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Publisher's
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Good morning and welcome to your Monthly
Theme edition of A to Z
Recipes Newsletter. I sure hope this finds you well. We are
doing ok here with weather already in the high temperatures of summer.
It is nice that it gets around 80 degrees daily (but late at night for
about 30 minutes, lol). Otherwise we're in the 90's and soon to be in
triple digits. Let's pray that hurricanes, tornadoes and other natural
disasters skip us the rest of the year and we'll be fine, right? If
you're safe and have a roof over your head, not too much else matters.
Well... that's what I keep telling myself...
The new Monthly Theme topic
is Sandwich Recipes
which will run for two months. Please visit the Monthly Theme - Recipe Submissions
section to find the link to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again soon, God willing.
Just
a Pinch of Kindness
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
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
Food
For Thought
"Ignorance
is the single greatest tool of oppression." ~Unknown
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Ramblings
Life Lessons
~Shared by Treva, NC
In life you’ll realize there is a purpose for everyone you meet. Some
will test you, some will use you, and some will teach you. But most
importantly, some will bring out the best in you.
Keep people in your life who truly love you, motivate you, encourage
you, enhance you, and make you happy. If you know people who do none of
these things, let them go.
Love is not about sex, going on fancy dates, or showing off. It’s about
being with a person who makes you happy in a way nobody else can.
Too often we underestimate the power of a touch, a smile, a kind word,
a listening ear, an honest compliment, or the smallest act of caring –
all of which have the potential to turn a life around.
The most beautiful thing is to see a person you love smiling. And even
more beautiful is knowing that you are the reason behind it.
Choose your relationships wisely. It’s better to be alone than to be in
bad company. Being alone does not mean you are lonely, and being lonely
does not meanyou are alone.
Fall in love when you’re ready, not when you’re lonely.
Love means giving someone the chance to hurt you, but trusting them not
to.
You know you’ve found true love when you catch yourself falling in love
with the same person over and over again.
Don’t wait for the right person to come into your life. Rather, be the
right person to come to someone’s life.
The one who is meant for you encourages you to be your best, but still
loves and accepts you at your worst.
Never allow someone to be your priority while allowing yourself to be
their option.
Just because one person doesn’t seem to care for you, doesn’t mean you
should forget about everyone else who does.
Someone else doesn’t have to be wrong for you to be right.
It is okay to be angry. It is never okay to be cruel.
Never do something permanently foolish just because you are temporarily
upset.
Silence is often the loudest cry. Pay attention to those you care about.
We don’t always need advice. Sometimes all we need is a hand to hold,
an ear to listen, and a heart to understand.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
Did
You Know?
Mashing Meat
When cooking ground beef or sausage, use a potato masher to break the
meat into chunks. It’s much more efficient than using a spoon or
spatula, and it forms more even pieces.
Source: Cuisine at Home
Best Burgers with
Variations
~Shared by Treva, NC
Here's a simple recipe for the best juicy burger, plus a selection of
toppings and several cooking method options, including grilling,
pan-frying and broiling.
Here's a tip: There's no sense in trying to build a better burger if
you don't start with the right foundation.
Yield: Serves 4
1 & 1/2 pounds ground beef (30% fat, or at least 70% lean)
1/8 teaspoon salt
4 hamburger buns
Gently shape the meat into 4 patties, slightly less than 1 inch thick.
Don't overwork the meat or the texture will be tough.
To pan-fry: Lightly coat the bottom of a large nonstick skillet with
vegetable oil cooking spray. Sprinkle the skillet with half the salt.
Place over medium heat until the oil is hot but not smoking. Put the
patties in the skillet, close together but not touching. Sprinkle the
patties with the remaining salt. Cook for 8 to 10 minutes on each side
for well done, or until the juices run clear when the patties are
pierced and the meat is no longer pink in the center.
To grill: Place the patties 4 to 6-inches above the coals. Cover and
grill for 4 to 5 minutes on each side, or grill uncovered for 7 to 8
minutes on each side for well done, (the juices run clear when the
patties are pierced and the meat will no longer be pink in the center).
To broil: Place the patties on a broiler-pan rack. Broil 4 to 5 inches
from the heat source for 9 to 11 minutes on each side for well done, or
until the juices run clear when the patties are pierced and the meat is
no longer pink in the center. Serve on the hamburger buns with the
topping of your choice.
Topping Variations
Mediterranean Burgers
Sauté 1 & 1/2 cups sliced onion and 1 1/2 cups sliced green bell
pepper in 2 teaspoons of vegetable oil over medium-high heat for 8 to
10 minutes, or until softened. Spread the split buns with 2 tablespoons
mustard spread. Add the hamburgers, top each with 1/2 ounce creamy
garlic-and-spices cheese and then the vegetables.
Greek Burgers
Line 4 whole-wheat pita pockets with shredded lettuce and 2 slices of
tomato. Tuck in the hamburgers. Top with a sauce made of 1/2 cup
fat-free bottled ranch dressing, 1/2 cup diced cucumber, and 1/4
teaspoon ground cumin.
Pizza Burgers
Split and quarter a loaf of Italian bread. Fill each wedge with a
hamburger, 1/4 cup heated no-fat pasta sauce from a jar, 1/4 cup
reduced-fat shredded mozzarella, and 1 teaspoon grated Parmesan cheese.
Tex-Mex Burgers
Arrange 1/2 cup shredded lettuce on 4 split Kaiser rolls. Top each with
a hamburger, then top each hamburger with 2 slices of ripe avocado, 2
tablespoons salsa, and 1 tablespoon sliced scallions.
Caramelized Onion
Burgers
Melt 1 tablespoon butter or margarine in a nonstick skillet over
medium-high heat. Add 3 cups thinly sliced onion and cook for 7 to 8
minutes, stirring occasionally, or until browned and tender. Remove the
skillet from the heat and stir in 1/8 teaspoon each salt and pepper.
Place the hamburgers on buns and top each with the onions.
Source: Kathy Kingsley, Your About.com Guide to American Food
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if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Monthly
Theme, Recipe Submissions
Our
Monthly
Theme topic is:
Sandwich Recipes
Sandwich From
Wikipedia, the free encyclopedia
A sandwich is a
food item consisting of two or more slices of bread with one or more
fillings between them. Sandwiches are a widely popular type of lunch
food, typically taken to work, school, or picnics to be eaten as part
of a packed lunch. The bread can be used as it is, or it can be coated
with any condiments to enhance flavour and texture. They are also
widely sold in restaurants and cafes, served hot or cold.
Thought to be the
namesake of John Montagu, 4th Earl of Sandwich, following the claim
that he was the eponymous inventor of the sandwich.
Really? I
figure everyone knows what a sandwich is, but some of you may still
need clarification. Yes, a hot dog is a sandwich, as is a hamburger,
panini or gyro. At my house, leftovers find themselves between 2 pieces
of bread (or 2 tortillas). But we'll be looking for some more
interesting recipes for these hot summer days and evenings, as well as
breakfast. Or dessert? Hmm... Who says fruit and whipped cream between
two thin slices of angel food cake isn't a sandwich? Won't you join in
the fun by sharing your own favorite Sandwich
Recipes? Make sure you only send in recipes that you've not
submitted before, okay? It's always nice if the recipes you share are
those tried and true (TNT) but sometimes it is good to share a recipe
or two that you plan to prepare! I have tons of recipes and could not
possibly prepare them all, but each I share is something I would enjoy
preparing and serving my family and friends. I hope you will maintain
that for yourself when you share your favorite Sandwich Recipes with us. 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
"Sandwich 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
this email
link for submitting only theme recipes: Sandwich Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
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Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
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Recipe
Reviews, Reader Comments
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)
Your comments (how was it? is it a "keeper"?)
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
something others would want to read, this is the place to do it. Your
name and location is required!
Ground
Beef Recipe Favorites
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
MEXICAN BURGERS
~Shared by Larry
J., Spring Hill, TN
Ingredients
1 1/2 lbs ground beef chuck (80% lean)
1/4 cup cilantro, chopped
2 tablespoons green onion, thinly-sliced
1 jalapeno, finely-chopped
2 teaspoons minced garlic
2 teaspoons chili powder
1 teaspoon grated lime peel
3/4 teaspoon salt
4 slices Monterey Jack Cheese
4 Kaiser rolls or Mexican bolillo rolls, split
1/3 cup Jalapeno-Lime mayonnaise (recipe follows)
2 cups shredded iceberg lettuce
Directions In medium bowl, gently mix together beef, cilantro, green
onion, jalapeno, garlic, chili powder, lime peel and salt. Shape into 4
(4 1/2 inch) patties about 3/4 inch thick. Grill 8 to 10 minutes or
until thoroughly cooked and no longer pink in center, turning once. Top
each burger with 1 slice cheese; grill 1 minute or until cheese has
melted. Spread each roll with the Jalapeno-Lime Mayonnaise. Place
lettuce on rolls; top with burgers.
Jalapeno-Lime
Mayonnaise
1/2 cup mayonnaise
2 tablespoons lime juice (adjust according to taste preference)
2 teaspoons grated lime peel
1 tablespoon jalapeno, finely-chopped
Directions In small bowl, stir together all ingredients.
BRAISED MEAT LOAF
~Shared by Sue,
Northern MI
10-12 dried Shitake mushrooms
2 cups water
1 slice white bread, crust removed
1 tablespoon skim milk
1 pound extra lean ground beef
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
3 tablespoons chopped white onion
2 egg whites
1/2 cup bread crumbs
1/2 cup dry white wine
2 tablespoons tomato paste
Soak mushrooms in 2 cups water for half an hour or until soft. Drain,
reserve liquid. Coarsely chop, discarding rough bottom stems. Combine
bread with milk in a saucepan. Simmer 3-5 minutes or until milk is
absorbed and bread is soft. Dice. In a mixing bowl, combine beef,
garlic powder, and pepper. Knead in onions and diced bread, then egg
whites. Shape into a firmly packed ball. Roll into a baguette type
loaf, about 2 1/2 inches thick. Roll loaf in bread crumbs.
In a nonstick skillet, over medium heat, brown meat loaf on all sides,
turning carefully so the loaf will not break. When browned, add wine
and cook over medium high heat 5-10 minutes or until wine is reduced by
half - do not allow to boil.
In a small saucepan, warm reserved mushroom liquid. Stir in tomato
paste. Simmer 5 minutes. Add to skillet along with chopped mushrooms.
cover and simmer 30 minutes, turning loaf twice. Adjust lid so it is
slightly jar and simmer 15 minutes longer. Remove loaf to cutting board
and let rest 5 minutes before cutting. Place on serving platter, ring
with mushrooms and pour remainder of sauce over all. 6 servings
1 cup dry pearl barley
4 cups water
1 cup beef stock
1 pound extra lean ground round
1/2 teaspoon black pepper
1/2 teaspoon salt, or less
1/2 teaspoon marjoram
1/2 teaspoon garlic powder
1 egg, beaten
3/4 cup skim evaporated milk
1 head of cabbage
Soak barley several hours or overnight in 4 cups water. Pour barley and
liquid, and beef stock into a medium saucepan; bring to a boil. Reduce
heat. Cover and simmer 45 minutes or until barley is tender and liquid
is absorbed.
In a nonstick skillet, brown beef; drain and season with pepper, salt,
marjoram, and garlic. Toss with barley, egg and milk. Cool to room temp.
Carefully separate cabbage from head. Cut off tough stem ends. In a
covered steamer basket, over boiling water, steam leaves 2-3 minutes or
until leaves just begin to soften. Drain, pat dry. Fill each leaf with
1-2 tablespoons meat and barley mixture. Fold top and bottom ends of
leaves toward center as if wrapping a square package. Secure with a
toothpick. Steam cabbage rolls over boiling water 2-3 minutes. 20 rolls
1 pound lean ground round
3 tablespoons chopped onion
2 tablespoons chopped carrot
2 tablespoons chopped celery
1 cup dry white wine
1/2 cup skim milk
1/8 teaspoon nutmeg
1 28 ounce can plum tomatoes, chopped
1 pound package spaghetti, al dente or as desired
In a nonstick skillet, sauté beef, onion, carrot and celery. When meat
is nearly cooked, add wine. Cook over medium heat, stirring frequently,
until wine has evaporated. Add tomatoes. Reduce heat and simmer 2
hours, stirring occasionally. Ladle sauce over pasta. 12 servings.
Per 3/4 cup serving: 214 calories, 3g fat, 40mg sodium, 33mg
cholesterol, 27g carbs.
MINI TOSTADOS
~Shared by Sue,
Northern MI
1 package flour tortillas
1/2 cup bean dip
1/2 pound extra lean ground round, browned and drained
1/4 cup fresh mushrooms, thin sliced and steamed 2-3 minutes
1/3 pound park skim mozzarella cheese, grated
1 cup tomato salsa
Lay tortillas flat, spread with bean dip. Cut tortillas into quarters.
Arrange on a nonstick baking sheet. Sprinkle with beef and mushrooms.
Top with cheese and bake at 400 degrees 5-10 minutes or until cheese
melts. Serve with salsa. 12 servings of whole tortilla.
1/2 cup bean dip
3/4 pound extra lean ground round, brown and drain
1/2 onion, chopped
2 tomatoes, diced
1/2 pound grated Cheddar cheese, part skim
Tomato salsa
1 package baked corn tortilla chips
Spread a 10 inch platter with bean dip. Sprinkle with beef, then with
onion lettuce and tomatoes. Top with cheese. drizzle with some of the
salsa. Ring with chips.
1 1/2 cups cooked macaroni
1/2 lb lean ground round, cooked
1 cup diced cheese
1 cup soft bread crumbs
1 tbls minced parsley
3 tbls minced pimientos
3 tbls melted shortening
1 tbls minced onion
1 cup scalded milk
1 egg, well beaten
1 tsp. salt
1/8 tsp. pepper
Combine ingredients in order given. Place in greased ring mold. Place
mold in ring of water and bake at 375 degs until firm, about 35
minutes. Unmold and serve hot.
QUICK CREOLE RICE
~Shared by Sandi,
Roswell, NM
1/2 lb lean ground beef
1/4 cup butter
1/2 cup onions, diced
1/2 cup green peppers, diced
2 cups packaged pre-cooked rice
2 tsps. salt
1/2 tsp. pepper
1 cup fresh tomatoes, diced
2 cups water
Saute onions and green pepper in butter, cook ground beef, drain off
liquid. Add rice and stir constantly until light brown. Add seasonings.
Quickly ad tomatoes and water. Bring to a boil. Turn off heat, stir,
then cover and let stand 20 to 30 minutes until all liquid is
absorbed. Serve with hard rolls.
