Recipes

Ground Beef Greats

on .

CLICK HERE to go to recipes as seen in the magazine.

TACO BAKE
Submitted by: DIXIE SEYMOUR, CAINSVILLE, MO.

1 lb. ground beef
1 package taco seasoning
½ cup water
1 (12 oz.) can whole kernel corn, drained
1 (12 oz.) can kidney beans
½ cup green pepper, chopped
1 (8 oz.) can tomato sauce
1 (8.5 oz.) package corn muffin mix
1 (2.8 oz.) can French fried onions
¹⁄³ cup sharp cheddar, shredded

Heat oven to 400°. Brown beef in a skillet and drain. Stir in taco seasoning, water, corn, beans, pepper and tomato sauce. Pour into a 7x12-inch glass dish or a 2-quart round casserole dish. In a bowl, mix corn muffin mix according to package directions, then stir in one-half can onions. Spoon corn muffin mixture around outer edge of casserole. Bake uncovered for 20 minutes, remove from oven, and sprinkle cheese and remaining onions on corn muffin topping. Bake 2 to 3 minutes longer. Yields 8 servings.

 

 

Chili Burgers
Submitted by: JOSEPHINE STEINMAN, ARGYLE, Mo.
1 lb. ground beef
1 egg, slightly beaten
¼ cup ketchup
1 ½ tsp. chili powder
1 tsp. seasoned salt
1 to 2 tsp. Worcestershire sauce
2 tbls. onion, chopped
1 ½ cup corn flakes, crushed

Combine all ingredients. Shape mixture into patties and cook on a grill. Yields 4 burgers.

 

Hamburger Stroganoff
Submitted by: KRISTY BLANCHARD, SHELDON, Mo.

1 lb. ground beef
1 medium onion, chopped (about ½ cup)
½ tsp. minced dry garlic
3 tbls. flour
1 tsp. instant beef bouillon
¾ tsp. salt
¼ tsp. pepper
1 (4 oz.) can mushroom stems and pieces, drained
1 cup water
1 cup sour cream
2 cups cooked noodles or rice
Stir meat, onion and garlic in large skillet; cook until meat is brown. Drain fat. Mix in flour, bouillon, salt, pepper and mushrooms. Stir in water; heat to boil, stirring constantly. Reduce heat; cover and simmer 10 minutes. Stir in sour cream. Serve over noodles or rice. Yields 4 servings.

 

Beef and Cheddar Biscuits
Submitted by: ESTER MILLER, STANBERRY, Mo.

1 lb. ground beef
4 tbls. barbeque sauce
2 tubes (4.5 oz. each) refrigerated biscuits
1 (4 oz.) cup shredded cheddar cheese

Heat oven to 350°. Brown and drain ground beef. Combine beef and barbecue sauce in a small bowl; set aside. Place one biscuit in each of 12 greased muffin cups; press firmly into the bottom and up the sides. Spoon 1 to 2 tablespoons of beef mixture into each cup; sprinkle with cheese. Bake for 15 to 18 minutes or until biscuits are golden and cheese is melted. Yields 1 dozen.

 

Low Cal Beef and Cabbage Casserole
Submitted by: MARILYN BRINKER, WASHINGTON, Mo.

1 small head (4 cups) cabbage, shredded
1 lb. lean ground beef
1 small onion, chopped
¼ cup celery, chopped
¹⁄³ cup uncooked rice
1 (4 oz.) can mushrooms
1 (10 oz.) can condensed tomato soup with one can water
¹⁄8 tsp. oregano
Bread crumbs
Heat oven to 350°. Place chopped cabbage in baking dish. Brown meat, onion and celery. Stir in rice. Pour mixture on top of cabbage. Mix soup, water and oregano; pour over entire casserole. Sprinkle with bread crumbs. Bake for 1 hour. Add more water if casserole is too dry. Yields 8 servings.

 

Mashed Potato Beef Casserole
Submitted by: BARBARA GINGERICH, CLARK, Mo.

