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A
to Z
Recipes
March 4,
2012
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. What
horrific weather some parts of our country have experienced. God bless
all who were adversely affected.
The current Monthly Theme
topic is "Breakfast
and Brunch Recipes". Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z
Recipes Newsletter.
In today's issue we share recipes gathered during the last Monthly Theme topic: "Great Ground Beef Recipes".
We did really well on this one. You will love what has been collected!
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
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It takes less than a minute to go to their site and click on "donating
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No
snowflake in an avalanche ever feels responsible.
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Ode to The English Plural
~Shared by Treva, NC
We'll begin with a box, and the plural is boxes,
But the plural of ox becomes oxen, not oxes.
One fowl is a goose, but two are called geese,
Yet the plural of moose should never be meese.
You may find a lone mouse or a nest full of mice,
Yet the plural of house is houses, not hice.
If the plural of man is always called men,
Why shouldn't the plural of pan be called pen?
If I speak of my foot and show you my feet,
And I give you a boot, would a pair be called beet?
If one is a tooth and a whole set are teeth,
Why shouldn't the plural of booth be called beeth?
Then one may be that, and there would be those,
Yet hat in the plural would never be hose,
And the plural of cat is cats, not cose.
We speak of a brother and also of brethren,
But though we say mother, we never say methren.
Then the masculine pronouns are he, his and him,
But imagine the feminine: she, shis and shim!
Let's face it - English is a crazy language. There is no egg in
eggplant nor ham in hamburger; neither apple nor pine in pineapple.
English muffins weren't invented in England. We take English for
granted, but if we explore its paradoxes, we find that quicksand can
work slowly, boxing rings are square, and a guinea pig is neither from
Guinea nor is it a pig.
And why is it that writers write, but fingers don't fing, grocers don't
groce and hammers don't ham?
Doesn't it seem crazy that you can make amends but not one amend?
If you have a bunch of odds and ends and get rid of all but one of
them, what do you call it?
If teachers taught, why didn't preachers praught?
If a vegetarian eats vegetables, what does a humanitarian eat?
Sometimes I think all the folks who grew up speaking English should be
committed to an asylum for the verbally insane.
In what other language do people recite at a play and play at a recital?
We ship by truck but send cargo by ship...
We have noses that run and feet that smell.
We park in a driveway and drive in a parkway.
And how can a slim chance and a fat chance be the same,
while a wise man and a wise guy are opposites?
You have to marvel at the unique lunacy of a language
in which your house can burn up as it burns down,
in which you fill in a form by filling it out, and
in which an alarm goes off by going on.
And in closing, if Father is Pop, how come Mother's not Mop?
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
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Low Fat Taco Meat
Cook crumbled hamburger meat for spaghetti sauce or tacos in boiling
water to save fat and calories. After cooking, place in a colander and
run hot water over it to rinse much of the fat away.
Burger Builders by
Wisconsin Beef
Council
Hamburgers are one of America's favorite foods on the grill. But how do
you make a family favorite like hamburgers a thrilling event night
after night? You build a better burger with 101 Burger Builders! Here
is a small selection of what you'll see on our web site.
*Pepperoni Pizza Burger: grilled burger covered with pepperoni,
Mozzarella cheese and pizza sauce.
*Verde Burger: grilled ground beef mixed with seasoned garlic, topped
with piquant Italian Verde sauce made with parsley, onions and capers.
*Classic Burger: hamburger with ketchup, mustard and pickles.
*Greek Burger: topped with herbed Feta cheese, black olives and onions.
*Hickory Burger: beef patty covered with cheddar cheese, bacon and
hickory barbeque sauce.
*Meat-o-Rama Pizza Burger: ground beef patty stuffed with Mozzarella
cheese, diced tomatoes and pizza sauce, and topped with pepperoni and
bacon.
*Caesar Burger: ground beef seasoned with garlic and black pepper, on a
crusty roll, accented with Caesar dressing, romaine lettuce and avocado
slices.
*Brocco Burger: ground beef patty dressed with a blend of melted
Cheddar cheese and cooked broccoli.
*Gyro Burger: hamburger topped with white onions, tomatoes and yogurt
cucumber dressing.
*Barbeque Burger: ground beef grilled with a tangy barbeque sauce and
hot peppers.
*Onion Burger: grilled ground beef seasoned with dried onion soup mix,
and blanketed with grilled and raw onions.
*Bistro Burger: ground beef covered with caramelized onions, Brie
cheese and crisp bacon, served on a walnut bun.
*Blue Moon Burger: grilled burger topped with Bleu cheese, sautéed
mushrooms, lettuce, and tomato served on an onion bun.
*Bao-Wow Burger: chili seasoned ground beef served on a Chinese Bao bun
with soy-ginger mayonnaise and Asian slaw on the side.
*Cowboy Burger: grilled mushrooms, grilled onion, bacon and Monterey
Jack cheese on a flavorful beef patty.
Lean to Fat Beef
Ratio
Many supermarkets have started adding numbered ratio codes to the
different grades of ground beef. Along with the titles "Ground Chuck"
or "Ground Sirloin" you may see a number like "80/20" or "90/10." This
is simply a "lean/fat" ratio (for example 80/20 means the meat is
produced using 80% lean and 20% fat). This is actually more accurate
because Ground Chuck is seldom produced using only Chuck roasts. Keep
in mind that leaner is not always better for all recipes. A burger made
with 90/10-ground chuck can be dry and flavorless.
* * * * * * *
What is the best way
to thaw ground
beef?
The best way to safely thaw ground beef is in the refrigerator. Keeping
meat cold while it is defrosting is essential to prevent growth of
bacteria. Cook or refreeze within 1 or 2 days.
To defrost ground beef more rapidly, you can defrost in the microwave
oven or in cold water. If using the microwave, cook the ground beef
immediately because some areas may begin to cook during the defrosting.
To defrost in cold water, put the meat in a watertight plastic bag and
submerge. Change the water every 30 minutes. Cook immediately. Do not
refreeze raw ground meat thawed in cold water or in the microwave oven
unless you cook it first.
Never leave ground beef or any perishable food out at room temperature
for more than 2 hours (1 hour at 90 °F and above).
What's the
difference between "hamburger" and "ground beef"?
Beef fat may be added to "hamburger," but not "ground beef." A maximum
of 30% fat is allowed in either hamburger or ground beef. Both
hamburger and ground beef can have seasonings, but no water,
phosphates, extenders, or binders added. The labeling of meat food
products must comply with the Federal Meat Inspection Act (FMIA) and
the meat inspection regulations and labeling policies.
Most states and cities set standards for store-packaged ground beef
which, by law, cannot be less than Federal standards. If products in
retail stores were found to contain more than 30% fat, they would be
considered "misbranded" under Federal law.
What causes ground
beef patties to shrink while cooking?
All meat will shrink in size and weight during cooking. The amount of
shrinkage will depend on its fat and moisture content, the temperature
at which the meat is cooked, and how long it is cooked. Basically, the
higher the cooking temperature, the greater the shrinkage. Cooking
ground beef at moderate temperatures will reduce shrinkage and help
retain juices and flavor. Overcooking draws out more fat and juices
from ground beef, resulting in a dry, less tasty product.
Source: USDA and shared by Jean, Syracuse, NY
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Breakfast and
Brunch Recipes
It is believed that breakfast is
the most important meal of the day. I'm a believer, especially when it
is tasty! We will be gathering favorite breakfast and brunch recipes
this month, just in time for Easter and Mother's Day. What could be
more special than a wonderful brunch after Easter service or breakfast
in bed for your special lady? Please join us in sharing great breakfast
and brunch recipes to be posted just in time for Easter and Mother's
Day.
We will
collect them through this month and publish them on the first Sunday
possible of
the following month. Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Breakfast and Brunch Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
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and Brunch Recipes.
Use
this email
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posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Breakfast and
Brunch Recipes" has a deadline of March 31,
2012,
and will be posted on April 8, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Breakfast
and Brunch Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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New Puns
~Shared by Mary S.,
Nashville, TN
A man's home is his castle, in a manor of speaking.
Dijon vu - the same mustard as before.
Practice safe eating - always use condiments.
Shotgun wedding - A case of wife or death.
A man needs a mistress just to break the monogamy.
A hangover is the wrath of grapes.
Dancing cheek-to-cheek is really a form of floor play.
Does the name Pavlov ring a bell?
Condoms should be used on every conceivable occasion.
Reading while sunbathing makes you well red.
When two egotists meet, it's an I for an I.
A bicycle can't stand on its own because it is two tired.
What's the definition of a will? (It's a dead give away.)
Time flies like an arrow. Fruit flies like a banana.
In democracy your vote counts. In feudalism your count votes.
She was engaged to a boyfriend with a wooden leg but broke it off.
A chicken crossing the road is poultry in motion.
If you don't pay your exorcist, you get repossessed.
With her marriage, she got a new name and a dress.
The man who fell into an upholstery machine is fully recovered.
You feel stuck with your debt if you can't budge it.
Local Area Network in Australia - the LAN down under.
Every calendar's days are numbered.
A lot of money is tainted - It taint yours and it taint mine.
A boiled egg in the morning is hard to beat.
He had a photographic memory that was never developed.
A midget fortune-teller who escapes from prison is a small medium at
large.
Once you've seen one shopping center, you've seen a mall.
Bakers trade bread recipes on a knead-to-know basis.
Santa's helpers are subordinate clauses.
Acupuncture is a jab well done.
bareMinerals
now on Beauty.com!
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
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I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
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PARMESAN CHEESE
CRISP BURGER WITH SUN
DRIED TOMATOES
~Shared by Doe,
Oliver, B.C., Canada
Makes 4 open faced burgers.
Crisps:
1 c parmesan, grated
Pesto:
3/4 c sun dried tomatoes, in olive oil, drained
1/2 c pine nuts
1/2 c Tre Stelle Grana Padano Parmesan cheese, grated
1 sm bunch parsley
1/2 c olive oil
Burgers:
1 1/2 lean grd beef
1/4 c Italian seasoned bread crumbs
1 tsp. dried Italian seasoning
1 tsp. hot pepper flakes
1 tbsp. Worcester sauce
1/3 c Tre Stelle Grana Padano Parmesan, grated
3 green onions, sliced
1 egg, slightly beaten
Salt & pepper to taste
4 slices thickly sliced Italian bread, brushed with olive oil &
toasted or your favorite burger buns
Crisps- Preheat oven to 350. Pile heaping tbspfuls of parmesan on a
baking sheet covered with parchment paper or silicone mat. Flatten so
that each pile is roughly even & 2 inches apart. Bake for approx. 5
mins; using a spatula carefully remove to a cooling rack to firm up.
Makes 8 crisps.
Pesto- Combine all ingred in a food proc & whirl til smooth; adding
additional olive oil if mix seems to thick; chill til ready to use.
Burgers- Preheat barbecue or indoor grill. In a medium bowl combine all
ingred & form into 4 patties. Grill patties 8-10 mins or until
cooked through.
Generously spread each slice of toasted bread with tomato pesto. Top
with grilled burger & a parmesan crisp.
SPAGHETTI WITH
MEATBALLS
~Shared by Jim D.,
WA
Meatballs:
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
3 slices of Italian bread soaked in milk or water then squeezed dry
1/2 medium onion, finely chopped
2 tablespoons of parsley, finely minced
1 teaspoon of garlic powder
1/2 cup grated Pecorino-Romano cheese
2 eggs
Vegetable oil
Pasta:
1/3 cup olive oil
3 cloves of garlic, halved
1/2 medium onion, chopped
2 - 28 oz cans of plum tomatoes with puree, crushed
2 basil leaves
1/2 teaspoon oregano
Salt and Pepper to taste
1/4 cup of water
1 pound spaghetti
Combine all ingredients for the meatballs, except vegetable oil, in a
bowl. Gently knead the mixture with your hands without squeezing it.
When all the ingredients are evenly combined shape it gently into balls
about 1 1/ 2 to 2 inches in diameter. In a saute pan large enough to
hold all the meatballs in a single layer, heat up enough vegetable oil
to come 1/4 inch up the sides. Add the meatballs and place pan in oven
pre-heated to 450 degrees and brown on all sides.
Heat olive oil in a heavy pot over medium heat. Add garlic and onion
and cook until onion is translucent. Add tomatoes, basil, oregano, salt
& pepper and water. Bring to a boil then lower heat to a simmer.
Simmer for 45 minutes then add meatballs. Continue simmering for
another 1/2 hour. While the sauce is cooking, bring a large pot of
water to a boil. Add 1 tablespoon of salt and the spaghetti. Cook
uncovered over high heat until Al dente. Drain pasta, put back in pot
add some of the sauce to the pot and mix it up. Dish out pasta spooning
meatballs and remaining sauce over top.
Serves: 4
Source: http://www.sassy4daze.com/Recipes/Italian.html
CRUNCHY BEEF AND
ONION CASSEROLE
~Shared by Johnny,
LA
3 cups of dry shell pasta
1 tablespoon of olive oil
1 cup of chopped Vidalia or other sweet onion
1/2 cup of green bell pepper
2 teaspoons of minced garlic
1 pound of ground beef
1 (14.5 ounce) can of stewed tomatoes
1 (8 ounce) can of tomato sauce
1 tablespoon of chopped fresh basil
1 teaspoon of dried parsley
1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
Kosher salt and freshly cracked black pepper, to taste
1 teaspoon of beef base (like Better Than Bouillon), optional
1 (10.5 ounce) can cream of onion or mushroom soup
1 cup of shredded cheddar cheese
1-1/2 to 2 cups of French fried onions
Preheat the oven to 350 degrees F. Prepare pasta al dente according to
package directions in well salted boiling water; drain, stir to
separate, and set aside. Use an oven safe, lidded skillet if you have
one, otherwise, butter or spray a 1-1/2 to 2-quart casserole dish; set
aside.
Heat olive oil over medium high heat in a large skillet and saute the
onion and bell pepper until softened but not brown, about 5 minutes.
Add the garlic and cook another minute. Add the ground beef and cook,
breaking up the meat, until browned. Drain off any excess fat if
needed.
Using a pair of kitchen shears, chop the stewed tomatoes in the can and
add to the skillet along with the tomato sauce. Bring to a boil, reduce
and simmer, stirring occasionally, for about 10 minutes or until
reduced and thickened. Add the basil, parsley, Cajun seasoning, salt
and pepper, and beef base, if using; blend. Stir in the cream soup
until well blended. Separate any shells that are stuck together and add
the drained pasta to the skillet. Mix well, cover and transfer skillet
to the oven, or transfer to the prepared baking dish.
Bake at 350 degrees F for 30 minutes, carefully remove, sprinkle top
with the cheese, scatter French fried onions over the top and return to
the oven for about 5 minutes, or until lightly browned.
Serve with a side of green beans or a large mixed garden salad and a
cool glass of southern iced tea.
