Ingredients

• 1 4 to 5-pound fresh beef brisket
• 1 tablespoon cooking oil
• 2 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme, crushed
• 3 cups bottled barbecue sauce

Directions

1. Trim fat from brisket. Brush brisket with oil. For rub, in a small bowl stir together paprika, salt, black pepper, cayenne pepper, and thyme. Sprinkle rub evenly over both sides of meat; rub in with your fingers. Wrap meat and let set over night.

2. For a charcoal grill, arrange medium-low coals around a drip pan. Place brisket on grill rack over drip pan. Cover and grill for 3 to 3-3/4 hours or until meat is tender.

For a gas grill, preheat grill. Reduce heat to low. Adjust for indirect cooking. Place meat on a rack in a roasting pan, place on grill rack, and grill as above.

3. Meanwhile, warm barbecue sauce in a saucepan over low heat. Let meat stand for 10 minutes. To serve, slice meat thinly across the grain. Serve with barbecue sauce. Makes 15 servings.

Ingredients:

• 1/2 cup of lime juice
• 1/4 cup of tequila
• 1/4 cup olive oil
• 1/2 teaspoon hot pepper sauce
• 1/4 teaspoon of salt
• 1 pound of boneless beef flank steak/plate skirt steak
• 1 medium onion sliced
• 8 flour tortillas

Optional Ingredients:

• 2/3 cup of salsa
• 1 medium avocado pitted peeled and sliced
• 1/2 cup of sour cream
• Shredded Cheese

Instructions: Combine lime juice tequila, olive oilve oil, pepper sauce, and salt in a medium mixing bowl. Place steak and onion in heavy zip lock bag in a shallow dish, pour marinade over steak; seal and refrigerate 6 to 24 hours turning bag occasionally.

Tear off a 36″ x 18 ” piece of heavy foil, fold in half. Place onions in center of foil, bring up 2 opposite edges of foil; seal with a double fold. Then fold in remaining ends.

Stack the tortillas and warp in a double layer of heavy foil.

Grill steak and the wrapped onions on the rack of an uncovered grill for 9 minutes. Turn steak and brush with reserved marinade. Add wrapped tortillas to the grill rack continue grilling for 8 to 12 minutes.

Thinly slice steak into bite size strips; divide onions and meat among tortillas and top with salsa, avocado slices, sour cream, and cheese if desired.

• 1/2 cup oil
• 1/3 cup soy sauce
• 1/4 cup red wine vinegar
• 2 tablespoons worcestershire sauce
• 1 1/2 teaspoon black pepper
• 1 teaspoon dry mustard
• 2 teaspoons dried parsley
• 2 cloves garlic

Combine all ingredients in a bowl and stir well. Use with chicken, beef or pork. Marinade three hours, turning meat several times to ensure all sides have been coated.

• 2 lbs ground beef
• 1 bell pepper (seeded and diced)
• 1 medium pepper (diced)
• Three large cans tomato sauce
• 1lb. package small macaroni noodles.
• parmesan cheese

Boil noodles till tender and drain. Set aside. In large skillet, brown ground beef, bell pepper and onion. Drain fat off and add tomato sauce. Simmer for 30 minutes. Add mixture to macaroni, sprinkle with parmesan cheese and serve.

• 1 box lasagna pasta
• 1 lb. ground beef
• 1 package of Shredded Mozzarella cheese
• 1 package of Shredded Cheddar cheese
• 1 (16 oz.) sm. curd cottage cheese
• 2 Jars of Hunts 3 Cheese Spaghetti Sauce
• 1 Tbs of Garlic Powder
• 1 Tbs of Italian Seasoning
• Pepper and Salt to taste
• Parmesan cheese

Brown ground beef and drain. Combine garlic powder, Italian seasoning, spaghetti sauce, and meat then simmer for 30 minutes. Remove from heat and cool. Cook pasta according to package directions and drain. Grease bottom and sides of a 9×13 pan. Layer ingredients in this order: pasta, dotted spoonfuls of cottage cheese, sprinkled shredded Mozzarella cheese and Cheddar cheese and meat sauce then sprinkle Parmesan. Until it is about 1 1/2 inches to 2 inches deep. After you add the last layer sprinkle Parmesan, Mozzarella, and Cheddar cheese generously over the top. Bake at 350 degrees for 40 minutes uncovered on middle rack of oven.

• 1 tbls all-purpose flour
• 3/4 tsp salt
• dash pepper
• 3/4 pound boneless beef chuck, cut in 1-in cubes
• 1 tbls shortening
• 1 10 3/4 oz acan condensed tomato soup
• 1 1/4 cups water
• 3/4 cup chopped onion
• 1/4 tsp dried basil, crushed
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, cut in 1 inch pieces (1 cup)
• 1/4 cup dry red wine

Combine flour, salt and pepper; coat meat cubes with the seasoned flour. In a small Dutch oven, brown meat in hot shortening. Add tomato soup, the water, chopped onion, and basil.

Bake covered, at 375 degrees for 1 hour. Add potatoes, carrots, and wine; cover and bake till meat and vegetables are tender about 1 hour longer. Makes 2 servings.

1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
Salt and pepper to taste

Combine the butter, garlic powder, minced garlic in a small bowl and microwave until the butter is melted. While the butter is melting sprinkle both sides of each steak with salt and pepper. Grill steaks until desired doneness. When done brush the steaks liberally with garlic butter, and allow to set for 2 to 3 minutes before serving.

• 4 lb ground lean beef
• 1 small can evaporated milk
• 1 cup dry bread crumbs
• 4 eggs, well beaten
• 2 tbs Worcestershire sauce
• 1 onion, minced
• 2 cloves garlic minced
• Salt and pepper to taste
• 1 tsp dry mustard
• 3 tbs minced parsley

In a large mixing bowl, combine eggs, bread crumbs, milk and Worcestershire sauce. Add meat and remaining ingredients. Mix real well. Wet hands and shape mixture into meatballs. Bake at 350F in oven until brown. Place meatballs in a chafing dish or electric skillet on low heat. Pour sauce over the meatballs.

• 4 pounds ground beef
• 3 large onions, chopped (3 cups)
• 1 cup chopped green pepper
• 16 ounces medium needles
• 3 10 3/4 ounce cans condensed tomato soup
• 4 cups shredded American cheese
• 1 12 ounce bottle chili sauce
• 1/4 cup chopped pimento
• 2 teaspoons salt
• 2 teaspoons chili powder
• 1/2 teaspoon pepper
• 4 1/2 cups soft bread crumbs
• 1/4 cup butter, melted

In a large skillet cook beef, onion, and green pepper, half at a time, till meat is brown. Drain off fat.

Cook noodles according to package directions; drain well. Return drained noodles to kettle. Stir in meat mixture, tomato soup, cheese, chili sauce, pimiento, salt, chili powder, pepper and 2 cups water; mix well. Divide mixture between two 13x9x2 inch baking dishes.

Toss bread crumbs with melted butter; sprinkle atop casseroles. Bake, uncovered, at 350 degrees till heated through, about 45 minutes. Garnish with green pepper rings.