwave
Source: MAINBEEF.ZIP

 2 - tsp vegetable oil
 10 - oz pearl onions, peeled (if frozen, defrost in a sieve under
      warm running water)
 1 1/2 - lb mushrooms, wiped clean and quartered
 1/4 - cup plus 2 tablespoons chicken broth
 2 - lb lean beef chuck, cut into cubes
 1/2 - cup red wine
 1/2 - tsp dried thyme
 1 - tsp granulated sugar
 Fresh ground black pepper, to taste
 1/2 - tsp Kosher salt
 9 - cloves garlic, smashed and peeled
 3 - Tbsp cornstarch

   Place oil in a 2 1/2 quart souffle dish or casserole with a
 tightly fitted lid. Place in microwave oven. Cook, uncovered, @ 100
 percent for 2 minutes. Stir in onions and mushrooms. Cook, uncovered
 for 4 minutes.
   Stir in 1/4 cup of the broth and remaining ingredients except
 cornstarch. Cover tightly with microwave plastic wrap or casserole
 lid. Cook for 8 minutes. If using plastic wrap prick to release
 steam.
   Combine remaining broth with cornstarch in a small bowl,
 stirring until completely smooth. Stir into meat mixture and cook
 uncovered, for 4 minutes more.
   Remove from oven and let stand, loosely covered, for 10 minutes
 before serving. Serve with steamed new potatoes or broad egg
 noodles. Serves 8.

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Title: Savory Meatballs
Keywords: MBeef, Meatballs, Microwave
Source: MAINBEEF.ZIP

 2 - cups torn bread
 3/4 - cup milk
 1 - lb ground beef
 1/2 - cup finely chopped onion
 2 - Tbsp chopped parsley
 1 - tsp salt
 1/2 - tsp garlic powder
 1/4 - tsp black pepper
 1 1/2 - cups tomato ketchup
 1/4 - cup apricot preserves
 1 - Tbsp Dijon style mustard
 2 - tsp cider vinegar
 1/4 - tsp hot pepper sauce
 2 - 16 oz cans cut green beans, drained

 Microwave: In a mixing bowl, pour milk over bread and let stand 1
 minute. Add meat, onion, parsley, salt, garlic powder and black pepper;
 mix well. Roll into 1" size balls; place in a 2 quart microwave
 safe dish. Cover and cook on high for 6 to 8 minutes or until
 done; drain. Blend ketchup with preserves, mustard, vinegar and red
 pepper sauce. Combine sauce, beans and meatballs. Cover and cook on
 high for 2 to 3 minutes or until heated through. Makes 6 to 8
 servings.

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Title: Meatballs
Keywords: MBeef, Meatballs
Source: MAINBEEF.ZIP

 2 - lb ground beef
 1 - cup bread crumbs
 2 - Tbsp grated cheese
 2 - eggs
 2 - Tbsp garlic salt
 1 - Tbsp oregano
 1 - Tbsp parsley

   Prior to browning, mix all ingredients together thoroughly.
 Form into meatballs. Place in a bowl, separating with wax paper.
 Refrigerate overnight.
   Brown meatballs in a 250 degree oven for 15 minutes. Place in
 sauce. Cook on low heat for 3 hours. Turn off and let thicken.
   Note: Placing meatballs in refrigerator overnight, holds
 meatballs together. Otherwise, you have meat sauce.

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Title: Sirloin Steak with Sauces
Keywords: MBeef, Beef, Microwave
Source: MAINBEEF.ZIP

 1 - Tbsp butter or margarine
 1 1/2 - lb boneless sirloin steak, 1" thick
 Mushroom - onion sauce, Onion - butter sauce, or Sour cream sauce
 (See Sauces)

   Preheat Sizzling Skillet in microwave oven at high for about 6 1/2
 minutes. Place butter on preheated skillet to melt. Spread evenly
 across surface. Place steak on skillet. Microwave at high for 4 minutes
 turn steak over. Microwave until medium-rare doneness, 3 to 4 minutes
 longer. Serve with one of the sauces. Serves 4 to 5.

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Title: Stuffed Flank Steak
Keywords: MBeef, Beef, Microwave
Source: MAINBEEF.ZIP

 1 - 10 oz pkg frozen asparagus spears
 1 - Tbsp steak sauce
 1 - Tbsp water
 1 1/2 - lb flank steak, pounded to 1/4" thickness
 1/4 - tsp pepper

   Microwave asparagus package on high 3 to 5 minutes or until it
 flexes easily. Drain.
   Combine steak sauce and water. Brush steak with half of mixture.
 Place asparagus on steak. Sprinkle with pepper. Roll steak jelly-
 roll style. Place in a 8 x 8 baking dish. Brush with remaining sauce
 mixture. Cover with wax paper.
   Microwave on high 5 minutes. Rotating dish midway through cooking,
 microwave on 50% (medium) 15 to 20 minutes or until internal
 temperature is 150 degrees. Makes 6 servings.

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Title: Red Flannel Hash
Keywords: MBeef, Corned beef, Microwave, Breakfast
Source: MAINBEEF.ZIP
                       (Homemade Corned Beef Hash)

 1 - lb potatoes (about 2 medium sized)
 3 - Tbsp water
 1/2 - cup chopped onion
 2 - Tbsp bacon drippings
 1 - 12 oz can corned beef or 2 - cups cooked corned beef
 1 - 8 oz can diced beets, drained or 1 cup cooked diced beets
 1/4 - cup milk
 2 - Tbspchopped fresh parsley
 Salt and pepper to taste

   Peel and dice potatoes into 1/2" cubes. Place in a 4 cup glass
 measure; add water. Cover with plastic wrap, venting spout area.
 Microwave on high 6 to 7 minutes. Set aside.
   Place onion and bacon drippings in a 2 qt.  casserole. Cover with
 lid or plastic wrap and microwave on high 2 to 3 minutes or until onion
 is tender. Stir in potatoes, corned beef, beets, milk and parsley. Add
 salt and pepper to taste. Microwave on high 3 minutes or to desired
 temperature. If desired, mixture may be browned in a skillet on
 conventional range top in lieu of final reheating in microwave. Makes
 4 servings.

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Title: Charcoaled Chuck Roast
Keywords: MBeef, Beef, Microwave, Grill
Source: MAINBEEF.ZIP

 1 - 3 to 3 1/2 lb boneless chuck roast
 2 - tsp seasoned meat tenderizer
 1 - cup red wine vinegar
 1/4 - cup olive oil
 3 - Tbsp lemon juice
 1 - Tbsp instant minced onion
 2 - Tbsp dried thyme leaves
 1 - bay leaf, crushed
 1 - tsp medium-grind black pepper

   Sprinkle one side of roast with 1 tsp meat tenderizer. Pierce
 deeply with a fork and turn over. Repeat with other side of roast.
 Let stand 30 minutes.
   In a 2 qt.  glass baking dish, combine vinegar, oil, lemon juice,
 onion, thyme and bay leaf. Add roast and turn to coat. Cover with
 plastic wrap and refrigerate at least six hours or overnight,
 turning roast and spooning marinade over it periodically.
   Light charcoal in outdoor grill. Discard marinade and scrape
 onion and herbs off meat to prevent them from burning when
 grilled. Sprinkle meat with pepper and place in same dish. Cover
 again and microwave on high 5 minutes. Turn roast over and
 microwave on high 5 minutes more. Immediately, grill over hot
 coals for 30 to 30 minutes for medium doneness. Slice meat
 diagonally, serving juices with meat. Makes 8 to 10 servings.

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Title: Steak and Peppers
Keywords: MBeef, Beef, Microwave
Source: MAINBEEF.ZIP

 4 - beef tenderloin steaks, cut 1" thick (about 4 oz each)
 1 - Tbsp light sesame oil, divided
 1 to 3 - tsp peppercorns, coarsely crushed
 1 - Tbsp butter
 2  - medium green bell peppers, cut into 1/4" thick julienne
      strips
 1 - each medium red and yellow bell pepper, cut into 1/4"
     thick julienne strips
 6 - green onions, cut into 1/2" pieces
 1/4 - cup soy sauce
 1 1/2 - tsp cornstarch
 1/4 - cup Each:balsamic vinegar, apple juice and tomato juice
 4 to 6 - drops hot pepper sauce

   Press beef tenderloin steaks with palm of hand, flattening to
 3/4" thickness. Brush both sides of steaks with 1 tsp oil;
 press pepper into both sides. Place remaining oil and butter in
 11 3/4 x 7 1/2" microwave safe baking dish; microwave on high 1
 minute or until butter is melted. Add peppers and green onions,
 stirring to coat with oil mixture. Microwave on high 4 minutes
 or until peppers are crisp tender, stirring once; reserve. Combine
 soy sauce and cornstarch in 4 cup microwave safe glass measure;
 stir in balsamic vinegar, apple juice, tomato juice and hot pepper
 sauce. Microwave on high 2 minutes or until mixture boils; stir.
 Continue cooking on high 1 to 2 minutes or until sauce is
 thickened; stirring once. Preheat browning dish on high 6 to 8
 minutes. Meanwhile, stir cooked sauce into reserved peppers set
 aside. Press steaks down firmly on browning dish. Microwave,
 uncovered, on high 2 minutes. Turn steaks and continue cooking
 on high 1 to 2 minutes longer or until desired doneness. If
 necessary, reheat pepper mixture on high 1 to 2 minutes or until
 hot. Remove peppers to serving platter with slotted spoon; top
 with steaks. Serve steaks and peppers with remaining sauce.
 Makes 4 servings.

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Title: Lighthouse Casserole
Keywords: MBeef, Microwave, Hamburger, Casseroles
Source: MAINBEEF.ZIP

 1 - lb small shell macaroni
 2 - lb ground beef
 1 - large onion, chopped
 1 - 16 oz can kidney beans
 1 - 16 oz can cream style corn
 1 - 16 oz can tomato sauce
 1 - 10 oz jar chili sauce
 1 - 8 oz can mushroom pieces
 1 - 3 oz can sliced ripe olives, drained
 1 - cup shredded Cheddar cheese, divided use

   Cook macaroni on the conventional range. Meanwhile, crumble
 ground beef into a dishwasher safe plastic colander suspended
 over a 3 quart casserole. Top with chopped onion. Stirring midway
 through cooking, microwave on high 8 to 10 minutes or until meat
 is no longer pink.
   Discard grease and transfer meat to casserole. Stir in beans,
 corn, tomato sauce, chili sauce, mushrooms and olives. Drain
 macaroni and stir meat mixture into it. Divide macaroni mixture
 into desired size casseroles for serving or freezing. Makes 3
 - 2 quart casseroles ( 6 servings each).

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Title: Microwave Beef Stroganoff
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 1 - lb boneless beef sirloin steak
 1/2 - cup chopped onion
 1 - 10 3/4 oz can Condensed Cream of Mushroom Soup
 1/2 - cup sour cream
 1/2 - tsp paprika
 Hot cooked noodles

   Freeze steak 1 hour to make slicing easier. Cut steak into very
 thin slices across the grain. In a 2 qt.  microwave-safe casserole,
 combine beef and onion. Cover with lid; microwave on high 5 minutes
 or until beef is no longer pink, stirring once during cooking.
   In small bowl, stir soup until smooth; stir in sour cream and
 paprika. Add to beef, stirring to coat. Cover, microwave @ 50 percent
 power 3 minutes or until heated through. Serve over noodles. Makes
 about 3 1/2 cups or 4 servings.

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Title: Mediterranean Stir-Fried Beef
Keywords: MBeef, Beef, Stir fry
Source: MAINBEEF.ZIP

 1/2 - lb boneless beef bottom round
 1/2 - cup water
 1/4 - cup red wine vinegar
 2 - tsp minced dried onion
 1/4 - tsp pepper
 1/8 - tsp ground red pepper
 6 - oz linguine
 2 - Tbsp butter
 2 - tsp cornstarch
 2 - cloves garlic, minced
 3 - Tbsp olive or cooking oil
 1 - 16 oz pkg frozen loose pack broccoli, cauliflower and carrots
 1 - cup sliced fresh mushrooms
 Grated Parmesan cheese

   Partially freeze beef, thinly slice across grain into bite-size
 strips. Combine water, vinegar, onion, pepper and red pepper. Add meat,
 Mix well. Marinate 15 minutes @ room temperature. Cook pasta according
 to package directions. Drain; toss with butter. Keep warm.
 Drain meat, reserving marinade. Stir cornstarch into reserved marinade;
 set aside. Stir-fry garlic in 2 Tbsp oil for 30 seconds. Add meat; stir
 fry 3 minutes. Remove. Add remaining oil. Add frozen vegetables; stir-fry
 4 minutes. Add mushrooms; stir-fry 1 minute. Stir marinade mixture; add to
 skillet. Return meat. Cook and stir until bubbly. Cook 2 minutes. Arrange
 pasta and meat on platter. Sprinkle with cheese. Serves 4.

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Title: Creamy Meatball Dinner
Keywords: MBeef, Meatballs, Microwave
Source: MAINBEEF.ZIP

 1/2 - cup soft whole wheat bread crumbs
 1 - beaten egg
 2 - Tbsp milk
 1 - Tbsp chopped onion
 1/4 - tsp salt
 3/4 - lb ground beef
 1 - 10 3/4 oz can condensed cream of mushroom soup
 * 1/2 - cup apple juice or water
 * 2 - Tbsp snipped parsley
 1/2 - tsp dried basil, crushed
 2 - cups frozen crinkle-cut carrots
 2 - Tbsp margarine or butter, melted
 1/2 - cup brown rice, cooked

   Combine crumbs, egg, milk, onion and salt. Add beef; mix well. Shape
 mixture into 20 meatballs; place in 15 x 10 x 1" pan. Bake, uncovered, in
 375 degree oven 15 minutes. Drain and cool.
   Combine soup, apple juice, parsley and basil; add meatballs and stir
 to coat. Divide rice among 4 shallow single-serving baking dishes. Top
 with 5 meatballs and some sauce. Place carrots at one end of dish;
 drizzle with margarine. Cover with moisture and vapor-proof wrap;
 freeze.
   To serve, bake, uncovered, in a 375 degree oven about 1 1/4 hours, or
 cook, covered, on 70 % powder (medium high) 10 to 12 minutes in the
 microwave, turning once. Makes 4 servings.

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Title: Veal Paprika
Keywords: MBeef, Microwave
Source: MAINBEEF.ZIP

 1 - lb boneless veal stew meat
 8 - oz fresh mushrooms, sliced
 1 - cup chicken broth, divided use
 1 - large onion, finely chopped
 1/2 to 1 - tsp paprika
 1/2 - tsp salt
 1/8 to 1/4 - tsp pepper
 Dash caraway seed
 3 - Tbsp flour
 1/2 - cup sour cream

   In a 2 qt.  casserole, combine veal, mushrooms, 1/2 cup broth, onion,
 paprika, salt, pepper and caraway seeds. Cover with lid or plastic
 wrap. Microwave on high 7 minutes; stir. Stirring midway through
 cooking, microwave on 50% (medium) 21 minutes.
   Blend flour with remaining 1/2 cup broth until smooth. Stir into
 casserole. Microwave on high 2 to 3 minutes or until sauce thickens.
 Blend in sour cream; let stand 2 minutes. Serve over cooked noodles and
 sprinkle with additional paprika or chopped fresh parsley. Makes 4
 servings.

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Title: Sesame Beef Strips
Keywords: MBeef, Beef, Microwave, Oriental
Source: MAINBEEF.ZIP

 1 - lb beef flank steak
 4 - finely chopped green onions (about 1/3 cup)
 1/4 - cup soy sauce
 2 - Tbsp toasted sesame seeds
 2 - Tbsp rice wine or dry sherry
 1 - tsp sugar
 1 - 16 oz pkg frozen Oriental vegetable combination, cooked
 Cherry tomatoes
 Parsley sprigs

    Partially freeze steak to firm. Slice steak, diagonally, across the
 grain into 1/4" strips. Combine green onions, soy sauce, sesame seeds,
 rice wine and sugar. Place beef strips and marinade in plastic bag or
 utility dish, stirring to coat. Close bag securely or cover dish.
 Stirring once, marinate in refrigerator 30 minutes.

   Remove beef from marinade; reserve marinade. Thread beef strips
 loosely (weaving back and forth) on eight (9 to 10") bamboo skewers.
 Arrange skewers, not touching each other, in a 1 1/2 qt.  rectangular
 microwave baking dish. Brush with reserved marinade; cover with waxed
 paper. Turning skewers over midway through cooking (bring inside to
 outside), microwave on high for 4 minutes. Rearrange skewers again and
 microwave on high 1 minute or until beef is slightly pink. (Do not
 overcook. )Let stand, covered, 2 minutes. Serve skewered beef strips on
 bed of cooked Oriental vegetables. Garnish with cherry tomatoes and
 parsley. Makes 4 servings.

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Title: Year of the Dragon Beef
Keywords: MBeef, Beef, Microwave, Oriental
Source: MAINBEEF.ZIP

 1 - lb beef top round steak, cut 1" thick
 1 - Tbsp vegetable oil
 1 - clove garlic, minced
 1 - cup single strength beef broth
 2 - Tbsp cornstarch
 4 - tsp soy sauce
 1 - tsp finely minced fresh ginger root
 1 - large red bell pepper, cut into thin strips
 1 - 6 oz pkg frozen pea pods, thawed and patted dry
 Green and White salad savoy
 3 - cups hot cooked rice

   Slice steak across the grain into 1/8" strips. Coat 1 1/2 qt.
 rectangular dish with oil; evenly layer beef strips and garlic
 over bottom. Cover with waxed paper. Stirring twice, microwave on
 50% (medium) 6 to 8 minutes or until meat is brown. Pour off
 drippings, if necessary.
   Combine broth, cornstarch and soy sauce; add with ginger to beef.
 Stirring midway through cooking, microwave on high 4 minutes. Stir
 in red pepper. Stirring every 2 minutes, microwave on high 4 to 6
 minutes or until sauce thickens and boils. Stir in pea pods.
 Stirring midway through cooking, microwave on high 2 to 3 minutes or
 until heated through.
   Line outer edge of platter with salad savoy. Place rice in center
 of platter; spoon beef mixture over rice. Makes 4 servings.

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Title: Pseudo-Salisbury Steaks
Keywords: MBeef, Beef, Microwave, Hamburger
Source: MAINBEEF.ZIP
                               (MICROWAVE)

 1 - beaten egg
 3 - Tbsp fine dry bread crumbs
 1 1/2 - tsp Worcestershire sauce
 1/2 - lb ground beef
 1/2 - 1 oz pkg brown gravy mix
 1/2 - small onion, sliced and separated into rings
 2 - Tbsp thinly sliced celery

   Combine eggs, crumbs, Worcestershire sauce and dash of pepper. Add beef;
 mix well. Shape into two 1/2" thick patties. Place in a microwave safe
 10 x 6 x 2" baking dish. Cover with waxed paper. Microwave, loosely
 covered, on 100%(high) for 2 minutes, rotating baking dish a half turn
 once. Turn patties over. Cook, loosely covered, for 1 to 2 minutes more
 or until done. Remove patties, reserving drippings in dish. Keep patties
 warm. Stir gravy mix, onion, celery and dash of pepper into reserved
 drippings. Stir in 1/2 cup water. Cook, uncovered, for 3 to 4 minutes or
 until thickened and bubbly, stirring every minute. Skim off fat. Spoon
 over patties. Makes 2 servings.

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Title: Stroganoff Style Beef
Keywords: MBeef, Beef, Microwave
Source: MAINBEEF.ZIP
                               (MICROWAVE)

 12 - oz boneless beef, cut in thin, bite-size strips. NOTE:If you
      partially freeze meat it will make it easier to slice thinly
      and evenly.
 1 - Tbsp cooking oil
 3/4 - cup sliced fresh mushrooms
 1 - small onion, sliced and separated into rings
 1 - small clove garlic, minced
 2/3 - cup water
 1/2 - cup plain yogurt
 4 - tsp all-purpose flour
 1 - Tbsp tomato paste
 3/4 - tsp instant beef bouillon granules
 Hot cooked noodles or rice

   Preheat 10" microwave browning dish on 100% (HIGH) for 3 minutes.
 Add the cooking oil; swirl to coat dish. Add the beef, mushrooms, onions
 and garlic. Microwave, uncovered, for 3 to 4 minutes or until the meat
 is brown, stirring twice. Add water. Cook, covered, on MEDIUM (50% power)
 for 15 to 20 minutes or until meat is tender. Skim off fat, if necessary.
   Meanwhile, in a small bowl, stir together yogurt and flour. Stir in
 tomato paste and bouillon granules. Stir mixture into meat mixture.
 Cook, uncovered, on HIGH (100% power) for 3 to 4 minutes or until
 thickened and bubbly, stirring once every minute. Serve over hot cooked
 noodles or rice. Serves 2.

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Title: Ritzy Ragout
Keywords: MBeef, Beef, Microwave
Source: MAINBEEF.ZIP
                               (Microwave)

 6 - slices bacon, cut crosswise into eighths
 2 to 2 1/2 - lb boneless beef chuck roast, cut into 3/4" cubes
 1/3 - cup all-purpose flour
 1 - Tbsp soy sauce
 1 1/2 - tsp seasoned salt
 1/4 - tsp dried basil, crushed
 1/8 - tsp garlic powder
 1/2 - cup dry red wine
 2 - medium onions, cut in 8 wedges
 2 - cups sliced fresh mushrooms

   In a 3 qt.  microwave safe casserole, microwave bacon, covered,  on
 100 % power (HIGH) for 6 minutes. Drain off fat, reserving 2 Tbsp in
 casserole. Add beef cubes to casserole. Toss with flour, soy sauce,
 seasoned salt, basil and garlic powder. Stir in 1 1/2 cups HOT water,
 wine and onions. Cook, covered, 5 minutes. Cook, uncovered, on 50% power
 (MEDIUM) for 30 minutes, stirring once. Add mushrooms. Cook, uncovered,
 35 to 45 minutes or until beef is tender, stirring once. Cover and let
 stand 10 minutes. Makes 8 servings.

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Title: Low Calorie Saucy Cubed Steak
Keywords: MBeef, Beef, Microwave
Source: MAINBEEF.ZIP

 1 1/2 - lb beef cubed steak
 1 - 7 1/2 oz can condensed cream of mushroom soup
 1/3 - cup plain low fat yogurt
 1 - Tbsp dry white wine
 1 - 4 oz can sliced mushrooms, drained
 Paprika

   Place meat in a microwave safe 12 x 7 1/2 x 2" baking dish. Cover with
 clear plastic wrap; vent by leaving a small area unsealed at edge of
 dish. Micro cook on 100% (HIGH) for 6 to 8 minutes or until done, turning
 the meat and rearranging once. Let meat stand, covered, while preparing
 sauce.
   For sauce, in a 2 cup microwave safe measure cup, stir the soup, yogurt,
 and wine. Stir in mushrooms. Cook, uncovered,  for 3 to 4 minutes or until
 heated through, stirring once. Transfer the meat to a serving platter.
 Pour the sauce over. Sprinkle with paprika, if desired. Makes 6 servings.

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Title: Sweet and Sour Meatballs
Keywords: MBeef, Meatballs
Source: MAINBEEF.ZIP

 3 - lb ground chuck
 2 - bottles of chili sauce
 1 - lb jar grape jelly

   Form meatballs, about 1" in diameter. Melt jelly and chili
 sauce in a Dutch oven. Add meatballs, cover and simmer for 1
 hour. Serve in a chafing dish with pickles.

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Title: Swedish Meatballs
Keywords: MBeef, Meatballs
Source: MAINBEEF.ZIP

 1 1/2 - lb ground beef
 1/2 - cup milk
 1 1/2 - cups flavored bread crumbs
 1/2 - cup butter or margarine
 1/4 - tsp pepper
 1/4 - cup flour
 1 - tsp nutmeg
 1 - 10 1/2 oz beef broth, undiluted
 1 - tsp paprika
 1/2 - cup water
 3/4 - tsp salt
 1 - cup sour cream
 2 - eggs, beaten
 Hot cooked rice or noodles

   Combine the first 8 ingredients; mix well and shape into 1" meatballs.
 Melt 1/4 cup butter (reserve remainder) in a electric skillet with heat
 control set at 325 degrees. Cook meatballs, turning occasionally, until
 browned. Remove meatballs from skillet and drain well. Set aside. Melt
 remaining 1/4 cup butter with heat control set at 325 degrees. Add flour
 to melted butter, stirring until smooth. Cook for 1 minute, stirring
 constantly until thickened. Add sour cream; reduce heat to 250 degrees.
 Stir until well combined. Add meatballs. Heat thoroughly. Serve over
 cooked rice or noodles, if desired. Makes 6 to 8 servings.

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Title: Hearty Burgundy Meatballs
Keywords: MBeef, Meatballs
Source: MAINBEEF.ZIP

 1 - lb lean ground beef
 1 - large egg
 1 - cup fresh bread crumbs, about 2 slices bread
 1 - tsp salt
 1/4 - tsp freshly ground black pepper
 2 - Tbsp vegetable oil
 3 - medium-sized carrots, peeled and sliced, about 1 cup
 2 - cups quartered medium-size fresh mushrooms, about 8 oz
 8 - oz small white onions, peeled and halved, about 1 1/2 cups
 2 - Tbsp all-purpose flour
 1/2 - cup red burgundy or other dry red wine
 1 - envelope instant beef-flavored bouillon
 3 - Tbsp chopped fresh parsley
 1 - 12" loaf French bread sliced

   In large bowl, combine beef, egg, bread crumbs, salt and pepper;
 using hands or wooden spoon, blend well. Shape mixture into 1 1/4"
 balls. In 12" skillet over medium-high heat, heat oil; add meatballs;
 cook about 12 minutes, turning frequently until well browned on all
 sides. Using slotted spoon, remove meatballs to plate. To drippings
 in skillet, add carrots, mushrooms and onions; cook, still over medium-
 high heat, about 5 minutes, stirring frequently until crisp-tender.
 Stir in flour to coat vegetables well; return meatballs to skillet,
 along with wine, bouillon, 2 Tbsp parsley and 1 cup water. Increase heat
 to high; bring to boil. Reduce heat to low; simmer, covered, 10 minutes
 until meatballs are cooked through. To serve: Spoon meatballs and
 vegetables in serving bowl; sprinkle with remaining tablespoon parsley.
 Serve accompanied by French bread. Makes 4 servings.