Source: From the Kitchen of Deep South Dish
http://deepsouthdish.com
TATER TOT CASSEROLE
~Shared by Johnny,
LA
2 pounds ground beef
1 small onion, chopped, optional
1 package frozen tater tots (about 1 pound)
1 can cream of mushroom soup (can use fat free)
1 cup milk
Brown beef and onion together until done, drain off any grease (I brown
my beef ahead of time and store it in the freezer to make this
quicker). Place ground beef mixture in bottom of 8×8 baking dish. Top
with frozen tater tots. In small bowl stir together cream soup and
milk. Pour over tater tots. Cover with foil and bake at 350 for thirty
minutes.
RICE DRESSING (DIRTY
RICE)
~Shared by Johnny,
LA
½ c. Lard, shortening, or oil
1 lb. Lean Ground Beef
1 lb. Ground Pork
1 c. Onion (finely chopped)
1 c. Celery (finely chopped
1 lg. Bell Pepper (finely chopped)
2 c. Chicken Stock or Broth
2 tsp. Kitchen Bouquet
2 tsp. Tabasco Sauce
1 T. Worcestershire Sauce
Tony Chacherere’s Seasoning (I USE MORE SPICE AND LESS SALT ALWAYS)
¾ c. Green Onions (finely chopped)
5 T. Parsley (finely chopped
6 – 8 c. Cooked Rice (long grain)
Use a heavy 6-quart dutch oven that has a cover. Put lard in pot and
heat to very hot, add both meats and “fry down” the meat, stirring and
breaking up the meat so that it is crumbly, making a brown crust on the
bottom of the pot, adding stock if needed to dissolve the crust, do
this until meat is browned and cooked. Add next 3 ingredients and sauté
until translucent. Add Kitchen Bouquet to stock and stir into meat
mixture. Season with Tabasco, Worcestershire, and Tony’s to taste. This
needs to simmer for about an hour or more if you have time, add liquid
if it reduces too much. Add green onions and parsley to meat mixture
and take off heat. No matter how many times I make this recipe, I never
have the right amount of liquid for the rice or vice versa, so from
this point on we add a little rice at a time to the meat mixture, add
and mix until you have a moist, yet loose mixture, you DO NOT want
mixture too mushy or too dry.
MOM'S CHILI BEANS
~Shared by Johnny,
LA
Can be prepared in 1 hour or less.
Ingredients
2 cups Pinto beans (uncooked, can also used canned)
1 lb ground beef (ground round) or ground turkey
2 cups uncooked white rice
1 yellow onion - chopped
2 cloves garlic - chopped
2 Tbsp olive oil
1 to 2 Tbsp chili powder
1 Tbsp chopped parsley
1 can of tomatoes (14 oz)
1 Jalapeno pepper (cooked, canned) -sliced (Note concerning the
tomatoes and Jalapeno pepper: mom will substitute these on occasion
with a cup of Pace brand salsa - works fine)
Salt
1 teaspoon sugar
1/2 cup of fresh cilantro leaves
Method
1 Start with the pinto beans. (If using canned beans, rinse them and
skip to step 2.) Put the beans in a pressure cooker, cover in enough
water so there will be water to drain once they are cooked. Cook for 35
minutes on high pressure and low heat. After 35 minutes, allow the
pressure cooker to cool. Open the pressure cooker and test the beans.
If they are not done (if the beans are still a little hard) put them
back in the pressure cooker for another 5-10 minutes. Note: if you soak
the beans for several hours ahead of time, they will require less
cooking. Make sure if you do this to drain the soaking water and
replace with fresh water before cooking them. If you do not have a
pressure cooker, follow the directions on the package for cooking the
beans.
2 While the beans are cooking cook the rice according to the
instructions on the rice package. Add a Tbsp of butter to the rice
while it is cooking for flavor.
3 In a large skillet, sauté onions and garlic in 2 Tbsp of olive oil
until translucent on medium high heat. Move the onions over to one side
of the pan, turn up the heat to high, and brown the meat away from the
onions in the same pan. (If you do not have a large enough skillet, use
two separate smaller skillets for the onions and beef.) Add chili
powder to meat as it is cooking. Start with one tablespoon, and add
more as needed to taste. Stir in the onions and garlic. Add chopped
parsley. Add one can of tomatoes. Add sliced Jalapeno pepper. Add 1
teaspoon of salt. Add 1 teaspoon of sugar to counteract the acidity of
the tomatoes.
4 Once the beans are cooked, drain them. Add the beans to the meat and
onions, adding another teaspoon of salt to the beans as they go in.
Simmer for 5-10 minutes, tasting and adding more salt if needed to
taste. Stir in cilantro leaves right before serving, or sprinkle on
top.
Serve over rice or with warm corn tortillas.
Serves 4.
GRILLED BREW BURGERS
~Shared by Johnny,
LA
Oil to saute
2 1/2 pounds of ground beef
1 onion, diced
3 jalapeno peppers, seeded and diced
6 cloves of garlic, chopped
2 tablespoons thyme, dried (30ml)
1 tablespoon oregano, dried (15ml)
1 egg
1 bottle of stout beer
1/4 cup parsley, chopped (60ml)
1 teaspoon of salt (5ml)
1 teaspoon of black pepper (5ml)
In a small saucepan over medium heat, sauté onion, jalapeno peppers,
garlic, thyme and oregano until onions are translucent (about 3
minutes).
In a large bowl, stir together ground beef, onion mixture and egg,
blend thoroughly. Slowly stir in stout beer. Add parsley, celery salt
and black pepper and mix well.
Preheat grill to 375 degrees.
Form meat into 6 patties. Place on grill and cook, turning until
well-done throughout (about 8-10 minutes per side).
Yield: 6 servings
TAMALE PIE
~Shared by Johnny,
LA
Serves: 6
Ingredients
2 pounds ground beef, cooked and drained
2 (28-ounce) cans diced tomatoes, drained
2 cups frozen whole kernel corn
1 (2-1/4-ounce) can sliced black olives, drained
1 medium-sized onion, diced
1 (1.25-ounce) package taco seasoning mix
1 (16-ounce) package cornbread mix
1 cup shredded Cheddar cheese
Instructions
1. In a large bowl, combine cooked beef, diced tomatoes, corn, olives,
onion, and taco seasoning; mix well then pour into a 6-quart slow
cooker.
2. Prepare cornbread mix according to package directions then spoon
over beef mixture. Sprinkle with cheese.
3. Cover and cook on high setting for 3 hours or low setting for 6
hours.
BACON DOUBLE CHEESE
BURGER DIP
~Shared by Linda
H., Rosharon, TX
A hot cheesy baked dip with all of the flavors of a bacon double cheese
burger that makes for some great game day snacking!
Servings: Makes 4+ servings
1/2 pound ground beef
6 strips bacon, cut into 1 inch pieces
1 small onion, diced
1 clove garlic, chopped
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded
1 tablespoon worcestershire sauce
2 tablespoon ketchup
Cook the ground beef in a pan over medium heat, set it aside and drain
the grease from the pan.
Cook the bacon in the pan until crispy, about 6-10 minutes, set aside
and drain all but a tablespoon of the grease.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and saute until fragrant, about a minute.
Mix the ground beef, bacon, onions and garlic, cream cheese, sour
cream, mayonnaise, mozzarella, cheddar, Worcestershire sauce and
ketchup and pour it into a baking dish.
Bake in a preheated 350F oven until the top starts turning a light
golden brown and then sides are bubbling, about 20-30 minutes.
Source: Closet Cooking
QUESO VERDE DIP
~Shared by Linda
H., Rosharon, TX
Makes: 22 servings
Serving size: 1/4cup
1 pound uncooked ground turkey
3/4 cup chopped onion (1 large)
1 tablespoon cooking oil
1 16 ounce jar salsa verde
1 8 ounce package cream cheese, cut up
2 cups shredded Monterey Jack cheese (8 ounces)
1 medium poblano pepper, seeded and chopped*
1 tablespoon Worcestershire-style marinade for chicken
1 teaspoon ground cumin
2 cloves garlic, minced
1 tablespoon snipped fresh cilantro
Tortilla chips
In a large skillet cook ground turkey and onion in hot oil over medium
heat until turkey is no longer pink and onion is tender. Drain off fat.
In a 3 1/2- or 4-quart slow cooker combine turkey mixture, salsa, cream
cheese, Monterey Jack cheese, poblano pepper, Worcestershire marinade,
cumin, and garlic.
Cover and cook on low-heat setting for 3 to 3 1/2 hours or on high-heat
setting for 1 1/2 to 1 3/4 hours. Stir until cream cheese is blended.
Serve immediately or keep covered on warm or low-heat setting for up to
2 hours. Stir before serving. Sprinkle with cilantro. Serve with
tortilla chips.
Tip *Because hot chile peppers, such as poblanos, contain volatile oils
that can burn your skin and eyes, avoid direct contact with chiles as
much as possible. When working with chile peppers, wear plastic or
rubber gloves. If your bare hands do touch the chile peppers, wash your
hands well with soap and water.
Nutrition Facts: Calories 122
BEEF AND RICE
CASSEROLE
~Shared by Linda
H., Rosharon, TX
Serves: 4
Prep time: 45 min
Ingredients
8 oz. sour cream
1 cup cheddar cheese shredded
2 tsp. garlic powder
1 lb. ground meat
1 can chopped tomatoes undrained
1/2 bag frozen vegetable mix cooked
salt and pepper to taste
1 cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice
Instructions
1. Cook rice according to package instructions.
2. While rice is cooking, season ground meat with garlic powder, salt
and pepper to taste. Brown ground meat in a large nonstick skillet.
3. Add vegetables, tomatoes and sour cream to ground beef and cook
until just heated through.
4. Combine with cooked rice and mix thoroughly. Transfer to a casserole
dish and top with cheese.
5. Place in a preheated 350 degree F oven until warmed through and
cheese melts, about 20 minutes. Serve warm.
SPANISH RICE
~Shared by Linda
H., Rosharon, TX
Serves: 5
Prep time: 35 min
Ingredients
1/2 cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice uncooked
1 cup water
2 Tbsp. vegetable oil
1 1/2 tsp. sugar
1 1/2 cups canned tomatoes
1/8 tsp. pepper
1 bay leaf
1/3 cup bell pepper diced
1/2 cup onion sliced
Instructions
1. Sauté onion and bell pepper in oil until tender.
2. Add tomatoes, water and seasonings. Bring to a boil.
3. Stir in uncooked rice. Reduce heat and cover.
4. Cook slowly for approximately 30 minutes - until rice is tender and
liquid is absorbed.
CHEESEBURGER RICE
~Shared by Linda
H., Rosharon, TX
Serves: 4
Prep time: 20 min
Ingredients
1 can chopped tomatoes (14-ounce)
1 lb. ground beef
4 slices American cheese
1 package UNCLE BEN’S® READY RICE® Creamy Four Cheese
Instructions
1. Spritz pan with nonstick cooking spray.
2. Add ground beef and cook completely.
3. Stir in tomatoes and rice. Simmer until liquid is absorbed.
EASY HAMBURGER
CASSEROLE
~Shared by Larry
Holmes, Toronto,
Canada
1 pound lean ground beef
1 (10-ounce) package frozen peas, thawed
2 cups diagonally sliced celery
1 (10 3/4 -ounce) can condensed cream of mushroom soup
3 tablespoon milk or dry sherry
3 scallions, chopped
3 tablespoons chopped pimiento
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup crushed potato chips
Preheat oven to 375 degree. In a deep 9-inch ovenproof skillet or
a 1 1/2-quart flameproof casserole, cook beef on top of stove over
medium-high heat, stirring often, until brown and crumbly, about 5
minutes. Drain off excess fat. Spread meat evenly in
skillet. Arrange peas evenly over beef, then sprinkle celery over
all.
In a medium bowl, mix together undiluted soup, milk, scallions,
pimiento, salt and pepper; pour over celery. Sprinkle
potato chips over top.
Bake 30 minutes, or until hot and bubbly.
Makes 6 servings.
BAKED BEEF AND
EGGPLANT CASSEROLE
~Shared by Larry
Holmes, Toronto,
Canada
1 pound lean ground beef
2 garlic cloves, minced
1 teaspoon salt
½ teaspoon pepper
½ cup long-grain white rice
2 pounds eggplant, cut into 1-inch dice
2 tablespoons olive oil
2 teaspoons oregano
1 medium green bell pepper, sliced
1 medium onion, sliced
1 (28-ounce) can whole tomatoes, undrained and broken up
2 eggs, lightly beaten
1 tablespoon heavy cream
Preheat oven to 350 degrees. In a 4-quart Dutch oven, cook beef
with garlic, salt, pepper and pepper over medium-high heat, stirring
often, until brown, 5 to 7 minutes. Drain off fat.
Stir in rice and cook about 1 ½ minutes or until translucent.
Remove pan from heat.
Place eggplant over meat mixture. Drizzle 2 tablespoons oil over
eggplant. Crush 1 teaspoon oregano between palms of hands and
sprinkle over eggplant. Add a layer of green pepper and onion on
top of eggplant. Add undrained tomatoes. Drizzle with
remaining 1 tablespoon oil and sprinkle with remaining oregano.
Bake, covered,1 hour, or until eggplant is completely cooked.
Beat eggs with cream. Pour over casserole. Return to oven and
bake 5 to 10 minutes or until custard is set.
Makes 6 servings.
SPICY CABBAGE, BEEF
AND RICE
~Shared by Larry
Holmes, Toronto,
Canada
1 pound lean ground beef
I pound smoked beef sausage links, cut up
1 cup long-grain white rice
1 medium green bell pepper, chopped
1 medium onion, chopped
1 ¾ cup water
1 (10-ounce) can diced tomatoes and green chilies
1 teaspoon salt
¼ teaspoon cayenne
1 medium head green cabbage, chopped
In a 5-quart Dutch oven, cook beef over medium-high heat, stirring
occasionally, until meat loses its pink color, 5 to 7 minutes.
Drain off fat.
Add sausage and rice. Cook, stirring until rice turns
translucent, about 1 ½ minutes.
Stir in green peppers and onion and cook 1 minute. Stir in water,
tomatoes with their liquid, salt and cayenne. Heat to boiling.
Spread cabbage over meat mixture. Reduce heat to low, cover and
simmer 20 minutes. Stir cabbage down into dish and cook 5 minutes
longer or until rice is tender.
Serves six.
MEATLOAF WITH
CAULIFLOWER
~Shared by Larry
Holmes, Toronto,
Canada
1 pound lean ground beef
1 egg
¼ cup milk
1/3 cup dried bread crumbs
½ cup chopped onion
½ teaspoon salt
1 teaspoon Worcestershire sauce
¼ teaspoon pepper
1 small head cauliflower
1 cup grated sharp cheddar cheese
1 cup evaporated milk
3 tomatoes, halved
Mix beef, egg, milk, crumbs, onion and seasonings to make a
meatloaf. Mold into ring in 2-quart round baking dish.
