Ingredients

• 3 Tomatoes, med
• 1 large Burmuda Onion, finely chopped
• 1/4 tsp Oregano, dried, pref. Mexican
• 2 tsp Paprika
• 5 cloves Garlic, finely chopped
• 4 lb Beef shank, coarse grind
• 1 tbsp Lard, (or butter, or bacon drippings)
• 4 Scallions, in bunches, chopped
• 5 Bell peppers
• 5 Serrano chilies, fresh
• 1 lb Chorizo sausage, (or 1 lb Sausage, hot ,non-Italian )
• 4 cloves Garlic, medium, finely chopped
• 2 tsp Salt
• 4 tbsp Red chile, hot, ground
• 4 tbsp Red chile, mild, ground
• 3 tbsp Cumin seeds
• Beer
• Water

Instructions
1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.

2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, Serrano chilies, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.

3. Place the cumin seeds in a 300′ oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours.

Taste and adjust seasonings.

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Ingredients

• 4 lb Cross Cut Beef Shanks
• 8 cups Water
• 3 Cloves Garlic, finely chopped
• 1 Onion, (large), caorsely chopped
• 1 tsp Salt
• 1 tsp Black Pepper, fresh ground
• 1 Bay Leaf
• 1 Carrot, finely chopped
• 1 stalk Celery, broken into three pieces, with leaves
• 4 Beef Bouillon Cubes
• 3 cups Tomato Juice
• 1 tsp Thyme
• 8 Mushrooms, (medium)
• 5 Carrots, coarsely sliced
• 3 stalk Celery, chopped
• 2 Potatoes, one inch cubes
• 1 cup Peas, (fresh or frozen)
• 1 cup Corn & Green Beans, (fresh or frozen)

Instructions
Brown beef in bottom of dutch oven over medium-high heat. Add water and bring to a boil. Skim foam. Add all remaining Group “A” ingredients,cover and bring to gentle boil. Cook for approximately three hours. Remove from heat. Strain liquid; discard all solids except the beef. Remove all lean meat from bones, cube and return to broth. Except for the potatoes, add all Group “B” ingredients and simmer for 20 minutes. Add the potatoes during the last 10 minutes. Skim excess fat before serving (easiest when soup has been refrigerated).

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Ingredients (lasagna)

• 10 lasagna noodles (about 1/2 pound)
• 1 tablespoon salt
• 1 pound ricotta cheese
• 1/2 pound mozzarella cheese, thinly sliced Tomato-Meat Sauce (above)
• 1/2 cup freshly grated Parmesan cheese

Ingredients (tomato-meat sauce)

• 1 pound ground beef Chuck
• 1 medium yellow onion, peeled and chopped
• 1 (28-ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 4 teaspoons salt
• 1 whole bay leaf
• 1/8 teaspoon ground hot red pepper (cayenne)
• 1/4 teaspoon dried leaf basil crumbled
• 1/4 teaspoon dried leaf oregano crumbed
• 2 cups water

Instructions
1. Tomato-Meat sauce: Brown beef in large, heavy nonstick skillet over moderately high heat breaking up large clumps, until no traces of red remains, about 5 minutes. Transfer to very large, deep heavy saucepan, add all remaining ingredients, and simmer, uncovered, over low heat, stirring occasionally, until flavors meld-about 1 1/2 hours. discard bay leaf. set sauce aside.

2. Lasagna: Preheat oven to 325 degrees

3. Cook noodles in large kettle of boiling water with 1 tablespoon salt until very tender, stirring frequently; rinse under cold running water and drain well.

4. to assemble: Arrange 5 wet noodles lengthwise in ungreased 11 3/4 x
7 1/2 x 1 3/4  inch banking dish, then top with half each of ricotta mozzarella, and sauce. Repeat layers. Sprinkle with Parmesan.

5. Bake, uncovered, until bubbly and tipped with brown-about 45 minutes.

6. Cool lasagna 15 minutes, then cunt into squares and serve.

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Ingredients

• 2 lbs. ground beef
• 32 oz. tomato-vegetable juice cocktail
• 3 potatoes, peeled and cubed
• 1 (16 oz.) pkg. frozen mixed potatoes
• 1 onion, chopped
• Salt, to taste
• Pepper, to taste

Instructions
1) In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until tender.
2) Drain excess fat.
3) Add the tomato-vegetable juice and bring to a boil.
4) Add the potatoes, vegetables and onion and bring back to a boil.
5) Reduce heat to low and simmer for about 30minutes, or until the potatoes are tender.
6) Salt and pepper to taste.

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Ingredients

• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1/2 (3 pound) top sirloin roast
• 3 cloves garlic, slivered
• 3 Yukon Gold potatoes, peeled and quartered
• 2 carrots, cut into 2 inch pieces
• 1 large sweet onions, peeled and chopped
• 1/4 cup water
• 1/4 cup beef broth
• 1-1/2 cubes beef bouillon
• 1/2 bay leaf
• 1 large green bell peppers, cut into 2 inch pieces

Instructions
Rub salt, pepper and paprika into the meat. With a small knife,make slits in the roast. Press the garlic slivers into the roast.
2) Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
3) Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.

