Meat Dishes

Ground Beef Stir Fry

1 lb. lean ground beef

1 red bell pepper, chopped (or use all green pepper)

1 green bell pepper, chopped

2 lg. cloves garlic, minced

2 T. minced fresh ginger root

¼ tsp. crushed red pepper

¼ tsp. salt

¼ tsp. ground black pepper

¼ C. beef stock

¼ C. soy sauce

½ tsp. Worcestershire sauce

Cooked rice

• In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain and set aside.
• Heat several tablespoons of oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, garlic and ginger. Season salt and pepper. Cook and stir until tender
• Return the beef to the skillet. Mix in the beef stock, soy sauce and Worcestershire sauce. Cook and stir until slightly thickened and heated through.
• Serve over the cooked rice.

Lynn’s Kitchen Adventures

Lasagna Pizza

12-14 lasagna noodles, cooked an drained

4 C. shredded mozzarella cheese

2 C. pizza sauce

3 ½ oz. pepperoni slices (not a fan of pepperoni)

Other pizza toppings that you desire

½ C. grated Parmesan cheese

• Cover a greased jelly roll pan, or really any basic 11x17 or similar type cookie sheet with sides, with ½ of the cooked noodles.
• Sprinkle half of the cheese on top of the noodles.
• Top with remaining noodles.
• Spread sauce on top of noodles.
• Bake at 375º for 12 minutes.
• Remove from the oven and top with pepperoni, parmesan cheese, and remaining mozzarella cheese.
• Bake 15 minutes more.
• Let sit 5-10 minutes before serving.

Lynn’s Kitchen Adventures

Slow Cooker Taco Meat Loaf

3 eggs, lightly beaten

1 (28 oz.) can fire-roasted crushed tomatoes

¾ C. crushed tortilla chips

1 med. Onion, finely chopped

2 cloves garlic, minced

2 tsp. ground cumin

1 tsp. smoked paprika or chili powder

1 lb. ground beef

1 lb. ground pork

1 C. frozen whole kernel corn

½ C. Monterey Jack cheese with jalapenõ peppers, shredded (2 oz.) (optional)

corn tortillas, warmed (optional)

1 recipe Smoky Tomato Salsa (recipe below)

Sliced avocado, green onions, whole kernel corn and cilantro (optional)

Lime wedges (optional)

• In a large bowl combine eggs, ½ cup of the crushed tomatoes (reserving remaining tomatoes for Smoky Tomato Salsa), and crushed tortilla chips. Stir in onion, garlic, cumin, paprika, ½ tsp. each salt and black pepper. Add beef, pork and corn; mix well. Shape mixture into a round loaf or oblong loaf to fit the slow cooker.
• Crisscross three 18” strips of foil, fold to double thickness. (see Slow easy, below). Place meat loaf in center of strips. Bring up foil strips to lift and transfer meat and foil to a 3 ½ or 4 quart slow cooker. (If needed, push meat away from side of slow cooker to avoid burning).
• Covert, cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours, or until an instant-read thermometer inserted into the center of loaf reads 160º.
• Using foil strips, carefully lift meat loaf from cooker and place on cutting board. Pull foil from meat; discard. Scrape off any drippings from meat and discard. Sprinkle with cheese. Let stand 10 minutes. Serve with corn tortillas, Smoky Tomato salsa, avocado, green onion, cilantro, corn and lime wedge.
• Oven Variation: Preheat oven to 350º. Place shaped loaf in shallow baking pan. Bake for 1 ¼ hours or until an instant-read thermometer inserted into center of loaf reads 160º. Sprinkle with cheese and serve as directed in main recipe. Makes 8 servings.
• Smoky Tomato Salsa: In medium bowl combine reserved tomatoes; 1 green sweet pepper, chopped; 1/3 cup chopped green onions ¼ cup chopped fresh cilantro; 2 hot peppers, such as jalapeños, contain oils that can burn skin and eyes. Avoid direct contact with them and wear plastic or rubber gloves. If bare hand touch the pepper wash well with soap and water.
• Slow Easy: To place meat loaf in and lift out of slow cooker while keeping it in tact, make a foil sling. Tear off three 18” strips of foil folded to double thickness. Crisscross the strips in a spoke-like fashion. Place the loaf in the center of the spokes. Lift the ends of the foil strips to transfer the loaf to the cooker, leaving the foil in place during cooking. Use the foil again to lift the loaf from the cooker to a serving platter. Gently pull foil strips away from the loaf and discard.

Easy Meatloaf

1 lb. ground beef

1 lb. ground pork

1 C. quick cooking oats

2 eggs

½ C. chopped onion

½ tsp. salt

3 T. soy sauce (divided)

½ tsp. garlic powder

8 oz. tomato sauce

• Combine tomato sauce with 1 T. soy sauce. Set aside.
• Combine remaining ingredient and form into a loaf.
• Spread ½ of tomato sauce mixture on top.
• Bake at 325º for 45 minutes.
• Spread remaining sauce on top and bake 15 minutes longer or until done.
• Cool ten minute, slice and enjoy!

Note: Do not use a loaf pan, if you do the meat sits in the grease while it is cooking and the texture is not nearly as good. Make meatloaf free form and bake on a cookie sheet.