Parboil cauliflower 5 minutes. Place in center of meatloaf.
Mix cheese and milk; pour over cauliflower. Bake at
350 degrees F. for 45 minutes to 1 hour. Last 5 minutes of
baking, place tomatoes on top of meatloaf.
Makes 4 servings.
SAUERBRATEN MEATBALLS
~Shared by Larry
Holmes, Toronto,
Canada
1 pound lean ground beef
¼ cup milk
¼ cup dry bread crumbs
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
½ teaspoon salt
Pepper to taste
2 tablespoons vegetable oil
1 cup plus 2 tablespoons water
½ cup vinegar
¾ teaspoon ground ginger
1 bay leaf
4 tablespoons brown sugar
2 tablespoons flour
Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form
into meatballs. Brown meat in hot oil. Drain off fat. Add 1 cup
water, vinegar, ginger, bay leaf and brown sugar. Cover and
simmer for ½ hour. Skim off fat. Remove meatballs and keep
them warm.
Mix flour and 2 tablespoon water. Slowly stir into the pan juices
to make gravy. Pour gravy over meat balls. Serve with buttered
noodles.
Makes 4 servings.
EGGPLANT MOUSSAKA
~Shared by Larry
Holmes, Toronto,
Canada
1 medium eggplant (1 ½ pounds)
1 pound ground beef
6 tablespoons vegetable oil
½ cup chopped onion
1 clove garlic, minced
1 8-ounce can tomato sauce
¼ teaspoon cinnamon
½ teaspoon salt
Rich Cheese Sauce (recipe follows)
Peel eggplant and slice ¼-inch thick. Soak in salted water for ½
hour. Brown the ground meat in 12 tablespoons of the oil and remove
from the pan with a slotted spoon. Brown onion and garlic in the
drippings. Add tomato sauce, cinnamon, salt and the cooked
meat. Simmer on low heat for 10 minutes. Set aside.
Drain the eggplant and dry it with paper towels. Place on a
broiler pan in a single layer and brush with 2 tablespoons of the
oil. Broil until brown. Turn and brush with remaining 2
tablespoons oil and brown under the heat source.
Layer the eggplant and meat sauce in a 2-quart casserole, ending with
meat sauce. Top with Rich Cheese Sauce and bake for 45 minutes at
350 degrees F. Leftovers are great reheated and served in pita
bread pouches as a sandwich.
Makes 4 servings.
Rich Cheese Sauce
2 tablespoons butter
2 tablespoons flour
¼ teaspoon nutmeg
1 5 ¼-inch can evaporated milk
¼ cup water
½ teaspoon chicken-broth granules
1 egg, beaten
1 cup cottage cheese, small curd
¼ cup Parmesan cheese
Melt the butter, and add the flour and nutmeg. Cook and stir until
bubbly. Stir in milk, water and chicken broth granules.
Cook, stirring constantly, over low heat, until the mixture thickens
and boils, about 1 minute.
Add 1 cup of the sauce slowly to the egg and beat well. Then beat
back into the mixture in the saucepan. Cook, stirring constantly,
for 1 minute. Remove from the heat, stir in the cottage cheese
and Parmesan cheese, force the mixture through a fine sieve, and use to
top moussaka.
SLUMGULLION
~Shared by Larry
Holmes, Toronto,
Canada
1 ½ pounds ground lean beef
1 large onion, peeled, finely chopped
3 large potatoes, peeled and cubed
4 carrots, peeled, chopped
Water to cover
Salt and pepper to taste
1 tablespoon Worcestershire sauce
Brown meat in large skillet over moderate heat. Add onion as meat
begins to color. Stir occasionally, breaking up large
chunks of meat with a spoon. Drain of fat. Add remaining
ingredients; mix well.
Bring to a boil. Reduce heat to low; cook 1 hour . Stir
occasionally. Mixture should be thick when done; vegetables
should be tender. Serve slumgullian over mashed potatoes.
Serves 4 to 5.
PIZZA BURGERS
~Shared by Larry
Holmes, Toronto,
Canada
1 ½ pounds ground beet
½ cup chopped onion
1 clove garlic, pressed, or ¾ teaspoon garlic salt
¼ teaspoon pepper
Sauce:
2 cups peeled Italian style tomatoes, broken up with a fork
1 8-ounce can tomato sauce
¼ cup chopped canned mushrooms
1 teaspoon dried oregano, crumbled
6 large French rolls, split
8 ounces mozzarella cheese, sliced
Combine the ground beef, onion, garlic and pepper and form into 6
patties the size and shape of the rolls. Combine the tomatoes,
tomato sauce, mushrooms and oregano in a saucepan and heat. Broil
hamburgers until done to your liking.
Place the hamburgers on the bottom half of the rolls. Top with
some of the sauce, the sliced cheese and then garnish with an
additional tablespoon of the sauce. Return to the broiler until
the cheese melts. Serve open face or topped with the other half
of the roll.
Makes 6 servings.
SWEDISH MEATBALLS
~Shared by Larry
Holmes, Toronto,
Canada
1 medium onion, finely chopped
3 tablespoons butter
1 cup mashed potatoes
3 tablespoons bread crumbs
1 pound lean ground beef
1/3 cup heavy cream
1 teaspoons salt
1 egg
1 tablespoons chopped parsley (optional)
1 teaspoon vegetable oil
Sauce:
Fat from skillet
1 tablespoon flour
¼ cup light or heavy cream
Cook onion in 1 tablespoon of the butters until the onion is soft but
not brown. In a large bowl combine the onion, mashed potatoes, bread
crumbs, meat, 1/3 cup heavy cream, salt, egg and parsley. Mix
them with a wooded spoon until well blended. Shape the mixture
into small balls about 1 inch in diameter. Put on a flat tray and chill
for at least 1 hour before cooking.
Melt remaining butter and oil in a 12-inch skillet. Fry the
meatballs on all sides until they are done through, about 8 to 10
minutes. Add more butter and oil if needed. Transfer the
finished meatballs to casserole or baking dish and keep them warm.
To make the sauce: remove the fat from the spiller. Stir in
the flour and cream. Stir constantly as the sauce comes to a boil
and becomes thick and smooth. Pour over the meat balls. Serve the
meatballs and sauce with broad noodles or potatoes.
Makes about 48 meatballs.
SWEET-&-SOUR
MEATBALLS
~Shared by Larry
Holmes, Toronto,
Canada
1 pound lean ground beef
1 egg, beaten
1 teaspoon (scant) salt
Pepper to taste, freshly ground
1 tablespoons onion flakes
1 tablespoons cornstarch
Oil for frying
1 13 ½-ounce can pineapple tidbits, drained (reserve liquid)
1 cup water
1 package of sweet-and-sour sauce mix
½ cup thinly sliced green pepper
Combine the beef, beaten egg, salt and pepper to taste. Mix in
onion and cornstarch. Shape into small-size meatballs.
Brown meatballs in small amount of the oil in frying pan or wok. Drain
in paper towels. Discard pan drippings.
In same pan combine reserved pineapple liquid, water and sweet-and-sour
mix. Stir constantly until mixture boils. Add green pepper,
meatballs, and pineapple. Bring to a boil; turn the heat
down; simmer for 5 minutes, stirring occasionally. Serve
meatballs on hot rice.
Makes 4 servings.
HAMBURGER STEAKS
MEXICANA
~Shared by Larry
Holmes, Toronto,
Canada
2 onions, thinly sliced (2 cups)
¼ cup butter
1 pound lean ground beef
2 tablespoons canned chopped green chilies
¼ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon pepper
Sauté onions in butter in large skillet until lightly browned.
Remove onions form pan with slotted spoon; keep them warm.
In a mixing bowl lightly combine ground beef, green chilies, salt,
garlic powder and pepper with a fork. Form into thick patties.
Sauté hamburgers to desired degree of doneness over medium heat in
remaining butter in skillet. Top hamburgers with the browned
onions. Serve.
Makes 4 servings.
CROCKPOT ITALIAN
BEEF AND POTATO
CASSEROLE
~Shared by Jean,
Syracuse, NY
1 lb Lean ground beef
5 1/2 oz scalloped potatoes mix
16 oz Canned tomatoes
1 cn pizza sauce
1/2 c Water
1/2 ts Oregano
1/4 ts Basil
1/2 ts Garlic powder
1 c Cubed mozzarella cheese
Brown ground beef, drain well. Put in crockpot with dried potatoes from
scalloped potato mix and sauce mix. Add tomatoes, pizza sauce, water,
oregano, basil and garlic. Stir to mix. Cover and cook on low for 4 to
5 hours. Turn to high, stir in cubed cheese. Cover and cook for 10 to
15 minutes longer. Serve with garlic bread and a green salad.
TACO SOUP
~Shared by Jean,
Syracuse, NY
Serves:8
1/2 lb ground beef
1 pkg. taco seasoning (mild for kids)
1 can tomato sauce
1 can diced stewed tomatoes
1 can corn
1 can kidney beans
Brown ground beef in sauce pot, drain. Add the rest of ingredients
(with juices). Simmer until heated through. Serve with tortilla chips,
sour cream, and shredded cheese.
Source: DVO Recipe Center
GRILLED MEATBALLS
~Shared by Jean,
Syracuse, NY
1 lb. ground beef
1/4 cup grated Parmesan cheese
1 package chopped spinach, chopped &
drained
1 mashed garlic
1 egg
1 tsp. Accent
Salt and pepper
1/2 cup cornmeal
Mix and make into balls size of lemon. Roll in cornmeal. Well greased
broiler pan, cook under broiler at 375 degrees for 15 to 20 minutes.
TACO SALAD
~Shared by Jean,
Syracuse, NY
Start to Finish: 25 min.
Ingredients
1 pound ground beef or ground raw turkey
3 cloves garlic, minced
1 15-ounce can dark red kidney beans
1 8-ounce jar taco sauce
1 tablespoon chili powder
2 cups chopped tomatoes
2 cups shredded cheddar cheese (8 ounces)
1 cup chopped green sweet pepper
1/2 cup sliced pitted ripe olives
1/4 cup sliced green onion
Lettuce leaves
1 medium avocado, seeded, peeled, and sliced (optional)
Lime wedges (optional)
Dairy sour cream (optional)
Salsa or taco sauce (optional)
Directions
1. For meat mixture, in a large skillet cook beef or turkey and garlic
until meat is brown. Drain off fat. Stir in undrained kidney beans,
taco sauce, and chili powder. Bring to boiling; reduce heat. Cover and
simmer for 10 minutes.
2. Meanwhile, in a large mixing bowl combine tomatoes, cheddar cheese,
green pepper, olives, and green onion; add hot meat mixture. Toss
lightly to mix. Line 6 salad plates with lettuce leaves. Divide salad
mixture among plates. If desired, garnish with avocado slices and lime
wedges, and serve with sour cream and salsa or additional taco sauce.
Makes 6 servings.
Nutritional Information per serving
Calories: 407, total fat: 23g, saturated fat: 12g, cholesterol: 87mg,
sodium: 800mg, carbohydrate: 22g, protein: 30g
GRILLED HAMBURGERS
~Shared by Jean,
Syracuse, NY
1 lb. hamburger
1 cup mushrooms, chopped
1/2 cup onions, chopped
1/4 cup. Bulls eye Barbeque Sauce
Salt and pepper to taste
Mix all ingredients together then make patties. Grill to taste. Medium
recommended.
ITALIAN MEAT LOAF
~Shared by Jean,
Syracuse, NY
INGREDIENTS:
4 large eggs
1/2 cup breadcrumbs
6 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1/4 cup chopped fresh parsley
1/4 cup minced onion
3 large garlic cloves, minced
1 teaspoon each salt and pepper
1-1/2 pounds ground chuck beef
1/2 pound ground pork
1 small can (8 ounces) tomato sauce
PREPARATION:
Preheat oven to 375 degrees F.
Combine eggs, breadcrumbs, Parmesan cheese, olive oil, parsley, onion,
garlic, salt, and pepper.
Add ground beef and pork and mix thoroughly. Turn into a loaf pan.
Cover meatloaf with tomato sauce. Bake 1 hour and 15 minutes or until
done. Let rest 15 minutes before serving.
Yield: 6 to 8 servings
CRUNCHY ONION
CHEESEBURGER
~Shared by Jean,
Syracuse, NY
Makes 6 Servings
Prep 10 min.
Cooking 10 min.
1 1/2 lbs. ground beef
2 cups (4 oz.) FRENCH'S® Cheddar or Original French Fried Onions
3 tbsp. FRENCH'S® Classic Worcestershire Sauce
3/4 tsp. garlic powder
6 slices American cheese
MIX beef, 1 cup French Fried Onions, Worcestershire and garlic powder.
Shape into 6 burgers.
GRILL burgers about 10 min. until cooked through in center.
TOP each with 1 slice cheese. Cook 1 min. until cheese melts.
SERVE burgers on rolls with lettuce and tomatoes, if desired. Top each
burger with remaining French Fried Onions.
Source: French's Kitchen
SALISBURY STEAK
~Shared by Jean,
Syracuse, NY
Ingredients
6 ounces minced onion
1 ounce minced garlic
3 tablespoons butter
2 pounds ground beef
4 eggs
8 ounces bread crumbs
4 ounces chopped flat leaf parsley
12 ounces cooked and diced button mushrooms
2 ounces butter
2 ounces flour
24 ounces veal stock
1 pound sliced button mushrooms
2 red onions, sliced 1/2-inch thick, grilled
Instructions
Saute onions, and garlic in 1 tablespoon butter until translucent and
set aside to cool. Mix beef with cooled onion mixture, eggs, bread
crumbs, parsley, and mushrooms. Form into 4-ounce patties and saute in
the remaining 2 tablespoons of butter until golden brown on both sides
and set aside. In saucepan melt 2 ounces of butter and add flour and
cook over low heat for 1 minute until wet sand consistency. Begin to
add stock 1/3 at a time whisking and bringing to simmer each time
making sure there are no lumps. Add mushrooms and simmer for 1/2 hour.
Place patties in a roasting pan and pour gravy over patties and bake in
a preheated 375 degree F oven for 45 minutes. Garnish with grilled
onions and serve.
Yield: 12 servings
CRUNCHY LAYERED TACO
SALAD
~Shared by Jean,
Syracuse, NY
Makes 6 Servings
Prep 10 min.
Cooking 10 min.
1 lb. ground beef
2 cans (15 to 19 oz. each) black beans or pinto beans, rinsed and
drained
1 can (14 1/2 oz.) stewed tomatoes, undrained
2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions 2 cups
(4 oz.)
(1 1/4 oz.) taco seasoning mix 1 pkg. (1 1/4 oz.)
6 cups shredded lettuce
1 1/2 cups shredded Cheddar or Monterey Jack cheese
COOK beef in large nonstick skillet until browned, about 5 min.
