These recipes have been collected by family and friends for many years.  I can remember my Grandmother "Mawmaw" (formally known as Lou Etta Wood-Rogers) making many of the recipes listed.  Some are so old they don't have specific instructions.  I've found listings such as moderate oven, no mixing instructions, etc.  Feel free to send me an email if you have any questions and/or comments.  If I can't answer your question, I'll do my best to find someone in the family who can. 
 
 

 
 
 
  1. Beef Stroganoff
  2. Chili
  3. Chili
  4. Chuck Wagon Salisbury Steak
  5. Fritos Chili Pie
  6. New Wave Meatloaf
  7. "No Peek" Mystery Stew
  8. Peking Roast
  9. Poor Man Steak
  10. Revolution Meat Dish
  11. Shanghai Beef
  12. Sirloin with Coffee Glaze
  13. Swiss Steak
  14. Texas Frontier Five-Hour Beef Stew

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Beef Stroganoff

1 ½ lb. Beef (Round Steak cut in thin strips)
¼ C. Butter
½ C. Chopped Onion
1 Clove Garlic (Minced)
1 Can Mushrooms
2 Tbsp. Flour
2 Cans Cream of Chicken Soup
1 C. Sour Cream
2 teas. Chopped Parsley Cut beef and brown in butter. Cook onions and garlic then combine meat. Add mushrooms, soup, and parsley. Bake at 350 for an hour. Combine flour and sour cream until smooth. Stir in and heat through. Serve with rice or noodles.
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Chili

¼ C. Shortening
1 Clove Garlic Crushed
3 Onions Chopped
1 Large Jalapéno Pepper (Chopped)
1 Bay Leaf
Dash Tabasco
1 teas. Sugar
½ teas. Mixed Basil, Thyme, Oregano
1 Tbsp. Chili Powder or More to Taste
¼ teas. Powdered Cumin
1 lb. Ground Beef (Chili Meat)
1 Can Italian Style Tomato Paste
4 Cans Water (Use Tomato Paste Can)
2 C. Beans
Salt and Pepper to Taste Melt shortening in dutch oven. Add garlic, onion, and green pepper. Cook until soft but brown, about 5 minutes. Add seasonings and meat and mash with spoon to mix with shortening and vegetables. Brown slightly and stir meat with edge of spoon until it separates into particles. Strain off excess fat. Add tomato paste, water, and beans. Let come to hard boil. Reduce heat and cook 20 to 25 minutes or until vegetables are done and seasoning well blended. Add more salt and pepper if necessary.
Judy Miller
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Chili

2 lbs. Round Steak (Ground for Chili)
Fat (Leaf or Kidney Fat)
1 teas. Salt
5 - 6 Garlic Cloves
1 Small Onion 
½ Bottle Chili Powder Cover meat with water. Cook meat 30 minutes. Add salt. Cook 30 more minutes. Add 5 - 6 garlic cloves and onion and cook for 30 more minutes. Add chili powder. Cook until water is out.
Mrs. Etta Rogers
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Chuck Wagon Salisbury Steak

2 C. Corn Flakes
1 Egg
½ C. Bottled Barbeque Sauce
1 ½ teas. Salt
1/8 teas. Pepper
1 Pound Ground Chuck Measure corn flakes and crush to 1 Cup. Place crushed corn flakes in mixing bowl. Add egg, 1/3 cup barbeque sauce, salt, and pepper. Beat until thoroughly combined. Add ground beef, mix well. Shape into 4 patties about ¾" thick. Place in single layer in shallow baking pan. Brush patties with remaining barbeque sauce. Bake at 375 for about 25 minutes for medium doneness.
Wanda Jacob
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Fritos Chili Pie

3 C. Fritos Corn Chips
1 Large Onion (Chopped)
2 C. Fritos Brand Chili
1 C. Grated American Cheese Place 2 C. of Fritos corn chips in a baking disk. Arrange chopped onions and half of grated cheese over Fritos. Pour heated chili over onions and cheese. Top with remaining Fritos corn chips and grated cheese. Bake at 350° for 10 minutes. Makes 6 servings.
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New Wave Meatloaf

8 Slices Day Old Bread (In Pieces)
1 Large Onion (Coarsely Chopped)
1 Can (8 oz.) Stewed Tomato
1 Tbsp. Margarine
1 Tbsp. Paprika
1 Tbsp. Dried Parsley
¼ teas. Pepper
12 oz. Ground Beef
12 oz. Ground Turkey
1/3 C. No Cholesterol Fat-free Liquid Egg Substitute Place bread and onion in food processor. Whirl. Combine beef, turkey, egg, and bread mixture in bowl. Pack into 6 cup ring mold. Bake at 375 for 50 minutes. Unmold onto platter. 
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"No Peek" Mystery Stew

2 lbs. Stew Meat (Cut into Small Pieces)
1 Pkg. Lipton Onion Soup Mix
1 C. Ginger Ale
1 Can Cream of Mushroom Soup
1 Can Sliced Mushrooms Mix all ingredients together in a pan with a tight fitting lid. Cover first with foil, then put the lid on top. Cook 3 hours at 300. Don't look until the time is up. Serve over buttered noodles or rice. Serve carrots as a side dish. This recipe is a real mystery. It cooks up to have very tender meat and really rich brown gravy. Tastes similar to beef stroganoff.
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Peking Roast

