Barbecued Chuck Roast

1 3-pound chuck roast, 2 inches thick
1/3 cup wine vinegar or dry red wine
1/4 cup ketchup
2 tablespoons cooking oil
2 tablespoons soy sauce
1 tablespoon worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Place roast in shallow baking dish. Combine all ingredients; pour mixture over roast. Marinate 2 or 3 hours or overnight, turning once or twice. Place roast on grill over hot coals, about six inches from heat. Turn roast and baste with marinade every 10 to 15 minutes. Broil 35 or 45 minutes for medium rare roast or desire doneness. Serves 6 to 8.

[Back To The Top Of The Page]

Carne Asada

2 pounds flank steak
12 flour tortillas
1/2 cup tequila
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
4 cloves garlic crushed
1 medium onion chopped
1 teaspoon black pepper
1 cup salsa
1 cup guacamole
1 teaspoon tobasco

Mix juices, garlic, onion, tequila, tobasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let sit for 4 hours or more. Preheat grill. Place a few drops of water on each tortilla, stack and wrap in aluminum foil. Place on grill. Remove meat from marinade, reserving marinade. Place on grill. Turn steak and tortillas once during cooking. Brush steak with remaining marinade.

Cook to your liking (12 to 15 minutes for medium-rare). Cut into thin slices. Place a few slices of steak on each tortilla with salsa and guacamole and serve.

[Back To The Top Of The Page]

Charcoaled Chuck Roast

1 To 3 to 3 1/2 lb boneless chuck roast
2 ts Seasoned meat tenderizer
1 c Red wine vinegar
1/4 c Olive oil
3 tb Lemon juice
1 tb Instant minced onion
2 tb Dried thyme leaves
1 Bay leaf, crushed
1 ts Medium grind black pepper

Sprinkle one side of roast with 1 tsp meat tenderizer. Pierce deeply with a fork and turn over. Repeat with other side of roast. Let stand 30 minutes. In a 2 qt. glass baking dish, combine vinegar, oil, lemon juice, onion, thyme and bay leaf. Add roast and turn to coat. Cover with plastic wrap and refrigerate at least six hours or overnight, turning roast and spooning marinade over it periodically. Light charcoal in outdoor grill. Discard marinade and scrape onion and herbs off meat to prevent them from burning when grilled. Sprinkle meat with pepper and place in same dish. Cover again and microwave on high 5 minutes. Turn roast over and microwave on high 5 minutes more. Immediately, grill over hot coals for 30 to 30 minutes for medium doneness. Slice meat diagonally, serving juices with meat.

Serves: 8

[Back To The Top Of The Page]

Norwegian Meatballs

1/4 cup milk
1/2 cup cornstarch
1 pound ground chuck
1 medium onion, finely chopped
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 egg
2 tablespoons vegetable oil
2 (13 1/2 oz.) cans beef broth
4 cups hot mashed potatoes
2/3 cup sour cream
Fresh dill sprigs

In large bowl, mix milk and 1/4 cup of the cornstarch until well blended. Add meat, onion, salt, nutmeg, pepper, and egg. Mix until well blended. Cover. Refrigerate at least 20 minutes for easier shaping.

Shape chilled meat mixture into 1-inch balls. In 12-inch skillet, over medium heat, heat oil until hot. Cook meatballs, half at a time, until browned on all sides, about 8 to 10 minutes. Remove with a slotted spoon. Drain on paper towels.

Pour off all but 1/4 cup drippings, adding oil if necessary, to make 1/4 cup. In a medium bowl, mix beef broth and remaining 1/4 cup cornstarch until well-blended. Pour into skillet. Over medium heat, cook while stirring constantly, until sauce boils and thickens.

Add the meatballs. Reduce heat to low. Cover and simmer 15 minutes.

Stir in sour cream and remove from heat.

Spoon hot mashed potatoes in center of platter. With slotted spoon, place meatballs around potatoes. Garnish potatoes with dill sprigs and serve gravy on the side.

[Back To The Top Of The Page]

Portuguese Roast Beef

1 3 pound beef bottom round or chuck roast
1 28 oz can whole tomatoes, -- undrained
5 medium potatoes, -- peeled and quartered
3 large onions, -- sliced
1/2 cup red wine
3 cloves garlic, -- minced
1 teaspoon pickling spice (include bay leaf)
salt and pepper -- to taste

Place meat in a crockpot. Add potatoes, onion, tomatoes, wine and spices. Add enough water to barely cover. Cook on low setting for 6 to 8 hours, or until tender.

