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MY MOM

BOURBON RIBEYES

4 12oz. Ribeye steaks
1 cup bourbon
1 cup brown sugar
1 cup oil
1 cup prepared mustard
1 cup worchestershire sauce

1. Marinate the 4 steaks in the above mixture for 4-6 hours.
2. Grill to desired doneness.
3. Excellent over mesquite.

CHICKEN FRIED STEAK

1 pound round steak, about 1/4-inch thick, cut into 4 pieces
2 eggs, lightly beaten
3/4 cup all-purpose flour
1/3 cup vegetable oil
3/4 cup milk

Using a mallet, pound the steaks until they are about 1/8 inch thick. Cut each steak in half. Sprinkle them with pepper, to taste.

Dip each steak in the beaten eggs and then in the flour. Set aside.

In a 10-inch skillet, heat the oil over medium heat. Add the steaks to the pan and fry for 1 minute on each side. Remove the steaks to a plate lined with paper towels.

Pour the milk into the skillet and simmer, stirring, until the gravy thickens, about 1 to 2 minutes.

Place the steaks on a serving platter. Serve with the gravy on the side

CHILE RELLENO CASSEROLE

1 (1-lb. 10oz.) can whole green chilies
1 lb. monterey jack cheese
1/2 lb. chedder cheese
1/4 c. flour
1/2 tsp. salt
5 lg. eggs
1 1/4 c. milk
pepper to taste
paprika, if desired

Rinse chilies and pat dry. Slip pieces of jack cheese into chilies. Beat eggs, gradually add flour. Add milk, salt and pepper and beat. Arrange half the chilies in a well greased shallow baking dish. Sprinkle with half the cheddar. Repeat layers, ending with cheese. Pour egg mixture over all. Sprinkle with paprika. Bake uncovered for 45 minutes at 350

CROCK POT STEW

1 pound ground beef, slightly browned
1 cup chopped potatoes
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 Tablespoon salt
dash of pepper
3 cups water
3 beef bullion cubes
1 (15 ½ ounce) can cut green beans
1 ( 16 ounce) can whole kernel corn
1 pkg ( 1½ ounce) spaghetti seasoning mix

In crockery cooker combine potato, onion, carrot, and celery. Add browned ground beef.
Sprinkle with salt, pepper and bullion. Stir in water and spagetti seasoning mix. Cover
and cook on low heat setting for 10 hours. Turn to high setting. Stir in undrained green beans
and undrained corn. Cover and cook 30 minutes longer. Serves 10

DIJON BACON CHEESEBURGERS

1 cup shredded Cheddar cheese
5 tablespoons Dijon mustard -- divided
2 teaspoons dried onion
1 teaspoon prepared horseradish
1 pound lean ground beef
4 sandwich rolls, split and toasted
1 cup shredded lettuce
4 slices tomato
4 slices bacon, cooked and halved

In small bowl, combine cheese, 3 tablespoons mustard, onion, and
horseradish; set aside. In medium bowl, combine beef and remaining
mustard; shape mixture into 4 patties. Grill burgers over medium heat
for 5 minutes each side or until desired doneness; top with cheese
mixture and cook until cheese melts, about 2 minutes. Top each roll
bottom with 1/4 cup lettuce, 1 tomato slice, burger, 2 bacon pieces, and
roll top.

Yield: 4 servings.
 

EASY SLOPPY JOES

1 lb. Hamburger
1 cup catsup
2 Tbsp. mustard
2 Tbsp. Worcestershire sauce
Hamburger buns
Grated cheddar cheese (optional)

In a large skillet, brown hamburger and drain fat. Stir in catsup,
mustard and Worcestershire sauce. Simmer over low heat
for 10 minutes. In toaster oven or on a cookie sheet in the oven,
lightly toast the hamburger buns. Spoon meat mixture over
hamburger buns and top with shredded cheddar cheese. This
recipe takes less than 20 minutes start to finish, tastes
delicious and gets several major food groups into one main dish.

GRECIAN STEAK SALAD

2 boneless beef top loin steaks, cut 1 inch thick (approx. 8 ounces each)
1/2 cup prepared Italian dressing
3 tablespoons finely crumbled feta or grated Parmesan cheese
3 tablespoons finely chopped kalamata or ripe olives
1/2 teaspoon salt
1 package (10 ounces) mixed salad greens
1 small cucumber, cut lengthwise in half, then crosswise into thin slices
1/4 medium red onion, cut into thin wedges

Seasoning
1 teaspoon garlic powder
1 teaspoon dried oregano leaves, crushed
1/4 teaspoon pepper

In small bowl, combine seasoning ingredients. Remove 1 1/2 teaspoons seasoning mixture;
press evenly into both sides of each beef steak. To remaining seasoning mixture, add dressing, cheese and olives; stir to mix.