STIR in beans, tomatoes, 1 cup French Fried Onions and taco seasoning
mix. Simmer 5 min. until slightly thickened and flavors are blended,
stirring often.
LAYER beef mixture over lettuce on platter. Top with cheese and
remaining French Fried Onions. Serve warm or at room temperature.
Source: French's Kitchen
MINI FOOTBALLS
~Shared by Mary H.,
Montreal, Canada
Makes 24
2 tablespoons vegetable oil
1 clove garlic, chopped
1 white onion, chopped
2 stalks celery, chopped fine
3 pounds extra-lean ground beef
1 large can chicken gumbo soup
1/4 cup each: chili sauce and ketchup
Tabasco sauce to taste
salt and pepper to taste
24 salad rolls
Preheat oven to 400 degrees F. In a large pot, cook garlic, onion
and celery in hot oil for 2 minutes. Add beef and cook for
another 6 - 8 minutes, stirring often, until beef is thoroughly
cooked. Add soup, chili sauce, ketchup, Tobasco sauce, salt and
pepper. Cook on low heat, stirring occasionally, for 30 minutes,
until all liquid is absorbed. Cool. Cut rolls open and fill
with meat mixture. Before serving, wrap stuffed rolls in foil and
bake for 20 minutes at 350 degrees F.
Source: Metro grocers
SALSA-STUFFED MUFFIN
MEAT LOAVES
~Shared by Mary H.,
Montreal, Canada
Makes 4 servings
Black beans add fiber and bulk, and perfectly match the seasonings in
these little Tex-Mex inspired loaves.
1/2 cup fresh whole wheat bread crumbs
1 green onion, chopped
1/2 cup drained canned black beans, rinsed
1 1/2 teaspoons chili powder
1/2 teaspoon pepper
pinch of salt
1 egg
1 pound extra-lean ground beef
1/3 cup prepared salsa
1/2 cup shredded Monterey Jack cheese or Cheddar cheese
In a large bowl, combine bread crumbs, onion, black beans, chili
powder, pepper, salt and egg. Mix in beef. Shape into 8
balls. Place each in lightly greased muffin cup. With
a spoon, make an indentation in the center of each; fill with salsa and
sprinkle with cheese. Bake in preheated, 400-degree F. oven until
digital rapid-read thermometer inserted in center of meat reads 160
degrees F., about 15 minutes.
Source: Canadian Living magazine
MEXICAN RICE WITH
CHEDDAR
~Shared by Mary H.,
Montreal, Canada
Serves 4 - 6
1 tablespoon butter
2 garlic cloves, chopped
1 large onion, chopped
1 green pepper, diced
1 pound lean ground beef
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 19-ounce can red kidney beans, rinsed and drained
1 cup long-grain rice
1 1/2 cups corn kernels
1 1/2 cups salsa
1/2 cup water
2 cups cheddar cheese, grated or diced
In a large saucepan, saute garlic, onion, green pepper and beef in
melted butter. Add spices and saute for 2 minutes. Stir in
red kidney beans and rice, and cook for 3 minutes. Add the corn,
salsa and water. Bring to a boil, then simmer over low heat for
about 20 to 25 minutes. Serve in bowls andgarnish with cheddar
cheese.
Source: Canadian Living magazine
EASY WEEKNIGHT CHILI
~Shared by Mary H.,
Montreal, Canada
Serves 4
8 ounces extra-lean ground beef
1 small green bell pepper, chopped
3/4 cup chopped onion
2 medium garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1 14-ounce can kidney beans or black beans, rinsed and drained
1 14-ounce can diced tomatoes, with liquid
1 14-ounce can low-salt beef broth
1 tablespoon yellow cornmeal
Snipped fresh coriander (optional)
In a large pot, cook the beef, bell pepper, onion and garlic over
medium-high heat for 8 minutes, or until the beef is browned, stirring
occasionally to break up the beef. Stir in the chili powder,
cumin, oregano and salt. Then stir in the beans, tomatoes with
liquid and broth. Increase heat to high and bring to a
boil. Reduce heat and simmer, coverered, for 15 minutes, or until
bell pepper is tender. Gradually add the cornmeal to the chili,
stirring constantly. Cook for 2 minutes, or until
thickened. Serve sprinkled with the coriander, if using. For
extra crunch, add chopped celery or carrots when adding the bell
pepper.
Source: Montreal Gazette
CHEESEBURGER
CASSEROLE
~Shared by Sandi,
Roswell, NM
8 slices day old bread
Butter
1/2 lb ground beef
1/4 cup chopped onion
1 tbls chopped celery
1 tbls prepared mustard
1/2 tsp salt
1 cup grated sharp Cheddar cheese
1 egg, beaten
3/4 cup milk
1/2 tsp salt
Dash pepper
1/2 tsp dry mustard
Heat oven to 350 degs. Toast bread, butter both sides and cut
diagonally in half. In skillet mix ground beef, onion, celery, prepared
mustard and salt. Cook and stir over medium heat until meat is lightly
browned. Arrange toast, burger mixture and cheese in alternate layers
in greased square pan 9x9x2. Mix remaining ingredients; pour over
layers in pan. Bake uncovered for 30 to 35 minutes. Serves 4-6.
HAMBURGER CORN
CASSEROLE
~Shared by Lynn,
Roswell, NM
1 1/2 lbs ground meat
1 cup chopped onion
1 12 oz can whole kernal corn
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1 cup dry bread crumbs
1/4 cup chopped pimientos
3/4 tsp salt
1/4 tsp pepper
3 cups cooked noodles
4 tbls melted butter
Brown meat and onions; add corn, soups, sour cream and seasonings. Mix
well. Stir in noodles. Pour into 2 qt casserole. Brown butter and bread
crumbs. Sprinkle on top and bake 30 minutes at 350 degs. Serves 8-10.
CHINESE ALMOND RICE
CASSEROLE
~Shared by Mary,
Roswell, NM
1 pkg dehydrated chicken noodle soup
1 1/2 lbs hamburger
1 small onion
1/4 cup almonds
1 small gr pepper
1 can mushroom soup
1 cup celery cut lengthwise
2 tbls soy sauce
1 cup uncooked rice
2 1/4 cups water
Salt and pepper to taste
Sear meat. Grease 2 qt casserole and put dry soup on bottom. Add half
of mushroom soup. Cover with uncooked rice. Spread meat over this mix,
add salt and pepper. Sprinkle almonds and rest of soup. Sprinkle
celery, onion , green pepper over all. Heat water, add soy sauce and
pour over mix.
Bake, covered, at 350 degs for 40 min. Uncover and bake 40 min. more.
Note: This dish is easy to prepare ahead of time - may be frozen
without liquid which would be added as you put in oven.
MEAT AND CHEESE LOAF
~Shared by Bobbi,
Roswell, NM
2 lbs ground beef
1 1/2 cups diced cheese
2 eggs, beaten
1 gr. pepper, chopped
2 tps salt
1/4 tsp pepper
1 tsp celery salt
1/2 tsp paprika
1 1/2 cups milk
1 cup dry bread crumbs
Combine all ingredients, mix well. Press into large greased loaf pan.
Bake at 350 degs for 1 hour and 30 min. Serves 10. Great for sandwiches.
ENCHILADA PIE
~Shared by Deb,
Roswell,N.M
1 lb ground beef
1 onion, chopped
1 1/2 tsp salt
1/4 tsp pepper
1 tbls chili powder
2 8 oz cans tomato sauce
6 tortillas spread with soft butter
1 cup grated Cheddar cheese
1/2 cup water
Brown meat and onions. Add seasonings and tomato sauce. In 2 qt
casserole, alternate layers of tortillas, meat mix and cheese. Add
water, cover and bake at 400 degs for 20 min.
BEEF CABBAGE
CASSEROLE
~Shared by Dorie, IL
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1 head cabbage, medium
1 1/2 lb. hamburger or turkey
Salt, pepper and garlic salt to taste
2 cans Brooks (medium) diced tomatoes with onions
1 (16 oz.) can tomato sauce
1 pkg. frozen hash browns
2 tbsp. dried onion flakes
Chop up cabbage and microwave for 10 minutes. Brown hamburger or turkey
and rinse with warm water. Mix all ingredients together and put in
large casserole dish. Bake at 350 degrees for 1 hour.
BEEF CABBAGE ROLLS
~Shared by Dorie, IL
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1 lg. head cabbage
1 lg. onion, chopped
2 lbs. hamburger
1 c. rice, instant
1/4 tsp. pepper
1 lg. can tomatoes
1 lg. can tomato juice
1/4 tsp. garlic salt
1 tbsp. salt
1 bay leaf
Toothpicks for securing cabbage rolls
Soak cabbage leaves in boiling hot water to wilt. In large bowl, mix
together hamburger, salt, garlic salt, pepper, onion and rice. Form
into balls, roll into cabbage leaves, hold together with toothpicks.
Place in large kettle. Pour on tomatoes and the can of tomato juice;
add bay leaf. Cook over medium heat until cabbage is tender.
BEEF CABBAGE SOUP
~Shared by Dorie, IL
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4 slices of bacon, cooked & crumbled
1 lb. hamburger, cooked, crumbled & drained
Place in large kettle or slow cooker: the bacon and hamburger and add:
1 lg. onion, chopped
3 lg. potatoes, cubed
4 c. cabbage, shredded
3 bouillon cubes
3 c. water
1 lg. can crushed tomatoes or 1 qt. tomato juice
1 can kidney beans
Season to taste
Cook until all is tender and ready to eat (I cook all afternoon in slow
cooker.)
FRENCH BREAD PIZZA
~Shared by Dorie, IL
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1/2 pound ground beef
1 can (15 ounces) pizza sauce
1 jar (8 ounces) sliced mushrooms, drained
1 loaf (1 pound) French bread
2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions
In a large skillet, cook beef over medium heat until no longer pink;
drain. Stir in pizza sauce and mushrooms; set aside.
Cut bread in half lengthwise, then into eight pieces. Spread meat sauce
on bread; place on a greased baking sheet. Sprinkle with mozzarella.
Bake, uncovered, at 400° for 10 minutes or until cheese melted and
bubbly. Yield: 6-8 servings.
WILD RICE CASSEROLE
~Shared by Dorie, IL
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2 pounds ground beef, cooked and drained
2 cans (11-1/2 ounces each) condensed chicken with rice soup, undiluted
1 cup sliced onion
1 cup uncooked wild rice
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon each celery salt, garlic salt and onion salt
1/4 teaspoon curry powder
1/4 teaspoon paprika
1/4 teaspoon soy sauce
1 cup (4 ounces) shredded cheddar cheese
Directions
In a large bowl, combine the beef, soup, onion, rice, mushrooms and
seasonings; mix well. Transfer to a greased 13-in. x 9-in. baking dish.
Sprinkle with cheese. Cover and bake at 350° for 1 hour or until rice
is tender. Yield: 8 servings.
Source: Taste Of Home Country Cooking Collection 1996
ZUCCHINI MEATLOAF
~Shared by Dorie, IL
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2 lb. ground beef
2 C. coarsely grated unpeeled zucchini
1 C. dry Italian seasoned bread crumbs & 1 t. Italian seasoning
1/2 C. grated Parmesan cheese
1 T. chopped parsley
1 small onion finely chopped
2 t. instant beef bouillon or 2 cubes crushed & dissolved in 1 T.
water
1/4 t. salt
1 C. milk
1 large egg beaten
Combine all ingredients in large bowl; mix thoroughly. Pack into
9x5x3" loaf pan. Bake at 350 for 1 1/4 hours. If desired
garnish with zucchini slices sprinkled with paprika during last 10
minutes of baking.
Source: Taste Of Home Country Cooking Collection 1996
CROCK POT MEXICAN
CASSEROLE
~Shared by Dorie, IL
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1 bag white corn tortilla chips
(12 - 15 oz bag)
1 pound lean ground beef
1 can ranch style beans
3 cups cheddar cheese - grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild rotel tomatoes and chilies
2 teaspoons chili powder
1/2 cup onion - chopped
Spray crock pot with non-stick spray and cover the bottom with slightly
crushed chips. Combine soups, rotel, chili powder, and onion in a
separated bowl and blend well with a whisk. Brown ground beef in a
skillet and add ranch style beans to it and mix together. (Do not drain
the beans). Layer half of the beef mixture over the chips, then half of
the soup mixture over the beef, ending with half the cheese over the
beef. Repeat these layers once more beginning with chips and ending
with cheese. Cook on high for three hours.
BARBECUE BEANS TEXAS
STYLE
~Shared by Dorie, IL
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1 lb. ground beef, browned
1 lb. bacon
2 (16 oz.) cans kidney beans, drained
2 (16 oz.) cans pork & beans, drained
2 (16 oz.) cans butter beans, drained
1/2 c. ketchup
1/2 c. barbeque sauce
4 tbsp. molasses
4 tbsp. mustard
1 tsp. chili powder
1 onion, chopped
Mix all ingredients. Bake in large casserole at 350 degrees for 1 hour,
uncovered.
QUICK TACO PLATTER
~Shared by Dorie, IL
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2 pounds ground beef
2 cans (15 ounces each) tomato sauce
2 envelopes taco seasoning
Tortilla or corn chips
Shredded lettuce
chopped tomato
chopped onion
shredded cheddar cheese
Directions
In a Dutch oven, cook beef over medium heat until no longer pink;
drain. Stir in tomato sauce and taco seasoning; simmer, uncovered, for
15 minutes, stirring occasionally. Cover a serving platter with chips;
top with lettuce. Layer with beef mixture, tomato, onion and cheese.
Yield: 6-8 servings.
LIPTON MEATLOAF
~Shared by Dorie, IL
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1 envelope Lipton onion-mushroom soup mix
1 1/2 lbs. ground beef
1 c. fresh bread crumbs
1 egg
1/2 c. water
1/4 c. ketchup
Preheat oven to 350 degrees. Combine ingredients as above. In large
shallow baking pan, shape into loaf. Bake 45 minutes or until done.
OPTIONAL: Can brush a little ketchup on top during the last 10 minutes
of cooking.
BEEF AND SPAGHETTI
SOUP
~Shared by Dorie, IL
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2 lbs. ground beef
2 diced onions
2 diced stalks of celery
1 diced green pepper
1 (12 oz.) can tomato paste
1 (12 oz.) can of whole tomatoes
8 cubed potatoes
2 c. broken spaghetti
1/3 c. of barley
1/2 c. rice
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. oregano
1/2 tsp. chili powder
1 bay leaf
1 tsp. sugar
Brown ground beef. Saute onions, celery, green pepper. Put in big pot
with 1 quart of water, barley, tomatoes and spices. Cook for 1 hour.
Put in potatoes, rice, spaghetti. Then cook for 1 more hour.
