Author: admin

Ingredients:

1 egg slightly beaten
1⁄2 cup ground beef
1/2i cup bread crumbs
112tsp. salt
112tsp. Worcestershire sauce

Instructions:

Combine and blend all ingredients. Fonn 8 patties, enclosing cheese slice. Brown. Sift 211.. c. flour and 4 t. baking powder. Cut in 2/3 c. shortening. Add 1 can cream of mushroom soup and mix. Knead few times. Roll out and cut into squares. Place a meat ball in center of square. Top with square and seal edges. Place on cookie sheet and bake in oven at 450° for 15-20 minutes. Serve hot

Notes:

Servings Yield:

Serve hot

Ingredients:

I (3 pound) beef chuck roast, cut about
2″ thick
1/2 cup bettled Italian salad. ding
2 Tbsp. lemon juice Instant unseasofted meat tenderizer
2 Tbsp. pepperc-0ms

Instructions:

Pierce meat deeply all over with a fork; place in shallow dish. Mix Italian dressing and lemon juice in a 1 cup measure; pour over meat; cover. Chill, turning meat several times, at least 2 hours. When ready to grillt remove from marinade; sprinkle with meat tenderizer, following label directions. Crush peppercorns with a rolling pin; press half onto each side of steak. Place on grill about 6″ above hot coals. Grill, turning once, I 5 minutes on each side for rare, or until steak is done as you like it Carve into 11..,”thick sHces. Makes 6 servings.

Notes:

Wine suggestions: A northern lItalian wine, such as Barolo, Barbaresco, or Gattinara, or a Petite Syrah from CaJifomia

Servings Yield:

Makes 6 servings

Ingredients:

3 lb. hamburger
l large jar Cheez Whiz
3 cans pizza sauce oregano Parmesan Cheese parsley Oakes

Instructions:

Split and butter muffins. Toast lighcly. Brown meatadd. ingredients. Drajn. Spread cheese on muffins while hot. Put I T. pizza sauce on each one, J T. meat, then I T. sauce. Shake on original Parmesan cheese and other ingredients. Freeze on cookie sheet 3 hours. Bake at 350° for 25 minutes.

Notes:

l used this for the children’s parties, soccer parties? and as an appetizer also. Can be cut into smaller pieces and served

Servings Yield:

Ingredients:

4 medium-size cubed steaks
2 Tbsp. salad oil
2 Tbsp. all-purpose flour
1 cup water
1 (10-1/2-oz.) can golden mushroom soup, undiluted
salt and pepper to taste Garlic salt to taste
2 Tbsp. sherry
4 onion rolls or hamburger buns

Instructions:

Brown steaks in hot oil; remove from skillet and set aside. reserving pan drippings. Add flour to drippings, stirring until smooth; cook until bubbly. GraduaJly add water, stirring until smooth; add soupand season-ings, mixing well. Return steaks to skillet; cover and simmer over low heat I 1/2 hours or until steaks are tender. Sen e on rolls. Yields 4 sandwiches.

Notes:

Tbsp. is a good hearty sandwich that can serve as a meal in one. I also find that it goes great with a simple to greed salad (with one of my homemade dressings) and a simple dessert

Servings Yield:

Yields 4 sandwiches

Ingredients:

3 lbs. hamburger
1 cup half-and-half;., cup bread crumbs
1 tsp. salt
l/i cup water

Instructions:

Mix cream crumbs, and water. Let stand fior 5 minutes. Add salt and meat; mix thoroughly. Shape into balls. Prepare Sauce. Sauce: 2 (4-oz.) cans ” hole mushrooms 1 cup plain consomme 6 green onions chopped dash salt 3 tsp. flour 1/2 stick oleo 1/2 cup white wine 1’1elt oleo; saute onions and mushrooms. Add flour, blend, then add consomme. Cook 2 to 3 minutes. Add meat extract. Place hamburger ovals on rack for 1 to 2 minutes beneath fire. Broil until well done on both sides. Serve meat balls with sauce on top.

Notes:

My mother-in-law, who is in her 80’s, stiJI loves to cook, and this is a recipe that she made many times when we were at the farm.

Servings Yield:

Serve meat balls with sauce on top

Ingredients:

6 lbs. ground meat (beef with about
1/2a1pork)
6 slices stale bread, soaked in milk
3 whole eggs beaten garlic salt, black pepper, salt
112cup finely chopped parsley
1⁄2 cup green onions tops, finely chopped medium white onions finely chopped
4 stalks finely chopped celery

Instructions:

Mix ingredients and roll into bite size balls. Fry in small amount of fat. Pour off excess fat and mix barbecue sauce and mushroom soup in remaining drippings. Pour over meat balls which have been placed in large saucepan and simmer 40-45 minutes. Makes between 400 and 450 meat balls. Sauce: 2 large cans barbecue sauce 2 cans mushroom soup

Notes:

I have done these in the oven instead of frying them. These are great for a Jarge party, and may also be served with toothpicks as an appetizer.

Servings Yield:

Makes between 400 and 450 meat balls

Ingredients:

3 lbs. fresh beef brisket, cut in half
1/2acup grape jelly
1 envelope onion soup mix
1/4 tsp. pepper

Instructions:

Place half of the brisket in a slow cooker. In a bowl, combine the ketchup, jelly, soup mix and pepper, spread half over meat. Top with the remaining meat and ketchup mixture. Cover and cook on low for 8-10 hours or until meat is tender. Slice brisket; serve with cooking juices. Yields 8-10 servings.

