HAWAIIAN BEEF TERIYAKI

 Ingredients
    3 to 4 pounds of beef

 SAUCE:
    3/4 cup soy sauce
    3/4 cup sugar
    2 Tbsp sherry
    1 Tbsp sesame seed oil
    1 Tbsp sesame seeds
    1/2 tsp MSG
    1 clove garlic, minced
    1 1/2 inch piece ginger,crushed

 Directions
    Mix all ingredients. 
    Soak beef 4 hours or overnight in sauce.
    Bake in shallow pan. 
    Turn pieces over and marinate with sauce.
    Ten minutes before turning heat off, 
    pour rest of sauce mixture.
    Serve with chopped green onions and chinese parsley. 
    Bake 325 degrees for 1 hour or less depending on 
    how well you like your meat. Medium is best.

          4-LAYER CASSEROLE (ELECTRIC SKILLET RECIPE)

 Ingredients
    1 pound ground beef
    1 medium onion - chopped
    salt & pepper to taste
    2 cups INSTANT rice
    1 can of whole kernel corn (15.25 oz) DO NOT drain
    1 Large can of one of the following (your choice) -
    tomato puree, sauce or diced tomatoes (at least 29 oz)

 Directions
    In electric skillet add ground beef with chopped onion, 
    cook until meat is done/onion is tender. Drain.

    Add ingredients in the skillet in this order:
    First layer - Meat
    Second Layer - Rice
    Third Layer - Corn
    Fourth Layer - Tomatoes, sauce or puree

    Place lid on skillet, set control to medium/high. 
    You MIGHT have to add a little water (1/2 to 3/4 cup) to "casserole", 
    so it doesn't burn or become too dry. Cook until rice is tender...
    takes about 5-10 minutes in my skillet.

    **Optional - I use 2 regular size cans (15.25 oz) of Pizza Sauce
    sometimes and then top with shredded cheese... it gives it that
    extra Ooomph!

          LEMON PEPPER STEAK FOR TWO

 Ingredients
    1/2 pound rib-eye steak or strip loin steak
    1 teaspoon black peppercorns -- cracked
    1/2 teaspoon olive oil
    1/8 teaspoon salt -- to taste
    1/3 cup beef broth
    1/8 teaspoon grated lemon rind
    2 teaspoons lemon juice

 Directions
    Trim fat from steak. Press peppercorns onto both sides. 
    In small heavy or nonstick skillet, heat oil over medium-high heat;
    cook steak, turning once, for 6 minutes or until browned but rare
    inside. Transfer to heated plate; sprinkle with salt. Tent with
    foil; let stand for 5 minutes.

    Meanwhile, drain any fat from skillet; reduce heat to medium.
    Add broth and lemon rind and juice; bring to boil, stirring to
    scrape up brown bits from bottom of pan. Boil for about 2
    minutes or until syrupy. Pour in any juices accumulated on
    plate. Serve drizzled over steak.

          BEEF AND NOODLES

 Ingredients
    1 1/2 # Cubed Raw Beef (Chuck or Round)
    Freshly ground black pepper
    Garlic Powder to taste
    Bacon Fat or oil
    Water
    1/8 C Cider vinegar
    2 -3 Beef Bouillon Cubes
    8 oz Canned Mushrooms, opt.
    2-3 C Wide Egg Noodles*

 Directions
    Brown seasoned beef in bacon fat in large pot. Add vinegar and
    water to cover meat. Simmer 3 -4 hrs. Add 2 -3 bouillon cubes
    stirring to dissolve. Add 2 -3 C dry medium-wide egg noodles.
    Cover and simmer till noodles are tender, adding more water if
    necessary. Add mushrooms toward end of simmering time. Noodles
    will thicken the liquid and make a stew-like consistency. Serves
    up nicely in soup plates with a side salad and biscuits. Serves 4.

          BEEFY MUSHROOM AND BARLEY STEW

 Ingredients
    1/2 pound beef stew meat, cut into 1/2 inch cubes
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    2 tablespoons all-purpose flour
    1 tablespoon olive oil
    2 tablespoon worcestershire sauce
    2 tablespoons water
    1 cup thinly sliced carrots
    1 cup chopped shallots
    1 clove garlic minced
    8 ounces mushroom, quartered
    1 cup no-salt added beef broth
    1 teaspoon dried rosemary crushed
    1 can (14.5 ounces)diced tomatoes, with liquid
    1 bay leaf
    2 1/2 cups of water
    1 cup uncooked pearl barley
    1 can (14 ounces) quartered artichoke hearts, drained

 Directions
    Sprinkle beef with salt and pepper, dredge in flour. 
    Heat oil in large dutch oven over medium high heat. 
    Add Beef: cook 4 minutes, browning meat on all sides. 
    Remove from pot.
    Reduce heat under pot to medium, stir in worcestershire sauce 
    and 2 tablespoons of water. Cook 1 minute, 
    scraping pot to loosen browned bits. 
    Add carrots, shallots, garlic, and mushrooms, saute' 3 minutes.
    Return beef to pot; stir in broth, rosemary, tomatoes and bay leaf. 
    Bring to a boil, then cover, reduce heat, and simmer 30 minutes
    or until beef is tender. discard bay leaf.
    Add 2 1/2 cups of water, barley and artichokes. 
    Bring to a boil, then cover, reduce heat, and simmer 50 minutes 
    or until barley is tender. Serves 6 

          SWEET N SOUR MEATBALLS

 Ingredients
    Meatballs:
    3 lbs. ground beef ( the leaner the better)
    parsly (finely chopped)
    Soda crackers (oatmeal would do as well) season to taste
    4 jars chili sause ( heinz works great)
    lg jar grape jelly

 Directions
    Mix all in a bowl and use enough crackers to hold meat balls
    together. Roll into bite size meatballs. Fry in pan until done.
    (browned is better.) When all meatballs are done, set aside. 
    In crockpot, mix 4 jars chili sauce 
    (like cocktail sauce but is chili sauce) 
    I use heinz, and a large jar of grape Jelly. 
    Mix together and put meatballs into sauce. 
    It is a very savory cocktail sauce.