CALICO BEANS

1 pound ground beef

3 slices thick bacon, diced

1 medium onion, diced

1 can pork and beans

1 can butter beans

1 can lima beans

1 can kidney beans

3/4 cup ketchup

3/4 cup brown sugar

2 teaspoons mustard

4 tablespoons vinegar

salt and pepper to taste

1/4 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

Brown ground beef; drain and place in a bowl. In same pan, brown diced bacon and diced onion.  Add bacon and onions to ground beef.  Drain half of liquid from beans and add remaining beans with liquid to the ground beef.  Mix ketchup, sugar, mustard, vinegar, salt, pepper, cinnamon, cloves, and allspice; pour over bean mixture and stir well to mix.  Pour into a casserole dish and bake at 325 degrees for 1 hour.  Can also be made in a crockpot.

SLOW COOKER TACO SOUP

1 lb. grown beef, turkey, or chicken

1 onion, chopped

1 can chili beans, with liquid

1 can kidney beans with liquid

1 can whole kernel corn, with liquid

1 small can tomato sauce

2 c. water

2 cans diced tomatoes

1 small can diced green chiles

1 pig. Taco seasoning mix

In a medium skillet, cook the ground beef over medium heat until browned.  Drain and set aside.  Place the ground beef, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chiles, and taco seasoning mix into a slow cooker.  Mix to blend and cook on LOW setting for 8 hours.

PAT’S EASY VEGETABLE BEEF SOUP

1 pound lean ground beef

1 can tomato soup

1 can stewed tomatoes

1 can whole kernel corn

1 can cut green beans

1 can sliced new potatoes

1 can sliced carrots

1 8-ounce jar pearl onions

Salt

Pepper

Brown and drain ground beef.  Add soup, tomatoes and liquid, and all cans of vegetables including liquid into pot.  Heat over medium heat until hot; simmer 30 minutes and serve, or simmer on low longer if desired.  Can also be made in a crockpot by browning ground beef and adding to crockpot with remaining ingredients; simmer for 4 to 6 hours on low.  Serve with Cheese Wafers, crusty French or Italian bread, or cornbread.  Makes 6 servings.

CHILI

2 pounds ground beef

1 29-ounce can tomato sauce

1 29-ounce can kidney beans, drained

1 29-ounce can pinto beans, drained

1 medium onion, diced

1 4-ounce can diced green chiles

1 28-ounce can whole tomatoes

2 teaspoons ground cumin

3 tablespoons chili powder

1 teaspoon black pepper

2 teaspoons salt

3 cups water

Brown and crumble the ground beef over medium heat in a large Dutch oven or similar deep heavy pot; drain fat.  Replace ground beef in pan and add remaining ingredients; bring to a simmer.  Continue to cook for 2 to 3 hours, stirring often.  Can also be prepared in crockpot after browning ground beef.  Makes 10 servings.

WINSTON’S MEATLOAF

2 pounds ground beef

1 cup diced onion

1 cup diced green bell pepper

3 eggs

1/2 cup Italian breadcrumbs

1 cup ketchup

1/4 cup plus 1 tablespoon Heinz 57 steak sauce

2 teaspoons brown sugar

Meatloaf Sauce – see below

Preheat oven to 400 degrees.  In a large mixing bowl, combine ground beef, onion, green pepper, eggs, bread crumbs, ketchup, Heinz 57 sauce and brown sugar.  With clean hands, mix until thoroughly combined.  Place mixture on a large baking dish and mold into a large mounded loaf.  Cover loaf with foil and bake 1 1/4 to 1 1/2 hours, until no pink remains in the center of the loaf - cut a small sample if you’re not sure. Let rest for 5-10 minutes before slicing.  Top with meatloaf sauce to serve.

Meatloaf Sauce

1 (14 1/2 –ounce) can diced tomatoes

1 cup Heinz 57 brand steak sauce

1/4 cup demi-glace or prepared beef base

In a saucepan, combine tomatoes, Heinz 57 sauce and demi-glace, and bring to a boil over medium heat.  Reduce temperature and simmer about 15 minutes, until sauce reduces to desired consistency.

STEAK WITH GORGONZOLA BUTTER

4 tablespoons unsalted butter, softened

2 ounces Gorgonzola cheese

1/4 cup walnuts, finely ground

2 tablespoons chopped fresh parsley

salt & freshly ground pepper to taste

4 tenderloin steaks, 8 ounces each

Place butter, Gorgonzola, walnuts, and parsley into a bowl and beat until well blended.  Season to taste with salt and pepper.  Form into a log, wrap in foil, and chill until firm.  Lightly season the steaks with salt and pepper and grill or sauté in a heavy cast iron skillet for about 3 minutes on a side for rare, or longer to desired doneness.  Cut the butter into 8 slices and place 2 slices of butter onto each cooked steak; wrap loosely in foil and let steaks rest for 5 minutes.