Notes:

I really like this recipe not only because it makes such a tender and flavorful brisket, but because it takes advantage of a slow cooker. It is great to come home from work and have this mouthwatering main dish waiting for you. 1be leftovers also make great sandwiches.

Servings Yield:

Serve with cooking juices

Ingredients:

1 pound ground heel
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cups tom fresh spinach
1 (16-nz.) can kidney beans, rinsed and drained
1 (1Soz.) can pinto beans, rinsed and drained
1 (15-oz.) can tomato sauce
1 ( I. J.11.?-oz.) can stewed

Instructions:

tomatoes, undrained 2 Tbsp. taco seasoning 1 Tbsp. sugar 1 Tbsp. molasses In skillet, cook the beef, muhrooms and onion over medium heat until meat is no longer pink; drain. Stir in the next eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes. Pre-pare crust.

Notes:

You will like lhis meaty pie because it has a linle extra zest to it. When you combine ground beef, stewed tomatoes. ans and the spicy seasonings. you have a winning combination that will delight any crowd. lt slices easily and is easy to serve.

Servings Yield:

Yields 2 pies

Ingredients:

1 large chopped onion
2 crushed garlic clo, es
4 Tbsp. butter
2 lbs. lean ground beef
1 (8-oz.) can tomato sauce
l (12-oz..) can c. om, drained (reserve liquid)
1 Tbsp. chili powder salt and pepper to taste
1 (4-oz..) can diced green chilies, drained
1 (15-oz.) can chili and beans
1 (16-oz.) package corn muffin

Instructions:

mix 2/3 cup milk 1 Tbsp. dill 1 Thsp. cumin Brown onion and garlic in butter. Add beef, 1/2 lb. at a time. Break up with fork and saute until beef is browned. Add tomato sauce, com, chili powder, salt and pepper to taste. Simmer 15 minutes. Add green chilies and chili and beans. If mixture is too dry, moisten with reserved corn liquid. Spoon mixture into a 2 qt. baking dish. (If you have time, refrigerate at this point to allow flavors to mingle.) Preheat oven to 400°. Stir dry corn muffin mix with eggs, milk and herbs. Pour over chili mixture and bake for 10 minutes. Reduce heat to 350° and bake 30 minutes, or until top is nicely browned. Six servings.

Notes:

Tbsp. is much like the jalapeio cornbread cas serole in that it has cornbread mix in it But since it does not have the jalapeios it is better for the l. inle ones. You can always add picante or jalapefos to yourdish.

Servings Yield:

Ingredients:

1 lb. lean hamburger
1 onion, chopped
I green pepper, chopped
2 T. sugar
1 T. mustard T. vinegar tsp. salt
3/41 c. catsup
1/2ac. bread crumbs

Instructions:

Brown hamburger and drain off fat. Add remaining ingredients and simmer for about I hour. Serve on to asted hamburger buns or in pita pocket bread.

Notes:

Easy to make and kids love ’em. You can also make these sloppy Joe’s by removing any thing that your family does not like. Adults like them served in pita pockets, which makes for neater and more convenient sandwiches. Serve the adults a Bardolino or Pinot Noir wine which will successfully match the mixture of flavors in this recipe. 2 lbs. ground beef 2 medium onions chopped 1 cup chopped celery J can mushroom soup, undiluted 1/3 cup water 1/2 cup shredded cheddar cheese I bell pepper J large package spaghetti Brown meat, onion, and pepper, and celery in large skillet; salt and pepper to taste. Combine soup, water, garlic sal and cheese in a saucepan; heat thoroughly. Add tomatoes and cooked spaghetti. Com-bine beef mixture, soup mixture, and spaghetti in a greased 1 qt. shallow casserole, and bake at 350° for 35 – 40 minutes. Serves 6-8. My grandson, Reed, loves spaghetti and really has to get bis fix, so this is for him. You can make it anyway that you enjoy it with additions or deletions. He loves to “help” me in the kitchen in making everything, and he does such a great job too. /1 lbs. sausage 1 large onion, chopped 1 (2 lb.) jar spaghetti sauce 1 lb. spaghetti, cooked and rinsed 1/2 stick butter 3 eggs, beaten 1 cup shreded l. lozzarella cheese 1/2 cup gr.: ited Parmesan cheese 1 cup cottage cheese Preheat oven to 350°. Grease one deep 11 x 13″ pan. Brown sausage and onion in large pan. Drain. Add spagtti sauce and water. Simmer until thick. Toss cooked spaghetti with butter, egg Parmesan and half of the mozzarella until well mixed. Spoon spaghtti and cheese mixture into the greased casserole dih and press down. Cover evenly with a layer of cottage cheese. Spoon sauce on top. Vhen smooth, poke holes with a wooden spoon randomly over enti. re surface. Bake 20 minutes. Remove from oven and sprinkle remaining mozzarella cheese on top. Return to oven and bale 15-20 minutes longer. Cool IO minutes. Serves 12-16.

Servings Yield:

Serve on to asted hamburger buns or in pita pocket bread