Angus Roast Beef Mini Sandwich Trio

Ingredients:

One Loaf of Potato Rosemary Bread
1 pound of Angus Roast Beef
Olive Oil, as needed
10 tsp. Formaggio Trip (Parmesan, Asiago, Romano) shredded
5 tsp. Sweet Onion Dressing
10 tsp. Crumbled Danish Blue Cheese with Cranberries
2 1/2 tsp. Dijon Mustard
2 1/2 oz Provolone, sliced
5 tsp. Cream Balsamic Vinaigrette
5 tsp. Red Peppers, small dice

Directions:

1. Pre-heat broiler on oven to High. Brush sliced bread with small amount of olive oil and place on baing sheet oiled side up. Place into oven and broil for 20 to 30 seconds our until bread browns. Remove from oven and set aside. Once cool, split bread slices into 3 groups.

2. On the first group, place 1 ounce of roast beed onto the toasted side of bread. Drizzle 1 tsp. of sweet onion dressing over the beef, top with 2 tsp. of formaggio trio cheese blend and place onto baking sheet.

3. On the second group, spread 1/2 tsp. dijon mustard onto each slice of bread (toasted side), add 1 ounce roast beef and top woth 2 tsp. of crumbled blue cheese. Place on baking sheet.

4. On the third group, place 1 ounce of roast beef onto the toasted side of the sliced bread. Drizzle 1 tsp. creamy balsamic dressing over the beef and top with 1/2 ounce of provolone cheese. Place onto baking sheet.

5. Place mini sadiches under the broiler for 30 seconds or until cheese melts. Remove from overn and top sanwiches with 1 tsp, of dices roasted red peppers. Refrigerate any leftovers.

Shared By: Natalie

Baked Spaghetti

1 cup chopped onion
1 cup chopped green pepper
1 Tbsp. butter or margarine
1 can (28oz) tomatoes with liquid, cut up
1 can (4oz) mushroom stems and pieces, drained
1 can (2-1/4oz) sliced ripe olives, drained
2 tsp. dried oregano
1 pound ground beef, browned and drained, optional
12oz spaghetti, cooked and drained
2 cups (8oz) shredded Cheddar cheese
1 can (10 3/4oz) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese

In large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef, if desired. Simmer, uncovered, for 10minutes. Place half of the spaghetti in a greased 13in x 9in x 2in baking dish. Top with half of the vegetable mixture. sprinkle with 1 cup of Cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until heat through.

Shared By: Mom

Sensational Beef Stroganoff

1lb boneless beef round steak, cut 1/4in thick
2 Tbsp. margarine, divided
1/2 cup chopped onion
1 can Campbell's Cream of Mushroom Soup
1/2 tsp. paprika
1/2 cup sour cream or plain yogurt
Hot Cooked Noodles
Chopped fresh parsley for garnish

1. Slice beef across the grain into very thin strips
2. In skillet over high heat in 1 Tbsp. hot margarine cook 1/2 the beef and 1/2 the onion until beef is no longer pink and onion is tender, set aside. Repeat with remaining margarine, beef and onion.
3. Return meat mixture to skillet. Stir in soup and paprika. Heat through, stirring occasionally. Reduce heat to very low. Stir in sour cream. Gently heat through. Serve over noodles. Garnish with parsley.

Tip: To make slicing easier, freeze beef 1 hour

Shared By: Mom

Beef and Pasta Medley

3 cups spiral pasta, cooked and drained
1 medium green pepper, julienned
1 cup halved cherry tomatoes
1/2 cup sliced ripe olives
1 pound boneless top sirloin, cut into strips
2 Tbsp. cooking oil
1 bottle (8oz) Italian salad dressing
1 1/2 cups (6oz) shredded provolone or mozzarella cheese
Breadsticks, optional

In large bowl, combine pasta, green pepper, tomatoes, and olives. In a skillet over medium high heat, stir-fry beef in oil until cooked as desired; drain. Spoon meat over pasta. Add dressing to skillet and bring to boil. Pour over pasta mixture; toss to coat. Add cheese. Serve with breadsticks if desired.

