1 tablespoon butter

1 tablespoon oil

3 tablespoons margarine

3 eggs — beaten

1/2 cup flour

1/2 cup milk

1/2 teaspoon salt

1 medium onion — sliced

2 cups cooked beef — chopped

1 cup beef gravy

1 cup frozen mixed vegetables

Heat oven to 425.
Put butter and oil in 13×9″ pan.
Put in oven
to melt and warm pan.
Meanwhilie, in saucepan, melt 3 T.
margarine.
Remove from heat.
Meanwhile beat eggs in medium bowl with whisk.
Add flour in 4 additions.
Stir in 2-3 T.
of melted margarine from
saucepan and salt.
Pour batter into hot baking pan.
Bake for 10
minutes.
Reduce heat to 350 and bake for 5 minutes longer until
fluffy and brown around edges and firm.
Meanwhile, cook onion in 1
T.
remaing margarine in saucepan.
Add beef, gravy and mixed
vegetables until vegetabes are tender, 10 minutes.
Spoon meat
mixture over baked batter and serve.
MC formatting by
bobbi744@acd.net ICQ#2099532

1 c Flour

1/2 ts Salt

1 c Milk

2 Eggs

1 5 to 7 lb.
rump roast

Preheat oven to 300 degrees.Cook rump roast in 9 x 9″ pan for 25
to 30 minutes or until internal temperature in meat is 150 to 170
degrees.
Mix and sift flour and salt.Add milk to make a smooth
paste.Then add eggs,beat 2 minutes in electric mixer.
Cover bottom
of 9 x 9″ pan about 1/4″ with

drippings from roast.
Pour mixture 1/2″ deep on drippings in
pan.Bake 20 to 30 minutes.
Delicious when served.

1 boneless beef top sirloin steak

1/4 cup prepared salsa

1 teaspoon finely minced garlic

1 teaspoon chili powder

Combine garlic, chili powder, 1/2 teaspoon salt and 1/2 teaspoon
pepper; press evenly into both sides of beef steak.
Heat large
nonstick skillet over medium heat until hot.
Place steak in
skillet; cook 10 to 13 minutes for medium rare to medium doneness,
turning once.
Trim fat from steak.
Carve steak crosswise into
slices.
Serve with salsa.
MAKES 4 SERVINGS

In the same bowl, mix tomato sauce and wine; pour over meatballs.
Cover and cook on Low for 5 1/2 to 6 hours.

To serve: place 3 to 4 meatballs in each split roll; top with sauce
from crockpot.
If desired add condiments and serve.

6-8 Servings.

—–WALDINE VAN GEFFEN VGHC42A—–
4 pounds Ground beef

1 cup Onion — chop

1 cup Green pepper — chop fine

2 cans Tomato soup

1 15 ounce Ca thick and zesty tomato — sauce

8 ounces Tomato sauce

3/4 cup Brown sugar — pack

1/4 cup Ketchup

3 tablespoons Worcestershire

1 tablespoon Prepared mustard

1 tablespoon Dry mustard

1 teaspoon Chili powder

1 teaspoon Garlic salt

20 hamburger buns — (20 to 25)

In large saucepan or Dutch oven over medium heat, brown beef and
onion.
Add green pepper.
Cook and stir for 5 minutes; drain.
Add
the next 10 ingredients; bring to a boil.
Reduce heat; cover and
simmer for 1 hour, stirring occasionally.
Serve on buns.

Source: Taste of Home.