Our Favorite Recipes
Cowboys' Meat Pie:
    5 medium potatoes
    1/4 cup milk
    1 tbsp butter
    Cook potatoes until tender then mash.  Add milk and butter.  Set
    aside. 1 lb ground beef or stir fry beef
    1 small onion
    1 stalk celery
    1 grated carrot
    garlic (optional)
    1 & 1/4 cup of milk
    1 tsp dried oregano
    1/2 tsp pepper
    1 cup grated cheese
    In large skillet brown beef; add chopped onion, garlic and
    celery; add grated carrot; milk and spices.  Boil 5 minutes.
    Put into casserole dish and spread mashed potatoes over top.  
    Sprinkle with cheese.
    Bake @ 350 degrees F for 30 minutes.
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Classic Homestyle Meatloaf:
    1 large onion, finely chopped
    2 stalks celery, finely chopped
    1 carrot, grated
    1 egg, lightly beaten
    2 lbs lean ground beef
    1 cup dry bread crumbs
    1/2 cup ketchup
    1 clove garlic
    3/4 tsp thyme leaves
    3/4 tsp salt
    3/4 tsp black pepper
    In a large bowl, combine onion, celery carrot, egg, beef, bread
    crumbs, garlic, thyme, salt and pepper.  Using your hands, blend
    meat mixture well and press into bread loaf pan so that the
    mixture is even on top then spread ketchup on top.
    Bake @ 350 degrees F for 2 hours or @ 200 degrees F for 6 to
    8 hours.
    Serve with mashed potatoes.
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Hamburgers:
    1 lb ground beef (medium or lean)
    1 small onion, finely chopped
    1 egg
    1/2 cup dry bread crumbs or quick oats
    garlic powder (optional)
    dash of Italian seasoning
    Mix ground beef, with onion, egg, crumbs, garlic and seasoning.  
    Shape into beef patties, salt and pepper then fry or BBQ them.
    Serve them as Hamburgers on whole wheat buns with all the
    fixings.
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Roast & gravy:
    Frozen Roast
    Montreal Steak Spice or spices of your liking
    1/4 cup of water
    Take roast of your choice, sirloin tip, round or cross rib, out of
    the freezer paper.  Place in roaster, pour water over the top and
    sprinkle spice over the top and some in the pan. Place the lid or
    cover with foil.
    Put in the oven on very low temperature (200 degrees F) for 4 to
    6 hours.  Remove roast from pan and thicken roast drippings with
    Bistro thickener.  Serve with cooked potatoes or any sort or rice
    of your choice.
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Teriyaki Steak:
    Top round steak
    1/4 cup brown sugar
    1/4 cup soya sauce
    Salt & pepper
    Place steak in a tightly covered plastic container, salt and
    pepper each steak, divide sugar and soya sauce between number
    of steaks.  Cover and let stand for 24 hours turning the
    container once or twice.  Take steaks out and BBQ them to your
    liking or slice them for a stir fry.
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Steak in the Oven:
    Blade, Round or Sirloin Steak, frozen
    1 medium onion, chopped
    1 stalk of celery, chopped
    1 carrot, chopped
    1/2 small cabbage, chopped
    1 small can stewed tomatoes
    Salt & pepper
    Bay leaf or other spices
    Take frozen steak out of the paper, place in casserole dish or
    roaster, salt & pepper the steak, layer veggies as listed, add Bay
    leaf in pieces. Cover with lid or tin foil.
    Bake in the oven at low temperature (200 degrees F) for 6 - 8
    hours or at 350 degrees F for 2 hours.
    Serve with potatoes or rice.
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BBQ Short Ribs:
    Short Ribs, thawed
    1/4 cup soya sauce
    1/4 cup ketchup
    1/4 cup honey
    Thaw your ribs thoroughly.  Place in oven in pan with rack in the
    bottom or BBQ and cook at 300 degrees F until meat is cooked.
    Mix together the sauce ingredients and baste the ribs.  Cook for
    30 minutes and keep brushing BBQ sauce on the ribs.
    For a variety - use Teriyaki Sauce instead.
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BBQ Sauce:
    1/4 cup soya sauce
    1/4 cup ketchup
    1/4 cup honey
    Mix all together thoroughly.  If you are grilling and want the
    sauce decrease the water so that the sauce is thick.
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Cooking Tips
  1. Frozen beef needs to either be thawed completely before
    cooking or cooked at a very low temperature for a few hours.  
    One needs to experiment with the quantity of meat, length of
    time and your own oven but guaranteed you will enjoy coming
    home after work or being out shopping to the wonderful aroma
    and dinner almost ready.
  2. Grilling cuts are:  TBone, Rib, Top Sirloin, Top Round, New
    York, Medium Ground Beef.  When choosing your grilling cut,
    choose one with some fat on the edge of the meat.  The fat keeps
    the moisture and taste in the meat and it can be cut off while
    eating.
  3. Lean ground beef is wonderful for sauces and casseroles but, if
    grilling, we prefer medium ground beef has more flavor and
    moisture.
  4. Cold beef makes wonderful bag lunches.  Try slicing leftover
    roast very thin with mustard and lettuce or leftover meatloaf
    with ketchup...YUM!  This is much cheaper than buying sliced
    lunch meat that is full of nitrates and additives.
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