BEEF BARLEY VEGETABLE SOUP

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1 (3 lb) beef chuck roast
½ cup barley
1 bay leaf
2 tbs oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 oz) pkg frozen mixed veggies
4 cups water
4 beef bouillon cubes
1 tbs sugar
¼ tsp ground black pepper
1 (28 oz) can chopped stewed tomatoes
salt, to taste
ground black pepper, to taste

In a slow cooker, cook chuck roast until very tender (usually 4-5 hours on HIGH, but can vary with different slow cookers).

Add barley and bay leaf during the last hour of cooking.

Remove meat, and chop into bite-size pieces.

Discard bay leaf.

Set beef, broth, and barley aside.

Heat oil in a large stockpot over medium-high heat.

Saute carrots, celery, onion and frozen mixed veggies until tender.

Add water, beef bouillon cubes, sugar, ¼ tsp pepper, chopped stewed tomatoes and beef/barley mixture.

Bring to a boil, reduce heat and simmer 10-20 minutes.

Season with additional salt and pepper to taste.

10 servings

AMISH COUNTRY CASSEROLE

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1 tbs olive oil
1 med onion, chopped
1 lb ground beef
1 can tomato soup
1 (16 oz) pkg wide egg noodles
1 can cream of mushroom soup
½ tsp paprika

Preheat the oven to 375 degrees.

Coat a 3-qt casserole dish with non-stick cooking spray.

In a large skillet, heat the oil over medium heat and saute onion for 2-3 minutes.

Add the ground beef and cook for 4-6 minutes, or until browned.

Stir in tomato soup.

Set aside.

In a large soup pot, cook the noodles according to the package directions.

Drain well and return the noodles to the pot.

Stir in the mushroom soup.

Place half of the beef mixture into the casserole.

Add half of the noodle mixture and repeat with remaining beef and noodle mixtures.

Sprinkle with paprika and bake for 25-30 minutes or until heated through and bubbly.

8 servings

BEEF TENDERLOIN IN MUSHROOM SAUCE

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1 tsp vegetable oil
4 tbs butter OR margarine, divided
2 beef tenderloin steaks OR fillets (1” thick)
½ cup fresh mushrooms, chopped
1 tbs green onions, chopped
1 tbs flour
1/8 tsp salt
dash pepper
2/3 cup chicken OR beef broth
1/8 tsp browning sauce, optional

In a skillet, heat oil and 2 tbs butter over medium-high heat.

Cook steaks for 6-7 minutes on each side or until meat is done as desired (rare – 140 degrees; medium – 160 degrees; well-done – 170 degrees).

Remove to a serving platter and keep warm.

To pan juices, add mushrooms, onions and remaining butter.

Saute until tender.

Add flour, salt and pepper.

Gradually stir in broth until smooth.

Add browning sauce if desired.

Bring to a boil.

Boil and stir 2 minutes.

Spoon over steaks.

Serve immediately.

2 servings

CINNA-BUN BUTTER CAKES IN A JAR

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1 yellow butter cake mix
½ cup canola OR vegetable oil
½ cup sour cream
3 eggs
1 small pkg vanilla instant pudding mix
½ cup flour
½ cup (packed) light brown sugar
½ tsp cinnamon
¼ tsp kosher salt
4 tbs (½ stick) unsalted butter, cold

Preheat oven to 350 degrees and spray baking jars of choice with non-stick cooking spray.

Place cake mix, oil, sour cream, eggs, and pudding mix into the bowl of a stand or electric mixer, beating until well combined, about 1 minute.

Place flour, brown sugar, cinnamon, and salt into a medium bowl, mixing to combine. Cut cold butter into small cubes, add to flour mixture and use a pastry cutter or a fork and cut butter into mixture until well combined and crumbly.

Depending on the size of the jar you use, this step will be different for every size. For tiny jars, place about 2 tbs cake mix into the bottom, topped with 2 tbs cinnamon mix and topped with another 1 tbs of cake mix. No matter what size jar you use, only fill it half full or you’ll end up slicing off the top that bakes over the top. Use your best judgment according to the size jar you are using. Layer cake mix and cinnamon topping until you reach halfway up the jar.

For tiny jars, bake them for 19 minutes. If using larger jars, keep a close eye on them after 20 minutes of baking. Carefully remove hot jars from the oven, let them cool, then close with lids. Find some cute tags and wrap around top with a ribbon.

BEST BEEF “DIP” EVER

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4 lbs beef chuck roast
1 tbs garlic, minced
1 tbs dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water

Place roast in a slow cooker.

Season with garlic, rosemary, and bay leaves.

Pour in soy sauce and water.

Cook on LOW setting for 6-10 hours (the longer, the better!).

Add the beef to lightly toasted buns and dip away in the au jus.

6 servings

BAKED SPAGHETTI

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1 cup onion, chopped
1 cup green pepper, chopped
1 tbs butter OR margarine
1 (28 oz) can tomatoes with liquid, cut-up
1 (4 oz) can mushroom stems and pieces, drained
1 (2 ¼ oz) can ripe olives, sliced and drained
2 tsp oregano
1 lb ground beef (optional), browned and drained
12 oz spaghetti, cooked and drained
2 cups (8 oz) cheddar cheese, shredded
1 can cream of mushroom soup
¼ cup water
¼ cup parmesan cheese, grated

In a large skillet, saute onion and green pepper in butter until tender.

Add tomatoes, mushrooms, olives and oregano.

Add ground beef if desired.

Simmer, uncovered, for 10 minutes.

Place half of the spaghetti in a greased 13”x9”x2” dish.

Top with half of the veggie mixture.

Sprinkle with 1 cup cheddar cheese.

Repeat layers.

Mix the sop and water until smooth.

Pour over the casserole.

Sprinkle with parmesan cheese.

Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.

12 servings

BEEF AND PASTA (HOMEMADE HAMBURGER HELPER)

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1 lb boneless sirloin steak, thinly sliced into 1/4” strips
1 tbs vegetable oil
1 can cream of mushroom soup
1 can condensed beef broth
1 cup water
2 tsp worcestershire sauce
3 cups uncooked spiral pasta
½ cup sour cream

In a large skillet over medium heat, stir-fry beef in hot oil until brown and juices evaporate.

Add soup, broth, water and worcestershire sauce.

Bring to a boil.

Stir in pasta.

Cook over medium heat for about 15 minutes until done.

Stir in sour cream and heat through.