BEEF LOAF WITH SAUCE
~Shared by Sandi,
Roswell, NM
3 pounds ground beef
1 1/2 cups soft stale bread crumbs
1 small onion, cut fine
1 tbls chopped parsley
1 slightly beaten egg
1 tbls salt
1 1/2 tsp pepper
Mix all ingredients together. Shape in a roll and place in roasting
pan. If desired, place several strips of bacon across top. Bake at 350
degs for about an hour. Serve with following sauce.
Cook onions in butter. Add flour and salt. Cool until brown; add meat
stock, cook 2 minutes and strain. Cook mushrooms 5 minutes in small
amount of butter. Add to gravy and serve very hot.
SWEDISH MEATBALLS
~Shared by Sandi,
Roswell, NM
1 tbls butter
1 green pepper, chopped
1 onion, minced
1 can condensed chicken with rice soup
1 can condensed tomato soup
1 cup water or beef stock
2 slices soft bread, broken in pieces
1/4 cup evaporated milk
1 egg
1 tsp salt
1 1/2 lbs ground round
Melt butter in frying pan; add pepper and onion and cook until tender.
Stir in soups and water or stock. Heat to boiling then turn down heat.
While sauce cooks, make meat balls by mixing bread, milk, egg, salt and
meat. Shape into balls and drop into simmering sauce and cook
slowly for about an hour or until sauce has cooked down enough to
be thickened.
Cook sirloin, add to spinach, stir in eggs and seasoning. Pour into
buttered baking dish and bake at 350 degs about 40 minutes or until set.
TAMALE PIE
~Shared by Lynn,
Roswell, NM
1 cup cornmeal
1 tsp. salt
3 cups cold water
1 large onion, chopped
1 lb lean ground beef
1 cup tomatoes
2 tsps. chili powder
2 green peppers, chopped
1 tsp. salt
Stir cornmeal and salt into cold water. Cook and stir constantly until
thick. Line a greased baking dish with the mush leaving enough for a
top crust. Fry onion and ground beef in small amount of
shortening, drain. Add tomatoes, peppers and seasoning. Pour o top of
mush, add remaining mush. Bake at 450 degs for 1 hour or until brown.
Simmer onion in 1/2 cup boiling water for 5 minutes; pour over bread.
Combine meat, egg and seasonings; pat out in 14x8 inch rectangle on
waxed paper. Spread bread mixture over meat; sprinkle 1 1/4 cup of
cheese on top. Roll. Place in pan. Bake at 350 degs for 70 minutes.
Sprinkle remaining cheese over roll and bake 2 minutes longer.
SPINACH SUPREME
~Shared by Lynn,
Roswell, NM
1 package frozen spinach
1 pound ground beef
2 egg yolks
4 tbls cream
Salt and pepper to taste
Dash nutmeg
Cook spinach according to directions. Drain and chop. Cook ground beef.
Place beef and spinach in saucepan. Cook, stirring for 3 minutes. Add
egg yolks mixed with cream and seasonings. Heat thoroughly.
MEATBALL STROGANOFF
~Shared by Mary,
Roswell, NM
1 cup medium cracker crumbs
1 tsp. salt
Dash pepper
Dash oregano
3/4 cup milk
2 eggs
1 lb ground beef
3/4 lb ground pork
2 tablespoons butter
1 beef bouillon cube
1/2 cup boiling water
Combine crumbs, salt and pepper, oregano, milk and eggs. Add meats, mix
well. form meat into balls, brown slowly on all sides in hot oil.
Combine bouillon cube and water, pour over meat. Cook covered over low
heat for 30 minutes. Add one 6 oz can sliced mushrooms, drained and 1
cup sour cream. Heat just to boiling.
MANY WAY MEATBALLS
~Shared by Mary,
Roswell, NM
1 pound ground round
1/4 cup dry bread crumbs
1/4 cup chopped onions
1 egg, slightly beaten
1/4 tsp. salt
1 can, 10 1/2 oz, condensed Cheddar cheese
1/2 cup water
2 tbls chopped parsley
Mix beef, crumbs, onion, egg and salt. Shape into 16 meatballs. Brown
in skillet, pour off drippings. Stir in soup, water and parsley. Simmer
with meatballs for 20 minutes. Stir often.
HAMBURGER STUFFING
FOR GREEN PEPPERS
~Shared by Mary,
Roswell, NM
2 tbls margarine
1 medium onion, chopped
1/2 pound ground beef
2 fresh tomatoes
1 tsp. salt
Dash of pepper
1 cup coarse bread crumbs
1/3 cup buttered bread crumbs
Saute onion, meat and peeled, cut tomatoes, until onion is soft. Add
salt, pepper and coarse bread crumbs. Stuff prepared peppers. Top with
buttered crumbs. Bake at 350 degs. 25 to 30 minutes.
BROCCOLI-RICE-CHEESE-BEEF
CASSEROLE
~Shared by Mary,
Roswell, NM
2 packages frozen chopped broccoli
2 tbls chopped onion
2 tbls margarine
1 can cream of mushroom soup
1/2 cup water
1 jar Cheese Whiz
1/2 cup cooked rice
1 lb cooked ground sirloin
Cook broccoli as directed on package. Saute onion in margarine, add
soup and water. Add broccoli, cheese, rice and ground beef. Mix
thoroughly and place in casserole dish. Sprinkle with paprika and bake
20 to 25 minutes, at 350 degs, until heated through.
STUFFED SQUASH
~Shared by Bobbie,
Roswell, NM
1/2 lb ground round
4 small acorn squash
4 tbls onion, chopped
1 tsp chopped parsley
2 tbls butter
4 tbls bread crumbs
2 hard boiled eggs, chopped fine
Salt and pepper to taste
Cut just enough off the top of each acorn squash to scoop out the
seeds. If there are any round bottoms, cut a little to allow the squash
to sit upright. Put a bit of the butter in each squash. Set on a sheet
pan and set aside.
Cook burger and mix in remaining ingredients. Stuff each squash. Bake
for 1 hour at 400 degs.
BEST EVER MEATLOAF
~Shared by Bobbie,
Roswell, NM
2 eggs
1/3 cup catsup
1 1/2 cup soft bread crumbs
3/4 cup warm water
1 pkg dry onion soup mix
2 lbs ground round
Beat eggs lightly in large bowl; stir in catsup. Add bread crumbs to
warm water. Combine all ingredients, mix well. Place in loaf pan. Bake
at 350 degs for 1 hour.
MEATLOAF SUPREME
~Shared by Bobbie,
Roswell, NM
1 1/2 lbs lean ground beef
1/2 cup uncooked oatmeal
1 egg
1 small onion, chopped
1 can cream of mushroom soup
1 tbls chopped parsley
1/4 tsp. celery seed
Salt and pepper to taste
1 can, 4 oz, green chilies
Combine all ingredients, place in baking dish and bake at 350 degs. for
90 minutes.
Note: If making this loaf ahead of time, wait until ready to bake to
add chilies.
SPAGHETTI AND
MEATBALLS
~Shared by Bobbie,
Roswell, NM
Meatballs:
2 pounds ground round
1/2 loaf French bread
1 1/4 cups chopped onion
3 celery stalks with leaves
1/2 cup chopped parsley
1/3 cup Parmesan cheese
1 1/2 tsps. salt
1/2 tsp. pepper
4 slightly beaten eggs
Olive Oil
Break bread into small pieces and soak in water to moisten. Squeeze
dry. Add remaining ingredients except eggs. Mix lightly. Add eggs and
mix lightly with fork. Make into small balls. Do not pack tightly.
Brown in olive oil.
SAUCE
2 celery stalks with leaves
2 cups chopped onions
Several sprigs of parsley, chopped
2 garlic cloves, chopped
3 cans, 8 oz, tomato sauce
2 cans, 6 oz, tomato paste
6 cups water
Combine ingredients and simmer for 2 hours. Add cooked meatballs and
simmer 1 hour more. Serve over cooked spaghetti.
MEAT LOAF WITH SAUCE
~Shared by Deb,
Roswell, NM
1 pound lean ground beef
1/2 ground pork or mutton
1 cup bread crumbs
2 green peppers
1 onion, chopped
1 egg
1 1/2 tsps. salt
2 cups tomato juice
2 tbls cornstarch
2 tbls shortening
1 tsp. salt
Mix beef, pork, crumbs, green pepper, onion, egg and salt. Form into a
loaf and place in a shallow pan - leave an inch margarine around meat.
Mix together juice, cornstarch, shortening and salt. Dribble over top
of loaf and bake 1 hour at 350 degs. Baste frequently, add water if
necessary.
SPAGHETTI MEAT SAUCE
~Shared by Deb,
Roswell, NM
2 lbs lean ground beef
1 medium onion, chopped
1 green pepper, chopped
1 can, 3 oz, mushrooms
1 can, 8 oz, tomato sauce
1 cup catsup
1 No. 2 can tomatoes (2 1/2 cups)
1 tsp. Worcestershire sauce
6 drops Tabasco
2 tsps. salt
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. rosemary
1/4 tsp. basil leaves
1/4 tsp. garlic powder
1/8 tsp. red pepper
1 cup tomato juice
Cheese
Brown meat in skillet over medium heat. Add onion and green pepper and
cook 5 minutes. Mix and add mushrooms, tomato sauce and pepper and cook
5 minutes. Mix an add mushrooms, tomato sauce and catsup. Stir in a
mixture of tomatoes, sauces and seasonings. Cover tightly and simmer 1
hour. During this time, add more tomato juice if needed, stirring
occasionally. Pour over cooked spaghetti and grate cheese over top. set
in moderate oven just to melt cheese.
GOULASH
~Shared by Deb,
Roswell, NM
3 large onions
1 1/2 lbs ground sirloin
1 No. 2 can tomatoes
1 tsp. paprika
8 medium sized potatoes, cubed
1 tbls salt
Chop onion, brown in shortening. Add burger to onion and brown lightly.
Add tomatoes and simmer until half done; add potatoes. Add a little
water if needed; boil until gravy is well thickened.
SCALLOPED SPUDS
& BURGER
~Shared by Deb,
Roswell, NM
1 pound ground sirloin
6 medium potatoes, peeled
2 tbls butter
1 tbls flour
1 1/2 cups milk
1 tsp. salt
1/2 tsp. pepper
3/4 cup grated American cheese
Cook burger and set aside. Pare potatoes and slice thin. Layer potatoes
and burger in buttered baking dish. In a medium saucepan, melt butter;
add flour, stirring until smooth. Add milk and stir. Add cheese and
heat until it has melted. Pour over potatoes and milk. Bake at 350
degs. until potatoes are tender.
CHEF'S SURPRISE
TANGY MEATBALLS
~Shared by Marilyn
M., Canton, OH
(Sub sandwiches, too)
2 lb. ground beef
2 eggs, beaten
1/2 tsp. salt
3/4 cup quick-cooking oats, uncooked
1 1/3 cup chili sauce, divided
1/2 cup grape jelly
In a large bowl, combine beef, eggs, salt, oats and 1/3 cup chili
sauce. Mix well with your hands; form into one-inch balls.
Place in an ungreased shallow 13"x 9" baking pan.
Bake uncovered at 400 degrees for 15-17 minutes, until meatballs are
browned; drain.
Meanwhile, combine jelly and remaining 1 cup sauce in a large saucepan
over medium heat.
Cover and cook, stirring occasionally, for about 10 minutes, until
mixture is well blended.
Add meatballs; simmer until heated through. Meatballs may be kept
warm in a slow cooker while serving.
Yield: Makes about 5 dozen.
MOZZARELLA STUFFED
MEATBALLS
~Shared by Marilyn
M., Canton, OH
1 lb. ground beef
1 lb. ground pork or mild Italian sausage
1 cup breadcrumbs
1 Tbsp. Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1/2 lb. mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)
In a large bowl mix beef through pepper. Form into 2" balls. Press a
cheese cube in the middle and seal the meat around it. Heat 1/2" olive
oil in a large skillet. Brown meatballs and then set aside on plate.
Pour marinara sauce into pan; bring to a simmer. Add meatballs and
simmer until cooked through, about 30 minutes. Serve over spaghetti or
on top of a hoagie.
TACO PIE
~Shared by Marilyn
M., Canton, OH
1/4 cup butter
2/3 cup milk
1 package taco seasoning mix, divided
2 1/2 cups mashed potato flakes (you could also use left over mashed
potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional
TIP: You can also make it without the potato flake crust - and just
used a store bought pie crust.
Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add
milk and 2 tablespoon taco seasoning. Remove from heat and add potato
flakes until incorporated. Press mixture into the bottom of a 10-inch
pan. Bake for 7-10 minutes until it just BARELY turns golden brown. In
a medium skillet, cook beef and onions until beef is browned and cooked
through. Drain. Add Salsa and remaining taco seasoning. Cook until
bubbly. Pour into crust. Bake for 15 minutes, or until crust is
golden brown. Let cool for 5 minutes. Top with cheese, lettuce, and
tomatoes. Cut and serve with sour cream.
CABBAGE ROLL PIE
~Shared by Marilyn
M., Canton, OH
1 pound ground beef
1 stalk celery, minced
2 Tbsp. onion, chopped (OR 1 small, chopped)
3-4 cups cabbage, chopped, about 8 ounces
2 Tbsp. butter
8 small mushrooms, chopped, 3 ounces
Salt, to taste
1/2 teaspoon pepper
Garlic powder, to taste
1 cup chicken broth
3/4 cup heavy cream
8 ounce cheddar or Monterey jack cheese, shredded
2 eggs, beaten
Brown the hamburger, celery and onion in a very large nonstick skillet;
drain the fat. Add the cabbage and butter; cook until the cabbage
starts to wilt. Add the mushrooms and cook until the cabbage and
mushrooms are very soft and start to brown slightly. Season with
pepper, salt and garlic powder to taste. Add the broth and cream; bring
to boil and cook on high, stirring occasionally, until reduced and
thickened. Watch closely so it doesn't boil over or evaporate
completely. Stir in the cheese, then the beaten eggs. Pour into a
greased 10-inch pie plate. Bake at 350F for 25-30 minutes until set.
Yield - Makes 6-8 servings Can be frozen.
2 pounds ground beef
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
2 Tbsp. hot salsa
4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided
12 ounces uncooked lasagna noodles
1 jar (16 ounces) mild salsa
2 cups water
2 cups (16 ounces) sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained
3 green onions, chopped
1 medium tomato, chopped, optional
In a large skillet, cook beef over medium heat until no longer pink;
drain. Stir in the beans, chilies, taco seasoning and hot salsa.
In a greased 13-in. x 9-in. baking dish, layer a third of the noodles
and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.
Combine mild salsa and water; pour over top. Cover and bake at 350° for
1 hour or until heated through.
Top with sour cream, olives, onions, tomatoes if desired and remaining
cheese.
