Recipes

All-American Hot Dish

Servings: 6 servings

Ingredients:

1 pound Lean Ground Beef
½ cub Onion; Chopped, 1 Md
8 ounce Whole Kernel Corn, 1 Cn
8 ounce Tomato Sauce; 1 Cn
¼ cub Ripe Olives; Pitted, Halved
4 ounce Noodles; Uncooked, Abt 2 C
2 cub Water
1 teaspoon Oregano Leaves
½ teaspoon Salt
¼ teaspoon Pepper
1 cub Cheddar Cheese; Shredded

Preparation:

Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients.

TO COOK IN A SKILLET:

Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes.
Serve hot.

TO COOK IN THE OVEN:

Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Serve hot.

Apple Filled Squash Halves

Servings: 4 servings

Ingredients:

2 each Acorn Squash; Md
1 pound Lean Ground Beef
1 ½ teaspoon Salt
½ teaspoon Cinnamon
2 cub Apples; Pared & Chopped,2 Lg
¼ cub Raisins
1 Salt
4 tablespoon Brown Sugar; Packed
2 tablespoon Margarine Or Butter; Melted

Preparation:

Heat the oven to 400 degrees F. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of ¼-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes. While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 ½ ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins. When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is ¼-inch thick all the way around. Season the shells with salt to taste.
Mash the pulp and mix in the meat mixture. Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes. Serve hot.

NOTE:

You can substitute a combination of ½ lb lean ground beef and ½ lb of bulk pork sausage for the 1 lb of lean ground beef.

Bacon-Wrapped Little Loaves

Servings: 6 servings

Ingredients:

1 ½ pound Lean Ground Beef
1 cub Cheddar Cheese;Shredded,4 Oz
1 each Egg; Lg
¼ cub Bread Crumbs; Dry
¼ cub Onion; Chopped, 1 Sm
¼ cub Lemon Juice
¼ cub Green Bell Pepper; Chopped
½ cub Water
½ teaspoon Beef Bouillon; Instant
1 teaspoon Salt
6 each ThinSlicesofBacon,Cut In ½

Preparation:

Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon, together. Shape the mixture into 6 small loaves. Crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf. Place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving.

Baked Pizza Sandwich

Servings: 6 servings

Ingredients:

1 pound Lean Ground Beef
15 ounce Tomato Sauce; 1 Cn, OR
15 ounce Pizza Sauce; 1 Cn
1 teaspoon Oregano Leaves
2 cub Biscuit Baking Mix
1 each Egg; Lg
2/3 cub Milk
8 ounce Cheese; *
2 ounce Mushrooms;Sliced,Drained,1Cn
¼ cub Parmesan Cheese; Grated

Preparation:

* Use 1 8-oz package of sliced process American Or mozzarella cheese.
Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out ¾ cup of the batter and set aside. Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into squares and serving.

Barbecue Hamburger Patties

Servings: 6 servings

Ingredients:

1 ½ pound Ground Beef
½ cub Onion; Chopped, 1 medium
1 teaspoon Salt
1/3 cub Catsup
½ cub Chili Sauce
2 tablespoon Brown Sugar
1 tablespoon Lemon Juice

Preparation:

mix the meat, onion, and salt together. Shape the mixture into 6 patties, each about ¾-inch thick. Brown the patties in a large skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, chili sauce, brown sugar, and lemon juice. Pour sauce over the patties. Cover and simmer for 15 minutes, spooning the sauce onto the patties occasionally. Serve with the sauce spooned over the patties.

Basic Hamburgers

Servings: 3 servings

Ingredients:

1 ½ pound Ground Beef
¼ cub Onion; Finely Chopped, 1 sm.
¼ cub Water Or Evaporated Milk
1 teaspoon Salt
1 teaspoon Worcestershire Sauce
¼ teaspoon Pepper

VARIATIONS:
1 tablespoon Horseradish
1 tablespoon Mustard; Prepared
1 tablespoon Chives; Snipped
2 tablespoon Blue Cheese; Crumbled, *
2 tablespoon Sesame Seed
¼ cub Ripe Olives; Chopped
¼ cub Dill Pickle; Chopped, OR
¼ cub Pickle Relish
¼ cub Nuts; Chopped

Preparation:

* You should use only enough Blue Cheese to suit your own taste.
Mix all ingredients (including those in the variations that you choose) together. Shape mixture into 6 patties, each about ¾-inch thick. Broil or grill patties 4-inches from the heat, turning once, to desired doneness, 10 to 15 minutes. Nice served on toasted buns with favorite toppings.

Basic Meat Loaf

Servings: 6 servings

Ingredients:

1 ½ pound Lean Ground Beef
3 each Bread Slices; *
1 each Egg; Lg
1 cub Milk
¼ cub Onion; Chopped, 1 Sm
1 tablespoon Worcestershire Sauce
1 teaspoon Salt
½ teaspoon Mustard, Dry
¼ teaspoon Pepper
¼ teaspoon Sage
⅛ teaspoon Garlic Powder
½ cub Sauce **

Preparation:

* You can substitute ½ Cup of Dry Bread Crumbs or ½ Cup of Wheat ** You can use catsup, chili sauce or barbecue sauce as a topping in Heat the oven to 350 degrees F. Mix all the ingredients except the catsup together. Spread the meat mixture into an ungreased loaf pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking pan. Spoon catsup onto the loaf and bake, uncovered, for 1 to 1 ¼ hours or until done.
Drain off the excess fat and serve sliced on a heated platter. NOTE: For leftover meat loaf, try the following: BARBECUED MEAT LOAF: For four ½-inch slices of meat loaf, mix ½ cup of barbecue sauce and 2 tb of water in a skillet. Place the slices of meatloaf in the skillet, turning to coat all sides with the barbecue sauce. Cover and cook over low heat, brushing the sauce on the slices occasionally, until the meat is hot, about 10 to 15 minutes. POTATO-TOPPED MEAT LOAF: For four ½-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside.
Set the oven control at broil/or 550 degrees F. Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on the slices and sprinkle with shredded Cheddar cheese. Broil until the cheese is melted, about 2 minutes and serve hot. SOUPED-UP MEAT LOAF: For four ½-inch slices of meat loaf, mix ½ to 1 can of your favorite condensed cream soup, such as cream of mushroom, (10 ¾ oz size) and ¼ to ½ cup of milk in a skillet. Heat to boiling, stirring frequently. Reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and serve.

Basic Meatballs

Servings: 6 servings

Ingredients:

1 pound Ground Beef
1 each Egg; Large
¼ cub Onion; Chopped, 1 Sm.
1/3 cub Bread Crumbs; Dry
¼ cub Milk
¾ teaspoon Salt
⅛ teaspoon Pepper
1 teaspoon Worcestershire Sauce

Preparation:

Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 ½-inch balls. (For ease in shaping the meatball, occasionally wet your hands with cold water.)

TO COOK IN A SKILLET:

Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat.

TO COOK IN THE OVEN:

Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 ½ X 9 ½ X 1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat.

Batter-Dipped Fondue Meatballs

Servings: 12 servings

Ingredients:

1 ½ pound Ground Chuck
1 each Egg; Large
¼ cub Bread Crumbs; Dry
2 tablespoon Beer Or Apple Juice
1 teaspoon Garlic Salt
2 cub Salad Oil
½ cub Butter;Do NOT UseMargarine,*

FROTHY BATTER:
1 cub Biscuit Baking Mix; Bisquick
½ cub Beer Or Apple Juice
1 each Egg; Lg

MUSTARD SAUCE:
½ cub Mayonnaise Or Salad Dressing
2 tablespoon Mustard; Prepared
1 tablespoon Onion; Finely Chopped

HORSERADISH SAUCE:
½ cub Dairy Sour Cream
1 tablespoon Horseradish
⅛ teaspoon Worcestershire Sauce

Preparation:

* NOTE: You can omit the butter and increase the salad oil to 2 ½ cups.
Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into ¾-inch balls. Prepare the frothy batter. Heat the oil and butter in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes. Serve with both sauces.

NOTE: These meatballs can also be cooked without the batter.

FROTHY BATTER:

Mix all of the ingredients with a fork. (Batter will be slightly lumpy.)

MUSTARD SAUCE AND HORSERADISH SAUCE:

Mix all the ingredients together and refrigerate until serving time.

Bavarian Patties With Sauerkraut

Servings: 6 servings

Ingredients:

1 ½ pound Ground Beef
½ cub Applesauce
1/3 cub Bread Crumbs; Dry
¼ cub Onion; Finely Chopped, 1 sm.
1 each Egg; Large
1 teaspoon Salt
½ teaspoon Allspice
16 ounce Sauerkraut; Drained, 1 can

Preparation:

Mix all the ingredients together except the sauerkraut. Shape the mixture into 6 patties, each about ¾-inch thick. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Spoon the sauerkraut onto the patties. Cover and simmer for about 15 minutes.

Beef And Cabbage Joes

Servings: 8 servings

Ingredients:

1 pound Ground Beef
½ cub Onion; Chopped, 1 Md.
½ cub Celery; Thinly Sliced
2 cub Cabbage; Shredded
1/3 cub Green Pepper; Chopped
¾ cub Catsup
¼ cub Water
¼ teaspoon Salt
1 tablespoon Mustard; Prepared
8 each Hamburger Buns; *

Preparation:

* Hamburger buns should be split and toasted.
Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the cabbage, green pepper, catsup, water, salt, and mustard and heat to boiling, stirring occasionally. Reduce the heat and cover. Simmer until the vegetables are tender, about 25 minutes. Spoon the mixture onto the bottom halves of the buns and top with the remaining halves.

