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A recipe collection of ground beef and beef dinners.  These recipes were taken from little old tin or wooden recipe boxes.  Most were handwritten.  Some were on index cards and a few have the lady"s name, which I included.  These roast beef suppers and dinners are from the 50's, 60's, and 1970's.I collect and post these recipes as a tribute to mom's from the past.  Shout Box - Hey mom!  Look, there is my dad and me waiting for mom to fix supper.  Hurry up mom, I'm hungry. Page updated 3-05-2008

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Dinner time, a time when the families would come together, sit at the table, and eat wonderful foods that mom's took great care in preparing.  Meat and Potatoes. O, yea....... dinner wasn't complete without meat and potatoes.  Sure you had your side dishes and deserts, but Meat and Potatoes were the stars of the show.  On a good night, you had steak. If moms then, would have served only a "salad", I believed dads everywhere would have "hit the roof".  (Whenever me and my sister would act up, mom would say, "You better settle down, if I tell your dad the way you've been acting, he'll hit the roof!"  I don't remember ever seeing my dad hitting the roof, but I'll tell what,  it scared my sister and me so bad, we settled right down. I remember right before dinner, dad watching TV with us on the green couch, till mom called supper.  Then we sat the kitchen table, dad leading the rear so he could turn the TV off.  Yes, that's right, the TV went off.  Our lives were centered around other things in those years.  Heck, TV went off most nights at 11:30 pm, you had 3 channels, no cell phones, no computers,  and mom ran us outside to play most every minute of the day. Tables were set.  That meant - food was on the table in real dishes, not plastic, you had real plates, silverware, glass glasses, pitchers of drinks, salt, pepper, and even napkins.   Mom would say grace and we would dig in.  "Pass the potatoes, carrots please, can I have the butter?", would be the songs sung around the circle.  After we settled in, mom would ask us how school went.  Dad, reading the newspaper, would look out over his glasses, stopping long enough to add his thoughts. The scene was pretty much reenacted around the neighborhood.  Seemed everyone's supper was the same time. All in all, no sweeter life was had. Now here are some old fashion, handwritten,  home cooked roast beef and steak dinners recipes that graced other dinner tables around the country.  These small pieces of our lives back then shouldn't be thrown away.  I add more as I find them. Enjoy a little old fashion dinner time with your family.

The first recipe belonged to my mother, Helen Stone.  We lived in a subdivision called the "Chillicothe Manor" built in the 40's after the war, we moved in during the 50's. I loved growing up here, loved the house, the street and the whole deal! She would make a beef in her Hamilton Beach Slow Cooker.  This cooker was all the rage back in the day.  Commonly called "crock pots" today.

Read, "The Story of the Missing Cookie Jar" by PenVampyre.  A delightful little Christmas story with mouthwatering warm tasty recipes for the most wonderful time of the year!     Read "Santa and the Magic Key", plus recipes for your holidays.  A story by PenVampyre Easter eggs, bunnies and other stories. Read "Easter and Where NOT to Hide Eggs"  Memories of Easters past and a few vintage recipes. Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon.   Alas, no recipes.. Food and Genealogy A story By Robin L. Wallace.  Our lives, our families, our very history's are defined by the foods we eat. Family Reunion Recipes "The Fourth of July and Other Disasters" (With Apologies to Jean Shepherd) By Robin L. Wallace A short story by Suellen Fry.  Memories of my father and his version of Lil Abner's  Kickapoojoyjuice.

The photo is of my grandmother's original vintage Hamilton Beach Simmer-On. I am cooking a roast beef in there today!  Yes, I am using my mother's original recipe. The is my mother's crock pot simmer-on roast beef recipe: Brown all side -  2 1/5 pound good piece of beef in a little oil in a hot frying pan. Place a couple cut up potatoes, carrots, celery and onions in the bottom of the slow cooker.  Add 2 cups coffee.  Add a couple more potatoes, carrots, celery and onions on top. Salt and pepper to taste.  Turn on high, go shopping and when you get home in 6 hours, dinner is done.  Enjoy!  P.S. Don't lift the lid while cooking - EVER!

