Ground Beef Recipes

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Beef recipes

Ground Beef RecipesALL AT ONCE SPAGHETTIALL-AMERICAN HOT DISHAPPLE MEATLOAFBAKED PIZZA SANDWICHEASY CHEESY SLOPPY JOESBARBECUE HAMBURGER PATTIESBASIC HAMBURGERSBASIC MEATBALLSBATTER DIPPED FONDUE MEATBALLSBAVARIAN PATTIES WITH SAUERKRAUTBEEF AND CABBAGE JOESBEEF AND LENTIL STEWBEEF AND TOFUBEEF BOULETTE BURGERSBEEF NOODLE BAKEBEEF PITA, GREEK STYLEBEEF TACO SALADBRAUNBURGERSBROCCOLI "CASTLEROLE"BUNLESS SUPER BOWL BURGERSBURGER PIZZABURGUNDY BURGERSCABBAGE LOAFCALIFORNIA COUNTRY MEATBALLS AND PEPPERSCAMPERS HOBO PIECARAWAY BURGERSCASTLE STUFFED PEPPERSCHEDDAR BURGERSCHEESY MEATLOAFCHEESE-BEEF CASSEROLE PIECHILI STACKCHIMICHANGASCHILI BEEF TACOSCHUCK WAGON SALISBURY STEAKCOUNTRY BEEF AND RICECOUNTRY BEEF LOAFCRAZY PIZZACREAMY BEEF NOODLE COMBOCREAMY MEATBALL DINNERCRISPY TACOSCRUNCHY TERIYAKI BURGERSDANISH MEATBALLSDEVILISH POTATO STACKSEASY BEEF BAKEEMPANADA (MEAT PIE)FAMILY FAVORITE BURGERSGERMAN MEATBALLSGERMAN CABBAGE CASSEROLEGREEK HAMBURGERSGREEK MEATBALLS WITH EGG AND LEMON SAUCEGROUND BEEF AND VEGETABLE CASSEROLEHACIENDA HAMBURGERHAMBURGER CORN CASSEROLEHAMBURGER GRAVYHAMBURGER HOT DISHHAMBURGER STROGANOFFHAMBURGERS AU POIVREHAMBURGERS DIANEHAWAIIAN SWEET-AND-SOUR MEATBALLSHEARTY BURGUNDY MEATBALLSHEIDELBERG MEAT LOAFHUNGARIAN CABBAGE ROLLHUNGRY BOYS CASSEROLEITALIAN STYLE MEAT LOAFJALAPENO BEEF ROLL WITH ZUCCHINIJUDYS SWEDISH MEATBALLSKRAUT BURGERSLAYERED HAMBURGER PIELIGHTHOUSE CASSEROLELIPTON ONION BURGERSMARIACHI BEEFBALLS AND RICEMEAT SAUCE MIXMEATBALL MIX (BASIC)MEATBALL STEWMEATBALLSMEATLOAF OLEMEXICAN HASHMEXICAN LASAGNAMEXICAN SPAGHETTI PIEMOCK PARMIGIANANOODLE STROGANOFFOLD-FASHIONED SAGE LOAFONE DISH SPAGHETTI (FOR 2)ONION MEAT LOAFPANHANDLER SALISBURY STEAKPATTIES PARMIGIANAPEPPER BEEF BALLSPEPPY PIZZA PIEPORCUPINESPORK U PINE MEATBALLSRAGOUT A LA BERGHOFREADY HAMBURGER MIXROAST MEAT LOAFRUSSIAN MEAT BALLS (BITOCHKI)SAUCY BEAN N BEEF PIESAUCY BURGERSSAUCY MEATBALLSSAUCY MINI-LOAVESSAUCY SWEDISH MEATBALLSSAUERBRATEN GOLDEN APPLE MEATBALLSSAUERBRATIN MEATBALLSSAUSAGE-CENTERED HAMBURGER ROLLSSAVORY MEATBALLSSHEPHERDS PIESKILLET GOULASHSLOPPY JOES, LIPTON STYLESOUR CREAM BURGERSSOUTHWEST MEATBALL SUPPERSPANISH RICE WITH BEEFSPICED HAMBURGERSSPICY MEATBALLSSPICY THAI MEATBALLS WITH CRISPY NOODLESSTROGANOFF BUNDLESSTUFFED BELL PEPPERSSTUFFED GREEN PEPPERS (OVEN BAG)STUFFED MEXICAN MEATLOAFSTUFFED PEPPERS #3SUMMERTIMES BOUNTY PIESURPRISE BURGERSSUPREME BURGERSSURPRISE MEAT LOAF SQUARESSWEDISH CASTLE DELIGHTSWEET AND SOUR KABOBSSWEET AND SOUR MEATBALLSSWEET AND SOUR MEATLOAFSWEET-SOUR KABOBS #2SWEET-SOUR MEATBALLS ORIENTALTACO CASSEROLETACO PATTIESTACOS ON A GRILLTEX-MEX BAKETOP OF THE STOVETWO-MEAT, TWO BEAN CHILIWHITE CASTLE TURKEY STUFFINGWINE MARINATED KABOBSZESTY BURGERSZITI WITH MEXICAN-STYLE MEAT SAUCE

ALL AT ONCE SPAGHETTI

1 tbsp Cooking oil

2 can Tomato Sauce

1 lg Onion,chopped

1 1/2 c Water

1/2 lb Ground Beef

1/4 lb Uncooked spaghetti (1/2 - 8 oz. pkg.)

1 1/2 tsp Salt

Pepper to taste

Grated parmesan Cheese

Heat oil in saucepan or skillet.Add onion;cook until soft.Crumble in the

Beef.Stir and fry until Meat is not longer pink. Sprinkle with salt and

pepper.Pour in tomato Sauce and water; bring to boil.Break

spaghetti;sprinkle in a little at a time,stirring into Sauce and keeping it

separated.Cover tightly. Simmer 20 to 30 minutes. Stir toward end of

cooking time. Serve with Cheese. Serves 3-4ALL-AMERICAN HOT DISH1 lb Lean Ground Beef

1/2 c Onion; Chopped, 1 Md

8 oz Whole Kernel Corn, 1 Can

8 oz Tomato Sauce; 1 Can

1/4 c Ripe Olives; Pitted, Halved

4 oz Noodles; Uncooked, About 2 C

2 c Water

1 tsp Oregano Leaves

1/2 tsp Salt

1/4 tsp Pepper

1 c Cheddar Cheese; ShreddedCook and stir the Meat and onion in a large skillet until the Meat is

brown. Drain off the excess fat. Stir in the UNDRAINED corn and the

rest of the ingredients. TO COOK IN A SKILLET: Heat the mixture to

boiling then reduce the heat and simmer, uncovered, stirring

occasionally, until the noodles are tender, about 20 minutes. Serve

Hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-

quart Casserole. Cover and bake in a 375 degree F. oven for 30

minutes, stirring occasionally. Uncover and bake until the mixture

thickens, about 15 minutes. Serve Hot.APPLE MEATLOAF

1 lb Lean Ground Beef

1/8 tsp Pepper

1 Apple, cored and chopped

tsp Garlic Salt

1 Med Onion, chopped1 or 2 slices of Bread. Preheat oven to 350. Combine all ingredients

except Bread. Soak Bread in cold water, squeeze out moisture, shred,

and add to mixture. Place in loaf pan and bake 25-30 minutes.

Or...form into patties, roll in Bread crumbs and pan fry, or broil.BAKED PIZZA SANDWICH1 lb Lean Ground Beef

15 oz Tomato Sauce; 1 Can, or

15 oz Pizza Sauce; 1 Can

1 tsp Oregano Leaves

2 c Biscuit Baking Mix (or use ready-made biscuits)

1 Lg Egg;

2/3 c Milk

1 -8 oz pkg Cheese; American or Mozzarella

2 oz Mushrooms;Sliced,Drained,1Can

1/4 c Parmesan Cheese; GratedHeat the oven to 400 degrees F. Cook and stir the Meat in a large

skillet until brown. Drain off the excess fat. Stir in half of the tomato

Sauce and the oregano leaves into the Meat mixture. Heat to boiling

then reduce the heat and simmer, uncovered, for 10 minutes.

While the Meat mixture is simmering, mix the baking mix, Egg and the

milk. Measure out 3/4 cup of the batter and set aside. Spread the

remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour into

the remaining tomato Sauce over the batter, spreading evenly.

Layer 4 slices of the Cheese, the Meat mixture, the mushrooms and

the remaining Cheese on top of the batter and tomato Sauce. Spoon

the reserved batter on the top of the Cheese. Sprinkle the batter top

with the grated Parmesan Cheese and bake, uncovered, until it is

golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into

squares and serving.EASY CHEESY SLOPPY JOES1 lb Ground Beef

1 tsp salt

Sprinkle with pepper

c. chopped onion

1 c. Ragu Double Cheddar Cheese SauceBrown ground beef until done, add chopped onion and cook 2- 3 min

more. Drain excess fat if needed. Add about 1 cup of Ragu Double

Cheddar Cheese sauce and stir over low heat until cheese bubbles.

Serve on buns (toasted is best).BARBECUE HAMBURGER PATTIES1 1/2 lb Ground Beef

1/2 c Onion; Chopped, 1 medium

1 tsp Salt

1/3 c Catsup

1/2 c Chili Sauce

2 tbsp Brown Sugar

1 tbsp Lemon JuiceCombine meat, onion, and salt together. Shape the mixture into 6

patties, each about 3/4-inch thick. Brown the patties in a large skillet

over medium-high heat, turning once. Cover and cook over low heat

about 10 minutes. Drain off the excess fat. Mix catsup, Chili Sauce,

brown Sugar, and lemon juice. Pour Sauce over the patties. Cover and

simmer for 15 minutes, spooning the Sauce onto the patties

occasionally. Serve with the Sauce spooned over the patties.BASIC HAMBURGERS1 1/2 lb Ground Beef

1/4 c Onion; Finely Chopped, 1 sm.

1/4 c Water Or Evaporated Milk

1 tsp Salt

1 tsp Worcestershire Sauce

1/4 tsp PepperCombine all ingredients together and make into patties. Brown until

done and serve on buns.BASIC MEATBALLS1 lb Ground Beef

1 Egg; Large

1/4 c Onion; Chopped, 1 Sm.

1/3 c Bread Crumbs; Dry

1/4 c Milk

3/4 tsp Salt

1/8 tsp Pepper

1 tsp Worcestershire SauceCombine all the ingredients together. Shape mixture by tablespoonfuls

into 1 1/2-inch balls. (keeping hands moist with water will help keep

meat from sticking to hands.)

Skillet preparation: Heat 1 tbsp salad oil in a large skillet, cook the

meatballs over medium heat until brown, about 20 minutes. Drain off

excess fat.

Oven preparation: Place the meatballs in a lightly greased baking pan

13x9x2 or 15 1/2x9 1/2x1-inch; bake, uncovered, in a 400 degree F.

oven until light brown, about 20 minutes. Drain off the excess fat.BATTER DIPPED FONDUE MEATBALLS1 1/2 lb Ground Chuck

1 ea Egg; Large

1/4 c Bread Crumbs; Dry

2 tbsp Beer Or Apple Juice

1 tsp Garlic Salt

2 c Salad Oil

1/2 c Butter; Do NOT Use Margarine,*

Frothy Batter

1 cup biscuit baking mix

1/2 cup beer or apple juice

1 large egg

Mustard Sauce

1/2 cup mayonnaise or salad dressing

2 tablespoons prepared mustard

1 tablespoon onion, finely choppedTo prepare meatballs: Mix meat, egg, bread crumbs, beer and garlic

salt. Shape mixture into 3/4-inch balls.

Prepare frothy batter: Mix all of ingredients with a fork. (Batter will be

slightly lumpy. )

Heat oil and butter in a metal fondue pot to 375 degrees F.

Spear meatballs with a fondue fork, dip into batter and cook in hot oil

to desired doneness, about 2 minutes.

Serve with both sauces.

** You can omit butter and increase salad oil to 2-1/2 cups.

Serves 12BAVARIAN PATTIES WITH SAUERKRAUT

1 1/2 lb Ground Beef

1/2 c Applesauce

1/3 c Bread Crumbs; Dry

1/4 c Onion; Finely Chopped, 1 sm.

