Glazed Meatloaf

1 cup ketchup
1/4 cup brown sugar, packed
2 Tablespoons apple cider vinegar
2 teaspoons oil
1/2 each onion, chopped fine
2 cloves garlic, minced
18 each saltine crackers
1/2 cup milk
1 pound ground sirloin, 90% lean
1 pound ground pork
2 each egg
1 each egg yolk
2 teaspoons dijon mustard
2 teaspoons worcestershire sauce
1 teaspoon salt
1/2 teaspoon peppr
1/2 teaspoon dried thyme


Preheat Oven to 375 degrees
In a small pan heat ketchup, brown sugar and vineger over medium heat until boiling. Reduce heat and simmer for 5 minutes; set aside.

Cover a cookie sheet with aluminum foil. Cover a cooling rack with foil and spray with non stick spray. Place on prepared cookie sheet and make slices in foil for draining.

Heat oil in small skillet over medium heat. Add onions cook until tender about 8 minutes, add garlic and cook for 30 seconds transfer to large mixing bowl. In food processor add half of the crackers and half the milk and beef. Process until smooth, transfer to the mixing bowl. Repeat process with the rest of the crackers, milk and pork. Add the rest of the ingredients and mix well. Form into a loaf on prepared pan; bake for 50 minutes. Remove from oven, pat off excess grease with a paper towel. Spoon on half of the prepared glaze and cook under the broiler until glaze is set. Let rest for 10 minutes before serving.

Hanky Panky Slider

           12 oz. 93/7 ground beef
           4 oz Italian sausage
           1 tablespoon Worcestershire sauce
           1/2 teaspoon dried oregano
           1/4 teaspoon garlic powder
           1/4 teaspoon minced onion
           6 oz. Velveeta cheese
           12 Hawaiian rolls
           1/2 tablespoon butter; melted
           1/2 tablespoon brown sugar
           1/2 tablespoon Worcestershire sauce

           Preheat oven to 350°
           In a pan brown the beef and sausage until
           cooked through.  Add Worcestershire sauce,
           oregano, garlic and onion. Cook for 1 minute.
           Add Velveeta and cook until completely 
           melted.
           Cut the rolls horizontally and place the bottom
           in a 9x13 pan. Spread the meat mixture over the
           bottom buns and add top with the top buns.
           In a small bowl combine the last 3 ingredients and
           brush over the top of the buns.
           Cover with foil and bake for 20 minutes, remove
           foil and bake 5 more minutes. Let sit for 5 minutes.

Beef Fajita

1/4 cup fresh lime juice
1/3 cup water
2 tablespoons vegetable oil
1 large garlic clove, crushed
3 teaspoons vinegar
2 teaspoons soy sauce
1/2 teaspoon liquid smoke flavoring
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
dash onion powder
1 pound top sirloin
1 tablespoon vegetable oil
1 medium Spanish onions
1 medium green pepper
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon fresh lime juice
salt and pepper, to taste


Combine the first 12 ingredients in a large Ziploc bag, mix well. Slice steak into 1/4 inch strips; add to marinade bag and put in refridgerator overnight or at least 4 hours.  To make the meat put the meat and entire bag of marinade into the Instant Pot manually cook at high pressure for 10 minutes; let it naturally release for 10 minutes. When ready to prepare fajitas; heat a cast iron skillet over medium high heat. Add oil, onions and green pepper, sauté for 5 minutes. Add soy sauce, water and lime juice; continue sautéing until vegies are blackened and onions are translucent. Salt and pepper to taste.  When vegies are done increase heat to high, add meat and juices and sauté until meat is heated through. Serve with flour tortillas, sour cream, guacamole, shredded lettuce, shredded cheese and salsa.

Beef Stew

1 tablespoon oil
2 pounds beef, 2 inch cubes
flour
salt and pepper, to taste
allspice, to taste
2 large russet potatoes, 2 inch cubes
4 carrots, 2 inch cubes
28 ounces beef stock, divided
14 ounces water
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoons kitchen bouquet
4 tablespoons corn starch
4 tablespoons water


Over medium heat, in a pressure cooker, heat oil. Season beef well with salt, pepper and allspice. Dredge beef in flour, remove excess and brown in pressure cooker. Remove browned beef from pressure cooker, add 14 ounces of beef stock and 14 ounces water and deglaze pan. Return beef to pressure cooker, cook for 15 minutes; natural release for 5 minutes, then quick release. Add the rest of the ingredients, except kitchen bouquet,  corn starch and water; mix well.  Pressure cook for 10 minutes; quick release.  Bring stew to a boil; add kitchen bouquet  and slurry of corn starch and water and simmer for another 15 minutes, or until desired thickness. Salt an pepper to taste.

Beef Stroganoff

                 1 1/2 pound beef

                 2 tablespoon butter

                 2 tablespoon oil

                 1 tablespoon flour

                 2 tablespoon tomato paste

                 1 clove garlic

                 15 ounces beef broth

                 2 teaspoons Worcestershire sauce

                 1 cup sour cream 

                 Cooked egg noodles

                 Salt and pepper beef and dredge
                 in flour. Set Instant Pot to medium
                 sauté, add butter and oil. Brown meat
                 on all sides. Add flour, tomato paste and

                 garlic; cook for 2-3 minutes. Add broth and
                 Worcestershire sauce; stir well. Pressure
                 cook high for 10 minutes, natural release

                 for 10 minutes, then instant release. Turn off
                 Instant Pot and add sour cream, mix well.
                 Serve over egg noodles.

                 

Arlington Inn Steak Kebob Marinade

           14 ounces ketchup
           1 cup oil
           1 cup white vinegar
           1 ounce Worcestershire sauce
           2 tablespoons garlic Powder
           1 tablespoon onion salt
           1 tablespoon ground black powder

           Whisk together all the ingredients.
           Marinate 24 - 48 hours.
           Grill to desired doneness.

Apple Crumb Custard Pie

           Filling 
               3 cups apples, diced and peeled: Fuji and Gala
               1 cup sour cream
               1 egg
               3/4 cup sugar
               2 tablespoon flour
               1/4 teaspoon salt
               1 teaspoon vanilla

           Crust 
               1 1/4 cup flour
               1/2 teaspoon salt
               1/2 tablespoon sugar
               1/2 cup butter, cubed and cold
               3-6 tablespoons ice water

          Topping
               3/4 cup brown sugar
               6 tablespoon butter
               1/2 cup flour
               1/2 cup quick oatmeal

               Mix all the filling ingredients and store in the
               refrigerator overnight.

               To make crust, combine flour, salt and sugar.
               Cut in cold butter until butter is the size of small
               peas.  Add just enough water to make the dough
               stick together. Mix lightly and place in a zip lock
               bag and refrigerate for 1 hour.  Roll out crust and
               place in a pie pan. With a fork poke holes all over
               crust, including the sides.

               Fill crust with filling, bake at 400 degrees for 25 
               minutes.

               While pie is baking, cut the topping ingredients
               together.

               When pie is done, sprinkle topping over pie and
               bake for 15-20 minutes longer.