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Beef Barley Stew

  • 1-1/2 pounds stew beef, cut into 1-inch pieces
  • 2 tablespoons oil
  • 1 medium onion, chopped
  • 5 medium carrots, sliced
  • 1 rib of celery, sliced
  • 4 cups water
  • 1 (15-ounce) can tomato sauce
  • 2 teaspoons salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon pepper
  • 2 cups frozen green beans
  • 2 cups frozen corn
  • 3/4 cup medium pearl barley

Brown beef and onion in frying pan. Cut up carrots and celery. Put in slow cooker. Then add spices. Cook on low for 4 hours. Then add barley, green beans and corn. Cook 2 hours longer.

Rebecca King, Campbell, Kentucky

All-American Barbecue Sandwiches

  • 4-1/2 pounds ground beef
  • 1-1/2 cups chopped onion
  • 2-1/4 cups ketchup
  • 3 tablespoons mustard
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 tablespoon pepper

In a Dutch oven, cook beef and onion until meat is browned and onion is tender. Drain off fat. Combine ketchup, mustard, Worcestershire sauce, vinegar, sugar, salt and pepper. Stir in beef mixture. Heat through. Serve on buns.

Yields: 18 servings.

Rebecca King, Campbell, Kentucky

Mom’s Meat Loaf

  • 2 eggs
  • 3/4 cup milk
  • 2/3 cup crusted saltines
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/8 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 1/2 cup ketchup
  • 1/2 cup packed brown sugar
  • 1 teaspoon Worcestershire sauce

In a large bowl, beat eggs and milk. Add saltines, onion, salt, sage and pepper. Add ground beef and mix well. Shape into loaf. Bake in shallow baking pan. Combine remaining ingredients. Spread over meatloaf. Bake at 350 F for 1 hour. Let stand 10 minutes before slicing.

Yields: 6 to 8 servings.

Rebecca King, Campbell, Kentucky

Chili Dog Pie

  • 1 pound ground beef
  • 1/4 cup onion, finely chopped
  • 1 teaspoon chili powder (or more to taste)
  • 1/2 teaspoon cumin, optional
  • 1/8 teaspoon pepper
  • Salt to taste
  • 1/2 teaspoon yellow mustard
  • 1 cup pizza sauce
  • 8 hot dogs, sliced in rounds
  • 2 eggs
  • 1/2 cup mayonnaise
  • 1/4 cup heavy cream
  • 8 ounces shredded Cheddar cheese

Preheat oven to 350 F. Brown beef and onion; drain fat. Stir in next seven ingredients and half of cheese. Spread in greased 9x13-inch pan. Beat eggs well; whisk in mayonnaise, then the cream. Beat until smooth. Stir in remaining cheese and pour over meat mixture. Spread evenly. Bake for 30 to 35 minutes or until firm. Let stand 10 minutes before cutting.

A reader, Narvon, Pennsylvania

Southern Bean Dip

  • 1 (8-ounce) package cream cheese
  • 1 pound ground beef, fried
  • 1 pound cheese
  • 1/2 to 1 tablespoon chili powder
  • 1 pint salsa
  • 2 cups pinto beans

Mix ingredients together. Heat until cheese is melted. Serve with taco chips.

Note: You can put it in a slow cooker for 4 or 5 hours on low.

This is a meal in itself.

Marietta Oberholtzer, Mifflinburg, Pennsylvania

Easy Beef Enchiladas

  • 1 pound ground beef
  • 2 (10-ounce) cans enchilada sauce
  • 2 cups shredded cheese
  • 1 package tortillas (10 count)

Brown ground beef; stir 3/4 cup enchilada sauce and 1 cup cheese. Mix well.

Spoon enchilada filling onto tortillas. Roll up and place seam-side down in a greased 9x13-inch pan.

Pour remaining enchilada sauce over top. Sprinkle with 1 cup shredded cheese. Bake at 325 F for 15 to 20 minutes.

Angeline Oberholtzer, Mifflinburg, Pennsylvania

Betty’s Hearty Beef Noodle Stew

  • 1 pound ground beef
  • Small onion, chopped
  • 1/2 teaspoon pepper
  • Salt to taste
  • 1-1/2 cups diced potatoes
  • 1-1/2 cups diced carrots
  • 1-1/2 cups noodles
  • 1 cube beef bouillon (optional)
  • 1 tablespoon Worcestershire sauce

Brown ground beef with onion, pepper, salt and Worcestershire sauce. Add enough water to boil carrots and potatoes. When carrots and potatoes are partly soft, add noodles and cook until soft. Add beef bouillon, if desired.

This is my favorite winter soup. It’s great served with garlic cheese biscuits (recipe following).

  • 2 cups flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon garlic powder
  • 1/4 cup butter
  • 1 cup buttermilk
  • 1/2 cup shredded cheese

Combine dry ingredients. Cut in butter to make fine crumbs. Stir in milk and cheese. Drop by spoonfuls on baking sheet to make 12 biscuits. Bake at 375 F for about 15 minutes.

Garlic butter:

  • 1/4 cup butter, melted
  • 1/4 teaspoon garlic powder
  • Parsley, fresh or dried

Stir together butter and garlic powder. Brush on biscuits. Sprinkle with parsley. Serve warm.

A reader, Port Trevorton, Pennsylvania 

Meat Marinade

  • 2 tablespoons oil
  • 1 tablespoon vinegar
  • 1 tablespoon soy sauce
  • 1 clove garlic, crushed or minced
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon basil (or thyme)

Note: This is enough marinade for 1-1/2 pounds steak.

It’s yummy.

A reader, Port Trevorton, Pennsylvania 

Meatball Subs

  • 2 pounds ground beef
  • 1 cup breadcrumbs
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon oregano
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons onion flakes
  • Pinch of salt
  • 2 cups spaghetti sauce
  • Parmesan cheese

Mix ingredients together except for spaghetti sauce. Form into meatballs. Place in a large baking pan.

Bake at 350 F for 30 minutes. Pour sauce over and simmer in oven for 15 more minutes. Serve on sub rolls. Sprinkle with Parmesan cheese. Top with white American cheese, placing in oven for several minutes until cheese is melted.

A reader, Port Trevorton, Pennsylvania 

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