Newsletter Archive | A to Z Recipes Yahoo Group | Read The Issue Online |

If you had to go to the web site to read this then you have not subscribed to this publication at our new list host, EZezine. You may sign up here or visit the permanent link at the bottom of this publication.

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. What horrific weather some parts of our country have experienced. God bless all who were adversely affected.

The current Monthly Theme topic is "Breakfast and Brunch Recipes". Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes Newsletter.

In today's issue we share recipes gathered during the last Monthly Theme topic: "Great Ground Beef Recipes". We did really well on this one. You will love what has been collected!

We'll see you here again on Wednesday, God willing.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

No snowflake in an avalanche ever feels responsible.

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Ode to The English Plural

~Shared by Treva, NC

We'll begin with a box, and the plural is boxes,
But the plural of ox becomes oxen, not oxes.
One fowl is a goose, but two are called geese,
Yet the plural of moose should never be meese.
You may find a lone mouse or a nest full of mice,
Yet the plural of house is houses, not hice.

If the plural of man is always called men,
Why shouldn't the plural of pan be called pen?
If I speak of my foot and show you my feet,
And I give you a boot, would a pair be called beet?
If one is a tooth and a whole set are teeth,
Why shouldn't the plural of booth be called beeth?

Then one may be that, and there would be those,
Yet hat in the plural would never be hose,
And the plural of cat is cats, not cose.
We speak of a brother and also of brethren,
But though we say mother, we never say methren.
Then the masculine pronouns are he, his and him,
But imagine the feminine: she, shis and shim!


Let's face it - English is a crazy language. There is no egg in eggplant nor ham in hamburger; neither apple nor pine in pineapple. English muffins weren't invented in England. We take English for granted, but if we explore its paradoxes, we find that quicksand can work slowly, boxing rings are square, and a guinea pig is neither from Guinea nor is it a pig.

And why is it that writers write, but fingers don't fing, grocers don't groce and hammers don't ham?
Doesn't it seem crazy that you can make amends but not one amend?
If you have a bunch of odds and ends and get rid of all but one of them, what do you call it?

If teachers taught, why didn't preachers praught?
If a vegetarian eats vegetables, what does a humanitarian eat?
Sometimes I think all the folks who grew up speaking English should be committed to an asylum for the verbally insane.

In what other language do people recite at a play and play at a recital?
We ship by truck but send cargo by ship...
We have noses that run and feet that smell.
We park in a driveway and drive in a parkway.
And how can a slim chance and a fat chance be the same,
while a wise man and a wise guy are opposites?

You have to marvel at the unique lunacy of a language
in which your house can burn up as it burns down,
in which you fill in a form by filling it out, and
in which an alarm goes off by going on.

And in closing, if Father is Pop, how come Mother's not Mop?

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

It is believed that breakfast is the most important meal of the day. I'm a believer, especially when it is tasty! We will be gathering favorite breakfast and brunch recipes this month, just in time for Easter and Mother's Day. What could be more special than a wonderful brunch after Easter service or breakfast in bed for your special lady? Please join us in sharing great breakfast and brunch recipes to be posted just in time for Easter and Mother's Day. We will collect them through this month and publish them on the first Sunday possible of the following month. Be sure to use the Monthly Theme links for your submissions so I'll know where you'd like them posted, ok? It has been suggested that we limit the number of recipes posted to 10 per reader. Any extras will be saved to use in regular issues (which we sorely need!).

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your ten (10) most favorite recipes in this month's theme topic of "Breakfast and Brunch Recipes". If you send more, they will be used for future issues, which is excellent! We will collect them the remainder of this month and post them on the first Sunday possible of the month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Use this email link for submitting only theme recipes: Breakfast and Brunch Recipes.
Use this email link for submitting all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues here: A to Z Recipes Theme Issues

The theme issue for "Breakfast and Brunch Recipes" has a deadline of March 31, 2012, and will be posted on April 8, 2012.

Please use this email link to submit a recipe for theme recipes: Breakfast and Brunch Recipes. As usual, only recipes are to be sent to: A to Z Recipes Inbox.

Placing a vote takes only a moment and helps promote A to Z Recipes.





Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.

A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.

To make donations using other methods, go here.

New Puns
 
~Shared by Mary S., Nashville, TN

A man's home is his castle, in a manor of speaking.

Dijon vu - the same mustard as before.

Practice safe eating - always use condiments.

Shotgun wedding - A case of wife or death.

A man needs a mistress just to break the monogamy.

A hangover is the wrath of grapes.

Dancing cheek-to-cheek is really a form of floor play.

Does the name Pavlov ring a bell?

Condoms should be used on every conceivable occasion.

Reading while sunbathing makes you well red.

When two egotists meet, it's an I for an I.

A bicycle can't stand on its own because it is two tired.

What's the definition of a will? (It's a dead give away.)

Time flies like an arrow. Fruit flies like a banana.

In democracy your vote counts. In feudalism your count votes.

She was engaged to a boyfriend with a wooden leg but broke it off.

A chicken crossing the road is poultry in motion.

If you don't pay your exorcist, you get repossessed.

With her marriage, she got a new name and a dress.

The man who fell into an upholstery machine is fully recovered.

You feel stuck with your debt if you can't budge it.

Local Area Network in Australia - the LAN down under.

Every calendar's days are numbered.

A lot of money is tainted - It taint yours and it taint mine.

A boiled egg in the morning is hard to beat.

He had a photographic memory that was never developed.

A midget fortune-teller who escapes from prison is a small medium at large.

Once you've seen one shopping center, you've seen a mall.

Bakers trade bread recipes on a knead-to-know basis.

Santa's helpers are subordinate clauses.

Acupuncture is a jab well done.

bareMinerals now on Beauty.com!

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)

I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:

PARMESAN CHEESE CRISP BURGER WITH SUN DRIED TOMATOES

~Shared by Doe, Oliver, B.C., Canada

Makes 4 open faced burgers.

Crisps:
1 c parmesan, grated

Pesto:
3/4 c sun dried tomatoes, in olive oil, drained
1/2 c pine nuts
1/2 c Tre Stelle Grana Padano Parmesan cheese, grated
1 sm bunch parsley
1/2 c olive oil

Burgers:
1 1/2 lean grd beef
1/4 c Italian seasoned bread crumbs
1 tsp. dried Italian seasoning
1 tsp. hot pepper flakes
1 tbsp. Worcester sauce
1/3 c Tre Stelle Grana Padano Parmesan, grated
3 green onions, sliced
1 egg, slightly beaten
Salt & pepper to taste
4 slices thickly sliced Italian bread, brushed with olive oil & toasted or your favorite burger buns

Crisps- Preheat oven to 350. Pile heaping tbspfuls of parmesan on a baking sheet covered with parchment paper or silicone mat. Flatten so that each pile is roughly even & 2 inches apart. Bake for approx. 5 mins; using a spatula carefully remove to a cooling rack to firm up.

Makes 8 crisps.

Pesto- Combine all ingred in a food proc & whirl til smooth; adding additional olive oil if mix seems to thick; chill til ready to use.

Burgers- Preheat barbecue or indoor grill. In a medium bowl combine all ingred & form into 4 patties. Grill patties 8-10 mins or until cooked through.

Generously spread each slice of toasted bread with tomato pesto. Top with grilled burger & a parmesan crisp.


SPAGHETTI WITH MEATBALLS

~Shared by Jim D., WA

Meatballs:
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
3 slices of Italian bread soaked in milk or water then squeezed dry
1/2 medium onion, finely chopped
2 tablespoons of parsley, finely minced
1 teaspoon of garlic powder
1/2 cup grated Pecorino-Romano cheese
2 eggs
Vegetable oil

Pasta:
1/3 cup olive oil
3 cloves of garlic, halved
1/2 medium onion, chopped
2 - 28 oz cans of plum tomatoes with puree, crushed
2 basil leaves
1/2 teaspoon oregano
Salt and Pepper to taste
1/4 cup of water
1 pound spaghetti

Combine all ingredients for the meatballs, except vegetable oil, in a bowl. Gently knead the mixture with your hands without squeezing it. When all the ingredients are evenly combined shape it gently into balls about 1 1/ 2 to 2 inches in diameter. In a saute pan large enough to hold all the meatballs in a single layer, heat up enough vegetable oil to come 1/4 inch up the sides. Add the meatballs and place pan in oven pre-heated to 450 degrees and brown on all sides.

Heat olive oil in a heavy pot over medium heat. Add garlic and onion and cook until onion is translucent. Add tomatoes, basil, oregano, salt & pepper and water. Bring to a boil then lower heat to a simmer. Simmer for 45 minutes then add meatballs. Continue simmering for another 1/2 hour. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the spaghetti. Cook uncovered over high heat until Al dente. Drain pasta, put back in pot add some of the sauce to the pot and mix it up. Dish out pasta spooning meatballs and remaining sauce over top.

Serves: 4

Source: http://www.sassy4daze.com/Recipes/Italian.html


CRUNCHY BEEF AND ONION CASSEROLE

~Shared by Johnny, LA

3 cups of dry shell pasta
1 tablespoon of olive oil
1 cup of chopped Vidalia or other sweet onion
1/2 cup of green bell pepper
2 teaspoons of minced garlic
1 pound of ground beef
1 (14.5 ounce) can of stewed tomatoes
1 (8 ounce) can of tomato sauce
1 tablespoon of chopped fresh basil
1 teaspoon of dried parsley
1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
Kosher salt and freshly cracked black pepper, to taste
1 teaspoon of beef base (like Better Than Bouillon), optional
1 (10.5 ounce) can cream of onion or mushroom soup
1 cup of shredded cheddar cheese
1-1/2 to 2 cups of French fried onions

Preheat the oven to 350 degrees F. Prepare pasta al dente according to package directions in well salted boiling water; drain, stir to separate, and set aside. Use an oven safe, lidded skillet if you have one, otherwise, butter or spray a 1-1/2 to 2-quart casserole dish; set aside.

Heat olive oil over medium high heat in a large skillet and saute the onion and bell pepper until softened but not brown, about 5 minutes. Add the garlic and cook another minute. Add the ground beef and cook, breaking up the meat, until browned. Drain off any excess fat if needed.

Using a pair of kitchen shears, chop the stewed tomatoes in the can and add to the skillet along with the tomato sauce. Bring to a boil, reduce and simmer, stirring occasionally, for about 10 minutes or until reduced and thickened. Add the basil, parsley, Cajun seasoning, salt and pepper, and beef base, if using; blend. Stir in the cream soup until well blended. Separate any shells that are stuck together and add the drained pasta to the skillet. Mix well, cover and transfer skillet to the oven, or transfer to the prepared baking dish.

