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 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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Image by cobalt123 via Flickr

Ingredients

• 4 Fillet Mignons, (5 to 6 oz)
• Salt, as required
• Black Pepper, as required
• 2 tbsp Pepper Corns
• 2 tbsp Butter
• 1 tbsp Oil, (sunflower or corn oil)
• 2 tbsp Brandy
• 2/3 cup Heavy Cream
• Parsley, (for garnish), chopped

Instructions
Season the steaks on both sides with salt. Crush the pepper corns and spread them on a plate.Coat the steaks with the pepper corns. Melt the butter with the oil in a skillet. When the butter is foaming, add the steaks and cook overhigh heat for 2 minutes on each side. Lower the heat and continue cooking until the steaks are to your liking: rare steaks need 1 ~ 2minutes on each side, medium steaks need 3 minutes on each side, and well-done steaks need 4 ~ 5 minutes on each side. Lift out of the skillet and keep warm.

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• 1 1/4 lb lean beef stew meat, trimmed of fat, cut in 1-inch pieces
• 1 Tbsp vegetable oil
• 1 large onion, thinly sliced
• 1 1/2 C water
• 3/4 tsp caraway seeds
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 bay leaf
• 1/4 C white vinegar
• 1 Tbsp sugar
• 1/2 small head red cabbage, cut into 4 wedges
• 1/4 C gingersnaps, crushed

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Ingredients

• 1 lb Beef flank steak
• 2 tbsp Reduced-sodium soy sauce
• 4 tsp Oriental dark roasted sesame oil, divided
• 1 1/2 tsp Sugar
• 1 tsp Cornstarch
• 2 Cloves garlic, crushed
• 1 tbsp fresh ginger, minced
• 1/4 tsp Red pepper pods, crushed
• 1 sm Red bell pepper, cut into 1-in pieces
• 1 pk Frozen baby corn, (8 oz’s.)
• 1/4 lb pea pods, julienne

Instructions
Cut beef steak lengthwise into two strips; slice across the grain into 1/8-inch thick strips. Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into strips. Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds. Add bell pepper and corn; stir-fry 1 1/2 minutes. Add pea pods; stir-fry 30 seconds. Remove vegetables. Stir-fry beef strips 1/2 at a time) 2-3 minutes. Return vegetables and beef to skillet and heat through. Makes 4 servings.

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