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STUFFED PASTA SHELLS

~Submitted by Teresa, TX

22-24 cooked jumbo shells
1 1/2 lb. lean ground beef
8 oz. shredded mozzarella cheese
1 tsp. Italian seasonings
1 tsp. salt
1/4 tsp. pepper
1 large jar Prego (or any brand) sauce
1 med. onion
8 oz. fresh mushrooms, sliced
parmesan cheese, grated

Brown ground beef & onion in large skillet; drain off grease. Stir in mushrooms and seasonings. Cover & cook, stirring occasionally, until mushrooms are done. Stir in cheese until well blended.

Add 1/4 cup sauce, mix well. Remove from heat & let cool for 5 minutes.

Take a 3 qt. casserole and pour aprox. 1/2 cup sauce into bottom of casserole. Stuff shells with meat filling and arrange in casserole. When this is done, pour generous amount of remaining sauce over the top. Sprinkle top generously with parmesan cheese.

Cook, covered, at 350 degrees for 40-45 minutes. Do not preheat oven.


LAYERED MEAT LOAF

~Submitted by Larry Holmes, Ontario, Canada

1 1/2 pounds ground beef
1/2 cup dry bread or cracker crumbs
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 cup milk
1 egg

Dressing:
2 cups soft bread cubes
1/2 cup (1 stalk) chopped celery
1/4 cup chopped onion or 1 tablespoons instant minced onion
1 tablespoon parsley flakes
1 tablespoon water
1 teaspoon salt
pepper to taste
1 egg slightly beaten

Topping:
Catsup or barbecue sauce

Heat oven to 350F. Combine all ingredients except Dressing and Topping; blend well.

In medium bowl, combine all Dressing ingredients. Press half of meat mixture in 9x5-inch loaf pan. Top with Dressing then remaining half of meat, pressing to form loaf. Bake 50 to 60 minutes. Let stand 5 minutes; loosen edges and turn out of pan. Spoon catsup or barbecue sauce over top.

Makes 6 servings


MEXICAN CRESCENT CASSEROLE

~Submitted by Larry Holmes, Ontario, Canada

1 pound ground beef
1/2 cup chopped onion, or 2 tablespoons instant minced onion
10 3/4 -ounce can condensed cream of mushrooms soup
10-ounce can mild enchilada sauce
1/2 teaspoons garlic salt
1/8 teaspoon pepper
8-ounce can refrigerated quick crescent dinner rolls
1 1/2 cups crushed corn chips
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup milk
parsley flakes
paprika

Heat oven to 350F. In skillet brown ground beef and onion; drain. Stir in soup, enchilada sauce, garlic salt and pepper. Simmer while preparing crust. Separate crescent dough into 2 large rectangles. Place rectangles in ungreased 13x9-inch baking dish; press over bottom and 1 1/2 inches up sides of to form crust. Sprinkle half of corn chips over crust and spoon hot meat mixture over chops. Sprinkle with cheese and remaining corn chips. Pour milk over casserole; sprinkle with parsley and paprika. Bake 25 to 30 minutes until crust is golden brown. Let stand 5 minutes before serving.

Makes 6 to 8 servings.


POTATO BEEF QUICK MEAL

~Submitted by Larry Holmes, Ontario, Canada

2 pounds ground beef
1 cup chopped onion
1/4 cup chopped green pepper
1 package dry au gratin or scalloped potatoes
1 teaspoon salt
1 teaspoon brown sugar
dash red pepper
16-ounce can (2 cups) tomatoes, undrained
1 1/2 cups water
1/2 cup chili sauce or catsup
1/2 teaspoon Worcestershire sauce
1/4 to 1/2 cup shredded Mozzarella cheese

Heat oven to 350F. In large oven-proof skillet, brown ground beef, onion, and green pepper. Drain excess fat. Stir in remaining ingredients, except cheese. Bring to a boil; cover. Bake 35 to 45 minutes until potatoes are tender. Sprinkle with cheese; bake 5 minutes longer.

Makes 8 servings.


VEAL PATTIES WITH TOMATOES, ONIONS AND HERBS
(Fricadelles de Veau … la Ni‡oise)

~Submitted by Larry Holmes, Ontario, Canada

From: Mastering the Art of French Cooking, Child, Bertholle, Beck

1/2 cup finely minced onion
2 tablespoons butter
2 medium tomatoes, peeled, seeded, juiced and chopped
1 clove mashed garlic
1/4 teaspoon salt
1/2 teaspoon basil or thyme
1 cup stale white bread crumbs
1/2 cup milk
1 pound lean raw veal,
2 ounces boiled ham
2 ounces fresh pork fat
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced parsley
1 egg
1/2 cup sifted flour
2 or 4 tablespoons butter
1 or 2 tablespoon oil
2/3 cup brown stock or canned beef bouillon
1 to 2 tablespoons softened butter

Cook onions slowly with butter in a small skillet for 8 to 10 minutes, until they are tender but not browned. Add the tomatoes, garlic, the 1/4 teaspoon salt and basil or thyme. Cover and cook slowly for 5 minutes. Uncover, raise heat and boil rapidly until the tomato juices have almost entirely evaporated. Scrap into a 3-quart mixing bowl.

While tomatoes are cooking, soak the bread crumbs in milk for 5 minutes. Pour into a strainer and press out as much of the milk as you can. Add bread crumbs to mixing bowl. Add the meat, seasonings, parsley and egg to the mixing bowl and beat vigorously with wooden spoon to blend thoroughly. Taste carefully for seasoning, adding more if you feel it necessary. Form the mixture into 6 or 12 balls. Flatten them into patties «-inch thick with the palm of your hand. If not to be cooked immediately, cover with waxed paper and refrigerate.

Spread flour on a dish; dredge the patties in the flour, shaking off excess flour. Depending on the number of patties you have made, heat one or two skillets, each with 2 tablespoons of butter and 1 tablespoon oil, over moderately high heat. Brown the patties for 2 to 3 minutes on each side. Pour out excess fat, cover and cook very slowly for 15 minutes, turning the patties once.

Arrange meat on a hot platter with whatever vegetables* you have chosen, and keep warm for a moment while finishing the sauce.

Pour fat out of skillet. Add the stock or bouillon and boil rapidly, scraping up coagulated cooking juices and reducing the liquid to 3 or 4 spoonfuls. Off heat, swirl in the butter by small spoonfuls. Pour the sauce over the patties and serve.

Serves 6 persons.

*Suggested vegetables are braised spinach, baked or stuffed tomatoes. Other vegetables may include potatoes scalloped in cream, buttered noodles, Brussels sprouts, etc.


