Category: Main Dishes

Ingredients:

1 cup yellow cornmeal
1 cup milk
1⁄4tsp. salt
1/4 Tbsp. baking soda
1/4 cup oil or Bacon drippings
1 (1S-oz.) can cream style corn
1 lb. ground beef
l large chopped onion
3/4apound cheddar cheese
4 jalapeiios (use to suit your taste)

Instructions:

Combine cornmeal, milk, beaten eggs, salt, soda, oil and cream style com. Mix weJI and set aside. Brown ground beef until crumbly and drain on paper towels. Pour half of cornbread batter into well-greased cast iron skillet or baking pan that has been dusted with corn meal or sprayed wicb Pam. Sprinkle grated cheese evenJy over the batter. Sprin-kle cooked meat over cheese. Sprinkle chopped onion and jalapeios evenly over meat. Top with remaining cornbread batter. Bake at 350° for about 50 minutes. Serve hot. Serves 6-8. (A big pot of Baked, Borracho, Cowpoke, or Pinto beans with a tossed green salad goes very well with this casserole).

Notes:

The cornbread casserole is one that goes back many years. The addition of the jalapefio makes it even more Tex-Mex!., 154

Servings Yield:

Serve hot

Ingredients:

3 lbs. fresh beef brisket, cut in half
1/2acup grape jelly
1 envelope onion soup mix
1/4 tsp. pepper

Instructions:

Place half of the brisket in a slow cooker. In a bowl, combine the ketchup, jelly, soup mix and pepper, spread half over meat. Top with the remaining meat and ketchup mixture. Cover and cook on low for 8-10 hours or until meat is tender. Slice brisket; serve with cooking juices. Yields 8-10 servings.

Notes:

I really like this recipe not only because it makes such a tender and flavorful brisket, but because it takes advantage of a slow cooker. It is great to come home from work and have this mouthwatering main dish waiting for you. 1be leftovers also make great sandwiches.

Servings Yield:

Serve with cooking juices

Ingredients:

2 pounds ground beef
4 cups diced onions
2 minced garlic cloves
3 medium green peppers, diced
4 cups diced celery
1 jar (5
1/4 oz.) stuffed green olives, undrained
1 (4-oz.) can mushroom stems and pieces, undrained
1 (10
1/4-oz.) can condensed tomato soup, undiluted
1 (8-oz.) jar picante sauce
1 (18-oz.) bottle barbecue sauce
Worcestershire sauce, to taste
3 to
4 cups medium egg noodles, cooked and drained
1 cup shredded Cheddar cheese

Instructions:

In a Dutch oven, brown ground beef with onions and garlic; drain. Add remaining ingredients except cheese and mix well. Cover and bake at 350°F for 2 hours or until hot and bubbly. Sprinkle with cheese just before serving. Yields 16 to 20 servings.

Notes:

Great for a crowd! I cooked this for UUMC on Wednesday nights many years ago and it was enjoyed by all the group.

Servings Yield:

Yields 16-20 servings

Ingredients:

1 pound ground heel
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cups tom fresh spinach
1 (16-nz.) can kidney beans, rinsed and drained
1 (1Soz.) can pinto beans, rinsed and drained
1 (15-oz.) can tomato sauce
1 ( I. J.11.?-oz.) can stewed

Instructions:

tomatoes, undrained 2 Tbsp. taco seasoning 1 Tbsp. sugar 1 Tbsp. molasses In skillet, cook the beef, muhrooms and onion over medium heat until meat is no longer pink; drain. Stir in the next eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes. Pre-pare crust.

Notes:

You will like lhis meaty pie because it has a linle extra zest to it. When you combine ground beef, stewed tomatoes. ans and the spicy seasonings. you have a winning combination that will delight any crowd. lt slices easily and is easy to serve.

