Vegetables Pasta with Asparagus and Bacon Roasted Asparagus Broccoli Cheese Quiche (crustless) Fried Green Tomatoes The Best Sweet Potato Casserole Recipe Roasted Cabbage Steaks Squash Patties Best Squash Casserole Southern Fried Okra Cornbread Dressing Crazy Green Beans Rice and Beans Sweet Potato Pudding Corn Fritters Au Gratin Potatoes Sauerkraut Casserole Marinated Broccoli Fried Rice Best Fried Onion rings Candied Sweet Potatoes German Potato Salad Our Best Baked Beans Easy Lemon Roasted Potatoes Recipe

German Potato Salad German Potato Salad 4 servings Although this recipe is best served right after it's prepared, I have reheated it successfully . I just love the unique flavor that it brings to the table. Ingredients • 4 medium potatoes • ¼ lb sliced bacon, diced • ¼ cup minced onion • 2 Tbsp sugar • 2 Tbsp flour • ¾ cup water • ½ cup vinegar (scant) • 1 egg, beaten • ¾ tsp salt You will need a large skillet. Instructions 1. Peel and cube the potatoes; cook in boiling, salted water until almost tender; drain. 2. Fry the bacon in the skillet until crisp; remove from skillet and drain all but ¼ cup bacon drippings from pan. 3. Return skillet to heat and add onion; cook until golden brown; add sugar and flour, blend well. 4. Reduce heat; stir in water and vinegar; add egg and salt, stir to blend thoroughly; boil for 1 minute. 5. Add bacon and potatoes; mix gently. Remove from heat, serve hot. KEYWORDS german potato salad, potato salad

C razy Green Beans My grandchildren have always loved this recipe . It contains bacon, and they LOVE bacon, and it's colorful. The fact that it also contained tiny pearl onions didn't bother them (tiny is the keyword here). It really doesn't take long to put together if you have all the ingredients. You can use fresh beans if you like but I use canned green beans for convenience. can my own beans but I do buy store brands when they're on sale. Ingredients • 6 bacon slices • 1½ cups frozen pearl onions, thawed and dried • 2 cans green beans (14.25 oz), only drain 1 can • 1 yellow bell pepper, chopped (mixed colors would be nice) • ½ tsp sea salt • ¼ tsp black pepper Instructions 1. In a large skillet, cook the bacon over medium heat until golden brown; place bacon on paper towels; remove all but 1½ tablespoons d rippings. 2. Add pearl onions and chopped peppers to skillet; cook until peppers and onions start to caramelize. Add green beans, combine and continue to cook, stirring often, until most of the water is cooked. They are best when most of the moisture is cooked out. Tips • Some grocery stores now offer colorful diced peppers in plastic containers. These work great, and it's so easy to freeze what you don't use. KEYWORDS green beans, crazy green beans

The very best Southern Pot Roast, comfort cooking. Sunday Pot Roast 8 servings When I was growing up, Sunday supper usually meant fried chicken or maybe chicken and dumplings. Steaks were unknown at our house, but stew beef was prepared on a regular basis. But my favorite (and my dad's) was the Sunday Pot Roast made by my grandmother. It was usually a large chuck roast, browned and then cooked with all its glorious juices until it was fork tender. It would literally melt in your mouth. She served it with mashed potatoes and green beans (both from the garden). This is as close as I can get to that recipe. My family loves it! Ingredients • 1 beef roast (4 to 5 lbs), I use chuck • Cooking oil (for browning) • 1 cup chopped onions • 1 cup chopped celery • 1 cup chopped carrots • 1 cup beef or chicken stock ** • 1 cup of a good cooking wine (or stock) You will need a large heavy pot with a lid, like a Dutch oven. Instructions 1. Add about ¼ cup oil to pan; cook the roast on medium high to get a good browning (searing) on all sides. 2. Remove roast and set aside; add vegetables and brown * . Add the roast back to pan along with the stock and wine. Add enough water to just cover the roast; add cover. 3. Simmer 3 to 4 hours (or longer); turning the roast once. Remove roast to a warm platter and let rest. To thicken stock, mix ¼ cup water with 2 Tbsp flour; blend thoroughly. Add to stock. * Browning the vegetables will give the gravy more flavor. ** I use Better than Bouillon when I don't have stock. KEYWORDS best pot roast, sunday pot roast, easy pot roast