COUNTRY TERRINE

~Submitted by Larry Holmes, Ontario, Canada

1/2 pound barding fat*
1 tablespoon butter
1 onion, chopped
1 pound pork, half fat, half lean, ground
1/2 pound veal, ground
1/2 pound chicken livers, ground
2 garlic cloves, finely chopped
1/4 teaspoon ground allspice
pinch ground cloves
pinch ground nutmeg
2 eggs, beaten
2 tablespoons brandy
1/2 tablespoon each salt and pepper
1/2 pound thickly sliced cooked ham, cut in strips
1 bay leaf
sprig of thyme
luting paste# (if using terrine)

Line a 2 quart terrine mold or loaf pan with the barding fat, reserving some for the top.

Heat oven to 350F.

To make stuffing, melt butter in a small pan and fry the onion slowly until soft but nor brown. Mix the onion with the remaining ingredients except the ham and herbs. Beat with a wooden spoon to blend in the seasoning. Saute‚ a small piece and taste - it should be quite spicy. Adjust seasoning as necessary. Beat the mixture for 2 to 3 minutes so that it holds together.

Spread one-third of the stuffing in the lined terrine, add a layer of half the ham strips and cover with another third of pork stuffing. Add remaining ham and cover with the last third of stuffing. Cover with the remaining barding fat, set a bay leaf pm top, cover with lid and seal with luting paste#. If using a loaf pan, cut the barding fat into strips, place it on top of the stuffing in a lattice and do not cover.

Bake terrine in a warm bath in the oven for 1 1/4 to 1 1/2 hours, until cooked. Keep the water simmering and if too much evaporates, add more.

Cool and compress contents of terrine (loaf pan) by placing a 1 pound weight on top. Store for three days or up to a week so that the flavor mellows. Serve in mold or in slices. Classic accompaniment for county terrine is gherkin pickles or tart fruit chutney.

Serves 8 persons.

*Fresh pork fat (or bacon slices) is used to line terrine (or loaf pan) and to cover the contents.

#Luting paste is made by stirring 1 - 1 1/2 cups water into 1 1/2 cups flour to create a thick paste. This is used to seal the terrine lid to prevent steam from escaping. Roll paste into a rope and insert it into he gap around the lid.


VEAL AND HAM PIE

~Submitted by Larry Holmes, Ontario, Canada

1 1/2 pounds boneless veal shoulder, ground
3/4 pound uncooked lean ham or unsmoked* bacon, ground
grated zest of 1/2 lemon
1 teaspoon dried thyme
1 teaspoon dried sage
1/4 teaspoon ground nutmeg
salt and pepper
4 hard-cooked eggs
egg glaze#
1 cup jellied veal stock##

hot water dough:
4 cups flour
2 teaspoon salt
3/4 cup lard
1 cup water (more if needed)

For the filling, toss the meats with lemon zest, thyme, sage, nutmeg, salt and pepper. Saut‚ a spoonful of the mixture and taste for seasoning; it should be quite spicy.

Make hot water dough: sift the flour into a bowl with the salt and make a well in the center. In a pan over high heat melt the lard in the water until completely melted and very hot. Pour the melted lard and water mixture into the well in the flour, stirring rapidly with a wooden spoon and drawing tin the flour to make a smooth dough. If the dough seems dry add a few more spoonfuls of hot water. Press it into a gall. Set the ball over a pan of hot water and over the dough with a wet cloth. Leave to rest for 5 minutes until cool enough to handle.

Preheat the oven to 400F. Grease the mold (and if it is a bottomless mold, a baking sheet as well). Reserve a quarter of the dough for a lid and roll out the remainder to form a pouch with which to line the mold. Try to avoid making creases in the pastry when lining the mold or tearing it when adding the filling as this will spoil the appearance of the finished pie. Pack half the filling into the pastry case. Lay the eggs along the middle and cover with the remaining veal and ham filling.

To make the lid, turn in the edges of the dough lining the mold and brush them with egg glaze. Roll our the remaining dough and cover the filling with it. Trim the edges with a knife or scissors. Crimp the edges to seal and brush the lid with glaze. Poke two holes in the lid and insert rolls of foil to form chimneys through which steam can escape. Roll our the dough trimmings, shape into decorative flowers and place on the glazed lid. Chill the pie for 15 minutes or until firm.

Bake the pie for 30 minutes. Lower heat to 350F and continue baking 1 - 1 1/2 hours or until the pie is cooked**. If the pie browns too quickly during the cooking, cover it loosely with aluminum foil.

Let the pie cool for 5 to 10 minutes, then loosen the mold and remove it. Leave to cool then chill for 6 to 8 hours or overnight before serving. When the pie is thoroughly chilled, melt the jellied veal stock and pour it into the pie through the holes in the tip to fill the fill the gap between the filling and the lid. Chill the pie and serve when the stock has set to a gel.

Makes 8 to 10 servings.

*Unsmoked bacon: simmer bacon for 10 minutes to remove smoky taste.

#Egg glaze: whisk a whole egg with a large pinch of salt; the salt breaks down the albumen in the egg white to make the glaze easier to brush smoothly.

##Jellied veal stock:
4 -5 pounds veal bones, cracked or cut into pieces
1 pig's trotter, split (to thicken gel)
2 onions, quartered
2 carrots, quartered
2 stalks celery, cut into 2-inch pieces
large bouquet garni
10 peppercorns
1 clove garlic
3 - 4 quarts water

Blanch the bones by covering with water and simmering for 5 minutes. Drain and rinse. Put the bones and vegetables in a non-aluminum stockpot. Add the bouquet garni, peppercorns, garlic and water. Bring slowly to a boil, skimming often. Simmer for 4 to 5 hours, skimming occasionally. Strain and taste stock. If the taste is not strong enough, continue to reduce . Skim of fat. Chill stock to gel.

Makes 2 to 3 quarts stock


MEATBALL STROGANOFF

~Submitted by Pat, Auburn, WA

Makes 6 servings.

This is a lighter version of an old favorite. Use light sour cream and lean ground beef and you will shave off unwanted fats and cholesterol. Serve on a bed of egg noodles.

Meatballs:
1-1/2 pounds lean ground beef
1 medium yellow onion, minced
1/4 cup cracker meal*
1/4 cup low-fat (2%) milk
2 cloves garlic, pressed
Salt and pepper to taste

*Cracker meal can be made by whirring saltine cracker in a food processor or blender until they are pulverized. (Or you can buy them.)

Sauce:
1/4 cup all-purpose flour
1 cup light sour cream or plain nonfat yogurt
1 can (10-1/2 ounces) beef broth
3 tbsp. tomato paste
1 tsp. Worcestershire sauce
Salt and pepper to taste

1 pkg. (16 ounces) wide egg noodles
1/2 cup finely chopped parsley

Crumble ground beef; then add onions, cracker meal, milk, garlic, salt and pepper. Squish it all together with your hands and form into 36 equal-sized balls. Brown the meatballs in a large skillet barely filmed with oil over medium heat until cooked through; set aside.