PINEAPPLE STEAK

rib eye steaks – 3/4-inch thick

teriyaki sauce marinade

cracked black pepper

sliced pineapple

Marinate rib eye steaks in teriyaki sauce.  Remove from marinade and coat both sides with cracked black peppercorns, pressing into the meat.  Place steaks over a hot fire with a slice or two of pineapple on top; brush pineapple with teriyaki marinade.  Remove pineapple slices and place on grill before turning steak; return pineapple slices to top of steak and baste again, if desired. Steaks are done when still pink in the center – about 5 minutes per side.  If pineapple needs more time to brown, place it directly on the grill while you remove the steaks from heat to rest on a platter covered with foil.  Be sure to watch carefully so the pineapple does not burn.  Serve these steaks with fresh sweet corn and Becky’s Mandarin Salad.

Jim Reed

MEGA JUICY MEGAN BURGERS

2 pounds of hamburger (70-80% lean)

1/2 cup (+/-) Hellman’s mayonnaise

1/3 cup (+/-) Heinz ketchup

1/2 teaspoon (+/-) granulated garlic

cheese, of course!

Mix all ingredients with hands until well blended.  Form into 8 balls.  Toss each ball against the palm of you hand until slightly compacted.  Shape each ball into a hamburger patty.  Grill to desired degree of doneness, covering with cheese for the last minute of cooking.  This makes really juicy, moist, flavorful burgers!

MAID-RITES

1 pound ground beef

1 cup water

1 beef bouillon cube

chopped onions

dill pickle slices

mustard

hamburger buns

In a large heavy skillet, cook ground beef until just browned.  Drain fat and return beef to skillet.  Add water and bouillon cube: cover and simmer for about 10 minutes over medium heat, stirring a couple of times to dissolve bouillon cube.  Remove cover and continue to simmer until water is evaporated.  Spoon cooked beef onto bun with your choice of chopped onions, dill pickle slices, and mustard.

KERRY’S TERIYAKI FLANK STEAK

1/4 cup soy sauce

3 tablespoons honey

2 tablespoons wine vinegar

1 1/2 teaspoon garlic powder

1 1/2 teaspoon ginger

3/4 cup olive oil

2 flank steaks

Blend soy sauce, honey, wine vinegar, garlic powder, ginger and olive oil in a blender (or with a wire whisk.)  Place flank steaks with marinade in a covered glass dish or large Ziploc bag; refrigerate and marinate overnight.  Remove from marinade and broil or grill until rare or medium rare (145 degrees); let stand for 5 minutes before slicing across the grain in 1/2-inch slices.  Note: Also a good marinade for chicken pieces or pork tenderloins.

JOHN T. EDGE'S END-OF-THE-WORLD BURGER

John T. Edge, Director of the Southern Foodways Alliance in Oxford, MS, (www.southernfoodways.com).  This “recipe” is in response to a question about how he makes burgers at home for himself.  He is also the author of Hamburger & Fries: An American Story.  For this burger, he recommends Allan Benton’s bacon, Madisonville, TN (www.bentonshams.com)* and Burger House seasoning from Burger House in Dallas, TX (www.burgerhouse.com)* both available on the Internet.  I recommend you try the recipe with your favorite brand of bacon and any seasoned salt, with a little cumin added to it.

Chop up 1 slice of *Allan Benton's bacon per burger (which is the best bacon there is, according to Edge) into bits the size of your fingernail, fry it in a skillet to about half done, let it cool, and mix it in with the ground chuck. Sprinkle with black pepper and *Burger House seasoning (a cumin-heavy concoction of seasoned salt, according to Edge). Grill to medium.

BACON-WRAPPED BEEF TENDERLOIN STEAKS

4 beef tenderloin steaks, 1 1/2-inches thick

4 slices bacon

olive oil

kosher salt

freshly ground pepper

Take steaks out of fridge and let sit at room temperature for 20-30 minutes. In the meantime, get grill ready.  Tightly wrap one slice of bacon around each steak, securing with a toothpick. Brush a thin layer of olive oil on both sides of steaks and season with kosher salt and fresh ground pepper.  Place steaks over a direct medium-hot flame; cook for 4-5 minutes on each side. Move steaks to indirect heat, reduce grill temperature to medium, and continue cooking until the interior temperature reaches 145 degrees for medium rare (medium 160, well-done 170).  Remove steaks to a platter, top each steak with a slice of Spicy Smoked Paprika Butter and resist the urge to cut into them for at least 10 minutes!! It is important to let ANY meat rest for 10 minutes after it comes off the grill, so the juices can redistribute throughout the meat. If you cut it right away, all the juices will run right out.