Bake, uncovered, 5 minutes longer. Let stand for 10-15 minutes before
cutting.
Yield: 12 servings.
MEXICAN CASSEROLE II
~Shared by Linda
H., Rosharon, TX
1 lb. Ground beef
2 pkgs. yellow rice
1 can Ro-Tel tomatoes
1 can whole kernel corn (drained)
1 sm. Box Velveeta cheese
Brown ground beef and drain. Cook yellow rice and add to ground beef.
Add remaining ingredients and cook until cheese is melted. Is also good
for a dip for corn chips.
Source: 1_Comfort_Food@yahoo.com
MEXICAN CASSEROLE III
~Shared by Linda
H., Rosharon, TX
1 Ib. Ground beef
1 can Ro-Tel tomatoes
1 can cream of chicken soup
1 can Ranch-Style Beans (jalapeno)
2 c. Grated Cheddar cheese
1 sm. Pkg. Tortillas, (corn or starch)
Brown ground beef and drain fat. Preheat oven to 350°. Grease an 11 x
17-inch baking dish or use non-stick spray. Layer the dish with the
tortillas. Add the beef, beans, tomatoes and chicken soup. Spread
cheese over the top. Cover with aluminum foil and bake until hot and
bubbly, about 30-40 minutes.
Source: 1_Comfort_Food
RANCHERO BEEF TACO
BAKE
~Shared by Linda
H., Rosharon, TX
Serves: 5
1 lb. ground beef
1 can (10 3/4 oz.) Campbell's® Condensed Creamy Ranchero Tomato Soup
3/4 cup Pace® Thick & Chunky Salsa
3/4 cup water
8 corn tortillas (6-inch) OR 6 flour tortillas (8-inch), cut into
1-inch pieces
2/3 cup shredded Cheddar cheese
Cook beef in skillet until browned. Pour off fat.
Add soup, salsa, water, tortillas and half the cheese. Spoon into 2-qt.
Shallow baking dish. Cover.
Bake at 400°F. 30 min. Or until hot. Sprinkle with remaining cheese.
Tip: Serve with a cucumber salad topped with your favorite vinaigrette.
For dessert serve vanilla ice cream.
Source: PaceFoods.com
TACO CASSEROLE
~Shared by Linda
H., Rosharon, TX
(OAMC)
10 ounces dried spaghetti or linguine or fettuccine, broken
2 lbs ground beef or ground turkey
2 large onions, chopped
1 1/2 cups water
1 (1 1/4 ounce) envelope taco seasoning mix
2 (11 ounce) cans corn mixed with chopped peppers, drained
1 1/2 cups Colby or Monterey jack cheese or cheddar cheese, shredded
1 cup favorite salsa
2 (4 1/2 ounce) cans diced green chili peppers, drained
4 cups lettuce, shredded
1 medium tomato, chopped
Cook pasta according to pkg directions, drain. Meanwhile, cook ground
meat and onion until meat is brown, in a Dutch oven. Drain off fat.
Stir in water and taco seasoning mix. Bring to boiling and reduce heat.
Simmer, uncovered for 2 minutes, stirring occasionally. Stir in cooked
pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers
Divide mix evenly between 2 lightly greased 2 qt casseroles. Package
up, label and freeze up to 3 months.
To serve remaining casserole, cover and bake in a 350F oven for 20-25
minutes or until heated through. Sprinkle with remaining cheese. Top
with lettuce and chopped tomato. If desired, pass broken tortilla chips
and dairy sour cream as additional toppings.
To serve the 2nd casserole, thaw in the refrigerator overnight. Bake,
covered in a 375F oven for 1 hour or until heated through, stirring
once about halfway through baking time. Sprinkle with 1/2 cup shredded
cheese. Serve with 4 cups shredded lettuce and 1 medium tomato, chopped.
MEXICAN MANICOTTI
~Shared by Linda
H., Rosharon, TX
8 servings
Plan this ahead and start the night before. Great with Mexican or
Spanish rice.
1 lb. lean ground beef
16 oz. can refried beans
2 1/2 t. chili powder
1 1/2 t. dried oregano
8 oz. pkg. manicotti shells
2 1/2 c. water
16 oz. jar Picante sauce
2 c. (16 oz.) sour cream
1 c. (4 oz.) shredded Monterey Jack or Mexican-style cheese
1/4 c. sliced green onions
Sliced ripe olives, optional
In a bowl, combine the ground beef, beans, chili powder and oregano.
Spoon into uncooked manicotti shells; arrange in a greased 13x9x2-inch
baking dish.
Combine water and Picante sauce; pour over shells. Cover and
refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake
at 350 degrees for 1 hour. Uncover; spoon sour cream over top. Sprinkle
with cheese, onions and olives. Bake 5 to 10 minutes longer or until
the cheese melts.
Source: 1_Comfort_Foods (Yahoo group)
HEALTHY MOUSSAKA
CASSEROLE
~Shared by Linda
H., Rosharon, TX
A delicious and healthy eggplant based casserole with complex flavors
and a rich aroma.
Serves: 6+
1 pound of Ground Beef
1 Onions
2 teaspoons Garlic Powder or 4 cloves fresh minced garlic
1 teaspoon each of basil, oregano, thyme and parsley
½ tsp Cinnamon
1 teaspoons each of salt and pepper
24 ounces of Diced Tomatoes (jar or can)
1 small bunch of kale
½ cup Red Wine (cooking) or beef broth
1 small package of white button mushrooms
1 (6 ounce) jar of Tomato Paste
2 Medium Eggplants
1 cup Full Fat Greek Yogurt
4 eggs
At least an hour before cooking or up to a day before, peel egg plant
and slice into ¼ inch slices. Place in colander over the sink and salt
liberally. Put a heavy plate on top to create pressure and leave for an
hour. Rinse eggplant well and pat dry. To cook, either heat some
tallow, coconut oil or butter in a pan and cook eggplant pieces for 2-3
minutes per side until starting to soften, or oil a large baking sheet
and place all egg plant on it and bake in a 400 degree oven for 30
minutes. Brown meat in a large skillet. Dice the onions and add to pan
when meat is done. Add mushrooms and chard or kale. Saute another 5-7
minutes until all vegetables are softening and starting to become
translucent. Add red wine or beef broth to deglaze pan and then add
spices, canned tomatoes, and tomato paste. (drain tomatoes) Simmer
about 15 minutes to let flavors incorporate. Oil the bottom of a large
baking dish. Layer the eggplant slices then meat sauce and repeat until
both are used up. Beat the eggs and add Greek yogurt and garlic powder.
Spread on top of casserole. Bake at 350 for 45 minutes to an hour. Let
set 10 minutes and serve. Reheats well and can be made ahead.
Source: Wellness Mama
OPEN FACE HAMBURGERS
~Shared by
Patricia, Mesa, AZ
1/2 pound hamburger
1 small jar Cheese Whiz
1/4 cup catsup
1 small onion, minced
1/2 can cream of chicken soup
1/2 teaspoon salt
Mix all ingredients together. Place in an baking dish and bake at 375
degrees for 10 minutes; stir. Spread on hamburger bun halves and broil
in oven a few minutes just before serving.
MAMA'S BEER BURGERS
~Shared by
Patricia, Mesa, AZ
2 pounds ground beef
8 hamburger buns (grilled, if desired)
2 tablespoons vegetable oil
1 large green pepper,sliced
1 large onion,sliced
1/2 cup catsup
1/2 cup beer (flat if you ever have any)
Shape meat into 8 patties and cook as desired; grill, fry, broil, etc.
Meanwhile, heat oil in frying pan and saute pepper and onion slices
over med/high heat. When slightly limp, lower heat and add beer and
ketchup. Simmer until the burgers and buns are ready. Pile sauce onto
burgers.
CHEESEBURGER SOUP
~Shared by
Patricia, Mesa, AZ
1/2 lb. lean ground beef
3/4 cup chopped onion
3/4 cup shredded carrots (or diced, your preference)
3/4 cup diced celery
1/4 cup all purpose flour
3 cup chicken broth (boullion cubes work)
4 cup diced peeled potatoes
1 1/2 cup milk
8 oz. processed American cheese, cubed (2 cups)
Salt and pepper to taste
Place potatoes and carrots in large kettle, in the chicken broth, and
bring to a boil. Meanwhile, brown ground beef, onions and celery. When
soft, add flour and mix until translucent. The flour will coat the
burger, onion and celery which will help it not to lump when added to
the boiling potatoes. Add the hamburger/flour mixture to the boiling
potatoes, stirring constantly. Immediately add the milk. Add cheese;
stir until cheese is melted and blended in. Salt and pepper to taste.
Adjust thickening and cheese to your personal taste.
CALIFORNIA BAKED
BEANS
~Shared by
Patricia, Mesa, AZ
1 large jar Great Northern Beans
1 1/2 pound hamburger
1 large can of tomatoes
1 small onion, diced
1/2 cup brown sugar
1/2 pound bacon (optional)
Saute onions in skillet. Cook hamburger and drain. Add onions and
transfer to roasting pan. Add next three ingredients. Top with bacon if
desired. Bake at 375 degrees for approximately 1 hour.
SWEET & SOUR
MEATBALLS
~Shared by
Patricia, Mesa, AZ
3 pounds hamburger
2 teaspoons pepper
1 1/2 teaspoons garlic powder
2 teaspoons Mrs. Dash Table Blend
1/8 cup ketchup
1/8 cup BBQ sauce
3 tablespoons yellow mustard
1/2 cup minced onion
3 eggs
1 cup crushed saltines or bread crumbs
Sauce:
12 ounces chili sauce
12 jar grape jelly
1 cup BBQ sauce
In a bowl, combine all meatball ingredients; blend well. Form mixture
into 2-3-inch balls. In a frying pan, brown meatballs, on all sides,
until well browned and firm, about 15 minutes. Drain on paper towels.
In a 2-3 quart crock pot, mix chili sauce, jelly and BBQ sauce.
Carefully add all meatballs. Cover and cook on high at least 1/2 hour.
CORDON BLEU BURGERS
~Shared by
Patricia, Mesa, AZ
1 1/2 pounds ground beef
1/2 cup shredded Swiss cheese
1/2 cup thinly sliced ham lunchmeat
4 hamburger buns or rolls
Divide beef into four equal pieces. Divide each fourth into two pieces.
Between two pieces of waxed paper, press out eight patties about five
inches in diameter and 1/2 inch thick. Dice lunchmeat into small
pieces. Place two tablespoons Swiss cheese and two tablespoons diced
ham in center of four of the patties. Top with remaining patties and
press around edges to seal. Cook on a foil covered grill grate for 7-10
minutes on each side, turning carefully, to desired doneness.
Prepare dressing per package directions. Season hamburger with salt and
pepper to taste. Roll hamburger between two sheets of waxed paper to
1/2 inch thick. Spread dressing mix over hamburger and roll like a
jellyroll. Cut into six slices. Wrap each slice with a piece of bacon
and fasten with a toothpick. Place in a Pam sprayed pan, dressing side
up. Bake at 350 degrees for about 25 minutes or until nicely browned.
AMERICAN CHOP SUEY
~Shared by
Patricia, Mesa, AZ
1/2 cup rice, not instant
1/2 pound spaghetti
8 ounces mild cheese, any flavor
1 1/2 pound hamburger
1 medium onion, chopped
1 stick butter or margarine
1 pint canned tomatoes in juice
Salt and pepper to taste
Cook rice and spaghetti, each according to package instructions. Drain
spaghetti. Grate cheese coarsely; set aside. Brown hamburger in butter
for 5 minutes; add all ingredients except cheese. Stir, add cheese and
stir again. Pour into a well-greased 9×13 inch pan. Bake at 325 degrees
for 1 hour. Serves 12.
HAMBURGER BARLEY SOUP
~Shared by
Patricia, Mesa, AZ
1 1/2 pounds ground beef
6 cups water
3 beef bouillon cubes
2 cups carrots, sliced
1 1/2 cups onion, coarsely chopped
1 1/2 cups celery, coarsely chopped
1/2 cup green pepper, chopped
1/3 cup barley
1 teaspoon salt
1/8 teaspoon pepper
2 bay leaves
1/4 cup ketchup
1 can (28 ounce) tomatoes, not drained and cut up
1 can (8 ounce) tomato sauce
In a 5-qt. Dutch oven, brown ground beef, drain. Stir in remaining
ingredients. Bring to a boil. Reduce heat and cover. Simmer 1 hour or
until vegetables and barley are tended. Remove bay leaves. Makes 10 1
1/2-cup servings.
CHEESY BEEF CASSEROLE
~Shared by Jean,
Syracuse, NY
A hearty casserole that tastes a lot like lasagna. Delicious served
with a tossed salad and garlic bread.
Ingredients:
4 cups uncooked medium egg noodles
1 pound lean ground round
3/4 cup chopped onion
2 cans (8 ounces each) tomato sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 package fat-free (8 ounces) cream cheese, softened
1 cup small curd cottage cheese
1/2 cup grated fat-free Parmesan cheese
1/3 cup sliced green onions
1/4 cup chopped green pepper
Additional Parmesan cheese, fat-free, optional
Directions:
Cook noodles according to package directions. Meanwhile, in a skillet,
cook beef and onion over medium heat until meat is no longer pink;
drain. Add tomato sauce, garlic powder, salt and pepper. In a mixing
bowl, combine the cream cheese, cottage cheese Parmesan, onions and
green pepper. Drain the noodles; place half in a greased 13 X 9 X 2
inch backing pan. Top with half of the meat and cheese mixtures. Repeat
layers. Sprinkle with additional Parmesan if desired. Cover and bake at
350 degrees for 30 to 35 minutes or until heated through. Yield: 6
servings.
BEEF, BEAN AND
WALNUT STIR-FRY
~Shared by Jean,
Syracuse, NY
Ingredients:
1 teaspoon vegetable oil
3 cloves garlic, minced
One pound of lean ground beef or ground turkey
One bag (16 ounces) frozen cut green beans, thawed
1 teaspoon salt
1/2 cup walnut pieces
Directions:
In a large skillet, heat oil and garlic over medium heat 30 seconds.
Add beef and beans; sprinkle with salt. Mix well.
Cook 5 minutes or until beef is well browned, stirring occasionally.
Stir in walnuts; cook two minutes more.
Serving suggestion: Serve over hot cooked egg noodles or rice.
Recipe makes four servings.
MYSTERY TRAIN MEAT
LOAF
~Shared by Jean,
Syracuse, NY
Ingredients:
Two slices white bread, no crusts
1/2 cup milk
Two pounds lean ground round
One medium onion, minced
1 tablespoon steak seasoning sauce
1/2 cup ketchup
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
2 tablespoons firmly packed brown sugar
1 tablespoon sugar
1 tablespoon prepared mustard
Directions:
Preheat oven to 375-degrees. In bowl, soak bread in milk a few minutes.
