Beef

Cornmeal crepes
¾ cup flour
½ cup cornmeal
1-1/4 cups buttermilk
¼ teaspoon baking soda
3 eggs
1 tablespoon butter, melted
Sauce
2 tablespoons olive oil
1 pound ground beef
¼ cup chopped onion
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
1 (8- ounce) can tomato sauce
Tomato wedges and parsley for garnish

Measure all crepe ingredients into jar of electric blender or food processor;

blend 30 seconds. Scrape down sides of blender; blend 1 minute. Refrigerate 1 hour.
Meanwhile, make sauce. Heat oil in large skillet. Brown meat and onion; stir frequently.

Drain off excess fat. Add chile powder, cumin, salt, pepper, and tomato sauce; simmer

20 minutes. Keep sauce warm while making crepes. Heat lightly oiled skillet or small

crepe pan over moderate heat until drop of water sizzles and dances on hot pan. Stir

batter. Pour scant ¼ cup batter into pan; tilt pan in all directions to coat bottom. Cook
until bottom is lightly browned and edges appear dry. Turn; cook a few seconds, until

lightly browned. Stack on a towel, with towels between each. Keep crepes warm in

oven as others are cooked. When all crepes are made, fill each with some meat mixture.

Roll crepes; place on warm platter. Garnish enchiladas with fresh tomato wedges and parsley.

Yield 6 servings.

Autumn Pot Roast

At harvest, farm cooks tucked vegetables in the root cellar, then used
them through the winter. This hearty pot roast combines sweet potatoes,
acorn squash, parsnips, and onions.

Nonstick cooking spray
1 boneless pork rib end roast (3 pounds), trimmed
1 cup lower-sodium beef broth
1-1/3 cups apple juice
2 bay leaves
1 teaspoon each dried thyme leaves and marjoram leaves
½ teaspoon salt
¼ teaspoon ground red pepper (cayenne)
1 medium-size acorn or butternut squash
4 medium-size parsnips, peeled and quartered
2 cups cubed peeled sweet potato
2 medium-size yellow onions, cut into thin wedges
2 cups small whole fresh mushrooms
3 tablespoons all-purpose flour

Coat a large Dutch oven with cooking spray. Heat the Dutch oven over moderate heat.

Add the roast and cook 10 minutes or until well browned, turning it several times. Add

the broth, 1 cup of the apple juice bay leaves, thyme, marjoram, salt, and red pepper.
Bring to a boil. Lower the heat and simmer, covered, for 1-3/4 hours. Turn the meat over.

Meanwhile, cut the squash in half lengthwise; discard the seeds. Cut each half into 4 pieces.

Add the squash, parsnips, sweet potato, onions, and mushrooms to Dutch oven. Bring to boil.

Lower the heat and simmer, covered, for 25 to 30 minutes more or until the meat and vegetables

are tender. Arrange the meat and vegetables on a platter; cover with foil and keep warm.

Discard bay leaves. Measure the pan juices. Skim the fat. If necessary, add enough lower-sodium

beef broth or water to the pan juices to the Dutch oven. In a small bowl, whisk together the remaining 1/3-cup apple juice and the flour; add to the pan juices. Bring to a boil over moderate heat and boil for 1 minute, whisking constantly. Serve with the meat and vegetables. Makes 8 servings.
Prep Time: 15 minutes, Cooking Time: 2 hours 35 minutes

Baked Round Steak

½ cup butter
1 2-pound round steak 1 inch thick
1 can mushrooms
1 envelope dry onion soup mix

Spread butter on steak. Sprinkle mushrooms over steak; cover with soup mix.

Wrap in 2 thicknesses of foil; place in roaster with rack. Bake covered, for 2 hours

at 325 degrees. Yield: 6-8 servings

Easy Beef Stroganoff

1 pound lean ground beef
2 cups sliced fresh mushrooms
1 large yellow onion, chopped
1 clove garlic, minced
1 cup reduced-fat sour cream
3 tablespoons all-purpose flour
¾ cup lower sodium beef broth
2 tablespoons chopped pitted black olives or pimiento-stuffed green olives (optional)
2 tablespoons dry sherry or catsup
½ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon black pepper
2 tablespoons minced parsley.

In a 10-inch skillet, cook the ground beef, mushrooms, onion, and garlic

over moderately high heat until meat is browned. Drain off fat. Meanwhile,

in a medium- sized bowl, stir together the sour cream and flour. Stir in the

beef broth, olives (if using), sherry, salt, mustard, and pepper. Stir the sour

cream mixture into the meat mixture in the skillet. Cook over moderate heat,

stirring constantly, for 3 minutes or until thickened (do not boil). To serve,

sprinkle with parsley. Serve over hot cooked noodles or rice. Makes 4 servings.
Prep. Time: 20 minutes Cook Time 10 minutes

Easy Roast Beef and Gravy

1 3 to 5 –pound beef roast
1 envelope dry onion soup mix
1 can cream of mushroom soup

Place roast in large piece of heavy aluminum foil. Sprinkle soup mix over roast;

add soup. Close foil so steam does not escape but leave an air pocket above

roast. Bake at 300 to 350 degrees about 45 minutes per pound.

Yield: 8 servings.

Easy Supper Casserole

½ cup chopped onion
1 pound ground beef
1 cup cooked macaroni
1 cup chopped celery
1 8-ounce can tomato sauce
½ cup grated cheese
Salt and pepper to taste

Cook onion until golden in skillet. Crumble and brown ground beef.

Combine macaroni, celery, tomato sauce, cheese, salt, pepper,

onion and hamburger in casserole dish. Bake, uncovered, at 350

degrees 25 minutes or until heated through. Yield 6 servings.

Fiesta Patties
1 pound ground beef
1 cup crushed corn flakes
1 cup cooked or canned tomatoes
1 egg
1 small onion, minced
1 teaspoon salt
1/4 teaspoon pepper
8 slices bacon

Combine beef, corn flakes, tomatoes, eggs and seasonings. Shape into 3/4 to 1-inch thick patties. Wrap slice of bacon around each patty; fasten with a wooden pick. Place patties on broiler rack about 2 to 3 inches from heat. Broil 10 to 12 minutes; turn and continue broiling until other side is brown, about 8 minutes. Yield: 6-8 servings.

Filets with Mushroom Cream Sauce

1 tablespoon olive or vegetable oil
4 beef tenderloin steaks or 2 top loin steaks (1-1/2 pounds), 1-inch
thick and trimmed
For the sauce:
1-1/2 cups sliced fresh mushrooms
1/2 cup sliced leek or yellow onion
1/2 cup dry white wine or lower-sodium chicken broth
1/8 teaspoon each salt and black pepper
1/2 cup reduced-fat sour cream
1 tablespoon all-purpose flour

In a 12-inch nonstick skillet, heat the oil over moderately high heat. Add the steaks. Lower the heat to moderate. Cook steaks for 8 to 10 minutes for medium-rare or until the steaks are the way you like them, turning them often. Transfer to platter; cover with foil.
To prepare the sauce, add the mushrooms, leek, wine, salt, and pepper to the drippings in the skillet. Bring to a boil. Lower the heat and simmer, uncovered, for 3 minutes or until mushrooms are tender.
In small bowl, stir together the sour cream and flour. Stir into the mushroom mixture. Cook over moderate heat, stirring constantly, for 2 minutes or until thickened (do not boil). Serve the sauce over the steaks.

Makes 4 servings.
Prep Time: 10 minutes, Cooking Time: 15 minutes.

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Hot Tamale Pie

Southwestern women applied American ingenuity to Mexican tamales. Instead of steaming them in cornhusks, they layered the spicy ground meat mixture and cornmeal crust into a casserole dish.

1/2 cup cornmeal
1/2 cup cold water
1/4 teaspoon ground red pepper (cayenne)
1-1/3 cups water
1 pound lean ground beef
1 large yellow onion, chopped
1 medium-size sweet green pepper, chopped
2 cloves garlic, minced
1 can (15 ounces) red kidney beans, drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) diced green chili peppers, undrained
1/4 cup chopped pitted black olives
2 teaspoons chili powder
1/2 cup shredded reduced-fat Cheddar cheese

In a small bowl, combine the cornmeal, the cold water, salt, and red pepper. In a medium-size saucepan, bring the 1-1/3 cups water to a boil. Slowly add the cornmeal mixture to boiling water, stirring constantly to make sure it does not lump. Return to a boil, stirring constantly. Lower heat and cook for 10 to 15 minutes or until very thick, stirring occasionally. Meanwhile, preheat the oven to 350 degrees. In a large skillet, cook the ground beef, onion, green pepper, and garlic until meat is browned. Drain off fat. Stir in the kidney beans, enchilada sauce, chili peppers, olives, and chili powder. Bring to a boil.
Spread the hot cornmeal mixture into a greased 8” x 8” x 2” baking dish. Spread the meat mixture over the cornmeal layer. Bake, covered, for 20 minutes or until heated through. Sprinkle with the Cheddar cheese. Bake, uncovered for 2 minutes more or until the cheese is melted.

Makes 6 servings. Prep Time: 20 minutes, Cooking Time: 42 minutes

Italian Veal Shanks in Tomato Gravy

Italian grandmothers slowly simmered veal shanks to make them succulent and tender. Serve this dish, called “osso buco” in Italian, with noodles, rice or orzo (tiny pasta).

Nonstick cooking spray
3 pounds veal or beef shanks, sawed into 2 ½-inch pieces (6 to 8 pieces)

Psst.... want a tip on purchasing veal?
1 tablespoon vegetable oil
2 medium-size carrots, chopped
1 large yellow onion, chopped
1 clove garlic, minced
1 can (14-1/2 ounces) lower-sodium tomatoes, undrained and cut up
1 cup dry white wine or lower-sodium beef broth
2 tablespoons lower-sodium tomato paste
1 bay leaf
1 teaspoon each dried thyme leaves and basil leaves
¼ teaspoon each salt and black pepper
¼ cup cold water
2 tablespoons all-purpose flour
¼ cup minced parsley
2 teaspoons grated lemon rind

Coat a Dutch oven with cooking spray. Heat the Dutch oven over moderate heat.

Add the veal shanks and cook for 10 minutes or until browned, turning them several

times. Remove from pan.Add the oil to the Dutch oven. Heat the oil over moderate heat.

Add the carrots, onion, and garlic and cook for 5 minutes or until the onion is tender.

Stir in the tomatoes, wine, tomato paste, bay leaf, thyme, basil, salt, and pepper. Return

the veal shanks to the Dutch oven. Bring to a boil. Lower the heat and simmer, covered,

for 1-1/4 to 1-1/2 hours or until meat is tender.Remove the veal shanks; cover with foil

and keep warm. In a small bowl, stir together the cold water and flour; add to the tomato

mixture. Bring to a boil over moderate heat and boil for 1 minute, stirring constantly. In

another small bowl, stir together the parsley and lemon rind. Spoon some of the tomato mixture.

Pass the remaining tomato mixture. Serve with hot cooked noodles, rice, or orzo. Makes 6

servings. Prep Time: 15 minutes, Cooking Time: 1 hour 40 minutes

Mock Filet Mignon

1 pound ground chuck
1 teaspoon salt
¼ teaspoon pepper
4 slices of bacon

Combine ground chuck with salt and pepper. Shape into 4 patties.

Wrap each patty in bacon; secure with toothpicks. Broil on one side;

turn and boil on the other side. Serve hot. Yield: 4 servings.

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Mock Stroganoff

1 pound ground beef
¼ cup chopped onion
1 crushed garlic clove
1 can condensed cream of mushroom soup
1/3 cup milk
2 tablespoons sherry
½ cup sour cream
Salt
Cooked noodles or rice
Chopped parsley

Lightly brown meat in skillet with onion and garlic, stirring.

Add soup and milk; heat well, stirring. Reduce heat; stir in sherry, then sour cream.

Season to taste. Serve over noodles; garnish with parsley. Yields 4 to 6 servings.

Pot Roast With Sour Cream Gravy

Nonstick cooking spray
1 boneless beef chuck pot roast (2 1/2 to 3 pounds), trimmed
1 can (14 1/2 ounces diced tomatoes, undrained
1 large yellow onion, chopped
2 large carrots, chopped
1/2 cup lower-sodium beef broth
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 cup of reduced-fat sour cream
2 tablespoons all-purpose flour

Preheat oven to 350 degrees. Coat an oven proof Dutch oven with cooking spray.

Heat the Dutch oven over moderately high heat. Add the meat and cook for 6 to 10

minutes or until well browned, turning it several times. If necessary, drain off fat.
Add the tomatoes, onion, carrots, beef broth, bay leaves, salt, cumin, and pepper.

Cover and bake for 2 1/2 to 3 hours or until meat is tender, basting occasionally with liquid.

Transfer the meat to a platter; cover with foil and keep warm. Discard the bay leaves.

Skim the fat from liquid. In small bowl, stir together the sour cream and flour; stir into the liquid

in the Dutch oven. Cook over moderate heat, stirring constantly, for 3 minutes or until thickened

(Do Not Boil). Serve with the meat over hot cooked noodles. Makes 6 to 8 servings.

Sunday-Dinner Stuffed Flank Steak

psst.... here's a tip on pounding and stuffing flank steak.

According to the White House Cook Book of 1887, butchers, considered flank steak one of the nicest cuts, and often set it aside for their own families. Serve this colorful steak with streamed green beans and your favorite dinner rolls.

1 beef flank steak (1 ½ pounds), trimmed
¼ teaspoons each salt and black pepper
1 tablespoon butter or margarine
¼ cup chopped yellow onion
¼ cup chopped green pepper
¼ cup shredded carrot
½ teaspoon each dried sage leaves and marjoram leaves
1 ½ cups dried bread cubes
2 to 3 tablespoons lower-sodium beef broth or water
1 tablespoon vegetable oil

For the sauce:
1 cup lower-sodium beef broth
½ cup dry red wine or lower-sodium beef broth
¼ cup lower-sodium tomato paste
½ teaspoon each dried sage leaves and marjoram leaves

Sprinkle the steak with 1/8 teaspoon of the salt and 1/8 teaspoon
pepper. Pound both sides of the steak until steak is ½ to ¾ inch thick.
With a sharp knife, lightly score both sides of steak.
In a medium-size saucepan, melt the butter over moderately high heat.
Add the onion, green pepper, and carrot and cook for 5 minutes or until
tender. Remove from heat. Stir in ½ teaspoon sage, ½ teaspoon
marjoram, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon black
pepper. Stir in the bread cubes. Drizzle with the 2 to 3 tablespoons
beef broth, toss lightly to moisten.
Preheat the oven to 350 degrees. Spread the bread mixture over the
meat. Roll up and tie the meat. In a 12-inch skillet, heat the oil
over moderately high heat. Add the meat and cook for 8 minutes or until
browned, turning several times to brown evenly, transfer to a large
shallow baking pan.
To prepare the sauce, add the 1-cup beef broth, wine, tomato paste, ½
teaspoon sage, and ½ teaspoon marjoram to the skillet. Bring to a boil,
stirring to loosen the brown bits. Pour into pan around meat.
Cover and bake for 1-¼ hours or until the meat is tender. To serve,
slice the meat and arrange on a platter. Skim the fat from sauce; serve
the sauce with the meat. Makes 6 servings.
Prep Time: 30 minutes, Cooking Time: 1 ½ hours.

Veal Scaloppini with Mushroom Sauce

Did you know that Italian immigrants often started restaurants in this country? The most popular menu item was Veal Scaloppini. At home, grandmas served the delicacy for company because it was easy and elegant.

1 pound boneless veal round or sirloin steak or pork tenderloin. ¼ inch
thick and trimmed
1/8 teaspoon each salt and pepper
2-tablespoon butter or margarine1-1/2 cups sliced fresh mushrooms
1 small yellow onion, sliced
¾ cup lower-sodium chicken broth
1/3 cup dry white wine or lower-sodium chicken broth
1 tablespoon lemon juice
½ teaspoon dried rosemary leaves
1 tablespoon minced parsley

Cut veal into 4 pieces. Pound both sides of veal until veal in 1/8 inch thick.