To make the sauce, stir flour into the sour cream/yogurt making a lump-free mixture. Heat broth in the skillet with tomato paste and Worcestershire sauce until it boils. Stir in the sour cream/yogurt mixture and heat to boiling. Taste and adjust seasoning with salt and pepper. Add meatballs to sauce and simmer for about 10 minutes.

Meanwhile, cook noodles according to package directions. Serve on a bed of egg noodles and sprinkle with parsley.

Nutrition per serving: 432 calories; 20 g. fat; 96 mg cholesterol; 661 mg sodium


BAKED SWEDISH MEATBALLS

~Submitted by Pat, Auburn, WA

Makes 5 dozen small meatballs

Meatballs:
1 pound ground beef
1/2 pound ground pork
1 cup dry bread crumbs
2 egg whites, whisked until foamy
1/2 cup low-fat (2%) milk

Sauce:
1/2 cup firmly packed brown sugar
1/4 cup water
1/4 cup apple cider vinegar
1/2 tsp dry mustard
1/2 cup fresh parsley, finely cut with scissors

Preheat oven to 325 F. Crumble the ground meats and add bread crumbs, egg whites, and milk. Squish together with your hands and form into walnut-sized meatballs. Place the meatballs 1 layer deep in a shallow baking dish.

To make sauce, whisk together brown sugar, water, vinegar, and mustard. Pour over the meatballs; bake for about 1 hour, basting occasionally.

Sprinkle with fresh parsley just before serving. Can be served hot from a chafing dish with toothpicks for spears. Or, you can serve it as an entree over egg noodles.

Nutrition per meatball: 38 calories; 2 g fat; 7 mg cholesterol; 18 mg sodium
Sauce per tablespoon: 10 calories; 0 g fat; 0 mg cholesterol; 2 mg sodium


SPAGHETTI & MEATBALLS

~Submitted by Helen H.

2 small cans tomato sauce
1 pkg. onion soup mix
1 or 2 lbs. hamburger

Seasonings to taste (I use 1 tsp. thyme, 1 tsp. garlic powder, 1 tsp. salt, 1 tsp. pepper, 3 bay leaves)

Put 1 1/2 cans tomato sauce and onion soup mix in sauce pan and cook on low with spices.

Take other 1/2 can tomato sauce and more seasonings and add to hamburger mix good and and shape into balls, then place meatballs in Pam sprayed skillet and brown then add them to sauce mix and simmer until sauce is to thickness you like. (remove bay leaves before serving sauce)

Cook Spaghetti and serve with sauce.

I just season hamburger sometimes and brown it in skillet then add to sauce in place of making meatballs.

Serve with garlic bread or toast.


ITALIAN MEATLOAF

~Submitted by Helen H.

2 lb. ground beef
1 lb. Italian sausage
1-1/2 c. crushed cracker crumbs (ah, alliteration...)
2 eggs, beaten1 small onion, chopped
1 small bell pepper, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 Tbs. oregano
1 medium clove garlic, minced
1 cup pizza sauce, divided
1/2 lb. boiled ham, sliced thin (think *deli* for convenience)
8 oz. mozzarella cheese, grated
8 oz. sliced mushrooms (optional)

1. Combine beef, sausage, cracker crumbs, eggs, onion, bell pepper, salt, pepper, oregano, garlic, and sauce in a large bowl, reserving about a fourth or so of the sauce for later.

2. Pat the meat into an even 10x13" rectangle on a sheet of wax paper.

3. Evenly layer the ham on top of the meat, leaving a small margin around the edges. Spread the mushrooms over the ham, if you dig that kind of stuff (mushies...bleegh...) and sprinkle the cheese on top, reserving a small handful for later.

4. Starting at the 10" side, roll the meat up like a jelly roll and seal the edges.

5. Place - seam-side down -in a 9x13" pan and brush with the reserved pizza sauce.

6. Bake for 1-1/4 hours at 375-degrees. About 5-10 minutes before it's finished cooking, sprinkle the remaining cheese on top.


PASTITSIO

~Submitted by Luanne, FL

Hi Maggie, here is our favorite ground meat recipe. Hope the others think it as good as we do. It sounds a little time consuming but really is not, if you get your ducks in a row !! It is of Greek origin and every bite is delicious.

Ingredients:
1 pound Penne pasta or long macaroni
4 Tablespoons butter
3/4 cup grated Parmesan cheese
1/4 teaspoon nutmeg 
salt and pepper
3 eggs, lightly beaten

Meat Sauce:
1 large onion, chopped
2 clove garlic, crushed
2 Tablespoons butter
1 1/2 pound ground beef
1 1/2 tsp oregano
1/2 cup tomato paste
1 can of crushed tomatoes
1/2 cup dry white wine (optional )
1/2 cup beef broth or 1 cup if not using the wine
2 Tablespoons chopped parsley
1/2 teaspoon sugar
salt and pepper

Cream Sauce:
1/3 cup butter
1/2 cup flour
3 cups milk
1/4 teaspoon nutmeg
salt and pepper
1 egg, lightly beaten

Preparation:
Cook macaroni in boiling salted water until tender, drain.

Melt butter and pour over macaroni. Add 1/2 cup of the cheese, the nutmeg, salt and pepper to taste and toss well. Cool. Add eggs and toss again. Set aside.

Make meat sauce: Saut‚ onion and garlic in butter, add meat and brown. Add remaining sauce ingredients, cover and simmer for 20 minutes.

Make cream sauce: Melt butter in a saucepan, stir in flour and cook gently for 2 minutes. Add milk all at once and bring to a boil gently, stirring. Add nutmeg, salt and pepper to taste. Cool slightly and add beaten egg.

Butter a 13" x 9" x 2" baking dish. Spoon half of the prepared macaroni in the bottom and top with meat sauce. Cover with remaining macaroni.

Pour on cream sauce and spread to cover macaroni. Sprinkle on remaining cheese and bake at 350øF for 50 minutes. Let stand for 10 minutes before cutting into squares and serving.

I do add about another 1/4 cup grated cheese on the top.

This may be made the day before. When you turn your oven on, put the casserole in then.


HAMBURGER PIE

~Submitted by Luanne, FL

Here is another one. I also like to top this with sour cream. Yummy !!

1 pound extra lean ground beef 
1 (6-ounce) box seasoned croutons, divided 
1 (4-ounce) can tomato sauce 
1/4 teaspoon chili powder
1 heaping tsp garlic powder 
1/4 of a small onion ( minced ) 
1/2 teaspoon salt 
2 eggs, beaten and divided 
1 cup mushrooms, sliced 
1 green bell pepper, seeded, deveined and chopped 
1 cup Cheddar cheese, grated 
1 tomato, sliced

Preheat oven to 375 degrees F.

