Prospect Farm

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Steaks on the Grill:

One hour before grilling, coat each steak with 1 tsp. coarse sea salt on both sides and let sit for one hour.

Before grilling, rinse with cold water to remove the salt

After grilling to the perfect temperature, put a dab of butter on each steak and sprinkle with pepper

Roast in the Crock Pot:

Put roast in crock pot. Add one can of cream of mushroom soup on top of roast. Sprinkle with one envelope of onion soup mix. Cook on low for 8-10 hours. Nice and tender! This recipe creates its own gravy, so it’s perfect served with mashed potatoes!


 Bacon Cheese Steak:

½ cup cooked bacon pieces                                        ½ Tbsp. kosher salt

½ cup sliced green onions                                          1 tsp. freshly ground black pepper

1 cup shredded cheese                                                1 ½ pounds ground beef

4 slices white bread, crust removed                           1 extra large egg

¼ cup beef broth

Mix bacon, cheese and sliced green onions in a bowl and set aside.

Place bread and beef broth in a large mixing bowl. Work together until bread has absorbed all of broth and is soft. Add salt, pepper, ground beef, and eggs, then blend together using your hands. Chill mixture well.

Divide meat mixture into 4 or more equal portions. Work each portion into a firm ball, and place between 2 pieces of plastic wrap. Using your hands, flatten ball into an oval. Refrigerate until ready to cook.

Preheat oven to 350 degrees. In a large skillet on medium high heat, cook 2 or 3 steaks for 3 minutes on each side. Remove and place on a foil-lined baking sheet.

Distribute cheese mixture evenly among cooked steaks. Place steaks in oven about 2 minutes to melt cheese topping.


1 ½ pounds ground beef                                             1 teaspoon salt

1 slice bread (broken or chopped finely)                   ¼ teaspoon pepper

1 egg                                                                           4 Tablespoons ketchup

1 small sweet onion, finely chopped)                         ½-2/3 cup whole milk


4 Tablespoons Apple Cider Vinegar

2-4 Tablespoons dark brown sugar, firmly packed

½ cup ketchup

Combine meatloaf ingredients and place into a loaf baking pan. Smooth out top.

Combine sauce ingredients and pour on top and sides of meatloaf.

Bake at 350 degrees for 1 hour to 1 hour and 15 minutes or until done.


Pepper Steak:

2 lbs beef sirloin or tenderized round steak, cut into 2 inch strips

Garlic powder to taste                                                ½ cup onion, chopped

3 Tablespoons oil                                                       2 large green bell peppers, roughly chopped

1 beef bouillon cube                                                   1 (14 ½ oz) can stewed tomatoes with liquid

¼ cup hot water                                                          3 Tablespoons soy sauce

1 Tablespoon cornstarch                                            1 teaspoon white sugar

½ teaspoon red pepper flakes                                     1 teaspoon salt

Sprinkle strips of beef with garlic powder to taste. Heat oil in a large skillet over medium heat, brown beef strips. Transfer beef to crock pot.

Crush and mix bouillon cube with hot water until dissolved, then stir in cornstarch until dissolved. Pour into the crock pot with meat.

Add red pepper flakes, onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

Cover and cook on high for 3-4 hours or on low for 6-8 hours.

If you would like to thicken the sauce for gravy, mix 1 Tablespoon cornstarch with some water and stir into crock pot ½ hour before complete cooking time.


Crock Pot Beef Stew

1 lb. Stew meat

½ cup flour

1 ½ tsp. Salt

½ tsp. Pepper

1 ½ cups beef broth

1 tsp. Worcestershire sauce

1 clove garlic

1 bay leaf

1 tsp. Paprika

4-6 sliced carrots or 1 bag of mini carrots

3-5 diced potatoes

2 tsp. Kitchen bouquet sauce


Place meat in crock pot. Cover meat with flour, salt and pepper. Stir to coat meat. Add remaining ingredients and mix well. Cook on low 10-12 hours or high 4-6 hours.


BBQ Meatballs

3 lbs. ground beef                                           ½ cup chopped onion

12 oz. evaporated milk                                   ½ tsp. garlic powder

1 cup oatmeal                                     2 tsp. salt

1 cup cracker crumbs                         ½ tsp. pepper

2 eggs                                                  2 tsp. chili powder


Combine all ingredients and shape into meatballs. Place in single layer on waxed paper lined cookie sheets. Freeze until solid.

Sauce: 2 cups ketchup

                        1 cup brown sugar

                        ½ tsp. liquid smoke

                        ½ tsp. garlic powder

                        ¼ cup chopped onions


Combine sauce ingredients and stir until sugar is dissolved. Place frozen meatballs in 9 x 13 inch pan. Pour on sauce and bake at 350 degrees for one hour. Can also be cooked in crock pot on low for several hours. Makes 80 meatballs.