1 Lg Egg

1 tsp Salt

1/2 tsp Allspice

16 oz Sauerkraut; Drained, 1 canCombine all the ingredients together except the sauerkraut. Shape the

mixture into 6 patties, each about 3/4-inch thick. Brown the patties in

a large skillet over medium heat, turning once. Drain off the excess

fat. Spoon the sauerkraut onto the patties. Cover and simmer for

about 15 minutes.BEEF AND CABBAGE JOES1 lb Ground Beef

1/2 c Onion; Chopped, 1 Md.

1/2 c Celery; Thinly Sliced

2 c Cabbage; Shredded

1/3 c Green Pepper; Chopped

3/4 c Catsup

1/4 c Water

1/4 tsp Salt

1 tbsp Yellow Mustard

8 ea Hamburger Buns; (best when toasted)Cook and stir the Meat, onion and celery in a large skillet until the

Meat is brown. Drain off the excess fat. Stir in the cabbage, green

pepper, catsup, water, salt, and mustard and heat to boiling, stirring

occasionally. Reduce the heat and cover. Simmer until the Vegetables

are tender, about 25 minutes. Spoon the mixture onto the bottom

halves of the buns and top with the remaining halves. NOTE: For

Sloppy Joes, omit the cabbage and salt.BEEF AND LENTIL STEW1 lb Lean Ground Beef

1/2 c Onion; Chopped, 1 Med

1 ea Clove Garlic; Minced

4 oz Mushroom Stems & Pieces;1 Can

16 oz Stewed Tomatoes; 1 Can

1 Celery Stalk; Sliced

1 Carrot; Lg, Sliced

1 c Lentils; Uncooked

3 c Water

1/4 c Red Wine; Optional

1 Bay Leaf

1 tsp Salt

1 tsp Beef Bouillon; Instant

1/4 tsp Pepper

2 tbsp Parsley; SnippedCook and stir the Meat, onion and the Garlic in a Dutch oven until the

Meat is brown. Drain off the excess fat. Stir in the undrained

mushrooms, and the remaining ingredients. Heat to boiling then

reduce the heat, cover, and simmer, stirring occasionally, until the

lentils are tender, about 40 minutes. Remove the bay leaf and serve.BEEF AND TOFU1 c Beef broth

1 clove Garlic minced

1 tbsp Cornstarch

2 c Shredded Chinese cabbage

2 tbsp Water

1/2 lb Tofu, cut into 1/2" cubes

1 tsp Brown Sugar

3 c Hot cooked Rice

2 tbsp Oil

1/2 lb Lean ground Beef

2 Green onions with tops, slicedBring broth to a boil in a medium Sauce pan. Combine cornstarch and

water in a small bowl. Set aside. Heat oil in wok over high heat. Add

Beef. Stir fry until no longer pink, breaking larger pieces with a

wooden spoon. Add Garlic and Chinese cabbage. Stir fry about 1

minute. Reduce heat and add broth mixture; stir until thickened. Add

tofu; gently stir until heated, about 1 minute. Spoon tofu mixture over

Rice and garnish with green onions. Serves 4.BEEF BOULETTE BURGERS2 lb Ground Beef

1 c Dairy Sour Cream

1/2 c Bread Crumbs; Dry

1 - 4 oz can Mushrooms; drained and chopped

2 tbsp Onion; Finely Chopped

2 tbsp Parsley; Snipped

1 1/2 tsp Salt

1/4 tsp PepperMix all the ingredients together. Shape the mixture into 8 patties, each

about 3/4-inch thick. Broil or grill the patties 4-inches from the heat,

turning once, until the desired doneness is reached, about 10 to 15

minutes.BEEF NOODLE BAKE1 lb Ground Beef

4 c (8 oz.) noodles, cooked, drained

1 can (8 oz) tomato Sauce

1/3 c Chopped onions

1/2 lb Velveeta Pasteurized Process Cheese Spread,cubed

2 tbsp Chopped green bell pepperIn a large skillet, brown Meat; drain. Add tomato Sauce, onions and

green bell peppers; mix well. Cover; simmer for 5 minutes. Layer

noodles, Cheese, and Meat mixture in a 1 1/2 quart Casserole; cover.

Bake at 350 degrees for 40 minutes. Top with additional Cheese,

sliced, if desired. Makes 4 to 6 servings.BEEF PITA, GREEK STYLE2 lb Ground Beef

8 oz (1 can) Tomato Sauce

1 Med. Onion, Chopped

1/3 c Burgundy Or Rose Wine

4 Small Cloves Garlic, Minced

1 Large Egg

1/2 lb Fresh Mushrooms, Sliced

8 oz (1 pk) Cream Cheese,Softened

1 Bay Leaf

1 c Creamed Cottage Cheese

1 1/4 tsp Salt

1/2 c Crumbled Feta Cheese

1/2 tsp Chil Powder

1/2 c Unsalted Butter, melted (salted butter may also be used)

1/2 tsp Cumin Powder

8 oz (1/2 Pk) Phyllo Leaves (should be defrosted)

1/4 tsp Cinnamon

1/4 c Dry Bread CrumbsGarnishes:

1 Parlsey Sprigs

1 Fresh Fruit Kabobs (opt.)

12 ea Cherry Tomatoes

Combine ground beef, onion and garlic in a large frying-pan; cook,

stirring frequently until beef loses pink color. Pour off drippings. Add

mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon;

cook, stirring frequently, until mushrooms are tender about 5 minutes.

Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring

occasionally.Remove bay leaf. Cool while preparing cheese filling.

Combine egg and cream cheese in medium bowl, beat with electric

mixer until smooth. Stir in cottage and feta cheeses and blend. Brush

13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of

pastry, fitting pastry to contour of pan. (Pastry will come up over

edges of pan.) Brush pastry with butter. Layer with 3 more pastry

sheets, brushing each with butter. Sprinkle breadcrumbs evenly over

top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the

cheese filling over meat. Place 1 pastry sheet over cheese filling,

crinkling to fit inside dimensions of pan; brush with butter and layer

with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3

more pastry sheets, crinkling each, brushing with butter and topping

with fillings. Turn bottom pastry ends up over filling. Place remaining

8 pastry sheets smoothly over top, brushing each with butter. Using

spatula, tuck top pastry sheets around inside edges of pan. With sharp

knife, score top lightly in half lengthwise and sixths crosswise.

(Do not cut through).Bake in moderate oven (350 degrees) 1 hour or until top is golden

brown. Cool at least 10 minutes before cutting along scored lines.

Place a cherry tomato on each of 12 small wooden picks and insert

pick in center of each serving. Garnish with parsley. Garnish

individual servings with fresh fruit kabobs, if desired.BEEF TACO SALAD1 lb Lean Ground Beef

1 Package Taco Seasoning Mix

1/2 tsp salt

1 medium yellow onion, chopped

1 14.5-oz can Mexican-style diced tomatoes, undrained 4 to 6 cups

1 c Shredded Cheddar Cheese

shredded lettuce

Sliced green onions

Chopped green, red or yellow bell pepper

Molded Taco Bowl Shell (optional)Break ground beef into crumbles and cook in large skillet over medium

heat about 8-10 minutes or until meat is done, breaking up into

crumbles. Add yellow onion for the last 2-3 minutes of cooking. Drain

excess grease if needed.

Next, add the seasoning mix and salt. Stir in tomatoes and bring to a

boil. Reduce heat; let simmer about 10 minutes, stirring occasionally.

Distribute lettuce among 4 plates or Bowl Shells. Top each one with

the beef mixture. Next, sprinkle with bell pepper, green onions and

cheese.BRAUNBURGERS1 lb Ground Beef

1/4 lb Braunschweiger Sausage; also known as liver Sausage 1/4 c

Dairy Sour Cream

2 tbsp Onion; Finely ChoppedBecause of the seasonings in the sausage, no additional seasonings

are needed. Mix all the ingredients together. Shape mixture into 5

patties, each about 3/4-inch thick. Broil or grill the patties 4-inches

from the heat, turning once, until the desired doneness is reached,

about 10 to 15 minutes.BROCCOLI "CASTLEROLE"10 White Castle hamburgers

1 Stack Ritz (R) crackers

4 Pkg. chopped frozen broccoli

1/2 Stick butter

1 Med. box Velveeta (R) CheesePlace 10 White Castle hamburgers side by side in a large Casserole

dish. Cook 4 packages of frozen broccoli, drain and layer over White

Castles. Melt Cheese and pour over broccoli and White Castles. Crush

1 stack of crackers with 1/2 stick of butter; sprinkle over top of

Casserole. Bake at 350 degrees for 30 minutes or until Topping starts

to brown.BUNLESS SUPER BOWL BURGERS1/2 lb Lean ground Beef

3 tsp Margarine or butter

2 med Onions

Seasoned salt and pepperMake 4 rounded beef patties.Peel and slice onions. Melt margarine or

butter in skillet and add onions, frying and stirring for about 5

minutes. Remove then.Put burgers into skillet and brown on all sides

over med heat for about 10 min. lower heat and add cooked onions,

salt and pepper. Serve smothered with onions.BURGER PIZZA1/2 lb Lean Ground Beef

3 Mushrooms, sliced

2 1/2 Crackers, crushed

Pepperoni slices

2 tbsp Onion, finely chopped

1/2 med Tomato, sliced

2 tbsp Celery, finely chopped

2 tbsp Green pepper, chopped

1/2 Egg (or yolk only)

1/4 tsp Pepper, freshly ground

1/2 tsp Worcestershire Sauce

1/2 c Mozzarella Cheese, shredded

1/2 tsp Oregano

1/2 tbsp Parmesan Cheese, gratedMix ground beef, cracker crumbs, onion, celery, egg, sauce, spice and

together, make sure its well mixed.Use an 8" pie plate or something similar (drain beef if needed), form

Beef mixture into a patty that fills pie pan. Sprinkle mushrooms,

pepperoni, tomato and green pepper over beef. Sprinkle with pepper

and top with cheeses. Bake at 350 degrees for 20-25 min or until meat

is done.

4 servings. Leftovers can be frozen and reheated.BURGUNDY BURGERS1 1/2 lb Ground Beef

1/4 c Burgundy Or Other Red Wine

1/4 c Onion; Finely Chopped, 1 sm.

1 tbsp Worcestershire Sauce

1 tsp Seasoned Salt

1/4 tsp Pepper

1/8 tsp Garlic Salt

Combine all the ingredients together. Shape mixture into 6 patties,

each about 3/4-inch thick. Broil or grill the patties 4-inches from the

heat, turning once, to the desired doneness, about 10 to 15 minutes.

Nice served on toasted buns with your favorite Topping.CABBAGE LOAF2 lb Ground Beef

3 Eggs

2 1/2 c Shredded cabbage

1/2 tsp Black pepper and Salt

4 Bacon strips

1/2 Chopped green bell pepper

1 can (6 oz) tomato paste

1 Minced Garlic clove

American Cheese slicesCombine all ingredients together and mix thoroughly. Pour mixture

into a 9 x 5 x 3" loaf baking pan. Place bacon strips on top. Bake for 1

1/2 hours in a 350 degree oven. After 45 minutes, you may have to

drain bacon grease. During the last 15 minutes ,add tomato paste on

top. Turn oven off. After 15 minutes, add Cheese slices to top and

allow to melt.CALIFORNIA COUNTRY MEATBALLS AND PEPPERS

3 tbsp Olive oil

1/3 lb Ground Beef

1/3 lb Ground Pork

1/3 lb Ground Veal

1 lg Red bell pepper, cored, seeded and cut into thin 1/4 strips

1 lg Green bell pepper, cored, seeded and cut into thin 1/4 strips

1 lg Yellow bell pepper, cored, seeded and cut into thin 1/4 strips

1 lg Egg

1/4 c Fine dry Bread crumbs

1 c Chopped fresh parsley

1 tsp Fennel seeds, crushed

1 1/4 tsp Salt

1/4 tsp Black pepper

1/2 c Pitted black olives, halved

1 lg Onion, cut into wedgesIn 12" skillet over medium heat; heat 1 tbsp. olive oil; add red, green

and yellow peppers and onion; cook about 10 minutes, stirring

occasionally until tender.Meanwhile,in large bowl, combine meats

Blend,Egg,Bread crumbs,parsley,fennel seeds,1/4 tsp. salt and black

pepper;using hands or wooden spoon, blend well.