In large bowl, combine meat, soaked bread, onion, steak seasoning
sauce, ketchup, salt, pepper, eggs and brown sugar and stir until well
blended. Put mixture into well-greased loaf pan. Bake in preheated oven
45 minutes.
In small bowl, combine sugar and mustard; brush glaze over meat loaf
and cook 15 minutes more. Recipe makes six to eight servings.
AWARD WINNING
CABBAGE ROLLS
~Shared by Jean,
Syracuse, NY
1 lb. ground meat
1 lb. ground pork
1 1/2 cup. rice, uncooked
2/3 stick melted butter
1 1/2 cup. chopped onions
1/2 cup chopped bell pepper
4 small. cans tomato sauce
4 3/4 tsp. salt
1/2 tsp. red pepper
1/2 tsp. black pepper
2 large heads cabbage
several strips of bacon
Combine ground meat, ground pork, uncooked rice, butter, onions, bell
pepper, 2 cans tomato sauce, salt, red pepper and black pepper. Pull
cabbage apart by leaves; boil or microwave cabbage. Put spoon fulls of
mixture on cabbage leaves and roll. Place rolls in shallow baking pan
or casserole dish. Cover with strips of bacon. Add about 1-inch of
water and cover with remaining 2 cans tomato sauce. Bake at 300° for 1
1/2 to 2 hours.
EASY BEEF STUFFED
PEPPERS
~Shared by Jean,
Syracuse, NY
Created to use ingredients you're likely to have on hand.
1 lb. lean ground beef or -1 package fully cooked ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked rice
5 tbs. catsup, divided
1 tsp. dried oregano leaves, divided
1/2 tsp. salt
1/4 tsp. pepper
1 can (14-1/2 ounces) Italian-style stewed tomatoes, un drained
Cut tops off bell peppers; remove seeds and membrane.
Combine ground beef, onion, rice, 2 Tbs. catsup, 1/2 tsp. oregano, salt
and pepper, mixing lightly but thoroughly. Spoon an equal amount of
meat mixture into each bell pepper. Place in 8 x 8-inch baking dish.
Combine tomatoes, remaining catsup and remaining oregano; pour over
stuffed peppers.
Cover baking dish tightly with foil. Bake in 350°F oven 1-1/2 hours.
Four large zucchini or yellow squash may be substituted for the bell
peppers. (Reduce cooking time by about 15 minutes.)
Nutrition info: per serving, using 95% lean ground beef: Calories 294,
Total Fat 7g, Saturated Fat 3g, Cholesterol 76 mg, Protein 28g,
Carbohydrate 30g, Iron 5mg, Zinc 7mg, Sodium 776mg, Potassium 507mg,
Calcium 61mg, Vitamin C 120mg, Vitamin A 136RE, Vitamin B12 2ug
In large bowl, combine ground beef, bread crumbs, egg, onion, parsley,
garlic, salt and pepper; mix lightly but thoroughly. Shape mixture into
twelve meatballs.
Spray large nonstick skillet with cooking spray. Brown meatballs 6 to 8
minutes or until no longer pink, turning occasionally. Add spaghetti
sauce. Bring to a boil; reduce heat to medium-low. Cover and cook 10
minutes, stirring occasionally.
In a large bowl, combine ground beef, garlic, scallions, ginger, and
soy sauce together, and form in 4 patties of equal size, about 3/4"
thick.
Grill or broil 4" 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 on a toasted slice of French bread, topped with grilled
slice, and garnished with 1 tablespoon minced green bell pepper.
MINI MEAT LOAVES
~Shared by Jean,
Syracuse, NY
Yield: 4 servings (serving size: 1 loaf)
A tangy mixture of ketchup and Dijon mustard not only flavors the meat
loaves but also acts as a glaze that helps them brown nicely as they
cook.
INGREDIENTS:
1/2 cup ketchup
1 1/2 tablespoons Dijon mustard
1 pound ground sirloin
3/4 cup finely chopped onion
1/4 cup seasoned breadcrumbs
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1 large egg, lightly beaten
Cooking spray
INSTRUCTIONS:
Preheat oven to 400 degrees. Combine ketchup and mustard, stirring well
with a whisk. Reserve 2 1/2 tablespoons ketchup mixture.
Combine remaining ketchup mixture, beef, and next 6 ingredients (beef
through egg) in a large bowl, stirring to combine.
Divide beef mixture into 4 equal portions. Shape each portion into a 4
x 2 1/2-inch loaf; place loaves on a jelly roll pan coated with cooking
spray. Spread about 2 teaspoons reserved ketchup mixture evenly over
each loaf.
Bake at 400 degrees for 25 minutes or until done.
NUTRITIONAL INFO:
Healthy Units (POINTS): 6 per serving CALORIES 255 (28 percent from
fat); FAT 7.9g (sat 2.8g, mono 3.2g, poly 0.4g); PROTEIN 27.4g; CARB
15.7g; FIBER 0.9g; CHOL 120mg; IRON 2.7mg; SODIUM 944mg; CALC 31mg
GROUND BEEF AND
CHEDDAR CASSEROLE
~Shared by Johnny,
LA
A delicious and easy casserole recipe that will be a hit with the whole
family. Cheesy, beefy and full of flavor, it’s also incredibly
satisfying and makes great leftovers.
Preparation time: 20 minute(s)
Cooking time: 30 minute(s)
Diet tags: Reduced fat
Number of servings (yield): 8
Culinary tradition: USA (General)
Ingredients
6oz wide, whole wheat noodles (I used Ronzoni Extra Wide Noodles)
16oz extra lean ground beef
2 medium zucchini, diced
1 medium yellow onion, finely diced
1 red bell pepper, seeded and diced
1 16oz container fat free sour cream
1 28oz can diced tomatoes
1/2 cup grated Parmesan cheese
1 ½ cups reduced fat, shredded, sharp cheddar
4 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
Salt and pepper to taste
Instructions
Preheat oven to 425 degrees. Spray a 9” x 13” baking dish with non-fat
cooking spray.
Cook noodles according to package directions, drain and place into a
large bowl. Mix in the sour cream and parmesan, and then pour into
baking dish.
While the noodles are cooking, spray a large, nonstick skillet with
non-fat cooking spray, and add in the garlic. Cook until tender and
fragrant, about 2 minutes.
Add in the ground beef. Season with salt and pepper, and cook until no
longer pink…about 5-8 minutes.
Add in the zucchini, bell peppers and onions and cook until vegetables
just being to become tender, about 3-5 minutes.
Add in diced tomatoes, dried oregano, dried basil, and dried parsley,
bring to a simmer, and cook until the sauce begins to thicken, about
3-4 minutes. Season with additional salt and pepper as desired.
Empty the beef and vegetable mixture over the noodles, and evenly
sprinkle the reduced fat cheddar over top.
Place in oven and bake until cheese is melted and bubbling, about 20
minutes.
Let cool for about 5 minutes before serving.
Entire recipe makes 8 servings
Serving size is about 1 1/4 cups
Each serving = 7 Points +
PER SERVING: 289 calories; 8g fat; 23g carbohydrates; 29g protein; 4g
fiber
BACON BURGER-STYLE
HOT DOG
~Shared by Johnny,
LA
This is a clever twist on the classic bacon-cheese burger. Load the
ground beef with bacon, form into hot dog shaped patties, wrap in more
bacon and grill. Stuff into a hot dog bun with cheese and jalapenos and
you have a great burger (or is it a hot dog?).
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Makes 4 1/4-pound burgers
Ingredients:
1 pound ground beef
1 teaspoon kosher salt
1 tablespoon cracked black pepper
2 tablespoons Worcestershire sauce
10 plus 8 strips uncooked Wright® Brand Smoked Bacon
1/4 cup jalapeno peppers, chopped
1 cup shredded Colby cheese
4 hot dog buns
Preparation:
Preheat grill.
While grill is preheating, in a medium size bowl mix ground beef, salt,
pepper, and Worcestershire sauce; set aside.
Cook 10 strips of Wright® Brand Smoked Bacon according to package
directions. Allow to cool slightly, then coarsely chop.
In another medium bowl, gently toss the cooked bacon pieces with
jalapenos and cheese; set aside.
Divide burger meat into quarters and roll each quarter between two
pieces of plastic wrap to a 6-inch by 4-inch square.
Place 1/4 of the cooked bacon, jalapeno and cheese filling down the
middle of each square. Roll and seal meat into hot dog shape.
Wrap each burger dog with two strips of uncooked Wright® Brand Smoked
Bacon from end to end, securing with a toothpick.
Place burger dogs on medium-hot grill and cook approximately 15-20
minutes with lid closed, turning every 2-3 minutes or until cooked.
Remove burger dogs from grill, place on hot dog buns and enjoy!
FIESTA MEAT LOAF
~Shared by Johnny,
LA
You can make Fiesta Meat Loaf spicy or not-so-spicy - it's up to you.
Go ahead and add as much chili powder as you'd like, or leave it out
altogether!
Serves: 8
Cooking Time: 1 hr 10 min
What You'll Need:
2 pounds 95-96% lean ground beef
1 (14-1/2-ounce) can Mexican-style stewed tomatoes (would use RO-TEL
for the heat)
1 cup plain bread crumbs*
1 medium onion, finely chopped
1/2 cup egg substitute* or 2 eggs
1 1/2 teaspoons ground cumin*
1 teaspoon chili powder* (see note)
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat the oven to 350 degrees. Coat a 9 x 5-inch loaf pan with
cooking spray.*
In a large bowl, combine all the ingredients; mix well. Place the
mixture in the prepared loaf pan.
Bake for 70 to 75 minutes, or until the juices run clear.
Drain off the excess liquid and allow the meat loaf to sit for 15
minutes. Remove the meat loaf to a cutting board, and slice. Serve
immediately.
Notes
*To make this a gluten-free recipe, use a gluten-free bread crumb
product, gluten-free egg substitute, seasonings with no added starch
from a gluten-containing source, and nonstick cooking spray with no
flour added.
Nutritional Information
Servings Per Recipe: 8
Amount Per Serving % Daily Value * Calories 327 Calories from Fat 162
Total Fat 18g 28 % Saturated Fat 6.8g 34 % Trans Fat 1.1g 1 % Protein
25g 50 % Amount Per Serving % Daily Value * Cholesterol 77mg 26 %
Sodium 470mg 20 % Total Carbohydrates 15g 5 % Dietary Fiber 1.6g 6 %
Sugars 3.6g
SPICY CAJ-MEX BURGERS
~Shared by Johnny,
LA
2 lbs. lean ground beef
1 tbs. Cajun seasoning
1 tbs. chili powder
2 tbs.'s Worcestershire sauce
1 tbs. chipotle sauce
1 (4 oz.) can green chilies
1 tbs. minced garlic
1 tbs. fresh cilantro, chopped
1 cup shredded Pepper Jack cheese
1 cup Doritos, crushed
Combine all ingredients in a large bowl and shape into 6 patties. Cover
and refrigerate for 1 hour. Grill on medium hot grill for 10 to 12
minutes on each side for medium well. Brush buns with butter and
grill for 5 minutes on indirect heat before serving. Garnish with
lettuce, tomato, onions, salsa, and sour cream! Sinfully good!
THE ULTIMATE CHILI
DOG
~Shared by Johnny,
LA
Start off with a good quality hot dog, preferably beef, and slather it
with a delicious, thick, moderately spiced chili. Add chopped onions,
shredded sharp cheddar or crumbled cotija cheese for an ultimate hot
dog experience.
For chili:
1 1/2 pounds lean ground beef
1 can tomato sauce, plus 1/3 cup water
1 bottle beer
1 can pinto beans (NO BEANS IN MY CHILI)
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons ground cayenne
1 tablespoon ground cumin
1/2 teaspoon dried oregano
1/2 tablespoon salt
1 teaspoon black pepper
1 jalapeno, seeded and diced
For garnish:
1 chopped onion
sprinkle with Tabasco sauce
1 1/2 cups shredded sharp cheddar or cotija cheese
Preparation:
In a large sauce pans, heat vegetable oil. Add 1/2 chopped onion and
cook for 2-3 minutes until translucent. Add garlic and jalapeno cook
for one minute. Remove onion, garlic, and pepper and place into a bowl.
Add ground beef, cook until well done, about 6-8 minutes. While beef is
cooking, open and drain pinto beans. In either a food processor or with
a potato masher, roughly mash beans. This will act as the thickening
agent for the chili. Add mashed beans, onion, garlic, and remaining
chili ingredients to pot. Turn heat up allow the mixture to bubble up
for about 1 minute. Reduce heat and simmer for 35-45 minutes. Make sure
to keep an eye on the chili so that it doesn't burn. If chili is too
thick, add 1/4 cup of water at a time to pot until chili takes on the
right consistency. Once cooked, reduce heat to lowest setting and keep
warm.
Preheat grill for medium heat. Place hot dog onto grill and cook for
8-10 minutes, turning occasionally. Once cooked remove from heat, place
into warmed hot dog buns, top with chili, diced onions, sprinkle with
Tabasco sauce, and cheese.
CAJUN MEAT PIES
~Shared by Johnny,
LA
Ingredients:
1/2 pound ground meat
1/2 pound ground pork
1/2 cup cooking oil
1/2 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tbsp diced garlic
2 cups beef stock
2 (9-inch) pie shells
1 egg
1/2 cup water
1/2 cup milk
salt and cracked black pepper to taste
(ME) I add 1 tsp of cayenne to mine.
Directions:
Preheat oven to 400 degrees F. In a ten inch saute pan, heat oil over
medium high heat. Saute beef and pork until golden brown, stirring
constantly, until all liquid has evaporated. Add onions, celery, bell
peppers and garlic. Saute three to five minutes or until vegetables are
wilted. This should cook slowly for about one hour, adding beef stock
to mixture to prevent sticking. Season to taste using salt and pepper.
Remove from heat and allow to cool. Roll pie dough into circles and cut
into halves. Spoon a generous portion of the cooked meat mixture into
the pie shells. Brush a little egg wash around the edges of shell, fold
over and press the edges with a fork similar to apple turnover. Place
on a greased cookie sheet or pan. Make small slits in dough to vent
steam, egg wash entire pie and bake thirty minutes at 400 degrees. Pie
may also be deep fried. I like dem fried< mo better.
LOOSE MEAT SANDWICHES
~Shared by Johnny,
LA
1 pound extra lean ground beef or turkey (the lean is more imp. than
the type)
1 onion, finely diced
1 teaspoon kosher salt
1 tablespoon garlic powder
1 tablespoon sugar
1 tablespoon prepared mustard
1 tablespoon apple cider vinegar
2 cups beef broth
8 hamburger buns (I used gluten free bread, toasted)
traditional hamburger fixin's (pickles, tomatoes, lettuce, mustard, etc)
The Directions.