Take any 3 to 5 pound roast and use a large knife to cut slits completely through the meat. They will look like little tunnels. Insert slivers of garlic and onion into these slits. Onions alone may be used if you do not like the taste of garlic. if you prefer it without either, that's all right too. Put the beef in a bowl and pour 1 cup of vinegar over it, making sure that the vinegar runs down into the little slits. Place this in your refrigerator for twenty four to forty eight hours. When ready to cook the roast, discard the vinegar solution and place meat in a heavy pot (iron if possible) and brown in oil until nearly burned on both sides. Then pour two cups of strong black coffee over the roast. Add two cups of water and cover. Cook this slowly at a simmer for six hours on top of the stove. Do not season with anything else until twenty minutes before serving and then add salt and pepper. That's all. That yummy black gravy may be thickened or left as is.

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Poor Man Steak

1 ½ lb. Ground Chuck
¾ C. Crushed Corn Flakes
1 Small Onion (Chopped)
1 ½ teas. Accent Original
2/3 C. Milk Make thick patties. Boil on each side 10 minutes on foil.
Francis Dugas
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Revolution Meat Dish

½ lb. Pork Sausage
1 lb. Ground Beef
1 Onion (Chopped)
1 Can Green Chilies (Chopped)
½ lb. American Cheese (Grated)
1 Medium Pkg. Egg Noodles (Cooked and Drained)
1 Can Tomato Soup
1 Can Corn
Black Olives to Decorate Cook sausage until all pink is gone. Drain and set aside. Combine beef, and onions; cook until pink is gone. Drain. Combine all ingredients in shallow dish. Garnish with olives. Bake at 350 for 30 or 40 minutes.
Mozelle Rogers
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Shanghai Beef

1lb. Tenderized Round Steak or Cube Steak (Cut into thin strips)
2 Tbsp. Oil
2 Tbsp. Cornstarch
1 ½ C. Beef Broth
1 Can (8oz.) sliced water chestnuts (drained)
1 Medium Red Bell Pepper (Coarsely Chopped)
5 Scallions/Green Onions (Cut into 1 inch pieces)
3 Tbsp. Soy Sauce
¼ teas. Black Ground Pepper
1 ½ C. Dry Minute Rice Sauté beef in oil in large skillet until browned, about 5 minutes. Add cornstarch and blend well. Add broth, water chestnuts, red pepper, scallions, soy sauce and pepper. Bring to a full boil, stirring frequently. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Makes 4 servings.
Deanna Rogers Callicoat
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Sirloin with Coffee Glaze

½ C. Chopped Onion
1 Tbsp. Vegetable Oil
¾ c. Strong Brewed Black Coffee
½ C. Worcestershire Sauce
½ C. Catsup
2 teas. Granulated Sugar
1 teas. Coarse Ground Pepper
1 (2 lb.) Boneless Beef Sirloin Steak Coffee Glaze. Cook onion in oil in a small saucepan over medium heat 4 to 5 minutes until translucent. Add coffee, Worcestershire, catsup, sugar, and pepper. Bring to a boil. Cover, reduce heat to medium-low and simmer, stirring once or twice. Cook for 15 minutes or until slightly thickened. Let cool.
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Swiss Steak

1 lb. Round Steak
1 Large Onion (Chopped)
½ Pod Green Bell Pepper (Chopped)
½ Stick Butter
¼ teas. Salt
¼ teas. Ground Black Pepper
Pinch of Soda
1 Small Can Tomato Sauce (With 2 C. Water) or 1 Can Tomatoes (With ½ C. Water) Tenderize Steak. Roll steak in flour after tenderizing. Brown in Wesson oil on both sides. Take out steak and set aside. Melt butter in saucepan. Add onions and bell pepper. Cook until onions are tender. Add salt, black pepper, tomatoes sauce and water to onion mixture. When it comes to a boil, add pinch of soda. Be careful, the soda tends to make it rise up. Add steak to sauce and cook over slow heat for 2 hours.
Wanda Little
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Texas Frontier Five-Hour Beef Stew

2 Pounds Beef for Stew (Cut in 1 to 1 ½" Pieces)
6 Carrots (Cut in 2" Pieces)
4 Medium Potatoes (Pared and Halved)
5 Stalks Celery (Sliced Diagonally)
1 Green Pepper (Cut in 8 Pieces)
1 Onion (Diced)
¼ C. Tapioca
2 teas. Salt
1 teas. Sugar
1 Can (19 oz.) Stewed Tomatoes (2 ½ C.) Place beef with carrots, potatoes, celery, green pepper, and onion in Dutch oven. Sprinkle with tapioca, salt, and sugar. Add tomatoes and stir to distribute ingredients. Cover tightly and bake in preheated slow oven at 250 for 5 hours. No peeking!
Brenda Rogers Estrada
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