A Loaded Sloppy Joe sandwich. Loaded Sloppy Joes 6 servings This recipe will become a mainstay once your family tastes it. I serve it over split, toasted buns. It is very satisfying when served with chips and pickles on a cold rainy day. About the Ingredients: • Onions : This recipe definitely calls for onions. They add so much flavor, especially when combined with the green peppers. • Green peppers: Great taste and adds a pop of color. • Ground beef: I use beef that's 80% lean. • Diced potatoes: These should be cooked (sometimes I use cooled baked potatoes) with a ½-inch dice. You don't want large pieces for this recipe. • Diced tomatoes or tomato sauce: I prefer the diced tomatoes, drained (save the liquid for use later in this recipe). If using the tomato sauce, start with half a can and add more later if the mixture needs it. • Mushrooms: Canned pieces or fresh cleaned and chopped • Paprika: If you have smoked paprika, use it. • Chili powder: Keep it to ¼ teaspoon for this recipe. • Yellow mustard: A product like French's prepared mustard. • Worcestershire sauce: Optional, but adds a pop of flavor. • Brown sugar: Since it's made with molasses, it adds some extra depth and flavor. • Black Pepper: I like to use fresh ground pepper if I have it. • Sea salt: It doesn't take much. KEYWORDS loaded sloppy joes, sloppy joes recipe, homemade sloppy joes, ground beef, tomato sauce, worcestershire sauce, tomato paste, green pepper Loaded Sloppy Joes 4 servings Ingredients • ¼ cup onions, ½-inch dice • ½ cup green peppers, ½-inch dice • ½ pound ground beef • 1 cup diced cooked potatoes, ½-inch dice • 1-14.5 oz can diced tomatoes or 1-15 oz can tomato sauce • ¾ cup mushrooms, canned (drained) or fresh, diced (optional) • ¼ teaspoon paprika • ¼ teaspoon chili powder • 1 teaspoon yellow mustard • 1 teaspoon Worcestershire sauce (optional) • 1 teaspoon brown sugar • ¼ teaspoon black pepper • ¾ teaspoon sea salt Instructions 1. On medium heat, sauté the beef for about 5 minutes; add the onion, green pepper and potatoes; sauté until the meat is browned (about 5 minutes); drain well on paper towels. 2. Return beef and vegetables to the pan. Add the remaining ingredients to the beef mixture; cover; cook over low heat for 15 to 20 minutes. 3. Remove the lid and continue cooking until the mixture is the consistency you want. Usually just cooking until the excess moisture is gone does the trick. If needed, add the extra juice from the drained diced tomatoes. Jump to Printable Recipe▼ Share Pin Share