NOTE:

For Sloppy Joes, omit the cabbage and salt.

Beef And Lentil Stew

Servings: 6 servings

Ingredients:

1 pound Lean Ground Beef
½ cub Onion; Chopped, 1 Md
1 each Clove Garlic; Minced
4 ounce Mushroom Stems & Pieces;1 Cn
16 ounce Stewed Tomatoes; 1 Cn
1 each Celery Stalk; Sliced
1 each Carrot; Lg, Sliced
1 cub Lentils; Uncooked
3 cub Water
¼ cub Red Wine; Optional
1 each Bay Leaf
2 tablespoon Parsley; Snipped
1 teaspoon Salt
1 teaspoon Beef Bouillon; Instant
¼ teaspoon Pepper

Preparation:

Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve.

Beef Boulette Burgers

Servings: 8 servings

Ingredients:

2 pound Ground Beef
1 cub Dairy Sour Cream
½ cub Bread Crumbs; Dry
4 ounce Mushrooms; *
2 tablespoon Onion; Finely Chopped
2 tablespoon Parsley; Snipped
1 ½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

* Use 1 4-oz can of mushroom stems and pieces, drained and chopped.
Mix all the ingredients together. Shape the mixture into 8 patties, each about ¾-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.

Blue Ribbon Burgers

Servings: 6 servings

Ingredients:

2 pound Ground Beef
2 teaspoon Worcestershire Sauce
½ teaspoon Salt
¼ teaspoon Garlic Salt
¼ teaspoon Pepper
3 ounce Cream Cheese; Softened, 1 pk
2 tablespoon Blue Cheese; Crumbled
4 ounce Mushrooms; 1 can, *

Preparation:

* Use 1 4-oz can of mushroom stems and pieces.
Mix meat, Worcestershire sauce and seasonings. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Mix the cream cheese and the blue cheese. Top each of 6 patties with the cheese mixture, spreading to within ½ inch of the edge; press the mushrooms into the cheese. Cover each patty with one of the remaining patties, sealing the edges firmly.
Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached and cheese is melted, about 10 to 15 minutes.

Braunburgers

Servings: 5 servings

Ingredients:

1 pound Ground Beef
¼ pound Braunschweiger Sausage; *
¼ cub Dairy Sour Cream
2 tablespoon Onion; Finely Chopped

Preparation:

* Braunschweiger Sausage is also known as liver sausage. Because of the seasonings in the sausage, no additional seasonings are needed.
Mix all the ingredients together. Shape mixture into 5 patties, each about ¾-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.

Broiled Onion Topping

Servings: 6 servings

Ingredients:

1 tablespoon Butter Or Margarine
1 cub Onion; Chopped, 2 Medium
⅛ teaspoon Nutmeg
2 tablespoon Dairy Sour Cream

Preparation:

Melt the butter or margarine in a small skillet. Add onions, cook and stir until tender. Stir in remaining ingredients; spread on cooked patties.
Broil 2 inches from the heat until hot, about 1 minute.

Burgundy Burgers

Servings: 6 servings

Ingredients:

1 ½ pound Ground Beef
¼ cub Burgundy Or Other Red Wine
¼ cub Onion; Finely Chopped, 1 sm.
1 tablespoon Worcestershire Sauce
1 teaspoon Seasoned Salt
¼ teaspoon Pepper
⅛ teaspoon Garlic Salt

Preparation:

Mix all the ingredients together. Shape mixture into 6 patties, each about ¾-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Nice served on toasted buns with a favorite topping. See toppings.

Caraway Burgers

Servings: 6 servings

Ingredients:

1 ½ pound Ground Beef
½ cub Onion; Finely Chopped, 1 Md.
1 teaspoon Salt
1 teaspoon Caraway Seed
1 teaspoon Worcestershire Sauce
¼ teaspoon Pepper
1 cub Beer; Any Brand

Preparation:

Mix all the ingredients together except the beer. Shape mixture into 6 patties, each about 1-inch thick. Place the patties in an ungreased baking dish, 10 X 6 X 1 ¾-inches. Pour the beer over the patties, then cover and refrigerate at least 3 hours. (Meat may turn gray, but is ok) Remove patties from the marinade. Broil or grill the patties 4 inches from the heat, turning once, to the desired doneness, about 15 to 20 minutes.

Cheeseburger Pie

Servings: 6 servings

Ingredients:

CRUST:
1 cub Bisquick Baking Mix
¼ cub Milk Or Light Cream

MEAT FILLING:
1 pound Lean Ground Beef
½ cub Onion; Chopped, 1 md
½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Bisquick Baking Mix
1 tablespoon Worcestershire Sauce

TOPPING:
2 each Tomatoes; Sliced, Md
2 each Eggs; Lg
1 cub Cheddar Cheese; Shredded,4oz

Preparation:

Heat the oven to 375 degrees F. Mix the 1 cup of the biscuit baking mix and the milk until a soft dough forms. Gently smooth the dough into a ball on a floured cloth-covered surface after kneading the ball 5 times to mix.
Roll out the dough until it is 2 inches larger than an inverted 9-inch pie pan. Ease into the pan and flute the edges. Set aside. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt, pepper, 2 Tb of the baking mix, and the worcestershire sauce. Turn the meat filling into the pastry lined pie pan.
Arrange the tomato slices on the meat mixture. Beat the eggs slightly and stir in the cheese. Spoon onto the tomatoes spreading the mixture to cover the top completely. Bake for about 30 minutes. Cut into wedges and serve with chili sauce, if desired.

Cheese-Potato Meat Loaf

Servings: 6 servings

Ingredients:

1 Basic Meat Loaf; Recipe # 8
¼ cub Blue Cheese; Crumbled
1 Potatoes; Instant Mashed
1 Bacon; Crisp & Crumbled

Preparation:

* Use the measurements for 4 servings and prepare as the recipe Prepare the basic meat loaf recipe except -- mix in half of the cheese and shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches.
Omit the catsup and bake as directed. Drain off the excess fat. Prepare the potatoes as directed on the package except -- stir in the remaining cheese. Spread the potatoes on the sides and top of the meat loaf.
Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or until the potatoes are lightly browned. Serve hot.

Chili Cheese Burgers

Servings: 6 servings

Ingredients:

1 ½ pound Ground Beef
¼ cub Onion; Finely Chopped, 1 sm.
1 teaspoon Chili Powder
1 teaspoon Worcestershire Sauce
¾ teaspoon Salt
¼ teaspoon Garlic Salt
¼ teaspoon Pepper
¼ teaspoon Red Pepper Sauce
1 dash Cayenne Red Pepper
6 each Cheddar Cheese Slices; *
2 tablespoon Green Chiles; Canned,Chopped

Preparation:

* Each cheese slice should be 2 X 2-inches.
Mix all the ingredients together except the cheese slices and chiles. Shape the mixture into 12 thin patties, each about 3 ½-inches in diameter.
Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties. Top with the remaining 6 patties sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.

Chow Mien On A Bun

Servings: 8 servings

Ingredients:

1 pound Ground Beef
1 each Onion; Thinly Sliced, Medium
2/3 cub Water
2 tablespoon Cornstarch
3 tablespoon Soy Sauce
1 tablespoon Molasses
¼ teaspoon Ginger
16 ounce Bean Sprouts; 1 cn, *
8 ½ ounce Water Chestnuts; 1 cn, **
8 each Hamburger Buns; ***

Preparation:

* Bean Sprouts should be rinsed and drained. ** Water Chestnuts should be rinsed, drained and sliced. *** Hamburger buns should be split and toasted.
Cook and stir the meat and onion in a large skillet until the onion is tender. Drain off the excess fat. Mix the water, cornstarch, soy sauce, molasses and ginger and stir into the meat mixture. Add the bean sprouts and water chestnuts. Cook, stirring constantly, until the mixture thickens and boils, about 5 minutes. Serve on the toasted buns and pass the soy sauce.

NOTE:

For Chow Mien omit the buns. Serve the chow mien mixture over hot cooked rice or chow mien noodles.

Company Beef Oriental

Servings: 6 servings

Ingredients:

1 ½ pound Lean Ground Beef
1 each Onion; Sliced, Md
1 each Clove Garlic; Minced
¼ cub Soy Sauce
2 tablespoon Cornstarch
1 tablespoon Molasses
1 teaspoon Beef Bouillon; Instant
¾ cub Water
6 ounce Frozen Chinese Pea Pods, 1Pk
5 ounce Water Chestnuts; *
5 ounce Bamboo Shoots; Drained, 1 Cn
11 ounce Mandarin Orange Segments; **

Preparation:

* Use 1 5-oz can of water chestnuts that have been drained and sliced.
** Drain the can of Orange Segments, but reserve the syrup for the recipe.
Cook and stir the meat, onion and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix the soy sauce, cornstarch, and molasses and stir this mixture into the meat mixture. Stir in the bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved mandarin orange syrup and heat to boiling. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally. Stir in the orange segments, recover and heat for about 2 minutes. Serve over cooked rice with additional soy sauce.