Bake at 350 degrees F for 30 minutes, carefully remove, sprinkle top with the cheese, scatter French fried onions over the top and return to the oven for about 5 minutes, or until lightly browned.

Serve with a side of green beans or a large mixed garden salad and a cool glass of southern iced tea.

Source: From the Kitchen of Deep South Dish
http://deepsouthdish.com


TATER TOT CASSEROLE

~Shared by Johnny, LA

2 pounds ground beef
1 small onion, chopped, optional
1 package frozen tater tots (about 1 pound)
1 can cream of mushroom soup (can use fat free)
1 cup milk

Brown beef and onion together until done, drain off any grease (I brown my beef ahead of time and store it in the freezer to make this quicker). Place ground beef mixture in bottom of 8×8 baking dish. Top with frozen tater tots. In small bowl stir together cream soup and milk. Pour over tater tots. Cover with foil and bake at 350 for thirty minutes.


RICE DRESSING (DIRTY RICE)

~Shared by Johnny, LA

½ c. Lard, shortening, or oil
1 lb. Lean Ground Beef
1 lb. Ground Pork
1 c. Onion (finely chopped)
1 c. Celery (finely chopped
1 lg. Bell Pepper (finely chopped)
2 c. Chicken Stock or Broth
2 tsp. Kitchen Bouquet
2 tsp. Tabasco Sauce
1 T. Worcestershire Sauce
Tony Chacherere’s Seasoning (I USE MORE SPICE AND LESS SALT ALWAYS)
¾ c. Green Onions (finely chopped)
5 T. Parsley (finely chopped
6 – 8 c. Cooked Rice (long grain)

Use a heavy 6-quart dutch oven that has a cover. Put lard in pot and heat to very hot, add both meats and “fry down” the meat, stirring and breaking up the meat so that it is crumbly, making a brown crust on the bottom of the pot, adding stock if needed to dissolve the crust, do this until meat is browned and cooked. Add next 3 ingredients and sauté until translucent. Add Kitchen Bouquet to stock and stir into meat mixture. Season with Tabasco, Worcestershire, and Tony’s to taste. This needs to simmer for about an hour or more if you have time, add liquid if it reduces too much. Add green onions and parsley to meat mixture and take off heat. No matter how many times I make this recipe, I never have the right amount of liquid for the rice or vice versa, so from this point on we add a little rice at a time to the meat mixture, add and mix until you have a moist, yet loose mixture, you DO NOT want mixture too mushy or too dry.


MOM'S CHILI BEANS

~Shared by Johnny, LA

Can be prepared in 1 hour or less.

Ingredients

2 cups Pinto beans (uncooked, can also used canned)
1 lb ground beef (ground round) or ground turkey
2 cups uncooked white rice
1 yellow onion - chopped
2 cloves garlic - chopped
2 Tbsp olive oil
1 to 2 Tbsp chili powder
1 Tbsp chopped parsley
1 can of tomatoes (14 oz)
1 Jalapeno pepper (cooked, canned) -sliced (Note concerning the tomatoes and Jalapeno pepper: mom will substitute these on occasion with a cup of Pace brand salsa - works fine)
Salt
1 teaspoon sugar
1/2 cup of fresh cilantro leaves

Method

1 Start with the pinto beans. (If using canned beans, rinse them and skip to step 2.) Put the beans in a pressure cooker, cover in enough water so there will be water to drain once they are cooked. Cook for 35 minutes on high pressure and low heat. After 35 minutes, allow the pressure cooker to cool. Open the pressure cooker and test the beans. If they are not done (if the beans are still a little hard) put them back in the pressure cooker for another 5-10 minutes. Note: if you soak the beans for several hours ahead of time, they will require less cooking. Make sure if you do this to drain the soaking water and replace with fresh water before cooking them. If you do not have a pressure cooker, follow the directions on the package for cooking the beans.

2 While the beans are cooking cook the rice according to the instructions on the rice package. Add a Tbsp of butter to the rice while it is cooking for flavor.

3 In a large skillet, sauté onions and garlic in 2 Tbsp of olive oil until translucent on medium high heat. Move the onions over to one side of the pan, turn up the heat to high, and brown the meat away from the onions in the same pan. (If you do not have a large enough skillet, use two separate smaller skillets for the onions and beef.) Add chili powder to meat as it is cooking. Start with one tablespoon, and add more as needed to taste. Stir in the onions and garlic. Add chopped parsley. Add one can of tomatoes. Add sliced Jalapeno pepper. Add 1 teaspoon of salt. Add 1 teaspoon of sugar to counteract the acidity of the tomatoes.

4 Once the beans are cooked, drain them. Add the beans to the meat and onions, adding another teaspoon of salt to the beans as they go in. Simmer for 5-10 minutes, tasting and adding more salt if needed to taste. Stir in cilantro leaves right before serving, or sprinkle on top.

Serve over rice or with warm corn tortillas.

Serves 4.


GRILLED BREW BURGERS

~Shared by Johnny, LA

Oil to saute
2 1/2 pounds of ground beef
1 onion, diced
3 jalapeno peppers, seeded and diced
6 cloves of garlic, chopped
2 tablespoons thyme, dried (30ml)
1 tablespoon oregano, dried (15ml)
1 egg
1 bottle of stout beer
1/4 cup parsley, chopped (60ml)
1 teaspoon of salt (5ml)
1 teaspoon of black pepper (5ml)

In a small saucepan over medium heat, sauté onion, jalapeno peppers, garlic, thyme and oregano until onions are translucent (about 3 minutes).

In a large bowl, stir together ground beef, onion mixture and egg, blend thoroughly. Slowly stir in stout beer. Add parsley, celery salt and black pepper and mix well.

Preheat grill to 375 degrees.

Form meat into 6 patties. Place on grill and cook, turning until well-done throughout (about 8-10 minutes per side).

Yield: 6 servings


TAMALE PIE

~Shared by Johnny, LA

Serves: 6

Ingredients

2 pounds ground beef, cooked and drained
2 (28-ounce) cans diced tomatoes, drained
2 cups frozen whole kernel corn
1 (2-1/4-ounce) can sliced black olives, drained
1 medium-sized onion, diced
1 (1.25-ounce) package taco seasoning mix
1 (16-ounce) package cornbread mix
1 cup shredded Cheddar cheese

Instructions

1. In a large bowl, combine cooked beef, diced tomatoes, corn, olives, onion, and taco seasoning; mix well then pour into a 6-quart slow cooker.

2. Prepare cornbread mix according to package directions then spoon over beef mixture. Sprinkle with cheese.

3. Cover and cook on high setting for 3 hours or low setting for 6 hours.


BACON DOUBLE CHEESE BURGER DIP

~Shared by Linda H., Rosharon, TX

A hot cheesy baked dip with all of the flavors of a bacon double cheese burger that makes for some great game day snacking!

Servings: Makes 4+ servings

1/2 pound ground beef
6 strips bacon, cut into 1 inch pieces
1 small onion, diced
1 clove garlic, chopped
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded
1 tablespoon worcestershire sauce
2 tablespoon ketchup

Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan.

Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease.

Add the onion and saute until tender, about 5-7 minutes.

Add the garlic and saute until fragrant, about a minute.

Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, Worcestershire sauce and ketchup and pour it into a baking dish.

Bake in a preheated 350F oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes.

Source: Closet Cooking


QUESO VERDE DIP

~Shared by Linda H., Rosharon, TX

Makes: 22 servings
Serving size: 1/4cup

1 pound uncooked ground turkey
3/4 cup chopped onion (1 large)
1 tablespoon cooking oil
1 16 ounce jar salsa verde
1 8 ounce package cream cheese, cut up
2 cups shredded Monterey Jack cheese (8 ounces)
1 medium poblano pepper, seeded and chopped*
1 tablespoon Worcestershire-style marinade for chicken
1 teaspoon ground cumin
2 cloves garlic, minced
1 tablespoon snipped fresh cilantro
Tortilla chips

In a large skillet cook ground turkey and onion in hot oil over medium heat until turkey is no longer pink and onion is tender. Drain off fat.

In a 3 1/2- or 4-quart slow cooker combine turkey mixture, salsa, cream cheese, Monterey Jack cheese, poblano pepper, Worcestershire marinade, cumin, and garlic.

Cover and cook on low-heat setting for 3 to 3 1/2 hours or on high-heat setting for 1 1/2 to 1 3/4 hours. Stir until cream cheese is blended. Serve immediately or keep covered on warm or low-heat setting for up to 2 hours. Stir before serving. Sprinkle with cilantro. Serve with tortilla chips.

Tip *Because hot chile peppers, such as poblanos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts: Calories 122


BEEF AND RICE CASSEROLE

~Shared by Linda H., Rosharon, TX

Serves: 4
Prep time: 45 min

Ingredients

8 oz. sour cream
1 cup cheddar cheese shredded
2 tsp. garlic powder
1 lb. ground meat
1 can chopped tomatoes undrained
1/2 bag frozen vegetable mix cooked
salt and pepper to taste
1 cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice

Instructions

1. Cook rice according to package instructions.

2. While rice is cooking, season ground meat with garlic powder, salt and pepper to taste. Brown ground meat in a large nonstick skillet.

3. Add vegetables, tomatoes and sour cream to ground beef and cook until just heated through.

4. Combine with cooked rice and mix thoroughly. Transfer to a casserole dish and top with cheese.

5. Place in a preheated 350 degree F oven until warmed through and cheese melts, about 20 minutes. Serve warm.


SPANISH RICE

~Shared by Linda H., Rosharon, TX  

Serves: 5
Prep time: 35 min

Ingredients

1/2 cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice uncooked
1 cup water
2 Tbsp. vegetable oil
1 1/2 tsp. sugar
1 1/2 cups canned tomatoes
1/8 tsp. pepper
1 bay leaf
1/3 cup bell pepper diced
1/2 cup onion sliced

Instructions

1. Sauté onion and bell pepper in oil until tender.

2. Add tomatoes, water and seasonings. Bring to a boil.

3. Stir in uncooked rice. Reduce heat and cover.

4. Cook slowly for approximately 30 minutes - until rice is tender and liquid is absorbed.


CHEESEBURGER RICE

~Shared by Linda H., Rosharon, TX

Serves: 4
Prep time: 20 min

Ingredients

1 can chopped tomatoes (14-ounce)
1 lb. ground beef
4 slices American cheese
1 package UNCLE BEN’S® READY RICE® Creamy Four Cheese

Instructions

1. Spritz pan with nonstick cooking spray.

2. Add ground beef and cook completely.

3. Stir in tomatoes and rice. Simmer until liquid is absorbed.


EASY HAMBURGER CASSEROLE

~Shared by Larry Holmes, Toronto, Canada

1 pound lean ground beef
1 (10-ounce) package frozen peas, thawed
2 cups diagonally sliced celery
1 (10 3/4 -ounce) can condensed cream of mushroom soup
3 tablespoon milk or dry sherry
3 scallions, chopped
3 tablespoons chopped pimiento
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup crushed potato chips

Preheat oven to 375 degree.  In a deep 9-inch ovenproof skillet or a 1 1/2-quart flameproof casserole, cook beef on top of stove over medium-high heat, stirring often, until brown and crumbly, about 5 minutes.  Drain off excess fat.  Spread meat evenly in skillet.  Arrange peas evenly over beef, then sprinkle celery over all.