Sprinkle with the salt and pepper. In a 12-inch nonstick skillet, melt the butter

over moderate heat. Add 2 of the veal pieces and cook for 1 to 2 minutes on

each side or until tender. Transfer the veal to a platter; cover with foil and keep warm.

Repeat with the remaining veal pieces. Add the mushrooms and onion to the drippings

in skillet. Cook over moderate heat for 4 minutes or until tender, stirring frequently. Stir

in the chicken broth, wine, lemon juice, and rosemary, stirring to loosen the browned bits.

Bring to a boil. Boil, uncovered, for 5 minutes or until slightly thickened. Stir in the parsley.

Pour over the veal. Makes 4 servings.
Prep Time: 15 minutes, Cooking Time: 15 minutes

Original Korny Dogs

1 cup flour
3/4 cup cornmeal
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup milk
2 eggs
1/4 cup melted fat
10 metal skewers
1 package beef wieners, at room temperature

Mix dry ingredients in large bowl. Add milk; mix well. Add eggs, one
at a time, beating well after each addition; stir in melted fat. Stick skewer

into end of each wiener; coat with batter. Cook in deep, hot fat
until brown; serve with mustard if desired.

Supper-In-A-Pot: Savory Brisket

1 corned beef brisket (2-1/2 to 3 pounds), rinsed and trimmed
8 cups water (or enough to cover meat)
2 bay leaves
1 teaspoon each whole cloves and caraway seeds
1/2 teaspoon black pepper
6 small potatoes
1 large yellow onion, cut into wedges
12 small carrots, trimmed
6 small turnips, peeled, sliced 1/2-inch thick, and cut into bite-sized
pieces
1/2 small head of cabbage
12 Brussel sprouts, trimmed
1 tablespoon minced parsley

Place the corned beef in a large Dutch oven. Add the juices from the
brisket package. Add the water, bay leaves, cloves, caraway seeds, and
pepper. (If your brisket package includes a package of spices, add it
and omit bay leaves, cloves, caraway seeds, and pepper.) Bring to a
boil. Lower the heat and simmer, covered, for 2-1/2 hours or until the
meat is tender.
Peel a strip around each potato. Add the potatoes, carrots, turnips,
and onion to Dutch oven. Bring to a boil. Lower the heat and simmer,
covered, for 15 minutes. Cut the cabbage into 3 wedges; cut each wedge
in half crosswise. Add the cabbage and Brussel sprouts to Dutch oven.
Bring to a boil. Lower heat and simmer, covered, for 10 minutes more or
until meat is tender and vegetables are almost tender.
Remove the meat. Slice the meat across the grain; arrange on a platter.
Arrange the vegetable around the meat. Sprinkle with the parsley.
Serve with prepared horseradish or mustard. Makes 6 servings.
NOTE: If you like your meat falling-apart tender, cook the brisket longer---as
much as 4 hours. Taste the cooking liquid before you add the
vegetables. If it is very salty or greasy, replace half with fresh
boiling water. Then, add the vegetables----they will turn out fresher
tasting. Prep Time: 10 minutes, Cooking Time: 3-1/4 hours

Hamburger Egg Noodle Casserole

1 lb. ground beef
8 oz. pkg Velveeta cheese
1/4 cup milk
16 oz. can tomato sauce
1 tsp. each of minced onion and minced garlic
8 oz. pkg egg noodles

While egg noodles are boiling separately, brown ground beef in a saucepan,
drain, add tomato sauce and spices. Melt cheese with milk.
In a baking dish, layer ground beef, then a layer noodles and pour cheese
over it. Then layer ground beef, noodles, and top with remaining ground beef. Cover
with foil and bake for 30 minutes at 325 degrees. Serves: 4.

Blanquette Of Beef
Salt and pepper to taste
Flour
1 pound tenderized round steak
1 can cream of mushroom soup

Salt and pepper steak; dredge in flour. Brown quickly in skillet in
small amount of fat. Drain on paper towel. Place steak in casserole.
Pour soup over steak; add 1 soup can water. Bake, covered, at
350-degrees for 15 minutes. Yields: 4-6 servings.

Biscuit-topped Skillet Dinner
1 pound hamburger
1 can vegetable soup
Salt and pepper to taste
1 can refrigerator biscuits

Brown hamburger in ovenproof skillet; drain excess fat. Add vegetable
soup and 1/4 soup can of water; season. Cover mixture with canned
biscuits. Bake in 400-degree oven until biscuits are golden brown. Yield: 6 servings

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Corn Chowder Casserole
1 pound hamburger
1/3 cup finely diced onion
3 cups cooked macaroni
1/2 cup shredded American cheese
2 cups cream-style corn or 1 NO. 303 can corn
1 teaspoon salt
1/2 teaspoon pepper

Brown hamburger and onion; drain. Add to remaining ingredients in large
bowl; stir well. Place in a well-greased casserole. Bake at 350
degrees until bubbly, about 20 to 30 minutes. Yield 6-8 servings.

Easy Ground Beef-Carrot Casserole
1 pound ground beef
1 package dry onion soup mix
2 bouillon cubes
1/4 cup parsley flakes
1 cup sliced carrots
1 (8-ounce) package curly noodles

Brown ground beef. Add onion soup mix, 4-1/2 cups boiling water,
bouillon cubes, parsley and sliced carrots. Simmer for 15 minutes. Add
noodles; cover. Simmer until tender. Yield: 4 servings.

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Quickie Steaks
1/2 pound ground beef
1 tablespoon chopped onion
2 teaspoons flour
1/4 cup evaporated milk
1/4 teaspoon salt
1/8 teaspoon savory (optional)
4 slices bread
2 tablespoons softened butter
1 tablespoon mustard
2 tablespoons shortening

Mix beef, onion, flour, milk and seasonings together. Toast bread
slices on one side. Spread un-toasted side with butter and mustard.
Spread beef mixture on toast to edges. Heat shortening in frying pan.
Place bread with meat side down in frying pan. Cook 5 minutes or until beef
is golden brown. Yield: 4 servings.

Vienna Hash
4 cups boiled, diced potatoes
1 medium onion, chopped
2 cups diced cooked roast beef
1 teaspoon salt
1/4 teaspoon pepper

Mix potatoes, onion, beef and seasonings together lightly; add 2 cups
cold water. Cook for about 20 minutes at 225-degrees in an electric
skillet. Serve piping hot. Yield: 6-8 servings.

Beer and Brats
1 tablespoon olive or vegetable oil
1 medium-size yellow onion, sliced
1 cup reduced-calorie beer or lower-sodium beef broth
1 cup lower-sodium beef broth
2 tablespoons firmly packed light brown sugar
2 tablespoons vinegar
2 bay leaves
1 tablespoon caraway seed
1 teaspoon dried thyme leaves
1 teaspoon lower-sodium Worcestershire sauce
1/4 teaspoon black pepper
4 smoked or cooked bratwursts (12 ounces)
2 tablespoons all-purpose flour
2 tablespoons minced parsley

In a 10-inch skillet, heat the oil over moderate heat. Add the onion
and cook for 5 minutes or until onion is tender.
Add the beer,3/4 cup of the broth, brown sugar, vinegar, bay leaves,
caraway seed, thyme, Worcestershire sauce, and pepper. Add the
bratwursts. Bring to a boil. Lower the heat and simmer, covered, for
10 minutes or until bratwursts are heated through. Transfer the
bratwurst to a platter; cover with foil and keep warm. Discard the bay
leaves. In a small bowl, whisk together the remaining 1/4 cup broth and the
flour, then stir into beer mixture. Cook over moderate heat, stirring
constantly, until mixture starts to thicken. Cook and stir for 2
minutes or until thickened. Stir in the parsley. Pour the beer mixture
over the bratwursts. Serve with mashed potatoes or hot cooked noodles.
Makes 4 servings. Prep Time: 10 minutes, Cooking Time: 25 minutes.

Skinny Burgers
(Low-Cal)
1-1/2 pound lean ground beef
1 can consommé
1 tablespoon chopped onion
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons meat sauce
1/4 cup shredded carrot

Combine all ingredients; mix well. Shape into thin patties. Broil
patties to desired doneness. Serve on open-faced toasted English muffin
with green pepper ring for garnish. Yield: 6 servings.

Easy Enchiladas
24 soft tortillas
½ pound longhorn cheese, grated
1 medium-size onion, chopped
1 can prepared enchilada sauce, mixed with ½ cup water
1 can chopped green banana peppers
½ to 1 pound cooked hamburger

Place 6 tortillas flat on a cookie sheet with sides. Top with small amount of cheese, onion, and sauce. Repeat layers until all is used, creating 6 stacks of 4 tortillas each. Pour and remaining sauce over top. Sprinkle green peppers and cooked hamburger over the top. Cover with foil. Bake at 350-degrees for 35 to 45 minutes, or until onions are soft. Yield: 6 servings.

Potato-Stuffed Franks
12 frankfurters
3 cups mashed potatoes
1 cup grated Cheddar Cheese
Paprika

Split frankfurters lengthwise; lay cut side up in shallow baking pan.
Spoon potatoes over frankfurters in light, fluffy peaks. Sprinkle on
cheese and paprika. Bake in 425-degree oven for 15 to 20 minutes.
Serve immediately with sauerkraut. Yield: 6 servings.

Dieter's Beef Stroganoff
1 pound beef tenderloin
2 tablespoons margarine
1/2 pound sliced fresh mushrooms
1/2cup chopped onion
1 (10-ounce) can beef bouillon
1/2 cup buttermilk
2 tablespoons flour
Salt and Pepper to taste

Trim beef tenderloin; slice 1/4-inch thick. Cut into strips 1/4-inch
wide. Brown quickly in margarine in skillet. Push to one side; add
mushrooms and onion. Cook until tender, but not brown. Add bouillon
heat just to boiling. Blend buttermilk with flour; stir into beef
mixture. Cook, stirring constantly, until thickened. Sauce will be
thin. Season with salt and pepper. May be served over hot rice.
Yield: 5 servings/240 calories per serving.

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Repeat Meat Pie
Leftover roast beef
Leftover roast beef gravy
Leftover potatoes, diced
Leftover carrots, diced
1 can refrigerator biscuits

Cut beef into cubes. Thin gravy with water. Combine all ingredients
except biscuits; place in greased casserole. Top with biscuits. Bake
at 400-degrees for 15 or 20 minutes until brown. Serve hot.

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Porcupine Meatball Casserole
1 pound lean ground beef
1/4 cup uncooked long-grain white rice
1/4 cup finely chopped yellow onion
1/4 teaspoon each salt and black pepper
2 large eggs
Nonstick cooking spray
2-1/2 cups lower-sodium beef broth
1 can (6 ounces) lower-sodium tomato paste
1/4 cup firmly packed light brown sugar
1/4 cup red wine vinegar
2 medium-size potatoes, sliced 1/4-inch thick
2 cups shredded red cabbage
1 tablespoon minced parsley

In a medium-size bowl, mix the ground beef, rice, onion, salt, pepper,
and egg whites. Form meat mixture into 12 meatballs.
Coat a nonstick Dutch oven with cooking spray. Heat the Dutch oven over
moderate heat. Add the meatballs and cook for 5 minutes or until
browned, turning occasionally. Remove meatballs. Drain off fat.
Return meatballs to Dutch oven.
In a medium-size bowl, stir together the beef broth, tomato paste, brown
sugar, and vinegar. Pour over meatballs. Bring to a boil. Lower the
heat and simmer, covered, for 5 minutes. Add the potatoes to Dutch
oven. Bring to a boil. Lower the heat and simmer, covered, for 35
minutes.
Add the cabbage. Bring to a boil. Lower the heat and simmer, covered,
for 5 to 10 minutes more or until potatoes and cabbage are tender.
Transfer to a serving bowl. Sprinkle with parsley. Makes 4 servings.
Prep Time: 20 minutes, Cooking Time: 1 hour 5 minutes.

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Busy Day Meat Loaf
1 pound ground beef
2/3 cup evaporated or skim milk
1 envelope onion soup mix

Mix beef, milk and onion soup mix in a 1-1/2-quart mixing bowl. Place mixture in an un-greased shallow baking pan; shape into a loaf. Bake in a preheated 350-degree oven for 50 to 60 minutes. This recipe may be doubled. Yield: 4 servings.

Sweet And Sour Meatballs
1 pound finely ground beef chuck
1 egg, beaten
Salt and pepper to taste
1 small jar grape jelly
1 jar chili sauce

Combine beef, egg and seasonings; mix well. Shape into small balls;
brown in skillet. Keep warm until ready to use. Combine jelly and
chili sauce in chafing dish. Add meatballs; keep warm over low heat.
Additional seasonings may be mixed into meatballs, if desired.

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Hobo Dinner
1 pound ground beef
1/4 cup canned milk
Salt and pepper to taste
6 large potatoes
2 large onions
1/4 pound sharp cheese
1 can cream of mushroom soup

Press ground beef in bottom of 2-1/2 quart casserole. Sprinkle with
canned milk, salt and pepper. Slice potatoes over milk; slice onions
over potatoes. Cube cheese onto potatoes and onions; cover with
mushroom soup. Bake, covered, at 350-degrees for 1 hour or until
potatoes are done. Yield: 6 servings.

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Swiss Steak
2-1/2 pounds top round steak, cut 2-inches thick
4 tablespoons all-purpose flour
2 teaspoons seasoned salt
1 teaspoon each paprika and instant coffee powder
1/2 teaspoon garlic powder
2 tablespoons shortening
1/4 cup finely chopped onion
1/2 cup dry white wine
1 teaspoon cornstarch blended with 1-tablespoon water
1/2 cup grated or shredded Parmesan cheese
2 tablespoon mayonnaise

Score steak on both sides, making diagonal cuts about 1/2-inch deep. Mix flour, seasoned salt, paprika, coffee powder, and garlic powder. Rub well into both sides of meat.
In large heavy skillet, heat the shortening. Brown the meat well on both sides over moderate heat. Drain off the excess fat. Add the onion, bouillon, and wine. Cover pan tightly, and simmer meat until tender, about 1-1/2 hours. Remove the meat and place on broiler pan; keep warm. Skim excess fat from juices remaining in the pan. Thicken with cornstarch and water to make gravy, if desired. In small bowl, blend the cheese and mayonnaise; spread over the meat. Broil until glazed and brown. Serve steak with gravy in a side dish, if desired. Makes 6 servings.

Fillets with Mushroom Sauce
2 tablespoons margarine
4 (6-ounce) beef fillets
1/2 cup mushrooms, chopped
1/4 cup green onion, finely chopped
4 teaspoons cornstarch
1 cup Burgundy
1/2 cup water
2 tablespoons snipped parsley
1 teaspoon salt
Dash of pepper

In heavy skillet heat the margarine till golden brown and bubbling. Brown the fillets in the butter on both sides over moderately high heat; place on squares of foil on baking sheet. Add mushrooms and onions to margarine remaining in skillet; cook until tender. Blend in the cornstarch. Add remaining ingredients and cook stirring constantly till mixture thickens. Spoon over fillets. Bring corners of foil together; twist gently, leaving slightly open. Bake in 500-degree oven for 15 minutes.

Low-Calorie Chow Mein
1 pound ground beef chuck
1 onion, finely chopped
2 cups chopped celery
1 can bean sprouts, drained
1/2 cup sliced mushrooms
1/3 cup soy sauce

Brown beef and onion; add remaining ingredients. Cook over low heat,
covered, for 30 minutes.

