Beef Steak House Salad

1 1/2 C. Wish-Bone Italian Dressing

2 T. fresh lemon juice

4 T. grated parmesan cheese

5 cloves of garlic finely chopped

1 T. Worcestershire sauce

1 lb. boneless beef top sirloin steak, 1 inch thick

1 large red bell pepper, cut into 1 inch pieces

1 small loaf of French bread

10 C. torn romaine lettuce leaves

For the marinade:

Blend 1 C. Italian dressing, lemon juice, 2 T. cheese, 4 cloves

garlic and Worcestershire sauce

Cut the steak into 1 1/4 inch pieces. In a plastic bag pour 1/3 of

the marinade over the steak and red pepper. Turn to coat. Then place

in the refrigerator for 30 minutes. Add remaining marinade.

Meanwhile, cut bread into bite size cubes and toast in oven, until

lightly browned.

For dressing, blend remaining 1/2 C. of Italian dressing, cheese and

one clove of garlic. Set aside.

Remove steak and red pepper from marinade. Place on skewers and

grill. Turn occasionally and brush frequently with remaining

marinade. Cook 8 - 10 minutes or until steak is medium rare to

medium done.

To serve, toss lettuce with dressing. Arrange in bowl or on serving

plates. Top with steak, red pepper and bread. Garnish if desired

with additional parmesan cheese.

Makes 4 servings.

1 (10 count) pkg. refrigerated biscuits

1 lb. ground beef

1 (15 1/2 oz.) can  chili beans

1 (15 1/4 oz.) can Mexican style sauce

1/4 c. water

1 c. shredded

cheddar cheese

Shredded lettuce

Chopped tomato

Roll or pat each biscuit to a 3 1/2 to 4 inch circle. Fit over backs of well

greased muffin pans. Bake in a 400 degree oven 8-9 minutes. Brown meat; drain

off fat. Stir in beans, sauce and water; heat to boiling with metal spatula,

remove biscuits from pan. Fill with sauce. Top with cheese, lettuce and tomato.

Makes about 10.

PHILIPPINO MEATLOAF

1 lb. hamburger

1 tsp. salt

2 c. Del Gaizo plum tomatoes

1 egg

1 c. bread crumbs

1/2 tsp. pepper

1/2 onion, finely chopped

Combine all ingredients and bake at 400 degrees for 45 minutes. Note: Oil

loaf pan slightly.)

MEATLOAF FROSTING:

1/2 c. catsup

3 tbsp. brown sugar

1 tsp. dry mustard

Mix all ingredients and spread on cooked meatloaf. Return to oven until sauce

topping is hot and bubbly (about 5 minutes).

ORIENTAL BEEF AND BROCCOLI

INGREDIENTS

¾ pound beef top round steak

1 tablespoon soy sauce

1 tablespoon vinegar

1 tablespoon molasses

1 clove garlic, minced

1/8 to ¼ teaspoon crushed red pepper

1 cup thinly bias-sliced carrots

6 cups fresh broccoli flowerets

1½ teaspoons cornstarch

1 tablespoon water

DIRECTIONS

Partially freeze meat. Thinly slice meat across the grain into bite-size strips. Set aside. In a 2-quart casserole stir together soy sauce, vinegar, molasses, garlic, and red pepper. Stir in meat. Cover and let stand at room temperature for 10 minutes.

Cook meat mixture, covered, on 100% power (high) for 3 to 5 minutes or till meat is no longer pink, stirring every 2 minutes. With a slotted spoon, remove meat from casserole; set aside. Reserve juices in casserole. Add carrots to juices in casserole. Cook, covered, on high for 1 minute. Add broccoli and cook 4 to 6 minutes more or till vegetables are nearly crisp-tender, stirring every 2 minutes. Stir together cornstarch and water; stir into vegetables. Cook, uncovered, on high for 2 to 3 minutes or till slightly thickened, stirring after every minute. Stir in meat. Cook, covered, on high for 1 minute or till heated through.

Serves 4.

