I make this recipe in my smoker. Make sure you store the jerky in an airtight container in the refrigerator.

1. In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, soy sauce, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight.
2. Prepare an outdoor smoker for low heat and lightly oil grate.
3. Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.

This is one of many variations I have tried. I use my oven. If you have a food dehydrator, be sure to follow factory instructions. I store mine in a plastic jar. No refrigeration needed, and it keeps for months.

1. In a medium bowl, combine the soy sauce, ground black pepper and brown sugar to taste. Mix well and add the steak slices. Place entire mixture with meat into a sealed plastic container and refrigerate for 12 to 24 hours.
2. In the oven, place one oven rack on the highest rack setting and one rack on the lowest setting. Place a piece of aluminum foil OR a baking sheet on the lowest rack, to catch any drippings.
3. Preheat oven to 160 degrees F (70 degrees C).
4. Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice.
5. Bake at 160 degrees F (70 degrees C) with the oven door propped open to allow moisture to escape. Bake for 6 to 8 hours depending on thickness of slices. Jerky should bend, and not snap.

Empanadas made easy! Individual biscuits are filled with spicy ground beef and folded to seal in the filling while they bake. Great served with sour cream or a mango-peach salsa.

1. Brown ground beef.
2. Add tomato sauce, chilies, garlic, cheese, salt and pepper.
3. Pat out each biscuit on cookie sheet and put about 2 tablespoons of beef mixture on each biscuit.
4. Fold biscuits in half and seal the edges by crimping the dough by hand or with a fork.
5. Brush top of empanadas with egg and bake for 15 minutes at 375 degrees F.
6. Optional: Serve with sour cream or a mango-peach salsa on the side.

A top of the line beef jerky that can be done in just 12 hours. Sliced rump roast marinated in soy sauce, brown sugar, and liquid smoke then dried in a dehydrator for 12 hours

1. Slice roast into slabs approximately 1/4 inch thick, (Note: you can have this done at the grocery store or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and about 4 inches long.
2. In a large bowl, combine the soy sauce, brown sugar and hickory-flavored liquid smoke; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.
3. Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on.

make this recipe in my smoker. Make sure you store the jerky in an airtight container in the refrigerator."

1. In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, soy sauce, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight.
2. Prepare an outdoor smoker for low heat and lightly oil grate.
3. Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.

This is one of many variations I have tried. I use my oven. If you have a food dehydrator, be sure to follow factory instructions. I store mine in a plastic jar. No refrigeration needed, and it keeps for months

# In a medium bowl, combine the soy sauce, ground black pepper and brown sugar to taste. Mix well and add the steak slices. Place entire mixture with meat into a sealed plastic container and refrigerate for 12 to 24 hours.
# In the oven, place one oven rack on the highest rack setting and one rack on the lowest setting. Place a piece of aluminum foil OR a baking sheet on the lowest rack, to catch any drippings.
# Preheat oven to 160 degrees F (70 degrees C).
# Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice.
# Bake at 160 degrees F (70 degrees C) with the oven door propped open to allow moisture to escape. Bake for 6 to 8 hours depending on thickness of slices. Jerky should bend, and not snap

Empanadas made easy! Individual biscuits are filled with spicy ground beef and folded to seal in the filling while they bake. Great served with sour cream or a mango-peach salsa

1. Brown ground beef.
2. Add tomato sauce, chilies, garlic, cheese, salt and pepper.
3. Pat out each biscuit on cookie sheet and put about 2 tablespoons of beef mixture on each biscuit.
4. Fold biscuits in half and seal the edges by crimping the dough by hand or with a fork.
5. Brush top of empanadas with egg and bake for 15 minutes at 375 degrees F.
6. Optional: Serve with sour cream or a mango-peach salsa on the side.

Serve on crackers!"

Combine cream cheese and processed cheese in medium bowl; mix until well blended. Chop beef in small pieces. Stir beef and onion into cheese mixture. Refrigerate overnight before serving.

"Break out the beef ball and get the party rolling! Dried chipped beef and cheese are rolled into a tantalizing treat that's great with buttery, round crackers, vegetables and tortilla chips."

1. In a medium saucepan over medium heat, cook and stir the dried chipped beef in butter until evenly browned.
2. In a medium bowl, whip the cream cheese, horseradish, green bell pepper, red bell pepper and pepper until well blended. Mix in 2/3 of the beef. Roll into a ball.
3. Roll the ball in the remaining beef and the Cheddar cheese. Wrap in plastic and chill in the refrigerator at least 1 hour before serving.

"These are great for appetizers or for a meal! Make them smaller for appetizers, larger for meals."

1. Cut the beef into strips that are approximately 1 inch wide and the same length or close to the length of the bacon strip, about 1/8 inch thick. Serve hot.
2. Make the beef bacon rolls by laying a strip of bacon on a strip of beef and rolling the two meats together so that the beef is on the outside when you finish rolling. Insert a toothpick so that it goes in on the bottom left side and comes out the top right side when looked at vertically.
3. In large skillet, saute onions and butter until onions are tender. Lay a single layer of beef bacon rolls in the skillet. Brown them on medium heat, turning once or twice. Cover the skillet and simmer about 2 hours.

This is a scrum-didley-umptious cheeseball made with cream cheese and dried beef.

In a medium-sized mixing bowl, combine cream cheese, 2/3 of the beef, onion, green bell pepper, Worcestershire sauce, and onion juice. Mix well and shape mixture into a ball. Using the reserved beef, coat the rest of the ball with beef.