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Ingredients (steaks)

• 4 Fillet Mignon steaks, about 6 ounces each

Ingredients (rice)

• 2 cups short-grain white rice
• 2 cups water

Ingredients (marinade)

• 1 Tablespoon finely minced ginger
• 2 garlic cloves
• 1 scallion, finely sliced
• 1 Tablespoon light brown sugar
• 1/2 teaspoon crushed red pepper
• 1/2 cup soy sauce
• 2 Tablespoons sake or dry sherry

Instructions
1) TO PREPARE MARINADE: Combine all the marinade ingredients in a shallow dish or bowl.
2) Add the steaks and massage with the marinade.
3) Let sit at room temperature for 1 or 2 hours, or refrigerate overnight.
4) Turn the steaks occasionally.

5) TO PREPARE RICE: Rinse the rice under cold running water until the water no longer looks milky.
6) Soak in a bowl of water for 1 hour.
7) Drain the rice and place in a saucepan with 2 cups of cold water.
Bring to a boil, turn the heat to low, and cover the pan with a tight-fitting lid.
9) Simmer for about 15 minutes, or until the water has been absorbed and the rice is sticky and soft.
10) Keep warm.

11) TO PREPARE STEAKS: Remove the steaks from the marinade.
12) Grill for about 4 minutes per side for medium-rare or about 5 minutes per side for medium.
13) Thinly slice across the grain and serve with the rice.

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Ingredients

• 1 lb. ground beef
• 1 small onion, chopped
• 1 egg
• 1 Tablespoon ketchup
• 1 Tablespoon Worcestershire sauce
• 1 (8.75 oz) can whole kernel corn
• 1 (9-inch) unbaked pie crust
• 2 cups prepared mashed potatoes
• 1/2 cup shredded cheddar cheese

Instructions
1) Preheat oven to 350 degrees.
2) In a skillet over medium heat, cook and stir the ground beef and onion until beef is evenly brown.
3) Drain, and allow to cool slightly.
4) In a bowl, mix the cooked beef and onion, egg, ketchup, and Worcestershire sauce.
5) Spread the corn in the bottom of the pie crust. Layer with the beef mixture.
6) Spoon the mashed potatoes over the beef, and top with cheese.
7) Bake for 30minutes in the preheated oven, until cheese is bubbly and lightly browned.
Number of Servings: 8

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Ingredients

• 1-1/2 lbs ground beef
• 1 can cream of chicken soup
• 1 can Enchilada sauce
• 1 medium onion, chopped
• 1 small can chopped green chilies
• 2 cups corn chips
• 1 can Ranch Style Beans
• 1 cup grated cheddar cheese

Instructions
1) Cook meat and onion; drain.
2) Add soup, sauce, chilies and beans.
3) Grease bottom of casserole dish.
4) Spread corn chips in bottom of dish.
5) Pour mixture over chips.
6) Sprinkle cheese on top and place in oven.
7) Bake at 350 degrees until cheese melts.

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Ingredients

• 5 lbs. ground beef
• 3-1/4 cups finely chopped onion
• 3-1/4 cups finely chopped celery and/or green pepper
• 2-1/2 teaspoon salt
• 2-1/2 Tablespoon prepared mustard
• 3 (10.5 oz) cans undiluted tomato soup
• 2-1/2 cups ketchup
• 3/4 teaspoon pepper
• 2-1/2 Tablespoon Worcestershire Sauce
• 1-1/2 cup water
• Few drops of Tabasco sauce

Instructions
1) Brown beef, onions and celery/pepper.
2) Add spices and stir in soup, cat-sup and water.
3) Simmer 1 hour or longer.
Number of Servings: 20 to 40

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• 1/4 pound salt pork
• 1-1/2 pounds spareribs
• 1-1/2 pounds stew beef, diced
• 12 cups water
• 1/2 teaspoon dried thyme
• 1-1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 2 Tablespoons vegetable oil
• 1 onion, peeled and chopped
• 2 cloves garlic
• 2 green onions, chopped
• 1 green bell pepper, seeded and chopped
• 1package (10-oz.) frozen chopped spinach, thawed and squeezed dry
• 1 bunch kale, chopped
• 4 potatoes, diced
• 1 tomato, chopped

Instructions

1) Preparation Time 25 mins.; Cooking Time 110 mins.
2) In a large stockpot over medium heat, combine salt pork and spareribs; brown ribs on all sides.Add beef and brown on all sides.
3) Pour in water and slowly bring to a boil, skimming the surface occasionally. Add thyme, salt and pepper. Reduce heat and simmer, covered, for 1 hour, occasionally skimming the surface.
4) Meanwhile, in a large skillet, heat oil and sauté onion, garlic and green onion until tender, about 5 minutes. Add bell pepper and sauté for 1 minute. Remove from heat.
5) When meat has cooked for 1 hour, add onion mixture, spinach, kale, potato and tomato. Continue to cook slowly, covered, for about 30 minutes, or until vegetables and meat are cooked thoroughly.
6) Remove from heat and remove ribs from pot. Trim off meat, discarding the bones, and cut off any fat. Cube meat and return to pot . Cook a few minutes more to heat through and serve hot.
Number of Servings: 12

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