Serves: 4

[Back To The Top Of The Page]

Sour Creamed Pot Roast

2 slices bacon -- diced
2 pounds beef chuck pot roast -- (up to 4 pounds)
3/4 cup chopped onion
3/4 cup water
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
1 bay leaf
1/2 cup sour cream
2 tablespoons all-purpose flour
2 tablespoons snipped parsley
1/2 teaspoon Kitchen Bouquet -- optional
hot cooked noodles

Cook bacon until crisp. Drain. Reserve drippings in pan. Trim fat from roast. Brown in Dutch oven on all sides in drippings. Add onion, bay leaf, water, salt, cumin and pepper. Cover and cook on stovetop or bake at 325°F for two hours. Remove meat to platter. Keep warm. Skim any fat from pan. Discard bay leaf. Blend sour cream with flour. Add 1/4 cup pan juices to sour cream. Return to pot. Cook and stir until thick, but DO NOT BOIL. Stir in parsley, bacon and Kitchen Bouquet. Season with salt and pepper to taste. Serve with roast and noodles.

Crock Pot: Prepare bacon as above, reserving drippings. Brown meat. (You may need to cut in half to fit in pot.) Transfer to cooker. Add onion, only 1/4 cup of water and rest of above ingredients. Cover and cook on Low for 8-10 hours. Remove roast, discard bay leaf, skim fat. Pour juices into saucepan. Return roast to crock pot. Make sauce as above. Season and serve as above.

Serving Ideas : Can serve with peas & carrots.

Can be done in Oven or Crockpot. Combine leftovers with peas & carrots for 2nd meal.

[Back To The Top Of The Page]

Spinach Meat Loaf

2 large eggs -- lightly beaten
1-1/2 pounds ground round
1/2 cup regular oats -- uncooked
1/2 cup wheat germ
1/2 cup carrot -- shredded
1/4 cup chopped onion
10 ounces frozen spinach -- thawed and drained
1/2 cup milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup steak sauce

Combine first 10 ingredients, stirring well; shape into a 9- x 5- x 3-inch loaf and place on a lightly greased rack in broiler pan. Bake at 350 degrees F. for 40 minutes. Spread steak sauce over meat loaf; bake 20 additional minutes or until a meat thermometer inserted in center registers 160 degrees.

Yield: 6 servings.

[Back To The Top Of The Page]

Sunday Supper Chuck Roast

4 lbs. chuck tender roast
1/2 bu. basil, fresh
1/2 bunch tarragon, fresh
8 oz. canned whole peeled tomatoes
2 small carrots peeled & diced
1 small onion peeled & diced
1 rib celery diced
6 cloves garlic
1 cup red wine
2 oz. extra virgin olive oil
Salt & pepper to taste
Olive oil for searing the beef

Season the beef with a liberal amount of salt & pepper. Roughly chop half of the herbs & press in to the meat. Marinate over night.

Heat 1 oz of olive oil in a roasting pan over a medium high flame. Brown the beef in the oil until golden brown, then add all of the vegetables except the garlic. Sweat until they soften. Add the garlic, red wine & enough water to cover the roast. Bring to a simmer, cover & place in a 325 degree oven.

Cook for 3-4 hours or until very tender. When done remove the meat from the liquid. Puree the vegetables in the sauce & then reduce the sauce by half. Strain the sauce through a large mesh strainer. Season with salt & pepper to taste. Slice the beef & add back to the sauce. Serve with herb oil.

HERB OIL

Pick the remaining basil & tarragon leaves & place in a blender. Puree until smooth. Season with salt & pepper

Yield: 8 servings

[Back To The Top Of The Page]

Swedish Meatballs

2 lbs. ground beef
1 medium onion, diced
Salt & pepper, to taste
Couple dashes of garlic powder
2 tbsp. A1 Steak Sauce
2 tbsp. ketchup
Dash of oregano
11 saltine crackers, crushed
1 egg
2 heaping tbsp. sour cream
1 can Campbell's beef broth

Mix all ingredients with small amount of milk. Form into small balls and brown, drain off grease. Add 1 can of Campbell's beef broth and 1/2 can water. Simmer for 15 minutes. Remove meatballs, add a little more water and thicken with a mixture of flour and water. After thickened, add 2 heaping tablespoons sour cream and pour over meatballs. Delicious!

[Back To The Top Of The Page]

Sweet & Sour Meatballs

1 lb Ground Beef
1 pkg. Jimmy Dean Sage Sausage
1 Large bottle Seford cocktail sauce
1 Large jar grape jelly

Mix ground beef & sausage together into balls and cook in oven until done. For sauce mix Cocktail sauce & Grape jelly together and let simmer until the jelly is no longer visible.

Combine meatballs & sauce and enjoy.

[Back To The Top Of The Page]