Servings Yield:

Yields 2 pies

Ingredients:

1 cup rice, uncooked
1 can
8 oz. can tomato sauce plus
1/1 can water

Instructions:

;., cup green pepper, shopped 1 can whole kernI com, drained;., cup onio chopped l-1/2 lbs. ground beef, uncooked Mix rice with salt and pepper to taste. Add other ingredients and bake at 350° for 1 hour 20 minutes. Add topping recipe after 30 minutes of baking. Topping for layered carole 1 can onion rings 1/2 cup grt–en pepper, t hopped 8 sJices bacon (‘OOked and Combine all the lopping ingredients and spread on top of layered casserole aftl!r cooking for JO minutes.

Notes:

A grnat family recipe–make two. and freeze one.

Servings Yield:

Make two

Ingredients:

1 large chopped onion
2 crushed garlic clo, es
4 Tbsp. butter
2 lbs. lean ground beef
1 (8-oz.) can tomato sauce
l (12-oz..) can c. om, drained (reserve liquid)
1 Tbsp. chili powder salt and pepper to taste
1 (4-oz..) can diced green chilies, drained
1 (15-oz.) can chili and beans
1 (16-oz.) package corn muffin

Instructions:

mix 2/3 cup milk 1 Tbsp. dill 1 Thsp. cumin Brown onion and garlic in butter. Add beef, 1/2 lb. at a time. Break up with fork and saute until beef is browned. Add tomato sauce, com, chili powder, salt and pepper to taste. Simmer 15 minutes. Add green chilies and chili and beans. If mixture is too dry, moisten with reserved corn liquid. Spoon mixture into a 2 qt. baking dish. (If you have time, refrigerate at this point to allow flavors to mingle.) Preheat oven to 400°. Stir dry corn muffin mix with eggs, milk and herbs. Pour over chili mixture and bake for 10 minutes. Reduce heat to 350° and bake 30 minutes, or until top is nicely browned. Six servings.

Notes:

Tbsp. is much like the jalapeio cornbread cas serole in that it has cornbread mix in it But since it does not have the jalapeios it is better for the l. inle ones. You can always add picante or jalapefos to yourdish.

Servings Yield:

Ingredients:

2 pie crusts, ready made pepper
1 pound ground meat allspice
1/2 cup milk
1 (12-oz.) package loose-pack
1/2 envelope (1/2 cup) dry onion frozen hash-brown potatoes, soup mix thawed

Instructions:

Prepare pastry; line 9″ pie plate. Mix meat, milk, soup mix, pepper and allspice. Put intoshell. Top with potatoes. Put on topcrust; seal and flute. Bake at 350° for 1 hour. Serve with warmed catsup. Serves 6-8.

Notes:

Great recipe for those times you are rushed to get a meal on the table and the kids are so hungry they are crying. Only thing you need to remember is to have all the ingredients on hand.

Servings Yield:

Serve with warmed catsup

Ingredients:

1/2 cup warm water
I envelope dry onion soup mix leggs
1/2 cups bread crumbs
3/4 cup ketchup
1 tsp. Accent (optional)
2 pounds ground beef
2 bacon strips, optional
(8–0z.) can tomato sauce

Instructions:

Thoroughly mix water and dry soup mix. Add eggs, crumbs, ketchup and Accent. Mix, then thoroughly blend with beef. Put into loaf pan or shape into loaf in a shallow pan. Cover with bacon if you like that flavor. Pour tomato sauce over all. Bake uncovered I to 1 1/2 hours at 350° until done. Serves 6. If you want the bacon to crisp, wait to add the tomato sauce unti, I about halfway through cooking.

Notes:

The meat loaf that was used at the ddi is listed separ. uely as The Best Meat Loaf at the end of this Section. Since meat loaf is such a popular dish, I have included several recipes that I have prepared and enjoyed over the years. l know you wiU find the one that you enjoy the most. Serve an Italian Amarone or Chianti Classico with this dish.

Servings Yield:

Serves 6