Shape mixture into 1 1/4" balls.Using slotted spoon,remove

Vegetables from skillet to bowl; keep warm.To skillet,add remaining 2

tbsp.oil;heat over medium-high heat.Add meatballs;cook about 15

minutes,turning frequently until well browned on all sides and cooked

through.Return peppers to skillet, along with olives and remaining 1/2

tsp. salt.Cook about 1 minute longer,stirring until well mixed and

heated through. Makes 4 servings.CAMPERS HOBO PIE1 lb Ground Beef

1 med Onion, sliced in 1/4"

4 Carrots sliced

2 Potatoes cubed

ButterForm hamburger patties and put one patty,with individual servings of

whole carrots,sliced potatoes and sliced onions,on a sheet of aluminum

foil.Brush everything with butter and sprinkle with salt and pepper.Fold

foil over food and place on charcoal or open fire Cook for an

hour,turning every 15 minutes. Chicken can be substituted for the

hamburger Meat.CARAWAY BURGERS1 1/2 lb Ground Beef

1/2 c Onion; Finely Chopped, 1 Md.

1 tsp Salt

1 tsp Caraway Seed

1 tsp Worcestershire Sauce

1/4 tsp Pepper

1 c Beer; Any BrandMix all the ingredients together except the beer. Shape mixture into 6

patties, each about 1-inch thick. Place the patties in an ungreased

baking dish, 10 X 6 X 1 3/4-inches. Pour the beer over the patties,

then cover and refrigerate at least 3 hours. (Meat may turn gray, but

this is ok) Remove patties from the marinade. Broil or grill the patties

4 inches from the heat, turning once, to the desired doneness, about

15 to 20 minutes.CASTLE STUFFED PEPPERS10 White Castle hamburgers

1/4 ts Chili powder

3 lg Green peppers

1 Dash Tobasco (R) Sauce

2 Eggs

1 Jar of your favorite Salsa

1/4 tsp CuminCore green peppers and cut lengthwise. Chop up hamburgers and mix

in all ingredients except salsa. Stuff peppers with mixture and place in

a baking dish. Top with the salsa and cover. Bake at 350 degrees for

45 minutes.CHEDDAR BURGERS1 lb Lean ground Beef

3 tbsp Heinz 57 Sauce

1 c Grated Cheddar Cheese

1/4 tsp Salt

1/2 c Soft Bread crumbs

Sandwich Buns, toasted

1/4 c Minced onionMix the first 6 ingredients. Shape into 5 patties. Grill or broil to desired

degree of doneness. Serve in sandwich buns;top with additional Heinz

57 Sauce,if desired. Makes 5 servings.CHEESY MEATLOAF1 1/4 lb Ground beef

black pepper, freshly ground is best

1 Egg, beaten

3/4 c Cheddar, cut in small cubes

Dash paprika (optional)

Seasoned salt

1 sm Onion, chopped

1/2 c Milk

1/2 med Green pepper, chopped

1/3 c Breadcrumbs, Italian-style

1 Stalk celery, sliced thin

3 Slices baconCombine ground beef and seasonings, then add milk and

breadcrumbs. If needed, add a little more milk until mixture barely

stays together when you try to pick it up. In small open roasting pan,

shape into a oval loaf. Place strips of bacon on top. Bake at 450

degrees for about 1 hr, or until bacon is crisp. You may want to drain

on a paper towel before serving.CHEESE-BEEF CASSEROLE PIE1 lb Ground Beef

1 c Canned corn with pimento

1 sm Package cream Cheese

1 pk Refrigerated biscuits

1 Can mushroom SoupCook ground beef in skillet until done; drain. Mix all ingredients but

the biscuits. Pour into a 2 qt casserole dish. Top with biscuits. Bake at

350 degrees for about 20 minutes.CHILI STACK1 lb Ground Beef

1 clove Garlic, chopped fine

1 tbsp Chili powder

1 #2 1/2 can tomatoes

2 tb Shortening

1 Green bell pepper,chopped

1 tspSalt

1/2 c Grated sharp Cheddar Cheese

1 Onion, chopped fine

2 tbsp flour

Dash of pepperPut shortening in a skillet. Set heat to medium high. When shortening

is brown, add meat and cook until crumbly. Next,blend flour through

the mixture. dd remaining ingredients,except Cheese. Lower heat to

simmer.Cook 30 minutes.Just before serving,stir in Cheese. Delicious

served on toast. Serves 4 to 5.CHIMICHANGAS1 lb Ground Beef

3 c Shredded lettuce

10 oz Tomatoes and green Chili

8 oz Shredded cheddar Cheese

1/4 c Sliced green onions

1 pkg Taco seasoning

1 1/2 c Taco Sauce

1 pk Flour tortillasHeat oil, brown meat & drain. Stir in tomatoes, green chilis and taco

seasoning. Simmer for 5 minutes. Spoon 1/3 c. onto a tortilla; fold like

burrito. Secure with a toothpick; fry in 1 inch of oil, then drain, repeat

until mixture is used. Top with lettuce, Cheese onions, and taco Sauce

as desired. serves 12CHILI BEEF TACOS1/4 c Chili powder

2 Jalapeno chilies, minced

6 Garlic cloves, crushed

10 oz Pkg. frozen corn, thawed and

5 tbsp Strained fresh lime juice

25 Pimento stuffed green olives

3 tbsp Olive oil

1/2 c Pimentos, drained chopped

1 tbsp Cumin

Salt and pepper to taste

2 1/2 lb Stewing Beef cut into 1/2 in cubes

20 Taco shells

28 oz Italian plum tomatoes; drained and crushed

12 oz Sharp cheddar Cheese, shredded

Bunch romaine lettuce; chopped

2 c Beef broth

4 Chopped seeded tomatoes

12 oz Bottle dark beer

Hot or mild Salsa

1 Large onion chopped

1 c Sour creamMix Chili powder, Garlic, lime juice, 3 Tbs. olive oil and cumin in a

large bowl to form a paste. Add the Beef and mix till coated.

Refrigerate 24 hours, stirring occasionally.

Position rack in lower third of oven and preheat to 350 degrees.

Combine marinated Beef, canned tomatoes, broth and beer in a Dutch

oven. Bring to boil over high heat. Cover, transfer to oven and bake

for 45 mins.Uncover and continue baking until Beef is tender, about 45 minutes

more. Cool, shredd Beef and return to cooking liquid. Cover and

refrigerate overnight.Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion and

jalapenos then cover and cook until onion is tender and lightly

browned, stirring occasionally, about 15 mins. Strain Beef cooking

liquid into skillet, Bring to a boil.Reduce heat and simmer uncovered until Sauce is thickened and

reduced to 1/2 cup, stirring occasionally, about 50 mins. Mix in Beef.

(Can be preparted 1 day in advance and refrigerated). Add corn,

olives, and pimentos and stir over medium heat until just heated

through, about 5 minutes. Season with salt and pepper to taste.

To assemble: Half fill taco shells with Beef mixture. Top with Cheese,

lettuce and chopped tomatoes. Serve immediately, adding Salsa and

sour cream separately.*The same filling also works in chimichangas and enchiladas. It can

also be frozen.CHUCK WAGON SALISBURY STEAK2 c Cornflakes 1

1/2 tsp Salt

1 Egg

1/2 tsp Black pepper

1/2 c Barbecue Sauce

1 lb Ground BeefMeasure cornflakes,then crush to 1 cup.Place crushed flakes in a

mixing bowl. Add Egg,1/3 of the barbecue Sauce, salt and black

pepper; beat until thoroughly combined.Add ground Beef; mix well.

Shape into 4 oval patties,about 3/4" thick. Place in a shallow baking

dish in single layer.Brush patties with the remaining barbecue

Sauce.Bake at 375 degrees about 25 minutes for medium doneness

more if you like it well done.COUNTRY BEEF AND RICE2 Slices bacon, cut into 1" pieces

1 c (10 3/4 oz.) condensedMushroom Soup

1 lb Ground Beef

1 Soup can water

1/2 c Chopped onion

1/4 tsp Garlic powder

2 c (1/2 pkg.) frozen broccoli

1 c Corn and red bell peppers

1/2 c Dry RiceCook bacon in a skillet until crisp.Remove bacon and set aside. Brown

Beef with onion in Hot drippings in skillet;drain fat. Add

Vegetables,Soup,water and Garlic powder.Bring to a boil; reduce heat

and simmer 1 minute. Stir in bacon and Rice. Cover; remove from

heat.Let stand 5 minutes. Makes 4 servings.COUNTRY BEEF LOAF2 tbsp Butter or margarine

1/2 lb Mushrooms, trimmed & sliced

1 x Onion, diced (1 cup)

1 c Thinly sliced celery

1 c Shredded pared carrots

2 tbsp Water

2 lb Ground Beef

1/2 c Sifted all-purpose flour

2 tsp Salt

1 tsp Seasoned salt

1 tsp Fines herbs

2 tbsp Soy SauceCombine butter or margarine, mushrooms, onion, celery, carrots, and

water in a medium-size frying pan. Heat to boiling, cover and cook 10

minutes or until Vegetables are crispy tender. Combine ground Beef,

flour, salt, seasoned salt, fines herbs, soy Sauce, and cooked

Vegetable mixture in a large bowl. Mix lightly, until well-blended.

Shape into a rectangular loaf, 8 X 6, in a greased jelly-roll pan. Bake

in moderate over (350 degrees) for 1 hour, or until crusty-brown.

Sprinkle with chopped parsley before serving, if you wish.CRAZY PIZZA1 1/2 lb Ground Beef

1 cn Mushrooms, sliced, drained

1 c Chopped green pepper

1 cn Pizza Sauce

1/2 c Chopped onion

1 c Grated mozzarella Cheese

--Crust--

1 c flour

1 tsp salt

1 tsp italian seasoning

1/2 tsp pepper

2 eggs

2/3 c milkBrown meat and pepper together and drain grease. Prepare batter and

pour into a greased pizza pan(no grease is needed if this is a non-stick

pan). Tilt pan so batter covers the bottom. Arrange meat mixture,

onion, and mushrooms over batter. Bake at 425 for 20 minutes or

until golden brown. Remove from oven and add pizza sauce and

cheese. Return to oven for 10 more minutes or until cheese melts.

Other toppings may be added or substituted. You may also choose to

use a ready made pizza crust or make the crust with biscuits available

at the supermarket.CREAMY BEEF NOODLE COMBO1 lb Lean Ground Beef

1/2 c Onion; Chopped, (1 med)

4 oz Mushroom Stem/Pieces

1 can 10 3/4 oz Cream Of Mushroom Soup

1 c Celery; Sliced, 2 Stalks

1/2 c Green Bell Pepper; Chopped

1/4 c Pimento; Sliced

1 c Milk

1 tsp Salt

4 oz Noodles; Uncooked, About 2 C

1 tbsp Worcestershire SauceCook and stir the Meat and onion in a large skillet until the Meat is

brown. Drain off the excess fat. Stir in the UNDRAINED mushroom

pieces and the remaining ingredients. Heat to boiling then reduce the

heat and simmer, covered, stirring occasionally, until the noodles are

tender, about 25 minutes. A small amount of water can be added if

necessary. Serve Hot.CREAMY MEATBALL DINNER1/2 c Soft whole wheat Bread Crumbs

1/2 Cup apple juice or water

1 Beaten Egg

2 tbsp Snipped parsley

2 tbsp Milk

1/2 tsp Dried basil,crushed

1 tbsp Chopped onion

2 c Frozen crinkle-cut carrots

1/4 tsp Salt

2 tbsp Margarine or butter,melted

3/4 lb Ground Beef

1/2 c Brown Rice, cooked1 can (10 3/4 oz) condensed cream of mushroom Soup

Combine crumbs,Egg,milk,onion and salt.Add Beef;mix well.Shape

mixture into 20 meatballs; place in 15 x 10 x 1" pan.

Bake,uncovered,in 375 degree oven 15 minutes. Drain and cool.