In a large bowl, combine beef, 1 cup seasoned croutons, tomato sauce, chili powder, onion, salt and 1 egg. Mix well and press into sides and bottom of a 9-inch pie pan.

In a separate bowl, combine remaining croutons, egg, mushrooms, green pepper and cheese. Mix well and layer on top of beef crust. Arrange tomato slices over pie.

Bake at 375 degrees for 40 minutes.


UGANDAN KABOBS
Serves 16

~Submitted by William (Uncle Bill) Anatooskin, Burnaby, B. C.

This is a recipe I developed in 1995 and included it in my cookbook, From Uncle Bill's Kitchen.

A to Z Recipes readers may contact Bill direct via his email:
wanatoos@shaw.ca
You may view his cookbook and other information on his website:
www.unclebillskitchen.com

3 slices whole wheat bread
3 large eggs, whisked
1 Tbsp. Worcestershire sauce
1 1/2 cups fine dried bread crumbs
1 cup deep fried dried onions (see note)
4 large garlic cloves, finely chopped
2 tsp. finely grated fresh ginger root
1/2 tsp. ground cumin
1/2 tsp. coriander seed, coarsely crushed
4 Tbsp. finely chopped fresh parsley
1 medium Jalapeno pepper, seeded and finely chopped
2 lbs. lean ground beef
3 cups cooking oil, (vegetable oil, extra virgin olive oil or canola oil) for frying

SAUCE FOR DIPPING
1 cup plain yogurt
1/4 tsp. salt
1 tsp. lemon juice, freshly squeezed
1 small Jalapeno pepper, seeded and finely chopped
3 Tbsp. finely chopped fresh parsley

Soak bread slices in warm water for 3 minutes. Remove from water and squeeze out excess moisture. Crumble bread and place in a large bowl. Add whisked eggs and Worcestershire sauce and stir with a fork to blend.

Add bread crumbs, dried fried onions, chopped garlic, grated fresh ginger root, ground cumin, crushed coriander seed, chopped parsley and chopped Jalapeno peppers. Stir with a wooden spoon to thoroughly blend.

Add lean ground beef and mix well using your hands until all ingredients and seasonings are evenly distributed.

Roll meat mixture into balls the size of walnuts.

Stick a round toothpick into each meat ball kabob.

Heat 3 cups of cooking oil in a large, deep, heavy bottom frying pan until piping hot.

Carefully place about 12 kabobs in the hot oil.

Reduce heat to medium-high and fry kabobs until dark brown and crispy, about 3 to 4 minutes.

To check for doneness, cut one kabob in half to see if it is cooked through. Kabobs should be fully cooked in the center.

Remove kabobs from oil and place on a plate line within paper towels to absorb any excess oil. Repeat frying procedure with the remaining kabobs.

Serve hot or cold with yogurt sauce.

YOGURT DIPPING SAUCE

In a mixing bowl, mix together, yogurt, salt, lemon juice, finely chopped Jalapeno pepper and chopped parsley until well blended.

Serve with kabobs.

NOTE: East Indian Deep fried dried onions are the best for this recipe and are available in most East Indian grocery stores.


UNCLE BILL'S HAMBURGER PATTIES
Servings 4 - 6

~Submitted by William (Uncle Bill) Anatooskin, Burnaby, B. C.

A to Z Recipes readers may contact Bill direct via his email:
wanatoos@shaw.ca
You may view his cookbook and other information on his website:
www.unclebillskitchen.com

Here is another recipe of mine that has been a big hit with so many.

2 lbs. lean ground beef
2 large eggs, beaten
1/2 cup crushed soda crackers or fine dry breadcrumbs
3/4 tsp granulated garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
4 Tbsp. hickory barbecue sauce
6 Tbsp. olive oil for frying

In a large mixing bowl, mix together ground round, beaten eggs, soda crackers, garlic powder, salt, pepper and barbecue sauce; mix well to blend.

Weigh out hamburger mixture into 6 ounce portions.

Form patties to about 3 1/2" diameter or use a mould. The patties should be about 3/4" thick.

Using a round wooden spoon handle, (about 1/4" round), make a hole in the center of the hamburger pattie, should be all the way through the pattie.

In a frying pan over medium-high heat, heat olive oil.

Place patties into the hot frying pan and fry for about 2 1/2 to 3 minutes.

Turn patty over and continue to fry for another 2 to 3 minutes.

The hole that was made in the pattie will fill in when the hamburger is cooked through properly.

However, check for doneness, by making a cut into a pattie to make sure there is no pink showing.

Serve on a nice large bun that is warmed and buttered and with a spread of mayonnaise, Dijon mustard, a slice of sweet onion, a slice of a large fresh tomato and a leaf of lettuce.

You may also wish to use some green relish.

A pickle of your choice adds an additional touch.

Fry some mushrooms and spoon some over the top of the bun.

This makes a fantastic hamburger.


SAUERKRAUT AND MEATBALLS

~Submitted by Vida, OH

This is a delicious dinner on a cold night. Seems that I always use ground pork, but there is no law against using beef !

Drain 1 # of kraut (I prefer the kind in bags).

Put half in a 2 quart casserole.

Mix 1# ground meat with 1/4 cup raw rice, and form into walnut sized balls.

Place on top of kraut.

Sprinkle 1/4 cup of raw rice over and around meatballs, add 1/2 to 1 tsp caraway seed, and 2 tsp sugar.

Top with rest of kraut. Add water to just under the top of kraut. DO NOT COVER KRAUT !

Bake at 350F for I hour. Water can be added if it seems necessary. Should not be too dry.

Serve with mashed potatoes, or the kind that are boiled-in-their-jackets.

Fresh crusty bread and butter makes a good addition !

Good Eating !


BISCUIT DOUGH CALZONE

~Submitted by Vida, OH

This is an easy old recipe that my kids and husband liked cold as finger food, as well as served hot with a tomato sauce and a salad for dinner. Sometimes I added green beans as a go-with.

Biscuit Dough:

2 cups flour
3 tsps baking powder
1 tsp salt
1/3 cup oil and
2/3 cup milk, measured in same cup ; do not stir

Blend together with fork until ball forms. Divide and spread half in 9x9 pan with fingers fitting close in corners.

FILLING:
1 # ground beef
1/2 cup minced onion

Cook together until beef is no longer red. Cool slightly and drain off most of the fat.

Add:
1/2 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
1 Large egg, beaten
1/4 tsp Tabasco ( or to your taste )
1/4 tsp pepper, 3/4 tsp salt
1/2 tsp each Parsley and oregano

Spread over dough in pan.