This recipe requires more ingredients than I usually like to work with, but the result makes it worthwhile. Plus, t he leftovers freeze beautifully. I like to cook the whole recipe and then divide up the leftovers into single servings before freezing using my Food Saver . This recipe is not quick cooking like stir-fry so less tender cuts of meat can be used. Ingredients • ½ cup so y sauce • 1 Tbsp toasted sesame oil • ½ cup brown sugar, packed • 2 Tbsp ginger, peeled and finely chopped • 2-4 cloves garlic, minced • 2½ to 3 lb beef roast* or stew meat • ½ cup all-purpose flour • ¼ to ½ cup vegetable oil • 1 cup beef stock** • 2 tsp vinegar • 1 cup carrots, julienned Instructions 1. Prepare medium crockpot by using cooking spray or liner. Set to low and start. 2. Whisk together in small bowl the soy sauce, sesame oil, brown sugar, ginger and garlic until thoroughly combined; pour into crockpot. 3. In large zip bag, toss the beef with flour to coat thoroughly; discard bag and extra flour. 4. In large skillet, heat about 3 tablespoons of oil over medium-high heat. Add about half the beef, stirring to brown each piece. Transfer to crockpot and repeat with more oil and remaining beef. 5. Add stock to skillet, heat to boiling while scraping up any bits on the skillet bottom. Add to crockpot, gently stir to combine. Cover and cook on low setting up to 10 hours until beef is tender. Start checking after 8 hours. 6. Add carrots and vinegar to crockpot, stir and cook an additional 30 minutes. 7. Serve with rice or noodles. Garnish with julienned green onions or sesame seeds, Tip • The soy sauce and the bouillon contain salt so taste before adding any extra. * If necessary, cut into 1½-inch pieces or ½-inch thick slices. ** If you don't have beef stock, try Better Than Bouillon . I use it all the time and it adds great flavor. Crockpot Mongolian-Style Beef PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Facts about Crockpot Mongolian Beef • Typically served over rice or noodles. • High in protein in addition to zinc, iron, vitamin B12 and more. • Known for the savory, sweet, and slightly sticky sauce that's made with garlic, brown sugar, soy sauce, and ginger. • It's not a traditional Mongolian dish. • Since it's cooked in the crockpot, the beef has a longer time to cook so it's tender and flavorful. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Crockpot Mongolian-Style Beef

BBQ Meatballs 6 to 8 servings This is such a simple recipe and cooks easily be prepared ahead of time and baked later. The finished flavor depends on the BBQ sauce that you choose. Ingredients • 1 lb ground beef • 1 tsp onion salt • ¼ cup bread crumbs • ¼ cup evaporated milk • Sea salt and black pepper to taste Preheat oven to 350°F. You will need a large greased glass baking dish Instructions 1. Combine all ingredients; form into 1½-inch meatballs. 2. Place in baking dish; top with BBQ Sauce (recipe below) * . 3. Bake for 45 minutes. Be careful not to overcook. BBQ Sauce Ingredients • 2/3 cup ketchup • 1½ tsp Worcestershire sauce • 1 Tbsp vinegar • ¼ tsp chili powder Mix all ingredients together and pour over meatballs. * You can use your favorite tomato-based BBQ sauce (about 2/3 cup).

Beef & Broccoli PRINTABLE RECIPE ▼ 4 SERVINGS Our Beef and Broccoli Stir Fry is a delicious dish prepared swiftly with tender beef strips and vibrant broccoli florets, all coated in a subtly sweet and savory sauce. We use high heat to ensure the broccoli retains its bright green color while keeping the beef tender. Three Things Beef and Broccoli Stir-Fry Should Have: • Tender sliced beef: It's often marinated to ensure tenderness, is quickly seared on high heat. • Crisp broccoli: The florets are cooked until just tender-crisp to maintain the bright green color. • Flavorful sauce: A typical sauce usually has oyster sauce, soy sauce, garlic, ginger, and something sweet, like brown sugar. I like to add a touch of garlic- chili sauce for that extra flavor. Serves 4 generously Definitely not a Southern dish, but it's very much enjoyed at our house. This is a simple recipe, but it may have ingredients that you don't usually keep in your pantry. I prefer to serve it with jasmine rice, but any white rice should work. This recipe calls for flank steak, and I know it's usually not overly tender, but it is tenderized briefly in the sauce. It's cut across the grain, so if using a different cut of meat, keep that in mind. Ingredients • ¼ cup light brown sugar, packed • 2 T bsp cornstarch • ¼ tsp garlic powder • ¼ tsp ground ginger • ½ tsp chile-garlic sauce • 2 Tbsp oyster sauce • 3 Tbsp soy sauce • ¾ lb flank steak, cut along grain into 3-inch strips; then ¼ -inch slices across the grain* • 2 Tbsp vegetable oil • 1 broccoli crown ( ½ lb) cut into bite-sized pieces (I've used frozen too, rinse with cold water; drain; pat dry and cut into pieces) • You will also need cooked rice (2 to 3 cups) and garnishes like thinly sliced carrots or scallions. Instructions 1. Whisk the brown sugar and next 7 ingredients in a large bowl; put ¼ cup in a small bowl; set aside. 2. Add the steak to the remaining sauce in the bowl; toss; set aside for 5 minutes. 3. Heat oil to medium-high in large skillet; add steak in single layer; sear; toss; then sear other side. 4. Add broccoli and reserved sauce; stir to combine and cover; cook until broccoli is crisp and tender, and beef is cooked through but not overdone, 3 to 5 minutes. Remove from heat. Serve over cooked rice and top with garnishes. Options • Just about any kind of thin noodles would be great to serve with this dish instead of rice. • Stir Fry noodles are another option to use. Most grocery stores have them, but you can a lso find them here . In a pinch I've used spaghetti and it worked out fine. *Flank steak has a definite grain; that's why it works so well in this dish. LAURA LEE ALICE COOKS 3.0 150 Product ratings average rating is 3 out of 5, based on 150 votes, Product ratings Beef & Broccoli PIN PRINT