Combine Soup,apple juice,parsley and basil; add meatballs and stir to

coat.Divide Rice among 4 shallow single-serving baking dishes.Top

with 5 meatballs and some Sauce. Place carrots at one end of dish;

drizzle with margarine.Cover with moisture and vapor-proof wrap;

freeze. To serve,bake,uncovered,in a 375 degree oven about 1 1/4

hours,or cook,covered,on 70 % powder (medium high) 10 to 12

minutes in the Microwave,turning once. Makes 4 servings.CRISPY TACOS1 lb Lean ground Beef

1 tsp Salt

1/2 c Chopped onion

1/2 tsp Chili powder

1 Clove Garlic, minced or pressed

2 c Diced tomatoes

4 lg Wheat flour tortillas

Oil for frying tortilla1. Brown ground Beef, onion and garlic in a frying pan together

over medium heat, stirring until meat is no longer pink.

2. Add salt and Chili powder, blend well.

3. Place 1/2 cup of the ground Beef filling. 1/2 cup shredded cheese

and 1/4 cup diced tomatoes onto one-half of each tortilla. Fold

other half over filling, pressing it down.

4. Pour oil into large skillet to about a depth.

5. When oil is hot, place filled tortillas into pan a few at a time.

Saute over medium to high heat until golden on each side, about

45 seconds per side.

6. Remove from pan onto paper towels. Cut into wedges and serveCRUNCHY TERIYAKI BURGERS1 1/2 lb Ground Beef

1/2 c Water Chestnuts (finely chopped)

1/4 c Soy Sauce

1/4 c Orange Juice; OR

1/4 c Sherry; Dry

1 Clove Garlic; Minced

1 tsp Molasses or Brown Sugar

1/8 tsp Ginger; GroundMix the Meat and water chestnuts together. Shape the mixture into 6

patties, each about 3/4-inch thick. Place the patties in an ungreased

baking dish 10 X 6 X 1 3/4-inches. Mix the remaining ingredients

together and pour over the patties.

Cover and refrigerate for at least 3 hours, turning the patties once.

Remove the patties from the marinade. Broil or grill the patties 4-

inches from the heat, turning once, until the desired doneness is

reached, about 10 to 15 minutes. Brush frequently with the leftover

marinade.DANISH MEATBALLS1 lb Hamburger

1/8 tsp Pepper

1/3 c Catsup

3-4 dashes tabasco

2 tsp Worcestershire Sauce

1/2 Green pepper (minced fine)

1/2 tsp SaltShape meat mixture into meatballs, about 2 inches in diameter; roll

meatballs in flour. Heat oil in a large skillet; brown meatballs on all

sides and cook for about 20 minutes, or until done. Remove to a warm

platter and serve with your favorite sauce or pasta.DEVILISH POTATO STACKS1 lb Ground Beef

2 1/2 oz (1 can) Deviled Ham

1 tsp Worcestershire Sauce

1 x Instant Mashed Potatoes; use 4 serving amount

1/2 c Creamed Cottage Cheese

3 1/2 oz French Fried Onions; 1 canHeat the oven to 350 degrees. Combine beef, deviled ham and

worcestershire Sauce. Shape the mixture into 4 patties. Place the

patties in an ungreased baking pan 8 X 8 X 2-inches. Prepare the

potato puffs as directed on the package except -- decrease the water

to 1 cup.Stir in the cottage Cheese and half the onions into the potatoes. Top

each patty with 1/4 of the potato mixture. Sprinkle with the remaining

onions. Bake uncovered to desired doneness, 30 to 40 minutes.

Remove the patties to a serving plate with a slotted spoon and serve.EASY BEEF BAKE1 pk Onion and mushroom or Beef Flavor mushroom Soup mix

1/4 c Ketchup

1 med Egg

1/4 c Water

3 c Hot mashed potatoes

1 lb Ground Beef

Shredded Cheddar Cheese

1/2 c Soft Bread crumbsPreheat oven to 350 degrees.In a medium bowl,combine Soup mix,

water,Beef,Bread crumbs,ketchup and Egg.Press Beef mixture into a

9" Pie pan.Bake at 350 degrees for 40 minutes.EMPANADA (MEAT PIE)1 lb Ground Beef

Raisins, To Taste

2 Garlic Cloves, Minced

Green Olives, Chopped

2 Hard Boiled Eggs Cold, Chopped

1 pinch Crushed Red Pepper

Cooking Oil

1/4 c Milk

1 lg Onion, Chopped

Salt & Black Pepper

Pastry DoughFry onions in cooking oil until soft. Add minced Garlic and brown

lightly. Drain oil. Add ground Beef to onions and saute until Meat turns

a light brown. Add chopped olives, eggs, salt and black pepper, raisins,

pinch of red pepper and milk. Allow to simmer (uncovered) over low

heat for 5 mins.PASTRY DOUGH: Any good grade of commercial Pie crust mix will work

-or- use your own favorite recipe .... Roll out dough 1/8" thickness and

cut with a 5" cutter. Place Meat filling on one side of the dough. Fold

the other side over the filling and pinch the edges. Deep fry in Hot

cooking oil until crisp and brown .. or .. bake in a 400 degree oven

until the crust is a golden brown. Makes 5 Meat piesFAMILY FAVORITE BURGERS1 1/2 lb Ground Beef

2 slices Bread; Fresh Bread Crumbs

1/3 c Milk

1/4 c Catsup

1/4 c Onion;Finely Choppe (small)

1 tspSalt

2 tsp Horseradish

2 tsp Worcestershire Sauce

1 tbsp Mustard; PreparedMix all ingredients together. Shape mixture into 6 patties, each about

3/4-inch thick. Broil or grill patties, 4-inches from the heat, turning

once, until the desired doneness is reached, about 10 to 15 minutes.GERMAN MEATBALLS3 tbsp Vegetable oil

1 c Fresh Bread crumbs

1 lb All-purpose potatoes, Scrubbed and sliced

1/2 tsp Grated lemon peel

2 tbsp Chopped fresh parsley

3 1/2 cups

2 tbsp White wine

1/2 small Head red cabbage 8 oz., cored and coarsely Sliced

Worcestershire Sauce

Salt and black pepper,to taste

1 sm Onion, diced, about 1/2 cup

2 tsp All-purpose flour

8 oz Lean ground Veal

1 tbsp Fresh lemon juice

8 oz Lean ground Pork

1 tbsp Capers,drainedIn 4 qt. saucepan over medium-high heat,heat 2 tbsp. oil;add

potatoes,cabbage and onion;cook about 5 minutes until crisptender,

stirring frequently. Add 1/2 cup water;cook,covered,10

minutes,stirring occasionally.Meanwhile,in large bowl,combine Veal,Pork,Bread crumbs,grated

lemon peel,1 tbsp.EACH:chopped parsley and Worcestershire

Sauce,salt and pepper;using hands or wooden spoon,blend well.Shape

mixture into 1 1/2" balls.In 12" skillet over medium-high heat,heat 1

tbsp. oil;cook meatballs about 15 minutes,turning frequently until well

browned on all sides.Using slotted spoon,remove meatballs to

saucepan with cabbage mixture;keep warm.Stir flour into drippings in skillet;add lemon juice,remaining 1 tbsp.

parsley and Worcestershire Sauce and capers. Gradually,stir in 3/4 cup

water;increase heat to high.Bring to boil;reduce heat to low;cook 1

minute.To serve:Pour mixture over meatball-cabbage mixture in

saucepan;toss well.Spoon into serving bowl.Makes 4 servings.GERMAN CABBAGE CASSEROLE1 med Cabbage

7/8 oz Ground Beef

1 3/8 oz Margarine

1 slice of Bread

1 3/8 oz Flour

1 Egg

2 1/8 c Water

1 Onion, finely chopped

1 tsp Capers

1 pinch Salt

1 tsp Lemon juice

1 pinch Pepper

1 c MilkChop up cabbage and put in boiling salted water partially cooked. Mix

the Meat, Bread, salt, pepper, Egg and onion together. Make a white

gravy out of the margarine, flour, water, and milk. Season with salt

and pepper and add capers. You can also use tomato Sauce for a

variation. Grease the bottom and sides of a large Casserole dish. Layer

in the cabbage, Meat and gravy alternately. Top with cabbage. Cover

and bake at 375F for 45-60 minutes.GREEK HAMBURGERS1 1/2 lb Ground Beef (lean)

3 tbsp Red wine (dry Burgundy)

2 tbsp Olive oil

2 tsp Oregano

3 Garlic cloves (minced)

2 tbsp Dijon mustard

salt and pepper to tastetoppings such as fried onions, lettuce, tomatoes, Dijon mustard

Combine the meat with the first six ingredients, shape into patties,

cook by your favorite method and top with your favorite topping.GREEK MEATBALLS WITH EGG AND LEMON SAUCE1 1/2 lb Ground Lamb or Beef

1 tsp Dried oregano

1 med Onion, minced

Salt and pepper to taste

1 Clove Garlic, minced

3 Eggs

1/3 c Uncooked Rice

2 tbsp Vegetable oil

2 tbsp Minced parsley

Chicken or Beef stock

1 tsp Dried basil or mint

1/4 c Lemon juiceCook rice and add Minced parsley. Mix Meat with onion, Garlic,

uncooked Rice, herbs, salt and pepper. Beat two of the Egg whites

until they froth and add them as well. Reserve yolks and the other Egg

for the Sauce. Gently mix with a fork or your hands, and form walnutsize

balls. Fry meatballs in Vegetable oil over low heat. When lightly

brown, remove with a slotted spoon to a saucepan.Add enough stock to cover meatballs, and simmer, uncovered, for 20

minutes. Pour off stock through a sieve, and measure it. You will need

1 1/2 cups for the Sauce.To make the Sauce, beat reserved Egg yolks and the whole Egg

together until quite frothy. Whisk in lemon juice bit by bit, then whisk

in Hot stock bit by bit, beating steadily. Pour over meatballs, and cook,

stirring, over low heat until Sauce thickens. Do not let it come to a

boil, or it will separate. Serve on a bed of Rice, sprinkled with parsley.

Serves 4.GROUND BEEF AND VEGETABLE CASSEROLE2 lb Ground chuck

1/4 tsp Pepper

4 tbsp Shortening

2 c Unstrained tomatoes

1/2 tsp Sage

10 Onion, sliced, fried

3 tbsp All-purpose flour

Buttered crumbs

2 tsp SaltShape ground chuck into medium size balls and place in bottom of 2

quart Casserole. Season with sage, salt and pepper. Place layer of

fried onions over meat. Melt shortening, add flour;mix well. To

this,add tomatoes. Cook until thickened.Pour over onions. Cover with

buttered crumbs. Bake,uncovered,at 375 degrees for 1 1/2 hours.

Serves 5 to 6.HACIENDA HAMBURGER2 lb Ground Beef

2 c Uncooked Noodles

2 tbsp Cooking Oil

1 c Diced American Cheese

1 1/2 c Chopped Celery

1 c Sliced Ripe Olives

1/2 c Chopped Onion

2 tsp Salt

1/2 tsp Pepper

6 oz (1 can) Tomato Paste

2-1/4 c (3 cans) WaterCook Meat in oil in large skillet. Add celery and onion; cover and cook

slowly 10 minutes. Add tomato paste, water, noodles, Cheese, olives,

salt and pepper; stir to combine. Cook slowly until noodles are tender,

about 30 minutes. Makes good leftovers too.HAMBURGER CORN CASSEROLE1 lb Hamburger

12 oz Can corn

1 Diced medium onion

1 can Cream of mushroom Soup

8 oz Pkg cooked noodlesSalt and pepper to taste Brown hamburger and onion. Layer noodles,

corn and hamburger in buttered Casserole. Cover with Soup. Repeat

layers. Season with salt and pepper. White Sauce may be used with

Soup. Bake for 1 hour at 350 degrees. Makes 6-8 servings.HAMBURGER GRAVY1 lb Ground beef

Salt & Pepper to taste

1 1/2 c Water + 2 Tbsp

3 med Onions, chopped (optional)

1 Beef bouillion cube (optional)Cook ground beef until no longer pink, add onions and cook until onion

is transulcent. Drain excess grease if needed, but leave about a tbsp

or two in the skillet. Or if you have some Bacon grease drain beef

grease and add a tbsp or 2 of that instead. Sprinkle a scant two tpsp

of water over the Meat mixture, and stir in well over low to medium

heat.Add approximately a cup and a half of water, and stir until blended.

(You can add bouillion cube at this point, if desired) Simmer, stirring,

until the "gravy" thickens. Add more salt and pepper if it needs it.