Use a 6-quart slow cooker. Crumble in the ground meat (it needs to be
thawed, or it'll cook in a big clump). Add onion, sugar, spices,
mustard, and vinegar. Pour in the beef broth. Mix well until everything
is fully incorporated---you may want to use your hands. Cook on low for
8 to 10 hours. Stir well before serving by scooping with a slotted
spoons onto hamburger buns. Top with your desired fixings.
The Verdict.
The meat is juicy and tender with a slight tang from the pickle and
mustard. It doesn't taste salty as much as savory---which I was worried
about. I've had hamburger-with-gravy sandwiches before and didn't
really care for them, but this is not that. The kids loved their
dinner, and Adam ate 1 1/2 sandwiches. I served the leftover meat over
mashed potatoes with frozen peas the next night.
DORITOS TACO BAKE
~Shared by Johnny,
LA
What you’ll need:
1 lb Ground Beef
Crispy flat Tostada Shells, approx 12 of them, enough to layer
1 Taco Seasoning packet
Chopped Green Chile, to taste (optional)
1-11oz. bag of Nacho Cheese Doritos, (I used about 3/4 of it)
Shredded Cheddar Cheese, about 3 cups or so
Lettuce, Tomato, and Sour Cream for garnish
A casserole baking dish, I used 9×13
Directions:
In a medium pan cook up the Beef with the Chiles and Taco
Seasoning. Place a layer of the Crispy Shells into the bottom of
your baking dish and top it with a layer of the Beef.
Top that layer with some Cheese.
Continue layering until you’ve reached the desired height, and you are
out of layering ingredients. Top the whole thing with a nice
layer of the Doritos, cover and bake at 350 for approx. 25 minutes.
Remove the cover and continue baking for another 10 minutes, until the
chips are crisp and slightly golden. Let it cool a bit.
Serve it up and dig in!
PORCUPINE MEATBALLS
~Shared by Luanne,
FL
This has always been a favorite. The family liked them served with
mashed potatoes. I doubled the soup and added some oregano and garlic
powder to it.
1 1/2 pounds ground round
1/2 cup uncooked rice
1 egg
1 onion, chopped
Salt and pepper
Mix all ingredients and shape into balls. Put into a baking dish. Pour
1 can tomato soup mixed with 1 can water over the meatballs. Cover and
bake at 350 degrees F for 1 1/2 hours. Turn once or twice during baking.
MEXICAN PASTA BAKE
~Shared by Luanne,
FL
This casserole makes a delicious change of pace from ordinary pasta
casseroles. The corkscrew noodles? They make it fun!
INGREDIENTS:
1 pound ground beef
1 package (1-1/4 ounces) taco seasoning
1 can (15 ounces) tomato sauce
1/4 cup chopped green pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
8 ounces corkscrew noodles, cooked
1 cup (4 ounces) shredded cheddar cheese
1/2 cup sour cream
DIRECTIONS:
In a skillet, brown ground beef; drain. Stir in taco seasoning, tomato
sauce, green pepper and spices. Bring to a boil; remove from heat.
Meanwhile, combine pasta, 1/2 cup cheese and sour cream. Spoon into the
bottom of a greased 2-qt. baking dish. Top with meat mixture and
remaining cheese. Bake, uncovered, at 350F for 30 minutes.Yield: 6
servings
This does make a nice change from a cornmeal mix. I used the 4 cheese
Mexican mix and used a little more.
GROUND BEEF
STROGANOFF
~Shared by Luanne,
FL
1 pound ground beef
1 can mushroom soup
1/ 2 cup chopped onion
2 tbs. paprika and 1 tbs. garlic powder
1/2 cup drained mushroom stems and pieces ( I use a cup )
3/4 cup water
1/2 cup sour cream
In 1 or 1 1/2 quart casserole, crumble ground beef. Cook, uncovered, 5
minutes, stirring once; drain. Add onion, mushrooms, paprika, garlic
powder and water. Cook, covered, 7 minutes. Stir in sour cream and let
stand, covered, about 1 minute to heat through. Serve over rice or
noodles. 4 servings.
I like this on Chinese Rice noodles
BEEF-MUSHROOM
MEATLOAF
~Shared by Luanne,
FL
This is a moist meatloaf and very good.
1 lb. ground beef
1.25 oz. pkt. dry French onion soup mix
1/2 cup chopped canned OR fresh mushrooms
1 Tbs. Worcestershire sauce
1 egg - beaten
1/2 cup dry bread crumbs
1/4 tsp. black pepper
10.75 oz. can cream of mushroom soup - low-fat okay
10.75 oz. soup can filled with beef broth (I use bouillon)
Combine beef, soup mix, 1/2 of the mushrooms, Worcestershire sauce,
egg, bread crumbs, and pepper and shape mixture into loaf.
Lay loaf in a 2" deep oblong baking dish.
Combine remaining ingredients and pour over meatloaf. Bake 400 degree
oven for 1 hour, or until internal temperature reaches 160 degrees.
*** I always use more mushrooms.
SPAGHETTI PIE II
~Shared by Luanne,
FL
Mozzarella baked on top makes a scrumptious crust.
Ingredients:
1 (6 ounce) package spaghetti
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
Directions:
1. Cook and drain spaghetti. Stir in margarine, parmesan cheese and
eggs, while hot. Form mixture into a crust in a buttered 10 inch pie
plate.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a skillet cook the beef, onion, green pepper and garlic. Drain
fat and stir in the undrained tomatoes, tomato paste, sugar and
oregano. Heat through.
4. Spread cottage cheese over the spaghetti crust then pour in the beef
and tomato mixture.
5. Bake at 350 degrees F for 20 minutes. Sprinkle mozzarella cheese
over top, bake for 5 minutes longer, until cheese melts.
Let rest for about 5 minutes before serving.
MEATBALL NIRVANA
~Shared by Luanne,
FL
Ingredients:
1 pound extra lean ground beef
1/2 teaspoon sea salt
1 small onion, diced
1/2 teaspoon garlic salt
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
3/4 teaspoon crushed red pepper flakes
1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
1 1/2 tablespoons Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
Directions:
1. Preheat an oven to 400 degrees F (200 degrees C).
2. Put beef in mixing bowl, and season with salt, thru Worcestershire
sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix
until evenly blended, then form into 1 1/2-inch meatballs, and place
onto a baking sheet.
3. Bake in the preheated oven until no longer pink in the center, 20 to
25 minutes.
BAKED BEANS WITH
PINEAPPLE FOR CROCKPOT
~Shared by Luanne,
FL
This makes a very good side dish. I prefer doing it in the oven as I
like them a little drier, but some don't. Your Choice.
1 pound lean ground beef
28 ounces baked beans
8 ounces pineapple tidbits, drained
1 large onion, chopped
1 large green pepper, chopped (can be sweet red pepper or omitted )
1/2 cup barbecue sauce
2 tablespoons soy sauce
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
In a skillet, brown beef; drain. Transfer to a 4 to 5-quart slow
cooker. Add remaining ingredients and mix well. Cover and cook on low
for 4-8 hours or until bubbly. About 6 servings.
MEXICAN PIZZA
~Shared by Treva,
NC
Yield: 2 Mexican Pizzas
Prep time: 20 min
Cook time: 25 min
1/2 pound Trader Joe's Ground Beef or Ground Turkey
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 (15-oz) can Trader Joe's Traditional Style Fat Free Refried Beans
4 (9-inch) flour tortillas
1/2 cup Trader Joe's Chunky Salsa, or your favorite salsa
2 cups Trader Joe's Lite 3 Cheese Blend
2 green onions, chopped
2 roma tomatoes, diced
1/4 cup Trader Joe's Extra Large Black Pitted Olives, sliced
1. Preheat oven to 350°F.
2. Place meat, onion and garlic in a skillet over medium heat. Cook
until beef is evenly browned. Drain off grease. Season the meat with
chili powder, cumin, paprika, salt, and pepper.
3. Coat 2 pie plates with non-stick cooking spray. Place one tortilla
in each pie plate and cover with a layer of refried beans. Spread half
of the seasoned meat over each tortilla and then cover with a second
tortilla. Bake for 10 minutes in the preheated oven. Remove from the
oven and allow to cool slightly.
4. Spread half of the salsa over the top tortillas. Top each pizza with
half of the cheese, tomatoes, green onions, and olives. Return the
pizzas to the oven, bake until the cheese is melted, about 5 to 10
minutes. Remove from the oven and allow to cool slightly. Slice each
pizza into 4 pieces and serve.
Source: Trader Joe's Recipes
PASTRY STUFFED
MEATLOAF ROLL
~Shared by Treva,
NC
2 pounds lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 (15 oz) can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls
In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir
in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches
long. Unroll crescent roll dough and don't separate. Lay end to end on
top of wax paper and place second piece of wax paper on top. Now take
rolling pin and roll the dough out till it's half the thickness that it
was originally .Place meat mixture in center and spread out over dough
Sprinkle meat with cheese,bell pepper mushrooms and olives top with
remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at
narrow end; use wax paper to help. Place seam side down . Place in
non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375
degrees F for 30 minutes. Drain off any fat that accumulates; return to
oven for 30 minutes.
MILLION DOLLAR
SPAGHETTI CASSEROLE
~Shared by Treva, NC
1 lb. of Ground Beef
28 oz spaghetti sauce
8 oz of Cream Cheese
1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole Stick of Butter
1 lb pasta such as elbow noodles or rotini
Bag of shredded cheese (I use pizza blend)
optional: sliced mushrooms, diced bell pepper, diced onion
Preheat oven to 350. Boil the noodles. Mix together the cream cheese,
sour cream and cottage cheese in a mixer to thoroughly mixed together.
Set aside. If you have chosen to use the bell pepper or onion saute
them for 3 minuted then toss in the hamburger meat. Brown hamburger
meat in a skillet and drain. Add spaghetti sauce and mix together. Put
a few slices of butter in bottom of a 9×13 casserole dish. Then layer
half of the noodles in the bottom of the dish. Spread the cheese
mixture over this layer. Then add the rest of the noodles on top of
this with a few pats of butter. Now pour the red sauce and meat on top
and spread. Bake for 30 minutes. Remove from oven and spread cheese on
top and return to oven for another 15 minutes or until cheese is melted
and bubbly.
Source: recipecircus.com
OVEN BAKED CABBAGE
ROLLS
~Shared by Treva, NC
12 cabbage leaves
1 pound ground beef
3/4 cup cooked rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 egg
2 teaspoons salt
1 teaspoon pepper
1/2 cup milk
Sauce:
1 cans (8 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
3 tablespoons sugar
2 tablespoons vinegar
1/2 cup water
2 tablespoons cornstarch mixed with 1/4 cup cold water
Drop cabbage leaves into boiling salted water; cover and cook for 3
minutes. Drain well. Combine ground beef, rice, onion, egg, and salt,
pepper, and milk. Mix well and divide into 12 portions. Place a portion
into the center of each cabbage leaf. Roll leaf around filling; fasten
with toothpick. Place in a baking dish. For sauce, combine tomato
sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over
cabbage rolls. Bake covered in a preheated 350 degree oven 40 to 45
minutes. Remove rolls and discard toothpicks. Place pan with juices
over medium heat and stir cornstarch and water mixture into the sauce;
bring to a boil and cook and whisk until thickened. Pour thickened
sauce over cabbage rolls or serve on the side.
AMERICAN GOULASH
~Shared by Treva, NC
American Goulash is a perfect dish to make ahead and freeze. You can
even freeze it in individual portions so the kids can microwave a dish
after school or anytime they need a quick meal.
1 & 1/2 pounds ground beef (1 1/2 to 2)
1/2 green bell pepper -- chopped
1 onion -- chopped
1 28 ounce jar spaghetti sauce
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces uncooked elbow macaroni
1/2 cup water
4 ounces shredded mozzarella cheese
Preheat oven to 350 degrees F. Coat a 2 & 1/2-quart casserole dish
with cooking spray. In a large skillet over medium-high heat , brown
ground beef, bell pepper, and onion 6 to 8 minutes, or until no pink
remains in the beef, stirring frequently. Drain off excess liquid. Add
remaining ingredients except cheese; mix well. Place in prepared
casserole dish. Cover and bake 25 minutes. Remove from oven, stir, and
top with cheese. Return to oven and bake, uncovered, 15 to 20
additional minutes, or until thoroughly heated and the cheese has
melted.
1 lb. ground beef
3 Tbsp. fat
1 medium onion, chopped
1/2 green pepper, chopped (optional)
1 small can tomato paste
1 small can tomato sauce
1 tsp. salt
1/2 tsp. pepper
2 c. noodles
1 c. water
1 small can whole kernel corn
cheese, grated
Brown meat in fat. Add onion; cook until tender. Add green pepper; cook
until tender. Stir in tomato paste, tomato sauce, seasonings, noodles
and water. Cook on simmer until noodles are done. Add corn; pour into
casserole. Cover with cheese. Bake at 350 degrees until cheese is
melted. Yields 10 servings.
Source: recipecircus.com
CHILE-STUFFED
CHEESEBURGERS
~Shared by Treva, NC
The gooey filling for these juicy burgers was inspired by the Mexican
dip chile con queso, made with melted cheese and roasted chiles.
Total Time: 30 minutes
4 chiles (2 Anaheims and 2 jalapenos)
Extra-virgin olive oil
1 large garlic clove, unpeeled
4 ounces shredded Monterey Jack cheese
Salt and freshly ground pepper
1 & 1/2 pounds ground beef
4 kaiser rolls, split
Lettuce leaves, sliced onion and tomato, mayonnaise and ketchup, for
serving
1. Light a grill. Rub the chiles with olive oil. Thread the jalapenos
and garlic onto a skewer and grill until charred all over. Using tongs,
repeat with the Anaheims. Peel the chiles and discard the stems and
seeds. Peel the garlic. Chop the chiles and garlic and transfer to a
bowl. Fold in the cheese and season with salt and pepper.
2. Cut eight 6-inch squares of wax paper; divide the beef among them.
Pat each portion into a 5-inch round, a little thicker in the center.
Using a 1/4 cup measure, mound one-fourth of the cheese mixture in the
centers of 4 patties. Top with the remaining patties; press the edges
to seal. Flatten the centers so that the burgers are even. Brush with
oil and season with salt and pepper. Brush the cut sides of the rolls
with oil.
3. Lightly oil the grate. Grill the burgers over a hot fire, turning
once, about 7 minutes for medium to medium-rare meat. Toast the kaiser
rolls. Place the burgers on the rolls and top with lettuce leaves,
onion and tomato. Serve with mayonnaise and ketchup.
