#3763 - Irish Brisket

(by Shirley McNevich)

4 carrots (washed, peeled and sliced)
10 small red potatoes (washed and quartered)
1 large onion (sliced and rings separated)
5-6 cups beef broth
salt and pepper (to your taste)
1 - 4lb. corned beef brisket with spice packet
1/2 of a large head of cabbage (cut into bite sized pieces)

Pour the beef broth into a crock pot. Salt/pepper all sides of the brisket (to your taste). Place the brisket in the center of the crock pot. Sprinkle the contents of the spice packet over the brisket. Place the lid on top and cook on low for 4 hours. Remove lid and add the carrots, potatoes and onions to the broth (adding more beef broth if necessary). Replace lid and cook on low for 3 hours. Remove lid and add the cabbage pieces to the broth (adding more beef broth if necessary). Replace lid and cook 1 hour longer or until cabbage is tender and brisket is tender. Optional: add your own mixture of spices in addition (or in place of) the spice packet.

#3477 - BLT Soup

(by Shirley McNevich)

8 slices of bacon
1 medium onion (chopped)
1 or 2 celery ribs (chopped)
3 cups beef broth
1 - 15oz. can diced tomatoes
1 TBSP Worcestershire sauce
1/4 tsp. garlic powder
1 tsp. dried parsley
1/2 tsp. fresh ground black pepper
2-3 cups bite sized iceberg lettuce pieces
shredded cheddar cheese
croutons

In a skillet fry the bacon until crispy, then place bacon on paper towels to drain. Crumble all of the bacon. Drain the bacon grease from the skillet but reserve 2 TBSP of the bacon drippings. In a Dutch oven add the reserved bacon drippings, chopped celery and chopped onions--cook/stir until tender. Add the beef broth, diced tomatoes, Worcestershire sauce, garlic powder, dried parsley and pepper--cook/stir over medium heat until boiling. Turn heat back to simmer--simmer the soup for 20 minutes. When ready to serve ladle the soup into bowls. Add crumbled bacon, lettuce pieces, croutons and shredded cheddar cheese to the top of the soup in each bowl. Optional: if you are used to (and enjoy) hot lettuce, add all of the lettuce to the soup while it is simmering.

#2338 - Beef and Corn

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 16oz. can whole kernel corn (cooked and drained)
2 cups raw egg noodles
2 cups beef broth
1 TBSP butter
3 hard boiled eggs (peeled and chopped)

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned. Cook and drain egg noodles according to bag directions. In a bowl add ground beef mixture, drained corn, drained noodles and beef broth--stir until mixed. Pour the mixture into a greased casserole dish. Dot the butter over the top. Bake at 350 degrees for 40 minutes or until heated through. Remove from oven, sprinkle chopped eggs over the top and serve.

#2198 - Beef Stroganoff

(by Shirley McNevich)

1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2 TBSP butter
1lb. beef sirloin steak (cut into 1/4" strips)
1 - 14oz. can sliced mushrooms (drained)
1 small onion (chopped)
1/2 tsp. garlic powder
1 TBSP Worcestershire sauce
1 TBSP tomato paste
8 drops Tabasco sauce
1 1/2 cups beef broth
1 cup sour cream
1 bag egg noodles (cooked and drained according to bag directions)

In a bowl add flour, salt and pepper--stir. Dredge the sirloin strips in the flour mixture. In a skillet over medium heat add butter--melt. Cook sirloin strips on both sides until browned. Add onions, mushrooms and garlic powder--stir and cook until onions and mushrooms are lightly browned. In a bowl add Worcestershire sauce, tomato paste, Tabasco sauce and beef broth--pour the mixture over the sirloin strips. Cover and simmer over low heat for 45 minutes to 1 hour or until beef is very tender. When beef is tender, slowly add sour cream to the steak mixture--stir and cook uncovered until mixture is hot. Serve over prepared egg noodles.

#1853 - Crockpot Beef Stew

(by Shirley McNevich)

2lb. sirloin tip roast (cut into bite sized pieces)
1/2 cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups beef broth
1 can Hunt's tomato sauce
3-4 carrots (washed, peeled, and sliced into coin shaped pieces)
3 red potatoes (washed, peeled and cut into bite sized pieces)
1 or 2 onions (chopped)
2 to 3 ribs of celery (cut into bite sized pieces)
1 to 2 cups frozen peas

In a Ziploc bag add flour, salt, pepper and meat pieces--close bag and shake to coat. In a crockpot add beef broth, tomato sauce, carrots, potatoes, onions, celery and peas--stir. Add meat on top--stir. Cover and cook on high for 4 to 6 hours.