In a medium bowl, mix together undiluted soup, milk, scallions, pimiento, salt and pepper;  pour over celery.  Sprinkle potato chips over top.

Bake 30 minutes, or until hot and bubbly.

Makes 6 servings.


BAKED BEEF AND EGGPLANT CASSEROLE

~Shared by Larry Holmes, Toronto, Canada

1 pound lean ground beef
2 garlic cloves, minced
1 teaspoon salt
½ teaspoon pepper
½ cup long-grain white rice
2 pounds eggplant, cut into 1-inch dice
2 tablespoons olive oil
2 teaspoons oregano
1 medium green bell pepper, sliced
1 medium onion, sliced
1 (28-ounce) can whole tomatoes, undrained and broken up
2 eggs, lightly beaten
1 tablespoon heavy cream

Preheat oven to 350 degrees.  In a 4-quart Dutch oven, cook beef with garlic, salt, pepper and pepper over medium-high heat, stirring often, until brown, 5 to 7 minutes.  Drain off fat.

Stir in rice and cook about 1 ½ minutes or until translucent.  Remove pan from heat.

Place eggplant over meat mixture.  Drizzle 2 tablespoons oil over eggplant.  Crush 1 teaspoon oregano between palms of hands and sprinkle over eggplant.  Add a layer of green pepper and onion on top of eggplant.  Add undrained  tomatoes.  Drizzle with remaining 1 tablespoon oil and sprinkle with remaining oregano.

Bake, covered,1 hour, or until eggplant is completely cooked.  Beat eggs with cream.  Pour over casserole. Return to oven and bake 5 to 10 minutes or until custard is set.

Makes 6 servings.
 

SPICY CABBAGE, BEEF AND RICE

~Shared by Larry Holmes, Toronto, Canada

1 pound lean ground beef
I pound smoked beef sausage links, cut up
1 cup long-grain white rice
1 medium green bell pepper, chopped
1 medium onion, chopped
1 ¾ cup water
1 (10-ounce) can diced tomatoes and green chilies
1 teaspoon salt
¼ teaspoon cayenne
1 medium head green cabbage, chopped

In a 5-quart Dutch oven, cook beef over medium-high heat, stirring occasionally, until meat loses its pink color, 5 to 7 minutes.  Drain off fat.

Add sausage and rice.  Cook, stirring until rice turns translucent, about 1 ½ minutes.

Stir in green peppers and onion and cook 1 minute.  Stir in water, tomatoes with their liquid, salt and cayenne.  Heat to boiling.

Spread cabbage over meat mixture.  Reduce heat to low, cover and simmer 20 minutes.  Stir cabbage down into dish and cook 5 minutes longer or until rice is tender.

Serves six.
 

MEATLOAF WITH CAULIFLOWER

~Shared by Larry Holmes, Toronto, Canada

1 pound lean ground beef
1 egg
¼ cup milk
1/3 cup dried bread crumbs
½ cup chopped onion
½ teaspoon salt
1 teaspoon Worcestershire sauce
¼  teaspoon pepper
1 small head cauliflower
1 cup grated sharp cheddar cheese
1 cup evaporated milk
3 tomatoes, halved

Mix beef, egg, milk, crumbs, onion and seasonings to make a meatloaf.  Mold into ring in 2-quart round baking dish.

Parboil cauliflower 5 minutes.  Place in center of meatloaf.  Mix cheese and milk;   pour over cauliflower.  Bake at 350 degrees F. for 45 minutes to 1 hour.  Last 5 minutes of baking, place tomatoes on top of meatloaf.

Makes 4 servings.
 

SAUERBRATEN MEATBALLS

~Shared by Larry Holmes, Toronto, Canada

1 pound lean ground beef
¼ cup milk
¼ cup dry bread crumbs
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
½ teaspoon salt
Pepper to taste
2 tablespoons vegetable oil
1 cup plus 2 tablespoons water
½ cup vinegar
¾ teaspoon ground ginger
1 bay leaf
4 tablespoons brown sugar
2 tablespoons flour

Mix beef, milk, crumbs, cloves, allspice, salt and pepper.  Form into meatballs.  Brown meat in hot oil. Drain off fat. Add 1 cup water, vinegar, ginger, bay leaf and brown sugar.  Cover and simmer for ½ hour.  Skim off fat.  Remove meatballs and keep them warm.

Mix flour and 2 tablespoon water.  Slowly stir into the pan juices to make gravy.  Pour gravy over meat balls. Serve with buttered noodles.

Makes 4 servings.
 

EGGPLANT MOUSSAKA

~Shared by Larry Holmes, Toronto, Canada

1 medium eggplant (1 ½ pounds)

1 pound ground beef
6 tablespoons vegetable oil
½ cup chopped onion
1 clove garlic, minced
1 8-ounce can tomato sauce
¼ teaspoon cinnamon
½ teaspoon salt
Rich Cheese Sauce (recipe follows)

Peel eggplant and slice ¼-inch thick.  Soak in salted water for ½ hour. Brown the ground meat in 12 tablespoons of the oil and remove from the pan with a slotted spoon.  Brown onion and garlic in the drippings.  Add tomato sauce, cinnamon, salt and the cooked meat.  Simmer on low heat for 10 minutes. Set aside.

Drain the eggplant and dry it with paper towels.  Place on a broiler pan in a single layer and brush with 2 tablespoons of the oil.  Broil until brown.  Turn and brush with remaining 2 tablespoons oil and brown under the heat source.

Layer the eggplant and meat sauce in a 2-quart casserole, ending with meat sauce.  Top with Rich Cheese Sauce and bake for 45 minutes at 350 degrees F. Leftovers are great reheated and served in pita bread pouches as a sandwich.

Makes 4 servings.

Rich Cheese Sauce

2 tablespoons butter
2 tablespoons flour
¼ teaspoon nutmeg
1 5 ¼-inch can evaporated milk
¼ cup water
½ teaspoon chicken-broth granules
1 egg, beaten
1 cup cottage cheese, small curd
¼ cup Parmesan cheese

Melt the butter, and add the flour and nutmeg. Cook and stir until bubbly.  Stir in milk, water and chicken broth granules.  Cook, stirring constantly, over low heat, until the mixture thickens and boils,  about 1 minute.

Add 1 cup of the sauce slowly to the egg and beat well.  Then beat back into the mixture in the saucepan. Cook, stirring constantly,  for 1 minute.  Remove from the heat, stir in the cottage cheese and Parmesan cheese, force the mixture through a fine sieve, and use to top moussaka.
 

SLUMGULLION

~Shared by Larry Holmes, Toronto, Canada

1 ½ pounds ground lean beef
1 large onion, peeled, finely chopped
3 large potatoes, peeled and cubed
4 carrots, peeled, chopped
Water to cover
Salt and pepper to taste
1 tablespoon Worcestershire sauce

Brown meat in large skillet over moderate heat.  Add onion as meat begins  to color.  Stir occasionally, breaking up large chunks of meat with a spoon.  Drain of fat. Add remaining ingredients; mix well.

Bring to a boil.  Reduce heat to low;  cook 1 hour . Stir occasionally.  Mixture should be thick when done; vegetables should be tender. Serve slumgullian over mashed potatoes.

Serves 4 to 5.
 

PIZZA BURGERS

~Shared by Larry Holmes, Toronto, Canada

1 ½ pounds ground beet
½ cup chopped onion
1 clove garlic, pressed, or ¾ teaspoon garlic salt
¼ teaspoon pepper

Sauce:
2 cups peeled Italian style tomatoes, broken up with a fork
1 8-ounce can tomato sauce
¼ cup chopped canned mushrooms
1 teaspoon dried oregano, crumbled
6 large French rolls, split
8 ounces mozzarella  cheese, sliced

Combine the ground beef, onion, garlic and pepper and form into 6 patties the size and shape of the rolls.  Combine the tomatoes, tomato sauce, mushrooms and oregano in a saucepan and heat.  Broil hamburgers until done to your liking.

Place the hamburgers on the bottom half of the rolls.  Top with some of the sauce, the sliced cheese and then garnish with an additional tablespoon of the sauce.  Return to the broiler until the cheese melts.  Serve open face or topped with the other half of the roll.

Makes 6 servings.
 

SWEDISH MEATBALLS

~Shared by Larry Holmes, Toronto, Canada

1 medium onion, finely chopped
3 tablespoons butter
1 cup mashed potatoes
3 tablespoons bread crumbs
1 pound lean ground beef
1/3 cup heavy cream
1 teaspoons salt
1 egg
1 tablespoons chopped parsley (optional)
1 teaspoon vegetable oil

Sauce:
Fat from skillet
1 tablespoon flour
¼ cup light or heavy cream

Cook onion in 1 tablespoon of the butters until the onion is soft but not brown. In a large bowl combine the onion, mashed potatoes, bread crumbs, meat, 1/3 cup heavy cream, salt, egg and parsley.  Mix them with a wooded spoon until well blended.  Shape the mixture into small balls about 1 inch in diameter. Put on a flat tray and chill for at least 1 hour before cooking.

Melt remaining butter and oil in a 12-inch skillet.  Fry the meatballs on all sides until they are done through, about 8 to 10 minutes.  Add more butter and oil if needed.  Transfer the finished meatballs to casserole or baking dish and keep them warm.

To make the sauce:  remove the fat from the spiller.  Stir in the flour and cream.  Stir constantly as the sauce comes to a boil and becomes thick and smooth. Pour over the meat balls.  Serve the meatballs and sauce with broad noodles or potatoes.

Makes about 48 meatballs.
 

