** 'Mary's Tea Room' Beef Entrées **

Welcome!!

Mary's Tea Room actually began over on the Recipes side of the board way back in Sept. of 2006. Many of the original Tea Angels have shared some awesome recipes this period of time. Many NEW Tea Friends have come to call and have left some of their own treasures as well. All of those gems have been gathered and 22 'Mary's Tea Room' recipe threads created as a sort of 'archive' of our time together. We hope all who stop by will find a recipe or two or more to add to their own recipe collections. And we hope, if they feel so inclined, that they might share some of their own gems as well!  It will only make our treasure chest of Goodies that much more valuable!!

(o: Mary and the Original Tea Angels! :o)

 

1/3/08

BEEF BRISKET

Posted by: scc - Posted on: 2/22/2007

BEEF BRISKET

I used one flat-cut brisket, 3.3 pounds.
taco seasoning
3 cups Open Pit
Approx. 3 tsp liquid smoke, or to taste
Approx. 1 cup of chopped onions (I used frozen)
1/2 can beer

I rubbed the taco seasoning all over the brisket and put it in a Food Saver bag and "sucked it", then refrigerated it overnight. I use bulk taco seasoning, so I just used as much as I needed to cover the meat. The next afternoon, Steve took it out to the grill and grilled both sides until it was nice and brown and crispy. Then I lined my 9x13 pan with heavy duty foil, put in the meat, poured the beer over it, then the combined BBQ sauce, onions, and liquid smoke. I completely closed the foil and roasted it at 275 for about three and a half hours. At one point, I bumped up the temp to 300 for maybe an hour. After the three and a half hours, I removed it from the oven and let it rest for approximately 20 minutes, then cut it thinly against the grain and returned the meat back to the juices, lightly covered it with the foil and returned it to the oven for approximately a half hour. I served the slices with a bit of the sauce and also sauce on the side.

BLUE PLATE BEEF PATTIES

Posted by: Mimosa2 - Posted on: 10/30/2006

Anne says, "Good served with mashed potatoes, rice or noodles. The gravy gets great flavor from fresh sliced mushrooms."

BLUE PLATE BEEF PATTIES

1 egg
2 green onions w/tops
1/4 C. seasoned bread crumbs
1 Tbs. prepared mustard
1 to 1-1/2 lbs. lean ground beef
1 jar or can beef gravy (12 oz) (Heinz is good)
1/2 C. water
1/2 to 1 tsp. prepared horseradish
1/2 Lb. fresh mushrooms, sliced
Salt & Pepper to taste
(I always add garlic powder too)

In a bowl beat the egg, stir in onions, bread crumbs, and mustard.
Add beef and mix well. Shape into four 1/2" thick patties. In an ungreased skillet, cook patties for 4-5 minutes on each side or until meat is no longer pink.
In small bowl, combine gravy, water and horseradish; add mushrooms. Pour over patties and cook uncovered for 5 minutes or until mushrooms are tender and heated through. Serve over mashed potatoes, rice or noodles. In a pinch, you can use a can of mushrooms, drained, but fresh is much better.

Note: 1 lb. ground beef is very adequate for 4 large patties.

Yield: 4 servings

CABBAGE ROLLS

Posted by: Katts_Oh - Posted on: 8/7/2007

Bonnie says, "This make a lot."

CABBAGE ROLLS

6 pounds ground chuck
1/2 pound sausage, breakfast or Italian
1 large onion, chopped or more if you like
4 eggs
1 bag of minute rice prepared
1 green pepper chopped or more
parsley 1/2 cup fresh less dried
large head of cabbage leaves

Mix first 7 ingredients well. Make medium to large size meat ball then flatten slightly place on cabbage leaf and roll. Place in roaster till filled. If there is meat left over I make meat balls and place on top.
I start with 2 cans of tomato soup add two cans of water and heat, then pour over all 'til almost covered. You may have to use more to get the right amount.
350* for 2 hours and 275 for 1 hour, covered, this can be done in the oven or electric roaster.
I do this to make sure the ones in the middle are done this will make a roaster full and what is left over we place in the freezer for later.
Green peppers are not used in green peppers, same meat mixture...

