---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Bistro Beef Steak - 30 Minutes
 Categories: Meats, Quick
      Yield: 4 Servings
 
      1 lb Beef top sirloin steak
           -(boneless), cut 3/4" thick
      1 lg Red onion
      2 tb Chopped Italian parsley
      1 tb Olive oil
      2    Garlic cloves; crushed
    1/4 c  Dry red wine
    1/2 ts Pepper
  1 1/2 lb New potatoes, steamed
      2 c  Steamed vegetabled medley*
 
  *(green beans and sliced yellow bell pepper)
  
  1. Trim fat from beef steak. Cut steak lengthwise in half and then
  crosswise into 1/2-inch thick strips. In medium bowl, combine beef,
  parsley, garlic and pepper; toss to coat. Set aside.
  
  2. Cut onion into 1/4-inch thick slices; separate into rings. In large
  nonstick skillet, heat oil over medium-high heat until hot. Add onion;
  cook and stir 3 to 5 minutes or until crisp-tender. Remove to serving
  platter; keep warm.
  
  3. In same skillet, add beef and stir-fry 2 minutes or until outside
  surface is no longer pink. Place beef on top of onion.
  
  4. Add wine to skillet; cook and stir until browned bits attached to
  skillet are dissolved and liquid thickens slightly. Pour sauce over beef
  and onions. Serve with potatoes and vegetables. Makes 4 servings.
  
  Nutrition information per 1/4 recipe and 1/2 cup vegetable medley: 419
  calories; 32 g protein; 49 g carbohydrate; 10 g fat; 2.9 g saturated
  fatty acids; 5.2 mg iron; 74 mg sodium; 76 mg cholesterol.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Moo Shu Beef - 30 Minutes
 Categories: Meats, Main dish, Quick
      Yield: 4 Servings
 
      1 lb Beef round tip steaks
           - cut 1/8 to 1/4-inch thick
      3 c  Packaged coleslaw mix
    2/3 c  Sliced green onions
      1 tb Constarch; dissolved in...
    1/4 c  Water
      8    Flour tortillas
           -- (8" diameter), warmed
    1/3 c  Hoisin sauce

----------------------------------MARINADE----------------------------------
      2 tb Reduced-sodium soy sauce
      2 tb Water
      1 tb Dark seasame oil
      2    Garlic cloves; crushed
      2 ts Sugar
 
  1. Cut steaks lengthwise in half and then crosswise into thin strips.
  
  2. In medium bowl, combine marinade ingredients; add beef, tossing to
  coat. Cover and marinate in refrigerator 20 minutes.
  
  3. Remove beef from marinade; discard marinade. Heat large nonstick
  skillet over medium-high heat until hot. Add beef (1/2 at a time) and
  stir-fry 1 to 2 minutes or until outside surface is no longer pink (do
  not overcook). Add coleslaw mix, green onions and cornstarch mixture.
  Cook and stir until sauce is thickened and bubbly.
  
  4.To assemble, spread one side of each tortilla with 2 teaspoons hoisin
  sauce. Spoon about 1/2 cup beef mixture in center of each tortilla. Fold
  bottom edge up over filling. Fold right and left sides to center,
  overlapping edges. Makes 4 servings.
  
  Nutritional information per serving: 501 calories; 34 g protein; 62 g
  carbohydrate; 13 g fat; 3.5 g saturated fatty acids; 6.3 mg iron; 1,055
  mg sodium; 69 mg cholesterol.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Spanish Rice and Beef Casserole
 Categories: Main dish, Meats, Casserole
      Yield: 4 Servings
 
      1 lb Boneless beef sirloin steak
           - cut 3/4-inch thick
      2 ts Chili powder
  1 1/2 tb Olive oil
    3/4 ts Salt
    1/2 c  Chopped green bell pepper
    1/8 ts Pepper
    1/3 c  Chopped onion
 14 1/2 oz Mexican-style tomatoes
           -(diced), undrained
      1    Garlic clove; crushed
      1 c  Water
    3/4 c  Regular long grain rice
           -(uncooked)
    3/4 c  Frozen peas, defrosted
 
  preparation time: 45 min.
  
  1. Heat oven to 350 degrees. Trim fat from steak. Cut steak lengthwise
  in half and then crosswise into 1/4-inch thick strips.
  
  2. In ovenproof Dutch oven, heat oil over medium-high heat until hot.
  Add beef, bell pepper, onion and garlic (half at a time) and stir-fry 2
  to 3 minutes or until outside surface of beef is no longer pink. Stir in
  rice, chili powder, salt and pepper. Add tomatoes and water.
  
  3. Bake in 350 degree oven, tightly covered, 30 to 35 minutes or until
  beef and rice are tender. Remove from oven ; stir in peas. Makes 4
  servings.
  
  Nutrition information per serving: 378 calories; 30 g protein; 36 g
  carbohydrate; 12 g fat; 3.2 g saturated fatty acids; 5.5 mg iron; 926 mg
  sodium; 76 mg cholesterol.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Italian Beef Stir Fry - 25 Minutes
 Categories: Main dish, Stir-fry, Meats
      Yield: 4 Servings
 
      1 lb Beef round tip steaks
           -- cut 1/8 to 1/4-in thick
      2    Garlic cloves; crushed
      1 tb Olive oil
      2 sm Zucchini; thinly sliced
      1 c  Cherry tomato halves
    1/4 c  Italian salad dressing
           -- (reduced-fat)
      2 c  Hot cooked spaghetti
      1 tb Grated Parmesan cheese
 
  1. Cut beef steaks crosswise into 1-inch wide strips; cut each strip
  crosswise in half.
  
  2. Cook and stir garlic in oil in large nonstick skillet over
  medium-high heat 1 minute. Add beef strips (1/2 at a time); stir-fry 1
  to 1 1/2 minutes. Season with salt and pepper. Remove with slotted
  spoon; keep warm.
  
  3. Add zucchini to same skillet; stir-fry 2 to 3 minutes or until
  crisp-tender. Return beef to skillet with tomato halves and dressing;
  heat through. Serve beef mixture over hot pasta; sprinkle with Parmesan
  cheese. Makes 4 servings.
  
  Recipe may be prepared using 1 pound beef strips for stir fry.
  
  Serving suggestion: Toasted garlic bread
  
  Nutrition information per serving: 316 calories; 32 g protein; 25 g
  carbohydrate; 9 g fat; 2 g saturated fatty acids; 4.2 mg iron; 453 mg
  sodium; 78 mg cholesterol.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Stir-Fry Beef & Spinach with Noodles
 Categories: Main dish, Meats, Stir-fry
      Yield: 4 Servings
 
      1 lb Beef round tip steak
           -- cut 1/8" to 1/4" thick
      6 oz Uncooked thin spaghetti
     10 oz Fresh spinach
           -- stems removed,
           -- thinly sliced
      8 oz Sliced water chestnuts
           -- drained
    1/4 c  Green onions, sliced
      2 tb Red chili peppers, chopped

----------------------------------MARINADE----------------------------------
    1/4 c  Hoisin sauce
      2 tb Reduced-sodium soy sauce
      1 tb Water
      2 ts Dark seasame oil
      2 lg Garlic cloves; crushed
    1/4 ts Crushed red pepper
 
  1. Stack beef steaks; cut lengthwise in half and then crosswise into
  1-inch wide strips.
  
  2. Combine marinade ingredients, pour half over
  beef. Cover and marinate in refrigerator 10 minutes. Reserve remaining
  marinade.
  
  3. Meanwhile cook pasta according to package directions; keep
  warm. Remove beef from marinade; discard marinade.
  
  4.  Heat large nonstick wok or skillet over medium-high heat until hot.
  Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside
  surface is no longer pink. (Do not overcook.) Remove from skillet with
  slotted spoon; keep warm.
  
  5.  In same skillet, combine pasta, spinach, water chestnuts, green
  onions and reserved marinade; cook until spinach is wilted and mixture
  is heated through, stirring occasionally. Return beef to skillet; mix
  lightly. Garnish with chili peppers.
  
  Nutrition information per serving:
  
      458    calories
       34 g  protein
       59 g  carbohydrate
  9 g total fat (3 g saturated fat)
        7 mg iron
      565 mg sodium
       69 mg cholesterol
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Quick Fajitas With Pico De Gallo
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      1 lb Boneless beef top round
           - (well-trimmed), OR
           - top sirloin steak,
           - cut 3/4 inch thick
      8 sm Flour tortillas
           Lime wedges (optional)
           Cilantro sprigs (optional)

----------------------------------MARINADE----------------------------------
      2 tb Fresh lime juice
      2 ts Vegetable oil
      2 lg Garlic cloves; crushed

-------------------------------PICO DE GALLO-------------------------------
      1 c  Tomato, seeded and chopped
    1/2 c  Zucchini, diced
    1/4 c  Fresh cilantro, chopped
    1/4 c  Prepared picante sauce
           -OR- salsa
      1 tb Fresh lime juice
 
  Cooking & preparation time: 45 min
  
  1. Place beef steak in plastic bag; add marinade ingredients, turning to
  coat. Close bag securely and marinate in refrigerator 20 to 30 minutes,
  turning once.
  
  2. Wrap tortillas securely in heavy-duty aluminum foil. Meanwhile in
  medium bowl, combine Pico de Gallo ingredients; mix well. 3.Remove steak
  from marinade; discard marinade. Place steak on grid over medium
  ash-covered coals. Grill top round steak, uncovered, 8 to 9 minutes (10
  to 12 minutes for top sirloin steak) for medium-rare to medium doneness,
  turning occasionally. During last 5 minutes, place tortilla packet on
  outer edge of grid, turning occasionally.
  
  4. Trim fat from steak; carve crosswise into very thin slices. Serve
  beef in tortillas with Pico de Gallo. Garnish with lime and cilantro, if
  desired.
  
  Nutrition information per serving
  
      458    calories
       34 g  protein
       59 g  carbohydrate
  9 g total fat (3 g saturated fat)
        7 mg iron
      565 mg sodium
       69 mg cholesterol
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef, Pepper & Mushroom Kabobs
 Categories: Meats, Main dish
      Yield: 4 Servings
 
      1 lb Beef sirloin steak
           -(boneless), cut 1" thick
      1 lg Bell pepper,
           -(green, red or yellow bell)
           -cut into 1 1/4-inch pieces
     12 lg Mushrooms
      6 oz Long-grain/wild-rice blend
    1/4 ts Salt

---------------------------------SEASONING---------------------------------
      1 tb Fresh lemon juice
      1 tb Olive oil
      1 tb Water
      2 ts Dijon-style mustard
      1 ts Honey
    1/2 ts Dried oregano leaves
    1/4 ts Pepper
 
  Cooking & preparation time: 30 min
  
  1. Trim fat from beef steak; cut into 1 1/4 inch pieces.
  
  2. In large bowl, whisk together seasoning ingredients; add beef, bell
  pepper and mushrooms, tossing to coat.
  
  3. Alternately thread pieces of beef, bell pepper and mushrooms on each
  of four 12-inch metal skewers.
  
  4. Prepare rice according to package directions; keep warm. Meanwhile
  place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches
  from heat. Broil 9 to 12 minutes for medium-rare to medium doneness,
  turning occasionally. Season with salt. Serve kabobs with rice.
  
  Cook's tip: To gril, place kabobs on grid over medium, ash-covered
  coals. Grill kabobs, uncovered, 8 to 11 minutes for medium-rare to
  medium doneness, turning occasionally; season with salt.
  
  Nutrition information per serving:
  
      359    calories
       32 g  protein
       37 g  carbohydrate
  9 g total fat (3 g saturated fat)
      5.2 mg iron
      781 mg sodium
       76 mg cholesterol
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Burgundy Beef & Vegetable Stew
 Categories: Meats, Main dish, Soup/stew
      Yield: 6 Servings
 
  1 1/2 lb Beef eye round
      1 tb Vegetable oil
      1 ts Dried thyme leaves
    1/2 ts Salt
    1/2 ts Pepper
 13 3/4 oz Ready-to-serve beef broth
    1/2 c  Burgundy wine
      3 lg Cloves garlic, crushed
  1 1/2 c  Baby carrots
      1 c  Frozen whole pearl onions
      2 tb Cornstarch; dissolved in...
      2 tb Water
      8 oz Frozen sugar snap peas.
 
  1. Trim fat from beef; cut into 1-inch pieces.
  
  2. In Dutch oven, heat oil over medium-high heat until hot. Add beef
  (half at a time) and brown evenly, stirring occasionally. Pour off
  drippings. Season with thyme, salt and pepper. Stir in broth, wine and
  garlic. Bring to a boil; reduce heat to low. Cover tightly and simmer 1
      1/2    hours.
  
  3. Add carrots and onions. Cover and continue cooking 35 to 40 minutes
  or until beef and vegetables are tender.
  
  4. Bring beef stew to a boil over medium-high heat. Add cornstarch
  mixture; cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to
  medium and cook 3 to 4 minutes or until peas are heated through.
  
  Cook's tip: Eight ounces medium carrots, peeled and cut into 1-inch
  pieces, may be substituted for baby carrots.
  
  Nutrition information per serving
  
      237    calories
       27 g  protein
       12 g  carbohydrate
  7 g total fat (2 g saturated fat)
      3.3 mg iron
      479 mg sodium
       59 mg cholesterol
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Steak & Roasted Vegetable Salad
 Categories: Salads, Main dish, Meats
      Yield: 4 Servings
 
      1 lb Beef top loin steak
           -(boneless), cut 1" thick
           Vegetable cooking spray
           -(Olive oil-flavored)
      1 md Zucchini; cut diagonally
           - into 1" pieces
      1 md Japanese or baby eggplant
           - cut diagonally
           - into 1" pieces
      1 lg Bell pepper
           -(red, yellow or green)
           - cut into 1" strips
      1 md Onion; cut into 1" wedges
     16 sm Mushrooms
    1/4 ts Salt
      8 c  Torn mixed salad greens
    1/4 c  Nonfat Italian dressing

---------------------------------SEASONING---------------------------------
      2 tb Balsamic vinegar
      2 lg Garlic cloves; crushed
      1 ts Dried rosemary leaves
           -- crushed
    1/4 ts Pepper
 
  Preparation & cooking time: 45 min
  
  1. Heat oven to 425 F. Lightly spray 15 X 10-inch jelly roll pan with
  cooking spray. Place vegetables in pan. Generously spray vegetables with
  cooking spray.
  
  2. Combine seasoning ingredients, drizzle over vegetables. Roast in 425
  F oven 30 to 35 minutes or until tender, stirring once.
  
  3. Meanwhile heat large nonstick skillet over medium heat until hot. To
  serve, place beef steaks in skillet; cook 13 to 15 minutes for
  medium-rare to medium doneness, turning once. Let stand 10 minutes.
  
  4. Season steaks with salt. Trim fat from steaks; carve crosswise into
  thin slices. To serve, place an equal amount of salad greens on each of
  four dinner plates. Arrange beef and roasted vegetables over salad
  greens. Serve immediately; pass dressing.
  
  Nutrition information per serving
  
      258    calories
       27 g  protein
       18 g  carbohydrate
  9 g total fat (3 g saturated fat)
      3.7 mg iron
      652 mg sodium
       65 mg cholesterol
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chili Meatloaf & Potato Casserole
 Categories: Main dish, Casseroles, Meats
      Yield: 6 Servings
 
----------------------------------MEATLOAF----------------------------------
  1 1/2 lb Lean ground beef
    3/4 c  Finely chopped onion
    1/3 c  Saltine cracker crumbs
      1    Egg; slightly beaten
      3 tb Milk
      1 tb Chili powder
    3/4 ts Salt

-------------------------------POTATO TOPPING-------------------------------
      3 c  Prepared mashed potatoes
     11 oz Canned whole kernel corn
           -with red and green peppers
           -(drained)
    1/4 c  Thinly sliced green onions
    1/2 c  Taco seasoned cheese
           -(shredded), or more
 
  Preparation time: 45 Minutes
  
  1. Heat oven to 375 F. In large bowl, combine meatloaf ingredients,
  mixing lightly but thoroughly; gently press into bottom of 9 inch square
  baking pan. Bake 20 to 25 minutes or until no longer pink and juices run
  clear. Carefully pour off drippings.
  
  2. Meanwhile in medium bowl, combine all topping ingredients except
  cheese. Spread over meatloaf to edges of pan; sprinkle with cheese.
  Broil 3 to 4 inches from heat 3 to 5 minutes or until top is lightly
  browned; cut into 6 rectangular servings.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: No-Fuss Beef Lasagna
 Categories: Main dish, Meats, Casseroles
      Yield: 12 Servings
 
      1 lb Lean ground beef
    1/4 ts Salt
     26 oz Prepared spaghetti sauce
 14 1/2 oz Canned diced tomatoes
           -- Italian-style, undrained
    1/4 ts Ground red pepper
     15 oz Part-siim ricotta cheese
    1/4 c  Grated Parmesan cheese
      1    Egg; beaten
     10    Uncooked lasagna noodles
  1 1/2 c  Part-skim mozzarella cheese
           -- (shredded)
 
  All-time favorite lasagna just got easier! This one is layered with
  uncooked lasagna noodles to save a step.
  
  Preparation and cook time: 65 Minutes
  
  1. Heat oven to 375 F. In large nonstick skillet, brown ground beef over
  medium heat 8 to 10 minutes or until no longer pink. Pour off drippings.
  Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper;
  set aside.
  
  2. Meanwhile in medium bowl, combine ricotta cheese, Parmesan cheese and
  egg.
  
  3. Spread 2 cups beef sauce over bottom of 13 x 9 inch baking dish.
  Arrange 4 lasagna noodles lengthwise in single layer. Place 5th noodle
  across end of baking dish, breaking noodle to fit dish; press noodles
  into sauce. Spread entire ricotta cheese mixture over noodles; sprinkle
  with 1 cup mozzarella cheese and top with 1 1/2 cups beef suace. Arrange
  remaining noodles in single layer; press lightly into sauce. Top with
  remaining beef sauce.
  
  4. Bake 45 minutes or until noodles are tender. Sprinkle remaining
  mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15
  minutes; cut into 12 (3 x 3-inch) squares.
  
      299    calories per serving
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Lemony Beef, Vegetables & Barley
 Categories: Main dish, Skillet
      Yield: 4 Servings
 
      1 lb Lean ground beef
      8 oz Mushrooms, sliced
      1 md Onion; chopped
      1    Garlic clove; crushed
     14 oz Ready-to-serve beef broth
    1/2 c  Quick-cooking barley
    1/2 ts Salt
    1/4 ts Pepper
     10 oz Frozen peas and carrots
           -- defrosted
      1 ts Grated lemon peel
 
  One-pan cooking at its best! This flavorful barley-ground beef skillet
  is a perfect choice for weeknight family meals. Be sure to purchase
  quick-cooking barley - it cooks in 15 minutes.
  
  Preparation time: 30 Minutes
  335 calories per 1 1/2 cup serving
  
  1. In large nonstick skillet, cook and stir ground beef, mushrooms,
  onion and garlic over medium heat 8 to 10 minutes or until beef is no
  longer pink, breaking beef up into 3/4 inch crumbles. Pour off
  drippings.
  
  2. Stir in broth, barley, salt and pepper. Bring to a boil; reduce heat
  to medium-low. Cover tightly; simmer 10 minutes.
  
  3. Add peas and carrots; continue cooking 2 to 5 minutes or until barley
  is tender. Stir in lemon peel.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Salisbury Steak with Mushroom Gravy
 Categories: Main dish, Meats
      Yield: 4 Servings
 
------------------------------SALISBURY STEAK------------------------------
      1 lb Lean ground beef
    1/3 c  Finely chopped onion
    1/4 c  Saltine cracker crumbs
      1    Egg white; slightly beaten
      2 tb Milk
      1 tb Prepared horseradish
    1/4 ts Salt
    1/8 ts Pepper

-------------------------------MUSHROOM GRAVY-------------------------------
     12 oz Prepared brown beef gravy
      4 oz Mushrooms, sliced
      2 tb Water
 
  Preparation time: 25 Minutes
  
  1. In medium bowl, combine Salisbury Steak ingredients, mixing lightyly
  but thoroughly; shape into 4 oval 1/2-inch thick patties.
  
  2. Heat large nostick skillet over medium heat until hot. Place beef
  paties in skillet; cook 7 to 8 minutes or until no longer pink and
  juices run clear, turning once. Remove from skillet; keep warm.
  