SWEET-&-SOUR MEATBALLS

~Shared by Larry Holmes, Toronto, Canada

1 pound lean ground beef
1 egg, beaten
1 teaspoon (scant) salt
Pepper to taste, freshly ground
1 tablespoons onion flakes
1 tablespoons cornstarch
Oil for frying
1 13 ½-ounce can pineapple tidbits, drained (reserve liquid)
1 cup water
1 package of sweet-and-sour sauce mix
½ cup thinly sliced green pepper

Combine the beef, beaten egg, salt and pepper to taste.  Mix in onion and cornstarch.  Shape into small-size meatballs.  Brown meatballs in small amount of the oil in frying pan or wok. Drain in paper towels.  Discard pan drippings.

In same pan combine reserved pineapple liquid, water and sweet-and-sour mix. Stir constantly until mixture boils.  Add green pepper, meatballs, and pineapple.  Bring to a boil; turn the heat down;  simmer for 5 minutes, stirring occasionally.  Serve meatballs on hot rice.

Makes 4 servings.


HAMBURGER STEAKS MEXICANA

~Shared by Larry Holmes, Toronto, Canada

2 onions, thinly sliced (2 cups)
¼ cup butter
1 pound lean ground beef
2 tablespoons canned chopped green chilies
¼ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon pepper

Sauté onions in butter in large skillet until lightly browned.  Remove onions form pan with slotted spoon;  keep them warm.

In a mixing bowl lightly combine ground beef, green chilies, salt, garlic powder and pepper with a fork. Form into thick patties.  Sauté hamburgers to desired degree of doneness over medium heat in remaining butter in skillet.  Top hamburgers with the browned onions.  Serve.

Makes 4 servings.


CROCKPOT ITALIAN BEEF AND POTATO CASSEROLE

~Shared by Jean, Syracuse, NY

1 lb Lean ground beef
5 1/2 oz scalloped potatoes mix
16 oz Canned tomatoes
1 cn pizza sauce
1/2 c Water
1/2 ts Oregano
1/4 ts Basil
1/2 ts Garlic powder
1 c Cubed mozzarella cheese

Brown ground beef, drain well. Put in crockpot with dried potatoes from scalloped potato mix and sauce mix. Add tomatoes, pizza sauce, water, oregano, basil and garlic. Stir to mix. Cover and cook on low for 4 to 5 hours. Turn to high, stir in cubed cheese. Cover and cook for 10 to 15 minutes longer. Serve with garlic bread and a green salad.


TACO SOUP

~Shared by Jean, Syracuse, NY

Serves:8

1/2 lb ground beef
1 pkg. taco seasoning (mild for kids)
1 can tomato sauce
1 can diced stewed tomatoes
1 can corn
1 can kidney beans

Brown ground beef in sauce pot, drain. Add the rest of ingredients (with juices). Simmer until heated through. Serve with tortilla chips, sour cream, and shredded cheese.

Source: DVO Recipe Center


GRILLED MEATBALLS

~Shared by Jean, Syracuse, NY

1 lb. ground beef
1/4 cup grated Parmesan cheese
1 package chopped spinach, chopped &
drained
1 mashed garlic
1 egg
1 tsp. Accent
Salt and pepper
1/2 cup cornmeal

Mix and make into balls size of lemon. Roll in cornmeal. Well greased broiler pan, cook under broiler at 375 degrees for 15 to 20 minutes.


TACO SALAD

~Shared by Jean, Syracuse, NY

Start to Finish: 25 min.

Ingredients

1  pound ground beef or ground raw turkey
3  cloves garlic, minced
1  15-ounce can dark red kidney beans
1  8-ounce jar taco sauce
1  tablespoon chili powder
2  cups chopped tomatoes
2  cups shredded cheddar cheese (8 ounces)
1  cup chopped green sweet pepper
1/2  cup sliced pitted ripe olives
1/4  cup sliced green onion
Lettuce leaves
1   medium avocado, seeded, peeled, and sliced (optional)
Lime wedges (optional)
Dairy sour cream (optional)
Salsa or taco sauce (optional)

Directions

1. For meat mixture, in a large skillet cook beef or turkey and garlic until meat is brown. Drain off fat. Stir in undrained kidney beans, taco sauce, and chili powder. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

2. Meanwhile, in a large mixing bowl combine tomatoes, cheddar cheese, green pepper, olives, and green onion; add hot meat mixture. Toss lightly to mix. Line 6 salad plates with lettuce leaves. Divide salad mixture among plates. If desired, garnish with avocado slices and lime wedges, and serve with sour cream and salsa or additional taco sauce.

Makes 6 servings.

Nutritional Information per serving
Calories: 407, total fat: 23g, saturated fat: 12g, cholesterol: 87mg, sodium: 800mg, carbohydrate: 22g, protein: 30g


GRILLED HAMBURGERS

~Shared by Jean, Syracuse, NY

1 lb. hamburger
1 cup mushrooms, chopped
1/2 cup onions, chopped
1/4 cup. Bulls eye Barbeque Sauce
Salt and pepper to taste

Mix all ingredients together then make patties. Grill to taste. Medium recommended.


ITALIAN MEAT LOAF

~Shared by Jean, Syracuse, NY

INGREDIENTS:

4 large eggs
1/2 cup breadcrumbs
6 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1/4 cup chopped fresh parsley
1/4 cup minced onion
3 large garlic cloves, minced
1 teaspoon each salt and pepper
1-1/2 pounds ground chuck beef
1/2 pound ground pork
1 small can (8 ounces) tomato sauce

PREPARATION:

Preheat oven to 375 degrees F.

Combine eggs, breadcrumbs, Parmesan cheese, olive oil, parsley, onion, garlic, salt, and pepper.

Add ground beef and pork and mix thoroughly. Turn into a loaf pan. Cover meatloaf with tomato sauce. Bake 1 hour and 15 minutes or until done. Let rest 15 minutes before serving.

Yield: 6 to 8 servings



CRUNCHY ONION CHEESEBURGER

~Shared by Jean, Syracuse, NY

Makes 6 Servings
Prep 10 min.
Cooking 10 min.

1 1/2 lbs. ground beef
2 cups (4 oz.) FRENCH'S® Cheddar or Original French Fried Onions
3 tbsp. FRENCH'S® Classic Worcestershire Sauce
3/4 tsp. garlic powder
6 slices American cheese

MIX beef, 1 cup French Fried Onions, Worcestershire and garlic powder. Shape into 6 burgers.

GRILL burgers about 10 min. until cooked through in center.

TOP each with 1 slice cheese. Cook 1 min. until cheese melts.

SERVE burgers on rolls with lettuce and tomatoes, if desired. Top each burger with remaining French Fried Onions.

Source: French's Kitchen


SALISBURY STEAK

~Shared by Jean, Syracuse, NY

Ingredients

6 ounces minced onion
1 ounce minced garlic
3 tablespoons butter
2 pounds ground beef
4 eggs
8 ounces bread crumbs
4 ounces chopped flat leaf parsley
12 ounces cooked and diced button mushrooms
2 ounces butter
2 ounces flour
24 ounces veal stock
1 pound sliced button mushrooms
2 red onions, sliced 1/2-inch thick, grilled

Instructions

Saute onions, and garlic in 1 tablespoon butter until translucent and set aside to cool. Mix beef with cooled onion mixture, eggs, bread crumbs, parsley, and mushrooms. Form into 4-ounce patties and saute in the remaining 2 tablespoons of butter until golden brown on both sides and set aside. In saucepan melt 2 ounces of butter and add flour and cook over low heat for 1 minute until wet sand consistency. Begin to add stock 1/3 at a time whisking and bringing to simmer each time making sure there are no lumps. Add mushrooms and simmer for 1/2 hour. Place patties in a roasting pan and pour gravy over patties and bake in a preheated 375 degree F oven for 45 minutes. Garnish with grilled onions and serve.

Yield: 12 servings



CRUNCHY LAYERED TACO SALAD

~Shared by Jean, Syracuse, NY

Makes 6 Servings
Prep 10 min.
Cooking 10 min.

1 lb. ground beef
2 cans (15 to 19 oz. each) black beans or pinto beans, rinsed and drained
1 can (14 1/2 oz.) stewed tomatoes, undrained
2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions 2 cups (4 oz.)
(1 1/4 oz.) taco seasoning mix 1 pkg. (1 1/4 oz.)
6 cups shredded lettuce
1 1/2 cups shredded Cheddar or Monterey Jack cheese

COOK beef in large nonstick skillet until browned, about 5 min.

STIR in beans, tomatoes, 1 cup French Fried Onions and taco seasoning mix. Simmer 5 min. until slightly thickened and flavors are blended, stirring often.

LAYER beef mixture over lettuce on platter. Top with cheese and remaining French Fried Onions. Serve warm or at room temperature.

Source: French's Kitchen


MINI FOOTBALLS

~Shared by Mary H., Montreal, Canada

Makes 24

2 tablespoons vegetable oil
1 clove garlic, chopped
1 white onion, chopped
2 stalks celery, chopped fine
3 pounds extra-lean ground beef
1 large can chicken gumbo soup
1/4 cup each: chili sauce and ketchup
Tabasco sauce to taste
salt and pepper to taste
24 salad rolls

Preheat oven to 400 degrees F.  In a large pot, cook garlic, onion and celery in hot oil for 2 minutes.  Add beef and cook for another 6 - 8 minutes, stirring often, until beef is thoroughly cooked.  Add soup, chili sauce, ketchup, Tobasco sauce, salt and pepper.  Cook on low heat, stirring occasionally, for 30 minutes, until all liquid is absorbed.  Cool.  Cut rolls open and fill with meat mixture.  Before serving, wrap stuffed rolls in foil and bake for 20 minutes at 350 degrees F.

Source: Metro grocers


SALSA-STUFFED MUFFIN MEAT LOAVES

~Shared by Mary H., Montreal, Canada

Makes 4 servings

Black beans add fiber and bulk, and perfectly match the seasonings in these little Tex-Mex inspired loaves.

1/2 cup fresh whole wheat bread crumbs
1 green onion, chopped
1/2 cup drained canned black beans, rinsed
1 1/2 teaspoons chili powder
1/2 teaspoon pepper
pinch of salt
1 egg
1 pound extra-lean ground beef
1/3 cup prepared salsa
1/2 cup shredded Monterey Jack cheese or Cheddar cheese

In a large bowl, combine bread crumbs, onion, black beans, chili powder, pepper, salt and egg.  Mix in beef.  Shape into 8 balls.   Place each in lightly greased muffin cup.  With a spoon, make an indentation in the center of each; fill with salsa and sprinkle with cheese.  Bake in preheated, 400-degree F. oven until digital rapid-read thermometer inserted in center of meat reads 160 degrees F., about 15 minutes.