CROCK POT "SWEDISH MEATBALLS in DILL SAUCE"

Posted by: Omatje_Calif - Posted on: 8/5/2007

Susan says, " I experimented with Swedish Meatballs and was craving Dill Pickles, started using them with some dill and it turned out so delicious. It smelled so good and tasted so yummy... also good for appetizers. Had to type it out before I forget what I cooked. (I do that often)"

CROCK POT "SWEDISH MEATBALLS in DILL SAUCE"

Meatball Ingredients:
1 1/2 lb. hamburger meat
1 egg
2 TBSp. milk
1/2 cup bread crumbs
Dash of dill spice to taste
Dash of nutmeg, onion and garlic
Dash of pepper to taste
Dash of salt to taste
One medium dill pickle grated fine
2 TBSp butter or margarine

Dill Sauce Ingredients:
1 can Cream of Chicken
1 can of chicken broth
1/3 cup sour cream
3/4 pkg. of cream cheese
1/3 cup of pickle juice from the pickle jar

In bowl, put in egg and whip a little until smooth, put in milk and stir, then all the spices and grated pickle and roll them in to little balls.
In fry-pan heat butter and fry the meatballs until light brown put them in the Crock-pot
In Microwave bowl heat the cream cheese a couple of seconds and mix all the rest of ingredients with this pour over meatballs
Cook on Low 4 hours and when you don't fry them on Low 6 hours
Check after 3 hours and add some water if needed (I did)
Serve over noodles, rice or mashed potato's

HILL BILLY CASSEROLE

Posted by: marymitten - Posted on: 9/12/2006

Mary says, "This dish is in honor of Patti aka Hillbillyhick."

HILL BILLY CASSEROLE

Cook on 8 oz box of elbow macaroni.
Brown one lb. hamburger, 1 onion and enough green pepper to be able to see it in the mix.
Combine the macaroni and meat with 1 can of tomato soup, 1 can creamed corn and at least 1/2 C cubed American cheese [you can use lots more depending on how much everyone likes it :>, salt and pepper.
Bake it all up in a greased casserole with dots of butter on top for 1 hr at 350.

Mary adds: This freezes well too, baked or unbaked.

JOHNNY MARZETTI

Posted by: Katts_Oh - Posted on: 7/23/2007

JOHNNY MARZETTI

This recipe was created in the 1940s by the owner of Marzetti's Restaurant in downtown Columbus, Ohio and was named after his brother.

3 Tbs olive oil
1 large onion, chopped
¾ lb mushrooms, cleaned and sliced
2 lbs lean ground beef
3 ½ cups tomato sauce
1 ½ lbs cheddar cheese, shredded
1 lb elbow macaroni, cooked and drained

In skillet, saute onion in oil until limp, about 3 minutes. Add mushrooms and fry until juices are released, about 5 minutes. Add beef and cook, stirring, breaking up clumps, until no longer red. Remove from heat and mix in tomato sauce and all but 1 cup of cheese.

Transfer to greased 11 X 14 baking dish and add macaroni. Toss gently to mix. Scatter remaining cheese on top. Bake, uncovered, in 350° oven until browned and bubbling for 35 to 40 minutes.

Serving Size - 10-12

LASAGNA

Posted by: emr - Posted on: 4/9/2007

Elza says, " Here's my lasagna recipe. It makes a full 9x13 pan, but I often make 2 8x8 pans -- one to cook and one to freeze."

Lasagna

Cook 1 pkg. lasagna noodles (8-10 noodles) as directed . Drain & rinse.

Also have ready 1 lb. shredded mozzarella cheese.

Meat Sauce:
1-2 lb. ground beef, browned & drained
1-2 cloves garlic
1 Tbsp. basil
1 Tbsp. parsley
1 tsp. salt
1 (28 oz) can crushed tomatoes
1 (12 oz) can tomato paste

Cheese Mixture:
1 (16 oz) carton cottage cheese
2 eggs, beaten
1/2 tsp. pepper
1/2 c. Parmesan cheese
2 Tbsp. parsley

Layer in casserole dish:

1/2 noodles
1/2 cheese mixture
1/2 lb. mozzarella
1/2 meat sauce

Repeat. Reserve small amount of mozzarella for garnish.

Bake at 375 degrees for 45 minutes or till hot and bubbly.

MY MEAT-LOAF

Posted by: marymitten - Posted on: 9/22/2006

MY MEAT-LOAF

2 lb. ground round
1 C seasoned bread crumbs
2 eggs beaten
1/2 cup evaporated skimmed milk [or regular milk]
1 t. onion powder
1 t. Bells seasoning
salt and pepper

Really knead the meat-loaf and put in a foil lined 9x13 pan. Wrap the whole thing up and Bake 400 for 1 hr and 15 minutes then uncover it and add a smear of catsup on top. Put it back in the oven for 10 minutes and serve.

Mary adds - If you like you can take and put scrubbed small red potatoes all around the meat-loaf before wrapping.

