1 pound fresh asparagus
1 to 1 1/2 pounds lean beef steak, sliced in thin strips
1 tablespoon oil
2 large sweet onions
1 teaspoon cornstarch
1/4 cup sherry wine
3 tablespoons light soy sauce
1/2 teaspoon sugar
dash of hot pepper sauce, cayenne, or chili paste, optional

In a non stick skillet over medium high heat, add oil and brown steak quickly; meat should be very rare.
Remove meat and slice diagonally against grain in thin strips; set aside. Slice asparagus into 1 inch pieces.

1 can (20 ounces) pineapple chunks
1/3 cup water
3 tablespoons vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
3 tablespoons cornstarch
1 batch of 30 meatballs (frozen or thawed)
1 large green pepper, cut into 1-inch pieces
Hot cooked rice

Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet.
Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir untilsmooth.

Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper.

3 lbs. ground beef, browned and drained
1 onion, finely chopped
1 green pepper, chopped
28 oz. can tomato sauce
3/4 C. catsup
3 Tbsp. Worcestershire sauce
1 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. garlic powder
8 sandwich buns, split

Combine all ingredients except buns in a 5-quart slow cooker.
Cover and cook on low setting 4 hours.
Serve on buns.

Serves 8

From: Gooseberry Patch Quick & Easy Family Favorites Cookbook

1 pound ground beef
1/2 cup shredded Cheddar cheese
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup real bacon bits
4 hamburger buns

Preheat grill for high heat.
In a large bowl, mix together the ground beef, Cheddar cheese, horseradish, salt, pepper, garlic powder, and bacon bits using your hands.
Shape the mixture into 4 hamburger patties.
Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done.

Serve on buns

3 pounds beef short ribs
1 medium-sized onion, chopped
3 1/2 cups water
3 tablespoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons salt
1/4 teaspoon black pepper
2 large potatoes, peeled and cut into 1/2-inch slices
2 carrots, peeled and cut into 1-inch chunks
2 celery ribs, cut into 1-inch pieces
1/2 cup (3 ounces) raw medium barley

Instructions

In a large pot, combine short ribs, onion, water, Worcestershire sauce, paprika, salt, and pepper; bring to a boil.
Reduce heat to low, cover, and cook about 1-1/2 hours, stirring occasionally.

1 pound ground beef
1/4 cup prepared coleslaw salad dressing
4 thick slices bread, toasted
4 bacon strips, cooked and drained
4 slices Swiss cheese
4 slices tomato
4 slices onion
8 slices unpeeled cucumber
4 slices dill pickle
4 pitted jumbo ripe olives
1/4 cup salad dressing of your choice, optional

Directions

Shape beef into four patties. Broil 4-in. from the heat for 6-8 minutes on each side or cook in a large skillet over medium heat until no longer pink; drain.

1−1/2 pounds steak
1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
1 cup Apple Wood Chips

Mix all ingredients (except chips) together, place in ziplock bag and marinate steak 4 hours or over night. Soak wood chips in water for 30 minutes, and add to hot coals just before commencing to grill.
Grill steak to desired doneness.

This recipe is good with any cut of steak you like.

6 oz. box Stove Top stuffing mix, any flavor
2 eggs
1 cup water
2 lbs. ground beef or turkey
1/4 cup catsup

Combine all ingredients. Spray muffin tins with Pam spray.
Fill muffing cups to top.
Bake at 350 for about 35 minutes.

Makes about 16

3 lbs meatloaf mix
1 pack stove top stuffing (chicken) dry & straight out of the bag
(2) eggs beaten
(1) can tomato soup (straight out of can)
½ tsp garlic powder
½ tsp onion powder
½ tsp fresh cracked pepper
1 pinch of rosemary
4 TBS worceshershire ( you know what I mean here) sauce
3/4 cup barbecue sauce
¾ lb grated swiss cheese
1 ½ cups apple butter

Mix together and let set in refrigerator for about 2 hours……..( flavors will marry better)

1 cup chopped onion
1/2 of a 12-ounce can (3/4 cup) beer
3/4 cup chili sauce
1/4 cup parsley
3 tablespoons Dijon-style mustard
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3 beef T-bone steaks, cut 1 inch thick (about 1 pound each), or 6 beef top loin steaks, cut 1 inch thick (about 1-3/4 pounds total)
1 to 1-1/2 teaspoons cracked black pepper

1 pound ground beef
1 (4 ounce) can diced green chilies, drained
1 teaspoon beef bouillon granules
4 slices Monterey Jack cheese

Preheat an outdoor grill for high heat, and lightly oil grate.
In a medium bowl, mix the beef, diced green chilies, and bouillon. Shape into 4 patties.
Grill patties 3 to 8 minutes per side, or to desired doneness.
Top each patty with cheese about 2 minutes prior to removing from grill.

4 Servings

1 tbsp canola oil
1 tsp chili powder
3/4 tsp garlic salt
1/4 tsp cayenne pepper or to taste
4 petite tender steaks (about 1 pound)

Combine canola oil, chili powder, garlic salt and cayenne pepper in a small bowl.
Rub on steaks and let steaks stand at room temp until grill is ready. Preheat grill to medium heat. Grill steaks until desired
doneness about 4 mins per side for medium. Remove from heat let steaks rest covered 5 mins before serving.

2 eggs, lightly beaten
1/4 cup finely chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
1-1/2 cups (6 ounces) shredded cheddar cheese
3 tablespoons mayonnaise
4 teaspoons prepared mustard
4 teaspoons dill pickle relish
6 hamburger buns, split
Shredded lettuce
6 onion slices
6 tomato slices

Directions

In a large bowl, combine the eggs, onion, Worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well. Shape into 12 thin patties.

1 large onion
1 to 2 tablespoons olive oil
Salt and pepper to taste, optional
1/2 cup chopped green pepper
1/2 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
1-1/2 pounds ground beef
6 whole wheat hamburger buns, split
6 tablespoons prepared Thousand Island salad dressing
6 lettuce leaves
6 slices tomato

Directions

Slice onion into 1/2-in.-thick rings; thread onto metal or soaked wooden skewers. Brush with oil. Season with salt and pepper if desired.
Grill, covered, over medium-hot heat for 8-10 minutes on each side.

1 large onion
1 to 2 tablespoons olive oil
Salt and pepper to taste, optional
1/2 cup chopped green pepper
1/2 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
1-1/2 pounds ground beef
6 whole wheat hamburger buns, split
6 tablespoons prepared Thousand Island salad dressing
6 lettuce leaves
6 slices tomato

Directions

Slice onion into 1/2-in.-thick rings; thread onto metal or soaked wooden skewers. Brush with oil. Season with salt and pepper if desired.
Grill, covered, over medium-hot heat for 8-10 minutes on each side.

1 can (4 ounces) mushroom stems and pieces, drained and diced
1 can (2.8 ounces) french-fried onions
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 pound ground beef
4 hamburger buns, split
Lettuce leaves and tomato slices

Directions

In a large bowl, combine the mushrooms, onions, Worcestershire sauce and salt.
Crumble beef over mixture and mix well. Shape into four patties.

Grill, uncovered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Serve on buns with lettuce and tomato.
Yield: 4 servings.

2 tbs vegetable oil
2 cloves garlic, minced
Salt
1 tbs chili powder
1/3 cup reduced fat sour cream
1 1/2 cups shredded monterey Jack cheese or cheddar cheese
Shredded lettuce, hot sauce and/or cilantro
8 corn tostadas, flat, hard taco shells or make your own by frying corn tortillas in 1/2" vegetable oil, 2 min. per side.
15 oz can refried beans
2 tbs tomato paste
3/4 pound ground beef
1/2 small onion, chopped

1 (2.5 pound) lean chuck roast
1 envelope onion soup mix
1 (12 ounce) can Pepsi
2 tbsp flour
1/4 cup cold water

Place chuck roast in a greased slow cooker. Sprinkle onion soup mix over roast. Pour Pepsi on top. Cover and cook on LOW for 8 hrs or until roast is tender. Remove roast from slow cooker. Pour cooking liquid into a saucepan skim off and discard fat. Bring cooking liquid to a simmer.

Whisk together flour and water and whisk into cooking liquid. Simmer for 5 to 10 mins or until desired consistency is reached. Gravy will thicken upon standing.
Serve roast with gravy.

3 lbs lean ground beef
1 large red onion, coarsely chopped
1 green bell pepper, seeded and chopped
1/2 cup fresh Italian parsley, chopped
1/2 cup diced canned (drained) or fresh ripe tomatoes
5 cloves garlic, finely minced
1/2 tsp garlic powder
1 1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 tbsp fresh basil, minced or 1 tsp dry Italian seasoning
3/4 cup bread crumbs or panko

Combine all ingredients in a large bowl, mixing thoroughly.
Form into 12 balls. Press to flatten.

Extras may be layered between sheets of plastic wrap or wax paper and frozen.

4 sprigs each rosemary and thyme
2 tbs tomato paste in tube
1 cup each chopped carrots and chopped onions
2 tsp Herbes de Provence
1 cup each red wine and beef broth
1 tbs chopped garlic
3 tbs olive or vegetable oil
4 pounds eye round roast

Heat oven to 350 degrees.
Season beef with salt and pepper, if desired. In bowl, combine Herbes de Provence and 1 tbs oil,
spread over beef. In pot or Dutch oven cook beef 5 min. or until browned on all sides. Remove beef from pan.

1 pound ground beef
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 tablespoons ketchup
2 tablespoons barbecue sauce
6 to 8 onion rolls *or* hamburger buns, split

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the soup, relish, ketchup and barbecue sauce; cover and simmer for 10 minutes.

Serve on buns.

Yield: 6-8 servings.

*Nutrition Facts: 1 serving (1 each) equals 262 calories, 9 g fat (4 g saturated fat), 38 mg cholesterol, 582 mg sodium, 28 g carbohydrate, 2 g fiber, 16 g protein.

1/2 Stick of butter
Ground Black Pepper
Small onion - chopped
1 Clove of garlic -minced
Dry Red Wine - about a cup or two
Muchrooms-sliced (optional)
1-2 shallots - chopped

Bring wine mixture to a boil and simmer steaks about 3-5 minutes.

Remove from marinade and grill or broil as usual.

Make enough marinade depening on the amount of steaks you will be cooking.

Recipe may need to be increased.

8 oz can tomato sauce
1/4 cup molasses
2 tbs cider vinegar
2 tbs brown sugar
1 tbs chopped chipotles in adobo + 2 tsp adobo sauce
2 tsp chili powder
Salt and Pepper
2 onions, sliced
2 cloves garlic, chopped
2 1/2 pounds beef brisket, trimmed of excess fat
6 rolls
Coleslaw, pickles and potato chips

In a slow cooker, combine first 7 ingredients, 1/2 tsp salt and 1/4 tsp pepper, mix in onions and garlic. Cut beef crosswise into 3 pieces and add it to the slow cooker, nestling it among the onions.

4 pounds boneless chuck roast, trimmed
1/2 tsp salt
1/4 tsp black pepper
4 large carrots, peeled, cut into 3" lengths
4 parsnips, peeled, quartered lengthwise, cut into 3" pieces
2 ribs celery, finely chopped
1 large onion, finely chopped
2 bay leaves
1 can low sodium beef broth
1/2 cup red wine
3 tbs flour
3 tbs unsalted butter or margarine, softened

Place roast in slow cooker and sprinkle with salt and pepper. Add carrots and next 4 ingredients around roast and pour broth and wine over meat and vegetables.
Cover and cook on low 10 hours.

3/4 pound ground pork
1/2 cup flat leaf parsley, chopped
1/2 cup dry bread crumbs
1 tbs Worcestershire sauce
2 large eggs
2 tbs ketchup
3/4 pound ground beef chuck
1 small onion, finely chopped
1 tsp dry oregano
2 tbs tomato paste
1 tbs brown sugar

Heat oven to 375 degrees.

Line a rimmed baking sheet with foil. In a bowl, combine ketchup and brown sugar.
In a bowl, whisk together eggs, tomato paste, Worcestershire, oregano, 3/4 tsp salt and 1/2 tsp pepper, stir in bread crumbs. Add onion and parsley and mix to combine.

2 tbs each salted butter, room temp, and olive or vegetable oil
1 tbs each balsamic vinegar, chopped parsley and Montreal steak seasoning
4 pounds boneless prime rib roast
1 1/2 tsp chopped rosemary

Heat oven to 425 degrees.
In bowl, combine butter, oil, vinegar, parsley, steak seasoning and rosemary. Brush mixture over roast.

Place roast on rack set in roasting pan. Cook 20 min.

Reduce oven temp to 350 degrees. Roast 45 min. more or until done, basting with drippings occasionally.

LET SIT 10 MIN. BEFORE SLICING, THEN SERVE...

Makes 16 servings of roast.

6 pounds Prime Rib with bone, remove excess fat
2 tablespoons fennel seed
2 tablespoons whole coriander seed
2 tablespoons granulated garlic
1 tablespoons caraway seed
1 tablespoon black peppercorns
1/4 cup coarse sea salt
1/4 cup grapeseed oil
Horseradish sauce, recipe follows

Preheat oven to 325 degrees F.

In a coffee grinder, pulse spices until well combined and slightly coarse; add sea salt. Rub prime rib thoroughly with spices, coating entirely.

1 lb. gr. sirloin
1 onion
1/3 gr pepper
1 egg plus splash of milk, beaten
2/3 C. bread crumbs

Sauce:
1/3 C. salsa
2/3 C. BBQ sauce
1 T. worcestershire

Mix meatloaf ingredents together well. Mix sauce ingredients. Add 1/2 sauce mixture to meat & mix w/ hands.

Spray muffin tins WELL. Make into balls & place in muffin tins.

Top each ball w/ remaining sauce. Bake @ 450 for 20 min.

Recipe source: Brooke Dudgeon.

2 eggs, slightly beaten
1 pound bulk pork sausage, spicy
1 pound very lean ground beef
1/4 cup chopped onion
1 cup quick-cooking oats
2 teaspoons garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 cup shredded Cheddar or Monterey Jack cheese
1 cup chunky salsa
salsa for topping, optional
cheese for topping, optional

Preheat oven to 350°. With hands, gently combine all ingredients except topping options in a mixing bowl.

Shape into a loaf and place in baking dish or loaf pan; bake for 1 to 1 1/2 hours, until cooked through.

Serves 6 to 8

2 lbs. ground beef
1/2 lb. sausage
2 med. onions, finely chopped
1 clove of garlic, chopped
2 tsp. salt
1/2 tsp. pepper
1 C. sour cream
1 can cream of mushroom soup
1 1/2 C. bread or cracker crumbs
1 1/2 C. milk

Soak bread or cracker crumbs in milk. Mix meat, seasonings, and soaked crumbs thoroughly.
In a separate bowl, mix sour cream and mushroom soup.
Make meat mixture into loaf and pour the sour cream-soup mixture over top.

Bake in crock pot 10 to 12 hours on low.