Source: Canadian Living magazine


MEXICAN RICE WITH CHEDDAR

~Shared by Mary H., Montreal, Canada

Serves 4 - 6

1 tablespoon butter
2 garlic cloves, chopped
1 large onion, chopped
1 green pepper, diced
1 pound lean ground beef
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 19-ounce can red kidney beans, rinsed and drained
1 cup long-grain rice
1 1/2 cups corn kernels
1 1/2 cups salsa
1/2 cup water
2 cups cheddar cheese, grated or diced

In a large saucepan, saute garlic, onion, green pepper and beef in melted butter.  Add spices and saute for 2 minutes.  Stir in red kidney beans and rice, and cook for 3 minutes.  Add the corn, salsa and water.  Bring to a boil, then simmer over low heat for about 20 to 25 minutes.  Serve in bowls andgarnish with cheddar cheese.

Source: Canadian Living magazine


EASY WEEKNIGHT CHILI

~Shared by Mary H., Montreal, Canada

Serves 4

8 ounces extra-lean ground beef
1 small green bell pepper, chopped
3/4 cup chopped onion
2 medium garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1 14-ounce can kidney beans or black beans, rinsed and drained
1 14-ounce can diced tomatoes, with liquid
1 14-ounce can low-salt beef broth
1 tablespoon yellow cornmeal
Snipped fresh coriander (optional)

In a large pot, cook the beef, bell pepper, onion and garlic over medium-high heat for 8 minutes, or until the beef is browned, stirring occasionally to break up the beef.  Stir in the chili powder, cumin, oregano and salt.  Then stir in the beans, tomatoes with liquid and broth.  Increase heat to high and bring to a boil.  Reduce heat and simmer, coverered, for 15 minutes, or until bell pepper is tender.  Gradually add the cornmeal to the chili, stirring constantly.  Cook for 2 minutes, or until thickened.  Serve sprinkled with the coriander, if using. For extra crunch, add chopped celery or carrots when adding the bell pepper.

Source: Montreal Gazette


CHEESEBURGER CASSEROLE

~Shared by Sandi, Roswell, NM

8 slices day old bread
Butter
1/2 lb ground beef
1/4 cup chopped onion
1 tbls chopped celery
1 tbls prepared mustard
1/2 tsp salt
1 cup grated sharp Cheddar cheese
1 egg, beaten
3/4 cup milk
1/2 tsp salt
Dash pepper
1/2 tsp dry mustard

Heat oven to 350 degs. Toast bread, butter both sides and cut diagonally in half. In skillet mix ground beef, onion, celery, prepared mustard and salt. Cook and stir over medium heat until meat is lightly browned. Arrange toast, burger mixture and cheese in alternate layers in greased square pan 9x9x2. Mix remaining ingredients; pour over layers in pan. Bake uncovered for 30 to 35 minutes. Serves 4-6.


HAMBURGER CORN CASSEROLE

~Shared by Lynn, Roswell, NM

1 1/2 lbs ground meat
1 cup chopped onion
1 12 oz can whole kernal corn
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1 cup dry bread crumbs
1/4 cup chopped pimientos
3/4 tsp salt
1/4 tsp pepper
3 cups cooked noodles
4 tbls melted butter

Brown meat and onions; add corn, soups, sour cream and seasonings. Mix well. Stir in noodles. Pour into 2 qt casserole. Brown butter and bread crumbs. Sprinkle on top and bake 30 minutes at 350 degs. Serves 8-10.


CHINESE ALMOND RICE CASSEROLE

~Shared by Mary, Roswell, NM

1 pkg dehydrated chicken noodle soup
1 1/2 lbs hamburger
1 small onion
1/4 cup almonds
1 small gr pepper
1 can mushroom soup
1 cup celery cut lengthwise
2 tbls soy sauce
1 cup uncooked rice
2 1/4 cups water
Salt and pepper to taste

Sear meat. Grease 2 qt casserole and put dry soup on bottom. Add half of mushroom soup. Cover with uncooked rice. Spread meat over this mix, add salt and pepper. Sprinkle almonds and rest of soup. Sprinkle celery, onion , green pepper over all. Heat water, add soy sauce and pour over mix.

Bake, covered, at 350 degs for 40 min. Uncover and bake 40 min. more.

Note: This dish is easy to prepare ahead of time - may be frozen without liquid which would be added as you put in oven.


MEAT AND CHEESE LOAF

~Shared by Bobbi, Roswell, NM

2 lbs ground beef
1 1/2 cups diced cheese
2 eggs, beaten
1 gr. pepper, chopped
2 tps salt
1/4 tsp pepper
1 tsp celery salt
1/2 tsp paprika
1 1/2 cups milk
1 cup dry bread crumbs

Combine all ingredients, mix well. Press into large greased loaf pan. Bake at 350 degs for 1 hour and 30 min. Serves 10. Great for sandwiches.


ENCHILADA PIE

~Shared by Deb, Roswell,N.M

1 lb ground beef
1 onion, chopped
1 1/2 tsp salt
1/4 tsp pepper
1 tbls chili powder
2 8 oz cans tomato sauce
6 tortillas spread with soft butter
1 cup grated Cheddar cheese
1/2 cup water

Brown meat and onions. Add seasonings and tomato sauce. In 2 qt casserole, alternate layers of tortillas, meat mix and cheese. Add water, cover and bake at 400 degs for 20 min.


BEEF CABBAGE CASSEROLE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 head cabbage, medium
1 1/2 lb. hamburger or turkey
Salt, pepper and garlic salt to taste
2 cans Brooks (medium) diced tomatoes with onions
1 (16 oz.) can tomato sauce
1 pkg. frozen hash browns
2 tbsp. dried onion flakes

Chop up cabbage and microwave for 10 minutes. Brown hamburger or turkey and rinse with warm water. Mix all ingredients together and put in large casserole dish. Bake at 350 degrees for 1 hour.


BEEF CABBAGE ROLLS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 lg. head cabbage
1 lg. onion, chopped
2 lbs. hamburger
1 c. rice, instant
1/4 tsp. pepper
1 lg. can tomatoes
1 lg. can tomato juice
1/4 tsp. garlic salt
1 tbsp. salt
1 bay leaf
Toothpicks for securing cabbage rolls

Soak cabbage leaves in boiling hot water to wilt. In large bowl, mix together hamburger, salt, garlic salt, pepper, onion and rice. Form into balls, roll into cabbage leaves, hold together with toothpicks. Place in large kettle. Pour on tomatoes and the can of tomato juice; add bay leaf. Cook over medium heat until cabbage is tender.


BEEF CABBAGE SOUP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

4 slices of bacon, cooked & crumbled
1 lb. hamburger, cooked, crumbled & drained

Place in large kettle or slow cooker: the bacon and hamburger and add:
1 lg. onion, chopped
3 lg. potatoes, cubed
4 c. cabbage, shredded
3 bouillon cubes
3 c. water
1 lg. can crushed tomatoes or 1 qt. tomato juice
1 can kidney beans
Season to taste

Cook until all is tender and ready to eat (I cook all afternoon in slow cooker.)


FRENCH BREAD PIZZA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1/2 pound ground beef
1 can (15 ounces) pizza sauce
1 jar (8 ounces) sliced mushrooms, drained
1 loaf (1 pound) French bread
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pizza sauce and mushrooms; set aside.

Cut bread in half lengthwise, then into eight pieces. Spread meat sauce on bread; place on a greased baking sheet. Sprinkle with mozzarella. Bake, uncovered, at 400° for 10 minutes or until cheese melted and bubbly. Yield: 6-8 servings.


WILD RICE CASSEROLE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

2 pounds ground beef, cooked and drained
2 cans (11-1/2 ounces each) condensed chicken with rice soup, undiluted
1 cup sliced onion
1 cup uncooked wild rice
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon each celery salt, garlic salt and onion salt
1/4 teaspoon curry powder
1/4 teaspoon paprika
1/4 teaspoon soy sauce
1 cup (4 ounces) shredded cheddar cheese

Directions

In a large bowl, combine the beef, soup, onion, rice, mushrooms and seasonings; mix well. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Cover and bake at 350° for 1 hour or until rice is tender. Yield: 8 servings.

Source: Taste Of Home Country Cooking Collection 1996


ZUCCHINI MEATLOAF

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

2 lb. ground beef
2 C. coarsely grated unpeeled zucchini
1 C. dry Italian seasoned bread crumbs & 1 t. Italian seasoning
1/2 C. grated Parmesan cheese
1 T. chopped parsley
1 small onion finely chopped
2 t. instant beef bouillon or 2 cubes crushed & dissolved in 1 T. water
1/4 t. salt
1 C. milk
1 large egg beaten

Combine all ingredients in large bowl; mix thoroughly.  Pack into 9x5x3" loaf pan.  Bake at 350 for 1 1/4 hours.  If desired garnish with zucchini slices sprinkled with paprika during last 10 minutes of baking.

Source: Taste Of Home Country Cooking Collection 1996


CROCK POT MEXICAN CASSEROLE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 bag white corn tortilla chips
(12 - 15 oz bag)
1 pound lean ground beef
1 can ranch style beans
3 cups cheddar cheese - grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild rotel tomatoes and chilies
2 teaspoons chili powder
1/2 cup onion - chopped

Spray crock pot with non-stick spray and cover the bottom with slightly crushed chips. Combine soups, rotel, chili powder, and onion in a separated bowl and blend well with a whisk. Brown ground beef in a skillet and add ranch style beans to it and mix together. (Do not drain the beans). Layer half of the beef mixture over the chips, then half of the soup mixture over the beef, ending with half the cheese over the beef. Repeat these layers once more beginning with chips and ending with cheese. Cook on high for three hours.


BARBECUE BEANS TEXAS STYLE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 lb. ground beef, browned
1 lb. bacon
2 (16 oz.) cans kidney beans, drained
2 (16 oz.) cans pork & beans, drained
2 (16 oz.) cans butter beans, drained
1/2 c. ketchup
1/2 c. barbeque sauce
4 tbsp. molasses
4 tbsp. mustard
1 tsp. chili powder
1 onion, chopped

Mix all ingredients. Bake in large casserole at 350 degrees for 1 hour, uncovered.


QUICK TACO PLATTER

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

2 pounds ground beef
2 cans (15 ounces each) tomato sauce
2 envelopes taco seasoning
Tortilla or corn chips
Shredded lettuce
chopped tomato
chopped onion
shredded cheddar cheese

Directions

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; simmer, uncovered, for 15 minutes, stirring occasionally. Cover a serving platter with chips; top with lettuce. Layer with beef mixture, tomato, onion and cheese. Yield: 6-8 servings.


