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Meat Recipes

Posted: Thu Jul 10, 2008 1:57 pm
by Emptynester
Greens & Ham Casserole

4 cups chopped cooked ham or mushrooms if want meat free
2 tablespoons vegetable oil
1 chopped onion,
1 chopped red bell pepper,
1 chopped green bell pepper
1 chopped celery rib.

For time challenged...the four chopped ingredients above are available frozen chopped in a mix at the grocery freezer.

3 tablespoons all-purpose flour
3 cups chicken broth or vegetable broth
1 (16-ounce) package frozen chopped collard greens or cooked leftover
1 (16-ounce) can black-eyed peas, rinsed and drained or cooked leftover drained
1/2 teaspoon dried crushed red pepper

Sauté ham or mushrooms in hot oil in a Dutch oven over medium-high heat 5 minutes til lightly browned.

Add next 4 ingredients

Sauté till start to become translucent

Add flour, stir constantly, cook 1 minute.

Gradually Add broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken and mixture begins to boil.

Add collard greens;

Return to a boil, and cook,

Stir frequently 15 minutes. (till all cooked thru)

Stir in black-eyed peas and crushed red pepper;

Spoon hot mixture into a lightly greased 13- x 9-inch baking dish.


1 1/2 cups white cornmeal mix
1/2 cup all-purpose flour
1 teaspoon sugar
2 large eggs, lightly beaten
1 1/2 cups buttermilk

Combine first 3 ingredients; make a well in the center of mixture. Add eggs and buttermilk to cornmeal mixture,
Stir til moistened. No need to over stir.

Pour batter evenly over hot filling mixture. Can use a Pam sprayed spatula to spread to edges.

Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set.

*Add 1 cup shredded Cheddar cheese and 1 (7-ounce) jar drained, diced pimiento.[/b]

Tidbit: When a magazine was promoting regional cookbooks we gave them ALL the recipes...second time they used this one (someone thought was good)...they added the cheese and pimento to the topping recipe and baked in corn stick pan...this doubled the bread IMHO but I liked the corn sticks sooo jus add the cheese/pimento to topping after it is mixed before spreading...since I do this often with mushrooms and spinach (some vegetarians you know) I like the flavor it adds...

Contributor: JusSue

Lucien's Tourtiere

Posted: Thu Jul 10, 2008 2:00 pm
by Emptynester
by Indiana on Fri Sep 28, 2007 10:05 pm

Lucien's Tourtiere

This copy of the recipe won first prize in a competition in California in 1979 when submitted by a cousin:

2 pounds lean ground pork
1 pound ground beef chuck
2 large onions, finely chopped
1 clove garlic, finely chopped
2 1/2 teaspoons poultry seasoning
1 teaspoon celery salt
1 1/2 to 2 teaspoons ground pepper
1/2 teaspoon ground sage
1 cup water
3 medium-sized potatoes, cooked and mashed
Pie crust for two pies

Combine pork, chuck, onion and garlic in large heated skillet. Cook stirring often, until meats lose their pink colour. Stir in poultry seasoning, salt, celery salt, pepper, sage and water. Cover. Simmer 10 minutes. Uncover and simmer 10 minutes longer. Remove from heat, stir in mashed potatoes, and cool.

Prepare the pie crusts and divide into fourths. For each of two pies, roll out one-fourth on a lightly-floured surface to a 12-inch round. Fit into a nine-inch fluted pie plate with loose bottom. Press pastry against sides of pan. Trim to a quarter-inch of overhang. Spoon half of cooled meat mixture into pie shell. Fold edges over meat.

Roll out another fourth of the pastry to a 10-inch round. Place over meat. Trim flush with edge of pan. Cut small slits in pastry near centre for steam to escape. Brush top with milk.

Bake in hot oven first at 425 degrees for 15 minutes, then 350 degrees for another 25 minutes.

Contributor: Kathryn-in-Canada’s Dh

The story I heard about Grandpa Rousseau's tortiere was that it was a community favourite often served at Christmas time. I gather that even in the strong Roman Catholic area some of the men would only attend church for two services: Christmas Day and Easter Sunday. This means that these men would only wear their church clothes two days a year, and since they weren't rich they would probably only have one suit. One Easter a member of the congregation walked up to show Grandpa what he had found in his suit: a piece of Lucien's tortiere he had enjoyed so much at Christmas that he had pocketed a piece to enjoy later.

JusSue's Apricot Chicken

Posted: Thu Jul 10, 2008 2:00 pm
by Emptynester
JusSue's Apricot Chicken

1/2 cup apricot preserves
1/3 cup bottled russian dressing
1/2 envelope onion soup mix
6 flash frozen bagged boneless skinless chicken breasts

Mix sauce ingrediants well. Put frozen chicken into the crock and pour the sauce over the chicken. Cook on low 5 to 6 hours. Serve over rice.

I double the sauce.

Cranberry/Apricot Crock Pot Pork Roast

Posted: Thu Jul 10, 2008 2:02 pm
by Emptynester
Cranberry/Apricot Crock Pot Pork Roast

1 can whole berry cranberries
1/2 cup dried apricot, coarsely chopped
1/2 teaspoon orange peel, grated
1/4 cup orange juice
1 large shallot or 1/3 onion, chopped
2 teaspoons cider vinegar
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon fresh ginger, grated
2 pounds pork loin roast

Mix all ingredients and spoon over pork roast in crock pot
Cook 7 - 9 hours on low
Remove roast from crock pot - skim fat off sauce and serve over sliced roast.