Creamy Beef-Noodle Combo

Servings: 5 servings

Ingredients:

1 pound Lean Ground Beef
½ cub Onion; Chopped, 1 Md
4 ounce Mushroom Stem/Pieces; 1 cn
10 ¾ ounce Cream Of Mushroom Soup; 1 Cn
1 cub Celery; Sliced, 2 Stalks
½ cub Green Bell Pepper; Chopped
¼ cub Pimento; Sliced
1 cub Milk
1 tablespoon Worcestershire Sauce
1 teaspoon Salt
4 ounce Noodles; Uncooked, Abt 2 C

Preparation:

Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED mushroom pieces and the remaining ingredients. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 25 minutes. A small amount of water can be added if necessary. Serve hot.

Crunchy Teriyaki Burgers

Servings: 6 servings

Ingredients:

1 ½ pound Ground Beef
½ cub Water Chestnuts; *
¼ cub Soy Sauce
¼ cub Orange Juice; OR
¼ cub Sherry; Dry
1 each Clove Garlic; Minced
1 teaspoon Molasses Or Brown Sugar
⅛ teaspoon Ginger; Ground

Preparation:

* Water chestnuts should be finely chopped.
Mix the meat and water chestnuts together. Shape the mixture into 6 patties, each about ¾-inch thick. Place the patties in an ungreased baking dish 10 X 6 X 1 ¾-inches. Mix the remaining ingredients together and pour over the patties. Cover and refrigerate for at least 3 hours, turning the patties once. Remove the patties from the marinade. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. Brush frequently with the leftover marinade.

Curry Delight

Servings: 7 servings

Ingredients:

2 pound Lean Ground Beef
1 cub Onion; Chopped, 1 Lg
16 ounce Tomatoes; 1 Cn
1 ¼ cub Apple; Cored, Chopped
1 Curry Powder; 1 to 1 ½ Tb
2 tablespoon Coconut; Optional
2 tablespoon Raisins
1 tablespoon Chutney; Chopped
2 teaspoon Beef Bouillon; Instant
1 ½ teaspoon Salt
1 cub Rice; Regular, Uncooked
2 ½ cub Water

GARNISH:
1 Peanuts; Chopped

Preparation:

Cook and stir the meat and onion in a Dutch oven until the meat is brown.
Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them.

TO COOK THE DUTCH OVEN:

Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (A small amount of water can be added if necessary.) Garnish with the chopped peanuts just before serving.

TO COOK IN THE OVEN: Turn the mixture into an ungreased 3-quart casserole.
Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 45 to 55 minutes. Garnish with the chopped peanuts just before serving.

Devilish Potato Stacks

Servings: 4 servings

Ingredients:

1 pound Ground Beef
2 ½ ounce Deviled Ham; 1 can
1 teaspoon Worcestershire Sauce
1 Instant Mashed Potatoes; *
½ cub Creamed Cottage Cheese
3 ½ ounce French Fried Onions; 1 can

Preparation:

* Use enough instant mashed potato flakes for 4 servings.
Heat the oven to 350 degrees F. Mix meat, deviled ham and worcestershire sauce. Shape the mixture into 4 patties. Place the patties in an ungreased baking pan 8 X 8 X 2-inches. Prepare the potato puffs as directed on the package except -- decrease the water to 1 cup. Stir in the cottage cheese and half the onions into the potatoes. Top each patty with ¼ of the potato mixture. Sprinkle with the remaining onions. Bake uncovered to desired doneness, 30 to 40 minutes. Remove the patties to a serving plate with a slotted spoon and serve.

Double Cheese Hamburger Casserole

Servings: 5 servings

Ingredients:

4 ounce Noodles; Uncooked, Abt 2 C
1 pound Lean Ground Beef
1/3 cub Onion; Chopped
¼ cub Celery Chopped
8 ounce Tomato Sauce; 1 Cn
1 teaspoon Salt
3 ounce Cream Cheese; Softened, 1 Pk
½ cub Cottage Cheese; Creamed
¼ cub Dairy Sour Cream
1 each Tomato; Md., Optional

Preparation:

Cook the noodles as directed on the package and then drain. While the noodles are cooking, cook and stir the meat, the onion and the celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour cream.

TO COOK IN A SKILLET:

Heat the mixture to boiling, then reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently. Remove from the heat. Cut the tomato into thin slices and arrange on the meat mixture. Cover and let sit for about 5 minutes or until the tomato slices are warmed.

TO COOK IN THE OVEN:

Turn the mixture into an ungreased 1 ½-quart casserole. Cut the tomato into thin slices and arrange on the meat mixture. Cover and bake in a 350 degree F. oven until hot, about 30 minutes. Serve immediately.

Family Favorite Burgers

Servings: 6 servings

Ingredients:

1 ½ pound Ground Beef
2 each Bread; Fresh Bread Crumbs
1/3 cub Milk
¼ cub Catsup
¼ cub Onion;Finely Chopped,1 small
1 teaspoon Salt
2 teaspoon Horseradish
2 teaspoon Worcestershire Sauce
1 tablespoon Mustard; Prepared

Preparation:

Mix all ingredients together. Shape mixture into 6 patties, each about ¾-inch thick. Broil or grill patties, 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.

Filled Hamburgers

Servings: 3 servings

Ingredients:

1 ½ pound Ground Beef
¼ cub Bread Crumbs; Dry
¼ cub Onion; Chopped, 1 small
1 each Egg; Large
1 teaspoon Salt
1 teaspoon Worcestershire Sauce
¼ teaspoon Pepper

FILLINGS:
1 Dill Pickle Or Pickle Relish
1 Prepared Mustard
1 Catsup
1 Horseradish
1 Onion Slices OR
1 Finely Chopped Onion
1 Tomato Slices
1 Process American Cheese OR
1 Cheddar Cheese Slices

PEPPY CHEESE FILLING:
¼ cub Cheese; **
2 tablespoon Mayonnaise Or Salad Dressing
1 pound Worcestershire Sauce
½ teaspoon Salt
½ teaspoon Mustard; Prepared
¼ teaspoon Pepper

OPTIONAL:
1 Green Chiles,Canned,To Taste
1 Jalapenos; Canned, To Taste

Preparation:

* Use one or more of these fillings in your hamburgers. Your choice. ** Use Process American or Cheddar Cheese.
Mix all ingredients except the fillings. Shape mixture into 12 thin patties, each about 3 ½-inches in diameter. Top each of 6 patties with a filling, spreading to within ½-inch of the edge. Cover with a remaining patty, sealing the edges firmly. Broil or grill patties 4-inches from the heat, turning once, to the desired doneness, about 10 minutes.

PEPPY CHEESE FILLING:

Mix all ingredients.

Fred's Hottest Shrimp ****

Servings: 1 servings

Ingredients:

1 pound Medium Shrimp, Shelled And Deveined, Shells Reserved
½ cub Water
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Catsup
1 teaspoon Salt
1 ½ teaspoon Sugar
pinch White Pepper
4 tablespoon Olive Oil
1 small Green Pepper, Cut Into ½-Inch Cubes
1 small Red Pepper, Cut Into ½-Inch Cubes
4 Minced Garlic Cloves
½ cub Diced Onion
1 tablespoon White Wine

Preparation:

Fred Ferretti, who writes a regular column in Gourmet magazine, is rumored to carry a flask of Tabasco sauce on his hip. He insists this is an exaggeration, but he has been known to shake droplets of the pepper sauce even on dim sum. Here's his recipe for shrimp with a real kick.
~--------------------------------------------------------------------- ~-- In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock. In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, catsup, salt and sugar; set aside. Heat 1-½ tablespoons of oil, add the bell peppers and saute for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2-½ tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent.
Stir in the shrimp and cook for 1 minute. Add the wine and mix well.
The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly. Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice.

From: The Tabasco Cookbook.

Hamburger Pasties

Servings: 8 servings

Ingredients:

1 pound Ground Beef
¼ cub Onion; Chopped, 1 sm.
8 ounce Canned Vegetables; 1 cn, *
1 cub Cheese; Shredded, (4 oz), **
¼ cub Catsup
½ teaspoon Garlic Salt
¼ teaspoon Pepper
1 tablespoon Mustard; Prepared
11 ounce Pie Crust Mix Or Sticks; 1Pk

Preparation:

* Vegetables should be drained. You can use either peas or diced carrots or a mixture of both. ** Use either American or Cheddar cheese.
Heat the oven to 375 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside. Prepare the pastry as for a 2 crust pie as directed on the package. Divide the pastry into 8 equal parts. Roll each part, on a lightly floured surface, into a 7-inch circle. On half of the circle, spread about ¼ cup of the meat mixture (packed) to within ½-inch of the edge. Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork. Place on an ungreased baking sheet and prick the tops with the fork. Bake 30 to 35 minutes. You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce.

NOTE: You can substitute 1 cup of your favorite cooked vegetable for the peas or carrots in this recipe.

Hamburger Pizza

Servings: 8 servings

Ingredients:

CRUST:
2 ½ cub Bisquick Baking Mix
1 each Active Dry Yeast; Package
2/3 cub Water; Hot

MEAT MIXTURE:
1 pound Lean Ground Beef
½ cub Onion; Chopped, 1 Md
15 ounce Tomato Sauce; 1 Cn
2 teaspoon Oregano Leaves
¼ teaspoon Pepper

TOPPING:
½ cub Green Pepper; Chopped, Opt.
2 cub Mozzarella Cheese; Shredded
1 cub Parmesan Cheese; Grated

Preparation:

Heat the oven to 425 degrees F. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes. While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside. Divide the dough in half. Roll each half on an ungreased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve. NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe.

