Recipes
 
 
 
Meatballs This recipe came from the Sept/Oct 1999 issue of Country Woman This is a great recipe or your ground beef 2 eggs 1 cup milk 2 cups soft bread crumbs 1 1/2 tsp. salt 1/2 cup finely chopped onion or 1/4 cup dried onion 2 lbs ground beef Beat eggs and milk together in bowl. Stir in bread crumbs, onion and salt. Add ground beef and mix well. Shape into one-inch balls. Place in a lightly greased 15” x 10” x 1” pan and bake uncovered at 375 degrees for 15 or 20 minutes or until meat is no longer pink. Meatball Sauce 1 cup ketchup 2/3 cup chili sauce (you can buy or use home made) 1/4 cup packed brown sugar 2 Tb Worcestershire sauce 2 TB prepared mustard 1/2 tsp. salt 1/4 teaspoon hot pepper sauce In a sauce pan, add ketchup, chili sauce, brown sugar, Worchestershire sauce, mustard, salt and hot pepper sauce. Bring to a boil on medium heat. Add meatballs and reduce heat and simmer 20 minutes more or until heated through. We love this! We make sandwiches by having the meatballs and laying as many as possible on our favorite sandwich bread. The meatballs can also be used as a main dish or served over your favorite pasta (without the meatball sauce). Chili Monica Wilson, Franklin, Tenn., from Oodles of Ogles Outstanding Recipes 1 1/2 lbs ground beef 1 large onion, chopped 1 (28 oz) can whole tomatoes 2 (6 oz) cans tomato puree 1 cup water 2 (16 oz) cans red kidney beans (add juice also) 2 Tbsp green peppers 2 tsp salt 2 tsp chili powder 1/2 tsp crushed red pepper 1 bay leaf Combine first two ingredients in a large dutch oven or large sauce pan. Brown meat and drain off fat. Add next 10 ingredients and stir to blend. Cover and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf. Serve with Mexican corn bread. Lasagne Monica Wilson, Franklin, Tenn., from Oodles of Ogles Outstanding Recipes 1 lb of ground beef 1 clove garlic, minced 1 Tbsp basil 1 tsp salt 1 (1 lb) can crushed tomatoes 2 (6 oz) cans tomato puree 10 oz lasagne noodles 2 cups ricotta cheese 1/2 cup grated parmesan cheese 2 Tbsp parsley flakes 2 beaten eggs 1/2 tsp salt 1 tsp pepper 1 lb sliced mozzarella cheese Brown meat slowly and drain. Add next 5 ingredients. Simmer uncovered for 30 minutes, stirring occasionally. Cook noodles and drain. Combine remaining ingredients, except mozzarella cheese in a bowl. Place half the noodles in a 13” x 9” x 2” baking dish, spread half ricotta mixture, then half mozzarella cheese, then half meat sauce. Repeat layers. Bake at 375 degrees for about 30 minutes. Let stand 10 minutes before cutting. You can assemble early, then refrigerate. Allow 10-15 minutes longer in the oven if refrigerated. Potato Soup 2 stalks celery, chopped 1 medium onion, chopped 2 carrots, sliced thin 6 medium potatoes, cubed 3/4 tsp. seasoned salt 1/2 tsp. dried thyme 1 c. shredded cheddar cheese 3 c. water 5 chicken boullion cubes dash of pepper dash of garlic powder 2 c. milk 1/2 tsp. rosemary Saute celery and onions in a large pan until tender. Add all the ingredients except milk and cheese. Cover and simmer 20 minutes or until vegetables are tender. Remove from the heat and mash vegetables with potato masher. Add milk and cheese. Stir until melted. (May add small can of shrimp or clams when the milk and cheese is added.) Earlene Davis Lewis “Generations of Good Cooks” Davis Family Cookbook Cheese Grits Casserole 4 1/2 cups water 1 cup grits 1 stick butter 1/2 cup milk 1 teaspoon salt 1 roll garlic cheese 2 eggs Cook grits 30 minutes or until done. Melt cheese in butter, add slowly to grits. Beat eggs with milk. Add to mixture. Pour into greased casserole. top with bread crumbs. Bake at 350 degrees for 45 minutes. Opal Smith • Favorite Recipes, Wesleyan Women International 4th ed. Cookbook
Our family loves home cooking, as you can tell from some of the photos
 of our “Boys.” The cows aren’t the only ones eating good!
 
Look at those ribeyes! They’ve been marinating and are ready to grill...Yum!
Our Favorite Family Recipes - Farm Fresh!
Carol Bowie is our head cook in the family and these are some of her favorites
 
Beef Roast in Crock Pot
I have found a large beef roast to be very versatile and
 leftovers lead to endless possibilities
 
Place a roast (you can even start them frozen) in a large crock pot. Add one can beef or chicken broth, 1/4 cup dried onions (or cut up a small onion), a generous sprinkling of McCormick’s Montreal Steak Seasoning, 2 TB of Worchestershire Sauce. Cover and let cook all night on low  for it to be ready by lunch (or all day for dinner time). Remove roast to platter and add carrots, one whole onion, chopped, 4 large potatoes and cook on high until the vegetables are tender. Our family loves greens with this.
 
Roast Hash (from your leftover roast)
 
In a sauce pan, add ketchup, chili sauce, brown sugar, Worchestershire sauce, mustard, salt and hot pepper sauce. Bring to a boil on medium heat. Add meatballs and reduce heat and simmer 20 minutes more or until heated through.
 
We love this! We make sandwiches by having the meatballs and laying as many as possible on our favorite sandwich bread. The meatballs can also be used as a main dish or served over your favorite pasta (without the meatball sauce).
 
Shepherd’s Pie (from your leftover roast)
 
Skim the fat from leftover meat and then shred the roast. Put one layer in the bottom of a baking dish. Use a baking dish size appropriate for the amount of meat you have. Cover with your favorite shredded cheese or Velvetta. Make a separate batch of mashed potatoes (or use one or two packages of Idahoan Buttery Homestyle mashed potatoes made according to directions.) and then layer them over your cheese, adding butter, salt and pepper. Top with more cheese and bake for 20-30 minutes until cheese is melted and roast is heated through. You can also add a layer of sauteed onion and mushrooms. Ground beef and onion cooked together could be used instead of leftover roast for a variation.
 
Vegetable Soup (from your leftover roast)
 
Skim the fat from your leftover roast, saving the broth, and then shred the meat. Set aside. Open (3) 15 oz. cans of mixed vegetables (do not drain) or add fresh veggies and place in a large pot. Add 1/3 cup dried onion or saute one medium onion and add to the vegetables. Add potatoes (1 can of canned potatoes) or several medium size. Now add your leftover roast and broth and heat all to near boiling. Lower heat and add one large can (1 lb., 10 oz) tomato soup to mixture. Stir until well blended and simmer 20-30 minutes. This could also be done in a crock pot.
 
Campbell’s 2-Step Beefy Taco Joes
Campbell’s Soup Recipes, www.campbellskitchen.com
 
Brown in skillet:
1  lb ground beef
 
Add to skillet of browned beef and heat through:
1 can Campbell’s Tomato Soup
1 cup of your favorite salsa
 
Top with:
1/2 cup shredded cheddar cheese
 
Serve on rolls or with a corn muffin or rice.
 
Cheeseburger Corn Casserole
1 lb. lean hamburger
1/2 c. chopped onion
(1) 8 oz. softened cream cheese
(1) 12 oz. Mexican corn
1/4 c. chopped pimento
1 can mushroom soup
1/2 tsp. salt
1/4 tsp. pepper
(1) 8 oz. pkg. Egg noodles
1 c. shredded cheddar cheese
 
Saute onion. Brown hamburger and drain. Add cream cheese and all other ingredients and mix well. Transfer mixture to casserole dish and top with shredded cheese. Bake 30 minutes at 350 degrees.
 
Ground Beef Casserole
1 lb. ground beef
3-4 medium onions, thinly sliced
1 large onion chopped
1 can tomato soup
1 can mushroom soup
3-4 carrots, thinly sliced
 
Brown ground beef and drain. Layer potatoes, carrots and onions in a casserole dish. Salt to taste. Spread browned meat over vegetables. Add soups. Cover and bake at 250 degrees for 3 hours (or use a crock pot).
 
Joyce Davis Atteberry, Clarksville, TN
Davis Family Cookbook
 
Quick Peanut Butter Cookies
 
1 cup peanut butter
1 cup sugar
1 egg
1 tsp. vanilla
 
Cream sugar and peanut butter. Add egg and blend until smooth. Roll into balls, flatten in a criss-cross with a long-tined fork baking sheet. Sprinkle a little sugar over the top of each cookie. Bake at 325 degrees until light brown, about 10-12 minutes.
 
Jean Pierce
Crafty Cookbook, Foothills Crafts, Manchester, TN
We’ll be adding many more recipes, so check back often!
 
“All the Beef” Recipes