Serve over buns, bread, biscuits, potatoes or whatever you think will

be good.HAMBURGER HOT DISH1 lb Ground Beef

1 tsp Salt

1 c Celery,diced

1/4 tsp Onion salt

1/2 c American Cheese,diced

3 tbsp Ketchup OR 1 c Canned tomatoes

1/4 c Ripe olives, cut up

2 c Uncooked noodlesBrown hamburger. Add remainder of ingredients.Cover tightly.Bring to

a boil. Simmer for 30 minutes, stirring occasionally. Add water as

needed.HAMBURGER STROGANOFF1 lb Lean Ground Beef

1/2 c Onion; Chopped, 1 med

1 Clove Garlic; Minced

1 tsp Beef Bouillon; Instant

3/4 tsp Salt

1/4 tsp Pepper

4 oz Mushroom Stem/Pieces;Drained

1 c Water

1 c Dairy Sour Cream

2 c Noodles Or Rice; Cooked, Hot

3 tbsp Unbleached FlourCook and stir the Meat, onion, and Garlic in a large skillet until the

Meat is brown. Drain off the excess fat. Mix in the flour, bouillon, salt,

pepper and the can of mushroom stems and pieces. Stir in the water

and heat to boiling, reduce the heat and simmer, covered, for 10

minutes. Stir in the sour cream and heat until just Hot. Serve over the

noodles or Rice, if desired, add a garnish of chopped parsley.HAMBURGERS AU POIVRE

1 lb Ground Beef

1/2 tsp Salt

1/2 tb Freshly Ground Cracked Black Pepper (or to taste)

1 tbsp Brandy Or Cognac (optional)

3 tbsp Red Wine; Dry, (optional)Mix Meat and salt. Shape mixture into 4 patties, each about thick.

Press pepper into both sides of the patties. Cook the patties in a large

skillet over medium-high heat, turning once, until the desired

doneness is reached, about 8 minutes. Drain off the fat. Sprinkle the

cognac over the patties, immediately ignite, if desired. Remove patties

to a warm platter. Stir the wine into the drippings in the skillet. Heat

just to boiling, stirring constantly. Serve Sauce over the patties.HAMBURGERS DIANE2 tbsp Margarine Or Butter

1 tsp Worcestershire Sauce

1/4 tsp Lemon Juice

1 Clove Garlic; Minced

1 Onion; Sliced, Small

1 c Fresh Mushrooms; (washed, trimmed & sliced)

1 lb Lean Ground beef

1/2 tsp Salt

1/4 tsp PepperMelt margarine in a large skillet. Add the Worcestershire Sauce, lemon

juice, Garlic, onion, and mushrooms. Cook and stir over medium heat

for 2 minutes. Remove from the heat. Mix the Meat, salt and pepper

together. Shape the mixture into 4 patties, each about 3/4-inch thick.

Push mushroom-onion mixture to the side of the skillet. Cook the

patties in the same skillet over medium-high heat, turning once, to the

desired doneness, about 10 minutes. Serve with the mushroom-onion

mixture spooned over the patties.HAWAIIAN SWEET-AND-SOUR MEATBALLS1 1/2 lb Ground Beef

1/4 tsp Pepper

1 tsp Salt

1/4 tsp Nutmeg

1/4 tsp Garlic powder or minced garlic

2 Green peppers,bite size

1 Onion, minced

2 tbsp Salad oil

4 tbsp Cornstarch

1/2 c Brown Sugar

1 1/4 c Pineapple juice

2 c Fresh pineapple chunks

1 tbsp Soy Sauce

2 Eggs

1/3 c Water

3 tbsp VinegarBlend together Beef, eggs, 1 tsp cornstarch, onion, pepper, nutmeg,

salt, and Garlic. Form into 1-inch balls. Heat oil in skillet; brown

meatballs on all sides. In large saucepan add remaining cornstarch,

soy Sauce, vinegar, water, and brown Sugar to pineapple juice. Cook

until thickened; stir constantly. Add meatballs, Fruit, and peppers.

Cook 5 minutes or until Fruit is well heated. Makes 4 to 6 servings.HEARTY BURGUNDY MEATBALLS1 lb Lean ground Beef

8 oz Pearl onions, peeled and Halved, about 1 1/2 cups

1 lg Egg

1 c Fresh Bread crumbs,(about 2 slices bread)

2 tbsp All-purpose flour

1/2 c Red burgundy or other dry Red Wine

1 tsp Salt

1/4 tsp Freshly ground black pepper

1 Envelope instant Beef Bouillon

2 tbsp Vegetable oil

3 med Carrots,peeled and sliced, About 1 cup

3 tbsp Chopped fresh parsley

1 12" loaf French Bread2 c Quartered medium-size fresh sliced Mushrooms, about 8 oz can

In large bowl,combine Beef,Egg,Bread crumbs,salt and pepper; using

hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In

12" skillet over medium-high heat,heat oil;add meatballs; cook about

12 minutes,turning frequently until well browned on all sides.Using

slotted spoon,remove meatballs to plate.To drippings in skillet,add carrots,mushrooms and onions;cook,still

over medium- high heat,about 5 minutes,stirring frequently until crisptender.

Stir in flour to coat Vegetables well;return meatballs to skillet,

along with wine,bouillon,2 tbsp. parsley and 1 cup water.Increase heat

to high;bring to boil.Reduce heat to low;simmer,covered,10 minutes

until meatballs are cooked through.To serve: Spoon meatballs and Vegetables in serving bowl;sprinkle

with remaining tablespoon parsley. Serve accompanied by French

Bread.Makes 4 servings.HEIDELBERG MEAT LOAF1 1/2 lb Lean Ground Beef

3 Slices Rye Bread; Torn Up

1 c Beer Or Bouillon; Any Brand

1 Lg Egg

1/4 c Onion; Chopped, 1 Sm

1 tsp Salt

1 tsp Caraway Seed; Optional

1/2 tsp Celery Seed

1/4 tsp PepperPre-heat oven to 350 degrees. Mix all of the ingredients together.

Spread the mixture into an ungreased loaf pan, 9 X 5 X 3-inches. Bake

uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand

for 5 to 10 minutes before slicing. Serve on a heated platter.HUNGARIAN CABBAGE ROLL1 Cabbage

1/2 tsp Pepper

1 1/2 lb Ground Beef

1 tbsp Paprika

1 Onion, chopped

2 c Sauerkraut

1 c Rice

2 tbsp Tomato Sauce

1 Egg

1 c Sour cream

1 tbsp SaltCore cabbage and place in large bowl. Cover cabbage with boiling

water and let stand five minutes. (If cabbage is very large, repeat this

process after you've stuffed half of the leaves). Combine Meat, onion,

Rice, Egg, salt, pepper and paprika. Drain cabbage and remove leaves,

cutting off the thick end of the stem. Put about two tablespoons of

filling on a leaf. Fold sides in and roll. Place seam side down in a slow

cooker. Spread sauerkraut on top. Add tomato Sauce and water. Cook

on low six to eight hours. Remove rolls, blend sour cream with Sauce

and serve with cabbage rolls. Makes 4 servings.HUNGRY BOYS CASSEROLE1 lb Lean Ground Beef

1 c Celery; Chopped, 2 Stalks

1/2 c Onion; Chopped, 1 Med

1 Clove Garlic; Minced

16 oz Garbanzo Or Lima Beans, 1 Can

16 oz Pork And Beans; 1 Can

1/2 c Green Bell Pepper; Chopped

1 tsp Salt

6 oz Tomato Paste; 1 CanCook and stir the Meat, celery, onion, and Garlic in a large skillet until

the Meat is brown. Drain off the the excess fat. Stir in the undrained

garbanzo beans and remaining ingredients.TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the

heat and simmer, covered, for 10 minutes, stirring occasionally. Serve

Hot.TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart

Casserole. Cover and bake in a 375 degrees until Hot and bubbly,

about 45 minutes.ITALIAN STYLE MEAT LOAF1 lb Lean ground Beef

1 c Fresh Bread crumbs

6 oz Italian Sausage or Spicy Bulk Sausage

c Chopped onion

c Chopped green bell pepper

1 can (14 1/2 oz) Italian style

1 Egg, beaten

Stewed tomatoesIn a large bowl, combine all ingredients;mix well.Place in a 4 1/2 x 8"

loaf pan. Bake at 350 degrees for 1 hour; Remove from Pan. Serves 6JALAPENO BEEF ROLL WITH ZUCCHINI3 med Zucchini

c Bread crumbs

2 oz Monterey Jack Cheese (with Jalapeno pepper)

3 tbsp Ketchup

tsp Salt

1 small Onion

1 tbsp Butter

1-1/2 lb Ground BeefAbout 35 minutes before serving, shred 1 cup zucchini. Set remaining

zucchini aside. Shred Monterey Jack Cheese. In a medium bowl,grate

onion. Add ground beef,breadcrumbs, ketchup, and 1/2 tsp. salt. Mix

well.On waxed paper,pat ground Beef mixture into a 11 x 8" rectangle.

Sprinkle shredded zucchini and Cheese over Beef mixture. Starting on

a long side,roll Meat mixture around filling,jelly roll fashion,lifting wax

paper to help shape roll.Press seam and sides to seal.Carefully,transfer beef roll,seam side down,to a 2 quart oblong baking

dish. Microwave cook,covered with waxed paper on high 5

minutes.Then on medium (50%) 15 minutes.Let stand covered.

Meanwhile,in a 10" round baking dish,melt butter on high 30 seconds.Add zucchini.Cook,covered with plastic wrap,on high 3 to 4

minutes,until just tender.Sprinkle with 3/4 tsp. salt after cooking. To

serve,cut Beef roll into 12 slices on serving platter.Spoon zucchini

along side of Meat. 6 servings.JUDYS SWEDISH MEATBALLS1/2 c Fine dry Bread crumbs

1/8 tsp Nutmeg

2/3 c Milk or water

1/3 lb Ground Beef

1 Egg

1/3 lb Ground Pork

2 tb Minced onion

1/3 lb Ground Veal

1 1/4 ts Salt

2 tb Butter or margarine

1/8 ts Pepper

1/4 c WaterStir Bread crumbs into milk or water;mix well.Beat in unbeaten Egg

and minced onion.Add salt,pepper,nutmeg and ground Beef;mix

thoroughly. Divide Meat mixture into 50 to 60 even portions.

Shape into small balls Melt butter or margarine in skillet.Add

meatballs;brown thoroughly, shaking pan occasionally to keep balls

round. Add water;cover skillet. Simmer 20 minutes. Makes 50 to 60

small meatballs.KRAUT BURGERS1 lb Lean Ground Beef

2 Loaves Frozen Bread Dough (or substitute your favorite 2 loaf Bread

dough recipe)

1 lg Onion, Finely Chopped

1 sm Head Of Cabbage, Shredded

3 tbsp Shortening

Salt & Pepper To TasteMelt Shortening in skillet. Add Beef, cabbage and onion. Cook until

cabbage is nearly done. Do not brown. Drain, salt and pepper to taste.

Roll Bread dough, which has risen once to 1/4-inch thick. Cut in 5 to

6-inch squares. Place 2 to 3 heaping T of mixture on each square;

bring corners together and pinch sides shut. Let rise 20 minutes. Bake

at 375 degrees for about 20 minutes or until brown. Brush tops with

melted butter as the dough cools.LAYERED HAMBURGER PIE1 lb Ground Beef

1/8 tsp Garlic powder

1 Egg

1-1/2 c Sliced potatoes

1/4 c Dry Bread crumbs

1 md Onion,sliced into rings and separated

1 tsp Salt

1 tsp Mixed herbs (oregano, Basil, marjoram)

1-1/4 c Mushrooms

1 c Cheddar Cheese

1 tsp Dry mustard

1/2 c Swiss Cheese

1/4 tsp Ground cumin seeds

2 tbsp ParsleyMix Beef with Egg,Bread crumbs,salt,herbs,mustard,cumin and Garlic

powder.Pat evenly into a 9" Pie pan to make a crust. Fill crust with a

layer of potatoes,onion and mushrooms, reserving some mushrooms

to ring the Pie. Cover with foil.Bake at 350 degrees for 1 hr or until

potatoes are done.Remove from oven. Remove foil. Top with Cheese and sprinkle with

parsley. Return to oven just long enough to melt Cheese.LIGHTHOUSE CASSEROLE1 lb Small shell macaroni

1 10 oz. jar Chili Sauce

2 lb Ground Beef

1 can (8 oz) mushroom pieces

1 lg Onion,chopped

1 can (3 oz) sliced ripe olives,

1 can (16 oz) kidney beans drained

1 can (16 oz) cream style corn

1 c Shredded Cheddar Cheese

1 can (16 oz) tomato SauceCook macaroni on the conventional range. Meanwhile,crumble ground

Beef into colander suspended over a 3 quart Casserole.Top with

chopped onion.Stirring midway through cooking,Microwave on high 8

to 10 minutes or until Meat is no longer pink.Drain grease and transfer Meat to Casserole. Stir in beans,

corn,tomato Sauce,Chili Sauce,mushrooms and olives. Drain macaroni

and stir Meat mixture into it. Divide macaroni mixture into desired size

casseroles for serving or freezing. Makes 3 - 2 quart casseroles ( 6

servings each).LIPTON ONION BURGERS1 Env. Soup Mix; Onion. Onion-Mushroom,Or Beefy Mushroom

2 Lb Ground BeefIn a large bowl, combine all ingredients; shape into 8 patties. Grill or

broil until done. Serve if desired, on Hamburger buns.