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Meatball Sandwiches
For the meatballs:
8 ounces lean ground beef
1/4 cup fine bread crumbs
1 tablespoon low-fat (1% milkfat) milk
1/4 teaspoon garlic powder
1/8 teaspoon each salt and black pepper
1 large egg white
Nonstick cooking spray
For the sauce:
4 ounces bulk Italian sausage
1 small yellow onion, chopped
1/3 cup chopped sweet green pepper
1 can (8 ounces) lower-sodium tomato sauce
1 cup lower-sodium tomato sauce
1 cup lower-sodium stewed tomatoes, undrained and cut up
1/8 teaspoon each salt and black pepper
1 teaspoon each dried basil leaves and oregano leaves
4 white French or Italian rolls, each 7-inches long
1/4 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese

To prepare the meatballs:

In a medium-size bowl, mix the ground beef, bread crumbs, milk, garlic powder, 1/8-teaspoon salt, 1/8-teaspoon pepper and egg white. Form mixture into 16 balls.Coat a 10-inch nonstick skillet with cooking spray. Heat the skillet over moderate heat. Add the meatballs and cook 5 minutes or until browned, turning occasionally. Remove the meatballs. Drain off fat.
To prepare the sauce:

In the same skillet, combine the sausage, onion, and green pepper. Cook over moderately high heat until sausage is cooked through. Drain off fat. Stir in the tomato sauce, tomatoes,
basil, oregano, and 1/8-teaspoon black pepper. Return meatballs to skillet. Bring to a boil. Lower the heat and simmer, covered, for 10 minutes. Simmer, uncovered, for 5 to 10 minutes more or until the meatballs are no longer pink on the inside and the sausage mixture is thickened,
stirring occasionally. Preheat the broiler. With a serrated knife, cut a thin slice from the
top of each roll and discard. Hollow out the rolls. Spoon the meatballs and the sausage mixture into the rolls. Sprinkle with the mozzarella cheese and Parmesan cheese. Broil the sandwiches 4-inches from the heat for 1 minute or until the cheese melts. Makes 4 servings.
Prep Time: 15 minutes, Cooking Time: 30 minutes.

Baked Swiss Steak
1 pound boneless beef round steak, ¾ inches thick and trimmed
¼ teaspoons each salt and black pepper
Nonstick cooking spray
2 tablespoons all-purpose flour
1 can (14 ½ ounces) lower-sodium tomatoes, undrained and cut up
2 stalks celery, sliced ½ inch thick
1 large yellow onion, cut into wedges
¾ cup frozen whole kernel corn
1 ½ teaspoon dried oregano leaves

Preheat oven to 350 degrees. Sprinkle the steak on both sides with the
salt and pepper. Cut the steak into 4 pieces. Pound both sides of the
pieces until the pieces are ½ inch think.
Coat a 12-inch nonstick skillet with cooking spray. Heat the skillet
over moderately high heat. Add the steak pieces and cook for 3 minutes
on each side or until browned. Transfer to a 13" x 9" x 2" baking dish.
Stir the flour into the drippings in the skillet. Stir in the tomatoes,
celery, onion, corn, and oregano. Bring to a boil over moderate heat
and boil for 1 minute, stirring constantly. Pour over the meat in the
dish.
Cover and bake for 1-¼ hours or until the meat is tender. Serve the
meat and tomato mixture with mashed potatoes or hot cooked noodles.
Serves 4.

Stuffed Flank Steak
1 beef flank steak (1 ½ pounds), trimmed
¼ teaspoons each salt and black pepper
1 tablespoon butter or margarine
¼ cup chopped yellow onion
¼ cup chopped green pepper
¼ cup shredded carrot
½ teaspoon each dried sage leaves and marjoram leaves
1 ½ cups dried bread cubes
2 to 3 tablespoons lower-sodium beef broth or water
1 tablespoon vegetable oil

For the sauce:
1 cup lower-sodium beef broth
½ cup dry red wine or lower-sodium beef broth
¼ cup lower-sodium tomato paste
½ teaspoon each dried sage leaves and marjoram leaves

Sprinkle the steak with 1/8 teaspoon of the salt and 1/8 teaspoon
pepper. Pound both sides of the steak until steak is ½ to ¾ inch thick.
With a sharp knife, lightly score both sides of steak.
In a medium-size saucepan, melt the butter over moderately high heat.
Add the onion, green pepper, and carrot and cook for 5 minutes or until
tender. Remove from heat. Stir in ½ teaspoon sage, ½ teaspoon
marjoram, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon black
pepper. Stir in the bread cubes. Drizzle with the 2 to 3 tablespoons
beef broth, toss lightly to moisten.
Preheat the oven to 350 degrees. Spread the bread mixture over the
meat. Roll up and tie the meat. In a 12-inch skillet, heat the oil
over moderately high heat. Add the meat and cook for 8 minutes or until
browned, turning several times to brown evenly, transfer to a large
shallow baking pan.
To prepare the sauce, add the 1-cup beef broth, wine, tomato paste, ½
teaspoon sage, and ½ teaspoon marjoram to the skillet. Bring to a boil,
stirring to loosen the brown bits. Pour into pan around meat.
Cover and bake for 1-¼ hours or until the meat is tender. To serve,
slice the meat and arrange on a platter. Skim the fat from sauce; serve
the sauce with the meat. Makes 6 servings.
Prep Time: 30 minutes, Cooking Time: 1 ½ hours.

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German Meatballs in Caper Sauce
1 pound lean ground beef
1/4 cup fine dry bread crumbs
1 tablespoon low-fat (1% milkfat) milk
1 anchovy fillet, minced (optional)
1/4 teaspoon black pepper
1 large egg white
2 tablespoons butter or margarine
2 medium-size yellow onions, sliced and separated into rings
3 tablespoons all-purpose flour
1 tablespoon firmly packed light brown sugar
1 teaspoon dried thyme leaves
1-1/2 cups lower-sodium beef broth
1 tablespoon lemon juice
2 tablespoons drained capers
2 tablespoons minced parsley

Preheat the oven to 350-degrees. In a medium-size bowl, mix the ground pork,

bread crumbs, milk, anchovy (if using), 1/8-teaspoon of the pepper, and the egg white.

Form the meat mixture into 24 meatballs. Place the meatballs in single layer in a 15-1/2' x

10-1/2' x1' baking pan. Bake for 15 to 20 minutes or until meatballs are no longer pink on the inside. Drain well. Meanwhile, in a large saucepan, melt butter over moderate heat. Add onion and cook 10 minutes or until tender. Stir in the flour, brown sugar, thyme, and the remaining 1/8-teaspoon pepper. Add the beef broth and lemon juice. Cook, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes or until thickened. Stir in the capers, parsley, and meatballs. Heat through. Serve over hot cooked noodles. Makes 4 servings.
Prep Time: 20 minutes, Cooking Time: 20 minutes, and Calories per serving: 320.

Barbecued Meat Loaves

1/2 cup catsup

1/2 cup water

1/2 teaspoon chili powder

1/4 cup sugar

2 tablespoons vinegar

1 tablespoon A-1 sauce

1-1/2 pounds lean ground beef

2 eggs

1 small onion, minced

2/3 cup rolled oats

1/2 teaspoon salt

8 slices bacon

In a small bowl combine the catsup, water, chili powder, sugar, vinegar and A-1 sauce. Mix well. Set aside. In a large bowl combine the ground beef, egg, onion, oats and salt. Mix well. Separate meat mixture into 8 portions. Form but do not pack each equal portion into long loaves. Wrap the bacon strip around the long edge. Pin the bacon securely with toothpick. Place the loaves in a baking dish and top with the prepared barbecue sauce. Bake at 350-degrees for 1 hour. Drain off the fat before serving.

Taco Bake

2 pounds lean ground beef

2 packages taco seasoning

1/2 cup Cheddar cheese, shredded

2-1/2 cups corn bread batter (I use boxed cornbread mix)

1 small can French fried onions

In a large skillet brown the ground beef and drain. Mix in the taco seasoning. Pour the meat mixture into a 9 x 13-inch pan. Sprinkle with cheese and French-fried onions. Pour the corn bread batter over the top. Bake at 400-degrees until cornbread batter test done and lightly browned.

Pizza Burgers

2 pounds lean ground beef

12 pieces bacon

1 medium onion, diced

2 cans tomato soup

2 cups Velveeta cheese, diced

Salt and pepper to taste

Hamburger Buns

In a large skillet cook the bacon and remove from grease. Brown the hamburger and onion in the bacon grease. Drain. Add 2 cans of soup and crumbled bacon to the hamburger mixture. Salt and pepper to taste. Cook over moderate heat for about 10 minutes, stirring occasionally. Cool. Add the Velveeta cheese to the cooled mixture. Spread mixture on half hamburger buns. Bake in a 425-degree oven for 10 minutes or until bubbly.

Hamburger Cups

1 pound lean ground beef

Dash of salt

Dash of pepper

1 package refrigerator biscuits

10 slices American cheese, optional

In a large skillet brown the beef and drain. Season with salt and pepper to taste. Grease muffin tins, for as many biscuits that you have. Line each cup with a stretched out biscuit dough (coming up the sides). Spoon meat into each cup. Bake at 350-degrees for approximately 15 minutes or until brown. Put cheese slice on during the last 2 minutes of baking. Let cool a few minutes before serving. Great served with lots of catsup. Serves: 10.

Meat Loaf

1 can cream of mushroom soup

1 package onion soup mix

2 pounds lean ground beef

1/2 cup dry bread crumbs

1 egg beaten

1/4 cup water

In a large bowl mix together 1/2-cup cream of mushroom soup, onion mix, beef, bread crumbs and egg. Shape firmly into a 4 x 8-inch baking dish. Bake in a preheated 350-degree oven for 1-1/4 hours. In a small saucepan, combine the remaining mushroom soup, water and any reserved drippings from the meat loaf, 1 to 2-teaspoons. Simmer over low heat and mix well. Heat through stirring occasionally. Use as a gravy over the meat loaf.

Mac & Meat

1 large yellow onion, peeled and minced

2 tablespoons beef drippings or margarine

1 pound lean ground beef

1 cup elbow macaroni, (prepared according to directions on package)

1 (10-1/2 ounce) can condensed tomato soup

1 teaspoon salt

1/8 teaspoon pepper

1 (10-ounce) package frozen cut green beans or green peas

In a large heavy saucepan sauté onions until lightly browned over moderately high heat. Add beef and brown well. Drain. Mix in all remaining ingredients except beans or peas. Cover, turn heat to low, and simmer stirring occasionally for 20 minutes. Serve hot or with the green beans or peas, add and cover, simmer 7 to 10 minutes longer or just until tender. Serves 4. About 490 calories if made with green peas, 450 calories if made with beans, and 440 calories if you make without either.

UPSIDE DOWN MEATLOAF- Thanks Merlin!

1/2 cup brown sugar

1/2 cup catsup

1-1/2 ground beef

3/4 cup milk

2 eggs, beaten

1 teaspoons salt

1 small onion, grated

3/4 cup crushed Ritz cracker crumbs

Butter a 9x3x5 inch loaf pan. Press the brown sugar in bottom & spread catsup over sugar.

Mix remaining ingredients together & shape into a loaf. Put on top of the catsup.

Bake at 350-degrees for one hour. Turn upside down to serve.

Corned Beef and Noodle Casserole

1 (8-ounce) package noodles

1 can corned beef

1 can cream soup

1 small can peas

1 small onion, chopped

Cook noodles according to package directions. Drain. Layer the noodles and remaining ingredients in casserole dish. Top with breadcrumbs if desired. Bake 45 minutes in a 350-degree oven. Yield: 6 servings.

Shepherds Pie – Thank’s Charolette

1 large yellow onion, chopped fine

1 sweet green pepper, coarsely chopped (optional)

2 tablespoons beef or bacon drippings (can substitute vegetable oil)

1-1/4 pounds ground chuck

1 beef bouillon cube

1/2 cup boiling water

1 tablespoon cornstarch mixed with 2-tablespoons cold water

1-1/4 teaspoons salt

1/4 teaspoon pepper

1 tablespoon steak sauce

3 cups hot seasoned mashed potatoes

Preheat the oven to 400-degrees. In a large skillet sauté the onion and green pepper in drippings over moderate heat until golden. Add beef and sauté, breaking up the meat. Sauté for about 10 minutes or until lightly browned; drain off the fat as it accumulates. In a small bowl dissolve bouillon cube in water, add to cornstarch mixture and stir into skillet along with salt, pepper and steak sauce. Heat and stirring constantly for 1 to 2 minutes. Spoon into a ungreased 1-1/2 quart casserole dish. Spread potatoes over surface and roughen with fork. Bake, uncovered, 25 to 30 minutes, then broil 4-inches from heat for 2 to 3 minutes to brown. Serves 4. About 490-calories per serving.

Beef-Vegetable Casserole

2 cups sliced potatoes

1/2 cup carrots, sliced

3/4 pound lean ground beef, cooked

1 can vegetable-beef soup

1 can mushroom soup

Place a layer of potatoes and carrots alternately in a greased 1-1/2 to 2-quart casserole. Place crumbled hamburger on top. Pour in vegetable and mushroom soups. Stir in gently. Bake 1 hour and 30 minutes at 325-degrees. Yield: 5 to 6 servings.

This recipe is great served with rice, broad noodles, or buttered potatoes.

Beef Ragout

2/3 cup flour

1 tablespoon salt

1/8 teaspoon pepper

3 pounds beef chuck, cut in 1-1/2-inch cubes

1/3 cup salad oil

1 cup onion, chopped

1 cup celery, chopped

1/2 cup green pepper, chopped

2 cloves garlic, crushed

2 cans (10-1/2 ounce size) condensed beef broth, undiluted

1 can (1 pound) tomatoes

1 can (6 ounce) tomato paste

2 tablespoons parsley, chopped

2 teaspoons paprika

2 teaspoons Worcestershire sauce

On waxed paper, combine flour, salt, and pepper; use to coat beef cubes. Reserve the remaining flour mixture. Add 3- tablespoons of hot oil in Dutch oven, brown the beef cubes, a third at a time. Remove as they are browned. Add more oil as needed. Add the onion, celery, green pepper, and garlic to the drippings in a Dutch oven; sauté until tender, this should take about 5 minutes. Remove from heat. Stir in the reserved flour mixture, stirring until well blended. Gradually stir in broth. Add the undrained tomatoes, tomato paste, parsley, paprika, Worcestershire, and browned beef. Bring to boiling, stirring occasionally. Reduce the heat and simmer, covered, 2-1/2 hours, or until the meat is tender. Before serving, sprinkle with more chopped parsley, if desired. Makes 6 to 8 servings.

Ground beef goes elegant with the snappy German sauce.

Sauerbraten Meatballs

1 pound ground beef

1/2 cup onion, finely chopped

1 egg, slightly beaten

1 teaspoon salt

1/8 teaspoon pepper

1-1/2 tablespoons margarine

1/2 cup wine vinegar

1/2 cup water

1 bay leaf

8 cloves

6 peppercorns, crushed

3 tablespoons brown sugar

8 gingersnaps, coarsely broken

1/2 cup sour cream

In a large bowl, combine the beef, onion, egg, salt, and pepper. Mix thoroughly. Shape into 1-1/2 inch balls. In a large skillet, melt the margarine. Add the meatballs; cook, turning, until evenly browned. In a bowl, combine the remaining ingredients, except sour cream; mix well. Add the mixture to the meatballs. Cook over very low heat, covered, about 30 minutes. Remove the meatballs to heated serving platter. Strain liquid and return to skillet. Stir in sour cream; pour over meatballs.

Ground Beef Pie with Biscuits

1 pound ground beef

1 small onion, chopped

1 tablespoon shortening

2 medium potatoes, sliced

2 carrots, sliced

Salt and pepper, to taste

1-1/2 cup medium brown gravy

1 can refrigerator biscuits

In a large skillet, brown the ground beef and onion in shortening. Cook the potatoes and carrots in a small amount of water until tender. Remove from heat and drain. Add to the ground beef mixture. Season with the salt and pepper. Pour brown gravy over mixture. Place into a greased casserole dish. Top with canned biscuits. Bake at 450-degrees until biscuits are brown.

The oriental-flavored marinade gives this barbecues flank steak a wonderful taste. I like the ease of making ahead characteristics that make it wonderful for entertaining. To compliment this recipe even further serve it with stir-fried vegetables, green salad or a baked potato.

