| Name: | Italian Stuffed Burgers |
| Submitted By: | Donna H. |
| Ingredients: | 1 1/2 pounds 80% lean ground beef 1/2 cup (2 ounces) shredded mozzarella cheese 1 can (4 1/4 ounces) chopped pitted ripe olives 1/4 cup finely chopped onion salt 4 crusty rolls or hamburger buns, split, toasted 4 large tomato slices optional toppings: prepared pizza sauce, mayonnaise, thinly sliced lettuce Seasoning: 1 tablespoon Italian seasoning, crushed 1 1/2 teaspoons garlic powder 1/2 teaspoon pepper |
| 1. In small bowl, combine cheese, olives, and onion. Shape ground beef into eight patties, approximately 4 1/2-inch diameter. Place approximately 1/4 cup of cheese mixture in center of four patties; top with remaining patties. Press edges firmly together to seal; gently pat to 3/4-inch thickness. 2. In small bowl, combine seasoning ingredients. Press evenly into both sides of each patty. 3. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 22 to 24 minutes to medium doneness (160 degrees) or until centers of patties are no longer pink and juices show no pink color; turn occasionally. 4. Season burgers with salt, as desired. Line bottom of each roll with one tomato slice; top with burger. Add choice of toppings, if desired. Close sandwiches. Makes 4 servings (serving size: 1 sandwich). | |
| Name: | Italian Steak & Pasta |
| Submitted By: | Donna H. |
| Ingredients: | 1 pound beef top round steak, 3/4 inch thick 1/2 cup prepared fat-free Italian dressing 1 clove garlic, crushed 1/2 teaspoon cracked black pepper 2 teaspoons olive oil 2 medium zucchini, quartered, cut into 1/4" slices 1 1/2 cups sliced mushrooms 1can (14-1/2 oz) diced Italian seasoned tomatoes, undrained 1/4 teaspoon crushed red pepper 2 cups cooked farfalle (bow tie) pasta Grated parmesan cheese (optional) Chopped fresh basil (optional) |
| 1. Place beef, dressing and garlic in plastic bag. Close bag securely, turning to coat. Marinate in refrigerator 6 to 8 hours or overnight. 2. Remove steak from marinade; discard marinade. Press black pepper evenly on both sides of steak. Heat large nonstick skillet over medium heat until hot. Add steak; cook 11 to 12 minutes for medium rare doneness, turning once. Remove steak. Season with salt, if desired; keep warm. 3. In same skillet, heat oil until hot. Add zucchini and mushrooms; stir-fry 2 to 3 minutes or until tender. Add tomatoes and red pepper. Cook 5 minutes, stirring occasionally. Add pasta; heat through. Meanwhile carve steak crosswise into thin slices. Serve with vegetable mixture. Sprinkle with cheese and basil, if desired. Makes 4 servings. | |
| Prep Time: 0 minutes Marinate Time: 6 to 8 hours Cook Time: 30 minutes | |
| Name: | Beef & Vegetable Skillet |
| Submitted By: | Donna H. |
| Ingredients: | 1 1/4-pound beef top sirloin steak, 3/4-inch thick 2 teaspoons dark sesame oil 2 cloves garlic 1 medium red bell pepper, cut into thin strips 3 Tablespoons Kikkoman Lite Soy Sauce, divided 3 cups coarsely chopped fresh spinach 1/2 cup sliced green onions 3 Tablespoons ketchup 2 cups hot cooked rice, prepared without butter or salt |
| 1. Cut beef steak lengthwise in half, then crosswise into 1/4-inch strips. Toss with sesame oil and garlic. 2. 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. 3. In same skillet, add bell pepper, 2 Tablespoons lite soy sauce and 2 Tablespoons 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. Makes 4 servings | |
| Prep Time: 5 minutes Cook Time: 20 minutes | |
| Name: | Skillet Stronganoff |
| Submitted By: | Donna H. |
| Ingredients: | 1 lb. ground beef 1 med. onion, chopped 1 (10 1/2 oz.) can condensed beef broth 1 4-oz. can mushroom stems and pieces, drained 2 cups uncooked egg noodles (about 4 oz.) 1-1/2 cups water 1/4 cups catsup 1/4 tsp. garlic powder 1 cup dairy sour cream |