Microwave: Prepare patties as above. In an oblong baking dish,

arrange 4 patties and heat uncovered on high (Full Power) 6 minutes,

turing patties once. Repeat with remaining patties. Let stand, covered,

at least 5 minutes. Serve as above.NOTE: You can cover the dish with paper towels to prevent splattering

on the inside of the oven, but do not cover with any type of lid. Also

drain the grease from the pan when putting in the second batch of

burgers or if using regular ground Beef, when you turn them the first

time.MARIACHI BEEFBALLS AND RICE2 lb Ground Beef

1 Clove Garlic, Crushed

1 c Crushed Corn Chips

1 tsp Chili Powder

1/2 c Milk

1/4 tsp Powdered Cumin

1 Large Egg, Slightly Beaten

19 oz (1 cn) Tomatoes, Undrained

2 tsp Salt

4 oz (1 cn) Green Chilies,Drained

2 1/2 tb Unbleached Flour

1/2 c Sliced Ripe Olives

2 tbsp Butter or Margarine

1 x Mexican Rice

2 c Sliced OnionIn large bowl, lightly combine ground Beef with corn chips, milk, Egg

and 1 t salt. Cover and refrigerate 1 hour. Shape into 15 meatballs,

using 2 Rounded Tablespoons Meat mixture for each. Lightly roll

meatballs in 2 T Flour, coating completely.In large frying-pan, cook meatballs in Hot butter, half at a time,

stirring until evenly browned. Remove meatballs from frying-pan as

they are browned. In same frying-pan, cook onion and Garlic about 5

minutes, stirring occasionally. In small bowl, combine remaining 1/2 T

flour and 1 t salt, Chili powder and cumin. Stir into onions. Add

tomatoes, green chilies and olives. Bring to a boil, stirring constantly;

reduce heat, cover tightly and cook slowly for 30 minutes. Add

meatballs to tomato mizture, cover tightly and cook slowly for 20

minutes. Uncover and continue cooking slowly 10 minutes. Serve

meatballs and Sauce over Hot Mexican Rice.Mexican Rice: 1 Pint Dairy Sour Cream 1/2 lb Monterey Jack Cheese, 4

Oz (1 cn) Chopped Green cut into stripes 3 Cups Cooked Seasoned

Rice Cheese Combine sour cream, chilies and salt. in 13 x 9-inch

baking pan, layer 1 cup cooked Rice, 1/2 sour cream-Chili mixture and

1/2 Cheese strips. Repeat layers and top with remaining cup of Rice.

Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with

Parmesan Cheese and top with meatballs and Sauce. Continue baking

for 5 minutes or until Cheese melts.MEAT SAUCE MIX1/4 c Vegetable Shortening

4 Med. Onions, Sliced

3 Cloves Garlic, Fine Minced

2 c Celery, Finely Chopped

2 Carrots, Finely Chopped(opt)

5 lb Lean Ground Beef

5 tsp Salt

1/2 tsp Pepper

3 tbsp Worcestershire Sauce

14 oz (1 btl) Ketchup

14 oz (1 btl) "Hot" KetchupMelt shortening in a large skillet over medium heat. Add onions, Garlic,

celery, and carrots, if desired. Saute until onions are golden. Add

ground Beef. Stir and cook until Meat is browned. Add salt, pepper,

worcestershire Sauce, ketchup and "Hot" ketchup.

Cover and simmer 20 minutes. Drain excess fat. Cool and put into five

1-pint containers leaving 1/2-inch space at top. Cut through mixture

with a knife several times to remove air spaces.

Seal and label containters Meat Sauce MIX and freeze. Use within 3

months. Makes about 5-pints of Meat Sauce mix.MEATBALL MIX (BASIC)4 lb Lean Ground Beef

4 Large Eggs, Slightly Beaten

2 c Dry Bread Crumbs

1/2 c Onion, Finely Chopped

1 tbsp Salt

2 tbsp Cornstarch

1/4 tsp Pepper

2 tsp Worcestershire SaucePreheat oven to 400 degrees F. (205 degrees C.). Combine all

ingredients in a large bowl. Shape mixture into 1-inch meatballs. Place

meatballs on ungreased baking sheets and bake 10 to 15 minutes until

browned. Remove immediately and drain on paper towels.

When cooled put about 30 meatballs each into five 1-quart containers

leaving 1/2-inch space at top. Seal and label containers. Freeze. Use

within 3 montshs. Makes about 144 meatballs.MEATBALL STEW1 ea Recipe Of Basic Meatballs; (see Meatball Mix recipe)

4 ea Carrots; Med peeled and cut into 1-inch pieces

2 ea Celery Stalks; cut into 1-inch pieces with strings

3 ea Potatoes; Md, chopped

16 oz Stewed Tomatoes; 1 Can

1 tsp Salt

1 tsp Instant Beef Bouillon

1/8 tsp Pepper

1 Bay Leaf

3/4 c WaterPrepare basic meatballs except -- cook in a Dutch oven. Drain off

excess fat. Add the remaining ingredients and heat to boiling. Reduce

the heat, cover and simmer, stirring occasionally, until the Vegetables

are tender, about 40 minutes. Remove the bay leaf and serve.NOTE: You can substitute 1 24-oz package of frozen stew Vegetables

for stew for the carrots, celery and potatoes.MEATBALLS2 lb Ground Beef

2 tbsp Garlic salt

1 c Bread crumbs

1 tbsp Oregano

2 tbsp Grated Cheese

1 tbsp Parsley

2 EggsPrior to browning,mix all ingredients together thoroughly. Form into

meatballs.Place in a bowl,separating with wax paper. Refrigerate

overnight.Brown meatballs in a 250 degree oven for 15 minutes.Place in

Sauce.Cook on low heat for 3 hours.Turn off and let thicken.

Note: Placing meatballs in refrigerator overnight,holds meatballs

together.Otherwise,youll have Meat Sauce.MEATLOAF OLE1 1/2 lb Lean Ground Beef

1 mrd Tomato; Chopped

3/4 c Unseasoned Dry Bread Crumbs

1/2 c Green Onions; Sliced

1 lg Egg; Beaten

2 tbdp Ketchup

4 oz Green Chiles; Diced, 1 Can

1 tbsp Salsa

1/2 c Cheddar Cheese; Grated, 2 Oz

1/2 tsp Seasoned Salt

1 pk Taco Seasoning Mix; 1.25 OzCombine the first 6 ingredients in a large bowl, blending well. Pat the

Meat mixture into a 9 X 5 X 3-Inch loaf pan. Bake, uncovered, at 350

Degrees oven for about 1 hour or until the Meat is cooked through. Let

stand for 10 minutes before draining the fat and removing the Meat

loaf from the pan. Combine the remaining ingredients in a small bowl.

Slice the Meat loaf into 1/2-inch slices and spoon the tomato mixture

over the slices. Serve with Mexican Rice.MEXICAN HASH1 lb Ground Beef

3 tbsp Chili powder

1 Chopped onion

1 tbsp Worcestershire Sauce

8 oz Can of tomato Sauce

1 tbsp Brown Sugar

16 oz Package of hash browns

1 1/2 c Shredded Cheese

3 TomatoesBrown ground Beef and onion until onion is tender. Stir in tomato

Sauce, Chili powder, worcestershire Sauce and brown Sugar, simmer

until thick. Meanwhile, prepare hash browns. Place in Pie pan or 9x9x2

pan. Top with Meat mixture, then slice tomatoes and top with Cheese.

Broil long enough to melt Cheese.MEXICAN LASAGNA1 1/2 lb Ground chuck

1 c Sour cream

1 tsp Salt

24 oz Tomato Sauce

1 c Cottage Cheese

1/2 lb Cheddar Cheese, grated

10 oz Tortilla chips, crushed

4 oz Slice black olives

1 sm Onion, chopped

1/4 tsp Garlic powder

4 oz Green chilesPreheat oven to 350 degrees. Combine sour cream, cottage Cheese,

Garlic powder and green chiles and set aside. Brown Meat and onions.

Add tomato Sauce, olives and salt. Layer in greased cassarole;tortilla

chips, sour cream mixture and Cheese. Bake 20 -30 min. until Hot and

bubbly. Serves 6.MEXICAN SPAGHETTI PIE12 oz Cooked spaghetti (or Pasta)

1 lb Ground Beef

1/4 c Chopped olives

1/2 c Shredded Monterey, Jack or Cheddar Cheese

2 tbsp Green Chili peppers

4 tbsp Butter

1/2 c Chopped onion

1 tsp Chili flakes

19 oz Can red kidney beans

1/4 c Freshly grated parmesan

6 oz Crushed tortilla chips

1/4 tsp Sugar

19 oz Can tomatoes

4 Beaten eggs

6 oz Can tomato paste

1/2 tsp CuminCook and drain Pasta, and let cool slightly. Stir in butter, parmesan

Cheese and eggs. Spread into the bottom of a large greased baking

dish. Brown onion and ground Beef. Stir in kidney beans, undrained

tomatoes and tomato paste. Add Chopped green chilis, Chili flakes,

Sugar and cumin. Let simmer at least 30 mins. or longer. (You can add

some Tabasco Sauce for some extra "kick" at the end.) Pour Meat

mixture over Pasta in baking dish. Top with the shredded Cheese,

olives and tortilla chips. Bake in a 350 degree oven for 30-40 mins.or

until brown.MOCK PARMIGIANA4 lb Ground Beef

Sauce:

4 Eggs

3 sm Cans Tomato Sauce

Seasoning Salt to taste

Spaghetti seasoning to taste

Onion Salt to taste

Onion salt to taste

Black pepper to taste 1

ds Worcestershire Sauce

1 1/2 c Seasoned Bread Crumbs (Italian is good)

1 Lrg Onion, sliced

8 oz Mushrooms, drained

1/3 c Grated Parmesan Cheese

2 c Mozarella Cheese, shreddedCombine first 7 ingredients and shape into patties. Set aside.

To make Sauce, saute onion slices in 3 Tbsp butter or margarine until

soft. Add remaining ingredients for Sauce. Place patties in large baking

pan in single layer and pour Sauce over. Cover pan with aluminum foil

and bake one hour at 375F. After baking, remove foil, sprinkle each

patty generously with the Mozzarella Cheese and return to oven until

Cheese is melted.NOODLE STROGANOFF1/4 c Butter or margarine

1 cn Beef consomme

1/4 c Sliced scallions or onions

1 tsp Salt

1 Garlic clove; minced

1/4 tsp Pepper

1/2 lb Mushrooms; sliced

4 oz Medium Egg noodles

1 lb Ground Beef

1 c Sour cream

3 tbsp Lemon juice

Snipped parsley

3 tbsp Burgundy or other red wineIn Hot butter in skillet, saute scallions, Garlic and mushrooms until

lightly browned. Add Beef; cook, stirring, until red colour disappears.

