Season both sides of steak with salt and pepper. Melt butter in a heavy skillet; add mustard and shallots. Saut? over medium heat 1 minute. Add steaks and cook approximately 4 minutes on each side for medium-rare. Remove steaks to serving plate and keep warm. Add into pan drippings, 1

Prepare egg bread crumbs; set aside. Remove excess fat from steak. In a small bowl, mix butter or margarine, oil, garlic, seasoned salt and seasoned pepper until blended. Spread on all sides of steak. Mix bread crumbs and cheese. Press into butter mixture on steak, coating steak well.

Cut steak into small strips. Heat oil in a large skillet. Add steak and brown quickly. Combine tomatoes and green chiles with onion soup mix. Pour over steak. Add remaining ingredients, except noodles and cheese. Simmer until steak is tender, approximately 1 to 2 hours. Cook noodles a

Brown steak in oil on both sides at 400 degrees F in electric skillet. Pour out oil after browned. Pour mixed gravy mixes over steak. Add potatoes and carrots around steak. Add sliced onions to top of steak. Add salt, pepper and garlic powder to taste. Add enough water to about 1/2 depth of pan.

Arrange meat in a large skillet, cover with onion soup mix and tomatoes. Sprinkle with oregano, garlic salt, pepper, oil and vinegar. Simmer covered for 1 1/2 hours or until meat is tender. Serve with rice or mashed potatoes. Makes 4 to 6 servings.

Slice steak into strips and flour the meat strips with 1 tablespoon flour. Set aside. Heat oil in skillet and brown flour beef strips in hot oil. Remove browned beef from oil and set aside. Scrape skillet to pick up browned crusted bits on the bottom of skillet. Add remaini

Dredge pot roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and bake at 325 degrees F for 3 1/2 hours or until tender. Cook sliced mushrooms in butter in

In a shallow bowl, combine flour, salt, pepper, paprika and mustard; dredge the steak. In a large skillet, heat oil and butter. Cook steak on both sides until browned. Carefully add water; cover and simmer for 30 minutes. In a bowl combine the sour cream, onion, garlic, soy sauce, bro

Mix steak sauce, oil, ginger and garlic until well blended. Reserve 1/2 cup of the sauce mixture. Brush both sides of steaks with remaining mixture. Place on grill over medium coals. Grill 4 to 6 minutes on each side or until internal temperature reaches 140 to 150 degrees F for mediu

Scrape bottom of skillet to loosen steak drippings. Add the beef stock, soup and mushrooms to the skillet and stir. Reduce to medium-low heat. Add the four steaks back into the skillet, cover and simmer for 8 minutes. Uncover and cook until mushroom gravy has reduced by 1/3 and thickened. <

Put soup and cranberry sauce into a saucepan and heat to blend. Make meatballs plain or from your favorite recipe and brown. Drain and put into cranberry-tomato soup mixture and simmer until meatballs are cooked. Serve with rice or mashed potatoes.

In Dutch oven or heavy skillet with a tight lid, add meat and onions and brown, turning to get all sides. Add rest of stuff and cover tightly and simmer slowly over low or bake at 300 degrees F for 3 - 3 1/2 hours, until meat is tender.

Coat center of large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper slices and tomatoes. Sprinkle lightly with salt and pepper. Mix tomato juice, steak sauce

In shallow glass baking dish, combine beef strips, oil, vinegar, garlic, salt and black pepper. Chill for at least 8 hours; stir frequently. Remove beef from marinade; reserve marinade. Brown beef strips in electric skillet at medium heat. Add green pepper and onion; cook for 2 minute

Cut steak across grain into 1/4 inch thick slices. In large skillet, quickly brown steak in 1 tablespoon oil; remove and set aside. Saut? onions and garlic in remaining tablespoon oil until onions are tender. Stir in chili sauce, water, beef bouillon granules, cumin and pepper. Heat t

Pound flour into steak with meat tenderizer or the edge of a heavy plate. Sear steak in butter; add salt and pepper. Saute onion and mushrooms. Combine onion, mushrooms, sour cream and 2 tablespoons flour. Place steak in large casserole or skillet; cover with sour cream mixture. Bake,

Cut the strip steaks in half across the midsection to make 4 steaks. Season the steaks on both sides with salt and pepper. Heat oil and butter in a wide skillet over medium high heat. When the fat is hot, add garlic, and cook a few seconds until it is aromatic. Add the steaks and cook

Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over

Mix flour, salt and pepper. Pound into steak with tenderizer or potato masher. Brown in fat in heavy skillet. Add onions to tomatoes. Boil 5 minutes. Pour over steak. Bake at 350 degrees F for 2 hours.

