Beef Tips and Rice
Submitted by Beth Trees
- 1 1/2 lbs. beef tips
- 1 can cream of chicken soup, undiluted
- 1 envelope dry vegetable soup mix
- 1 can drained mushrooms
- 3/4 cup cooking wine (any kind)
Rinse beef tips and trim off any fat. Cut into bite size pieces. Combine all ingredients in ungreased casserole dish. Cover and cook at 350 degrees for 1 1/2 to 2 hours, until meat is tender. Serve over rice. (Optional, throw all ingredients into a crock pot and cook on high for 4 hours or low for 6-8.)
Farmhouse Barbecue Muffins
Submitted by Janna Saavedra
1 tube refrigerated buttermilk biscuits
1 lb. ground beef
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon cider vinegar
1/2 teaspoon chili powder
1 cup shredded cheddar cheese
Separate dough into 10 biscuits; flatten into 5-inch circles. Press each into the bottom and up the sides of a greased muffin cup; set aside. In a skillet, brown ground beef; drain. In a small bowl, mix ketchup, brown sugar, vinegar and chili powder; stir until smooth. Add to meat and mix well. Divide the meat mixture among biscuit-lined muffins cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375 degrees for 18 to 20 minutes or until golden brown. Cool for 5 minutes before removing from tin and serving. Yield: 10 servings
Beef in a Covered Boat
Submitted by Beth Williams
Oil City, PA
Fry onion and green pepper in butter, add ground beef and brown. Drain grease, add soup, cut off the top of the loaf of bread hollow out the inside (save the top). Add torn out bread to ground beef then fill bread with mixture of ground beef, soup and bread pieces. Place cheese slices across the top of bread and put top of loaf back on bread. Wrap in foil and Bake at 350 degrees for 15-20 minutes. Cool 5 minutes and cut into slices.
Chicken Pesto Rollups
Submitted by MaryBeth Reed
4 boneless, skinless chicken breasts (pounded thin)
2 tablespoons pesto
4 tablespoons grated Parmesan Cheese
1/4 teaspoon ground black pepper
Seasoned Bread Crumbs
Preheat oven to 350 degrees. Pound chicken breasts thin (appx 1/4" thick). Mix together pesto, parmesan cheese and pepper. Spread in a thin layer on chicken breasts. Roll up and cover with Italian dressing and then roll in bread crumbs. Place rollups in a baking dish sprayed with non-stick spray. Cook at 350 degrees for approximately 30 minutes or until done. Serves 4.
Submitted by Renee Lacher
1 1/4 lbs. ground beef
2 packages (3 oz each) beef flavor instant ramen noodles
2 cups frozen vegetable mixture
¼ teaspoon ground ginger (optional)
2 tablespoons thinly sliced green onion
2 cups water
In large skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, breaking into 4-inch crumbles. Remove with slotted spoon; pour off drippings, if any. Season beef with one seasoning packet from ramen noodles; set aside.
In same skillet, combine 2 cups water, noodles broken into several pieces, vegetables, ginger and remaining seasoning packet. Bring to a boil; reduce heat. Cover and simmer 3 minutes or until noodles are tender, stirring occasionally.
Return beef to skillet and heat through. Stir in green onion before serving. Makes 4 servings; 400 calories per serving.