Our Meat Recipes

Meat for Manly Men

Meat, Meat Recipes, Main Dishes, Beef, Beef Recipes, Pork, Pork Recipes, Meat Loaf, Pot Roast, Roast Beef, Meat Pies
Ann Landers Meat Loaf Mary Knox's Sweet'n'Sour Meatballs
Betty Lint's Baked Weiners Mexican Pot Roast
Barb's Dry Spareribs Muffin Tin Meat Loaf
Barb's Sweet'n'Sour Ribs Picnic Pot Roast
Beef Crust Pie Pizza Buns
Beef Onion Pie Pizza Mix "Quickie"
Cheeseburger Impossible Pie Polynesian Ham
Favorite Pork Spareribs Porcupine Meatballs
Ham and Cheese Rolls Gram's Quiche Lorraine
Hawaiian Pork Quick Hamburger Pie
Honey Garlic Ribs Stan's Shepherd's Pie
Hot Meatballs on a Crusty Bun Yummy Pork Chops
Meatballs in "Secret Sauce" Fruit-Stuffed Pork Loin
Dad's Turkey Stuffing Easy Easter Ham
Mike's Bulls-Eye Beef Tony Roma's Baby Back Ribs

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Updated January, 2009

Mexican Pot Roast

One 4-5 lb. roast
Marinade:
2 tbsp. Worcestershire sauce
2 tbsp. lemon juice
1 tbsp. prepared mustard
2 cloves garlic, minced

Combine - marinate roast overnight, then place in pan and roast uncovered at 325 F for 1 hour.

Combine:
6 oz. spicy tomato or clamato juice
1/2 cup chile sauce
1-2 jalapeno pepper, chopped fine
2 tbsp. fresh parsley
2 tsp. cumin seeds

Pour over roast and roast, covered, until tender.


Ann Landers' Meat Loaf

2 lbs. ground round steak
2 eggs
1 1/2 cup bread crumbs
3/4 cup ketchup
1 tsp. accent
1/2 cup warm water
1 pkg. Lipton's Onion Soup Mix
1-71/2oz. can tomato sauce for topping

Mix thoroughly. Put into loaf pan, cover with two strips of bacon if you like that flavor. Pour over all one 71/2 oz. can tomato sauce. Bake one hour at 350 F. Serves six.


Meat Balls in "Secret Sauce"

1 lb. ground beef
1/2 cup water
1/2 cup bread crumbs
1 egg
1 tsp. seasoned salt;   tsp. seasoned pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder

Brown. Cover with secret sauce.

Sauce:
3/4 cup grape jelly
3/4 cup bottled chili sauce

Bake in 350 F oven for 30-40 minutes


Cheeseburger Impossible Pie

1 lb. ground beef
1/2 cup chopped onion
1 1/4 cup milk
3 eggs
1 1/2 cup (6-oz.) shredded cheddar cheese
1/2 cup buttermilk baking mix
tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 thinly sliced tomato

Place beef in colander over bowl in microwave. Cook till no longer pink. Discard grease, add onion, and pour into a 10" pie plate which has been sprayed with Pam. Combine other ingredients. Pour over meat mixture. Cook in 350 F oven till set, 30-40 minutes


Beef Onion Pie

1 lb. ground beef
1 1/2 tsp. salt
1 large onion thinly sliced (1 1/2 cups)
2 tbsp. butter
1 tbsp. flour
2 eggs slightly beaten
1/2 tsp. pepper
1 cup sour cream
1 tsp. worcestershire sauce

Cook onions in butter until onion is clear. Add ground beef and cook until brown. Pour off drippings. Stir in salt, pepper and flour. Add cream, worcestershire and eggs to meat and mix well. Pour into 9" pie shell. Bake at 375 F 30-40 minutes until knife comes out clean.


Pizza Mix "Quickie"

Ramona Schmitz from next door used to take this to the lake for a quick supper
when they arrived and kept it in the freezer there for unexpected company.

1 lb. bacon chopped
1 large onion chopped
1 can tomato soup
1 tsp. oregano
1 tsp. Italian spice
1 lb. summer sausage or any leftover meat chopped fine
1 lb. medium cheese grated

Cook bacon bits, remove and drain. Cook onion in bacon drippings. Combine all ingredients. You can freeze the mix at this point. To cook you can heat it in a pan and spoon it onto toasted buns, spoon it onto buns and bake them, or even microwave it. When cheese melts it's done.


