Recipe Serves: 4

Ingredients for Deep-Fried Hot Beef Shreds Recipe

1 lb Lean beef
2 Celery stalks
1/2 Chilli pepper
1 tb Cornstarch
1/2 ts Salt
1 Egg white
Oil for deep-frying
1 tb Oil
1 tb Soy sauce
1/2 ts Sugar
1/2 -(up to)
1 ts Hot pepper oil (see recipe)

Deep-Fried Hot Beef Shreds Preparation

1. Cut beef against the grain, then shred. Shred celery. Crush chilli pepper.

2. Blend cornstarch, salt and egg white. Add to beef and toss gently to coat. Meanwhile, heat oil.

3. Place beef in a wire basket or strainer. Immerse in oil, deep-fry 1 minute; then lift out. Reheat oil and deep-fry 1 minute more. Repeat process a third time, then drain beef on paper toweling.

4. Heat remaining oil. Add celery and chilli pepper. Stir-fry a few times to soften slightly. Stir in soy sauce, sugar and hot pepper oil. Stir-fry until celery is translucent (about 2 minutes).

5. Stir in beef shreds only to reheat.

NOTE: This Szechwanese dish may be served over rice or boiled rice-flour noodles. (The triple-frying makes the meat dark and chewy.)

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Recipe Serves: 1

Ingredients for Corned Beef Hash Recipe

Corned Beef Hash

1 ts Corned beef
1 Onion, chopped finely
2 Potatoes; medium, boiled
2 Eggs
Pepper
1-1/2 ts Dry mustard

Corned Beef Hash Preparation

Dice corned beef and cooked potatoes (or substitute coarsely grated raw potato). Chop onion finely.

Mix together in a bowl, adding seasonings, add egg and mix more.

Put in skillet, coated with oil and form patty 1/2 -3/4″ thick, sprinkle with dry mustard. Cook till crispy (about 10 minutes), cover with a large plate and flip over.

Sprinkle with mustard and cook till crisp.

Serve with a fried egg on top.

Recipe Serves: 10

Ingredients for Corned Beef with Sweet-Hot Glaze Recipe

Corned Beef with Sweet-Hot Glaze

1 Corned beef round*
1 c Beef broth, regular strength
1/4 c Brown sugar, firmly packed
2 tb Horseradish, prepared
Dijon mustard

Corned Beef with Sweet-Hot Glaze Preparation

1. Rinse meat well with cool water. Place in a 6- to 8-quart pan with about 3 quarts water. Bring to a boil over high heat; drain. Repeat this step until the water no longer tastes salty, 1 or 2 more times. To drained meat, add water (about 2 quarts) to cover it by about 1/2 . Bring to boiling on high heat; cover and simmer gently until meat is very tender when pierced, about 3 1/2 hours.

2. Drain beef; put in a 9×13 pan. (If made ahead, cool, then chill airtight up until next day. Cover meat tightly with foil; bake in a 350′F. oven until hot in center, about 50 minutes; uncover.)

3. In pan used to simmer beef, mix broth, sugar, and horseradish. Boil over high heat until glaze is reduced to 1/2 cup, about 5 minutes; stir often. (If made ahead, pour into a bowl and cover; chill up until next day.)

4. Bake hot meat, uncovered, in a 350′F. oven for 20 minutes, brushing with glaze until all is used. Broil about 6 from heat until top browns lightly, 3-5 minutes. Put meat on a platter; offer mustard.

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Recipe Serves: 5

Ingredients for Hamburger Petal Pie Recipe

Hamburger Petal Pie

1 c Onion, chopped
1 c Green pepper, chopped
1/2 Garlic clove, crushed
2 tb Vegetable oil
1-1/2 lb Hamburger
1/3 c Water
1 ts Salt
1/4 ts Pepper
1 tb Worcestershire sauce
2 tb Flour
1 Egg, slightly beaten
1 lb Scones

Hamburger Petal Pie Preparation

Saute the onion, green pepper and garlic in the oil until tender then add the beef and cook until brown all over. Dump out the grease and add about 1/3 cup of water.

Add the worchestershire sauce, salt, pepper and flour. Simmer until the juice thickens. Separate the scones and brush the edges with the egg.

Put the scones against the sides and bottom of a pie plate so it is completely covered. Stir the rest of the egg into the meat mixture and then spoon the meat into the pie shell.

If you wish you can garnish with a few tomato wedges. Bake in a pre-heated oven at 450 degrees F. for about 8 to 10 minutes.

The scones should be slightly browned.

Yield: serves 5.

* This gets its name because the biscuits around the edge puff up to look like the petals around the center of a sunflower. This is a great bachelor meal because you can come in from work and make it without much effort, time or dish washing. You can play with different spices to change the flavour.

* If you live outside North America, remember that a biscuit is really a scone.

: Difficulty: easy. : Time: 10 minutes preparation, 10 minutes cooking

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Stuffed Peppers Recipe Serves: 6

Ingredients for Easy Beef Stuffed Peppers Recipe

Stuffed Peppers

6 Medium green peppers
1/3 c Chopped onions
1 lb Can stewed tomatoes
2 tb Worcestershire sauce
1 c Shredded sharp American Cheese
1 lb Ground steak
1 tb Fat
3/4 c Packaged precooked rice
Salt and pepper to taste

Easy Beef Stuffed Peppers Preparation

Cut off tops of green peppers; remove seeds and membrane.

Precook green-peppers in boiling salted water about 5 min. Drain. Sprinkle inside with salt.

Brown meat and onion in hot fat; add tomatoes, rice, worcestershire, and salt and pepper to taste.

Cover and simmer till rice is almost tender, about 5 min. Add cheese.

Stuff peppers; stand upright in 10 x 6 inch baking dish. Begin cooking uncovered in moderate oven of 350F for about 25 min. or till hot.