Spicy Smoked Paprika Butter

1 stick unsalted butter (1/2 c.) at room temperature

1 tbsp. smoked sweet paprika

1 tsp. chili powder

1/4 tsp. chipotle chili powder 

1/2 tsp. powdered cumin

1/2 tsp. garlic powder

salt to taste

In a small bowl, mix all ingredients with butter until well combined. Add salt to taste and mix well.  Spoon mixture onto a sheet of waxed paper, roll it into a cylinder and twist each end tightly. Refrigerate overnight or place the wrapped butter in a freezer bag and freeze until ready to use. The butter will keep in the freezer for 6 months. When ready to use, defrost in the fridge to make it easier to slice.

EASY VEGETABLE BEEF SOUP

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Pat Baysinger

1 lb. lean ground beef

Salt

Pepper

1 can tomato soup

1 can stewed tomatoes

1 can whole kernel corn

1 can cut green beans

1 can sliced or diced new potatoes

1 can sliced carrots

1 8-oz. jar or frozen bag of pearl onions (NOT cocktail onions!)

16 oz. beef broth

Splash of Worcestershire sauce (optional)

Sprinkle of garlic powder (optional)

Sprinkle of lemon pepper (optional)

Place ground beef, salt and pepper in a large, heavy pot to brown. Drain fat from cooked meat and add back to pot. Add soup, tomatoes and all cans of vegetables including liquid into pot. Add beef broth. Season with Worcestershire sauce, garlic powder and lemon pepper, if desired. Heat over medium heat until hot; simmer 30 minutes and serve, or simmer on low longer if desired. Can also be made in a crock-pot by browning ground beef and adding to crock-pot with remaining ingredients; simmer for 4 to 6 hours on low. Makes 6 servings.

Serve with crusty French or Italian bread, cornbread or grilled cheese sandwiches.

Note: 

• Keep canned ingredients and frozen ground beef on hand for a quick meal in under an hour!

• Double or triple this soup for a large group, or to save some in the freezer for quick meals.

MIGAS FRITTATA

2 tbsp. salted butter
1/2 cup leftover whole kernel corn
2 green onions, chopped
1/2 cup leftover cooked and crumbled
ground beef
6 eggs
2 tbsp. half-and-half
salt & pepper
1/2 tsp. finely diced jalapenos
leftover nachos from Chili's diced in 1" pieces
(corn tortillas with melted cheese,
beans, queso and a little
seasoned ground beef)
Monterrey Jack cheese, shredded
sharp Cheddar cheese, shredded
salsa
Cholula Hot Sauce

Turn on oven broiler. Melt butter in a heavy skillet over medium heat. Add corn, onions and ground beef crumbles and cook for 3-4 minutes to heat through. Break eggs in a medium bowl, add half-and-half and salt & pepper. Beat eggs until blended and add diced jalapenos and leftover nachos. Pour egg mixture over corn, onion, ground beef mixture; stir and lift egg mixture from bottom of pan until eggs begin to cook and start to set. Sprinkle cheeses over top of egg mixture and place under broiler in oven. Broil until eggs are set and cheeses on top are melted. Remove from oven, cool slightly and cut into wedges. Serve with salsa, hot sauce, sour cream and guacamole or sliced avocados.

HOMEMADE LASAGNA

Sauce:
olive oil
1 large onion, chopped
1 1/2 lbs. ground beef
6 cloves garlic, minced
3 28-oz. cans tomato sauce
2 small cans tomato paste
dash of Worcestershire sauce
1 tsp. basil
1 tsp. oregano
2-3 tsp. white or brown sugar
salt and pepper to taste

Pour some olive oil to cover the bottom of a large heavy skillet or Dutch oven. Add onions and saute for 2-3 minutes. Add onion and minced garlic and cook until meat is browned. Drain excess fat  and return cooked meat to pot. Stir in tomato sauce, tomato paste, Worcestershire sauce, basil, oregano and sugar. Simmer over low heat for 1 1/2 to 2 hours. Season with salt and pepper to taste as sauce cooks. Add more basil and oregano, if needed.

