**Round, Chuck,
& Beef

Roxley Burgers

Roxley Farms Meatballs

Crock Pot Soup
Stuffed Manicotti
Taco Dip

Super Nachos
Greek Meatballs
Ground Beef Kabobs

New Mexico Chili

Middle Eastern Kabobs

Miso-Dulse Meatloaf


**Round, Chuck, and Beef

Roxley Burgers

To about 4 pounds of ground chuck or ground beef–
or, for those watching the fat content, ground round

6-7 slices smoked, thick-sliced bacon diced and
sautéed till the fat is rendered, but not crisp
1 1/2 cup sharp, smoked cheddar cheese, grated
Fresh ground black pepper
1 egg

Mix ingredients with an economy of movement—don’t “overwork” the beef.
Form into fat, satisfying burger sizes and either grill or sauté in a
skillet with a hint of oil to keep first batch from sticking.

Top with Dave’s or Georgia’s fresh organic tomatoes. Serve on Jean Pierre’s
fabulous bread, with a dollop of gorgonzola topping—recipe below.

Gorgonzola topping:
1/2 cup mayonnaise
1/2 cup sour cream
dash or three of Tabasco Sauce
dash of salt
about 1/4 cup gorgonzola or regular crumbled blue cheese
Burger recipe adapted from ideas in the
Washington Post Wednesday Food Section, August 31, 2005

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Roxley Farms Meatballs —
a variation on the Swedish Theme

Enough for a hors d’oeuvres for a party of about 25 people—or for the main meal for 6 people.

1 pound ground chuck
1 pound ground round
1 pound liver—don’t like liver? Try pork or lamb or regular ground beef
1/4-cup breadcrumbs or 1 slice bread soaked in milk, then squeezed dry
3 eggs
6 Tbsp. fresh chopped parsley
2 1/2 teaspoons salt
1-teaspoon paprika
2 teaspoons lemon juice
Grated rind of one small lemon
Grating of nutmeg

Olive oil for browning the meatballs
2 cups beef bouillon to simmer the meatballs

1/2 cup red wine for the gravy, (or, add sherry in smaller quantity for the Swedish meatball taste)

Combine the three meats in a large mixing bowl. Add the breadcrumbs and
eggs and mix—if the mixture is not firm enough to mould into balls, add more
bread crumbs or another part of a piece of bread soaked in milk. Add the
rest of the ingredients. Shape into 1 1/2 – 2-inch meatballs.

Brown meatballs in a heavy skillet, in batches, in a tablespoon of olive oil.
Remove last batch of meatballs. Add 2 cups of stock to the skillet, vegetable or beef.
Add meatballs and simmer for 15 minutes, covered. Remove the meatballs.

Make a pan gravy by removing the hot stock to a 2-cup measuring cup —
if you have less than 2 cups, add enough extra stock, or water to make 2 cups.

Make a roux: melt two tablespoons of butter. Whisk in 2 tablespoons of flour.
Whisk the mixture until lightly browned. Add the hot stock a bit at a time,
whisking to prevent lumps. Add the red wine or sherry,
salt and pepper–in amounts to suit your own taste. Re-incorporate the meatballs
into the gravy and simmer for about 10 minutes.
Enjoy on rice, noodles, mashed potatoes or on toothpicks as an hors d’oeuvre.

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Crock Pot Soup

1 pound ground round
Assortment of favorite veggies, chopped to soup size
(or 1 can mixed vegetables)
1 tsp. salt
1 tsp. pepper
1 large onion, chopped
1 small can V-8 juice (try the spicy kind to be adventuresome)
1 tbs. chili powder
1/2 tsp. garlic salt
1 tbsp. Worcestershire sauce

Crumble meat into a large skillet in which you have heated a bit
of oil if you are using the ground round. Add chopped onions,
salt and pepper. Simmer until meat is cooked.