  3. In same skillet, combine gravy ingredients; cook over medium heat 3
  to 5 minutes or until mushrooms are tender. Serve over Salisbury Steak
  and mashed potatoes, if desired.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Slim Jim Country-Fried Steak
 Categories: Meats, Main dish
      Yield: 4 Servings
 
      1 c  Buttermilk
      4    4-oz. round or cube steaks
           -- (tenderized)
  1 3/4 c  Flour; divided
    1/2 ts Garlic powder
           Salt and pepper to taste
      2 tb Vegetable oil
      2 c  Skim milk
 
  1. Pour buttermilk into a medium-sized bowl. Add meat and gently coat
  each piece.
  
  2. Combine 1 1/2 cups flour, garlic powder, salt and pepper in a plastic
  bag. Take meat out of buttermilk and shake to remove excess liquid.
  Place the meat in the bag, close top and shake to coat with flour.
  
  3. Heat oil in skillet with non-stick surface, distributing evenly.
  
  4. Place steak in skillet over medium-high heat. Brown on one side, turn
  and brown other side. Remove from skillet and keep warm while making
  gravy.
  
  Cream Gravy:
  
  1. Combine 1/4 cup flour and 2 cups skim milk in a jar with a lid; shake
  until flour is blended. Pour into skillet in which meat was cooked.
  
  2. Stir to loosen bits of flour stuck to the pan. Cook over low heat
  until gravy is thickened.
  
  3. Season to taste with salt and pepper.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Camp Cook's Casserole
 Categories: Main dish, Casserole
      Yield: 5 Servings
 
  1 1/4 lb Lean ground beef; crumbled
    1/2 c  Chopped onion
      3 tb Dry taco seasoning mix
 14 1/2 oz Mexican-style tomatoes
           -- chopped
           --(discard 2 Tbsp liquid)
     30 oz Canned pinto beans
    1/3 c  Ripe olives, sliced
      3 tb Chopped fresh parsley
      4 oz Monterey Jack cheese
           -(shredded)
      1    Can cornbread twists
           -(refrigerated dough)
      1    Egg yolk; slightly beaten
      1 tb Water
 
  1. Saute beef and onion in a 12" cast-iron skillet over medium heat;
  drain.
  
  2. Add taco seasoning, tomatoes, beans, olives and parsley. Sprinkle
  with cheese.
  
  3. Twist cornbread strips while shaping in lattice pattern over mixture,
  making sure strips adhere to sides of dish.Brush twists with mixture of
  egg and water.
  
  4. Bake at 350 F for 15 minutes, or until lightly browned.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Trail Blazin' Beef Soup
 Categories: Soup/stew, Main dish, Meats
      Yield: 6 Servings
 
      2 lb Chuck pot roast
           -- trimmed and cut
           -- into 1-inch cubes
      1 ts Garlic powder; divided
      2 ts Ground cumin; divided
      6 tb Olive oil; divided
      2 lg Onions
           -- cut into 8 pieces each
      5 c  Double-strength beef stock
      3 c  Water
      4 lg Garlic cloves; minced
      9    Red potatoes
           -- scrubbed and halved
      4    Ears corn; cut into fourths
      3    Carrots; peeled and cut
           -- into 1-inch chunks
      2 md Zucchini
           -- cut into 1-inch pieces
    1/2 c  Cilantro, coarsely chopped
      1 ts Salt
    1/2 ts Pepper
 
  Serves 6-8
  Cooking time: 1 hour
  
  1. Heat 3 Tbsp. oil in a large skillet. Stir-fry meat, garlic powder and
  cumin. Remove with slotted spoon to a 6-8 quart stock pot.
  
  2. Add onion to skillet with remaining 3 Tbsp. oil and saute until soft.
  Remove to stock pot.
  
  3. Add all remaining ingredients to stock pot. Bring to a boil. Cover,
  reduce heat and simmer 1 hour or longer.
  
  4. Serve with flour tortillas.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Texas Campfire Chili
 Categories: Soup/stew, Main dish, Meat
      Yield: 4 Servings
 
  1 1/2 lb Trimmed chuck
           -- cut into 1/2 inch cubes
      1 md Onion; chopped
      1    Garlic clove; minced
      2 c  Spicy tomato juice
      1 c  Beef broth
      1 ts Worcestershire sauce
      2 tb Chili powder
    1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Cayenne pepper
      1 tb Masa
      1 tb Water
 
  Cooking time: 2 1/4 hours
  
  1. Brown meat and onions; drain.
  
  2. Add all ingredients except masa and simmer over low heat for 2 hours,
  adding more tomato juice if needed.
  
  3. Combine masa with water. Whisk until smooth. Add to bubbling chili
  and continue cooking for 15 minutes or until thickened.
  
  4. Garnish with cheese, sour cream and fresh sliced jalapeno, if desired
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cowboy Steak & Potatoes
 Categories: Main dish, Meats
      Yield: 8 Servings
 
----------------------------------MARINADE----------------------------------
      2 tb Blue cheese
      1 lg Garlic clove; chopped fine
      1 ts Black pepper
      1 ts Salt
      1 tb Soy sauce
      1 tb Worcesterchire
      1 tb Powdered instant coffee
           -- heaping measure
    1/4 c  Cooking oil
      2 lb Top sirloin
           -- cut 2-inches thick
           Vegetable cooking spray
      8 md Red potatoes
           -- cut into 1-1/2" wedges
      1 pk Dried onion soup mix
 
  1. Mix marinade ingredients in food processor or blender.
  
  2. Pour over steak and rub into the surface. Marinate steak several
  hours or overnight in the refrigerator.
  
  3. To prepare potatoes, brush with oil and coat with onion soup mix.
  
  4. Spray rack of broiler pan with vegetable cooking spray. Place steak
  and potatoes on the rack and broil 6 inches from the heat. Cook for 30
  minutes until steaks are medium-rare (150 F) and potatoes are tender,
  turning once. 5.Carve steak across grain into thin slices. Serve with
  red potatoes.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Southwest Sizzlin' Steaks
 Categories: Meats, Main dish
      Yield: 4 Servings
 
----------------------------------MARINADE----------------------------------
      1 ts Olive oil
      2 tb Dry white wine
      2 tb Light soy sauce
    1/8 ts Hot pepper sauce
      1    Garlic clove; minced

-----------------------------------STEAKS-----------------------------------
      4    Beef chuck eye steaks
           -OR rib eye steaks,
           -- cut 1-inch thick
           Cooking spray
           --(olive oil-flavored)
      2    Garlic cloves; minced
    1/2 c  Chopped onion
    1/4 c  Chopped green pepper
    1/2 ts Cumin
    1/4 ts Oregano
     15 oz Canned black beans; drained
    1/4 ts Garlic salt; or to taste
           Pico de gallo
 
  1. Prepare marinade. Brush over both sides of steaks; cover and
  refrigerate overnight.
  
  2. Spray 8" nonstick skillet with cooking spray. Saute 2 cloves garlic,
  onion, green pepper, cumin and oregano on moderate heat, stirring
  frequently for 10 minutes.
  
  3. Add beans and 2 Tbsp. water. Cover and cook 5 minutes on very low
  heat. Taste and add garlic salt, if needed.
  
  4. Meanwhile, sear steaks in a heavy frypan on medium-high heat. Saute 5
  minutes per side for medium-rare doneness (150 F).
  
  5. Check beans, adding 1-2 tbsp. water if needed
  
  6. Serve steaks with beans and pico de gallo.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Sirloin Citrus Salad
 Categories: Salads, Main dish, Meats
      Yield: 4 Servings
 
      1 lb Beef top sirloin steak
           -(boneless), cut 1" thick
      1 tb Olive oil
      4 c  Torn romaine lettuce
      2    Oranges; peeled and
           -- separated into segments
    1/4 c  Walnuts, toasted
           Sliced strawberries
           - (optional)
 
  *Prepare Citrus Vinaigrette; reserve
  
  Serves 4
  Preparation time: 24 Minutes
  
  Cut beef steak into 1/8 inch thick strips; cut each strip in half.
  
  Heat oil in a large nonstick skillet over medium-high heat. Stir fry
  beef (1/2 at a time) 1 to 2 minutes.
  
  Remove with slotted spoon; season with salt, if desired. Toss lettuce,
  beef and or anges in large bowl.
  
  Sprinkle with walnuts. Drizzle with Citrus Vinaigrette. Garnish with
  strawberries, if desired. Serve immediately.
  
  *Citrus Vinaigrette: Thoroughly combine 2 tablespoons each orange juice
  and red wine vinegar, 1 tablespoon olive oil, 2 teaspoons honey and 1
  1/4 teaspoons Dijon-style mustard. Yield Approximately 1/3 cup.
  
  Recipe may also be prepared using beef top round steak cut 1 inch thick or
  flank steak.
  
  Serving suggestion: Sesame bread sticks
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Steak Caesar Salad
 Categories: Salads, Main dish
      Yield: 4 Servings
 
      1    Beef top sirloin steak
           -(boneless), cut 1" thick
      2    Garlic cloves; crushed
      2 ts Olive oil
    1/2 ts Cracked black pepper
           Salt
      1 pk Caesar salad kit
           --(10 to 11 oz. package)
           Parmesan cheese (optional)
 
  Preparation time: 15 minutes
  
  1. Trim fat from beef steak. Cut steak lengthwise in half and then
  crosswise into 1/4-inch thick strips. Combine beef, garlic, oil and
  pepper; toss to coat. Heat large nonstick skillet over medium-high heat
  until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until
  outside surface is no longer pink. (Do not overcook.) Remove from
  skillet; season with salt, as desired.
  
  2. In Large bowl, combine beef with lettuce and dressing from salad kit;
  toss lightly. Sprinkle with croutons and cheese, it desired; serve
  immediately.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Steak & Summer Fruit Kabob Salad
 Categories: Salads, Main dish, Meats
      Yield: 4 Servings
 
      1 lb Beef top sirloin steak
           -- cut in 1" cubes
      1 md Granny Smith apple
           -- cut into 8 wedges
      1 md Orange, unpeeled
           -- cut into 8 wedges
      1    Nectaine; cut into 8 wedges
      1 lg Plum; cut into 8 wedges
      8 c  Salad geens; washed & torn

----------------------------------MARINADE----------------------------------
    1/3 c  Steak Sauce
    1/4 c  Lime juice
      2 ts Packed brown sugar
      1 tb Jalapeno, seeded & minced

-------------------------------SALAD DRESSING-------------------------------
    1/4 c  Lime juice
      2 tb Honey or brown sugar
      1 tb Jalapeno; seeded & minced
      1 ts Fresh cilantro, minced
    1/8 ts Lime zest (optional)
 
  Preparation time: 30 min.
  
  1. Cut steak and fruit as directed above. Combine steak sauce, lime
  juice, brown sugar and jalapeno. Add beef cubes, apple, orange and
  nectarine wedges to marinade. Marinate 15-30 min. Do not marinate plum
  wedges.
  
  2. Thread skewers with alternating beef cubes and fruit wedges,
  including plums
  
  3. Grill kabobs 4-6 inches from med. coals for 10-12 min. turning to
  grill all sides.
  
  4. Toss salad greens with dressing. Place steak and fruit over greens on
  plates or platter.
  
  Serving Suggestion: Crusty French Bread.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Warm Beef and Herb Salad
 Categories: Salads, Main dish
      Yield: 4 Servings
 
      1 lb Beef flank steak
    1/2 c  Red wine vinegar
      2    Garlic cloves; crushed
      2 ts Dried basil leaves
      1 ts Sugar
    1/2 ts Salt
      6 c  Torn mixed salad greens
      1 tb Olive oil
      1 md Onion
           -- cut into thin wedges
      1 md Red bell pepper
           -- cut into strips
 
  Serves 4
  Preparation time: 25 min.
  
  1. Cut beef steak lengthwise into 3 strips; slice across the grain into
      1/8    inch thick strips.
  
  2. Combine vinegar, garlic, basil, sugar and salt; reserve.
  
  3. Place salad greens in serving bowl. Heat oil in large nonstick
  skillet over medium high heat. Stir fry beef strips (1/2 at a time) 1 to
  2 minutes. Remove with slotted spoon; keep warm.
  
  4. Add onion and bell pepper to same skillet; stir-fry 2 to 3 minutes or
  until crisp-tender. Return beef to skillet with reserved dressing; heat
  through
  
  5. Spoon beef mixture and hot dressing over salad greens.
  
  6. Toss and serve immediately. Season with pepper, it desired.
  
  Serving suggestion: Warm dinner rolls.
  
  Note: Recipe may be prepared using beef top sirloin or top round steak
  cut 1 inch thick.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Beef and Rice Salad
 Categories: Main dish, Salad, Meats
      Yield: 4 Servings
 
      1 lb Beef top sirloin steak
           -(boneless), cut 1" thick
      2 ts Spicy Seasoning Mix*
           -- divided
      2 c  Spicy cooked rice**
      1 md Red apple; cut into pieces
      3    Green onions; thinly sliced
    1/4 c  Coarsely chopped walnuts
           -- toasted
           Leaf lettuce, optional
 
  Serves 4
  Preparation time: 30 min.
  
  1. Heat large nonstick skillet over medium heat 5 minutes. Meanwhile rub
  1 teaspoon spicy seasoning into both sides of beef steak.
  
  2. Place steak in skillet and cook 12 to 14 minutes for rare (140F) to
  mudium (160 F), turning once.
  
  3. Season with salt, if desired.
  
  4. Meanwhile combine rice, apple, onions and walnuts.
  
  5. Carve steak into thin slices; arrange over rice mixture. Garnish with
  leaf lettuce and apple slices, if desired.
  
  *Spicy Seasoning Mix
  
        3    tablespoons chili powder
        2    teaspoons ground cumin
    1 1/2    teaspoons garlic powder
  3/4 teaspoon dried oregano leaves
      1/2    teaspoon ground red pepper
  
  Combine all ingredients. Store, covered in airtight container. Shake
  before using to blend. Yield: 1/3 cup.
  
  ** Cook 2/3 cup rice according to package directions; add 1 teaspoon
  Spicy Seasoning Mix to water before cooking.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oriental Beef Salad
 Categories: Main dish, Salads
      Yield: 4 Servings
 
      1 lb Beef sirloin steak
           -OR top round steak,
           (boneless) cut 3/4" thick
    1/4 c  Dry sherry
    1/4 c  Reduced-sodium soy sauce
      1 tb Cornstarch
      3 tb Vegetable oil; divided
      8 oz Mushrooms, sliced
      6 oz Frozen pea pods; defrosted
      4 c  Thinly sliced lettuce

----------------------------------OPTIONAL----------------------------------
           Crisp chow mein noodles
           Red bellpepper slices
 
  Preparation time: 30 min.
  
  1. Cut beef steak into 1/8-inch thick strips. Combine sherry, soy sauce
  and cornstarch; pour over strips, stiring to coat.
  
  2. Heat 2 tablespoons oil in large nonstick skillet over medium high
  heat.
  
  3. Add mushrooms and pea pods; reserve.
  
  4. Drain marinade from beef and reserve. Add remaining oil to skillet.
  
  5. Stir-fry beef strups (1/2 at a time), 1 to 2 minutes. Return
  vegetables, beef and marinade to skillet; cook and stir until sauce
  thickens.
  
  6. Serve beef mixture over lettuce. Garnish if desired.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Ground Beef Tips
 Categories: Meats, Info
      Yield: 1 Text
 
           ---  Ground Beef Tips  ---
 
  Ground beef packages are labeled according to U.S. Department of
  Agriculture standards and by supermarket preference. Lean to fat ratios
  vary; however, if a package is labeled ground beef, it must be no more
  thant 30% fat.
  
  A bright, cherry-red color indicates fresh ground beef. However, fresh
  ground beef goes through a number of color changes during its shelf
  life. A darker, purplish-red color is typical of vacuum-packaged ground
  beef or the interior of packaged ground beef which has not been exposed
  to oxygen. Once exposed to oxygen, ground beef will turn from darker red
  to bright red.
  
  Store properly wrapped ground beef in the coldest part of the
  refrigerator (36 F to 40 F); use or freeze within 2 days. Ground beef
  can be frozen in its original transparent packaging for up to 2 weeks.
  For longer storage, rewrap ground beef tightly in heavy-duty aluminum
  foil, freezer paper or plastic freezer bags and store up to 4 months at
  0 F or lower.
  
  Defrost ground beef in the refrigerator to prevent bacterial growth.
  Never defrost at room temperature.
  
  Wash hands with hot soapy water before and after handling raw meats.
  Also, wash utensils, counters, cutting boards and other surfaces raw
  meat has touched.
  
  Do not overmix as patties, meatballs and loaves will have a firm,
  compact texture.
  
  Cook ground beef to a least medium (160 F) doneness, or until no longer
  pink and the juices run clear. All forms of ground beef including
  patties, loaves, meatballs and crumbles should be cooked to medium
  doneness. It's risky to eat rare ground beef because surface bacteria
  are transferred to the interior of the meat during grinding.
  
  Brush brown sauces such as teriyaki, Worcestershire or soy on the cooked
  surface of beef patties. When these sauces are mixed into the raw
  product, it is difficult to determine doneness.
  
  * COOKFDN brings you this information with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Jumping Jacques Jalapeno Burgers
 Categories: Main dish, Meats, Grill/bbq
      Yield: 4 Servings
 
      1 lb Ground beef
      1 sm Onion; diced (4 tbsp.)
      1 tb Cream
      1    Garlic clove; crushed
    1/2 ts Salt
    1/2 ts Pepper
      4 ts Salsa Picante
      4 ts Jalapeno Nacho Slices
           -- chopped
    1/2 c  Shredded cheddar cheese
 
  1. Mix beef, onion, cream, garlic, salt and pepper and form into 8 thin
  patties.
  
  2. Top each of 4 patties with 1 tsp. Salsa Picante, 1 tsp. Jalapeno
  Nacho Slices and 2 tbsp. cheese.
  
  3. Top with remaining 4 patties, press edges to seal in toppings.
  
  4. Grill over medium coals for 12 minutes. Turn once after 7 minutes.
  
  Serve on your favorite bun. Spread with or dip in extra Salsa. This
  burger can stand alone or be eaten with lettuce and tomato.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: BBQ Cheeseburgers
 Categories: Main dish, Meats, Burgers
      Yield: 4 Servings
 
      1 lb Lean ground beef
    1/4 c  Finely chopped onion
           Barbecue sauce
      4    American cheese slices
      4    Crusty rolls
           Split Romaine lettuce
           Sliced tomato
 
  Cooking & preparation time: 30 min
  
  1. In medium bowl, combine ground beef, onion and 2 tablespoons barbecue
  sauce, mixing thoroughly. Shape into four 1/2" thick patties.
  
  2. Place patties on grid over medium ash-covered coals. Grill 14 to 16
  minutes or until centers are no longer pink, turning once. Approximately
  1 minute before end of cooking time, brush top side of burgers with
  additional barbecue sauce; top each with 1 slice cheese. Cook until
  chese slices are melted.
  
  3. Line bottom half of each roll with lettuce and tomato; top with
  cheeseburger. Close sandwiches.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Jalapeno Cheeseburgers
 Categories: Meats, Bbq/grill, Main dish
      Yield: 4 Servings
 
      1 lb Lean ground beef
      2 ts Chopped jalapeno pepper
           --(seeded)
  1 1/2 ts Mexican seasoning
    1/4 c  Shredded Monterey Jack
      4    Thin tomato slices
      4    Hamburger buns, split
           -- toasted
 
  Preparation time: 30 min.
  
  1. In medium bowl, combine ground beef, jalapeno pepper and Mexican
  seasoning, mixing lightly but thoroughly. Shape into four 1/2" thick
  patties.
  
  2. Place patties on grid over medium ash-covered coals. Grill uncovered
  14 to 16 minutes or until centers are no longer pink, turning once.
  Approximately 1 minute before burgers are done, sprinkle each with 1
  Tbsp cheese.
  
  3. Place one slice tomato on bottom half of each bun; top with burger.
  Close sandwiches.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Pita Burgers with Cucumber-Yogurt Sauce
 Categories: Main dish, Meat, Grill/bbq
      Yield: 4 Servings
 
      1 lb Lean ground beef
    1/2 c  Plain low-fat yogurt
    1/3 c  Chopped cucumber
      2 ts Pepper-Herb Mix*, divided
    1/4 ts Salt
      2    Pita pocket breads
           -- halved and warmed
      1 md Tomato
           -- cut into 8 thin slices

------------------------------PEPPER-HERB MIX------------------------------
      2 tb Dried basil leaves
      1 tb Lemon-pepper
      1 tb Onion powder
  1 1/2 ts Rubbed sage
 
  Preparation time: 18 Minutes
  
  1. Combine yogurt, cucumber, 1/2 teaspoon herb mix and salt in a small
  bowl; reserve.
  
  2. Shape ground beef into four 1/2 inch thick patties. Sprinkle
  remaining 1 1/2 teaspoons herb mix over both sides of patties. Meanwhile
  heat large nonstick skillet over medium heat 5 minutes. Place patties in
  skillet and cook 6 to 8 minutes, turning once.
  
