Trailside Beans

1/2 pound bacon, sliced in small pieces
1/2 pound ground beef
1/2 diced onion
1 diced red bell pepper
1 diced green bell pepper
Two 33 oz cans of pork and beans
1/2 cup brown sugar
1/4 cup worchestershire sauce
2 Tbsp white vinegar

Cook bacon and ground beef in a 12 inch dutch oven. Saute onion and peppers with meats until they are soft. Drain off excess oil. Add pork and beans, worchestershire sauce and vinegar. Stire well and cook for 90-120 minutes with coals. Check for moisture content ever 15 minutes, add water if necessary.

SO YUMMY!!!

Cucumber Ranch Steaks

Ingredients
4 5 oz. ranch steaks
1/2 cup cucumber, seeded and finely chopped
1/4 cup prepared ranch dressing
1 Tbs garlic-pepper seasoning
1 small tomato, seeded and diced


Directions
Combine cucumber and dressing in a small bowl. Set aside. Press garlic-pepper seasoning evenly onto steaks. Grill steaks over medium heat for 9 to 11 minutes, turning once. Serve steaks with cucumber sauce and tomato. Serves 4.

Creamy Beef Stroganoff

Ingredients
1 lb. beef sirloin steak, cut into strips, or ground beef
1 medium onion, cut into thin wedges
1 can (8 oz.) mushroom pieces and stems, drained
2 beef bouillon cubes
4 cups (8 oz.) medium egg noodles, uncooked
1 container (16 oz.) BREAKSTONE''S or KNUDSEN Sour Cream


Directions
Brown meat with onion in 1 tablespoon oil in large skillet.

Stir in 2-1/4 cups water, mushrooms, bouillon cubes and noodles. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender.

Stir in sour cream; cook an additional 2 minutes.

Italian marinated steak

Ingredients
1 bottle (16 oz.) KRAFT Italian Dressing , divided
1 sirloin steak or top round beef steak (1-3/4 lb.)
Hot cooked MINUTE White Rice (optional)


Directions
Reserve 1/2 cup dressing. Pour remaining dressing over meat in shallow dish or zipper-style plastic bag; cover.

Refrigerate 15 minutes to marinate. Drain; discard marinade.

Place meat on rack of broiler pan 4 to 6 inches from heat. Broil 10 to 12 minutes on each side or until cooked through, turning and brushing with reserved 1/2 cup dressing. Serve with rice, if desired.

Try serving with steamed fresh green beans and tomato slices drizzled with your favorite KRAFT Dressing, such as Caesar.

Swiss Steak Piperade

Ingredients
1-3/4 pounds boneless beef chuck shoulder or eye or bottom round steaks, cut 3/4 inch thick
1 tablespoon vegetable oil
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 large onion, chopped
1 - 2 jalapeno peppers, thinly sliced
4 medium tomatoes, chopped
1/2 green bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
3 cups hot cooked pasta or rice


Directions
Heat oven to 325 degrees F. Heat oil in Dutch oven over medium heat until hot. Brown beef steaks. Pour off drippings. Season with salt, thyme and pepper.

Sprinkle onion and jalapeno peppers on steaks. Add 1/4 cup water; bring to a boil. Cover tightly and cook in 325 degrees F oven 45 minutes. Add tomatoes and bell peppers. Continue cooking, covered, 30 to 45 minutes or until steaks are fork-tender. Remove steaks; keep warm.

Cook juices over high heat 8 to 10 minutes or until sauce is slightly thickened, stirring frequently. Cut steaks into serving-size pieces; place in sauce. Serve over pasta.

Beef Steak and Potato Kabobs

Ingredients
1 pound boneless beef top sirloin steak, cut 1 inch thick
1 pound all-purpose potatoes
2 medium yellow or zucchini squash
Sauce:
3/4 cup Heinz 57 sauce
2 large cloves garlic, minced

Directions
Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly.
Combine sauce ingredients in 1-cup glass measure. Microwave on HIGH 1-1/2 minutes, stirring once.
Cut squash lengthwise in half. Cut beef steak and squash into 1-1/4-inch pieces. Combine beef, squash, potatoes and 1/3 cup sauce in large bowl; toss. Alternately thread beef and vegetables onto metal skewers.
Place kabobs on grill over medium, ash-covered coals. Cook, uncovered, about 10 to 12 minutes for medium rare to medium doneness, turning occasionally and brushing with remaining sauce during last 5 minutes.

Enchilada Casserole

1 pound lean ground beef
1 cup (1 small) chopped onion
2 cloves garlic
2 1/2 cups (two 10-ounce cans) ORTEGA® Enchilada Sauce with Green Chiles & Onion
1/2 cup (2 1/4-ounce can) sliced ripe olives
10 (6-inch) corn tortillas
2 cups (8 ounces) shredded cheddar cheese
Sliced green onions (optional)

Directions
PREHEAT oven to 375º F. Grease bottom of 9-inch-square baking dish.
COMBINE beef, onion and garlic in large skillet. Cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.
STIR in enchilada sauce and 1/4 cup olives. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 5 to 8 minutes.
LAYER half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers; cover.
BAKE for 20 minutes. Uncover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with remaining olives and green onions

Portia's BBQ Roast Beef

1 cup chili sauce or salsa
1/2 cup chopped onion
1/2 cup ketchup
1/2 tsp. paprika
2 tsp vinegar
1/2 tsp worchestershire sauce
1 cup water
1 Tbsp cornstarch
1/4 cup brown sugar
1/4 tsp allspice
pepper

Mix all ingredients and pour over cooked (and shredded or sliced) beef roast. Bake at 325 for 2 1/2 hours or place in a crockpot on low for 6-7 hours.

**This recipe comes from a local "pioneer woman" who makes this every fall for their annual bull sale. This can make a huge pan of barbeque, and it freezes well. Also, I like to toss leftover beef roasts in the freezer and when I have a few, it's nice to take it out and toss in the crockpot for an easy meal.