Very Southern Roast Beef is a different take on the standard roast beef recipe. Very Southern Roast Beef 6 to 8 servings Believe it or not, people in the South have been using soy sauce for a long time. Just like in Asian cooking, it is used sometimes with citrus or fruit juice to tenderize the meat or add flavor. But like fresh pineapple, wine vinegar and a few other choice items, it wasn't a regular staple in the Southern pantry. I have been amazed (doing my research) at the creativity of Southern cooks, especially when placed in difficult circumstances. Ing redients • 1 3½ lb eye of bottom beef round • ¼ cup soy sauce • 1 cup pineapple (or orange) juice • 2 Tbsp wine vinegar • Sea salt & black Pepper • Flour You will need a jumbo zip-top bag and a large baking pan (big enough for the roast). Instructions 1. Add beef to the soy sauce, pineapple juice, and wine vinegar in the zip-top bag . Close the bag as you squeezing out most of the air; refrigerate at least 10 to 12 hours, turning the bag frequently. 2. Preheat oven to 375°F. Remove beef from the bag (reserving the marinade); place in baking pan; sprinkle with salt and pepper. Roast for 30 to 40 minutes until brown; add reserved marinade; cover; continue cooking for 2½ to 3 hours until the beef is tender. 3. Remove beef to serving platter, and let set for 15 minutes; thinly slice across the grain. Using a small saucepan, heat the marinade (add 1 Tbsp flour mixed with 2 Tbsp water) and cook until thickened. Serve with the beef. Options • I sometimes add a sliced onion to the marinade; it adds more flavor. KEYWORDS southern roast beef, roast beef, best southern roast beef

Beef Fajitas Makes 10 fajitas Ingredients ½ cup lime juice ¼ cup vegetable oil 2 cloves garlic, finely minced Flank steak (1 to 1½ lbs) 10 (6 to 8-inch flour tortillas (will need to warm) Garnishes Shredded lettuce Chopped tomatoes Chopped green onions Shredded cheddar cheese Sliced green or ripe olives Sour Cream Picante sauce Guacamole You will need a zip top bag and a lined (with foil)broiler pan with a rack. Instructions 1. In zip top bag, combine the lime juice, vegetable oil and the garlic. Place meat inthe bag and mix with the marinade. Refrigerate at least 5 hours or overnight, turning occasionally. 2. Remove meat from the marinade; place on oiled broiler rack over the foil-lined pan. Broil until desired doneness is reached, basting constantly with the marinade. 3. Remove meat from oven and let sit on foil for 10 minutes. Slice against the grain into ¼-inch strips; place on tortillas. Add your choice of garnishes; fold in half. Refrigerate any leftovers. KEYWORDS loaded beef fajitas, fajitas, loaded fajitas