Brisket (6 Lbs. untrimmed or 3 Lbs. trimmed)

Cut brisket in 2 inch cubes. Put in crock pot and cover meat with water. Cook overnight or 12 hours on low. Pour off excess water. Add ½ bottle of Cattleman’s (16 oz.) barbecue sauce, enough to cover meat. Cook 2-3 hours on low.


Chili Con Carne with Beans

3 lb. ground beef                                 ¼ tsp. cayenne

1 medium onion, diced                       2 bay leaves

2 green peppers, diced                        1 ½ tsp. chili powder

2 cans (16 oz.) diced tomatoes           small amt. garlic powder/salt

2 cans tomato soup                             2 tsp. salt

1 tsp. paprika                          4 cans (1 lb. each) kidney beans (drained)


Brown beef, onion and green pepper. Drain grease. Add tomatoes, soup, paprika, cayenne, bay leaves, and chili powder. Simmer for one hour. Add garlic, salt, and drained beans. Simmer for one hour.


Taco Soup

2 lbs. ground beef

1 large onion, diced and sautéed

1 large can tomato sauce (14 oz)

1 can Rotel

2 cans of yellow corn

2 cans of beans, any style you want: pinto, black, kidney

2 envelopes Ranch Dressing Mix

2 envelopes Taco Seasoning Mix


Brown the ground beef with onion and drain. Add all cans of veggies with juice because it adds flavor. Add enough water to cover all.

Bring to a boil, then add all 4 envelopes of ranch and taco mix. Simmer for awhile (an hour or so).

Garnish with chips, cheese, and sour cream.

You can make half a recipe if you don’t want too much, but it freezes well.

The whole recipe will fill up a crock pot.


Old Fashioned Vegetable Beef Soup:

2 pounds meaty soup bones, short ribs or oxtail                    3 stalks celery

2 teaspoons salt                                                                      1 large onion

½ teaspoon pepper                                                                  2 large potatoes

2 teaspoons paprika                                                                ½ pound green beans

2 teaspoons garlic powder (optional)                                     4 cups chopped tomatoes

2 Tablespoons oil                                                                   1 Tablespoon chopped fresh herbs

3 large carrots                                                                         or 1 teaspoon dried herbs

Trim excess fat from soup bones. Mix salt, pepper, paprika and garlic powder; rub all over meat.

Heat oil in soup pot and brown meat over medium heat. While meat browns, chop onion, one of the carrots and one celery rib. Add to meat when it’s about finished browning.

Add 6 cups water and adjust heat to maintain a simmer. Cover and cook until meat is tender, about 2 hours.

Add herbs and remaining vegetables, cut into bite-size pieces. Simmer until potatoes are tender, 20-30 minutes. Taste soup and add salt and pepper as needed. Scoop out soup bones and discard, returning all edible meat to the pot. If soup seems fatty, let stand until fat rises to surface and skim it off.


Roasted Chicken:

Whole chicken (3-4 lbs.)                                ½ teaspoon dried oregano

1 ½ tablespoons olive oil                                1 teaspoon dried basil

1 teaspoon salt                                                1 teaspoon paprika

1 teaspoon pepper

Preheat oven to 450 degrees. Put chicken in medium sized baking pan. Rub the entire chicken with the olive oil. In a small bowl, combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over the chicken.

Bake the chicken for 20 minutes. Lower the temperature to 400 degrees and continue baking for 40-50 minutes, or until golden brown and juices run clear.

If the chicken looks like it’s browning too quickly, cover loosely with foil.

Let the chicken rest in its juices for at least 10 minutes before serving.

This chicken is so moist and tender! Yummy!


Perfect Boiled Eggs:

Boil water; Add desired amount of eggs; Return to boil and boil uncovered for 15 minutes; Drain and rinse with cold water; Add ice and let sit for 15 minutes; Crack, peel and enjoy or refrigerate!


Crustless Bacon and Egg Quiche:

8 strips bacon or ham, crumbled                    ¼ cup butter, melted

1 ½ cups milk                                                 Dash of pepper

½ cup Bisquick                                               1 cup shredded cheddar cheese

3 eggs

Fry or microwave bacon until crisp, crumble and set aside. In blender or with wire whisk, combine milk, bisquick, eggs, butter, and pepper; blend for 15 seconds. Pour into greased 9-inch pie pan. Sprinkle bacon and cheese on top of egg mixture, gently press below surface with a fork. Bake at 350 degrees for 30 minutes or until knife inserted halfway between center and edge comes out clean. Let stand for 10 minutes before serving.