This jerky is simple as long as you have a food dehydrator. Try it with teriyaki marinade, too.

Simply Organic Steak Seasoning

1/2 pound ground beef, defrosted

1.     Combine seasoning with ground beef in a mixing bowl.

2.     Drop teaspoonfuls of seasoned ground beef onto a sheet of parchment paper cut to fit your food dehydrator. Flatten each dollop to 1-4-inch thick.

3.     Dry the meat according to manufacturer instructions until dry and pliable.

Submitted by Jerrilynn Nall

Adobe Pie

Serves 4-6

This favorite for company can be doubled, tripled or more with ease.  Serve with sour cream, spicy salsa and fresh cilantro.   Any cornbread recipe will work here if you have a favorite.  Mine comes from Deborah Madison.

1 tablespoon olive oil

1 cup chopped onion

1 pound ground beef, defrosted

1 14-ounce can diced tomatoes with their liquid

1 chipotle (canned or dried), finely chopped (optional)

1 package frozen corn kernels

1/3 cup golden raisins

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 teaspoon salt

Deborah Madison's Cornbread

1 cup yellow cornmeal

1 cup all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/4 cup melted butter or canola oil

3 tablespoons honey

1 cup milk

Preheat the oven to 400 degrees F.

1. Heat the olive oil in a 2-quart casserole over medium heat.  Add the onion and the beef, stirring frequently, until beef is browned.
2. Add the tomatoes, chipotle (if using), corn, raisins, cumin, cinnamon and salt.  Cook until mixture thickens and becomes fragrant.
3. To prepare the cornbread batter,  stir cornmeal, flour, salt and baking powder together in a bowl and make a well.  Add melted butter or oil, honey and milk to the center and whisk together to combine with wet ingredients.
4. Spread cornbread batter over beef mixture and put casserole in the oven.
5. Bake 18 to 20 minutes, uncovered, or until a skewer poked into the center of the cornbread comes out clean.

Adapted from Recipezaar and Deborah Madison

Sunday Stew

Serves 4-6

This standard is a favorite in our household. The recipe can be multiplied many times to feed many people.

1 tablespoon olive oil

1 cup chopped onion

1 pound ground beef, defrosted

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped green pepper (optional)

2 cups chicken stock, or 2 chicken or vegetarian bullion cubes

1 28-ounce can of whole or crushed tomatoes with their liquid

1/2 cup barley or brown rice

1 teaspoon salt

2 to 3 cups coarsely chopped cabbage, kale or chard

1. Heat the olive oil in a large pot over medium heat, add the onions and cook stirring occasionally until they turn translucent.
2. Add the ground beef, stirring to break it into smaller chunks.  
3. When the beef has browned, add the carrots, celery and green pepper (if using), and cook until they begin to soften.
4. Add the chicken stock to the pot (or dissolve the bullion cubes in 2 cups warm water) with the tomatoes, barley or rice and salt.
5. Bring the mixture to a boil, reduce the heat and simmer until the barley or rice is nearly cooked, about 30 minutes. 
6. Add the cabbage, kale or chard and continue simmering until everything is tender.
7. Adjust seasoning adding salt and pepper to taste before serving.

Basic Beef Stock

It’s easy to make great-tasting beef stock with our meaty bones. Browning the bones first makes a richer stock, but is optional. You can also try making this in your crock pot.

4-6 pounds beef bones

2 onions, peeled and diced 1-inch

2 carrots, peeled and chopped into 1-inch sections

1 rib celery, chopped into 1-inch sections

8-10 whole peppercorns

2 bay leaves

1 bunch parsley stems (optional)

1. If roasting the bones, preheat the oven to 400 degrees F. Place the bones on an oiled baking sheet and roast, turning once, until deeply browned.

2. Place the bones (roasted or unroasted) into a stockpot large enough to hold them and cover with cool water.

3. Bring to a boil, skim off any foam and add the onions, carrots, celery, peppercorns, bay leaf and parsley stems (if using).

4. Reduce heat a low simmer and cook for 6-8 hours.

5. Strain the stock and store in 1-quart containers in the freezer for up to 6 months.