Hamburger Stroganoff

Servings: 4 servings

Ingredients:

1 pound Lean Ground Beef
½ cub Onion; Chopped, 1 md
1 each Clove Garlic; Minced
3 tablespoon Unbleached Flour
1 teaspoon Beef Bouillon; Instant
¾ teaspoon Salt
¼ teaspoon Pepper
4 ounce Mushroom Stem/Pieces;Drained
1 cub Water
1 cub Dairy Sour Cream
2 cub Noodles Or Rice; Cooked, Hot

Preparation:

Cook and stir the meat, onion, and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix in the flour, bouillon, salt, pepper and the can of mushroom stems and pieces. Stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir in the sour cream and heat until just hot. Serve over the noodles or rice, if desired, and garnish with chopped parsley, if you wish.

Hamburgers Au Poivre

Servings: 4 servings

Ingredients:

1 pound Ground Beef
½ teaspoon Salt
½ tablespoon Freshly CrackedBlackPepper;*
1 tablespoon Brandy Or Cognac; Optional
3 tablespoon Red Wine; Dry, Optional

Preparation:

* Or To Taste.
Mix meat and salt. Shape mixture into 4 patties, each about ¾ of an inch thick. Press pepper into both sides of the patties. Cook the patties in a large skillet over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes. Drain off the fat. Sprinkle the cognac over the patties, immediately ignite, if desired. Remove patties to a warm platter. Stir the wine into the drippings in the skillet. Heat just to boiling, stirring constantly. Serve sauce over the patties.

Hamburgers Diane

Servings: 4 servings

Ingredients:

2 tablespoon Margarine Or Butter
1 teaspoon Worcestershire Sauce
¼ teaspoon Lemon Juice
1 each Clove Garlic; Minced
1 each Onion; Sliced, Small
1 cub Fresh Mushrooms; *
1 pound Lean Ground Chuck
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

* Mushrooms should be washed, trimmed and sliced.
Melt the margarine in a large skillet. Add the Worcestershire sauce, lemon juice, garlic, onion, and mushrooms. Cook and stir over medium heat for 2 minutes. Remove from the heat. Mix the meat, salt and pepper together.
Shape the mixture into 4 patties, each about ¾-inch thick. Push mushroom-onion mixture to the side of the skillet. Cook the patties in the same skillet over medium-high heat, turning once, to the desired doneness, about 10 minutes. Serve with the mushroom-onion mixture spooned over the patties.

Hearty Beef Supper

Servings: 7 servings

Ingredients:

2 pound Lean Ground Beef
1 cub Onion; Chopped, 1 Lg
1 cub Cracked Wheat; Uncooked
2 cub Tomato; Fresh, Chopped, 2 Md
2 cub Water
3 tablespoon Parsley; Snipped
2 teaspoon Beef Bouillon; Instant
1 ½ teaspoon Salt
½ teaspoon Oregano Leaves
¼ teaspoon Minced Garlic; Instant
¼ teaspoon Pepper
½ cub Parmesan Cheese; Grated

Preparation:

Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients except the grated Parmesan Cheese. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the wheat is tender, about 30 minutes. (A small amount of water can be added if necessary.) Stir in the cheese and garnish with additional snipped parsley and/or Parmesan Cheese.

NOTE:

The nutlike texture of cracked wheat reminds one of brown rice, in fact, it is cooked and used in the same way.

Heidelberg Meat Loaf

Servings: 6 servings

Ingredients:

1 ½ pound Lean Ground Beef
3 each Slices Rye Bread; Torn Up
1 cub Beer Or Bouillon; Any Brand
1 each Egg; Lg
¼ cub Onion; Chopped, 1 Sm
1 teaspoon Salt
1 teaspoon Caraway Seed; Optional
½ teaspoon Celery Seed
¼ teaspoon Pepper

Preparation:

Heat the oven to 350 degrees F. Mix all of the ingredients together.
Spread the mixture into an ungreased loaf pan, 9 X 5 X 3-inches. Bake uncovered for 1 to 1 ¼ hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. Serve on a heated platter.

Hungarian Meatballs

Servings: 4 servings

Ingredients:

1 Recipe of Basic Meatballs; *
1 tablespoon Vegetable Oil
2 each Onions; Md., Thinly Sliced
¾ cub Water
¾ cub Red Wine; Dry, **
1 teaspoon Caraway Seed
2 teaspoon Paprika
½ teaspoon Marjoram Leaves
½ teaspoon Salt
¼ cub Water
2 tablespoon Flour; Unbleached

Preparation:

* See Recipe 12. ** You can substitute a mixture of ¾ cup of water, 1 tsp of instant
beef bouillon and 1 Tbls vinegar for the red wine.
Prepare the basic meatballs and set aside. Heat the oil in a large skillet. Add the onions and cook and stir until they are tender. Add the cooked meatballs, ¾ cup of water, the wine, caraway seed, paprika, marjoram leaves and salt. Heat to boiling then reduce the heat and cover.
Simmer for about 30 minutes, stirring occasionally. Mix ¼ cup of water and the flour, stir into the sauce mixture. Heat to boiling, stirring carefully. Boil and stir for 1 minute.

NOTE:

Serve with either boiled potatoes or noodles for a great main dish.

Hungry Boy's Casserole

Servings: 6 servings

Ingredients:

1 pound Lean Ground Beef
1 cub Celery; Chopped, 2 Stalks
½ cub Onion; Chopped, 1 Md
1 each Clove Garlic; Minced
16 ounce Garbanzo Or Lima Beans, 1 Cn
16 ounce Pork And Beans; 1 Cn
½ cub Green Bell Pepper; Chopped
1 teaspoon Salt
6 ounce Tomato Paste; 1 Cn

Preparation:

Cook and stir the meat, celery, onion, and garlic in a large skillet until the meat is brown. Drain off the the excess fat. Stir in the undrained garbanzo beans and remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, for 10 minutes, stirring occasionally. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven until hot and bubbly, about 45 minutes. Serve.

Manicotti

Servings: 6 servings

Ingredients:

MEAT FILLING:
1 pound Lean Ground Beef
¼ cub Onion; Chopped, 1 Sm
3 each Slices Bread; Torn Up Small
1 ½ cub Mozzarella Cheese; Shredded
1 each Egg; Lg
½ cub Milk
1 tablespoon Parsley; Snipped
1 teaspoon Salt
¼ teaspoon Pepper

PASTA:
8 ounce Manicotti Shells; 1 Pk

TOMATO SAUCE:
4 ounce Mushroom Stems & Pieces;1 Cn
15 ounce Tomato Sauce; 1 Cn
12 ounce Tomato Paste; 1 Cn
¼ cub Onion; Chopped, 1 Sm
1 each Clove Garlic; Minced
4 cub Water
1 tablespoon Italian Seasoning
½ teaspoon Sugar
½ teaspoon Salt
⅛ teaspoon Pepper
1/3 cub Parmesan Cheese; Grated

Preparation:

Cook and stir the meat and the first ¼ cup of onion in a large skillet until the meat is brown. Drain off excess fat. Remove from the heat and stir in the remaining ingredients for the Meat Filling. Fill the uncooked manicotti shells, packing the filling into both ends. Place the shells in an ungreased baking pan, 13 X 9 X 2-inches. Heat the oven to 375 degrees F. Heat the undrained mushrooms and the remaining ingredients for the Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally.
Reduce the heat and simmer, uncovered, for about 5 minutes. Pour the sauce over the filled shells. Cover the pan with aluminum foil and bake until the shells are tender, 1 ½ to 1 ¾ hours. Sprinkle with the cheese and cool 5 to 10 minutes before serving.

Meat And Potato Squares

Servings: 6 servings

Ingredients:

1 Basic Meat Loaf; Recipe # 8
1 Mashed Potatoes; Instant, *
½ cub Cheddar Cheese; Shredded

Preparation:

* Prepare enough instant mashed potatoes to serve 4 as per package Prepare the basic Meat Loaf -- except spread the mixture into an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Omit the catsup and decrease the baking time to 40 to 50 minutes. Drain off the excess fat. Spread the hot potatoes evenly over the meat in the pan and sprinkle with the shredded cheese. Bake until the cheese is melted, about 2 to 4 minutes. Serve hot on a slightly heated platter.

Meat Loaf Tropicale

Servings: 6 servings

Ingredients:

1 ½ pound Lean Ground Beef
1 each Egg; Lg
1 cub Bananas; Ripe, Mashed, 2 Lg
½ cub Oats; Quick Cooking
½ cub Green Bell Pepper; Chopped
2 tablespoon Onion; Chopped
1 teaspoon Salt
1 teaspoon Mustard; Prepared
¼ teaspoon Nutmeg
⅛ teaspoon Allspice
2 each Slices Bacon
3 tablespoon Orange Marmalade

Preparation:

Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon and marmalade, together. Spread the mixture in an ungreased loaf pan, 9 X 5 X 3-inches. Crisscross the bacon slices on the top of the meat mixture and spread the marmalade over the whole thing. Bake, uncovered for 1 to 1 ¼ hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. NOTE: The bananas add a unique, almost mysterious flavor and a special moistness to this elegant meat loaf.