  3. Season with salt, if desired.
  
  4. To serve, place a burger in each pita half; add 2 tomato slices and
  yogurt sauce as desired.
  
  Serving suggestion: Fresh fruit
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Zesty Basil Burgers
 Categories: Main dish, Meats, Grill/bbq
      Yield: 4 Servings
 
      1 lb Lean ground beef
      3 tb Finely chopped onion
      1    Garlic clove; crushed
    3/4 ts Salt
    1/4 ts Pepper
      4    Crusty rolls; split
      1 c  Packed spinach leaves
      4    Tomato slices

------------------------------BASIL MAYONNAISE------------------------------
      3 tb Reduced-calorie mayonnaise
      1 tb Chopped fresh basil; OR...
      1 ts -Dried basil leaves
      1 ts Dijon-style mustard
 
  Basil Mayonnaise (a blend of mayo, basil and Dijon-style mustard) is
  delicious teamed with juicy hamburgers on a crusty rolls.
  
  Preparation time: 30 min.
  
  1. In medium bowl, combine ground beef, onion, garlic, salt and pepper,
  mixing lightly but thououghly. Shape into four oval 1/2 inch thick
  patties.
  
  2. Heat large nonstick skillet over medium heat until hot. Place patties
  in skillet; cook 7 to 8 minutes or until no longer pink and juices run
  clear, turning once.
  
  3. Meanwhile in small bowl, combine Basil Mayonnaise ingredients; mix
  well.
  
  4. Line bottom half of each roll with spinach and tomato. Place burger
  on tomato; top with 1 tablespoon mayonnaise mixture. Close with top half
  of roll.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Bistro Cheeseburger
 Categories: Main dish, Meats, Grill/bbq
      Yield: 4 Servings
 
  1 1/2 lb Ground beef
           Vegetable oil
      4    Sweet onion slices
           -- (1/2" thick)
      4    Crusty rolls, split, toasted
      4    Romaine lettuce leaves
      4    Tomato slices (1/2" thick)

-----------------------------------SAUCE-----------------------------------
    1/4 c  Mayonnaise
      1 tb Dijon-style mustard
 
  Preparation time: 30 Minutes
  
  1. In small bowl, combine sauce ingredients; set aside.
  
  2. Shape ground beef into four 3/4" thick patties. Lightly brush oil
  onto cut sides of onion. Place patties and onions on grid over medium,
  ash covered coals. Grill, uncovered, 13 to 15 minutes or until centers
  are no longer pink and onions are tender, turning once. Season burgers
  with salt and pepper, if desired, after turning. Approximately 1 minute
  before burgers are done, top each burger with 2 slices cheese.
  
  3. Meanwhile, spread equal parts of sauce mixture on top half of each
  roll. Line bottom half of each roll with lettuce and tomato; top with
  cheeseburger and onion. Close sandwiches.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Fiesta Beef Steaks
 Categories: Main dish, Meats, Grill/bbq
      Yield: 4 Servings
 
      4    Beef rib eye steaks
           -- cut 1 inch thick
      2 tb Fresh lime juice
      8 sm Flour tortillas
           Salt and pepper
      1 c  Prepared chunky salsa
 
  Preparation time: 20 minutes
  
  1. Sprinkle both sides of beef steaks with lime juice. Wrap tortillas
  securely in heavy-duty aluminum foil.
  
  2. Place steaks on grid over medium ash-covered coals. Grill uncovered
  12 to 14 minutes for medium rare to medium doneness, turning
  occasionally. Place tortilla packet on outer edge of grid and heat 5
  minutes, turning once.
  
  3. Trim fat from steaks. Season steaks with salt and pepper, if desired;
  serve with salsa and tortillas.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Lemon-Herbed Steak
 Categories: Main dish, Meats, Grill/bbq
      Yield: 4 Servings
 
      2    Beef top loin steaks
           - (boneless), cut 1" thick
           - (approx. 1/2 lb each)
           Salt

---------------------------------SEASONINGS---------------------------------
      1 lg Garlic clove; crushed
      1 ts Grated lemon peel
    1/2 ts Dried thyme leaves
    1/4 ts Pepper
 
  Preparation time: 25 minutes
  
  1. In small bowl, combine seasoning ingredients; press into both sides
  of beef steaks.
  
  2. Place steaks on grid over medium ash-covered coals. Grill uncovered
  16 to 18 minutes for medium rare to medium doneness, turning
  occasionally.
  
  3. Trim fat from steaks. Carve steaks crosswise into thick slices;
  season with salt, as desired, and serve with vegetables.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Grecian Skillet Rib Eyes
 Categories: Main dish, Meats, Grill/bbq
      Yield: 4 Servings
 
      2    Beef rib eye steaks,
           - (well-trimmed)
           - cut 1 inch thick
           - (approx. 1/2 lb. each)
      1 tb Olive oil
      1 tb Fresh lemon juice
      2 tb Crumbled feta cheese
      1 tb Chopped, pitted olives
           - (Kalamata or ripe)
           Lemon slices (optional)

---------------------------------SEASONING---------------------------------
  1 1/2 ts Garlic powder
  1 1/2 ts Dried basil, crushed
  1 1/2 ts Dried oregano, crushed
    1/2 ts Salt
    1/8 ts Pepper
 
  1. Combine seasoning ingredients; press into both sides of beef steaks.
  In large nonstick skillet, heat oil over medium heat until hot. Place
  steaks in skillet; cook approximately 10 to 14 minutes for medium rare
  to medium doneness, turning once. Sprinkle with lemon juice.
  
  2. To serve, sprinkle cheese and olives over steaks; garnish with lemon
  slices, if desired.
  
  Makes 2 to 4 servings
  (serving size: 1/4 to 1/2 of recipe)
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Honey Mustard Steaks with Grilled Onions
 Categories: Meats, Main dish, Grill/bbq
      Yield: 4 Servings
 
      4    Beef top loin steaks
           -(boneless), cut 1" thick
    1/3 c  Coarse-grain Dijon mustard
      1 tb Chopped parsley
  1 1/2 tb Honey
      1 tb Cider vinegar
      1 tb Water
    1/4 ts Coarse grind black pepper
      1 lg Red onion
           -- sliced 1/2" thick
 
  Preparation time: 30 min.
  
  1. Combine mustard, parsley, honey, vinegar, water, pepper sauce and
  pepper.
  
  2. Place beef steaks and onion on grid over medium coals; brush both
  with glaze.
  
  3. Grill 9 to 12 minutes for rare (140 F) to medium (160 F), turning
  once and brushing with glaze.
  
  Serving suggestion: Mixed green salad with asparagus and baby yellow
  pear tomatoes.
  
  Note: Recipe may also be prepared using beef rib eye steaks cut 1 inch
  thick.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Steaks with Tangy Corn Relish
 Categories: Meats, Main dish, Skillet
      Yield: 4 Servings
 
      4    Beef chuck top blade steaks
           -(boneless), cut 1/2" thick
      1 ts Vegetable oil
    1/2    Red or green bell pepper
           - cut into 1/2 inch pieces
  8 3/4 oz Whole kernel corn, undrained
      1 tb White vinegar
    1/8 ts Ground red pepper
    1/4 ts Garlic salt
    1/4 c  Sliced green onions
 
  Preparation time: 20 min.
  
  1. Heat oil in large nonstick skillet over medium heat; add bell pepper.
  Cook and stir 3 minutes.
  
  2. Stir in corn, vinegar and ground red pepper; continue cooking,
  uncovered, 2 to 3 minutes.
  
  3. Remove relish from skillet; keep warm.
  
  4. Heat same skillet over medium-high heat. Add beef steaks; cook 3
  minutes or to desired doneness, turning once. Season with garlic salt.
  5.Return corn relish and add onions to skillet. Cook 1 miute or until
  heated through.
  
  Serving suggestion: Mixed green salad with your favorite dressing
  
  Note: Recipe may also be prepared using beef rib eye, tenderloin or eye
  round steaks cut 1/2 inch thick.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Southwestern Beef Hash
 Categories: Main dish
      Yield: 4 Servings
 
      1 lb Lean ground beef
      1 sm Onion; chopped
      3 c  Frozen potatoes O'Brien
    1/2 ts Salt
    1/4 ts Pepper
      1 c  Prepared salsa

----------------------------------OPTIONAL----------------------------------
           Green onion slices
           Ripe olive slices
 
  Preparation time: 30 min.
  
  1. Brown ground beef and onion in large skillet over medium heat 8 to 10
  minutes or until no longer pink. Pour off drippings.
  
  2. Stir in potatoes, salt and pepper.
  
  3. Increase heat to medium-high and cook 5 minutes, stirring
  occasionally.
  
  4. Stir in salsa. Continue cooking 8 to 10 minutes or until potatoes are
  lightly browned, stirring occasionally. 5.Garnish with green onion and
  ripe olive slices, if desired.
  
  Serving suggestion: Iceberg lettuce wedge with ranch dressing.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Barbecued Beef and Corn Muffins
 Categories: Meats
      Yield: 4 Servings
 
      1 lb Beef round tip steaks
           - cut 1/8 to 1/4 inch thick
      1 md Onion; cut into thin wedges
      2 ts Vegetable oil
    3/4 c  Prepared barbecue sauce
      4    Corn muffins; quartered
 
  Preparation time: 15 min.
  
  1. Cut beef steaks crosswise into 1-inch wide strips; reserve.
  
  2. Cook and stir onion in oil in large nonstick skillet over medium-high
  heat 3 minutes or until lightly browned.
  
  3. Remove and keep warm. Add beef strips (1/2 at a time) to skillet;
  cook and stir 2 to 3 minutes.
  
  4. Add barbecue sauce and onions; heat until hot. 5.Place an equal
  amount of beef mixture over corn muffins.
  
  Serving suggestion: Deli cole slaw
  
  Note: Recipe may be prepared with 1 pound beef strips for stir fry.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beefy Chili Mac
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      1 lb Beef cubed steaks
      1 tb Vegetable oil
      1 md Onion; coarsely chopped
     29 oz Canned diced tomatoes
           -(chili-seasoned)
           - undrained
  1 1/2 c  Uncooked rotini
           -(spiral pasta)
    1/2 c  Water
    1/2 c  Shredded Cheddar cheese
 
  Cooking & preparation time: 30 min
  
  1. Cut beef steaks lengthwise into 1" wide strips and then crosswise
  into 1" pieces. Heat oil in Dutch oven over medium-high heat until hot.
  Add beef and onion; cook and stir 3 minutes.
  
  2. Stir tomatoes, pasta and water into beef. Bring to a boil; reduce
  heat to low. Cover tightly and simmer 20 minutes or until pasta is
  tender. Sprinkle with cheese before serving.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef & Broccoli Rice
 Categories: Meats, Main dish, Skillet
      Yield: 4 Servings
 
      1 lb Beef top round steak
           -- cut 3/4" thick
      3 tb Butter; divided
      2    Garlic cloves; crushed
    1/4 ts Salt
    1/8 ts Pepper
      1 pk Rice and vermicelli mix
           -(6.8 oz.), beef-flavor
    1/2    Cup chopped onion
  2 1/2 c  Water
      2 c  Frozen broccoli mixture
           -- defrosted
 
  Cooking & preparation time: 30 min
  
  1. Trim fat from beef steak; cut steak lengthwise in 1/2 and then
  crosswise into 1/8"thick strips. Heat 1 Tbsp butter in large nonstick
  skillet over medium-high heat until hot/ Add beef and garlic (1/2 at a
  time) and stir-fry 1 to 2 minutes or until outside surface of beef is no
  longer pink. (Do not overcook.) Remove from skillet; season with salt
  and pepper.
  
  2. In same skillet, cook and stir rice mix, onion and remaining 2 Tbsp
  butter over medium heat until vermicelli is golden brown. Stir in water
  and contents of seasoning packet; bring to a boil. Reduce heat to low;
  cover tightly and simmer 15 minutes.
  
  3. Stir in vegetables; continue to cook 3 to 5 minutes or until rice is
  tender. Return beef; heat through.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Easy Beef Stroganoff
 Categories: Main dish, Meats, Skillet
      Yield: 4 Servings
 
      1 lb Beef round tip steaks
           -- cut 1/8" to 1/4" thick
      5 oz Uncooked wide egg noodles
      4 ts Vegetable oil; divided
      1    Garlic clove; crushed
    1/4 ts Salt
    1/4 ts Pepper
    1/2 lb Sliced mushrooms
      1    Pkg (3/4 oz) brown gravy mix
      1 c  Cold water
    1/4 c  Dairy sour cream
 
  Cooking & preparation time: 25 min
  
  1. Cook noodles according to package directions; keep warm.
  
  2. Meanwhile stack beef steaks; cut lengthwise in 1/2 and then crosswise
  into 1" wide strips. In large nonstick skillet, heat 2 tsp oil over
  medium-high heat until hot. Add beef and garlic (1/2 at a time) and
  stir-fry 1 minute or until outside surface of beef is no longer pink.
  (Do not overcook) Remove from skillet; season with salt and pepper.
  
  3. In same skillet, cook mushrooms in remaining 2 tsp oil 2 minutes or
  until tender, stirring occasionally. Remove skillet from heat. Add gravy
  mix and water; blend well. Return to heat; bring to a boil. Reduce heat
  to low; simmer 1 minute or until sauce is thickened, stirring
  frequently. Return beef; heat through. Serve over noodles; pass sour
  cream.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Crescent-Topped Beef Pot Pie
 Categories: Meats, Skillet
      Yield: 4 Servings
 
      1    Beef top sirloin steak
           -(boneless), cut 3/4" thick
           Vegetable cooking spray
    1/4 ts Pepper
     16 oz Frozen stew vegetables*
      2 tb Water
    1/2 ts Dried thyme leaves
     12 oz Mushroom gravy
      8 oz Refrigerated crescent rolls
 
  *potato, green bean, onion and red pepper mixture
  
  Cooking & preparation time: 30 min
  
  1. Heat oven to 375 F. Trim fat from beef steak; cut steak lengthwise
  into 2 or 3 strips and then crosswise into 1/2" thick slices. Spray 10"
  ovenproof skillet with cooking spray; heat over medium-high heat until
  hot. Add beef (1/2 at a time) and stir-fry 1 minute. Remove from
  skillet; season with pepper.
  
  2. In same skillet, combine vegetables, water and thyme; cook and stir 3
  minutes or until vegetables are defrosted. Stir in gravy; bring to a
  boil Remove from heat; return beef to skillet.
  
  3. Separate crescent rolls into 8 triangles. Starting from wide ends,
  roll up halfway; arrange over beef misture so pointed ends are directed
  toward center. Bake 17 to 19 minutes or until rolls are golden brown.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Steaks with Peppercorn Wine Sauce
 Categories: Meats, Main dish
      Yield: 4 Servings
 
      4    Beef eye round steaks
           -OR tenderloin steaks,
           -- cut 1 inch thick
  1 1/2 ts Cornstarch
      1 c  Ready-to-serve beef broth
    1/8 ts Dried thyme leaves
      1 sm Bay leaf
      2 tb Dry red wine
    1/8 ts Black peppercorns, crushed
 
  Preparation time: 20 min.
  
  1. Heat large heavy skillet over medium heat 5 minutes. Place steaks in
  skillet and cook 8 to 10 minutes for rare (140 F) to medium (160 F),
  turning once.
  
  2. Meanwhile, dossolve cornstarch in broth in small sauce-pan. Bring to
  a boil and cook until slightly thickened, about 1 minute. Stir in thyme
  and bay leaf. Reduce heat to medium and cook until mixture is reduced to
      1/2    cup, about 5 minutes.
  
  3. Stir in wine and peppercorns; cook 3 minutes, stirring occasionally.
  
  4. Remove bay leaf. Spoon sauce over steaks.
  
  Serving suggestion; Steamed new potatoes with green onion and red
  cabbage and carrot salad
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Peppercorn Beef Kabobs
 Categories: Meats, Main dish
      Yield: 4 Servings
 
      1 lb Beef sirloin steak
           -(boneless), cut 1" thick
  1 1/2 ts Black peppercorns, crushed
    1/2 ts Salt
    1/2 ts Paprika
      1    Garlic clove; crushed
      1 md Onion; cut into 12 wedges
           Cherry tomato halves
           - (optional)
 
  Preparation time: 25 min.
  
  1. Cut beef steak into 1-inch pieces.
  
  2. Combine peppercorns, salt, paprika and garlic in shallow dish. Add
  beef; toss to coat.
  
  3. Thread an equal number of beef pieces onto each of four 12 inch
  skewers along with three onion wedges.
  
  4. Place kabobs on rack in broiler pan so surface of meat is 3 to 4
  inches from heat. Broil 9 to 12 minutes for rare to medium, turning
  occasionally. 5.Garnish with tomatoes, if desired.
  
  Note: Beef kabobs may also be grilled. Place on grid over medium coals.
  Grill 8 to 11 minutes.
  
  Serving suggestion; Medley of microwaved corn and peas.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Orange-Pepper Steaks
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      4    Beef tenderloin steaks
           -- cut 1 inch thick
      2 ts Coarse grind black pepper
    1/2 c  Orange marmalade
      4 ts Cider vinegar
    1/2 ts Ground ginger
 
  Preparation time: 20 min.
  
  1. Press pepper evenly into both sides of beef steaks. Place steaks on
  rack in broiler pan so surface of meat is 2 to 3 inches from the heat.
  
  2. Combine marmalade, vinegar and ginger. Brush top of steaks with half
  of marmalade mixture.
  
  3. Broil steaks 10 to 15 minutes for rare (140 F) to medium (160 F),
  turning once and brushing with remaining marmalade mixture.
  
  Serving suggestion: Steamed new potatoes and microwaved asparagus and
  baby carrots.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Porterhouse Steak and Italian Vegetables
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      2    Beef Porterhouse steaks
           -- cut 1 inch thick
      2 tb Grated Parmesan cheese
      2 tb Olive oil
      1 ts Dried Italian seasoning
      1 md Zucchini, havled lengthwise
      1 md Yellow squash
           -- halved lengthwise
      1 md Red bell pepper
           -- cut into 8 strips.
 
  Preparation time: 25 min.
  
  1. Combine cheese, oil and Italian seasoning; brush mixture on cut sides
  of squash and inside of bell pepper.
  
  2. Place beef steak and vegetables, cut side down, on rack in broiler
  pan so surface of meat is 3 to 4 inches from heat. Broil 10 to 15
  minutes for rare (140 F) to medium (160 F), turning once.
  
  3. Season steak with salt and pepper, if desired.
  
  4. Carve steaks into thick slices.
  
  Serving Suggestion: Hot cooked pasta
  
  Note: Recipe may also be prepared using boneless beef sirloin steak cut
      3/4    inch thick.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Three-Pepper Beef Kabobs
 Categories: Meats, Main dish
      Yield: 4 Servings
 
      1 lb Beef sirloin steak
           -(boneless), cut 1" thick
      2 tb Vegetable oil
      1 tb Fresh lemon juice
      1 tb Water
      2 ts Dijon-style mustard
      1 ts Honey
    1/2 ts Dried oregano leaves
    1/4 ts Pepper
      1 md Bell pepper
           -(green, red or yellow)
           - cut into 1-inch pieces
      8    Large mushrooms
 
  Preparation time: 25 min.
  
  1. Cut beef steak into 1-inch pieces.
  
  2. Whisk together oil, lemon juice, water, mustard, honey, oregano and
  pepper in large bowl; add beef, bell pepper and mushrooms, stirring to
  coat.
  
  3. Alternately thread pieces of beef, bell pepper and mushrooms on each
  of four 12-inch skewers. Place kabobs on rack in broiler pan so surface
  of meat is 3 to 4 inches from heat.
  
  4. Broil 9 to 12 minutes for rare to medium, turning occasionally.
  
  5. Season with salt, if desired.
  
  Note: Beef kabobs may also be grilled. Place on grid over medium coals.
  Grill 8 to 11 minutes.
  
  Serving suggestion: Hot, cooked long grain and wild rice.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Fiesta Rib Eye Steaks
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      4    Beef rib eye steaks
           -OR top loin steaks,
           -- cut 3/4 inch thick
      2 tb Fresh lime juice
      8    6" flour tortillas
    1/4 c  Shredded Colby cheese
    1/4 c  Shredded Monterey Jack
      1 c  Refrigerated salsa
 
  Preparation time: 30 min.
  
  1. Place beef steaks in utility dish; sprinkle with half the lime juice.
  Turn steaks over and sprinkle with remaining lime juice.
  