Shared By: Mom

Fajitas

Ingredients
12 ounces beef flank steak or bite-size strips of chicken or turkey
1 tablespoon Homemade Fajita Seasoning*
4 6 - 8 inches flour tortillas
2 tablespoons cooking oil
1 cup thin strips of red or green sweet pepper (1 medium)
1/2 cup thinly sliced onion, separated into rings (1 medium)
3/4 cup chopped tomato (1 medium)
1 tablespoon lime juice
Guacamole, Grated Cheese, Bottled salsa, Dairy sour cream (optional)
Lime wedges

Directions
1. If desired, partially freeze beef for easier slicing. If using steak, trim fat from meat and thinly slice steak across the grain into bite-size strips . Place meat strips in a deep bowl. Sprinkle with 2 teaspoons of the fajita seasoning. Cover and chill 30 minutes.
2. Wrap tortillas tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through. Meanwhile, in a 12-inch skillet heat 1 tablespoon of the oil over medium-high heat. Add sweet pepper, onion, and remaining 1 teaspoon seasoning. Cook and stir about 3 minutes or until crisp-tender. Remove onion mixture from skillet.
3. Add remaining 1 tablespoon oil and the meat to the skillet. Cook and stir for 2 to 3 minutes until desired doneness for steak or until chicken or turkey strips are no longer pink. Drain well. Return onion mixture to skillet. Stir in tomato. Cook and stir for 1 minute or until heated through. Remove skillet from heat; stir in lime juice.
4. To serve, fill warm tortillas with meat mixture. If desired, top meat mixture with guacamole, salsa, and sour cream. Roll up tortillas. Serve with lime wedges.
5. Makes 4 to 6 servings

Homemade Fajita Seasoning
Ingredients
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Directions
* In a small bowl combine ground cumin; dried oregano, crushed; salt; cayenne pepper; black pepper; garlic powder; and onion powder.

Shared By: Meredith

California Pilaf

2 lbs. Ground beef
2 1/2 c. Water
2 8-ounce cans tomato sauce
1 green pepper chopped
2 small garlic cloves, minced
1 small onion
2 1/2 tsp. Salt
1/4 tsp. Pepper
2/3 c. Ripe olives, sliced
1 c. Raw rice

Brown ground beef, drain fat. Place all in crock pot- stir. Cover and cook on low 6to 9 hours, or on high 3 hours.

Shared By: Mom

Broiled Sirloin Steaks

2 Tbsp. lime juice
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. ground mustard
1/4 tsp. dried oregano
1/4 tsp. dried thyme
4 boneless beef sirloin steaks (5oz each)
1 cup sliced fresh mushrooms

In small bowl, combine the first six ingredients; rub over both sides of steaks. Broil 4 in from heat for 7 minutes. Turn steaks; top with mushrooms. Broil 7-8 minutes longer or until meat reached desired doneness and mushrooms are tender.

Shared By: Natalie

Shepherd’s Pie

1 lb cooked ground beef
layer 1 or 2 cans of green beans on top
Add some dry onion soup and cream of mushroom soup
Top with real or instant mashed potatoes
Put in oven for 30 minutes on 350
When done grate some cheese over the top and eat!

Shared By: Rachel

Note: Ryan and Natalie use tomato soup instead of mushroom soup.

Sloppy Joes

1 1/2 – 2 lbs cooked hamburger
½ c. catsup
1 c. tomatoe sauce
2 Tbls. Brown sugar
1 Tbls Worcestershire sauce
2 Tbls Vinegar
OR
Just add BBQ sauce
Put on buns or in muffin tin with flat biscuits lining each hole and bake for 12-15 minutes on 350. Ryan’s family did that and they call them BBQ cupcakes.

Shared By: Rachel

Crockpot Roast

w/ potatoes and carrots if desired
Put all in crockpot then add
Dry ranch dressing mix
Dry intalian dressing mix
Dry onion soup mix
Add some water, don’t need more than about a cup
Cook on high for 3-4 hours and low for 6-7 hours

Shared By: Rachel