STUFFED CABBAGE CASSEROLE

Posted by: Katts_Oh - Posted on: 8/7/2007

STUFFED CABBAGE CASSEROLE

6 cups of thinly sliced cabbage
1 1/2 pd of ground chuck
1 small onion. chopped
1/2 green pepper, chopped
salt and pepper to taste
1/2 cup of prepared rice
1 can tomato sauce
1/2 can chopped tomatoes or
2 or 3 small fresh tomatoes chopped
optional red pepper flacks

Saute cabbage in a small amount of oil and water till wilted
brown meat and drain, add onion and pepper, tomatoes and sauce, red pepper flacks, salt and pepper, rice; heat throughly, place2/3 of cabbage in bottom of casserole . now pour meat mixture over cabbage and put remaining cabbage on top. You could place some buttered bread crumbs on top if you like. to had more flavor.
bake at 350* covered for 25 minutes and uncovered for 20 or cabbage on top is tender.

TEX MEX MEAT LOAF

Posted by: 1993 - Posted on: 6/25/2007

Audrey says, "Very easy and quick I found making the 4 loaves out of it I could freeze 2 for use for later. Hope you try it and enjoy."

TEX MEX MEAT LOAF

1 1/2 Tb. ground beef
3/4 lb. velveeta
1 egg
3/4 cup dry bread crumbs
1/3 cup onion chopped
4 Tab parsley chopped
2 Tab milk
salt and pepper to taste

In large bowl mix all ingredients together. Shape into 1 loaf or 4 (about the size of your hand) loafs. Place into a meat-loaf pan or a 9 by 13, if baking 4. Bake in a 350 oven for 40 to 50 minutes.

UN-STUFFED CABBAGE

Posted by: Karen_MI - Posted on: 8/7/2007

UN-STUFFED CABBAGE

6 cups chopped cabbage
1 pound ground beef
1 small onion, chopped
1 cup uncooked instant rice
1/2 teaspoon salt, optional
1/4 teaspoon pepper
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 cup water

Place the cabbage in a greased 2-1/2-qt. baking dish. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired and pepper; spoon over cabbage. Combine soup and water; pour over beef mixture.
Cover and bake at 350° for 40-50 minutes or until rice and cabbage are tender.

SURPRISINGLY EASY RECIPE

Posted by: Omatje_Calif - Posted on: 10/13/2007
Originally Posted by: Carolinacooker - Posted on: 10/11/2002

Susan says,"I am making an very easy roast recipe by Carolinacooker. Maybe you are all aware of this way to cook a roast, but I am going to try this this afternoon and let you know. She had tried it already and was delicious."

SURPRISINGLY EASY RECIPE

1 tender cut of beef for roasting
(I used a 3 pound rump roast)
Choice of seasoning (I used pepper, salt, garlic, onion powder.)
1 Tb. oil in hand to rub around the roast so juices stay in.

(I always use oil on a roast even if I fry a roast the juices stay in better)
Place roast in metal roasting pan, uncovered. Cook roast at 500 degrees F for 7 minutes per pound. (mine was 21 minutes).
At the end of cooking time TURN OVEN OFF and KEEP OVEN DOOR CLOSED for TWO HOURS. Roast will come out tender and cooked to perfection.

KATHY'S SLOPPY JOES

I made these for our poker game last night and served them on whole wheat Kaiser rolls.

3 pounds ground chuck
1 green pepper, chopped
1/2 cup celery, chopped
1 cup onion, diced
15 ounces tomato sauce
1 1/2 cups ketchup
3 tablespoons brown sugar
3 teaspoons mustard
3/4 teaspoon salt
3/8 teaspoon pepper
3 tablespoons worcestershire sauce
3 tablespoons apple cider vinegar

Enjoy!
Kathy

PIEROGIES

Posted by: marymitten - Posted on: 11/6/2007

Mary says, "My stuffed cabbage is always a bit different but I have learned to make it easier rolling by cutting the leaves at the core and then steaming them in a pot. I always cut the big vein for easier and neater rolling. This batch has onion, mashed canned carrots, tomato soup, rice and ground chuck with a few pinches of spice (a bit of nutmeg as well). I put it all in the crock pot with crushed tomatoes and V8 over the top."

Dough:
3 eggs
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder

Then I make my desired filling.
These have mashed potato and shredded white cheddar cheese with onion.
I love sauerkraut filling as well but no one else does.
At Easter I make plum filled ones that are a bit of a tradition. But thats another story.
I always boil them and then saute (potato cheese gets a few chives in the butter). Serve with sour cream.