Stir in lemon juice, burgundy, consomme, salt and pepper. Simmer,

uncovered, 15 min. Stir in uncooked noodles. Cook, covered, 5 min.,

or until noodles are tender. Mix in sour cream; heat quickly but do not

boil. Serve at once, sprinkled with parsley.OLD-FASHIONED SAGE LOAF2 lb Ground Beef

2 Eggs

1 c Quick-cooking rolled oats

1 Medium onion, grated

1 c Canned applesauce

2 tsp Salt

1/4 tsp Pepper

1/2 tsp Leaf sage, crumbled

1 tbsp Bottled steak SauceMix ground Beef lightly with eggs, rolled oats, onion, applesauce, salt,

pepper, and sage until well-blended. Pack firmly into a loaf pan 9x5x3;

unmold into a shallow baking pan. Score top in criss-cross pattern and

brush with steak Sauce. Bake in moderate oven (350 degrees) for 1

hour and 15 minutes, or until brown.ONE DISH SPAGHETTI (FOR 2)1/4 lb Ground Beef

1/4 c Water

1 tbsp Chopped onion

2 1/2 oz Spaghetti, broken (about 1/2-cup)

1 cn (8 oz.) Italian seasoned tomato Sauce

Parmesan Cheese

Crumble ground Beef into a 1-quart Microwave-safe Casserole; add

onion. Microwave on high for 2 - 2 1/2 minutes or until no longer pink;

stirring once. Drain; stir to break Meat into smaller pieces. Add tomato

Sauce, water, and spaghetti. Cover with Casserole lid. Microwave 10 -

11 minutes or until spaghetti is tender, stirring twice. Serve with

Parmesan Cheese.ONION MEAT LOAF2 lb Lean Ground Beef

1-1/2 oz Onion Soup Mix; 1 pk

2/3 c Milk

1 Lg Egg

3 tbsp Brown Sugar

3 tbsp Catsup

1 tbsp Mustard; PreparedPre-heat oven to 350 degrees. Combine Meat, onion Soup mix, milk

and Egg together. Shape the mixture firmly into a loaf shape, in a 13 X

9 X 2-inch baking pan. Mix the remaining ingredients together and

spoon onto the loaf. Bake, uncovered, for about an hour. When done,

remove the loaf to a plate and let stand for 10 minutes before slicing.PANHANDLER SALISBURY STEAK2 Bouillon cubes

1 lg Egg,beaten

1/2 c Hot water

1 can Cream of mushroom Soup (or cream of celery)

1 1/2 lb Lean ground Beef

1 small Onion,minced

1 Soup can milk

1/2 c Fine dry Bread crumbsBaking powder biscuits or ready-made biscuits if you prefer

1 tbsp Worcestershire Sauce or Celery salt if desired

Dissolve bouillon cubes in Hot water.Mix this in with Meat,

onion,crumbs,seasonings and beaten Egg. Be careful with additional

seasonings as cubes and Worcestershire Sauce may be quite enough.

Shape into eight patties and place in a shallow baking dish,8 x

11".Beat milk with cream of mushroom Soup (or cream of celery). Set

aside. Preheat oven to 350 degrees. Bake patties about 15 minutes or

until lightly browned,then cover all with the blended Soup mixture.Top

each patty with the prepared baking powder biscuit, if desired. Return

to oven for an additional 15 to 20 minutes or until biscuits are nicely

browned. Makes 8 patties.PATTIES PARMIGIANA1 1/2 lb Ground Beef

1/4 c Onion; Finely Chopped, 1 Sm.

1 tsp Salt

1 tsp Worcestershire Sauce

1/4 tsp Pepper

1/2 c Parmesan Cheese; Grated

1/4 c Cornflake Crumbs

1 Lg Egg; Slightly Beaten

8 oz Tomato Sauce; 1 can

1 tsp Italian Seasoning

6 Mozzarella Cheese; Slices,cut into 3" squaresMix the Meat, onion, salt, Worcestershire Sauce, and pepper together.

Shape the mixture into 6 patties, each about 3/4-inch thick. Mix

Parmesan Cheese and cornflake crumbs. Dip the patties into the Egg,

then coat them with the cornflake mixture. Brown the patties in a

large skillet over medium heat, turning once. Drain off the excess fat.

Mix the tomato Sauce and Italian seasoning and pour over the patties

in the skillet. Cover and simmer for 15 minutes. Top each patty with a

slice of Cheese and cover. Heat until the Cheese is melted, about 2

minutes. Serve the leftover Sauce over the patties.PEPPER BEEF BALLS1 Recipe Of Basic Meatballs; (see Basic Meatballs recipe)

1 tbsp Margarine Or Butter

1 Onion; Sliced, Md

1-1/2 c Water

1 1/2 tsp Instant Beef Bouillon

1/2 tsp Garlic Salt

1/2 tsp Ginger; Ground

3 tbsp Soy Sauce

2 Green Peppers; Md, seeded and cut into strips

2 tbsp Cornstarch

2 tbsp Water

1 Tomato; Lg, cut into 8 wedges*Prepare the basic meatballs recipe and set aside. Melt the margarine

in a large skillet. Add the onion and cook and stir until tender. Add the

cooked meatballs, 1 1/2 cups of water, the bouillon, Garlic salt, ginger

and soy Sauce; heat to boiling. Reduce the heat and cover. Simmer for

10 minutes, stirring occasionally. Add the green pepper. Mix the

cornstarch with the 2 Tbls of water and add to the Sauce mixture.

Cook, stirring carefully, until mixture thickens and boils. Cover and

simmer until the pepper is crisp tender, about 3 minutes. Add the

tomato, cover, and heat for about 2 to 3 minutes longer. NOTE:

cooked rice makes a nice side dish for this tasty entree.PEPPY PIZZA PIE1 lb Lean Ground Beef

2 oz Pepperoni; Chopped,approx 1/3 c.

1/3 c Bread Crumbs; Dry

1 Lg Egg

1/2 tsp Oregano Leaves

1/4 tsp Salt

8 oz Tomato Sauce; 1 Cn

1-8 oz Mushroom Stems & Pieces;drained (also good with green beans

or corn if you don't like mushrooms)

1/4 c Ripe Olives; Pitted, Sliced

1 c Mozzarella Cheese; ShreddedPre-heat oven to 400 degrees. Combine meats, Bread crumbs, Egg,

oregano leaves, salt and half of the tomato Sauce. Press the mixture

evenly against the bottom and sides of an ungreased 10-inch Pie pan.

Sprinkle the mushrooms and olives in the Meat line pan then pour the

remaining tomato Sauce over the Vegetables.Bake uncovered for 25 minutes. The pepperoni gives a red-flecked

appearance to the Meat. Sprinkle the Pie with the shredded Cheese

and bake an additional 5 minutes. Cool for 5 minutes then cut into 6

wedges. NOTE: If a 10-inch Pie pan is not available, use a 9-inch one

but put a pan under it to catch the run off of juices.PORCUPINES

1 lb Ground Beef

1/2 c Rice; Regular, Uncooked

1/2 c Water

1/4 c Onion; Chopped, 1 Sm.

1 tsp Salt

1/2 tsp Celery Salt

1/8 tsp Garlic Powder

1/8 tsp Pepper

15 oz Tomato Sauce; 1 Cn.

1 c Water

2 tsp Worcestershire SauceCombine Meat, Rice, 1/2 Cup of water, the onion and the seasonings.

Shape the mixture by TBLS into 1 1/2-inch balls.TO COOK IN A SKILLET: Heat 1 TBLS of Salad oil in a large skillet and

cook the meatballs over medium heat until brown. Add remaining

ingredients and heat to boiling. Reduce the heat, cover and simmer for

about 45 minutes.TO COOK IN THE OVEN: Place the meatballs in an ungreased baking

dish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour over

the meatballs. Cover and bake in a 350 degree F. oven for about 45

minutes. Uncover and bake 15 minutes longerPORK U PINE MEATBALLS3 lb Ground Beef

1 Very large onion, chopped

1 1/2 c Of Rice

2 can Tomato SauceCombine ground Beef, onions, Rice, roll into balls. Place meatballs in

pan and pour tomato Sauce over. Bake at 350 degrees for 1 hourRAGOUT A LA BERGHOF3/4 c Butter

2 c Beef Broth, Canned/Homemade

3 1/2 lb Round Steak, Boneless;cut into thin strips

1 c White Wine, Dry

1 c Onion, Chopped

1 tsp Salt

1 1/2 c Green Bell Pepper, Chopped

1 tsp Worcestershire Sauce

1 lb Mushrooms, Sliced

Tabasco Sauce To Taste

1/2 c Unbleached FlourMelt 1/2 cup butter in a large skillet. Brown Meat over med heat.

Remove browned Meat. In remaining butter, sautee onion for 2

minutes. Add green bell pepper and mushrooms. Cook an additional 3

minutes. Melt 1/4 cup butter and add flour. Slowly add Beef broth;

cook until thickened. Stir in wine and seasonings. Add Meat and

mushroom mixture. Cover and simmer 45 minutes to 1 hour, until

Meat is tender. Serve with buttered noodles or dumplings.

READY HAMBURGER MIX4 lb Lean Ground Beef

1 Large Onion, Chopped

2 tsp Salt

1/2 tsp Pepper

1/2 tsp Oregano

1/4 tsp Garlic SaltCook Ground Beef in a large skillet. Add onion and continue cooking

over medium heat until onions are golden. Add remaining ingredients.

Cool; spoon mixture into four 1-pint containers, leaving 1/2-inch space

at top. Label as READY HAMBURGER MIX and freeze. Use within 3

months. Makes about 4 pints of READY HAMBURGER MIX.ROAST MEAT LOAF2 lb Lean Ground Beef

1/2 c Onion; Chopped, 1 Md

1 Lg Egg

1/2 c Oats; Quick-Cooking

1/2 c Milk

1 1/2 tsp Salt

1/2 tsp Savory Or Thyme

1/4 tsp Pepper

1/2 c Catsup Or Chili Sauce

1 tbsp Parsley; Snipped

2 tbsp Brown Sugar; PackedPre-heat oven to 350 degrees. Combine all ingredients except the

catsup and brown Sugar, together. Press the mixture firmly in an

ungreased loaf pan 8 1/2 X 4 1/2 X 2 1/2-inches (if you dont have a

loaf pan, just shape into loaf and put in a baking pan thats at least 2

deep). Loosen the edge with a spatula and unmold the loaf in an

ungreased baking pan 13 X 9 X 2-inches.Mix the catsup and Sugar then spoon onto the loaf. Bake uncovered

for about 1 to 1 1/4 hours. Remove the Meat loaf to a plate and let

stand for 10 minutes. Then slice and serve on a heated platter.

VARIATION: Roast Meat Loaf Ring: Press the Meat mixture firmly into

an ungreased 5 to 6 cup ring mold. Unmold in the baking pan by

rapping mold against the bottom of the larger pan. Brush with the

catsup mixture. Bake for about 50 minutes. If you desire, the hole in

the ring can be filled with Hot potato Salad or creamed peas.RUSSIAN MEAT BALLS (BITOCHKI)1 lb Ground Beef

2 tsp Salt

1 lb Ground Veal

Ground pepper

1/2 c Chopped onion

Fine Breadcrumbs

2 slices Bread, soaked in milk, squeezed dry

1/4 c Rendered kidney fat,Butter or Beef fat

2 c Sour cream

1/2 lb Sliced mushrooms, sautedCook onion in rendered kidney fat until wilted. Mix Beef, Veal, onion,

Bread, salt and little pepper. Knead well and chill. Wet hands and form

mixture into balls the size of gold balls. Roll in crumbs and fry in butter

or Beef fat until brown all over. Remove and keep warm. Add sour

cream and mushrooms to pan, heat. Pour Sauce over Meat.SAUCY BEAN N BEEF PIE1 lb Lean Ground Beef

3 1/2 oz French Fried Onions; 1 Can

1/4 c Bread Crumbs; Dry

10 3/4 oz Cream Of Mushroom Soup; 1 Cn

1 Lg Egg

1/4 tsp Thyme Leaves

1/4 tsp Salt

16 oz French Cut Green Beans; 1 Can

1 dash PepperPre-heat oven to 350 degrees. Combine Meat, half the onions, the

Bread crumbs, 1/4 cup of the Soup, the Egg, thyme leaves, salt and

pepper. Press the mixture evenly against the bottom and sides of an

ungreased 9-inc Pie pan.Turn the drained green beans into the Meat line pan then Spread the

remaining Soup over the beans. Bake, uncovered, for 35 minutes.