Source: Food & Wine
TACO FRIES
~Shared by Treva, NC
1 pound cooked ground beef, seasoned with taco seasoning (homemade
works well)
1 package of frozen french fries
2 cups shredded cheddar or Mexican blend cheese
1 cup sour cream
1 cup taco sauce (Homemade taco sauce works well)
Cook french fries at 375 for 10 minutes.
Remove from oven and sprinkle taco meat over the top and sprinkle
cheese on top of meat.
Bake for about 15 minutes more, or until cheese is melted and
everything is heated through.
In a small bowl combine sour cream and taco sauce.
Serve sauce mixture with fries as a dipping sauce.
Source: lynnskitchenadventures.com
MEAT STUFFED BELL
PEPPERS
~Shared by Treva, NC
6 green bell peppers, tops cut away and seeds removed
2 tablespoons vegetable oil
1 cup finely chopped yellow onions
1/2 cup finely chopped green bell peppers
1/2 pound ground beef
1/2 pound ground pork
1 tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Pinch red pepper flakes
2 cups cooked long or medium-grain white rice
8 ounces tomato sauce
Water
Preheat the oven to 350 degrees F.
In a large pot of boiling water, parboil the peppers until just tender,
2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
In a large sauté pan or skillet, heat the oil over medium-high heat.
Add the onions and chopped bell peppers and cook, stirring, until soft,
about 3 minutes. Add the beef, pork, garlic, parsley, salt, black
pepper, and pepper flakes. Cook until the meat is browned, stirring
with a heavy wooden spoon to break up the lumps, about 6 minutes. Add
the rice and tomato sauce and stir well. Remove from the heat and
adjust the seasoning, to taste.
Pour enough water into a baking dish to just cover the bottom, about
1/8-inch deep. Stuff the bell peppers with the rice mixture and place
in the baking dish. Bake until the peppers are very tender and the
filling is heated through, 25 to 30 minutes.
Remove from the oven and let rest for 10 minutes before serving.
Source: Emeril Lagasse, 2003
CHUCKWAGON BEEF AND
PASTA SKILLET
~Shared by Treva, NC
1 pound 80 percent lean ground beef
1 small green bell pepper, chopped
1/2 cup chopped onion
1 can (13 3/4 to 14 3/4-oz) beef broth
1 & 1/2 cups uncooked wagon wheel or rotini pasta
1 cup prepared hickory flavored barbecue sauce
1/4 cup water
1/2 cup finely shredded Cheddar cheese
In large skillet, brown ground beef, bell pepper, and onion over medium
heat for six minutes or until outside surface of beef is no longer
pink, breaking into 3/4 inch crumbles. Pour off drippings. Stir in
broth, pasta, barbecue sauce, and water; bring to a boil. Reduce heat
to medium-low; cover and simmer 10 to 15 minutes or until pasta is
almost tender. Uncover skillet; continue cooking 5 to 7 minutes or
until pasta is tender and sauce is thickened, stirring occasionally.
Sprinkle with cheese before serving.
Makes 4 servings
Source: Cattlemen's Beef Board and Federation of State Beef Councils,
division of NCBA.
CHINESE HAMBURGER
DISH
~Shared by Treva, NC
1 pound ground beef
2 teaspoons oil
2 medium onions
1 cup diced celery
1 cup uncooked rice
1 (4-oz) can mushrooms
1 (28-oz) can Chinese vegetables
1/4 cup soy sauce
1 & 1/2 cups water
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
Chinese noodles, to taste
Preheat oven to 350 degrees. Brown beef and onions in oil in a large
skillet. Drain off grease. Add rest of ingredients except Chinese
noodles. Mix well and put in a casserole. Bake covered for 30 minutes.
Top with Chinese noodles. Bake another 30 minutes
WITCH'S BREW STEW
~Shared by Treva, NC
1/4 cup bacon
1 & 1/2 pounds ground beef
2 green peppers, cut up
2 large onions
1 large can of tomatoes
1 large can of tomato sauce
1 can of kidney beans
1 can of mushrooms drained
2 cups of uncooked elbow macaroni, cooked
salt and pepper
grated Parmesan cheese
Preheat oven to 350 degrees. Cut bacon into pieces, fry until brown;
remove bacon from the pan. Brown hamburger, green pepper, and onions.
Add tomatoes, beans, and mushrooms. Cook for 15 minutes; stir in bacon
and macaroni. Pour mixture into a greased baking dish. Sprinkle with
cheese and bake for 1 hour.
Source: Marla's Recipe Archives@recipecircus.com
ITALIAN TACO SALAD
~Shared by Treva, NC
1 lb ground beef
3 c crushed tortilla chips
2 c shredded mozzarella cheese
2 c shredded Cheddar cheese
1 pkg mixed salad greens (10 oz)
1 bottle zesty Italian dressing (8 oz)
In a medium skillet over medium heat, cook the ground beef until evenly
browned. Remove from heat, and drain. In a large bowl, combine the
ground beef, tortilla chips, mozzarella cheese, Cheddar cheese, and
salad greens. Toss with Italian dressing until evenly coated, and
serve.
Makes 6 servings.
Nutritional information: 611 calories; 47 g fat; 33 g protein; 13 g
carbohydrates; 108 mg cholesterol; 1142 mg sodium; 2 g fiber.
Cook manicotti shells according to package directions. Meanwhile, in a
large skillet, cook sausage and beef over medium heat until meat is no
longer pink. Add garlic; cook 1 minute longer. Drain. Remove from the
heat. Cool for 10 minutes.
Drain shells and rinse in cold water. Stir the mozzarella cheese, cream
cheese and salt into meat mixture. Spread 2 cups spaghetti sauce in a
greased 13-in. x 9-in. baking dish.
Stuff each shell with about 1/4 cupful meat mixture; arrange over
sauce. Pour remaining sauce over top. Sprinkle with Parmesan cheese.
Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes
longer or until bubbly and heated through. Yield: 7 servings.
1 pound ground beef
1 small onion, chopped
1 small tomato, chopped
1 3/4 cups water
1/2 cup milk
1 tablespoon I Can't Believe It's Not Butter!® Spread
1 (4.4 ounce) package Knorr Sides Plus Veggies - Cheddar Cheese Pasta
With Broccoli & Carrots
Directions
Brown ground beef with onion in 12-inch nonstick skillet over
medium-high heat; drain. Remove ground beef mixture and set aside.
Bring tomato, water, milk and spread to a boil in same skillet over
high heat. Stir in Knorr Sides Plus Veggies - Cheddar Cheese Pasta with
Broccoli & Carrots and continue boiling over medium heat, stirring
occasionally, 9 minutes or until pasta is tender.
1 1/2 lbs. ground beef
1 tbsp. flour
2 c. water
1/4 c. grated Cheddar cheese
1 envelope Lipton Onion Soup Mix
1 (8 oz.) can tomato sauce
1 c. raw macaroni, cooked
In a large skillet, brown meat; drain off excess fat. Stir in Lipton
Onion Soup Mix, flour, tomato sauce and water. Simmer covered 5
minutes. Stir in macaroni. Turn into 1 1/2 quart casserole. Sprinkle
with cheese. Bake for 15 minutes in a preheated 400 degree oven. 6
servings.
Instructions
Parboil shells. Brown ground beef with onion; drain. Mix spices and 1/4
teaspoon Parmesan cheese with egg and a little milk. Mix all
ingredients together and fill shells. Line side by side in casserole
which is covered with sauce. Spread sauce on top of shells. Cover
shells with a layer of Mozzarella cheese then grated Parmesan. Bake at
350 degrees for one hour.
1 1/2 pounds lean ground beef
1 (14 ounce) can beef broth
1 (14.5 ounce) can Italian-style diced tomatoes
2 cups uncooked farfalle (bow tie) pasta
2 cups sliced zucchini, (1/4 inch thick)
3/4 cup grated Parmesan cheese, divided
In a large skillet over medium/high heat, brown the ground beef until
no longer pink, breaking up into 3/4 inch pieces. Remove beef with a
slotted spoon to a bowl. Pour off the drippings.
Return the skillet to the heat and add the beef broth, tomatoes, and
pasta. Stir to coat all of the pasta. Bring to a boil and reduce heat
to medium.
Cook, uncovered, for 15 minutes stirring frequently. Add zucchini and
continue cooking for an additional 5 minutes or until pasta is tender.
Return beef to the skillet and stir in 1/2 cup of the cheese; heat
through. Sprinkle the remaining cheese over each serving.
2 pounds ground beef chuck
1 large diced onion
1 large diced green pepper
1 celery stalk, diced
1 1/2 (10.75 ounce) cans tomato soup
1 teaspoon cumin
1/4 teaspoon Worcestershire sauce
salt and pepper to taste (optional)
6 hamburger buns
1 cup shredded Cheddar cheese
Place a large skillet over medium heat. Crumble the ground beef into
the skillet and cook until brown. Add the onion, pepper, and celery and
cook until soft. Stir in the tomato soup, ground cumin, Worcestershire
sauce, salt, and pepper; simmer until hot. Ladle meat onto hamburger
buns; top with Cheddar cheese.
In a large bowl, mix together the beef, pork, bread crumbs, eggs,
onion, and celery. Season with 3 tablespoons soy sauce, ginger, and 2
tablespoons hoisin sauce. Pat mixture into a shallow 2 quart baking pan.
Bake in preheated oven for 40 minutes.
Drain grease from pan. In a small bowl, mix 1/2 cup hoisin with 2
tablespoons ketchup. Spread over top of meatloaf. Continue baking for
20 minutes or so. Remove from oven, and let rest for 5 minutes.
2 C Noodles; Uncooked
1 Pound Lean Ground Beef
1/3 Cup Onion; Chopped
1/4 Cup Celery Chopped
8 Ounces Tomato Sauce
1 Teaspoon Salt
3 Ounces Cream Cheese; Softened, 1 Pk
1/2 Cup Cottage Cheese; Creamed
1/4 Cup Dairy Sour Cream
1 Tomato
Cook the noodles as directed on the package and then drain. While the
noodles are cooking, cook and stir the meat, the onion and the celery
in a large skillet until the meat is brown. Drain off the excess fat.
Stir in the noodles tomato sauce, salt, cream cheese, cottage cheese
and the sour cream.
TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat
and simmer, uncovered, for 5 minutes, stirring frequently. Remove from
the heat. Cut the tomato into thin slices and arrange on the meat
mixture. Cover and let sit for about 5 minutes or until the tomato
slices are warmed.
TO COOK IN THE OVEN: Turn the mixture into an ungreased 1 1/2-quart
casserole. Cut the tomato into thin slices and arrange on the meat
mixture. Cover and bake in a 350 degree F. oven until hot, about 30
minutes. Serve immediately.
1 pound lean ground beef
1/2 teaspoon Worcestershire sauce
1 teaspoon dried parsley
salt and black pepper to taste
1 cup Roquefort or other blue cheese, crumbled
4 kaiser rolls, split and heated
4 slices onion, or to taste
4 lettuce leaves
4 slices tomato
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Mix together the ground beef, Worcestershire sauce, parsley, and salt
and pepper in a bowl, and divide the mixture into 4 portions. Make each
portion into a ball, and form a pocket in each ball. Stuff the balls
with about 1/4 cup crumbled Roquefort cheese, and gently pat and
flatten each ball into a bun-sized burger.
Grill the burgers on the preheated grill until no longer pink in the
middle, the cheese is melted, and the burgers show nice grill marks, 7
to 8 minutes per side.
Serve burgers in heated kaiser rolls, with sliced onion, lettuce, and
tomato on the side.
1 lb. ground beef
4 tbsp. minced onion, or 1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. pepper
4 c. Bisquick
24 3/4 x 3" slices of cheese (Cheddar or American)
Mix ground beef and spices; form into 12 thin patties, 2 1/2 inches in
diameter. Mix Bisquick according to directions on the box. Roll out 1/8
inch thick. Cut into 24 circles, 3 inches in diameter. Place a meat
patty between 2 biscuit circles and seal edges by moistening edge of
lower circle and pressing edges together. Prick top of biscuit. Bake at
400 degrees for 15 minutes. One minute before removing from oven,
criss-cross 2 slices of cheese on each biscuit. Makes 6 servings.
Prepare “Dinner” as directed on package, omitting butter. Meanwhile
preheat oven to 400E and brown down the ground beef in a skillet;
drain. Add tomatoes and basil and bring back to a low simmer for about
10 minutes. Mix the meat mixture with the Mac and cheese put into a
casserole dish. Sprinkle the shredded cheese over the top and bake in
preheated oven for 10 minutes.
1 lb. ground beef
1/2 c. chopped onion
1 (1/4 oz.) envelope taco seasoning
4 oz. can whole green chilies, drained, seeded, chopped
1 c. shredded Monterey Jack cheese (4 oz.)
1 1/4 c. milk
3/4 c. Bisquick mix
3 eggs
1/8 tsp. red pepper sauce
Heat oven to 400 degrees. Lightly grease 10 inch pie plate. Cook and
stir ground beef and onion in 10 inch skillet until beef is browned;
drain. Stir in seasoning mix. Spread beef mixture in pie plate.
Sprinkle with chilies and cheese. Beat remaining ingredients until
smooth, 15 seconds in blender on high speed or 1 minute with hand
beater. Pour into pie plate. Bake until golden brown and knife inserted
halfway between center and edge comes out clean, 25-30 minutes. Let
stand 5 minutes before cutting. Garnish with peppers and shredded
cheese if desired. 6-8 servings.
2 pounds ground beef
1 pound ground pork
3/4 cup chili powder
3/4 teaspoon dried oregano
3 cloves garlic, minced
2 teaspoons salt
3/4 cup dry red wine
1/4 cup white vinegar
In a large bowl, mix together the ground beef, ground pork, chili
powder, oregano, garlic, salt, red wine and vinegar. I find that using
my hands works the best. Cover, and refrigerate for 2 to 3 days. Take
out daily, and mix thoroughly.
If you are not going to cook with it immediately, divide it into 1 to 2
pound portions, and store in freezer bags in the freezer.
1 1/2 pounds ground beef, pork and veal mix
2/3 cup breadcrumbs
1/3 cup finely chopped flat-leaf parsley
1/3 cup grated pecorino-romano cheese
1 egg, lightly beaten
2 large cloves garlic, finely chopped
3 tablespoons grated onion, finely chopped
A splash whole milk
1/2 tablespoon rubbed or ground sage
Fresh nutmeg
Salt and pepper
Extra-virgin olive oil (EVOO) for generous drizzling
8 deli slices mild or sharp provolone cheese
One 15-ounce can fire-roasted diced tomatoes
A few leaves fresh basil, torn
A pinch dried oregano or marjoram
4 ciabatta rolls or 1/4 large ciabatta loaf, split and warmed or toasted
Directions:
Heat a large cast-iron skillet or griddle pan over medium-high heat. In
a large bowl, combine the meat mixture, breadcrumbs, parsley,
pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg,
salt and lots of pepper. Form the mixture into 4 patties (thinner at
the center and thicker at the edges for even cooking).
