Archive for ‘Beef’

August 14, 2010

Sweet & Sour Meatballs

  • 1 lb. ground beef
  • 2 tbsp. chopped onion
  • ½ c. bread crumbs
  • 1 tbsp. chopped parsley
  • ½ tsp. garlic salt
  • ½ tsp. pepper
  • 1 egg
  • 2/3 c. milk

Mix and form in meat balls. Brown in salad oil (veggie oil), place in casserole. Sprinkle ½ tsp curry powder and 1 can pineapple chunks. Prepare sauce as below:

  • ½ c. sugar
  • 1/8 tsp. salt
  • ¼ c. vinegar
  • 1 tbsp. soya sauce
  • the juice from the can of pineapple chunks
  • 1 tbsp. cornstarch

Bring to a boil and pour over meatballs. Bake 30 mins or more at 350.

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August 14, 2010

Meat Loaf

Aunt Anne Krueger [nee Neufeld]

  • 2 ½ to 3 lbs. ground meat
  • 4 ½ to 5 slices white bread completely soaked in water
  • ½ to ¾ c. partially cooked rice or instant rice
  • 1 raw potato grated (med)
  • ½ c. uncooked oatmeal
  • 1 egg
  • ½ green pepper chopped (optional)
  • 1/8 tsp. garlic salt
  • ¼ tsp. meat tenderizer
  • 2 tsp. salt
  • 1 heaping tsp. dried parsley flakes
  • ¼ tsp. pepper
  • 1 20 oz. tin of canned tomatoes

You can mix all together and bake at 325 for 1 hour or leave out tomatoes and pour over top. Really good either way; good enough for company dinner.

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August 14, 2010

Spaghetti Sauce

Evelyn Doerksen [nee Neufeld] “very good”

  • 1 lb. lamb
  • 1 c. chopped onion
  • 1 tsp. salt and pepper
  • 2 cans tomatoes (1 lb.)
  • 2 cloves garlic
  • 6 oz. can tomato paste
  • ¼ c. chopped parsley
  • 1 tbsp. brown sugar
  • 1 ½ tsp oregano
  • ¼ tsp. thyme
  • 1 bay leaf
  • 2 c. water

Brown lightly in skillet or Dutch oven. Then simmer 2-3 hours. Serve over buns or cooked spaghetti.

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August 14, 2010

Best Ever Meatloaf

1989 Valley News. Charlotte Doth, Laird

  • 2 lbs. ground meat (½pork, ½ beef, or all beef)
  • 1 chopped onion
  • 1 egg
  • 1 tsp. salt
  • ½ tsp. pepper
  • 2 slices bread (soak in 2/3 c. milk)
  • 1 large carrot (grated)

Mix all well, pat into oblong or round casserole. For topping: 1 c. ketchup, 1 tbsp. prep mustard, ¼ c. brown sugar. Spread on top of meatloaf. Bake at 350 for 1 – 1 ½ hours.

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August 13, 2010

Chili

Eva Neufeld

  • 1 lb. lean ground beef
  • 1 large onion
  • 3-4 stalks celery
  • 1 green pepper
  • 2 cans kidney beans
  • cayenne pepper to taste
  • at least 3 tsp. chilli powder
  • 1 pint stewed tomatoes + 5.5 oz. tomato paste

Brown beef slightly in dutch oven and pour off excess fat. Add onions and celery and fry a bit longer. Add all other ingredients and simmer about 30-40 mins.

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August 13, 2010

Meat Loaf

Dec ‘97, Eva Neufeld

  • 1 can Campbell’s cream of mushroom and onion soup
  • 2 pounds lean ground beef
  • 1/3 c. dry bread crumbs
  • ¼ c. ketchup
  • 2 eggs, beaten
  • 2 tbsp. Worcesterchire sauce
  • 1 tsp. dry mustard
  • ¼ tsp. pepper

Mix ½ can soup with all ingredients. Press into 9×5” pan. Bake at 350 for 60 mins. Drain liquid. Let stand 5-10 mins. Heat remaining soup with 1/3 cup H2O. Serve over meat loaf. Makes 8 servings.

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August 13, 2010

Pork Shepherd’s Pie (or Beef)

Marie Funk [nee Friesen]

  • 2 c. mashed potatoes
  • 1 lb. ground pork
  • 2 onions, chopped
  • 2 cloves garlic
  • 1 carrot, minced
  • 7 ½ oz. (1 can) tomato sauce
  • 1 tsp. thyme or poultry seasoning
  • 2 tsp. Worcestershire sauce
  • ½ tsp. salt
  • ¼ tsp. pepper

Boil 5 medium potatoes (or use leftovers). Drain and mash with milk, butter, and egg, salt, and pepper. Over medium heat cook pork until slightly brown. Pour off fat. Add onion, garlic, and carrot and cook till tender. Add tomato sauce and thyme, W. sauce and salt and pepper. Simmer 5 mins. Spoon into baking dish. Spread mashed potatoes evenly on top. Bake in 375 oven for 15 mins and slip under broiler to brown top.

Eva’s note: “I cooked this tonight. It was good. But too much for Jake and me alone.”

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