BEEF



Roast Beef Casserole
from the kitchen of Karla Hickman
INGREDIENTS
½ bag of egg noodles
1 cup milk
1 small onion
1 can Cheddar Cheese soup
1 can Cream of Chicken soup
1 can roast beef
Ritz Crackers
METHOD
Cook egg noodles. Mix milk, soups, onion, and roast beef with noodles. Pour in casserole pan. Crumble crackers, cover with butter and spread over casserole. Bake at 325 ° for 1 hour.


Italian Sirloin Steaks
from the kitchen of Lindsay Delk
4 servings
INGREDIENTS
4 garlic cloves, minced
1/4 cup olive oil
2 tsp. dried basil
2 tsp. dried oregano
2 tsp. dried parsley
1 tsp. dried rosemary
2 (3/4 inch thick) top sirloin steaks (about 2 lbs.)
1 1/4 tsp. salt, divided
1 tsp. pepper
METHOD
Stir together first 6 ingredients. Sprinkle steaks with 1 tsp. salt and pepper; rub with garlic mixture. Cover and chill steaks at least 2 hours. Sprinkle steaks evenly with remaining ¼ tsp. salt. Preheat Foreman grill. Grill steaks 7-9 minutes or to desired doneness. Cut steaks in half.


Baked Spaghetti
from the kitchen of Lindsay Delk
10-12 servings
INGREDIENTS
1 c. chopped onion
1 c. chopped bell pepper
1 Tbsp. butter
1 lb. lean ground beef
28 oz can diced tomatoes
4 oz jar mushrooms, drained
2 tsp. oregano
12 oz spaghetti, cooked
1-2 c. shredded Cheddar
1 can cream of mushroom
1/4 c. water
1/4 c. grated Parmesan
METHOD
In a large skillet, sauté onion, green pepper, and ground beef in butter if needed. Add tomatoes, mushrooms, and oregano. Simmer, uncovered, for 10 minutes. Place half of spaghetti in a greased 9”x13” baking dish. Top with half the vegetable mixture. Sprinkle with 1 c. cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese and remaining Cheddar. Bake at 350, uncovered, for 30-35 minutes.


Meaty Cheese Manicotti
from the kitchen of Lindsay Delk
6 servings
INGREDIENTS
8 oz pkg. uncooked manicotti shells
1/2 lb. hot Italian sausage
1/2 lb. ground round
1 medium onion, chopped
1/2 cup dry white wine
2 cups whipping cream
1 tsp. dried Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
14 1/2 oz can diced tomatoes with basil, garlic, and oregano, drained
2 cups (8 oz) shredded mozzarella cheese
3/4 cup shredded Parmesan cheese
METHOD
Cook pasta according to package directions; rinse in cold water. Drain. Place in a single layer on a wire rack; set aside. Remove casings from sausage, and discard. Cook sausage, ground round, and onion in a large skillet, stirring until meat crumbles and is no longer pink. Drain and set aside. Add wine to skillet, stirring to loosen browned bits; bring to a boil. Add whipping cream and next 3 ingredients; reduce heat, and simmer, stirring often, 15 minutes or until thickened. Remove from heat; cover and set aside. Combine meat mixture, tomatoes, and mozzarella cheese. Spoon mixture evenly into 12 manicotti shells; arrange shells in a lightly greased 9x13 baking dish. Bake, covered, at 350 for 20 minutes. Uncover and pour cream mixture evenly over shells; sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 10 more minutes. Broil, 5 1/2 inches from heat, 2-3 minutes or until cheese is lightly browned.

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