Korean Beef Bulgogi

contributed by Tiana Peterson

Marinade

1/4 cup korean soy sacue (I just use regular)

3 TBSP sugar

1 TBSP Vegetable oil

1 tsp sesame oil

1 tsp toasted sesame seeds

3 medium garlic cloves (crushed)

3 green onions, chopped

2 lbs sirloin, sliced paper thin (I use any type of steak)

Dipping sauce

6 TBSP korean soy sauce

2 TBSP rice vinegar

1 tsp fresh ginger (grated)

2 tsp crushed toasted sesame seeds

1/4 tsp cayenne pepper

1/4 tsp sweet paprika

1 pinch sugar

Directions:

Mix marinade ingredients.  Add sliced steak.**

Marinade for at least 30 minutes.

Mix ingredients for dipping sauce and refrigerate until ready for use.

Grill or pan fry the steak.

**When we cook this I marinade everything in a ziplock back for a few hours.

I then throw everything into a pan and stirfry it.

We serve it over rice and broccoli.

We don’t like the dippng sauce so we don’t use it, but I decided to include it just in case someone might like it!

Taco Salad

contributed by Kelley Hutchinson

apprx 25 min start to finish

1 lb ground beef

1 regular size jar chunky salsa (I use mild ’cause I’m a wuss)

1 can (about 16oz) kidney beans or chili beans (leave out if you don’t like beans)

1 head lettuce, chopped

1/8 to 1/4 of a large bottle of thousand island dressing

6 green onions, chopped

1/4 bag of tortilla chips, crushed

2-3 chopped roma tomatoes (or whatever tomatoes you like)

1 avocado, chopped

1-2 cups grated sharp cheddar cheese

1 cup black olives (leave out if you don’t like)

* brown meat & drain

* add salsa & beans then simmer 20 min, remove from heat

* mix in thousand island dressing & green onions

* put some lettuce & chips on a plate, scoop on some meat mixture then to your taste add on:  tomatoes, avocado, cheese, black olives or whatever you like *

* you can mix in a pkt of taco seasoning with the meat after browning, but the flavor from the salsa & the dressing should probably be enough *

* you can top with sour cream or guacamole, but this meat mixture is so creamy & flavorful you probably won’t want anything else

Mexican Manicotti

contributed by Michelle Weickum-Anderson

1/2 lb hamburger

 1 C refried beans

1 tsp dried oregano

1/2 tsp ground cumin

 8 manicotti shells

 1 1/2 C water

 1 (8 oz) jar salsa or taco sauce

 1/4 C sliced ripe olives

 1/4 C chopped onion

1 (8 oz) sour cream

1/2 C shredded monterey jack cheese (I use cheddar instead)

 Combine hamburger, refried beans, oregano and cumin (this also needs some salt so I add salt to taste); mix well.

Fill uncooked manicotti shells with meat mix.

Arrange in 10X6 inch glass pan.

Mix water and salsa, pour over manicotti.

 Cover with vented plastic wrap and microwave on high for 10 mins, turning dish 1/2 turn once.

 Using tongs, turn shells over.

 Cook covered on medium for 17-19 mins or until pasta is tender, rotating dish 1/2 turn once.

 Combine sour cream, onions and olives.

Spoon down center of casserole, top with cheese.

 Cook covered, on high 2-3 minutes or until cheese melts.

Ok now here’s my varitation to make enough to feed a family of 4.

Double the hamburger to 1lb

use a large can of refried beans

 double the spices

 I bake in a 350 oven for 20 mins covered w/vented aluminun foil, turning pasta over and baking for another 20 mins or until tender.

 Cover with sour cream mix and cheese and cook uncovered for 10 mins or until cheese melts.

This makes 26 filled manicotti shells which is enough to feed 4 of us (two teenagers included) for dinner and have enough left over for lunch the next day.

I stole this recipe from the Bennett County Sampler cookbook!!

Runza Casserole

contributed by Michelle Weickum-Anderson

 1 lb hamburger

1 small head or ½ large head cabbage

1 onion

2 Pillsbury crescent roll tubes

 shred cabbage & slice onion.