BACON MUSHROOM SWISS
MEATLOAF
~Shared by Dorie, IL
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12 ounces bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1 1/2 lbs. extra lean ground beef
1 egg
1/4 cup evaporated milk or half and half
6 ounces shredded Swiss cheese
1/2 cup corn flake crumbs
Preheat oven to 350. In a large skillet, cook bacon until crisp but not
burned. Remove with a slotted spoon to paper towels to drain and cool.
Remove all but a tablespoon of the bacon fat from the skillet and saute
the mushrooms and onions until tender. Allow to cool slightly. In a
large bowl, mix the beef, egg, and milk. Add the mushroom/onion
mixture, all but a few spoonfuls of the Swiss cheese and all but one
tablespoons of the bacon bits. Add the corn flake crumbs and mix well
until blended. Shape into a loaf and place in a large loaf pan. Bake at
350 for about an hour, or until cooked through. Drain fat from the pan
and sprinkle the reserved cheese and bacon on top. Bake an additional 5
minutes, or until cheese is bubbly. Allow to rest for 10 minutes before
slicing. Yield: 4 to 6 servings.
KRAUTBURGER
~Shared by Dorie, IL
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1 pound lean ground beef
1 onion, chopped
1/2 medium head cabbage, shredded
1/2 (1 ounce) package dry onion soup mix
1 (8 ounce) package mild Cheddar cheese, sliced black pepper to taste
2 (1 pound) loaves frozen bread dough, thawed butter flavored cooking
spray
1/4 cup margarine, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a
large, deep skillet. Cook over medium high heat until evenly brown.
Drain fat. Stir in cabbage and onion soup mix; cook 5 minutes longer,
or until lightly browned. Set aside. Roll one loaf of bread dough into
a 16x8 inch rectangle, then cut into eight 4 inch squares. Spoon
cabbage mixture into center of each square, top with 1 small slice
cheese and bring up diagonal points, pinching edges closed. Place
krautburgers on a cookie sheet coated with cooking spray, and let rise
for about 10 minutes. Bake for 20 minutes, or until brown. Brush tops
of warm rolls with margarine. Repeat process with second loaf of bread
and remaining cabbage mixture and cheese.
BARBECUE BEANS WITH
BEEF
~Shared by Dorie, IL
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1 can Campbell's Pork & Beans
1 can Campbell's Barbeque Beans
1 can red kidney beans
1 can pineapple tidbits (drained)
1 lb. ground beef
1 sm. onion (chopped)
Make sauce of:
1/2 c. catsup
1/2 c. Kraft barbeque sauce
1/2 c. water or pineapple liquid
2 tbsp. vinegar
1/4 c. brown sugar
Brown beef and onion and add dash of salt. Mix the sauce and heat. Pour
over meat and beans. Bake in moderate oven for 1-1/2 hours at 350
degrees. Take off cover for last 1/2 hour.
HAMBURGER CORN
CASSEROLE
~Shared by
Patricia, Charlevoix, MI
1 1/2 pounds ground beef
1 cup chopped onion
1 can (12 ounce) kernal corn
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
3/4 teaspoon salt
1/4 teaspoon pepper
3 cups cooked noodles
4 tablespoons melted butter
1 cup dry bread crumbs
Brown meat and onions, add corn, soups, sour cream and seasonings. Mix
well. Stir in noodles. Pour into 2 quart casserole. Brown butter and
bread crumbs. Sprinkle on top of casserole and bake 30 minutes at 350
degs.
PIEROGIES
~Shared by
Patricia, Charlevoix, MI
1 med. green cabbage, shredded
2 pounds hamburger
2 med. onions, chopped
1 teaspoon salt
2 teaspoons pepper
3 loaves frozen bread dough, thawed
In a 5-6 quart steamer, steam cabbage until soft but not mushy. Brown
hamburger with salt and pepper, adding onion 1/2 way through cooking.
Drain water from steamer and basket. Combine cabbage with meat mixture.
Cut each bread loaf into 2-inch balls; about 6 balls per loaf. Roll and
flatten each ball on a floured surface, into a 5 or 6 inch round. In
the center of each round, spoon 1/2 to 1 cup filling. Bring up sides
and pinch closed, making a pouch. Place pinched side down on a cookie
sheet and bake at 350° for 25-30 minutes until golden brown. Let cool
5-8 minutes before serving. Serve with flavored mayonnaise, mustards,
ketchup or BBQ sauce. Good hot or cold.
HEARTY HAMBURGER SOUP
~Shared by
Patricia, Charlevoix, MI
2 tablespoons butter
1 cup chopped onion
1 pound hamburger
2 cups tomato juice
1 1/2 teaspoon salt
1/4 teaspoon pepper
4 cups milk
1 cup sliced carrots
1/2 cup chopped green pepper
1 cup diced potatoes
1 teaspoon seasoned salt
1/4 cup flour
Melt butter in soup pan. Brown meat and onion. Cook until transparent.
Stir in remaining ingredients except flour and milk. Cover and cook
over low heat until vegetables are tender. Combine flour with 1 cup
milk. Stir into soup. Boil and add remaining milk.
VELVEETA SPICY
CHEESEBURGER DIP
~Shared by Luanne,
FL
Ingredients:
1 pound Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch
cubes
1 can (10 oz.) Ro*tel Dice Tomatoes & Green Chilies, undrained
1 cup Kraft Shredded Low-moisture Part-skim Mozzarella Cheese
1/2 pound Ground Beef, cooked, drained
4 Green Onions, sliced
Directions:
Mix all ingredients except onions in microwaveable bowl.
Microwave on high 5 minutes or until Velveeta is melted, stirring after
3 minutes. Stir in onions.
Serve with Ritz Crackers and assorted cut-up fresh vegetables.
Servings: Makes 4 1/2 cups
STUFFED PEPPERS
CASSEROLE
~Shared by Luanne,
FL
1 lb. ground beef OR turkey
2 Tbls. chopped onion
1/3 cup chopped green pepper
1 cup cooked rice
1 tsp. salt
1/8 tsp. garlic salt
(2) 8 oz. cans tomato sauce
3 med. green peppers - sliced lengthwise
1/2 cup shredded mozzarella cheese
Brown meat, onion, and chopped peppers in skillet, stirring
occasionally. Drain off fat. Stir in rice, salt, garlic salt, and 1 can
of tomato sauce; heat through. Spray a 9" X 9" X 3" baking pan with
cooking spray and line with 1/2 the sliced peppers. Pour half of meat
mixture over peppers. Layer remaining sliced peppers on top of meat
mixture. Pour remaining meat mixture on top. Pour remaining tomato
sauce over meat mixture. Cover with foil and bake in a 350 degree oven
for 45 minutes. Uncover and bake an additional 10 minutes. Sprinkle
with cheese and bake an additional 5 minutes.
BOSTON MARKET
MEATLOAF
~Shared by Luanne,
FL
Recipe cut from newspaper a long time ago.
Serves: 4-6
1 cup tomato sauce
1 1/2 Tbls. barbecue sauce
1 Tbls. granulated sugar
1 1/2 lbs. lean ground beef
1/3 cup all-purpose flour
3/4 tsp. salt
1/2 tsp. onion powder
1/4 tsp. black pepper
dash garlic powder
Stir together tomato sauce, barbecue sauce, and sugar; set aside 1/4
cup of mixture. With your hands, mix in remaining ingredients. Form the
mixture into a loaf and place in a greased loaf pan. Bake, covered, in
400 degree oven for 30 minutes. Uncover and drain fat from the pan,
then slice meatloaf while in the pan. Drizzle the reserved tomato
mixture evenly over the meatloaf. Bake, uncovered, for an additional 30
minutes, or until cooked through.
CRUNCHY RICE
CASSEROLE
~Shared by Luanne,
FL
This looks complicated, but it really isn't. It is a good dish for a
potluck also.
Ingredients:
1 pound Ground Beef
1 Large Onion, chopped
1/2 cup Green Pepper , chopped
2 tablespoons Ketchup
1/2 teaspoon Ground Mustard
1/4 teaspoon Salt
1 1/2 cups Cooked Rice
1 1/2 cups (6oz) Shredded Cheddar Cheese
1 can (10 3/4 oz) Condensed Cream of Mushroom Soup, undiluted
1 cup Milk
1 teaspoon Worcestershire Sauce
2 cups Cornflakes, coarsely crushed
3 tablespoons Butter, melted
Directions:
In a skillet, cook beef, onion and green pepper over medium heat until
meat is no longer pink, drain. Add the ketchup, mustard and salt; mix
well.
Transfer to a greased 2 qt. baking dish. Top with rice.
In a bowl combine the cheese, soup, milk and Worcestershire sauce. Pour
over rice.
Combine cornflakes and butter, sprinkle over the top. Bake, uncovered
at 375 for 35 minutes or until heated through
Source: Reasor's
SAUSAGE AND EGG
CASSEROLE
~Shared by Luanne,
FL
Good week-end breakfast with hot biscuits.
6 eggs, beaten
1 pound bulk sausage
1 cup Bisquick
1 cup cheddar cheese
2 cups milk
1/2 teaspoon oregano
Salt & pepper to taste
*See note at end
Brown sausage, drain. Mix all ingredients. Bake 30 minutes at 350
degrees in a greased pan.
*Note, I used about 1/3 cup of chopped onions also Got to have those
onions !!!!!!
MEATY MANICOTTI
~Shared by Luanne,
FL
My sister sent me this and I must admit it is a winner.
14 uncooked manicotti shells
1 pound bulk Italian sausage
3/4 pound ground beef
2 cloves garlic, minced
2 cups shredded part-skim mozzarella cheese, (8 ounces)
1 package cream cheese, cubed, (3 ounces)
1/4 teaspoon salt
4 cups meatless spaghetti sauce, divided
1/4 cup grated Parmesan cheese
Cook manicotti shells according to package directions. In a large
skillet, cook the sausage, beef and garlic over medium heat until meat
is no longer pink; drain. Remove from the heat. Cool for 10 minutes.
Drain shells and rinse in cold water. Stir the mozzarella, cream cheese
and salt into meat mixture.
Spread 2 cups spaghetti sauce into a greased 13x9x2-inch baking dish.
Stuff each shell with about 1/4 cup meat mixture; arrange over sauce.
Pour the remaining sauce over top. Sprinkle with the Parmesan cheese.
Cover; bake at 350º for 40 minutes. Uncover; bake 8 to 10 minutes
longer or until bubbly and heated through.
RODEO HASH
~Shared by Luanne,
FL
1 lb. ground beef
3 cups diced raw potatoes
1 cup diced celery
1 can Golden Mushroom Soup
1/2 cup water
1/4 cup chili sauce
generous dash of pepper
1/2 tsp. salt (I omitted)
I also added diced onion, and some diced red and green peppers, plus
some splashes of Worcestershire sauce for "zip"
In skillet, brown ground beef with potatoes and celery, and peppers and
onion, if adding them (can use a little shortening in the pan) and then
drain. Add remaining ingredients. cover and simmer until potatoes are
tender, about 20 minutes, or so.
STROGANOFF SANDWICH
~Shared by Luanne,
FL
1 pound lean ground beef
1/4 cup chopped onion
1/4 teaspoon garlic powder
Salt and pepper to taste
1 teaspoon Worcestershire sauce
1 can sliced Mushrooms -- drained (4 ounces)
1 cup sour cream -- (8 ounces)
Butter or margarine -- softened
1 loaf -- (1 pound) French bread, halved lengthwise
2 medium tomatoes -- thinly sliced
1 medium green pepper -- cut into rings
1 cup shredded cheddar cheese -- (4 ounces)
In a skillet, brown the beef with onion; drain. Add garlic powder,
salt, pepper and Worcestershire sauce. Remove from the heat and stir in
mushrooms and sour cream; set aside.
butter the cut surface of the bread. Place bread, buttered side up, on
a baking sheet; broil until lightly browned.
Reset oven to 375, Spread bread with ground beef mixture.
Top with tomatoes, pepper rings and cheese. Bake for 5 minutes or until
the cheese melts. Serve immediately.
Yield: 6-8 servings.
Source: Chef Norm Recipes
MOM'S MEATLOAF
~Shared by Mary S.,
Nashville, TN
2 lb. ground round
1 beaten egg
1 medium onion, chopped fine
1/2 medium green pepper, chopped fine
Morton’s Nature's seasoning to taste
1 T parsley
Italian seasoning to taste
1/2 C Italian bread crumbs
1/2 C parmesan cheese
1 8 oz. can tomato sauce
1 T vinegar
Yellow mustard, 2 squirts
Mix all the above ingredients, except for the last three items.
Mix tomato sauce with the vinegar and pour about 1/2 to 3/4 of this in
the meatloaf mix and mix well. Form into a loaf. Pour
the rest of the sauce over the meatloaf near the end of the cooking
time. Bake at 350º for about 1 1/2
hours.
PORCUPINE MEATBALLS
~Shared by Mary S.,
Nashville, TN
1-1/2 lbs ground chuck
1 beaten egg
1/4 cup Italian bread crumbs
4 tbsp uncooked rice
1/4 cup celery chopped fine
1/4 cup onion chopped fine
1/4 cup green pepper chopped fine
1 tsp salt
1/8 tsp pepper
2 cans stewed tomatoes, cut up (or diced tomatoes)
Mix beef, egg, bread crumbs, rice, salt, pepper, celery, onion and
green pepper. Make into balls. Cook in hot stewed tomatoes
on high heat until steam flows freely. Turn to low and cook about
40 minutes.
CROCKPOT HAMBURGER
SOUP
~Shared by Mary S.,
Nashville, TN
1-1/2 lb lean ground beef
1 medium onion, chopped
1 cup sliced carrots
1 cup sliced celery
1 cup sliced cabbage
1 – 6 ounce can tomato paste
2 tsp Worcestershire sauce
3 cups beef bouillon or stock*
In a skillet, brown ground beef and drain thoroughly. Add onion,
carrots, celery and cabbage. Combine tomato paste, Worcestershire
sauce and beef stock/bouillon. Add to crockpot with hamburger and
stir to blend. Cover and cook on low setting for 8 to 10 hours,
or high setting for 3 to 4 hours.
*I used 2 cans of beef broth. I also added about ½ tsp Lawry’s
salt-free 17 spice seasoning and 2 to 3 squirts of catsup.
MOCK FILET MIGNON
~Shared by Mary S.,
Nashville, TN
1 pound ground beef
1 tablespoon vegetable oil if meat is lean
1 clove garlic minced
1 teaspoon salt
1/2 teaspoon seasoned pepper
4 strips bacon
1 can mushroom pieces drained (4oz)
3 tablespoons butter or margarine
1 tablespoon Worcestershire sauce
1 dash red pepper sauce
1/4 teaspoon seasoned pepper
Combine meat, oil, garlic, salt and pepper. Mix well. Shape into 4
patties. Wrap each with bacon, fasten with toothpicks.
Cook on grill 10 to 15 minutes on each side or to desired doneness.
