1/2		cup onion, chopped
1/4		cup celery, chopped
2		tbls. margarine
2		lbs. ground beef
1/2		lb. sausage
1/2		cup cracker crumbs
1		tbls. parsley (dried or fresh)
1/4		cup green pepper (optional)
3		eggs beaten
Sauce:
2		tbls. flour
2		tbls. drippings
2		cups beef stock or bouillon
1		can (4 oz.) mushrooms, drained and reserved
1/4		tsp. Kitchen Bouquet
		Salt and pepper to taste

Steak: Brown onion and celery in margarine until golden. Combine meats with other ingredients; then spoon celery and onion into mixture. Mold into thick patties. Place in well-greased baking dish. Bake at 340 degrees for 1 hour.

Sauce: Combine flour and drippings. Cook and stir for 2 minutes. Add stock or bouillon and mushroom juice; continue cooking and stirring until sauce thickens. May need to add cornstarch or flour to thicken. Stir in mushrooms and Kitchen Bouquet. Be careful not to add too much salt if bouillon is used. Serve sauce hot over steaks. May double recipe for sauce and serve with rice. Mrs. Marie Wheeler, Mound City, Mo.
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Three Bean Casserole

1		can (15 oz.) kidney beans
1		can (15 oz.) garbanzo beans
1		can (16 oz.) lima beans (all rinsed and drained)
1		lb. lean ground beef
1		large onion, chopped
1		garlic clove, minced
1/4		cup packed brown sugar
1/2		tsp. salt dash of pepper
2		tbls. prepared mustard
1/2		cup ketchup
1		tsp. ground cumin
1/4		cup water
1		tbls. vinegar

Combine beans in a 1/2-quart casserole dish; set aside. In a skillet, cook beef, onion and garlic until beef is no longer pink. Remove from heat; drain. Add remaining ingredients to skillet; mix well. Stir beef mixture into beans. Bake at 350 degrees for about 45 minutes or until heated through. Yields 6 to 8 servings. Katie D. Troyer, Clark, Mo.
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Li'l Cheddar Meat Loaves

1		egg
3/4		cups milk
1		cup (4 oz.) shredded cheddar cheese
1/2		cup quick cooking oats
1/2		cup onion, chopped
1		tsp. salt
1		lb. lean ground beef
2/3		cup ketchup
1/2		cup packed brown sugar
1-1/2		tsp. prepared mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13x9x2-inch baking dish. Combine ketchup, brown sugar and mustard; spoon over loaves. Bake uncovered at 350 degrees for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160 degrees. Yields about 8 servings. Miss Ida N. Gingerich, Clark, Mo.
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Garlic Beef Enchiladas

1		lb. ground beef
1		medium onion, chopped
2		tbls. all purpose flour
1		tbls. chili powder
1		tsp. salt
1		tsp. garlic powder
1/2		tsp. ground cumin
1/4		tsp. rubbed sage
1		can (14-1/2 oz.) stewed tomatoes
Sauce:
4		garlic cloves, minced
1/3		cup butter or margarine
1		tbls. chili powder
1		tsp. ground cumin
1/2		cup all purpose flour
1		tsp. rubbed sage
1		can (14-1/2 oz.) beef broth
1/2		tsp. salt
1		can (15 oz.) tomato sauce
10		7-inch flour tortillas
2		cups (8 oz.) shredded Colby-Jack cheese

In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain. Add flour and seasonings; mix well. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until bubbly. Stir in tomato sauce and seasonings; heat through. Pour about 1/2 cup of the sauce into a non-greased, 9x13x2-inch baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla. Top with 1/2 tbls. cheese. Roll up tightly; place seam side down over sauce. Top with remaining sauce. Cover and bake at 350 degrees for 30-35 minutes. Sprinkle with remaining cheese. Bake uncovered, 10-15 minutes longer or until the cheese is melted. Yields 4 to 6 servings. Mrs. Ella C. Miller, Clark, Mo.
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Hamburger Zucchini Skillet

1		lb. ground beef
1/2		onion, chopped
1		tomato, chopped
3		small zucchini, sliced
1-1/2		tsp. salt
		dash of pepper
3		slices Velveeta cheese

Fry ground beef and onion, drain. Stir in tomato, zucchini and seasoning; simmer until zucchini is tender. Stir in cheese; cover until melted. Yields about 6 to 8 servings. Esther Leinback, Versailles, Mo.
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Beef Stew with Cheddar Dumplings

1/2		cup all purpose flour
1/2		tsp. salt
1/2		tsp. pepper
2		lbs. beef stew meat (1-inch pieces)
2		tbls. cooking oil
1/2		tsp. onion salt
1/2		tsp. garlic salt
1		tbls. browning sauce
5		cups water
5		beef bouillon cubes
4		carrots, sliced
1		medium onion, cut in wedges
1		can (16 oz.) green beans, drained
Dumplings:
2		cups buttermilk biscuit mix
2/3		cup milk
1		cup (4 oz.) shredded cheddar cheese

Combine flour, salt, and pepper. Coat meat with flour mixture. In a Dutch oven, heat oil over medium-high heat. Brown meat on all sides. Add onion salt and garlic salt, browning sauce, water and bouillon. Bring to a boil; reduce heat and simmer covered, about 1 hour. Add carrots and onion. Simmer covered until vegetables are tender. Stir in beans. For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoons into boiling stew. Cover and simmer 12 minutes. (Do not lift cover.) Test until dumplings are done. Serve immediately. Yields about 6 to 8 servings. Mrs. Joseph Bontrager, Clark, Mo.
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Beef Cabbage Hash

1		lb. ground beef
4		medium baking potatoes, peeled and julienned
4		cups shredded cabbage
1		large onion, sliced and quartered
3/4		cup water
1		tsp. salt
1/2		tsp. pepper

In a large skillet, cook beef over medium heat until no longer pink; drain. Add remaining ingredients. Cover and cook over medium-high heat for 10 minutes or until potatoes are tender. Yields about 4 servings. Mrs. Levi T. Miller, Clark, Mo.
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Beef Brisket

3		lb. brisket
2		cups ketchup
2		tbls. Worcestershire sauce
2		tsp. dry mustard
1/4		cup brown sugar
2		cups water

Add ingredients and water in saucepan, mix well. Simmer for 5 minutes. Trim fat from brisket. Arrange brisket in baking dish. Pour liquid mixture over brisket. Cover with lid or foil. Bake 350 degrees for 4-1/2 hours. Let cool before slicing. Save remainder of sauce to serve with meat. Yields about 10 servings. Mary Lou Loesing, Boonville, Mo.
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