Category: Beef

Ingredients

1 – Whole Ribeye roast without ribs

2 – Table spoons of flour

Salt to taste

Lots of cracker pepper

1 medium bell pepper

1 clove garlic

1 tablespoon HR&G Seasoning

1 can cream of mushroom soup

1/2 cup water

4 cups cooked rice

Instructions

Let meat sit out until it reaches room temperature. Preheat oven to 500 degrees (no less). Liberally sprinkle salt, pepper and flour on fat side of the meat. Place in a large pan with 1 to 2 inches of sides, fat side up. Cook in preheated oven 5 minutes per pound and then turn off oven. DO NOT open door for 2 hours. Meat will be rare in the center and more done on the ends. Slice into steaks and serve hot with carrots, creamed potatoes. A crisp Caesar salad is always good with this meal.

Ingredients

1 (10 pound) prime rib roast

10 cloves garlic, minced

2 tablespoons olive oil

2 teaspoons salt

2 teaspoons ground black pepper

2 teaspoons dried thyme

Instructions

1.) Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

2.) Preheat the oven to 500 degrees F (260 degrees C).

3.) Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.

4.) Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Ingredients

1 pound ground chuck

One 16 oz can stewed tomatoes

One 16 oz can black-eyed peas with jalapenos

1 med size onion, chopped

1 tsp salt

1 pkg cornbread mix

Brown ground beef, add tomatoes black-eyed peas, onion and salt. Mix well and pour into oiled baking dish. Mix cornbread according to directions on package, then pour cornbread mixture over ground meat and bake about 30 minutes or until cornbread is done in 350F oven

Ingredients

1 lb. ground beef

1/2 lb. ground pork

1 tsp. salt

1/4 tsp. pepper

1 small onion, grated

Two 8 oz. cans tomato sauce

10-12 large cabbage leaves

1 cup cabbage shredded

2 eggs

1/2 cup raw rice

1/4 cup brown sugar

1/4 cup lemon juice

2 tbsp. bell pepper, optional

2 tbsp. green onions, optional

1 clove garlic, optional

2 tsp. parsley, optional
Instructions

Combine meat, salt, pepper, rice, cabbage, eggs, onions and one can tomato sauce.

Blanch cabbage leaves by covering them with boiling water for three to four minutes. Place equal portions of meat mixture in center of each leaf. Fold ends over; roll up and fasten with toothpicks.

Mix remaining can tomato sauce with brown sugar and lemon juice. Pour over rolls that have been put side by side in a large covered skillet or other thick pot greased with one tablespoon cooking oil to keep from sticking. Simmer, covered, for 10 minutes, basting occasionally or turning roll over once. Uncover and continue cooking 30 minutes more.

Ingredients

1 pound ground beef

1 pound ground pork

1 large eggplant

1 large onion

1 medium bell pepper

1 clove garlic

1 tablespoon HR&G Seasoning

1 can cream of mushroom soup

1/2 cup water

4 cups cooked rice

Brown ground meat well, then drain off most of the fat. Finely chop onions, bell peppers, eggplant and garlic. Add the chopped vegetables to meat and cook until all are tender, about 20 minutes. Then add soup and water. Cook under low heat for another 20 minutes uncovered; stir often, Add additional hot sauce and salt, to taste. Mix with 4 cups cooked rice.