Stuffed Bell Peppers - Kathy Meyer

Categories: Casseroles, Meats

Ingredients:

• 6 medium green pepper
• 1 lb. ground beef
• 1/3 cup chopped onions
• 1 lb. can stewed tomatoes
• 3/4 cup packaged or precooked rice
• 2 Tbsp. Worcestershire sauce
• salt & pepper
• 1 cup shredded cheddar cheese

Instructions:

1. Cut off tops of peppers, remove seeds and membrane.
2. Precook peppers in boiling salted water about 5 minutes; drain. Sprinkle inside with salt.
3. Brown meat and onion; add tomatoes, rice, Worcestershire, salt & pepper. Cover and simmer until rice is almost tender, about 5 minutes.
4. Add cheese.
5. Stuff peppers and stand upright in baking dish.
6. Bake uncovered in moderate oven (350°F) for 25 minutes or until hot.
7. Sprinkle with more cheese before serving.

Notes:

I use steamed rice instead of packaged.

Yield:

Serves 6

Tongue - Mary Reiner

Kathy Meyer says this must have been an old recipe Mom used before she modernized it by using a pressure cooker.

Categories: Family Recipes, Meats

Ingredients:

• 1 beef tongue
• salt
• prepared horseradish or chili sauce, to taste

Instructions:

1. Place in pot and cover completely with water, allowing 1 tsp. salt for each qt. of water.
2. Cover and simmer until tongue is tender.*
3. Plunge tongue into cold water to loosen skin. Remove skin and cut away roots.
4. If tongue is to be served cold, cool in drinking water.
5. Serve with chili sauce or horseradish.

Notes:

*A large beef tongue will take 3-4 hours.

Applesauce Meatballs - Mary Reiner

Categories: Meats, Family Recipes

Ingredients:

• 2 lb. ground beef (or ground turkey)
• 1 cup crushed corn flakes (or any dry cereal you have on hand)
• 1 1/2 tsp. salt
• 1 onion, peeled and chopped
• 1/8 tsp. pepper
• 1/4 tsp. garlic salt
• 1/2 cup canned applesauce
• 1 egg, beaten
• 3 (8 oz.) cans tomato sauce

Instructions:

1. Mix thoroughly and shape into small balls.
2. Put into roasting pan.
3. Pour 3 cans of tomato sauce over the top and bake 1 hour at 350°F.

Notes:

*Ground turkey can be a good substitute.

Per Kathy Meyer: This can also be made into a meat loaf, but I omit the tomato sauce. You still bake for 1 hour at 350°F.

Yield:

Serves 6-8 (makes 24-28 meatballs)

Baked Pork Chops - Kathy Meyer

Categories: Meats

Ingredients:

• 6 pork chops
• 1 tsp. garlic powder
• 1 tsp. seasoned salt
• 1/4 cup flour
• 1 egg, beaten
• 1 Tbsp. water
• 1/4 cup Italian-style dry bread crumbs
• 1/4 cup olive oil
• 1 can mushroom soup
• 1/2 cup milk
• 1/3 cup white wine

Instructions:

1. Preheat oven to 350°F.
2. Rinse pork chops, pat dry and season with garlic powder and seasoned salt.
3. In a small bowl, combine the egg and water, mixing well.
4. Dredge the pork chops lightly in the flour, then dip in the egg wash mixture, and then coat liberally with the bread crumbs.
5. Heat the oil in a medium skillet over medium-high heat. Add the pork chops and fry for 5 minutes per side, or until the breading appears well browned.
6. Transfer to a 9x13" baking dish.
7. Mix together the soup, milk, and wine and pour over chops. Cover the pan with foil.
8. Bake for 40-50 minutes.

Beef Stroganoff - Kathy Meyer

Categories: Meats

Ingredients:

• 1 lb. sirloin steak, or rib eye, cut into thin strips
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 1/2 Tbsp. flour
• 3/4 tsp. salt
• 1/4 tsp. paprika
• 1/8 tsp. ground black pepper
• 1 can fat-free condensed cream of mushroom soup
• 1/2 can water
• 1 1/4 cup light sour cream
• 1 package of egg noodles

Instructions:

1. Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and garlic and sauté for 5 minutes, or until tender. Mix together the flour, salt paprika, and pepper in a small bowl, then stir into beef.
2. Mix the water and soup together and stir into beef mixture. Reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well and heat through.
3. Prepare egg noodles according to package directions, and serve beef mixture over the noodles.