Lynns’ Kitchen Adventures, September 2010

Meat Dishes

All-American Classic Meat Loaf

2 eggs, lightly beaten

2/3 C. beef broth or dry red wine

1 T. Worcestershire sauce

3 slices sourdough bread, cubed (about 2 cups)

¼ C. gated Parmesan or Romano cheese

2 T. yellow mustard

4 cloves garlic, minced

¼ tsp. crushed red pepper

1 lb. ground beef sirloin

1 lb. ground beef chuck

1 med. Green sweet pepper, chopped

½ a med. Onion, chopped

½ C. ketchup

2 T. packed brown sugar

2 tsp. cider vinegar

Chopped fresh parsley, sliced green onions, and black pepper (optional).

• Preheat oven to 350º. In large bowl combine eggs, broth and Worcestershire sauce; stir in bread cubes. Let stand 15 minutes. With fork, mash bread cubes into small pieces. Stir in Parmesan cheese, mustard, garlic, 1 tsp. salt, ½ tsp. black pepper and crushed red pepper. Add meat, sweet pepper and onion. Using hands mix ingredients together well (do not over mix). Lightly pat meat mixture into 9x5x3” loaf pan. *With fingers lightly pull loaf away from sides of pan. (see Shape and Bake, below.)
• Bake, uncovered, for 1 ¼ hours. For topping, in small bowl stir together ketchup, brown sugar and vinegar. Spoon on loaf. Bake 15 minutes more or until an instant-read thermometer inserted into center of loaf reads 160º.
• Let stand 10 minutes. To remove, use two large spatulas inserted along short edges to lift loaf from the pan to a platter. Sprinkle with parsley, green onions and black pepper. Makes 8 to 10 servings.
• *Or shape the meat mixture in a 9” loaf in a baking dish. Bake as directed.

Shape and Bake: When shaping meat loaf, as in above recipe, in a 9x5x3” pan, use a light touch. Packing it tightly will make the loaf dense and tough. For even browning and to prevent drippings from pooling on the loaf, use your fingers to round the top while pushing the sides away from the edges of the pan.

Meat Dishes

Simply Delicious Shepherd’s Pie

1 ½ lb. lean ground beef (90% lean or higher)

2 lg. carrots, peeled and shredded (about 2 cups)

1 tsp. garlic powder

1 tsp. onion powder

1 (15.5 oz.) can pinto beans, drained and rinsed

1 (14.5 oz.) can tomato soup

1 ½ C. pre-shredded reduced-fat cheddar cheese

1 C. frozen corn kernels, thawed

Salt and pepper

3 to 4 mashed potatoes

2 T. grated Parmesan cheese

• Preheat oven to 375º.
• Place a large nonstick over medium-high heat. Add the beef, carrots garlic powder and onion powder and cook, breaking up the large pieces, until the meat is no longer pink and the carrots are tender, about 5 minutes. Drain any excess fat.
• Add the beans, tomato soup, cheese and corn and simmer until heated through, 2 to 3 minutes. Season with salt and pepper to taste.
• Spread the meat mixture evenly in a 9x13” baking dish. Top with the mashed potatoes, using a spatula to gently spread over the meat. Sprinkle the Parmesan cheese evenly over the potatoes.
• Bake until the meat mixture starts to bubble, about 10 minutes. Turn the oven to broil and broil until the top turns golden brown, 2 to 4 minutes.

Meal Makeover Meals, September 2010

Mexican Lasagna

1 lb. lean ground beef

1 lg. carrot, shredded (about 1 C.)

1 (16 oz.) jar salsa

1 (15.5 oz.) can black beans, drained and rinsed

1 (10 oz.) bag or box frozen corn kernels, thawed (about 2 C.)

1 tsp. chili powder

1 tsp. ground cumin

5 (8”) flour tortillas, cut in half

1 (16 oz.) container low fat cottage cheese

1 ½ C. pre-shredded reduced-fat cheddar cheese

• Cook the meat and carrot in a large nonstick skillet over medium-high heat, breaking up the large pieces, until the meat is no longer pink, about 5 minutes. Drain excess fat.
• Preheat oven to 375º.
• Add the salsa, black beans, corn, chili powder and cumin to the skillet and stir to combine.
• To assemble the lasagna, arrange a third (about 2 C.) of the meat mixture in a 9x13” baking dish. Layer half the tortillas over the meat, allowing them to overlap. Spoon half of the cottage cheese and ½ cup of the cheddar cheese over the tortillas and spread evenly.
• Place 2 more cups of meat mixture over the cottage cheese. Layer with the remaining tortillas and cottage cheese. End with the meat mixture.
• Top with the remaining cheddar cheese and bake uncovered until the cheese melts and the lasagna is heated through, about 25 minutes.

Meal Makeover Moms, September 2010

Skillet Pasta & Beef Dinner

1 tsp. canola oil

1 medium red bell pepper, finely diced (about 1 C.)

1 lb. lean ground beef (90% or higher)

1 (26 oz.) jar pasta sauce

2 C. water

8 oz. dried whole wheat blend rotini

1 C. pre-shredded part-skim mozzarella cheese (about 4 oz.)

¼ C. grated Parmesan cheese, optional

• Heat the oil in a large Dutch oven or saucepan over medium-high heat. Add the bell pepper and cook, stirring frequently, until tender, about 5 minutes.
• Add the meat and cook, breaking up the large pieces, until no longer pink, about 5 minutes. Drain excess fat.
• Stir in the pasta sauce and water, raise the heat to high, and bring to a boil. Stir in the pasta and return to a boil. Reduce the heat to medium and cook, covered, stirring occasionally, until the pasta is tender, about 15 minutes.
• Remove from the heat and stir in the cheese. Cover and let stand until the cheese melts, 5 minutes. Sprinkle with Parmesan cheese as desired.