Serve with sauce made by sautéing mushrooms in melted butter and adding
seasonings.
Serves 4.
SALISBURY STEAK
~Shared by Mary S.,
Nashville, TN
1 pound ground beef
1/3 cup dry bread crumbs
1/2 teaspoon Salt
1/4 teaspoon pepper
1 egg
1 large onion
1 can mushroom soup
1 can condensed beef broth
Mix ground beef, bread crumbs, salt, pepper, and egg; Shape into 4 oval
patties, 3/4 inch thick. Cook in a 10 inch skillet over medium heat,
turning occasionally, until brown about 10 minutes; Drain.
Add onion, broth and mushroom soup. Heat to boiling Reduce the heat to
simmer, and continue cooking until the meat is done. About 45 minutes.
Remove the steaks, and you already have your gravy with mixture in pan.
If not thick enough add a little cornstarch in water to thicken.
SLOPPY JOE'S
~Shared by Mary S.,
Nashville, TN
Cooking spray
1 lb lean ground beef round
1 large onion, chopped
2 cloves garlic, minced
1/2 cup chili sauce
1 (8-oz) can tomato sauce
1 tsp each ground cumin and chili powder
1/2 tsp each salt and pepper
1/2 cup each diced red bell pepper and yellow bell pepper
1 1/2 tsp cider vinegar
6 sandwich buns, toasted
With cooking spray, coat large nonstick skillet; place over medium-high
heat. Add beef and onion; cook, stirring to break up meat, 5 minutes or
until browned and onion is softened.
Add garlic, chili sauce, tomato sauce, cumin, chili powder, salt,
pepper, bell peppers and vinegar.
Cook, uncovered, 10 minutes, stirring occasionally, until mixture has
thickened and peppers are crisp-tender. Spoon onto toasted buns.
TEXAS SHEPHERD'S PIE
~Shared by Mary S.,
Nashville, TN
1 1/2 pounds peeled baking potato -- cut into 1/4-inch thick slices
1/3 cup low-fat buttermilk
1/2 teaspoon salt -- divided
1/2 teaspoon pepper -- divided
1 pound ground round
1/2 cup chopped onion
1/3 cup chopped celery
1/4 cup shredded carrot
1/2 teaspoon fennel seeds -- crushed
1 teaspoon instant minced garlic
1 1/2 cups salsa
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Preheat oven to 375º
Place potato slices in a medium saucepan. Cover with water; bring to a
boil. Reduce heat, and simmer, uncovered, 10 minutes or until tender;
drain. Return potato slices to pan.
Add buttermilk, 1/4 teaspoon salt, and 1/4 teaspoon pepper; beat at
medium speed of a mixer until smooth. Set aside.
Cook meat in a large nonstick skillet over medium-high heat until
browned, stirring to crumble; drain. Return meat to pan. Add 1/4
teaspoon salt, 1/4 teaspoon pepper, onion, celery, carrot, fennel
seeds, and garlic; cook over medium heat 5 minutes or until vegetables
are crisp-tender, stirring frequently. Add salsa; simmer over
medium-low heat 10 minutes.
Spoon into an 8-inch square baking dish coated with cooking spray;
spread potato mixture over meat mixture. Sprinkle with cheese.
Bake, uncovered, at 375º for 20 minutes or until thoroughly heated.
EASY HAMBURGER
STROGANOFF
~Shared by Treva, NC
Serves: 4
Cooking Time: 25 min
1 pound ground chuck
4 slices bacon, chopped
1 small onion, chopped
1 (10-3/4-ounce) can cream of mushroom soup, undiluted
1/2 teaspoon salt
1/4 teaspoon paprika
1 (8-ounce) carton sour cream
Warm cooked egg noodles
1. Cook first 3 ingredients in a large skillet over medium-high heat,
stirring until beef crumbles and is no longer pink; drain.
2. Stir soup, salt, and paprika into beef mixture. Cook, uncovered,
over medium heat 15 minutes, stirring occasionally. Stir in sour cream;
cook until thoroughly heated. (Do not boil.) Serve beef mixture over
noodles.
Source: The Best of Mr. Food Cookbook Series, Oxmoor House, Inc.
SKILLET SOMBRERO PIE
~Shared by Treva, NC
Ole! This Skillet Sombrero Pie is so yum that it'll have the fiesta
started in no time! Full of corn, tomatoes, cheese, and crunchy corn
chips this pie is finger-lickin', tummy-rubbin' good!
Serves: 4
Cooking Time: 25 min
1 pound ground round
1 (10-ounce) package frozen whole kernel corn, thawed
1 (14.5-ounce) can diced tomatoes with green pepper, celery, and
onions, undrained
1 (8-ounce) can tomato sauce
1 (1-1/4 ounce) envelope taco seasoning mix
1 cup (4 ounces) shredded Cheddar cheese
1 (10-1/2-ounce) package corn chips
1. Brown ground round in a large skillet, stirring until it crumbles
and is no longer pink. Drain in a colander, discarding drippings.
2. Return meat to skillet. Add corn and next 3 ingredients; bring to a
boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
3. Sprinkle with cheese; cook until cheese melts. Arrange chips around
edge. Serve immediately.
Notes: No dinner dilemma here! This supper cooks all in one skillet.
When it's done, scatter crunchy corn chips around the edge of the beef
mixture to form the "brim" of this sombrero pie. If you can't find the
canned tomatoes with vegetables, no problem. Just use plain diced
tomatoes and throw in 1 tablespoon minced fresh onion!
Source: The Best of Mr. Food Cookbook Series, Oxmoor House, Inc.
BEEF AND CABBAGE
CASSEROLE
~Shared by Treva, NC
1 pound ground beef
1 cup chopped celery
1/2 cup chopped onion
2 tablespoons flour
1 can tomatoes (large size)
1 can tomato sauce (8 oz. size)
1 & 1/2 teaspoon salt
1 & 1/2 teaspoon oregano
1/4 teaspoon pepper
4 cups chopped cabbage
2 cups sliced potatoes
2 cups bread cubes
2 tablespoons melted butter
Brown the ground beef. Add celery and onion and cook for 5 minutes.
Stir in the flour. Add the tomatoes, tomato sauce, salt, oregano and
pepper. Bring to a boil. Then, alternate layers of the meat mixture,
cabbage and potatoes in a 3 quart casserole. Sprinkle the bread cubes
on top. Bake at 375° for 1 hour.
Source: WMT Radio Openline Bulletin for September/October 1977.
CHEDDAR STUFFED MINI
MEATLOAVES WITH
CHIPOTLE GLAZE
~Shared by Treva, NC
Serves 4
Total Time: 45 minutes
1 lb. (90% or leaner) ground beef
1/2 cup chopped onion
1/3 cup fine, dry, whole-wheat breadcrumbs
1 large egg
6 tablespoons ketchup, preferably no-salt-added
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup shredded extra-sharp cheddar cheese
1/8 teaspoon ground chipotle pepper
1. Preheat the oven to 400°F. Coat four 8 to 12 ounce small baking
dishes, such as mini loaf pans, with cooking spray & place on a
rimmed baking sheet. (Alternatively, make freeform meatloaves &
bake directly on the baking sheet.)
2. Combine the ground beef, onion, breadcrumbs, egg, 2 tablespoons
ketchup, chili powder, cumin, salt & pepper in a bowl; mix well.
3. Divide the mixture into 4 even portions & place in the prepared
baking dishes. Make a 1 1/2 inch deep indentation with your finger down
the length of each meatloaf. Stuff each with 2 tablespoons cheese &
pinch the edges closed to seal.
4. Combine the remaining 4 tablespoons of ketchup & the chipotle in
a bowl. Spread over each loaf.
5. Transfer the baking sheet to the oven. Bake until an instant-read
thermometer inserted in the center of a loaf registers 165°F;
approximately 20 to 30 minutes.
Nutrition (per serving):
Calories - 382, Carbohydrates - 18, Fat - 17, Saturated Fat - 7,
Monounsaturated Fat - 6, Protein - 37, Cholesterol - 148, Dietary Fiber
- 2, Potassium - 468, Sodium - 378
Nutrition Bonus - Zinc (49% daily value), Iron (23% dv)
Note: Individual meatloaves not only take the guesswork out of portion
size, they cook quicker than a large loaf. Look for ground chipotle in
the spice section of the market -- it gives the glaze a hit of smoke
& spice.
Source: "Healthy Recipes" by ArcaMax Publishing
UPSIDE-DOWN TAMALE
PIE
~Shared by Treva, NC
1 pound ground round
1 & 1/2 cups bottled salsa
2 teaspoons salt-free barbecue rub
1 (15-ounce) can kidney beans, drained
1 (16-ounce) tube of polenta, diced
Cooking spray
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
Place the beef in a 2-quart casserole. Cover with lid, and microwave at
HIGH 8 minutes, stirring after 4 minutes. Drain well. Combine beef,
salsa, rub, and beans in dish. Cover; microwave at HIGH 4 minutes or
until hot. Place the polenta in a 9-inch pie plate coated with cooking
spray. Spoon beef mixture on top of polenta, and cover with plastic
wrap. Microwave at high 6 minutes or until thoroughly heated. Uncover;
sprinkle with cheese.
Makes 6 servings.
Nutritional Information per serving; Calories 307; Calories from fat:
26%;Fat: 8.8g;Saturated fat: 3.8g; Monounsaturated fat: 3.1g;
Polyunsaturated fat: 0.7g; Protein: 28.4g Carbohydrate: 27.1g; Fiber:
4.1g; Cholesterol: 59mg; Iron: 4.1mg; Sodium: 668mg; Calcium: 203mg
CHEESY BURGER FRIES
~Shared by Treva, NC
1 (32-ounce) bag frozen French fries
1 pound ground beef
1/2 cup ketchup
1/4 cup yellow mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 small onion, chopped
1/2 cup sliced dill pickles
3/4 cup cheese sauce, warmed
1. Place frozen French fries on baking sheet and bake according to
package directions.
2. Meanwhile, in a large skillet, cook ground beef over high heat until
browned, about 6 to 8 minutes; drain off excess fat.
3. Stir in ketchup, mustard, salt, and pepper; mix well and cook 2 to 3
minutes, or until heated through.
4. Place French fries on a large platter, spoon meat mixture over the
fries, sprinkle with onion and pickles, and evenly drizzle cheese sauce
over everything. Serve immediately.
BEEF EATER PIE
~Shared by Treva,
NC
1 pkg Onion & garlic croutons 6 oz
1/2 cup Hot water
1 Egg
1 lb Ground beef
1 cup Cheddar cheese, shredded
1/4 cup Bar b q sauce
1 Egg
1 tsp Onion, minced
1 cup Croutons
6 Thick tomato slices
1/2 cup Cheddar cheese, shredded
From a 6 ounce package of onion and garlic croutons, set aside 1 cup.
In a small bowl, add hot water and 1 egg to remainder of
package. Stir to combine. Press crouton mixture into
greased 9 inch pie pan. Combine ground beef, cheese, barbq sauce, egg,
onion and croutons. Press into croutons crust. Place tomato slices on
top and bake at 400 degrees for 25 to 30 minutes. Top with cheese
and bake 2 minutes longer.
Source: RecipeSource
BEEF CHOW MEIN
CASSEROLE
~Shared by Treva, NC
1 lb lean hamburger
3/4 cup rice
2 medium onions
1 cup chopped celery
1 &1/2 cup water
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 cup soy sauce
1/4 can water
chow mein noodles
Bring 1 1/2 cup water to boil and add rice. Cook until done. Brown
hamburger, onion, and celery. Add chicken soup, mushroom soup, soy
sauce, and water to the cooked rice. Pour into slow cooker and cook on
low for 3-4 hours. Sprinkle chow mein noodles on top when serving.
AWESOME BEEF TACO
CASSEROLE
~Shared by Treva, NC
Hungry for a taco? Try this Awesome Beef Taco Casserole! It is so
simple!
Serves: 6
Cooking Time: 30 min
1 pound extra lean ground beef
1 medium onion, chopped
15 & 1/2 ounces kidney beans
8 ounces tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic salt
1 cup tortilla chips, broken
1 cup Cheddar cheese, shredded
1. Preheat oven to 350 degrees F.
2. Crumble ground beef into a 10-inch skillet. Add onion.
3. Cook and stir until beef is light brown and onion is
tender. Drain.
4. Add kidney beans (un-drained), tomato sauce, chili powder and garlic
salt. Heat to boiling.
5. Pour half of the meat mixture into ungreased 1 & 1/2 quart
casserole and top with broken tortilla chips.
6. Pour remaining beef mixture over top and sprinkle with Cheddar
cheese.
7. Cover and bake for 25 to 30 minutes or until bubbly.
8. Garnish with chopped green pepper and pimento, if desired.
HAMBURGER CUPS
~Shared by Treva, NC
Make an easy ground beef recipe for dinner tonight.
Serves: 4
Preparation Time: 15 min
Cooking Time: 15 min
1 pound lean ground beef
1/2 cup barbecue sauce
1 can refrigerator biscuits
3/4 cup Cheddar cheese, grated
1. Preheat oven at 400 degrees F.
2. Brown ground beef and drain well. Add barbecue sauce, mix well, and
set aside.
3. Place biscuits in an ungreased muffin pan, 1 biscuit per muffin cup.
Press the biscuit dough up the sides of the cup to the top edge.
4. Spoon barbecue beef mixture evenly into cups. Sprinkle cheddar
cheese on top of each muffin cup. Bake for 12-14 minutes.
CHEESEBURGER PIZZA
~Shared by Treva, NC
1 small red onion, thinly sliced
1 (12-inch) prebaked pizza crust
1/2 cup pizza sauce
1/3 cup dill pickle slices, coarsely chopped
1 (4-ounce) package fresh mozzarella, thinly sliced
1/2 pound ground beef, browned and drained
8 slices bacon, cooked and crumbled
2 Roma tomatoes, thinly sliced
1/2 cup shredded mozzarella
1/2 cup shredded Cheddar cheese
Preheat oven to 425 degrees. In a small skillet, cook red onion over
medium heat until soft and beginning to brown; set aside. Place pizza
crust on a baking sheet. Spread pizza sauce evenly over crust. Sprinkle
pickles over sauce. Place mozzarella slices over pickle layer.
Distribute ground beef and bacon over mozzarella layer. Place tomatoes
and onion over meat layer. Top with shredded cheeses. Bake for 25
minutes, or until cheese begins to brown and bubble.