Drizzle the burgers all over with a liberal amount of EVOO. Place in
the hot skillet and cook, turning once, for 10 minutes. Top each burger
with 2 slices of provolone and tent with foil to melt.
While the burgers are working, in a medium saucepan, heat the tomatoes.
Stir in the basil and oregano; season with salt and pepper.
Place the burgers on the roll bottoms, then top with the sauce and roll
tops.
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Heart
Healthy
GROUND BEEF STEW
~Shared by Johnny,
LA
Serves: 12
Cooking Time: 5 hr
1 pound ground beef
6 medium potatoes, peeled and cubed
1 package baby carrots
3 cups water
1 envelope dry onion soup mix
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 to 1-1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (6 ounces) Italian tomato paste
In a skillet, cook beef over medium heat until no longer pink; drain
well. In a crock pot, combine the next 8 ingredients.
Stir in the beef. Cover and cook on high for 4-5 hours. Stir in soup
and tomato paste; cover and cook for 1 hour or until heated through.
Nutritional Analysis: One 1-cup serving (prepared with lean ground
beef, 1 teaspoon salt and reduced-fat reduced-sodium tomato soup)
equals 180 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol,
434 mg sodium, 26 g carbohydrate, 3 g fiber, 10 g protein.
Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable
ITALIAN-STYLE MEAT
LOAF
~Shared by Maggie,
TX
Add Italian flavor to a homestyle meat loaf recipe with tomato-basil
pasta sauce, Italian breadcrumbs, Parmesan cheese and oregano.
Line the bottom part of the broiler pan with aluminum foil for easy
cleanup.
Yield: 6 servings (serving size: 2 slices)
Ingredients
1 1/2 pounds 92% lean ground beef
1 cup fat-free tomato-basil pasta sauce, divided
1/2 cup Italian-seasoned breadcrumbs
1/2 cup (2 ounces) pre-shredded fresh Parmesan cheese
1/2 cup finely chopped onion
1/3 cup chopped fresh flat-leaf parsley
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites
Cooking spray
Preparation
Preheat oven to 350°.
Combine beef, 1/2 cup pasta sauce, and remaining ingredients except
cooking spray in a large bowl. Shape beef mixture into an 8 x 4-inch
loaf on a broiler pan coated with cooking spray. Brush remaining 1/2
cup pasta sauce over top of meat loaf. Bake at 350° for 1 hour and 10
minutes or until a thermometer registers 160°. Let stand 10 minutes.
Cut loaf into 12 slices.
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Heat oil in sauce pan over medium heat. Add onion, garlic powder, and
green pepper to oil. Cover and heat 2 minutes, stirring occasionally.
Mash tomatoes into small pieces and stir into tomato sauce.
Add spices and tomato mixture to sauce pan. Cover and bring to a boil.
Reduce heat and simmer.
Brown beef or turkey in skillet. Place in a colander or strainer.
Bring a tea kettle full or 3 quart sauce pan of water to a rapid boil.
Place colander over a large bowl and pour boiling water over the meat
to remove excess grease.
Add meat to tomato sauce mixture and continue to simmer another 20
minutes on medium heat.
Remove bay leaves and serve over pasta or rice.
Nutritional Information Per Serving: Calories: 225; Protein: 14 g;
Sodium: 67 mg; Carbohydrate: 23 g; Fat: 8.5 g; Saturated Fat: 2.5 g ;
Dietary Fiber: 4 g; Sugars: 11 g Exchanges: 3/4 Fat, 1 1/2 Meat, 4 1/2
Vegetable
- 1-1/2 pounds 95-percent-lean ground beef or ground turkey
- 2 cups very finely chopped fresh mushrooms
- 3/4 cup very finely chopped onion
- 3/4 cup quick-cooking (1-minute) oats
- 8-ounce can tomato sauce with roasted garlic or Italian herbs
- 1/4 cup plus 2 tablespoons fat-free egg substitute
- 1/4 cup very finely chopped fresh parsley, or 1 tablespoon plus
1 teaspoon dried parsley
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
Directions
Place all of the ingredients except for 1/2 cup of the tomato sauce in
a large bowl, and mix well.
Coat a 9-by-5-inch meatloaf pan with nonstick cooking spray and press
the mixture into the pan to form a loaf.
Bake uncovered at 350 degrees for 35 minutes. Spread the remaining
tomato sauce over the meatloaf and bake for 30 additional minutes, or
until the meat is no longer pink inside and a meat thermometer reads at
least 160 degrees.
Remove the loaf from the oven, and let sit for 10 minutes before
slicing and serving.
- Vegetable cooking spray
- 1 pound 95% lean ground beef
- 1-1/2 cups chopped onions
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1-2 tablespoons chili powder
- 2 teaspoons dried cumin
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon ground cloves
- 2 cans (14-1/2 ounces each) no-salt whole tomatoes, undrained,
coarsely chopped
- 1 can (6 ounces) reduced-sodium tomato paste
- 3/4 cup beer or reduced-sodium beef broth
- 1 tablespoon packed light brown sugar
- 2-3 teaspoons unsweetened cocoa
- 1 can (15 ounces) red kidney beans, rinsed, drained
- Salt and pepper, to taste
- 1/2 cup (2 ounces) shredded fat-free, or reduced-fat, Cheddar
cheese
- 1/2 cup thinly sliced green onions and tops
- 1/2 cup fat-free sour cream
Directions
Spray large saucepan with cooking spray; heat over medium heat until
hot. Add ground beef, onions, bell pepper, and garlic; cook over medium
heat until meat is brown and vegetables are tender, 5 to 8 minutes. Add
chili powder, cumin, oregano, and cloves; cook 1 to 2 minutes longer.
Add tomatoes and liquid, tomato paste, beer, brown sugar, and cocoa to
beef mixture. Heat to boiling; reduce heat and simmer, covered, 1 hour.
Stir in beans and simmer, uncovered, to thicken, if desired. Season to
taste with salt and pepper.
Spoon chili into bowls; sprinkle each with equal amounts of cheese,
green onions, and sour cream.
- 1-1/2 pounds 95% ground beef
- 1 cup diced peeled sweet potato
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 teaspoon curry powder
- 2 tablespoons all-purpose flour
- 2 cups water or ready-to-serve beef broth
- 1 can (15-1/2 ounces) black-eyed peas, rinsed, drained
- 1 can (13-1/2 ounces) light unsweetened coconut milk
- 2 cups packed fresh baby spinach leaves
- 3 tablespoons chopped fresh thyme
- Salt and ground black pepper
Directions
Heat large nonstick skillet over medium heat until hot. Add ground
beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and
stirring occasionally. Remove from skillet with slotted spoon. Pour off
drippings in pan; add sweet potato, onion, bell pepper and curry powder.
Cook 4 to 5 minutes or until onion and pepper are crisp-tender,
stirring occasionally. Stir in flour; cook and stir 1 minute.
Stir in water, black-eyed peas and coconut milk; bring to a boil.
Reduce heat; cover and simmer 5 to 8 minutes or until sweet potato is
tender. Stir in spinach and thyme. Cook 1 minute or until spinach
wilts. Season with salt and black pepper, as desired.
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For
Two
SINGLE SERVE
"MEXICAN" GROUND BEEF
BAKES
~Shared by Maggie,
TX
Serves: 4 (save 2 for leftovers!)
Cooking Time: 15 min
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
1 1/2 pounds ground beef
1 teaspoon chili powder
1 teaspoon ancho chile pepper (ground)
1/2 teaspoon ground cumin
1/2 teaspoon cumin seeds
1 teaspoon celery salt
1 cup beef broth
1 (6-ounce) can tomato paste
1 box Jiffy corn muffin mix
shredded cheese and scallions (optional)
Instructions
Preheat oven to 425 degrees F. Heat olive oil in a large skillet over
medium high heat. Saute onion until translucent, continue continue,
stirring occasionally until onion begins to brown. Add garlic, cook one
minute more. Remove onions and garlic and set aside. Add ground beef to
the skillet and brown, drain off fat. Return onion and garlic mixture
to the pan with the browned beef. Mix the chili powder, ancho chile
pepper, cumin, cumin seeds, and celery salt together and sprinkle over
meat and onions. Stir together. Season with salt and pepper to taste.
Add 3/4 cup beef broth and stir together to be sure herbs and spices
are distributed. Add tomato paste and mix everything together. use
remaining broth if mixture is too thick. Distribute meat among 4
single-serve baking dishes. Following instructions on the Jiffy box,
mix together the muffin batter and distribute it over the meat mixture.
Place baking dishes onto a baking sheet and bake in the oven for 15
minutes, or until muffin mix is lightly browned. Garnish with shredded
cheese and chopped scallions.
Source: Amanda Formaro for RecipeLion
BEEF AND BEAN WRAPS
~Shared by Maggie,
TX
Time: 20 minutes total
Serves: 2
1/2 lb. lean ground beef
1/2 cup Old El Paso® Refried Beans
2 tablespoons Old El Paso® Chopped Green Chiles
4 (6 to 8-inch) flour tortillas, heated
4 tablespoons Old El Paso® Thick 'n Chunky salsa
4 pieces colby-Monterey Jack string cheese
Brown ground beef in medium saucepan over medium-high heat until
thoroughly cooked, stirring frequently. Drain. Stir in beans and
chiles. Cook until thoroughly heated. Divide mixture evenly down center
of each warm tortilla. Spoon 1 tablespoon salsa down center of each.
Place 1 piece of string cheese down center of each tortilla; roll up.
Place 2 wraps on each individual microwave-safe plate. Microwave each
plate of wraps on HIGH for 1 to 1 1/2 minutes or until cheese is
melted.
Make the Most of This Recipe With Tips From The Pillsbury Kitchens
Ingredient Substitution Shredded colby-monterey Jack or taco-blend
cheese can be used in place of the string cheese.
Make It Special Garnish these wraps with additional salsa, sour cream,
guacamole, sliced ripe olives, diced tomatoes and shredded lettuce.
Just For Kids Once the beef mixture is cooked, this recipe makes an
easy do-it-yourself meal for kids. Mix the cooked ground beef, beans
and chiles in a microwave-safe bowl and microwave on HIGH for 30
seconds. Then let kids have fun wrapping their dinner.
Nutrition Information: 1 Serving (1 Serving)
Calories 690 (Calories from Fat 320), Total Fat 35g (Saturated Fat
16g,), Cholesterol 110mg; Sodium 1230mg; Total Carbohydrate 52g
(Dietary Fiber 6g, Sugars 3g), Protein 41g
Exchanges: 3 1/2 Starch; 3 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Pillsbury Kitchens
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Publisher's
Choice
MISH MASH
This is a recipe I fashioned after tasting it at a Steak 'n Ale
Restaurant some 35 years ago. It is a recipe which I have posted here
before. Basically, what we have is a very juicy ground beef patty
served topped by a choice of salad fixings. The key to making this is
preparing an overly-juicy meat patty. This can be an unhealthy project,
but I have learned to make it healthier by using ice in the meat
preparation. The juices (drippings) from the patties is saved and used
so keep the fat to a minimum by using a leaner ground beef (but not the
leanest). The key to eating this is to have a bit of meat in every
salad-filled bite. Prepare your salad fixings while meat is cooking so
that the meat (and juices) will be hot when ready to plate. You can add
or subtract from the salad ingredients, and use low-fat cheese. NO
cheese is, well, too plain for my taste.
2 T Liquid Smoke
1/2 onion, finely grated
2 T Worcestershire sauce
1 T Soy Sauce
1 lb ground beef (not the leanest but good ratio of fat to meat)
a good handful of crushed ice
Mix first 4 ingredients in a large size bowl. Add beef and gently work
mixture through, taking care not to over-work the meat. Add the ice and
gently mix. Form into 3 or 4 patties. Broil patties, cooking to desired
doneness. SAVE DRIPPINGS. Medium to medium-rare is best. Prepare salad
fixings while meat cooks.
3-4 cups shredded lettuce
1 tomato, chopped
1/2 cucumber, chopped
1 bunch green onions, white and green parts, chopped
1 avocado, chopped
1 cup Cheddar cheese, shredded finely
Place a meat patty in the center of a dinner plate. Place a layer of
each salad ingredient on top, ending with cheese, covering the patty
and much of the plate. Immediately drizzle the HOT drippings over each
serving. You can doll this up with sour cream, salsa, jalapenos, what
have you. But, please, use cheese! It is a meal.
ALL-IN-ONE SPAGHETTI
Yield: Makes 6 servings
Cook time:1 Hour
Prep time:15 Minutes
Ingredients
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
3 cups tomato juice
1 cup water
1 teaspoon salt
1 teaspoon sugar
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
Dash of pepper
1 (7-ounce) package spaghetti, uncooked
Grated Parmesan cheese
Garnish: fresh Italian parsley sprigs
Preparation
Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles
and is no longer pink; drain well. Return beef mixture to pan. Stir in
tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce
heat, and simmer, stirring often, 30 minutes.
Add pasta; cover and simmer, stirring often, 20 minutes or until pasta
is tender. Serve with cheese, and garnish, if desired.
Source: Southern Living November 1998
HOMEMADE BEEF SLIDERS
1-1/4 to 1-1/2 pounds of ground chuck
2 cups of finely minced raw onion
2 cups of shredded cheddar
Dinner style rolls (approximately 2 x 2 inches square)
Wrap rolls in aluminum foil and warm in the oven, if desired, as
directed on the package, but remember that you want them soft, not
crisp! Set aside to cool.
Preheat oven to 350 degrees. Spray a 10 x 15 inch jelly roll pan
with butter flavor cooking spray. Sprinkle the uncooked, chopped onion
evenly all over the baking pan. Grab the meat in big chunks and flatten
into thin, large patties, scattering them on top of the onions, close
together. Press the patties together. Place a large strip of plastic
wrap over the top of the meat, and use a rolling pin to roll it out
flat and even. The meat will shrink up and be thicker as it cooks, so
you want it very, very thin to start off. Remove and discard the
plastic wrap.
Bake at 350 degrees for 15 minutes. Carefully drain off the fat into a
container. Scatter the shredded cheese on top and return to the oven
for about 1 minute or so, just until cheese has melted. Cut into
equal squares to fit the type of rolls you have. How many you get
out of a batch will depend on the size you cut them.
When I use a 2 x 2 inch roll, I can generally get about 24 sliders on a
10 x 15 inch baking sheet. For this batch, the rolls that The Cajun
grabbed for me were actually 2 x 4 inch in size, so with the trimmings
counted and added to a bun, I got 14 sliders from this batch. Enjoy!
