nute.
Add the onion and saute, stirring occasionally until
Brown ground beef and drain.
Then add 1 package onion soup mix.
Boil the egg noodles and drain.
In a baking dish, place in ground beef and cooked egg noodles.
Add some Mozzarella cheese and stir so it melts.
Add 1 can cream of mushroom soup.
Stir it together and sprinkle bread crumbs on top.
Bake at 350\u00b0
for 15 to 20 minutes.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
arlic and red chili
>and heat. Put shallots and
Place the corned beef brisket in a large pan and cover with water.
Boil for 3 hours or until tender when jabbed with a fork. (Keep adding water to keep pan from boiling dry.)
Save brine (or broth) and place in a large kettle.
In brine, cook cabbage, potatoes, carrots and onions until tender.
Slice beef and serve with vegetables.
Serves 4 to 6.
rge pot; cover with water and add 1 teaspoon salt.
Pour boiling water over beef and let stand 5 minutes.
Drain and shred beef in fine pieces.
Combine eggs with water and Tabasco sauce.
Beat with fork or whisk.
Melt oleo in a heavy skillet.
Add beef and saute.
When beef edges start to curl, add eggs.
Keep the heat on medium-low and with spatula keep scraping from bottom and sides of skillet.
Cook until desired doneness. Sprinkle with parsley and pepper.
Serve with muffins or whatever is your choice.
BEEF AND CARROT STEW:
Toss the
Melt butter or margarine in 9 x 13 baking dish.
Alternate layers of sliced potatoes and onions.
Add can of canned beef and stock, crumpled up.
Add cream of mushroom soup and cream celery soup, mixed together.
Pour over potatoes.
Salt and pepper to taste.
Cover with aluminum foil.
Bake about 1 hour at 325\u00b0 to 350\u00b0 or until tender.
Remove foil.
Turn oven up higher and bake for another 15 to 20 minutes.
Cut stew meat into 1 1/2-inch cubes.
Brown meat in salad oil in a Dutch oven.
Add beef and bean seasoning mix, onions and water.
Bring to boil, reduce heat and simmer, covered, for 45 minutes.
Add tomatoes and zucchini, cover and simmer 15 to 30 minutes.
Boil beef and pork neckbones in a large pot until tender or meat falls off the bone.
Remove the bones.
Add tomatoes, frozen mixed vegetable soup mix and white potatoes.
Let cook until vegetables and potatoes are done.
Serve with cornbread or crackers.
rge Zip-loc bag. Add beef and shake to coat. Heat 1
Combine the beef, soy sauce and half of the oil in
d the chopped corned beef, pepper, and salt and saute 1-2 minutes
o bowl. Add cucumber, sprouts and 2 of the onions; toss
edium heat. Add the bacon and cook until crisp. Remove from
ucepan over high heat. Sear beef, in batches, for 2-3
skillet, add the ground beef and onion; cook over medium-high
r until soft. Add the beef and cook, stirring with a wooden