Meal Makeover Moms, September 2010

Oven-Fried Pork Chops

4 (4 to 6 oz.) bone-in center-cut pork chops

¼ tsp. pepper

¼ tsp. salt

½ C. Japanese breadcrumbs (Panko)

¼ C. freshly gated Parmesan cheese

1 T. lemon zest

1 tsp. chopped fresh thyme

¼ C. vegetable oil (olive oil)

• Sprinkle pork chops with pepper and salt.
• Stir together breadcrumbs and next 3 ingredients in a large shallow dish. Dredge pork chops in breadcrumbs mixture.
• Cook chops in hot oil in a large skillet over medium-heat 5 to 6 minutes on each side or until done.

Southern Living, April 2010

Meat Dishes

Martha’s Spaghetti Carbonara

1 lb. spaghetti

8 oz. (8 slices) bacon

Salt and pepper

3 lg. eggs

¾ C. grated Parmesan cheese

½ C. half & half

• Set a large pot of water to boil for pasta. In a large skillet, cook bacon over medium heat, turning occasionally, until crisp. Drain on paper towel.
• Salt boiling water generously; add pasta and cook according to package directions or until done.
• Meanwhile, in a large bowl, whisk together eggs, Parmesan and half & half. Set aside. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkle with additional Parmesan cheese.

Lynn’s Kitchen Adventures

Spaghetti Carbonara

¼ lb. bacon, cut into pieces

2 cloves garlic, minced

1/3 C. white wine

3 eggs, beaten

1/3 C. Parmesan cheese

Salt and pepper to taste

1 lb. spaghetti

• Cook noodles according to directions on the package and drain. When noodles are done reserve ½ cup of pasta water.
• Meanwhile cook bacon until lightly browned.
• Drain off most of the fat. Leave about 2 T. of fat.
• Add garlic and cook for about 1 minute.
• Carefully and slowly add wine.
• Cook for 3-4 minutes or until wine has reduced by about ½.
• In a large bowl combine eggs and cheese.
• Working quickly, add hot pasta to egg and cheese mixture. Stir until combine. Then add bacon/wine mixture.
• Add reserved pasta water to achieve desired consistency. You can reserve about ¼ C. of water.
• Note: I think this one sounds better than the other one, but I’ll probably try both and let you know.

Lynn’s Kitchen Adventures, September 2010

Spaghetti Carbonara

2 pkg. (3 oz. each) Primo Taglio Pancetta, chopped

1 med. Onion, cut in half and thinly sliced

8 oz. fresh sliced mushrooms

¼ C. dry white wine

4 lg. eggs, at room temperature

¾ C. heavy or whipping cream

¾ C. shredded Primo Taglio Parmigiano Reggiano

¼ tsp. dried pepper flakes

1 lb. spaghetti

• In large skillet over medium heat, cook pancetta, stirring often, until fairly crisp. Drain on paper towel.
• Cook onion in drippings in skillet, stirring frequently over medium-high heat until beginning to soften, about 7 minutes. Add mushrooms and wine; cook, stirring occasionally for 5 minutes.
• Bring a large pot of salted water to a boil. In a bowl, whisk eggs and cream. Stir in Parmigiano Reggiano, pepper flakes, salt and black pepper to taste.
• Cook pasta in boiling water until tender.
• Drain reserving ½ cup pasta water. Return pasta to cooking pot. Immediately add egg mixture, onin mixture, pancetta and ½ cup pasta water.

Toss well. Serve immediately.

Crockpot Beef Tips

This is super easy! All I (my sister-in-law, Marcia) do is if I use one pound of beef tips, then I use one package of brown gravy mix that is mixed with two cups of water, then pour that in over the beef tips in the crockpot and turn on and cook for 6-8 hours! For every pound of meat, then use 1 package of brown gravy mix!

Marcia Cox Browder, September 2010

Golden Beef Casserole

1 lb. lean ground beef

¼ C. diced onion

¼ C. diced green pepper

¾ tsp. salt

1/8 tsp. pepper

1 (10.5 oz.) can cream of mushroom soup

1 C. shredded cheddar cheese

2 (12 oz.) cans golden whole kernel corn, drained

• Brown beef, onion and green pepper in small amount of oil in large heavy frying pan.
• Mix in regaining ingredients.
• Spoon into greased 1 ¾ quart casserole.
• Bake in preheated 350º oven for about 40 minutes.

Meatball Stew

Mix and form into balls and roll in flour:

1 ½ lbs. ground beef

Salt

Pepper

Milk soaked bread

1 egg

Brown in ¼ C. oil.

Add:

2 cloves garlic

1 (6 oz.) can tomato paste

2 C. water

¾ C. Burgandy wine

1 tsp. salt

½ tsp. thyme

1 bay leaf

Simmer while preparing following vegetables:

Potatoes

Carrots

Celery

Onion

Add 1 (3 oz.) can mushrooms

Just before done, add 1 T. chopped parsley and 1 T. chopped pimentos.