You will love our tender and delicious Country Style Steak. Our Best Country Style Steak with Gravy Recipe 2 servings Not to be confused with chicken-fried steak, this is one of my recipes that I gravitate to when I want a comfort meal. It is made from cubed steak, which has been tenderized by machine or by hand. It can easily be doubled or tripled and is so tender than you won't need a fork. Since this recipe makes it's own gravy, I like to serve it with rice. It's also great with mashed potatoes or noodles. It has only a few simple ingredients, so it goes together very quickly. If you have beef stock, use that instead of water for extra richness. About the ingredients. . . • All-purpose flour -Always use fresh flour; it really does make a difference. • Sea salt and black pepper • Beef cubed steak -When I find large packs on sale, I separate it into portion packs and freeze. This way if we have company, it's so much easier to thaw. • Cooking oil -I prefer using organic canola oil, but use the oil that you have found to be successful. Olive oil or avocado oil does not work for this recipe. • Onions -Red onions do not work for this recipe, but sweet, yellow, or white onions are fine. If you prefer to have smaller pieces of onion in your gravy, dice them instead. You can also toss in a couple of cloves of garlic too! When cooking the meat, give it time to brown evenly, but not burn. See picture below. It's important to remove the meat before browning the onions. That way you get a nice even sear on them. Don't add too much water as the meat cooks, just cover with an inch at a time and add as needed. KEYWORDS country style steak, country steak, best country style steak, family favorite, slow cooker Our Best Country Style Steak with Gravy Recipe 2 servings Ingredients • ¼ cup all-purpose flour • ½ tsp sea salt • ½ tsp black pepper • 3 pieces beef cubed steak • ¼ cup cooking oil • 1 medium onion, cut in half, then sliced You will need a medium skillet with a lid. Instructions 1. Mix the flour, salt and pepper in a large plate; dredge the cubed steak, shaking off excess. Add more flour with the meat hammer if you think it needs it. 2. Heat a thin layer of cooking oil in skillet on medium heat; add the pieces of cubed steak gently; brown on first side; turn, then brown the other side. Remove meat to a small plate. 3. Add the onions to the pan and stir while lightly browning. Return the beef to the pan, cover with water* and cook up to 2 hours on low heat, just simmering. You may need to replenish the water as it cooks; check often. Take the lid off and let it cook down about 30 minutes before it's done to thicken the gravy, watching closely. Serve with rice, mashed potatoes or noodles. Info • This recipe is easily doubled or tripled. For 6 servings, I use 2 onions; it's really up to you. • Wait until ready to serve to adjust seasoning. • A slow-cooker can be used for this. * Sometimes I add a teaspoon or 2 of beef bouillon (I like Better than Bouillon) for additional flavor. It does contain additional salt so keep that in mind, PRINT RATE Don’t love it Not great Good Great Love it Share Pin Share Jump to Printable Recipe▼

Basic Chili If you like traditional cooking, you'll love this chili. My family loves it and rarely do I have any leftovers. You can use ground chuck or a chuck roast cut into cubes. I prefer the latter. Easily serves 6 to 8 people generously. I ngredients • 3 Tbsp olive oil • 2 cups chopped onions • 4 cloves garlic, minced • 3 lbs chuck roast cut into 1-inch cubes or ground chuck • 1 (6 oz) can tomato paste • 2 Tbsp to ¼ cup chili powder (start with 2 Tbsp) • 1 Tbsp sea salt • 1 tsp pepper • 1 tsp ground cumin • 1 tsp dried oregano • 1 tsp thyme • 2 cans (15 0z) pinto beans, drained and rinsed • 1 can (15 oz) kidney beans, drained and rinsed 1 can (28 oz) crushed or diced tomatoes 2 cups beef broth, low sodium if possible 12 oz bottle beer Instructions 1. Heat oil in a large pot over medium heat; add onions a nd garlic; saute just until translucent. Remove from pot; drain. 2. Add the ground or cubed beef to the pot and brown; remove, drain and return to pot. 3. Add the tomato paste and the spices; cook while stirring for just a couple of minutes. 4. Increase heat to medium-high; stir in beans, tomatoes, broth and beer; bring to a boil. Reduce heat to low, simmer, stirring often, about 30 minutes. Garnish with shredded cheese. KEYWORDS best chili, best ever chili