Sprinkle tops with additional shredded cheese.

Makes 6 servings.

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Mick Reade

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Recipe Preparation: cooking and baking

Recipe Serves: 24

Ingredients for Hamburger Muffins Recipe

Hamburger Muffins

1-1/4 lb Hamburger
10 oz Can cream of mushroom soup
1 Egg
Chopped onion,to taste
1 tb Worcestershire sauce
3/4 c Grated yellow cheese
Salt and pepper,to taste
1 Loaf,white or brown bread

Hamburger Muffins Preparation

Mix together all ingredients, except bread.

Cut the crusts off very fresh slices of bread. Butter 1 side only; with buttered side down, line muffin tins with bread slices, making sure you don’t break the bread at the bottom.

Fill each muffin cup with a good tablespoon of hamburger filling.

Begin cooking and baking at 350F for 30 mins.

They can be frozen, then reheated, or can be served cold. I use a lean ground beef.

Mick Reade

All Easy Food Recipes

Recipe Serves: 1

Ingredients for Beef Pasta Recipe

2 lb Top round beef, fat trimmed
2 tb Olive oil
1 Large onion,chopped
2 ts Minced or pressed garlic
1/2 lb Fresh mushrooms,thin sliced
1 tb Butter/margarine/olive oil
3 tb All-purpose flour
1 cn Condensed beef consomme
1/2 c Dry wine
1/4 c Tomato paste
2 tb Chopped parsley
1 ts Dried basil leaves
1 ts Dried oregano leaves
1 can Stewed tomatoes (14.5 oz)
Hot cooked spaghetti
Salt
Pepper

Beef Pasta Recipe Preparation

1. Cut beef into 3/4 cubes. Pour 1 tablespoon oil into a 10-12 frying pan over medium-high heat. When oil is hot, add meat, a portion at a time, cooking until well browned; stir often. Transfer beef with a slotted spoon to a shallow 3 to 3 1/2 quart casserole.

2. Add 1 tablespoon oil to the frying pan along with onion, garlic, and mushrooms; stir often until onion is translucent, about 10 minutes. With a slotted spoon, transfer mixture to casserole. Melt butter in frying pan, add flour, and stir until mixture bubbles. Smoothly blend in consomme, wine, tomato paste, parsley, basil, oregano, and tomatoes (break them up with a spoon) and liquid; stir until boiling.

3. Mix sauce with ingredients in casserole. Cover tightly with foil and bake in a 350′F. oven until meat is very tender when pierced, about 2 1/2 hours. Serve over hot cooked spaghetti and add salt and pepper to taste, and there you have an easy beef pasta recipe.

Makes 4-5 cups.

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Mick Reade

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Country Pie Recipe Preparation: cooking and baking

Recipe Serves: 6

Ingredients for Country Pie Recipe

2 cn (8-oz) tomato sauce; divided
1/2 c Bread crumbs
1 lb Ground chuck beef
1/4 c Chopped onion
1/4 c Chopped green pepper
1-1/2 ts Oregano
1/8 ts Pepper
1-1/3 c Instant rice
1 c Water
1 c Shredded cheddar cheese; divided
1/2 ts Salt

Country Pie Recipe Preparation

Combine 1/2 cup tomato sauce, bread crumbs, beef, onion, green pepper, oregano and pepper. Mix well.

Pat meat mixture on bottom and sides of a 9-inch country pie plate.

Combine rice, water and remaining tomato sauce, 1/4 cup cheese, and salt. Spoon over the meat and cover with foil.

Bake at 350F for 25 minutes. Uncover and sprinkle with remaining cheese.

Continue cooking for a further 10-15 minutes.

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Mick Reade

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Steak Strips Recipe Preparation: cook

Deviled Steak Strips Recipe Serves: 4

Ingredients for Easy Deviled Steak Strips Recipe

Deviled Steak Strips In Noodles

1-1/2 lb Sirloin steak
1/4 c Flour
1/4 c Chopped onion
1 Clove garlic; minced
1-1/2 c Water
3/4 ts Salt
1/2 c Tomato sauce
1 tb Vinegar
1 ts Horseradish
1 ts Prepared mustard
1/4 ts Black pepper
3 tb Shortening
Hot cooked noodles or rice

Easy Deviled Steak Strips Preparation

Trim any fat from the sirloin steak. Cut steak into thin strips, about 2 inches long. Coat the steak strips with flour.

In skillet, brown the steak strips, onion and garlic in hot shortening.

Stir in 1 cup of the water; add tomato sauce, vinegar, horseradish, mustard, salt & pepper. Cover and simmer 1 hour, stirring occasionally.

Add remaining 1/2 cup water, scrape browned bits from pan. Heat through.

Serve your deviled steak strips on noodles or rice.

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Mick Reade

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Easy Beef Stew Recipe Preparation: cook

Easy Beef Stew Recipe Serves: 1

Ingredients for Easy Beef Stew Recipe

Easy Beef Stew

2 lb Beef stew meat, cut in cubes
2 tb Shortening
2 c Water
3 tb Prepared mustard
1 ts Seasoned salt
6 med Onions, quartered
2 c Sliced carrots
1/3 c Water
3 tb Cornstarch

Easy Beef Stew Preparation

In a 3 quart saucepan, brown beef, half at a time, in melted shortening. Sprinkle with a little salt.

Add the 2 cups of water, mustard and seasoned salt. Simmer covered for between 1 hour and 1 and one half hours or until meat is almost tender.

Add onions and carrots and cook 30 minutes more or until vegetables are tender. Stir the 1/3 cup of water into the cornstarch and add to the beef stew.

Cook and stir until the beef stew mixture is thickened and bubbly.

Cook 1 minute more.

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Mick Reade

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