On sheet of waxed paper, form rest of dough in 9x9 square and fit over meat.

Brush top with milk.

Bake at 400F for 25 to 30 minutes or until light brown and bubbling.

Serve with a favorite tomato sauce, or cold as finger food.

This is not at all difficult to put together. It happens a lot sooner than one would guess by reading my recipe !!! Do enjoy this !


FRENCH-CANADIAN TOURTIERES
(Meat Pies)

~Submitted by Vida, OH

This recipe is an old French-Canadian one that I have had for a long time and like very much. Also, a specialty food place in Bradenton, FL called The Chop Shop sold them, and they are delicious.

1# ground beef
3/4 # ground pork
1 medium finely chopped onion
2 Minced celery ribs
2 minced large garlic cloves
1/4 cup chicken broth
1/2 tsp each rosemary, sage and thyme
1/4 tsp marjoram
Salt and pepper to taste

In a large skillet, saut‚ until meat is no longer pink, and vegetables are tender. Drain fat and remove from heat.

Stir in 6 cups hot mashed potatoes, no milk or butter added.

Divide filling into 2 unbaked pie shells. Dampen edge of crust with milk and top with second crust and seal and flute. Slit tops, brush with milk. Bake in 350§ oven for 35 to 40 minutes or until golden brown and bubbles show at slits.

These pies freeze very well, either before or after baking.


SLOPPY CHINESE HAMBURGERS

~Submitted by Vicki, Sarasota, FL

2 tbsp. butter
l lg. onion, chopped
2 cloves garlic, crushed
2 lb. ground beef
1 cup sliced celery
1 can mushrooms, stems and pieces
1 tbsp. cornstarch
1/4 tsp. each pepper, ground ginger
1 tsp. sugar
1/4 cup soy sauce
1 tbsp. sherry
salt
1/2 lb. bean sprouts

To serve:
6 hamburger buns
Sliced green onions, shredded lettuce, soy sauce (and recipe said ketchup??)

Melt butter and add onion and garlic. Saut‚. Crumble beef into pan, add celery and cook. Skim off fat. Drain mushrooms but save liquid, add mushrooms.

Blend mushroom liquid into cornstarch and then add pepper, ginger, sugar, soy and sherry. Stir in to meat and cook till thickened. Season to taste with salt. Stir in bean sprouts.

Spoon meat mixture over toasted bun halves and sprinkle each serving with sliced green onions. Pass lettuce, soy sauce (and ketchup?).

6 generous servings

Sunset Magazine September 1974


GREEK PITA BURGERS

~Submitted by Vicki, Sarasota, FL

1 lb. Ground lamb (or hamburger)
6 mini pita pockets
Raw onion slices
Cucumber slices*
Tomato slices
Non Fat plain yogurt*

Greek baste:
1/4 cup lemon juice
1/4 cup tomato juice
2 small garlic cloves, minced
1/8 tsp. ground cinnamon or nutmeg
2 tbsp. fresh mint, chopped (or 2 tsp. dried)

Baste patties often with the baste as you grill to desired doneness.

Serve in the pita with a some of each veggies and a dollop of the yogurt.

**sometimes I mix the yogurt with the thinly sliced cucumbers and lots of dill!!


ROSEMARIE'S MINCE
Makes 4 servings

~Submitted by Vicki, Sarasota, FL

Had to check with Rosemarie, but this is HER great recipe for Mince....and she said by all means, send it in...... I thought it would make a good addition to the ground meat recipes!! It really is yum!!!

1 t vegetable oil
1 large onion, for one C chopped
1 lb. 93-percent-lean ground beef
1 (1.2 ounce) brown gravy mix
Water - amount equal to gravy mix directions
Sometimes I use half wine
1 t Worcestershire sauce

Heat oil over medium heat in a deep, 12 inch non stick skillet. Peel and coarsely chop onion. Add to oil. Raise the heat to medium high and add the ground beef. Stir and cook 5 minutes -- until the beef is finely crumbled -- that's the secret -- and the onion is caramelized.

While the beef and onion cook, mix the dry gravy mix with the amount of water/wine indicated on the package. Add Worcestershire sauce to gravy mix and whisk well. When the beef is fully cooked add the gravy to the skillet and stir to mix. Reduce the heat to medium low and cook until the gravy is thickened about 5 minutes.

At this point I add sliced fresh mushrooms -- that's optional. Serve immediately over hot mashed potatoes, noodles or rice.

The recipe is best cooked with fully thawed meat to ensure the "minced" texture.


STROGANOFF LOAF

~Submitted by Vicki, Sarasota, FL

Someone just sent me this one, sounds interesting.....

12 Rhodes Dinner Rolls, thawed
1 pound lean ground beef
1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon butter
1 1/2 cups sliced fresh mushrooms
8 oz. cream cheese
2 tablespoons chopped fresh basil
salt & pepper to taste

Combine rolls and roll into a 10 x 18-inch rectangle. Cover with plastic wrap and let rest. Brown hamburger and drain well. Add onion and garlic to hamburger and cook until onions are clear. Melt butter in a small pan. Add mushrooms and saute for a few minutes. Add mushrooms, cream cheese and basil to hamburger mixture. Salt & pepper to taste. Remove wrap from dough. Spread mixture evenly over middle third of dough going lengthwise. Fold 18-inch sides over meat mixture. Tuck ends under. Place on a large sprayed baking sheet. Cover with plastic wrap and let rise 30 minutes. Make 1/4-inch deep diagonal slits, about every 1 1/2-inches, with a sharp serrated knife, if desired. Bake at 350 F 25-30 minutes.


EL ADOBE

~Submitted by Vicki, Sarasota, FL

Brown:
1/2 lb. Beef Chorizo
1/2 lb. Ground Beef
1 large chopped onion

In a 9x9 pan, layer:
1 large can of refried beans
Meat Mixture
4 oz. Can diced green chiles
1 1/2 cups EACH shredded jack and cheddar cheese
3/4 cup taco sauce

Refrigerate for later, or bake at 400 for 30 minutes, or until bubbly.

This can be used with chips for an appetizer, or in taco shells for tacos, or in flour tortillas as burritos....any way its yummy!! I usually have to double or triple the amounts and use a much larger pan, like 13x9. I figure if I am making it, I may as well have leftovers!!! And, it's an easy recipe!! It will become a family favorite, I promise. Enjoy!