Coat center of a large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper slices, and tomatoes. Sprinkle lightly with salt and pepper. Mix tomato juice, steak sa

1. Whisk together green onion with sherry, garlic, ginger, sugar, salt and pepper in small bowl; set aside. 2. Heat peanut oil in heavy skillet over medium-high heat; brown steak quickly on all sides. Add the sherry mixture and cook, stirring, for about 3 minutes. Add chicken broth an

1.Cut beef roast into 1-inch pieces. 2.In a small bowl, combine milk and 1 tablespoon flour. Stir into beaten eggs. 3.In a shallow dish or plate, mix together 1-1/2 cups flour, salt and pepper. Dip beef pieces into egg mixture and then dredge in flour mixture. 4.Fry

Put roast into a heavy skillet (with cover). Smother meat with onion and tomatoes. Sprinkle with salt and pepper. Add a little water. Cover, roast 4-5 hours. Check once in a while to see if it needs water.

Pick meat in small pieces, brown in butter. Sprinkle on flour and stir. Slowly add milk; Cook until slightly thickened. When it boils, pour it over a platter of toast and serve at once.

Heat oil in iron pot, then add cut up seasoned chicken and brown on all sides slowly. Remove chicken. On a low flame, gradually add flour to make a roux, stirring constantly with wooden spoon. When mixture turns a dark mahogany color (in about 35 minutes) add 4 cups of water. Raise heat until mi

Combine the olive oil, lemon juice, parsley, chopped onion, garlic, salt, thyme, marjoram, pepper and celery seeds in a bowl and mix well. Pour over the lamb in a shallow dish, turning to coat. Marinate, covered, in the refrigerator for 8 to 10 hours, turning occasionally. Drain, reser

Have the butcher bone the loin & reserve the bone rack. Rub the meat with lemon juice, garlic, Tabasco sauce & salt. Brown the loin in the shortening, turning to brown on all sides. Replace meat in bone rack & stand in a Dutch oven. Add the bay leaf & a little water to the pot, cover & braise un

Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved.

Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until tender. Remove from pan drippings to serve.

Cook and stir meat, onions and garlic in Dutch oven until meat is brown. Drain off fat. Stir in seasonings. Spread meat mixture in 2 ungreased baking pans, 13x9x2 inches. Freeze 1 hour. (This partial freezing prevents the meat from freezing together solidly.) Crumble meat mixture into small

Preheat oven to 325 degrees. In a small bowl, combine the salt, pepper, and garlic powder; rub over the surface of the roast. In a Dutch oven, heat the oil to hot and brown roast on both sides. Transfer roast to roasting pan. Combine all the remaining ingredients; pour over roast. Cover and

Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix, water, lentils, parsley and bay leaf to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Stir in remaining ingredients; heat to boiling. Reduce heat; cove

In a very large skillet, or a medium dutch oven, make a light roux with margarine and flour. Add onion, garlic, and pepper and sautex until limp. Add potatoes, cut in chunks, stirring around a little. Add water to cover; bring to boil, reduce to si mmer. Add hot dogs, cut in chunks, stir, c

Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and barley and vegetables are tender, 30 to 40 minutes. Remove bay leaf.

Cook and stir meat, onions and garlic in Dutch oven until meat is brown. Drain off fat. Stir in seasonings. Spread meat mixture in 2 ungreased baking pans, 13x9x2 inches. Freeze 1 hour. (This partial freezing prevents the meat from freezing together solidly.) Crumble meat mixture into small

Preheat oven to 325 degrees. In a small bowl, combine the salt, pepper, and garlic powder; rub over the surface of the roast. In a Dutch oven, heat the oil to hot and brown roast on both sides. Transfer roast to roasting pan. Combine all the remaining ingredients; pour over roast. Cov

Onions should be whole and studded with a few cloves. ** Pare and halve the white potatoes. Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven. Pour off drippings. Add onions, 1/4 c brown sugar, salt and pepper. Stir in boiling water. Cover and bake in moderate

Preheat oven to 325 degrees. In a small bowl, combine the salt, pepper, and garlic powder; rub over the surface of the roast. In a Dutch oven, heat the oil to hot and brown roast on both sides. Transfer roast to roasting pan. Combine all the remaining ingredients; pour over roast. Cov

In Dutch oven, brown roast on all sides in fat. Add salt and pepper to taste. Combine remaining ingredients, except flour, and pour over pot roast. Cover and bake 3 to 4 hours at 300. Pour off liquid and measure. Mix a smooth paste of flour and water, measuring 2 Tbl of water and 1 1/2 Tbl of fl

Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix, water, lentils, parsley and bay leaf to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Stir in remaining ingredients; heat to boiling. Reduce heat