Mexican Casserole

1 lg. can white hominy

1 lg. can chili (no beans)

4 medium onions

½ lb. cheese

1 tsp. garlic salt

½ tsp. salt

½ C. water

Drain hominy and place in casserole in this order:

1 layer hominy

1 layer chili

1 layer chopped onions

1 layer hominy

Add remaining chili plus ½ C. water. Place in oven at 400º and cook until hominy is well done. Just before serving, add the grated cheese. Return to oven for a few minutes.

Mexican Pizza

1 can refried beans, heated (makes them easier to spread)

½ lb. of ground beef, cooked and seasoned with taco seasoning

Shredded cheese, either cheddar or Colby jack

1 jar taco sauce

Chopped tomatoes

Sliced olives (optional)

Tostada shells

• Place tostada shells on a cookie sheet or pan. Spread beans on top of each shell. 1 can of beans makes 6 of these pizzas.
• Spread a layer of meat on top of beans and then sprinkle a small amount of cheese on top of meat. Place another shell on top of that. Spread taco sauce on that shell. Then place olives and tomatoes and top off with taco seasoning. Then place more cheese on top of that. Bake at 400º for about 8 minutes or until heated through.

Lynn’s Kitchen Adventures

Meat Dishes

Three Cheese Beef Enchiladas (or Chicken)

1 ½ C. shredded jack cheese

1 ½ C. shredded cheddar cheese

3 oz. of cream cheese, softened

1 – 19 oz. can of red enchilada sauce

2 C. cooked ground beef

8 to 10 tortillas

Combine 1 cup of jack cheese, 1 cup of cheddar cheese, cream cheese, ¾ cup (or so) of enchilada sauce and chicken. Mix until well combined. Pour about ¼ cup of enchilada sauce into a 9x13 pan and spread it around. Then place about ¼ (or maybe 1/3) cup of filling onto each tortilla. Roll up and place in pan. Pour remaining sauce on top and sprinkle with the rest of the cheese Bake at 350º for 25 minutes until heated through.

Lynn’s Kitchen Adventures

Quick and Easy Beef and Rice

1 lb. lean ground beef

1 medium onion, chopped

1 can (14 oz.) diced tomatoes with liquid (I’m assuming this could be Rotel)

2 C. beef broth (or water mixed with beef bouillon or base)

1 C. rice

1 tsp. chili powder

In a large skillet, cook ground beef with onion until the meat is no longer pink; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for about 20 minutes or until rice is tender.

Lynn’s Kitchen Adventures

Ground Beef Fried Rice

1 lb. ground beef

2 garlic cloves, minced

1 C. finely chopped carrots

1 C. finely chopped celery (optional)

½ C. finely chopped onion

¾ C. chopped fresh mushrooms

¼ tsp. ground ginger (or use a little fresh if you have some)

salt and pepper to taste

5 C. cooked long grain rice

2 eggs, scrambled

1/3 – ½ C. soy sauce

In a large skillet, brown beef. Drain all but 2-3 tablespoons fat and add garlic, carrots, celery and onion cook until onions are slightly tender. Then add mushrooms and cook until all vegetables are tender. Add ginger, salt, pepper, rice and eggs; stir until well mixed and eggs are cooked. Add soy sauce and heat through.

Lynn’s Kitchen Adventures

Easy Barbecue Pork

Place a pork roast, usually a shoulder roast, into the crockpot and add about 1 cup of barbecue sauce. (She uses Head Country, but we like KC Masterpiece, so just use your favorite.) Then cook on low for 7-8 hours. When it is done, shred the meat and add a little more sauce to it.

Someone told her to add a Dr. Pepper in with the roast and BBQ sauce. She said it gave it a little different texture and caramelized the taste, but was very good.

I think I’m going to have to try this. I had a friend that always added a coke to her’s, but I’ve never been brave enough to try it. Being a diabetic, I wonder if I could use a diet drink and it would work the same? Any ideas? Susan

Lynn’s Kitchen Adventures

Meat Dishes

Swiss Steak

Beat flour into round steak.

Brown in 1 T. grease with onion.

1 can of tomato sauce with ½ C. water.

Simmer 2 or 3 hours.

Bea Cox, 1974

Meat Dishes

Taco Pasta

1 lb.ground beef

1 pkg. (1 ¼ oz.) taco seasoning

1 – 15 oz. tomato sauce

1 – 8 oz. pkg. shell macaroni, cooked and drained

1 – 4 oz. can chopped green chilies

1 ½ C. shredded cheddar cheese

In a skillet, brown ground beef over medium heat. Drain and add taco seasoning, tomato sauce and green chilies. Stir in cooked macaroni. Place in 9x13 pan. Top with cheese. Bake at 350º for 30 minutes or until heated through.

Lynn’s Kitchen Adventures

Cowboy Spaghetti

1 lb. spaghetti

3-4 slices of bacon, chopped

1 lb. ground beef

1 medium onion, chopped

2 cloves garlic

1 tsp. (or so) of hot sauce

1 T. Worcerstershire sauce

1 – 14 oz. can diced tomatoes

1 – 8 oz. can tomato sauce

1 C. shredded cheddar cheese

• Cook spaghetti noodles as directed.
• While the noodles are cooking, cook the bacon until crisp. Drain and set aside.
• Brown the ground beef, with the onion, until meat is done and onion soft, add in garlic the last minute.
• Drain meat.
• Combine bacon, meat mixture, hot sauce, tomato sauce and tomatoes. Cook on low for about 8 minutes or until heated completely through.
• Add cooked pasta to meat mixture.
• Sprinkle with cheese and serve.

