Beef Stroganoff

Source: Karen Palmesano - Crock pot recipe

Brown 1# ground beef, 1 large onion, and 2 cloves garlic in about 1 t. oil. When brown, add 3 T. tomato paste, 1-1/2 cups beef broth, 1-1/4 t. salt and 1/8 t. pepper (or 2 bouillon cubes). Pour into crock pot. Cook on low 2-3 hours. 30 minutes before serving add 1-1/2 cups sour cream with 4 T. flour mixed into it. Serve over buttered egg noodles.

Melt-In-Your-Mouth Beef (Crock-Pot) Roast

Source: Hannah M.

• 1 raw beef roast
• 1 (32 ounce) container of organic, all-natural beef broth
• 4-5 carrots and celery, cut in large chunks
• 1 onion, cut in thin slices
• 3 tablespoons of Beef Seasoning Mix* per pound of beef

Place roast in Crock-Pot, with the fatty side facing up. Lay veggies around the meat. Cover with broth and let cook for 6-8 hours. The longer it cooks the more tender it will be. About a half-hour prior to serving, mix in beef seasoning and stir well, letting gravy thicken. Serve with noodles or potatoes.

*Beef Stew Seasoning Mix:
1 cup all-purpose flour
2 teaspoons oregano
2 tablespoons salt
2 teaspoon black pepper
2 tablespoons garlic powder
2 tablespoons paprika
1/8 teaspoon cayenne pepper
1 tablespoon onion powder

(1 teaspoons rosemary
1 tablespoons basil
1 tablespoons celery seed) - I didn't add these seasonings, since I didn't have them on hand, but it tasted great anyway!

Measure all ingredients into a large ziploc bag, shake well. Add 3 T. per 2lbs of meat.

Buttermilk Herb-Fried Chicken

Source: Land O Lakes Best-Loved Recipe Cookbook

Coating:

• 1/2 cup all-purpose flour
• 2 t. parsley flakes
• 1 t. thyme
• 1 t. salt
• 1/2 t. garlic
• 1/4 t. pepper

Chicken:

• 2 large boneless skinless chicken breasts, cut into 3 strips each (total of 6 chicken strips)
• 1/3 cup buttermilk
• 1/3 cup butter

Combine all coating ingredients in a bowl. Dip chicken strips in buttermilk, then in coating mixture. Melt butter in a large skillet until sizzling; add chicken. Cook over medium-high heat, turning occasionally, until golden brown and fork-tender (20-25 minutes).

Taco Meat

Modified by Leanne H.

• 1 pound ground beef
• 1 medium onion, chopped
• 1-½ t. chili powder
• ½ t. oregano
• ½ t. paprika
• ¼ t. garlic powder
• ¼ t. cumin
• ¼ t. salt and pepper

(If adding a can of refried beans, double all seasonings.)

Fry beef and onions. Add seasonings.

Patio Chicken

Source: Sally D.

• 1 C. bread crumbs
• 1 t. onion powder
• ¼ t. garlic powder
• ½ t. seasoned salt
• ½ t. curry powder
• Pepper

Roll cut-up chicken mayonnaise and then in this mixture. Place in shallow baking dish without overlapping meat, skin side up. Bake at 300 degrees F for 1-¼ hours.

BBQ Turkey Medallions

Source: Recipe by Leanne H.

Roll and cover thin turkey pieces in 2 big spoonfuls of olive oil, coating both sides. Generously spread turkey pieces with BBQ sauce and sprinkle with garlic powder. Bake uncovered at 350 degrees F for 45 minutes.

Tuna Burgers

Combine:

• 1 (7 oz.) can tuna
• ½ C. oatmeal
• ½ C. celery, chopped
• 2 T. onion, chopped

Blend:

• 1/3 C. mayonnaise
• 2 T. chili sauce (mild salsa)
• 1 t. lemon juice
  

Instructions: Stir tuna and mayo mixture together. Form into 4 patties. Fry in lightly oiled skillet over medium heat for about 5 minutes or until slightly browned. Serve on hamburger buns with lettuce and tomatoes.

Meatloaf

• 1 pound ground beef
• 1 egg
• 4 slices broken bread or 1/2 cup rolled oats
• ½ C. milk
• ¼ C. chopped onion
• ½ t. salt
• Dash of pepper
• Dash of garlic & onion powder
• ¼ C. ketchup

Mix well and pack into loaf pan. Top with more ketchup and soy sauce, combined. Bake 350 degrees F for 1 hour.