• Flank steak, Top Round steak, or Chuck steak
• Olive oil  ¼ cup
• Red wine vinegar  ½ cup
• Garlic Powder ½ teaspoon
• Liquid Smoke  (few drops on each side)
• Lawry's Seasoning Salt ¾ teaspoon
• Black Pepper
• 1 or 2 cans of beef broth
• Dry red wine  1 Cup
• Worcestershire Sauce  ½ teaspoon
• Parsley  pinch

• Coat steak with olive oil, red wine vinegar and few drops of liquid smoke. Rub Seasoning salt and garlic powder over both sides of coated steak. Sprinkle both sides of steak with black pepper. (Knead flavorings into beef.) Let marinade in fridge for at least half hour. (May prepare ahead of time and leave in fridge over night.)
• Meanwhile, Boil broth, red wine, Worcestershire sauce and parsley. Reduce by1/3. (2/3 of liquid remaining.)
• Barbecue beef on grill. [Start with very hot grill, sear steak on both sides, reduce heat on grill and move steaks to upper rack or continue slow cook. - Do not over cook.]
• Remove steak and slice across grain, at a slant  approx. ¼ thick slices.
• Pour beef burgundy sauce over the slices and serve.

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• Hamburger  One pound
• 3 Garlic cloves - minced
• 1 teaspoon dried red chilies
• Salt, Pepper, parsley  to taste
• 4 teaspoons Basil
• 2 Tablespoons Olive oil
• 2 Cans Italian tomatoes
• 1 Cup grated Parmesan Cheese
• 1 bag shell or bow noodles.
• ¼ Cup butter
• 1 teaspoon garlic powder

• Brown hamburger in a large deep pan in the olive oil. 
• Add minced garlic, dried chilies, salt, pepper, parsley and basil.
• Add Italian tomatoes. 
• Simmer for about an hour.
• Add grated cheese to beef and stir. Cover and keep warm on low.
• Cook pasta noodles in plenty of water. Drain and return noodles to pot.
• Add butter and garlic powder to hot noodles and stir.
• Reheat beef mixture to hot and add the pasta mixture and combine together.
• Serve in bowls.

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• Hamburger  One pound
• Potatoes  2 medium  peeled and cubed ½ size
• Half Onion  finely chopped (optional)
• Garlic Powder, Salt, Pepper  to taste
• Celery  chopped ½ cup
• Carrots  chopped ½ cup
• 1 medium can Tomatoes  stewed, diced, whole, or fresh (diced)
• 1 can tomato sauce- medium
• 1/2 cup frozen corn- (or 1 can corn)
• Parsley  pinch 

• Brown hamburger in a large deep pan. Add cubed potatoes when burger is browned. Season with garlic powder, salt and pepper  to taste. Add celery, carrots, tomatoes, tomato sauce and corn.
• Simmer for about an hour or until potatoes are tender.
• Season with additional parsley while simmering.

Can easily be doubled or tripled for large crowds.
Enjoy

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• Hamburger  One pound
• Garlic Powder, Cumin Powder, Dried Red chilies: ½ teaspoon each
• Half Onion  finely chopped (optional)
• Taco seasoning  1 Tablespoon
• Diced green chilies  1 small can
• 1 can Rotel diced tomatoes- (with cilantro and lime)
• Picante sauce or Salsa  ¾ cup
• 1 pound (or ½ pound) of shredded cheddar cheese.
• Flour tortillas- approximately 6

• Preheat oven to 350 degrees.
• Brown hamburger in a large skillet.
• Add onion and seasonings and cook until onions are transparent. 
• Add green chilies, tomatoes, and salsa- simmer until heated throughout.
• Lightly grease 9 x 13 pan.
• Spread a thin layer of the cooked burger-tomato mixture in pan.
• Cover with single layer of flour tortillas.
• Spread half of the remaining beef mixture over tortillas.
• Sprinkle with a layer of cheese.
• Repeat tortilla layer, burger layer and top with remaining cheese.
• Bake at 350 degrees for approximately 30 minutes or until cheese melts.
• Can easily be doubled or tripled for large crowds.

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• Olive Oil: Slightly coat both sides of steak.
• Red wine Vinegar: Sprinkle a few drops on each side of steak.
• ADDITIONAL/ OPTIONAL/ VARIATIONS: You can Add any one of the ingredients below or a combination to vary the marinade each time.
• Liquid Smoke: rub a few drops on each side of steak.
• Black Pepper, Lawry's Seasoning Salt, Garlic Powder, Onion Powder, Various pre-mixed rubs- mesquite, steak rubs, etc.