Teriyaki Steak

1 flank steak, 1-1/2 to 2 pounds

Marinade:

½ cup rice vinegar

½ cup teriyaki sauce

¼ cup oil

½ teaspoon ground ginger

1 tablespoon Dijon-style mustard

2 cloves garlic, minced

Wipe the flank steak with a damp paper towel. Place the flank steak in a shallow baking dish.

In a small bowl combine the remaining ingredients and mix well. Pour the mixture over the steak.

Cover and marinate in the refrigerator for 24 to 48 hours. Be sure to turn the meat occasionally

while marinating. Preheat the broiler or grill. Barbecue or broil meat approximately 5 to 7 minutes

on each side. To serve, slice thin on the diagonal. Serves: 4 at 485 calories per serving.

Hamburger And Tater Tots

2 pounds ground beef

1 medium onion

Salt to taste

1 can mushroom soup

1-1/2 to 2 pound frozen Tater Tots

Brown ground beef and onion slightly. Season with salt. Add mushroom soup diluted

with 1/2-soup can water. Place ion greased 2-quart casserole. Place Tater Tots on top

of ground beef mixture. Bake for 30 to 45 minutes in 375-degree onion. Yield: 8 servings.

Hamburger Romanoff

1 box Noodles Romanoff

1 pound lean ground beef

1 can mushroom soup

1 can mushroom stems and pieces

Grated cheese

Cook noodles according to package directions. Brown hamburger and drain fat.

Combine noodle, hamburger, soup, mushrooms and sauce from package with milk

as directed. Place in casserole. Bake at 350-degrees for 15 minutes. Garnish with

grated cheese. Yield: 5 servings.

Skillet Meat Loaf

1-1/2 pound lean ground beef

2 eggs, slightly beaten

3/4 cup fine bread crumbs

1/2 cup nonfat dry milk

1/4 cup chopped green pepper

1/4 cup chopped onion

Seasonings to taste

Combine all ingredients; mix lightly. Pour mixture into lightly greased ovenproof skillet.

Bake in 350-degree oven for 1 hour. Yield: 6 servings/225 calories per serving.

Italian Beef Stir-Fry

1 pound beef round tip steaks, 1/8' to 1/4' thick

2 cloves garlic, crushed

1 tablespoon olive oil

2 small zucchini, thinly sliced

1 cup cherry tomato halves

1/4 cup reduced-fat bottled Italian salad dressing

2 cups hot cooked spaghetti

1 tablespoon Parmesan cheese, grated

Salt and pepper to taste

Cut the beef steaks lenghthwise in half and then crosswise into 1-inch wide strips.

In large non-stick skillet, cook and stir garlic in oil over medium-high heat 1 minute.

Add beef (1/2 at a time) and stir-fry 1 to 1-1/2 minutes or until outside surface is no

longer pink. Season with salt and pepper. Remove with slotted spoon and keep warm.

Add zucchini to same skillet; stir-fry 2 to 3 minutes or until crisp-tender. Return beef to

skillet with tomato halves and dressing; heat through. Serve beef mixture over hot pasta;

sprinkle with cheese. Serves: 4. Calories Per Serving: 316.

A traditional Tex-Mex dish, picadillo is a sweet, yet spicy ground beef hash.

It is delicious served over rice, but you also can use it to stuff peppers.

Picadillo

1 pound lean ground beef

2 cloves of garlic, minced

1 can (14-1/2 ounces) lower-sodium stewed tomatoes, undrained and cut up.

1 medium-size apple, unpeeled and chopped

4 large green onions with tops, finely sliced

1/3 cup raisins

1/4 cup water

2 tablespoons chopped pimiento-stuffed green olives

1 tablespoon minced pickled jalapeno pepper

1 tablespoon vinegar

1 teaspoon sugar

1/2 teaspoon celery seeds

1/2 teaspoon each ground cinnamon and ground cumin

1/4 teaspoon each salt and black pepper

1/8 teaspoon ground cloves

3 tablespoons slivered almonds, toasted (optional)

In a skillet, cook the ground beef and garlic over moderately high heat until the meat is

browned. Drain fat. Stir in the tomatoes, apple, green onions, raisins, water, olives,

jalepeno pepper, vinegar, sugar, celery seeds, cinnamon, cumin, salt, black pepper,

and cloves. Bring to a boil. Lower the heat and simmer, covered, for 20 minutes.

Stir in the almonds. Simmer, uncovered, for 1 minutes more. Serve over hot cooked

rice. Makes 4 servings. Prep Time: 20 minutes, Cooking Time: 31 minutes 1 serving

Calories: 303, Total Fat: 13 grams, Carbohydrates: 26 grams.

Simple Hot Dish

2 pounds lean ground beef

1 medium onion, chopped

1 package macaroni rings

2 cans cream style corn

2 cans chicken and rice soup

2 teaspoon salt

In a large skillet brown the hamburger meat and onion. Remove from heat and drain.

In a large saucepan cook the macaroni according to package directions. Drain.

Combine all of the ingredients and pour into a casserole dish. Bake at 350-degrees

for 1-1/2 hours.

For a hearty and economical family meal, here's an easy oven way with steak and vegetables.

Beef Jardinière

1 chuck beefsteak, about 3 pounds

3 tablespoons flour

3 tablespoons vegetable oil

12 small white onions

6 medium carrots, scraped

3 small white turnips, pared and sliced thin

1 can (10-1/2 ounces) condensed onion soup

1/4 cup wine vinegar

2 tablespoons ketchup

1 teaspoon salt

1 teaspoon marjoram

1/4 teaspoon pepper

1 bay leaf

Preheat oven to 375-degrees. Rub the steak well with flour. In a large skillet, brown;

transfer to a shallow baking dish. Sauté onions, carrots, and turnips in drippings;

arrange around the steak. Stir remaining ingredients into skillet; heat to boiling. Pour

over steak and vegetables. Bake, covered, 1-1/2 hours or until meat is tender. Remove

bay leaf. Place steak on a heated serving platter; surround with vegetables and pour

gravy over all. Makes 6 servings.

Cheesy Stuffed Peppers

4 bell peppers

1-1/2 pounds lean ground beef

1 medium onion, chopped

1/2 teaspoon salt

1/2 pound cheese, cubed

3 tomatoes, cubed

Cut the tops from the peppers and remove seeds. Rinse clean. In a large saucepan

place peppers and cover with water; bring to a boil and boil 8 minutes. In a large skillet

add the ground beef, onion, and salt. Cook until meat is browned. Drain off fat. Add the

cheese and tomatoes and mix well. Cool. Stuff meat mixture into peppers. Bake for 20

minutes at 350-degrees for 20 minutes. Serves: 4.

Busy Day Beef Dish

1 pound lean ground beef

2 tablespoons onion, chopped

1 can tomato soup

1 can mixed vegetables, drained

In large skillet brown ground beef and onion; drain fat. Add tomato soup and mixed

vegetables. Place in 2-quart casserole dish. Bake in 400-degree oven for 15 minutes.

Serve plain or over hot biscuits. Serves: 4.

Hamburger-Potato Hot Dish

1 pound lean ground beef

1 diced onion

3 or 4 diced potatoes

1 can cream of chicken soup

1 can old-fashioned vegetable soup

Preheat oven to 375-degrees.

In large skillet brown the ground beef and onion. Drain.

In 2-1/2 quart casserole dish place all ingredients.

Bake at 375-degrees until heated through and potatoes are tender.

Hot Dog Stir Fry

1 package hot dogs

1 large green pepper

1 large red pepper

1 large onion

1 can new potatoes

Rice

Olive oil

Cut hot dogs into 4 pieces. Cut peppers and onions into bite size pieces.

Quarter the potatoes. In a large skillet add small amount of oil. Add peppers;

et cook a few minutes. Add hot dogs. Cook 5 minutes. Add onions and potatoes.

Cook about 10 minutes or until heated through. Serve over rice.

When you blend lean ground beef with cottage cheese the beef will become extra juicy. And when you top these burgers with juicy sautéed onion the become extra tasty. You can eat these burgers the way they are with some good mashed potatoes or serve them on a bun just like a hamburger.

Onion Burgers

1 pound lean ground beef

2/3 cup low fat creamed cottage cheese

1 egg

1 teaspoon salt

2 tablespoons margarine

2 medium onions, sliced

In a large bowl, combine the beef with the cottage cheese, egg and salt. Mix well.

Divide into 4 portions and shape into patties. In a large skillet heat the butter. Add

the onions. Sauté the onions over low heat for 3 to 4 minutes or until the onions are

transparent in color. You don’t want them browned. Remove from the pan, set aside

and keep warm. Add the patties to the skillet. Sauté for 2 to 3 minutes on each side

or until the meat is cooked through. Add the onions back to the skillet with the patties.

Heat through. Arrange the beef patties on a serving platter and top equally with the

onions. Serve at once. Serves: 4 at 425 calories per serving.

SOS

1 pound lean ground beef or sausage

1small onion, chopped

1 clove of garlic, minced

Salt and pepper, to taste

Thickening of water and flour

Combine all ingredients except thickening and boil until done. Thicken.

Be sure to have enough water to make gravy. Serve over brown toast.

Linda’s SOS

1 pound sausage

1 can cream of mushroom soup

1 small onion, chopped

1 clove of garlic, minced

In a skillet brown the sausage, mushrooms and onion. Remove from heat

and drain. Add the soup and heat through. Serve over the top of toast.

This will probably sound like a strange method for preparing tender beef, but it is really quick and it works wonders. Use a really deep pot to get the broth to a vigorous boil. Serve with sliced tomatoes, cucumbers and fresh vegetable sticks. This beef makes great sandwiches, either open faced or on a bun. You can double the recipe by purchasing another pound of beef

Tied and Boiled Sirloin

1 pound boneless sirloin roast

5 cups beef bouillon

5 cloves, peeled, whole

1/2 cup fresh parsley, chopped

Horseradish Cream Sauce, below

Ask your butcher to tie the roast well for you. In a deep saucepan add the bouillon and garlic.

Bring to a boil. Add the meat. Return to a vigorous boil. Boil for 15 minutes and watch so that

it does not boil over. Remove the meat. Cover with a foil tent. Let the meat stand for 20 to 25 minutes. Slice across the grain. Garnish with the chopped parsley. Serve with the Horseradish-

Sour Cream Sauce or your favorite meat sauce. Serves: 2 to 3 at 515 calories per serving.

Horseradish-Sour Cream Sauce

1 cup sour cream

3 tablespoons grated fresh horseradish

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon lemon juice

Combine the sauce ingredients in a small bowl and mix well.

This recipe is so easy and good. Have the first person in the door in the evening pop it in the oven so it will be ready when everyone gets home.

Baked Pizza Burgers

1 pound lean ground beef

2 tablespoons fine dry bread crumbs

1 teaspoon dried Italian seasoning, crushed

1/2 cup pizza sauce

1/2 cup Mozzarella cheese, shredded

In a large bowl combine the beef, crumbs, and Italian seasoning. Mix well. Shape into

4 3/4-inch thick patties. Place in an 8 x 8 x 12-inch baking dish. Cover and refrigerate

for 3 to 24 hours. When ready to serve bake the patties uncovered at 350-degrees for

about 20 minutes or until test done. (No pink remains). Spoon off the fat. Spoon the

pizza sauce on top of burgers. Sprinkle with cheese. Bake an additional 5 minutes or

until sauce is hot and cheese is melted. Serves: 4.

Beef Burger Supper

2 pounds lean ground beef

3/4 cup soft bread crumbs

1 (5-ounce) can mushroom steak sauce

1/2 cup green peppers, diced

1/4 cup onion, finely chopped

2 eggs, well beaten

1/2 teaspoon salt

Combine all ingredients in a bowl and lightly mix together. Press the mixture into a

1-1/2 quart ring mold. Bake at 350-degrees for approximately 50 minutes. Drain the

excess juices off and un-mold on a warm serving platter. Fill the center with mashed

potatoes and then top with additional hot mushroom steak sauce if desired.

Serves: 6 to 8.

Cinco de Mayo (the 5th of May) commemorates the remarkable defeat of Napoleon's French army by the out numbered, yet ingenious Mexicans at the Battle of Puebla in 1862. Cinco de Mayo celebrations are much more hearty in America than Mexico, yet involve Mexican-style foods like salsa, enchiladas, tostadas, quesadillas and other zesty dishes.

Mexican Stuffed Shells

21 jumbo pasta shells, uncooked

1 (16 ounce) jar picante sauce

1 (8 ounce) can tomato sauce

1/2 cup water

1 pound lean ground beef

1 (4-ounce) can chopped green chilies, drained

1-1/2 cups Monterey Jack cheese, shredded, divided

1 small can French fried onion rings

In a large saucepan cook shells according to directions, drain. In a small bowl combine

picante sauce, tomato sauce and water; set aside. In a large skillet cook ground beef

over medium heat; drain. Add 1/2-cup picante mixture, green chilies, 1/2-cup cheese and

1/2-can onions. Fill each shell with about 2-tablespoons ground beef mixture. Spoon about

half of remaining picante mixture into 13x9x2 inch. Place filled shells on sauce; top with

remaining picante mixture. Cover and bake at 350-degrees for 30 minutes. Uncover;

sprinkle with remaining cheese and onions. Bake an additional 5 minutes. Makes 4 servings.

Slow and Easy Casserole

1 pound beef stew meat

1 can cream of mushroom soup

Place beef in buttered casserole dish. Add soup and 1/4-cup water. Cover.

Bake at 250-degrees for 2 hours to 2-1/2 hours. Yield: 4 servings.

Beef Vegetable Hot Dish

1 can mixed vegetables

1 can cream of chicken soup

1 can chicken with rice soup

1 pound lean ground beef

1 onion, chopped

In large skillet brown the hamburger meat. Mix in the rest of the ingredients

with the hamburger. Bake at 350-degrees for 1 hour. Yields: 4 servings.

Spanish Rice and Beef Casserole

1 pound boneless beef top sirloin steak, 3/4' thick

1-1/2 tablespoon olive oil

1/2 cup green bell pepper, chopped

1 clove garlic, crushed

3/4 cup uncooked regular long grain rice

2 teaspoons chili powder

3/4 teaspoon salt

1/8 teaspoon pepper

1 can (14-1/2 ounce) Mexican-style diced tomatoes, undrained

1 cup water

3/4 cup frozen peas, defrosted

Preheat the oven to 350-degrees. Trim the fat from the steak. Cut the steaks lengthwise

in half and then crosswise into 1/4-inch thick strips. In ovenproof Dutch oven, heat the oil

over medium heat until hot. Add beef, bell pepper, onion, and garlic (1/2 at a time) and

stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Stir in rice, chili

powder, salt, and pepper. Add tomatoes and water. Bake in 350-degree oven, tightly

covered, 30 to 35 minutes or until beef and rice are tender. Remove from oven; stir in

peas. Serves 4. Calories per serving: 378.

Dieter's Chinese Pepper Steak

1 pound beef top sirloin, sliced thin

1 tablespoon salad oil

1 cup diagonally sliced celery

1/4 cup chopped onion

2 cloves of garlic, crushed

3 green peppers, cut into thin strips

1 cup canned consommé or bouillon

1 tablespoon soy sauce

Cut beef slices into thin strips. Heat salad oil in skillet. Add beef. Sear strips quickly;

remove from pan while still rare. Add celery, onion, garlic, green peppers and consommé;

simmer for about 5 minutes or until vegetables are tender crisp. Thicken with cornstarch

blended with 1/4-cup water and soy sauce; simmer for 5 minutes. Add beef; reheat for

several minutes. Serve with rice. Yield: 4 servings/281 calories per serving.

This dish is especially delicious served the old-fashioned way. Serve over hot cooked noodles and sprinkle with poppy seed.

Beef Paprikash

1-1/2 pounds boneless beef chuck steak, trimmed and cut into 3/4-inch pieces

2 medium-sized yellow onion, cut into wedges

1 clove garlic, minced

1 tablespoon all-purpose flour

1 tablespoon paprika

2 teaspoons dried thyme leaves

1/2 teaspoon each salt and pepper

1 can (14-1/2 ounces) lower-sodium tomatoes, undrained and cut up

1 cup lower-sodium beef broth

1 large sweet green pepper, cut into bite sized strips

1 cup reduced-fat sour cream

2 tablespoons all-purpose flour

Coat a Dutch oven with cooking spray. Heat the Dutch oven over moderate heat.

