Paula Deen's Beef Stroganoff

I've only tried the Betty Crocker's recipe for beef stroganoff. I'm excited to see how Paula's will taste.

Servings: 4 servings
Prep Time: 5 min
Cook Time: 40 min
Difficulty: Easy

Ingredients

1 1/2 lb cubed round steak, cut into thin strips
House Seasoning to taste
all purpose flour
2 tablespoon olive oil
2 tablespoon butter
1 medium onion, sliced
8 ounce fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
salt and pepper to taste
1 cup sour cream
cooked egg noodles

Directions

Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

Paula Dean's Taco Salad

Prep Time: 10 min
Yield: 6 to 8 servings

Ingredients
2 ripe tomatoes, diced
1/2 pound sharp Cheddar, diced
1 large onion, diced
1 head iceberg lettuce, washed, drained and shredded
1 pound lean ground beef, browned, crumbled and drained
1 cup salad dressing (recommended: Catalina)
1 (7-ounce) bag taco flavored chips, crushed
1 cup salsa
Tortilla chips, to serve

Directions
Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with salsa. Serve with tortilla chips.

Old-Fashioned Meat Loaf

Old-fashioned Meat Loaf- A.K.A "Basic" Meat Loaf
Recipe courtesy Paula Deen

Prep Time:10 minInactive Prep Time:--Cook Time:1 hr 0 min
Serves: 4 servings

Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:

1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Chipotle Beef

Chipotle Beef
Ingredients

2 pounds beef, chuck pot roast
salt, Kosher, to taste
freshly ground pepper, to taste
15 ounce(s) broth, beef, low sodium
7 ounce(s) pepper(s), chipotle chiles, in adobo sauce
Preparation

Dust the meat with salt and pepper. Coat a medium skillet with nonstick cooking spray. Heat the pan over medium-high heat, then brown the meat on both sides.
Add the broth and the entire contents of the can of chipotle peppers, sauce included.

Cook over low heat for 1 to 2 hours, then slice and serve.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 250
Total Fat: 12 g
Saturated Fat: 4 g
Cholesterol: 100 mg
Sodium: 475 mg
Total Carbohydrate: 2 g
Dietary Fiber: 2 g
Protein: 52 g

Beef and Vegetable Skillet

Beef and Vegetable Skillet
Ingredients

1 1/4 pounds beef, boneless top sirloin steak, cut 3/4-inch thick
2 teaspoon oil, dark sesame
2 clove(s) garlic, minced
1 medium pepper(s), red, bell, cut into thin strips
3 tablespoon soy sauce, reduced-sodium, divided
3 cup(s) spinach, fresh, coarsely chopped
1/2 cup(s) onion(s), green, sliced
3 tablespoon ketchup
2 cup(s) rice, brown, cooked
Preparation

Cut beef steak lengthwise in half and then crosswise into 1/4 inch strips. Toss with sesame oil and garlic.

Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time); stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet.

In same skillet, add bell pepper, 2 tablespoons soy sauce and 2 tbsp water; cook 2 to 3 minutes or until pepper is crisp-tender. Add spinach and green onions; cook until spinach is just wilted. Stir in ketchup, remaining 1 tablespoon soy sauce and beef; heat through. Serve over rice.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 334
Total Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 62 mg
Sodium: 688 mg
Total Carbohydrate: 25 g
Dietary Fiber: 2.1 g
Protein: 36 g

Beef and Portobello Mushroom Stroganoff

Beef and Portobello Mushroom Stroganoff
Ingredients

2 teaspoon oil, canola, plus 1 tablespoon, divided
1 pounds beef, flank steak, trimmed
4 large mushrooms, portobello, stemmed, halved and thinly sliced
1 large onion(s), sliced
3/4 teaspoon thyme, dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoon flour, all-purpose
14 ounce(s) broth, beef, reduced sodium
2 tablespoon liqueur, cognac, or brandy
1 tablespoon vinegar, red wine
1/2 cup(s) sour cream, reduced-fat
4 tablespoon chives, fresh, or parsley
Preparation

Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat.

Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 404
Total Fat: 19 g
Saturated Fat: 7 g
Cholesterol: 74 mg
Sodium: 969 mg
Total Carbohydrate: 14 g
Dietary Fiber: 2 g
Protein: 37 g

Jillian Says:
Using whole-wheat flour instead of all-purpose flour will give you more nutritional bang for your calorie buck.
Look for an all-natural sour cream with minimal added ingredients.

