ROUND-UP MEAT & POTATO CASSAROLE Quick & Easy - Serves a family of 6 8 ( recipe maybe cut in half)

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1 ROUND-UP MEAT & POTATO CASSAROLE Quick & Easy - Serves a family of 6 8 ( recipe maybe cut in half) 12 - Medium to Large Red Potatoes-unpeeled 1 1/2-2 lb. Fresh Ground BEEF 1/2 cube of butter 1 lb. Pork Sausage 2 cans of Cream of Mushroom soup 2 cups Milk 1 pkg. Brown Gravy Mix 1 small can of sliced Mushrooms or 1/2 cup fresh sliced 1 1/2 c. Shredded Cheddar or Jack Cheese 2 Cloves of Garlic chopped 1/2 c. Chopped Green Onions Sour Cream for topping Wash potatoes, poke with knife and bake approx. 45 min. Or until fully cooked. In large skillet cook ground beef and sausage drain off all grease. Add 2 cans of cream of mushroom soup, milk, and gravy packet. Stir well and let simmer on low 20 min. Add mushrooms and garlic. Take potatoes out when done. Spray a 9 X13 baking dish with pam. Split potato down center and lay each half in baking dish repeating with all potatoes. Take a fork and fluff inside of Potatoes. Melt butter and drizzle a little over each potato half. Add cooked meat sauce over potatoes. Put back in oven for 10 to 15 min. or just enough to heat through. Add cheese to top of casserole then sprinkle chopped onions on top of cheese and it is ready to serve. Have sour cream on the side so everyone can add their own to the top. Makes a great left over dish for the next day. Enjoy! Debra Cockrell, Modoc County Cattlewomen s President Member Comment: One of our ranch hands an family s favorite meals.

2 Beef Enchilada ( Quick & Easy ) 1 1 1/2 lbs. of Ground BEEF 1 Can Black Beans Drained and Rinsed 1 Can Diced Green Chilies 1 Can Refried Beans (I use green chili and lime) 12 Corn Tortillas 1 Packet Taco Seasoning Small Can of Sliced Olives 2 Cups of Shredded Cheese 1 Can Enchilada Sauce Small Container of Sour Cream Brown ground beef in pan and sprinkle with taco seasoning (do not add water). When done add black beans and green chilies and cook for a couple of minutes. In a 13 x 9 pan, put down 6 corn tortillas to cover the pan. Heat the refried beans so they are easy to spread and then spread them over the corn tortillas. Put the beef, bean and green chili mixture on top of the refried beans. Next dollop sour cream over the beef, bean and green chili mixture. Sprinkle 1 ½ cups of the cheese over the mixture. Pour ¼ of enchilada sauce over the mixture. Top with remaining corn tortillas. Pour remaining enchilada sauce on top and sprinkle with remaining ½ cup of cheese and olives. Bake at 350* for 30 minutes Jenny Grove: Elementary School Teacher and Rancher Member Comment: One of my family favorites

3 BEEF N Barley Saute in a skillet 1 Tblsp. Butter, 3/4 c. chopped onion, 1 c. Pearl Barley until brown Add 2 cups water, cover and simmer for 15 minutes. Then add: 1 Can Cream of Mushroom Soup. 1 4oz. Can of Mushrooms 1/2 tsp. Salt 1 tsp. Worchestershire Sauce 1 can Diced Pimentos 2 Cups Water Melt 2 Tblsp. shortening in skillet. Cut into bite size chunks 2 lbs. of Tenderloin BEEF Steak. Combine in a plastic bag: 1/3 c. Bread Crumbs 1 Tblsp. Sesame Seeds 1/2 tsp. Salt 1 tsp. Paprika Roll steak bites in crumb mix and brown in shortening. Add to Barley mix. Pour all ingredients into a 3 quart covered casserole dish. Bake at 325* for 1 1/2 hrs. Lynne Schluter: MCCW Secretary and Rancher Comment: Old time family recipe originally from Erma Schluter

4 Chili-Rubbed Steaks & Pan Salsa 8 oz. ½ thick steaks (rib-eye) 1 tsp. chili powder 2 plum tomatoes ½ tsp. kosher salt 2 tsp. lime juice 1 tsp. extra virgin olive oil 1 Tbsp. fresh cilantro (chopped) Sprinkle both sides of steak with chili powder & ¼ tsp. salt. Heat oil in skillet over medium-high heat. Add steaks to oil & cook turning once. Transfer steaks to plate. Add tomatoes, lime juice & ¼ tsp. salt to the pan. Cook in pan, stirring often until tomatoes soften. Remove from heat, stir in cilantro. Top the steaks with salsa and enjoy. Jordan Conley: New member.