Meatball Stew

Servings: 4 servings

Ingredients:

1 each Recipe Of Basic Meatballs; *
4 each Carrots; Md, **
2 each Celery Stalks; ***
3 each Potatoes; Md, ****
16 ounce Stewed Tomatoes; 1 Cn
1 teaspoon Salt
1 teaspoon Instant Beef Bouillon
⅛ teaspoon Pepper
1 each Bay Leaf
¾ cub Water

Preparation:

* See Recipe 12. ** Carrots should be scraped and cut into 1-inch pieces. *** Celery should be cut into 1-inch pieces with strings removed.
**** Potatoes should be pared and cut into 1-inch dice.
Prepare basic meatballs except -- cook in a Dutch oven. Drain off excess fat. Add the remaining ingredients and heat to boiling. Reduce the heat, cover and simmer, stirring occasionally, until the vegetables are tender, about 40 minutes. Remove the bay leaf and serve.

NOTE:

You can substitute 1 24-oz package of frozen stew vegetables for stew for the carrots, celery and potatoes.

Meatball Stew With Dumplings

Servings: 4 servings

Ingredients:

1 Recipe Of Basic Meatballs; *
10 ½ ounce Cream of Celery Soup; **
¼ cub Dairy Sour Cream
16 ounce Vegetables; ***
15 ounce Potatoes;Drained&Sliced, 1Cn
1 Egg Or Parsley Dumplings

EGG DUMPLINGS:
2 cub Biscuit Baking Mix; Bisquick
2 each Eggs; Lg.
2 tablespoon Milk

PARSLEY DUMPLINGS:
2 cub Biscuit Baking Mix; Bisquick
2 tablespoon Parsley Flakes
2/3 cub Milk

Preparation:

* See Recipe 12 ** Use the condensed soup undiluted. *** Use 1 can of peas, cut green beans, or sliced carrots.
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat. Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally. Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes. Cover and simmer another 10 minutes longer. Serve.

EGG DUMPLINGS:

Mix all the ingredients together until a soft dough forms.

PARSLEY DUMPLINGS:

Mix all the ingredients together until a soft dough forms.

Mexicali Spoon Bread Casserole

Servings: 8 servings

Ingredients:

MEAT MIXTURE:
1 ½ pound Lean Ground Beef
1 cub Onion; Chopped, 1 Lg
¼ cub Green Bell Pepper; Chopped
1 each Clove Garlic; Minced
15 ounce Tomato Sauce; 1 Cn
12 ounce Whole Kernel Corn; 1 Cn
1 ½ teaspoon Salt
1 Chili Powder; To Taste
⅛ teaspoon Pepper
½ cub Ripe Olives; Sliced

CORNMEAL TOPPING:
1 ½ cub Milk
½ cub Yellow Cornmeal
½ teaspoon Salt
¾ cub Cheddar Cheese; Shredded
2 each Eggs; Lg, Beaten

Preparation:

Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 ½ ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and ½ ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 ½ to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot.

Mexican Fiesta Casserole

Servings: 6 servings

Ingredients:

1 pound Lean Ground Beef
1 Salt & Pepper; To Taste
4 ounce Cheddar Cheese; Shredded,1 C
1 cub Dairy Sour Cream
2/3 cub Mayonnaise Or Salad Dressing
2 tablespoon Onion; Finely Chopped
2 cub Bisquick Baking Mix
½ cub Water
1 Tomatoes; Thinly Sliced, *
¾ cub Green Bell Pepper; Chopped
1 Paprika; Optional

Preparation:

* Use 2 or 3 ripe tomatoes or to taste.
Heat the oven to 375 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Season the meat with the salt and pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside. Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough in a greased baking pan, 13 X 9 X 2-inches, pressing the dough ½ inch up the sides of the pan. Layer the meat, tomato slices, and green pepper onto the dough. Spoon the sour cream mixture over the top and sprinkle with the paprika, if used.
Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares.

Minnesota Minestrone

Servings: 10 servings

Ingredients:

2 pound Lean Ground Beef
1 cub Onion; Chopped, 1 Lg
1 each Clove Garlic, Minced
28 ounce Tomatoes; 1 Cn
15 ounce Kidney Beans; 1 Cn
12 ounce Whole Kernel Corn; 1 Cn
1 cub Celery; Sliced, 2 Stalks
2 cub Cabbage; Shredded,Abt ½ Hd
2 cub Zucchini; Sliced, 2 Sm
1 cub Elbow Macaroni; Uncooked, OR
1 cub Spaghetti; Broken, Uncooked
2 cub Water
½ cub Red Wine Or Water
2 teaspoon Beef Bouillon; Instant
1 ½ teaspoon Salt
1 ½ teaspoon Italian Seasoning

GARNISH:
1 Parmesan Cheese; Grated

Preparation:

Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do. Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally. Serve hot with the Parmesan cheese.

Mushroom-Onion Topper

Servings: 6 servings

Ingredients:

1 tablespoon Margarine Or Butter
1 each Onion; Thinly Sliced
4 ounce Mushrooms; 1 can, *
½ teaspoon Worcestershire Sauce
⅛ teaspoon Pepper

Preparation:

* Use 1 4-oz can of mushroom stems and pieces.
Melt margarine in a small skillet. Add onion slices and cook and stir until tender. Stir in remaining ingredients and heat through. Serve, hot, over patties.

Mustard Butter

Servings: 6 servings

Ingredients:

¼ cub Margarine Or Butter;Softened
1 tablespoon Parsley; Snipped
2 tablespoon Mustard; Prepared
¼ teaspoon Onion Salt

Preparation:

Mix all ingredients together. Spoon onto hot patties.

Nifty Hamburgers On A Bun

Servings: 4 servings

Ingredients:

8 each Hamburger Buns; *
1 Prepared Mustard Or Catsup
1 pound Lean Ground Beef
¼ cub Onion; Chopped, 1 small
1 teaspoon Salt
¼ teaspoon Pepper

Preparation:

* Hamburger buns should be the small ones or use 6 slices of bread.
Heat oven to 500 degrees F. Spread cut sides of hamburgers buns or one side of each bread slice with mustard. Mix meat, onion, salt and pepper.
Spread mixture over the mustard, being careful to bring it to the edges of the buns. Place meat sides up on an ungreased baking sheet. Bake until desired doneness is reached, about 5 minutes.

NOTE:

If you like, you can have these burgers ready and waiting in the freezer for last-minute cooking. After spreading the meat mixture over the buns, wrap each securely in heavy-duty or double thickness of regular aluminum foil and label; freeze no longer than 2 months. To serve, unwrap desired number of hamburgers and bake about 10 minutes.

Onion Meat Loaf

Servings: 8 servings

Ingredients:

2 pound Lean Ground Beef
1 ½ ounce Onion Soup Mix; 1 pk
2/3 cub Milk
1 each Egg; Lg
3 tablespoon Brown Sugar
3 tablespoon Catsup
1 tablespoon Mustard; Prepared

Preparation:

Heat the oven to 350 degrees F. Mix the meat, onion soup mix, milk and egg together. Shape the mixture firmly into a loaf shape, in a 13 X 9 X 2-inch baking pan. Mix the remaining ingredients together and spoon onto the loaf. Bake, uncovered, for about an hour. When done, remove the loaf to a plate and let stand for 10 minutes before slicing. Serve on a heated platter.

Party Pleaser Meatballs

Servings: 12 servings

Ingredients:

1 each Recipe Of Basic Meatballs; *
½ cub Coconut; Flaked
¼ cub Currant Or Grape Jelly
¼ cub Chutney Or Chutney Sauce; **
¼ cub Dry Red Wine OR Orange Juice
2 teaspoon Mustard; Dry

Preparation:

* See Recipe 12. ** Use a chopped chutney or chutney sauce.
Prepare the basic meatballs except -- add coconut before mixing the ingredients. Shape the mixture into ¾-inch meatballs and bake at 400 degrees F. for about 15 minutes. Drain off the excess fat. In a large skillet, heat the remaining ingredients to boiling. Add the meatballs, cover and simmer, stirring occasionally, until the sauce thickens and meatballs are glazed, about 20 minutes. Serve with wooden or plastic picks.

Patties Parmigiana

Servings: 6 servings

Ingredients:

1 ½ pound Ground Beef; *
¼ cub Onion; Finely Chopped, 1 Sm.
1 teaspoon Salt
1 teaspoon Worcestershire Sauce
¼ teaspoon Pepper
½ cub Parmesan Cheese; Grated
¼ cub Cornflake Crumbs
1 each Egg; Large, Slightly Beaten
8 ounce Tomato Sauce; 1 can
1 teaspoon Italian Seasoning
6 each Mozzarella Cheese; Slices,**

Preparation:

* If the ground beef is lean, it may be necessary to add a small amount of shortening or salad oil to the skillet when browning the patties.
** Cheese slices should be 3 inches square.
Mix the meat, onion, salt, Worcestershire sauce, and pepper together. Shape the mixture into 6 patties, each about ¾-inch thick. Mix Parmesan cheese and cornflake crumbs. Dip the patties into the egg, then coat them with the cornflake mixture. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Mix the tomato sauce and Italian seasoning and pour over the patties in the skillet. Cover and simmer for 15 minutes. Top each patty with a slice of cheese and cover.
Heat until the cheese is melted, about 2 minutes. Serve the leftover sauce over the patties.