Place meat in a large crockpot. Add the vegetables and the V-8 juice,
chili powder, garlic salt, Worcestershire sauce. Cook on low heat
for at least an hour. If you would like your soup to be more “soupy”
you may add in a few cups of water

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Stuffed Manicotti

1 lb. lean ground round
1 Tbs. Olive oil
2 (15 oz.) cans tomato sauce, Italian
1 (6 oz.) tomato paste
1/4 c. water
1/2 tbsp. packed light brown sugar
1 (15 oz.) carton Ricotta cheese
3 c. shredded Mozzarella cheese
1 egg
1 tsp. parsley flakes
1 1/2 tsp. Oregano
salt and pepper to taste
12 manicotti noodles, cooked, rinsed & drained
Grated Parmesan cheese

In large saucepan, brown the ground round in a bit of olive oil; drain.
Remove half meat mixture; set aside. Stir tomato sauce, paste, water
and brown sugar into sausage; simmer 15 minutes. In medium bowl,
combine remaining beef, Ricotta, 2 cups Mozzarella, egg and parsley.
In 13x9x2 inch baking dish, pour 1/3 spaghetti sauce mixture. Stuff
manicotti noodles with Ricotta mixture and place on top of the sauce.
Pour remaining sauce over filled noodles, top with remaining Mozzarella
and sprinkle with Parmesan. Bake uncovered at 350 degrees for 20 minutes.
Makes 6-8 servings.

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Taco Dip

1 lb. ground beef
1 pkg. taco seasoning
1 can refried beans
1 (8 oz.) carton sour cream
Hot taco sauce to taste
1 can sliced or chopped black olives
1/4 – 1/2 lb. cheddar cheese, grated
1/4 – 1/2 lb. Monterey Jack cheese, grated

Brown the hamburger; drain and add the taco seasoning.
Spread the mix in the bottom of a 9″ square baking dish. Layer the
remaining ingredients in order given on top of hamburger.
Bake at 350 degrees for 30 minutes or until heated through.
Serve with crisp tortilla chips.

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Super Nachos

2 lb. ground round
1 med. onion, diced
1 (10 oz.) can refried beans
2-3 c. shredded Cheddar cheese
Taco sauce, hot
1/2 can green chilies
Nacho chips

Saute ground beef and onion. Spread refried beans on nachos top
with meat mixture; sprinkle with chopped chilies, cover with cheese
and drizzle with taco sauce. Bake at 400 degrees for 20 minutes.

Garnish: Parsley or cilantro, chopped olives, a mound of
guacamole or sour cream in middle of nachos.

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Greek Meatballs

1 lb. ground beef
1 chopped onion
1 egg
3 tablespoons olive oil
chopped mint to taste
salt and pepper to taste.

Mix all ingredients until soft and keep in the refrigerator for one hour.
Heat olive oil in a frying pan and cook meatballs for
15-20 minutes at a medium temperature.

Tzatziki sauce.

1 cup of sour cream
1 shredded cucumber
chopped fresh dill
fresh garlic to taste
2 soup spoons olive oil
vinegar to taste.
Mix all ingredients together. Keep in the refrigerator.

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Ground Beef Kabobs

2 pounds ground beef—ground round for leaner kabobs
5 cloves garlic, shopped finely
1” piece of fresh ginger, chopped
(feeling lazy? put garlic and coarsely chopped ginger in the food processor)
1/2 cup chopped cilantro or mint
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground nutmeg
1 tablespoon ground coriander
1/4 teaspoon ground pepper
2 teaspoons salt
1 tablespoon garam masala
1/2-1 teaspoon cayenne, or 1-2 fresh green chilies, finely chopped
1 egg

Mix all ingredients together and refrigerate for 2 hours.
Form into small balls and skewer. Cook on the barbecue, or
under the broiler. Add other skewers of onion, pepper, mushrooms,
tomatoes — whatever you like for kabobs! They are easier to cook
if you make each skewer with one type of veggie — they are
ready at different rates! Serve on a bed of rice—with chutney if you like.