Contributor: Emptynester

Perfect Winter Beef Stew

Posted: Thu Jul 10, 2008 2:03 pm
by Emptynester
Perfect Winter Beef Stew

3/4 cup KRAFT Zesty Italian Dressing
2 lb. beef for stew, such as beef chuck roast, cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, chopped
3 cups sliced mushrooms
1 cup chopped onions (about 1 large)
3 cups sliced carrots (about 6 medium)
1-1/2 lb. potatoes, peeled, cut into large chunks (about 4 cups)
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 can (14-1/2 oz.) beef broth

POUR dressing over meat in large resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Remove bacon from saucepan; drain drippings.

ADD mushrooms and onions to same saucepan; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir.

BRING to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour 15 min. Uncover; simmer an additional 15 min. or until meat is cooked through and sauce is thickened, stirring occasionally.


Prepare as directed, using KRAFT LIGHT DONE RIGHT! Italian Reduced Fat Dressing.

Crock Pot

Marinate meat and cook bacon, onions and mushrooms as directed. Remove meat from marinade; discard marinade. Add meat, onions, mushrooms and remaining ingredients to slow cooker. Cook 10 to 12 hours on LOW (or 5 to 6 hours on HIGH) or until meat is tender. Stir in 2 Tbsp. flour mixed with 2 Tbsp. water. Continue cooking an additional 15 min. or until sauce is thickened.

Contributor: Kraft

Contributor: DeeClutter

Twin's Mom's Horseradish Meat Loaf

Posted: Thu Jul 10, 2008 2:04 pm
by Emptynester
Twin's Mom's Horseradish Meat Loaf

Horseradish in the meat mixture and the saucy topping creates a pleasantly pungent flavor throughout this meat loaf.

2 pounds ground beef
3/4 cups uncooked regular oats
1 large onion, chopped
1/2 cup ketchup
1/4 cup milk
2 large eggs, lightly beaten
1 tablespoon prepared horseradish
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon prepared horseradish
2 tablespoons spicy brown mustard

COMBINE first 9 ingredients in a large bowl; stir well. Form beef mixture into a loaf, and place in a 9- x 5-inch loafpan.

COMBINE 1/2 cup ketchup, brown sugar, 1 tablespoon horseradish, and mustard in a small bowl, stirring well. Spoon half of ketchup mixture over meat loaf. Bake, uncovered, at 375° for 1 hour and 15 minutes. Spoon remaining ketchup over meatloaf, and bake 10 more minutes. Remove to a serving platter.

Yield: 8 servings.

Kathryn's Crock Pot Roast

Posted: Thu Jul 10, 2008 2:05 pm
by Emptynester
Kathryn's Crock Pot Roast

Spray crock with Pam.

Toss a frozen pot roast on top of a small cut onion.

Salt and pepper generously.

Add 3/4 of cup of oxo beef cube dissolved in hot water.

Cook up to 9 hours on low.

I usually cook it on high for 1 hour and then 3 - 4 more hours.

Contributor: Kathryn-in-Canada

Savory Chicken Squares

Posted: Thu Jul 10, 2008 2:06 pm
by Emptynester
Savory Chicken Squares

1 3 ounce package cream cheese; softened
1 tablespoon butter; softened
2 cups chicken; cooked and cubed
1 tablespoon fresh chives; chopped
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon pimentos; chopped
1 8 ounce can crescent dinner rolls
1 tablespoon butter; melted
3/4 cup seasoned croutons; crushed

1. Heat oven to 350°F. In medium bowl, combine cream cheese and 1
tablespoon softened margarine; beat until smooth. Add chicken, chives,
salt, pepper, milk and pimientos; mix well.

2. Separate dough into 4 rectangles. Firmly press perforations to seal.
Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted margarine; sprinkle with crushed croutons.

3. Bake at 350°F. for 25 to 30 minutes or until golden brown.

Contributor: Pillsbury

Yield: 4 sandwiches

Contributor: Harmony

Kbean's Slow Cooker Round Steak

Posted: Thu Jul 10, 2008 2:07 pm
by Emptynester
Kbean's Slow Cooker Round Steak

2 pounds of round steak,
a dry package of onion soup
a can of mushroom soup
about a half cup of water.

Cook all day on low.

Contributor: Kbean


Posted: Thu Jul 10, 2008 2:08 pm
by Emptynester
by Indiana on Wed Oct 03, 2007 10:18 pm


1 pound Italian Sausage
1 16 ounce can diced tomatoes
1 12 ounce can Tomato paste
1 cup water
1 tablespoon basil; dried & crushed
1 clove garlic; minced
10 ounces lasagna noodles
2 large eggs; beaten
3 cups ricotta cheese
1/2 cup parmesan cheese; grated
2 tablespoons parsley; dried
16 ounces mozzarella cheese; sliced

Brown sausage and drain. Add un-drained tomatoes, tomato paste, water, basil, garlic and 1 1/2 teaspoon salt.

Simmer, covered, 15 minutes; stir occasionally.

Cook noodles, drain. Combine eggs, ricotta, parmesan, parsley, 1 teaspoon salt and 1/2 teaspoon pepper.

In a 13 x 9 pan layer half each of noodles, ricotta mixture, mozzarella and meat mixture. Repeat layers.

Bake at 375°F for 30 minutes. Let stand 10 minutes.

Can be made ahead and refrigerated. Bake 30 minutes at 375°F covered and then 15 minutes uncovered. Let stand 10 minutes.

Can be made ahead and frozen. Thaw in refrigerator and bake 30 minutes at 375°F covered and then 15 minutes uncovered. Let stand 10 minutes.

Contributor: Better Homes & Garden Heritage Cookbook

Yield: 8 - 10 servings