Add the onions, beef, and garlic. Cook for 10 minutes or until meat is browned.

Stir in the 1-tablespoon flour, paprika, thyme, salt, and black pepper. Add the

tomatoes, beef broth, and green pepper. Stirring constantly, bring to a boil.

Lower the heat and simmer, covered, for 1-1/4 to 1-1/2 hours or until the meat

is tender, stirring occasionally. In a small bowl, stir together the sour cream and

the 2-tablespoons flour; stir into the meat mixture. Cook over moderate heat,

stirring constantly, for 3 minutes or until thickened (do not boil). Serve over hot

cooked rice. Makes 6 servings. Prep Time: 15 minutes, Cooking Time: 1 hour

35 minutes, Calories per serving: 274.

One-Dish Meal

3 large potatoes

1/2 cup milk

1/2 cup butter

Salt and pepper, to taste

1 pound ground beef

1 small onion, chopped

1 can cut green beans

1 can cream of chicken soup

In a saucepan, cook the potatoes; drain. Mash the potatoes with milk and butter.

Form into balls. Add the salt and pepper to ground beef. Mix with chopped onion.

Place green beans in 9-inch casserole; cover with meat and onion mixture. Pour

the soup over the meat and beans. Top with mashed potato balls. Bake at 350-

degrees for 10 to 15 minutes or until meat is done. Serves: 6 to 8.

This recipe uses the mixture of ground beef, pork and veal that has been gently spiced to provide filling for these cabbage rolls. A wonderful creamy sauce is spooned over the rolls while baking.

Old-Fashioned Cabbage Rolls

1/2 pound each ground lean beef, ground veal and ground pork

1 egg

1/2 cup milk

1/2 cup fine dry bread crumbs

1 teaspoon salt

1 teaspoon molasses

1/4 teaspoon each ground ginger, nutmeg and allspice

1 small onion, finely chopped

1 large head green or Savoy cabbage

1/2 cup boiling water

1/4 cup butter or margarine

About 1/2 cup milk

1 tablespoon cornstarch

In a large mixing bowl, blend the meats with egg, milk and bread crumbs. Stir in the

salt, molasses, ginger, nutmeg, allspice and onion. Mix well. Cut out the core of

cabbage. Carefully separate the outer 12 leaves (reserve remainder for other use).

Remove center thick vein of each leaf. Drop the leaves into boiling water. Cover.

Steam for 3 minutes or until soft and bright green. Remove with slotted spoon. Drain.

Reserve the liquid. Evenly divide the meat among the cabbage leaves. Fold the sides

in and roll up. Fasten with a wooden tooth pick. In a large skillet, heat butter. Brown

rolls on all sides. Transfer them to a 3-quart casserole as they brown. Mix reserved

liquid with butter and drippings. Pour over filled rolls. Cover. Bake at 375-degrees for

1 hour. Remove from oven. Drain off juices into measuring cup. Add milk to equal 1

cup liquid. Stir in cornstarch. Bring to boiling. Cook until thickened. Pour over cabbage

rolls. Bake at 375-degrees, uncovered, for 15 minutes or until browned and heated through.

Serves: 4 to 6 at 416 calories.

Rice Hot Dish

1-1/2 cups Round Steak, cut in cubes

2 cups Celery, chopped

3 medium Onions, chopped

3 tablespoons soy sauce

1/2 cup raw rice

1 can cream of chicken soup

1 can cream of mushroom soup

Combine all of the ingredients in a large bowl and mix well.

Pour into a baking dish and bake at 350-degrees for 1-1/2 to 2 hours.

These chunky short ribs bake in a wonderful tomato-rich sauce.

Cowboy Beef

4 pounds beef short ribs, trim excess fat

Unseasoned meat tenderizer

2 teaspoons chili powder

Whole cloves

1 large onion, sliced

1 can (1 pound) stewed tomatoes

1 teaspoon salt

1/3 cup orange marmalade

1/4 cup vegetable oil

2 tablespoons flour

1/3 cup cold water

Moisten the ribs and sprinkle with the tenderizer. Sprinkle with chili powder.

Stud each rib with 2 or 3 cloves. Using a shallow baking dish, place the ribs

in a single layer. Place the onion slices on top. In a small bowl, press the

tomatoes through a sieve. Stir in the salt. Spoon the mixture over the meat

mixture. Cover the pan with foil. Bake at 350-degrees for 1-1/2 hours or until

the meat is almost tender. Remove from oven and place the meat on a rack

in a large shallow baking pan. Raise the oven temperature to 400-degrees.

Strain the liquid from the pan into a small saucepan. Measure out 2-tablespoons

of the liquid and mix with the orange marmalade in a small bowl. With vegetable oil.

Mix well and brush over the ribs. Bake at 400-degrees for 30 minutes or until the meat

is tender and richly glazed. Meanwhile, in a small bowl, blend the flour and water into a

paste. Stir the paste into the liquid in the saucepan. Mix well. Cook, stirring constantly,

until the gravy thickens and boils for 1 minute. Serve this gravy separately to spoon over

the ribs. Serves: 4.

Foil Dinner

1/4 pound lean hamburger

1/4 cup small potato chunks

1/4 cup onions (also green peppers if wanted)

1/4 cup carrots salt and pepper to taste

Wrap above ingredients in foil. Place on coals and cook 20 minutes.

The tomato sauce will make a tasty gravy for this wonderful meatloaf.

Family Style Meat Loaf

1 pound ground beef

1 cup cracker crumbs (about 12 crackers)

1/2 cup onion, chopped

2 tablespoons green pepper, chopped

2 tablespoons celery, chopped

1 egg, slightly beaten

1 teaspoon salt

1/8 teaspoon pepper

1/2 cup milk

1 can (8-ounces) tomato sauce

Preheat the oven to 350-degrees. In a large bowl, combine the meat, cracker crumbs,

onion, green pepper, celery, egg, seasonings, and milk. Mix thoroughly. Press the mixture

until it forms a round shape. Place in a 2-quart casserole dish. Pour the tomato sauce over

the top. Cover and bake for 1 hour. Serves: 6 to 8.

Hawaiian Pot Roast

3 to 4 pounds beef chuck roast

1 large onion, sliced

1 cup canned pineapple juice

3 tablespoons soy sauce

1-1/2 teaspoons ground ginger

1/2 teaspoon salt

4 stalks celery, sliced

4 carrots, sliced

2 small sweet potatoes, pared and thinly sliced

1/2 pound fresh spinach, cleaned, with stems removed

6 fresh mushrooms, thinly sliced

1 tablespoon cornstarch

2 tablespoons cold water

Place the meat in a shallow pan; cover with onion slices. Pour the mixture of pineapple

juice, soy sauce, ginger, and salt over the meat. Let stand 2 hours, turning meat once.

Place the meat in heavy saucepan; add onion and pineapple mixture. Simmer, covered,

for 2-1/2 hours or until it is tender when pierced with fork. Add the celery, carrots, and

sweet potatoes; simmer for 10 additional minutes. Arrange the spinach and mushrooms

on top; cook for 5 minutes so that the spinach is just wilted. Move the meat and vegetables

to a heated serving platter; keep warm. In a small bowl, combine the cornstarch and water;

stir into the saucepan drippings. Cook, stirring constantly, until thickened. Serves: 6.

Skillet Beef and Macaroni

1 pound ground beef

1/4 cup onion, chopped

2 (8-ounce) cans tomato sauce

1 (12-ounce) can whole kernel corn, drained

1 cup macaroni, cooked

2 teaspoons chili powder

1/2 teaspoon seasoned salt

1/2 cup (2 ounces) Cheddar cheese, shredded

In a large skillet cook the ground beef and onion until browned; remove from heat and

drain well. Stir in the next 5 ingredients. Simmer, stirring occasionally, 5 to 10 minutes

or until thoroughly heated. Stir in the Cheddar cheese. Yield: 4 to 6 servings.

Whether you bake the ribs in the kitchen oven or cook on the backyard grill this dish is sure to live up to its name in every way.

Spareribs Superb

1 cup onion, chopped

1 clove garlic, minced

2 tablespoons vegetable oil

1 can (8-ounces) tomato sauce

1/2 cup water

3 tablespoons vinegar

1 tablespoon Worcestershire sauce

2 teaspoons chili powder

1 tablespoon prepared mustard

1/4 teaspoon allspice

1/4 teaspoon pepper

1 tablespoon brown sugar

2 sides (about 3-1/2 pounds) spareribs

4 ripe olives, cut into pieces

In a skillet sauté the onion and garlic in oil for approximately 5 minutes. Stir in the remaining ingredients, except spareribs and olives; heat to boil. Cut the spareribs into serving pieces;

place in a shallow pan and pour the barbecue mixture over all. Marinate for several hours or

overnight. Preheat the oven to 300-degrees. Drain the ribs; reserve the sauce. Place the meat

in a shallow baking pan. Bake for 1 hour. Cook the sauce over low heat for 5 minutes. Baste the

ribs occasionally with sauce and bake for an additional 30 minutes. Cook the remaining sauce

until thickened. Add the olives to the sauce. Place the ribs under the broiler until crisp and brown.

Serve with sauce. Makes 6 servings.

For Outdoor Grilling:

Marinate the ribs and drain as above. Place the ribs on grill over a low fire. Baste and turn

frequently until tender, crisp and brown. While the ribs are barbecuing, cook the sauce on

the back of grill until thickened; add olives. Serve hot with ribs.

Corned Beef and Cabbage

1 (4-pound) corned beef brisket

1 head cabbage

Wash brisket; place in a large saucepan and cover with cold water. Bring the water to a boil;

cover and simmer 30 minutes. Remove from heat and drain. Cover with fresh boiling water

and simmer until the meat is tender. Chop the cabbage into wedges. Approximately 20

minutes before the meat is done, add the cabbage. Cook uncovered for 10 to 15 minutes.

Do not overcook the cabbage. Serves: 4.

Quick Beef Curry

1 pound lean ground beef

1 large onion, chopped

1 clove garlic, crushed (optional)

1 tablespoon curry powder (or to taste)

1/4 teaspoon ground ginger

1/4 teaspoon ground cumin

1 tart apple, pared and grated

1/4 cup golden or seedless raisins

1 (10-1/2 ounce) can beef consommé

Salt and pepper, to taste

1 cup fresh mushrooms, quartered

In a large heavy skillet combine the beef, onion, and garlic. Cook over medium heat until

beef is well browned. Be sure to break up any lumps. Stir in the spices and cook for 2

minutes. Add the apple, raisins and beef consommé. Season with the salt and pepper

to taste. Mix well. Bring to a boil over moderate heat and then simmer for 5 minutes.

Continue to stir occasionally. Stir in the mushrooms and continue to simmer for an additional

10 minutes. Taste and adjust the seasonings to you taste if needed. Serve over rice. Serves

4 Prep. And Cooking Time: About 40 min., Calories Per Serving: About 400.

Chicken-Fried Steak

1 pound top or bottom round, cut 1/4' thick and pounded thin

1/2 cup all-purpose flour

2 eggs lightly beaten with 3 tablespoons milk

1 cup fine dry bread crumbs

4-5 tablespoons margarine

1 teaspoon salt

1/8 teaspoon pepper

Cut the steak into 3-inch squares; dust well with flour, dip in eggs and then into crumbs

and coat evenly. In large skillet heat 3 tablespoons margarine over moderately high heat

and brown the steak 2-minutes on each side adding more margarine if necessary. When

all pieces are browned sprinkle with salt and pepper, turn heat to low, cover, and cook about

45 minutes or until tender. Serves 4.

This recipe is extra rich and filled with meat. I prefer it over toast, But you may also serve it over chow mein noodles.

Creamed Chipped Beef and Mushrooms

2 (4-ounce) packages chipped beef

1/2 pound mushrooms, cleaned and sliced thin

1 clove garlic, peeled and crushed (optional)

2 tablespoons margarine

2 (10-1/2 ounce) cans cream of mushroom soup

1 cup cold water

1/8 teaspoon white pepper

1/2 cup sour cream

Separate the beef slices and cut into medium-size shreds; taste and if too salty cover

with boiling water and let stand 1 minute. Drain thoroughly. In skillet sauté mushrooms,

beef, garlic, and margarine over moderate heat 3 to 4 minutes until the mushrooms are

golden. Remove from heat and set aside. In a small-sized saucepan mix soup and water

and heat uncovered, over moderate heat until almost boiling. Add skillet mixture and the

remaining ingredients and heat for 2 to 3 minutes. Do not boil. Serve over toast or chow

mein noodles.

Serves 4 to 6. Calories per serving: with toast- about 530, and with noodles- 355.

One Dish Casserole

4 or 5 potatoes, raw

1 pound lean ground beef

1 can vegetable vegetarian soup

1 can cream of mushroom soup

Salt and pepper, to taste

Slice the potatoes. In a skillet brown the meat. Place the potatoes in the bottom of a

2-quart casserole dish. Combine the hamburger, soups and salt and pepper. Mix well.

Mix in with the potatoes. Bake at 350-degrees for approximately 2 hours. Serves: 6.

This savory meat mixture waits for tardy people. Add the biscuits and bake when they arrive. Or fix the meat a day ahead, chill and reheat at serving time

Hamburger-Cheese Biscuit Ring

2 pounds ground beef

1/3 cup onion, chopped

1 can condensed cream of celery soup

1/2 cup tomato juice

3/4 cup beef bouillon

1/4 cup ketchup

1 teaspoon chili powder

1/4 cup sliced pimiento-stuffed olives

Cheese Biscuits, recipe follows

Sliced pimiento-stuffed olives (for top)

In a large skillet brown the ground beef and onion; remove from heat and drain off excess fat.

Add all of the remaining ingredients except biscuits; simmer until slightly thickened. To serve,

spoon the meat into the center of the platter and surround with hot Cheese Biscuits. Garnish

with sliced pimiento-stuffed olives. Serves: 6

Cheese Biscuits:

Cut 1/4-cup shortening and 1/3-cup shredded Cheddar cheese into 2-cups all-purpose

buttermilk biscuit mix. Add 2/3-cup milk; stir with a fork to make a soft dough; beat 15 strokes.

Drop tablespoonfuls of dough onto greased baking sheet. Bake in a preheated 425-degree

oven for 12 to 15 minutes. Makes 12 large biscuits.

Spoon Burgers

Recipe submitted:

Source: Personal Collection

1 pound ground beef or ground turkey

1/4 cup diced onions

1 teaspoon mustard

1 teaspoon Worcestershire sauce

1 cup Ketchup

1 can pork and beans (15oz)

Brown meat and onions simmer a few minutes. Add the remaining

ingredients. Cook until thick. Serve on toasted buns.

Biscuit Hotdish

2 pounds lean ground beef

Velveeta Cheese, sliced, to cover top

2 cans Tomato Soup

1 small onion, Chopped

2 cans Small Pillsbury Biscuits

In a large skillet, brown the hamburger and onions. Remove from heat and drain off

excess fat. Stir in the tomato soup. Mix well. Pour the mixture into a 9 x 13-inch pan

and top with Velveeta cheese slices. Cover with the unbaked small Pillsbury biscuits.

Bake for 20 minutes at 350-degrees or until the biscuits are golden brown.

This is a really quick meal that is ready in no time at all.

Hamburger and Vegetables with Brown Gravy

1 pound lean ground beef

1 onion, chopped

1 envelope Brown Gravy Mix

1 cup frozen mixed vegetables, cooked

In a large skillet brown the meat and onion. In a small bowl combine the gravy with water

as directed. Mix well. Add to hamburger mixture. Stir in vegetables. Heat till gravy is thick.