  2. Wrap tortillas securely in heavy duty aluminum foil.
  
  3. Place steaks on grid over medium coals. Grill steaks 7 to 9 minutes
  for rare (140 F) to medium (160 F) turning once.
  
  4. Place tortilla packet on outer edge of grid and heat 5 minutes,
  turning once. Top each steak with an equal amount of cheese. 5.Serve
  with salsa and tortillas.
  
  Serving suggestion; Mixed green salad with red onion and orange slices.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Steaks and Tomatoes with Basil-Garlic Bread
 Categories: Main dish, Meats, Grill/bbq
      Yield: 4 Servings
 
      2    Beef T-bone steakes
           -OR- Porterhouse steaks,
           -- cut 1 inch thick
      3 tb Olive oil
      1 ts Dried basil leaves
    1/2 ts Garlic powder
      1    Loaf (8 oz.) French bread
      6    Tomato slices, 3/4" thick
      2 tb Grated Parmesan cheese
 
  Preparation time: 25 min.
  
  1. Combine oil, basil and garlic powder; reserve.
  
  2. Place beef steaks on grid over medium coals. Grill steaks 10 to 17
  minutes for rare (140 F) to medium (160 F), turning once.
  
  3. Season with salt and pepper, if desired. Meanwhile cut bread in half
  lengthwise; brush 1 1/2 tablespoons basil mixture evenly on cut side of
  bread. Brush remaining basil mixture on one side of each tomato slice.
  
  4. About five minutes before steaks are done, place bread, cut-side
  down, and tomatoes on grid with steaks; grill 2 to 3 minutes. Turn bread
  and tomatoes over; sprinkle with Paremesan cheese.
  
  5. Continue grilling 1 to 3 minutes or until bread is golden brown and
  tomatoes are just heated through.
  
  6. Cut bread diagonally into slices. Carve steaks into thick slices.
  
  7. Serve with bread and tomato slices.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oriental Beef & Noodle Toss
 Categories: Main dish, Skillet
      Yield: 4 Servings
 
      1 lb Lean ground beef
      6 oz Instant ramen noodles
           -(Oriental flavor)
      2 c  Water
      2 c  Oriental vegetable mixture
           -(frozen)
    1/8 ts Ground ginger
      2 tb Thinly sliced green onion
 
  Preparation time: 25 Minutes
      467    calories per 1-cup serving
  
  1. In large nonstick skillet, brown ground beef over medium heat 8 to 10
  minutes or until beef is no longer pink, breaking up into 3/4 inch
  crumbles. Remove with slotted spoon; pour off drippings. Season beef
  with one seasoning packet from noodles; set aside.
  
  2. In same skillet, combine water, vegetables, noodles (broken into
  several pieces), ginger and remaining seasoning packet. Bring to a boil;
  reduce heat. Cover; simmer 3 minutes or until noodles are tender,
  stirring occasionally.
  
  3. Return beef to skillet; heat through. Stir in green onion before
  serving.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Easy Beef & Salsa Burritos
 Categories: Main dish, Meats
      Yield: 8 Burritos
 
      1 lb Lean ground beef
      1 tb Chili powder
    1/4 ts Ground cumin
    1/4 ts Salt
    1/4 ts Pepper
     10 oz Frozen chopped spinach
           -- defrosted, well drained
      1 c  Prepared chunky salsa
    3/4 c  Shredded Co_Jack cheese
      8 md Flour tortillas, warmed
 
  Convenient prepared salsa, frozen spinach and shredded Co-Jack cheese
  help make this meal in a tortilla 25 minutes quick.
  
  Preparation time: 25 Minutes
      481    calories per burrito
  
  1. In large nonstick skillet, brown ground beef over medium heat 8 to 10
  minutes or until no longer pink, stirring occasionally. Pour off
  drippings.
  
  2. Season beef with chili powder, cumin, salt and pepper. Stir in
  spinach and salsa; heat through. Remove from heat; stir in cheese.
  
  3. To serve, spoon 1/2 cup beef mixture in center of each tortilla. Fold
  bottom edge up over filling; fold sides to center, overlapping edges.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef & Vegetable Fried Rice
 Categories: Main dish, Stir-fry
      Yield: 4 Servings
 
      1 lb Lean ground beef
      2    Garlic cloves; crushed
      1 ts Grated fresh ginger; OR...
    1/4 ts -Ground ginger
      2 tb Water
      1    Red bell pepper
           -- cut into 1/2 inch pieces
      6 oz Frozen pea pods
      3 c  Cold cooked rice
      3 tb Soy sauce
      2 ts Dark seasame oil
    1/4 c  Thinly sliced green onions
 
  Versatile ground beef tastes delicious paired with Oriental seasonings.
  Bell peppers and peas pods add color and crunch to this complete meal
  that's faster than carry-out.
  
  Preparation time: 25 Minutes
  423 calories per 1-1/2 cup serving
  
  1. In large nonstick skillet, brown ground beef, garlic and ginger over
  medium heat 8 to 10 minutes or until beef is no longer pink, breaking up
  into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings
  
  2. In same skillet, heat water over medium-high heat until hot. Add bell
  pepper and pea pods; cook 3 minutes or until bell pepper is
  crisp-tender, stirring occasionally. Add rice, soy sauce and seasame
  oil; mix well. Return beef to skillet; heat through, about 5 minutes.
  Stir in green onions before serving.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Taco Beef & Pasta
 Categories: Main dish
      Yield: 4 Servings
 
      1 lb Beef round tip steaks
           - cut 1/8" to 1/4" thick
      6 oz Uncooked rotini
           -(spiral pasta)
     16 oz Prepared chunky salsa
     16 oz Canned black beans
           -- rinsed, drained

---------------------------------SEASONING---------------------------------
      1 pk Taco seasoning mix
           -(1-1/4 oz. packet)
      1 tb Chopped fresh cilantro
      3    Garlic cloves; crushed
      1 tb Olive oil
 
  Preparation time: 25 min.
  
  1. Cook pasta according to package directions.
  
  2. Meanwhile stack beef steaks; cut lengthwise in half and then
  crosswise into 1 inch wide strips. In medium bowl, combine beef and
  seasoning ingredients; toss to coat. Heat large nonstick skillet over
  medium high heat until hot. Add beef (1/2 at a time) and stir fry 1
  minute or until outside surface is no linger pink. (Do not overcook.)
  Remove from skillet with slotted spoon.
  
  3. In same skillet, combine pasta, salsa, beans and 1/2 cup water; cook
  4 to 5 minutes or until heated through, stirring occasionally. Return
  beef to skillet; stir to combine. Serve immediately.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Satay Style Beef & Pasta
 Categories: Meats, Main dish, Stir-fry
      Yield: 4 Servings
 
  1 1/4 lb Beef top sirloin
           -OR top round steak,
           -(boneless), cut 1" thick
      5 tb Teriyaki sauce; divided
      2 tb Creamy peanut butter
    1/8 ts Ground ginger*
    1/8 ts Crushed red pepper*
      6 oz Dry vermicelli
           -OR- thin spaghetti
      2 tb Vegetable oil
    1/2 c  Seeded and chopped cucumber
 
  Preparation time: 30 min.
  
  *NOTE: Ginger and red pepper quantities may be increased, up to double
  amount, if desired.
  
  1. Cut beef steak lengthwise in half and then crosswise into 1/8 inch
  thick strips. In medium bowl, combine beef and 2 tablespoons teriyaki
  sauce; toss to coat.
  
  2. In small bowl, combine remaining 3 tablespoons teriyaki sauce, peanut
  butter, 1 tablespoon water, ginger and red pepper. Cook pasta in salted
  boiling water according to package directions; drain and rinse. Toss
  pasta with peanut butter mixture to coat; keep warm.
  
  3. Meanwhile in large nonstick skillet or wok, heat oil over medium-high
  heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or
  until outside surface is no longer pink. (Do not overcook.) Add to
  pasta; toss lightly. Sprinkle with chopped cucumber. Serve immediately.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Blue Cheese Tenderloin Steaks
 Categories: Meats, Main dish
      Yield: 4 Servings
 
      4    Beef tenderloin steaks
           -- cut 1 inch thick
      1 lg Garlic clove; halved
      2 ts Chopped fresh parsley

-------------------------------CHEESE TOPPING-------------------------------
      2 tb Cream cheese; softened
      4 ts Crumbled blue cheese
      4 ts Plain yogurt
      2 ts Minced onion
      1 ds White pepper
 
  Preparation time: 25 min.
  
  1. In small bowl, combine topping ingredients; reserve.
  
  2. Rub each side of beef steaks with garlic. Place steaks on rack in
  broiler pan so surface of meat is 2 to 3 inches from heat. Broil 5 to 6
  minutes. Season with an additional 1/4 teaspoon salt. Top each steak
  with an equal amount of reserved cheese topping. Broil an additional 1
  to 2 minutes. Garnish with parsley.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Mexican Beef Stir Fry
 Categories: Main dish, Stir-fry, Meats
      Yield: 4 Servings
 
      1 lb Beef flank steak
      2 tb Vegetable oil
      1 ts Ground cumin
      1 ts Dried oregano leaves
      1    Garlic clove; crushed
      1    Red or green bell pepper
           -- cut into thin strips
      1 md Onion; cut into thin wedges
      1    Jalapeno peppers, *
           -- thinly sliced
      3 c  Thinly sliced lettuce
 
  Preparation time: 25 Minutes
  
  1. Cut beef steak into 1/8 inch thick stips
  
  2. Combine oil, cumin, oregano and garlic; reserve half
  
  3. Heat half the seasoned oil in large non-stick skillet over
  medium-high heat. Add bell pepper, onion and jalapeno pepper; stir-fry 2
  to 3 minutes or until crisp-tender. Remove and reserve.
  
  4. In same skillet stir-fry beef strips (1/2 at a time) in remaining oil
  1 to 2 minutes. Return vegetables to skillet and heat through. 5.Serve
  beef mixture over lettuce.
  
  *1 or 2 jalapenos may be used. Remove interior ribs and seeds if a
  milder flavor is desired.
  
  Recipe may also be prepared using beef top sirloin or top round steak
  cut 1 inch thick.
  
  Serving suggestion: Corn bread twists.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Savory Beef Stew With Roasted Vegetables
 Categories: Main dish, Soup/stew
      Yield: 6 Servings
 
  1 3/4 lb Boneless beef bottom round
      1 tb Olive oil
      3    Garlic cloves; crushed
      1 cn Ready-to-serve beef broth
           - (13 to 14 1/2 oz)
      2 ts Dried thyme leaves
     12 md Mushrooms
      6    Plum tomatoes
           - each cut lengthwise
           - into quarters, seeded
      3 sm Onions; each cut lengthwise
           - into quarters
  1 1/2 tb Olive oil
  1 1/2 tb Balsamic vinegar; plus...
      2 ts Blasamic vinegar; (divided)
      1 tb Cornstarch; dissolved in...
      2 tb Water
      3 c  Cooked couscous
 
  preparation 2 1/2 hrs
  
  1. Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven, heat
  1 tablespoon oil over medium heat until hot. Add beef and garlic (1/2 at
  a time) and brown evenly, stirring occasionally. Pour off drippings.
  Season with 3/4 teaspoon pepper. Stir in broth and dried thyme. Bring to
  a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 2 hours or
  until beef is tender.
  
  2. Meanwhile heat oven to 425 F. Lightly spray 15 x 10 inch jelly roll
  pan with vegetable cooking spray. Place vegetables in pan. Combine 1 1/2
  tablespoons oil and 1 1/2 tablespoons vinegar; drizzle over vegetables,
  tossing to coat. Roast in 425 F oven 20 to 25 minutes or until tender.
  
  3. Bring beef stew to a boil over medium-high heat. Add cornstarch
  mixture; cook and stir 2 minutes or until sauce is slightly thickened
  and bubbly. Stir in roasted vegetables and remaining 2 teaspoon vinegar.
  Serve with couscous.
  
  Nutrition information per serving:
  
      374    calories
       33 g  protein
  13 g fat (3g saturated fatty acids)
  120 calories from total fat (by calories from fat in beef)
       82 mg cholesterol
      4.9 mg iron 268 mg sodium
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Barbecued Beef and Bean Soup
 Categories: Soups/stews, Meats, Main dish
      Yield: 8 Servings
 
      2 lb Beef sirloin tip roast
           - cut into 1/2 inch cubes
    1/2 ts Pepper
      3 c  Chopped onion
     64 oz Canned tomatoes with juice
           -- chopped
      3    Garlic cloves; minced
     48 oz Canned pink or pinto beans
           -- drained
      2 tb Vegetable oil
     14 oz Roasted red bell peppers
           - drained, rinsed & chopped
      2 tb Chili powder
  3 1/2 c  Beef broth
      2 tb Ground cumin
    1/4 c  Molasses
    1/4 ts Ground cloves
      2 ts Cider vinegar; to taste
      1 ts Salt
      1 tb Tabasco
 
  Seasoned with a hint of Tabasco, molasses and cider vinegar, this soup
  has a special flavor and assembles quickly.
  
  Brown beef, onion and garlic in oil in Dutch oven over medium heat. Stir
  in chili powder, cumin, cloves, salt and pepper. Add tomatoes, beans,
  peppers, broth, molasses and Tabasco. Simmer over low heat for 1 1/2
  hours, partially covered, stirring occasionally. Stir in vinegar and
  serve.
  
  Serving Suggestion: Sourdough Bread and Vegetable Relishes..
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Stew with Homemade Dumplings
 Categories: Main dish, Meats, Soup/stew
      Yield: 4 Servings
 
      1 lb Beef chuck steak
           -- cut into 1-inch cubes
    1/2 lb Carrots
    1/4 c  Flour
      1 lg Onion
      1 ts Thyme leaves
      3 md Potatoes
    1/2 ts Salt
    1/2 ts Pepper
      2    Celery stalks
      2 tb Vegetable oil
      2 c  Biscuit mix
           Fresh parsley
           Dumplings
      1    Bay leaf
    2/3 c  Milk
      3 c  Beef broth
    1/4 c  Red wine
 
  When it's chilly outdoors, stay warm with a flavorful stew that will
  remind you of old-fashioned pot roast.
  
  Coat beef cubes with a mixture of flour, thyme, salt and pepper. In a
  Dutch oven, saute beef in oil over med-high heat to brown. Add bay leaf,
  broth and wine. Bring liquid to a boil. Reduce heat to low; cover and
  simmer 1 hour. Stir occasionally. Cut carrots, onion, potatoes, and
  celery into 1-inch chunks. Add vegetables to stew. Bring to a boil.
  Reduce heat to low; cover and simmer 40 min. Mix dumplings and drop
  batter by spoonfuls onto boiling stew. Cook dumplings uncovered 10 min.
  Cover stew and cook dumplings 10 minutes longer. To serve, sprinkle with
  chopped parsley if desired.
  
  Serving suggestion: Waldorf Salad and Gingerbread with Lemon Sauce
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Make You Famous Lite Beef Chili
 Categories: Main dish, Soup/stew, Meats, Tex/mex
      Yield: 6 Servings
 
  1 1/2 lb Beef top sirloin steak
           -- cut into 1/2-inch cubes
           -OR- ground chuck
      1 c  Frozen corn
      2    Cans beef broth
           - (14-1/2 oz. each)
  1 1/2 c  Water
    1/2    Red bell pepper; chopped
      6    Corn tortillas
           -- cut in strips
    1/2    Poblano pepper; chopped
      2 tb Chili powder
      1    Celery stalk; chopped
      2 ts Ground cumin
      1    Carrot; chopped
      1 ts Dried oregano leaves
      2    Jalapeno peppers
           -- finely diced
      2    Garlic cloves; minced
      1 c  Jicama; diced
     32 oz Canned black beans, rinsed
      2 tb Fresh cilantro, chopped
      3    Roma tomatoes; chopped
           Salt and pepper to taste
 
  The variety of fresh vegetables in this unique chili give it an original
  flavor. And, your waistline will smile!
  
  Heat broth and water over medium heat in a 4 quart pot. Add tortillas
  and bring to a boil. Reduce heat and simmer until tortillas dissolve.
  Meanwhile, brown beef over medium heat in a non-stick skillet, drain
  fat, and add seasonings. Add beef and vegetables. except jicama and
  cilantro, to stock pot. Simmer on low heat 30 min. to 1 hour. Season to
  taste. Just before serving, stir in jicama and cilantro.
  
  Serving Suggestion: Cornbred Muffins or Corn Tortillas and Stewed Apples.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Chili
 Categories: Meats, Soup/stew, Main dish, Tex-mex
      Yield: 4 Servings
 
      1 lb Lean beef cubed steaks
      2 ts Vegetable oil
  4 1/2 ts Spicy Seasoning Mix*
           -(divided)
      1 md Onion; chopped
     28 oz Canned plum tomatoes
           -(undrained)
      2 c  Frozen whole kernel corn

----------------------------SPICY SEASONING MIX----------------------------
      3 tb Chili powder
      2 ts Ground cumin
  1 1/2 ts Garlic powder
    3/4 ts Dried oregano leaves
    1/2 ts Ground red pepper
 
  Preparation time: 30 Minutes
  
  Combine all ingredients. Store, covered in airtight container. Shake
  before using.
  
  1. Heat oil in deep large skillet over medium heat 5 minutes.
  
  2. Meanwhile cut each beef steak lengthwise into 1-inch wide strips; cut
  crosswise in 1 inch pieces. Sprinkle beef with 2 teaspoons spicy
  seasoning.
  
  3. Stir-fry- beef and onion 2 to 3 minutes. 4.Season with salt, if
  desired. 5.Add tomatoes (break up with back of spoon), corn and
  remaining 2 1/2 teaspoons spicy seasoning. 6.Bring to a boil; reduce
  heat to medium-low and simmer, uncovered, 18 to 20 minutes.
  
  Serving suggestion: Tortilla chips and melon wedges
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beefy Tortilla Soup
 Categories: Soup/stew, Main dish, Meats, Tex-mex
      Yield: 8 Servings
 
      2 tb Corn oil
      1 lg Tomato; chopped
      4    Corn tortillas
           -- coarsely chopped
      2 qt Beef stock; chilled and
           -- skimmed of fat
           -- (or canned)
      6    Garlic cloves
           -- finely chopped
           Salt to taste
      1 tb Chopped fresh cilantro
           Cayenne pepper to taste
           -- (1/4 teaspoon or more)
      1 md Onion; chopped
      8 oz Lean, cooked ground beef*
      1 tb Cumin powder
      1 md Fresh tomato
           -- coarsely chipped
      2 ts Chili powder
      1 c  Shredded cheddar cheese
      2    Bay leaves
      3    Corn tortillas; cut into
           - thin strips & fried crisp
      2 c  Tomato puree
 
  * (leftover steak or beef, coarsely shredded or chopped
  
  For cool nights - Quick and easy - Uses leftover beef.
  
  Serves 8-10
  
  1. Heat oil in a large saucepan over medium heat. Saute tortillas,
  garlic, onion and cilantro over medium heat to soften tortillas.
  
  2. Add tomato puree and bring to boil.
  
  3. Stir in cumin, chili powder, bay leaves, canned tomato puree and beef
  stock. Bring to a boil and reduce to simmer. Cook 15 minutes.
  
  4. Add salt and cayenne pepper to taste and cook, stirring frequently
  for another 15 minutes. Strain fat from surface if necessary.
  
  5.Add beef and chopped tomato to bowls and pour equal portions of
  strained stock into bowls.
  
  6.Garnish each bowl with equal portions of cheese and tortilla strips.
  Serve hot.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: San Antonio Beef Stew
 Categories: Soup/stew, Main dish, Meats, Tex-mex
      Yield: 4 Servings
 
      1    Beef top sirloin steak
           -(boneless), cut 3/4" thick
           -- (approx. 1 pound)
      1 tb Vegetable oil
    1/4 ts Salt
      1 cn Ready-to-serve beef broth
           - (13 3/4 to 14 1/2 oz can)
    3/4 c  Picante sauce
      2 md Zucchini; halved lengthwise
           - and sliced crosswise
           - 3/4" thick
      1 lg Red bell pepper
           - cut into 1" pieces
  1 1/2 ts Ground cumin
      2 tb Cornstarch; dissolved in...
    1/4 c  Water

-----------------------------TOPPINGS (OPTIONAL-----------------------------
           Dairy sour cream
           Chopped fresh cilantro
 
  Cooking & preparation time: 30 min
  
  1. Trim fat from beef steak. Cut steak lengthwise in half and then
  crosswise into 1/2" thick strips. In Dutch oven, heat oil over
  medium-high heat until hot. Add beef (1/2 at a time) and stir_fry 2
  minutes or until outside surface is no longer pink. (Do not overcook.)
  Remove from pan; season with salt. Set aside.
  