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Title: Sweet-Sour Meatballs Oriental
Keywords: MBeef, Meatballs, Oriental
Source: MAINBEEF.ZIP

 1 - 20 oz can pineapple chunks packed in juice
 1 - lb lean ground beef
 1 - large egg
 1 - cup fresh bread crumbs, about 2 slices bread
 3/4 - tsp salt
 1/2 - tsp ground ginger
 2 - Tbsp vegetable oil
 3 - medium-size scallions, cut into 1" pieces, about 3/4 cups
 1 - large clove garlic, crushed
 2 - tsp cornstarch
 2 - Tbsp cider vinegar
 1 - Tbsp light brown sugar, firmly packed
 1/4 - tsp ground red cayenne pepper
 4 - oz fresh Chinese pea pods or one 6 oz pkg frozen pea pods, thawed

   Drain pineapple well, reserving 3/4 cup juice; set aside. In a large
 bowl, combine beef, egg, bread crumbs, salt and ginger; using hands or
 wooden spoon, blend well. Shape mixture into 1 1/4" balls. In 12" skillet
 over medium-high heat, heat oil; add meatballs; cook about 12 minutes,
 turning frequently until well browned on all sides. Using slotted spoon,
 remove to plate. To drippings in skillet, add scallions and garlic; cook,
 still over medium-high heat, about 5 minutes, stirring frequently until
 tender-crisp. In small bowl, stir reserved pineapple juice into cornstarch
 until blended and smooth; add to skillet along with vinegar, sugar and
 ground red pepper. Increase heat to high; bring to a boil, stirring. Boil 1
 minute. Return meatballs to skillet along with pineapple chunks and pea
 pods; cook 3 to 5 minutes longer until heated through and pea pods are
 crisp-tender. Makes 4 servings.

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Title: Spicy Thai Meatballs with Crispy Noodles
Keywords: MBeef, Meatballs, Thai
Source: MAINBEEF.ZIP

 Vegetable oil
 1 - lb ground pork
 1 - large egg
 1/2 - cup dry-roasted peanuts, finely chopped
 1/4 - cup chopped fresh cilantro or parsley
 3/4 - tsp salt
 1 - 3 3/4 oz pkg cellophane noodles (see note)
 1/2 - cup chunk-style peanut butter
 1 - Tbsp grated lemon peel
 1/4 - tsp ground red cayenne pepper
 1 - small cucumber, sliced
 1 - small carrot, peeled and thinly sliced or cut into thin sticks
 Fresh cilantro or parsley sprigs, optional

   Pour oil into 3 qt.  saucepan to depth of 1"; heat over medium-high
 heat to 375 degrees. Meanwhile, in large bowl, combine pork, egg, ground
 peanuts, chopped cilantro and salt. Using hands or wooden spoon, blend
 well. Shape mixture into 1" balls. In 12" skillet over medium-high heat,
 heat 2 Tbsp oil; add meatballs. Cook about 12 minutes, turning frequently
 until well browned on all sides. Add 1 cup water, stirring to loosen
 brown bits from bottom of skillet; bring to boil. Reduce heat to low.
 Simmer, covered, 5 to 10 minutes until meatballs are cooked through.
 Meanwhile, add noodles, a small amount at a time, to hot oil in saucepan;
 cook each batch about 20 seconds until puffed and double in size. Using
 a slotted spoon, remove noodles to paper towel to drain. When meatballs
 are cooked, stir in peanut butter, grated lemon peel and ground red
 pepper; cook about 1 minute longer until heated through. Arrange fried
 noodles on serving platter. Spoon meatballs over noodles; arrange
 cucumbers and carrots decoratively around edge. Garnish with cilantro
 sprigs, if desired. Makes 4 servings.

 Note: Cellophane noodles are sometimes called bean thread noodles and
 can be found in the Oriental sections of supermarkets.

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Title: Tex-Mex Chili Meatballs with Zesty Tomato Salsa
Keywords: MBeef, Meatballs, Mexican
Source: MAINBEEF.ZIP

 3 - Tbsp vegetable oil
 1 - small onion, diced, about 1/2 cup
 1/2 - tsp chili powder
 1 - lb lean ground beef
 1 - large egg
 1 - 4 oz can mild green chilies, drained and chopped
 1 3/4 - cup fresh bread crumbs, about 4 slices bread
 1/3 - cup shredded Monterey Jack cheese
 1/3 - cup shredded mild Cheddar cheese
 3/4 - tsp salt
 6 - corn tortillas, half 10 oz pkg, cut into wedges
 Zesty Tomato Salsa, recipe below
 Lettuce leaves, optional
 Tomato wedges, optional

   Heat the oven to 400 degrees. In 12" skillet, over medium high heat,
 heat 1 Tbsp vegetable oil; add onion and chili powder; cook about 10
 minutes, stirring frequently, until onion is tender and coated with
 chili powder. Remove onion to large bowl; wipe skillet clean. To bowl
 with onion, add beef, egg, chilies, bread crumbs, 1 Tbsp of each of
 cheeses and salt; using hands or wooden spoon, blend well. Shape mixture
 into 1 1/4" balls. In skillet over medium-high heat, heat remaining 2
 Tbsp oil; add meat mixture; cook 15 minutes, turning frequently, until
 well browned on all sides and cooked through. Meanwhile, place tortilla
 chips in single layer on jelly-roll pan; bake 10 minutes until crisp
 and golden. Prepare Zesty Tomato Salsa. To serve:Spoon meatballs into
 center of large serving platter; sprinkle with remaining Monterey Jack
 and Cheddar cheese. Arrange tomato wedges and lettuce around meatballs
 if desired. Serve with tortilla chips and salsa. Makes 4 servings.

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Title: Zesty Tomato Salsa
Keywords: MBeef, Sauces/hot
Source: MAINBEEF.ZIP

   In a 2 qt.  saucepan over medium high heat, heat 1 Tbspvegetable oil;
 add 1 each red and green bell pepper, cored, seeded and diced (about 2
 cups), 1 medium size onion, diced (about 3/4 cup) and 1 large clove
 garlic, crushed.
   Cook about 10 minutes, stirring frequently, until tender. Stir in 2
 large fresh, ripe tomatoes, diced (about 2 cups) and 1/4 to 1/2 tsp
 hot red pepper sauce; cook 1 minute longer until heated through.
 Makes about 1 1/2 cups.

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Title: Hamburger Hot Dish
Keywords: MBeef, Casseroles
Source: MAINBEEF.ZIP

 1 - lb ground beef
 1 - cup celery, diced
 1/2 - cup American cheese, diced
 1/4 - cup ripe olives, cut up
 2 - cups uncooked noodles
 1 - tsp salt
 1/4 - tsp onion salt

 3 - Tbsp ketchup or 1 cup canned tomatoes

   Brown hamburger. Add remainder of ingredients. Cover tightly. Bring to
 a boil. Simmer for 30 minutes, stirring occasionally. Add water as needed.

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Title: German Meatballs
Keywords: MBeef, Meatballs
Source: MAINBEEF.ZIP

 3 - Tbsp vegetable oil
 1 - lb all-purpose potatoes, scrubbed and sliced, about 3 1/2 cups
 Half small head red cabbage, about 8 oz, cored and coarsely sliced
 1 - small onion, diced, about 1/2 cup
 8 - oz lean ground veal
 8 - oz lean ground pork
 1 - cup fresh bread crumbs
 1/2 - tsp grated lemon peel
 2 - Tbsp chopped fresh parsley
 2 - Tbsp white wine
 Worcestershire sauce
 Salt and black pepper, to taste
 2 - tsp all-purpose flour
 1 - Tbsp fresh lemon juice
 1 - Tbsp capers, drained

   In 4 qt.  saucepan over medium-high heat, heat 2 Tbsp oil; add
 potatoes, cabbage and onion; cook about 5 minutes until crisp-
 tender, stirring frequently. Add 1/2 cup water; cook, covered, 10
 minutes, stirring occasionally. Meanwhile, in large bowl, combine
 veal, pork, bread crumbs, grated lemon peel, 1 TbspEACH:chopped
 parsley and Worcestershire sauce, salt and pepper; using hands or
 wooden spoon, blend well. Shape mixture into 1 1/2" balls. In 12"
 skillet over medium-high heat, heat 1 Tbsp oil; cook meatballs
 about 15 minutes, turning frequently until well browned on all
 sides. Using slotted spoon, remove meatballs to saucepan with cabbage
 mixture; keep warm. Stir flour into drippings in skillet; add lemon
 juice, remaining 1 Tbsp parsley and Worcestershire sauce and capers.
 Gradually, stir in 3/4 cup water; increase heat to high. Bring to
 boil; reduce heat to low; cook 1 minute. To serve:Pour mixture over
 meatball-cabbage mixture in saucepan; toss well. Spoon into serving
 bowl. Makes 4 servings.

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Title: Saucy Swedish Meatballs
Keywords: MBeef, Meatballs, Swedish
Source: MAINBEEF.ZIP

 1 - lb lean ground beef
 1 - large egg
 1 - cup fresh bread crumbs, from 2 slices bread
 1/4 - cup club soda
 3 - Tbsp chopped fresh dill or 1 1/2 - Tbsp dried dill weed
 1 1/4 - tsp salt
 3/4 - tsp freshly ground black pepper
 3 - Tbsp butter
 1 - 8 oz pkg medium egg noodles
 8 - oz fresh green beans, cut into 1 1/2" pieces, about 2 cups
 2 - cups sliced fresh mushrooms, about 8 oz
 1/3 - cup sour cream
 Fresh dill sprigs, optional

   In  large  bowl, combine  egg, bread  crumbs, club  soda, 2   Tbsp
 chopped dill, 3/4 tsp salt and 1/4 tsp pepper; using hands or wooden
 spoon, blend well. Shape mixture into 1 1/4" balls. In 12" skillet,
 over medium- high heat, melt 2 Tbsp butter; add meatballs; cook
 about 12 minutes, turning frequently until browned on all sides.
 Meanwhile, prepare noodles according to package directions, add
 green beans to boiling water along with noodles; do not add salt.
 When meatballs are browned, remove to plate using slotted spoon. To
 drippings in skillet, add remaining 1 Tbsp butter; melt over
 medium-high heat. Add mushrooms; cook about 5 minutes, stirring
 frequently until crisp-tender. Return meatballs to skillet along
 with 3/4 cup water and remaining 1 Tbsp chopped dill, 1/2 tsp salt
 and 1/4 tsp pepper. Increase heat to high; bring to boil. Reduce
 heat to low; cook, covered, 5 minutes until meatballs are cooked
 through. Stir in sour cream; cook 2 to 3 minutes longer until heated
 through. To serve:Drain noodles and green beans; arrange on serving
 platter. Spoon meatball mixture over noodles; toss quickly. Garnish
 with dill sprigs, if desired. Makes 4 servings.

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Title: California Country Meatballs and Peppers
Keywords: MBeef, Meatballs
Source: MAINBEEF.ZIP

 3 - Tbsp olive oil
 1 - large red bell pepper, cored, seeded and cut into thin strips
 1 - large green bell pepper, cored, seeded and cut into thin strips
 1 - large yellow bell pepper, cored, seeded and cut into thin strips
 1 - large onion, cut into wedges
 1 - lb Butcher's Blend ground meat (1/3 EACH:beef, pork and veal)
 1 - large egg
 1/4 - cup fine dry bread crumbs
 1/4 - cup chopped fresh parsley
 1 - tsp fennel seeds, crushed
 1 1/4 - tsp salt
 1/4 - tsp black pepper
 1/2 - cup pitted black olives, halved

   In 12" skillet over medium heat, heat 1 Tbsp olive oil; add red,
 green and yellow peppers and onion; cook about 10 minutes, stirring
 occasionally until tender. Meanwhile, in large bowl, combine Butcher's
 Blend, egg, bread crumbs, parsley, fennel seeds, 1/4 tsp salt and black
 pepper; using hands or wooden spoon, blend well. Shape mixture into 1 1/4"
 balls. Using slotted spoon, remove vegetables from skillet to bowl;
 keep warm. To skillet, add remaining 2 Tbspoil; heat over medium-high
 heat. Add meatballs; cook about 15 minutes, turning frequently until well
 browned on all sides and cooked through. Return peppers to skillet,
 along with olives and remaining 1/2 tsp salt. Cook about 1 minute
 longer, stirring until well mixed and heated through. Makes 4 servings.

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-Begin Recipe Export-

Title: Sweet and Sour Kabobs
Keywords: MBeef, Hamburger, Oriental, Grill
Source: MAINBEEF.ZIP

 1 - lb lean ground beef
 1 - medium green pepper, cut into squares
 3/4 - cup A-1 Steak Sauce
 1/2 - cup plain bread crumbs
 1 - egg, beaten
 6 - cherry tomatoes, halved
 6 - fresh mushrooms, halved
 1 - 8 oz can pineapple chunks, in its own juice, undrained
 Hot cooked rice

   Mix ground beef, 1/4 cup Steak Sauce, bread crumbs and egg; shape
 into 24 meatballs. Drain pineapple chunks, reserving juice. Mix
 remaining Steak Sauce with reserved juice. Set aside.
   Thread meatballs, pineapple, green pepper, cherry tomatoes and
 mushrooms on 6 metal skewers. Grill or broil kabobs, 4 to 6" from
 heat source, for 10 to 15 minutes or until done, turning and brushing
 with Steak Sauce Mixture, frequently. Serve with rice bedding. Makes 6
 servings.

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Title: Judy's Swedish Meatballs
Keywords: MBeef, Meatballs, Swedish
Source: MAINBEEF.ZIP

 1/2 - cup fine dry bread crumbs
 2/3 - cup milk or water
 1 - egg
 2 - Tbsp minced onion
 1 1/4 - tsp salt
 1/8 - tsp pepper
 1/8 - tsp nutmeg
 1/3 - lb ground beef
 1/3 - lb ground pork
 1/3 - lb ground veal
 2 - Tbsp butter or margarine
 1/4 - cup water

 Stir bread crumbs into milk or water; mix well. Beat in unbeaten egg
 and minced onion. Add salt, pepper, nutmeg and ground beef; mix
 thoroughly.

 Divide meat mixture into 50 to 60 even portions. Shape into small
 balls Melt butter or margarine in skillet. Add meatballs; brown
 thoroughly, shaking pan occasionally to keep balls round. Add water;
 cover skillet. Simmer 20 minutes. Yield: 50 to 60 small meatballs.

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Title: Sauerbratin Meatballs
Keywords: MBeef, Meatballs, German
Source: MAINBEEF.ZIP

 1- lb ground beef
 1/2- cup chopped onions
 1- tsp salt & pepper
 2/3- cup condensed milk

 Make meatballs, brown in 2- tsp butter. Add 1 1/2- cups water,
 3- Tbsp catsup, 1 1/2- Tbsp brown sugar, 8- peppercorns (tie
 in small bag)1- bay leaf, 1/2 tsp salt,  9- crumbled ginger
 snap cookies. Cover skillet, cook at low heat 1/2 to 3/4 hour.
 Serve over mashed potatoes.

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Title: Danish Meatballs
Keywords: MBeef, Meatballs
Source: MAINBEEF.ZIP

 1-lb hamburger
 1/3-cup catsup
 2-tsp Worcestershire sauce
 1/2-tsp salt
 1/8-tsp pepper
 3-4 dashes tabasco
 1/2-green pepper (minced fine)

 Mix well & form into balls the size of walnuts.
 Cook over low heat until done but not brown.

 DANISH MEAT BALL SAUCE:
 3/4-cup catsup
 1/2-cup water
 1/4-cup cider vinegar
 3-Tbsp.  brown sugar
 1 1/2-tsp salt
 1-tsp pepper
 3-4 dashes tabasco
 2-tsp soy sauce
 2-tsp sugar

 Simmer approximately 20 minutes. Pour over meat balls.

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Title: Sauerbraten Golden Apple Meatballs
Keywords: MBeef, Meatballs, German
Source: MAINBEEF.ZIP

 3 - Golden Delicious apples
 1 1/2 - lb ground beef
 1/2 - cup soft bread crumbs
 1/4 - cup finely chopped onions
 1 - egg
 1 - tsp salt
 1/4 tsp EACH:pepper and thyme
 1 - Tbsp oil
 1 - cup water
 3 - Tbsp vinegar
 1 - Tbsp packed brown sugar
 1/4 - cup crushed gingersnap cookies
 1 - bay leaf

   Pare, core and grate apple to measure 1 cup. Mix with ground beef,
 bread crumbs, onion, egg and seasonings. Shape into balls about 1 1/2"
 in diameter. Brown on all sides in oil. Drain excess fat. Combine
 remaining ingredients; pour over meatballs and bring to boil. Core and
 cut remaining apples into wedges. Add to skillet. Reduce heat, cover,
 simmer 15 to 20 minutes or until apples are tender. Remove bay leaf.
 Makes 6 servings.

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Title: Basic Oven Meatballs
Keywords: MBeef, Meatballs
Source: MAINBEEF.ZIP

 3 - beaten eggs
 3/4 - cup milk
 3 - cups soft bread crumbs(about 4 1/2 slices)
 1/2 - cup finely chopped onion
 2 - tsp salt
 3 - lb ground beef

   In large mixing bowl, combine beaten eggs, milk, bread crumbs,
 chopped onion and salt; add meat and mix well. Shape into 6 dozen
 1" balls. Place half the meatballs in 15 1/2 x 10 1/2 x 2 1/4"
 baking pan. Bake @ 375 degrees 25 to 30 minutes. Remove from pan;
 cool. Repeat with remaining meatballs.
   Place cooled meatballs on cookie sheet; freeze firm. Using 24
 meatballs  per  package, wrap meatballs in  moisture  vapor  proof
 material.
 Seal and label. Makes 6 dozen.

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Title: Sweet and Sour Meatballs
Keywords: MBeef, Meatballs
Source: MAINBEEF.ZIP

 2 - lb ground beef
 1 - cup dry bread crumbs
 1 - pkg onion soup mix
 3 - eggs, beaten
 SAUCE:
 1 - bottle chili sauce
 1 - bottle water
 1 - cup brown sugar(not packed)
 1 - cup drained and cut sauerkraut
 1 - cup while cranberry sauce

   Combine meatball ingredients. Mix thoroughly. Shape into balls.
 Combine sauce ingredients. Simmer until well blended. Pour sauce
 over meatballs. Bake 2 hours @ 350 degrees, uncovered, in 7 x 11"
 baking pan.

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Title: Swedish Meatballs
Keywords: MBeef, Meatballs
Source: MAINBEEF.ZIP

 1 1/2 - lb ground beef
 1/2 - lb ground pork
 1/2 - lb ground veal
 4 - slices bread
 3 - eggs
 1 - cup milk
 2 - Tbsp minced and sauted onions
 1 - tsp brown sugar
 1 - tsp pepper
 1 1/4 - tsp salt
 1/4 - tsp allspice
 Scant 1/2 - tsp nutmeg

   Have meat mixture ground twice. Combine all ingredients except
 meat mixture in blender; blend well. Pour mixture over meat; mix
 well until smooth. Shape into medium-sized meatballs. (A small
 ice cream dipper may be used to keep uniform size. )Fry meatballs
 in butter until well browned (about a 15 minute procedure). Shake
 pan frequently to brown and keep meatballs round. Add about 1/2
 cup water and steam 15 minutes. May be baked in the oven instead of
 steamed.

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Title: Southwest Meatball Supper
Keywords: MBeef, Meatballs, Mexican
Source: MAINBEEF.ZIP

 3 - Tbsp vegetable oil
 1 - medium-sized onion, diced, about 3/4 cup
 1 - Tbsp chili powder
 1 - lb lean ground beef
 1/2 - cup fine dry bread crumbs
 1 - large egg
 1/2 - tsp salt
 1 - 16 oz jar mild taco sauce
 1 - large fresh, ripe tomato, cut into bite-size chunks, about 1 cup
 1 - small head iceberg lettuce, cored and shredded, about 4 cups
 1/4 - cup coarsely grated Monterey Jack cheese, optional
 1 - small ripe avocado, peeled, pitted and sliced, optional
 Fresh basil or cilantro sprigs, optional

   In 10" skillet, over medium high heat, heat 1 Tbsp oil; add onion
 and chili powder; cook about 5 minutes, stirring frequently until
 onion is tender and well coated with chili powder. Remove from heat;
 let cool slightly. Spoon onion into large bowl; wipe out skillet. Add
 ground beef, bread crumbs, egg and salt to onion in bowl; using
 hands or wooden spoon, blend well. Shape mixture into 1" balls.
 To skillet, add remaining 2 Tbsp oil; heat over medium high heat. Add
 meatballs; cook about 12 minutes until well browned on all sides and
 cooked through. Stir in taco sauce and tomato; bring to boil. Reduce
 heat to low; simmer 5 minutes to blend flavors. To serve: Arrange bed
 of shredded lettuce over platter. Spoon meatball mixture over lettuce;
 sprinkle with cheese, if desired. Garnish with avocado slices and basil
 spring, if desired; serve with taco chips. Makes 4 servings.

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Title: Sweet and Sour Beef Stir Fry
Keywords: MBeef, Stir fry, Oriental
Source: MAINBEEF.ZIP

 8 - oz beef flank or round steak
 4 - Tbsp salad oil
 1/2 - cup diagonally sliced carrots
 1/4 - cup green bell pepper, cut into squares
 1/2 - cup snow peas
 1/2 - tsp ground ginger
 1 - medium clove garlic, minced
 1 - Tbsp cornstarch
 1 - 10 1/2 oz can ready to serve French onion soup
 1 - Tbsp cider vinegar
 1 - tsp sugar

   Place steak in freezer until partially frozen for easier
 slicing. On a cutting board, slice beef, crosswise of grain, into
 1/4" wide strips.
   In a 10" skillet or wok over high heat with 3 tsp hot oil, cook
 carrots and green bell pepper for 2 minutes, stirring quickly and
 frequently.
   Add snow peas; stir fry 2 additional minutes. With a slotted
 spoon, remove vegetables to a plate.
   Add remaining oil, ginger, garlic and beef to skillet;
 stir fry until meat loses pink color, about 2 minutes.
   In a small bowl, blend cornstarch with soup; stir in vinegar and
 sugar. Gradually, stir into skillet; cook, stirring constantly until
 thickened.
   Return cooked vegetables to skillet; heat thoroughly. Serve over
 rice, if desired. Makes 2 servings.

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Title: Steak Oriental
Keywords: MBeef, Stir fry, Oriental
Source: MAINBEEF.ZIP

 1 - cup diagonally cut carrot slices
 1 - cup diagonally cut celery slices
 1 - garlic clove, minced
 2 - Tbsp oil
 1 - lb beef round steak, cut into thin strips
 1 - 8 oz can sliced water chestnuts, drained
 3 - Tbsp soy sauce
 1/2 - lb Velveeta Pasteurized Process Cheese Spread, cubed
 Hot Cooked Rice

   In a large skillet, stir fry carrots, celery and garlic in oil
 for 4 to 5 minutes or until crisp tender. Add steak. Cook 3 to 4
 minutes, stirring constantly, until steak is tender; drain. Reduce
 heat to low. Add water chestnuts, soy sauce and process cheese
 spread; stir until cheese is melted. Serve over cooked rice. Makes
 4 to 6 servings.

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Title: Lemon Ginger Beef
Keywords: MBeef, Stir fry, Oriental
Source: MAINBEEF.ZIP

 3/4 - lb flank steak
 1 - Tbsp cornstarch
 1 - Tbsp dry sherry
 2 - Tbsp peanut oil
 1 - clove garlic, minced
 Lemon Ginger Sauce (recipes follows)
 1 - cup thin, diagonally sliced, carrots
 1 - medium onion, cut into chunks
 1 - 16 oz can cut green beans
 1 - cup sliced fresh mushrooms

   Slice meat into thin bite-size pieces, cutting across the grain.
 Combine with cornstarch, sherry, 1 tablespoon oil and the garlic.
 Marinate for 30 minutes. Prepare Lemon Ginger Sauce; set aside. Heat
 wok or skillet. Add remaining 1 tablespoon of oil. Stir fry the
 meat 2 to 3 minutes or just until cooked. Remove from pan; set
 aside. Add carrot and onion. Stir fry for 2 minutes. Add 1
 tablespoon of bean liquid. Cover and steam for 2 minutes or until
 tender crisp. Add drained beans, mushrooms and Lemon Ginger Sauce.
 Bring to a boil; cook, stirring constantly, until thickened and
 translucent. Add meat; heat through. Serve over cooked rice, if
 desired. Makes 4 servings.

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Title: Lemon Ginger Sauce
Keywords: MBeef, Stir fry, Oriental, Sauces/oriental
Source: MAINBEEF.ZIP

 1 - Tbsp fresh lemon juice
 2 - Tbsp honey
 1 - Tbsp dry sherry
 1 - Tbsp slivered ginger root
 1 - clove garlic, minced
 1 - tsp cornstarch

   Combine all ingredients; mix well.