Beef Casserole

1-1/2 pound ground beef

1 medium onion, diced

2 cans cream of mushroom soup

1-1/2 cup milk

1/2 pound package (medium) noodles, cooked

1/2 pound American cheese, shredded

Buttered bread crumbs

In a large skillet, sauté the onion, in about 3 tablespoons margarine. Add the ground beef

and cook until brown. Remove from heat and drain. In a bowl combine the soup and milk

together and add to beef. Add the noodles to the mixture. Add shredded cheese and mix

well. Turn into 2 buttered casseroles. Top with buttered crumbs. Bake 1/2 hour at 350-degrees.

Beef With Peppers

1 pound beef tenderloin, sliced thin

2 large green peppers, seeded and chopped

1 red pepper, seeded and chopped

1 teaspoon sugar

1 tablespoon red wine

1 tablespoon cornstarch

2 tablespoons light soy sauce

Dash Ac’cent

Salt & pepper to taste

2 tablespoons cooking oil

In a bowl combine the sugar, wine, cornstarch, soy sauce, and the seasonings. Mix well.

Add the beef slices and marinate for 15 minutes. In a large skillet heat 1-tablespoon oil.

Add the beef and brown quickly for 1 minute on each side. In another bowl combine the

peppers with the remaining oil. Toss to coat. Add salt and toss. Add the mixture to the

meat. Stir to mix well and heat through. Serves: 4 at 280 calories.

Pizza Hot Dish

1 can pizza sauce

1 pound ground beef

1 small can mushrooms

1 cup Mozzarella cheese, grated

3 cups egg noodles

1-1/2 cups milk

3 tablespoons catsup

1-1/2 teaspoons oregano

1-1/2 teaspoons garlic salt

In a large skillet, brown the hamburger and onion. Combine all of the

ingredients and pour into a buttered casserole. Let set 3 or 4 hours in

refrigerator before baking. Bake at 350 degrees for 1 hour.

All American Cheese Burgers

1 egg

2 tablespoon catsup

1/4 cup fine dry bread crumbs

1 tablespoon prepared mustard

1/4 teaspoon onion powder

1/8 teaspoon garlic powder

Dash pepper

1 pound ground beef

Combine all of the ingredients and mix well. Form the mixture into patties.

Place into ungreased baking dish. Bake at 425-degrees for 15 to 20 minutes.

Place a slice of cheese on each patty for the last 12 minutes of baking.

Herbed biscuit dough bakes around seasoned ground beef—tasty

Roundup Beef Rolls

Filling:

2 tablespoons shortening

1 pound ground beef

3/4 cup onion, minced

1/2 cup celery, finely diced

1/2 teaspoon salt

1/4 teaspoon pepper

2/3 cup tomato sauce

Crust:

1-1/2 cups flour, sifted

2 teaspoons baking powder

1/2 teaspoons salt

1/8 teaspoons marjoram leaves

1/4 teaspoons rubbed sage

3 tablespoons shortening

1/3 cup tomato sauce plus water to make 1/2-cup liquid

In a large skillet, melt 2-tablespoons shortening; add the ground beef, onion and celery.

Cook over medium heat until beef is browned. Add the salt, pepper and 2/3-cup tomato

sauce. Cook until thickened. Set aside while preparing the crust. In a bowl, sift together

the flour, baking powder and salt. Add the herbs and mix well. Cut in 3-tablespoons

shortening until the mixture resembles coarse cornmeal. Add the tomato sauce mixture

and mix just until flour is moistened. Knead the dough gently about 4 times on a lightly

floured surface. Roll out to make a 13 X 9-inch rectangle. Spread the beef mixture on

dough; roll like a jelly roll starting at the 9-inch edge. Place on an un-greased baking sheet.

Bake at 375-degrees for 30 to 35 minutes. Cut in slices and serve with ketchup, chili sauce,

Speedy or Fresh Mushroom Sauce or Mushroom/Cheese Sauce. Serves 6.

Speedy Mushroom Sauce:

In a saucepan combine 1-cup milk or dairy sour cream into 1 can condensed cream of

mushroom soup; stir to mix well. Heat through. Do not let the sauce containing sour cream

come to a boil.

Fresh Mushroom Sauce:

In a skillet melt 5-tablespoons butter or regular margarine. Add 1/2 pound fresh mushrooms,

sliced. Sprinkle with 1-tablespoon flour. Toss and cook over medium heat, stirring occasionally,

until tender, 8 to 10 minutes. Season with salt or stir in 1-teaspoon soy sauce. Slowly stir in 3/4-

cup light cream. Cook and stir until the mixture thickens.

Mushroom/Cheese Sauce:

In small saucepan combine 1/3-cup milk into 1 can condensed cream of mushroom soup.

Stir to mix well. Add 1/2-cup shredded sharp Cheddar cheese. Heat and stir until cheese melts.

Spicy chili sauce substitutes for tomatoes that are ordinarily used.

Swiss Steak 2

6 tablespoons flour

2 teaspoons salt

1/4 teaspoon pepper

2 pounds round steak, cut 1-inch thick

4 medium onions

6 tablespoons shortening

1/2 cup celery, chopped

1 clove garlic, minced

3/4 cup chili sauce

3/4 cup water

1 green pepper, optional

In a small bowl combine the flour, salt, and pepper. Rub the flour mixture into both sides

of the steak, or pound in with meat mallet. Cut the meat into 6 portions. Peel and slice

the onions. Preheat a large skillet. Add half of the shortening. Add the onions and brown

lightly. Remove from the skillet. Add the remaining shortening. Brown the steak on both

sides. Reduce the heat. Add the celery, garlic, chili sauce, and water. Cover and simmer

for 1 hour. Cut the green pepper into slices. Add the onion and pepper to the skillet with the

meat. Continue to cook for an additional 30 minutes or until the meat is tender. Serves: 6.

Fruited Pot Roast

Recipe Submitted: Thanks Joan!

3-4 pound pot roast

12 dried apricots and 12 dried prunes (soak for several hours)

Brown meat and add 1-1/2 cups sliced onions.

Combine:

1 cup apple cider

2 tablespoons sugar

1/4 teaspoon cinnamon

1/4 teaspoon ginger

2 whole cloves

Pour 1/2 of spiced cider mixture over cooking meat. Put in preheated oven (350°) and

simmer 1 hour. Add rest of liquid mixture. Cook 1 more hour, or until meat is tender.

Drain fruit. Place on meat last 1/2 hour of cooking. Thicken liquid for gravy.

Sloppy Joes

1 pound ground beef

1 medium onion, chopped

1/2 cup catsup

3 tablespoons vinegar

1 tablespoons water

1 tablespoon brown sugar

1 tablespoon dry mustard

1 tablespoon Worcestershire sauce

1/4 teaspoon salt

Hamburger buns

In a large skillet cook meat and onion until meat is browned; remove from heat and drain.

Stir in next 7 ingredients, and heat thorough. Serve on warm buns. Yield: 4 servings

Here is a easy and quick dish for those days you are on the run.

Green Bean Hamburger Casserole

1 pound ground beef

6 to 8 slices American cheese

2 tablespoon onion, chopped or dried

1 package frozen Tater Tots potatoes

1 can French-cut green beans, drained

1 can cream of mushroom soup, diluted with 1/4-cup milk

In a skillet cook the ground beef with onions. Remove from heat and drain well. Put in bottom

of a 9 x 13-inch baking pan. Spread the green beans over the meat. Cover the beans with

diluted mushroom soup. Place the cheese slices over this and top with Tater Tots. Bake for

45 minutes to an hour at 350-degrees.

Stuffed Beef Tenderloin

1 (3-pound) beef tenderloin, split and flattened

1/2 small onion, chopped

1 (4-ounce) can mushrooms

1/4 cup butter or margarine

1-1/2 cup soft bread crumbs

1/2 cup celery, diced

Hot water

Salt and pepper, to taste

4 slices bacon

In a skillet lightly brown the onions and mushrooms in the butter. Add the bread crumbs,

celery, and hot water to moisten. Mix well. Season with the salt and pepper, to taste.

Spread the mixture over half of the meat. Bring the second half over and fasten the

edges together with toothpicks. Season with the salt and pepper. Place the bacon

slices over the top. Place in roaster pan and roast uncovered at 350-degrees for 1 hour.

Serves: 6 to 8.

Quick Lasagna

1-1/2 pound ground beef

1 cup water

1 package onion soup mix

1 (8-ounce) package lasagna noodles

2 large jars Spaghetti Sauce

1/2 pound Mozzarella cheese, shredded

In a skillet cook the bacon. Drain. Stir in the onion soup, tomato sauce and water. Bring

the mixture to a boil. Reduce heat and simmer for 15 minutes. Cook the noodles according

to package directions. Drain well and let stand in cool water for easier separating. Heat

oven to 400-degrees. In a 2-quart baking dish, alternate the layers of noodles, meat, sauce

and cheese. Bake for 15 minutes. Serves: 6 to 8.

This recipe is an American favorite in many homes. Great for the cold weather season we are waking up to. You will notice that the Pinto beans will give this

chili a different look and taste. This chili is even better when you make it a day

in advance and it freezes well. Freeze in individual portions. Great served with

crisp tortilla chips, a green salad with fresh oranges.

Cowboy Chili
3/4 pound extra lean ground beef
1 medium onion, chopped
2 cloves garlic, minced or pressed
1 can (15-ounce) stewed tomatoes
1 cup beef broth
1 to 2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 to 1 teaspoon salt
1/4 teaspoon cayenne pepper, optional
1 can (15-ounce) pinto beans

Crumble the beef into a Dutch oven. Add the onion and garlic. Cook over medium to high

heat until the meat is browned, this should take approximately 10 minutes. Add the tomatoes,

beef broth, chili powder, cumin, oregano leaves, salt and cayenne, if used. Cover. Simmer;

stirring occasionally, for 1 hour. Add the beans. Simmer for an additional 30 minutes. You

can add water if the chili becomes too thick. Serve piping hot. Serves: 4. Calories: 341.

Back to Top

Cabbage Pie
1 small head cabbage, shredded
1 pound hamburger
1 can Cream of Mushroom Soup
1 can Cheddar Cheese Soup
1 can (10 count) Pillsbury biscuits

In a skillet brown the hamburger. Set aside. Cook the shredded cabbage in the

hamburger drippings for 10 minutes. Spray a casserole dish with cooking spray.

Mix together the cabbage, hamburger, mushroom soup, and Cheddar soup. Pour

the mixture into the casserole dish. Roll the biscuits out flat. ( Like pie dough )

Place each biscuit on top of the cabbage mixture, over lapping each other. Cover

with foil. Bake at 375-degrees for approximately 45 minutes or until heated through

and the biscuits are done.

Back to Top

Recipe Submitted: Hi Linda, here is a recipe for you to use.

I find it very good. Lou, Fl. Source: Personal Collection
Thank you Lou!

Simple Stove Top Tamale Pie
1 pound ground beef or turkey
1 can (14 1/2-ounce red kidney beans, un-drained (I use chili beans )
1 can (8-ounce) tomato sauce
1 tablespoon Chili Powder
2 tablespoons Minced Onion
1/2 teaspoon Garlic powder
1 teaspoon sugar
1 package (8-ounce) corn muffin mix
1 cup Cheddar cheese, shredded
1/4 cup green onion, sliced

In a large skillet, brown the ground beef over medium-high heat; drain. Stir in the next six

(6) ingredients. Bring to a boil; reduce heat, simmer 10 minutes. Prepare the muffin mix

according to the package directions. Drop small spoonfuls of the muffin batter over the

meat mixture in the skillet. Gently spread the batter to cover the meat mixture completely.

Cover and cook for 15 to 17 minutes or until the corn bread is done. Top with the cheese

and green onion. Cover and cook over low heat until the cheese melts. Serves: 6.

This is a wonderful dish filled with great flavor. The quick simmering

in the mushroom sauce makes the steaks juicy and tender.

Creamy Mushroom Steaks
4 small beef top loin steaks, about 1-1/4 pounds
1 tablespoon butter or margarine
Sauce:
1/2 pound fresh mushrooms, sliced
1 tablespoon butter or margarine
3 tablespoons onion, chopped
2 tablespoons all-purpose flour
1-1/2 cups half-and-half
1 teaspoon soy sauce
1 teaspoon onion, grated
Salt and pepper, to taste
Red and/or green pepper, cut into strips

Trim the beef steaks, let sit at room temperature for 2 to 3 hours. To prepare the

mushroom sauce: slice the mushrooms. In a saucepan, sauté the mushrooms in

butter until they start getting lightly brown. Add the onions. Sauté until the onions are

golden and transparent. Sprinkle with flour, stir to blend well. Add half-and-half, stirring

a little at a time. Simmer until thick and creamy. Add the soy sauce, grated onion and

salt and pepper to taste. In another skillet brown the butter. Add the steaks. Brown

slightly on both sides. Reduce the heat. Cover. Let the steaks simmer for a few minutes

in their own juices. Add the mushroom sauce to skillet. Let the steaks continue to simmer

in the sauce for a few minutes until they are tender and done to your liking. Garnish with

pepper strips. Serve. Serves: 4.

Back to Top

This dish has much the same flavor as stuffed cabbage rolls, but is much easier to prepare.

Meat Cabbage Casserole
1 pound lean ground beef
1 medium onion, chopped
2 tablespoons butter or margarine
1 cup carrots, finely shredded
3 cups cabbage, finely shredded
1 teaspoon salt
Dash black pepper
1 jar (16-ounce) herb-style spaghetti sauce
1 tablespoon Worcestershire sauce
1 tablespoon chives, chopped
1/2 cup Cheddar cheese, grated

Sauté the onion in butter until soft, but not brown in a medium-sized skillet. Add the

ground beef. Cook, breaking up the meat until the meat loses its pink color. Drain.

In a 2-quart buttered casserole or baking dish, layer the carrots and half of the cabbage.

Sprinkle with salt and pepper. Add the meat mixture, press down slightly. Add the remaining

cabbage. To the spaghetti sauce, add the Worcestershire sauce and chives. Pour the sauce

over the top of the casserole. Cover. Bake at 350-degrees for approximately 1 hour or until the cabbage is soft and the meat is cooked through. Add cheese on top. Bake, uncovered, for an additional 5 to 8 minutes or until the cheese is melted. Serve at once. Serves: 4.

Recipe Submitted: Joyce in southern Illinois

Source: Personal Collection

Spanish Rice

3/4 pound ground beef

4 to 6 slices bacon

1 medium onion, diced

1/4 cup green bell pepper, diced

1-1/4 cup un-cooked long-grain rice

1/2 to 3/4 teaspoon salt

Pepper, to taste

3-1/2 cups diced tomatoes (about 2 16-ounce cans)

Sharp Cheddar cheese, grated

Brown ground beef in a skillet; drain; remove beef and set aside. Fry bacon; remove from pan and crumble. Sauté onion and bell pepper in a small part of the bacon fat; remove from skillet. Lightly brown raw rice in remainder of the bacon fat. Combine all ingredients in a 13 x 9 inch greased baking dish. Cover tightly with aluminum foil. Bake at 350 F. for one hour. Check after one-half hour to see if more liquid is needed. Add an 8 ounce can of tomato sauce or tomato juice if needed. Stir well. After one hour, remove dish from oven and sprinkle with grated cheese. Replace dish in oven and bake for 10 more minutes, uncovered, until cheese is melted.

Recipe Submitted: Joyce in southern Illinois

Source: Personal Collection

Move over, Taco Bell! Here is a great taco dinner you can make right at home, without being chinsy on the cheese!

Double Decker Tacos

1 pound ground beef

1 package (1-1/4 ounces) Taco Seasoning Mix

3/4 cup water

1 can (16 ounces) refried beans

10 taco-size flour tortillas

10 hard taco shells

2-1/2 cups shredded lettuce

1 cup shredded Cheddar cheese

1 tomato, diced

Sour cream

Taco Sauce

1. Brown ground beef in skillet, crumbling into very fine pieces; drain.

Return to skillet and add water and seasoning packet. Bring

to a boil; reduce heat and simmer 10 to 15 minutes or until liquid is

absorbed. Meanwhile, heat refried beans in a saucepan. Warm tortillas

and taco shells according to package directions. Assemble taco by spreading

3 tbsp. refried beans on warm flour tortilla. Place hard taco shell on middle of flour

tortilla and wrap up sides of taco. Fill with beef, lettuce, cheese and tomatoes. Top

with sour cream and/or taco sauce, if desired. Yield: 10 tacos.