Lynn’s Kitchen Adventures

Beef and Pasta Casserole

1 lb. ground beef

1 onion, chopped

1 tsp. salt

¼ tsp. garlic powder

1 tsp. Worcestershire sauce

¼ C. flour

1 ¼ C. hot water

2 tsp. beef bouillon granules

2 T. red wine

1 pkg. shell macaroni (6 oz.)

1 can mushrooms, drained (4 oz.)

1 C. sour cream

In skillet brown the ground beef and onion. Drain; place in crock pot. Stir in salt, garlic powder, Worcesterhire sauce and flour, add water, bouillon and wine, mix well. Cover and cook on low for 2-3 hours. Cook macaroni per package directions. Add cooked pasta, mushrooms and sour cream to a Crockery Pot; stir to mix. Cover and cook on high for 10-15 minutes.

Crockery Cookery by Mable Hoffman, July 2010

Meat Dishes

Beef Tips

1 pkg. stew meat

1 onion chopped

salt & pepper to taste

cream of celery soup

minced garlic to taste

large jar of mushrooms

1 pgk. brown gravy mix

1 pkg. Lipton onion soup mix (optional)

Combine stew meat that has been seasoned well and other ingredients. Cook on low until well done. Serve over noodles or rice. Great for slow cooker!

Susan Cox, March 1992

Easy Oven Stew

2 #'s stew meat, cut in 1" cubes

¼ C. flour

1 tsp. salt

¼ tsp. pepper

2 T. Wesson oil

5 carrots, pared/1" pieces

3 potatoes, pared/1" pieces

1-14 ½ oz. can whole tomatoes

1 ½ C. water

1-1 1/8 pkg. dry onion soup mix

Coat beef with flour, salt and pepper, toss with oil in 3 qt. casserole. Bake uncovered at 400º for 30 min; add other ingredients, cover and bake at 375º 2 hours or until meat is tender.

Susan Cox, January 1992

Easy Lasagna

1 # Lean ground beef

32 oz. jar good grade spaghetti sauce

1 ½ C. water

3 C. grated mozzarella cheese

2 C. small curd cottage cheese

1 - 8 oz. box lasagna noodles

½ C. grated Parmesan cheese

1 tsp. salt

2 eggs

¼ C. chopped parsley(optional)

¼ tsp pepper

Brown meat and drain. Add sauce and water, simmer 10 minutes. Mix cheeses, eggs, salt, pepper and parsley. Pour 1 ½ C. sauce into bottom of dish. Layer noodles (uncooked), cheese mix and sauce. You may top with extra Parmesan, if desired. Cover with foil, and cook 45-50 minutes in 350º oven. Remove foil and cook 10 more minutes.

Susan Cox, January 1992

Lasagna (Our Favorite)

1 # each ground sausage/ground beef

1 clove garlic, minced

1 T. whole basil

1 ½ tsp. salt

1 ½ tsp. oregano

1 ½ tsp. anise seeds

1 # can tomatoes

2-6 oz. cans tomato paste

Simmer sauce for hours if you have time, 30 minutes if you don't. Makes a great spaghetti sauce.

Mix:

3 C. cottage cheese or ricotta

1 ½ C. Parmesan cheese

2 T. parsley

2 beaten eggs

1 tsp salt

½ tsp. pepper

1 ½ # mozzarella cheese

Layer: Meat sauce

Noodles

cottage cheese mix

mozzarella cheese, grated

Layer at least twice.

*Note: This can also be cooked in your (at least 6 quart) crockpot. I don't ever cook my noodles before hand, I just follow the cooking instructions from the lasagna recipe above this one. You will probably have to break your noodles up to make them fit in the crockpot. Cook on low for 3 to 3 ½ hours. Be sure to check it at 3 hours to make sure the noodles don't overcook.

Susan Cox, January 1992

Pepper Steak

1 # round steak cut in bite size

3 C. cooked rice

1 T. paprika

2 T. oleo

2 garlic cloves, minced

1 C. chopped green onions

2 T. corn starch

1 ½ C. beef broth

2 green peppers, cut up

¼ C. each water/soy sauce

Sprinkle meat with paprika and let sit. Then brown meat in oleo and add garlic and broth. Cover and cook for 30 minutes, then stir in onion and pepper - mix corn starch, water and soy sauce, add to meat. Cook, stirring until thick. Serve over rice or noodles.

Susan Cox, January, 1992

Shepherd’s Pie

1 can cream of mushroom soup

1 # ground meat

¼ C. chopped onion

1 egg slightly beaten

2 T. parsley

¼ tsp. salt

dash pepper

1 can green beans, drained

Mix above ingredients (except gr. beans, only ½ can soup) and press into pie plate and bake at 350º for 30 to 45 minutes. Until meat is nearly done, drain grease. Drain green beans and put on top of meat, season and put back in oven. Make mashed potatoes and top meat and green beans with potatoes. Spread rest of soup over potatoes and top with cheese. Put back in oven until cheese melts.

Susan Cox, January 1992

Hobos

1 # lean ground beef

potatoes, carrots, broccoli, onion, zucchini, frozen corn, etc.

Season meat, make 4 patties and place in the center of a large piece of foil. Slice potatoes and onions and start stacking vegetables on top of patty, season and put a pat of butter on the top. Twist foil and bake in 350º oven for about 1 to 1 ½ hours until meat is done.

Karon Elder, September 1993

Pork Chops ‘N Vegys

Spray 9" x 13" casserole pan.

Cut up potatoes, carrots, onions, apples, zucchini, etc. (any or all) salt & pepper.

Butter the top of vegetables, lay pork chops on top - season.

Bake at 375º for 1 hour until browned. (Turn pork chops over at 45 minutes)

Lynda Harris, September 1993

Salisbury Steak

1 # lean ground beef

1 egg

1 medium onion (chopped)

1 beef bouillon cube (dissolve ½ C. water)

Mix beef, egg and onion. Shape into patties and brown over high heat, drain off any fat. pour in

bouillon and simmer uncovered until desired doneness.Serves 4

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Hamburger in Oven

2 #s extra lean ground beef

2 medium onions(sliced thin)

1 pkg. (32 oz.) frozen french fries

salt and pepper

Divide meat into 6-8 equal parts and make into patties. Season to taste. Place on foil in large baking pan and arrange onion slices on top of each patty. Place fries around them. Warp foil tightly and bake at 350º for 30 minutes. Serves 6-8.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

New York Roast Beef

6-7 # eye of round

1 T. oil

½ tsp. garlic powder

1 tsp. ground oregano

Rub oil all over roast. Combine garlic and oregano and rub over the oiled roast. Place in shallow baking pan with fat side up. Bake at 350º for 20 minutes per pound. Serves 10-12.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Round Steak Bake

2 #s round steak

4 lg. potatoes (peeled & quartered)

2-6 oz. cans mushrooms (undrained)

1 pkg. dry onion soup mix

Place steak on foil and sprinkle soup mix on steak. Place potatoes evenly over steak and pour mushrooms with liquid over potatoes and steak. Wrap foil tightly. Bake at 350º for 1 ½ hours. Serves 4-6.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Beef in Wine Sauce

3 #s Sirloin steak (cut in 1/4" strips)

2 T. flour

2 cans creamy onion soup

2 C. Burgundy Wine

Season meat to taste. Dredge strips in flour and brown in skillet. Add wine and soup and stir. Simmer covered for 2 hours. Serve with noodles. Serves 6-8.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

New England Dinner

4 #s corned beef

1 head cabbage (cut into 1/8’s)

8 potatoes (peeled & halved)

8 carrots (peeled & halved)

Cover meat with cold water. Simmer 3 hours, adding the potatoes, carrots and cabbage the last hour. Drain and serve. Serves 8-10.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Enchiladas

1 ½ dozen corn tortillas

1 medium onion chopped

16 oz. Monterrey Jack or Cheddar Cheese (grated)

1 recipe of enchilada sauce

Heat shortening or oil, dip tortilla into it to make it hot and pliable. Put about ¼ C. or less grated cheese mixed with onions in a strip on the tortilla, and roll. Place side by side in 9x13 dish and cover with sauce and sprinkle on remaining cheese. Bake at 350º for 20-30 minutes.

Mary Cooper, October 1994

In the Oven Brisket

1 large beef brisket

2 large yellow onions, sliced

1 large bottle Italian Dressing

½ tsp. Liquid Smoke

Preheat oven to 325º. In the bottom of a large roasting pan, spread out the sliced onions. Place the brisket on top of the onions, fat side up. In a bowl, mix the bottle salad dressing and the Liquid Smoke together. Pour over the brisket. Cover completely with heavy duty aluminum foil and seal the edges. Bake for 6 hours.

Jimmy G's Village Market, April 1994

Barbecue Brisket

3-4 lb. Brisket

6 T. Liquid Smoke

Onion & Garlic Powder (about 2 T. each)

*Salt

Day 1:Coat Brisket with liquid smoke. Rub salt into meat. Cover and chill 24 hours

Day 2:Sprinkle heavily with onion and garlic. Cover tightly with foil and bake at 300º for 4 hours. Cool and chill for 24 more hours.

Day 3:Remove from broth, slice thin, cover with sauce and heat through in low oven.

Sauce:

Melt ¼ # oleo

Blend in 5 T. brown sugar

5 T. mustard or 5 tsp. dry mustard

Add 6 T. Worcester sauce

2 tsp. celery salt

2 tsp. Catsup

1 C. water

Simmer 15 minutes.

*I did not have onion or garlic powder so I used fresh minced garlic and sliced an onion on top. It gave it a really good flavor!

Janet Fletcher, July 1995

Meat Loaf

1 # each - ground pork (or turkey) & ground beef

4 celery stalks (diced)

1 diced onion

¼ C. Lea & Perrins

½ C. oatmeal

2 eggs salt & pepper to taste

Cover with bacon & ½ C. catsup on top, cover with foil and bake at 350º for 1 hour, top with 2 cans tomato soup.

Karon Elder, October 1995

Swedish Meat Loaf

1 ½ lbs. ground beef

¼ C. minced onion

¾ C. fine dry bread crumbs or croutons

2 eggs

¼ C. half & half

¾ tsp. salt

¼ tsp. pepper

1/8 tsp. ground allspice (opt.)

Sour Cream Mushroom Sauce

Combine first 8 ingredients in large bowl; stir well shape mixture into an 8" x 4" loaf. Place loaf in a 13" x 9" x 2" baking pan. Bake at 350º for 1 hour. Serves 6.