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"Meatballs are roasted, then simmered in a rich barbeque sauce made with cola. These make a great potluck dish, and they are always gone in minutes! Now they have become a tradition at our house on Super Bowl Sunday, and I learned the hard way to always make sure I have plenty of copies of the recipe handy for giving

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix together the ground beef, bread crumbs, egg, grated onion and Ranch dressing mix until well blended. Shape into 1 inch meatballs, and place on a 10x15 inch jellyroll pan, or any baking sheet with sides to catch the grease.
3. Bake for 30 minutes in the preheated oven, turning them over half way through. While the meatballs are roasting, mix together the ketchup, cider vinegar, cola, chopped onion and green pepper in a slow cooker. Season with seasoning salt, pepper, and Worcestershire sauce.
4. Remove meatballs from the baking sheet, and place into the sauce in the slow cooker. Cover and cook on Low for 3 hours, then remove the lid and cook for an additional 15 minutes before serving.

These are very good, and very easy; the meatballs are made in cooked in a slow cooker. I sometimes like to add a can of chunk pineapple when I make them, and then I substitute pineapple juice for the water

1. In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir.
2. Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.

Enjoy these meatballs in a wonderfully tangy sauce! Use your favorite flavor of barbecue sauce. When the meatballs are done, you can place them in a slow cooker/server to keep them warm

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9x13 inch baking dish.
3. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Pour barbecue sauce over the meatballs and bake for 35 more minutes.

Everyone loves this mild dip. Chopped dried beef adds flavor and texture. Serve with plain bagels cut into bite size pieces.

In a medium bowl, mix the sour cream, mayonnaise, monosodium glutamate (MSG), dill, parsley, onion and dried beef. Refrigerate 1 hour, or until thickened and chilled.

Little bitty burgers that are perfect for party snacks

1. Preheat the oven to 350 degrees F (175 degrees C). Arrange baguette slices in a single layer on a cookie sheet. Place in the preheated oven, and bake until lightly toasted, about 5 minutes. Remove from the oven, and allow to cool.
2. Season the ground beef with mesquite seasoning, and mix lightly. Form tablespoonfuls of dough into mini burger patties. Season the patties with a little salt and pepper.
3. Heat a skillet over medium-high heat. Cook patties for 1 to 2 minutes per side, until browned and well done.
4. Place baguette slices on a large serving tray, and top each one with a piece of romaine leaf. Then place a mini burger on each one, and top with tomato slices. Apply ketchup and mustard before serving, or allow your guests to dress their own burgers.

his is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy

1. Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
2. Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
3. Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
4. Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
5. Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.

made this recipe up for a party I had. Now I get calls all the time from people asking how to make it. The mushrooms are stuffed with hamburger meat, and are full of flavor.

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.
4. In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.
5. Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.
6. Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.

A huge success! This cheese ball featuring the sharp flavors of Gorgonzola and white wine is very popular with my Italian family. You can substitute chopped parsley or mixed herbs for the paprika.

1. In a medium bowl, blend cream cheese, Gorgonzola cheese, sharp Cheddar cheese and white wine. Form the mixture into a ball shape.
2. On a piece of wax paper, spread the paprika and pistachio nuts. Roll the cheese ball in paprika and pistachios to coat.
3. Wrap coated cheese ball in wax paper. Chill in the refrigerator 6 hours, or overnight, before serving.

Spicy, hot cheese dip, just like at your favorite Mexican restaurant! Serve in a slow cooker to keep it warm for a party.

1. Stir together cheese and 3 cups of water in a double boiler over gently simmering water; stir occasionally until the cheese has melted and the mixture is smooth.
2. Meanwhile, combine the 1/4 cup of water, onion, celery, green pepper, and jalapeno in a medium saucepan; bring to a simmer over medium heat. Whisk the vegetables into the cheese, then pour the mixture into a large pot; place over medium heat and simmer for 5 minutes.

Always a crowd pleaser and so easy to make. This recipe can be as hot or as mild as you like, depending on which kind of tomatoes you buy. I got this recipe from a friend. Serve with tortilla chips.

# In a large skillet, cook sausage over a medium heat until it is browned and cooked through.
# Mix tomatoes and cream cheese into the skillet. Stir and continue cooking the mixture over a medium heat until the cheese has melted

This is a delicious and spicy appetizer to serve at cocktail parties! Smoked herring and anchovies are blended into a flavorful spread that's great on buttery, round crackers.

In a medium bowl, mix the kippers, anchovy fillets, olives, garlic, hot pepper sauce and soy sauce.

An easy and flexible guacamole recipe that gets raves! Adjust the garlic and taco sauce to taste.

In a medium bowl, mix the avocados, shallots, garlic and taco sauce. Allow the mixture to sit at least 15 minutes before serving.

This quiche recipe can be made in a large pie pan, a regular muffin pan, or mini muffin pan. They taste great, and you can add more ingredients to suit your tastes such as mushrooms or spinach.

1. Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans. In a large skillet over medium heat, fry bacon and onion together for about 5 minutes, or until bacon is crisp. Drain and set aside.
2. In a medium bowl, beat the eggs. Stir in the baking mix, parsley, shredded cheese, bacon and onion. Spoon into greased muffin cups.
3. Bake for 10 to 15 minutes in the preheated oven, or until the tops are lightly browned. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.

This is a wonderful cheese dip for parties, or even as a meal during football games! Serve hot or cold with tortilla chips. For an excellent main dish, stir in 1 pound of cooked hamburger meat.

1. Place cheese food in a microwave-safe dish. Stir in the soup and tomatoes.
2. Cover the dish and microwave on high for 2 minutes. Remove the dish from the microwave and stir well. Continue cooking in 1 to 2 minute increments, stirring between sessions until the cheese has melted. Serve hot or cold.