Cheese:
1 large carton ricotta cheese
2 eggs
2 tbsp. chopped parsley
4 cups shredded Mozzarella
1 cup grated Parmesan cheese

In a small bowl, stir eggs and parsley into ricotta cheese and set aside.

Noodles:
2 boxes De Cecco No-Boil Lasagna Noodles
or
2 boxes lasagna noodles (boil according to package directions before using)

Assemble:
1 large baking or roasting pan
2 boxes of lasagna noodles
1 recipe of sauce
1 recipe of ricotta cheese mixture
4 cups shredded mozzarella

Spoon sauce to thinly coat bottom of lasagna pan. Make Two Layers using ingredients in the following order and then repeating: lasagna noodles (overlap slightly), sauce, ricotta cheese, shredded mozzarella, grated Parmesan cheese. Finish with a final layer of noodles and sprinkle with a small amount of mozzarella and Parmesan cheese. Cover lightly with foil and bake at 325 degrees for 35 minutes. Remove foil and continue to bake until cheese melts and begins to brown slightly - about 10-15 minutes. Remove from oven and remove foil. Allow to cool for about 10 minutes. Slice and serve.

Lasagna may be baked, cooled, covered and refrigerated. To reheat: cover with foil and place in a preheated 325 degree oven until warmed throughout.

Recipe may be divided into smaller pans and layered in the same order. Wrap tightly with foil and freeze. To bake frozen lasagna, keep covered and bake at 325 degrees until hot in center, then remove foil cover and continue to bake until cheese on top is slightly browned. May take 60-90 minutes to heat completely.

CORA’S BEST-EVER ITALIAN BEEF

4 tbsp. olive oil
1 6-7 lb. rump roast (leave fat on!)
1 tbsp.Lawry’s Seasoned Salt
26 oz. beef stock, or more
1 can beer
8 oz. jar chopped pepperoncini, with juice
½ pkg. Good Seasons Italian Salad Dressing Mix
2 tbsp. minced garlic
1 tsp. Italian seasoning
Italian Sub Rolls

Heat olive oil in heavy pan or Dutch oven. Sprinkle roast with Lawry’s Seasoned Salt. Brown roast on all sides. Add remaining ingredients to slow cooker and stir to blend. Place browned roast in slow cooker. Cover and cook on low or medium for 6 to 8 hours. At the end of cooking time, turn off slow cooker and allow meat to cool. Remove meat from slow cooker and shred meat with a fork.   After all meat is shredded, add it back to stock in the slow cooker and set on low to heat. Serve on lightly toasted Italian sub rolls (I like warmed Cobblestone Mills White Sub Rolls) with additional meat juices and more pepperoncini on the side. Makes 10 to 12 sandwiches.

After using all the Italian beef for sandwiches, use the leftover meat juices as an excellent base for making Minestrone soup. Add a blend of vegetables, cannellini or kidney beans, canned tomatoes, cooked pasta and more beef stock to the pot and simmer for 1 to 2 hours. Stir in freshly grated Parmesan before serving with crusty Italian bread.

TACO SALAD BAR (A Chop and Go Taco Party!)

Choice of Meat(s) - Taco or Fajita Seasoned Ground Beef/Turkey/Chicken/Pork, Roasted Chicken, Grilled Steak
Shredded Iceberg Lettuce
Grape or Chopped Tomatoes
Chopped Cucumber
Chopped Red or Yellow Pepper
Chopped Green or other Mild Onions
Shredded Red Cabbage Chopped Black Olives
Whole Kernel Corn, Canned Drained or Frozen Thawed
Rinsed and Drained Canned Black Beans or Kidney Beans
Chopped Green Chiles or Jalpenos
Shredded Cheddar or Jack Cheese
Tortilla Chips
Salsa
Sour Cream
Dressing: Blend Salsa with Sour Cream

All ingredients should be prepared, as necessary, and placed in individual matching or coordinated storage/serving containers .

Prepare meat(s) according to preference, cool and place in a storage container. Wash and chop vegetables. Drain or thaw corn. Drain and rinse beans. Place shredded cheese in a storage container. Mix sour cream and salsa for dressing and place in a squeeze bottle or other storage container. Place additional amounts of sour cream and salsa in individual containers for those who may choose one or the other. Place tortilla chips in a large storage/serving container. Refrigerate all but tortilla chips until time to serve. Containers may be packed in a cooler with ice to transport for picnics or parties.

Add plates or bowls, forks, napkins and drinks and this party can go anywhere.

Any leftover ingredients can be stored individually or combined to use for tacos,
scrambled eggs, fritattas, quiches, salads, soups or . . . whatever!