Yield:

Serves 4

Beef Tongue - Kathy Meyer

If you are ever at a loss to support a flagging conversation, introduce the subject of eating.
--Leigh Hunt

Categories: Meats, Family Recipes

Ingredients:

• 1 fresh beef tongue
• 2 1/2 cup water
• 1 Tbsp. salt
• 2 bay leaves
• 6 peppercorns
• 1 quartered onion, optional

Instructions:

1. Wash tongue.
2. Place on rack with water and other ingredients in pressure cooker.
3. Place cover on cooker. Allow steam to flow from vent pipe to release all air from cooker. Place pressure regulator on vent pipe and cook for 60 minutes at 15 pounds. Let pressure drop of its own accord.*
4. Remove skin. Keep tongue in liquid until ready to serve.
5. Serve sliced with horseradish sauce, may add sour cream to horseradish if desired.

Notes:

*Some pressure cooker knowledge required.

Bratwurst - Kathy Meyer

Found this on the internet and revised it - it's great!

Categories: Meats

Ingredients:

• 2 lbs. bratwurst
• 2 onions, thinly sliced
• 1 cup butter
• 6 (12 oz.) cans of beer
• 1 1/2 tsp. ground black pepper

Instructions:

1. Prick bratwurst with fork so the won't explode, and add to a large stew pot. Add onions and butter and slowly pour beer into the pot. Place pot over medium heat, and simmer for 15-20 minutes.
2. Preheat grill for medium/high heat.
3. Lightly oil grate, and place bratwurst on grill. Cook for 10-14 minutes, turning to brown evenly. Serve hot off the grill.

Cola Pork Chops - Kathy Meyer

A good cook is a certain slow poisoner, if you are not temperate.
--Voltaire

Categories: Meats

Ingredients:

• 1 cup ketchup
• 1 cup coca cola
• 2 Tbsp. brown sugar
• 8 pork chops
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. Mix together the ketchup, cola and brown sugar.
3. Place pork chops into a baking pan and pour cola mixture over, coating well. Sprinkle with salt and pepper.
4. Bake for about one hour depending on the thickness of the pork chops.

Yield:

8 servings

Meatballs - Kathy Garrison

Categories: Meats

Ingredients:

• 1 lb. ground beef
• 1 egg
• 1 cup bread crumbs
• 1/4 cup Parmesan cheese

Instructions:

1. Mix all together and form into balls.
2. Brown in pan until crust forms on outside of meatballs.

Prime Rib - Randy James

Categories: Meats

Ingredients:

• 10-12 lb. 2" Lip on Rib-eye roll (or plain rib roll)
• White pepper
• Garlic powder
• Kosher salt
• Prime Rib Au Jus:
• 3 1/2 quarts water
• 1 1/2 Tbsp. caramel coloring
• 1 Tbsp. salt
• 2/3 cup beef base
• 3/4 cup flour
• butter

Instructions:

1. Preheat oven to 325°F.
2. Fill cooking pan or roasting pan with 2-3" of water.
3. Dampen rib roll and coat/press rib roll with white pepper, garlic powder and kosher salt. Be generous!
4. Place rib roll in cooking pan with water.
5. Cover pan with aluminum foil and place in oven.*
6. Cook 2 1/2-3 hours, checking after approximately 2 1/2 hours for doneness (approximately 145°F with meat thermometer.)
7. For the Prime Rib Au Jus: Bring ingredients to a boil, then add strained drippings from prime rib cooking pan. Take 3/4 cup of flour and add butter to make a roux and cook until mixture is near liquid state. Add slowly to boiling ingredients stirring constantly.

Notes:

*If cooking pan is too close to cooking element/or flame, place on inverted pan.

Roast - Kathy Meyer

Categories: Meats

Ingredients:

• 1 can mushroom soup
• 1 package onion soup mix
• 1 can 7-Up or any soft drink (I use Diet Coke, Mountain Dew, etc.)
• 1 chuck roast or any other cheap cut of meat

Instructions:

1. Brown meat, season to taste.
2. Place in roaster.
3. Add soups and 7-up.
4. Bake covered at 250°F/one hour per pound of meat.
5. Make gravy from meat juices.

Sausage Jambalaya - Jennifer Leen and Kathy Meyer

We adapted this recipe from the Purple Carrot recipes website. If you prefer to have real meat, just swap out the Beyond Meat sausages for Andouille sausages. This recipe packs a kick!

