HOT DRIED BEEF SPREAD
1 (8oz.) pkg. cream cheese
2 Tbsp. milk
1 (2 & 1/2 oz.) jar dried beef-cut fine
2 Tbsp. finely chopped green pepper
2 Tbsp finely chopped onion
1/2 cup sour cream
1/4 cup chopped pecans
Soften cream cheese and blend with milk. Add other ingredients
to cheese mixture, except the nuts.
Put into a greased dish. Spread 1/4 cup chopped nuts over the top.
Bake at 350°F for 20-25 minutes or until heated through.
Serve hot with crackers.
FLANK STEAK MARINADE
(Prepares 1 flank steak – about 1 – 1 1/2 pounds)
3/4 c olive or vegetable oil
1/4 c soy sauce
1/4 c honey
2 Tbs. vinegar
2 TBS green onion – finely chopped
1 large garlic clove – minced
1 1/2 tsp. ground ginger
Usually all marinade & flank steak (1 piece) will fit in a 1-quart jar (Kerr wide mouth). Marinate for 24-36 hours, keep chilled, shake occasionally. Barbecue or broil, flipping & using marinade as a baste, until flank steak is done. Cut against the grain.
Serves 2-6 depending upon how hungry you are. Enjoy!!
Note: If you have fresh ginger it is even better.
~Sent in by: Linda, CA
2 pounds ground beef
1 large onion chopped
1 can tomato soup
1 package chili seasoning mix
1 16 oz. can kidney beans drained
Brown beef and onions in skillet; drain off the fat. Stir in the remaining ingredients and simmer 15 minutes to heat thru. This is for all the people who work for a living and get home and are in a hurry, because they are tired.
EASY VEGETABLE BEEF SOUP
~Sent in by: Joyce R., NJ
1 pound lean ground beef
2 (15ounce) cans mixed vegetables
2 (16 ounce) cans diced tomatoes
1/2 onion, chopped
ground black pepper to taste
salt to taste
In a large soup pot, cook ground beef over medium
heat until browned. Drain grease from pot.
Add chopped onion, mixed veggies, and tomatoes.
Give it a stir. Reduce heat and simmer for about 1 to
2 hours. Season to taste with salt and pepper.