#1697 - Vegetable Soup

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
2 - 14.5oz cans Italian style stewed tomatoes
2 - 13.75oz. cans beef broth
1 - 17oz. can mixed vegetables (drained)
1/2 cup uncooked medium wide egg noodles
1/2 tsp. oregano

In a skillet add ground chuck, salt, pepper and chopped onions--stir and cook until meat is browned, then drain. In a Dutch oven add browned meat, stewed tomatoes, beef broth, mixed vegetables, oregano--stir. Add egg noodles--stir. Cook/stir over medium heat--bring to a boil, then reduce heat to simmer. Simmer for 15-20 minutes or until egg noodles are tender.

#1493 - French Onion Soup

(by Shirley McNevich)

6 large yellow onions (washed, peeled and sliced)
12 beef bullion cubes
1/2 tsp. salt
1 cup Parkay margarine
8 cups hot water
2 TBSP Worcestershire sauce
1 loaf French bread
shredded Swiss cheese

In a frying pan over medium heat add Parkay and sliced onions--stir and cook until onions are caramelized. In a crockpot add hot water and bullion cubes--stir until cubes dissolve. Add salt and Worcestershire sauce--stir. Empty contents of the frying pan (onions and margarine) into the crockpot--stir. Put lid on crockpot--set heat to medium low and cook for 4 to 6 hours--stir occasionally. You can serve soup as is--if you wish, scoop soup into serving crocks, slice bread into bite sized pieces. Sprinkle bread pieces on top of soup in each bowl--sprinkle shredded Swiss cheese on top of each bowl of soup. Bake at 350 degrees until cheese is melted.

#968 - Crab Soup

(by Shirley McNevich)

3 1/2 to 4 lbs. fresh tomatoes
6 cups water
4 cups beef broth
2 cups lima beans (fresh or frozen)
2 cups cut green beans (fresh or frozen)
2 cups sweet corn kernels (fresh or frozen)
1/4 to 1/2 cup chopped onions
2 TBSP (or more, if you like) Old Bay seasoning
2 lbs. fresh lump crab meat
salt and pepper to your taste
crackers for serving

Wash the tomatoes, peel them, and cut them into small pieces. Place tomato pieces, water, beef broth, lima beans, green beans, sweet corn, chopped onions and Old Bay Seasoning into a Dutch oven--turn heat to medium while stirring. Once it's boiling put the lid on and turn heat back to low for 15 minutes. After 15 minutes, remove the lid and flake the crab meat into the soup--stir. Taste a little of the soup with a spoon--add salt and pepper to your taste (and more Old Bay seasoning if you wish). Put the lid back on and cook on low heat for 15 minutes or until crab meat is hot enough to serve. Serve with crackers.

#737 - Skillet Lasagna

(by Shirley McNevich)

1 lb. ground beef
1/2 tsp. salt
1/4 tsp. pepper
1 chopped onion
1/4 tsp. garlic powder
2 - 14oz. cans beef broth
1 - 14.5oz. can diced tomatoes
1/4 tsp. Italian seasoning (spice)
1 1/2 cups uncooked corkscrew pasta
1/4 cup grated Parmesan cheese

In a skillet add the ground beef, salt, pepper and chopped onion--cook until browned. Drain off the fat and put ground beef back in the skillet. Add the beef broth, tomatoes and Italian seasoning to the browned beef--stir and bring to a boil over medium heat. Add the uncooked corkscrew pasta to the beef--cover with a lid and cook on medium another 10 minutes or until pasta is cooked to your taste. Add the Parmesan cheese--stir.

#467 - Stuffed Minute Steaks

(by Shirley McNevich)

10 minute steaks
1 - 8oz. can beef broth
1 package of seasoned stuffing (Pepperidge Farms)
1/3 cup Parkay margarine
1 jar beef gravy

In a saucepan, melt margarine and add the beef broth. Add the stuffing and fluff with a fork until the liquid is soaked up. In a separate pan, fry the minute steaks (DO NOT break into small pieces)--fry to the doneness you like, then drain them on paper towels. Put some stuffing on one end of each minute steak, then roll the minute steak up toward the other end. Place stuffed steaks in a baking dish sprayed with Pam. Pour the beef gravy over the top. Bake at 350 degrees for 10-15 minutes or until hot.