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Title: Beef and Tofu
Keywords: MBeef, Stir fry, Oriental
Source: MAINBEEF.ZIP

 1 - cup beef broth
 1 - Tbsp cornstarch
 2 - Tbsp water
 1- tsp brown sugar
 2 - Tbsp oil
 1/2 - lb lean ground beef
 1- garlic clove, minced
 2 - cup shredded Chinese cabbage
 1/2 - lb tofu, cut into 1/2" cubes
 3 - cup hot cooked rice
 2 - green onions with tops, sliced

   Bring broth to a boiling medium sauce pan. Combine cornstarch and
 water in a small bowl. Set aside. Heat oil in wok over high heat. Add
 beef. Stir fry until no longer pink, breaking larger pieces with a wooden
 spoon. Add garlic and Chinese cabbage. Stir fry about 1 minute. Reduce
 heat and add broth mixture; stir until thickened. Add tofu; gently stir
 until heated, about 1 minute. Spoon tofu mixture over rice and garnish
 with green onions. Serves 4.

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Title: Oriental Spicy Orange Beef
Keywords: MBeef, Stir fry, Beef
Source: MAINBEEF.ZIP

 1 - lb beef flank or round steak

 In Wok medium heat:
 2 - Tbsp corn oil

 Add meat 1/3 at a time. Stir fry 3 minutes or until browned.
 Return all beef to Wok.

 Add:
 1/4 - cup slivered orange peel
 1 - minced garlic
 1/2 - tsp ground ginger

 Stir fry 1 minute.

 Stir together:
 2 - Tbsp corn starch
 1 - cup cool beef broth
 1/4 - cup soy sauce
 1/4 - cup dry sherry
 1/4 - cup orange marmalade
 1/2 - tsp crushed dried red pepper

 Stir into beef. Stirring constantly, bring to boil over medium heat.
 Boil 1 minute. Serve over rice. Serves 4.

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Title: Rice and Beef Oriental
Keywords: MBeef, Stir fry, Oriental
Source: MAINBEEF.ZIP

 3/4 - lb flank steak, cut into thin strips
 2 - Tbsp oil
 1 1/2 - cups broccoli florets
 1/2 - cup scallions, cut diagonally into 1" pieces
 1/2 - cup diced red pepper
 1 1/2 - cups water
 2 - Tbsp dry sherry
 1 - Tbsp soy sauce
 1 - pkg French's Spice Your Rice Beef and Onions Flavor seasoning
 1 1/2 - cups rice

   Saute beef in oil in large skillet until browned, about 3 to 5
 minutes. Add vegetables and stir fry 2 minutes. Add water, sherry, soy
 sauce and seasoning mix. Bring to a full boil. Stir in rice. Cover;
 remove from heat. Let stand 5 minutes. Fluff with a fork. Makes 4 servings

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Title: Ants on the Hill (Chinese style beef)
Keywords: MBeef, Stir fry, Oriental
Source: MAINBEEF.ZIP

 BINDER:
 2 - tsp cornstarch
 1/4 - cup chicken soup stock, or canned chicken broth
 MARINADE:
 1 - tsp sugar
 1/4 - tsp black pepper
 1/4 - tsp baking soda
 2 - Tbsp soy sauce
 1 - Tbsp oyster sauce
 1 - tsp sesame seed oil
 1 - Tbsp dry sherry, gin or vodka, optional
 INGREDIENTS:
 1 - lb ground chuck, sirloin or beef stew
 3 - cups fried cellophane noodles (recipe follows)
 3 - Tbsp corn, vegetable or safflower oil
 1 - tsp minced fresh garlic or 2 large cloves garlic, minced
 2 - Tbsp fresh scallions or 1 scallion with green top, diced

   Before you start:Mix binder ingredients in cup or small bowl until
 smooth. Set aside. Mix marinade ingredients together in medium bowl
 until smooth.
   1.  Add beef to marinade in bowl and blend well. Set aside.
   2.  Spread fried cellophane noodles evenly on serving platter.
   3.  Heat skillet or wok on high for 30 seconds. Add oil and swirl to
 coat skillet for 30 seconds longer. Add garlic. Stir fry for 15 seconds.
 Add beef and marinade. Stir fry for 2 minutes, until beef loses its
 pink color.
   4.  Add binder to beef in skillet and blend well. Cook 1 minute.
   5.  Spoon cooked beef evenly over noodles. Garnish with scallions
 sprinkled on top.
   Serve hot with rice and salad or vegetable of your choice.
 Yields 4 to 6 servings.

 NOODLES:
   1.  Heat 3 cups of corn, vegetable or safflower oil almost to smoking,
 about 375 degrees.
   2.  Unwrap and drop in one package (2 oz) cellophane noodles.
   3.  Within 3 seconds, the noodles will puff up and turn white and
 crunchy.
   4.  With slotted spoon or wire mesh strainer, turn noodles over and
 deep fry for several seconds.
   5.  Remove from hot oil and drain on paper towels.
   May be stored in a tightly covered container for about a week.

   Makes 5 cups fried noodles.

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Title: Tomato and Liver Stir-Fry
Keywords: MBeef, Stir fry, Oriental, Liver
Source: MAINBEEF.ZIP

 2 - medium tomatoes
 1 - lb beef liver
 1 - Tbsp soy sauce
 1 - Tbsp sherry
 2 - tsp cornstarch
 1 - tsp sugar
 1/2 - tsp salt
 1/4 - tsp ground ginger
 4 - Tbsp water, divided
 1 - medium onion, cut in wedges(1 cup)

    Cut tomatoes into wedges(makes about 2 cups); set aside. Cut
 liver into 1/2" wide strips; set aside. In a medium bowl, combine
 soy sauce, sherry, cornstarch, sugar, salt and ginger. Add liver;
 marinade for 15 to 20 minutes. In a medium skillet or wok, heat
 2 tablespoons of the water. Add liver and marinade to skillet.
 Cook and stir until partially cooked, about 2 minutes. Remove from
 skillet and set aside. To the skillet add remaining 2 tablespoons
 water. Add onions; cook and stir until onions are crisp and tender,
 about 3 minutes. Add tomatoes; cook and stir until tomatoes are
 tender, 1 minute. Add reserved liver and marinade; cook and stir
 until meat is cooked, but still pink in the center, about 2 minutes
 Serve with cooked rice, if desired. Serves 4.

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Title: Vegetable Beef with Rice Cakes
Keywords: MBeef, Stir fry, Oriental
Source: MAINBEEF.ZIP

 8 - oz frozen rice cake rolls
 1/2 - lb beef steak, cut 1/2" thick
 2 - Tbsp soy sauce
 2 - Tbsp dry sherry
 2 - green onions, sliced
 1/2 - tsp grated gingerroot
 3 - Tbsp cooking oil
 1 - bunch bok choy, sliced (about 4 cups)
 1 - 15 oz can straw mushrooms, drained
 1 - 8 oz can bamboo shoots, drained
 2 - green onions, sliced
 2 - Tbsp fresh or frozen snipped chives
 Chicken broth

   Thaw rice cake rolls in refrigerator overnight. Let stand at room
 temperature for 2 hours before cooking. Partially freeze beef. Bias-slice
 beef across the grain into thin bite-size strips. Place beef in a
 plastic bag set in a deep bowl. Combine soy sauce, sherry, 2 green
 onions and gingerroot. Pour over beef. Close bag. Marinate in the
 refrigerator for 1 to 2 hours, turning bag occasionally to distribute
 marinade. Drain well, reserving marinade.
   Bias-slice rice cake rolls into 1/4" slices. Heat 2 Tbsp of the oil
 in wok. Add bok choy, mushrooms, bamboo shoots, 2 green onions and chives.
 Stir-fry 3 minutes or until bok choy is crisp-tender. Remove vegetables
 and juices from wok. Heat remaining oil in wok. Add beef. Stir-fry 3
 minutes or until no longer pink. Remove from wok.
   Add 1/4 cup chicken broth and reserved marinade to wok. Add sliced
 rice cake rolls. Stir constantly for 2 to 3 minutes or until rice cake
 slices soften, add more chicken broth as necessary to prevent rice cake
 slices from sticking together. Return beef and vegetables to wok. Heat
 through. Serve immediately. Makes 4 servings.

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Title: Szechwan Beef with Garlic
Keywords: MBeef, Stir fry, Oriental
Source: MAINBEEF.ZIP

 1 - lb full cut round steak, partially frozen
 8 - dried hot red pepper pieces, cayenne or Japanese
 MARINADE:
 1 - Tbsp dry vermouth
 2 - Tbsp soy sauce
 1 1/2 - Tbsp cornstarch
 1 - medium onion, sliced thinly
 1 - medium green pepper, sliced thinly
 SAUCE:
 2 - Tbsp soy sauce
 1/4 - cup water
 1 1/2 - Tbsp cornstarch
 1 - Tbsp chili paste with garlic
 1 - Tbsp brown sugar
 1 - tsp Worcestershire sauce
 2 - Tbsp dry vermouth
 2 - tsp toasted sesame seeds
 4 - Tbsp peanut or vegetable oil
 3 - cups cooked rice

 Garnish: 3 green onions, chopped and 1/2 cup beer nuts

   Slice beef thin across grain. Mix marinade:add beef slices. Let
 stand at room temperature 20 minutes. Mix sauce ingredients in small
 bowl; set aside. Cut ends off hot red peppers; shake out seeds. Chop
 skins into small pieces.
   Heat large non-stick skillet over high heat. Add 2 Tbsp oil; swirl
 to coat pan. Add chopped hot red peppers; stir until pepper skins turn
 black. Remove blackened skins from oil. Add beef and marinade to hot
 oil. Stir-fry beef until beef loses red color and is browned and has
 a satiny sheen. Remove from pan into large bowl.
   Add 1 Tbsp oil to skillet and add onion. Stir-fry 1 to 1 1/2 minutes.
 Onion should be crisp-tender. Remove from pan to bowl with beef mixture.
   Add 1 Tbsp oil to skillet; stir-fry green pepper until bright green
 color, about 1 minute. Reduce heat to medium. Add beef-onion mixture from
 bowl along with sauce mixture; cook until sauce is thickened, about 3
 minutes. Remove to serving bowl. Sprinkle with chopped onion and beer
 nuts. Serve immediately with rice. Makes 4 servings.

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Title: Japanese Beef Stir-Fry
Keywords: MBeef, Stir fry, Oriental
Source: MAINBEEF.ZIP

 12 - oz beef flank steak, partially frozen
 1 - Tbsp peanut or vegetable oil
 1 - large red bell pepper, cored, seeded and thinly sliced, about 1 1/4
     cups
 1 - small onion, thinly sliced, about 3/4 cup
 1 - Tbsp chopped fresh gingerroot or 1 tsp ground ginger
 1 - clove garlic, crushed
 1/8 - tsp crushed hot red pepper
 12 - oz fresh Chinese pea pods or 2 - 6 oz pkg frozen, thawed
 1 - large head escarole, about 1 lb, coarsely chopped, about 8 cups
 1 - Tbsp soy sauce
 1/2 - tsp light brown sugar, firmly packed

   Using a sharp knife, held almost parallel to cutting surface, cut
 partially frozen flank steak into very thin slices. In 12" skillet
 over medium high heat, heat oil; add beef; cook 2 to 3 minutes, stirring
 frequently until browned. Using slotted spoon, remove meat to plate;
 keep warm. To drippings in skillet, add red bell pepper, onion, ginger,
 garlic and crushed red pepper. Cook about 4 minutes, stirring constantly
 until vegetables are crisp-tender. add pea pods, escarole, soy sauce and
 brown sugar. Cook about 1 minute, stirring constantly until pea pods
 are heated through and escarole is wilted. Stir beef into vegetables.
 Makes 4 servings.

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-Begin Recipe Export-

Title: Beef Stroganoff
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 1 - lb round steak, cut into strips
 1 - large onion, cut into wedges
 2 - Tbsp butter or margarine
 1/2 - lb small mushrooms, cut in half
 1 - 10 1/4 oz can beef gravy
 1 - small red bell pepper, chopped
 1/4 - cup ketchup
 1 - tsp dried dillweed
 1 1/2 - cups dry rice
 1/2 - cup sour cream

   Cook and stir steak and onion in hot butter in a large skillet
 over medium heat until onion is tender but not browned, about 3
 minutes. Add mushrooms and cook 3 minutes longer.
   Add gravy, red bell pepper, ketchup and dillweed. Bring to a full
 boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Stir
 in sour cream. Makes 4 servings.

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Title: Shanghai Beef
Keywords: MBeef, Stir fry, Oriental
Source: MAINBEEF.ZIP

 1 - lb flank steak, cut into strips
 1 - 10 1/2 oz can condensed beef broth
 2 - Tbsp oil
 1 - 8 oz can sliced water chestnuts, drained
 1/4 - cup water
 1 - medium red bell pepper, coarsely chopped
 3 to 4 - Tbsp soy sauce
 2 - Tbsp cornstarch
 5 - scallions, cut diagonally into 1" pieces
 1/4 - tsp black pepper
 1 1/2 - cups dry rice

   Brown beef in hot oil in a skillet, about 5 minutes. Add water
 chestnuts, red bell pepper, scallions and pepper. Cook, 2 minutes
 longer. Mix broth, water, soy sauce and cornstarch; stir into beef
 mixture. Cook and stir until mixture thickens and comes to a full
 boil. Stir in rice. Cook; remove from heat. Let stand 5 minutes.
 Fluff with a fork. Makes 4 servings.

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-Begin Recipe Export-

Title: Saucy Burgers
Keywords: MBeef, Hamburger
Source: MAINBEEF.ZIP

 1 - lb ground beef
 1 - egg, slightly beaten
 1/2 - cup finely chopped onion
 1/4 - cup fine dry bread crumbs
 2 - Tbsp ketchup
 1 - tsp prepared mustard
 1/2 - tsp Worcestershire sauce
 1/4 - tsp black pepper
 1 - 10 3/4 oz can condensed mushroom soup
 2/3 - cup water
 1 - bag Minute Rice Boil-in-Bag, cooked

   Mix beef with egg, onion, bread crumbs, ketchup, mustard,
 Worcestershire sauce and black pepper. Shape into 4 patties, 1"
 thick. Brown in a large skillet for 5 minutes on each side.
 Remove patties; drain fat. Stir soup and water into skillet and
 bring to a boil. Return patties to skillet. Cover and simmer for
 5 to 10 minutes. Serve over cooked rice. Makes 4 servings.

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-Begin Recipe Export-

Title: Cheeseburger Pizza
Keywords: MBeef, Hamburger, Pizza
Source: MAINBEEF.ZIP

 2 - 7 1/2 oz pkg refrigerated biscuits
 3/4 - lb ground beef
 1/2 - cup chopped onion
 1 - 11 oz can condensed Cheddar cheese soup/sauce
 2 - tsp prepared mustard
 1/8 - tsp hot pepper sauce
 1 - 8 oz can tomatoes, drained and chopped
 2 - Tbsp sliced scallions
 1/2 - cup shredded Mozzarella cheese
 Sliced pitted ripe olives and dill pickle chips for garnish, if
 desired

   Pat biscuits into a 12" round greased baking sheet or pizza
 pan. Bake @ 400 degrees for 10 minutes.
   Meanwhile, cook and stir beef and onion in a skillet until
 beef is browned and onion is tender. Drain off fat. Stir in soup,
 mustard and hot pepper sauce. heat through.
   Spread beef mixture over biscuits to within 1/2" of the edge.
 Top with remaining ingredients. Bake 5 minutes more or until
 biscuits are golden brown. Garnish with sliced pitted ripe olives
 and dill pickle chips, if desired. Cut into wedges and serve. Makes
 6 servings.

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-Begin Recipe Export-

Title: Layered Hamburger Pie
Keywords: MBeef, Hamburger, Casseroles
Source: MAINBEEF.ZIP

 1 - lb ground beef
 1 - egg
 1/4 - cup dry bread crumbs
 1 - tsp salt
 1 - tsp mixed herbs (oregano, basil, marjoram)
 1 - tsp dry mustard
 1/4 - tsp ground cumin seeds
 1/8 - tsp garlic powder
 1 1/2 - cups sliced potatoes
 1 - medium onion, sliced into rings and separated
 1 1/4 - cups mushrooms
 1 - cup Cheddar cheese
 1/2 - cup Swiss cheese
 2 - Tbsp parsley

   Mix beef with egg, bread crumbs, salt, herbs, mustard, cumin and
 garlic powder. Pat evenly into a 9" pie pan to make a crust. Fill
 crust with a layer of potatoes, onion and mushrooms, reserving
 some mushrooms to ring the pie. Cover with foil. Bake @ 350 degrees
 for 1 hour or until potatoes are done. Remove from oven. Remove
 foil. Top with cheese and sprinkle with parsley. Return to oven
 just long enough to melt cheese.

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-Begin Recipe Export-

Title: Cheddar Burgers
Keywords: MBeef, Hamburger, Sandwiches
Source: MAINBEEF.ZIP

 1 - lb lean ground beef
 1 - cup grated Cheddar cheese
 1/2 - cup soft bread crumbs
 1/4 - cup minced onion
 3 - Tbsp Heinz 57 Sauce
 1/4 - tsp salt
 Sandwich Buns, toasted

   Combine first 6 ingredients. Form into 5 patties. Grill or broil
 to desired degree of doneness. Serve in sandwich buns; top with
 additional Heinz 57 Sauce, if desired. Makes 5 servings.

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-Begin Recipe Export-

Title: Stuffed Cabbage Rolls
Keywords: MBeef, Hamburger
Source: MAINBEEF.ZIP

 12 - cabbage leaves
 1 - lb hamburger
 1/2 - cup uncooked instant rice
 1 - medium onion, about 1/2 cup
 1 - 4 oz can mushroom stems and pieces
 1 - tsp salt
 1/8 - tsp pepper
 1/8 - tsp garlic salt
 1 - 15 oz can tomato sauce
 1 - tsp sugar
 1/2 - tsp lemon juice
 1 - Tbsp cornstarch
 1 - Tbsp water

   Cover cabbage leaves with boiling water. Cover; let stand until leaves
 are limp, about 10 minutes. Remove leaves; drain.
   Mix hamburger, rice, onion, mushrooms, with liquid, salt, pepper, garlic
 salt and 1/2 cup of the tomato sauce. Place about 1/3 cup hamburger
 mixture at stem end of each leaf. Roll leaf around hamburger mixture
 tucking in sides.
   Place cabbage rolls seam side down in ungreased square baking dish,
 8 x 8 x 2". Mix remaining tomato sauce, sugar and lemon juice; pour over
 cabbage rolls. Cover; cook in 350 degree oven until hamburger is done,
 about 45 minutes.
   Mix cornstarch and 1 Tbspwater in saucepan. Stir in liquid from
 cabbage rolls. Heat to boiling, stirring constantly. Boil and stir 1
 minute. Serve sauce with cabbage rolls. Garnish with parsley, if desired.
 Makes 4 to 5 servings.

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Title: Bun Less Super Bowl Burger
Keywords: MBeef, Hamburger
Source: MAINBEEF.ZIP

 1/2- lb lean ground beef
 2- medium onions
 3- tsp margarine or butter
 seasoned salt and pepper

 Make 4 rounded burgers. Peel and slice onions. Melt margarine or butter
 in skillet and add onions, frying and stirring for about 5 minutes.
 Remove then. Put burgers into skillet and brown on all sides over
 medium heat for approximately 10 minutes. Turn down heat and add
 cooked onions, salt and pepper. Serve smothered with onions.
 (Recommend meal served with 12 ounces of selected barley, malt, rice,
 hops and water. )

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Title: Corn Beef with Colcannon Potatoes
Keywords: MBeef, Corned beef, Potatoes, Irish
Source: MAINBEEF.ZIP

 Corned beef for Oven Roasting
 4 - cups shredded cabbage
 1 - cup chopped onion
 3 - cups hot, seasoned mashed potatoes
 Chopped parsley (optional)

 Prepare corned beef according to package directions. Toward the end of
 the roasting, cook the cabbage and onion in a small amount of boiling
 salted water for 15 minutes. Drain. Stir into mashed potatoes. Garnish with
 chopped parsley, if desired. Serves 6.

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Title: Beef Burger Mignon
Keywords: MBeef, Hamburger
Source: MAINBEEF.ZIP

 FILETS:
 1 1/2 - lb ground round steak, ground twice
 1/2 - cup soft bread crumbs
 3 - Tbspminced scallions
 2 - Tbspminced parsley
 1/8 - tspfresh ground pepper
 1 - TbspWorcestershire sauce
 1/4 - cup beef bouillon
 6 - Tbspbutter
 1 - tsp seasoned salt
 6 - mushroom caps, for serving
 SAUCE:
 1/4 - cup butter
 1/4 - cup minced parsley
 1 - clove garlic, minced
 1/2 - tsp lemon juice
 1/4 - tsp crushed rosemary
 1/8 - tsp salt
 2 - Tbsp ketchup
 1/4 - cup red wine
 1/2 - cup beef bouillon
 6 - toast points for serving
 GARNISH:
 Onion ruffles, carrot curls, parsley

 Combine all filet ingredients except butter and seasoned salt. Shape
 into six patties 1 1/2 inches thick. Press 1 teaspoon of the butter
 into center of each enclosing well. Wrap a strip of foil, 1 1/2
 inches wide, around, folding over ends to secure. Sprinkle both
 sides with seasoned salt. Chill while preparing mushrooms and sauce.

 Melt 1 tablespoon of butter in medium fry pan. Saute mushroom caps.
 Set aside. Wipe out pan for sauce.

 Make sauce by combining all ingredients and simmer 10 minutes, until
 slightly thickened. Keep warm.

 Heat remaining butter about 4 tablespoons in large heavy fry pan.
 Cook filets 3 to 3 1/2 minutes on each side, slightly pink in
 center. Remove foil strips. Place on toast points on serving plate.
 Spoon on sauce and top with mushroom caps. Garnish. Serves 6.

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Title: Rhubarb - Be Cued Beef Ribs
Keywords: MBeef, Barbecue/beef, Barbecue/sauce
Source: MAINBEEF.ZIP

 3 1/2 - 4 lb lean, meaty beef short ribs
 1/2 - cup water
 1/2 - tsp seasoned salt
 BARBECUE SAUCE:
 1 - cup sliced rhubarb
 1 - envelope onion soup mix (1 1/2 oz)
 1/3 - cup honey
 1/3 - cup chili sauce
 3/4 - cup rose wine
 1/3 - cup water
 1/2 - tsp basil
 1/8 - tsp pepper
 GARNISH:
 Red onion and greens

 Place ribs in 9 X 13" pan.  Add 1/2 cup water. Sprinkle with
 seasoned salt. Cover with foil. Bake @ 350 degrees for two hours.
 Meanwhile, combine remaining ingredients except garnish in a
 sauce pan. Simmer 1/2 hour. Pour over ribs. Bake another 1/2
 hour uncovered. Baste several times.  Place on serving platter.
 Garnish. Serves 6.

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Title: Campers Hobo Pie
Keywords: MBeef, Hamburger, Grill
Source: MAINBEEF.ZIP

 1 - lb ground beef
 Carrots
 Potatoes
 Onions
 Butter

 Form hamburger patties and put one patty, with individual servings
 of whole carrots, sliced potatoes and sliced onions, on a sheet of
 aluminum foil. Brush everything with butter and sprinkle with salt
 and pepper. Fold foil over food and place on charcoal or open fire.
 Cook   for  an  hour, turning  every  15  minutes. Chicken  can  be
 substituted for the hamburger meat.

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Title: Steak au Vin
Keywords: MBeef, Beef, Hamburger
Source: MAINBEEF.ZIP

 1 - tsp olive oil
 Freshly ground pepper to taste
 2 - individual boneless strip steaks, 1/2 to 3/4" thick
 or large hamburger patties
 2 to 4 - Tbsp butter
 2 - Tbsp finely chopped shallots
 1 1/2 - tsp Worcestershire sauce
 2 1/2 - tsp Dijon mustard
 1/2 - tsp salt
 1/2 - cup burgundy wine
 2 - Tbsp brandy
 1 1/2 - tsp chopped fresh parsley
 1 - Tbsp chopped chives

   Rub oil and pepper on both sides of steaks. Heat a heavy skillet
 over high heat. Sear steaks quickly on both sides for approximately
 30 seconds. Remove from pan. Reduce heat to medium and add butter.
 When butter melts, add shallots. Saute 2 minutes. Add Worcestershire,
 mustard and salt; return steaks to pan. Cook 2 minutes per side or
 until desired doneness. Remove meat and keep warm.
   Add wine and cook, uncovered, over high heat until reduced in half.
 Stir in brandy, parsley and chives. Simmer 1 to 2 minutes and serve
 sauce over steak. A nice way to PEP up a hamburger. Makes 2 servings.

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Title: Veal Oscar with Sauce Bernaise
Keywords: MBeef, Veal, Sauces/meat, Asparagus
Source: MAINBEEF.ZIP

 6 - veal cutlets (1/4" thick, sirloin cut)
 Salt and black pepper
 Flour and butter
 24 - warmed asparagus spears, cooked tender
 2 to 3 - Tbsp beef stock
 Sauce bernaise * Recipe follows

   Flatten the cutlets, lightly, on both sides with a mallet, heavy
 knife or rolling pin (a 2 x 4 works well). Season with salt and
 black pepper. Dip in flour. Saute in butter over a moderate heat,
 turning the cutlets several times until done to golden brown.
 Place on a large warmed platter. Pour the beef stock into a hot
 saute pan. Let it cook a minute or so, then pour over the cutlets.
 Place four asparagus spears on top of each cutlet and sauce with
 spoonful of the bernaise sauce. Serves 6.

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Title: Sauce Bernaise
Keywords: MBeef, Sauces/meat, Tarragon
Source: MAINBEEF.ZIP

   Boil 1 cup EACH: wine vinegar and dry white wine with the
 following: 8 tablespoons minced shallots or green onions, 4
 tablespoons fresh tarragon or 4 teaspoons of dried tarragon,
 4 tablespoons EACH: minced parsley and chives, salt and black
 pepper to taste. Boil until reduced by two thirds.

