Recipe Rewind » Beef

16th Street Stew

Laurie — Sat, 21 Feb 2009 04:49:42 +0000

This is from my Grandma Ella. I have no idea how it got that name.

1 1/2 lb. ground beef
3/4 C. diced bacon
2 large onions, diced
1 1/2 t. prepared mustard
1 1/2 T. vinegar
salt and pepper to taste
9 potatoes, diced
3 C. boiling water
1 can peas
1 C. carrots

Sear meat with bacon and onion. Add mustard, pepper and vinegar. Add potatoes, peas and carrots. Add salt and water, then cover and simmer 1 hour.

From the kitchen of Ella Meyer

Barbecued Ground Beef (1954)

Laurie — Wed, 22 Apr 2009 13:44:32 +0000

1 T. fat
1 lb. ground beef
1 C. onions, sliced
1 C. green peppers, sliced
1 T. sugar
1 T. prepared mustard
1 T. vinegar
1 t. salt
1 C. catsup
1/2 t. ground cloves

Melt the fat in skillet. Add meat and brown slightly. Add onions, peppers, and seasonings to the meat. Cover the skillet and simmer about 30 minutes. Serve on split buns. Serves 6-8. Good for picnics.

Beef Stroganoff (1968)

Laurie — Tue, 10 Feb 2009 23:44:27 +0000

This is another recipe from my Grandma Ella.

1 lb. round steak, cut into thin strips
1/2 C. chopped onion
1 can mushrooms
1 can tomato soup
1/2 C. water
1/2 C. sour cream

Dredge meat in flour and fry in butter. Add onion, mushrooms, tomato soup and water and simmer until tender. Just before serving add sour cream, heat and serve with wide egg noodles.

Chuck Roast in Foil (1966)

Laurie — Wed, 11 Mar 2009 02:24:15 +0000

1 chuck, round or shoulder roast
1/2 to 1 envelope dry onion soup mix
1 or 2 cans mushroom soup or celery soup

Place roast on large piece of aluminum foil; sprinkle with onion soup. Spread mushroom soup on top. Wrap in foil; seal well. Bake in preheated 325-350 degree oven for 20 minutes to 1 hour per pound or until done. Remove to heated platter. Roast may be cooked on top of stove instead of in the oven. 8 servings

Corned Beef Hotdish (1961)

Laurie — Mon, 09 Feb 2009 03:36:15 +0000

1 pkg. egg noodles (8 oz.)
1 can Corned beef
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 can milk–use soup can for measuring
1 lb. sharp cheddar cheese
onion to taste
1 C. Corn flakes, crushed

Put all ingredients together in a baking dish and add corn flakes on top. Bake 1 hour at 350 degrees.

From the kitchen of Ella Meyer

Corned Beef Hotdish II (1963)

Laurie — Mon, 16 Feb 2009 15:44:51 +0000

1 pkg. (7-8 oz.) elbow macaroni, cooked according to directions
1 can corned beef
1 can cream of chicken soup
1 sm. pkg. Velveeta cheese (cheese may be slivered and stirred into soup)

Mix well. Bake at 350 degrees for 30-35 minutes.

Egg Roll Hotdish (1968)

Laurie — Sun, 15 Feb 2009 18:05:01 +0000

1 head chopped cabbage
4 stalks diced celery
1 diced onion
1/4 diced green pepper
2 lb. hamburger
4 T. soy sauce
1 1/2 C. water
salt and pepper to taste

Brown hamburger. Fry vegetables in a little butter. Mix together, add seasonings and heat through.

Everyday Meat Loaf (1966)

Laurie — Wed, 11 Mar 2009 02:32:31 +0000

2/3 C. to 3/4 C. quick cooking oats
3/4 to 1 C. milk
1 1/2 lb. ground beef
1 or 2 eggs, beaten
1/4 C. chopped green pepper (optional)
1/4 C. grated onion
1 to 2 T. salt
1/2 t. sage (optional)
1/8 t. pepper
3 T. brown sugar
1/4 C. catsup
1 t. nutmeg
1 t. dry mustard or 1 T. prepared mustard

Cook oats in milk; add meat, eggs, onion, salt and pepper. Mix well. Form meat mixture into loaf; place in greased pan or casserole. Combine brown sugar, catsup, nutmeg and mustard; pour over meat loaf. Bake at 350 degrees for 1 hour. NOTE: Bread crumbs may be substituted for oats. Soak crumbs in the milk. 6-8 servings.

Flossie’s Hotdish (1950′s)

Laurie — Mon, 16 Feb 2009 21:28:07 +0000

This recipe is from my aunt Jinny. She first tried it at a bridal shower in the 1950′s.

1 1/2 lbs. ground beef
2 (8 oz.)cans tomato sauce
1 pkg. wide egg noodles, cooked, rinsed in cold water and drained.
Mix together:
1 C. creamed cottage cheese with chives
1 sm. pkg. Philadelphia cream cheese
3/4 C. sour cream
1/4 C. diced green pepper
1/4 C. diced onion

Brown ground beef. Season with salt and pepper and 1 clove of garlic. Add tomato sauce. Mix together cottage cheese, cream cheese, sour cream green peppers and onion. Put noodles in bottom of buttered baking dish. Pour on cheese mixture. Over cheese mixture pour on meat mixture. Bake for 1 hour at 325 degrees.

From the kitchen of Virginia Twite

Gridiron Casserole (1968)

Laurie — Sun, 15 Feb 2009 04:12:43 +0000

This is another recipe from my grandma. I’m not sure why it was given that name.

4 T. butter
1 medium onion (chopped)
1 Lb. ground beef
1 t. salt
1/8 t. pepper
1 can tomato soup
1 pkg. noodles (6 oz.)
1 medium can whole kernel corn
1 C. grated cheese

Melt butter in skillet. Add onion and brown slightly. Add ground beef and brown. Sprinkle with salt and pepper. Add tomato soup and some water. Cook noodles in boiling salted water, until tender. Drain, and add to meat mixture. Add corn pour into greased casserole and sprinkle grated cheese on top. Bake at 370 degrees for 20 minutes.

From the kitchen of Ella Meyer