Heat large nonstick skillet 5 minutes over medium heat until hot. Add steaks. Cook 12 to 15
minutes for medium rare to medium doneness; turn once. Carve steaks crosswise into thin slices.
Season with salt.

In large bowl, combine salad greens, steak, cucumber, onion and dressing mixture; toss gently
to coat. Serve immediately.

Makes 4 servings.

ORIENTAL BEEF CASSEROLE

2 1/2 lbs. ground round steak
1 TBLsp. fat (crisco or oil)
1 tsp. salt
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 (6 oz.) can mushrooms and juice
1 (10 3/4 oz.) can mushroom soup
1/4 cup soy sauce
2 cups celery, chopped
1 (8 oz.) pkg. spaghetti
1 cup sour cream
Slivered almonds
Saute meat in fat. Add the next seven ingredients using only 1/2 cup of celery. Simmer 1 hour. Cook spaghetti and drain. Add sour cream, remaining celery, and spaghetti to meat mixture and mix well. Put in a 14"X 9" X 2" casserole. Sprinkle top with slivered almonds. Bake covered at 325 degrees for 30 minutes. Serves 8 to 10.

This recipe also makes a very nice party dish.
 

ROAST BEEF SANDWICH

Heat oil in skillet and cook onions until tender. Add soup,water, vinegar,sugar and Worchestershire sauce. Heat to a boil. Add beef and heat through. Serve in rolls.

DRY-RUBBED PORTERHOUSE WITH BARBECUE STEAK SAUCE

For the rub:

For the sauce:

To prepare the rub: Using a mortar and pestle, crush the peppercorns and the mustard seeds. Pour into a small bowl and combine with the paprika, cayenne pepper, garlic, salt, and brown sugar. Set aside.

To prepare the sauce: In a small saucepan, combine the ketchup, water, Worcestershire, steak sauce, molasses, vinegar, mustard, and brown sugar. Add the garlic, diced onion, peppercorns, and the bay leaf. Simmer for 15 minutes until thickened. Strain, cover, and set aside at room temperature until ready to serve.

Rub the steaks with the spices and allow it to stand at room temperature for 20 minutes before grilling. Follow the grill's instructions for using wood chips. Sear the steak over Direct High heat for 8 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until medium-rare, about 8 to 10 minutes, turning once halfway through grilling time. Serve the steak warm with the sauce.

STEAK 'N POTATO CASSEROLE

2 TBS. butter
1 c. sliced onion
1 1/2 lbs. cubed steak
1/4 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
2 c. buttermilk
1 2oz. can sliced mushrooms, drained
2 TBS. chopped parsley
4 c. sliced potatoes

In a large frying pan, melt butter. Cook onions until tender, remove. Brown meat, remove. To drippings in frying pan, add flour, salt, pepper, & mustard. Remove from heat. Gradually stir in butter milk. Cook slowly until thickened, stir constantly, cook 2 min. more. Add mushrooms & parsley. In a buttered casserole, layer potatoes, then onions & steaks. Pour sauce over all. Cover with aluminum foil. Bake at 350 for 1 hour, until potatoes are tender.
 

STUFFED STEAK

2 tablespoons of olive oil
3 slices of bacon, chopped
2 shallots, minced
1 clove garlic, minced
2 tablespoons minced ham such as Virginia or prosciutto
3 shiitake mushroom caps, minced
1/2 cup dry white wine
2 tablespoons freshly chopped parsley
Salt and pepper to taste
Three 1 1/2 inch thick (or thicker) large NY strip (I'm from NY, so what did you expect?) steak with a horizontal pocket cut into each
Olive oil

Heat the oil in a heavy skillet. Add bacon, shallots, garlic, ham and minced mushrooms. Saute gently for 5-6 minutes until the mushrooms give up their liquid. Stir in wine, raise heat and cook until wine is nearly evaporated. Stir in parsley and season well with salt and pepper. Remove from heat and set aside to cool slightly.

Stuff the mushroom mixture into the pockets cut into the steaks. Brush both sides of the meat with olive oil and season with salt and pepper.

Grill the steaks over hot coals, 4-6 minutes per side with the cover down, if there is one. Slice to serve or cut steaks in half, serving half to each diner.
 

SWISS STEAK IN THE CROCK POT

Round Steak
2 cans of Cream of Mushroom Soup
1 Bell Pepper (sliced into strips)
1 small onion (sliced into rings)
Salt, Pepper, & Garlic Salt to taste

Cut round steak into nice serving pieces and seasons with salt, pepper and garlic salt.
Put into crock pot and add bell pepper, onion and then soup. Spread soup evenly on top of everything. Add a little more salt and pepper to the soup.
Cook on high for 5 hours. Meat will be very tender when done!