Texas Chili

Texas Chili
Ingredients

2 1/2 pounds beef, lean chuck
1 tablespoon garlic, minced
1/4 cup(s) chili powder
1 teaspoon pepper, red flakes
2 tablespoon tapioca, quick-cooking
1 tablespoon oregano
1 teaspoon cumin, ground
1 teaspoon pepper, black ground
14 1/2 ounce(s) broth, reduced-sodium beef
1/2 medium onion(s), finely chopped
Preparation

Add all ingredients to a slow cooker and mix well. Cover and cook on low 8 hours. Stir chili well before serving.
Sprinkle low-fat cheddar cheese on top if desired.

Nutrition Facts
Number of Servings: 6
Amount Per Serving
Calories: 354
Total Fat: 11 g
Saturated Fat: 4 g
Cholesterol: 86 mg
Sodium: 159 mg
Total Carbohydrate: 9 g
Dietary Fiber: 3 g
Protein: 53 g

Roast Beef and Provolone Cheese Wrap

Roast Beef and Provolone Cheese Wrap
Ingredients

4 ounce(s) cheese, provolone, reduced fat, approximately 4 slices
4 tortilla(s), whole-wheat, low carb
1 tomato(es), sliced
16 ounce(s) roast beef, lean
1 cup(s) spinach
Preparation

For each wrap, layer the spinach, roast beef, cheese, and tomato on top. Fold opposite sides of the tortilla toward the center and roll up from the bottom. Add to My Favorites Print E-mail About This Recipe
Prep Time: 5 mins
Total Time: 5 mins

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 348
Total Fat: 12 g
Saturated Fat: 5 g
Cholesterol: 77 mg
Sodium: 503 mg
Total Carbohydrate: 14 g
Dietary Fiber: 9 g
Protein: 44 g

chili-Cheese Dip

It's so good-seriously. From Katie Lee.

1 pound ground sirloin beef
1 packet taco seasoning
1 16-ounce jar salsa
2 cups shredded cheddar cheese
4 ounces cream cheese, cut into cubes
tortilla chips, for serving

In a medium skillet over medium heat, brown the beef. Remove the beef from the skillet and drain on paper towels. Return to the skillet and add the taco seasoning and salsa. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally. Drop the heat to very low. Stir in cheddar and cream cheese and cook until just melted. Serve hot with tortilla chips.

6 to 8 servings (about 3 1/2 cups)
Prep time: 5 minuts
Cook time: 20 minutes

These mini manloaves are a hit at parties.

1 pound extra lean ground beef
1 large egg, lightly beaten
1/2 cup ketchup
1/4 cup grated onion
1/4 cup bread crumbs
1 1/2 teaspoons worcestersire sauce
1 tablespoon minced flat-leaf parsley
1 teaspoon minced fresh thyme leaves
1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
24 slider-size hamburger buns
Mayonnaise

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place a cooling rack on top. Spray lightly with nonstick cooking spray. In a large bowl, combine the beef, egg, 1/4 cup of the ketchup, the onion, bread crumbs, worcestershire, parsley, thyme, salt, pepper, and garlic powder. Use your hands to mix everything together.

Divide meat by the tablespoonful and shape each into a thin patty. Place on the prepared rack. Brush the patties with the remaining 1/4 cup ketchup. Bake for 20 minutes. While meatloaf is baking, spread mayonnaise onto one side of each bun. Place each meatloaf slider in a prepared bun and serve.

12 servings
Prep time: 25 minutes
Cook time: 20 minutes

Reuben In A Dish

From Byerlys
An easy way to eat this all time favorite deli sandwich.

Ingredients
1 pound sauerkraut, (about 1 1/4 cups), drained
1 teaspoon caraway seeds
3/4 pound corned beef, thinly sliced
1 cup finely shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup Thousand Island dressing
2 slices Pumpernickel bread, cubed
2 tablespoons butter, melted
2 tomatoes, seeded, chopped

Directions
In 2-quart casserole, combine sauerkraut and caraway seeds; spread evenly in bottom. Layer with corned beef and cheese. Combine mayonnaise and Thousand Island dressing; spread over cheese. Toss bread cubes with butter; sprinkle bread cubes and tomatoes over top. Bake in a preheated 350 F oven until heated through (45-55 minutes).

Amount: 6-8 servings

Lasagna

From Byerlys. A favorite.