2 lb Top sirloin steak, cut 1 1/4 inch thick
1 ea Large green, red, and yellow bell pepper
1 tb Oil
1 tb Lemon pepper
1 ts Salt

Cut peppers in half lengthwise; trim and remove seeds.
Cut each half into thirds. Combine oil and lemon
pepper; brush over peppers. Place beef top sirloin
steak and peppers on grid over ash-covered coals.
Broil 16 to 20 minutes, turning steak once and the peppers occasionally.
Season steak and peppers with salt. Carve steak into thin slices and serve
with grilled peppers.
Makes 8 servings

Turkey Recipes

Low Carb Beef Recipes 
Yield: 6 servings

2 pounds ground beef
1 tablespoon butter
1 tablespoon olive oil
2 green onions, chopped
2 garlic cloves, minced
1/4 pound mushrooms, sliced
Salt and pepper, to taste

Mustard Cream Sauce:
2/3 cup white wine
2 tablespoons Dijon mustard
2/3 cup heavy cream
2 tomatoes, peeled and chopped
2 tablespoons capers

Shape beef into 6 oval patties. Melt butter in large
skillet and add oil. Heat until foaming. Add green
onions and sauté µntil softened; stir in garlic and
sauté ¦or 30 seconds. Add beef patties and cook to
desired degree of doneness. Season with salt and
pepper. Set beef patties aside to keep warm on a hot
platter.

In same skillet, sauté ­ushrooms until limp and add to
the warm beef patties.

To prepare Mustard Cream Sauce, deglaze pan with dry
white wine. Reduce volume by half. Add Dijon mustard,
heavy cream, tomato and capers. Heat slowly until hot
but do not boil.

Pour Mustard Cream Sauce over beef and mushrooms.
Sprinkle parsley over top to garnish, if desired.
 

Here is a really peculiar Google result. 

A webring (one of the most popular webrings on webring.com) which is about Little Rascals is showing up for searches for Famous Recipes simply because the ring owner and hence the ring hub is a famous recipes site.

1 pound ground beef
1 cup salsa (mild, medium, or hot)
1 cup shredded Mexican-style cheese

In a large skillet, crumble and brown the ground beef, and drain off
the fat. Stir in the salsa and cheese and heat until the cheese is melted.

Makes 4 Servings

Nutrients Per Serving:
4 grams Carbohydrates
3 grams Usable Carbohydrates
1 gram Fiber
27 Grams Protein

2 lbs. lean ground beef
2 med. green and/or red sweet peppers, seeded and chopped (2 cups)
1 med. onion, chopped
1 - 11 oz. can condensed nacho cheese soup
2 - 2 1/4 oz. cans sliced pitted ripe olives, drained (1 cup)
1 – 8 oz. jar mild chunky salsa (3/4 cup)
1/4 cup water
2 - 8 oz. pkgs. corn muffin mix
3/4 cup shredded Cojack or Colby cheese
Cherry tomatoes, quartered, optional
Whole pitted ripe olives, optional
In a 12 inch skillet, cook ground beef, peppers, and onion until meat is
brown. Drain off fat. Stir in soup, sliced olives, salsa, and water. Bring
to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from
heat.

Meanwhile, prepare corn muffin mix according to package directions. Spread
half of the muffin batter into a greased 13 x 9 x 2 inch baking dish. Spoon
the hot meat mixture over the meat mixture. Bake in a 350 degree oven for 30
to 35 minutes or until muffin layer is golden. Top with cheese. If desired,
garnish with tomatoes and whole olives. Cut into squares.

1 lb boneless sirloin steak
1 tbsp vegetable oil
1 can tomato soup
1/2 cup water
1 bag frozen veggie pasta blend

Slice beef in very thin strips. Heat oil in skillet. Add beef and cook
until browned, stirring often. Add soup, water and veggie pasta blend.
Heat to a boil. Cover and cook over low heat 5 minutes or until done.

3/4 lb ground beef
1 can tomato soup
1 Italian bread shell
1 1/2 cup shredded Cheddar cheese

Preheat oven to 450º Cook beef in skillet until browned; drain. Add soup
and heat through. Spread beef mixture over bread shell to within 1/4″ of
edge. Top with cheese. Bake 12 minutes or until cheese melts.