Half-Time Beef Sandwiches

2 teaspoons lemon juice

1 small apple, finely chopped

1 (3-ounce) package cream cheese, softened

1 tablespoon milk

1 tablespoon prepared horseradish

1/4 cup walnut pieces

6 Kaiser rolls, split

6 lettuce leaves

1 pound roast beef, thinly sliced

2 tablespoons green onions, sliced

Sprinkle the lemon juice over the apple. In a bowl combine the cream cheese,

milk and horseradish. Mix well. Stir in the apple and walnut pieces. Spread the

cut sides of rolls with equal amounts of the cream cheese mixture. Place equal

amounts of lettuce, beef and green onion on each bottom roll half. Cover with tops. Serves: 6

Peppered Beef Tips in Mustard Sauce

3 cups medium egg noodles

8 ounce asparagus, trimmed and cut into 2-inch pieces

1 pound beef tenderloin tips or

beef sirloin tips, cut into 1-inch pieces

2 tablespoons butter or margarine, divided

4 teaspoons flour

3/4 cup beef broth

1/2 cup fat-free half-and-half or milk

2 tablespoons Dijon-style mustard

Cook noodles according to package directions, except add the asparagus

pieces during the last 4 minutes of the cooking process. Remove from heat

and drain; keep warm. Generously season the beef with the pepper. In a large

skillet melt half of the butter. Add half of the beef. Cook over medium-high heat

for 2 to 4 minutes or until desired doneness, stirring occasionally. Remove from

skillet. Repeat with the remaining beef and the remaining butter. Remove the beef

from the skillet. Stir the flour into the drippings in the skillet. Stir in the broth, half-and-

half or milk and the mustard. Bring to a boil. Return the beef to the skillet; heat through.

Serve the beef and sauce over the noodle-asparagus mixture. Serves 4.

Per Serving: 343 calories, 24g carbohydrate, 26g protein, 14g fat, 2g fiber, 90mg cholesterol,

448mg sodium

Recipe Submitted: This is an old repeat, but, its so

popular, Me,, I add diced onions... Joyce Brown

Source: Personal Collection

Thank you Joyce!

Chili Cheese Dog Casserole

8 (10-inch) Flour tortillas

2 quart, shallow casserole dish, sprayed with cooking spray

4 to 5 cups favorite canned, or homemade chili (or more if you like)

2 cups shredded Jack cheese

8 all beef hot-dogs (1/4 lb each) Or All Meat Dogs

2 cups Fritos, crushed

Warm tortillas, and roll hot dogs, burrito style. Pour one cup of

the chili in bottom of casserole, add the hot dog burritos. Pour the

remaining of the chili over all. Top with shredded cheese, and then the

crushed Fritos. Bake in preheated 400-degrees oven for 25 to 30

minutes.

Sauerbraten

2 pounds beef bottom round, in 1 piece

5 tablespoons lard

1 cup raisins, soaked in warm water for 20 minutes and drained

Salt and pepper

1 cup Lebkuchen or gingerbread crumbs

1 tablespoon apple syrup (or substitute dark corn syrup)

1 cup sour cream

Spiced vinegar marinade

2 cups water

1 cup wine vinegar

1 teaspoon salt

2 onions

1 carrot

5 peppercorns

2 whole cloves

1 bay leaf

2 juniper berries

Combine all of the marinade ingredients into a large saucepan. Bring to a boil; lower

the heat and simmer for 15 minutes; set the marinade aside to cool. Place the meat in

a glazed earthenware pot, pour in the marinade and leave the pot in the refrigerator for

two to three days, turning the meat occasionally. Drain the meat, pat it dry with paper

towels and brown it in the lard in a large, heavy fireproof casserole. Strain the marinade --

discarding the vegetables and the seasonings -- and pour it over the beef. Cook the beef

in an oven, preheated to 350-degrees, for about 1-1/2 hours, basting regularly. Add the raisins

about 15 minutes before the end of cooking. When the meat is well done and very tender,

transfer it to a warmed platter. Degrease the sauce remaining in the casserole and season

it with salt and pepper. Over moderate heat, thicken the sauce with the Lebkuchen or ginger-

bread crumbs, then mix in the apple syrup or dark corn syrup and the sour cream. Slice the

sauerbraten and serve it in its sauce with potato dumplings or potato pancakes and un-

sweetened applesauce.

Corned Beef Casserole

1 (1-pound) can cut green beans

1/3 cup butter or margarine

1/3 cup flour

1-1/2 cups milk

1/2 cup beef broth

1 tablespoon prepared horseradish

1/2 teaspoon savory, crumbled

2 cups corned beef, diced & cooked

1 cup sliced carrots, cooked

4 cups hot potatoes, mashed

1 teaspoon onion powder

1 egg yolk, beaten

Drain the beans, and reserve 1/2-cup of the liquid. In a saucepan melt the butter in a; blend in the flour until smooth. Stir in the reserved bean liquid, milk and beef broth; cook, stirring, until thickened. Stir in the horseradish and savory. Fold in the beans, corned beef and carrots and turn into a 2 1/2-quart shallow casserole dish. Blend the potatoes with the onion powder and egg yolk and pipe or spoon into the casserole dish. Bake at 425-degrees for 20 minutes or until lightly browned and bubbling hot. Serves: 6.

This recipe is really good served with mashed potatoes or noodles.

Cabbage Casserole

1 medium onion, chopped

1 stalk celery, chopped

3 tablespoons margarine

3/4 pound lean ground beef

1/2 teaspoon salt

1 medium head cabbage, shredded

2 apples, sliced thin

Preheat the oven to 350-degrees. In a skillet, sauté the onion and celery in margarine

for 2 minutes. Add the beef and salt and stir for an additional 2 minutes. Spread half of

the cabbage in a 2-quart baking dish and cover with half of the apples and all of the meat

mixture. Add the remaining cabbage and apple slices. Cover and bake for 1 hour. Serve 6.

Beef Fried Rice

3 tablespoons lite soy sauce

1 tablespoon grated, fresh ginger

4 tablespoons sesame oil, divided

1 teaspoon cornstarch

1 package (7-ounce) boil in bag rice

1 package (1pound) frozen mixed oriental veggies

2 tablespoons dry sherry

1 tablespoon honey

2 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes

1-1/2 pounds flank steak, cut into 1-1/2 x 1/2-inch strips

1/3 cup whole cashew nuts

In a bowl, mix soy sauce, sherry, ginger, honey, 2-teaspoons oil, garlic, cornstarch

and pepper flakes. Add steak; turn to coat in mixture. Set aside. Cook rice according

to pkg. directions; rinse under cold water until cool, about 30 seconds. Set aside. In

skillet heat 1 tsp remaining oil over medium heat. Add eggs; scramble till cooked, 1 to

2 minutes. Remove from skillet; set aside. In same skillet, heat remaining oil over medium

high heat. Add vegetables; cook, stirring occasionally, till heated through, about 5 minutes.

Remove from skillet and set aside.

Seven-Layer Casserole

1 pound lean hamburger

2 cups potatoes, sliced

1 cup carrots, sliced

1 cup onions, sliced

1 cup mushrooms, sliced

1 can tomato soup

1 (15-ounce) can peas

In a large skillet brown the hamburger. While meat is cooking, spray a

casserole dish with cooking spray. Layer potatoes, carrots, onions,

mushrooms and peas. Top vegetables with drained hamburger. Spread

tomato soup over top of vegetables. Bake at 350-degrees for 1 hour.

Beef Slices in Wine

2 pounds flank steak

1/4 cup butter or margarine

2 cloves garlic, crushed

1/4 cup parsley, chopped

1/2 teaspoon salt

1/4 teaspoon dried rosemary leaves

1/4 teaspoon dried basil leaves

1/4 teaspoon dried oregano

1 can (8-ounce) tomato sauce

1 cup dry red wine

1/2 pound fresh mushrooms, thinly sliced

1 tablespoon flour

1 package (8-ounce) noodles

2 tablespoons parsley, chopped

Wipe the steak with damp paper towels. With sharp knife, trim the excess fat.

Cut the steak crosswise into diagonal slices, 1/4-inch thick. (If you place the

steak in the freezer for about 30 minutes it will be easier to slice.) In hot butter

in large Dutch oven, sauté the steak slices, a few at a time, until browned on

both sides. As slices are browned, remove them from Dutch oven. Continue

until all slices are browned. Remove from heat. Pour off pan drippings. Add

garlic, 1/4-cup parsley, salt, rosemary, basil, oregano, tomato sauce, wine,

and browned meat. Simmer, covered and stirring occasionally, until the meat

is tender. This should take about 1 hour. Add the mushrooms, and simmer,

covered, for an additional 5 minutes. In a small bowl, combine 2-tablespoons

water and flour; stir to mix well. Stir into the beef mixture. Bring to boiling, stirring;

reduce heat, and simmer, 1 minute, or until the mixture is thickened. Meanwhile,

in a large saucepan, cook the noodles as package per package directions.

Remove from heat and drain. To serve: Spoon the beef into center of deep

serving dish. Surround with the noodles. Sprinkle with 2-tablespoons chopped

parsley. Serves: 6.

Pizza Casserole

1 pound ground beef

1/3 cup chopped onion

1 clove garlic, minced

1 teaspoon oregano

1 teaspoon salt, optional

1 can tomato soup

1/3 can water (option: use 1 can undrained Ro-Tel tomatoes for a spicier flavor)

2 cups (about 4 ounces) noodles, cooked

1 cup cheese, grated

In a large skillet sauté the beef, onion, garlic, oregano and salt until beef is slightly

browned. Remove from heat and drain off excess fat. Stir beef mixture with soup,

water and noodles. Pour into greased casserole and top with cheese. Bake at 350-

degrees for 30 minutes. Serves 4 to 6.

Recipe Submitted: Thank you Joyce Brown!

Source: Personal Collection

One Pot Heaven

1 pound hamburger

2 medium onions, chopped

Salt & pepper

3 regular sized potatoes (sliced)

1 can creamed corn

1 cup cooked rice or 3 handfuls of very thin noodles

(uncooked)

Preheat oven to 350-degrees. Brown onion and hamburger.

Grease bottom of 2-quart casserole dish lightly. Spread sliced

potatoes on bottom of dish. Pour corn over potatoes top with

layer of rice or noodles. Cover with hamburger and onion. Add

a cup or two of water to keep juicy. Bake until potatoes are done.

**You can add green beans or carrots before hamburger

layer if you wish**

Hamburger Pie

1 medium onion, chopped

1 pound ground beef

Salt and Pepper, to taste

1 (No. 2 can or 1/2 pound) green beans, cooked

1 (10-1/2 or 11-ounce) can condensed tomato soup

5 medium potatoes, cooked

1/2 cup warm milk

1 beaten egg

Cook the onion in hot oil until golden; add the meat and seasonings;

brown. Add the drained green beans and soup; pour into a greased

1- 1/2 quart casserole dish. In a bowl mash the potatoes; add the milk,

egg, and salt and pepper. Spoon in mounds over the meat. Bake at

350-degree for 30 minutes. Serves: 6.

Baked Ziti with Ground Beef

1 pound lean ground beef

1/2 cup onion, chopped

1 green bell pepper, chopped, about 1/2 cup

1 can (14.5 ounces) diced tomatoes, un-drained

1 can (8 ounces) tomato sauce

1/2 teaspoon dried leaf basil, crumbled

1/2 teaspoon dried leaf oregano, crumbled

1/2 teaspoon garlic powder or small clove garlic, minced

1-1/2 teaspoon salt

1/4 teaspoon pepper

8 ounces ziti or elbow macaroni, cooked and drained

2 cups (8 ounces) shredded Mozzarella cheese, divided

Cook noodles and drain. In a large skillet sauté the ground beef, onion,

and green bell pepper until the onion is tender and beef is lightly browned.

Drain off excess fat; add the tomatoes, tomato sauce, basil, oregano, garlic

powder, salt, and pepper. Stir well; stir in the ziti or elbow macaroni and 1-

cup of cheese; transfer to a 2-1/2 quart casserole dish. Top with the remaining

cup of cheese. Bake at 350-degrees for 25 to 30 minutes, or until hot and bubbly. Serves 6

Mock Filet Mignon 2

1-1/2 pound ground beef

2 cups minute rice, cooked

1 small onion, grated

2 tablespoons Worcestershire sauce

Salt and pepper

1 clove garlic, grated

Bacon

1 can cream of mushroom soup

1/2 cup milk

In a large bowl, combine the meat, rice, onion, sauce, salt, pepper and garlic.

Mix well. Form into 8 patties. Wrap with the bacon and fasten with a toothpick.

Bake at 450-degrees for 30 minutes. In a small saucepan, combine soup with

the milk. Heat to boiling. Spoon over meat.

Sirloin Steak with Herbs

4-1/2 to 5 pounds sirloin steak about 1-1/2 inch thick, room temperature

1 clove garlic, split

1/3 cup olive or salad oil

1-1/2 teaspoons salt

1/2 teaspoon coarsely cracked pepper

1-1/4 teaspoons dried rosemary leaves

1/2 cup dry red wine

1 tablespoon butter or margarine

Preheat the oven to 350-degrees. Wipe the steak with damp paper towels.

Rub each side with garlic; reserve the garlic. Heat the oil in a large, heavy

skillet until very hot. Over high heat, brown the steak very well on both sides,

3 to 5 minutes per side. Place the steak on a rack in a shallow roasting pan.

Sprinkle with salt, pepper, and rosemary. Add the garlic. Insert meat thermometer

in side of steak, making sure point is as close to center of meat as possible.

Bake in top part of oven, 25 to 30 minutes, or until meat thermometer registers

130-degrees for medium-rare. Remove thermometer. Place steak on hot platter.

Pour off excess fat from roasting pan. Discard the garlic. Add wine to pan, and

bring to boiling, stirring to loosen brown bits. Stir in the butter. Pour 2 tablespoons

sauce over steak; pass the remaining. To serve, slice thinly on the diagonal. Serves: 6 to 8.

Chili Cheeseburgers

4 (3-ounce) hamburger patties, about 1/3-inch thick

1 cup onions, thinly sliced

4 hamburger buns

Canned chili, no beans, or your favorite recipe, heated through

8 slices of cheddar cheese

Preheat the grill. Lightly season the patties on both sides with your favorite seasoning.

Place the patties on the hot grill and cook for 3 to 4 minutes. Flip the patties, add 1 slice

of cheese to each, and continue to cook. Add the onions to the grill and cook until wilted,

about 4 minutes. Place chili on bottom bun, place patty on bun, add more chili to top of burger.

Place a portion of onions on the chili and top with bun. Repeat with the remaining ingredients,

and serve immediately.

You marinate the brisket overnight, then oven-simmer until tender. Serve hot for dinner, or chill and slice thin for a buffet.

Oven-simmered Beef Brisket

1 fresh beef brisket (about 4 pounds), excess fat trimmed

2-1/2 cups apple juice

1/2 cup soy sauce

1/4 cup salad oil

2 bay leaves

1 clove garlic, minced or pressed

1 large onion, chopped

1/2 teaspoon ground ginger

1/4 teaspoon pepper

1/4 cup each cornstarch and water

Bread, butter, and mustard, optional

Place the brisket in a roasting pan. In a bowl, combine the apple juice soy sauce, oil, bay leaves, garlic, onion, ginger and pepper; mix well and pour over the meat. Cover and refrigerate until next day. Leaving meat and marinade in roasting pan bake, covered, at 350-degrees for 3 hours or until tender when pierced. To serve hot, transfer the meat to a platter. Skim the fat from the pan juices and discard the bay leaves. In a small bowl combine the cornstarch and water; mix well. Stir the cornstarch mixture into the juices. Place over medium heat and cook, stirring, until thickened. Serve in a small bowl at the table. To serve cold, omit the cornstarch and water. Cool the meat in cooking liquid; cover and refrigerate for up to 2 days. Remove the meat from liquid and slice thinly. If desired, serve with bread, butter and mustard. Serves: 8 to 10

Simmered browned meat balls in a tasty, easy-to-make sauce.