5 Stuffed Round Steak 1 ½ lbs. round steak (1/4 thick) 1 ½ cups Italian style breadcrumbs 2 Tbsp. olive oil 1 Tbsp. melted butter ¼ cup fresh parsley, minced Garlic powder (for sprinkling) 3 Tbsp. parmesan or romano cheese, grated ½ tsp. paprika (optional) 1/3 cup chopped red or yellow onion 3 thin slices pancetta or bacon Olive oil spray Cut steak into 8 2x4 strips. Lightly season the strips with salt, pepper and garlic powder. Combine breadcrumbs, melted butter, olive oil, minced parsley, grated cheese and paprika. Spread this mixture on steak strip. Roll up slice with stuffing mixture inside. Wrap a slice of pancetta or bacon on the outside of each roll and fasten with a wooden toothpick or tie up with a piece of cotton string. Whichever you use, soak the toothpick or string in water for a minute or so before you use it to prevent scorching. Spray the rolls with olive oil spray (or brush them with olive oil). Sprinkle with garlic powder. Broil the rolls slowly until the pancetta or bacon has become crispy. If it begins to dry, spray lightly with olive oil again during cooking, being careful of flare ups. Turn frequently until done. Garnish with fresh parsley sprigs. Serve on buttered and grilled rolls. 4 servings (2 each). Jessica Suchorski: Surprise Valley High School teacher

6 Meat Loaf or Meat Balls & Gravy 2# of Ground Beef 1# of Pork Sausage, ground 1 Onion, chopped 5 slices of White Bread, or any bread works 2 eggs 3/4 cup Milk 1/2 cup Catsup 2 tsp. Worchestershire Sauce 1 tsp. Ground Garlic 1tsp. Salt 1 tsp. Pepper Gravy for Meat Balls: 2 cans of Cream of Mushroom Soup, 2 cups Milk, 1 packet of Brown Gravy Mix. In a large bowl, mix together with your pre washed hands the Ground Beef and Sausage. Wash hands. Wisk, egg, milk and catsup together. Pour over meat. Add onions to bowl of meat. Stack sliced bread and cut into1 pieces, add to bowl of meat, then add all other ingredients (spices). With clean washed hands again mix it all together. Add to a greased ( Pam Spray) 9 X 13 baking dish or bigger. Bake at 350* for I hour. 15 minutes before it s done check, and drain off any excess grease. For Meat Balls: Make meat balls out of mixture and add them to a large cooking sheet or baking dishes. Bake in half the time. Drain off grease. In large skillet add cream of mushroom soup, milk & gravy mix. Bring to boil. Stirring, add cooked meat balls and simmer together for 15 min. Cockrell Ranch & Lodging: Cedarville, Ca. Member Comment: This makes for great leftovers and sandwiches works good for bigger crowds. One of our favorites.

7 Spanish Rice with Hamburger (Quick & Easy) 1 lb. Lean Ground Beef 1 Medium Onion, chopped 1/2 Bell Pepper, chopped 1 cup Uncooked Instant Rice 1 can (15 oz) Tomato Sauce 3/4 cup Hot Water 2 tsp. Prepared Mustard 2 tsp. Worchestershire Sauce 1 tsp. Salt 1 tsp. Sugar In a skillet, brown beef, bell pepper, onion and rice. Add remaining ingredients. Bring to a boil, reduce heat, cover and simmer min. or until rice is tender. Can be used as a side dish or as a filling for stuffed bell peppers. Optional: Will stuff 6 Bell Peppers. Cut off tops, hull out all seeds inside and stuff. Put in a baking dish sprayed with pam and cover with foil. Bake 20 mins. Top with cheese. Serve. Betty Cockrell: One of our Original Charter Cattlewomen, Since Longtime Ranching Family in Cedarville.

8 Finger Steaks 1 package cube steak 1 stick of butter melted 1 can of bread crumbs Cut cube steaks against the grain into long strips and place in dish, melt butter and pour over steaks, roll steaks in bread crumbs and place on baking sheet. Place in preheated 350 oven for 20 minutes or until brown and crispy. You can dip them with ketchup or any sauce you like. Kara Binning: Our 2010 Cattlewomen of the Year Member Comment: Makes a great appetizer or for young kids.

9 1 lb. Hamburger 2 Onions Chopped 1 1/2 Cups Chopped Celery Chinese Hash Cook all together in skillet. Then Add: 1/2 Cup Uncooked Rice 1 Can Cream of Chicken Soup 1 Can Cream of Mushroom Soup 1 1/2 Cups Warm Water 1/4 tsp. Soy Sauce 1/4 tsp. Black Pepper Put all in large casserole dish. Cover with 1 can of crisp Chinese Noodles Bake at 350* for 1/2 hour covered, then for 1/2 hour un-covered. Lynne Schluter: MCCW Secretary & Rancher Member Comment:. Quick & Easy

10 Deb s Beefy Pasta Salad 1 Tri-Tip Rubbed with Montreal Seasoning 1 hr before Bar B-Qing 2 - Boxes of Ronzoni Penne Rigate pasta 1 lb. box 2 cans of olives 1 can garbanzo beans 1 can kidney beans 1 small can black beans 1/2 c. crumbled feta cheese 1 c. fresh spinach (chopped) 1/2 c. red onion 1/2 c. shredded carrots 1/2 c. sunflower seeds 1 tsp. fennel seeds BBQ the Tri-Tip in advance and let cool. Slice, then, slice again into strips. Cook pasta, drain. In to big bowl, add all ingredients. Toss with Fennel marmalade dressing or other dressing of choice 1/2 hr before serving. Great for big crowds or brandings. Or, just as a meal by it s self. Makes for a well balanced meal by using all the food groups Debra Cockrell: MCCW President and Rancher Member Comment: This is a favorite an popular salad for our Ranch.

11 Beef Turnovers 6 oz Boneless Beef Top Round or Rib-Eye 2 Potatoes, (peeled & diced) ½ (1 ¼ oz) env. Lipton Onion Soup (about 3 Tbsp) 2 Tbsp. Catsup 1 tsp. Worcestershire Sauce 1 Tbsp. Fresh Parsley, chopped 6 Pepperidge Farm Frozen Puff Pastry Shells Preheat oven to 400 F. In the preparation of the meat and vegetables, it s important to cut uniform sized cubes so that they will cook evenly. Be sure to cut the potatoes into small enough cubes to be cooked at the same time as the meat. Trim the beef, discarding any fat or sinew. Cut beef into ½ inch cubes. Combine beef, potatoes, soup mix, catsup, Worcestershire sauce and parsley in a bowl. On a lightly floured board, roll out each pastry shell to a 7-inch circle. Spoon ¼ cup meat mix into each shell. Brush edges with water. Fold over, press with tines of a fork to seal. Cut several slits in top of each. Place on a baking sheet. Bake in preheated oven minutes or until golden brown. Serve hot. Makes 6 turnovers. Jessica Suchorski: Surprise Valley High School Teacher

12 Fiesta Tamale Pie 1 lb. Ground Beef ¼ cup Onion, chopped 1 Clove of Garlic 1 can Stewed Tomatoes 1 can Whole Kernel Corn, drained 1 can Kidney Beans, drained 1 6 oz. can Tomato Paste 1 ½ tsp. Chili Powder ½ tsp. Salt Dash of Paprika ¼ cup Sliced Black Olives 2 small packages of Corn Muffin Mix 2 Eggs 2/3 cup Milk ½ cup Shredded Cheese Brown onions, hamburger with garlic until done; then add stewed tomatoes, corn, beans, spices & tomato paste; mix well, then add olives & mix. Spread beef mixture into pan. Mix milk, eggs & corn muffin mix together. Spread corn muffin mixture on top of beef mixture. Bake pie at 350 F for minutes until bread is cooked. Put cheese on top & bake until cheese is melted. Lydia Dabill: New member

13 Swedish Meatballs 1 ½ lb. Ground Beef 1 ½ cup Soft Bread Crumbs ½ cup Milk 1 Egg, beaten ½ cup Onion, finely chopped 2 tsp. Salt ½ tsp. Nutmeg ¼ tsp. Allspice Dash of Pepper 2 Tbsp. Oil 3 Tbsp. Flour 1 can Consommé or Beef Broth Mix all ingredients except oil, flour and consommé; shape into small balls. Brown slowly in oil. Remove meatballs; add flour and consommé. Cook and stir until thickened. Return meatballs to gravy. Simmer in covered skillet for 15 minutes. Yield: 8 servings. Serve over Rice or Mashed Potatoes Wanda Rhoades: MCCW Treasurer Member Comment: These are the best meat balls ever. Old time recipe.

14 CORONADO CASSEROLE 1# Ground Beef 1 cup Rice 1 small Onion, Chopped 2 Tblsp. Lard or Drippings 1 tsp. Salt 1/2 tsp. Pepper 1 tsp. Paprika 1 Small Bottle Stuffed Green Olives, Sliced 2 cups Tomato Juice 1 1/2 c Boiling Water 1/2 cup Grated Cheese SAUTE BEEF, RICE, ONIONS IN DRIPPINGS UNTIL LIGHTLLY BROWNED. ADD RE- MAINDER OF INGREDIENTS. PLACE IN CASSEROLE, COVER AND BAKE IN SLOW OVEN (300*) FOR ONE HOUR OR UNTIL RICE IS DONE. UNCOVER, SPRINKLE WITH CHEESE AND RETURN TO OVEN UNTIL CHEESE IS MELTED. SERVE. Sharon Berryessa: One of our Original Charter Cattlewomen, Since Ranching family in Cedarville.

15 BEEF and Broccoli (Quick and Easy) 1 pound boneless beef sirloin steak or beef top round steak 1 (10.75 ounce) can Campbell's Condensed Tomato Soup (Regular or 25% Less Sodium) 3 tablespoons soy sauce 1 tablespoon vegetable oil 1 tablespoon vinegar 1 teaspoon garlic powder 1/4 teaspoon crushed red pepper 3 cups fresh or frozen broccoli flowerets 4 cups hot cooked rice Directions 1.Slice beef into very thin strips. 2.Heat oil in skillet. Add beef and stir-fry until browned and juices evaporate. 3.Add soup, soy, vinegar, garlic powder and pepper. Heat to a boil. Add broccoli and cook until tender-crisp. Serve over rice. Gina Harris: MCCW Ag in the Classroom Chairman and Rancher in Eagleville, Ca.