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Beef Crust Pie

Note that in this unusual recipe, the beef is not the filling, but the crust. You’ll like it.

1 lb. ground beef
1/2 cup rolled oats
1/4 cup finely diced onion
1/4 cup shredded carrot
2 tbsp. chopped fresh parsley
1 tsp. salt
1/8 tsp. pepper
1/4 tsp savory
1 beaten egg
1/2 cup tomato juice
1 tbsp. tomato ketchup
1 tsp. Worcestershire sauce

Mix beef, oats, vegetables and seasonings. Combine eggs with remaining ingredients. Add to beef and mix well. Press mixture on bottom and sides of 9-inch pie plate and flute edge.

Filling:
2 cups cooked rice
1-7 1/2 oz can tomato sauce
1/8 tsp. pepper
1/8 tsp. basil
1 cup grated cheddar cheese

Combine rice, tomato sauce, seasonings and 1/4 cup of the grated cheese. Spread filling in meat shell, cover and bake 25 minutes at 350 F. Uncover, sprinkle with remaining 3/4 cup cheese. Bake uncovered until cheese melts, about 10 to 15 minutes. Serves 6


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Hawaiian Pork

5 lbs. lean pork roast cut in approx. 2" pieces
Batter:
8 eggs
1 cup flour
Salt and pepper

Combine ingredients. Dip pork in batter and fry in oil, in frying pan.

Sauce:
1 1/2 tbsp. chicken soup base mix
1 1/2 cup sugar
3/4 cup cornstarch
4 cup boiling water
1  cup vinegar
1/2 cup soy sauce

Combine sauce ingredients, and cook until slightly thickened. Add meat and approximately 4-6 stalks celery cut diagonally and one green pepper chopped. Add celery and green pepper about 1/2 hour before serving. May be frozen for later use.


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Favorite Pork Spareribs

Verna makes these to take up the lake to their cottage.

4 lbs. pork spareribs cut up
l large onion minced
1 clove garlic crushed
3 tbsp. butter
2 tbsp. cider vinegar
2 tbsp. orange juice
6 tbsp. brown sugar
3 tsp. salt
1 tbsp. mustard
1 tsp. cinnamon
4 tbsp. worcestershire sauce
2 cup catsup
1 1/2 cup diced celery
8-oz. can crushed pineapple

Cover ribs with water, boil for 15 minutes and drain. In another pan, simmer onion and garlic in butter until tender. Add remaining ingredients and cook for 5 to 10 minutes Add ribs and cook gently Bake at 350 F for about 30 minutes or until meat is tender. Freezes well.


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Hot Meatballs on a Crusty Bun

1/2 lb. lean ground beef
1/2 lb. ground pork
1 egg lightly beaten
3 tbsp. finely chopped onion
1 tbsp. finely chopped parsley
1 tsp. each basil and salt
1/2 tsp. oregano
Generous grinding black pepper
1 tbsp. olive or vegetable oil
1 cup homemade or store-bought meatless spaghetti sauce with mushrooms
4 slices mozzarella (optional)
4 crusty Italian buns, split in half

In a medium-sized bowl combine meat, egg, onion, parsley, basil, salt, oregano and pepper. Form meat into 1 1/2 inch balls; set aside on waxed paper. Heat oil in a large wide saucepan over medium heat. When oil is hot, add meatballs in a single layer. Brown on all sides, turning gently. Do not overcrowd pan. Remove from pan and drain all the fat from pan. Return meatballs to pan and add spaghetti sauce. Gently stir meatballs so they are entirely covered in sauce. Simmer about 10 minutes or until meatballs are cooked through. This can be prepared a day in advance. Place a slice of mozzarella, if using, on the bottom half of each bun. Then spoon about 5 meatballs and some sauce over cheese. Top with rest of bun.


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Porcupine Meat Balls

Barb’s Auntie Marj used to make these for supper at the Hotchkiss store,
and they were Barb’s favorites!