2 bacon strips, diced
1 lb. ground beef
1 large onion, finely chopped
¼ lb. fresh mushroom, sliced
1 large carrot, finely chopped
1 celery rib, finely chopped
3 tbls. all-purpose flour
1 cup beef broth
1 tbls. Worcestershire sauce
1 tsp. dried tarragon
¼ tsp. pepper
3 cups hot mashed potatoes
¾ cup shredded cheddar cheese, divided
Paprika

Heat oven to 350°. In a skillet, cook bacon until crisp; drain, reserving 1 teaspoon of drippings. Set bacon aside. Cook beef in drippings over medium heat until no longer pink; drain. Toss onion, mushrooms, carrot and celery in flour; add to skillet with the broth, Worcestershire sauce, tarragon and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until vegetables are tender. Add bacon; transfer to a greased 2-quart baking dish. Combine potatoes and ½ cup of cheese; spread over beef mixture. Sprinkle with paprika and remaining cheese. Bake uncovered for 20 to 25 minutes or until heated through. Broil 4 inches from the heat for 5 minutes or until bubbly. Yields 4 to 6 servings.

 

Chopped Chop Suey
Submitted by: SYLVIA YODER, CLARK, Mo.

1 lb. ground beef
¼ cup onion, chopped
1 ¾ beef broth
1 tbls. soy sauce
1 ½ tsp. sugar
1 package frozen Chinese vegetables with sauce
1 ¹⁄³ cup minute rice,
uncooked

Brown ground beef with onion in large skillet, stirring until ground beef is crumbly; drain well. Add broth, soy sauce, sugar and vegetables; simmer, covered for 2 minutes. Stir in uncooked rice. Cover; remove from heat. Let stand for 5 minutes. Serve with Chow Mein noodles. Yields 4 servings.

 

Sweet and Sour Meatballs
Submitted by:EDNA MILLER, STANBERRY, Mo.

1 egg, beaten
¼ cup milk
½ cup dry bread crumbs
2 tbls. onion, finely chopped
¾ tsp. salt
½ tsp. Worcestershire sauce
1 lb. lean ground beef

Sauce:
½ cup packed brown sugar
2 tbls. cornstarch
1 (20 oz.) can pineapple chunks with juice
¹⁄³ cup vinegar
1 tbls. soy sauce
1 medium green pepper, cut into bite-size pieces
Mix together first 6 ingredients; add beef and mix well. Shape into 1 ½-inch balls. In skillet, brown meatballs on all sides, turning often; remove and set aside. Drain fat. Sauce: combine brown sugar and cornstarch in skillet. Stir in pineapple with juice, vinegar and soy sauce. Bring to boil. Cover and simmer for about 10 minutes or until sauce thickens, stirring occasionally. Add green pepper; cover and simmer until tender (about 5 minutes). Return meatballs to skillet and heat through. Yields 4 to 6 servings.

 

 

Brownies/bars recipes will be featured in the April issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by Dec 18. recipies must be submitted with serving estimates. send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Whipped dream

on .

 

The featured recipe is:
Heavenly Chocolate Mousse
by ANNA SHIRK, BARNETT, MO.

8 (1 oz.) squares semi-sweet baking chocolate, coarsely chopped
½ cup water, divided
2 tbls. butter (no substitute)
3 egg yolks
2 tbls. sugar
1 ¼ cups whipping cream, whipped

In a microwave or double boiler, heat chocolate ¼ cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160°, about 1 to 2 minutes. Remove from heat: whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5 to 10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate 4 hours or overnight. Yields 6 servings.

Chocolate Éclairs
by KATHRYN YODER, CLARK, Mo.

Éclair:
½ cup butter or margarine
1 cup water
1 cup all-purpose flour
¼ tsp. salt
4 eggs

Filling:
1 (5.1 oz.) package instant vanilla pudding mix
2 ½ cups cold milk
1 cup whipping cream
¼ cup confectioners’ sugar
1 tsp. vanilla extract
Chocolate icing:
2 (1 oz.) squares semi-sweet chocolate
2 tbls. butter or margarine
1 cup confectioners’ sugar
2 to 3 tbls. hot water

Heat oven to 450°. In a saucepan, combine butter and water. Bring to a rapid boil. Stir until butter melts. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves sides of pan and forms a stiff ball. Remove from heat and add eggs one at a time, beating well after each addition. With a tablespoon or pastry tube, spoon or pipe dough into 4 x 1 ½-inch strips on greased cookie sheet. Bake for 15 minutes. Reduce heat to 325°; bake 20 minutes longer. Cool on wire rack. Filling: combine pudding mix and milk; mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill cooled shells (chill remaining pudding for another use). Icing: Melt chocolate and butter in saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over éclairs. Chill until serving. Yields 8 to 9 servings.