| Cook and stir ground beef and onion in 10" skillet until beef is light brown; drain. Stir in broth, mushrooms, noodles, water, catsup and garlic powder. Heat to boiling; reduce heat. Cover and simmer stirring occasionally, until noodles are tender, about 30 minutes. ( a small amount of water can be added, if necessary.) Stir in sour cream; heat just until hot Serves 5 | |
| Name: | Steak Florentine |
| Submitted By: | Donna H. |
| Ingredients: | 2-3 tsp. Dijon-style mustard 4-6 cubed beef steaks (1-1/2 -1-3/4 pounds total), pounded to 1/4" thickness 1 pkg. (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 can (2.8 ounces) French-fried onions 3/4 cup (3 ounces) shredded Monterey Jack cheese 1/2 tsp. salt 1 Tbs. olive oil 1/2 tsp. garlic powder 1/2 tsp. paprika 1/2 tsp. black pepper |
| Preheat the oven to 375 degrees. Coat a 9" X 13" baking dish with nonstick cooking spray. Spread 1/2 tsp. mustard over each cubed steak. In a medium bowl, combine the spinach, onions, cheese, and salt. Spread the spinach mixture evenly over the tops of the steaks. Roll up each steak from the short end, tucking in the sides while rolling. In a small bowl, combine the olive oil, garlic powder, paprika, and pepper; mix well, then brush over the steak rolls. Place the steak rolls in the baking dish, and bake for 45-50 minutes, or until no pink remains in the steak and the filling is hot. Cut into 1/2" thick slices, and serve. Serves 4-6 | |
| Serving Suggestion: For a flavorful sauce, spoon warm spaghetti sauce over the steak rolls just before serving. | |
| Name: | Surprise Casserole |
| Submitted By: | Donna H. |
| Ingredients: | 4 oz. (1/2 cup) macaroni 1/2 lb. ground beef 2 Tbs. butter 3 Tbs. onion, chopped 1/2 tsp. salt 1/8 tsp. pepper 1 (14 oz) can whole kernel corn 1 (10 oz) can tomato soup 1/2 cup cheddar cheese, grated |
| Cook macaroni according to package directions. Saut‚ onions in butter until transparent. Cook beef until browned, season with salt and pepper. Arrange alternate layers of cooked macaroni, corn and browned beef in a greased 6 cup casserole dish. Pour soup over top and sprinkle with grated cheddar. Bake at 325 degrees for 25 minutes or until heated through and cheese browns. | |
| Name: | Chicken Fried Steaks and Creamed Pan Gravy with Biscuits |
| Submitted By: | Donna H. |
| Ingredients: | 1 1 /2
pounds (1/2-inch thick) round steak 1 cup plus 2 tablespoons flour 1/3 cup cornmeal, eyeball it 1 teaspoon sweet paprika 1 teaspoon salt, 1/3 palm full 1/2 teaspoon ground pepper, eyeball it 2 eggs beaten 2 tablespoons water, 2 splashes 4 tablespoons vegetable oil 1 1/4 cups beef broth or stock 1/4 cup half-and-half or cream, 2 turns of the pan 1 package bake-off biscuits, prepared according to package directions |
| Waxed paper Preheat large, heavy skillet over medium high heat. Set steaks on to a waxed paper lined work surface and cover with another piece of waxed paper. Pound steaks to 1/4-inch thick. Pull steaks off work surface and set to the side. Line work surface with more waxed paper. Pour 1/2 cup flour into 2 piles on opposite sides of the work space. Add cornmeal, paprika, salt and pepper to 1 pile of flour. Beat eggs and water in a pie plate or shallow dish. Cut steaks into 4 portions and coat in flour, eggs, then seasoned flour and cornmeal. Add 2 tablespoons oil to hot pan and cook 2 steaks at a time. Brown steaks about 2 minutes per side, or until cooked and remove from the pan. Add 2 tablespoons more oil and repeat with remaining 2 steaks. Remove steaks to serving platter and pour off all but 2 to 3 tablespoons of drippings. Add 2 tablespoons flour to drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Whisk half and half or cream into gravy. When gravy bubbles, remove from heat. Serve steaks and warm biscuits with gravy on top. | |
| Prep Time: 15 minutes Cook Time: 18 minutes Yield: 4 servings |