LIPTON MEATLOAF

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
 
1 envelope Lipton onion-mushroom soup mix
1 1/2 lbs. ground beef
1 c. fresh bread crumbs
1 egg
1/2 c. water
1/4 c. ketchup

Preheat oven to 350 degrees. Combine ingredients as above. In large shallow baking pan, shape into loaf. Bake 45 minutes or until done. OPTIONAL: Can brush a little ketchup on top during the last 10 minutes of cooking.


BEEF AND SPAGHETTI SOUP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

2 lbs. ground beef
2 diced onions
2 diced stalks of celery
1 diced green pepper
1 (12 oz.) can tomato paste
1 (12 oz.) can of whole tomatoes
8 cubed potatoes
2 c. broken spaghetti
1/3 c. of barley
1/2 c. rice
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. oregano
1/2 tsp. chili powder
1 bay leaf
1 tsp. sugar

Brown ground beef. Saute onions, celery, green pepper. Put in big pot with 1 quart of water, barley, tomatoes and spices. Cook for 1 hour. Put in potatoes, rice, spaghetti. Then cook for 1 more hour.


BACON MUSHROOM SWISS MEATLOAF

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

12 ounces bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1 1/2 lbs. extra lean ground beef
1 egg
1/4 cup evaporated milk or half and half
6 ounces shredded Swiss cheese
1/2 cup corn flake crumbs

Preheat oven to 350. In a large skillet, cook bacon until crisp but not burned. Remove with a slotted spoon to paper towels to drain and cool. Remove all but a tablespoon of the bacon fat from the skillet and saute the mushrooms and onions until tender. Allow to cool slightly. In a large bowl, mix the beef, egg, and milk. Add the mushroom/onion mixture, all but a few spoonfuls of the Swiss cheese and all but one tablespoons of the bacon bits. Add the corn flake crumbs and mix well until blended. Shape into a loaf and place in a large loaf pan. Bake at 350 for about an hour, or until cooked through. Drain fat from the pan and sprinkle the reserved cheese and bacon on top. Bake an additional 5 minutes, or until cheese is bubbly. Allow to rest for 10 minutes before slicing. Yield: 4 to 6 servings.


KRAUTBURGER

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 pound lean ground beef
1 onion, chopped
1/2 medium head cabbage, shredded
1/2 (1 ounce) package dry onion soup mix
1 (8 ounce) package mild Cheddar cheese, sliced black pepper to taste
2 (1 pound) loaves frozen bread dough, thawed butter flavored cooking spray
1/4 cup margarine, melted

Directions

Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat. Stir in cabbage and onion soup mix; cook 5 minutes longer, or until lightly browned. Set aside. Roll one loaf of bread dough into a 16x8 inch rectangle, then cut into eight 4 inch squares. Spoon cabbage mixture into center of each square, top with 1 small slice cheese and bring up diagonal points, pinching edges closed. Place krautburgers on a cookie sheet coated with cooking spray, and let rise for about 10 minutes. Bake for 20 minutes, or until brown. Brush tops of warm rolls with margarine. Repeat process with second loaf of bread and remaining cabbage mixture and cheese.


BARBECUE BEANS WITH BEEF

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 can Campbell's Pork & Beans
1 can Campbell's Barbeque Beans
1 can red kidney beans
1 can pineapple tidbits (drained)
1 lb. ground beef
1 sm. onion (chopped)

Make sauce of:
1/2 c. catsup
1/2 c. Kraft barbeque sauce
1/2 c. water or pineapple liquid
2 tbsp. vinegar
1/4 c. brown sugar

Brown beef and onion and add dash of salt. Mix the sauce and heat. Pour over meat and beans. Bake in moderate oven for 1-1/2 hours at 350 degrees. Take off cover for last 1/2 hour.


HAMBURGER CORN CASSEROLE

~Shared by Patricia, Charlevoix, MI
 
1 1/2 pounds ground beef
1 cup chopped onion
1 can (12 ounce) kernal corn
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
3/4 teaspoon salt
1/4 teaspoon pepper
3 cups cooked noodles
4 tablespoons melted butter
1 cup dry bread crumbs
 
Brown meat and onions, add corn, soups, sour cream and seasonings. Mix well. Stir in noodles. Pour into 2 quart casserole. Brown butter and bread crumbs. Sprinkle on top of casserole and bake 30 minutes at 350 degs.


PIEROGIES

~Shared by Patricia, Charlevoix, MI
 
1 med. green cabbage, shredded
2 pounds hamburger
2 med. onions, chopped
1 teaspoon salt
2 teaspoons pepper
3 loaves frozen bread dough, thawed
 
In a 5-6 quart steamer, steam cabbage until soft but not mushy. Brown hamburger with salt and pepper, adding onion 1/2 way through cooking. Drain water from steamer and basket. Combine cabbage with meat mixture. Cut each bread loaf into 2-inch balls; about 6 balls per loaf. Roll and flatten each ball on a floured surface, into a 5 or 6 inch round. In the center of each round, spoon 1/2 to 1 cup filling. Bring up sides and pinch closed, making a pouch. Place pinched side down on a cookie sheet and bake at 350° for 25-30 minutes until golden brown. Let cool 5-8 minutes before serving. Serve with flavored mayonnaise, mustards, ketchup or BBQ sauce. Good hot or cold.


HEARTY HAMBURGER SOUP

~Shared by Patricia, Charlevoix, MI
 
2 tablespoons butter
1 cup chopped onion
1 pound hamburger
2 cups tomato juice
1 1/2 teaspoon salt
1/4 teaspoon pepper
4 cups milk
1 cup sliced carrots
1/2 cup chopped green pepper
1 cup diced potatoes
1 teaspoon seasoned salt
1/4 cup flour
 
Melt butter in soup pan. Brown meat and onion. Cook until transparent. Stir in remaining ingredients except flour and milk. Cover and cook over low heat until vegetables are tender. Combine flour with 1 cup milk. Stir into soup. Boil and add remaining milk.


VELVEETA SPICY CHEESEBURGER DIP

~Shared by Luanne, FL

Ingredients:

1 pound Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 can (10 oz.) Ro*tel Dice Tomatoes & Green Chilies, undrained
1 cup Kraft Shredded Low-moisture Part-skim Mozzarella Cheese
1/2 pound Ground Beef, cooked, drained
4 Green Onions, sliced

Directions:

Mix all ingredients except onions in microwaveable bowl.

Microwave on high 5 minutes or until Velveeta is melted, stirring after 3 minutes. Stir in onions.

Serve with Ritz Crackers and assorted cut-up fresh vegetables.

Servings: Makes 4 1/2 cups


STUFFED PEPPERS CASSEROLE

~Shared by Luanne, FL

1 lb. ground beef OR turkey
2 Tbls. chopped onion
1/3 cup chopped green pepper
1 cup cooked rice
1 tsp. salt
1/8 tsp. garlic salt
(2) 8 oz. cans tomato sauce
3 med. green peppers - sliced lengthwise
1/2 cup shredded mozzarella cheese

Brown meat, onion, and chopped peppers in skillet, stirring occasionally. Drain off fat. Stir in rice, salt, garlic salt, and 1 can of tomato sauce; heat through. Spray a 9" X 9" X 3" baking pan with cooking spray and line with 1/2 the sliced peppers. Pour half of meat mixture over peppers. Layer remaining sliced peppers on top of meat mixture. Pour remaining meat mixture on top. Pour remaining tomato sauce over meat mixture. Cover with foil and bake in a 350 degree oven for 45 minutes. Uncover and bake an additional 10 minutes. Sprinkle with cheese and bake an additional 5 minutes.


BOSTON MARKET MEATLOAF

~Shared by Luanne, FL

Recipe cut from newspaper a long time ago.

Serves: 4-6

1 cup tomato sauce
1 1/2 Tbls. barbecue sauce
1 Tbls. granulated sugar
1 1/2 lbs. lean ground beef
1/3 cup all-purpose flour
3/4 tsp. salt
1/2 tsp. onion powder
1/4 tsp. black pepper
dash garlic powder

Stir together tomato sauce, barbecue sauce, and sugar; set aside 1/4 cup of mixture. With your hands, mix in remaining ingredients. Form the mixture into a loaf and place in a greased loaf pan. Bake, covered, in 400 degree oven for 30 minutes. Uncover and drain fat from the pan, then slice meatloaf while in the pan. Drizzle the reserved tomato mixture evenly over the meatloaf. Bake, uncovered, for an additional 30 minutes, or until cooked through.


CRUNCHY RICE CASSEROLE

~Shared by Luanne, FL

This looks complicated, but it really isn't. It is a good dish for a potluck also.

Ingredients:

1 pound Ground Beef
1 Large Onion, chopped
1/2 cup Green Pepper , chopped
2 tablespoons Ketchup
1/2 teaspoon Ground Mustard
1/4 teaspoon Salt
1 1/2 cups Cooked Rice
1 1/2 cups (6oz) Shredded Cheddar Cheese
1 can (10 3/4 oz) Condensed Cream of Mushroom Soup, undiluted
1 cup Milk
1 teaspoon Worcestershire Sauce
2 cups Cornflakes, coarsely crushed
3 tablespoons Butter, melted

Directions:

In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink, drain. Add the ketchup, mustard and salt; mix well.

Transfer to a greased 2 qt. baking dish. Top with rice.

In a bowl combine the cheese, soup, milk and Worcestershire sauce. Pour over rice.

Combine cornflakes and butter, sprinkle over the top. Bake, uncovered at 375 for 35 minutes or until heated through

Source: Reasor's


SAUSAGE AND EGG CASSEROLE

~Shared by Luanne, FL

Good week-end breakfast with hot biscuits.

6 eggs, beaten
1 pound bulk sausage
1 cup Bisquick
1 cup cheddar cheese
2 cups milk
1/2 teaspoon oregano
Salt & pepper to taste
*See note at end

Brown sausage, drain. Mix all ingredients. Bake 30 minutes at 350 degrees in a greased pan.

*Note, I used about 1/3 cup of chopped onions also Got to have those onions !!!!!!


MEATY MANICOTTI

~Shared by Luanne, FL

My sister sent me this and I must admit it is a winner.

14 uncooked manicotti shells
1 pound bulk Italian sausage
3/4 pound ground beef
2 cloves garlic, minced
2 cups shredded part-skim mozzarella cheese, (8 ounces)
1 package cream cheese, cubed, (3 ounces)
1/4 teaspoon salt
4 cups meatless spaghetti sauce, divided
1/4 cup grated Parmesan cheese

Cook manicotti shells according to package directions. In a large skillet, cook the sausage, beef and garlic over medium heat until meat is no longer pink; drain. Remove from the heat. Cool for 10 minutes.