Sour Cream in Mushroom Sauce

2 C. sliced fresh mushrooms

1 T. butter, melted

¼ C. butter

¼ C. flour

2 C. canned diluted chicken broth

1 (8 oz.) carton sour cream

2 tsp. dried whole dill weed

¼ tsp. salt

Sauté sliced mushrooms in 1 T. melted butter in a large skillet until tender. Remove mushrooms from skillet; set aside and keep warm.

Melt ¼ C. butter in a heavy saucepan over low heat, add flour, stirring until smooth. Cook 1 minutes stirring constantly. Gradually stir in broth with whisk; cook over medium heat, stirring until mixture in thick and bubbly. Remove from heat. Stir in sour cream and sauteed mushrooms, dillweed and salt. Makes 3 2/3 cups.

Glenda Duncan, October 1996

Beef Stroganoff

2 lbs. beef

3 cans consomme

1 (8 oz.) sour cream

2 packages dumplet noodles (American Beauty brand)

small onion

Cut meat into thin strips; coat meat in flour; sauté the onion; add meat and cook until meat is done. Add consomme (use whisk) and stir until it gets a little thick. Fold in sour cream last.

Cook noodles as directed and serve meat over noodles.

Kelly McAlister, February 1999

Taco Ring

2 pkgs. Crescent Rolls

1 lb. hamburger

1 pkg. taco seasoning

1 C. cheddar cheese

2 T. water

Brown meat; add taco seasoning and water; then add cheese. Place your crescent rolls (wide end in) on a baking stone or pizza pan and dollop meat mixture on to rolls. Then bring small pointed end over and tuck under to seal rolls (meat will still be showing). Bake at 350º until rolls are golden brown. Serve with sour cream, quacamole, salsa, and anything else you might like. It’s a good easy, filling meal.

Susan Cox, from the Pampered Chef Cookbook

Secret Glazed Spareribs

4-5 #’s pork spareribs

¾ C. bottled chili sauce

½ C. grape jelly

2 tsp. dry mustard

Place ribs in stock pot and cover with water, cover and boil over medium heat for 45-60 minutes or until tender. meanwhile, in medium bowl combine remaining ingredients. Cook over grill or place in a 9x13 baking dish with a little water. Cover and bake at 350º for one hour.

Pat Bennett, September 1999

Pork Loin Roast

Marinade pork loin over night in teriyaki marinade. Bake uncovered in oven with meat thermometer. Pour teriyaki sauce over cooked meat.

Pat Bennett, 1999

Hamburger-Rice Skillet

1 lb. ground chuck

1 small onion, chopped

1 small green bell pepper, chopped

1 (10 oz.) can mild diced tomato & green chiles

1 ½ C. water

1 C. uncooked rice

1 (1.25 oz.) enveloped mild taco seasoning mix

½ tsp. salt

2 C. chopped lettuce

3 green onions, chopped

1 tomato, chopped

1 avocado, sliced

1 (2.25 oz.) can sliced black olives, drained

1 C. (4 oz.) Mexican cheese blend

Tortilla chips

Salsa

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

Stir in tomato and green chiles and next 4 ingredients. Cook, covered, over medium heat 15 minutes, stirring occasionally. Uncover and cook 15 more minutes; remove from heat.

Sprinkle lettuce and next 5 ingredients over hamburger mixture. Stand tortilla chips around edge of skillet; serve with chips and salsa.

Southern Living, November 2000

Meat Loaf

1 C. soft bread crumb

½ tsp. dry mustard

½ C. milk

1 egg

1 lb. ground meat

1 (8 oz.) can tomato sauce

1/3 C. chopped onion

2 T. green pepper

1 ½ tsp. Worchestershire

1 T. ketchup

1 tsp. salt

¼ tsp. pepper

Bake 45 minutes at 350º. Grease 9x5x3” loaf pan. Combine all ingredients but only ½ tomato sauce.

Joan Mondale, January 1976

Spaghetti Sauce

2-3 pork neck bones (or country ribs, etc.)

4 oz. can tomato paste

2-32 oz. cans crushed Italian tomatoes

32 oz. can tomato sauce (or more!)

2 medium white onions, chopped

4 cloves fresh garlic, minced

1 tsp. dried basil

1 tsp. dried oregano

2 T. olive oil

½ C. red table wine

*Optional: ½ C. sugar or 2-3 sweet bell peppers (red or yellow) sliced lengthwise.

In separate pan: brown pork on all sides using olive oil - set aside pork. In same pan sauté garlic and onion on low heat until translucent; add dry herbs and cook a few more minutes; add tomato paste and mix with other ingredients and cook down slowly, adding first can of crushed tomatoes as liquid is needed. (15-30 minutes)

In 8-12 quart pot with lid: add seasoned tomato mixture; add pork and remaining crushed tomatoes and tomato sauce. Do not dilute with water but add additional tomato sauce to reach total amount desired (canned tomato sauce: Hunts, DelMonte, etc. not Ragu); add wine here. Bring sauce to a slow boil** simmer on very low heat for 3-4 hours, stirring occasionally to keep sauce from burning bottom of pot. 30 minutes before serving add sugar or sweet peppers to cut sauce’s acidity.