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Title: Cabbage Loaf
Keywords: MBeef, Meatloaf
Source: MAINBEEF.ZIP

 2 - lb ground beef
 2 1/2 - cups shredded cabbage
 Salt
 1/2 - chopped green bell pepper
 1 - minced garlic clove
 3 - eggs
 1/2 - tsp black pepper
 3 to 4 - bacon strips
 1 - 6 oz can tomato paste
 American cheese slices

   Mix all ingredients together, thoroughly. Pour mixture into a 9 x
 5 x 3" loaf baking pan. Place bacon strips on top. Bake for 1 1/2
 hours in a 350 degree oven. After 45 minutes, you may have to drain
 bacon grease. During the last 15 minutes, add tomato paste on top.
 Turn oven off. After 15 minutes, add cheese slices to top and allow
 to melt.

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Title: Stuffed Veal Breast
Keywords: MBeef, Veal
Source: MAINBEEF.ZIP

 1 - Tbsp olive oil
 1 - lb sweet Italian sausage, remove casing
 1 - cup chopped celery
 1 - cup chopped onion
 3 - cups corn bread crumbs, 3 days old
 1/2 - tsp red pepper flakes
 1/2 - tsp salt
 1/2 - tsp black pepper
 2 - eggs, beaten to blend
 1/2 - cup toasted pine nuts
 1 - 4 lb veal breast, trimmed, a pocket cut into center
 2 - Tbsp basil
 1 - tsp rosemary
 8 - Tbsp white wine vinegar
 1 1/4 - cups chicken stock

   Heat oil over a medium heat. Add sausage, celery and onion. Cook
 about 12 minutes. In a large bowl, add corn bread, red pepper
 flakes, salt and black pepper. Mix in eggs and pine nuts. Set aside.
   With the rack in center of a preheated 400 degree oven, fill
 pocket of veal with stuffing mixture, close with a toothpick or
 skewer. Extra stuffing goes in a baking dish. Place veal in
 roasting pan. Rub outside of veal with basil and rosemary. Sprinkle
 with 3 Tbsp vinegar. Roast veal for 30 minutes.
   Reduce oven temperature to 350 degrees. Combine 5 tablespoons
 vinegar with chicken stock. Continue roasting veal for 2 hours,
 basting every 30 minutes with stock mixture and pan drippings.
 Place extra stuffing in oven during the last 30 minutes. Serves 4.

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Title: Veal Marsala
Keywords: MBeef, Veal/Italian, Italian/veal
Source: MAINBEEF.ZIP

 1 - lb boneless veal cutlets, pounded thin
 1/4 - cup flour
 3 - Tbsp butter or margarine
 1/2 - tsp salt
 Dash pepper
 1 1/2 - cups thinly sliced mushrooms
 2 - Tbsp butter or margarine
 2 - Tbsp flour
 1/2 - cup Marsala wine
 1 - cup chicken broth
 Hot cooked rice or noodles, optional

   Slice veal into 2 x 1/2" strips. In sturdy plastic bag, place veal
 and 1/4 cup flour. Shake to coat evenly. In electric skillet, melt
 3 Tbsp butter with heat control set at 325 degrees. When butter is
 bubbly, add veal strips. Saute quickly just until all sides are brown.
 Sprinkle with salt and pepper. Remove veal from skillet. Keep warm. Add
 mushrooms to hot skillet. Saute until limp. Add 2 Tbsp butter and 2
 Tbsp flour, stirring well to combine. Add wine and broth, stirring
 constantly to loosen any brown bits. Cook for 2 minutes, stirring
 constantly. Add veal and simmer for 1 minute or until heated through.
 Serve over rice or noodles, if desired. Makes 4 to 5 servings.

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Title: Breaded Veal Cutlets
Keywords: MBeef, Veal
Source: MAINBEEF.ZIP

 2 - lb veal steak
 4 - Tbsp drippings
 1 - egg, beaten
 1 - cup water
 Bread crumbs
 1 - Tbsp Worcestershire sauce
 Salt and pepper

   Dip veal in egg and crumbs. Season. Brown in drippings, cooking
 on medium high to brown meat. Place in casserole or baking dish.
 To drippings left in skillet. add water and Worcestershire sauce.
 Pour over veal. Cover and bake 1 1/2 hours at 350 degrees. Serves
 4 to 5.

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Title: Ground Beef and Vegetable Casserole
Keywords: MBeef, Hamburger, Casseroles
Source: MAINBEEF.ZIP

 2 - lb ground chuck
 4 - Tbsp shortening
 1/2 - tsp sage
 3 - Tbsp all-purpose flour
 2 - tsp salt
 1/4 - tsp pepper
 2 - cups unstrained tomatoes
 10 - onion, sliced, fried
 Buttered crumbs

   Mold ground chuck into medium size balls and place in bottom
 of 2 quart casserole. Season with sage, salt and pepper. Over this,
 place layer of fried onions. Melt shortening, add flour; mix well.
 To this, add tomatoes. Cook until thickened. Pour over onions.
 Cover with buttered crumbs. bake, uncovered, in 375 degree oven for
 1 1/2 hours. Serves 5 to 6.

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Title: Yorkshire Pudding with Roast Beef
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 1 - cup flour
 1/4 to 1/2 - tsp salt
 1 - cup milk
 2 - eggs
 1 - 5 to 7 lb rump roast

  Preheat oven to 300 degrees. Cook rump roast in 9 x 9" pan for
 25 to 30 minutes or until internal temperature in meat is 150
 to 170 degrees.  Mix and sift flour and salt. Add milk to make a
 smooth paste. Then add eggs, beat 2 minutes in electric mixer.
 Cover bottom of 9 x 9" pan about 1/4" with drippings from roast.
 Pour mixture 1/2" deep on drippings in pan. Bake 20 to 30 minutes.
 Delicious when served.

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Title: Straw Mushroom Medley
Keywords: MBeef, Stir fry, Oriental
Source: MAINBEEF.ZIP

 1 - garlic clove, minced
 3 - Tbsp soy sauce
 2 - Tbsp dry sherry
 1 - 7 oz jar whole straw mushrooms, drained
 1 - Tbsp sugar
 2 - Tbsp sliced almonds
 1 - lb sirloin steak, cut into 2" long paper thin strips
 2 - tsp cornstarch, dissolved in 2 Tbsp soy sauce
 1 - Tbsp vegetable oil
 1 - 8 oz can sliced water chestnuts, drained
 3 - cups fresh broccoli florets, cut in 1" pieces
 1 - small onion, cut into slivers
 1 - red bell pepper, cut into strips
 Hot cooked rice, if desired

   In shallow bowl, combine garlic, soy sauce, sherry and sugar;
 blend well. Add meat strips; stir to coat well. Let stand 30
 minutes; drain, reserving marinade.
   In large skillet, heat oil. Add meat strips; cook over high
 heat 2 to 3 minutes or until meat is no longer pink. Stir in
 broccoli and onion; cook until crisp tender. Stir in reserved
 marinade; add remaining ingredients. Cook until mixture becomes
 slightly thickened. Serve over cooked rice, if desired. Makes
 4 to 6 servings.

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Title: Celery Sukiyaki
Keywords: MBeef, Stir fry, Oriental
Source: MAINBEEF.ZIP

 1 1/2 - lb flank steak
 3 - Tbsp salad oil
 3 - cups celery, sliced diagonally
 2 - small onions, sliced and separated into rings
 1 - beef bouillon cube
 3/4 - cup boiling water
 1 - cup water chestnuts, sliced
 5 - Tbsp soy sauce
 1 1/2 - tsp ground ginger
 1/2 - tsp ground black pepper

   Cut steak into thin diagonal slices. (For easier slicing,
 partially freeze first. )In large skillet, heat 2 Tbsp oil.
 Add steak strips, a few at a time. Brown on both sides. Remove
 and set aside. Add celery and onion to skillet. Saute for 3
 minutes in 1 Tbsp oil. Dissolve bouillon cube in water. Add
 to skillet along with water chestnuts, soy sauce, ginger and
 black pepper. Stir well. Add browned steak; spoon juice over
 steak. Cover and simmer 10 minutes or until steak and
 vegetables are fork tender. Serve over rice. Serves 6.

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Title: Veal Scaloppine with Tomatoes and Olives
Keywords: MBeef, Veal
Source: MAINBEEF.ZIP

 8 - slices veal scaloppine, about 1 1/4 lb
 1 - cup sweet red or green peppers, cut into thin julienne strips
 Salt and pepper
 24 - small stuffed green olives
 1 - egg
 2 - tsp finely minced garlic
 1 - Tbsp water
 1/2 - cup chopped onion
 1/4 - cup flour
 1/2 - cup drained canned tomatoes
 2 - Tbsp peanut, vegetable or corn oil
 1 - tsp dried oregano
 2 - Tbsp red wine vinegar
 7 - Tbsp butter
 3 - Tbsp chopped fresh parsley

   Pound each piece of meat lightly between 2 sheets of plastic wrap
 with a flat mallet or the bottom of a heavy skillet. Sprinkle the
 meat on both sides with salt and pepper.
   Beat the egg with the water in a shallow dish. Coat the scaloppine
 on both sides with flour. Dip them into the egg mixture to coat well.
   Heat the oil and 1 Tbsp of the butter in a large skillet. Add the
 pieces of veal and cook over high heat about 1 minute. Turn and cook
 on the other side for 1 minute. As the pieces are cooked, transfer them
 to a warm platter and keep hot.
   Wipe out the skillet. To the clean skillet, add the remaining butter.
 When it has melted, add the pepper strips, olives, garlic and onion. Add
 salt and pepper to taste. Cook, tossing and stirring, until the peppers
 are crisp tender.
   Add the tomatoes and cook about 1 minute. Add the oregano and vinegar
 and stir well. Cook over high heat about 30 seconds. Pour the mixture
 over veal and sprinkle with parsley. Makes 4 servings.

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Title: Taskebab
Keywords: MBeef, Beef, Soup/stew
Source: MAINBEEF.ZIP

 1 - lb diced beef
 Olive oil
 1 - eggplant, peeled and diced
 3 - cups light tomato sauce
 1/2 - small onion, diced
 1/4 - tsp basil
 1/4 - tsp oregano
 Salt and pepper to taste

   Fry beef and eggplant in oil in skillet (or eggplant may be deep-
 fried). Prepare light tomato sauce. Combine with remaining ingredients.
 bake, uncovered, on low heat about 45 minutes, as for stew, to allow sauce
 to blend through meat and eggplant. Serves 4 to 5.

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Title: Oriental Style Flank Steak
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 1 - 1 1/4 to 1 1/2 lb flank steak
 1/4 - cup green onion slices
 2 - Tbsp sesame seeds, toasted
 3/4 - cup barbecue sauce
 1 - clove garlic, minced
 1/4 - cup soy sauce
 1/4 - tsp ground ginger

   Score steak on both sides. Pour combined ingredients over steak.
 Cover; marinate in refrigerator several hours or overnight, turning
 once.
   Place steak on rack of broiler pan. Broil 15 to 20 minutes or
 until desired doneness, brushing frequently with barbecue sauce
 mixture and turning occasionally. To serve, carve steak across grain
 with slanted knife, into thin slices. Makes 4 to 6 servings.

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Title: Moussaka
Keywords: MBeef, Hamburger, Greek, Casseroles
Source: MAINBEEF.ZIP

 1 - medium eggplant, about 1 1/4 lb
 Flour
 6 - Tbsp margarine
 1/2 - cup chopped onion
 1 - lb lean ground beef
 1/4 - cup finely chopped parsley
 1 - tsp nutmeg
 1/2 - tsp paprika
 1/4 - tsp black pepper
 Salt
 1 - 8 oz can tomato sauce or paste
 1/2 - cup dry white wine
 2 or 3 - medium tomatoes, fresh, thinly sliced
 1 - egg, beaten
 1/2 - cup grated Mozzarella cheese

   Cut eggplant, peeled or unpeeled, into slices 1/2" thick. Soak slices
 in salted cold water, 30 minutes. Pat dry. Dredge with flour, brushing
 off excess. Saute on both sides in margarine until brown, adding more
 margarine as needed. Drain on paper towels; set aside.
   In large skillet, saute onion until tender. Add meat; saute until no
 longer red. Blend in parsley, nutmeg, paprika and pepper. Add salt,
 tomato sauce and wine; simmer a few minutes.
   Arrange layer of eggplant slices in bottom of lightly buttered 2
 quart or shallow baking dish. Pour half the meat mixture over eggplant.
 Cover with half remaining eggplant slices. (Layers will be sparse if
 shallow baking dish is used. )Pour on remaining meat mixture. Top with
 remaining eggplant and tomato slices, overlapping, alternately, for an
 attractive visual effect.
   Beat egg with 1 Tbsp flour until smooth. Stir in cheese. Add 1/2
 tsp salt. Pour over casserole. Bake, uncovered, @ 375 degrees 30 minutes
 or longer, until top is toast brown. Serves 4.

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Title: Veal Piccata
Keywords: MBeef, Veal/Italian, Italian/veal
Source: MAINBEEF.ZIP

 1/2 - tsp olive oil
 3/4 - lb veal scallops, very thinly sliced
 Juice of 1 lemon
 1/4 - cup dry white wine
 1/2 - lemon, thinly sliced
 Black pepper

   In a non-stick skillet, heat oil. Add veal; saute 5 to 6 minutes.
 Turn. Add lemon juice. Cook 2 to 3 minutes or to desired doneness.
 Remove veal to heated plates. Add wine to skillet; deglaze over
 high heat, stirring constantly. Pour wine over veal. Top each veal
 scallop with a slice of lemon. Sprinkle with black pepper. Makes 4
 servings.

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Title: Hungarian Brandy Beef Goulash
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 3 - lb beef, first cut of the round or stew meat, cut in 1" cubes
 2 1/2 - tsp salt
 1/2 - tsp pepper
 2 - Tbsp paprika
 2 - Tbsp shortening, half butter
 2 1/2 - cup onion, cut into 1 1/2" chunks
 3/4 - cup brandy
 1 - 10 1/2 oz can beef consomme
 3/4 - tsp marjoram, crumbled
 3/4 - tsp caraway seeds
 1 1/2 - Tbsp cornstarch

   Toss beef with salt, pepper and paprika until coated. Heat shortening
 in large skillet or Dutch oven. Add meat; brown well over moderately hot
 heat. Stir in onions; cook 5 minutes. Remove from heat. Add 1/4 cup brandy;
 ignite. When flames die out, return to heat. Stir in consomme. Cover
 tightly; simmer until meat is tender,  1 to 1 1/2 hours. Add marjoram and
 caraway; cook 10 minutes. Blend cornstarch with remaining 1/2 cup brandy.
 Stir into stew. Simmer, stirring until liquid clears and thickens. Makes 5
 to 6 servings.

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Title: Glazed Corned Beef
Keywords: MBeef, Corned beef
Source: MAINBEEF.ZIP

 3 - lb corned beef
 1 - cup orange marmalade
 4 - Tbsp prepared Dijon mustard
 4 - Tbsp brown sugar

   Place corned beef in large pot and cover with boiling water. Bring
 to a boil, lower heat, cover partially and simmer as slowly as possible
 for about 3 hours or until very tender when tested with a fork.
   Preheat oven to 350 degrees. Mix marmalade, mustard and sugar together
 in a small bowl. When meat is done, remove from pot and drain. Place meat
 on an oven proof serving dish and pour marmalade mixture over it,
 coating thoroughly.
   Bake beef for 30 minutes or until glaze is crisp and brown. Serve hot
 or at room temperature with boiled cabbage, potatoes and or carrots.
 Serves 6 to 8.

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Title: Medallions of Veal with Pistachio Butter Sauce
Keywords: MBeef, Veal, Sauces/meat
Source: MAINBEEF.ZIP

 2 - Tbsp unsalted butter
 1 - 3 to 4 lb boneless veal loin, trimmed and tied, at room temperature
 Salt and pepper
 PISTACHIO BUTTER SAUCE:
 1/4 - cup finely chopped shallots
 1/2 - cup White Burgundy Wine
 1/4 - cup white wine vinegar
 1/2 - cup water
 1/4 - tsp salt
 1/4 - tsp freshly ground white pepper
 8 - oz cold unsalted butter, cut into 16 pieces
 1 - clove garlic, peeled and mashed
 1/2 - cup coarsely chopped, toasted pistachio nuts

   Heat oven to 350 degrees. Melt 2 Tbsp butter in heavy roasting pan.
 Season veal with salt and pepper. Brown meat on all sides over medium
 high heat, about 5 minutes. Place in oven; roast about 30 minutes, until
 thermometer inserted in thickest portion registers 140 degrees. Baste
 with butter several times during roasting. Remove meat from oven, cover
 loosely with foil and allow to rest in warm place for 15 minutes before
 slicing. Slice into 1/4" thick medallions and serve 2 per person with
 Pistachio Butter Sauce spooned over top. Serves 8 to 10.

 PISTACHIO BUTTER SAUCE
   In small, heavy saucepan, combine shallots, wine, vinegar, water, salt
 and pepper. Bring to boil. Reduce heat; simmer until mixture is reduced
 to about 2 TbspCool slightly. Over lowest possible heat, begin whisking
 in the pieces of cold butter, 1 at a time. Do not add more butter until
 each piece is incorporated. The sauce will have the consistency of
 heavy cream after all the butter has been added. Whisk in the garlic
 and pistachios. Taste and adjust seasoning, if necessary. Makes about 1
 1/2 cups. Sauce may be kept lukewarm in double boiler. At serving time,
 place over heat and whisk in 1 tsp cold water at a time until desired
 consistency is achieved.

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Title: Veal & Mushrooms
Keywords: MBeef, Veal, Cajun
Source: MAINBEEF.ZIP

 Cajun Season and flour veal patties. Saute patties in butter.
 Add beef stock gravy and sliced mushrooms.

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Title: Cajun Seasoning
Keywords: MBeef, Seasonings
Source: MAINBEEF.ZIP

 1/2 - cup salt
 3/4 - cup garlic, chopped
 1/4 - cup black pepper
 1/4 - cup cayenne pepper

 Combine together. Store in sealed glass jar in refrigerator.

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Title: Scaloppine al Lemon
Keywords: MBeef, Veal
Source: MAINBEEF.ZIP

 1 1/2 - lb veal scallops, cut 3/8" thick and pounded until 1/4"
         thick
 Freshly ground black pepper
 2 - Tbsp flour
 2 - Tbsp margarine
 2 - Tbsp olive oil
 3/4 - cup beef stock, fresh or canned
 6 - paper thin lemon slices
 1 - Tbsp lemon juice

   Season the veal scallops with pepper, then dip them in flour and
 shake off excess. In a heavy skillet, melt margarine with olive oil
 over moderate heat. When foam subsides, add veal scallops four or
 five at a time, and saute them until golden brown.
   Transfer the veal scallops to a plate. Pour off most of the fat
 from the skillet, leaving a thin film on the bottom. Add 1/2 cups
 beef stock and let boil briskly for a few minutes, stirring constantly.
 Scrape in any browned bits clinging to the bottom and sides of the
 pan.
   Return the veal to the skillet and arrange lemon slices on top.
 Cover skillet and simmer over low heat for 10 to 15 minutes or until
 veal is tender when pierced with a knife.
   Transfer scallops to a heated platter and surround with lemon slices.
 Add the 1/4 cup of remaining beef stock to the juices in the skillet
 and oil briskly until stock turns to a syrupy glaze. Add the lemon
 juice and cook, stirring, for 1 minute. Pour sauce over scallops.
 Serves 6.

 Note: Veal cubes(stewing meat) may be substituted. Pound as flat as
       possible. Follow directions above, but cooking time will be
       increased to 45 minutes to an hour over low heat or until
       tender.

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Title: Southern Dixie Veal, Ham and Cheese Rolls
Keywords: MBeef, Veal, Ham
Source: MAINBEEF.ZIP

 3 - lb veal round streak, 1/4" thick
 2 - cloves garlic, pressed
 12 - pieces ham, sliced thin
 12 - pieces cheese, sliced thin
 Flour for dredging
 2 - eggs, beaten
 3 - Tbsp milk
 1/2 - tsphorseradish
 1 - cup bread crumbs
 1/4 - tsp poultry seasoning
 1 - can condensed cream of mushroom soup
 2 - Tbsp white wine
 1/2 - cup milk
 Sprinkle of paprika

   Preheat oven to 350 degrees. Pound veal with garlic into 1/8" thick.
 Cut into 12 even pieces. Top each piece of veal with thin slice of ham.
 Top each with thin slice of cheese. Roll up veal pieces with ham and
 cheese inside. Secure with toothpicks, tie with thread. Dredge each roll
 with flour.
   Combine eggs, milk and horseradish. Roll each meat roll in this egg
 wash. Mix bread crumbs and poultry seasoning together. Roll each meat
 roll in the bread crumbs. Place seam side down in baking dish.
   Combine and bring to boil the mushroom soup, white wine and milk. Pour
 around meat rolls. Cover baking dish.
   Bake for 1 hour. Uncover and sprinkle with paprika. Bake another 10
 minutes or until crumbs are a golden brown.

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Title: Middle Eastern Style Beef
Keywords: MBeef, Beef, Foreign, Mideast
Source: MAINBEEF.ZIP

 1 - lb lean round steak, cut into strips
 1 - small onion, chopped
 2 - Tbsp butter or margarine
 1 - 10 1/2 oz can condensed beef broth
 1/2 - soup can water
 1 1/2 - cups frozen broccoli, cauliflower and carrots, thawed
 1/4 - cup raisins
 1 - Tbsp lemon juice
 1/8 - tsp cinnamon
 1 1/2 - cups dry rice
 1/2 - cup sliced almonds

   Brown beef and onion in hot butter in a large skillet. Add broth
 water, vegetables, raisins, lemon juice and cinnamon. Bring to a boil
 Stir in rice and almonds. Cover; remove from heat. Let stand 5
 minutes. Fluff with a fork. Makes 4 servings.

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Title: Country Beef and Rice
Keywords: MBeef, Hamburger, Casseroles
Source: MAINBEEF.ZIP

 2 - slices bacon, cut into 1" pieces
 1 - lb ground beef
 1/2 - cup chopped onion
 2 - cups (1/2 pkg) frozen broccoli, corn and red bell peppers
 1 - can (10 3/4 oz) condensed mushroom soup
 1 - soup can water
 1/4 - tsp garlic powder
 1 1/2 - cups dry rice

   Cook bacon in a skillet until crisp. Remove bacon and set aside.
 Brown beef with onion in hot drippings in skillet; drain fat.
   Add vegetables, soup, water and garlic powder. Bring to a boil;
 reduce heat and simmer 1 minute. Stir in bacon and rice. Cover;
 remove from heat. Let stand 5 minutes. Makes 4 servings.

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Title: Salisbury Steak with Mushroom Gravy
Keywords: MBeef, Beef, Hamburger
Source: MAINBEEF.ZIP

 1 1/2 - lb ground round steak
 1/2 - lb ground pork
 1 - egg
 1/4 - cup whole wheat bread crumbs
 1 - medium onion, finely chopped
 Season to taste
 1 - can mushroom soup
 1 - can milk or water
 1 to 2 - tsp Kitchen Bouquet, optional for color

   Combine meat, egg, bread crumbs, onion and seasoning. Shape into
 patties. Preheat a skillet to 350 degrees. Place patties in
 skillet and brown on each side. Mix mushroom soup, Kitchen Bouquet
 and milk together. Pour over patties. Lower heat to 250 degrees.
 Cover and cook about 20 minutes or until done. Serves 6 to 8.

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Title: Panhandler Salisbury Steak
Keywords: MBeef, Beef, Hamburger
Source: MAINBEEF.ZIP

 2 - bouillon cubes
 1/2 - cup hot water
 1 1/2 - lb lean ground beef
 1 - small onion, minced
 1/2 - cup fine dry bread crumbs
 1 - Tbsp Worcestershire sauce or celery salt
 1 - large egg, beaten
 1 - can cream of mushroom soup (or cream of celery)
 1 - soup can milk
 Baking powder biscuits, if desired

   Dissolve bouillon cubes in hot water. Mix this in with meat,
 onion, crumbs, seasonings and beaten egg. Be careful with additional
 seasonings as cubes and Worcestershire sauce may be quite enough.
 Shape into eight patties and place in a shallow baking dish, 8 x
 11". Beat milk with cream of mushroom soup (or cream of celery).
 Set aside.
   Preheat oven to 350 degrees. Bake patties about 15 minutes or
 until lightly browned, then cover all with the blended soup
 mixture. Top each patty with the prepared baking powder biscuit,
 if desired. Return to oven for an additional 15 to 20 minutes or
 until biscuits are nicely browned. Makes 8 patties.

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Title: Chuck Wagon Salisbury Steak
Keywords: MBeef, Hamburger
Source: MAINBEEF.ZIP

 2 - cups cornflakes
 1 - egg
 1/2 - cup barbecue sauce
 1 1/2 - tsp salt
 1/2 - tsp black pepper
 1 - lb ground beef

   Measure cornflakes, then crush to 1 cup. Place crushed flakes
 in a mixing bowl. Add egg, 1/3 of the barbecue sauce, salt and
 black pepper; beat until thoroughly combined. Add ground beef;
 mix well. Shape into 4 oval patties, about 3/4" thick. Place in a
 shallow baking dish in single layer. Brush patties with the
 remaining barbecue sauce. Bake @ 375 degrees about 25 minutes
 for medium doneness.

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Title: Grilled Salisbury Steak in Belmont Sauce
Keywords: MBeef, Beef, Hamburger, Sauces/meat
Source: MAINBEEF.ZIP

 1 3/4 - lb finely ground lean chuck beef
 2 - Tbsp grated onion
 2 - Tbsp grated ran green bell pepper
 1 - clove garlic, mashed
 1 1/2 - Tbsp finely chopped chives
 Salt, black pepper, paprika, pinch of powdered thyme

   Mix all ingredients together and shape into 6 individual
 small steaks, about 3/4" thick. Sprinkle with seasoned flour
 and brush with olive oil. Broil them for 5 to 6 minutes or
 more on each side, depending on degree of doneness desired.