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New Mexico Chili
Make it hot or make it mild

Recently played to rave reviews at the
Jefferson County Arts and Humanities Alliance
Festival for the Arts

The secret to great chili is in the chili powder: make your own
(sorry if this sounds Martha-Stewart-ish)
Start with whole chili dried chili peppers — short of traveling to
Hatch, NM, these are available usually at supermarkets, including Wal Mart.
Notice the “temperature gauge” on the package and buy to your “hotness preference.”
Toast the chili peppers in a 250 oven for about 20 minutes,
so they will crumble better in the blender or food processor.

Grind to a powder:
5 tablespoons of toasted chili peppers
2 tablespoons dried oregano
1 1/2 tablespoons ground cumin (more if you like really hot chili)
1/2 teaspoon ground cayenne (more for hotter, less for milder, none for spice-wimps)

Now, the hard part is behind you.

3 pound (4 if bone-in and lots of fat to be trimmed) Chuck roast: cut in 1” cubes
Brown the cubes, single-layer-deep, in a very hot Dutch oven
whose bottom is covered with a thin layer of salt (this keeps the meat from sticking).
Remove the meat and set aside. Add a tablespoon of olive oil to the
Dutch oven and brown 2 large onions, minced, 10 cloves of minced garlic,
and 7 fresh minced jalapeño peppers. Cook till onions are transparent — 6 minutes +\-.

Remove the vegetables, add the meat, cover with the New Mexico
spices (above) — here is another chance to adjust to your hotness-preference —
the whole recipe gives a nice spiciness, more makes it hotter, less makes it milder.

Cook meat and spices together for 2 minutes, add the vegetables
and add one 28-oz. can of tomatoes, 1 tablespoon of red wine vinegar
and about 5-6 cups of water (may substitute up to 3 cups of
inexpensive, dry red wine). Salt to taste, adjust hotness by adding more
cayenne or a can of beans if it’s too hot.

Serve over corn chips or rice. Top with:
Cheese, onions, jalepeños, sour cream, chopped tomatoes,
lettuce, hot sauce, or any other favorite topping

–adapted from a favorite chili recipe in Joy of Cooking

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Middle Eastern Kabobs

One pound ground beef
One small onion
1/2 bunch parsley
1 tsp. allspice
1 tsp. bread crumbs (optional)

In a food processor, chop onion into large pieces. Add parsley and
chop onion and parsley into small pieces. Add allspice and
bread crumbs, mix quickly with processor. Add meat 1/2 pound
at a time. Process after each addition. Make into meatballs or
sculpt onto a skewer and grill

Sauce: Sour cream, cucumber and mint
Great served with couscous and grilled vegetables

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Miso-Dulse Meatloaf

One pound ground chuck
(or ground round, if watching your fat intake)
1-2 eggs
one onion, finely chopped
1/4 cup dulse
(Experiment with how much dulse.
If ¼ adds no perceptible taste, next time try 1/2 cup.
Add more until your family says “this tastes like the sea.”)
2-3 tablespoons miso
¼ cup bread crumbs, or a piece of bread, soaked in soy milk and crumbled
salt, pepper and other spices you like with meat.
I often use thyme, parsley and rosemary—or whatever is fresh in the spice garden.
Mix all ingredients together, shape into a “loaf” and
place in a one-pound bread loaf pan. Cook at 350 degrees until
meat is desired level of doneness. Many people cook meatloaf
till well-done. We prefer it a bit past medium-rare.

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Moussaka–Greek Eggplant “Lasagna”

1 1/2 pound ground round or chuck
2 cloves minced garlic

1 1/2 tsp. salt

1/4 tsp. fresh ground pepper

sprinkle of freshly ground nutmeg

2 onions,chopped
2 sprigs chopped parsley

4 tablespoons butter

3-4 medium eggplants

1 cup tomato sauce

grated Romano cheese

vegetable oil

Cream sauce: 6 tablespoons butter, 6 tablespoons flour, 3 cups milk, 4-6 egg yolks

For the meat sauce: add garlic, salt and pepper to the ground beef. Cook slowly until meat juices are absorbed. Add chopped onion, parsley, and b utter, brown well. Add tomato sauce, and 1 cup of water. Simmer until thickened, about 15 minutes.