LOOSE MEAT SANDWICHES

~Submitted by Vicki, Sarasota, FL

2-3 pounds ground beef, I use extra lean (no need to brown the meat) you can use ground turkey or chicken
1 can beef broth ( you can use the low salt version)
1 package of dry onion soup mix

If you don't crumble the meat in to the crock, kinna chop and stir as it cooks. You can always break up the meat later, so don't worry if you aren't home. Dump all the ingredients into your crock. Cook on low for 4-6 hours, longer cooking will not affect the outcome. There will be a lot of juice, use a slotted spoon to spoon the meat onto buns or bread. Use the excess broth for dipping. Whatever broth is leftover I freeze to use again with this dish.

NOTE** Not sure where I got this one, but remember the old "Roseanne" show? On it, she and her sister opened a loose meat restaurant!!


"SOUR CREAM" NOODLE BAKE

~Submitted by Jessica, Corfu, Greece

1 (8 ounce) package wide egg noodles
1 pound lean ground beef
1 tablespoon butter
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon garlic salt
1 cup tomato sauce
1/2 cup cottage cheese, creamed
1/2 cup cream cheese
1 cup yogurt (or sour cream)
1 cup chopped green onions
1 cup shredded gouda cheese (or Cheddar cheese or a mix of cheeses)

Cook noodles in boiling salted water. Rinse in cold water and drain. Preheat oven to 350 degrees F (175 degrees C). Brown meat in butter; add salt, pepper, garlic salt and tomato sauce. Simmer for 5 minutes. Mix together cottage cheese, cream cheese, yogurt o(r sour cream), then add to onions, meat sauce and noodles. Place in a casserole dish and sprinkle with shredded cheese. Bake, uncovered, at 350 degrees F (175 degrees C) for 20 to 25 minutes.


SHEPHERDS PIE

~Submitted by Jessica, Corfu, Greece

1 lb. hamburger meat
1 onion
about 2 cups Beef gravy (Oxo gravy granules are great)
4 lg. potatoes
2 carrots (peeled chopped and lightly nuked in the microwave)
Frozen peas
Cheese

Brown meat and onion together in pan. Add gravy with water, peas or carrots or both. Cook potatoes in another pan and bring to the boil. Cool until soft. Put meat and vegetables into a bowl. Mash the potatoes with a little butter, milk and pepper. Spread over the top of the meat. Grate some cheese over the top. Then bake in the oven until brown.


GROUND BEEF AND WALNUT PATTIES

~Submitted by Lillian, FL

Source: The Sunset Ground Beef Cookbook, 1971

These are good. Walnuts add crunch and a nice flavor. Serve in a bun or with macaroni and cheese and a salad.

1 lb. ground beef
1 can (4 oz.) mushrooms, chopped
1/2 cup chopped walnuts
3/4 tsp salt
1/4 tsp. celery salt
1/4 tsp. pepper 

Mix all ingredients and shape into 6 patties. Pan broil on an ungreased frying pan or griddle until brown and cooked to taste.


LAZY DAY STUFFED CABBAGE

~Submitted by Lillian, FL

You can make regular stuffed cabbage rolls by just rolling the meat mixture in large cabbage leaves and layering them in a large shallow baking dish. 

1 large head cabbage, washed and shredded
1 med. Sized can sauerkraut, drained and rinsed
1 Tbsp butter or margarine
1 med. Onion, minced
1 lb. ground beef
1/2 lb. ground pork
1 1/2 cup to 1 3/4 cups cooked rice
1 or 2 eggs (well beaten)
1 tsp salt
Dash pepper
Tomato sauce (recipe follows)

Saut‚ onion in butter. Mix with meats, rice, eggs, salt and pepper. Press gently into a large casserole or baking dish. Place cabbage and sauerkraut (mixed together) over meat mixture.

Sauce:

1 can (16 oz.) diced tomatoes, drained, reserve liquid
1 can tomato sauce (4 oz.)
1 tsp salt
1/4 tsp pepper
1/2 tsp. minced garlic
2 Tbsp. butter
2 Tbsp. flour

Melt butter. Add flour and make a roux. When nicely browned, add liquid from tomatoes and the tomato sauce. Stir and cook until thickened and add remaining ingredients. Pour over cabbage and meat layered in casserole.

Sometimes, I add a scant spoonful of brown sugar to the tomato sauce. It was made this way in the home of a girlhood friend and it was very good.


FAMILY CASSEROLE

~Submitted by Pats, AZ

This may be a recipe that is too simple and too easy for you to use. But it is an old standby in my stepdaughter's house and in mine.

1 lb ground beef as lean as you like
1 9-oz box of frozen mixed vegetables
Salt and Pepper as desired

Brown ground beef, drain and stir in veggies, seasonings and cook until hot. Yes, it is very basic and surprisingly tasty. Of course you can then go on and add many other things to the basic recipe such as potatoes, pastas or beans, as well as a variety of liquids, seasonings and other veggies. We joke about how one night the same basic recipe as last week's Mexican can be this weeks Italian or Greek with just the addition of different herbs and spices. Anyhow I hope you enjoy the extremely frugal recipe as much as we do.


SCRAMBLED LASAGNE
4-5 servings

~Submitted by Robyn, Auckland, New Zealand

250g wide lasagne noodles
1 tablespoon oil
1 large onion, chopped
500g (1 lb) minced beef
2 tablespoons flour
425g (16 oz) can Italian Seasoned Tomatoes
1 tablespoon butter
1 cup milk
1 egg
2 cups grated cheese

Boil lasagne noodles in plenty of boiling salted water until tender. Drain and toss with oil so noodles do not stick together.

In a large pan brown the onion and mince in the oil, add 1 tablespoon flour, then the tomatoes. Bring to the boil, gently mix in the noodles and spread in an ovenware dish about 23cm square (9 inch).

In the noodle pot melt the butter, add the remaining flour, then stir in half the milk. Bring to boil, add the remaining milk and boil again, stirring all the time. Remove from heat and beat in egg and cheese. (If too thick to pour, add extra milk or water). Pour over the meat, covering it completely. Bake uncovered, at 180§C (350F) for 30-45 minutes, until topping is golden brown and firm. Cut in rectangular pieces to serve.


BEEF MACARONI CASSEROLE

~Submitted by Robyn, Auckland, New Zealand 

1 tablespoon butter
1 large onion
1 teaspoon curry powder
250g (8 oz) mince
2 tablespoons tomato paste
1 chicken cube
1 cup water
2 cups cooked macaroni
Salt and pepper 

Toss onion in melted butter in pan and fry gently. Remove. Add mince and stir in curry powder, put onion back. Add tomato paste, chicken cube dissolved in water, cooked macaroni, salt and pepper. Mix well, put all in buttered casserole with lid and bake 30 minutes @ 180C (350F).