Pimento Cheese Sliders Variation: Make these Pimento Cheese
Sliders by replacing the shredded cheddar with my Basic Pimento Cheese
or Roasted Red Pepper Pimento Cheese.
1 pound ground beef
1-3/4 cups water
2/3 cup barbecue sauce
1 tablespoon prepared mustard
2 teaspoons dried minced onion
1/2 teaspoon pepper
2 cups uncooked instant rice
1 cup (4 ounces) shredded cheddar cheese
1/3 cup chopped dill pickles
5 bacon strips, cooked and crumbled
Directions
In a large skillet over medium heat, cook beef until no longer pink;
drain. Add the water, barbecue sauce, mustard, onion and pepper. Bring
to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover
and simmer for 5 minutes. Sprinkle with pickles and bacon. Yield: 4
servings.
Nutrition Facts: 1-1/2 cups equals 579 calories, 27 g fat (13 g
saturated fat), 110 mg cholesterol, 995 mg sodium, 48 g carbohydrate, 2
g fiber, 34 g protein.
Source: Taste of Home 2013
TACO PIE
What you need:
1 lb ground beef (or ground turkey or chicken)
1 medium onion, chopped
1/2 cup salsa, (jarred or homemade)
1 envelope dry taco seasoning (or 1 TBSP homemade)
1 cup shredded cheddar cheese
2 eggs
1 cup milk
1/2 cup biscuit mix (ie: Bisquick or Jiffy)
To Prepare:
Preheat oven to 400 degrees. Spray a 8in baking dish or a pie
plate with non stick cooking spray.
Cook meat and onion in a skillet until no longer pink. Drain if
needed. Stir in salsa and taco seasoning. Blend well.
Transfer meat into prepared baking dish. Cover with shredded
cheese.
In a mixing bowl, combine biscuit mix, milk and eggs. Pour over
cheese. Bake for 25-30 or until knife inserted come out clean.
I'm not sure where this recipe originated, but it's one of my family's
summertime favorites. I usually serve these juicy burgers when we have
company. The guests rave about the flavorful cheesy topping. It's fun
to serve a burger that's a little more special. ~Wendy Sommers, West
Chicago, Illinois
6 Servings
Prep/Total Time: 30 min.
Ingredients
1-1/2 pounds ground beef
3 tablespoons finely chopped onion
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/3 cup canned sliced mushrooms
6 bacon strips, cooked and crumbled
1/4 cup mayonnaise
6 hamburger buns, split
Lettuce leaves and tomato slices, optional
Directions
In a large bowl, combine the beef, onion, garlic salt and pepper.
Shape into six patties, 3/4 in. thick.
In a small bowl, combine the cheese, mushrooms, bacon and mayonnaise;
chill.
Grill burgers, covered, over medium heat for 5-7 minutes on each side
or until a meat thermometer reads 160°. During the last 3 minutes,
spoon 1/4 cup of the cheese mixture onto each burger. Serve on buns
with lettuce and tomato if desired. Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 480 calories, 29 g fat (12 g
saturated fat), 86 mg cholesterol, 778 mg sodium, 23 g carbohydrate, 2
g fiber, 30 g protein.
Source: Taste of Home 2013
ONE-SKILLET CHEESY
BEEF AND MACARONI
Ingredients:
2 lbs ground beef (or ground turkey)
1 TBSP canola oil
3/4 cup chopped green pepper
3/4 cup peeled and chopped carrots
1 small size onion, chopped
1 tsp garlic powder
1 tsp basil
2 tsp oregano
2-28 oz can crushed tomatoes
1 TBSP Worcestershire sauce
2 tsp chili powder
3 cups uncooked elbow noodles
1-2 cups shredded cheddar cheese
2 cups water
Directions:
In a very large skillet*, brown meat until no longer pink.
Drain. Leave meat in strainer for now. In skillet, over
medium heat, add onion, peppers and carrots. Cook until
tender. Return meat back to skillet. Add basil, garlic,
oregano, Worcestershire sauce, tomatoes and water. Increase heat
and simmer. Stir in elbow macaroni and cover. Reduce heat
and cook until pasta is tender and liquid is absorbed. Sprinkle
with cheddar cheese and cook with cover on until cheese is melted.
8-10 Servings.
*I used a dutch oven.
Source: Adapted from Katie Workman
DOUBLE KRAUT-DOUBLE
CHEESE BURGERS
Servings: 5 burgers
Ingredients
1-1/4 pounds ground beef (85/15)
1 lb (16 oz) sauerkraut (bag or jar), drained and divided
salt
10 slices center cut bacon, cooked
5 slices Sargento Extra Sharp Cheddar Cheese Slices
5 slices Sargento Vermont White Cheddar Cheese Slices
mayonnaise
5 hamburger buns
Directions
In a large bowl combine ground beef and half of the sauerkraut. Form
into five equal patties (the patties will be more delicate than regular
burgers, be gentle with them).
Cook burgers as desired, I made mine in my cast iron skillet. Season
with salt.
Toast buns while burgers are cooking. Build your burger with bun on
bottom, cheese, burger, more cheese, 2 bacon slices and sauerkraut.
Spread top bun with mayonnaise before placing it on the sauerkraut.
1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving
Preheat oven to 325 degrees. In a large skillet, brown meat and drain
off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and
water. Simmer over medium-low heat until everything is well combined
and heated through.
Grease a 9×13 casserole dish. Put down a layer of crushed tortilla
chips, followed by a layer of the meat/bean mixture, then half of the
cheddar cheese. Repeat layers. Cover with foil and bake for 20-30
minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa.
Source: My friend, Catherine, in TX
BEEF PENNE PASTA
CASSEROLE
Prep Time: 20
Cooking Time: 35
Servings: 8
Ingredients:
1 pound dried penne pasta, prepared according to package directions
8 ounces lean ground beef
1 small onion, chopped
2 cups water
2 cans (6 ounces each) Italian tomato paste
1/3 cup red wine or water
1 tablespoon MAGGI Instant Beef Flavor Bouillon
2 cups (8 ounces) shredded Monterey Jack cheese
Directions:
PREHEAT oven to 350° F.
COOK beef and onion in large saucepan, stirring occasionally, until
beef is no longer pink. Add water, tomato paste, wine and bouillon;
cook, stirring occasionally, for 10 to 15 minutes or until flavors are
blended.
LAYER ingredients as follows in ungreased 13 x 9-inch baking dish: 1/2
pasta, 1/2 sauce and 1/2 cheese. Repeat layers; cover.
BAKE for 20 to 25 minutes or until heated through and cheese is melted.
Season with salt.
FOR FREEZE AHEAD:
PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw
overnight in refrigerator.
PREHEAT oven to 350° F.
BAKE for 45 to 55 minutes or until heated through and cheese is melted.
Season with salt.
Source: Meals.com
SLOPPY JOE SQUARES
Servings: 8
Ingredients:
2 pounds ground beef
1 small white onion, diced
1 small green bell pepper, seeded and diced
1 (16 ounce) can tomato sauce
1 cup ketchup
1 tablespoon Worcestershire sauce
2 teaspoons prepared yellow mustard
2 teaspoons brown sugar
1 teaspoon Creole or Cajun Seasoning
1 teaspoon garlic powder
1 teaspoon crushed red pepper (adjust amount as needed)
½ teaspoon fresh ground pepper
2 (8 ounce) packages refrigerated crescent roll dough
1 cup shredded cheddar/jack cheese
1 tablespoon milk
1 tablespoon sesame seeds
Directions:
In a large skillet over medium heat, cook the ground beef, onions, and
bell pepper until meat crumbles and no pink remains. Drain well
and return skillet to heat.
Add tomato sauce, ketchup, Worcestershire, mustard, brown sugar, Creole
seasoning, garlic powder, crushed red pepper, and fresh ground
pepper. Stir well to combine and reduce heat to low. Simmer
20 minutes, stirring frequently.
Preheat your oven to 425 degrees and spray a 13 x 9 pan with non-stick
cooking spray. Press one can of the crescent roll dough into the
prepared pan, pressing with your fingers to cover the bottom of the
pan. Spoon the Sloppy Joe mixture on top of the dough in pan and
sprinkle evenly with cheese. Carefully place the 2nd sheet of crescent
roll dough on top of the cheese, lightly pressing the seams together
and pulling the dough out to the edges of the pan. Brush the top of the
dough with milk and sprinkle with sesame seeds.
Bake, uncovered, for 13 to 15 minutes till nicely golden brown. Serve
immediately.
Zucchini summer squash boats stuffed with deconstructed Gouda
cheeseburgers.
Ingredients
1 tablespoon olive oil
1 pound ground beef (like Sirloin)
1 small yellow onion, diced
coarse salt and fresh black pepper
1 cup fresh tomatoes, diced, seeds removed
1/2 cup dill pickle, diced
Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 tablespoon Dijon mustard
1 + 1/2 cups Gouda cheese, shredded, divided
3 medium zucchini
green onions, snipped with kitchen shears, for serving
Instructions
Preheat oven to 400 degrees F.
In a large skillet heat the oil over medium heat, add ground beef and
onion. Season well with salt and pepper. Brown the ground beef until
cooked through breaking it up as it cooks. Drain off excess grease.
Add the ground beef mixture to a large bowl and mix in tomatoes and
pickles.
In the same skillet heat the butter for the sauce over medium-low heat,
whisk in flour and cook 1 minute. Whisk in milk and mustard. Bring to a
simmer and cook 2 minutes. Turn heat down to low and add 1 cup of the
Gouda stirring until completely melted and smooth. Remove from heat and
allow to cool a little.
Meanwhile wash the zucchini and slice them in half lengthwise. Scoop
out all the seeds leaving the zucchini intact. Place on a large baking
sheet or roasting pan.
Stir the cheese sauce into the ground meat. Taste and season with salt
and pepper if needed. Spoon the meat into the zucchini boats, sprinkle
the tops with the remaining 1/2 cup of Gouda.
Bake 25-30 minutes until heated through. Sprinkle with green onions to
serve.
2 lbs. of lean ground beef
1/4 cup of butter, room temperature
2 cloves of garlic
Garlic salt and pepper
your favorite hamburger toppings and condiments (I used ketchup, mayo,
pickles, red onion, lettuce, and pepper jack cheese)
6-8 ciabatta rolls (or regular buns - I thought the ciabatta rolls were
a nice change)
Finely mince garlic cloves and mix into softened butter. Place seasoned
butter in medium glass bowl and put in freezer 20-30 minutes or until
butter has hardened.
Break butter up using a fork into little pea-size pieces and mix
into ground beef. Form into 6 - 8 patties (just depends on how
big you want them) and cover, returning to fridge for about 15 minutes.
Sprinkle with garlic salt and pepper and grill over medium heat.
Serve on ciabatta rolls with your favorite condiments.
Source: Good Things Utah
IMPOSSIBLE TACO PIE
Cook Time: 40 minutes
Total Time: 40 minutes
Ingredients:
1 lb. ground beef
1/2 cup chopped onion
1 ( 1 1/4 oz.) envelope taco seasoning mix
1 can ( 4 oz.) chopped green chiles, drained
1 1/4 cup milk
3 eggs
3/4 cup Bisquick
2 tomatoes, sliced
1 cup shredded Monterey Jack or Cheddar cheese
Preparation:
Heat oven to 400 degrees. Grease glass pie plate, 10 x 1 1/2 inches.
Cook and stir ground beef and onion in skillet until beef is
brown;drain. Stir in seasoning mix, dry. Spread in pie plate; top with
chillies. Beat milk, eggs and Bisquick baking mix until smooth. Pour
into pie plate. Bake 25 minutes. Top with tomatoes and cheese. Bake
8-10 minutes. Longer or until knife inserted in center comes out clean.
Cool 5 minutes. Serve with sour cream, tomatoes and shredded lettuce if
desired. 6-8 servings.
Directions:
Combine first 6 ingredients and shape into 4 equal-sized patties.
Prepare grill by spraying grate with nonstick cooking spray and then
heating to high heat. Place burgers on grill over direct heat, cooking
3 to 4 minutes per side (only turning once) until you reach an internal
temperature of at least 165°F for medium burgers. To serve, place
burgers on toasted buns, top with desired garnishes and serve
immediately.
Nutritional Information:
Calories: 250, Calories from Fat: 72, Total Fat: 8 g, Cholesterol: 33
mg, Sodium: 1244 mg, Total Carbohydrates: 30 g, Dietary Fiber: 1 g,
Sugars: 10 g, Protein: 14 g
Source: Brookshire Bros. Grocery
CAJUN DIRTY RICE
Prep time: 15 min
Cook time: 30 min
Yield: About 4 to 6 servings
Ingredients
3 slices of bacon, chopped
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped celery
3 toes of garlic, chopped
2 tablespoons of chopped jalapenos
1 pound of mixed chicken livers & gizzards (or a combination of
giblets), trimmed, rinsed and ground or chopped
1 pound of ground beef or pork
3 generous pinches of kosher salt, or to taste
20 turns of the pepper mill, or to taste
1 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
4 cups of leftover cooked rice
1/4 cup chopped green onion
Hot sauce, for the table
Instructions
Saute the bacon pieces in a cast iron pot until cooked but not crisp.
Remove the bacon and set aside. In the bacon drippings, add the onion,
bell pepper and celery, cooking until softened, about 5 minutes. Add
the garlic and jalapeno and cook for another minute or so. Add all of
the ground meats and cook until lightly browned and cooked through. Do
not drain. Add the salt, pepper, Cajun seasoning and return the bacon
to the pot; reduce heat to medium, cover and let simmer for about 20
minutes, stirring occasionally. Add the rice and green onion, stir
together, cover and reduce heat to a medium low simmer. Cook for 10 to
15 minutes longer, stirring occasionally. Taste and adjust seasonings.
Can also be kept covered on very low heat and allowed to continue to
steam until needed. This dish is often the central feature of a meal so
you could serve it with a salad and a veggie, but it is often served as
a side dish too.
Serve with hot sauce at the table.
Cook's Notes: Save some time with this dish by using the seasoning
blend (typically onion, bell pepper and celery) available fresh in the
produce section or in the frozen foods.
Variations: You can eliminate the gizzards and add in additional beef
or pork, or a combination of the two. Substitute pork sausage (seasoned
raw pork) for part of the ground beef. Make it Creole Dirty Rice by
adding 2 cans of drained Rotel diced tomatoes and 1 (8 ounce) tomato
sauce.
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.
Information
& Credits
The A
to Z Recipes Newsletter is published by
Maggie Blackwell, Editor & Contributing Author, every Wednesday
and Sunday.
The information contained in issues and the website of A to Z
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