Easy Beef Dinner - Vote for my Husband This recipe was passed out as an advertisement for voting. It hails from Clark Fork, Idaho From the recipe box of Mrs. Compton White Dear Voter: Here’s my favorite Candidate.  Here’s one of his favorite dishes.  Here’s hoping you elect him for your U.S. Representative. Easy Beef Dinner 2 lbs round steak (or small chuck roast)  - Slice across grain into thin rectangles.  Salt and Pepper well..Brown in Bacon Grease, then simmer until tender.  (about 1-1/2 hrs.) ADD 2 cans (3oz.) Mushrooms 1 Pint sour cream (commercial) Heat again slowly, sprinkle with Paprika Serve over Potatoes-Rice-or Noodles P.S. This card will fit in your standard recipe box. White for Congress Committee, Mrs. Wallace Erickson, Treas. Don’t you just love it? Ladies today would never have a recipe card to pass out in support of their husbands campaign..

Family Dinner for Four Just Meat and Potatoes 1 pound lean ground chuck salt and pepper to taste 4 medium sized potatoes sliced onions 1/2 teaspoon Worcestershire sauce 1 large can solid packed tomatoes 1 teaspoon sugar 1 teaspoon basil Brown the meat with the onions and add salt and pepper Peel potatoes and slice them in 2 quart casserole.  Place meat and onions on top potatoes.  Add Worcestershire sauce to tomatoes - do not drain them and pour over all.  Refrigerate. When ready to bake - put in a 350 degree oven.  covered for 1 1/2 hours or until potatoes are done. You may add 2 cups diced celery, 1/2 cup diced green pepper arranged in layers with potatoes.

Braised Tips Unknown owner. 1 1/2 pounds beef sirloin tips Flour 1 tsp salt 2 to 4 tablespoons margarine 1/2 cups chopped onion 1 clove garlic - minced 1/2 pound mushrooms 1 cup bouillon 1 cup wine 1 Tablespoon Worcestershire Sauce Cut meat into 1 inch cubes.  Blend flour with salt and coat meat cubes with mixture.  Melt butter in skillet, add meat and brown.  Add onion, garlic and mushrooms to butter in skillet.  Cook over medium heat until onion is soft, but not brown - about 5 minutes.  Add bouillon, wine, and Worcestershire sauce to onion mixture, stirring to blend.  Pour over meat in casserole.  Cover and bake at 350 degrees for 1 1/2 hour or until meat is tender.  Thicken gravy with flour.

Mince Meat Right below the recipe's name, the lady wrote the following: "100 yrs. old recipe By Mrs. Lee Dimmirk Woodland" 3 pounds lean chopped beef 4 pounds chopped apples 1 pounds chopped citron (this is what she had written) 2 pounds chopped raisins 1 pound chopped currants Add 2 pounds sugar The juice and grated rind of 2 oranges, 2 lemons 1 1/2 tps. nutmeg 1/2 tsp. cloves 1/2 tsp. mace 1/2 tsp cinnamon 1 tsp. salt 1 pint ciders Mix good Pack in jar or heat and seal Makes 5 quarts.

Beef Stroganoff by Ruth Snodgrass 1 lb. hamburger 1 tsp. salt 2 tbs. shortening 1 cup chopped onions 1 tsp. Worcestershire sauce 1 tablespoon. chili sauce 1/2 cup sour cream 3 cups cooked rice 1 can mushroom soup Sautee’ onions in shortening, add hamburger and cook until the red is gone.  Add soup and sauce and when ready to serve, stir in sour cream.  Serve over cooked rice.

