Baby Back Ribs

Ingredients:

• 1 Rack Baby Back Beef Ribs
• 1 - 2 Cans of Beer
• 1 Gallon Freezer Bag
• BBQ Sauce

Directions:

• Put ribs in freezer bag and top cover with beer.
• Seal and refrigerate overnight.
• Remove from fridge and bring to room temperature.
• Preheat oven to 350.
• Lay ribs on aluminum foil covered cookie sheet.
• Cover with foil and roast for two hours.
• Uncover ribs and put on preheated grill for 30 minutes, turning once after 15 minutes.
• Brush ribs with BBQ sauce.
• Turn and baste every 10 minutes for an additional 30 minutes.

Butcher's Roast

Ingredients:

• 3 1/2 - 4 lb. Bottom Round Roast
• 2/3 Cup Soy Sauce
• 1/3 Cup Vinegar
• 1 Gallon Freezer Bag
• Minced Garlic to Taste

Directions:

• Poke roast with fork.
• In small bowl, whisk together soy sauce and vinegar.
• Add roast and soy sauce mixture to freezer bag  and store overnight in refrigerator.
• Preheat oven to 350.
• Sprinkle garlic over roast.
• Bake for 1 1/2 hours or until thoroughly cooked.

Grape Jelly Meatballs

These sound gross, but they were always a Christmastime favorite.

Ingredients:

• 1 lb. Lean Ground Beef
• 1 Egg
• 1 Package Onion Soup Mix
• Seasoned Salt to Taste
• 2 Tsp. Oil
• 1 Jar Chili Sauce
• 1/2 - 1 Cup Grape Jelly

Directions:

• In large bowl, mash together raw beef, egg, onion soup mix, and seasoned salt with hands until well-combined.
• Form mixture into meatballs.
• Heat oil in skillet over medium heat.
• Fry meatballs until cooked through; drain excess fat.
• In small bowl, whisk together chili sauce and grape jelly until well-combined.
• Add meatballs to slow cooker and top with jelly mixture.
• Cook for two hours on low.
• Serve with toothpicks.

Meatballs & Rice

Ingredients:

• 1 lb. Lean Ground Beef
• 1 Egg
• 1 Package Onion Soup Mix
• Seasoned Salt to Taste
• 2/3 Cup Ketchup
• 1 Can Mushroom Soup
• Milk and Sour Cream to Achieve Desired Consistency
• White Rice, Cooked

Directions:

• Add raw beef, egg, onion soup mix and seasoned salt together in bowl; mix with hands until well-combined.
• Shape beef into meatballs.
• In separate bowl, whisk together ketchup, mushroom soup, milk and sour cream to make the sauce.
• Heat large skillet over medium heat and coat with cooking spray.
• Add meatballs to pan and cook until they start to brown.
• Add sauce over meatballs and continue to cook until meatballs are well-done.
• Serve meatballs over rice.

Beef Roast in Rock Salt

I love that one of the ingredients is a hammer.

Ingredients:

• 1 Beef Roast
• Pepper to Taste
• Worcestershire Sauce to Taste
• Box of Rock Salt
• Hammer

Directions:

• Preheat oven to 500.
• Rub meat with pepper and Worcestershire sauce.
• Find a pan just big enough to fit the roast.
• Cover bottom of pan with 3/4" - 1" of rock salt.
• Lay roast on top.
• Cover roast with another 3/4" of rock salt.
• Bake for 12 minutes per pound of roast.
• Take out of oven and remove salt immediately with a hammer.

Steak & Mushroom Dinner

Ingredients:

• 2 lbs. Round Steak
• (1) 10 oz. Can Mushroom Soup
• 4 Medium Potatoes, Peeled and Quartered
• 4 Carrots, Halved Lengthwise and Cut into 2" Sticks
• 1 or 2 Cans French-Style Green Beans
• 1 Baking Bag
• 1 Tbsp. Flour

Directions:

• Preheat oven to 325.
• Put flour into baking bag and shake.
• Put steak and rest of ingredients into bag.
• Tie bag and place in 9" x 13" cake pan.
• Punch four air holes near the tie.
• Bake for 1 1/2 - 2 hours.