Meat Balls in Tomato Sauce

2 tablespoons olive oil

1 clove garlic, minced

3/4 cup onion, chopped

2 (10-ounce) cans tomato puree

1 teaspoon salt

1/8 teaspoon pepper

1 bay leaf

2 teaspoons sugar

3 slices white bread

1/3 cup milk

1 pound ground beef

2 eggs, unbeaten

1 teaspoon salt

1/8 teaspoon pepper

1 clove garlic, minced

2 tablespoons parsley, chopped

2 tablespoons shortening

In a large saucepan heat the oil. Add 1 clove of garlic and onion; cook over low heat until golden brown. Add the tomato puree, 1 teaspoon salt, 1/8 teaspoon pepper, bay leaf and sugar. Bring the mixture to a boil; reduce the heat; simmer for 45 minutes. Meanwhile, prepare the meat balls. Break the bread into a large mixing bowl. Add milk and let stand for approximately 5 minutes, or until the milk is absorbed. Add the meat, eggs, 1 teaspoon salt, 1/8 teaspoon pepper, 1 clove garlic and parsley. Mix until blended. Shape the mixture into 12 medium balls. In a large skillet, melt the shortening; add the meat and brown well. Add the sauce; simmer with the meat balls for 45 minutes more. Serve with 1/2 pound (8-ounce) spaghetti, cooked. Serves 6

Recipe Submitted: Thank you Joan!

Hamburger Stroganoff

1 pound ground beef

1/2 cup diced onion

Butter

1 8 ounce can sliced mushrooms

1 can cream of chicken soup

1 cup sour cream

2 tablespoons minced parsley

Sauté onion in butter. Add meat and brown slightly. Add remaining

ingredients and cook about 1 minutes. Add sour cream just before

serving. Serve over cooked noodles or rice. Serves four generously.

Beef Casserole 2

1 pound ground beef

¼ cup onion, chopped

1 clove garlic, crushed

2 (8-ounce) cans tomato sauce

2 tablespoons chili powder

1 cup (4-ounces) Cheddar cheese, shredded

1 (16-ounce) can pinto beans, undrained

1 (6-ounce) package cornbread mix

In a large skillet cook the brown beef, onion and garlic. When the meat is browned, remove from heat and drain excess fat. Add the tomato sauce and chili powder. Spoon the mixture into a lightly greased 12 x 8 x 2-inch baking dish. Top with the cheese. Spoon the beans over the cheese. In a bowl, prepare the cornbread according to package directions. Pour over the top of the beans. Bake at 400-degrees for 25 minutes, or until the cornbread is golden brown. Serves: 6.

15-minute Stroganoff

1 pound round steak, ¼-inch thick, fat trimmed and reserved,

cut the meat diagonally across the grain into thin strips

1 (3-ounce) can (2/3-cup) broiled sliced mushrooms with liquid

1 envelope dry onion soup mix

1 cup dairy sour cream

2 tablespoons all-purpose flour

In a large skillet heat the reserved fat until you have approximately 3-tablespoons melted fat. You can add butter if needed. Remove the fat trimmings from the skillet. Add the meat and brown. Add 2/3-cup water and the mushrooms. Stir in the soup mix. Heat to boiling. In a small bowl blend together the sour cream and flour. Add to the hot mixture. Cook, stirring constantly until the mixture thickens. Serve over noodles. Serves: 6.

Corn Dogs

2/3 cup cornmeal

1 cup flour

1-1/2 teaspoons baking powder

1 teaspoon salt

1 egg, slightly beaten

2 teaspoons vegetable oil

¾ cup milk

1 pound hot dogs, boiled

Shortening for deep frying

In a bowl combine all of the dry ingredients and mix well. In another bowl combine the egg and oil with the milk. Mix well. Add the mixture to the dry ingredients and mix thoroughly. Insert wooden skewers into the hot dogs. Dip the hot dogs into the corn meal mixture and fry in hot shortening until golden brown.

The wonderful piquant flavors from Mexican cooking will accent these hamburgers. For the topping you have a great combination of seasoned sour cream, green chilies and melted Jack cheese. This recipe is great served with corn chips, carrot curls and radishes, and spears of fresh pineapple, drizzled with lime juice for dessert.

Mexican Burgers

1-1/2 pounds ground beef

1 egg

1/4 cup soft bread crumbs

1-1/2 teaspoon garlic salt

1 teaspoon chili powder

1/3 cup sour cream

1/4 teaspoon ground cumin

Dash cayenne pepper

1 can (4-ounce) green chilies, seeded, slivered

4 to 5 slices Monterey Jack cheese

4 to 5 onion rolls, split, toasted

4 to 5 tomato, sliced

4 to 5 leaves lettuce

4 to 5 red onion, sliced thin

In a large mixing bowl beat the egg. Mix in the bread crumbs, garlic salt and chili powder. Add the ground beef. Mix lightly to combine thoroughly. Shape into 4 to 5 hamburgers. In a small bowl combine the sour cream, cumin and cayenne. Set aside. Grill the hamburgers over low glowing coals until first sides are nicely browned; turn. Top each burger with about 1 tablespoon of sour cream mixture. Cover with green chilies and a slice of cheese. Continue barbecuing until hamburgers are done to your taste. Serve on onion rolls, topping each with a tomato slice, a lettuce leaf and a slice of onion. Health Note: To lower fat and cholesterol, use extra lean ground beef and omit sour cream for topping. All nutritional information is per single serving. Serves: 4-5, calories per serving 691, Protein 51 g, Carbohydrates 22, Calcium 205 mg, Sodium 419 mg, Fat 44 g, Cholesterol 221 mg.

Basil-Stuffed Steak

1 boneless sirloin steak (2 to 2 1/2 pounds and about 1-1/2 inches thick)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried parsley flakes

1-1/2 cups lightly packed fresh basil

1/4 cup onion, finely chopped

4 garlic cloves, minced

1 1/2 teaspoon minced fresh rosemary, or

1/2-teaspoon dried rosemary, crushed.

1/8 teaspoon minced fresh thyme or pinch dried thyme

1 teaspoon olive or vegetable oil

With a sharp knife, make five lengthwise cuts three-fourth of the

way through the steak. In a bowl combine the salt, pepper and

parsley; rub the mixture over the steak. Coarsely chop the basil;

add the onion, garlic, rosemary and thyme. Stuff into the pockets

in steak; using heavy-duty string, tie the steak at 2-inch intervals,

closing the pockets. Drizzle with oil. Grill, covered, over indirect

medium heat for 35 to 45 minutes or until the meat reaches desired

doneness. Cover and let stand for 5 to 10 minutes. Remove the string

before slicing.

Stir-Fry Primavera

1 pound beef or chicken strips

1 tablespoon bouillon granules or 3 cubes (chicken, beef, or vegetable

flavor)

2 cups fresh or frozen vegetables

1/2 cup water

In a large skillet, stir-fry the beef or chicken until brown.

Add the water, bouillon, and vegetables. Cook and stir until

the vegetables are tender-crisp.

Zesty Tomato Mac 'N' Beef

1 pound ground beef

1 cup onion, chopped

1 can (14.5 ounce) Del Monte zesty diced tomatoes with mild green chilies

1 cup water

1 cup (4 ounce) dried elbow macaroni

1 cup (4 ounce) Cheddar cheese, shredded

In a large skillet brown the meat and onion; drain. Season with salt and pepper, if desired. Add the un-drained tomatoes and water; bring to a boil. Stir in the macaroni. Cover and simmer for 10 minutes or until the pasta is tender. Stir in the cheese. Garnish with sliced green onions and sour cream if desired.

Wild Rice Stuffed Beef Tenderloins

1 medium onion, quartered

1 clove garlic, minced

1-1/2 cups fresh bread crumbs

4 cups wild rice, cooked and divided

3 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh chives, chopped

1/4 cup whipping cream

1/4 teaspoon salt

1/4 teaspoon pepper

2 pounds beef tenderloin, butterflied

Mushroom Sauce:

1-1/2 tablespoons butter

1/3 cup onion, chopped

2 cups mushrooms, sliced

3/4 cup Madeira wine

3/4 cup chicken broth

3 tablespoons water

1-1/2 tablespoons cornstarch

1/2 teaspoon salt

1/2 teaspoon white pepper

Preheat the oven to 425-degrees. In food processor, process the onion and

garlic 15 seconds. Add the bread crumbs, 1-cup of the wild rice and the herbs, process for 30 seconds. Add the cream and the seasonings, process until pureed; refrigerate. Pound the tenderloin to 1/2-inch thick. Spread with the rice mixture and roll from long side, jelly roll fashion. Tie at 2-inch intervals, securing tightly. Roast in the oven until the internal temperature registers 160-165 degrees. This should take approximately 40-50 minutes. To prepare the Mushroom Sauce: In a medium sized saucepan melt the butter. Add the onions and mushrooms and sauté. Add the wine and the chicken broth, cook for 5 minutes over medium heat. In a bowl mix water and cornstarch; stir into the sauce. Boil for 2 minutes, stirring occasionally, until slightly thickened; add the seasonings. Keep hot. Serve the beef tenderloin slices over the cooked wild rice, spoon the mushroom sauce over top.

20 Minute American Chop Suey

1 pound ground beef

1/2 cup chopped onion

1-1/2 teaspoon chili powder

1/8 teaspoon pepper

1 (6-ounce) can tomato paste

1 cup uncooked macaroni

2 teaspoons salt

1 teaspoon sugar

2-1/2 cups hot water

1/2 cup water

In a large skillet brown the ground beef. Remove from heat and drain excess fat.

Add the raw macaroni, onion, salt, chili powder, sugar and pepper. Stir in the hot water.

Cover and cook for 10 minutes over low heat. In a small bowl combine the tomato paste

and 1/2 cup water. Mix well. Add to the meat mixture and continue to cook for 10 minutes

more over low heat. If the mixture becomes too thick, add a little more water.

Pasta Cheese Skillet

1 pound ground beef

1 cup onion, chopped

1 can (15-ounce) seasoned diced tomato sauce for pasta

3/4 cup water

1-1/2 cup ziti pasta, uncooked

1-1/2 cup shredded Cheddar cheese

In a skillet brown the beef and onions. Remove from heat and drain excess fat. Add the

tomato sauce, water and pasta. Mix well. Cover and cook for 15minutes on medium-low

heat until pasta is tender. Top with the cheese. Cover and let stand for 3 minutes to melt the cheese.

Recipe Submitted: Dear Linda, I have really enjoyed your e-zine for the last 2 years

since I subscribed, and love trying many of the recipes that your readers share with

all of us. I submitted this recipe to you about a year ago, but have made a couple of improvements to it, I think. It took me many trials and family taste-testing but the final

results are scrumptious! I hope you and your readers enjoy my version of the MexicanLasagna. Robyn. Source: Personal Collection.

Mexican Lasagna Thank you Robyn!

3 pounds ground beef

1 large onion, chopped

4 cloves garlic, finely crushed

1 large jar salsa

2 packages taco seasoning mix

2 (15-ounce) cans tomato sauce

1 (15-ounce) can whole kernel corn (retain juice)

Salt and pepper to taste

1 pound shredded cheese

24 small thick flour tortillas (or substitute corn tortillas, if desired)

Oil

Salsa, optional

Sour Cream, optional

Shredded Lettuce, optional

Black olives, sliced

Crushed Corn Tortilla Chips

Grease a 9x13-inch casserole dish with cooking spray or oil, set aside. In a very large skillet brown the beef, onion and garlic well, drain. Return the beef mixture to the skillet and add salsa, taco seasoning, tomato sauce, corn (with juice), salt and pepper. Bring the beef mixture to a boil, then cook on medium heat until the liquid is mostly gone, stirring occasionally. Meanwhile, heat the oil in a small skillet, then cook the tortillas in the oil for several seconds on each side. Drain the tortillas on paper towels, or pat dry. Cut into squares, reserving the rounded ends. Layer the bottom of the baking dish with the doubled tortillas, using doubled end pieces to fill in the blank spaces. Spread about 1/3 of the meat mixture on top of the tortillas. Sprinkle with 1/3 of the cheese. Repeat this process until you have 3 layers, reserving the last 1/3 pound of cheese. Bake in 350 F oven for 25 minutes. Remove from the oven, and add the remaining cheese. Return to the oven for another 5 minutes or until the cheese has melted. Let lasagna sit for 10 minutes before serving. Garnish with the salsa, sour cream, shredded lettuce, black olives and crushed tortilla chips just before serving, if desired. Serves 8 or more. NOTE: This dish is great for parties or pot-luck dinners.

One-Dish Magic

1 pound ground beef or ground turkey, cooked and drained

6 medium size potatoes, uncooked & chunked

4 carrots, peeled and chunked

1 large onion, chunked

2 cans cream of chicken soup (can use low-fat)

In a 13 x 9-inch baking dish combine all of the ingredients and mix

well. Cover and bake at 350-degrees for 90 minutes. Uncover and serve.

Bacon Topped Meat Loaf

1/2 cup chili sauce

2 eggs, lightly beaten

1 tablespoon Worcestershire sauce

1 medium onion, chopped

1 cup (4-ounces) Cheddar cheese, shredded

2/3 cup dry bread crumbs

1/2 teaspoon salt

1/4 teaspoon pepper

2 pounds lean ground beef

2 bacon strips, halved

In a bowl, combine the first eight ingredients. Crumble the beef over

the mixture and mix well. Shape into a loaf in an un-greased 13 x 9 x 2-inch baking dish. Top with the bacon. Bake, uncovered, at 350-degrees for 70 to 80 minutes or until the meat is no longer pink and a meat thermometer reads 160-degrees. Drain; let stand for 10 minutes before cutting. Serves: 8.

Mexican Lasagna 2

1 pound ground beef or chicken

1 large onion, coarsely chopped

2 garlic cloves, minced

1 (15-ounce) can black beans, rinsed and drained

1 large bell pepper, coarsely chopped

1 (15-ounce) can tomato sauce

1 (8-ounce) package taco mix

1/2 teaspoon salt

1/2 teaspoon dried oregano leaves

12 (6-inch) corn tortillas

2 cups (16-ounce) Cheddar Cheese

Sour Cream, optional

Preheat the oven to 350-degrees. In a large skillet cook the meat with the onion, and garlic until no longer pink. Remove from heat and drain excess fat. Add the beans, bell pepper, tomato sauce, taco mix, salt, and oregano. Simmer for 10 minutes. Spoon 1-cup of the meat sauce onto the bottom of a 13 x 9-inch pan. Layer 6 tortillas over the sauce. Top with the meat sauce. Sprinkle with 1-cup cheese, and cover with the remaining tortillas and meat. Cover with foil bake and 20 for minutes. Uncover, top with cheese and bake for an additional 5 minutes. Let stand 5 minutes, top with sour cream.

A quick and easy way to serve homemade pizza. Other ingredients may be added, as your family prefers.

Pizza Burgers 2

1/2 pounds luncheon meat (bologna, ham, etc.)

3/8 pounds Cheddar cheese

1 pounds ground beef, browned with onion

1/2 cup onion, chopped, browned with meat

3/4 teaspoon salt

3/4 teaspoon ground sage

3/4 teaspoon oregano

1 small can spaghetti or pizza sauce

1 package hot dog or hamburger buns split

Preheat the oven to 450-degrees. Grind the luncheon meat and cheese. (or process in food

processor until coarsely chopped.) Brown the ground beef with the chopped onion; Remove

from heat and drain the excess fat. Combine the luncheon meat, cheese and beef. Add the

remaining ingredients. Place the buns open on a cookie sheet. Spread the mixture on the buns.

Sprinkle with shredded Mozzarella cheese. Place in the oven, let oven return to 450 degrees; turn

the oven to off. Bake for 12 to 15 minutes or until the cheese melts and heated through. Buns will

become crispy. Serves: 4 to 6.