Eggplant layer: slice eggplant into 1/2 inch thick slices, sprinkle each slice lightly with salt and set aside on a paper towel to absorb moisture. Turn after about 15 minutes and repeat. Pat dry and brush with vegetable oil, broil on bothe sides until lightly browned but not mushy.

Cream Sauce: Melt butter, whisk in flour and stir until light brown. Add milk gradually, stirring constantly until slightly thickened. Slwoly, add slightly beaten egg yolks; cook over very low heat until thickened. Season with salt and pepper to taste.

Putting it all together: In a 9″ X 13″ baking pan, spread a light layer of meat sauce on bottom. Arange layers of eggplant, cheese and meat sauce alternately. Ending with eggplant on top. Top with cream sauce, sprinkle with nutmeg, or grated cheese, or both. Bate at 350 degrees for 30 minutes. Makes 10-12 servings.

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Curried Beef

1pound ground round, or 1 pound stir fry strips

3 Tbsps ghee (clarified butter) or good olive oil

1 medium onion, finely chopped

4 cloves garlic, peeled and sliced

1.5 inch piece of ginger root, peeled and thinly sliced (about the same volume as the garlic)

2 mild green chillies, seeded, veined and chopped

1/2 tsp turmeric powder

1/2 tsp ground cumin

1/2 tsp ground coriander

1 Tbsp tomato paste

4 Tbsp + 1/2 cup water

Heat the oil in a heavy dutch oven or large skillet. Add the chopped onion and stir for a few minutes, heat on high. Add the ginger, garlic and green chili. Stir for 30 seconds, then turn the heat to low. Cook for 15 minutes, stirring from time to time so that nothing sticks.

Add the trumeric, cumin and coriander and cook, gently, for 5 minutes. Do not allow the spices to burn, sprinkle with water if this is in danger.

Remove from heat, cool. While cooling, in a blender or food processer mix the tomato paste and water. Then add the slightly cooled mixture from the skillet. Whir till thoroughly blended.

Return the blended mixture to the pan and cook for 30 minutes or better, over a very low heat, stirring occasionally. It will darken to an orange-brown, about the consistency of catsup. It will also make a mess of your stove, blurping and popping–nothing to be done about it. When you are happy with the consistency, in a separate skillet, brown the meat, slightly, add the sauce and continue to cook until the flavor of the sauce permeates the meat.

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Gala top-of-the-stove Meatloaf

Not your ordinary meatloaf

8 ounces shitake mushrooms

1/2 cup chopped un-smoked ham

1 ½ pounds Roxley ground chuck or round

¼ cup chopped onion

salt, freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

2-3 cloves garlic, minced finely

1-2 eggs—if you like “filler” you could substitute bread soaked in milk for 1 egg

about ½ cup of unflavored bread crumbs for coating–optional

¼ cup tomato paste

2 cups organic beef broth

1/4 cup olive oil + 2 Tbsp. butter (to brown the meatloaf in)

1 cup dry white wine

Combine the beef, egg, onion, salt, pepper, ham, cheese and garlic. Mix and shape into a round ball. Refrigerate to make handling easier. Roll the ball into a loaf shape and roll in bread-crumbs (optional).

Chop the mushrooms, sauté lightly in a couple of pats of butter; set aside. Mix tomato paste with 2 cups warm broth. Set aside.

Heat oil and butter in a heavy Dutch oven or casserole just big enough for the meatloaf. Brown the meat on all sides over medium heat. Add wine and increase heat to medium high. Allow to boil briskly until reduced by ½. Turn meat twice during this reduction process.

When the wine has reduced to half of its original volume, reduce the heat to low. Add mushrooms, then the tomato paste/broth mixture. Cover and cook on low for 30 minutes, turning the meat twice during this time.

Remove meat to cutting board and allow to cool for 10 minutes.

Cut in slanted slices about ½ inch thick. If the sauce is thin, reduce it by boiling it several minutes.