ITALIAN CASSEROLE
~Shared by Treva, NC
Cooking Time: 20 min
1 pound ground beef
1 medium onion, chopped
1 (24-ounce) jar spaghetti sauce
1 cup sour cream
12 ounces grated mozzarella or jack cheese
1 (8-oz.) can Pillsbury® refrigerated crescent dinner rolls
1/4 cup margarine
3 tablespoons parmesan cheese
1. Preheat oven to 350F.
2. Brown hamburger and onion.
3. Add sauce and pour into a greased 8 x 11 & 1/2" pan.
4. Mix sour cream & cheese. Pour over meat mixture.
5. Place rolls over top.
6. Melt butter and add parmesan. Pour over rolls.
7. Bake until rolls are done, about 20 minutes.
BACON CHEESEBURGER
MEATLOAF
~Shared by Treva, NC
1 pound ground chuck
10 slices bacon cooked and crumbled
1 (8-ounce) package sharp Cheddar grated
2 large eggs lightly beaten
1/4 cup bread crumbs toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients,
mixing well.
In a small bowl, combine the ketchup and mustard.
Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining
ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a
loaf and place on a rack in a broiler pan.
Spread remaining ketchup mixture over loaf.
Bake 40 minutes.
Top with French fried onions; bake another 10 to 15 minutes, or until
meat is no longer pink.
Source: Paula Deen
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PORCUPINE MEAT BALLS
~Shared by
Patricia, Charlevoix, MI
1 pound ground turkey
1 cup cooked brown rice
1/4 cup onion, chopped
1 teaspoon oil
1 teaspoon Italian seasoniong
Dash of fresh ground black pepper
2 cups tomato juice
1/2 teaspoon chili powder
1/2 cup green pepper
Mix first 6 ingredients and shape into 15 1" balls. Broil until brown.
In a saucepan, combine tomato juice, chili powder and pepper and bring
to a boil. Add the meatballs, cover and simmer gently for 20 minutes,
stirring a few times. Serves 5 - 270 calories per serving.
HAMBURGER CORN-PONE
PIE
~Shared by
Patricia, Charlevoix, MI
1 pound lean ground beef
1/3 cup chopped onion
1 tablespoon oil
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 cup canned tomatoes
1 cup drained kidney beans
1 cup corn bread batter (below)
Brown meat and chopped onion in melted oil, then drain off fat. Add
seasonings and tomatoes, cover and simmer over low heat for 15 minutes.
Add kidney beans and adjust seasonings to taste. Pour meat mixture into
a lightly oiled 1 1/2 qt casserole and top with the corn bread batter.
Corn Bread Batter
1/2 cup sifted flour
2 tablespoons yellow cornmeal
1/4 teaspoon salt
1 1/4 teaspoons baking powder
1 tablespoons sugar
1 egg white
1/2 cup skim milk
2 tablespoons oil
Sift flour, cornmeal, salt, baking powder and sugar together. Add egg,
milk and oil stirring quickly and lightly until mixed. Do not beat.
Pour on top of casserole. Bake at 425 degs for 20 minutes. Serves 6.
325 calories.
BARBECUED HAMBURGER
~Shared by Patricia, Charlevoix, MI
1 pound lean ground beef
1 onion, diced
1/2 cup catsup
2 tablespoons chili sauce
1 teaspoon prepared mustard
1 teaspoon mustard
1 teaspoon vinegar
1 teaspoon sugar
Brown meat and onions. Pour off the fat as it accumulates. Add all
other ingredients, mixing well, and simmer 20 to 30 minutes, uncovere.
Spoon onto hamburger buns.
Yield six 1/2 cup servings - 320 calories with bun.
BAKED MEAL-IN-ONE
CASSEROLE
~Shared by Treva, NC
This recipe is Diabetic Friendly.
Prep: 15 min.
Bake: 50 min.
Yield: 4 Servings
1 pound lean ground beef (90% lean)
3 medium unpeeled potatoes, thinly sliced
1 medium onion, sliced and separated into rings
1 cup frozen peas
1 & 1/2 cups sliced mushrooms
1 & 1/2 teaspoons salt, optional
1/4 teaspoon pepper
1 teaspoon sesame seeds
3 tablespoons butter, melted
In a skillet over medium heat, cook beef until no longer pink; drain.
Place potatoes in a greased 2-qt. baking dish. Top with beef and
onion. Place peas in the center; arrange mushrooms around
the peas. Sprinkle with the salt, pepper and sesame seeds; drizzle with
butter. Cover and bake at 375° for 50-60 minutes or until potatoes are
tender.
Nutritional Analysis: One serving (prepared with reduced-fat margarine
and without salt) equals 391 calories, 16 g fat (0 saturated fat), 41
mg cholesterol, 231 mg sodium, 33 g carbohydrate, 0 fiber, 29 g
protein. Diabetic Exchanges: 2 starch, 1 meat, 1 vegetable.
MOCK NOODLE
(EGGPLANT) LASAGNA
~Shared by Maggie,
TX
Total Time: 1 hrs 45 mins
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Ingredients
Mock Noodles
2 large eggplants, peeled, sliced lengthwise into 1/4 inch noodle-like
strips
cooking spray (olive oil spray is best)
salt and pepper
Meat Sauce
1 ½ lbs ground sirloin or 1 ½ lbs turkey breast or 1 ½ lbs Italian
sausage
2 tablespoons olive oil
2 onions, chopped
3 cloves chopped garlic
1 red peppers, chopped
1 (16 ounce) packages sliced mushrooms
2 tablespoons italian seasoning (or mix of oregano, basil and thyme)
1 teaspoon fennel seeds (optional)
salt and pepper
1 teaspoon red pepper flakes (if you dare!) (optional)
1 (10 ounce) packages frozen chopped spinach
1 cup red wine (optional) or 1 cup vodka (optional)
1 (28 ounce) cans tomato sauce (or large jar sugar free sauce if you
can find it)
1 (15 ounce) cans diced tomatoes (for less sugar, 3 chopped roma
tomatoes)
Cheese Mixture
2 cups low-fat ricotta cheese
2 eggs
3 green onions, chopped
3 cups shredded lowfat mozzarella cheese
½ cup parmesan cheese
Directions
Preheat oven to 425 degrees. Spray cookie sheet, arrange eggplant
slices and season with salt and pepper. Cook slices 5 minutes on each
side. Lower oven temp to 375. Brown meat, onion and garlic in olive oil
for 5 minutes. Add red pepper and mushrooms, and cook 5 minutes. Add
spinach, tomatoes, spices and wine and simmer for 5-10 minutes. Blend
ricotta, egg and onion mixture. Spread 1/3 of meat sauce in bottom of 9
x 13 glass pan. Layer ½ eggplant slices, ½ ricotta, 1/3 mozzarella and
parmesan. Repeat. Add last layer of sauce, then mozzarella and parmesan
on top. Cover with foil and bake at 375 degrees for 1 hour. Remove foil
and bake or broil another 5-10 minutes until cheese is browned. Let it
rest 10 minutes before slicing, if you can wait that long!
Nutrition Facts
Serving Size: 1 (651 g)
Servings Per Recipe: 8
Amount Per Serving % Daily Value
Calories 449.3
Calories from Fat 187 41%
Amount Per Serving %
Daily Value Total Fat 20.8g 32%
Saturated Fat 8.5g 42%
Cholesterol 126.3mg 42%
Sugars 12.6 g
Sodium 811.3mg 33%
Total Carbohydrate 33.4g 11%
Dietary Fiber 9.7g 39%
Sugars 12.6 g 50%
Protein 36.1g 72%
Note: South Beach friendly.
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CREAMY GROUND BEEF
~Shared by Maggie,
TX
1 lb extra lean ground beef (5% fat)
1/4 cup white all purpose flour
1 Bouillon, beef, powdered, cube
3/4 tsp salt
1 pinch black pepper
2 1/4 cup whole milk
1/4 tsp Worcestershire sauce
Directions
1 Brown beef in a large skillet over medium high heat.
2 Stir in flour, bouillon, salt and pepper. Saute all together for
about 5 minutes or until flour is absorbed.
3 Gradually stir in milk and Worcestershire sauce.
4 Bring to a simmer, stirring constantly.
5 Cook until thickened, about 5 to 10 minutes. Serve hot!
This beef is great served over whole wheat or Dreamfield noodles.
Nutrition Facts
Makes 8 servings
Amount Per Serving
Calories 122.7
Total Carbs 6.5 g
Dietary Fiber 0.1 g
Sugars 3.5 g
Total Fat 4.3 g
Saturated Fat 2.2 g
Unsaturated Fat 2.1 g
Potassium 7.6 mg
Protein 14.7 g
Sodium 363.9 mg
Dietary Exchanges: 1 1/4 Meat, 1/4 Milk
Source: dLife
PIZZA CALZONES
~Shared by Maggie,
TX
Prep Time: 20 mins
Total Time: 45 mins
Servings: 8
Ingredients
8 ounces ground chicken (or beef or pork)
1 medium onions, chopped (about 1 cup)
2 large garlic cloves, smashed
1 cup grated zucchini (or chopped broccoli)
1 (7 1/2 ounce) cans tomato sauce
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper, freshly ground
1/4 teaspoon crushed red pepper flakes (flakes)
3/4 cup part-skim mozzarella cheese
1/4 cup parmesan cheese, grated (or shredded)
2/3 cup whole wheat flour
1 cup all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons canola oil (I use Becel oil)
3/4 cup skim milk
1/3 cup all-purpose flour
1/4 cup skim milk
Directions
Saute chicken, onion, garlic and zucchini in a large non stick fry pan
until no pink remains in chicken and liquid is evaporated. Stir in
tomato sauce, oregano, basil, pepper and chillies flakes. Heat,
uncovered on low for 10 minutes until thickened. Remove from heat. Let
stand to cool slightly; stir in cheeses. Set aside. Combine whole wheat
flour, first amount of all purpose flour, baking powder and salt in a
large bowl; make a well in the centre.
Combine canola oil and first amount of milk in a small bowl; add all at
once to the dry ingredients; stir with a fork, just until moistened.
Turn out onto a lightly floured board using second amount of all
purpose flour; gently knead dough 8 to 10 times. Divide dough into 8
portions; roll each out to a 6 inch circle. Place 1/3 cup filling to
one side of centre, moisten edge of dough with some of the second
amount of milk. Bring unfilled side of dough over filling and press
edges together with fork tines to seal well. Cut slits in top with tip
of a sharp knife; place on greased baking sheet. Brush with remaining
milk; bake in 400F degree oven for 15 to 18 minutes until golden brown.
Nutrition Facts
Serving Size: 1 (179 g)
Servings Per Recipe: 8
Calories 289.9
Calories from Fat 98 34%
Total Fat 10.9g 16%
Saturated Fat 3.4g 17%
Cholesterol 36.8mg 12%
Sugars 2.3 g
Sodium 689.7mg 28%
Total Carbohydrate 30.4g 10%
Dietary Fiber 2.6g 10%
Sugars 2.3 g 9%
Protein 17.9g 35%
Diabetic choices: 2 starch; 1/2 fruit & veggies; 1 1/2 protein; 1
fat & oil.
Source: Company's Comming Diabetic Cooking
MAUI BURGERS
~Shared by Maggie,
TX
Ingredients
1 lb extra lean ground beef
1 garlic cloves, minced
2 scallions, minced
1 teaspoon fresh ginger, minced
1 tablespoon low sodium soy sauce
4 slices fresh pineapple or 4 slices pineapple, canned and unsweetened
1 teaspoon Worcestershire sauce
4 slices French bread, 1-ounce each
Directions
Mix the beef, garlic, scallions, ginger, and soy sauce together and
form in 4 patties of equal size about 3/4-inch thick. Grill or broil
4-inches from source of heat, for 7 minutes for medium-rare turning
once. While burgers are grilling, brush 4 slices of fresh or canned
water-packed unsweetened pineapple with 1 teaspoon Worcestershire
sauce. Grill until pineapple is heated through and seared with grill
marks, about 6 minutes (2 minutes for canned pineapple). Serve each
patty open-face in a 1-ounce toasted slice of French bread, topped with
grilled pineapple slice, and garnished with 1 tablespoon minced green
bell pepper.
Makes 4 servings.
Food Exchange per serving: 2 MEDIUM-FAT MEAT EXCHANGES + 1 1/2
BREAD/STARCH EXCHANGES: CAL: 282; PRO: 20g; CAR: 23g; FAT: 13g (CAL:
FROM FAT 41%) FIB: TRACE; CHO: 53mg; SODIUM: 401mg: POTASSIUM: 307mg;.
Source: Joslin Diabetes Gourmet Cookbook
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SALISBURY STEAK
~Shared by
Patricia, Charlevoix, MI
2 tablespoons vegetable oil
1 onion, sliced thin
8 white mushrooms, sliced thin
1/2 pound ground beef
1/2 ciabatta loaf
2 tomatoes, sliced
1/2 cup red wine or beef stock
Salt and pepper to taste
Heat the oil in a skillet over high heat. Add onion and mushrooms and
cook quickly until soft. Push vegetables to the side of skillet.
Season beef to taste, then shape into 2 patties. Add to skillet and
cook until starting to brown. Carefully flip over and cook the other
side. Slice cibatta horizontally through the center and cut in two
Toast lightly and arrange on a serving dish. Top with the tomato
slices. Remove patties from skillet and place on slices.
Bring onions and mushrooms to center of skillet, add wine, or stock,
and heat to boiling. Continue boiling for one minutes, remove from heat
and spoon over the patties. Serve immediately.
NACHO CASSEROLE
~Shared by Luanne,
FL
1/2 to 3/4 lbs of sausage
1/2 (10-3/4-oz.) can condensed Cheddar cheese soup*
1/4 cup low-fat (1%) milk
1 cup mild or medium-hot salsa
1/2 (7-oz.) bag baked, unsalted tortilla chips
1 cup fat-free refried beans
1 jalapeño chile, thinly sliced
1/2 cup shredded Cheddar cheese
Preheat oven to 400ºF.
Brown sausage, breaking it up
In 13x9-in. ceramic or glass baking dish, stir undiluted soup with
milk; spread evenly.
Top withthe browned sausage, half of salsa and half of chips. Carefully
spread beans over chips. Top with remaining chips and salsa. Sprinkle
with chiles and Cheddar.
Bake 20 minutes or until hot.
Serves 2
NOTE: *Save other 1/2 can of soup in a ziploc bag and freeze for
another use.
Source: Razzledazzle
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VELVEETA
CHEESEBURGER MAC
1 lb. ground beef
2-3/4 cups water
1/3 cup ketchup
1 tsp. onion powder
2 cups elbow macaroni, uncooked
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
BROWN meat in large skillet; drain.
ADD water, ketchup and onion powder; mix well. Bring to boil. Stir in
macaroni; cover. Simmer on medium-low heat 8 to 10 min. or until
macaroni is tender.
STIR in VELVEETA; cook until melted, stirring occasionally.
Serves 6.
Nutritional info per serving
Calories 370 Total fat 17 g Saturated fat 8 g Cholesterol 70 mg Sodium
750 mg Carbohydrate 30 g Dietary fiber 1 g Sugars 6 g Protein 24 g
MASHED POTATO PIE
Makes 6 servings.