1 1/2 lbs. ground beef
1 tsp. salt
1/2 cup rice
1/2 tsp. pepper
1 medium onion, chopped
1 can tomato soup
1/2 cup water

Combine meat, rice, onion and seasonings. Shape into small balls and place in baking dish. Pour the soup and water over the meat balls and bake 1 1/2 hours in a 350 F oven, basting frequently with soup mixture.


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Muffin Tin Meat Loaf

2 eggs
1 lb. ground beef
1 cup bread crumbs
1/2 cup milk
1/2 can tomato soup

Mix well. Heap into sprayed muffin tins. Top with remainder of tomato soup to serve. Heat it with a few chopped onions if you wish.


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Quick Hamburger Pie

2 tbsps. fat
1/2 cup sliced onion
1 cup sliced celery
1/4 cup diced green pepper (optional)
1 lb. ground beef
2 tsps. salt
1/8 tsp. pepper
1 1/2 cups canned tomatoes
1 tbsp. cornstarch
1/4 cup cold water
Mashed or riced potatoes

Melt fat. Add onions and cook over low heat for 5 minutes. Add celery, peppers and ground meat. Stir till meat is in small pieces and has lost its red color. Add salt, pepper, tomatoes and simmer 20 minutes. Add cornstarch and cold water blended. Form ring in casserole with potatoes. Pour meat mixture into centre. Bake in 350 F oven until tips of potato ring are browned.


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Yummy Pork Chops

These are absolutely excellent!
They come from Salisbury High School’s Cookbook

4 pork chops, 1/2 inch thick
3 tbsp. soya sauce
3 tbsp. ketchup
2 tsp. honey

Heat oven to 350 F. Cut fat from pork chops and place on ungreased cookie sheet. Mix soya sauce, ketchup and honey in a bowl. Pour over the chops and cover with aluminum foil. Bake for 45 minutes, uncover and bake 5 minutes.


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Barbara's Dry Spareribs

Be sure to keep everyone away till you finish frying these
or you’ll never have enough to serve at the table.

Marinate ribs in soya sauce, salt, pepper and a touch of garlic powder. Coat in:1 cup flour, 1/2 pkg. Chicken Shake 'n Bake and 1 tsp. garlic powder Deep fry.


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Pizza Buns

Gram and Barb used to collaborate on these,
with Gram making buns and Barb filling them.

(with Fermipan Yeast Buns)
2 lbs. ground beef
1 tsp. seasoned salt
1/2 tsp. pizza spice
1/2 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
Pinch of cayenne
1 tin mushrooms, chopped
1 tin pizza sauce
1 1/4 cups mozarella cheese, grated

Cook beef and add spices. Refrigerate. After second rising of buns, roll dough to 1/4-inch thickness. Cut rounds. Place filling on one round. Add cheese. Cover with another round and pinch together. Let rise one hour and brush with beaten egg. Sprinkle with sesame seeds and bake at 375 F for 20 minutes.


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Picnic Pot Roast

Barb brought us this recipe from the group she picnics with every Thursday
from June to the end of August. Great for day-before preparation.
Sounds weird, but it's delicious!

1 Boneless Beef Roast
(Chuck, Blade or Round)
One can Coke Classic
One bottle Heinz Chile Sauce
One package Lipton’s Onion Soup mix

Place roast on rack. Mix remaining ingredients and pour over. Slow cook either in oven, in slow cooker, or in Dutch oven on stove top. When cooking time is over, slice roast thinly and return to the sauce. This can be done the day before. Reheat to serve.


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Mary Knox’s Sweet ‘n’ Sour Meatballs

Make tiny meatballs of lean ground beef and cover with the sauce.
This sauce will do for 2 1/2 lbs. of meat.

1 1/2 cups brown sugar
1/2 cup vinegar
1 cup cold water
2-3 tbsps. soy sauce
3-4 tbsps. ketchup

Mix. Heat to near boiling. Thicken with about 2 heaping tbsps. cornstarch mixed with water.


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Grandma's Quiche Lorraine

This is Gram’s Good but Easy recipe.

Make crust for 10" pie, adding 1/4 tsp. garlic powder. Fry 6 slices bacon till crisp and crumble into unbaked pie shell. Cover with slices of Swiss or cheddar cheese.