This booklet is offered on our Vintage Recipe Books page.  You may purchase it there.  The book is in fair condition.  Pages are all there, but is was used.  There are creases along the front binding. Let me share a little of what you will find in this booklet, the recipes, the introduction, and other parts of this vintage recipe book.  This vintage recipe book was copywrited in 1965 by McFadden Books, but this is the sixth printing in 1966.  This was written for the Kroger Company.

It was written by Mettja C. Roate.  "To many people the word hamburger conjures up a picture of a limp, slightly browned piece of ground meat between two soft roll halves, oozing with onions, catsup, mustard and pickle slices.  But to a cook who enjoys experimenting with this inexpensive but nutritious menu staple, hamburger is much more than that. In the raw stage, hamburger has many different versions.  The meat departments of supermarkets, good butchers, and reputable freezing concerns usually do not put more then 25 percent fat or suet in their hamburger.  If you buy packaged meats at a supermarket, you can usually tell how much fat filler has been ground with the hamburger by the appearance.  If the meat is a light pink, with lots of white flecks showing, beware!  The fat content is probably high......... To taste good, hamburger should contain no more then 12 percent to 25 percent fat.  The presence of this moderate amount of fat adds to the meat's juiciness and flavor.  Without any fat content, hamburger is dry and flavorless..............." The color of hamburger is like that of the loin in a T-bone steak - - red and rich, slightly flecked with white.  Good hamburger is ground from flank, brisket, portions of the shanks, neck meat, ect..  Most hamburger is of a medium-coarse grind............ The freshness of the meat is another prime factor to bear in mind in hamburger cookery.  A reputable butcher never grinds the meat to long before he sells it.  Good hamburger can keep its flavor and freshness for at least two or three days after you buy it.  Always store it in a tightly covered glass, porcelain or plastic dish in the coldest spot in the refrigerator...... Hamburger can be frozen with great success.  It is one of the few meats you can remove from the freezer stone hard and immediately start sautéing without making it lose its flavor.  When freezing hamburger, remove it from the paper store bag and put it into an airtight plastic container.  If you are going to freeze casserole dishes for future meals, always encase them in airtight plastic bags................. If you make hamburger patties for freezing, be sure to layer each one in aluminum foil.  When you have to rush, this eliminates waiting for thawing.  You can separate the patties easily and start cooking them immediately.  I also find those little plastic bags that come on a roll are wonderful for storing hamburger patties.  With each patty encased in its own plastic bag, storage is simple after they are frozen.  The little patties also permit you to take out one or two separate patties for a latecomer to dinner, or six or eight from your frozen cache without having to thaw the whole lot." Want to read more?  Buy the book. The book has a chapter for Loaves for Loafers.  Talks about meat loaves being excellent one dish meals.  Great for pot luck occasions as they can be elegant to serve.  Meat loaves are easy to make, easy to serve, and easy to digest.  Describes slicing hot and cold meatloaves, meat loaf sandwiches, and how you will enjoy meatloaf more then a Bologna sandwich.  Now the recipes in this book include Meat Loaf with Cheese, Russian Meat Loaf, French Meat Loaf with Leek, Festive Meat Loaf, and even a Chinese Chow Mein Loaf! I have to say my favorite would be the Self-Glazing Meat Loaf As a teaser, I will share this recipe with you to show you how great these recipes would be for your personal collection.

Put the V-8 juice in a small saucepan and heat thoroughly.  Place the bread, well broken up, into a medium-sized mixing bowl.  Pour the vegetable cocktail over it.  With the beaters of your mixer at low speed, beat until the bread and juice are thoroughly mixed and cooled.  Then turn your mixer to its highest speed and add the eggs, one at a time.  Add the salt, pepper and onion. Now stir in the ground meat by hand.  Be sure that all is mixed.  Mix the sugar, vinegar, dry mustard, cayenne, Worcestershire sauce and water together.  Pour this into the bottom of the loaf tin.  Form the meat mixture into a loaf and place in the tin.  Bake in a 375 degree oven for one hour.  At the end of this time, invert the loaf on an oven proof platter and continue to bake for 30 minutes longer.  The glaze which was at the bottom of the loaf will now glaze the top.  If you wish, spoon the glaze over the top and sides from time to time. If you wish to see the other fantastic ground beef recipes, you must buy the book.  Once the book has been purchased, these recipes and information will be gone to make way for more recipe books.