Crockpot Swiss Steak

Ingredients:

• 2 lbs. Round Steak, 3/4" Thick
• 2 Tbsp. Flour
• Salt and Pepper to Taste
• Medium Onion, Sliced
• 2 Carrots, Chopped into 1/2" Rounds
• Celery, Chopped (To Taste)
• (1) 15 oz. Can of Tomato Sauce

Directions:

• Cut steak into serving size pieces.
• Season flour with salt and pepper
• Dredge meat in seasoned flour.
• Place onions in bottom of slow cooker.
• Add meat.
• Top with carrots and celery.
• Cover with tomato sauce.
• Cover and cook on low for 8 - 10 hours, or on high for 3 - 5 hours.

Beef & Broccoli

Ingredients:

• 1 lb. Beef, Sliced
• 1 Head Broccoli, Chopped
• 1 Tbsp. Sugar
• 2 Tsp. Cornstarch
• 4 Tbsp. Oil
• 1/4 Tsp. Salt
• 1 Tsp. Garlic Powder
• 5 Tbsp. Soy Sauce
• 1/2 Cup Water
• 1 Tbsp. Cooking Sherry
• (1) 5 oz. Can Water Chestnuts

Directions:

• In small bowl, whisk together sugar, cornstarch, salt, soy sauce, and sherry.
• Pour over sliced beef and allow to marinate.
• Meanwhile, put broccoli in a stock pot and cover with water; boil one minute and drain.
• Heat oil in wok and stir fry broccoli and water chestnuts.
• Cook for 2 - 3 minutes or until tender; remove vegetables from wok and set aside.
• Add meat to wok and fry until cooked through.
• Add vegetables back to wok along with 1/2 cup water.
• Simmer for 2 - 3 minutes and serve over rice.

Potato Beef Boats

Ingredients:

• 2 lb. Ground Beef
• 1/2 Tsp. Pepper
• 2 Eggs
• 1 1/2 Tsp. Salt
• 1/2 Tsp. Onion Powder (Can Substitute with Finely Chopped Green Onion)
• 2 1/2 Cups Mashed Potatoes
• 3 Slices Crisp Bacon, Crumbled
• 1/2 Cup Shredded Cheddar Cheese

Directions:

• Preheat oven to 350.
• Combine beef, eggs, salt and pepper and mix well with hands.
• Divide meat mixture into six equal portions.
• Shape each portion into a 4" x 2" oblong.
• Make a hollow in the center of each oblong, shaping to make a boat with built up sides.
• Place boats on a broiler pan so fat will drain off.
• Bake boats for 20 - 25 minutes or until well-done.
• Meanwhile, add bacon and onion powder to prepared mashed potatoes.
• Remove boats from oven and drain fat from center of boats.
• Turn oven to broil setting.
• Fill center of each boat with potato mixture and top with cheddar cheese.
• Place boats on baking sheet and broil for 2 - 3 minutes, just long enough to melt cheese and heat potatoes through.

Round Steak or Roast

Ingredients:

• 1 Round Steak or Roast
• 1 Cup Mushroom Soup
• 1 Package Dry Onion Soup
• 1 Cup Water
• Optional: (1) 2 oz. Can Sliced Mushrooms

Directions:

• Put round steak or roast in slow cooker.
• In separate bowl, whisk together mushroom soup, dry onion soup, and water until well combined.
• Pour soup mixture into slow cooker over meat.
• Add mushrooms if desired.
• Cook on low all day; season with salt and pepper to taste.

Souper Burgers

Ingredients:

• 1 lb. Ground Beef
• 1/2 Cup Onion, Chopped
• 1 Tbsp. Oil
• (1) 10.75 oz. Can Vegetable Soup
• 2 Tbsp. Ketchup
• 1 Tsp. Yellow Mustard
• Dash of Pepper
• 6 Hamburger Buns, Split and Toasted

Directions:

• Heat oil in large skillet over medium heat.
• Add beef and onions and cook until beef is browned.
• Mash meat with the back of a wooden spoon.
• Add remaining ingredients (except buns, obviously) and cook for five minutes.
• Spoon meat onto buns and enjoy.