**Additional browned Italian sausage and/or meatballs can be added at this time.

Chyrel Sweeney, August 2001

Chili

2 lbs. chili meat

1 lb. sausage

2 T. chili powder

1 tsp. oregano

3 cloves minced garlic

2 tsp. seasoning salt

1 tsp. cumin

1 - 2 cans water

chopped celery, onion, bell pepper mix 28 oz. can whole tomatoes

corn starch and water for thickening

Brown meat with garlic, vegetables and spices. Add tomatoes and water; simmer for about 30 minutes or as long as you like. When it’s simmered as long as you want add your thickening and simmer at least another 10 minutes.

Susan Cox, December 2002

Meatballs

3 lbs. ground meat

2 C. seasoned bread crumbs

2 C. water

5 eggs

Parsley

Salt

Pepper

Mix well and roll into bite size balls; deep fry in oil.

Doris Griffin, March 2003

Karon’s Meat Loaf

1 ½ lbs. beef

¼ C. oatmeal or bread crumbs

onion, bell pepper & celery chopped

2 T. Worcestershire sauce

2 T. catsup

1 egg

Mix and form into loaf, put several pieces of bacon on top. Cover and bake at 350º for 45 minutes to an hour, uncover and put a can of tomato soup on top and put back in oven. Drain before doing that.

Karon Elder, June 1989

Stromboli Bites

1 can pizza rolls in tube

shredded cheese

shredded lunchmeat

Roll out dough and cut in ½ lengthwise and sprinkle cheese then meat. Roll up and bake in 400^o oven. Slice at an angle and serve.

Rachel Ray, December 2006

Asparagus Beef Roll-Ups

1½ cups water

36 fresh asparagus spears, trimmed

1-8oz. carton spreadable chive & onion cream cheese

3-5 tablespoons prepared horseradish

2 pounds of deli roast beef (cut on #1-thin but not shredded)

In a large skillet, bring water to a boil. Add asparagus; cover and boil for 2 – 3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry.

In a small mixing bowl, combine cream cheese and horseradish. Pat beef slices dry with paper towels. Spread each slice with a thin layer of cream cheese mixture; top with an asparagus spear. Roll up tightly. Refrigerate until serving.

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Johnny Besetti

Brown:

1 medium/large Onion Chopped

1 large Green Pepper Chopped

1 ½ Pounds of Ground Meat

Add:

1 can Mushroom Soup

1 can Tomato Soup

1 can Whole Kernel Corn – Drained

Cook wide egg noodles - 1 pound, add to above and add 1 pound of Velveeta cheese and a small bottle of stuffed olives sliced (Optional). Cook till cheese is melted, salt and pepper to taste. Serve – Really good and keeps in the refrigerator.

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One-Pot Spaghetti

Serves 4

2 T. cooking oil

½ onion, minced

½ lb. ground turkey, beef, or sausage

1 tsp. dried basil

1 tsp. dried oregano

1 (14-oz.) jar spaghetti sauce

1 (8-oz.) can tomato sauce

½ lb. dried pasta

2 cups water

Grated Parmesan (optional)

In a large pot, heat the oil and saute the onion until translucent. Add the meat and herbs and cook slowly, breaking up the lumps of meat with a spoon, until the meat is brown and cooked through. If you feel like it, drain off the fat. Add the spaghetti sauce, tomato sauce, and salt and pepper to taste, and cook, stirring, for a couple of minutes. Now add the pasta and the 2 cups of water and bring to a boil, stirring. Then lower the heat, cover the pot, and simmer for half an hour. (Stir frequently to make sure pasta doesn't scorch on the bottom.) If the mixture looks too dry, add up to half a cup of water. After half an hour, the pasta will be cooked through and the sauce thickened. Give it a final stir and serve with cheese.

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Beef Stroganoff

1 ½ # Sirloin beef tips

½ tsp. salt

½ tsp. pepper

3 T. vegetable oil

2 medium-size sweet onions, diced

2-8 oz. pkgs. sliced fresh mushrooms

2 C. beef broth

2 T. tomato paste

1 tsp. Dijon mustard

16 oz. pkg. egg noodles

½ C. sherry (I used beef broth)

2 T. flour

8 oz. sour cream

2 T. chopped fresh parsley (optional)

Sprinkle beef tips with salt and pepper.

Cook beef in hot oil in a large skillet over medium-high heat; add onions and mushrooms, and sauté 3 to 5 minutes or until tender.

Stir broth, tomato paste, and mustard into beef mixture. Cover, reduce heat to low, and cook 1 hour or until beef is tender.

Cook noodles according to package directions; drain.

Combine sherry and flour; stir into beef mixture, and cook, stirring constantly, until thickened. Stir in sour cream. Serve over hot cooked noodles; sprinkle with parsley, if desired.

The All New Ultimate Southern Living Cookbook, Susan Cox

Smothered Enchiladas

2 # ground beef

1 (1 ¼ oz.) pkg. mild taco seasoning

1 (4.5 oz.) can chopped green chiles, divided

2 cans cream of chicken soup

16 oz. sour cream

8 flour tortillas (I used 10)

2 C. shredded cheddar cheese

Garnishes: salsa, sour cream, green onions, chopped fresh cilantro

Cook ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.

Stir together remaining green chiles, soup and sour cream. Pour half of sour cream mixture into a lightly greased 13x9 baking dish. Spoon beef mixture evenly down center of each tortilla; roll up. Place tortillas, seam sides down, over sour cream mixture in baking dish; top with remaining sour cream mixture and cheese.

Bake, uncovered, at 350º for 25 minutes or until thoroughly heated. Garnish, if desired.

The All New Ultimate Southern Living Cookbook, Susan Cox