Brown hamburger w/onion, salt, pepper, & garlic powder to taste.

When hamburger is brown add cabbage (in stages if needed) season to taste, and let cabbage steam w/meat mix until done.

line 9×13 pan w/cresent sheet & put runza filling on, @ this point you can add cheese if you like. Top w/2nd cresent sheet & bake @ 350° until golden brown.

Snowmobile Soup

contributed by Jan Margheim

Makes: 6 servings Prep. Time: 20 minutes Cooking Time: 3-4 hours Ideal slow-cooker size: 4- to 6- qt.

ingredients:

1/3 lb. 95% lean ground beef

1 small onion, chopped

5 large potatoes, julienned, skins on (or cubed)

16-oz. can low-sodium, low-fat cream of mushroom soup

1 soup can fat-free milk

1 lb. shredded fat-free cheddar cheese

¾ tsp. salt

¼ tsp. pepper

Instructions:

brown meat, when no longer pink, place in slow cooker

saute onion in drippings in the same skillet, until tender

stir remaining ingredients into slow cooker

cover and cook on high, 3-4 hours, or low for 5 hours, until potatoes are as tender as you’d like them to be

Crockpot Navajo Beef and Chile Stew

contributed by Jan Margheim and Laurel Turner

3/4 pound lean beef stew meat, cut into 3/4 inch cubes

1 large onion, chopped

2 cloves garlic, minced

1 14-1/2 ounce can ready cut tomatoes with juice

1 7 ounce can diced green chiles, drained

1 8-1/2 ounce can whole kernel corn, undrained

1-1/2 teaspoons dried oregano leaves, crushed

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground red pepper

2 tablespoons yellow cornmeal

Combine all ingredients, except cornmeal, in a crockpot, mixing well. Cover and cook on low 7 to 8 hours or until meat is tender. Turn control to high. Stir in cornmeal. Cover and cook on high 20 to 25 minutes.

Impossibly Easy Cheeseburger Pie

contributed by Shawna Hawkins

 1 lb lean (at least 80%) ground beef

1 large onion, chopped (1 cup)

1/2 teaspoon salt

 1 cup shredded Cheddar cheese (4 oz)

 1/2 cup Original Bisquick mix

1 cup milk

 2 eggs

 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Serve with diced pickles, onions, tomatoes and other cheeseburger fixings

Impossibly Easy Taco Pie

contributed by Shawna Hawkins

1 pound lean ground beef

 1 medium onion, chopped (1/2 cup)

1 package (1 ounce) taco seasoning mix

1 can (4.5 ounces)  chopped green chiles, drained

1 cup milk

 2 eggs

 1/2 cup Bisquick mix

 3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)

 Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa, sour cream and any other taco toppers you like.

Italian Beef

contributed by Sharon Brening

4 lb. roast beef

1 T oregano

3 bay leaves

2 T vinegar

2 t caraway seed

2 onions, diced

½ t garlic powder

½ c water

2 t fennel seed

Cook on low.

Then add: 4 green peppers, cut in strips

3 beef bouillon cubes

Serve on Hoagies.

Top with cheese, opt.

YUM!

Avgolemono Soup

contributed by Mercina-Hatjinos-Karbowski

5 cans 13 3/4 oz chicken broth               1 C long grain rice
1 soup can water                                  4 eggs
1 pound lean ground beef                       juice of 4 lemons
1 egg
salt and pepper

Bring chicken broth and water to gentle boil.  Combine ground beef, 1 egg, salt and pepper and rice, mix well, make into nickel size meatballs and drop into boiling broth mix.  Add remaining rice and cook 20 minutes.

Beat 4 eggs, add 1 teaspoon water and continue to beat.  Add juice of 4 lemons and you continue to beat.  Stir in 2 ladle-fulls of simmering broth into bowl of lemon mixture, then return the mixture into the pot.  Stir gently, remove from heat and serve immediately.  May be topped with fresh ground pepper.  Serves 8

This is great with a nice crusty bread.  Cooked chicken meat can be a substitute for meatballs, just add your rice after shredding chicken and putting into the pot.

This Greek soup may be an acquired taste.  Let me know what you think if you try it.