BEEF AND BARLEY STEW

1 lb. beef stew meat, cut into small cubes
1/4 c. all-purpose flour
1 tsp. seasoned salt
1 tbsp. olive oil
1 pkg. frozen diced carrots, celery and onions
1 tsp. minced garlic
1 cup barley, rinsed
1 pkg. brown gravy mix
4-6 cups water or beef broth
salt and pepper

Toss cubes of stew meat with flour and seasoned salt to coat. Heat olive oil in a skillet and brown beef cubes. Place frozen diced vegetables in a slow cooker with garlic and rinsed barley. Sprinkle brown gravy mix over vegetables. Add browned beef cubes and water and stir to blend. Cover and cook on high for 4 hours. Taste for seasoning; add salt and pepper to taste. Continue to cook on medium, if meat and barley need more time to be tender.

WILD AND CREAMY MUSHROOM SOUP

(adapted from Barefoot Contessa at Home, by Ina Garten)

8 oz. fresh shitake mushrooms
8 oz. fresh portobello mushrooms
8 oz. fresh cremini mushrooms
1 tbsp. good olive oil
1 stick (4 oz.) + 1 tbsp. unsalted butter
1 c. chopped onion
1 c. chopped carrot
1 sprig fresh thyme + 1 tsp. minced thyme leaves
2 c. good beef broth
4 c. water
kosher salt
freshly ground pepper
2 c. chopped leeks (2-3 leeks white and light green parts)
1/4 c. all-purpose flour
1 c. sherry or dry white wine (I like the sherry!)
2 c. half-and-half
1/2 c. fresh Italian parsley, minced

Clean the mushrooms with damp paper towels and/or a soft brush, but do not wash them or they will get soggy. Snap off the mushroom stems and give them a coarse chop. Slice the mushroom caps into 1/4-in. slices, and in half again if the mushrooms are very large. Set the caps aside.

In a large pot, heat olive oil and 1 tbsp. butter and add the chopped mushroom stems, chopped onions, chopped carrots, sprig of thyme, 1/2 tsp. salt, and 1/2 tsp. freshly ground pepper; cook on low for about 15 minutes, until the vegetables are softened. Add the beef broth and water, bring the mixture to a boil and then reduce the heat. Simmer the uncovered pot for 30 minutes and remove from heat. After mixture has cooled for 10 minutes, pour through a strainer to remove vegetables; reserve the stock and add water, if needed, to yield 5 cups.

In another large pot, heat 1/4 lb. butter and add sliced leeks. Cook over low heat until leeks begin to turn a golden brown color. Add the mushroom slices and cook for 10 minutes. Add the flour and stir while cooking for 1 minute. Add the sherry (or wine) and stir to loosen mixture from the bottom of the pot. Add the reserved mushroom stock, minced thyme leaves, salt and pepper to taste and bring all to a boil. Reduce the heat and continue to simmer for 15 minutes. Finally, add the half-and-half, and parsley and continue to cook until soup is warmed throughout, but do not boil. Soup should be served hot. Serves 6.

Note: This soup is excellent when first made, but is even better the second or third day after preparing. May need to be thinned a little with a bit more half-and-half when reheating. Also makes a wonderful sauce for sautéed chicken or grilled steaks -- good enough for serious company!

MEATBALL SUBS

(adapted from Barefoot Contessa Family Style Cookbook)

For the meatballs:
1 lb. ground pork
1 lb. very lean ground beef
1 c. fresh white bread crumbs
1/4 c. dry bread crumbs
1/4 tsp. Italian herb blend
2 tbsp. chopped fresh flat-leaf parsley
1/2 c. Kraft shredded Parmesan cheese
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
1 extra-large egg, beaten
Olive oil

For the sauce:
1 tbsp. good olive oil
1 c. chopped yellow onion (1 onion)
1 1/2 tsp. minced garlic
1/2 c. good red wine (I used a Merlot)
1 (28-oz.) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tbsp. chopped fresh flat-leaf parsley
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

For the sandwiches:
8 sub rolls
16 provolone or mozzarella cheese slices

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 c. warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-in. meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-in.) skillet to a depth of 1/4-in. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 mins. Add the garlic and cook for 1 more min. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 mins. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 mins., until the meatballs are cooked through. Slice sub rolls open, but do not separate into two pieces. Warm rolls in a 350-degree oven. Place a slice of cheese inside the roll, spoon in meatballs and sauce and serve immediately.

Serves 8-10 subs. Freeze some to use for spaghetti and meatballs or sandwiches later, if you don't use them all at once.