Categories: Pasta / Rice / Grains, Vegan, Meats, One Pot Meal

Ingredients:

• 1 onion, diced
• 1 green bell pepper, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 4 oz. curly kale
• 2 vegan Beyond Meat Hot Italian sausages
• 3/4 cup basmati rice
• 1 tsp. chipotle chili powder
• 1/2 tsp. Creole seasoning
• 14.5 oz. fire roasted diced tomatoes
• 2 tsp. vegetable broth concentrate
• 2 Tbsp. vegetable oil

Instructions:

1. Prepare the vegetables: Peel and dice the onion. Trim, deseed, and dice the bell pepper. Dice the celery. Peel and mince the garlic. De-stem the kale and roughly chop the leaves.
2. Cook the sausage: Place a large pot over medium-high heat with 2 Tbsp. vegetable oil. Add the sausage and cook, stirring occasionally, until it begins to crisp, about 4 to 5 minutes. Add the chopped kale. Cook until the kale is bright green and wilted, about 1 minute. Transfer the kale and sausage to a plate. Cut the sausage into rounds after cooked.
3. Cook the aromatics: Add the diced onion, bell pepper, and celery to the pot and cook until softened, about 3 to 4 minutes. Add the minced garlic and a pinch of salt and cook until fragrant, about 30 seconds.
4. Add the rice, chipotle chili powder, creole seasoning, fire roasted tomatoes, vegetable broth concentrate, and 1 1/4 cups water and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the rice is tender, about 15 to 18 minutes.
5. Return the crispy sausage and kale to the jambalaya and cook until warm, about 1 to 2 minutes. Scoop the jambalaya into large bowls.

Yield:

2 Servings

Spaghetti with Meatballs - Kathy Garrison

Categories: Pasta / Rice / Grains, Meats

Ingredients:

• Meatballs:
• 1/2 lb. ground beef
• 1/2 lb. ground pork
• 2 onions, minced
• 1 garlic clove, minced
• 1/4 cup chopped parsley
• 1/2 cup grated Parmesan cheese
• 1/2 cup fine dry bread crumbs
• 1 egg
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. cooking oil
• Sauce:
• 2 onions, chopped
• 2 garlic cloves, minced
• 2 Tbsp. cooking oil
• 3 1/2 cup (1 lb. 12 oz. can) tomatoes
• 1 cup water
• 2 leaves fresh or dried basil
• 1/4 cup chopped parsley
• 1/2 tsp. crumbled thyme
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. crushed dried red pepper
• 6 oz. can tomato paste

Instructions:

1. Meatballs:
2. Mix all ingredients except oil thoroughly. Add a little water if mixture seems dry.
3. Shape into 24 balls and brown slowly in hot oil.
4. Sauce:
5. Sauté onion and garlic until golden in hot oil in large saucepan.
6. Add tomatoes and bring to a boil. Simmer, uncovered, for 20 minutes, stirring occasionally.
7. Add remaining sauce ingredients and the browned meatballs, and simmer, uncovered, for 2 hours longer, stirring occasionally.
8. Add more seasoning, if desired. Serve over hot cooked spaghetti.

Yield:

Serves 6

Whiskey Sauce for Ribs - Kathy Meyer

Categories: Sauces / Dressings / Dips, Meats

Ingredients:

• 2 1/4 Tbsp. vegetable oil
• 1/2 cup minced onions
• 1 1/2 cup water
• 1/2 cup tomato paste
• 1/2 cup white vinegar
• 1/2 cup brown sugar
• 2 1/2 Tbsp. honey
• 2 Tbsp. Worcestershire sauce
• 2 tsp. salt
• 1/4 tsp. ground black pepper
• 1 1/4 tsp. liquid smoke
• 2 tsp. whiskey
• 2 tsp. garlic powder
• 1/4 tsp. paprika
• 1/2 tsp. onion powder
• 1 Tbsp. dark molasses
• 1/2 Tbsp. ground red chili pepper *

Instructions:

1. Heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes.
2. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
3. Season with salt, pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and chili pepper.
4. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens.
5. Remove from heat, and set aside. Grill ribs or smoke ribs. Brush on ribs last few minutes of grilling.

Notes:

* You may want to reduce the amount of chili pepper if you don't want it too spicy.