 BELMONT SAUCE:
 3 - Tbsp butter
 1/3 - cup tomato ketchup
 1 - Tbsp lemon juice
 1 - tsp Worcestershire sauce
 Generous dash Tabasco sauce
 1 - tsp prepared mustard
 Salt, black pepper, a little mace to taste
 Dry sherry wine

   Melt butter with the rest of the ingredients. Blend well. Stir
 in 2 Tbsp sherry and bring almost to a boiling point. Arrange
 steaks on a hot platter and pour sauce over them.

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Title: Chili with Rice
Keywords: MBeef, Chili
Source: MAINBEEF.ZIP

 1 - lb ground beef
 1 - 15 1/2 oz can kidney beans, drained
 1 - small green pepper, chopped
 1 - 11 oz can condensed Zesty Tomato Soup/Sauce
 3/4 - cup water
 1 - 1 3/4 oz pkg chili seasoning mix
 1 - Minute Rice Boil in Bag rice, cooked

   Brown beef in skillet; drain fat. Stir in kidney beans, soup,
 water and seasoning mix. Bring to a boil. Reduce heat; cover and
 simmer 5 minutes, stirring occasionally. Serve over cooked rice.
 makes 4 servings.

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Title: Taco Casserole
Keywords: MBeef, Hamburger, Casseroles, Mexican

 1 - lb ground beef
 1 - 11 oz can condensed Nacho Cheese or Cheddar Cheese soup
 2 - cups water
 1 - 16 oz pkg frozen broccoli, corn and red peppers
 1 - 1 1/4 oz pkg taco seasoning mix
 2 - cups dry rice
 1/2 - cup grated Cheddar cheese
 1 - cup crushed tortilla chips

   Mix beef, soup, water, vegetables and seasoning mix in a large
 skillet. Bring to a boil. Reduce heat and simmer 2 minutes. Stir
 in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with
 a fork. Sprinkle with cheese and chips. Makes 6 servings.

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Title: Chili Stack
Keywords: MBeef, Hamburger, Sandwiches
Source: MAINBEEF.ZIP

 1 - lb ground beef
 1 - Tbsp chili powder
 2 - Tbsp shortening
 1 - tsp salt
 1 - onion, chopped fine
 Dash of pepper
 1 - clove garlic, chopped fine
 1 - # 2 1/2 can tomatoes
 1 - green bell pepper, chopped
 1/2 - cup grated sharp Cheddar cheese
 2 - Tbsp flour

   Add shortening to skillet. Heat to medium high. When shortening
 is browned, add meat and cook until crumbly. Next, blend flour
 through the mixture. Add remaining ingredients, except cheese.
 Lower heat to simmer. Cook 30 minutes. Just before serving, stir
 in cheese. Delicious served on toast. Serves 4 to 5.

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Title: Cobble Corn Chili Tacos
Keywords: MBeef, Mexican
Source: MAINBEEF.ZIP

 12 - taco shells
 1 - lb ground beef
 1 - 1 5/8 oz pkg chili seasoning mix
 1 - 17 oz can whole kernel sweet corn
 1 - 14 1/2 oz can stewed tomatoes
 1 - 8 oz can tomato sauce
 2 - Tbsp instant minced onion
 1 - cup sliced celery
 Shredded Cheddar cheese
 Shredded lettuce

   Arrange taco shells in a shallow baking pan. Place in very
 slow oven (250 degrees) to crisp while making filling.
   Heat large skillet; crumble meat in and cook until browned,
 stirring constantly. Tilt skillet and spoon off excess fat.
   Stir in chili seasoning mix. Add corn, tomatoes, tomato sauce,
 onion and celery. Heat to boiling.
   Turn heat to low and cook, uncovered, for 15 minutes, stirring
 occasionally.
   Spoon into taco shells. Top with cheese and serve on crisp
 lettuce. Or the filling may be served like chili con carne,
 if you don't like taco shells. Makes 6 servings.

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Title: Mexican Flank Steak with Mock Tamales
Keywords: MBeef, Mexican
Source: MAINBEEF.ZIP

 1 1/2 - lb beef flank steak
 1/3 - cup EACH; fresh lemon juice and extra virgin olive oil
 6 - Tbsp minced jalapeno peppers
 1 - Tbsp minced fresh cilantro
 1 - tsp EACH; salt and fresh ground black pepper
 Linda's Salsa Sauce (recipe follows)
 Mock tamales (recipe follows)
 Fresh lemon slices
 Jalapeno peppers Cilantro sprigs

   Place beef flank steak in utility dish. Combine lemon
 juice, olive oil, jalapeno peppers, cilantro, salt and pepper;
 pour over steak, turning to coat. Cover and refrigerate 6 to
 8 hours or overnight. Prepare Linda's Salsa Sauce and Mock
 tamales. Remove steak from marinade and place on grid over
 medium coals; reserve marinade. Place mock tamales around edge
 of grill. Grill steak 12 to 15 minutes to desired doneness,
 turning once and basting, occasionally, with marinade.
   Turn tamales halfway through cooking time. Place steak and
 tamales on serving platter. Spoon 1/4 cup Linda's Salsa Sauce
 over tamales. Garnish platter with lemon slices, jalapeno
 peppers and cilantro sprigs. Carve steak across the grain into
 thin slices. Serve with remaining Salsa Sauce. Serves 6.

 Linda's Salsa Sauce: Process 2 tomatoes, hull and tough skin
 removed and 3 large cloves garlic, peeled, in food processor or
 blender until pulverized. Combine tomato mixture, 2 plum tomatoes
 finely chopped; 3 plum tomatoes, coarsely chopped, 3 jalapeno
 peppers, thin sliced; 1/4 cup coarsely chopped fresh cilantro;  1
 Tbsp fresh lemon juice; and 1 tsp freshly ground black pepper.
 Refrigerate, covered, 1 hour or overnight to blend flavors. Makes 2
 cups.

 Mock Tamales: Combine 1 cup ( 4 oz) EACH: grated sharp Cheddar
 cheese and Muenster cheese and 2 Tbsp minced green onion with
 tops. Divide mixture evenly and put in center of each of 6 - 7"
 flour tortillas. Fold bottom side of tortilla over filling. Fold
 two sides over filling; then fold top side over filling, envelope
 fashion. Wrap each tortilla in 8 by 12" piece of foil, twisting
 each end. Makes 6.

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Title: Chiang Mai Steaks
Keywords: MBeef, Beef, Oriental
Source: MAINBEEF.ZIP

 4 - beef tenderloins, cut 1" thick (approximately 4 oz each)
 Coconut Milk (recipe follows)
 2 - Tbsp all-purpose flour
 1/4 - tsp salt
 1/2 - tsp EACH:butter and vegetable oil
 2 - Tbsp creamy peanut butter
 2 - tsp curry powder
 Kiwi fruit, peeled and sliced, if desired
 Flaked coconut
 Parsley sprigs

   Prepare coconut milk. Combine flour and salt; dust beef
 tenderloin steaks. Shake off excess flour and reserve. heat butter
 and oil in large heavy frying pan over medium heat until hot. Add
 steaks; pan fry 6 to 8 minutes or to desired degree of doneness,
 turning once. Remove steaks, keep warm. Reduce heat to medium low.
 Add reserved flour to pan and cook just until brown, stirring
 constantly. Stir in peanut butter and curry powder until smooth.
 Gradually, add coconut milk and cook until sauce comes to a boil
 and thickens, stirring constantly. Return steaks to pan and turn
 to coat with sauce.
   Place steaks on heated platter. Garnish with Kiwi and parsley
 sprigs. Sprinkle with coconut. Serve steaks with sauce. Makes 4
 servings.

 COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan
 Add 1 cup packed, flaked coconut and simmer, uncovered, 5 minutes.
 Process in blender at high speed for 1 to 2 minutes or until
 thoroughly blended. Strain coconut milk, discarding coconut. Makes
 about 1 1/4 cups.

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Title: Blackened Red Steaks
Keywords: MBeef, Beef, Cajun, Steak
Source: MAINBEEF.ZIP

 1 1/2 - lb boneless sirloin beef steak, 1 to 1 1/4" thick
 1/2 - tsp fresh ground peppercorns
 1 - tsp EACH:salt-free seasoning and garlic salt
 1 - Tbsp paprika
 2 - Tbspunsalted butter or margarine
 2 - Tbsp dry red wine
 1/2 - cup beef broth
 1/4 - cup chili sauce
 2 - tsp browned mustard
 ONION HAIRS:
 1 - cup small onion rings, sliced paper thin(about 3 small onions)
 1 - tsp flour
 2 - Tbsp unsalted butter or margarine
 Garnish:watercress

   Wash and pat steak dry. Coat with pepper, salt-free seasoning and
 garlic salt. Spread paprika over all. Press firmly. Melt butter or
 margarine in large fry pan. Cook steak over high heat 3 minutes on
 each side to desired doneness. Will be dark and crusty.
   While steak is cooking, toss onion with flour. Cook a few at a
 time in hot butter or margarine about 1 minute, until brown and crisp.
 Keep warm. Remove steak from pan. Drain off any fat. Deglaze pan with
 wine. Add broth, chili sauce and mustard. Cook and stir to thicken, 2 to
 3 minutes. Slice steak in thin diagonal slices, cross-grain. Spread red
 sauce over bottom of serving dish. Arrange steak, slices overlapping,
 over sauce. Spread onions on top. Garnish with watercress. Makes 4
 servings.

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Title: Deli in a Skillet
Keywords: MBeef, Corned beef
Source: MAINBEEF.ZIP

 1 - lb corned beef, cooked and cut into pieces
 1 - 14 oz can sauerkraut
 1 1/2 - cups water
 3/4 - tsp caraway seed
 1 1/2 - cups dry rice
 1/2 - cup prepared Thousand Island dressing
 3 - oz Swiss cheese, cut into strips

   Mix corned beef, sauerkraut, water and caraway seed in a large
 skillet. Bring to a full boil. Stir in rice. Pour dressing over
 rice and top with cheese. Cover; remove from heat. Let stand 5
 minutes. Makes 4 servings.

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Title: Tabasco Seared Pepper Steak
Keywords: MBeef, Beef, Steak, Grill
Source: MAINBEEF.ZIP

   Place a Filet Mignon or New York Strip steak on the cutting
 board. Briskly, rub about 1/3 tsp Tabasco pepper sauce on EACH
 side of steak. Sprinkle, liberally, with coarse, cracked black
 pepper and pat the pepper into the steak.
   Grill over a hot fire, searing the steak, quickly, on both sides
 before cooking it, slowly, over the corner of the grill. Serve
 steak medium to medium rare.

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Title: Chicken Fried Round Steak
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 2 - lb round steak, 1/2" thick
 2 - beaten eggs
 2 - Tbsp milk
 2 - cups cracker crumbs
 1/4 - cup shortening
 Salt, pepper

   Cut steak into serving pieces. Pound steak thoroughly. Mix eggs
 and milk. Dip meat into egg mixture, then into cracker crumbs.
 Brown, slowly, on both sides in hot shortening. Season with salt and
 pepper to taste. Cover, tightly, cook over very low heat 45 to 60
 minutes or until tender. Serve with South Gravy over steaks. Makes
 6 servings.

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Title: Southern Gravy
Keywords: MBeef, Beef, Sauces/meat
Source: MAINBEEF.ZIP

 1/2 - cup beef instant bouillon
 1 1/2 - cups unsifted flour
 1/2 - tsp black pepper
 3 - Tbsp drippings or margarine
 1 3/4 - cups milk or water

   Make ready mix by combining first 3 ingredients in medium
 bowl. Store at room temperature in pint jar with tight fitting
 lid. Shake before using.

   For Gravy: Stir 1/4 cup ready mix into drippings. Cook and
 stir until brown. (This is to cook the flour; do not burn it. )
 Add water or milk; stir until thick and bouillon is dissolved.

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Title: Green pepper steak
Keywords: MBeef, Beef, Oriental
Source: MAINBEEF.ZIP

 1 - lb round steak
 1/4 - cup soy sauce
 1 - clove diced garlic
 1 1/2 - tsp grated fresh ginger
 1/4 - cup salad oil
 1 - cup thinly sliced green onion
 1 - cup red or green bell pepper
 1 - stalk celery, cut thin
 1 - Tbsp cornstarch
 1 - cup water
 2 - tomatoes, wedged

   Cut beef across grain into thin strips, 1/8" thick. Combine soy
 sauce, garlic and ginger. Add beef; toss. Set aside while preparing
 vegetables.
   Heat oil in wok. Add beef, toss over high heat until browned.
 Taste meat. If it is not tender, cover and simmer for 30 to 40
 minutes over low heat.
   Turn heat up and add vegetables. Toss until vegetables are
 tender crisp, about 10 minutes.
   Mix cornstarch with water. Add to pan. Stir and cook until
 thickened. Add tomatoes.

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Title: Bourbon Steak
Keywords: MBeef, Beef, Steak
Source: MAINBEEF.ZIP

 1/2 - cup soy sauce
 1/4 - cup bourbon
 1 - clove garlic, pressed or minced
 1/4 - tsp grated ginger
 1/4 - cup water
 1 - 1/2" thick steaks

   Combine everything in a shallow dish. Marinate the steaks for
 at least two hours. (I like to tenderize them first. ) Grill
 over a charcoal fire. Best when served with a foil baked potato
 fresh from the coals. Makes 1 serving.

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Title: Stuffed Flank Steak
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 2 - cups herb seasoned stuffing mix
 2 - tsp beef flavor bouillon or 2 beef bouillon cubes
 1 1/2 - lb flank steak, pounded
 Flour
 3 - Tbsp vegetable oil
 1 - cup chopped onion
 1 - clove garlic, chopped
 2 - 10 3/4 oz cans condensed tomato soup
 1/2 - tsp basil leaves
 Hot cooked noodles, extra wide
 Parsley

   Preheat oven to 350 degrees. Prepare stuffing according to the
 package directions, dissolving the bouillon in the liquid. Spread
 stuffing, evenly, on top of the steak to within 1" of the edges.
 Roll steak up, tucking the ends, and tie with string. Coat entire
 roll with flour. In a large skillet, brown in oil. Place in a 2 1/2
 quart shallow 12 x 7" baking dish. In the same skillet, cook onion
 and garlic until tender. Add soup and basil; cool and stir until
 smooth. Pour over meat. Cover; bake 1 hour, basting occasionally.
 Serve with noodles. Garnish with parsley. Makes 6 servings.

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Title: Indonesian Steak with Onions
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 2 to 3 - lb chuck steak
 2 - medium onions, chopped
 1 - clove garlic, minced
 2 - tsp crushed coriander
 1 1/2 - tsp salt
 1/2 - tsp black pepper
 Dash cayenne pepper
 2 - Tbsp lemon juice
 1 - Tbsp brown sugar
 2 - Tbsp soy sauce

   In a large bowl, toss the onions, garlic, coriander, salt and
 both types of pepper. Add and mix the lemon juice, brown sugar
 and soy sauce. Place the chuck steak in this marinade and
 refrigerate over night. Place meat on broiler pan or rack,
 farthest from the flame. Broil 12 minutes. Place marinade on
 meat and broil another 2 minutes. Serves 6.

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Title: Meat and Sweet Potato Pie
Keywords: MBeef, Hamburger, Yams
Source: MAINBEEF.ZIP

 1 - lb ground beef
 1/2 - cup bread crumbs
 1/4 - tsp allspice
 1/4 - tsp nutmeg
 1/8 - tsp black pepper
 Dash of salt
 2 - 16 oz can sweet potatoes, drained
 1/4 - cup brown sugar
 1/4 - cup milk
 2 - eggs
 1 - Tbsp butter, softened
 1 - Tbsp lemon juice
 1/4 - tsp cinnamon

   About 1 1/2 hours before serving, combine ground beef, bread
 crumbs, allspice, nutmeg, pepper and 1 tsp salt by hand. With
 fingers, press mixture to bottom and side of 9" pie plate just
 to rim; refrigerate.
   In large bowl, using a potato masher, mix sweet potatoes with
 remaining ingredients and 1/2 tsp salt until smooth. Spoon
 sweet potato mixture into pie shell, spreading to edge to seal.
 Bake in a 400 degree oven about 50 minutes or until knife
 inserted in center comes out clean. Makes 6 servings.

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Title: Excellent Steak Diane
Keywords: MBeef, Beef, Steak
Source: MAINBEEF.ZIP

 Sirloin Steaks
 Butter
 Shallots
 Worcestershire sauce
 Salt, pepper
 Parsley

   Put 4 sirloin steaks, each about 6 ounces, between pieces of
 waxed paper and pound to a 1/3" thickness.
   Heat in small saucepan: 2 tablespoons butter. Add: 4
 tablespoons finely chopped shallots and cook until shallots
 are lightly browned. Add: 2 tablespoons Worcestershire sauce
 and heat to bubbling. Keep the sauce hot.
   Heat in 12" skillet or chafing dish: 6 tablespoons butter.
 When it begins to brown, add steaks and cook for 3 minutes.
 Turn and cook for 2 to 3 minutes longer or until done to taste.
 Transfer to a serving dish and sprinkle with salt and a generous
 amount of freshly ground pepper.

 Presentation: Spread the shallot sauce over the steaks and
 sprinkle with chopped parsley.

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Title: Wisconsin Holiday Fondue
Keywords: MBeef, Hamburger, Fondue, Appetizers/fondue
Source: MAINBEEF.ZIP

 1 - medium onion, chopped
 1/2 - lb ground beef
 2 - 10 1/2 oz cans pizza sauce
 1 1/2 - tsp fennel seeds
 1 1/2 - tsp leaf oregano
 1/4 - tsp garlic powder
 2 1/2 - cups (10 oz) shredded Cheddar cheese
 1 - cup (4 oz) Mozzarella cheese
 Italian or French bread or English muffins

   In a sauce pan over medium heat, brown onion and ground beef.
 Drain. Add pizza sauce and seasonings; stir until heated. Add
 cheese by handfuls. Stir until smooth. Pour into fondue pot. Keep
 warm while serving. Serve with Italian or French, cut in pieces or
 over English muffins for a luncheon treat. Makes 4 servings.

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Title: Beef Noodle Bake
Keywords: MBeef, Hamburger, Casseroles
Source: MAINBEEF.ZIP

 1 - lb ground beef
 1 - 8 oz can tomato sauce
 1/3 - cup chopped onions
 2 - Tbsp chopped green bell pepper
 4 - cups (8 oz) noodles, cooked, drained
 1/2 - lb Velveeta Pasteurized Process Cheese Spread, cubed

   In a large skillet, brown meat; drain. Add tomato sauce, onions
 and green bell peppers; mix well. Cover; simmer for 5 minutes.
 Layer noodles, cheese, and meat mixture in a 1 1/2 quart casserole;
 cover. Bake @ 350 degrees for 40 minutes. Top with additional
 cheese, sliced, if desired. Makes 4 to 6 servings.

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Title: Shanghai Beef
Keywords: MBeef, Beef, Oriental
Source: MAINBEEF.ZIP

 1 - lb round beef steak, cut into strips
 2 - Tbsp oil
 2 - Tbsp cornstarch
 1 1/2 - cups beef broth
 1 - 8 oz can sliced water chestnut, drained
 1 - medium red bell pepper, coarsely chopped
 5 - scallions, cut diagonally into 1" pieces
 3 - Tbsp soy sauce
 1/4 - tsp black pepper
 1 1/2 - cups dry rice

   Saute beef in oil in a large skillet until browned, about 5
 minutes. Add cornstarch and blend well.
   Add broth, water chestnuts, red bell pepper, scallions, soy sauce
 and black pepper. Bring to a full boil, stirring frequently.
   Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff
 with a fork. Makes 4 servings.

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Title: Marinated Flank Steak
Keywords: MBeef, Beef, Marinades
Source: MAINBEEF.ZIP

 2 1/2 to 3 - lb beef flank steak
 1/2 - cup maple syrup
 1/2 - cup soy sauce
 1/3 - cup green onion slices
 1/3 - cup orange juice
 1/3 - cup dry sherry
 1 - tsp grated fresh ginger or 1/2 tsp ground ginger
 1/4 - cup cold water
 2 - tsp cornstarch

   Score meat, diagonally, on both sides. Combine remaining
 ingredients except water and cornstarch; pour over meat. Cover;
 refrigerate several hours or overnight, turning once. Reserving
 marinade, place meat on rack of broiler or on grill, so meat is
 6 to 7" from the heat. Broil meat, about 6 minutes on each side
 or until desired doneness. Pour reserved marinade in a small
 saucepan; bring to a boil. Dissolve cornstarch in water; add to
 marinade. Continue cooking for 2 to 3 minutes or until thickened.
 Serve with flank steak. Makes 8 servings.

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Title: Southwestern Simmered Beef
Keywords: MBeef, Soup/stew
Source: MAINBEEF.ZIP

 3 - lb bottom round of beef, trimmed
 2 - Tbsp oil
 1 - large onion, chopped
 2 - cloves garlic, minced
 1/3 - cup flour
 1 - 14 1/2 oz can Mexican style stewed tomatoes
 1 - 7 oz can diced green chilies
 1/4 - cup water
 1 - tsp oregano
 1 - tsp cumin

   Cut meat into 2" pieces. In a heavy 4 quart pot, brown meat in
 oil. Add onion and garlic; cook until soft. Sprinkle with flour;
 cook 2 minutes. Add remaining ingredients. Cover and simmer for
 1 to 1 1/2 hours or more or until meat is tender. Stir
 occasionally and add additional water, if needed. To serve, garnish
 with a dollop of sour cream, if desired. Makes 6 to 8 servings.

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Title: Zesty Pot Roast
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 3 to 4 - lb beef bottom roast or boneless chuck roast
 1 - Tbsp oil
 1 - Tbsp butter or margarine
 1 - large onion, sliced
 1 - 14 1/2 oz can stewed tomatoes
 1 - cup beef broth
 1 - 4 oz jar prepared horseradish
 1/2 - tsp salt
 3 - Tbsp flour
 1/4 - cup cold water

   In a heavy 4 quart pot, brown meat in oil and butter. Add onion;
 cook until onion is soft. Add remaining ingredients, except flour
 and water. Cover and simmer 2 to 3 hours or until meat is tender,
 turning meat, occasionally. Remove meat to a serving platter.
 Keep warm. To make gravy, dissolve flour in water. Add 2 Tbsp hot
 cooking drippings and blend well; add to remaining drippings. Cook
 stirring until thickened. Serve sliced meat with hot gravy. Makes
 6 to 8 servings.

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Title: Beef Stroganoff
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 1 - lb round steak, cut into 1/2" strips
 1 - 3 oz can mushrooms
 1 - envelope dry onion soup mix
 1 - cup sour cream
 2 - Tbsp flour
 1/8 - cup vegetable oil
 1/4 - cup cooking wine
 Salt or garlic salt
 Black pepper
 Cooked twist noodles

   Heat oil and brown meat in a large skillet. Add 3/4 cup water
 and mushrooms and the soup mix. Simmer for 1 hour, covered, over
 medium heat until meat is tender. Add 1/4 cup cooking wine.
 Continue cooking for 10 minutes. Mix flour and a little water.
 Slowly, add to thicken. Then, add sour cream, salt and black pepper
 or garlic salt to taste. Lower heat to keep warm until serving.
 Serve over cooked twist noodles.

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Title: Czechoslovakian Goulash
Keywords: MBeef, Beef, Soup/stew
Source: MAINBEEF.ZIP

 1 - lb round steak, cut into pieces
 1 - medium size can V - 8 vegetable juice
 3 - carrots, chopped
 10 - potatoes, peeled and chopped
 1/2 - head cabbage, chopped
 Chili powder
 Salt
 Black Pepper
 Ketchup
 Water
 A few dashes of Worcestershire sauce

   Brown cut up pieces of meat. Season with chili powder, salt and
 black pepper. Add chopped vegetables and V - 8 vegetable juice.
 Add ketchup and Worcestershire sauce to taste. Add water as
 needed. Cook until vegetables are tender and meat is done.

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Title: Beef Burgundy
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 3 - lb stew beef, cut into 2" cubes
 1/2 - cup flour
 2 - Tbsp vegetable oil
 12 - small white onions, peeled
 12 - oz fresh mushrooms, trimmed
 3/4 - cup Burgundy wine
 3/4 - cup beef broth
 1 - bay leaf
 1 - tsp salt
 1/4 - tsp pepper

   In a sturdy plastic bag, combine beef and flour. Shake to coat well.
 In electric skillet with heat control set at 325 degrees brown beef
 cubes, about 4 to 5 minutes. Add onions and mushrooms. Saute onions until
 brown and mushrooms are dark. Add wine and broth. Bring to boil,
 stirring well. Add bay leaf, salt and pepper. Cover. Turn heat control
 down until light goes out (simmer point). Simmer 1 1/2 to 2 hours,
 stirring occasionally, until meat is tender and sauce is thick. Makes 4
 to 6 servings.

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Title: Wok Beef Burgundy
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 2 - lb beef, cut into 1" cubes
 3 - cups water
 12 - small white onions
 1/4 - cup flour
 6 - Tbsp olive oil
 2 - garlic cloves, minced
 1 - cup fresh mushrooms
 2 - cups burgundy or other good red wine
 1 - cup beef broth
 1 1/2 - tsp thyme leaves
 2 - tsp parsley flakes
 1 - bay leaf
 Salt and pepper to taste

   In wok, add water and heat to boiling over high heat. Add onions and
 blanch 3 minutes; then drain. Discard water and dry wok. Dust beef with
 flour.
   Heat oil until it bubbles in the wok. Add 6 to 8 beef cubes at a time
 and quickly brown on all sides. Remove beef and keep warm. Lightly brown
 onions and garlic. Return the beef to wok. Add  remaining ingredients,
 cover and simmer over low heat about 1 1/2 hours or until meat is
 tender. Remove the bay leaf. Serve on toasted buttered bread, noodles or
 mashed potatoes. Serves 4 to 6.

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Title: Steak with Brandy
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 4 - beef top loin or strip steaks, cut 1" thick, about 2 1/4 lb
 1 - Tbsp cracked peppercorns
 2 - Tbsp butter or margarine
 1/4 - cup chopped shallots or scallions
 2 - Tbsp butter or margarine
 1 - beef bouillon cube
 3/4 - cup boiling water
 1/4 - cup brandy or cognac

   Place steak in waxed paper. Sprinkle with 1/3 tsp cracked
 peppercorns; rub over meat and press in with heel of hand. Turn
 steak over, add another 1/3 tsp of pepper. Repeat with remaining
 steaks. In electric skillet, melt 2 Tbsp butter with heat control
 set at 350 degrees. Cook steaks about 2 to 6 minutes on each side,
 depending on doneness. Transfer steaks to a serving plate. Keep
 warm in a 200 degree oven. In electric skillet, cook shallots in
 remaining 2 Tbsp butter with heat control set at 350 degrees until
 tender, about 1 minute. Add bouillon cube to 3/4 cup boiling water
 and dissolve. Add bouillon liquid to skillet, boil rapidly for 1
 minute, while stirring to scrape up browned bits from pan. Add steaks
 to pan. Carefully, heat brandy or cognac in a ladle over direct heat.
 Ignite. Carefully, pour over steaks. When flame dies, serve. Makes 4
 servings.

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Title: Pepper Steak
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 1 1/2 - lb top round steak
 1/3 - cup vegetable oil
 3/4 - tsp salt
 3 - medium green peppers, cut in 1" pieces
 3 - medium red peppers, cut in 1" pieces
 1 1/2 - cups sliced celery
 1/2 - cup finely chopped onion
 1 - clove garlic, minced
 1 1/2 - cups beef broth
 2 - Tbsp cornstarch
 1/3 - cup water
 1 - Tbsp soy sauce
 Hot cooked rice, optional

   Slice steak, diagonally, into very thin slices, then cut slices into
 2" pieces. In electric skillet, heat oil with heat control set at 350
 degrees. Brown meat in hot oil about 2 to 3 minutes. Sprinkle with
 salt. Add red and green pepper, celery, onion, garlic and cook 2 minutes.
 Add beef broth. Turn heat control to 250 degrees. Cover and cook until
 vegetables are tender crisp, about 10 to 12 minutes. Dissolve together
 cornstarch, water and soy sauce until smooth. Add to meat mixture. Cook
 and stir until thickened, about 3 to 4 minutes. Serve over rice, if
 desired. Makes 6 servings.

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Title: Shanghai Beef
Keywords: MBeef, Beef, Oriental
Source: MAINBEEF.ZIP

 1 - lb round steak, cut into thin strips
 1 - medium red pepper, coarsely chopped
 5 - scallions, cut diagonally into 1" pieces
 2 - Tbsp oil
 2 - Tbsp cornstarch
 1 1/2 - cups beef broth
 3 - Tbsp soy sauce
 1/4 - tsp pepper
 1 - 8 oz can sliced water chestnuts, drained
 1 1/2 - cups dry rice

   Saute beef in oil in large skillet until browned, about 5 minutes. Add
 cornstarch and blend well. Add broth, water chestnuts, red pepper,
 scallions, soy sauce and pepper. Bring to a full boil, stirring
 frequently. Stir in rice. Cover; remove from heat. Let stand 5
 minutes. Fluff with a fork. Makes 4 servings.

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Title: Kosher Cabbage Rolls
Keywords: MBeef, Hamburger
Source: MAINBEEF.ZIP

 1 - large head cabbage
 FILLING:
 2 - lb ground beef
 2 - eggs
 1/2 - cup rice
 6 - Tbsp ketchup
 Salt and pepper
 SAUCE:
 1 - # 2 1/2  can tomatoes
 1 - can tomato sauce
 Juice of 1 lemon
 1/2 - cup brown sugar
 2 - large onions, sliced
 Salt and pepper

   Combine filling ingredients. To prepare cabbage, cut larger outer
 leaves from cabbage. Trim thick center vein, if necessary. Immerse
 leaves in boiling water. Steam for 2 to 3 minutes. Remove carefully.
   Divide filling mixture equally on 16 leaves. Fold leaves loosely
 around meat mixture allowing for expansion.
   Place rolls and sauce ingredients in large roaster or Dutch oven.
 Bake in 350 degree oven for about 3 hours. Cover for the first hour,
 then bake uncovered. Baste frequently.

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Title: Hot and Spicy Beef Back Ribs
Keywords: MBeef, Barbecue/beef, Barbecue/sauce
Source: MAINBEEF.ZIP

 7 - lb beef back ribs
 3/4 - cup water, divided
 1 - cup ketchup
 2 - Tbsp lemon juice
 1 - tsp ground cinnamon
 1 - tsp hot pepper sauce
 1/2 to 1 - tsp crushed red pepper

   Place each slab of ribs, meat side down, in center of double thick
 rectangle of heavy aluminum foil. Sprinkle 2 Tbsp water over rib
 bones. To form packets, bring 2 opposite sides of foil together over
 top of ribs. Fold edges over 3 to 4 times, pressing crease in tightly
 each time. (Allow some air space. )Flatten foil at 1 end, crease to
 form triangle and fold over several times toward package, pressing
 tightly to seal. Repeat procedure on other end.
   Place packets on grid directly over low to medium coals. Place cover
 on cooker; cook 1 1/2 hours, turning packets every 1/2 hour. Meanwhile,
 combine ketchup, remaining 1/2 cup water, lemon juice, cinnamon, hot
 pepper sauce and crushed red pepper in small saucepan. Bring to boil.
 Reduce heat and cook slowly 10 to 12 minutes. Remove ribs from foil
 packets. Place on grid over medium coals; broil 30 to 40 minutes,
 turning and brushing with sauce, occasionally. Serve remaining sauce
 with ribs. Makes 8 to 10 servings.

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Title: Oriental Style Beef Filets with August Moon Sauce
Keywords: MBeef, Beef, Filet, Sauces/oriental
Source: MAINBEEF.ZIP

 4 - 4 oz beef filets
 1 - tsp seasoned salt
 4 - tsp soy sauce
 4 - tsp vegetable oil
 1 - cup chopped peanuts
 8 - water chestnuts, coarsely grated
 1 - medium clove garlic, minced
 1/4 - tsp lemon and pepper seasoning
 1/2 - cup snipped parsley
 AUGUST MOON SAUCE:
 1 - Tbsp cornstarch
 1/4 - tsp ground ginger
 2 1/2 - Tbsp sugar
 3/4 - cup orange juice
 2 - Tbsp small orange rind, slivered
 GARNISH:
 Remaining chopped peanuts
 Savoy or leaf lettuce
 Green onion flowers

   Prick filets with fork. Mix salt, soy sauce and vegetable oil. Brush
 over filets; let set 30 minutes. Reserving 2 Tbsp for garnish, blend
 together peanuts with chestnuts, garlic and lemon and pepper seasoning.
 Spread mixture on top and sides of filets. Pat parsley on tops and
 sides. Place filets in greased 9 x 12 x 2" baking pan. Bake @ 400 degrees
 18 to 20 minutes or until desired doneness.

 Sauce:  In small saucepan, combine cornstarch, ginger, sugar, orange juice
 and orange rind slivers. Cook over low heat, stirring constantly, for 5
 minutes or until thickened. Remove filets to platter. Spoon 2 Tbsp sauce
 over each filet. Serve remaining sauce in small pitcher. Sprinkle
 remaining peanuts over tops. Surround with lettuce and green onion
 flowers. Serves 4.

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Title: Festive Citrus Sirloin Strips
Keywords: MBeef, Salads/meat, Marinades
Source: MAINBEEF.ZIP

 1 1/2 - lb beef top sirloin steak, 1" thick
 5 - medium mushrooms, thinly sliced
 1 - red onion, sliced and separated into rings
 1 - pkg Romaine lettuce leaves, torn
 MARINADE:
 1/4 - cup fresh lemon juice (about 2 lemons)
 1/2 - cup orange juice
 1/4 - cup red wine vinegar
 1 - clove garlic, minced
 1 - Tbsp honey
 3 - Tbsp light olive oil
 1/4 - tsp EACH:ground white pepper and salt
 1/2 - tsp thyme
 GARNISH:
 1 - artichoke, orange and lemon slices

   Trim excess fat from beef. In shallow  dish, combine marinade
 ingredients, using 2 of the Tbsp of oil. Reserve 1/4 cup marinade to
 toss with vegetables. Add beef, turning once to coat. Cover; marinate in
 refrigerator 1 hour. Refrigerate reserved marinade. Remove beef from
 marinade. Place in shallow baking pan. Pour any leftover marinade onto
 beef. Bake @ 450 degrees 10 to 15 minutes or until desired degree of
 doneness.
   Meanwhile, saute onion and mushrooms in remaining Tbsp oil 2 to 3
 minutes. In small saucepan, heat reserved marinade 2 to 3 minutes until
 warmed. Pour in large bowl; toss in torn lettuce, sauteed onions and
 mushrooms. Arrange serving platter with lettuce leaves. Carve steak
 diagonally into thin slices; fan onto lettuce leaves. Place onion rings
 and mushrooms along and over beef slices. Pour any remaining marinade
 ( from vegetable toss) over beef.
   Place artichoke on 1 side of platter with lemon and orange slices
 around it, forming a flower effect. Makes 6 servings.

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Title: All at Once Spaghetti
Keywords: MBeef, Hamburger
Source: MAINBEEF.ZIP

 1 - Tbsp cooking oil
 1 - large onion, chopped
 1/2 - lb ground beef
 1 1/2 - tsp salt
 Pepper to taste
 2 - cans Hunt's Tomato Sauce
 1 1/2 - cups water
 1/4 - lb uncooked spaghetti (1/2 - 8 oz pkg)
 Grated cheese

   Heat oil in saucepan or skillet. Add onion; cook until soft. Crumble
 in the beef. Stir and fry until meat loses red color. Sprinkle with
 salt and pepper. Pour in tomato sauce and water; bring to boil. Break
 spaghetti; sprinkle in a little at a time, stirring into sauce and
 keeping it separated. Cover tightly. Simmer 20 to 30 minutes. Stir
 toward end of cooking time. Serve with cheese. Makes 3 to 4 servings.

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Title: Marinated Steak
Keywords: MBeef, Beef, Marinades
Source: MAINBEEF.ZIP

 1 - thick flank steak or London broil(about 1 1/2 pounds)
 2/3 - cup dry red wine
 1 - Tbsp soy sauce
 1/8 -tsp oregano, crumbled
 1/8 - tsp marjoram, crumbled
 1/8 - tsp pepper

 Mix together the wine, soy sauce and seasonings. Place steak in a
 long glass baking dish and pour marinade over meat. Cover and
 chill at least 12 to 18 hours, turning meat once or twice. Preheat
 broiler. Remove steak from marinade. Pat dry and broil 4" from heat
 for about 5 minutes on each side. To serve, cut thin slices
 diagonally across grain. Serve with rice.
 Yield: 6 servings
 Calories: 270 per serving.

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Title: New England Cranberry Pot Roast
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 2 - Tbsp all purpose flour
 1 - tsp salt
 1 - tsp onion salt
 1/4 - tsp pepper
 3 to 4 - lb pot roast
 2 - Tbsp shortening
 4 - whole cloves
 1 - 2" stick cinnamon
 1 - 16 oz can whole cranberry sauce
 1 - Tbsp vinegar

 Combine first 4 ingredients; rub into roast, using all flour
 mixture. In Dutch oven, slowly brown meat on all sides in hot
 shortening. Remove from heat; add cloves, cinnamon and 1/2 cup
 water. Cover tightly and simmer about 2 1/2 hours, or until
 tender, adding water if necessary. Spoon off fat. Mix cranberry
 sauce, vinegar and 2 Tbsp water; add to meat. Cover and cook 10
 to 15 minutes more. Remove cinnamon; spoon off fat. (When serving. )
 Pass pan juices with meat. Yields 6 to 8 servings.

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Title: Savory Skillet Meal
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 1 - lb round steak
 4 - medium size potatoes, peeled and cut into quarters
 1/3 - cup flour
 1 - tsp salt
 1 - large onion, cut in slices
 1 - can cream of mushroom soup
 3 - Tbsp shortening

   Cut meat into bite size pieces for serving. Season with salt,
 dip in flour. Brown in shortening in skillet. Place vegetables
 over top of meat, then add mushroom soup. Cover. Keep mixture on
 medium high until steam escapes freely. Turn to simmer and cook
 50 minutes longer. Serve.

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Title: New England Boiled Dinner
Keywords: MBeef, Corned beef
Source: MAINBEEF.ZIP

 3 - lb corned beef
 6 - carrots, cut in half, lengthwise
 6 - potatoes, cut in half, lengthwise
 1 - medium size head of cabbage
 3 - cups water
 6 - turnips, cut in quarters

   Place corned beef and water in Crock Pot Cooker. Cover. Set on
 high. When steaming vigorously, set to medium and continue
 cooking 2 1/2 hours. Remove meat from cooker. Put potatoes,
 turnips, carrots and cabbage in Cooker. Place meat on top of
 vegetables. Cover and when mixture is steaming briskly, set to
 medium. Cook for 45 minutes. Ham may be used in place of corned
 beef, if desired.

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Title: Red Hot Beef Kabobs with Yogurt Sauce
Keywords: MBeef, Beef, Grill, Sauces/meat
Source: MAINBEEF.ZIP

 1 - boneless beef sirloin steak, cut 1 1/4" thick (about 2 lb)
 1/4 - cup packed brown sugar
 4 - tsp cider vinegar
 1 - Tbsp vegetable oil
 2 - tsp chili powder
 1 - tsp salt
 1/2 to 1 0 tsp hot pepper sauce
 1 - 8 oz carton plain low fat yogurt
 1/3 - cup minced green onions and tops
 1/4 - tsp garlic salt
 1 - 10 oz pkg fresh spinach
 Red bell pepper slices
 Paprika

   Trim fat from boneless beef sirloin steak; cut steak into 1 1/2
 inch pieces. Mix brown sugar, vinegar, oil, chili powder, salt and
 hot pepper sauce in medium bowl. Add beef pieces; toss to coat. Let
 stand 15 minutes. Meanwhile, stir together yogurt, green onions and
 garlic salt; set aside. Wash spinach; discard stems and pat dry.
 Coarsely chop spinach; set aside. Thread beef pieces on 6 to 8 - 9
 inch skewers. Place beef on grill over medium coals. Grill beef 8
 to 10 minutes, to desired doneness, turning frequently.
   To serve, place spinach around edge of large serving platter
 leaving center open for small serving bowl. Remove beef from
 skewers and arrange over spinach. garnish beef with peppers. Put
 yogurt sauce in serving bowl; sprinkle with paprika. Place bowl in
 center of platter. Serves 6 to 8.

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Title: Top of the Stove
Keywords: MBeef, Hamburger
Source: MAINBEEF.ZIP

 16 - oz frozen egg noodles
 1 1/2 - lb ground beef
 1 - cup chopped onion
 1 - 10 oz can cream of mushroom soup
 1 - 10 oz can Cheddar cheese soup
 1 - 8 oz (1 cup) sour cream
 1 - tsp Italian seasoning

   Cook noodles in boiling water for 20 minutes or until tender.
 Drain and keep warm. While noodles cook, brown ground beef and
 onions. Drain off excess fat. Combine ground beef mixture, soups,
 sour cream and Italian seasoning in large saucepan. Simmer for
 10 minutes, stirring frequently, (do not boil). Serve over warm
 noodles. Serves 8.

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Title: Spicy Roast Beef
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 3 - lb beef for roasting (eye round, top sirloin or sirloin tip)
 2 - tsp dry mustard
 1/4 - cup dijon mustard
 2 - cloves garlic, minced
 1 - Tbsp soy sauce
 1 - Tbsp olive oil
 1 - fresh onion, sliced

   Make a layer of sliced onion on the bottom of oven-proof pot. Rub
 the dry mustard over entire surface of meat. Mix up the rest of the
 ingredients in big measuring cup and spread it over the roast. Now,
 place the roast atop the onion layer in pot. Let stand several hours.
 When you are ready to cook, preheat oven to hottest (450 or 500 degrees)
 and roast 15 minutes.
   Then turn back oven to 350 degrees and roast 45 minutes or longer,
 depending on desired doneness. Use your meat thermometer to determine
 time.

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Title: Marinated Flank Steak
Keywords: MBeef, Beef, Marinades
Source: MAINBEEF.ZIP

 1/2 - cup vegetable oil
 1/4 - cup Heinz Ketchup 'n Onions
 2 - Tbsp lemon juice
 1 - tsp dried oregano leaves
 1/8 - tsp pepper
 1 1/2 - lb flank steak

   Combine first 5 ingredients. Pour marinade over flank steak; cover
 and refrigerate for several hours, turning occasionally. Remove steak
 from marinade and place on greased broiler rack. Broil, 3 to 4" from
 heat source, 5 to 6 minutes per side, brushing occasionally with
 dish. Bake, uncovered, in 400 degree oven, 30 minutes. Lower oven
 Makes 4 to 6 servings.

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Title: Chilled Fillet of Beef with Sour Cream
Keywords: MBeef, Beef, Filet, Salads/meat
Source: MAINBEEF.ZIP

 3 to 4 - lb trimmed beef fillet
 Salt to taste
 Pepper to taste
 4 - Tbsp butter, divided
 1 - carrot, finely chopped
 1 - leek, white part only, finely chopped
 1 - rib celery, finely chopped
 1 - Tbsp vegetable oil
 1 - clove garlic, minced
 3/4 - lb bacon, cut into 1" pieces
 1/4 - lb mushrooms, sliced
 1 - Tbsp grated onion
 1 1/2 - cups sour cream
 2 - tsp horseradish
 1 - Tbsp finely chopped parsley
 1 - tsp thyme
 1 - tsp chervil

   Season beef with salt and pepper. Dot with 2 Tbsp butter. Melt
 remaining 2 Tbsp butter in small roasting pan. Add carrot, leek
 and celery. Saute over low heat 8 minutes. Place beef in pan. Bake
 in preheated 500 degree oven 25 minutes. Cool in pan juices 1
 hour.
   In medium skillet, heat oil and garlic. Cook 1 minute. Add bacon.
 Saute until barely crisp. Drain on paper towels. Drain all but 3
 Tbsp drippings. Add mushrooms. Cook over moderate heat 3 to 5
 minutes. Remove, drain and set aside.
   Place cooled meat on cutting board, pouring pan juices into bowl.
 Add remaining ingredients to pan juices, blending well. Add bacon
 and mushrooms. Taste for seasoning. Cut wedge 1" wide and 1" deep
 along top length of beef. Remove long triangular wedge. Spoon stuffing
 evenly into cavity, filling with about 3 Tbsp of stuffing. Replace
 wedge. Chill. To serve, cut beef into 3/4" slices. Accompany with
 remaining stuffing. Serves 6 to 8.

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Title: Marinated Filet Mignon
Keywords: MBeef, Beef, Filet, Marinades
Source: MAINBEEF.ZIP

 4 - filets, 14 oz each
 6 - mushrooms, sliced
 2 - slices bacon, quartered
 Salt and pepper
 1 - tsp crushed black peppercorns
 3 - bay leaves
 1/2 - tsp allspice
 3 to 6 - cloves
 1 - cup brandy
 1 - cup burgundy
 1 - cup vegetable oil
 1/2 - cup butter
 3 - Tbsp flour
 2 - cups beef stock
 1 - cup marinade
 16 - whole mushrooms

   Make two slits in each filet, about 3" long and not quite to the
 underside. Stuff these with slices of mushroom, bacon pieces and
 salt and pepper. Make marinade in a 9 x 9 x 3" pan or dish by
 combining the peppercorns, bay leaves, allspice, cloves, brandy,
 burgundy and vegetable oil. Place prepared filets in this mixture
 and refrigerate for 24 hours or more.
   Remove and drain filets, when ready to cook. Grill according to
 taste, rare, medium or well done. To make a sauce to cover meat, melt
 the 1/2 cup butter in a small saucepan. Stir in flour and brown.
 Blend in until smooth, the beef stock and 1 cup of marinade. Stir in
 mushrooms and heat through. Pour sauce over filets. Serves 4. Decorate
 with parsley and onion rings.
   Recipe is from Brennan's Restaurant in New Orleans.

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Title: Beef Burgundy
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 3 - slices bacon, cut into 2" pieces
 3 - lb beef round steaks, cut into 1" cubes
 2 - cups dry red wine
 1/2 - cup water
 10 1/2 - oz can condensed beef broth
 1/2 - tsp thyme leaves
 1 - garlic clove, minced
 1 - bay leaf
 16 - oz can small onions, drained
 5 - carrots, cut into 2" pieces
 2 - Tbsp butter, softened
 2 - Tbsp flour
 2 - Tbsp chopped fresh parsley

   Heat oven to 350 degrees. Cook bacon until crisp, remove from pan.
 Brown beef in bacon drippings. Stir in wine, water, beef broth, thyme,
 garlic and bay leaf. Cover; bake @ 350 degrees for 2 hours, stirring
 occasionally. Add bacon, onions and carrots; continue baking 1 to 1 1/2
 hours or until meat and vegetables are tender, stirring occasionally.
   Remove from oven, remove bay leaf. Remove meat and vegetables. keep
 warm. In small bowl, combine butter and flour. Gradually, about 1/2 cup
 cooking liquid, stirring until smooth. Add flour mixture to remaining
 liquid. Cook over medium heat until mixture thickens, stirring
 constantly. Add  meat  and vegetables. Heat  thoroughly. Serve  over
 wild
 rice.

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Title: Indoor Meat Sticks
Keywords: MBeef, Beef, Marinades, Grill
Source: MAINBEEF.ZIP

 1 - lb of sirloin
 1 - green pepper
 1 - zucchini
 12 - pearl onions
 1/2 - lb mushrooms
 MARINADE:
 1/2 - cup chopped onions
 2 - Tbsp sesame seeds
 2 - Tbsp peanut oil
 1/2 - cup soy sauce
 1/2 - tsp salt
 1/4 - tsp pepper
 2 - Tbsp brown sugar
 1 - tsp lemon juice

   Combine the marinade and set aside. Cut and cube the sirloin and
 add it to the marinade. Marinate for 2 to 3 hours. Preheat the oven
 to broil. Cut the green pepper into squares and the zucchini into
 small wheels.
   Arrange the meat on skewers and the green pepper, zucchini, onions
 and mushrooms on separate skewers. Broil the meat on a rack 4"
 from the heat. Brush with marinade and turn every 2 or 3 minutes. The
 meat should cook for about 10 minutes and the vegetables for about
 5 minutes.

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Title: Batter Up Beef Pie
Keywords: MBeef, Casseroles
Source: MAINBEEF.ZIP

 2 - cups cooked beef, cut into 1/2" pieces
 1/2 - cup chopped onion, saluted in butter
 1 - cup cooked carrots, cut in chunks
 1 - cup cooked potatoes, cut in chunks
 1 - cup beef gravy
 1/4 - cup butter
 1 1/2 - cups flour
 1 - cup grated Cheddar cheese
 1 - Tbsp dried minced onion
 1 - Tbsp sugar
 2 - tsp baking powder
 1 - tsp salt
 1 1/2 - cups milk

   Combine beef, onions, carrots, potatoes and gravy. Set aside. Melt in
 bottom of 8" square baking dish in 350 degree oven. Combine remaining
 ingredients in mixing bowl. Stir until blended. Pour in baking dish.
 Pour beef mixture over batter. DO NOT STIR. Bake 1 hour and serve.

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Title: French Rib Steak with Marrow and Red Wine Sauce
Keywords: MBeef, Beef/French, Sauces/meat, Marrow
Source: MAINBEEF.ZIP

 1/4 - lb marrow from beef bones
 2 - rib steaks, about 1 1/2 lb
 Salt to taste, if desired
 Fresh ground pepper to taste
 1 - Tbsp corn, peanut or vegetable oil
 5 - Tbsp butter
 3 - Tbsp finely chopped shallots
 1 1/2 - cups dry red wine
 1 - Tbsp red wine vinegar
 1/4 - tsp sugar
 1/2 - cup fresh or canned beef broth

   Cut the marrow crosswise into slices, 1/2" thick. Put the pieces
 in a bowl and add cold water to cover. Set aside for 10 minutes or
 longer

   Sprinkle the meat on both sides with salt and pepper. Heat the oil
 in a heavy skillet large enough to hold both steaks. Add the steaks
 and cook about 10 minutes or until thoroughly browned and  scared on
 one side. Turn and continue cooking until  thoroughly  browned and
 scared, about 5 minutes. Cook about 5 minutes longer, turning meat
 occasionally.

   Transfer the steaks to a warm platter and pour off all fat from
 the skillet. Add 1 Tbsp of butter to the skillet. When it melts, add
 the shallots, wine, vinegar and sugar. Cook over relatively high
 heat until the liquid is almost completely reduced, about 12
 minutes. Add the broth and any juices that may have accumulated
 around the steaks. Cook about 3 minutes and swirl in the remaining 4
 Tbsp of butter.

   Meanwhile, drain the pieces of marrow and put them in a saucepan.
 Add cold water to cover and salt to taste. Bring to a simmer but do
 not boil. Cook as briefly as possible, only until the marrow is
 barely heated. If the marrow cooks longer, it will turn into liquid
 fat. Using a slotted spoon, transfer the marrow pieces to the sauce.
 Slice the steaks and serve with the marrow sauce on the side. Makes
 4 servings.

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Title: Beef Stroganoff
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 1 1/2 - cups beef bouillon
 2 - Tbsp ketchup
 1/4 - tsp garlic powder
 1 - Tbsp salt
 8 - oz mushrooms
 1/2 - cup onion
 3 - Tbsp flour
 1 - cup sour cream
 4 - cups rice
 1 1/2 - lb ground beef

   Brown ground beef. Add ketchup, garlic, salt, 1 cup bouillon, onion and
 mushrooms. Cover and simmer until onion is soft, about 5 minutes. Mix
 remaining boullion and flour. Add mixture to pan. Heat to boil, constantly,
 stirring, for 1 minute. Reduce heat. Gradually, add sour cream. Heat through.
 Serve over rice. Serves family of five.

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Title: Orange and Spice Pot Roast
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 1 - 3 1/2 to 4 lb beef chuck pot roast
 2 - Tbsp lemon juice
 1 - tsp salt
 3 - slices bacon
 1 - 8 oz can stewed tomatoes
 1 - cup orange juice
 2/3 - cup chopped onion
 1/4 - cup snipped fresh parsley or 1 Tbsp dried parsley flakes
 1 - tsp sugar
 1/2 - tsp ground cinnamon
 1 - clove garlic, minced
 4 - whole cloves
 1 - small bay leaf
 2 - Tbsp all-purpose flour
 1/4 - cup cold water

   Sprinkle roast with lemon juice and salt. In 12" ovenproof skillet,
 cook bacon until crisp. Remove from pan; crumble; set aside. Brown roast
 in drippings. Drain fat.
   In medium bowl, combine bacon, undrained tomatoes, orange juice, onion,
 parsley, sugar, cinnamon, garlic, cloves and bay leaf. Pour over roast.
 Bake, covered, @ 325 degrees 2 to 2 1/2 hours or until roast is tender.
 Transfer roast to serving platter; cover with foil.
   Remove cloves and bay leaf from pan juices. Mix flour in water. Add
 to pan juices. Cook and stir until thickened and bubbly. Cook and stir
 1 minute more. Pass gravy with meat. Makes 6 to 8 servings.

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Title: Marinated Beef
Keywords: MBeef, Beef, Marinades, Grill
Source: MAINBEEF.ZIP

 1 - lb boneless beef sirloin steak, cut into 1" cubes
 2 - Tbsp EACH: lemon juice, grated onion, red wine vinegar, vegetable oil
 1/4 - tsp EACH: ground cumin, garlic powder and crushed red pepper
 1/2 - green, red and yellow bell pepper, each cut into 4 pieces
 4 - small onions, parboiled
 Salt and pepper to taste

   Combine lemon juice, onion, vinegar, oil, cumin, garlic powder and red
 pepper in bowl. Add beef cubes, stirring to coat. Thread beef cubes and
 pepper pieces onto 4 skewers, adding 1 onion to each. Place kabobs on
 rack in broiler so surface of meat is 3 to 4" from heat. Broil 12 to 15
 minutes, turning occasionally, to desired doneness. Season with salt and
 pepper to taste. Makes 4 servings.

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Title: Western Light Broil with Vegetables
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 1 - lb beef top round or boneless sirloin steak, cut 1" thick
 1/2 - cup light soy sauce
 2 - Tbsp EACH: honey and lemon juice
 2 - green onions, finely chopped
 1/4 - tsp garlic powder
 6 - oz asparagus tips, blanched (2 1/2" long)
 3/4 - cup diagonally cut carrots, blanched
 1/2 - cup frozen peas, blanched
 4 - tomato roses, if desired

   Combine soy sauce, honey, lemon juice, onions and garlic powder. Pour
 marinade over steak, turning to coat. Marinate in refrigerator, 6 to 8
 hours, turning occasionally. Pour off marinade; discard. Place steak on
 rack in broiler pan so surface of meat is 3 to 4" from heat. Broil 16
 to 20 minutes to medium-rare, turning once. Keep steak warm. Meanwhile,
 arrange an equal amount of each vegetable, in spoke fashion, on four
 dinner plates. Carve steak into 1/4" thick slices. Arrange 4 slices of
 beef over vegetables. Top with a tomato rose, if desired. Makes 4 servings.

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Title: Diner Goulash
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 2 - lb chuck or round steak, cut in cubes
 1/4 - cup shortening
 1 - cup onion
 1 - small garlic, minced
 3/4 - cup ketchup
 1 - Tbsp brown sugar
 2 - tsp salt
 2 - tsp paprika
 Pepper to taste
 1/2 - tsp dry mustard
 2 - Tbsp Worcestershire sauce
 1 1/2 - cup water
 2 - Tbsp flour
 1/4 - cup cold water
 1 7 to 8 oz pkg noodles

   Brown first 4 ingredients. Combine and mix ketchup, brown sugar, salt
 paprika, pepper, dry mustard and Worcestershire sauce. Add mixture and
 1 1/2 cup water to meat mixture. Simmer 2 to 2 1/2 hours. When meat is
 tender, mix flour and 1/4 cup cold water. Stir into meat mixture. Heat
 to boiling, stirring constantly. Boil 1 minute. Pour over hot cooked
 noodles. Serves 6 to 8.

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Title: Red Flannel Hash
Keywords: MBeef, Corned beef, Breakfast
Source: MAINBEEF.ZIP

 1/2 - lb beets, trimmed
 2 - medium potatoes, peeled
 3 - cups cubed cooked corned beef
 2 - carrots, peeled and finely chopped
 1 - small green pepper, finely chopped
 1 - large onion, finely chopped
 1 - small clove garlic, minced
 3 - Tbsp chopped fresh parsley
 2 1/2 - Tbsp butter
 1 - tsp Worcestershire sauce
 1 - tsp hot pepper sauce
 1/4 - cup tomato juice
 Salt and pepper to taste
 4 to 6 - poached eggs

   Place beets in saucepan, cover with cold, unsalted water and slowly
 heat to boiling. Reduce heat and simmer until barely tender, about 35
 minutes. Drain under cold water. Remove skins, cube and place in large
 bowl.
   Cook potatoes in boiling salted water for 10 minutes. Drain. Cool
 slightly, cube and add to beets. Add corned beef, carrots, green pepper,
 onion, garlic and parsley. Mix well.
   Melt butter in 10" oven proof skillet. Press mixture into skillet
 and cook, uncovered, 6 minutes. Stir in Worcestershire sauce, hot pepper
 sauce, tomato juice and salt and pepper to taste. Cook, without stirring,
 30 minutes. Preheat oven to 350 degrees.
   Using two large spatulas, flip the mixture over and place skillet in
 oven. Bake until the potatoes are brown and tender, about 30 minutes.
 Top with poached eggs. Serves 4 to 6.

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Title: Spicy Mu Shu Beef Roll-Ups
Keywords: MBeef, Oriental
Source: MAINBEEF.ZIP

 1 - lb shaved roast beef
 1 - cup orange marmalade
 1/2 - cup hot picante salsa
 1 - tsp grated gingerroot
 8 - flour tortillas, 9" diameter
 1/2 - cup sliced unblanched almonds
 2 - cups shredded fresh spinach leaves, lightly packed
 1 - cup thinly sliced fresh mushrooms
 1/2 - cup thinly sliced green onions
 Green onion brushes, optional

   Divide beef into 8 equal portions; cover and set aside. Combine
 marmalade, salsa and gingerroot in small saucepan. Cook and stir
 over low heat until warm.
   Soften tortillas according to package directions. Spread about
 1 - Tbsp marmalade mixture on 1 side of each tortilla; sprinkle
 with almonds. Top with beef, spinach, mushrooms and green onions,
 dividing evenly among tortillas; roll up. Arrange roll-ups in 15 1/2
 x 10 1/2 x 1" jelly roll pan; cover tightly with aluminum foil.
   Bake @ 350 degrees 15 minutes or until heated through. To serve,
 arrange 2 roll-ups on each plate; garnish with green onion brush.
 pass remaining marmalade mixture. Makes 4 servings.

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Title: Bourbon Marinated Steaks
Keywords: MBeef, Beef, Steak, Marinades
Source: MAINBEEF.ZIP

 6 - 1 to 1 1/4" thick T - bone, porterhouse or New York strips
 1/3 - cup high quality bourbon
 3/4 - cup olive oil
 1/4 - cup Worcestershire sauce or commercial steak sauce
 6 - garlic cloves, crushed
 Freshly ground pepper, to taste

   Place the steaks in a glass or ceramic bowl. Mix marinade ingredients
 and pour over the steaks. Marinate the steaks, covered and refrigerated,
 for 2 to 3 hours, turning them occasionally. Remove from refrigerator 20
 to 30 minutes before cooking.
   Cook steaks over a hot fire, 2 minutes on each side for rare, 3 minutes
 on each side for medium. Brush with the remaining marinade until done.
 Discard any unused marinade. Total cooking time: 4 to 8 minutes, depending
 on rareness. Serves 6.

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Title: Italian Beef
Keywords: MBeef, Sandwiches
Source: MAINBEEF.ZIP

 10 - lb round or rump roast
 1/2 - cup vinegar
 2 - Tbsp Worcestershire sauce
 1 - clove garlic, minced
 1 - Tbsp oregano
 1 - small onion, diced
 Salt, pepper
 SAUCE:
 7 3/4 - cup water
 3 beef bouillon cubes
 8 - Tbsp Worcestershire sauce
 4 - tsp oregano
 1 - pkg Italian Dressing Mix
 2 - tsp basil
 1 - pkg Au Jus Mix

   Mix vinegar, 2 Tbsp Worcestershire sauce, 1 Tbsp oregano and the
 garlic. Pour over seasoned meat, slicing onion on top. Cover lightly;
 roast @ 350 degrees 3 hours or until done. Slice when cool.
   Before serving, combine sauce ingredients; bring to boil. Cool 10
 minutes, then add sliced beef. Serve on poorboy buns. May be refrigerated
 2 to 3 weeks. Makes 10 to 16 servings.

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Title: Beef Rib Eye Roast with Red Wine Mushroom Sauce
Keywords: MBeef, Beef, Sauces/meat
Source: MAINBEEF.ZIP

 1 - 3 lb boneless beef rib eye roast
 3/4 - tsp salt, divided
 1/2 - tsp pepper, divided
 1/2 - cup chopped onion
 1/2 - cup dry red wine
 1 - Tbsp cornstarch
 1 - 13 3/4 oz can single strength beef broth
 1 - 4 oz can mushroom pieces and stems, drained
 1 - Tbsp chopped parsley

   About 1 1/2 hours before serving:Sprinkle roast with 1/2 tsp salt
 and 1/4 tsp pepper. Place boneless beef rib eye roast, fat side up, on
 rack in open roasting pan. Insert meat thermometer so bulb is centered
 in thickest part, but not resting in fat. Do not add water. Do not cover.
   Roast in 350 degree oven to desired degree of doneness. Allow 18 to
 20 minutes for rare; 20 to 22 minutes for medium.
   About 15 minutes before serving, remove roast when meat thermometer
 registers 135 degrees for rare; 155 degrees for medium. Tent with aluminum
 foil; allow roast to "stand" 15 minutes in warm place before carving.
 Roast should continue to rise about 5 degrees in temperature to 140
 degrees for rare, 160 degrees for medium.
   While roast is standing, remove rack from roasting pan; skim fat. Add
 onions to pan drippings; place roasting pan over medium high heat on
 top of range. Cook onions, stirring occasionally, until tender, about 3
 minutes. Add wine; bring to boil; cook about 3 minutes or until thickened.
   Combine cornstarch and remaining, salt and pepper. Gradually, add beef
 broth to cornstarch mixture, stirring constantly; add to wine mixture in
 roasting pan. Continue cooking. Stir in mushrooms and parsley. Pour into
 serving container. Carve rib eye roast into thin slices. Serve with
 Red Wine and Mushroom Sauce.

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Title: Lemon Marinated Sirloin Steak
Keywords: MBeef, Beef, Steak, Marinades
Source: MAINBEEF.ZIP

 1 - 2 lb sirloin steak, cut 2 to 2 1/2" thick
 1 - tsp finely shredded lemon peel
 1/2 - cup lemon juice
 1/3 - cup cooking oil
 2 - Tbsp sliced green onion
 4 - tsp sugar
 1 1/2 - tsp salt
 1 - tsp Worcestershire sauce
 1 - tsp prepared mustard
 1/8 - tsp pepper

   Score fat edges of steak. Place meat in a shallow baking dish. Combine
 remaining ingredients. Pour over steak. Cover; let stand 4 hours in the
 refrigerator or overnight, turning steak several times.
   Remove steak from marinade, reserving marinade. Pat excess moisture
 from steak with paper towels.
   Grill steak over medium-hot coals 17 to 20 minutes. Turn; cook 15 to
 17 minutes more for medium-rare. Heat reserved marinade on grill.
   Remove steak to serving platter. Carve steak across the grain; spoon
 marinade over slices. Makes 6 servings.

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Title: Oriental Beef Short Rib Barbecue
Keywords: MBeef, Oriental, Barbecue
Source: MAINBEEF.ZIP

 4 - lb beef short ribs, trimmed of excess fat and cut crosswise no
     more than 3/8 to 1/2" thick
 2/3 - cup thinly sliced green onions
 1/2 - cup EACH soy sauce and water
 1/4 - cup Oriental dark roasted sesame oil
 2 1/2 - Tbsp packed brown sugar
 1 1/2 - Tbsp toasted sesame seeds, crushed
 1 - Tbsp EACH minced garlic and grated fresh ginger root
 1/2 - tsp ground red pepper
 1/8 - tsp freshly ground Szechuan peppercorns
 Fresh red chili peppers
 Green onions
 Radish Roses

   Combine sliced green onions, soy sauce, water, sesame oil, brown
 sugar, sesame seeds, garlic, ginger, red pepper and Szechuan
 peppercorns. Place ribs and marinade in plastic bag or utility dish,
 turning to coat. Close bag securely or cover dish; marinate in
 refrigerator 4 to 6 hours, turning occasionally. Remove ribs from
 marinade; reserve marinade. Place ribs on grid over medium coals.
 Broil 5 to 6 minutes. Turn ribs over; brush or spoon on marinade 1
 time. Cover; continue cooking 5 to 6 minutes or until desired degree
 of doneness. Place ribs on platter; garnish with chili peppers, green
 onions and radish roses. Makes 6 servings.

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Title: Brisket with Peppercorns
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 1 - beef brisket, trimmed of fat
 1 - cup soy sauce
 1 - cup water
 1 - cup cracked black peppercorns
 Corn Oil

   Marinate brisket in soy sauce and water for 24 hours. Before
 cooking, rinse in water, blot dry. Spread cracked peppercorns on
 counter, oil one side of brisket and press oiled side onto
 peppercorns. Peppercorns should completely coat one side of brisket.
 Place brisket on broiler pan, peppercorn side up and broil for 10
 minutes so that peppercorns are charred. Then, without turning meat,
 lower rack and roast the brisket at 325 degrees for 10 minutes
 (rare) to 20 minutes (medium rare). Allow to cool. Serve, thinly
 sliced, at room temperature.

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Title: Baked Burgundy Beef
Keywords: MBeef, Beef, Casseroles
Source: MAINBEEF.ZIP

 Covered casserole - 2 quart
 5-6 servings
 350 degree oven
 Time to prepare - 3 hours

 2-lb cubed chuck roast
 1-cup burgundy
 1-can (10 1/2 oz) condensed onion soup
 1/4-cup fine dry bread crumbs
 1-bay leaf
   buttered noodles

 In casserole thoroughly combine ingredients. Cover and bake
 2 1/2 to 3 hours, until tender and sauce has thickened. Serve
 over noodles.

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Title: Beef Strogonoff
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 2- lb steak cut into strips
 1- can onion soup
 1- can cream of mushroom soup
 1- can water chestnuts
 1- Tbsp parsley flakes
 1/2- pt.  sour cream

 Combine meat, soups, chestnuts, salt & pepper to taste in casserole.
 Bake for 3 hours @ 250 degrees. Before serving sprinkle with parsley.
 Serve over rice or noodles with sour cream on the side.

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Title: Pasticchio
Keywords: MBeef, Hamburger, Greek
Source: MAINBEEF.ZIP

 Cook:   1 1/2- cup macaroni

 Stir in
 & set aside:   1- beaten egg
                1/2- cup milk
                1/3- cup grated Parmesan cheese

 Cook:   3/4- lb ground beef
         1/2- cup chopped onions

 Stir in
 & set aside:   1/2- tsp ground cinnamon
                1/8- tsp ground nutmeg
                3/4- tsp salt
                1/8- tsp pepper

 Mix all ingredients together.

 WHITE SAUCE:
 Blend:  3- Tbsp butter
         3- Tbsp flour
         1/4- tsp salt
         1 1/2- cup milk
         1- egg beaten
         1/4- cup Parmesan cheese

 Layer mixture in 8 x 8 x 2 pan. Spread white sauce over mixture.
 bake @ 350 degrees for 45 - 50 minutes.

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Title: Roast in Foil
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 1- rump roast ( 4 - 4 1/2 lb)
 1- pkg onion soup mix
 1/3- cup red wine

 Mix onion soup & red wine. Place rump roast in aluminum foil.
 Pour onion & wine over meat. Seal aluminum foil. Bake @ 300
 degrees for 5 hours.  DON'T PEEK!

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Title: Burgundy Oven Beef Stew
Keywords: MBeef, Soup/stew
Source: MAINBEEF.ZIP

 2- Tbsp soy sauce
 2- Tbsp flour
 2- lb beef stew meat
 4- carrots
 2- large onions
 1- cup thinly sliced celery
 1- clove garlic, minced
 1/4- tsp pepper
 1/4- tsp marjoram
 1/4- tsp thyme
 1- cup dry red wine (I use Swiss Burgundy)
 1- cup sliced fresh mushrooms

 Blend sauce with flour in 3 qt.  baking dish. Cut meat into
 cubes, add to sauce mixture.  Cut carrots into chunks, slice
 onions, and add along with celery, garlic, pepper, marjoram,
 thyme, and red wine; add to meat. Oven simmer @ 325 degrees
 for 1 hour. Then add mushrooms and bake 1 1/2 hours or
 until tender.

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Title: "Licking' Good" Beef Steak
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 2 - lb round steak
 3 - Tbsp oil
 4 - lemon slices
 3 - medium sliced onions
 2 - cloves minced garlic
 1/2 - cup flour
 1 - can beef bouillon
 1 - can beer
 3 - Tbsp brown sugar
 1 - Tbspparsley flakes
 2 - tsp thyme
 Salt and pepper to taste
 1 - 8 oz cooked broad noodles or 2 cups cooked rice
 GARNISH:
 Green pepper slices, fresh parsley and cherry tomatoes

 Cut steak into serving size pieces. Brown on both sides in
 3 tablespoons oil to which you have added lemon slices.
 Remove steak to pan large enough in which to bake it.
 Layer onions and garlic over meat. Sprinkle flour over top.
 Now combine bouillon, beer, sugar, parsley flakes, thyme, salt
 and pepper. Pour over steak and bake uncovered in 325 degree
 oven for 3 hours. Serve over cooked broad noodles or cooked
 rice. Garnish with green pepper slices, fresh parsley and cherry
 tomatoes. Serves 5 - 6.

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Title: Beef Goulash
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 1 - lb beef stew meat, cut into 1" cubes
 1 - medium onion, chopped
 2 - tsp cooking oil
 1 - 12 oz can beer (1 1/2 cups)
 3/4 - cup water
 1/4 - cup tomato paste
 1 - Tbsp paprika
 1/4 - tsp salt
 1/4 - tsp caraway seed
 1/4 - tsp pepper
 3 - potatoes (about 1 lb)
 1 - 8 oz can sauerkraut
 2 - Tbsp snipped parsley

 In a Dutch oven cook meat and onion in hot oil until meat is
 brown. Add the beer, water, tomato paste, paprika, salt, caraway
 seed and pepper. Cover; simmer 1 1/4 to 1 1/2 hours.  Meanwhile,
 cut potatoes into 1" pieces. Add potatoes, UNDRAINED sauerkraut,
 and parsley to skillet. Cook, covered, about 20 minutes or until
 vegetables are tender. Cook, uncovered, 10 minutes more or until
 mixture is thickened and most of the liquid is evaporated.
 Serves 4.

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Title: Sweet - Sour Meat
Keywords: MBeef, Oriental
Source: MAINBEEF.ZIP

 1 - small green pepper
 1 - Tbsp fat or oil
 2 - Tbsp sugar
 1 - Tbsp cornstarch
 2/3 - cup chicken, turkey or meat broth
 2 - Tbsp vinegar
 1 - Tbsp soy sauce
 3 - Tbsp raisins
 2/3 - cup cut-up cooked chicken, turkey, beef or pork

    Cut green pepper in 1" pieces. Cook slowly in fat or oil in a
 heated fry pan about 10 minutes, until tender. Mix sugar and
 cornstarch. Mix in broth, vinegar and soy sauce; add to green
 pepper. Cook over medium heat, stirring until sauce is clear and
 thickened. Add meat and raisins. Heat. Serves 2.

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Title: Dumplings
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft
 dough forms. Drop by spoonfuls onto boiling stew. Cook uncovered
 over low heat 10 minutes; cover and cook 10 minutes. Maker 10 - 12.

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Title: Stuffed Green Peppers (Oven bag)
Keywords: MBeef, Bag, Hamburger
Source: MAINBEEF.ZIP

 1 - Tbsp flour
 4 - cans (6 oz each) tomato paste
 1 - cup water
 1 - Tbsp sugar
 1/2 - cup chopped onion
 1 - clove garlic, minced
 1 1/2 - lb ground beef
 1 - cup grated Cheddar cheese
 1 1/2 - cup cooked rice
 1 1/2 - tsp salt
 1/4 - tsp pepper
 6 - medium green peppers

 Preheat oven to 350 degrees. Place large size (14 X 20") oven
 cooking bag in 12 X 8 X 2 baking dish. In small bowl, combine flour,
 tomato paste, water and sugar. Reserve 1/3 cup tomato sauce for
 meat mixture; pour remaining sauce into bag. Brown ground beef in
 skillet. Add onion and garlic; cook until transparent. Drain excess
 fat. Stir in cheese, rice, salt, pepper and tomato sauce. Remove tops
 and seeds from green peppers; stuff with meat mixture. Place stuffed
 peppers in bag. Close bag with nylon tie; make 6 half-inch slits in
 top. Bake 30 to 40 minutes or until peppers are tender. To serve,
 spoon sauce over stuffed peppers. Serves 6.

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Title: Mean and Lean Beef Stroganoff
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 You save 75 calories per serving by using yogurt instead of sour
 cream.

 3/4 - lb beef round steak, cut 1/2" thick and trimmed of fat
 1 - Tbsp cooking oil
 2 - cups sliced fresh mushrooms
 1/2 - cup dry sherry
 1/2 - cup water
 1/2 - tsp instant beef bouillon granules
 1 - 8 ounce carton plain low fat yogurt
 1 - Tbsp all purpose flour
 1 - tsp sugar
 1/2 - tsp salt
 Dash pepper
 2 - cups hot cooked rice
 Snipped parsley (optional)

    Partially freeze the steak. Thinly slice across the grain
 into bite-size strips. In skillet, brown meat, half at a time,
 in hot oil for 2 to 4 minutes. Remove meat from skillet. Add
 sliced mushrooms to the skillet; cook for 2 to 3 minutes or
 until tender. Remove mushrooms. Add sherry, water and bouillon
 granules to the skillet; bring to boiling. Cook, uncovered, over
 high heat 3 minutes or until liquid is reduced to 1/3 cup.
 Combine yogurt, flour, sugar, salt and pepper; mix well. Stir the
 low fat yogurt mixture into the liquid in the skillet; stir
 in meat and mushrooms. Cook and stir over low heat until the
 mixture is thickened and heated through; DO NOT BOIL. Serve
 over hot cooked rice. Sprinkle the beef stroganoff mixture
 with snipped parsley, if desired. Makes 4 servings.

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Title: Hungarian Goulash
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 2 - lb beef stew meat, cut into 1"cubes
 1 - medium onion, sliced
 1 - small clove garlic, chopped fine
 1/4 - cup shortening
 1 1/2 - cup water
 3/4 - cup ketchup
 2 - Tbsp Worcestershire sauce
 1 - Tbsp packed brown sugar
 2 - tsp salt
 2 - tsp paprika
 1/2 - tsp dry mustard
 1/4 - cup cold water
 2 - Tbsp flour

    Cook and stir beef, onion, and garlic in shortening until beef
 is brown; drain. Stir in 1 1/2 cups water, ketchup, Worcestershire,
 brown sugar, salt, paprika and mustard. Heat to boiling; reduce heat.
 Cover and simmer 2 to 2 1/2 hours until beef is tender.
    Shake 1/4 cup water and flour; stir gradually into beef mixture
 Heat  to  boiling, stirring  constantly. Boil and stir  one  minute
 until thickened.

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Title: Chinese Beef and Tomatoes
Keywords: MBeef, Oriental
Source: MAINBEEF.ZIP

 4 - medium tomatoes
 1 1/2 to 2 - lb flank steak
 3 - Tbsp soy sauce
 2 - Tbsp dry sherry
 1 - clove garlic, minced
 1/2 - tsp ground ginger
 1/8 - tsp ground black pepper
 2 - Tbsp oil
 1 - medium green pepper, sliced
 1 - medium onion, sliced
 1 - beef bouillon cube
 3/4 - cup boiling water
 2 - Tbsp cornstarch
 2 - Tbsp cold water

    Thinly slice beef on the diagonal (for easy slicing, place meat
 in the freezer until slightly frozen); place in a snug-fitting
 bowl. Combine soy sauce, sherry, garlic, and black pepper; pour over
 meat, tossing to coat completely. Cover and refrigerate 8 to 10
 hours.
    In a large skillet or wok, heat oil.  Add green pepper and onion
 saute for 2 minutes. Dissolve bouillon cube in boiling water.
 Add beef and marinate. Bring to boiling point. Reduce heat and
 simmer, covered for 8 minutes. Blend cornstarch with cold water.
 Stir into mixture in skillet. Cook and stir until thickened. Cut
 tomatoes into wedges; add to skillet; stir gently. Cover and simmer,
 just until tomatoes are hot, about 3 minutes. Serve hot over rice
 with scallions, if desired. Serves 6 to 8.

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Title: Pepper Steak
Keywords: MBeef, Beef, Steak
Source: MAINBEEF.ZIP

 1 1/2 - lb sirloin steak, 1/2" thick
 1/2 - tsp salt
 1 - cup diced onion
 1 - cup beef bouillon
 3 - Tbsp soy sauce
 1 - clove garlic, minced
 2 - green peppers, cut into 1" pieces
 2 - Tbsp cornstarch
 1/4 - cup cold water
 2 - tomatoes, peeled and cut into eighths
 3 to 4 - cups hot cooked rice

    Trim fat and bone from meat. Cut meat into 4 to 6 serving size
 pieces. Grease skillet lightly with fat from meat. Brown meat
 thoroughly on 1 side; turn. Sprinkle with 1/4 teaspoon salt. Brown
 and turn again; sprinkle with 1/4 teaspoon salt. Push meat to side
 of skillet. Add onion; cook and stir until tender. Add bouillon, soy
 sauce and garlic; cover and simmer 10 minutes or until meat is
 tender. Add green pepper, cover; simmer 5 minutes.
    Blend cornstarch with water; gradually stir into mixture in
 skillet. Cook, stirring constantly, until mixture thickens and
 boils. Boil and stir 1 minute. Add tomatoes and heat through. Serve
 immediately with hot rice. Serves 4 to 6.

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Title: Grill Broiled Sirloin Steak
Keywords: MBeef, Beef, Steak, Grill
Source: MAINBEEF.ZIP

 Beef sirloin steak, cut 1-inch thick
 Salt
 Pepper

   Place  steak on grill over ash-covered coals so the surface of  steak
 is 2 to 3 inches from the heat.  Broil at moderate temperature.  When one
 side  is browned,  turn,   season and finish cooking on the second side.
 Turn and season.  A steak cut 1 inch thick requires 18 to 20 minutes for
 rare and 20 to 25 minutes for medium.

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Title: Grilled Sesame Seeds Steak Strips with Vegetables
Keywords: MBeef, Beef, Oriental
Source: MAINBEEF.ZIP

 1/2 - cup soy sauce
 1 - Tbsp sesame seeds
 1/4 - cup dry white wine
 1 - medium onion, chopped
 1/2 - cup green onion, chopped
 1 - clove garlic, crushed
 1/2 - tsp ground ginger
 3 - lb beef sirloin, cut into thin strips
 2 - large green peppers, cut into squares, blanched
 16 to 20 - large mushroom caps
 16 - cherry tomatoes

   For marinade, place soy sauce, sesame seeds, wine, chopped onions,
 garlic and ginger in blender jar; blend well. Place meat in a large
 glass or enamel bowl and pour marinade over. Marinate several hours
 or overnight, stirring occasionally. Just before cooking, remove meat
 from marinade and drain, reserving marinade.
   Thread meat on skewers, alternating with green pepper pieces, cherry
 tomatoes and mushroom caps. Brush with cooking oil. Grill to desired
 doneness, basting with marinade several times during cooking. Leftover
 marinade may be heated and served as a sauce at table.

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Title: Broiled Family Fare Beef Steak
Keywords: MBeef, Beef, Marinades
Source: MAINBEEF.ZIP

 1 - beef top round steak, cut 1 1/4" thick
 1/3 - cup lemon juice
 1/3 - cup oil
 1/3 - cup water
 2 - Tbsp sugar
 1 1/2 - tspsalt
 3/4 - tsp sage
 3/4 - tsp celery seed
 1/4 - tsp pepper
 1 - clove garlic, minced

   Combine lemon juice, oil, water, sugar, salt, sage, celery seed, pepper
 and garlic in small saucepan and cook slowly 10 minutes, stirring
 occasionally. Cool. Place steak in utility or plastic bag; add
 marinade, turning to coat. Cover dish or tie bag securely and marinate
 in refrigerator 6 to 8 hours or overnight, turning at least once.
 Remove steak from marinade and place on grill over ash-covered coals
 so meat is 4 to 5" from heat. Broil to rare or medium, 25 to 35 minutes,
 turning and brushing with marinade. Carve in thin slices and serve with
 any leftover marinade, heated.

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Title: Harvest Time Pot Roast
Keywords: MBeef, Pork
Source: MAINBEEF.ZIP

 3 1/2 - lb pork shoulder roast
 2 - Tbsp oil
 Salt and pepper
 1 1/2 - cups water
 6 - small potatoes, peeled
 6 - small carrots, peeled and cut into 2" pieces
 1 - large onion, cut into wedges
 1 - medium size acorn squash, cut in half lengthwise, and then
     seeded and cut into 3/4: crosswise slices
 1 - tsp chervil leaves, if desired
 2 - medium size cooking apples, cut into wedges
 2 - tsp cider vinegar
 1 - pkg(3/4 ounces) gravy mix for pork

 Brown roast in oil in heavy Dutch oven over medium heat. Sprinkle
 with salt and pepper; add water. Cook, covered, 1 hour. Add potatoes,
 carrots, onion, squash and chervil; cook 25 minutes. Add apples; cook
 10 minutes. Remove meat, vegetables and apples to heated platter
 and keep warm. Add vinegar and gravy mix to 1 1/2 cups of
 remaining liquid. Simmer, stirring constantly, 1 minute or until
 thickened. Serve with meat and vegetables. Serves 6.

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Title: Stuffed Peppers
Keywords: MBeef, Hamburger
Source: MAINBEEF.ZIP

 6 - medium green peppers
 1 - lb ground beef
 1/4 - cup chopped onion
 2 - cups hot cooked rice
 1 - 8 oz jar Cheez Whiz process cheese spread
 Dash pepper
 Dash basil
 1/4 - cup dry bread crumbs
 1 - Tbsp margarine, melted

 Remove tops and seeds from peppers. Parboil 5 minutes; drain.
 Brown meat; drain. add onion; cook until tender. Stir in rice,
 cheese and seasonings; fill peppers. Place in baking dish;
 top with bread crumbs tossed with margarine. Bake @ 350
 degrees 40 minutes. Makes 6 servings.

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Title: Crown Roast of Frank
Keywords: MBeef, Hot dogs, Main dish
Source: MAINBEEF.ZIP

 2 - lb frankfurters
 2/3 - cup bottled real Italian dressing
 1 - cup sliced celery
 1/2 - cup chopped onion
 4 1/2 - cups diced cooked potatoes(about 8 medium)
 1/2 - tsp caraway seeds

   Preheat oven to 375 degrees. Make 2 1" cross cuts through top of 1
 end of frankfurters. Thread frankfurters together through center with
 cotton twine, forming long chain. Tie ends of twine together to form
 circle of frankfurters.
   In large skillet, heat 1/3 cup Italian dressing; cook celery and
 onion until tender. Add potatoes, caraway seed and remaining dressing;
 cook 10 minutes, stirring occasionally or until heated through.
   In 8" round baking pan or foil-lined cookie sheet, stand frankfurters
 on uncut ends to form "crown"; spoon potato mixture into center.
 Completely cover frankfurters with foil; bake 20 minutes. Remove foil
 and bake additional 10 minutes or until heated through. Makes 8 to 10
 servings.

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Title: Beef Spectacular (Filet Mignon)
Keywords: MBeef, Beef, Filet, Sauces/meat
Source: MAINBEEF.ZIP

 4 - filet mignon
 3 - Tbsp butter
 1/3 - cup Cognac
 1 - pkg frozen puff pastry
 1 - egg white, lightly beaten
 1 - egg yolk
 1 - tsp milk
 STUFFING:
 1/2 - cup butter
 1 - small onion, finely chopped
 1 - lb mushrooms, sliced
 SAUCE:
 1/4 - cup butter
 1/2 - cup chopped onion
 1/2 - cup chopped carrot
 2 - Tbsp chopped parsley
 1/2 - tsp thyme
 1 - bay leaf
 1/4 - cup flour
 2 1/2 - cups beef bouillon
 1 - cup white wine
 1 - Tbsp tomato paste
 Salt and pepper

   Prepare sauce first. Melt butter in saucepan. Add onions, carrots,
 parsley, thyme and bay leaf. Cook over low heat, stirring constantly,
 until vegetables are soft.
   Remove from heat and stir in flour. Return to heat and cook, stirring
 constantly, until mixture begins to brown. Stir in bouillon and wine;
 simmer for 30 minutes. Add tomato paste and salt and pepper to taste.
   Prepare stuffing next. Melt 1/2 cup butter in large skillet. Saute
 onions until translucent. Add mushrooms. Cook over low heat until they
 turn dark. Cool. Preheat oven to 450 degrees. Rub filets with salt and
 pepper. Place in skillet over high heat with butter. Brown briefly on
 both sides. Flame with cognac. Roll puff pastry out to 1/4" thick. Cut
 into four equal squares reserving scraps for decoration. Place 1/4 of
 mushrooms on each square. Place filet on top of mushroom mixture.
 Bring edges together. Paint with egg white. Cut small leaves from pastry
 scraps; fasten to roll with egg white. Mix yolk and milk and brush
 completely. Place filets on cookie sheet. Bake 10 minutes. Reduce heat
 to 375 degrees. Bake 20 minutes more. Serve with warm sauce. Serves 4.

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Title: Stuffed Flank Steak
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 1 3/4 - lb flank steak
 VEGETABLE FILLING:
 2 - cups cold water
 1/2 - cup raw long grain white rice
 Salt
 Pepper
 2 - 10 oz pkg frozen chopped spinach, thawed
 Dried basil leaves
 1 - egg
 4 - large carrots, pared and finely shredded
 1 - onion, pared and sliced
 1 - carrot, pared and sliced
 1 - celery stalk, sliced
 1 1/2 - cups tomato juice
 2 - Tbsp flour
 1/4 - cup cold water
 1 - Tbsp chopped parsley

   With sharp knife, trim and discard excess fat from steak. Wipe steak
 with damp paper towel. Place on cutting board; with mallet, pound steak
 into a rectangle 12" wide x 14" long. Make vegetable filling:Bring 2
 cups water to boiling in medium saucepan. Add rice; simmer, tightly
 covered, just until tender, about 15 minutes. Drain well; turn into a
 medium bowl. Add 1/8 tsp salt and dash pepper to well-drained spinach.
 With a spatula, spread into a flat layer, 4" wide, across the center of
 the steak.
   Add 1/2 - tsp salt, 1/4 tsp basil and the egg to rice; mix well.
 Spoon on top of spinach; then, with spatula, spread into an even layer.
 Add 1/3 tsp salt, dash pepper and 1/4 tsp basil to shredded carrot;
 mix well. Spoon over rice; pat evenly into place.
   Bring both sides of flank steak over the filling, overlapping
 slightly. Secure with toothpicks. Scatter sliced onion, carrot and celery
 in bottom of 8 qt.  Dutch oven. Place rolled flank steak on top, seam
 side down. Pour tomato juice around bottom of the pan.
   Bring to boiling, reduce heat; simmer, covered, 1 to 1 /2 hours or
 until meat is tender. Baste occasionally with pan drippings. With
 a wide spatula, remove the meat to a serving platter. Let stand 10
 minutes for easier carving. Meanwhile, stir flour into 1/4 cup cold
 water. Mix until smooth; pour into pan drippings. Cook, stirring, over
 medium heat until thickened, about 2 minutes. Strain, discarding
 vegetables. Before serving, spoon 1/2 cup sauce over meat; pass the
 rest. Sprinkle meat with chopped parsley. Makes 8 servings.

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Title: Steak with Crab
Keywords: MBeef, Beef, Crab
Source: MAINBEEF.ZIP

 1 1/2 - lb sirloin tip, sliced 1/2" thick
 Unseasoned meat tenderizer
 3 - Tbsp butter
 1/4 - tsp tarragon
 6 - oz fresh, frozen or canned crab meat
 1/3 - cup dry white wine
 1 - avocado
 1/4 - cup sour cream
 1 - lemon, cut into wedges

   Cut meat into 4 serving-sized pieces. Rub meat tenderizer into both
 sides of meat. Heat 1 Tbsp of the butter in a large frying pan over
 medium-high heat. Add steaks. Sprinkle steaks with tarragon. Saute quickly
 until browned on one side, about 2 to 3 minutes, turn and brown other
 side, cooking to desired doneness. Remove to hot platter and keep warm.
   Add 1 more Tbspbutter to pan with crabmeat. Heat until hot through;
 spoon crab mixture over steaks. Add wine and remaining 1 Tbsp butter
 to pan drippings and heat; stirring until blended. Spoon over crab and
 steak. Peel and slice avocado. Garnish each steak with 2 to 3 slices.
 Spoon a sour cream dollop on each steak and garnish with lemon wedges.
 Serves 4.

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Title: Beef Flank Steak with Mushroom Stuffing
Keywords: MBeef, Beef, Sauces/meat, Stuffing
Source: MAINBEEF.ZIP

 1/2 - tsp salt
 1/4 - tsp white pepper
 2 - lb flank steak
 1 - tsp Dijon mustard
 STUFFING:
 2 - Tbsp vegetable oil
 1 - small onion, chopped
 1 - 4 oz can mushroom pieces, drained, chopped
 1/4 - cup chopped parsley
 2 - Tbsp chopped chives
 1 - Tbsp tomato paste
 1/4 - cup dried bread crumbs
 1/4 - tsp salt
 1/4 - tsp pepper
 1 - tsp paprika
 GRAVY:
 3 - strips bacon, cubed
 2 - small onions, finely chopped
 1 - cup hot beef broth
 1 - tsp Dijon mustard
 2 - Tbsp tomato catsup

   Lightly salt and pepper steak on both sides. Spread one side with
 mustard. Prepare stuffing. Heat oil in frying pan. Add  onion, cook 3
 minutes until lightly browned. Add mushrooms; cook 5 minutes. Stir in
 parsley, chives, tomato paste and bread crumbs. Season with salt, pepper
 and paprika.
   Spread stuffing on mustard side of steak. Roll up jelly roll fashion
 and tie with thread or string.
   Prepare gravy. Cook bacon in Dutch oven or heavy casserole until
 partially done. Add meat roll; brown on all sides, approximately 10
 minutes. Add onions; saute 5 minutes. Pour in beef broth; cover Dutch
 oven. Simmer 1 hour. Remove meat to preheated platter.
   Season pan juices with mustard. Salt and pepper to taste, stir in
 catsup. Serve gravy separately. Yield:6 servings.

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Title: Beef Brisket
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 Brisket of beef
 Salt
 Pepper
 Bay leaf
 3 - onions, chopped
 1/2 - green pepper
 garlic to taste
 1 - can stewed tomatoes
 Peppercorns
 Sour salt or vinegar
 Brown sugar
 Wine, red or white

   Brown brisket in roasting pan in oven set @ 400 degrees. When
 browned, remove from oven; salt and pepper to taste. Add bay leaf
 and 2 onions.
   In another pot, saute remaining onion, green pepper and pressed
 garlic. Cook over low heat until glazed. Add tomato, peppercorns,
 vinegar or sour salt and sugar. Let simmer. Adjust the sweet-sour
 flavor to your taste. Add 1/2 cup of wine.
   Pour sauce over brisket. Cover tightly and roast in 250 to 300
 degree oven for about 3 hours or to suit size of roast. Do not
 open lid of roasting pan until ready to serve.

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Title: Tataki
Keywords: MBeef, Beef, Steak, Oriental
Source: MAINBEEF.ZIP

 2 or 3 - New York strip steaks
 3/4 - cup soy sauce
 3/4 - cup sake
 1/2 - cup mirin
 2 - cups dashi

   Mix  together  soy sauce, sake, mirin and dashi. (Sake  and  Mirin
 wines
 can be bought in most liquor stores. Dashi, a base for Japanese soup
 stock, is available in most Oriental stores. )
   Bring to boil. Add steak and return to boil. Cook 3 to 5 minutes. Be
 careful not to overcook the meat; it should be rare on the inside.
 Remove steak, wrap in foil and refrigerate overnight.
   Continue boiling, cooking until liquid has reduced to a thick sauce.
 You can tell when it is done, because the sauce makes large, slow
 bubbles when it is ready. Be careful; otherwise the sauce will burn.
 Refrigerate overnight.
   To serve:Cut all fat from steaks. Slice in very thin slices.
 Arrange on a plate. Just before serving; pour 1 tsp of reduced cooking
 sauce over meat. You can also garnish with a little chopped green
 onion. For an appetizer serving, allow 5 to 7 slices per person. Serves 6.

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Title: Oriental Style Beef Kabobs
Keywords: MBeef, Beef, Marinades, Grill
Source: MAINBEEF.ZIP

 1/3 - cup soy sauce
 2 - Tbsp sugar
 2 - Tbsp water
 1 - Tbsp sherry extract
 2 - cloves garlic, minced
 1 - tsp grated ginger root
 1 - boneless beef top sirloin steak, cut 1" thick(about 1 1/2 lb)
 8 - 1 x 1" cubes fresh pineapple
 1 - small green pepper, cut into 8 pieces

   Combine first 6 ingredients. Cut steak into 16 1" cubes; place in
 plastic bag. Pour marinade over beef, turning to coat. Tie bag securely
 and marinate in refrigerator 6 to 8 hours or overnight.
   Drain marinade into small saucepan. Cook slowly 5 minutes. Alternately
 thread 4 beef cubes, 2 pineapple cubes and 2 green pepper pieces on each
 of 4 12" skewers. Place kabobs on grill over ash-covered coals so
 surface of meat is 3 to 4" from heat. Boil 15 to 20 minutes, depending
 on doneness desired(rare or medium), turning and brushing with marinade
 occasionally. Makes 4 servings.

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Title: Broiled Rib Steaks
Keywords: MBeef, Beef, Steak, Grill, Sauces/meat
Source: MAINBEEF.ZIP

 Beef rib steaks, cut 1 to 1/4" thick
 Salt and pepper

   Place steaks on grill over ash-covered coals. Broil at moderate
 temperature 15 to 20 minutes for rare; 20 to 25 minutes for medium.
 When first sides are browned, turn and season with salt and pepper.
 Finish cooking second sides. Turn and season. Serve Bernaise Sauce
 with steaks, if desired.

 BERNAISE SAUCE:
 2 - Tbsp tarragon vinegar
 1 - Tbsp minced shallot
 1 - tsp dried tarragon leaves
 Dash pepper
 2 - large egg yolks
 1/2 - cup melted butter, cooled

   Combine first 4 ingredients in small saucepan. Cook over high heat,
 stirring constantly, until mixture is reduced to about 2 tsp, about
 2 minutes. Place shallot mixture and egg yolks in food processor bowl
 fitted with steel knife. With motor running, slowly pour in butter;
 process until blended. Yield:2/3 cup.

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Title: Hot Hunan Hoagies
Keywords: MBeef, Sandwiches, Relishes
Source: MAINBEEF.ZIP

 2 - lb beef top round steak, cut 1" thick
 3 - cloves garlic, mashed
 1/2 - cup EACH:dry sherry and dark soy sauce
 1/4 - cup vegetable oil
 1 - Tbsp grated fresh ginger
 Relish
 8 - hoagie rolls
 RELISH:
 2 - tsp vegetable oil
 1 - tsp EACH:sesame oil and white wine vinegar
 1/2 - tsp dark soy sauce
 1/4 - tsp sugar
 1/8 - tsp hot pepper sauce
 1/2 - cup EACH:sliced green onions, chopped mushrooms, chopped green
       pepper and chopped red pepper

 HOAGIES:
   Place steak in plastic bag or utility dish. Combine garlic, sherry,
 soy sauce, oil and ginger; pour over steak. Cover dish and marinate in
 refrigerator 4 to 8 hours, turning at least once. Meanwhile, prepare
 relish. Remove steak from marinade. Place on rack in broiler pan so
 surface of meat is 4" from heat; reserve marinade. Broil 16 to 20
 minutes, turning once and basting with reserved marinade. Let stand 5
 minutes. Meanwhile, split hoagie rolls and toast under broiler. Carve
 steak diagonally across grain into thin slices. Place beef in hoagie
 rolls; top with relish and serve. Makes 8 servings.

 RELISH:
   Combine vegetable oil, sesame oil, vinegar, soy sauce, sugar and hot
 pepper sauce. Add green onions, mushrooms and peppers. Let stand 30
 minutes. Yield:about 1 3/4 cups.

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Title: Beef Ragout Country-Style
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 2 - lb boneless beef chuck eye roast, cut in 1 1/4" cubes
 2 - Tbsp olive oil
 3 - large onions, each cut in 8 pieces
 4 - large cloves garlic, crushed
 1 - 28 oz can tomatoes, drained and quartered
 5 - Tbsp chopped parsley, divided
 1 - tsp dried thyme leaves
 1/4 - tsp EACH:salt and pepper
 1 - cup red Burgundy wine
 1 - cup beef broth
 1/2 - lb mushrooms, quartered
 1 - 6 oz can pitted ripe olives, drained
 Hot cooked noodles
 Parsley

   Trim excess fat from beef cubes. Brown cubes in hot oil in Dutch
 oven over high heat(in 2 batches, if necessary). Add onions; brown
 lightly; add garlic. Stir in tomatoes, 3 Tbspparsley, thyme, salt and
 pepper. Add wine and beef broth to just cover; bring to boil. Reduce
 heat; cover and simmer 1 hour.
   Add mushrooms; cover and simmer 1 to 1 1/2 hours or until beef is
 tender. If desired, simmer, uncovered, last 10 minutes to reduce liquid.
 Add olives; heat through; stir in remaining parsley. Serve ragout with
 hot cooked noodles. Garnish with parsley. Makes 4 to 6 servings.

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Title: Chili-Cheese Steaks
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 2 - lb top round steak, cut 1" thick
 3 - Tbsp flour
 2 - tsp salt
 2 - tsp chili powder
 1/4 - tsp pepper
 1/4 - cup shortening
 2 - cups chopped onions
 1 - 16 oz can tomatoes
 1 - 4 oz pkg shredded Cheddar cheese(1 cup)
 Garnish:thin slices red and green bell peppers, parsley

   Preheat oven to 350 degrees. In cup, combine flour, salt, chili
 powder and pepper. Trim excess fat from top round steak. Cut into
 6 pieces. Place on cutting board; sprinkle with some of the flour
 mixture. With meat mallet, pound flour mixture into meat. Turn meat
 over and repeat on other side.
   In 10" skillet over medium high heat, cook meat in hot shortening
 until well browned on both sides. Remove to warm platter. In meat
 drippings, cook chopped onions until browned. Stir in remaining flour
 mixture.
   Spoon onion and flour mixture into large, shallow casserole. Arrange
 browned steaks on top. Add tomatoes and their liquid. Cover and bake
 1 1/2 hours or until meat is fork tender. Spoon off any fat drippings
 from casserole. Sprinkle top of steaks with shredded cheese. Heat 5
 minutes or until cheese is melted. Makes 6 servings.

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Title: Beef Rhapsody in Blue en Croute
Keywords: MBeef, Beef, Filet, Puff pastry
Source: MAINBEEF.ZIP

 4 - 4 to 5 oz beef fillets(1 to 1 1/2 lb)
 2 - Tbsp vegetable oil
 1/2 - tsp seasoned salt
 1/8 - tsp pepper
 1/4 - tsp paprika
 4 - frozen puff pastry shells, thawed
 1 - egg, slightly beaten
 2 1/2 - Tbsp crumbled Blue cheese
 1 - tsp butter
 1 - tsp minced chives
 1 - clove garlic, minced
 1 - tsp sesame seeds
 Garnish:parsley, green onions, turnips, carrots

   Cut 1 by 1/2" deep gash in top of each fillet. Brown fillets in
 oil, 1 minute on each side. Drain. Sprinkle with salt, pepper and
 paprika. Set aside.
   On lightly floured board, roll each pastry out to 8" circle.
 Brush top of each circle with egg. Reserve remainder of egg.
   Mash cheese with butter, chives and garlic. Press mixture into
 gash in each fillet. Place a fillet in center of each pastry.
 Bring pastry up around meat and pinch together at top in an
 attractive manner. Place on ungreased baking sheet. Brush with
 reserved egg; sprinkle with sesame seeds. Bake @ 400 degrees 20
 minutes, until pastry is golden brown. Remove to platter and garnish
 with parsley, green onion, turnips and carrots cut in pretty shapes.
 Makes 4 servings.

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Title: Lemon Pepper Beef
Keywords: MBeef, Beef
Source: MAINBEEF.ZIP

 1 - lb lean top or bottom round of beef, about 1" thick
 1 - large yellow bell pepper, cored, seeded, and cut into strips
 1 - large red bell pepper, cored, seeded, and cut into strips
 1 - bay leaf
 1/4 - cup dry red wine
 2 - Tbsp freshly squeezed lemon juice
 1/2 - tsp salt
 Freshly ground pepper, to taste
 Fresh parsley sprigs, optional

   Place beef, bell peppers and bay leaf in large glass or ceramic
 baking dish. In small bowl, using fork, beat wine, lemon juice, salt
 and pepper to blend; pour over beef and peppers. Refrigerate, covered,
 at least 6 hours or overnight, turning beef and peppers occasionally.
 Heat broiler. Remove meat from marinade; place on broiler pan. Broil,
 about 4" from heat source 4 to 6 minutes. Turn beef; add peppers to
 pan; broil 3 to 4 minutes longer. Turn peppers over; broil 3 minutes
 longer until peppers are tender and beef is done to taste. To Serve:
 Using sharp heavy knife, cut beef into thin slices across the grain;
 arrange slices on serving platter. Spoon peppers around beef. Garnish
 with parsley, if desired. Makes 4 servings.

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