Ingredients
1 1/2 pounds Italian sausage, or ground beef
1 teaspoon minced garlic, (2 to 3 cloves)
1 tablespoon snipped fresh parsley
1/2 teaspoon salt
1 tablespoon dried basil, crumbled
1 tablespoon dried oregano, crumbled
3 (6 ounce) cans tomato paste
1 (1 pound) can tomatoes
1/2 cup water
1 (8 ounce) package lasagna noodles
2 (12 ounce) cartons cottage cheese, or 2 (15 ounce) cartons ricotta cheese
2 eggs
1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons snipped fresh parsley
1/2 cup freshly grated parmesan cheese
1 pound sliced mozzarella cheese
dried oregano, crumbled

Directions
Brown meat; remove excess fat. Add next 8 ingredients; simmer 1 hr., stirring occasionally. Cook noodles according to package directions; drain, rinse, pat dry with paper towels. Combine next 6 ingredients. Spoon about 1/2 cup meat sauce on bottom of 9x13" pan; cover with layer of noodles. Spread 1/3 of the cheese mixture, 1/3 of mozzarella cheese and 1/3 of meat mixture over noodles; repeat 2 times. Sprinkle with oregano. Refrigerate, covered, or bake immediately, uncovered, in a preheated 375 degree oven 30-40 minutes. Allow 60-70 minutes if refrigerated before baking. Let stand 15-20 minutes to set before cutting into squares.

Amount: 12 servings

Beef N Tater Hot Dish

For a casual supper. From Byerly's.

Ingredients
1 1/2 pounds ground beef
1/2 cup chopped onion
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10 3/4 ounce) can chicken gumbo soup
1 (10 3/4 ounce) can cream of mushroom soup with1/3 less salt
1 (10 1/2 ounce) can chicken rice soup with 1/3 less salt
1 teaspoon browning and seasoning sauce
1 (2 pound) package frozen tater tots

Directions
Brown beef and onion in skillet, crumbling meat while cooking; drain. Spread meat on bottom of 9x13" baking pan. Spread vegetables over meat. Heat soups and browning sauce to boiling, pour over vegetable layer. Cover with tater tots. Bake, uncovered, in a preheated 350 degree oven until bubbly in center (60-70 minutes).
Amount: 8 servings

Mini-Microwave Version: Spread 1 pound diet lean ground beef in bottom of 2 quart microwavable casserole. Sprinkle with 2 tablespoons instant minced onion. Spread 1 (16 ounce) package frozen mixed vegetables, thawed, over meat. Cover with 1 (10 3/4 ounce) can cream of mushroom with 1/3 less salt. Microwave (HIGH), covered, 7 minutes; rotate 1/2 turn. Microwave (HIGH) until meat is no longer pink (7-10 minutes). Remove from microwave. Microwave 2 (4 ounce) packages microwave tater tots according to package directions. Arrange over soup layer.

Amount: 4 servings

Pot Roast with Roasted Vegetables

From The Neelys
Yields: 4 servings

INGREDIENTS

Pot roast
• 2 tablespoons olive oil
• One 3- to 4-pound boneless chuck roast, trimmed
• Kosher salt
• Freshly ground black pepper
• 12 ounces beer (not dark)
• 1 cup beef broth
• One 2-ounce envelope Italian dressing mix
• 2 bay leaves
• 10 to 12 garlic cloves, smashed
• 2 onions, quartered
Roasted vegetables
• 1 1/2 pounds red new potatoes, halved
• 1 pound baby carrots
• 2 medium onions, quartered
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons fresh lemon zest
• 2 tablespoons fresh lemon juice
Recipe continues below ↓
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DIRECTIONS
For vegetables: Place the potatoes, carrots, and onions in a large bowl. Add the olive oil and thyme, and season generously with salt and pepper, then toss until the vegetables are evenly coated.

Transfer the vegetables to a baking sheet or a large cast-iron skillet, and roast for 45 minutes, or until they are tender and well browned, using a metal spatula to flip them every 15 minutes or so. Remove the vegetables from the oven, cool for 10 minutes, then add the parsley, lemon zest, and lemon juice, and toss to combine. Taste for seasonings, and add more salt or pepper, as desired.

For meat: Preheat the oven to 300° F.

Heat the oil in a large Dutch oven or heavy pot over high heat. Season the pot roast generously with salt and pepper, then add it to the pot, and sear on all sides until nicely brown.

