Vermicelli Carbonara

2 eggs
½ cup heavy cream
1 cup Parmesan cheese
½ cup milk
6 oz. bacon, cut
8 oz. vermicelli
½ cup sliced green onion
¼ cup oleo, softened
2 egg yolks

In bowl beat whole eggs and ½ cup cheese. In pan cook bacon until crisp. Drain all but 1 T fat. Add onion. Cook 30 seconds. Remove from heat. In bowl beat egg yolks, cream and milk. Stir in bacon. Add to pan. Stirring constantly, cook over low heat until edges bubble. Toss vermicelli with oleo. Add egg mixture and bacon, toss. Serve with cheese.

Slow Cooker Pot Roast with Vegetables

1 t salt
½ t freshly ground pepper
¼ t paprika
3 pound chuck roast
1 stalk celery, chopped
1 large onion, wedged
3 carrots, sliced
3 parsnips, sliced
4 potatoes, cut in 1/8ths
1 cup beef broth

Combine the salt, pepper and paprika. Rub on roast. Put celery, onion, carrots, parsnips and potatoes in slow cooker with potatoes on top. Put meat on top of potatoes. Pour broth over all. Cover and cook on low for 8 to 9 hours. Serve with hot juices ladled over meat. ( Can thicken juice into gravy: heat 1 T oil in skillet. Stir in 2 T flour and cook 1 minute. Pour juices into defatting cup and pour off fat. Pour 1 – 1 ½ cups juices into skillet and stir well. Cook until thick.)

Oriental Beef and Broccoli Stir-fry

Patty shells
1c broccoli florets
1c beef broth
1/2c red pepper strips
1/3c dry white wine
1/4c sliced scallions
2T soy sauce
1 1/2c cooked steak
1T cornstarch
1 can water chestnuts
1/2t ginger
1T sesame seeds
2T oil

Prepare patty shells. In bowl, mix broth with wine, soy sauce, cornstarch and ginger. In a wok, heat oil over high. When very hot add broccoli, red pepper and scallions. Stir-fry until tender. Add beef and water chestnuts. Stir in soy sauce mixture all at once. Cook until thick. Put into warm shells, add seeds.

Mexican Beef and Mushroom Stew

2 pounds round steak, trimmed and cut into 1 inch cubes

1 cup chopped onions

1 clove garlic, minced

2 T oleo

1 cup water

½ t salt

¼ t chili powder

12 ounces mushrooms, undrained

1 ½ cups picante sauce

3 cups cooked rice

1 cup sour cream

4 ounces shredded cheese

In Dutch oven, brown steak with onions and garlic in oleo. Stir in water, salt, chili powder, mushrooms and picante sauce. Simmer uncovered over medium heat for 1 ½ - 2 hours. Serve over rice. Top with sour cream and cheese.

Meat Loaf from Mary Hendrix

1 can mushroom soup
1 egg
½ pound ground beef
½ cup sour cream
½ cup crushed herbed stuffing

Mix beef, egg, stuffing and ½ can of soup. Shape into loaf after adding sour cream. Bake at 350 for about 1 hour.

Enchilada Casserole

1 can chili (no beans)
1 package Doritos
1 small onion (chopped fine)
2 cups shredded cheddar cheese

Spread Doritos on bottom of casserole dish. Heat chili and pour over Doritos. Sprinkle with onion, then cheese on top. Bake at 350 until cheese is melted (about 10 minutes).

Cracker Crumb Steak

1 pound round steak (1/2” thick)

1 egg – beaten

1 stack crackers – crushed

salt and pepper

Tenderize meat with hammer. Lightly salt and pepper meat then dip in egg and then cracker crumbs. Fry to light brown. Turn when juices come to top.