Pepper Beef Balls

Servings: 4 servings

Ingredients:

1 Recipe Of Basic Meatballs; *
1 tablespoon Margarine Or Butter
1 each Onion; Sliced, Md
1 ½ cub Water
1 ½ teaspoon Instant Beef Bouillon
½ teaspoon Garlic Salt
½ teaspoon Ginger; Ground
3 tablespoon Soy Sauce
2 each Green Peppers; Md, **
2 tablespoon Cornstarch
2 tablespoon Water
1 each Tomato; Lg, ***

Preparation:

* See Recipe 12 ** Seed the Medium Green Peppers and cut into strips.
*** Cut the tomato into 8 wedges.
Prepare the basic meatballs recipe and set aside. Melt the margarine in a large skillet. Add the onion and cook and stir until tender. Add the cooked meatballs, 1 ½ cups of water, the bouillon, garlic salt, ginger and soy sauce; heat to boiling. Reduce the heat and cover. Simmer for 10 minutes, stirring occasionally. Add the green pepper. Mix the cornstarch with the 2 Tbls of water and add to the sauce mixture. Cook, stirring carefully, until mixture thickens and boils. Cover and simmer until the pepper is crisp tender, about 3 minutes. Add the tomato, cover, and heat for about 2 to 3 minutes longer.

NOTE:

Hot cooked rice makes an ideal accompaniment for this zesty dish.

Peppy Pizza Pie

Servings: 6 servings

Ingredients:

1 pound Lean Ground Beef
2 ounce Pepperoni; Chopped,1/3 C Abt
1/3 cub Bread Crumbs; Dry
1 each Egg; Lg
½ teaspoon Oregano Leaves
¼ teaspoon Salt
8 ounce Tomato Sauce; 1 Cn
8 ounce Mushroom Stems & Pieces; *
¼ cub Ripe Olives; Pitted, Sliced
1 cub Mozzarella Cheese; Shredded

Preparation:

* Use 1 8-oz can of Mushroom Stems and Pieces that has been drained.
Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce. Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the mushrooms and olives in the meat line pan then pour the remaining tomato sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni gives a red-flecked appearance to the meat. Sprinkle the pie with the shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a 9-inch one but put a pan under it to catch the run off of juices. Also you can use an 8 oz can of cut green beans or whole kernel corn in place of the mushrooms if desired.

Porcupines

Servings: 4 servings

Ingredients:

1 pound Ground Beef
½ cub Rice; Regular, Uncooked
½ cub Water
¼ cub Onion; Chopped, 1 Sm.
1 teaspoon Salt
½ teaspoon Celery Salt
⅛ teaspoon Garlic Powder
⅛ teaspoon Pepper
15 ounce Tomato Sauce; 1 Cn.
1 cub Water
2 teaspoon Worcestershire Sauce

Preparation:

Mix the meat, rice, ½ Cup of water, the onion and the seasonings. Shape the mixture by TBLS into 1 ½-inch balls.

TO COOK IN A SKILLET:

Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over medium heat until brown. Add remaining ingredients and heat to boiling.
Reduce the heat, cover and simmer for about 45 minutes.
TO COOK IN THE OVEN:

Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour over the meatballs. Cover and bake in a 350 degree F. oven for about 45 minutes. Uncover and bake 15 minutes longer.

Potluck Surprise

Servings: 6 servings

Ingredients:

1 ½ cub Elbow Macaroni; Uncooked
1 ½ pound Lean Ground Beef
½ cub Onion; Chopped, 1 Md
1 ½ teaspoon Salt
1 teaspoon Italian Seasoning
¼ teaspoon Pepper
1 each Eggplant; Sm, *
1 cub Dairy Sour Cream
¼ cub Pimento; Chopped, **
2 cub Cheddar Cheese; Shredded,8oz

Preparation:

* Peel and cut the eggplant into ½-inch cubes. There should be about ** You can use ½ cup of sliced pimento stuffed olives in place of the Heat the oven to 350 degrees F. Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot.

Roast Meat Loaf

Servings: 8 servings

Ingredients:

2 pound Lean Ground Beef
½ cub Onion; Chopped, 1 Md
1 each Egg; Lg
½ cub Oats; Quick-Cooking
½ cub Milk
1 tablespoon Parsley; Snipped
1 ½ teaspoon Salt
½ teaspoon Savory Or Thyme
¼ teaspoon Pepper
½ cub Catsup Or Chili Sauce
2 tablespoon Brown Sugar; Packed

Preparation:

Heat the oven to 350 degrees F. Mix all the ingredients except the catsup and brown sugar together. Press the mixture firmly in an ungreased loaf pan 8 ½ X 4 ½ X 2 ½-inches. Loosen the edge with a spatula and unmold the loaf in an ungreased baking pan 13 X 9 X 2-inches. Mix the catsup and sugar then spoon onto the loaf. Bake uncovered for about 1 to 1 ¼ hours. Remove the meat loaf to a plate and let stand for 10 minutes.
Then slice and serve on a heated platter.

NOTE:

If you don't have a pan this size, just form the mixture into a loaf in the large baking pan.

VARIATION:

Roast Meat Loaf Ring: Press the meat mixture firmly into an ungreased 5 to 6 cup ring mold. Unmold in the baking pan by rapping mold against the bottom of the larger pan. Brush with the catsup mixture. Bake for about 50 minutes. If you desire, the hole in the ring can be filled with hot potato salad or creamed peas.

Ruben Burgers

Servings: 5 servings

Ingredients:

1 pound Ground Beef
4 ½ ounce Corned Beef Spread; 1 cn, OR
4 ½ ounce Deviled Ham; 1 cn
¼ cub Onion; Finely Chopped, 1 sm.
¼ teaspoon Salt
⅛ teaspoon Garlic Salt
⅛ teaspoon Pepper
8 ounce Sauerkraut; Drained, 1 cn
5 each Swiss Cheese Slices; *

Preparation:

* Each cheese slice should be 3 inches by 3 inches.
Mix all the ingredients together except the sauerkraut and cheese. Shape mixture into 5 patties, each about ¾-inch thick. Set oven control to broil or 550 degrees F. Broil the patties 4 inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Top each patty with sauerkraut and a cheese slice. Broil until the cheese is melted and a light brown in color. Nice served on toasted rye or pumpernickel buns or bread.

Safari Supper

Servings: 8 servings

Ingredients:

1 ½ pound Lean Ground Beef
1 each Onion; Sliced, Md
1 cub Regular Rice; Uncooked
2 ½ cub Water
2 teaspoon Chicken Bouillon; Instant
1 teaspoon Curry Powder
½ teaspoon Salt
¼ teaspoon Ginger
¼ teaspoon Cinnamon
3 tablespoon Peanut Butter; Chunky
1 tablespoon Honey
½ cub Raisins

Preparation:

Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the remaining ingredients.

TO COOK IN A SKILLET:

Heat the mixture to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 35 minutes. (A small amount of water can be added if necessary.)

TO COOK IN THE OVEN:

Turn the mixture into an ungreased 2-quart casserole. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 50 to 60 minutes. (A small amount of water can be added if necessary.)

Saucy Bean 'N Beef Pie

Servings: 4 servings

Ingredients:

1 pound Lean Ground Beef
3 ½ ounce French Fried Onions; 1 Cn
¼ cub Bread Crumbs; Dry
10 ¾ ounce Cream Of Mushroom Soup; 1 Cn
1 each Egg; Lg
¼ teaspoon Thyme Leaves
¼ teaspoon Salt
1 dash Pepper
16 ounce French Cut Green Beans; 1 Cn

Preparation:

Heat the oven to 350 degrees F. Mix the meat, half the onions, the bread crumbs, ¼ cup of the soup, the egg, thyme leaves, salt and pepper. Press the mixture evenly against the bottom and sides of an ungreased 9-inch pie pan. Turn the drained green beans into the meat line pan then spread the remaining soup over the beans. Bake, uncovered, for 35 minutes. Arrange the remaining onions on the top of the mixture and bake another 10 minutes.
Cool for about 5 minutes, then cut into wedges and serve.

Saucy Meatballs

Servings: 4 servings

Ingredients:

1 Recipe Of Basic Meatballs
10 ¾ ounce Cream Of Chicken Soup; 1cn,*
1/3 cub Milk
⅛ teaspoon Nutmeg
½ cub Dairy Sour Cream

GARNISH:
1 Parsley; Snipped

Preparation:

* Use the condensed soup without diluting it.
Prepare the Basic Meatball recipe (See recipe 12). Combine the cooked meatballs, soup, milk, and nutmeg in a large skillet; heat to boiling, stirring occasionally. Reduce the heat; cover and simmer for 15 minutes.
Stir in the sour cream, cover and heat for 2 to 3 minutes. Sprinkle with the parsley and serve.

Saucy Mini-Loaves

Servings: 4 servings

Ingredients:

1 pound Lean Ground Beef
½ cub Cracker Crumbs
10 ¾ ounce Cream Of Mushroom Soup; 1 cn
¼ cub Milk
1 each Egg; Lg
¼ cub Onion; Chopped, 1 Sm
¾ teaspoon Salt
⅛ teaspoon Nutmeg
⅛ teaspoon Pepper
½ cub Cucumber; Chopped, Unpared
3 tablespoon Milk
1/3 cub Tomato; Chopped
½ cub Dairy Sour Cream

Preparation:

Heat the oven to 350 degrees F. Mix the meat, cracker crumbs, 1.2 cup of the soup ¼ cup of the milk, the egg, onion, and seasonings together.
Press the mixture into 12 ungreased muffin cups. Bake for about 30 to 35 minutes. In the meantime, in a small saucepan, heat the remaining soup the cucumber and 3 tb of milk to boiling, stirring frequently. Reduce the heat and stir in the tomato and sour cream. Heat just to boiling, stirring constantly then remove from the heat and spoon over the unmolded mini-loaves. NOTE: If you use regular hamburger put the muffin tin on a cookie/jelly-roll pan to catch any of the juices that run over.

Sauerbraten Meatballs

Servings: 4 servings

Ingredients:

1 each Recipe of Basic Meatballs; *
1 tablespoon Brown Sugar
1 teaspoon Instant Beef Bouillon
¼ teaspoon Cloves; Ground
⅛ teaspoon Pepper
1 each Bay Leaf
¼ cub Vinegar
1/3 cub Raisins; Optional
6 each Gingersnaps; **

Preparation:

* See Recipe 12. ** Break the gingersnaps into small pieces.
Prepare the basic meatball recipe. Combine the cooked meatballs and the remaining ingredients in a large skillet. Heat to boiling, stirring occasionally, then reduce the heat. Cover and simmer about 20 minutes, stirring occasionally. Remove the bay leaf and serve over mashed potatoes.

Sausage-Centered Hamburger Rolls

Servings: 6 servings

Ingredients:

1 ½ pound Ground Beef
1 cub Apple; Finely Chopped, *
1/3 cub Green Onion/tops; Chopped
1 each Egg; Large
1 teaspoon Salt
¼ teaspoon Cinnamon
1 dash Cloves; Ground
8 ounce Brown And Serve Sausage; **
2 tablespoon Flour; Unbleached
1 teaspoon Instant Beef Bouillon
1 cub Water

Preparation:

* Apple should be cored but not peeled. ** Use 1 8-oz package of brown and serve sausage links.
Mix the meat, apple, onion, egg and seasonings together. Divide the mixture into 10 equal parts. Mold each part around a sausage link, sealing the ends. Brown the meat rolls in a large skillet over medium heat. Remove the meat rolls. Pour all but 2 Tbls of the fat from the skillet. Stir the flour into the remaining fat. Cook over low heat, stirring constantly, until the mixture is thick and bubbly. Stir in the bouillon and water.
Heat to boiling, stirring constantly and then reduce the heat. Return the meat rolls to the skillet; cover and simmer for about 15 minutes.

NOTE:

Buttered noodles are a good "go-with" for this zesty dish.

Savory Stuffed Meat Loaf

Servings: 6 servings

Ingredients:

1 ½ pound Lean Ground Beef
2 each Slices Bacon; Cut Up
½ cub Milk
1 each Egg; Lg
¼ cub Bread Crumbs; Dry
2 tablespoon Parsley; Snipped
1 tablespoon Worcestershire Sauce
1 teaspoon Salt
½ teaspoon Mustard; Dry
¼ teaspoon Pepper
⅛ teaspoon Garlic Powder

MEAT LOAF STUFFING:
½ cub Butter Or Margarine
¼ cub Onion; Chopped, 1 Sm
½ cub Celery/Leaves; Chopped
2 cub Bread Crumbs; Fresh
¼ teaspoon Salt
¼ teaspoon Sage
⅛ teaspoon Thyme
1 dash Pepper

Preparation:

Heat the oven to 350 degrees F. Mix all of the ingredients except the stuffing together. Spread 2/3rds of the mixture into an ungreased loaf pan 9 X 5 X 3-inches, pressing the mixture up the sides of the pan to within ¾ inch of the top. Spoon the stuffing onto the mixture in the pan and then top with the remaining meat mixture covering the stuffing completely.
Bake in the oven for 1 hour and 10 minutes. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter.

MEAT LOAF STUFFING:

Melt the butter in a large skillet. Add the onion and the celery and cook an stir until the onion is tender. Remove from the heat and stir in the remaining ingredients.

Sesame Butter

Servings: 4 servings

Ingredients:

¼ cub Margarine Or Butter;Softened
1 teaspoon Worcestershire Sauce
½ teaspoon Garlic Salt
1 tablespoon Toasted Sesame Seed; *

Preparation:

* To toast sesame seeds, spread out in a small pie tin and bake at 350 degrees F. until golden brown, about 5 to 10 minutes.
Mix all ingredients together. Spoon over hot patties.

Skillet Goulash

Servings: 4 servings

Ingredients:

1 pound Lean Ground Beef
½ cub Onion; Chopped, 1 Md
16 ounce Tomatoes; 1 Cn
½ cub Celery; Chopped
½ cub Water
1 ½ teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Basil Leaves
⅛ teaspoon Marjoram Leaves
1 ½ cub Fine Noodles; Uncooked, 3 Oz

Preparation:

Cook and stir the meat and the onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the tomatoes (with the liquid) and remaining ingredients, stirring to break up the tomatoes. Heat to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 20 minutes. A small amount of water can be added if necessary. Serve hot.

Souper Baked Sandwich

Servings: 6 servings

Ingredients:

1 ½ pound Lean Ground Beef
¼ cub Onion; Chopped, 1 Sm
½ teaspoon Salt
½ cub Celery; Chopped
4 cub Herb Stuffing Cubes; Not Mix
1 ½ cub Milk
2 each Eggs; Lg
10 ¾ ounce Cream Of Mushroom Soup; 1 Cn
1 teaspoon Mustard; Dry
1 cub Cheddar Cheese; Shredded,4oz

Preparation:

Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2 or 11 ¾ X 7 ½ X 1 ¾-inches and top with the meat mixture. Beat the milk, eggs, soup, and mustard together and pour over the meat. Then sprinkle with the cheese and bake uncovered until a knife inserted in the center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then cut into squares and serve.

South Seas Combo

Servings: 8 servings

Ingredients:

2 pound Lean Ground Beef
½ cub Onion; Chopped, 1 Md
1 cub Celery; Sliced
2 ½ cub Apple;Pared,Coarsely Chopped
1 Curry Powder; To Taste,2-3ts
2 tablespoon Unbleached Flour
2 teaspoon Beef Bouillon; Instant
1 cub Water
4 ounce Mushroom Stems & Pieces; *
2 tablespoon Sherry; Optional
2 each Bananas; Peeled And Sliced
4 cub Rice; Hot, Cooked

Preparation:

* Use 1 4-oz can of mushroom stems and pieces that has been drained.
Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the celery, apple, and curry powder and cook, uncovered, for about 5 minutes, stirring occasionally. Stir in the remaining ingredients except the bananas and rice and heat to boiling. Reduce the heat and simmer, uncovered about 30 minutes, stirring occasionally. Stir in the bananas then recover and cook over low heat for 5 minutes. Serve over the rice. If you wish you can garnish the dish with crisply fried bacon or chopped peanuts when you serve it.

NOTE:

You can substitute 1 13 ½ oz can of pineapple chunks, that has been drained, for the sliced bananas.

Spanish Rice With Beef

Servings: 6 servings

Ingredients:

1 pound Lean Ground Beef
½ cub Onion; Chopped, 1 Md
1 cub Rice; Regular, Uncooked
2/3 cub Green Bell Pepper; Chopped
16 ounce Stewed Tomatoes; 1 Cn
5 each Bacon Slices; Crisp,Crumbled
2 cub Water
1 teaspoon Chili Powder
½ teaspoon Oregano Leaves
1 ¼ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients.

TO COOK IN A SKILLET:

Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (A small amount of water can be added if necessary.)

TO COOK IN THE OVEN:

Pour the mixture into an ungreased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot.

Spiced Bean Bake

Servings: 5 servings

Ingredients:

1 pound Lean Ground Beef
¼ cub Onion; Chopped, 1 Sm
1 each Apple; Cored & Chopped
1 teaspoon Curry Powder Or To Taste
½ teaspoon Mustard; Dry
28 ounce Baked Beans; 1 cn, *
1 each Apple Cored And Sliced

Preparation:

* Use the baked beans with a molasses sauce and pork.
Heat the oven to 350 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the chopped apple, the curry powder, mustard and the baked beans. Turn into an ungreased 1 ½-quart casserole. Arrange the apple slices on the top of the bean mixture and cover. Bake until hot, about 25 to 30 minutes.

Spooned-Up Meat Loaf

Servings: 6 servings

Ingredients:

2 pound Lean Ground Beef
1 ½ ounce Onion Soup Mix; 1 pk
½ cub Oats; Quick Cooking
½ cub Water
½ cub Dairy Sour Cream
2 each Eggs; Lg, Beaten
¼ cub Parmesan Cheese; Grated

Preparation:

Cook and stir the meat in a large skillet until the meat is brown. Drain off the excess fat. Stir in the soup mix, oats and water. Cover and simmer for about 5 minutes, stirring occasionally. Stir in the sour cream and eggs. Spread the mixture evenly in the skillet then sprinkle the cheese over the top. Cover and simmer until set, about 5 minutes. Serve with catsup, if desired.