• Rub olive oil and red wine vinegar into both sides of the steak.
• Any of the various dry ingredients should be sprinkled on each side of the steak and rubbed in as well.
• Let the steak with marinade and seasonings sit in the fridge for at least 1/2 hour before grilling. You can marinade the steak a day ahead of time.
• **Have the grill very hot.
• Put steak on hot grill to sear in the juices.
• Turn while the grill is still very hot.
• Reduce flame/heat and continue to slow cook the steak to your desired perfection: rare, medium rare, medium, or well-done.** 

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• Hamburger  One pound
• Large Onion- chopped 
• Garlic cloves  2 crushed
• Whole tomatoes  1 can (16 oz.)
• Celery  2 medium stalks, sliced ( about 1 cup)
• Chili powder  2 to 3 Tablespoons
• Salt  2 teaspoons
• Sugar  1 teaspoon
• Worcestershire sauce  1 teaspoon
• Red pepper sauce (Tabasco)  ½  teaspoon  (optional)
• Kidney beans, drained  1 can (15 oz.)

Brown burger in stew/ chili cooking pot.
Add onion and garlic. 
Sautee until onions are transparent.
Add remaining ingredients.
Simmer 1 hour.

Can be easily doubled or tripled for large groups. Serve with cornbread.
 
 

• Hamburger  One pound
• Garlic Powder or fresh minced garlic- ½ teaspoon 
• Half Onion  finely chopped (optional)
• Diced Carrots, Celery, Potatoes- ½ cup each
• Salt  ½ teaspoon (optional)
• Pepper  1 teaspoon
• Beef bullion  powdered or beef base- 1 teaspoon
• Water- 4 to 5 cups.
• Additional vegetables may also be added- cabbage, etc.

--Brown hamburger in a large skillet.
--Add onion and seasonings and cook until onions are transparent. 
--Add vegetables- cook slightly.
--Move ingredients to a larger sauce pan or soup kettle.
--Add bullion and water.
--Simmer for one hour or until vegetables are tender.

Makes an easy soup and great supper- serve with bread and / or salad.

• Hamburger  One pound
• Colorado's Best Beef- German Sausage  One pound 
• Garlic Powder and Onion powder - ½ teaspoon each
• Half Onion  finely chopped
• Bread crumbs or crushed saltine crackers  1 Cup
• Salt  ½ teaspoon (optional)
• Pepper  1 teaspoon
• Dry mustard - 1 teaspoon or (regular mustard 2  teaspoons)
• Ketchup- ¾ cup
• Worcestershire sauce  3 teaspoons
• Egg- 1

--Preheat oven to 350 degrees.
--Put all ingredients in a large bowl. 
--Mix thoroughly with your hands.
--Grease 8 X 8 or 9 x 9 baking dish.
--Transfer meat loaf to baking dish. Spread meat evenly to cover dish.
--Once spread- pull meat away from edges of the dish  evenly- about 1 away.
--This will make a free standing meat loaf within the dish.
--Bake for 1 hour covered with foil.
--Uncover and continue baking for 20 - 30 minutes, until done and juices run
Clear. Do not Over cook. You may cook longer to get a crispy crust.

• Roast
• One can of beef broth/ or cream of mushroom soup.
• Optional Seasonings: Pepper, onion or garlic powder, salt - ½ teaspoon of any of these rubbed on roast. 
• Optional vegetables- potatoes, carrots, onions, mushrooms  cubed and peeled- 2 cups- or you don't have to use vegetables.

--Put Roast in Crock Pot. 
--Put on High temperature for 30 minutes.
--Reduce heat to low. Check with crock pot instructions or leave on low for a
   couple of hours, until meat is almost done.(Check meat thermometer.)
--Add vegetables if you are using vegetables. Cook for another 30 to 45 
   minutes, until vegetables are soft.
--Remove the roast and slice. Return beef to the crock pot to be served warm 
   with the vegetables and natural juices.

• Roast
• Garlic Powder and Onion powder - ½ teaspoon each
• Seasoning Salt (Lawry's) (optional)- ½ teaspoon
• Salt  ½ teaspoon (optional)
• Pepper  1 teaspoon
• Liquid smoke (optional)- 1 teaspoon
• Water/ or beef broth- 1 cup
• Vegetables- potatoes, carrots, onions  cubed and peeled- 2 cups
• Feel free to use the optional ingredients or not for a variation in flavoring.
• Sprinkle and rub seasonings over the roast and place in roaster.

--Preheat oven to 500 degrees.
--When preheated, turn down temperature to 375 degrees and put in roast.
--Leave uncovered for 15 minutes- roast will brown.
--Add vegetables and liquid (water or beef broth).
--Cover and reduce heat to 300 degrees for approximately 30 minutes.
--[18- 20 minutes per pound of roast for  medium rare]
--Use meat thermometer to test for doneness. Remember the 
   roast will continue to cook after it is removed from the oven.