2 lbs. stew meat
1 pkg. Lipton Onion Soup mix
1 can cream of mushroom soup
1 cup 7-Up
Salt and pepper
Noodles or rice

Roll stew meat in onion soup mix and place in casserole dish. Mix cream of mushroom soup and 7-Up; pour over meat. Cover with foil and bake at 275 degrees for 4 hours. Serve over rice or noodles.
Serves 6.
~Robbin~

Corn Bread Bean Bake

1 lb. hamburger meat
2 cans Ranch Style Beans
1 small (6 oz.) Pkg. corn bread mix
1 tsp. chili powder
<1 small onion
1/2 cup chopped pepper
1 can whole kernel corn (otional)

Saute onion, chopped green pepper and hamburger meat; drain. Add 2 cans Ranch Style beans, chili powder, (add corn if your family likes corn, drained). Prepare corn bread mix according to package directions. Spoon corn bread mix over meat and bean mixture. Bake in 400 oven for 30 minutes or until corn bread browns.

RUSTLER'S CHILI

2 lbs. lean, ground beef
2 medium onions, chopped
1 green peppers, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 (16 oz.) cans tomatoes, cut up
1 (15 oz.) can tomato sauce
1 1/2 cups water
6 or 7 pickled jalapeno peppers, rinsed and chopped (1/2 cup)

1/4 cup chili powder
1 tsp. ground red pepper
1/2 tsp. EACH salt and black pepper
1 bay leaf
2 cans red kidney beans

Cook ground beef, onions, green pepper, celery, and garlic in large pan till meat is browned. Do not drain. Stir in undrained tomatoes, and remaining ingredients except kidney beans.

Simmer uncovered for 1 1/2 hrs., stirring occasionally. Stir in beans and cook another 30 minutes.

Garlic-Studded Pot Roast

1 (4 to 5-pound) sirloin tip roast, netted or tied at 1-inch intervals
10 cloves garlic, peeled and halved lengthwise, plus 4 to 6 garlic cloves, peeled
1 tablespoon Essence, plus 1 1/2 teaspoons
1 1/4 teaspoons freshly ground black pepper
1 1/4 teaspoons salt
1 cup dry red wine
3 tablespoons tomato paste
4 large carrots, scrubbed
2 stalks celery, trimmed and cut in half crosswise
2 medium yellow onions, peeled and quartered
1 pound small new potatoes
2 tablespoons vegetable oil
1 cup beef stock, or canned low-sodium beef broth
2 bay leaves

With a small, sharp knife, make 30 (1 1/2-inch deep) slits around the outside of the roast. Insert the half cloves of garlic into the slits. Rub the roast with 1 tablespoon of the Essence, 1 teaspoon of the black pepper, and 1 teaspoon of the salt.

Preheat the oven to 400 degrees F.

Heat the oil in a large, heavy skillet over medium-high heat. Add the roast and sear on all sides, about 4 minutes per side. Remove from the pan. Deglaze the pan with the red wine, scraping up any brown bits on the bottom of the pan with a wooden spoon. In a mixing bowl, whisk together the tomato paste and 1 cup of water. Add the tomato paste mixture to the red wine and cook for 2 minutes.

Meanwhile, in a large roasting pan or Dutch oven, alternate the carrots and celery flat on the bottom of the pot. Place the bay leaves on the vegetables. Scatter the onions, potatoes, and garlic over the bottom. (The vegetables will form a "nest" on which the roast will be placed.) Place the roast on top of the vegetables. Add the red wine mixture and the stock. Cover the roasting pan tightly with aluminum foil and bake for 1 1/2 hours.

Uncover the pot roast, baste with the pan juices, and lower the heat to 350 degrees F. Cover the roast and continue cooking until the meat is completely tender and begins to fall apart, 2 to 2 1/2 hours, uncovering and basting each hour. Remove from the oven, uncover, and baste. Let rest for 15 minutes before carving. Serve each portion of the carved roast with onion quarters, new potatoes, 1 carrot, and 1 piece of celery. Spoon the pan juices over the meat and vegetables, and serve.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Yield: 8 to 10 servings
Prep Time: 20 minutes
Cook Time: 4 hours
Difficulty: Easy

Southwest Steak Tacos

12 Soft Taco Size Flour Tortillas
1 1/2 lbs. boneless sirloin
1/2 cup corn oil
3 tsp. minced garlic
3 Tbsp. red wine vinegar
l lb. ripe tomatoes, cut into 1/4" cubes
1/2 cup onion, finely chopped
1/4 cup red chiles, finely chopped
1/4 cup cilantro, finely chopped

Blend oil, 2 tsp. garlic and 3 Tbsp. vinegar in a shallow dish. Add steaks, turning to coat the pieces well. Set aside. Mix tomato cubes with onion, chiles, cilantro, remaining garlic, and 1 Tbsp. vinegar to make a fresh salsa and set aside. Cook steak on a hot grill or broil to the desired degree of doneness. Slice meat thinly and serve with warm tortillas and the fresh salsa.

Serves 4.