Sloppy Joe Pie

Ingredients:

• 1/2 lb. Ground Chuck
• 1/3 Cup Onion, Chopped
• 1/3 Cup Green Pepper, Chopped
• 1 1/2 Tsp. Flour
• 1/2 Cup Chili Sauce
• 1/2 Tsp. Garlic Salt
• (1) 2 oz. Can Sliced Mushrooms, Drained
• 1/4 Cup Green Olives, Chopped
• 1/4 Cup Sour Cream
• 1/2 Cup Shredded Mozzarella Cheese
• 1 Unbaked Pie Crust, Thawed

Directions:

• Place a cookie sheet in the oven.
• Preheat oven to 400.
• Prick bottom of pie crust and bake for four minutes on cookie sheet.
• Reduce oven temperature to 375.
• In large skillet, cook meat, onions, and green peppers until meat is browned.
• Drain excess fat.
• Stir in chili sauce, garlic salt, mushrooms, olives, sour cream, and flour.
• Mix until well-combined and spoon into pie crust.
• Sprinkle mozzarella cheese over top of pie.
• Place pie on cookie sheet and bake 20 - 25 minutes until cheese browns.
• Place on cooling rack for 10 minutes before serving.

Crockpot Italian Beef

Ingredients:

• 3 lbs. Cooked Beef Roast
• 1/2 Cup Water
• 1/2 Cup Peperoncini Juice
• 2 Beef Bullion Cubes
• 1 Tbsp. Italian Seasoning
• 6 Peperoncini

Directions:

• Put all ingredients into slow cooker and cook on low all day.
• Shred beef with a fork before serving.
• Serve on a French roll topped with mozzarella cheese.

BBQ Sloppy Joes

Ingredients:

• 1 lb. Ground Beef
• 1 Cup Ketchup
• 2 Tbsp. Brown Sugar
• 2 Tbsp. Vinegar
• 1 Tbsp. Yellow Mustard
• 1 Tbsp. Worcestershire Sauce

Directions:

• Brown beef in large skillet.
• Drain excess fat.
• Stir in remaining ingredients until well-combined; cook for 2 - 3 minutes.
• Serve on a bun.

Italian Beef

Ingredients:

• 4 - 5 lbs. Chuck Roast
• (1) 10 oz. Can Beef Broth
• 1 Can Beer
• (1) 12 oz. Jar Peperoncini with Juice, Separated
• 2 Medium Onions, Sliced
• Salt and Pepper to Taste
• Garlic Powder to Taste
• Dried Oregano to Taste

Directions:

• Place beef in slow cooker.
• Top with onions and peppers.
• Pour broth, pepper juice and beer over meat and onions.
• Add salt, pepper, garlic powder and oregano.
• Cook on low for 7 to 8 hours.
• Serve on a deli roll with peppers and cheese if desired.

Upside Down Beef Pie

Ingredients:

• 1 lb. Ground Beef
• 1/2 Cup Celery, Chopped
• 1/2 Cup Onion, Chopped
• 1/4 Cup Green Peppers, Chopped
• 1 Tbsp. Oil
• 1/2 Tsp. Salt
• 1 Can (10.75 oz.) Tomato Soup
• 1/2 Cup Milk
• 1 1/2 Cup Prepared Biscuit Mix
• 3 Slices Cheddar Cheese, Halved

Directions:

• Preheat oven to 450.
• In over proof skillet (10" - 11") brown beef with onion, celery, and peppers; cook until tender.
• Stir in salt and tomato soup.
• In separate bowl, combine biscuit mix and milk until dough is well-formed.
• Roll or pat dough into a circle slightly smaller than the skillet.
• Level meat mixture in skillet.
• Place dough circle in skillet over mixture.
• Bake for 15 minutes.
• Remove skillet from oven and turn upside down on a platter.
• Top with cheese slices and allow to melt; serve.