Marvelous Mini Meatloafs

This is sure to be a new favorite. My family loves them!

1 lb. ground beef
1 cup water
1 box stove top stuffing (I use chicken flavor)
1 tsp. garlic powder
3/4 cup of bbq sauce
3/4 cup shredded cheddar cheese

Preheat oven to 375. Mix meat, stuffing mix, and 1 cup water and garlic powder until well blended. Press into 12 muffin cups sprayed with cooking spray; make and indentation in the center of each with a spoon. Spoon in the bbq sauce into the center of each meatloaf. Bake 30 min. (check at 25 min, some muffin tins cook these fast) and top with cheese and bake 5min or until cheese is melted.

*Ketchup works fine instead of bbq sauce if your kids prefer that. ;)
Kraft foods magazine fall 2005

Beef Stroganoff

1 – 1 ½ pounds Round Steak (I use Top Round more than Bottom, but both are ok!)

1-2 cloves garlic, minced

½ cup onion, chopped

5T Flour

½ t pepper

1 ¾ t salt

1 t paprika

2T Oil (I use EVOO)

1 Can Beef Consume

½ cup water

½ cup sour cream

2T green onions, sliced

Cut fat off of meat and then rub with minced garlic. Heat oil Medium heat in frying pan. Cut in 1/2” x 1” strips cutting against the grain of the meat. Combine flour, pepper, salt and paprika. Roll meat in flour mixture, then brown in the oil. Add onions and cook until transparent. Add remaining flour, consume and water.

Cook 1 ½ hour covered until meat is tender. Then remove some of the juice into a small bowl and whisk in the sour cream. Then add this mixture back into the pan stirring quickly as to not curdle the sour cream. Stir in green onion.

Serve with Egg Noodles or White Rice.

Crockpot directions:

Prepare meat the same way. Add Meat and onion into the frying pan and brown the meat. Then add to the crockpot with all other ingredients EXCEPT the sour cream and green onion. Cook on Low for 4-8 hours (try not to let it go for more than 6). The more it cooks the more tender and fall-apart the meat will be. If the mixture is not thick enough take some of the juice out and put in a sauce pan and add in ¼ cup of Corn starch, adding more is necessary. Combine the mixtures and whisk in sour cream and stir in green onion. Yummy!

Orange Beef Stir-Fry

12 oz beef top round steak

1 t finely shredded orange peel

½ cup orange juice

1 T cornstarch

1T soy sauce

1 t sugar

1 t instant beef bouillon granules or 1 cube mashed

2 T cooking oil, divided

4 green onions, bias-sliced into 1-inch pieces

1 clove, garlic, mined

5 cups coarsely shredded fresh spinach (5 to 6 oz)

½ of an 8 oz can sliced water chestnuts, drained

3 cups hot cooked rice

1. If desired, partially freeze beef for easier slicing. Trim fat form beef. Thinly slice beef across the grain into bite-size strips. Set aside. For sauce, in a small bowl sir together orange peel, orange juice, cornstarch, soy sauce, sugar, and bouillon. Set aside.

2. In a wok or large skillet heat 1 T of oil over medium-high heat. Add green onions and garlic; cook and stir in hot oil for 1 minute. Remove green onion mixture from wok using a slotted spoon. Add remaining 1 T oil to wok or skillet. Add beef to hot wok. Cook and stir for 2 to 3 minutes or to desired doneness. Push beef from center of wok.

3. Stir sauce. Add sauce to center of wok. Cook and stir until thickened and bubbly. Return green onion mixture to wok. Add spinach and water chestnuts. Stir all ingredients together to coat with sauce. Cover and cook for 1 minute more or until heated through. Serve immediately over hot cooked rice.

From Better Homes & Gardens Cookbook, 12th Edition