  2. In same pan, combine broth, picante sauce, zucchini, bell pepper and
  cumin. Bring to a boil; reduce heat to medium_low. Simmer 10 minutes or
  until vegetables are crisp-tender.
  
  3. Add cornstarch mixture to stew; cook and stir 1 to 2 minutes or until
  sauce is thickened and bubbly. Return beef to pan. Serve with sour cream
  and cilantro, if desired. (serving size 1 1/3 cups)
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Eaters' Pizza
 Categories: Main dish, Tex-mex
      Yield: 4 Servings
 
      1 lb Sirloin
           - cut 1/8" x 2" pieces
    1/4 ts Freshly ground pepper
      2 tb Canola oil; separated
      2    Garlic cloves; crushed
      1    Roma tomato; thinly sliced
      6 oz Fresh mushrooms, sliced
      2    Scallions; thinly sliced
      1 sm Green, red or yellow pepper
           - seeded & julienne sliced
    1/4 c  Beef bouillon
      3 tb Dry Madeira wine
      4 oz Roquefort cheese, separated
      2 tb Unsalted butter
      1 tb Fresh parsley, chopped
      1    12" thick pizza shell*
 
  * (can use ready-to-eat shell like "Boboli")
  
  This was the winning recipe of the Texas Beef Cook-Off.
  
  Combine pepper and 1 tablespoon canola oil. Pour over sirloin and set
  aside. Heat remaining oil in heavy skillet and brown crushed garlic;
  remove. Sear meat and vegetables in garlic-flavored oil. Remove and
  reserve. Deglaze skillet with bouillon and madeira, reduce to
  approximately 4 tablespoons or until thick and remove from heat. Return
  meat and vegetables to liquid; combine and allow to soak. Beat 2 ounces
  Roquefort cheese and buter in small bowl until smooth. Spread over pizza
  shell. Spoon meat and vegetable mixture over bottom of pizza and top
  with remaining 2 ounces cheese and parsley. Bake according to pizza
  shell instructions.
  
  Preparation time; 1 hour including marinating
  Cooking time: 10 minutes.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Sloppy Joe Pizza
 Categories: Main dish, Tex-mex
      Yield: 4 Servings
 
      1 lb Lean ground beef
    3/4 c  Frozen corn, defrosted
    3/4 c  Prepared barbecue sauce
    1/2 c  Sliced green onions
      1    12" Italian bread shell
           -OR prepared pizza crust
      6 oz Shredded Co-Jack cheese
 
  Preparation time: 30 minutes.
  
  1. Heat oven to 425 degrees. In large nonstick skillet, brown ground
  beef over medium heat 8 to 10 minutes or until no longer pink, stirring
  occasionally. Pour off drippings.
  
  2. Stir in corn, barebecue sauce, green onions and salt, if desired;
  heat through.
  
  3. Place bread shell on large baking sheet. Top evenly with beef
  mixture; sprinkle with cheese. Bake 12 to 16 minutes or until cheese is
  melted; cut into 8 wedges.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Tortilla Pizza
 Categories: Main dish, Tex-mex
      Yield: 4 Servings
 
      1 lb Lean ground beef
      1 md Onion; chopped
      1 ts Dried oregano leaves
      1 ts Salt
      4 lg (10 inch) flour tortillas
      1 md Tomato; seeded and chopped
      1 tb Thinly sliced fresh basil
      1 c  Shredded mozzaralla cheese
    1/4 c  Grated Parmesan cheese
 
  Preparation time: 27 Minutes
  
  1. Heat oven to 400 F. Brown ground beef and onion in skillet over
  medium heat 8 to 10 minutes or until beef is no longer pink. Pour off
  drippings. Stir oregano and salt into beef.
  
  2. Lightly brush tortillas with oil. Bake tortillas on 2 large baking
  sheets in 400 F oven 3 minutes.
  
  3. Spoon beef mixture evenly over top of each tortilla; top with an
  equal amount of tomato. Sprinkle with basil and cheeses.
  
  4. Return to oven and bake 12 to 14 minutes or until tortillas are
  lightly browned.
  
  Serving suggestion: Mixed green salad with Italian dressing
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheese "Steak" Pizza
 Categories: Main dish, Tex-mex
      Yield: 4 Servings
 
      1 lb Ground beef
      1 sm Green or red bell pepper
           -- cut into thin strps
      1 sm Onion; thinly sliced,
           -- separated into rings
      1 lg (16 oz) Italian bread shell
           -- (approx. 12" diameter)
      2 c  Shredded Mozarella cheese
           -(low-moisture part-skim)
 
  Preparation time: 30 Minutes
  
  1. Heat oven to 400 F. In large skillet, brown ground beef over medium
  heat 6 minutes. Add bell pepper and onion; cook 3 to 4 minutes or until
  beef is no longer pink and vegetables are crisp-tender. Season with 3/4
  teaspoon salt and 1/2 teaspoon pepper.
  
  2. Place bread shell on baking sheet. Remove beef and vegetables from
  skillet with slotted spoon; arrange on top of bread shell. Sprinkle with
  cheese. Bake 8 o 10 minutes or until cheese is melted; cut into 8
  wedges.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef & Bean Burritos
 Categories: Main dish, Tex-mex
      Yield: 8 Burritos
 
      1 lb Lean ground beef
      1 md Onion; chopped
      1 tb Spicy Seasoning Mix **
    1/2 ts Salt
      8 oz Tomato sauce
     15 oz Canned pinto beans
           -- drained, mashed
      8    Flour tortillas; warmed
           -- (each about 8 inches)

----------------------------------OPTIONAL----------------------------------
           Thinly sliced lettuce
           Chopped tomatoes
           Sliced green onions

----------------------------SPICY SEASONING MIX----------------------------
      3 tb Chili powder
      2 ts Ground cumin
  1 1/2 ts Garlic powder
    3/4 ts Dried oregano leaves
    1/2 ts Ground red pepper
 
  Combine all ingredients. Cover and store in airtight container. Shake
  before using to blend.
  
  Quicker than the fast food shop! Simmer lean ground beef and Spicy
  Seasoning Mix 10 minutes, then combine with convenient canned pinto
  beans. Spoon into tortillas and serve with fresh vegetable
  accompaniments.
  
  Preparation time: 25 min.
  
  1. In large nonstick skillet, brown ground beef and onion over medium
  heat 8 to 10 minutes or until beef is no longer pink, breaking up into
  3/4-inch crumbles. Pour off drippings.
  
  2. Sprinkle seasoning mix and salt over beef. Stir in tomato sauce.
  Simmer 10 minutes, stirring occasionally. Stir in beans; heat through.
  
  3. To asssemble, spoon equal amounts of beef mixture in center of each
  tortilla. Add lettuce, tomatoes and green onions, if desired. Fold
  bottom edge up over filling. Fold right and left sides to center,
  overlapping edges.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef & Cheese Burritos
 Categories: Main dish, Meats, Tex-mex
      Yield: 4 Servings
 
  1 1/2 lb Ground beef
  1 1/4 c  Prepared salsa
           -- (thick and chunky)
    1/2 lb Velveeta; cut up
           -- (Pasteurized Process
           -- Cheese Spread)
      8    Flour tortillas
           -- (approx. 8") warmed

----------------------------------TOPPINGS----------------------------------
           Thinly sliced lettuce
           Chopped tomato
           Slices ripe olives
 
  Preparation time: 20 Minutes
  
  1. In large skillet, brown ground beef over medium-high heat 6 to 8
  minutes or until no longer pink. Pour off drippings.
  
  2. Stir in salsa and Velveeta; heat until melted.
  
  3. To serve, spoon approx. 1/3 cup beef mixture in center of each
  tortilla. Fold bottom edge up over filling; fold sides to center,
  overlappings edges. Serve burritos with toppings.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef & Salsa Burritos
 Categories: Main dish, Tex-mex
      Yield: 4 Servings
 
  1 1/4 lb Ground beef
  1 1/2 tb Chili powder
    1/2 ts Ground cumin
     10 oz Frozen chopped spinach
           -- defrosted,
           -- well drained
  1 1/4 c  Prepared chunky salsa
      1 c  Shredded Cheddar cheese
      8 md Flour tortillas; warmed
 
  1. In large skillet, brown ground beef over medium heat 8 to 10 minutes
  or until no longer pink, , stirring occassionally. Pour off drippings.
  
  2. Season beef with chili powder, cumin, 1/2 teaspoon salt and 1/4
  teaspoon pepper. Stir in spinach and salsa; heat through. Remove from
  heat; stir in cheese.
  
  3. To serve, spoon approx. 1/2 cup beef mixture in center of each
  tortilla. Fold bottom edge up over filling; fold sides to center,
  overlapping edges.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Confetti Beef Tacos
 Categories: Main dish, Tex-mex
      Yield: 12 Tacos
 
      1 lb Lean ground beef
      2 ts Chili powder
    1/2 ts Salt
      1 c  Prepared chunky salsa
     11 oz Canned whole kernel corn
           -- drained
     12    Taco shells
           Topping (optional)
           Taco sauce
           Monterey Jack cheese
           -- (shredded)
           Thinly sliced lettuce
           Sliced ripe olives
           Chopped tomatoes
 
  Cooking & preparation time: 20 min
  
  1. Heat oven to 350 F. In large nonstick skillet, brown ground beef over
  medium heat 8 to 10 minutes or until beef is no longer pink, breaking up
  into 3/4" crumbles. Pour off drippings. Season beef with chili powder
  and salt. Stir in salsa and corn; heat through.
  
  2. Meanwhile heat taco shells according to package directions.
  
  3. To assemble. spoon approx. 1/3 cup beef mixture into each taco shell;
  top as desired.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Texas Sizzlers
 Categories: Meats, Tex-mex
      Yield: 24 Appetizers
 
  1 1/2 lb Beef flank steak
    1/2 c  Salsa Picante
     12    Whole jalapeno peppers
           -- halved lengthwise
           -- and seeded
    1/4 c  Herbed cream cheese
           Toothpicks
 
  Always good, but dynamite when grilled over mesquite
  
  1. Slice steak in 1/4 inch thick strips, 4" long. Cut across grain
  holding knife at an angle.
  
  2. Marinate beef strips in Salsa Picante for one hour.
  
  3. Fill each jalapeno half with 1/2 teaspoon cream cheese
  
  4. Wrap filled jalapenos with one steak strip covering cream cheese as
  you wrap. Fasten steak ends with toothpick. 5.Grill or broil 4 inches
  from heat for 4 minutes turning after 2 minutes. Do not overcook.
  
  For optimum flavor, marinate in hot or medium Salsa Picante.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Texas Ribbons
 Categories: Appetizers, Meats
      Yield: 48 Ribbons
 
  1 1/2 lb Flank steak
           Fajita seasoning
           -- (Fiesta if available)
    3/4 c  Bar-b-que sauce
           - (Cattleman's)
    1/2 c  Lemon juice
      2    Garlic cloves; minced
    1/2 ts Crushed red peppers
 
  A taste of Texas for your patio parties
  
  Yield: 24 servings ( 2 ribbons/serving)
  
  1. Season meat generously with fajita seasoning, salt, and pepper. Let
  meat sit for 1/2 hour.
  
  2. Prepare marinade mixture by mixing bar-b-que sauce, lemon juice,
  garlic, and red pepper. Pour over meat, cover and refrigerate. Marinate
  for 1 hour.
  
  3. Cut beef diagonally, against the grain, into 1/4 inch slices.
  
  4. Thread each slice onto bamboo skewer. Broil or grill to desired
  doneness, basting once or twice.
  
  * If using bamboo skewers (4-5 inches), soak in water before threading
  beef so skewers will not burn.
  
  *1 ounce beef per skewer
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Thai Ribbons
 Categories: Meats, Appetizers
      Yield: 48 Ribbons
 
  1 1/2 lb Flank steak
    3/4 c  Teriyaki sauce
      6 tb Vegetable oil
      3 oz Fresh ginger
           -- finely chopped
    1/3 c  Garlic, minced
  1 1/2 ts Red chili peppers
           -- (crushed)
 
  A taste of the Orient for your patio parties
  
  Yield: 24 servings ( 2 ribbons/serving)
  Total calories: 126 Beef calories 69 (1oz)
  
  1. Prepare basting mixture by mixing teriyaki sauce, vegetable oil,
  ginger, garlic and crushed red chili peppers. Cover and refrigerate.
  
  2. Cut beef diagonally, against the grain, into 1/4 inch slices.
  
  3. Thread each slice onto a bamboo skewer. * Cover and chill.
  
  4. For each serving: Brush 2 beef ribbons generously with basting
  mixture. Broil or grill to desired doneness, basting once or twice.
  
  * If using bamboo skewers, soak in water before threading beef so
  skewers will not burn.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Salsa Steak Sticks
 Categories: Appetizers, Meats
      Yield: 32 Appetizers
 
  1 1/2 lb Beef top sirloin steak
           -- cut into 3/4" cubes

----------------------------------MARINADE----------------------------------
      1 c  Salsa Picante (Medium)
    1/4 c  Vegetable oil
  1 1/2 ts Lemon pepper
    1/2 ts Seasoned salt
      1 ts Garlic powder
 
  One bite calls for another!
  
  1. Mix Salsa marinade ingredients together in a glass dish or large
  sealable plastic bag.
  
  2. For appetizers: skewer two beef cubes per 4 inch wooden stick.
  
  3. Marinate beef cubes for 2 to 6 hours in refrigerator.
  
  4. Grill over medium coals for 5-7 minutes. Turn occasionally.
  
  Note: Steak sticks can also be broiled 3-4 inches from heat.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Classic Meatloaf
 Categories: Meats, Main dish
      Yield: 6 Servings
 
  1 1/2 lb Lean ground beef
      8 oz Tomato sauce
      1 c  Soft bread crumbs
      1 sm Onion; finely chopped
      1    Egg; slightly beaten
      2 ts Worcestershire sauce
      1 ts Dried thyme leaves
    1/2 ts Garlic salt
    1/4 ts Pepper
      1 tb Packed brown sugar
      1 ts Dry mustard
 
  By shaping the ground beef mixture into small, two-serving loaves,
  baking time can be reduced by 30 minutes. Gentle handling when mixing
  the ground beef with the other ingredients will ensure a moist, tender
  meatloaf.
  
  Preparation and cooking time: 1 hr.
  
  1. Heat oven to 350 F. Reserve 1/4 cup tomato sauce. In large bowl,
  combine ground beef, remaining tomato sauce, bread crumbs, onion, egg,
  Worcestershire sauce, thyme, garlic salt and pepper, mixing lightly but
  thoroughly.
  
  2. Divide mixture into thirds and shape to form three loaves, each about
  1-1/2 inches thick; place on rack in open roasting pan. Combine reserved
  tomato sauce, brown sugar and mustard; spread over top of loaves.
  
  3. Bake in 350 F oven 40 to 45 minutes or until no longer pink and
  juices run clear. To serve cut each meatloaf into 1-inch thick slices.
  
  Cook's tip: To make soft bread crumbs, place torn bread slices in food
  processor, fitted with steel blade, or blender container. Cover; process
  30 seconds, pulsing on and off, until fine crumbs. One and a half slices
  will yield 1 cup soft bread crumbs.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Muffin Tin Meatloaves
 Categories: Meats, Main dish
      Yield: 6 Servings
 
  1 1/2 lb Lean ground beef
  1 1/2 c  Shredded zucchini
      1 c  Soft bread crumbs
      1    Egg; slightly beaten
      1 ts Dried Italian seasoning
    1/2 ts Salt
    1/4 c  Ketchup
 
  Preparation time: 30 minutes .
  
  1. Heat oven to 400 degrees. In large bowl, combine all ingredients
  except ketchup, mixing lightly but thoroughly. Place approximately 1/3
  cup beef mixture into each of 12 medium muffin cups, pressing lightly;
  spread ketchup over tops.
  
  2. Bake 20 minutes or until centers are no longer pink.
  
  3. Remove meatloaves from pan; serve with mashed potatoes, if desired.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef & Parmesan Pasta
 Categories: Main dish, Pasta
      Yield: 4 Servings
 
  1 1/2 lb Ground beef
      1 cn Ready-to-serve beef broth
           -(14 1/2 oz. can)
 15 1/2 oz Canned diced tomatoes
           -(Italian-style)
      2 c  Uncooked farfalle
           - (bow tie pasta)
      2 c  Thinly sliced zucchini
           -- (1/4" thick)
    3/4 c  Grated parmesan cheese
           -- divided
 
  Preparation time: 30 Minutes
  
  1. In large skillet, brown ground beef over medium-high heat 6 to 8
  minutes or until beef is no longer pink, breaking up into 3/4" pieces.
  Remove beef with slotted spoon; pour off drippings.
  
  2. In same skillet, add broth, tomatoes and pasta, pushing pasta into
  liquid. Bring to a boil, reduce heat to medium. Cook, uncovered 15
  minutes stirring frequently. Add zucchini; continue cooking 5 minutes or
  until pasta is tender.
  
  3. Return beef to skillet and stir in 1/2 cup cheese; heat through.
  Sprinkle with remaining cheese.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Chili 'N' Cheddar Topped Potatoes
 Categories: Main dish
      Yield: 4 Servings
 
  1 1/2 lb Ground beef
      4 md Baking potatoes
           -(8 oz each)
      1 tb Chili powder
     15 oz Canned hot chili beans
  1 1/2 c  Shredded cheddar cheese
           -(mild), divided
    1/4 c  Sliced green onions
 
  Preparation time: 30 Minutes
  
  1. Pierce potatoes with fork. Microwave on HIGH 11 to 13 minutes or
  until tender, rotating 1/4 turn after 6 minutes. Let stand 5 minutes.
  
  2. Meanwhile in large skillet, brown ground beef over medium-high heat 6
  o 8 minutes or until beef is no longer pink, breaking up into 3/4"
  pieces. Pour off drippings; stir in chili powder and 1/2 teaspoon salt.
  Add beans and 1 cup cheese; cook and stir until heated through.
  
  3. Cut a slit lengthwise in potatoes; fluff pulp with fork. Season
  potatoes with salt and pepper, if desired. Spoon equal amounts of beef
  mixture over each potato. Top with remaining cheese and green onions.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Campfire Meatballs
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      1 lb Ground beef
    1/4 c  Dry bread crumbs
      1    Egg; slightly beaten
    3/4 ts Garlic salt
    1/4 ts Pepper
           Heavy aluminum foil
      2 md Zucchini; halved,
           -- then sliced crosswise
           -- into 1/2 inch slices.
      2 c  Prepared spaghetti sauce
           Grated Parmesan cheese
           Garlic bread sticks
           -- (optional)
 
  1. In medium bowl, combine ground beef, bread crumbs, egg, 1/4 cup
  water, garlic salt and pepper, mixing lightly but thoroughly. Shape into
  24 (approx 1-1/4 inch) meatballs.
  
  2. Cut four 18x12 inch long sheets heavy duty aluminum foil. Place equal
  amounts of meatballs and zucchini in center of each; top each with 1/3
  cup spaghetti sauce. Bring shorter edges of foil together over the
  center; fold down loosely to seal, allowing room for heat expansion and
  circulation. Fold in open ends to seal.
  
  3. Place packets on grid over medium ash-covered coals, Grill,
  uncovered, 16 to 18 minutes or until meatball centers are no longer pink
  and zucchini is tender, truning packets over once.
  
  4. To serve, carefully unfold ends and tops of packets; sprinkle cheese
  over meatballs. Serve with garlic bread sticks, dipping into sauce, if
  desired.
  
  Cooks tip: To check the temperature of the coals, cautiously hold your
  hand palm side down, at cooking height (just above the grid). Count the
  number of seconds you can hold your hand in that position before the
  heat is uncomfortable and you have to pull it away; 4 seconds for medium
  coals.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Asian Beef & Noodles
 Categories: Main dish
      Yield: 4 Servings
 
  1 1/4 lb Ground beef
      2 pk Instant ramen noodles
           -(3oz ea) Oriental flavor
      2 c  Frozen vegetable mixture
    1/4 ts Ground ginger
      2 tb Thinly sliced green onion
 
  1. In large skillet, brown ground beef over medium heat 8 to 10 minutes
  or until no longer pink, breaking up into 3/4 inch crumbles. Remove with
  slotted spoon; pour off drippings. Season beef with one seasoning packet
  from noodles; set aside.
  
  2. In same skillet, combine 2 cups water, noodles (broken into several
  pieces), vegetables, ginger and remaining seasoning packet. Bring to
  boil; reduce heat. Cover; simmer 3 minutes or until noodles are tender,
  stirring occasionally.
  