PORK AND SINGAPORE NOODLE STIR-FRY
Serves 4

~Submitted by Robyn, Auckland, New Zealand

250g (8 oz) dried thin egg noodles
2 tablespoons peanut oil
4 eggs, beaten lightly
1 tablespoon water
1 medium brown onion, chopped finely
2 cloves garlic, crushed
2 tablespoons mild curry paste
500g (1 lb) pork mince
3 green onions (green shallots), chopped coarsely
1/4 cup light soy sauce
2 tablespoons oyster sauce
2 fresh red chillies, seeded, chopped finely (optional)

Cook noodles in a large pan of boiling water, uncovered, until just tender, drain.

Meanwhile, heat 2 teaspoons of the oil in a wok or large frying pan, add half the combined egg and water, swirl wok to make a thin omelette. When egg is just set, remove the omelette from the wok, roll omelette and cut into thin strips. Repeat with another 2 teaspoons of oil and the remaining egg mixture. 

Heat the remaining oil in the wok, stir-fry the onion and garlic until the onion is softened. Add the curry paste and stir-fry until fragrant. 

Add the mince to the wok and stir-fry until the mince is browned. Add the noodles, green onions, combined sauces, chillies and half the omelette strips to the wok, stir-fry until heated through.

Serve immediately, topped with the remaining omelette strips.


TUSCAN BEEF AND PASTA

~Submitted by Robyn, Auckland, New Zealand

500g (1 lb) lean minced beef
4 tablespoons olive oil
1 onion, finely diced
2 garlic cloves, peeled and crushed
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon whole cloves
1 teaspoon paprika
2-3 fresh or dried bay leaves
130g (4 oz) tomato paste
1 x 500g (1 lb) jar pre-prepared pasta sauce
1 tablespoon instant dried beef stock
150g (5 oz) smoked bacon, cooked and diced
Dash Worcestershire sauce

Fresh pasta such as fettucine, linguine, tortellini (cooked as per packet instructions), tossed with some diced fresh tomatoes and chopped fresh herbs (basil, chives).

Method

Heat oil in a frying pan and brown the onion, garlic, beef and spices over a high heat.

Add the remaining ingredients, stirring well. Reduce the heat and gently simmer, uncovered for 30 minutes, stirring occasionally.

To Serve

Serve over your favourite fresh pasta accompanied by parmesan cheese and a spoonful of basil pesto.

Serves 6.


BBQ BURGERS

~Submitted by Robyn, Auckland, New Zealand

750g (1 1/2 lb) lean minced beef
1 egg
3 spring onions, trimmed and finely chopped
1/4 cup chopped fresh parsley or 1 tablespoon dried
About 4 large gherkins, finely chopped
3/4 cup fresh wholemeal breadcrumbs
1/2 cup BBQ sauce
1/2 teaspoon each salt and pepper to season
1-2 tablespoons oil (for pan-frying or BBQ)

Toppings

Burger buns
Tomato slices
Lettuce
Sliced beetroot
Avocado slices

In a bowl combine the minced beef, egg, spring onions, parsley, gherkins, breadcrumbs and BBQ sauce and season with salt and pepper. Mix well.

Mould into 8 patties with a wet hand.

Pre-heat the BBQ or grill, BBQ or grill for about 5-7 minutes on each side until the burgers are well browned and cooked. If you plan to pan fry the burgers, then heat the oil in a frying pan and add the burgers, cooking over a moderately high heat for about the same time. Serve in buns with favourite toppings and maybe some potato wedges on the side.


MEDITERRANEAN MEATBALLS ON PASTA

~Submitted by Robyn, Auckland, New Zealand

Serves 4

500g (1 lb) minced pork
1/2 cup chopped fresh herbs or 2 tablespoons dried
1 onion, finely chopped
1 slice white bread, crumbed
1 egg
Salt and pepper to season
2 tablespoons oil or clarified butter
1/2 cup red wine or chicken stock or water
400g (14 oz) can Mediterranean tomatoes
1 packet fresh Fettuccine pasta

Garnish: grated Parmesan cheese, fresh herbs (optional)

In a bowl mix together the pork, herbs, onion, bread and egg. Season the mixture well with salt and pepper. Roll the mixture into 24 balls.

Heat the oil in a frying pan and cook the meatballs until they are evenly browned all over. Add the red wine and simmer 5 minutes.

Stir in the Mediterranean tomatoes. Cover and simmer for 20 minutes.

Cook the fresh fettuccine according to directions on the packet. Drain well and toss in a little oil. Divide between four bowls and top with the meatballs.

Garnish with cheese and herbs.


BURRITOS

~Submitted by Robyn, Auckland, New Zealand

Serves 4-6

2 tablespoons oil
500g (1 lb) minced beef
1 onion, peeled and finely chopped
2 cloves garlic, crushed, peeled and mashed to a paste
1/2 teaspoon each ground cumin and cinnamon
1 apple, cored and finely diced
1/2 cup raisins
400g (14 oz) can Mexican Spiced Tomatoes
Pepper to season
1 packet tortillas

To Serve: tomato slices, avocado, cheese, lettuce, sour cream, sliced peppers

Heat the oil in a frying pan and brown the minced beef and onion until the meat and onion are well browned.

Add the garlic, spices, apple and raisins and cook for 3 minutes.

Stir in the Mexican tomatoes and season with pepper. Cover and simmer over a low heat for 15 minutes. Serve the filling in tortillas wrapped up with a dollop of sour cream and prepared salad ingredients.


STEAMED MEAT LOAF

~Submitted by Robyn, Auckland, New Zealand

500g (1 lb) minced beef
3 tablespoons tomato sauce (ketchup)
500g (1 lb) sausage meat
2 onions chopped
1 carrot grated
1 1/2 teaspoons powdered chicken stock
1 teaspoon mixed herbs
Salt and pepper
2-3 eggs, hard boiled 

Place all ingredients, omitting eggs, in a bowl and mix well together. 

Put half the mixture in a well greased basin, arrange the eggs whole or sliced on top, then the rest of the meat. 

Cover and steam for 2 hours.


SHEPHERD'S PIE
Serves 4

~Submitted by Robyn, Auckland, New Zealand

1 tablespoon oil
500g (1 lb) beef mince
140g (5 oz) tub tomato paste
1 cup liquid beef stock
1 cup baby spinach leaves
2 cups cooked and mashed potatoes
1 tablespoon butter

Heat oil in a large saucepan. Add beef mince and cook until meat is browned. 

Stir in tomato paste and beef stock. Cover and simmer for 10 minutes, stirring occasionally. 

Pour meat mixture into a greased shallow casserole dish and arrange spinach leaves on top. 

Spoon mashed potatoes onto spinach leaves and dot with butter. Bake in a preheated oven at 190C (375F) for 20-25 minutes.


HAMBURGER STROGANOFF 

~Submitted by Leslie, Pittsburgh, PA 

Here is one of my favorite ground meat recipes.

