Recipes Included On This Page Beef and Andouille Burgers Beef Dressing Casserole Beerocks Braised Short Ribs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Beef and Andouille Burgers Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 oil packed dun dried tomatoes -- drained 1/2 cup mayonnaise 1 tablespoon whole grain Dijon mustard 8 ounces andouille sausages -- cut into 1-inch pieces 2 1/2 pounds ground beef 2 large shallots -- minced 2 teaspoons salt 2 teaspoons ground black pepper 1 teaspoon fennel seeds -- crushed 6 large hamburger buns 6 slices red onion -- 1/3-inch thick olive oil 1 cup Asiago Cheese -- coarsely grated 1 jar roasted red peppers Finely chop sun-dried tomatoes in processor. Blend in mayonnaise and mustard. Transfer to small bowl. Finely chop andouille sausages in processor. Transfer to large bowl. Add beef, shallots, salt, pepper and crushed fennel seeds. Stir with fork just until well blended. Form mixture into six 1-inch thick patties. Prepare barbeque. Grill hamburger buns until golden. Brush onion slices with oil, sprinkle with salt and pepper. Grill until golden, about 7 minutes per side. Grill hamburgers to desired doneness, about 5 minutes per side for medium-rare. Sprinkle cheese over top of burgers. Spread cut sides of hamburger buns with sun-dried tomato mayonnaise. Top bottom halves with hamburgers, then red peppers. Top with onion slices. Cover with top halves of buns. Description : "Bon Appetit 2002" Contributed to the FareShare Gazette by Jennie; 8 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 977 Calories; 74g Fat (67.6% calories from fat); 42g Protein; 37g Carbohydrate; 5g Dietary Fiber; 184mg Cholesterol; 1420mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 2 1/2 Vegetable; 10 Fat. * Exported from MasterCook * Beef Dressing Casserole Recipe By :Laura Lewis - Illinois Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- chopped 1/4 cup celery leaves -- minced 1 teaspoon poultry seasoning 12 slices dry bread -- cut into 1/2-inch cubes 2 cans mushroom soup -- (undiluted) 1 cup milk 2 pounds ground beef 1 tablespoon prepared mustard 1 teaspoon Worcestershire sauce Mix onion, celery leaves, poultry seasoning, and dried bread cubes. Add 1 can soup and milk. Cover and set in refrigerator overnight. Next day, mix meat and mustard. Add bread mixture. Mix it thoroughly. Turn into a 13x9x2-inch pan. (I prefer Pyrex.) Pat it down. Spread 1 can of diluted soup on top. Bake at 375 degrees F. for about 1 hour, or a little less. Cut this casserole in squares and garnish with parsley. Note : Cranberry salad is a delightful accompaniment. Recipe by: Laura Lewis - Illinois From Aunt Libby's Kitchen A-B Contributed to the FareShare Gazette by Cora; 17 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3286 Calories; 268g Fat (74.3% calories from fat); 166g Protein; 42g Carbohydrate; 4g Dietary Fiber; 810mg Cholesterol; 2747mg Sodium. Exchanges: 1 Grain(Starch); 22 Lean Meat; 1 1/2 Vegetable; 1 Non-Fat Milk; 41 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Beerocks Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds bread dough 1 pound ground beef 1 medium onion -- chopped 1 garlic clove -- pressed 1 1/2 teaspoons salt 1 1/2 teaspoons lemon pepper 1 small cabbage head -- chopped 2 tablespoons Worcestershire sauce 2 teaspoons caraway seeds *Egg Wash* 1 egg -- lightly beaten with 1 tablespoon cold water Cook ground beef, onion, garlic, salt and lemon pepper until browned. Add cabbage, sauce and seeds. Cook until cabbage is limp. Drain liquid from filling mixture and let cool a bit. Divide dough into 12 pieces. Roll each piece into about a 4 to 5 inch circle (guessing on size here. It doesn't have to be perfectly round.) Divide filling among each circle placing filling in center of each. Pull up the sides stretching them around filling and pinch together. Place each on cookie sheet, seam/pinched side down. Brush each with egg wash. Bake at 350F. for 30 minutes or until browned. Makes 12 * Note: I have also seen them made spicy. Substituting taco seasoning and omitting the caraway and Worcestershire sauce. Serve with mustard. Yes mustard. Contributed to the FareShare Gazette by bitsy; 15 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 390 Calories; 21g Fat (47.7% calories from fat); 13g Protein; 39g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 1215mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Braised Short Ribs Recipe By :Partyline - WBBW Radio Recipe Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds beef short ribs 1 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon sweet paprika 1 teaspoon dry mustard 2 teaspoons Worcestershire sauce 2 teaspoons sugar 1/2 cup ketchup 1 cup water 1/2 cup cider vinegar 3/4 cup chopped onions 1 garlic clove -- minced You need about 3 to 3 1/2 pounds beef short ribs. If they are layered thickly with fat, cut them in half lengthwise and cut off all excess fat. Now cut them into serving size pieces. Brown the pieces over high heat to braise and melt off any fat on both sides. Pour off any fat and add remaining ingredients. Cover and cook for 1 1/2 hours or until meat is fork tender. The last 20 minutes, remove cover, and continue cooking to thicken the sauce. Serves 5 NOTES : Very, very delicious! Truly a man's meal! Contributed to the FareShare Gazette by Sandy; 21 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1281 Calories; 115g Fat (81.5% calories from fat); 47g Protein; 12g Carbohydrate; 1g Dietary Fiber; 241mg Cholesterol; 889mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 16 Fat; 1/2 Other Carbohydrates.

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