  3. Return beef to skillet; heat through. Stir in green onion before
  serving.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Salisbury Steak
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      1 lb Ground beef
    1/3 c  Finely chopped onion
    1/4 c  Saltine cracker crumbs
      1    Egg white
           -- slightly beaten
      2 tb Milk
      2 tb Prepared horseradish
     12 oz Mushroon gravy

----------------------------DILL MASHED POTATOES----------------------------
      2 c  Hot mashed potatoes
  1 1/2 ts Dried dill weed
 
  1. In serving bowl, combine potato ingredients, 1/2 teaspoon salt
  and 1/8 teaspoon pepper; keep warm.
  
  2. In medium bowl, combine ground beef, onion, cracker crumbs, egg
  white, milk, horseradish. 1/4 teaspoon salt and 1/8 teaspoon pepper,
  mixing lightly but thoroughly. Shape into four oval 1/2 inch thick
  patties.
  
  3. Heat large nonstick skillet over medium heat until hot. Place beef
  patties in skillet; cook 7 to 8 minutes or until centers are no longer
  pink, turning once. Remove from skillet; keep warm.
  
  4. Add gravy to skillet; heat through. Serve with Salisbury steak and
  potatoes.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Red Creek Gourmet Beef Jerkey Rounds
 Categories: Meats, Preserving
      Yield: 1 Recipe
 
      5 lb Whole eye of round
      7 oz Red Creek Jerky Marinade
           Coarse ground black pepper
           Large bowl
           -OR-
           Gallon-size zip lock bags
           Wax paper
           Rolling Pin
           Dehydrator
           -OR- Conventional Oven
           Aluminum Foil if using oven
 
  This recipe is from the Red Creek Marinade Company
  
  1. Place meat slices into a large bowl or a gallon-sized zip lock
  freezer bag. Pour 1 to 1 1/2 oz. Red Creek Jerkey Marinade per pound of
  meat over the slices. Be sure to vigorously shake the bottle of marinade
  prior to pouring.
  
  2. Work marinade into meat so that each slice is thoroughly exposed to
  marinade and place in refrigerator for three to four hours. At this
  stage, slices can be marinated up to 24 hours if desired. Meat should
  absorb all of marinade. If not, use a colander to drain any remaining
  marinade from meat.
  
  3. If additional black pepper is desired, lay meat slices out flat on
  waxed paper, sprinkle with coarsely ground black pepper and roll pepper
  in to the surface of the meat slices with a rolling pin or "pat" it in
  by hand.
  
  4. Continue with either the dehydrator method or oven method of drying
  to the jerky stage.
  
  Dehydrator Method:
  
  Place marinated meat slices on dehydrator racks and dry to jerky stage
  according to dehydrator manufacturer's diredtions. Length of drying time
  will depend on size and type of dehydrator used, and whether or not your
  dehydrator is constructed with a heating element only or with both a
  heating element and fan. If your dehydrator has a temperature gauge, dry
  at its maximum setting (but no more that 165 degrees). Check drying
  process periodically. It may be necessary to rearrange placement of
  racks to insure even drying of meat slices.
  
  Oven Method:
  
  Place a layer of heavy duty aluminum foil or a large jelly roll pan on
  the bottom oven rack to catch any drips or black pepper. Heat oven to
  165 degrees and place marinated meat slices in single layer directly on
  oven racks. Dry meat slices with oven door slightyly ajar so that
  moisture can escape, turning occasionally until meat is dried to jerky
  stage.
  
  Things to remember:
  
  The thicker the meat is sliced, the longer the drying process will be.
  
  Finish jerky yield will be less than raw meat yield.
  
  Unless dried to 0 moisture level, refrigerate finished product.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hearts' Delight Dinner
 Categories: Low-fat
      Yield: 8 Servings
 
------------------------------ROASTED SIRLOIN------------------------------
      1    2-3 lbs. top sirloin
           -- cut 2" thick
  1 1/2 ts Dried or fresh rosemary
           -- crushed

--------------------------CRANBERRY-JALAPENO SALSA--------------------------
      1 c  Fresh cranberries
    1/2    Orange; juiced
    1/3 c  Sugar
      2    Red bell peppers, roasted*
           -- peeled & diced
      1 sm Jalapeno; roasted, peeled,
           -- seded & diced
      3 tb Chopped cilantro
           Zest of 1/2 lime
           Zest of 1/2 orange

------------------------------RED PEPPER SAUCE------------------------------
      2 md Red bell peppers, roasted*
      1 ts Red wine vinegar
    1/4 ts Salt

------------------------GREENS W/WALNUT VINAIGRETTE------------------------
    1/3 c  Rice wine vinegar
      1 tb Water
      2 ts Walnut oil
      1 ts White wine Worcestershire
    1/2 ts Sugar
    1/8 ts Salt
    1/8 ts Pepper
  2 1/2 tb Finely chopped walnuts
           -- toasted
      8 c  Mixed field greens

----------------------------CITRUS-BERRY DELIGHT----------------------------
      1    Graham cracker crust
           -(reduced-fat)
      1 cn Sweetened condensed milk
           -(non-fat)
    1/3 c  Key lime juice
      8 oz Light whipped topping
 
  Roasted Sirloin: Press rosemary into both sides of sirloin steak. Roast
  on rack in a shallow roasting pan in a 350 F oven 50-60 minutes or 16-20
  minutes per pound. Remove roast when a meat thermometer inserted in
  center reaches 135 F for medium-rare. Let roast stand 10 minutes before
  carving into thin slices. Serve with either Cranberry-Jalapeno Salsa or
  Red Pepper Sauce recipes below.
  
  Cranberry-Jalapeno Salsa: Blend cranberries, juice and sugar in food
  processor for 30-45 seconds. Transfer to saute pan and add remaining
  ingredients. Stir to mix. Let ingredients stand at least 30 minutes for
  flavors to blend. Warm sauce over low heat before serving. Do not boil.
  Salt to taste.
  
  *NOTE: 7-oz. jar roasted red peppers may be used in place of 2 medium
  freshly roasted red peppers.
  
  Red Pepper Sauce: Blend peppers, vinegar and salt in blender using pulse
  switch until coarsely chopped. Sauce may be served at room temperature
  or heated. To roast peppers, broil 2" from heat, turning frequently,
  until skin bubbles and is evenly charred. Transfer peppers, to sealable
  plastic baggie, close and set aside until peppers cool. Peel charred
  skin from peppers. Remove seed.
  
  Greens with Walnut Vinaigrette: Combine vinegar and next 6 ingredients
  in a small bowl, stirring well. Stir in walnuts; pour over field greens
  and toss gently.
  
  Brown Rice:  Follow package directions for 8 servings of your favorite
  brown rice, substituting beef broth for 1/2 the amount of liquid
  requited. Add 1/4 cup green onions, thinly sliced. Salt & pepper to
  taste.
  
  Wheat Roll
  
  Citrus Berry Delight:  Blend condensed milk and lime juice. Fold in
  whipped topping. Spoon into crust. Garnish.
  
  Nutritional Information Per Serving:
  
  Roasted Sirloin (3 oz) 170 Calories, 6 g Total Fat, 2 g Sat. Fat, 0 mg
  Chol., 56 mg Sod.
  
  Cranberry Salsa 406 Calories, 1 g Tot. Fat, 0 g Sat. Fat, 0 mg
  Cholesterol, 8 mg Sod.
  
  Red Pepper Sauce 42 Calories, 0 g Tot. fat, 0 g Sat. Fat, 0 mg
  Cholesterol, 584 mg Sod.
  
  Greens 36 Calories, 3 g Tot. Fat, 0 g Sat. Fat, 0 mg Cholesterol, 60 mg
  sodium.
  
  Brown Rice 158 Calories, 1 g Tot. Fat, 0 g Sat. Fat, 0 mg Cholesterol,
      395 mg Sodium.
  
  Wheat Roll 64 Calories, 1 g Tot. Fat, 0 g Sat. Fat, 0 mg Cholesterol,
      137 mg Sodium.
  
  Citrus Berry Delight 303 Calories, 7 g Tot. Fat, 4 g Sat. Fat, 1 mg
  Chol., 168 mg Sod.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Asian Beef Kabobs
 Categories: Appetizers, Meats
      Yield: 16 Appetizers
 
      1 lb Beef top sirloin steak
           -(boneless), 1" thick
           - well-trimmed
      6    Green onions
           - cut into 1 1/2" pieces

----------------------------------MARINADE----------------------------------
    1/4 c  Packed brown sugar
      3 tb Dry sherry
      3 tb Soy sauce
      2 ts Dark seasame oil
      2    Garlic cloves; crushed
    1/2 ts Ground ginger
 
  Cooking & preparation time: 25 min
  
  1. Cut steak crosswise into 1/4" thick strips. Combine marinade
  ingredients. Place beef and 1/2 of marinade in plastic bag. turning to
  coat; close securely. Marinate in refrigerator 20 minutes; reserve
  remaining marinade.
  
  2. Meanwhile soak 16 (6") bamboo skewers in water 10 minutes; drain.
  Remove beef from marinade; discard marinade. Alternately thread beef
  (weaving back and forth) and green onion onto skewers.
  
  3. Place kabobs on rack in broiler pan so surface of kabobs is 3 to 4"
  from heat. Broil 5 to 6 minutes, turning once. Brush kabobs with
  reserved marinade during last 2 minutes.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Savory Thyme & Pepper Beef Tip Roast
 Categories: Meats, Main dish
      Yield: 8 Servings
 
      1    Beef round tip roast
           -(4 to 6 lb, cap off)

---------------------------------SEASONING---------------------------------
      2    Garlic cloves; crushed
      1 ts Salt
      1 ts Cracked black pepper
      1 ts Dried thyme leaves
 
  Cooking & preparation time: 3 hrs
  
  1. Heat oven to 325 F. Combine seasoning ingredients; press evenly onto
  roast. Place on rack in shallow roasting pan. Insert meat thermometer so
  bulb is centered in thickest part. Do not add water or cover. Roast
  approx. 25 to 35 minutes per pound for medium-rare to medium doneness.
  
  2. Remove roast when meat thermometer registers 140 F for medium-rare,
  155 F for medium. Let stand 15 minutes. (Temperature will continue to
  rise 1o 145 for medium-rare, 160 F for medium.)
  
  3. Carve roast into thin slices.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Holiday Beef Rib Eye Roast
 Categories: Meats, Main dish
      Yield: 8 Servings
 
      4 lb Beef rib eye roast
           - (well-trimmed)
      2    Garlic cloves; crushed
      1 ts Salt
      1 ts Cracked black pepper
      1 ts Dried rosemary leaves
           - crushed

-----------------------------------SAUCE-----------------------------------
     12 oz Prepared brown beef gravy
    1/4 c  Currant jelly
  1 1/2 ts Dry mustard; dissolved in..
      1 ts Water
 
  Cooking & preparation time: 1 hr. 50 min.
  
  1. Heat oven to 350 F. Combine garlic, salt, pepper and rosemary; press
  evenly onto roast. Place on rack in shallow roasting pan. Insert meat
  theremometer so bulb is centered in thickest part, not resting in fat.
  Do not add water or cover. Roast approx. 18 to 22 minutes per pound for
  medium-rare to medium doneness.
  
  2. Remove roast when meat thermometer registers 140 F for medium-rare,
  155 F for medium. Let stand 15 minutres. (Temperature will continue to
  rise to 145 F for medium-rare 160 for medium.)
  
  3. Meanwhile in small saucepan, combine sauce ingredients; cook over
  medium heat 5 minutes or until bubbly, stirring occasionally.
  
  4. Carve roast into slices; serve with sauce.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Burgundy Beef & Vegetable Stew
 Categories: Meats, Main dish, Soup/stew
      Yield: 6 Servings
 
  1 3/4 lb Beef for stew
           - (1 1/2" pieces)
      1 tb Vegetable oil
      2    Garlic cloves; crushed
      1 ts Dried thyme leaves
    1/2 ts Salt
    1/4 ts Pepper
 13 3/4 oz Ready-to-serve beef broth
    1/2 c  Burgundy wine
     10 oz Frozen whole baby carrots
      2 c  Frozen whole pearl onions
      2 tb Cornstarch; dissolved in...
      1 tb Water
      8 oz Frozen sugar snap peas
 
  1. In Dutch oven, heat oil over medium heat until hot. Add beef and
  garlic (1/2 at a time) and brown evenly, stirring occasionally. Pour off
  drippings. Season beef with thyme, salt and pepper.
  
  2. Add broth and wine to beef. Bring to a boil; reduce heat to low.
  Cover tightly and simmer 1-1/4 to 1-1/2 hours or until tender. Add
  carrots and onions; cover and cook 15 minutes.
  
  3. Stir in cornstarch mixture and peas. Bring to a boil; cook and stir 2
  minutes or until thickened.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Herbed Tenderloin
 Categories: Meats, Main dish
      Yield: 8 Servings
 
      4 lb Beef tenderloin roast
           -(well-trimmed)
      2 tb Grated Parmesan cheese

---------------------------------SEASONING---------------------------------
      1 ts Dried Italian seasoning
    1/2 ts Cracked black pepper
 
  Cooking & preparation time: 1 hour 15 min
  
  1. Heat oven to 425 F. Combine seasoning ingredients; press evenly onto
  roast. Place on rack in shallow roasting pan. Insert meat thermometer so
  bulb is centered in thickest part. Do not add water or cover. Roast
  approx. 45 to 50 minutes for medium-rare to medium doneness.
  
  2. Remove roast when meat thermometer registers 140 F for medium-rare,
  155 F for medium; sprinkle cheese over top. Let stand 15 minutes.
  (Temperature will continue to rise to 145 F for medium-rare, 160 F for
  medium)
  
  3. Carve roast into slices; season with salt, as desired.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Vegetables
 Categories: Vegetables, Side dish, Holiday
      Yield: 8 Servings
 
      1 lg Whole bulb garlic
      3 md Potatoes
           -- each cut into quarters
      4 sm Onions; each cut in 1/2
      6 md Plum tomatoes
           -- each cut in 1/2
      2 md Zucchini
           -- sliced 3/4" thick
    1/4 c  Grated Parmesan cheese

---------------------------------SEASONING---------------------------------
      2 tb Olive oil
      1 ts Dried Italian seasoning
    1/2 ts Cracked black pepper
 
  Preparation time: 1 hr
  
  1. Heat oven to 425 F. Cut 3/4" off top of garlic bulb, cutting through
  tip of each clove; discard top portion. Wrap securely with foil.
  
  2. In large bowl, combine seasoning ingredients. Add vegetables; toss to
  coat. Reserve tomatoes and zucchini in bowl to add later. Arrange
  potatoes, onions and foil-wrapped garlic on 15" x 10" jelly roll pan;
  roast with beef 30 minutes.
  
  3. Add tomatoes and zucchini to vegetables in pan. Continue to roast 15
  minutes or until tender. Unwrap garlic; squeeze softened cloves over
  vegetables. Toss with cheese and season with salt, as desired; serve
  with beef.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Tips for Successful Grilling
 Categories: Information, Grill/bbq, Meats
      Yield: 1 Text
 
           - Grilling Tips -
 
  Basic Grilling Tips:
  
  Grilling time can vary with the cut of beef, grid position, temperature
  of coals, weather and desired doneness.
  
  Our recipes start with beef taken directly from the refrigerator. It is
  not a safe food practice to bring meat to room temperature before
  cooking
  
  Use medium to medium-low coals to ensure even cooking.
  
  Trim excess fat from meats to avoid flare-ups while grilling.
  
  Direct grilling can be done with the grill covered or open; foods cooked
  in a covered grill usually cook faster.
  
  Use long-handled tongs for turning steaks or roasts; spatulas for
  turning burgers. Don not use a fork, which pierces the beef, allowing
  flavorful juices to escape.
  
  Determine the doneness of steaks by making a small slit near the bone
  and checking the color; for boneless cuts make a slit near the center.
  For thicker steaks, use a quick-recovery meat thermometer to accruately
  gauge the doneness.
  
  Grilling with Mesquite & Hickory for Great Flavor:
  
  Mesquite and Hickory are great for grilling. They're easy to light and
  you're grilling in 20 minutes. Wood can be used with any type grill.
  You'll enjoy the outdoor Texas flavor it gives you meals! Mesquite wood
  provides a sweet, delicate taste that accents beef. Hickory wood imparts
  a smoky, bacon-like flavor often associated with Southern-style cooking.
  
  Direct Grilling Method:
  
  Foods are cooked directly over coals. This is a fast method for cooking
  steaks and burgers.  Mesquite wood burns hot, so cook around perimeter
  of coals
  
  Indirect Grilling Method:
  
  Slow cook thicker steaks and roasts in a covered grill. Bank coals
  around a foil pan. Place beef over pan so food is not over coals. Keep
  grill temperature at 300 degrees to roast. Add wood to maintain heat.
  
  Flavoring with Wood Chips:
  
  Wrap a handful of wood chips in a foil pouch. Pierce the foil to release
  smoke. Put pouch over hot charcoal or gas briquettes. The chips will
  smolder and not flame.
  
  Cooking with Wood Chunks:
  
  Stack wood over 2 sheets of crumpled newspaper or starter stick. Open
  vents. Light paper; let wood burn 15-20 minutes. Extinguish flame by
  closing lid and vents for 30 seconds. Adjust vents for desired heat
  level. Begin grilling. Note; Hickory is a dense wood and may require
  more paper or lighter fluid to start fire. Or, use convenient
  Light-the-bag chunks. The wood is pre-measured for one cookout. Place
  entire bag in grill and light corners.
  
  To test temperature of coals:
  
  Hold your palm over grill at cooking height. If the heat forces you to
  pull away in 3 seconds, coals are hot; if 4 seconds, coals are medium
  and it 5 seconds, coals are low.
  
  To lower temperature of coals;
  
  Raise grid or spread out the coals. If cooker is covered, close vents
  halfway
  
  To raise temperature of coals;
  
  Lower grid or push together coals. Add more chunks to outer edge of hot
  coals. If cooker is covered, open vents fully.
  
  Checking Beef's Doneness:
  
  Use a quick-read meat thermometer. Or, you can also use the touch
  method. If the meat is rare, it will feel soft and yielding; if medium
  it will give slightly; and if well-done it will be firm
  
  * COOKFDN brings you this information with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Steak & Parmesan-Grilled Vegetables
 Categories: Main dish, Vegetables, Meats, Grill/bbq
      Yield: 4 Servings
 
      2    Beef T-bone steaks
           -OR Porterhouse steaks
           -(well-trimmed), 1" thick
    1/4 c  Grated Parmesan cheese
      2 tb Olive oil
      2 tb Red wine vinegar
      2    Red or yellow bell peppers
           -- each cut into quarters
      1 lg Red onion; cut crosswise
           -- into 1/2" slices

---------------------------------SEASONING---------------------------------
      1 tb Crushed garlic
      2 ts Dried basil leaves
      1 ts Pepper
 
  Preparation time: 30 Minutes
  
  1. In small bowl, combine seasoning ingredients; mix well. Remove 4
  teaspoons seasoning; press into both sides of beef steaks.
  
  2. Add cheese, oil and vinegar to remaining seasoning, mixing well; set
  aside.
  
  3. Place steaks in center of grid over medium ash-covered coals; arrange
  vegetables around steaks. Grill steaks uncovered 14 to 16 minutes for
  medium rare to medium doneness, turning occasionally. Grill peppers 12
  to 15 minutes and onion 15 to 20 minutes or until tender, turning once.
  Brush vegetables with reserved cheese mixture during last 10 minutes of
  grilling.
  
  4. Season steaks with salt, as desired. Remove bones; carve steaks
  crosswise into thick slices. Serve with vegetables.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Herb Mustard Steaks
 Categories: Meats, Main dish, Grill/bbq
      Yield: 4 Servings
 
      2    Beef top loin steaks
           -OR Rib eye steaks
           -- boneless, cut 1" thick
           -- (well-trimmed)

--------------------------------HERB MUSTARD--------------------------------
      2 lg Garlic cloves; crushed
      2 ts Water
      2 tb Dijon-style mustard
      1 ts Dried basil leaves
    1/2 ts Pepper
    1/2 ts Dried thyme leaves
 
  Preparation time: 25 min.
  
  1. In glass measure, combine garlic and water; microwave 30 seconds on
  HIGH. Stir in remaining mustard ingredients; spread onto both sides of
  beef steaks.
  
  2. Place steaks on grid over medium ash-covered coals. Grill top loin
  steaks uncovered 16 to 18 minutes (rib eye steaks 12 to 14 minutes) for
  medium rare to medium doneness, turning occasionally.
  