1/2 cup chopped onion 
1 clove garlic, minced 
1/4 cup butter 
1 lb ground meat 
2 tbsp flour 
black pepper to taste 
1 can cream of chicken soup 
1 (8 oz) can mushrooms 
1 cup sour cream 
2 tbsp parsley 

Saut‚ onion and garlic in butter. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup, simmer uncovered 10 minutes. Stir on sour cream. Heat through. Serve over noodles.


STUFFED GROUND BEEF ROLLS

~Submitted by Judy J., AL

This is a ground beef recipe that I received in my very first recipe card file back years ago. It is from "My Great Recipes" that was issued back in 1971. It is a recipe that can be served at dinner parties but it is also economical enough to serve for everyday family meals. I have made this one many, many times. My sister said her husband didn't like cream cheese and sour cream. I told her he would like this recipe. He came back for seconds and wanted thirds but we ran out. He made her get the recipe from me so she could make them for him. He loved them. My family also loves them. When I make these I start the day before because I generally have a few people over for dinner at the time and I need a bunch of the rolls.

FOR 4 SERVINGS YOU WILL NEED:

1 lb. extra lean ground beef
1 egg
1 tsp. salt
1/4 tsp. pepper
1/4 cup fine dry bread crumbs
1/2 cup water
1 pkg. (3 oz.) cream cheese with chives or pimiento
Flour to coat the rolls
2 Tbsp. butter or margarine
2 Tbsp. flour
1-1/2 cups beef broth or consomme
1/2 cup sour cream
1 tsp. dried tarragon leaves

PREPARATION:

1. In a bowl, blend ground beef, egg, salt, pepper, bread crumbs and water; mixture will feel quite moist. 

2. Cut a strip of waxed paper 20 inches long, moisten top side. Form a 4 inch wide strip of the meat mixture the length of the waxed paper.

3. Cut cream cheese into 8 sticks. Place them along the length of the ground beef, end to end. Roll up. Pick up waxed paper to help to lift the meat over the filling; you'll form a lengthwise roll. Cut into 8 pieces crosswise.

4. Dust each piece with flour on all sides. Heat 2 Tbsp. butter in frying pan. Brown rolls on all sides; cover and cook 10 to 15 minutes. Remove onto warm plate. Stir flour into pan drippings. 

5. Slowly add the broth, whisking to keep sauce smooth. Cook until thickened. Stir in sour cream and tarragon. Pour sauce over rolls.

It is fantastic served with mixed vegetables, mashed potatoes or rice and a salad.


MEATLOAF WITH MUSHROOM GRAVY 

~Submitted by Dick, Horse Shoe, NC

I do not recall where I got this recipe from but it is delicious. I make 2 loaves, 1 for now and 1 for the freezer. It is moist and tender. I usually omit the bacon and go a little heavier on the chopped veggies. 

1/3 cup unseasoned bread crumbs 
1/3 cup milk 
2 lbs. ground beef 
1 onion finely chopped 
1 carrot, peeled and finely chopped 
1 rib celery, finely chopped 
1 egg 
1/4 cup grated Parmesan cheese 
1 tbsp. soy sauce 
1 tsp. garlic powder 
3/4 tsp. salt 
1/4 tsp. black pepper 
4 slices bacon

Combine the bread crumbs and the milk in bowl. Let stand until the milk is absorbed, about 10 minutes.

Place the meat, onion, carrot, celery, egg, Parmesan cheese, soy sauce, garlic powder, salt and pepper and bread crumb mixture in bowl. With hands mix until combined.

Divide the meat mixture in half, form each half into a loaf.

Heat oven to 375 degrees.

Coat roasting pan with nonstick cooking spray.

Place 2 slices of bacon over each loaf. Place the meat loaves in the roasting pan.

Bake in oven for 50 to 55 minutes.

Remove meat loaves from roasting pan to platter, cover with foil, and keep warm.

GRAVY:

2 tbsp. all purpose flour 
1 can (14.5 oz) beef broth 
1 can (3 oz) sliced mushrooms, drained 

Pour all but 2 tablespoons of the drippings from the roasting pan. Sprinkle flour over drippings in roasting pan. Place over medium heat, cook, stirring, 1 minute. 
Gradually whisk in broth, scraping up browned bits from bottom. Bring to a boil, cook, 4 minutes, until thickened. Strain the gravy into a saucepan. Add the mushrooms. Place over low heat until heated through. Pour into a bowl and serve with the meat loaves. 

Makes 2 loaves.

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For Two...

ZUCCHINI "LASAGNA"

1/2 lb. lean ground beef
1/3 c. chopped onion
1 jar (16 oz.) spaghetti sauce
4 med. size zucchini
1 egg
1 container (8 oz.) creamed cottage cheese
2 tbsp. flour, divided
1/4 lb. mozzarella cheese, shredded
1/2 c. toasted bread crumbs

Place beef and onion in a 2 quart casserole. Microwave uncovered on high for about 5 minutes or until done. Drain off excess fat and juice. Stir in spaghetti sauce. Microwave uncovered on high for 5 minutes. Let stand while assembling other ingredients. Slice zucchini lengthwise into 1/4 inch slices. In a bowl, beat egg and stir in cottage cheese until well mixed. In bottom, of greased 12 x 8 x 2 inch glass baking dish arrange one layer of zucchini slices. Sprinkle with 1 tablespoon of flour. Top with cottage cheese mixture and half of meat mixture. Repeat with remaining zucchini, flour and meat mixture. Cover with waxed paper. Microwave on high for 18-19 minutes, giving dish half turn after 8 or 9 minutes. Combine mozzarella and bread crumbs and spread over top. Microwave for 2 minutes.

Makes 2 servings.


PORK STROGANOFF

8 ounces ground pork
1 tablespoon corn oil
1 medium onion, finely chopped
1 tablespoon brandy (optional)
4 1/2 ounces small mushrooms
10 1/4 teaspoons chicken stock
1/2 cup low-fat creme fraiche
1 teaspoon Hungarian paprika, plus extra to serve
salt & freshly ground black pepper

Heat oil in non stick pan till very hot.

Add the meat and leave for 1-2 minutes till the underside is brown. Do not stir during this time as the meat may stick if you do. Turn the meat and brown the other side. Stir and break up meat; remove meat from pan and put on a warmed plate.

Lower the heat slightly and stirfry the onion till soft and just turning golden- about 8 minutes.

Return the meat to the pan and keep stiring for another minute. Add the brandy (if using) and when it bubbles add the mushrooms and chicken stock. Lower the heat and simmer for two minutes.

Add the creme fraiche, paprika, salt & pepper. Stir and let it all barely simmer for another two minutes.

Serve dusted with paprika.

Serves 2