Transfer the roast to a plate, then pour the beer into the Dutch oven, whisk to scrape up any browned bits, and whisk down the foam. Stir in the broth, Italian dressing mix, bay leaves, garlic, and onions. Put the roast back in the Dutch oven, and bake, covered, for 3 hours, or until tender, turning once. Remove the bay leaves, and serve with roasted vegetables.

Smoked Bacon Wrapped Meat Loaf

1 1/2 lb ground beef
1 tbsp Sandra's Sassy All-Purpose Rub (see below)
1 packet(1.1-ounce) beefy onion soup mix, Lipton
1/4 cup Sandra's Signature Barbecue Sauce (see below)
1 ts crushed garlic, Christopher Ranch
1/4 cup real bacon bits, Hormel
2 tbsp Worcestershire sauce, Lea & Perrins
1 egg, lightly beaten
1/2 cup bread crumbs, Progresso
1/4 tsp liquid smoke
6 thick-cut bacon slices, Oscar Mayer
Fresh oregano sprigs (optional

Preheat oven to 400 degrees.

In a large bowl, combine ground beef and remaining ingredients, except bacon slices and oregano sprigs. Poke several holes into bottom of foil pan. Lay 4 bacon slices down crosswise in loaf pan, allowing slices to hang over side of pan. Shape meat mixture to fit loaf pan and fold bacon slices to meet over top of meat loaf. Top with remaining 2 bacon slices.

Place foil pan on a rack in a 13x9-inch baking pan and bake about 45 minutes or until internal temperature reaches 165 degrees. Serve as directed.

Sandra's Sassy All-Purpose Rub
2 packets (1.25 oz. each) original chili seasoning, McCormick
3 tbsp granulated garlic, Spice Hunter
1 tbsp kosher salt
1 tbsp salt-free, all-purpose seasoning, McCormick
2 tbsp sugar

In a medium bowl, combine all ingredients. Store in airtight container in cool, dry place or freezer.

Sandra's Signature Barbecue Sauce
1 bottle (12-ounce) chili sauce, Heinz
1/4 cup cider vinegar, Heinz
1/3 cup molasses, Grandma's
2 tbsp Sandra's Sassy All-purpose Rub
2 tbsp ground black pepper
1/4 tsp hickory liquid smoke, Wrights.

In a saucepan over medium heat, stir to combine all ingredients. Simmer for 10 minutes. Remove from heat; cool. Stir, covered, in refrigerator for up to 1 week.

From Sandra Lee

Lasagna

1 1/2 pounds ground beef
1 pound hot breakfast sausage
2 cloves minced garlic
2 14.5-oz cans of whole tomatoes
2 6-oz cans of tomato paste
2 tablespoons of dried parsley flakes
2 tablespoons dried basil
10-oz package of lasagna noodles
3 cups lowfat cottage cheese
2 eggs, beaten
1/2 cup Kraft Parmesan Cheese
2 tablespoons dried parsley flakes
salt

In a skillet, combine 1 1/2 pounds ground beef, 1 pound hot breakfast sausage, and 2 cloves minced garlic.Cook until brown. Drain off most of the fat but leave some. Add two 14.5-oz cans of whole tomatoes, two 6-oz cans of tomato paste, 2 tablespoons of dried parsley flakes, 2 tablespoons dried basil, And 1 teaspoon salt. Mix together thoroughly and simmer, uncovered, about 45 minutes stirring occasionally.

Boil a 10-oz package of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook the noodles "al dente" so they’ll still have quite a bite to them. When they’re finished cooking, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil. That way, they’ll be easier to handle later.

While the meat mixture and noodles are cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. To the cottage cheese, add 1/2 cup Kraft Parmesan Cheese, 2 tablespoons dried parsley flakes, and 1 teaspoon salt. Mix together well.

Assembly:
Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go. Spread half of the cottage cheese mixture evenly over the noodles, lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture.

With the spoon, make a line through the middle of the meat mixture so you’ll distribute it evenly. Spread a little less than half of the meat mixture over the mozzarella cheese slices until it’s evenly distributed.

Now it’s time to repeat the process! Add another layer of four lasagna noodles and top with the remaining half of the cottage cheese mixture. Then top the cottage cheese mixture with another 1/2 pound of mozzarella and finish with the rest of the meat mixture. Spread evenly.