1 tbs Worcestershire sauce
1 tbs Dijon mustard
1/2 cup ketchup
1 1/2 pounds lean ground beef
4 tbs oil
2 pounds potatoes, peeled, cut into pieces
1 tbs molasses
2 tbs cider vinegar
4 tomatoes, seeded, diced
1 onion, chopped
Salt and Pepper
Place potatoes in a pot. Add water to cover, bring to a boil. Add 1/2
tsp salt, simmer until tender. Reserve 1/4 cup of the cooking liquid,
drain potatoes and return to pot. Mash with 3 tbs oil, 1/4 tsp each
salt and pepper and 2 tbs reserved cooking liquid. HEAT remaining oil
in a skillet. Add onion and 1/4 tsp each salt and pepper and cook
covered until tender. Heat broiler. Add beef to onion and cook breaking
it up until no longer pink. Spoon off and discard and grease. Add
tomatoes and cook for 4 min. In a bowl, whisk together ketchup,
vinegar, mustard, molasses and Worcestershire, add to beef and cook for
1 min. Transfer beef mixture to a baking dish and top with mashed
potatoes. Broil until beginning to brown, then SERVE.
LASAGNA FLORENTINE
Serves: 9
Ingredients
1 pound ground beef
1/2 cup onion, chopped
2 to 3 cloves garlic, minced
1 (26-ounce) jar spaghetti sauce, divided
16 ounces container cottage cheese
10 ounces package frozen spinach, thawed and drained
12 ounces package shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 eggs, beaten
9 lasagna noodles, cooked
Instructions
Brown ground beef, onion and garlic. Drain; stir in spaghetti sauce and
set aside.
Preheat oven to 350 degrees F.
In a large bowl, combine cottage cheese, spinach, 2 cups mozzarella
cheese, 1/4 cup Parmesan cheese and eggs.
In an ungreased 13"x9" baking pan, layer one cup sauce mixture, 3
noodles and 1/2 cup cottage cheese mixture; repeat layering once.
Top with remaining 3 noodles, sauce mixture, mozzarella and Parmesan.
Cover with aluminum foil; bake for 30 minutes. Uncover; bake for an
additional 15 minutes.
Let stand for 10 minutes before serving.
GROUND BEEF SKILLET
DINNER OVER NOODLES
This recipe is from a 1986 newspaper clipping and shared by Laura in
the A2Z Recipes Yahoo Recipe Forum.
2 cups coarsely chopped tomatoes
1/2 cup water
1 1/2 tsp oregano
1/4 tsp thyme
1/4 tsp pepper
1 tbsp vegetable oil
1 lb lean ground beef
1 cup chopped onions
1 crushed garlic clove
1 diced green bell pepper
1 cup sliced celery
1/4 cup chopped fresh parsley
8-oz broad noodles, cooked and drained
Combine the tomatoes, water, oregano, thyme, and pepper in a small bowl
and set aside. Heat oil in a large heavy skillet. Add ground beef to
the skillet and stir constantly until crumbly and no longer pink.
Remove meat from skillet with a slotted spoon and set aside. Add the
onion, garlic, bell pepper, and celery to the skillet. Saute until the
vegetables are tender. Cover the skillet and cook mixture about 7
minutes over low heat, stirring occasionally. Add parsley to the
skillet. Return the meat to the skillet and add the tomato mixture.
Cook mixture for several minutes until hot and bubbly. Serve over the
hot cooked noodles.
FIX-AHEAD CLASSIC
ONE-DISH BEEF
CASSEROLE
Ingredients
3 teaspoons olive oil
1 1/2 pounds ground round
1 clove garlic, chopped
1 large onion, chopped
1 large green bell pepper, chopped
1 can (about 20 ounces) tomatoes, crushed and drained
1 teaspoon Worcestershire sauce
1 can corn kernels, drained
2 cans mushrooms, undrained
8 ounces egg noodles, cooked
2 teaspoons steak sauce
1 pound extra sharp Cheddar cheese, grated
1 can black olives, drained and chopped
Instructions
In a large stock pot, heat oil and brown meat. Season to taste.
Add garlic, onion, and green pepper, cook for 15 minutes.
Add tomatoes, Worcestershire sauce, corn, mushrooms, noodles, steak
sauce, half of the cheese, and the olives. Mix thoroughly.
Place in 9x13 baking dish and place in refrigerator to marinate
overnight.
When ready to cook, preheat the oven to 350 degrees F. Bring
casserole to room temperature and bake for about one hour.
Five minutes before serving, place remainder of cheese on top of
casserole and allow to melt.
BEEFY BAKED ZITI
Serves: 8
Cooking Time: 45 min
Ingredients
16 ounces package Ziti pasta
1 pound lean ground beef
1 onion, chopped
2 27-ounce cans spaghetti sauce
6 ounces provolone Cheese, sliced
6 ounces mozzarella cheese, sliced or shredded
1 1/2 cups sour cream
1/2 cup Parmesan cheese, grated
Instructions
Cook pasta as directed on the manufacturer's packaging. Drain and
reserve. Meanwhile, saute the ground beef and chopped onion in a heavy
skillet over medium heat. Add spaghetti sauce and simmer about 15
minutes.
Place about half of the pasta in a lightly oiled 2-quart baking dish.
Top with a layer of provolone and mozzarella cheeses. Spread on a layer
of about half the sour cream and then half the spaghetti sauce mixture.
Cover with the remaining pasta, cheese slices, sour cream, and sauce.
Finally, sprinkle on a layer of Parmesan cheese.
Bake in a preheated 350 degree F oven for about 30 minutes, or until
the cheese and sauce are bubbly. Serve warm.
GROUND BEEF,
CARAMELIZED ONION, AND
SPINACH LASAGNA
1 tbsp olive oil, more if needed
2 sweet yellow onions, sliced thickly
1 pound of lean ground beef (I used 93/7)
1 tsp dried basil
1/2 teaspoon garlic powder
1/2 tsp dried oregano
1/4 tsp onion powder
1 pinch of red pepper flakes
Sea salt and freshly cracked pepper, to taste
5 cloves garlic, minced
1 (15 ounce) container ricotta cheese
1 egg
1 tbsp fresh parsley, chopped
1/2 cup of Asiago cheese
12 no cook lasagna noodles
2 cups mozzarella cheese, shredded (divided)
4 cups of marinara sauce (homemade or store bought)
Preheat oven to 375 degrees. Heat the olive oil in a large skillet over
medium heat. Add the onions and cook, stirring often, for 15-20
minutes, or until tender and golden brown. Meanwhile, in another
skillet over medium heat, cook ground beef, making sure to break it up
into crumbles. Add the dried basil, garlic powder, dried oregano,
crushed red pepper flakes, sea salt and freshly cracked pepper, to
taste. Once the meat is brown add the minced garlic and cook for 60
seconds, stirring frequently. Remove from heat and drain any grease.
In a large bowl, add ricotta, egg, 1/2 cup of mozzarella cheese, Asiago
cheese, fresh chopped parsley, sea salt, and freshly cracked pepper, to
taste. Combine until mixed thoroughly.
Coat a 9 x 13 inch baking pan cooking spray then layer with just enough
marinara sauce to cover the bottom of the pan. Lay four lasagna noodles
in the pan. Spread some of the ricotta mixture on the noodles, then
spoon some of the ground beef mixture on top, followed by caramelized
onions, and spinach leaves. Add four more noodles then top them with
more sauce; repeat layering. Finish with a layer of noodles and
remaining sauce. Sprinkle with mozzarella cheese.
Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover
and bake for 15 minutes. Let the lasagna cool for 5-10 minutes before
slicing and serving. Enjoy.
Source: For the Love of Cooking
http://www.fortheloveofcooking.net
HAMBURGER MEAL-IN-ONE
Cooking Time: 45 min
Ingredients
1 pound ground beef
1/2 cup round butter-flavored crackers, crushed
1/4 cup chili sauce
2 large potatoes, thinly sliced
1 large onion, thinly sliced
1 green bell pepper, cut into 1-inch chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4-ounce) condensed cream of mushroom soup
Instructions
Pre-heat oven to 400 degrees F. Coat four 12 x 18-inch pieces of
aluminum foil with non-stick cooking spray.
In a medium bowl, combine ground beef, cracker crumbs, and chili sauce;
mix well. Form into 8 equal-size patties.
Top each piece of foil with equal amounts of potatoes, onion, and bell
pepper. Sprinkle salt and pepper evenly over the vegetables.
Place 2 beef patties on top of each pile of vegetables, and top each
with an equal amount of soup. Fold over foil to make packets and seal
edges tightly.
Place packets on a large baking sheet and bake 40 to 45 minutes, or
until beef is no longer pink and vegetables are tender.
CREAMY BURRITO CASSEROLE
Prep Time: 20 mins
Total Time: 50 mins
Servings: 8-10
Ingredients
1 lb ground beef or 1 lb ground turkey
1/2 medium yellow onions, chopped
1 (1 1/4 ounce) packages taco seasoning
6 large flour tortillas
1 (16 ounce) cans refried beans
2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
1 (10 3/4 ounce) cans cream of mushroom soup
4 ounces sour cream
Jarred hot sauce, if desired to spice it up
Directions
Brown ground meat/turkey and onion; drain. Add taco seasoning and stir
in refried beans. Mix soup and sour cream in a separate bowl. Spread
1/2 sour cream mixture in the bottom of a casserole dish. Tear up 3
tortillas and spread over sour cream mixture. Put 1/2 the meat bean
mixture over that. Add a layer of cheese. You could put some hot sauce
on this now. Repeat the layers. Sprinkle cheese over the top and bake,
uncovered, at 350°F for 20-30 minutes.
Nutrition Facts
Serving Size: 1 (210 g)
Servings Per Recipe: 8
Amount Per Serving % Daily Value
Calories 512.5 Calories from Fat 188 36% Amount Per Serving
Total Fat 20.9g 32% Saturated Fat 7.4g 37% Cholesterol 46.3mg 15%
Sugars 4.1 g Sodium 1472.8mg 61% Total Carbohydrate 58.6g 19%
Dietary Fiber 6.4g 25% Sugars 4.1 g 16% Protein 21.6g 43%
SHIPWRECK CASSEROLE
Ingredients
1-2 pounds ground beef
2 pounds frozen tater tots
1 onion, diced
2 cups frozen sliced carrots
1 can (11 ounce) tomato soup
salt & pepper to taste
Instructions
Brown beef and onion together until done, drain off any grease. In a
greased 9x13 inch pan, place all of the tater tots in one layer in the
bottom. Salt and Pepper this layer lightly. Cover with browned meat and
onion mixture. Lightly salt and pepper this layer as well. Place
carrots evenly over top and sprinkle 1 tablespoon dry Italian seasoning
over them. Mix tomato soup with one can of water (use the tomato soup
can to measure the water) and pour over all. Cover with foil and bake
at 350 for one hour.
HOT DOG CHILI
3 lbs ground beef
9 tsp chili powder
1 T salt (more to taste)
1 T pepper (More to taste)
Enough water to cover your ground beef
Place enough water in a pot to cover your beef. Take handfuls of the
beef and submerge in the water, mooshing it up with your hands. Add
seasonings and stir. Bring to a boil, reduce heat and boil gently for
about an hour. Ladle off grease. Remove chili with a slotted spoon to
put on hot dogs. Freeze leftovers for your next cookout! Also great
over cheese omelets. Yum!
TACO SOUP
Ingredients
1 lb ground beef
1 lg chopped onion, cooked with beef
2 cans kidney beans (undrained)
1 can corn (undrained)
1- 15oz can Ro-Tel (undrained)
1- 15 oz can Tomato Sauce
1 packet taco seasoning mix
1 packet ranch dressing mix
1 1/2 cups water
Instructions
Combine all ingredients, bring to a boil and then simmer for fifteen
minutes.
ONE-PAN TACOS
Serves: 4
Preparation Time: 20 min
Cooking Time: 15 min
Ingredients
1/2 pound lean ground beef
1/2 cup onion, chopped
1 package of taco seasoning mix
2 1/4 cups water
1 1/2 cups bowtie pasta (or your favorite pasta shape)
1 1/2 cups frozen corn
1 can (15-ounces) kidney or pinto beans, rinsed and drained
1/2 cup chunky salsa
1/2 cup sour cream
1 cup Cheddar cheese, shredded
Instructions
Cook ground beef and onion on medium until brown; drain.
Stir in taco seasoning, water, uncooked pasta, corn, beans, and salsa.
Heat uncovered to boiling. Cover and cook for an additional 10-15
minutes.
Stir occasionally, until pasta is done and liquid has been absorbed.
Stir in sour cream. Remove from heat and add cheese. Cover and let
stand until cheese melts.
Optional toppings: Sliced black olives, sliced avocado, sliced
jalapenos.
HAMBURGER CUPS
Serves: 4
Preparation Time: 15 min
Cooking Time: 15 min
Ingredients
1 pound lean ground beef
1/2 cup barbecue sauce
1 can refrigerator biscuits
3/4 cup Cheddar cheese, grated
Instructions
Preheat oven at 400 degrees F.
Brown ground beef and drain well. Add barbecue sauce, mix well, and set
aside.
Place biscuits in an ungreased muffin pan, 1 biscuit per muffin cup.
Press the biscuit dough up the sides of the cup to the top edge.
Spoon barbecue beef mixture evenly into cups. Sprinkle cheddar cheese
on top of each muffin cup. Bake for 12-14 minutes.
Source: The Fast-Food Kitchen by Sheri Torrelli
MAMA'S TACO CASSEROLE
Ingredients
1/4 C Margarine
1 pkg taco seasoning
1 lb ground beef, cooked and drained
15 ounce can refried beans
1/4 Cup water
1/2 Cup BBQ Sauce
1/2 Cup Milk
2 Cups instant mashed potato flakes
Instructions
Melt margarine in saucepan. Add milk and 2 Tablespoons taco seasoning
mix. Remove from heat and stir in potato flakes. Press mixture into
bottom and slightly up the sides of an 8x8 inch baking dish. In
skillet, place ground beef, re-fried beans, bbq sauce, water, and
remaining taco mix. Cook and stir until bubbly. Turn into prepared
crust. Bake uncovered at 350 for thirty to thirty five minutes.
Serve with cheese, lettuce, tomatoes, onions, sour cream.
OLD-FASHIONED MEAT
LOAF
4 servings
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape
into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
Source: Paula's Home Cooking
HAMBURGER GRAVY
Ingredients
1 lb. hamburger
1 C. onion, chopped
3 Tbs. flour
1 1/2 qt. milk
Salt and pepper, to taste
Directions
Brown burger and onion, then drain off fat. Over medium temperature,
stir in flour. Slowly add milk, stirring frequently. Bring to a
boil until gravy thickens. Add salt and pepper to taste. Serve over
toast.
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A
to Z Readers' Family-Owned
Business Guide |
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Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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