Chocolate Cream Pie
by KATHY GINGERICH, BRASHEAR, Mo.
1 ½ cups sugar
¹⁄³ cup all-purpose flour
3 tbls. baking cocoa
½ tsp. salt
1 ½ cups water
1 (12 oz.) can evaporated milk
5 egg yolks, beaten
½ cup butter or margarine
1 tsp. vanilla extract
1 (9-inch) pastry shell, baked
Whipped topping

In a large saucepan, combine the first six ingredients until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir one cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. Remove from heat; stir in butter and vanilla. Cool slightly. Pour warm filling into pastry shell. Cool 1 hour. Refrigerate until set. Just before serving, garnish with whipped topping. Yields 6 to 8 servings.

Deluxe Chocolate Marshmallow Bars
Katie YODER, CLARK, Mo.
Cookies:
¾ cups oleo
1 ½ cup sugar
3 eggs
1 tsp. vanilla
1 ¹⁄³ cup flour
½ tsp. baking powder
½ tsp. salt
3 tbls. cocoa
½ cup nuts
4 cups miniature marshmallows
Topping:
1 ¹⁄³ cup chocolate chips
3 tbls. Oleo
1 cup peanut butter
2 cups Rice Krispies

Heat oven to 350°. Cream together oleo and sugar. In a large mixing bowl, add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa. Add to creamed mix; stir in nuts. Spread in greased jelly roll pan. Bake for 15 to 18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2 to 3 minutes; cool. Topping: Combine chocolate chips, oleo and peanut butter in saucepan. Cook over low heat, stirring constantly until melted and well blended. Remove from heat; stir in cereal. Spread  over bars. Chill. Yields 30 servings.

Chocolate Chipper Champs
BY MRS. HENRY YODER, CLARK, Mo.

1 ¹⁄³ cup brown sugar, packed
¾ cup butter, softened
1 tsp. vanilla
2 eggs
2 ¼ cup flour
1 cup M&Ms plain chocolate candies
½ cup nuts, chopped
1 tsp. baking soda
½ tsp. salt

Heat oven to 350°. Mix brown sugar, butter, vanilla and eggs in a large bowl until well blended. Stir in remaining ingredients. Drop dough by rounded tablespoonful, about 3 inches apart, onto lightly greased cookie sheet. Press 3 or 4 additional candies in each cookie if desired. Bake until light brown, 10 or 12 minutes. Cool slightly; remove to wire rack. Yields 2 dozen cookies.

Chocolate Trifle
BY SUSIE GINGERICH, BRASHEAR, Mo.
1 (18 ¼ oz.) package chocolate fudge cake mix
1 (6 oz.) package instant chocolate pudding mix
½ cup strong coffee
1 (12 oz.) carton frozen whipped topping, thawed
6 (1.4 oz.) Heath bars, crushed

Bake cake according to package directions. Cool. Prepare pudding according to package direction; set aside. Crumble cake; reserve ½ cup. Place half of remaining cake crumbs in bottom of a 4 ½- to 5-quart trifle dish or decorative glass bowl. Layer with half of coffee, half of pudding, half of whipped topping and half of crushed candy bars. Repeat layers of cake, coffee, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4 to 5 hours before serving. Yields 8 to 10 servings.

Marinades will be featured in the May issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by Feb 12. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to: This email address is being protected from spambots. You need JavaScript enabled to view it.

Magazine

  • Subscriptions
  • Advertising
  • This email address is being protected from spambots. You need JavaScript enabled to view it.

Support

  • This email address is being protected from spambots. You need JavaScript enabled to view it.
  • FAQ
  • Copyright Notice