Now grab that trusty-rusty container of good ol’ Kraft Parmesan Cheese and start sprinklin’! Top with a pretty generous layer.

Now pop it in a 350-degree oven for 20-30 minutes, until hot and bubbly. (Alternately, you could cover and freeze it, unbaked, at this point. OR cover and refrigerate, unbaked, for up to two days before baking.)

Winter Woods Chili

Makes: 6 servings
Prep: 30 minutes
Cook: 2 hours


4 slices bacon
3 lb. beef stew meat
1 large onion, sliced 1/2-inch thick
4 cloves garlic, minced
2 28-oz. cans whole tomatoes
1 15.5-oz can navy beans, rinsed and drained
1 15.5-oz. can red beans, rinsed and drained
2 to 3 Tbsp. chili powder
2 Tbsp. red wine vinegar
Shredded cheddar cheese
Snipped fresh oregano
Cooked bacon, crumbled

Directions
1. In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.

2. Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to
boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in
remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon. Makes 6 servings.

Nutrition Facts
Servings Per Recipe 6 servingsCalories 546, Total Fat (g) 23, Saturated Fat (g) 9, Monounsaturated Fat (g) 9, Polyunsaturated Fat (g) 2, Cholesterol (mg) 107, Sodium (mg) 1222, Carbohydrate (g) 31, Total Sugar (g) 7, Fiber (g) 8, Protein (g) 54, Vitamin A (DV%) 0, Vitamin C (DV%) 37, Calcium (DV%) 25, Iron (DV%) 41, Percent Daily Values are based on a 2,000 calorie diet

Cheesy Stuffed Shells

Ingredients

Sauce:
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
Freshly ground pepper

For the Shells
1 12-ounce box jumbo pasta shells
8 ounces silken tofu, mashed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 large egg, lightly beaten
1 clove garlic, minced
Kosher salt and freshly ground pepper
Cooking spray

Directions
Preheat the oven to 350. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.

Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.

Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.

Cheesesteak Subs

1 1/2 pounds beef top round steak

8 oz. mushrooms, quartered

2 green peppers, cut into 1/2 inch slices

1 large onion, cut into 1/2 inch slices

1/4 cup extra virgin olive oil, Bertolli

3 tblsp Worcestershire sauce, Lea & Perrins

2 tblsp onion soup mix, Lipton

2 tsp garlic powder, McCormick

1 cup mayonnaise, Best Foods or Hellmann's

1 tsp bottled minced garlic, Christopher Ranch

6 sandwich rolls, cut in half

6 slices provolone cheese, Kraft

Slice steak into very thin slices. Place sliced steak into a zip-top bag; set aside. In another zip-top bag, combine quartered mushrooms, sliced peppers, and sliced onions. Set aside.

In a bowl, whisk together olive oil, Worchestershire sauce, onion soup mix, and garlic powder. Pour half of the marinade into each of the zip-top bags. Marinate in fridge for 1-3 hours.

In a bowl, combine mayonnaise and minced garlic. Set aside in fridge until needed. Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.

Remove vegetables and steak from marinades; discard marinades. Place veggies on hot, oiled grill. Cook for 10-15 minutes or until just tender. Remove from grill and set aside. Grill steak 3-4 minutes or until cooked through, turning once. Remove and set aside.

Spread sandwich rolls with garlic-mayonnaise mixture. Fill rolls with steak, provolone cheese, and veggies. Place sandwiches on grill and cover. Cook 2-4 minutes or until cheese has melted. Serve warm.

Oven method:

Preheat oven to 400 degrees. Heat a grill pan over high heat; brush lightly with oil. When hot, cook steak 2-3 minutes or cooked through. Transfer steak to a plate; cover with foil. Place veggies in hot pan and cook for 5-7 minutes or until tender. Prepare and fill rolls. Place sandwiches on foil-lined sheet pan and place in oven. Bake about 3 minutes or until cheese is melted. 

Sloppy Joe's

by Tina Schumacher

2 1/2 pounds hamburger
3 cups celery (I don't use)
1 large onion chopped
1 cup ketchup
1 can tomato soup
1 can chicken gumbo soup
2 tbsp dry mustard
1 tsp chili powder
2 tbsp vinegar (I don't use)
2 tbsp brown sugar
2 tsp salt
1/4 tsp pepper

Brown hamburger. Put in a roaster with all other ingredients and bake at 250 degrees for 2 to 3 hours, stirring occassionally. If you use celery, it will remain crunchy.