Filling:
4 eggs
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. dry mustard
2 tbsp. grated onion
1 large can evaporated milk

Beat eggs with seasonings and flour. Add the milk (2 cups). Lastly stir in the onion. Pour into shell, bake in 375 F oven till set, approx. 3/4 hour.


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Barb’s Sweet and Sour Ribs

3 lbs. ribs marinated in:
1/2 cup flour, 1/2 tsp. pepper, 1 tsp. salt & 1 tsp. soy sauce.
1 green pepper cut in triangles
1 can pineapple tidbits
1/2 cup water
2 tbsp. sugar
2 tbsp. vinegar
1/2 cup sweet mixed pickle juice

Thicken with cornstarch. (For red sauce, add ketchup or maraschino cherry juice. I added soy sauce and it was good. Barb's recipe says to deep fry ribs and pour sauce over. I baked the ribs in an open pan, then added the sauce. Add peppers just before serving so they stay bright green.)


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Polynesian Ham

Drain, reserving juice
1 (10-ounce) can pineapple chunks
Cut sufficient ham into strips like matchsticks to give
2 cups cooked ham
In a saucepan, melt
2 tbsps. butter or margarine
Blend in a mixture of
3 tbsps. flour
2 tbsps. brown sugar
2 tsps. prepared mustard
1/2 tsp. salt
Gradually stir in reserved pineapple juice and
3/4 cup water
1 tbsp. vinegar
Cook stirring constantly until thickened.  Add drained pineapple and ham together with
1/2 cup coarsely chopped celery
1/2 green pepper, sliced
Bring to a boil, cover, reduce heat and simmer for 10 minutes or until vegetables are tender.  If desired, add
1 can bean sprouts - or fresh bean sprouts, or
1 can sliced mushrooms drained

Serve with rice.


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Baked Weiners

These came from Betty Lint’s cookbook.
They are quite sweet, but really very good.

Weiners (frankfurters)
Brown sugar
Canned tomatoes
Onions
Tabasco
Salt
Herbs

Line baking pan with as many weiners as you wish to serve. Cover completely with 1/2-inch brown sugar. On top of that, layer 1/2-inch ground onions. Pour canned tomatoes over all, adding seasoning such as tabasco, salt and herbs. Put in 250º oven uncovered, and let cook for 5 hours, basting often. Try not to disturb ingredients. Hard to believe, but very good; even company fare.


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Honey Garlic Ribs

4 lbs. back spareribs
3/4 cup brown sugar
2 tbsp. cornstarch
3/4 cup water
3 tbsp. soya sauce
1 tbsp. honey
2 cloves garlic, finely minced

Cut through each rib. Place ribs in a large, shallow roasting pan and bake in a 375º oven for about 1 1/4 hours, turning once. If ribs get too dry before they are fork tender, add water. Make sauce. Combine all ingredients in a saucepan. Bring to a boil, stirring constantly. Place ribs in a heat-proof serving dish. Pour sauce over ribs and serve immediately or keep warm in a low oven.


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Ham and Cheese Rolls

This recipe came from the late Anne Williams
who used to serve them to our bridge club.

Hot dog buns
1/2 cup cooked ham, cubed
1/2 cup cheddar cheese, cubed
cup sliced green onions
2 hard boiled eggs, chopped
1/2 cup sliced olives with pimento
3 tbsps. mayonnaise
1/2 cup chile sauce

Combine ham, cheese, onions, eggs and olives. Mix together mayonnaise and chile sauce and fold gently into ham mixture. Fill hot dog buns with the mixture. Wrap tightly in foil and place in a 400º oven for 30 minutes. These freeze very well, and may be placed in the oven frozen. They will take longer.


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Stan’s Shepherd’s Pie

In food processor combine cooked leftover beef, pork, chicken (just beef is fine, too). Process till fairly fine. Place in oven-proof casserole. Process carrots, onions, turnips and a bit of cheddar cheese. Mix into meat together with leftover gravy. Top with mashed potatoes and heat till brown and bubbly.


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Fruit-Stuffed Pork Loin

Definately a "Company" dish. The mixed fruit filling compliments the pork very well.
This is not nearly as complicated as the recipe would seem to indicate.

1 - 3 lb boneless pork loin roast
1 - 14 oz can unsweetened apple sauce (divided)
3 garlic cloves (minced)
1/2 tsp salt
2 tbsp brown sugar
1/8 tsp cinnamon
pinch nutmeg
2 cups boiling water
1 cup mixed dried fruit (such as apples,apricots, prunes, cranberries)
2 tsp canola oil
1 tbsp dried mixed herbs
Freshly ground pepper
1/4 cup white wine or apple juice
Sauce:
2 tbsp corn starch
1/4 cup sherry or 1/4 cup apple juice & 1 tbsp lemon juice
1/2 tsp cinnamon
pinch of black pepper

Slice the loin horizontally from the side, not quite through. Open flat and pound with a mallet or rolling pin to an even thickness. Combine 1/3 cup applesauce with garlic and salt in small bowl. Spread on cut side of pork. Reserve remaining of applesauce. Combine sugar, cinnamon, nutmeg and boiling water in a medium bowl. Add dried fruit and soak 10 minutes. Drain, reserving liquid. Pack fruit onto pork in an even layer, leaving about 1" from edges on all sides uncovered. Roll and tie with string or secure with skewers. Combine oil, herbs, pepper and 1 tbsp applesauce in small bowl. Coat pork and place on rack in small roaster. Pour wine or apple juice in bottom of roaster, cover and bake at 325 F for about 1 1/4 hours (160 F on meat thermometer). Remove from oven and tent with foil.
Sauce: Combine corn starch and reserved fruit liquid in small saucepan. Add remaining applesauce and sherry or juice mixture. Heat and stir on medium until thickened. Place roast on serving platter and drizzle with sauce. Sprinklle with cinnamon and pepper. Serves 8


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Dad's Turkey Stuffing

Dad and Grandma used to argue every year about which one of them could make this best.
The recipe has never been written out before. They made it from memory.

12 hamburger buns
1 huge white onion- chopped
1 stalk celery-finely chopped (optional)
½ cup butter-melted
1-2 tbsp ground sage
2 tsp salt
1 tsp lemon pepper
1 tbsp chicken bouillon powder

We always just estimated how much of this to make for the size of turkey.
Make lots and bake the extra in a foil package for the last 1 ½ hours of turkey roasting.
Baste the package after 1 hour with a little of the turkey drippings.
Leave the buns out unwrapped overnight to dry.
Next day, moisten them under a slow tap until you can squeeze each bun into a ball.
Break up the balls into the turkey roaster. (You can rinse out the roaster before you put the turkey in; saves messing up a big bowl)
Melt the butter in a frying pan and cook the onion and celery until just softened.
Dad didn’t cook the onion unless he wass using celery too. Just use the melted butter and add the onions raw.
Add to the crumbled buns and mix well. Add 1 to 2 tbsp of sage to taste (we use lots), salt, lemon pepper and the bouillon powder.
Mix thoroughly by hand. Pack the turkey cavity firmly but gently. Packing too tightly makes the dressing rubbery and tough.
Set aside any extra for cooking as mentioned above.


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Easy Easter Ham

This recipe came from the Martha Stewart TV show and is a companion to the
Sweet Potato recipe in our vegetable section.

Score ham and dot with whole cloves. 
Put on rack in baking pan and pack with 1 lb. Brown Sugar –– Bake at 325 until sugar melts. 
Pour 1 can Coke Classic over ham and bake 1 hour. 
Add some Pineapple Juice and Grape Wine to Coke in pan and use for basting. 
Remove Ham –– decorate w/ pineapple rings and cherries.   Serve coke, pineapple, wine sauce separately.

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Mike's Bulls Eye Beef

Mike Beckett likes this recipe enough that he is planning to serve it at his own wedding.

5-6 lbs. beef roast (need not be a prime cut)
2 jars Bulls-Eye barbecue sauce

Season roast with salt and pepper and roast until very rare. Slice thinly.
Place in a roasting pan, covering each layer with some of the barbecue sauce and pouring the remainder over the top.
Put back in the oven and continue cooking at 350F for at least another hour, or longer if you want it to be very tender.

This is the kind of roast that can be shredded and served on a bun if you wish, so it would be great for picnics.


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