Arrange the remaining onions on the top of the mixture and bake

another 10 minutes. Cool for about 5 minutes, then cut into wedges

and serve.SAUCY BURGERS1 lb Ground Beef

1/4 tsp Black pepper

1 Egg slightly beaten

1 can 10 3/4 oz. Condensed Mushroom Soup

1/2 c Finely chopped onion

1/4 c Fine dry Bread crumbs

2/3 c Water

2 tbsp Ketchup

1 Bag Minute Rice Boil-in-Bag Cooked

1 tsp Prepared mustard

1/2 tsp Worcestershire SauceCombine Beef with Egg,onion,Bread crumbs,ketchup,mustard,

Worcestershire Sauce and black pepper.Shape into 4 patties,1" thick.

Brown in a large skillet for 5 minutes on each side. Remove patties;

drain fat. Stir Soup and water into skillet and bring to a boil. Return

patties to skillet. Cover and simmer for 5 to 10 minutes. Serve over

cooked Rice. Makes 4 servings.SAUCY MEATBALLS1 Recipe Of Basic Meatballs (see Basic Meatballs recipe)

10 3/4 oz Cream Of Chicken Soup; 1can, don't dilute

1/3 c Milk

1/8 tsp Nutmeg

1/2 c Dairy Sour CreamPrepare Basic Meatball recipe. Combine the cooked meatballs, soup,

milk, and nutmeg in a large skillet; heat to boiling, stirring

occasionally. Reduce heat; cover and simmer for 15 minutes. Stir in

the sour cream, cover and heat for 2-3 minutes.SAUCY MINI-LOAVES1 lb Lean Ground Beef

1/2 c Cracker Crumbs

10 3/4 oz Cream Of Mushroom Soup; 1 can

1/4 c Milk

1 Lg Egg

1/4 c Onion; Chopped, 1 Sm

3/4 tsp Salt

1/8 tsp Nutmeg

1/8 tsp Pepper

1/2 c Cucumber; Chopped, Unpared

1/3 c Tomato; Chopped

1/2 c Dairy Sour Cream

3 tbsp MilkPre-heat oven to 350 degrees. Combine Meat, cracker crumbs, 1/2 cup

of the Soup 1/4 cup of the milk, the Egg, onion, and seasonings

together. Press the mixture into 12 ungreased Muffin cups. Bake for

about 30 to 35 minutes. *You may want to put a cookie sheet under muffin tins,

to catch any juices that may spill out.In the meantime, in a small saucepan, heat the remaining Soup the

cucumber and 3 tbsp of milk to boiling, stirring frequently. Reduce the

heat and stir in the tomato and sour cream. Heat just to boiling,

stirring constantly then remove from the heat and spoon over the

unmolded mini-loaves.SAUCY SWEDISH MEATBALLS1 lb Lean ground Beef

3 tbsp Butter

1 lg Egg

1 pk (8 oz) medium Egg noodles

1 c Fresh Bread crumbs, from 2 slices Bread

8 oz Fresh green beans, cut into 1 1/2" pieces, about 2 cups

1/4 c Club soda

2 c Sliced fresh mushrooms, about 8 oz.

3 tbsp Chopped fresh dill or 1 1/2 tbsp Dried dill weed

1/3 c Sour cream

1 1/4 tsp Salt

Fresh dill sprigs, optional

3/4 tsp Freshly ground black pepperIn large bowl, mix Egg,Bread crumbs,club soda,2 tbsp. chopped

dill,3/4 tsp. salt and 1/4 tsp. pepper;using hands or wooden spoon,

blend well.Shape mixture into 1 1/4" balls.In 12" skillet,over mediumhigh

heat,melt 2 tbsp. butter; add meatballs;cook about 12 minutes,

turning frequently until browned on all sides.Meanwhile,prepare noodles according to package directions,add green

beans to boiling water along with noodles;do not add salt.When

meatballs are browned,remove to plate using slotted spoon.To

drippings in skillet, add remaining 1 tbsp. butter;melt over mediumhigh

heat. Add mushrooms;cook about 5 minutes, stirring frequently

until crisp-tender. Return meatballs to skillet along with 3/4 cup water

and remaining 1 tbsp. chopped dill,1/2 tsp. salt and 1/4 tsp. pepper.

Increase heat to high;bring to boil.Reduce heat to low;cook,covered,5

minutes until meatballs are cooked through. Stir in sour cream; cook

2-3 minutes longer until heated through.To serve:Drain noodles and green beans;arrange on serving platter.

Spoon meatball mixture over noodles;toss quickly.Garnish with dill

sprigs,if desired. Makes 4 servings.SAUERBRATEN GOLDEN APPLE MEATBALLS3 Golden Delicious apples

1 tbsp Oil

1 1/2 lb Ground Beef

1 c Water

1/2 c Soft Bread crumbs

3 tbsp Vinegar

1/4 c Finely chopped onions

1 tbsp Packed brown Sugar

1 Egg

1/4 c Crushed gingersnap cookies

1 tsp Salt

1/4 tsp Pepper

1 Bay leaf

1/4 tsp ThymePare, core and grate apple to measure 1 cup.Mix with ground Beef,

Bread crumbs,onion,Egg and seasonings.Shape into balls about 1 1/2"

in diameter.Brown on all sides in oil.Drain excess fat.Combine remaining ingredients;pour over meatballs and bring to

boil.Core and cut remaining apples into wedges.Add to skillet.Reduce

heat,cover, simmer 15 to 20 minutes or until apples are

tender.Remove bay leaf. Makes 6 servings.SAUERBRATIN MEATBALLS1 lb Ground Beef

1 tsp Salt & pepper

1/2 c Chopped onions

2/3 c Condensed milkMake meatballs, brown in 2- tsp. butter. Add 1 1/2- cups water, 3-

tbsp. catsup,1 1/2- tbsp. brown Sugar,8- peppercorns (tie in small

bag)1- bay leaf,1/2 tsp. salt, 9- crumbled ginger snap cookies. Cover

skillet,cook at low heat 1/2 to 3/4 hour. Serve over mashed potatoes.SAUSAGE-CENTERED HAMBURGER ROLLS1 1/2 lb Ground Beef

1 c Apple; Finely Chopped, cored and peeled

1/3 c Green Onion/tops; Chopped

1 ea Egg; Large

1 tsp Salt

1/4 tsp Cinnamon

8 oz Brown And Serve Sausage; (1 8oz pkg)

2 tbsp Flour; Unbleached

1 tsp Instant Beef Bouillon

1 c Water

1 dash Ground ClovesMix the Meat, apple, onion, Egg and seasonings together. Divide the

mixture into 10 equal parts. Mold each part around a Sausage link,

sealing the ends. Brown the Meat rolls in a large skillet over medium

heat. Remove the Meat rolls. Pour all but 2 Tbls of the fat from the

skillet. Stir the flour into the remaining fat.Cook over low heat, stirring constantly, until the mixture is thick and

bubbly. Stir in the bouillon and water. Heat to boiling, stirring

constantly and then reduce the heat. Return the Meat rolls to the

skillet; cover and simmer for about 15 minutes. Good with Buttered

Noodles or mashed potatoes.SAVORY MEATBALLS2 c Torn Bread

1 1/2 c Tomato ketchup

3/4 c Milk

1/4 c Apricot preserves

1 lb Ground Beef

1 tbsp Dijon style mustard

1/2 c Finely chopped onion

2 tsp Cider vinegar

2 tbsp Chopped parsley

1/4 tsp Hot pepper Sauce

1 tsp Salt

2 can (16 oz) cut green beans (drained)

1/2 tsp Garlic powder

1/4 tsp Black pepperMicrowave: In a mixing bowl,pour milk over Bread and let stand 1

minute. Add Meat,onion,parsley,salt,Garlic powder and black pepper;

mix well.Roll into 1" size balls;place in a 2 quart Microwave safe dish.

Cover and cook on high for 6 to 8 minutes or until done;drain.Blend

ketchup with preserves,mustard,vinegar and red pepper

sauce.Combine Sauce,beans and meatballs.Cover and cook on high for

2-3 minutes or until heated throughly. Serves 6-8.SHEPHERDS PIE1 lb Lean Ground Beef

1/2 tsp Dried Basil

8 oz Hot Italian Sausages (cut lengthwise in half and a 1/4" thick)

1 tsp Salt

16 oz Whole Peeled Tomatoes

1/4 tsp Dried Oregano, Crumbled

1 1/2 c Sliced Fresh Mushrooms

Fresh Ground Pepper To Taste

1 Clove Garlic, Minced

2 lb Potatoes (peeled and cut into 1" pieces)

2 tbsp Balsamic Vinegar

3/4 c Milk

1 c Frozen Peas

1/2 c Grated Parmesan Cheese

1 tbsp Chopped Fresh Basil Or

6 tbsp Butter, Room Temp.Place ground Beef and sausages in a medium skillet. Cook, breaking

up Beef, over medium high heat until Meat loses some of its pink color

and releases juices. Add tomatoes, mushrooms, Garlic and vinegar.

Simmer uncovered, stirring occasionally and breaking up tomatoes,

about 10 minutes. Stir in peas, basil, 1/2 tsp salt, oregano and pepper.

Simmer 10 minutes. Remove from heat.Meanwhile, boil potatoes in water to cover until tender, about 20

minutes. Drain potatoes and transfer to large mixing bowl. Beat in

milk, Cheese, butter, remaining 1/2 tsp salt and pepper to taste;

continue to beat until smooth. Heat oven to 350 degrees. Spoon Meat

mixture into 2 quart casserole dish. Spoon potato mixture on top and

Spread evenly to edge. Bake until golden annd bubbling, about 45-50

minnutes. Let stand 10 minutes before serving. Serve Hot. 436

calories per serving.

SKILLET GOULASH1 lb Lean Ground Beef

1/2 c Onion; Chopped, 1 Md

16 oz Tomatoes; 1 Can

1/2 c Celery; Chopped

1/2 c Water

1 1/2 tsp Salt

1/4 tsp Pepper

1/8 tsp Basil Leaves

1/8 tsp Marjoram Leaves

1 1/2 c Fine Noodles; Uncooked, 3 OzCook and stir the Meat and the onion in a large skillet until the Meat is

brown. Drain off the excess fat. Stir in the tomatoes (with the liquid)

and remaining ingredients, stirring to break up the tomatoes. Heat to

boiling, then reduce the heat and simmer, covered, stirring

occasionally, until the noodles are tender, about 20 minutes. A small

amount of water can be added if necessary.SLOPPY JOES, LIPTON STYLE2 lbs Ground Beef

1 Env. Lipton Soup Mix; (Onion, Onion-Mushroom, Beefy-Mushroom,

or Beefy Onion)

15 oz Tomato Sauce; (1 can)

1/2 c Sweet Pickle RelishIn large skillet, brown ground Beef over medium-high heat; drain. Stir

in remaining ingredients. Simmer, stirring occasionally, 10 minutes.

Serve, if desired, over toasted hamburger buns.MICROWAVE DIRECTIONS: In a 2-quart Casserole, heat ground Beef,

uncovered, at HIGH (Full Power) for 7 minutes. Drain. Stir in

remaining ingredients. Heat covered, stirring occasionally, 4 minutes

or until headed through. Let stand, covered, for 5 minutes. Serve as

above.SOUR CREAM BURGERS2 tbsp Dairy Sour Cream

1/4 lb Lean Ground Beef

1 tbsp Sliced Green Onion

1 Hamburger Bun (best toasted)

2 tsp Fine Dry Bread Crumbs

Lettuce Leaves

1/8 tsp Salt

Tomato sliced thin

1 Dash Pepper

1 Dairy Sour Cream (Opt.)Stir together 2 tbsp sour cream, green onion, Bread crumbs, salt and

freshly ground pepper. Add ground Beef; mix well. Shape the ground

Beef mixture into one 3/4-inch thick patty. Place the patty in a small

baking dish. Loosely cover with clear plastic wrap or waxed paper.

Microwave, loosely covered, on 100% power for 1 1/2 to 2 minutes.

Turn patty over; rotate the baking dish a half turn. Microwave, loosely

covered, on 100% power for another 1 1/2 to 2 minutes or until done.

Drain off fat. Serve on toasted bun with lettuce and tomato. Top with

additional sour cream, if desired.SOUTHWEST MEATBALL SUPPER3 tbsp Vegetable oil

1 md Onion, diced, about 3/4 cup

1 sm Head iceberg lettuce, cored and shredded