Self Glazing Meat Loaf 1 Cup V-8 vegetable juice cocktail 3 slices bread, fresh and soft 3 eggs 1 teaspoon salt 1/4 teaspoon pepper 1 tablespoon minced onion 1 pound ground chuck 1/2 pound ground ham 1/2 pound ground veal 4 tablespoons dark brown sugar 4 tablespoons cider vinegar 1/4 teaspoon dry mustard Dash of cayenne 2 tablespoons Worcestershire sauce 1 tablespoon water

Salisbury Bourguignonne 1 can beefy mushroom soup 1 1/2 lb round beef 1/2 cup fine dry bread crumbs 1 egg slightly beaten 1/4 t salt 3 sliced bacon 1/3 cup water 1/4 cup Burgundy or other Dry Red Wine 1 can mushrooms 1 small clove garlic, minced 1/4 t marjoram leaves, crushed Mix thoroughly 1/3 cup beef soup, bread crumbs, egg, and salt.  Shape into 6 oval patties.  In a skillet, cook bacon until crisp.  Remove and crumble.  Pour off all but 2 T. drippings.  Brown patties in dripping.  Stir in remaining soup, water, wine and seasonings.  Cover, simmer 20 minutes or until done.  Stir occasionally, serve over cooked noodles. Garnish with bacon. Makes 6 servings.

Chipped Beef Casserole Shred 1/4 pound chipped beef. Sauté with 1 onion that has been chopped and 1 cup diced cooked potatoes in 3 Tablespoons bacon fat.  When bubbles, add 1 can condensed mushroom soup and 1/2 cup water.  Simmer until sauce smooth's.  Pour in casserole.  Top with buttered crumbs and bake 15 to 20 minutes at 350 degrees.

Everyone's grandfather, father, brother and uncle wouldn't dream of sitting down to a meal without a meat.  Beef was the favorite.

Sherried Beef W. Good's recipe from a California box. 3 pounds stewing beef 1 1/2 in cubes 2 cans cream mushroom soup 3/4 cup sherry 1/2 package dry onion soup Combine all ingredients in large casserole. Cover Bake 325 degrees for 3 hours. Serves 6 to 8 In my grandmother's recipe box, I found this notation:  Mrs. Clinton Cox won a contest for her recipe.  Mrs. Clinton Cox lived on Main Street.  Her recipe for Veal Paprika with Dumplings was dated 1967.  4 Tablespoons shortening 1 cup finely sliced onions 3/4 tsp. paprika 1 teaspoons sugar 2 pounds breast or shoulder veal 2 cups water or beef broth 1 tablespoon flour 1/2 cups sour cream Melt shortening in a frying pan and brown onions slightly.  Stir in paprika and sugar.  Add veal cut into two inch pieces and wipe carefully.  Cook gently for five minutes, then add beef broth or water, and simmer gently about one and a quarter hours covered.  Mix flour with sour cream and stir into veal.  Make dumplings, place on top, cover tightly and cook fifteen minutes longer.  Dumplings: 1 1/2 cups flour 3 tsp. baking powder 1/2 tsp. salt 1 egg, well beaten 2/3 cups milk Mix and sift together dry ingredients.  Beat egg and milk and stir into dry ingredients.  Make into dough about the same as biscuit dough.  Dip tablespoon into hot gravy, lift spoonfuls of the dough and place on top of meat.  Do not make the dumplings too large.  The eggs may be eliminated if desired.

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Food recipes that include roast beef dinners, and marinades recipes from the 50's, 60's, 70's and 80's.