Drain shells and rinse in cold water. Stir the mozzarella, cream cheese and salt into meat mixture.

Spread 2 cups spaghetti sauce into a greased 13x9x2-inch baking dish. Stuff each shell with about 1/4 cup meat mixture; arrange over sauce. Pour the remaining sauce over top. Sprinkle with the Parmesan cheese.

Cover; bake at 350º for 40 minutes. Uncover; bake 8 to 10 minutes longer or until bubbly and heated through.


RODEO HASH

~Shared by Luanne, FL

1 lb. ground beef
3 cups diced raw potatoes
1 cup diced celery
1 can Golden Mushroom Soup
1/2 cup water
1/4 cup chili sauce
generous dash of pepper
1/2 tsp. salt (I omitted)
I also added diced onion, and some diced red and green peppers, plus some splashes of Worcestershire sauce for "zip"

In skillet, brown ground beef with potatoes and celery, and peppers and onion, if adding them (can use a little shortening in the pan) and then drain. Add remaining ingredients. cover and simmer until potatoes are tender, about 20 minutes, or so.


STROGANOFF SANDWICH

~Shared by Luanne, FL

1 pound lean ground beef
1/4 cup chopped onion
1/4 teaspoon garlic powder
Salt and pepper to taste
1 teaspoon Worcestershire sauce
1 can sliced Mushrooms -- drained (4 ounces)
1 cup sour cream  -- (8 ounces)
Butter or margarine -- softened
1 loaf  -- (1 pound) French bread, halved lengthwise
2 medium  tomatoes -- thinly sliced
1 medium  green pepper -- cut into rings
1 cup  shredded cheddar cheese  -- (4 ounces)

In a skillet, brown the beef with onion; drain. Add garlic powder, salt, pepper and Worcestershire sauce. Remove from the heat and stir in mushrooms and sour cream; set aside.

butter the cut surface of the bread. Place bread, buttered side up, on a baking sheet; broil until lightly browned.

Reset oven to 375, Spread bread with ground beef mixture.

Top with tomatoes, pepper rings and cheese. Bake for 5 minutes or until the cheese melts. Serve immediately.

Yield: 6-8 servings.

Source: Chef Norm Recipes


MOM'S MEATLOAF

~Shared by Mary S., Nashville, TN

2 lb. ground round
1 beaten egg
1 medium onion, chopped fine
1/2 medium green pepper, chopped fine
Morton’s Nature's seasoning to taste
1 T parsley
Italian seasoning to taste
1/2 C Italian bread crumbs
1/2 C parmesan cheese
1 8 oz. can tomato sauce
1 T vinegar
Yellow mustard, 2 squirts

Mix all the above ingredients, except for the last three items.  Mix tomato sauce with the vinegar and pour about 1/2 to 3/4 of this in the meatloaf mix and mix well.  Form into a loaf.   Pour the rest of the sauce over the meatloaf near the end of the cooking time.   Bake at 350º for about 1 1/2 hours.

 
PORCUPINE MEATBALLS
 
~Shared by Mary S., Nashville, TN

1-1/2 lbs ground chuck
1 beaten egg
1/4 cup Italian bread crumbs
4 tbsp uncooked rice
1/4 cup celery chopped fine
1/4 cup onion chopped fine
1/4 cup green pepper chopped fine
1 tsp salt
1/8 tsp pepper
2 cans stewed tomatoes, cut up (or diced tomatoes)

Mix beef, egg, bread crumbs, rice, salt, pepper, celery, onion and green pepper.  Make into balls.  Cook in hot stewed tomatoes on high heat until steam flows freely.  Turn to low and cook about 40 minutes.
 

CROCKPOT HAMBURGER SOUP

~Shared by Mary S., Nashville, TN

1-1/2 lb lean ground beef
1 medium onion, chopped
1 cup sliced carrots
1 cup sliced celery
1 cup sliced cabbage
1 – 6 ounce can tomato paste
2 tsp Worcestershire sauce
3 cups beef bouillon or stock*

In a skillet, brown ground beef and drain thoroughly.  Add onion, carrots, celery and cabbage.  Combine tomato paste, Worcestershire sauce and beef stock/bouillon.  Add to crockpot with hamburger and stir to blend.  Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours.

*I used 2 cans of beef broth.  I also added about ½ tsp Lawry’s salt-free 17 spice seasoning and 2 to 3 squirts of catsup.

 
MOCK FILET MIGNON

~Shared by Mary S., Nashville, TN

1 pound ground beef
1 tablespoon vegetable oil if meat is lean
1 clove garlic minced
1 teaspoon salt
1/2 teaspoon seasoned pepper
4 strips bacon
1 can mushroom pieces drained (4oz)
3 tablespoons butter or margarine
1 tablespoon Worcestershire sauce
1 dash red pepper sauce
1/4 teaspoon seasoned pepper

Combine meat, oil, garlic, salt and pepper. Mix well. Shape into 4 patties. Wrap each with bacon, fasten with toothpicks.

Cook on grill 10 to 15 minutes on each side or to desired doneness. Serve with sauce made by sautéing mushrooms in melted butter and adding seasonings.

Serves 4.


SALISBURY STEAK

~Shared by Mary S., Nashville, TN

1 pound ground beef
1/3 cup dry bread crumbs
1/2 teaspoon Salt
1/4 teaspoon pepper
1 egg
1 large onion
1 can mushroom soup
1 can condensed beef broth

Mix ground beef, bread crumbs, salt, pepper, and egg; Shape into 4 oval patties, 3/4 inch thick. Cook in a 10 inch skillet over medium heat, turning occasionally, until brown about 10 minutes; Drain.

Add onion, broth and mushroom soup. Heat to boiling Reduce the heat to simmer, and continue cooking until the meat is done. About 45 minutes. Remove the steaks, and you already have your gravy with mixture in pan. If not thick enough add a little cornstarch in water to thicken.


SLOPPY JOE'S

~Shared by Mary S., Nashville, TN

Cooking spray
1 lb lean ground beef round
1 large onion, chopped
2 cloves garlic, minced
1/2 cup chili sauce
1 (8-oz) can tomato sauce
1 tsp each ground cumin and chili powder
1/2 tsp each salt and pepper
1/2 cup each diced red bell pepper and yellow bell pepper
1 1/2 tsp cider vinegar
6 sandwich buns, toasted

With cooking spray, coat large nonstick skillet; place over medium-high heat. Add beef and onion; cook, stirring to break up meat, 5 minutes or until browned and onion is softened.

Add garlic, chili sauce, tomato sauce, cumin, chili powder, salt, pepper, bell peppers and vinegar.

Cook, uncovered, 10 minutes, stirring occasionally, until mixture has thickened and peppers are crisp-tender. Spoon onto toasted buns.


TEXAS SHEPHERD'S PIE

~Shared by Mary S., Nashville, TN

1 1/2 pounds peeled baking potato -- cut into 1/4-inch thick slices
1/3 cup low-fat buttermilk
1/2 teaspoon salt -- divided
1/2 teaspoon pepper -- divided
1 pound ground round
1/2 cup chopped onion
1/3 cup chopped celery
1/4 cup shredded carrot
1/2 teaspoon fennel seeds -- crushed
1 teaspoon instant minced garlic
1 1/2 cups salsa
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Preheat oven to 375º

Place potato slices in a medium saucepan. Cover with water; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until tender; drain. Return potato slices to pan.

Add buttermilk, 1/4 teaspoon salt, and 1/4 teaspoon pepper; beat at medium speed of a mixer until smooth. Set aside.

Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble; drain. Return meat to pan. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, onion, celery, carrot, fennel seeds, and garlic; cook over medium heat 5 minutes or until vegetables are crisp-tender, stirring frequently. Add salsa; simmer over medium-low heat 10 minutes.

Spoon into an 8-inch square baking dish coated with cooking spray; spread potato mixture over meat mixture. Sprinkle with cheese.

Bake, uncovered, at 375º for 20 minutes or until thoroughly heated.


EASY HAMBURGER STROGANOFF

~Shared by Treva, NC

Serves: 4
Cooking Time: 25 min
 
1 pound ground chuck
4 slices bacon, chopped
1 small onion, chopped
1 (10-3/4-ounce) can cream of mushroom soup, undiluted
1/2 teaspoon salt
1/4 teaspoon paprika
1 (8-ounce) carton sour cream
Warm cooked egg noodles

1. Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain.

2. Stir soup, salt, and paprika into beef mixture. Cook, uncovered, over medium heat 15 minutes, stirring occasionally. Stir in sour cream; cook until thoroughly heated. (Do not boil.) Serve beef mixture over noodles.

Source: The Best of Mr. Food Cookbook Series, Oxmoor House, Inc.
 

SKILLET SOMBRERO PIE

~Shared by Treva, NC

Ole! This Skillet Sombrero Pie is so yum that it'll have the fiesta started in no time! Full of corn, tomatoes, cheese, and crunchy corn chips this pie is finger-lickin', tummy-rubbin' good!

Serves: 4
Cooking Time: 25 min

1 pound ground round
1 (10-ounce) package frozen whole kernel corn, thawed
1 (14.5-ounce) can diced tomatoes with green pepper, celery, and onions, undrained
1 (8-ounce) can tomato sauce
1 (1-1/4 ounce) envelope taco seasoning mix
1 cup (4 ounces) shredded Cheddar cheese
1 (10-1/2-ounce) package corn chips

1. Brown ground round in a large skillet, stirring until it crumbles and is no longer pink. Drain in a colander, discarding drippings.

2. Return meat to skillet. Add corn and next 3 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

3. Sprinkle with cheese; cook until cheese melts. Arrange chips around edge. Serve immediately.

Notes: No dinner dilemma here! This supper cooks all in one skillet. When it's done, scatter crunchy corn chips around the edge of the beef mixture to form the "brim" of this sombrero pie. If you can't find the canned tomatoes with vegetables, no problem. Just use plain diced tomatoes and throw in 1 tablespoon minced fresh onion!

Source: The Best of Mr. Food Cookbook Series, Oxmoor House, Inc.


BEEF AND CABBAGE CASSEROLE

~Shared by Treva, NC
 
1 pound ground beef
1 cup chopped celery
1/2 cup chopped onion
2 tablespoons flour
1 can tomatoes (large size)
1 can tomato sauce (8 oz. size)
1 & 1/2 teaspoon salt
1 & 1/2 teaspoon oregano
1/4 teaspoon pepper
4 cups chopped cabbage
2 cups sliced potatoes
2 cups bread cubes
2 tablespoons melted butter
 
Brown the ground beef. Add celery and onion and cook for 5 minutes. Stir in the flour. Add the tomatoes, tomato sauce, salt, oregano and pepper. Bring to a boil. Then, alternate layers of the meat mixture, cabbage and potatoes in a 3 quart casserole. Sprinkle the bread cubes on top. Bake at 375° for 1 hour.

