Brown and drain ground chuck; set aside.
Fry bacon until crispy.
Remove from grease and crumble.
Saute celery and onion in the bacon grease; drain.
Combine all ingredients into a baking dish or pan.
Bake at 350\u00b0 for 1 hour.
Brown ground chuck and drain.
Add can of tomatoes, can of mushroom soup and bag of noodles.
Top with cheese.
Place in 350\u00b0 oven and bake until cheese melts, 10 to 15 minutes.
Sprinkle roast with garlic salt, and pepper. Brown on all sides in oil in saucepan, and place in slow cooker.
Saute garlic cloves, and onion in meat drippings in saucepan.
Add 1 cup water, bouillon cube, and coffee. Cook over low heat for several minutes, stirring until drippings loosen, pour this over meat in cooker.
Add bay leaf.
Cover, cook on low 8-10 hours, or until very tender.
Remove bay leaf, and discard.
Remove meat to serving platter, and keep warm.
Mix 3 tablespoons water and cornstarch together until paste ...
Cook pasta in boiling water until al dente. Drain.
In a medium mixing bowl, combine pasta, beef, onion, and green pepper. Mix well. Stir together barbecue sauce and prepared mustard, and mix into beef mixture.
Serve beef mixture over mixed greens, and garnish with tomatoes.
Drain and rinse macaroni and drain again.
Drain three bean salad, reserving 1 tablespoon of the liquid.
Stir together mayonnaise and reserved liquid.
Mix all.
Chill and serve on lettuce.
Saute beef in a 5-quart pot over medium heat 4 minutes or until brown.
Discard fat.
Saute onions and garlic in pot 4 minutes or until soft.
Stir in chili powder and cumin, then squash, broth and 1 extra cup water.
Cover and gently boil 15 minutes until squash is almost tender.
Add tomatoes and beans; bring to a boil.
Reduce heat; cover and simmer 15 minutes to develop flavors.
Serve with shredded Cheddar cheese and sliced scallions.
Thoroughly brown meat on all sides in hot oil; add water, Worcestershire sauce, garlic, onion and seasonings.
Simmer 2 hours, stirring occasionally to keep from sticking.
Add vegetables; continue cooking until done.
Remove meat and vegetables; thicken liquid for gravy.
Makes 6 to 8 servings.
Preheat oven to 350\u00b0.
In skillet, brown roast in oil.
Place in baking dish.
Add flour to drippings in skillet and cook and stir until browned.
Add buttermilk, water, bouillon, thyme and pepper.
Cook and stir until bouillon dissolves and mixture thickens.
Place vegetables and onions around the roast, then add sauce over meat.
Bake 1 hour and 45 minutes or until meat is tender.
Pick over beans and rinse well.
Combine beans and water in a large kettle.
Bring to boiling; cover; cook 2 minutes.
Remove from heat and let stand 1 hour then pour into crockpot.
Brown salt pork in a large skillet.
Remove with a slotted spoon to crockpot.
Saute onion, garlic and green pepper in pan drippings; remove with slotted spoon to crockpot.
Brown beef, a few pieces at a time in pan drippings; remove to crockpot with slotted spoon.
Stir in salt, oregano, red pepper, cumin and tomato sauce.
Add more water, if ...
Preheat oven to 350\u00b0.
In a large skillet, brown roast in oil. Place in roaster.
Add flour to meat drippings.
Add buttermilk, water and bouillon.
Cook, stirring until bouillon dissolves (about 10 minutes).
Place carrots and onions around meat.
Pour sauce over meat.
Cook 1 hour and 45 minutes.
Add remaining vegetables. Cook 15 minutes longer.
Remove most of fried meat from pan.
Pour off drippings.
Pour can of soup into pan, stir well to loosen browned bits.
Add 1/4 cup water and 2 to 4 tablespoons meat drippings, as desired. Heat, stir often.
Makes about 1 1/2 cups.
Especially good with beef, chicken, ham and pork.
Mix flour, salt and pepper.
Rub or pound into both sides of meat.
Heat oil in heavy skillet.
Brown meat on both sides. Blend beef broth, water, barbecue sauce and chili powder; pour over meat.
Cover.
Simmer 1 hour.
Add green pepper and olives. Simmer 1 to 1 1/2 hours longer.
Skim fat.
Thicken gravy.
In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt, and garlic powder.
Add beef and shake to coat.
In a large pot, brown the beef in oil (in batches if necessary).
Stir in the onions, tomatoes, beef broth, bay leaf, cayenne, and remaining chili powder.
Bring to a boil.
Reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
Add potatoes and carrots.
Cover and simmer 35-40 more minutes or until meat and vegetables are tender.
Add corn.
Reduce heat to low and let ...
In a large resealable plastic bag, combine the flour, paprika, 1 tsp. chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat. In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne pepper and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf ...
Brown meat in oil in a Dutch oven.
Remove meat; reserve drippings.
Saute 3/4 cup onion, green pepper and garlic in reserved drippings until tender.
Add meat and next 6 ingredients, mixing well.
Bring to a boil.
Cover and simmer 1 1/2 hours. Sprinkle with onion and cheese when ready to serve.
Brown beef in pan and drain any grease.
Add remaining ingredients; stir and bring to a boil.
Let simmer, covered, for an hour.
Add water if it appears dry and thick.
Taste and add more chili powder, if desired.
(May be cooked in a slow cooker all day.)
Pour all into a large pot and add Cheddar cheese on top.
Bake at 350\u00b0 for 1 hour.
Serve with cornbread or biscuits.
Trim excess fat from beef; heat fat in Dutch oven.
Brown meat slowly on all sides in hot fat.
Add water, sliced onion and seasonings.
Cover and simmer (don't boil), 2 hours, stirring now and then to keep from sticking.
Add vegetables except tomatoes; cook, covered, 20 minutes.
Add tomatoes and cook 15 minutes longer or until meat and vegetables are done.
Skim fat from stew. (If you used canned tomatoes, drain; use juice as part of the liquid.)
Saute beef in a 5-quart pot over medium heat 4 minutes or until brown.
Discard fat.
Saute onions and garlic in pot 4 minutes or until soft.
Stir in chili powder and cumin, then squash, broth and 1 extra cup water.
Cover and gently boil 15 minutes until squash is almost tender.
Add tomatoes and beans; bring to a boil, reduce heat, cover and simmer 15 minutes.
Top serving with cheddar cheese and scallions.
In a large pot add 1 tbsp oil over medium high heat add onions, celery and mushrooms and cook till onions are slightly tender add ground beef and cook till browned. Make sure you keep the beef from sticking or clumping. Drain any fats.
Add remaining ingredients up to but not including the pasta. Cook over medium heat for 1 hr or until veggies are somewhat tender.
Add your cooked pasta and serve with a dollop of sour cream and some grated cheddar cheese.