  3. Season steaks with salt, as desired. Carve steaks crosswise into
  thick slices.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Fajitas-On-A-Stick
 Categories: Meats, Main dish, Grill/bbq
      Yield: 4 Servings
 
  1 1/4 lb Beef top sirloin steak
           -(boneless), cut 1" thick
    1/3 c  Prepared Italian dressing
      3 tb Fresh lime juice
      2    Green or red bell peppers
           -- each cut into quarters
      2 md Onions; cut crosswise
           -- into 1/2" slices
      8 md Flour tortillas; warmed
           Prepared salsa
 
  1. Soak 8 (9") bamboo skewers in water 10 minutes; drain
  
  2. Trim fat from beef steak. Cut steak crosswise into 1/2" thick strips.
  Thread an equal amout of beef, weaving back and forth onto each skewer.
  
  3. In small bowl, combine dressing and lime juice, mixing well; brush
  onto beef, peppers and onions.
  
  4. Place vegetables on grid over medium ash-covered coals; grill peppers
  uncovered 12 to 15 minutes and onions 15 to 20 minutes or until tender,
  turning both once. Approximately 10 minutes before vegetables are done,
  move vegetables to outer edge of grid. Place beef in center of grid;
  grill 8 to 12 minutes for medium rare to medium doneness, turning once.
  
  5.  Season beef with salt, as desired; remove beef from skewers. Serve
  beef and vegetables in tortillas with salsa.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Sirloin & Potatoes
 Categories: Meats, Main dish
      Yield: 4 Servings
 
      1    Beef top sirloin steak
           -(boneless), cut 1" thick
      2 tb Olive oil
      2 lg Baking potatoes
           - each cut lengthwise
           - into 8 wedges
      4    Slices red onion
           - (1/2-inch thick)

-----------------------------------SAUCE-----------------------------------
    2/3 c  Prepared steak sauce
      1 tb Crushed garlic
 
  Preparation time: 30 minutes
  
  1. In 2-cup glass measure, combine sauce ingredients; cover and
  microwave on HIGH 2 minutes or until hot and bubbly, stirring halfway.
  Remove 3 tablespoons; brush onto both sides of beef steak. Reserve
  remaining sauce.
  
  2. Brush oil onto cut sides of potatoes and onion.
  
  3. Place steak and vegetables on grid over medium ash-covered coals.
  Grill uncovered 16 to 20 minutes until steak is medium rare to medium
  doneness and vegetables are tender, turning steak and vegetables
  occasionally. Brush vegetables with some of reserved sauce during last 5
  minutes of grilling.
  
  4. Trim fat from steak. Carve steak crosswise into slices; serve with
  vegetables. Pass remaining sauce.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Sweet and Spicy Steak
 Categories: Meats, Main dish, Grill/bbq
      Yield: 4 Servings
 
      4    Beef chuck top blade steaks
           - well-trimmed, boneless
           - cut 1" thick

-----------------------------------SAUCE-----------------------------------
    1/2 c  Prepared chunky salsa
    1/4 c  Ketchup
      2 tb Packed brown sugar
      1 tb Dijon-style mustard
 
  Preparation time: 30 min.
  
  1. In small bowl, combine sauce ingredients; mix well. Reserve 1/2 cup
  sauce.
  
  2. Place beef steaks on grid over medium ash-covered coals. Grill
  uncovered 18 to 22 minutes for medium rare to medium doneness, turning
  occasionally and brushing both sides with remaining sauce during last 5
  minutes of grilling.
  
  3. Serve steaks with reserved sauce.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Rib Eyes with Mango Salsa
 Categories: Meats, Main dish, Grill/bbq
      Yield: 4 Servings
 
      4    Beef ribeye steaks
           -OR chuck top blade
           - (charcoal) steaks,
           - cut 3/4-inch thick
    1/4 c  Worcestershire Sauce
    1/4 c  Soy sauce
    1/4 c  Lime juice
      2 tb Vegetable oil
      2    Garlic cloves; crushed
      1 tb Chili powder
      1 tb Brown sugar

--------------------------------MANGO SALSA--------------------------------
      2 c  Diced tomatoes
      1    Fresh mango; peeled & diced
      1    Bell pepper; seeded & diced
      6    Green onions w/tops; diced
      1 lg Fresh jalapeno
           -- seeded and diced
    1/4 c  Lime juice
    1/2 c  Fresh cilantro, chopped
    1/4 c  Pecan pieces, toasted
 
  Serves 4 in 30 Minutes
  
  1. Mix Worcestershire and next 6 ingredients for marinade. Marinate
  steaks 15-30 min.
  
  2. Combine salsa ingredients.
  
  3. Grill steaks 4-6 inches from medium coals for 8-10 min., turning
  once.
  
  4. Serve steaks with mango salsa.
  
  5. Cut steaks in 1/4 inch slices, if desired.
  
  Serving Suggestions: Rice and Steamed Broccoli.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Thai Beef Grill
 Categories: Meats, Grill/bbq
      Yield: 4 Servings
 
      2    Beef top loin steaks
           -(boneless), OR
      1    Beef top sirloin steak
           -(boneless), cut 1" thick
      3 tb Light teriyaki sauce
      1 lg Sweet onion*
           - sliced 1/2" thick

--------------------------------PEANUT SAUCE--------------------------------
      2 tb Light teriyaki sauce
      2 tb Creamy peanut butter
    1/8 ts Crushed red pepper
 
  *(such as Vidalia, Walla Walla, Texas Sweet or Maui),
  
  1. Brush 3 tablespoons teriyaki sauce evenly over both sides of beef
  steaks and onion slices. Place steaks and onion on grid over medium,
  ash-covered coals. Grill top loin steaks, uncovered. 15 to 18 minutes
  (top sirloin steak 17 to 21 minutes) until steaks are medium rare to
  medium doneness and onion is tender, turning occasionally.
  
  2. Meanwhile in small bowl, using a fork, gradually stir 2 tablespoons
  teriyaki sauce and 2 tablespoons water into peanut butter and red
  pepper, mixing until smooth.
  
  3. Trim fat from steaks. Carve steaks crosswise into thich slices; serve
  with onion and sauce.
  
  Cooks tip: To check the temperature of the coals, cautiously hold your
  hand palm side down at cooking height (just above the grid). Count the
  number of seconds you can hold your hand in that position before the
  heat is uncomfortable and you have to pull it away; 4 seconds for medium
  coals.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef, Pasta & Artichoke Toss
 Categories: Meats, Main dish
      Yield: 8 Servings
 
  1 1/2 lb Beef sirloin steak
           -- boneless, cut 1" thick
      4 c  Tri-colored rotelle
           -- (spiral-shaped pasta)
           -- uncooked
     14 oz Quartered artichoke hearts
           -- drained
      1 lg Red bell pepper
           -- cut into julienne strips
      1 c  Small pitted ripe olives
           -- (optional)
      2 tb Thinly sliced fresh basil

----------------------------BALSAMIC VINAIGRETTE----------------------------
    1/4 c  Olive oil
    1/4 c  Balsamic vinegar
  1 1/2 ts Dried basil leaves
    3/4 ts Salt
    1/4 ts Pepper
 
  preparation 30 minutes
  
  1. Place beef steak on rack in broiler pan so surface of meat is 3 to 4
  inches from heat. Broil steak approx. 16 to 18 minutes for medium-rare
  to medium donesness, turning once. Let stand 10 minutes. Trim fat from
  steak. Cut steak lengthwise in half and then crosswise into thin slices.
  
  2. Meanwhile cook pasta according to package directions. Drain; rise
  with cold water.
  
  3. In large bowl, combine beef, pasta, artichoke hearts, bell pepper,
  olives, if desired , and fresh basil; mix lightly.
  
  4. In small bowl, whisk together vinaigrette ingredients. Pour over beef
  mixture; toss to coat. Cover and refrigerate at least 2 hours or
  overnight, if desired, before serving.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Garlic-Mushroom Stuffed Sirloin
 Categories: Meats, Main dish
      Yield: 8 Servings
 
      3 lb Beef Top Sirloin Steak
           -(boneless), cut 2" thick
      1 tb Olive oil
      1 c  Minced fresh mushrooms
           - (approx. 3 oz.)
    1/4 c  Garlic cloves
           -- finely chopped
    1/2 c  Thinly sliced green onions
      1 tb Dry red wine
    1/4 ts Salt
    1/4 ts Dried thyme leaves
    1/4 ts Pepper
 
  Heat oil in nonstick skillet over medium heat. Add mushrooms, garlic,
  and green onions; cook 4 min. or until tender, stirring occasionally.
  Add wine and cook until evaporated. Stir in salt, thyme and pepper.
  Remove from heat; cool. Make a horizontal cut through center
  approximately 1/2 inch from each side, parallel to surface of steak, to
  form a pocket. Cut to, but not through opposite side. Spoon stuffing
  into pocket, spreading evenly. Close opening with toothpicks. Roast
  sirloin in a 350 degree F oven on a rack in a shallow roasting pan for
  one hour or 20 min. per pound. Remove steak from oven and let stand
  10-15 min. covered with foil tent. Remove toothpicks and carve into
  1/2-inch thick slices.
  
  Serving Suggestion: Mashed Potatoes and Glazed Carrots. Serves 8 to 10.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Orange-Rosemary Marinated Sirloin Steak
 Categories: Meats, Main dish
      Yield: 4 Servings
 
  1 1/2 lb Beef Top Sirloin Steak
           -(boneless),
           -- cut 3/4 to 1-inch thick

----------------------------------MARINADE----------------------------------
    1/3 c  Orange juice
      1 tb Balsamic vinegar
           -OR- red wine vinegar
      1 tb Finely chopped onion
      1 ts Fresh rosemary, chopped
    1/4 ts Salt
    1/4 ts Coarse ground black pepper
 
  Combine marinade ingredients in a bowl. Place trimmed steak in a
  sealable plastic bag with marinade. Turn bag over to coat steak with
  marinade. Marinate in refrigerator for 2 to 6 hours, turning
  occasionally. Remove steak from marinade and place on grill 4-6 inches
  from medium coals. (Test temperature of coals by holding palm over grill
  at cooking height. If the heat forces you to pull away in 4 seconds,
  coals are medium.) Grill steak 12-16 min., turning once halfway through
  cooking time. Slice and serve.
  
  Serving Suggestion: Rice Pilaf and Green Beans with Almonds. Serves 4 to 6.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Beef Sirloin with Pearl Onion Jam
 Categories: Meats, Main dish
      Yield: 8 Servings
 
      3 lb Beef Top Sirloin Steak
           -(boneless)
      1 tb Olive oil
      4    Garlic cloves; crushed
      3 tb Black peppercorns
           -- coarsely cracked
      2 tb Rosemary

------------------------------PEARL ONION JAM------------------------------
      1 pt Fresh pearl onions, peeled
    1/4 c  Water
      3 tb Sugar
      1 tb Butter
    1/2 c  Orange juice
 
  Rub sirloin with olive oil and crushed garlic. Coat all sides with
  pepper and rosemary. Roast sirloin in a 350 degree F oven on a rack in a
  shallow roasting pan for 50-60 min. or 16-20 min. per pound. Prepare
  onion jam 20 min. before roast is finished cooking. Heat water, sugar
  and butter in a pan large enough to place onions in a single layer, so
  they are just touching. Add onions; bring liquid to a boil and reduce
  heat to medium. Continue cooking until onions begin to caramelize;
  gently toss to glaze all sides.
  
  When onions are a deep brown, add orange juice and stir to combine.
  Remove from heat. Remove roast when meat thermometer inserted in center
  reads 135 degree F for med-rare or 150 degree F for medium doneness.
  Remove roast and let stand 10 min. before carving. Serve sliced roast
  with Pearl Onion Jam.
  
  Serving Suggestion: Stuffed Potato and Steamed Asparagus. Serves 8 to 10
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Sirloin With Mustard Maple Glaze
 Categories: Meats, Main dish
      Yield: 8 Servings
 
      3 lb Beef top sirloin steak
           -(boneless), cut 2" thick
           Salt and pepper, as desired

----------------------------MUSTARD MAPLE GLAZE----------------------------
    1/4 c  Maple syrup
      2 ts Cider vinegar
      3 tb Coarse-grain Dijon mustard
    1/4 ts Pepper
 
  Heat oven to 350 degree F. Place steak on rack in roasting pan. Do not
  cover or add water. Roast for 50-60 min. or 16-20 min. per pound. Remove
  when thermometer inserted in center reads 135 degree F for med-rare.
  Meanwhile, combine glaze ingredients in 1 cup glass measure. Microwave
  on high for 3 to 5 minutes until thickened, stir occasionally. Brush
  glaze over top and sides of steak. Broil steak 3-4 inches from heat for
  4-5 min. Remove from oven. Let stand 10 min. Carve steak into slices.
  
  Serving Suggestion: Wild Rice with Fruit and Toasted Pecans, Steamed
  Broccoli and Cherry or Cranberry Salad. Serves 8 to 10.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cranberry-Pecan Stuffed Beef Sirloin Roast
 Categories: Meats, Main dish
      Yield: 8 Servings
 
      3 lb Beef Top Sirloin Steak
           -(boneless), cut 2" thick

----------------------------------STUFFING----------------------------------
  1 1/2 c  Whole, fresh cranberries
           -- coarsely chopped
  1 1/2 c  Chopped pecans
    1/2 c  Fresh parsley, chopped
      3 tb Brown sugar
  1 1/2 tb Worcestershire Sauce
 
  Stir together the stuffing ingredients. Cut a slit through center of
  roast to within 1/2 inch of edges to create a pocket to hold stuffing.
  Stuff the steak with three-quarters of the cranberry mixture and
  toothpick the open edge closed. Spread the remaining mixture and juices
  over the top of the roast. Sprinkle with pepper if desired. Roast
  sirloin on a rack in a roasting pan in a 350 degree F oven for one hour
  or 20 min. per pound. Let stand 10-15 min. before carving into 1/2-inch
  thick slices.
  
  Serve with Baked Sweet Potatoes, Peas with Mushrooms and Corn Bread.
  Serves 8 to 10.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Sirloin with Red Pepper Sauce
 Categories: Main dish, Meats
      Yield: 10 Servings
 
      3 lb Beef Top Sirloin Steak
           -(boneless), cut 2" thick
  1 1/2 ts Dried or fresh rosemary
           -- crushed

------------------------------RED PEPPER SAUCE------------------------------
      2 md Red bell peppers*
      1 ts Red wine vinegar
    1/4 ts Salt
 
  *(a 7 oz. jar of roasted red peppers may be substituted)
  Prepare peppers by broiling 3-4 inches from heat on a baking sheet,
  turning frequently, until evenly charred. Transfer to a sealable plastic
  bag; close and set aside until peppers cool. Peel charred skin from
  peppers. Remove seeds.
  
  To make sauce, blend peppers, vinegar and salt in blender using pulse
  switch until coarsely chopped. Press rosemary into both sides of sirloin
  steak. Roast on rack in a shallow roasting pan in a 350 degree F oven
  for 50-60 min. or 16-20 min. per pound. Remove roast when a meat
  thermometer inserted in center reaches 135 degree F for med-rare or 150
  degree F for medium doneness. Let roast stand 10 min. before carving
  into thin slices. Serve sliced beef with red pepper sauce. Sauce may be
  served at room temperature or heated.
  
  Serve with Crusty Sourdough Bread and Salad. Sauce yields 1 cup. Serves
  8 to 10.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chili Roasted Sirloin with Corn Pudding
 Categories: Main dish, Meats
      Yield: 8 Servings
 
      3 lb Beef Top Sirloin Steak
           -(boneless), cut 2" thick
      2 lg Garlic cloves; crushed
      2 ts Chili powder
    3/4 ts Dried oregano leaves
           -- crushed
    1/2 ts Ground cumin
           Salt and pepper, as desired
 
  Prepare Corn Pudding. Combine garlic, chili powder, oregano and cumin;
  press into both sides of steak. Place steak on rack in shallow roasting
  pan. Do not add water or cover. Roast in 350 degree F oven for 50-60
  min. or 16-20 min. per pound. Remove steak when meat thermometer
  inserted in center registers 135 degree F for med-rare or 150 degree F
  for medium doneness. Season with salt and pepper to taste. Cover steak
  with aluminum foil tent and let stand 10 min. Carve steak into thin
  slices and serve with Corn Pudding.
  
  Serve with Corn Pudding and Salad. Serves 8 to 10.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Corn Pudding
 Categories: Side dish, Vegetables
      Yield: 8 Servings
 
     20 oz Frozen whole kernel corn
           -- defrosted
      1 sm Onion; quartered
      2 c  Milk
      2    Eggs; beaten
      1 pk (8 1/2 oz.) corn muffin mix
    1/2 ts Salt
      1 c  Shredded Cheddar cheese
 
  Combine corn and onion in food processor bowl fitted with steel blade;
  cover and process until corn is broken but not pureed, scraping side of
  bowl as necessary. Add milk and eggs; process until just blended. Add
  muffin mix and salt; process only until mixed. Pour mixture into greased
  7 1/2 and 11 3/4 inch baking dish. Bake in a 350 F oven for 45-50 min.
  or until outside crust is golden brown. Sprinkle with cheese; place
  under broiler so surface is 3-4 inches from heat. Broil until cheese is
  melted and top is crusty.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Zesty Chili Sirloin Steak
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      1    Beef top sirloin steak
           -(boneless), cut 3/4" thick
    1/4 c  Prepared salsa

---------------------------------SEASONING---------------------------------
      1 ts Finely minced garlic
      1 ts Chili powder
 
  1. Combine seasoning ingredients, 1/2 teaspoon salt and 1/2 teaspoon
  pepper; press evenly into both sides of beef steak.
  
  2. Heat large nonstick skillet over medium heat until hot. Place steak
  in skillet; cool 10 to 13 minutes for medium rare to medium doneness,
  turning once.
  
  3. Trim Fat from steak. Carve steak crosswise into slices. serve with
  salsa.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Updated Beef Stroganoff
 Categories: Meats, Main dish
      Yield: 4 Servings
 
      1 lb Beef tenderloin tips
  1 1/2 c  Uncooked farfalle
           -(bow tie pasta)
    1/2 lb Mushrooms
           -- cut into 1/2 inch slices
    1/3 c  Coarsely chopped onion
      2 ts Vegetable oil
      2 tb All purpose flour
    3/4 c  Ready to serve beef broth
      1 tb Sliced green onion
    1/4 c  Dairy sour half-and-half
 
  cooking and preparation 25 minutes
  
  1. Cook pasta according to package directions. Keep warm
  
  2. Meanwhile trim fat from beef; cut into 1 x 1/2 inch pieces. Spray
  large nonstick skillet with vegetable cooking spray. Heat skillet over
  medium-high heat until hot. Add beef (1/2 at a time and stir-fry 1 to 2
  minutes or until outside surface is no longer pink. Remove from skillet;
  keep warm. Season with salt and pepper, if desired.
  
  3. In same skillet, cook mushrooms and onion in oil 2 minutes or until
  tender; stir in flour. Gradually add broth, stirring untl blended. Bring
  to a boil; cook and stir 2 minutes. Return beef to skillet; heat
  through.
  
  4. Serve beef mixture over pasta. Sprinkle with green onion; pass sour
  half-and-half to dollop on top.
  
  Nutritional information per serving:
  
  * 344 calories
  * 30 g protein
  * 13 g fat (5 g saturated fatty acids)
  * 121 calories from total fat (77 calories from fat in beef)
  * 77 mg cholesterol
  * 4.9 mg iron
  * 344 mg sodium
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Filet of Beef with Brandy-Mustard Cream Sauce
 Categories: Meats, Main dish
      Yield: 4 Servings
 
      4    Beef Tenderloin Steaks
           -- 1 to 1 1/4" thick

-----------------------------------SAUCE-----------------------------------
      4 tb Butter
      4 tb Dijon mustard
      2 ts Worcestershire sauce
    1/2 c  Brandy
      1 c  Whipping cream
 
  Melt butter in skillet over med-high heat. Cook steaks 5 min. per side
  for medium rare. Remove steaks to platter or individual plates. Add
  mustard and Worcestershire to skillet. Season with pepper and stir to
  combine. Remove skillet from heat. Add brandy and ignite with match.
  When flames cease, return skillet to heat. Add cream; boil until reduced
  to a thin sauce, about 2 min. Serve sauce over steaks.
  
  Serving Suggestion: Herb Roasted Potatoes & Peas with Pearl Onions.
  Serves 4 in 20 min.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Tenderloin with Blackberry Port Wine Sauce
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      4    Beef Tenderloin Steaks
           -(4-6 oz. each,
           -cut 3/4 to 1-inch thick)

-----------------------------------SAUCE-----------------------------------
      1 lg Shallot or small onion
           -- finely diced
      1 c  Blackberries, divided
           -- (fresh or frozen)
      2 c  Port wine
      1 ts Sugar
      2 c  Beef stock
      1 tb Butter; softened
 
  In a saucepan bring diced shallot, 3/4 cup blackberries, wine and sugar
  to boil. Boil gently to reduce wine to 1/2 cup. Strain and set liquid
  aside. Boil beef stock in separate pan to reduce by half. This will take
  approximately 15 min. Grill steaks or pan broil in a skillet 3-4 min.
  per side. Whisk blackberry and port wine reduction into reduced beef
  stock. If sauce is too thin, dissolve 1 tsp. cornstarch in water, then
  sir into sauce and bring to boil. Whisk in 1 Tbsp. softened butter.
  Serve steaks with sauce and garnish with remaining blackberries.
  
  Serving Suggestion: Garlic-Horseradish Mashed Potatoes & Zucchini with
  Thyme.
  
  Source: Anne Lindsay Greer, Food Consultant, Dallas, Texas
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Mini Beef Welllington's
 Categories: Meats, Main dish
      Yield: 4 Servings
 
      4    Beef Tenderloin Steaks
           -- cut 1" thick
      2 ts Olive oil
      8 oz Mushrooms, finely chopped
      3 tb Dry red wine
      3 tb Finely chopped green onions
    1/4 ts Dried thyme leaves
    1/4 ts Salt
    1/8 ts Pepper
      6    Phyllo dough sheets
           -- defrosted
           Vegetable cooking spray
 
  Heat oven to 425 degrees F. In large non-stick skillet, heat oil over
  med-high heat. Add mushrooms; stir until tender. Add wine; cook 2-3 min.
  Stir in green onions, thyme, salt and pepper. Remove from skillet; cool.
  Place steaks in skillet; cook 3 minutes over med-high heat, turning
  once. (Steaks will be partially cooked. Do not overcook.) Season with
  salt and pepper as desired. On flat surface, layer phyllo dough,
  spraying each sheet thoroughly with cooking spray. Cut stacked layers to
  make 4 equal squares. Place about 2 Tbsp. of mushroom mixture in center
  of phyllo squares. Place steaks on mushroom mixture. Bring together all
  4 corners of phyllo dough; twist tightly to close. Lightly spray each
  with cooking spray; place on greased baking sheet. Immediately bake in
  preheated over 9-10 min. or until golden brown. Let stand 5 min. Serve
  immediately.
  
  Serving Suggestion: Twice Baked Potatoes and Sauteed Asparagus with Red
  Bell Pepper Strips. Serves 4 in 40 minutes.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Pecan-Crusted Tenderloin with Warm Cranberry-Jalapeno Sauce
 Categories: Main dish, Meats
      Yield: 6 Servings
 
      1    Beef Tenderloin Roast
           -(2-3 lbs.), trimmed
      3 tb Coarse-grain Dijon mustard
      1 tb Maple syrup
      1    Garlic clove; minced
      1    Shallot; chopped
      1 ts Dried rosemary
      1 ts Dried thyme
      1 c  Pecans; finely chopped

--------------------------CRANBERRY-JALAPENO SAUCE--------------------------
      1 c  Fresh cranberries
    1/2    Orange; juiced
    1/3 c  Sugar
      2    Red bell peppers, roasted
           -- peeled, seeded and diced
      1 sm Jalapeno, roasted, peeled,
           -- seeded and diced
      3 tb Chopped cilantro
           Zest of 1/2 lime
           Zest of 1/2 orange
 
  Preheat oven to 425 degrees F. Mix all ingredients except pecans and
  spread over tenderloin. Roll beef in the pecans, pressing firmly to
  cover tenderloin with nuts. Roast 45-50 min. on a rack in a shallow
  roasting pan. For med-rare; remove tenderloin when meat thermometer
  inserted in center reads 135 degrees F. For medium; remove when
  thermometer reads 150 degrees F. Let roast stand 15 min. before slicing.
  Cut tenderloin into 1/2-inch thick slices and serve with warm
  Cranberry-Jalapeno Sauce (recipe below).
  
  Serving Suggestion: Roasted Vegetables and Sweet Potato Wedges. Serves
  6-10.
  
  Warm Cranberry-Jalapeno Sauce: Prepare peppers by broiling 3-4 inches
  from heat on a baking sheet, turning frequently, until skin bubbles and
  is evenly charred. Transfer to a sealable plastic bag; close and set
  aside until peppers cool. Peel charred skin from peppers. Remove seeds.
  To make sauce, blend cranberries, orange juice and sugar in food
  processor for 30-45 seconds. Transfer to saute pan and add remaining
  ingredients. Stir to mix and let ingredients stand at least 30 min. for
  flavors to combine. Warm sauce over low heat before serving. Do not
  boil. Salt to taste. Serve sauce with sliced, roasted tenderloin or
  sirloin. Yields: 1 1/2-2 cups.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Texas Tenderloin Roast
 Categories: Main dish, Meats
      Yield: 10 Servings
 
      1    Beef Tenderloin Roast
           -- (3 to 3 1/2 lb.)
      1 ts Dried oregano leaves
      1 ts Dried thyme leaves
      1 ts Paprika
      1 ts Salt
    1/2 ts Garlic powder
    1/2 ts Onion powder
    1/2 ts Ground white pepper
    1/2 ts Freshly ground black pepper
    1/4 ts Ground red pepper
 
  Combine ingredients and rub over surface of roast. Cook immediately or
  wrap tightly in plastic wrap and refrigerate overnight for a stronger
  "cured" flavor. Place roast on rack in an open roasting pan. Insert meat
  thermometer so bulb is centered in the thickest part. Do not add water
  or cover. Roast in a 425 degree oven for 45-50 min. Remove roast when
  thermometer registers 135 degrees F for med-rare. Let roast stand for 10
  min. before carving. Slice thinly.
  
  Serving Suggestion: Corn Bread Stuffing and Green Beans. Serves 10 to
  12.
  
  Note: A 3-4 lb. beef Eye of Round, Top Blade, or Round Tip roast may be
  substituted. For Eye of Round and Top Blade, rotisserie or roast on rack
  in open roasting pan at 400 degrees F for 45-50 min. For Round tip,
  roast on rack at 325 degrees F for 1 1/2 hours.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Piney Woods Tenderloin
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      4    Beef Tenderloin Steaks
           -OR-
      1 lb Beef Top Sirloin Steak
           -- cut 1-inch thick

---------------------------------OLIVE OIL---------------------------------
      4    Garlic cloves; minced
      2 tb Rosemary, chopped fine
      2 tb Green peppercorns, crushed
    1/3 c  Whole pine nuts, chopped
      2 tb Butter
    1/2 c  Brandy
    1/3 c  Peach chutney
           Juices of skillet
 
  Brush steaks lightly with oil. Combine garlic, rosemary, peppercorns and
  pine nuts; sprinkle over steaks and press into both sides. Saute steaks
  in butter over med. heat, 4 min. per side for med-rare. Remove steaks to
  platter. Add brandy and peach chutney to the pan juices, scraping the
  sides as you stir. Pour sauce over steaks and serve.
  
  Serving suggestion: Wild Rice and Broccoli, Serves 4 in 25 minutes.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Lemon-Herbed Steak & Vegetables
 Categories: Main dish, Meats, Vegetables
      Yield: 4 Servings
 
      2    Beef top loin steaks
           - boneless, cut 1" thick
           - (approx. 1/2 lb. each)
      2 tb Butter, melted
      1 tb Fresh lemon juice
           Salt
      1 lb Green Giant Vegetables*

---------------------------------SEASONING---------------------------------
      2 lg Garlic cloves; minced
      2 ts Grated lemon peel
      1 ts Dried thyme leaves
    1/4 ts Pepper
 
  Cooking & preparation time: 30 min
  
  *Green Giant American Mixtures Heartland Style Frozen Vegetables
  
  1. In small bowl, combine seasoning ingredients; mix well. Remove 1
  tablespoon seasoning; press evenly into both sides of beef steaks. Stir
  butter, lemon juice and 1/4 teaspoon salt into remaining seasoning in
  bowl; set aside.
  
  2. Place steaks on grid over medium ash-covered coals. Grill 16 to 18
  minutes for medium-rare to medium doneness, turning occasionally.
  
  3. Meanwhile prepare vegetables according to package directions. Combine
  vegetables and reserved butter mixture; toss to coat.
  
  4. Trim fat from steaks. Carve steaks crosswise into thick slices;
  season with salt, as desired. Serve with vegetables.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Tenderloin & Greens Dijon
 Categories: Meats, Main dish
      Yield: 4 Servings
 
      1 lb Beef tenderloin tips
      1 tb Olive oil
    1/2 ts Salt
    1/4 ts Pepper
      1 pk Mixed European salad greens
           -(8 to 10 oz. package)
           Prepared croutons

-------------------------------DIJON DRESSING-------------------------------
    1/2 c  Olive olive oil
    1/4 c  Grey Poupon Dijon Mustard
           -OR- Country Dijon Mustard
    1/4 c  Balsamic vinegar
      1 ts Sugar
    1/4 ts Pepper
 
  Cooking & preparation time: 20 min
  
  1. In medium bowl, whisk together dressing ingredients until creamy. Set
  aside.
  
  2. Trim fat from beef; cut into 1" x 1/2" pieces. In large nonstick
  skillet, heat 1 tablespoon oil over medium-high heat until hot. Add beef
  (1/2 at a time) and sitr-fry 2 to 3 minutes or until outside surface is
  no longer pink. (Do not overcook) Season with 1/2 teaspoon salt and 1/4
  teaspoon pepper.
  
  3. In large bowl, combine greens and 1/2 cup reserved dressing; toss to
  coat. Arrange greens on serving platter; top with beef and croutons.
  Serve immediately, passing additional dressing. (serving size 2 cups)
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Tips for Making the Perfect Beef Roast
 Categories: Meats, Info
      Yield: 1 Recipe
 
           - Beef Roasting Tips -
 
  1. Preheat oven to specified temperature and move rack so roast is
  positioned in center of oven.
  
  2. Season with herbs or spices either before or after cooking, if
  desired.
  
  3. Place roast, fat side up, on rack in shallow roasting pan.
  
  4. Do not add water and do not cover. 5.Follow guidelines in the
  roasting timetable, and check doneness with a meat thermometer inserted
  in center. 6.Allow roast to stand tented with foil 15 minutes before
  carving.
  
  Beef roasts come in all sizes. Ask your butcher to cut the size roast
  for your specific need. Use the Beef Roasting Timetable to determine
  recommeded cookery guidelines and the amount to purchase for the size of
  your crowd.
  
  === Beef Roasting Timetable =====
  
  Beef Cut       Servings/lb  Weight      Oven    Approx. Cooking Time
                             in lbs.     Temp    (min/lb for Med-Rare)
  
  Standing           2 1/2    4 to 6      325 F        26 to 30
    Rib              2 1/2    6 to 8      325 F        23 to 25
  Roast             2 1/2    8 to 10     325 F        19 to 21
  
  Rib Eye Roast      3        3 to 4      350 F        23 to 30
  (boneless)         3        4 to 6      350 F        18 to 20
                     3        8 to 10     350 F        13 to 15
  
  Round Tip Roast    3 1/2   2 1/2 to 4   325 F        30 to 35
                     3 1/2    4 to 6      325 F        25 to 30
                     3 1/2    8 to 10     325 F        18 to 22
  
  Tenderloin Roast   3 1/2     2 to 3     425 F        35 to 40
     (half)                                           (total time)
  
  Tenderloin Roast   3 1/2     4 to 6     425 F        45 to 60
     (whole)                                          (total time)
  
  Top Loin           3 1/2     4 to 6     325 F         17 to 21
  
  Strip Loin Roast   3 1/2     6 to 8     325 F         14 to 17
  
  Top Sirloin Roast    3       2 to 4     350 F         16 to 20
  
  Top Round Roast    3 1/2    2 1/2 to 4  325 F         25 to 30
                     3 1/2     4 to 6     325 F         20 to 25
                     3 1/2     6 to 10    325 F         17 to 19
  
  Servings per pound are based on an average serving size of 3-oz. cooked,
  trimmed beef. To cook roast to a higher degree of doneness use the table
  below.
  
  Beef Roast Doneness:
  
  Roast to desired doneness by removing roast from oven when an oven dial
  or instant-read meat thermometer inserted in center of thickest part of
  roast reads 5 degrees F to 10 degrees F below final doneness
  temperature.
  
  Degree           Remove roast from         Final roast temperature
    of              oven when meat             after 10 to 15 min.
  Doneness         thermometer reaches             standing time:
  
  Med-Rare                135 F                     145 F
  Medium                 150 F                     160 F
  Well Done               160 F                     170 F
  
  * COOKFDN brings you this information with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Open-Face Roast Beef & Crunchy Vegetables
 Categories: Main dish, Meats, Vegetables
      Yield: 4 Servings
 
    3/4 lb Deli roast beef
           --(thinly sliced)
      4 lg Slices dark rye bread
    1/2 md Cucumber
           -- very thinly sliced
    1/2 sm Red onion
           -- very thinly sliced
      1 tb Snipped chives

-----------------------------------SAUCE-----------------------------------
    1/3 c  Mild horeseradish sauce
      1 tb Chopped Major Grey chutney
      2 ts Low-fat milk
 
  preparation 15 minutes
  
  1. In small bowl, combine sauce ingredients.
  
  2.  Spread one side of each bread slice with 2 teaspoons sauce. Top with
  equal amounts of cucumber, onion and beef. Spoon remaining sauce evenly
  over beef; sprinkle with chives.
  
  Nutritional information per serving:
  
  * 246 calories
  * 27 g protein
  * 6 g fat (2 saturated fatty acids)
  * 57 calories from total fat (53 calories from fat in beef)
  * 69 mg cholesterol
  * 3.4 mg iron
  * 253 mg sodium
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Rib Roast with Black Bean Salsa
 Categories: Meats, Main dish
      Yield: 12 Servings
 
      1    8-10 lb. Beef Rib Roast
           - fat trimmed to 1/8" thick

---------------------------------SEASONING---------------------------------
      2 tb Chili powder
      2 ts Ground cumin
      2 ts Salt
      1 ts Ground red pepper

-----------------------------------SALSA-----------------------------------
     15 oz Canned black beans; rinsed
      1 md Tomato; chopped
      1 sm Red onion
      3 tb Fresh cilantro, chopped
 
  Build a med-low fire in covered grill. Add coals every 45 min. as
  necessary to maintain heat during cooking. Or, preheat oven to 325
  degrees F if roasting indoors. Mix seasoning; reserve 2 tsp. for salsa.
  Rub roast with remaining seasoning. Cook roast, bone side down, 4-5
  inches from heat for 2 1/2-3 hours or 16-20 min./lb. in covered grill.
  Check doneness with meat thermometer inserted in center, not touching
  bone or fat. Remove roast when temperature reaches 135 degrees for
  med-rare or 150 degrees for medium doneness. Let roast stand tented with
  foil for 15 min. before carving. In medium bowl, combine salsa
  ingredients and reserved seasoning.
  
  Serve sliced roast with salsa, Orange Jicama Salad and Green Chili Corn
  bread. Serves 12-16.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Rum Marinated Rib Eye Steaks
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      4    Beef Rib Eye steaks
           -- cut 1-inch thick
    1/2 c  Rum or bourbon
    1/4 c  Olive oil
      1 tb Chili powder
      2 md Garlic cloves
           -- finely chopped
      1 ts Ground oregano
    1/4 ts Hot pepper sauce
 
  Mix rum or bourbon with next 5 ingredients for marinade. Marinate steaks
  30 min. to 2 hours. Grill steaks 4-6 inches from medium coals for 9-12
  min., turning once. (Test temperature of coals by holding palm over
  grill at cooking height. If the heat forces you to pull away in 4
  seconds, coals are medium.)
  
  Serving Suggestion: Garlic Mashed Potatoes and Spinach Salad. Serves 4.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Traditional Prime Rib
 Categories: Main dish, Meats
      Yield: 16 Servings
 
      1    8-10 lb. Beef Rib Eye Roast
           -(boneless),  -OR-
      1    Bone-in Beef Rib Roast
           - fat trimmed to 1/8" thick

------------------------------------RUB------------------------------------
    1/4 c  Black pepper
      2 tb White pepper
      2 tb Salt
  1 1/2 ts Ground thyme
  1 1/2 ts Garlic powder
      1 ts Onion powder
 
  Combine rub ingredients. Rub evenly over surfaces of rib roast. Place
  roast in preheated oven, fat side up, on rack in shallow roasting pan.
  Do not cover or add water. Insert meat thermometer in thickest part of
  roast, not touching bone or fat. Remove roast from oven when thermometer
  reaches desired doneness (see chart below.) Let stand tented with foil
  for 15 min. before carving. Roast temperature will rise 5-10 degrees
  while standing. Serves 16-20.
  
  Beef Rib Roast 8-10 lb. in 325 degree oven, remove when meat temperature
  reaches: 135 degrees F (med-rare) 19-21 minutes per lb., 150 degrees F
  (medium) 23-25 minutes per lb.
  
  Beef Rib Eye Roast 8-10 lb. in 350 degree oven, remove when meat
  temperature reaches: 135 degrees F (med-rare) 13-15 minutes per lb., 150
  degrees F (medium) 16-18 minutes per lb.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Mustard-Coated Rib Roast with Horseradish Sauce
 Categories: Main dish, Meats
      Yield: 8 Servings
 
      1    4-6 lb. Beef Rib Roast
           - (bone-in), fat cover
           - trimmed to 1/8-inch thick
  1 1/2 tb Paprika
      1 tb Crushed black peppercorns
      1 tb Coase salt
      1 tb Dried oregano, crumbled
      1 tb Dried thyme, crumbled
      2 ts Celery seeds
      1 ts Cayenne pepper
      2 tb Dijon mustard
      2 tb Grated onion
      2    Garlic cloves; pressed

-----------------------------HORSERADISH SAUCE-----------------------------
    1/2 c  Grated radishes
      3 tb Prepared horseradish
      2 tb Dijon mustard
      1 ts Sugar
    1/2 c  Chilled whipping cream
           -- whipped to stiff peaks
           Salt and pepper
 
  Mix first 7 dry ingredients in a small bowl. Mix mustard, onion, and
  garlic in another small bowl. Rub mustard mixture over meat. Sprinkle
  the spice mixture over roast surface. Cover and refrigerate for 2 hours
  before cooking. Or, if time allows, for a "cured" flavor, let seasoned
  roast stand in refrigerator overnight before cooking. Place roast, fat
  side up, on a rack in a shallow roasting pan in a 325 degree F oven for
  2 1/4 hours or 26-30 min./lb. Remove from oven when meat thermometer
  inserted in center, not touching bone or fat, registers 135 degrees F
  for med-rare or 150 degrees F for medium doneness. Let roast stand
  tented with foil for 15 min. before carving.
  
  Serve with Horseradish Sauce (recipe below). Serves 8 to 12.
  
  Horseradish Sauce: Mix grated radishes, horseradish, mustard and sugar
  in a small bowl. Just before serving, pour radish mixture over whipped
  cream and fold together gently.
  
  Serve with sliced beef roast. Makes 2 cups.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Rib Eye Roast with Red Wine & Mushroom Sauce
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      3 lb Boneless Beef Rib Eye Roast
    1/2 ts Salt
      1 ts Pepper
    1/2 c  Chopped onion
    1/2 c  Dry red wine
      1 tb Cornstarch
      1 cn Single strength beef broth
           -(13 3/4-oz. can)
      4 oz Mushroom pieces and stems
           -(canned), drained
      1 tb Chopped parsley
 
  Sprinkle roast with salt and pepper. Place roast, fat side up on a rack
  in a shallow roasting pan in a 350 degree F oven for 1 1/4 hours or 20
  min./lb. until a meat thermometer inserted in center, registers 135
  degrees F for med-rare; or 150 degrees F for medium doneness. Let roast
  stand tented with foil for 15 min. before carving. While roast is
  standing, skim fat from pan juices; add chopped onion to drippings in
  roasting pan and cook until tender, about 3 min., over med-high on stove
  top. Add wine; bring to a boil and cook 3 min. Dissolve cornstarch in
  beef broth. Stirring constantly, add broth mixture to wine in roasting
  pan. Stir in mushrooms and parsley. Salt and pepper to taste. Heat.
  Carve rib eye roast into thin slices and serve with sauce.
  
  Serving Suggestion: Broccoli Rice Casserole and Roasted Onions. Serves 4
  to 6.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
-----
 