Source: WMT Radio Openline Bulletin for September/October 1977.


CHEDDAR STUFFED MINI MEATLOAVES WITH CHIPOTLE GLAZE

~Shared by Treva, NC

Serves 4
Total Time: 45 minutes
 
1 lb. (90% or leaner) ground beef
1/2 cup chopped onion
1/3 cup fine, dry, whole-wheat breadcrumbs
1 large egg
6 tablespoons ketchup, preferably no-salt-added
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup shredded extra-sharp cheddar cheese
1/8 teaspoon ground chipotle pepper
 
1. Preheat the oven to 400°F. Coat four 8 to 12 ounce small baking dishes, such as mini loaf pans, with cooking spray & place on a rimmed baking sheet. (Alternatively, make freeform meatloaves & bake directly on the baking sheet.)

2. Combine the ground beef, onion, breadcrumbs, egg, 2 tablespoons ketchup, chili powder, cumin, salt & pepper in a bowl; mix well.

3. Divide the mixture into 4 even portions & place in the prepared baking dishes. Make a 1 1/2 inch deep indentation with your finger down the length of each meatloaf. Stuff each with 2 tablespoons cheese & pinch the edges closed to seal.

4. Combine the remaining 4 tablespoons of ketchup & the chipotle in a bowl. Spread over each loaf.

5. Transfer the baking sheet to the oven. Bake until an instant-read thermometer inserted in the center of a loaf registers 165°F; approximately 20 to 30 minutes.
 
Nutrition (per serving):
Calories - 382, Carbohydrates - 18, Fat - 17, Saturated Fat - 7, Monounsaturated Fat - 6, Protein - 37, Cholesterol - 148, Dietary Fiber - 2, Potassium - 468, Sodium - 378
Nutrition Bonus - Zinc (49% daily value), Iron (23% dv)
 
Note: Individual meatloaves not only take the guesswork out of portion size, they cook quicker than a large loaf. Look for ground chipotle in the spice section of the market -- it gives the glaze a hit of smoke & spice.

Source: "Healthy Recipes" by ArcaMax Publishing


UPSIDE-DOWN TAMALE PIE

~Shared by Treva, NC

1 pound ground round
1 & 1/2 cups bottled salsa
2 teaspoons salt-free barbecue rub
1 (15-ounce) can kidney beans, drained
1 (16-ounce) tube of polenta, diced
Cooking spray
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
 
Place the beef in a 2-quart casserole. Cover with lid, and microwave at HIGH 8 minutes, stirring after 4 minutes. Drain well. Combine beef, salsa, rub, and beans in dish. Cover; microwave at HIGH 4 minutes or until hot. Place the polenta in a 9-inch pie plate coated with cooking spray. Spoon beef mixture on top of polenta, and cover with plastic wrap. Microwave at high 6 minutes or until thoroughly heated. Uncover; sprinkle with cheese.

Makes 6 servings.
Nutritional Information per serving; Calories 307; Calories from fat: 26%;Fat: 8.8g;Saturated fat: 3.8g;  Monounsaturated fat: 3.1g; Polyunsaturated fat: 0.7g; Protein: 28.4g Carbohydrate: 27.1g; Fiber: 4.1g; Cholesterol: 59mg; Iron: 4.1mg; Sodium: 668mg; Calcium: 203mg


CHEESY BURGER FRIES

~Shared by Treva, NC

1 (32-ounce) bag frozen French fries
1 pound ground beef
1/2 cup ketchup
1/4 cup yellow mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 small onion, chopped
1/2 cup sliced dill pickles
3/4 cup cheese sauce, warmed

1. Place frozen French fries on baking sheet and bake according to package directions.

2. Meanwhile, in a large skillet, cook ground beef over high heat until browned, about 6 to 8 minutes; drain off excess fat.

3. Stir in ketchup, mustard, salt, and pepper; mix well and cook 2 to 3 minutes, or until heated through.

4. Place French fries on a large platter, spoon meat mixture over the fries, sprinkle with onion and pickles, and evenly drizzle cheese sauce over everything. Serve immediately.


BEEF EATER PIE

~Shared by Treva, NC

1 pkg Onion & garlic croutons 6 oz
1/2 cup Hot water
1 Egg
1 lb Ground beef
1 cup  Cheddar cheese, shredded
1/4 cup Bar b q sauce
1  Egg
1 tsp Onion, minced
1 cup Croutons
6 Thick tomato slices
1/2 cup Cheddar cheese, shredded

From a 6 ounce package of onion and garlic croutons, set aside 1 cup. In a small bowl, add hot water and 1 egg to remainder of package.   Stir to combine. Press crouton mixture into greased 9 inch pie pan. Combine ground beef, cheese, barbq sauce, egg, onion and croutons. Press into croutons crust. Place tomato slices on top and bake at 400 degrees for 25 to 30  minutes. Top with cheese and bake 2 minutes longer.

Source: RecipeSource


BEEF CHOW MEIN CASSEROLE

~Shared by Treva, NC

1 lb lean hamburger
3/4 cup rice
2 medium onions
1 cup chopped celery
1 &1/2 cup water
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 cup soy sauce
1/4 can water
chow mein noodles

Bring 1 1/2 cup water to boil and add rice. Cook until done. Brown hamburger, onion, and celery. Add chicken soup, mushroom soup, soy sauce, and water to the cooked rice. Pour into slow cooker and cook on low for 3-4 hours. Sprinkle chow mein noodles on top when serving.


AWESOME BEEF TACO CASSEROLE

~Shared by Treva, NC

Hungry for a taco? Try this Awesome Beef Taco Casserole! It is so simple!

Serves: 6
Cooking Time: 30 min
 
1 pound extra lean ground beef
1 medium onion, chopped
15 & 1/2 ounces kidney beans
8 ounces tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic salt
1 cup tortilla chips, broken
1 cup Cheddar cheese, shredded
 
1. Preheat oven to 350 degrees F.

2. Crumble ground beef into a 10-inch skillet. Add onion.

3. Cook and stir until beef is light brown and onion is tender.   Drain.

4. Add kidney beans (un-drained), tomato sauce, chili powder and garlic salt. Heat to boiling.

5. Pour half of the meat mixture into ungreased 1 & 1/2 quart casserole and top with broken tortilla chips.

6. Pour remaining beef mixture over top and sprinkle with Cheddar cheese.

7. Cover and bake for 25 to 30 minutes or until bubbly.

8. Garnish with chopped green pepper and pimento, if desired.


HAMBURGER CUPS

~Shared by Treva, NC

Make an easy ground beef recipe for dinner tonight.

Serves: 4
Preparation Time: 15 min
Cooking Time: 15 min

1 pound lean ground beef
1/2 cup barbecue sauce
1 can refrigerator biscuits
3/4 cup Cheddar cheese, grated

1. Preheat oven at 400 degrees F.

2. Brown ground beef and drain well. Add barbecue sauce, mix well, and set aside.

3. Place biscuits in an ungreased muffin pan, 1 biscuit per muffin cup. Press the biscuit dough up the sides of the cup to the top edge.

4. Spoon barbecue beef mixture evenly into cups. Sprinkle cheddar cheese on top of each muffin cup. Bake for 12-14 minutes.


CHEESEBURGER PIZZA

~Shared by Treva, NC

1  small   red onion, thinly sliced
1  (12-inch)   prebaked pizza crust
1/2  cup  pizza sauce
1/3  cup  dill pickle slices, coarsely chopped
1  (4-ounce) package   fresh mozzarella, thinly sliced
1/2  pound  ground beef, browned and drained
8  slices  bacon, cooked and crumbled
2    Roma tomatoes, thinly sliced
1/2  cup  shredded mozzarella
1/2  cup  shredded Cheddar cheese

Preheat oven to 425 degrees. In a small skillet, cook red onion over medium heat until soft and beginning to brown; set aside. Place pizza crust on a baking sheet. Spread pizza sauce evenly over crust. Sprinkle pickles over sauce. Place mozzarella slices over pickle layer. Distribute ground beef and bacon over mozzarella layer. Place tomatoes and onion over meat layer. Top with shredded cheeses. Bake for 25 minutes, or until cheese begins to brown and bubble.


ITALIAN CASSEROLE

~Shared by Treva, NC

Cooking Time: 20 min
 
1 pound ground beef
1 medium onion, chopped
1 (24-ounce) jar spaghetti sauce
1 cup sour cream
12 ounces grated mozzarella or jack cheese
1 (8-oz.) can Pillsbury® refrigerated crescent dinner rolls
1/4 cup margarine
3 tablespoons parmesan cheese
 
1. Preheat oven to 350F.

2. Brown hamburger and onion.

3. Add sauce and pour into a greased 8 x 11 & 1/2" pan.

4. Mix sour cream & cheese. Pour over meat mixture.

5. Place rolls over top.

6. Melt butter and add parmesan. Pour over rolls.

7. Bake until rolls are done, about 20 minutes.


BACON CHEESEBURGER MEATLOAF

~Shared by Treva, NC

1 pound ground chuck
10 slices bacon cooked and crumbled
1 (8-ounce) package sharp Cheddar grated
2 large eggs lightly beaten
1/4 cup bread crumbs toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions
 
Preheat oven to 350 degrees F.

In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.

In a small bowl, combine the ketchup and mustard.

Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.

Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan.

Spread remaining ketchup mixture over loaf.

Bake 40 minutes.

Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

Source: Paula Deen

Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Dilly Core

If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.


Handy Links

A Vote of thanks for this Publication
Tell a friend about this Ezine
A to Z Recipes Website
Contact Publisher
Submit a Recipe
A to Z Recipes Website Archives
A to Z Recipes Theme Issues
View vintage issue archives at Topica
Make a donation
A to Z Recipes QT Discussion Forum


Subscription information

This issue was sent to [%Email%].
To unsubscribe from the A to Z Recipes Newsletter, click on the link at the bottom of this message.

*Note: If you wish to leave A to Z Recipes Newsletter, you must do it yourself. If you have trouble doing it, contact me and I will ask EZezine to help you. Since this takes a lot of my time, I request you try on your own as it is simply a click away. EZezine will help remove emails of people wishing to leave (and those the publisher requests be removed, of course).

To subscribe or unsubscribe to this newsletter: