Barbequed Skewered Beef
Ingredients: 1 to 1-1/4 pounds tender lean beef, sirloin tip, London broil, etc. 1 tablespoon fresh minced garlic 3/4 to 1 cup barbeque sauce 1 cup water 2 tablespoons vinegar 12 to 16 skewers 5-inch long
Instructions: Cut beef into 1-inch cubes. Place in saucepan. Add garlic, 1/4 cup barbecue sauce, water and vinegar. Simmer 1 hour. Drain meat and cool slightly. Preheat oven to 350 degrees. Thread meat on skewers. Place in single layer in casserole dish. Pour remaining 1/2 cup barbecue sauce over skewered meat. Bake 20 to 30 minutes until sauce is slightly browned. Variation: Barbecue Sandwiches: Cut meat into thin strips. Cook 1 hours as directed above on top of stove. Drain water and sauce from saucepan. Add 1/2 cup barbecue sauce to meat and simmer 30 minutes, stirring frequently. Place meat in hamburger buns. Makes 4 servings

Beef Enchiladas
Ingredients: 1 recipe Flour Tortillas or 12 purchased tortillas 1/4 cup cooking oil. Enchilada Sauce: 1 can cream of chicken soup 1 (10 ounce) can Ro*tel diced tomatoes and chilies 1 medium onion, diced (1/2 cup) 1 (4 ounce) can chopped green chilies Mix all sauce ingredients together and set aside. Enchilada Filling: 1 medium onion, diced and sauteed 1-1/2 pounds lean ground beef, browned and drained 12 ounces (3 cups) Monterey Jack cheese Mix all filling ingredients together. Place a little of this mixture on each tortilla. Add a little cheese. Roll up tortillas in jelly-roll fashion and place each in a shallow lightly greased baking pan.
Instructions: In a hot frying pan, add a little of the cooking oil for each tortilla. Fry each tortilla until lightly browned on both sides. Preheat oven to 350 degrees. Pour all of sauce over rolled tortillas. Pour any remaining beef mixture or cheese over sauce. Bake uncovered until hot and bubbly, about 30 minutes. Makes 6 servings

Best-Ever Meatloaf
Ingredients: 1-1/2 cups tomato-based barbecue sauce 1 teaspoon Morton's Nature seasoning 1-1/4 cups quick (not instant) oatmeal 1 tablespoon wheat germ 3 tablespoons diced onion 1 egg 2 pounds extra-lean ground chuck or ground round beef No-stick cooking spray 1/2 cup barbeque sauce
Instructions: Preheat oven to 350 degrees. Spray a 9x9-inch glass or metal baking pan with no-stick cooking spray. Place the first 7 ingredients in a 2-quart bowl and stir with a large fork to mix well. Shape the mixture into a loaf and place in the prepared pan, leaving space around outside of loaf. Using the blunt end of a knife, poke about 12 holes (1-inch deep) into the top of the loaf. Spread Target Barbecue Supreme on top of the meat loaf, allowing sauce to run into the knife holes. Bake uncovered for about 1 hour until the meat loaf is browned on the outside. Remove with slotted spatula, drain well and place on serving platter or plate. Cut into 1/2-inch slices. Variations: 1/2 cup diced green pepper can be added to mixture. Tomato sauce can be substituted for 1-1/2 cups tomato-based barbecue sauce. Meat Loaf Sandwiches: Meat loaf is excellent leftover and used for sandwiches. To serve on a hoagie bun or hamburger bun, spread both sides of bun with low-calorie mayonnaise. Slice meat loaf 1/2-inch thick and place slices on bottom bun. Place 1 tablespoon of Target Barbecue Supreme sauce on top of sliced meat loaf. Cover with top bun. Serve cold or microwave each sandwich 30 seconds on Reheat (80% power). Add a slice of lettuce, if desired. Makes 4 to 6 servings

Corned Beef Brisket Dinner
Ingredients: 3 to 4 pound corned beef brisket 1 (12 ounce) can beer or 12 ounces dry white wine 6 large potatoes, peeled and cut in half 4 to 5 pounds cabbage, cut into wedges 1 to 1-1/2 cups water
Instructions: Place brisket in crockpot and add beer. Cook on High for 5 to 6 hours or Low 10 to 12 hours or until meat is very tender. About 45 minutes before serving, add water to a large pot (not the crockpot). Add potatoes and place cabbage on top of potatoes. Bring to boil, reduce heat and gently steam for about 20 minutes or until potatoes are done and cabbage is tender but not overcooked. Remove corned beef from crockpot and remove all visible fat. Slice across the grain and place on end of large platter. Drain potatoes and cabbage and place these on other end of platter. Variations: This sliced corned beef can be used to make delicious Hot Reuben Sandwiches. Makes 6 to 8 servings

Corned Beef Quiche
Ingredients: First Layer Ingredients: 1 can (15 ounces) corned beef hash 1/4 teaspoon seasoned salt 1/4 cup grated onion 1 deep dish pie crust Mix corned beef hash, onion and salt together. Press into pie shell. Topping Ingredients: 2 eggs 1/4 teaspoon seasoned pepper 4 ounces whipped cream cheese with chives 1 cup creamed cottage cheese or small curd cottage cheese
Instructions: Preheat oven to 350 degrees. Mix Filling ingredients together and pour over first layer. Bake for 50 minutes or until filling on top is set and firm. Cut into wedges and serve hot with fresh fruit or fruit salad. Variations: Use a refrigerated pastry rolls and place in large rectangular baking dish. Follow directions above for filling and topping. When cooked, cut into squares to make an unusual and delicious party appetizer. This can be frozen baked or raw for later use. Adjust baking time if frozen raw. If frozen cooked, reheat at 300 degrees until hot in center. Makes 4 to 6 servings or 30-appetizer servings

Creamed Dried Beef on Toast
Ingredients: 2-1/2 tablespoons butter 2-1/2 tablespoons flour 1-1/4 cup milk 1/2 teaspoon soy sauce 5 ounces sliced dried beef, cut in small square pieces 4 slices bread, toasted
Instructions: In frying pan, melt butter over low heat. With wire whisk, stir in flour to make a paste. Gradually add 1/2 cup of the milk, stirring briskly to make a smooth thick paste, adding more milk to thin sauce to consistency of gravy. Add soy sauce and stir well. With heat on low, add dried beef and stir well. Let simmer about 5 minutes, adding more milk if needed to keep the sauce a medium-thick consistency. Serve hot on toast or noodles. Variation: For a late night supper, after adding the beef and stirring well. Add 1/2 can of green peas, drained. Stir gently. Simmer 5 minutes and serve over noodles. Cook 4 to 6 ounces noodles according to package directions. Drain well. Substitute noodles for toast or English muffin. Makes 4 servings

Double Duty Meat Sauce
Ingredients: Meat Sauce: 3 pounds ground lean beef or ground venison 1 (28 ounce) can crushed tomatoes 2 (16 ounce) cans stewed tomatoes 1 cups thick catsup 4 stalks celery, diced (1 cup) 1 large onion, diced (1-1/4 to 1-1/2 cups)
Instructions: In a heavy 4 quart pot, brown meat, separating into small pieces as it browns, until meat is no longer pink. Drain. Return to pot and add crushed tomatoes, stewed tomatoes, catsup, celery and onions, and simmer for 15 minutes. Sauce is now ready to be seasoned to make chili and spaghetti OR a pot of each. Use this Double Duty Meat sauce in preparing Quick Chili or Quick Spaghetti. I usually remove 4 cups (1/3 recipe) of sauce and make Quick Chili, and season the rest (8 cups or 2/3 recipe) to make Quick Spaghetti. This recipe takes advantage of the fact that the main ingredients and beginning cooking steps for chili and spaghetti are identical. This basic sauce is made and then divided into two (2) pots: one seasoned as Quick Spaghetti while the other is seasoned as Quick Chili. However, the entire recipe can be made into 12 servings of either chili or spaghetti. This sauce can be prepared in advanced, refrigerated, and then used the next day. Makes 12 cups of sauce

Flour Tortillas
Ingredients: 2 cups flour 1 teaspoon salt 1 teaspoon powdered milk 3 tablespoons shortening 1 teaspoon baking powder 1/4 cup lukewarm water (more if needed)
Instructions: Mix flour, salt, milk, shortening and baking powder together. Add water and mix well. Shape into balls. Place balls between sheets of waxed paper, and roll until very thin (1/8-inch thick). Cook on an ungreased griddle or cast iron skillet, turning when covered with large bubbles. They should take about 1-1/2 to 2 minutes per side. Remove from heat and place between towels to keep warm and moist until serving time. Variation: As a dessert, serve tortillas warm with butter and jam. Makes 12 tortillas

French Crockpot Beef Stew
Ingredients: 2 pounds lean beef 2 medium onions 4 medium carrots, peeled 3 stalks celery, sliced 1 cup tomato juice or 1/4 cup catsup (omit sugar if using catsup) 1 tablespoon sugar 1 teaspoon Morton's Nature's Seasoning or seasoned salt 1 tablespoon worcestershire sauce 1/4 teaspoon pepper 1/2 teaspoon basil 1 teaspoon fresh minced garlic 1 package dry onion/mushroom soup mix 1/2 cup water 1/4 cup cooking sherry
Instructions: Cut beef, onions, and carrots into bite-sized pieces. Place beef, onions, celery, and carrots in crockpot. Pour tomato juice and sugar (or catsup) over beef. Add seasoned salt, worcestershire sauce, pepper, basil, garlic and soup mix. Pour water and sherry over seasonings. Stir to mix well. Cook on high for 6 or low for 8 to 10 hours. Mix 1 tablespoon corn starch and 2 tablespoons water. Pour into crockpot, stirring until thickened, about 2 minutes. Serve with boiled potatoes or over rice or noodles. Variations: At beginning of cooking time, add 2 medium potatoes, pared and cut into large pieces. Add dumplings to top: Mix 1 cup biscuit baking mix and 1/3 cup milk. Do not thicken liquid in crockpot. Turn crockpot on high and make sure that liquid is boiling. Drop teaspoonsful of dough over boiling liquid. Cover and cook 15 minutes AND DO NOT OPEN LID during this time. When stew is thickened, add 8 ounces of sour cream. Turn crockpot off. DO NOT let sour cream come to a boil. Substitute dry white wine, beer or water for the cooking sherry. If you have a large 4-1/2 quart crockpot, you can double the ingredients and increase cooking time to 8 hours. This will serve 12 to 16 people. Makes 6 to 8 servings

Great Chili
Ingredients: 2 pounds lean ground chuck or ground round 1 large onion, diced 1 green pepper, diced or 2 tablespoons chopped dried green pepper 3 (16 ounce each) cans stewed tomatoes, undrained 2 (10 ounces each) Ro*tel diced tomatoes and chilies 4 (16 ounces each) cans chili beans, undrained 1 tablespoon chili powder
Instructions: In frying pan, cook ground beef over high heat, stirring to break meat into small pieces, until no longer pink. Pour meat into a colander and rinse under warm water for 30 seconds. Drain well. Pour meat into a 4 quart pot. Add all other ingredients, stir to mix well. Simmer on low for 1 to 2 hours, stirring occasionally. Variation: Pour chili into bowls. Sprinkle with grated cheddar cheese. Mild Version Hot Version: omit 1 can Ro*tel delete 1 can stewed tomatoes add 1 can tomatoes add 1 jar La Victoria Hot Ranchera Sauce use only 1/2 to 2 teaspoons add 1/2 to 1 teaspoon cayenne pepper chili powder Makes 8-10 servings

Hamburger Steaks Supreme
Ingredients: 1 tablespoon soy sauce 1 tablespoon prepared mustard 1/2 to 1 teaspoon chili powder (to your taste) 1/2 teaspoon oregano 1 teaspoon fresh minced garlic 1 pound lean ground beef (ground chuck, ground round, or ground sirloin tip) 6 large or 10 medium fresh mushrooms, washed, drained and sliced 1 large onion, cut in 12 to 16 wedges or cut into 1/4-inch slices 1 package dry onion/mushroom soup 1 cup water 1 teaspoon worcestershire sauce 1 teaspoon beef bouillon granules 2 tablespoons dry white wine 2 teaspoons corn starch
Instructions: Mix soy sauce, mustard, chili powder, oregano, garlic and ground beef together. Form into 4 patties about 3/4 to 1-inch thick. In a frying pan set on high temperature, fry patties until browned, turning to brown both sides (about 2 minutes on each side). Remove patties from skillet and place on a plate. In same frying pan, over medium-high heat, saute mushrooms and onions until crisp tender (slightly wilted), about 3 to 5 minutes. Place vegetables in colander and rinse under warm water for 30 seconds. Drain for 1 minute. Wash frying pan to remove all grease. Add dry soup and water to clean frying pan, and stir to mix well. Cook over medium-high heat until mixture is boiling (about 1 minute). Turn to low heat, add worcestershire sauce and bouillon. Add cooked burgers. Spoon mushrooms and onions on top, cover and cook about 15 to 20 minutes. Remove burgers and place on serving dish. To make gravy, mix cornstarch and wine, stirring well. Stir cornstarch mixture into frying pan and continue cooking, stirring constantly until gravy is thickened. Serve with cooked white rice, noodles, or mashed potatoes and a bowl of gravy. Makes 3 to 4 servings

Honey Grilled Roast
Ingredients: 1 beef roast: chuck, sirloin tip, shoulder, eye of round Marinade: 2 gloves garlic, mashed 2 teaspoon salt 1 cup chicken bouillon 1/4 cup soy sauce 1/4 cup honey 1/4 cup catsup 1/2 teaspoon baking soda
Instructions: Pour marinade over roast and marinate in covered pan for 6 to 8 hours or overnight, turning several times. Tougher cuts of meat should be marinated overnight. Remove from marinade. Cook on hot grill, either charcoal or gas, for 45 minutes, turning often to prevent charring, basting with reserved marinade each time roast is turned. Roast will be medium-rare on the inside and well browned on the outside. Remove roast from grill. Place on serving platter and cover with the Glaze (recipe follows) or Ugly Mustard by Fox Hunt Farms. Glaze should melt over roast. Slice roast across the grain into thin (1/4-inch) slices and serve, leaving juice in platter. Variation: Marinate spare ribs (3/4 pound per person). Bake in oven at 450 degrees for 10 minutes, then at 350 degrees for 1 hour 20 minutes until done. If desired, place on hot outdoor grill for about 10 minutes to brown. Glaze as directed above. Glaze: 1/4 cup honey 1/2 teaspoon dry mustard Preparation Tip: You can use any size and weight of roast, but the thickness should be between 2-1/2 to 3 inches for the roast to be medium rare. If roast is thicker, increase cooking time accordingly, adding 8 to 10 minutes for each 1/2-inch increase in thickness. Makes 4 to 6 servings

Hot Rueben Sandwiches
Ingredients: 8 slices of rye bread 3 tablespoons Thousand Island Dressing 3 tablespoons prepared mustard or coarse ground mustard 8 ounces of thinly sliced corned beef 4 slices of Swiss cheese 1 small (8 ounce) can of sauerkraut, well-drained 3 to 4 tablespoons margarine or butter
Instructions: Spread 4 slices of bread with Thousand Island dressing. On each slice of bread place 2 ounces of corned beef, 1 slice of Swiss cheese, and 1/4 of sauerkraut. Spread the other 4 slices of bread with mustard. Place each slice, mustard side down, over the sauerkraut. Spread the top of each sandwich with margarine. Choose between the following two (2) methods of cooking: Heat a 10 to 12-inch skillet, or on a griddle, on a medium-high heat. Add the remaining butter until melted. Place the un-buttered side of each sandwich in the skillet or on the griddle. Cook until golden brown. Turn each sandwich and continue cooking until the other side is browned and cheese is melted. Place sandwiches on non-stick cookie sheet. Bake at 350 degrees for about 20 minutes until cheese is melted and bread is lightly browned on both side. Turn sandwiches over, if necessary, to brown both sides. Whether or not you need to turn these will depend upon your particular oven. If using this cooking method, you may omit all margarine to reduce calories. Place each sandwich on a plate and cut in half. Serve with dill pickle strips and potato chips or Hot German Potato Salad. Variation: Use small party-rye bread and make small appetizer-sized sandwiches as directed above, adjusting quantity of ingredients for each small sandwich. Preparation Tip: You may use packages of corned beef, canned corned beef, of slices of corned beef from leftover Corned Beef Brisket Dinner. Makes 4 servings

Short Rib Dinner
Ingredients: 3 to 4 pounds lean short beef ribs, cut into small pieces 4 to 5 medium potatoes, peeled and cut into quarters 4 to 5 large carrots, peeled, pared and cut into 2-inch pieces 1 large onion, chopped (1 cup) 2 stalks of celery, chopped (1/2 cup) 1/2 cup water 1 tablespoon beef bouillon granules 1 tablespoon worcestershire sauce 1 tablespoon soy sauce 1 teaspoon dried crushed basil 1 package of dried onion/mushroom soup mix For Gravy: 2 to 3 tablespoons corn starch 1/4 cup water
Instructions: Place ribs in a large crockpot. Add onions and celery. Place carrots and potatoes around and on top of ribs. Mix water, beef bouillon, worcestershire sauce, soy sauce, basil and soup mix. Pour over vegetables and ribs. Cover with lid. Cook on high for 4 to 6 hours or low for 8 to 10 hours. Turn crockpot heat to high. With slotted spoon, remove carrots, potatoes and ribs from crockpot. Arrange on large platter. In small jar or bowl, add corn starch. Gradually add water until cornstarch is dissolved. Pour this into hot crockpot liquid, stirring constantly until thickened. Serve as gravy with ribs and vegetables. Variation: Substitute 3 pounds of boneless lean beef, cut into large pieces for the ribs. To Prepare the Night Before: Prepare carrots and potatoes and store in bowl of water, with carrots on top. Make sure that potatoes are completely covered with water. Prepare celery and onions, place in sealable plastic bag or other container. Store both containers in refrigerator. In small jar, mix water, bouillon, worcestershire sauce, soy sauce, basil and soup mix. In the morning, assemble and cook as directed above. Makes 4 to 6 servings

Spahgetti Meatballs
Ingredients: Sauce: 1 (6 ounce) can tomato paste 3 (15 ounces each) cans tomato sauce 1 (28 ounce) can crushed tomatoes 1 (4-1/2 ounce) can sliced mushrooms 1 medium onion, whole 5 whole bay leaves 1 teaspoon basil 1/2 teaspoon garlic salt 2 teaspoons fresh minced garlic 2 teaspoons Italian seasoning 1 teaspoon crushed red pepper 1 recipe Meatballs (recipe follows) 1 (16 ounce) box of vermicelli or spaghetti noodles, cooked according to package instructions, well-drained 1/2 cup grated parmesan cheese
Instructions: In large pot, add tomato paste, tomato sauce, crushed tomatoes, mushrooms, whole onion, bay leaves, basil, garlic salt, minced garlic, Italian seasoning and crushed red pepper. Add meatballs and simmer, covered, for several hours. Uncover and simmer 1 hour longer. Serve hot over cooked vermicelli (spaghetti) noodles. Sprinkle grated parmesan cheese on top. Meatballs (Makes 18 to 20 meatballs (1-1/2 -inch diameter)) 2 slices of white bread, toasted 2 eggs 2 pounds very lean ground beef, round or chuck 1-1/2 teaspoons Italian seasoning 1 teaspoon garlic salt Cover counter with waxed paper. Put meat on paper and spread until meat is in a thick layer. Crack eggs on top of meat. Sprinkle with garlic salt, garlic, and Italian seasoning. Rub toast together over top of meat, making tiny bread crumbs. Fold meat over and over until thoroughly mixed. Put a small amount of meat mixture into hands and roll into 1-1/2 -inch meatballs. Do not cook before adding to sauce above. Makes 6 generous servings