Stuffed Green Peppers

Servings: 4 servings

Ingredients:

PEPPER SHELLS:
3 each Green Bell Peppers; Lg
5 cub Water; Boiling, Salted

MEAT FILLING:
1 pound Lean Ground Beef
¼ cub Onion; Chopped, 1 Sm
½ cub Celery; Chopped
8 ounce Tomato Sauce; 1 Cn
1 teaspoon Salt
¼ teaspoon Garlic Salt
1 teaspoon Worcestershire Sauce
½ cub Instant Rice; Uncooked
½ cub Water

Preparation:

Heat the oven to 350 degrees F. Cut each bell pepper lengthwise in half.
Wash the insides and outsides of the peppers after removing the seeds and membranes. Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes. Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil. Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.

Supreme Burgers

Servings: 8 servings

Ingredients:

2 pound Ground Beef
1 ½ ounce Onion Soup Mix; 1 Envelope
½ cub Bread Crumbs; Dry
1 cub Dairy Sour Cream
⅛ teaspoon Pepper

Preparation:

Mix all the ingredients together. Shape mixture into 8 patties, each about ¾-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes.

Surprise Meat Loaf Squares

Servings: 6 servings

Ingredients:

1 ½ pound Lean Ground Beef
2 cub Eggplant;Pared,FinelyChopped
½ cub Onion; Chopped, 1 Md
1 each Egg; Lg
½ cub Milk
¼ cub Oats; Quick Cooking
1 ½ teaspoon Salt
½ teaspoon Basil Leaves
16 ounce Tomatoes; Stewed, 1 Cn
1 each Clove Garlic; Minced
1 tablespoon Cornstarch
¾ teaspoon Salt

Preparation:

Heat the oven to 350 degrees F. Mix the meat, eggplant, onion, egg, milk, oats,1 ½ ts salt and the basil together. Spread the mixture into an ungreased baking pan 8 X 8 X 2 or 9 X 9 X 2-inches. Bake uncovered for 45 to 50 minutes. Drain off the excess fat. Mix the tomatoes, garlic, cornstarch and ¾ ts salt in a small saucepan. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cut the meat loaf into squares and top with the tomato sauce when you serve it.

NOTE:

Any type of summer squash can be substituted for the eggplant in this recipe.

Sweet And Sour Meatballs

Servings: 4 servings

Ingredients:

1 Recipe Basic Meatballs
1 tablespoon Cornstarch
½ cub Brown Sugar; Packed
13 ½ ounce Pineapple Tidbits; 1 Cn
1 tablespoon Soy Sauce
1/3 cub Vinegar
½ cub Green Bell Pepper; *

Preparation:

* Coarsely chop the Green Bell Pepper after seeding it.
Prepare the Basic Meatball recipe (Recipe 12) and set aside. Mix the cornstarch and sugar in a large skillet. Stir in the pineapple (with the syrup), soy sauce, and vinegar. Cook, stirring constantly, until the mixture thickens and boils. Add the cooked meatballs; cover and simmer for 10 minutes, stirring occasionally. Stir in the green pepper; cover and simmer until the pepper is crisp-tender, about 5 minutes. Serve.

Sweet-Sour Kabobs

Servings: 6 servings

Ingredients:

1 ½ pound Ground Beef
1 tablespoon Soy Sauce
14 ½ ounce Pineapple; Sliced, 1 Cn
2 tablespoon Brown Sugar
2 tablespoon Vinegar
2 tablespoon Soy Sauce
2 tablespoon Cornstarch
4 each Green Onions; *
1 each Green Pepper; Sm., **
12 each Cherry Tomatoes

Preparation:

* Cut the green onions into 2-inch pieces. ** Cut the green pepper into 1-inch pieces after seeding.
Drain the pineapple slices and reserve the syrup for later use in the recipe. Mix the meat and the 1 TBLS of soy sauce. Shape the mixture into 36 meatballs. Place the meatballs in a glass bowl or plastic bag. Mix the reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce until the sugar is dissolved. Pour over the meatballs and refrigerate for at least 3 hours. Drain the marinade from the meatballs into a small saucepan, stir in the cornstarch. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove the sauce from the heat and set aside. Cut the pineapple slices into quarters. On each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and vegetables. Brush the kabobs with part of the sauce. Set the oven control at broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the sauce and gently push with a fork to turn.

Taco Patties

Servings: 6 servings

Ingredients:

1 ½ pound Ground Beef
¼ cub Onion; Chopped
1 teaspoon Salt
1 teaspoon Worcestershire Sauce
¼ teaspoon Pepper
¾ cub Water
1 ¼ ounce Taco Seasoning Mix; 1 Env.
1 each Avocado; Ripe, Small
4 ounce Cheddar Cheese; Shredded, 1C

Preparation:

Mix meat, onion, salt, Worcestershire sauce and pepper. Shape mixture into 6 patties, each about ¾-inch thick. Brown patties in a large skillet over medium-high heat, turning once. Remove patties and set aside. Pour fat from the skillet. Mix water and seasoning mix in the same skillet and heat to boiling. Reduce the heat and return the patties to the skillet.
Turn each one to coat with the sauce. Peel avocado and cut into 6 rings.
Top each patty with an avocado ring. Cover and simmer 10 minutes. Sprinkle with the cheese; cover and heat until the cheese has melted, about 2 minutes. Serve sauce over the patties.

NOTE:

You can substitute 1 medium tomato, sliced for the avocado rings.

Triple Cheese Burgers

Servings: 6 servings

Ingredients:

1 ½ pound Ground Beef
¼ cub Bread Crumbs; Dry
¼ cub Onion; Finely Chopped, 1 sm.
1 each Egg; Large
1 teaspoon Salt
1 teaspoon Worcestershire Sauce
½ teaspoon Basil Leaves
¼ teaspoon Pepper
⅛ teaspoon Garlic Salt
6 tablespoon Creamed Cottage Cheese
¼ cub Parmesan Cheese; Grated
8 ounce Tomato Sauce; 1 cn
6 each Cheese Slices; *

Preparation:

* You can use either Mozzarella or Swiss cheese slices. Each slice should be 3 X 3 inches square.
Mix the meat, bread crumbs, onion, egg and seasonings together. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Top each of 6 patties with 1 Tbls of the cottage cheese, spreading to within ½-inch of the edge, sprinkle on 2 tsp of the Parmesan cheese, and top each patty with one of the remaining patties sealing the edges firmly. Brown the patties in a large skillet over medium-high heat, turning once. Drain off the fat and pour the tomato sauce over the patties. Cover and simmer for about 15 minutes. Place a cheese slice on each patty, cover, and heat until the cheese is melted, about 2 minutes. Serve with the remaining sauce in the skillet poured over them.

Wine Marinated Kabobs

Servings: 4 servings

Ingredients:

1 pound Ground Beef
½ pound Fresh Large Mushrooms; *
¼ cub Salad Oil
½ cub Burgundy Or Other Red Wine
1 teaspoon Marjoram Leaves
½ teaspoon Salt
⅛ teaspoon Instant Minced Garlic
1 teaspoon Worstershire Sauce
2 tablespoon Catsup

Preparation:

* Mushrooms should be washed and trimmed.
Shape the meat by TBLS into 24 balls. Place in a glass bowl or plastic bag. Add the mushrooms. Mix the remaining ingredients together and pour over the meatballs and mushrooms. Cover and refrigerate for at least 8 hours, turning the meatballs and mushrooms occasionally. On each of 4 12-inch metal skewers, alternate 6 meatballs with 6 mushrooms. Set oven control to broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the remaining marinade and gently push with a fork to turn.

Zesty Burgers

Servings: 2 servings

Ingredients:

1 pound Ground Beef
1/3 cub Bread Crumbs; Dry
½ cub Water
1 teaspoon Instant Beef Bouillon
1 teaspoon Lemon Peel; Grated
1 teaspoon Lemon Juice
½ teaspoon Salt
½ teaspoon Sage
½ teaspoon Ginger; Ground
¼ teaspoon Pepper
2 drop Hot Pepper Sauce; Optional

Preparation:

Mix all ingredients together. Shape mixture into 4 patties, each about ¾-inch thick. Broil or grill patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes.

Zippy Tomato Sauce

Servings: 8 servings

Ingredients:

2 tablespoon Margarine Or Butter
½ cub Green Bell Pepper; Chopped,*
1 each Onion; Small, Thinly Sliced
8 ounce Tomato Sauce; 1 can
1 cub Chili Sauce
1 teaspoon Worcestershire Sauce
¼ teaspoon Chili Powder

Preparation:

* You can use canned chopped Green Chiles or Jalapenos for a hotter sauce.
Melt margarine in a small saucepan. Add green peppers and onion. Cook and stir until the onion is tender. (Note: If using the canned peppers, just cook the onion alone.) Stir in all the remaining ingredients and heat to boiling, stirring occasionally. Serve hot over patties.

Zucchini-Layered Meat Loaf

Servings: 6 servings

Ingredients:

1 Recipe Basic Meat Loaf; *
½ cub Swiss Cheese; Shredded
½ cub Zucchini; Thinly Sliced
2 tablespoon Pimento; Chopped

Preparation:

* See Recipe # 8, this file, for the recipe.
Prepare the basic meat loaf -- except spread 1/3 of the mixture evenly in an ungreased loaf pan, 9 X 5 X 3-inches. Sprinkle half each of the cheese, zucchini and pimento in layers, spreading the layers to within ½ inch of all sides of the pan. Repeat the layers ending up with a layer of the meat mixture on the top. Be sure to cover the layers completely by spreading the mixture to the sides of the pan. Omit the catsup and bake, uncovered, for 1 ¼ hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter.