Category: Beef

3 medium onions, finely chopped — (about 1 1/2 cups)
4 cloves garlic — minced
2 tbs. olive oil
2 1 pound tomatoes, canned
2 15 ounce tomato sauce
1 1/2 tablespoons parsley
1 tablespoon sugar
2 1/4 tsp. salt
2 teaspoons oregano
2 teaspoons basil
2 pounds ground beef
spaghetti– about 1 pound
grated Parmesan cheese

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In large pan, cook and stir onion and garlic in oil until onion is tender. Stir in remaining ingredients except ground beef, spaghetti and Parmesan cheese. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 to 1 1/2 hours. (Long cooking improves flavor.) In large skillet, cook and stir ground beef until brown. Drain off fat. Stir meat into sauce mixture; simmer uncovered 20 to 30 minutes longer. Cook spaghetti. Serve meat sauce mixture over hot spaghetti; pass Parmesan cheese.

1 pound ground beef
8 ounces tomato sauce
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/8 teaspoon chili powder
10 saltine crackers
1 cup chopped onion

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Combine all ingredients and put into loaf pan. Bake at 350 degrees for 1 hour.

3/4 pound ground beef
1/4 pound ground pork
3/4 cup bread crumbs — moistened in milk
2 eggs
1/4 cup grated Romano cheese
1/2 teaspoon parsley
1 clove minced garlic salt and pepper — to taste
1/4 cup olive oil

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In large bowl, mix beef, pork, bread crumbs, eggs, cheese, parsley, garlic, salt and pepper. Form into balls. In a large skillet with hot olive oil, cook meatballs over medium flame until well browned on all sides. The meatballs can also be browned in the oven at 350 degrees for about one hour. Makes about 14 small meatballs.

3 to 4 pound beef rump or chuck roast
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/4 teaspoon paprika
1 tablespoon instant minced onion
1 cup beef bouillon

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Rub all sides of meat with salt, seasoned salt, seasoned pepper, and paprika. In slow-cooking pot, combine seasoned beef with onion and bouillon. Cover and cook on low 8 to 10 hours or until meat is tender. Remove from pot; slice. Makes 6 to 8 servings. If gravy is preferred, thicken juices with flour dissolved in a small amount of water after removing meat from pot. If desired, vegetables such as potatoes, carrots, small white onions, celery or turnips may be added with bouillon and cooked the same time as meat.

1 pound lean ground beef
1 cup chopped onion
1 clove garlic — minced
1 28 ounce can tomatoes — cut up
1 15 ounce can kidney beans
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 cup water
1/2 cup Monterey jack cheese — cubed

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Brown ground beef with the onions and garlic. Drain off fat. Add tomatoes, kidney beans, chili powder, cumin, salt and water. Simmer, covered, 1 hour. Serve with cheese.

6 to 8 medium green bell peppers
1 pound ground beef
1 cup chopped onion
1/4 cup chopped celery
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon Tabasco sauce
1 16 ounce can tomatoes, drained — (reserve liquid)
2 cups cooked rice
1 1/2 tablespoons Worcestershire sauce
1 1/2 cups grated cheddar cheese
1/3 cup grated Parmesan cheese

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Cut peppers in half lengthwise and clean. Blanch peppers in boiling, salted water for 3 to 4 minutes. Remove peppers and drain in colander. Brown ground beef, onions and celery. Drain well. Add garlic, salt, pepper, thyme, basil, and Tabasco. Stir and cook 1 minute. Add tomatoes and break them up; cook 5 minutes. Add cooked rice and Worcestershire sauce and stir to mix. Cover and simmer on low heat 10 minutes–adding reserved tomato liquid as necessary. Remove from heat and stir in cheeses. Stuff pepper halves with meat mixture. Place in pan with a little water in the bottom. Bake, uncovered, at 350 degrees for 25-30 minutes.

2 tablespoons oil
2 cups chopped yellow onions
2 teaspoons salt
1/2 teaspoon cayenne
2 lbs round steak, cut into 1/2 inch cubes
1/2 cup tomato paste
1 (28 ounce) can diced tomatoes
2 cups beef broth
2 tablespoons chopped garlic
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons oregano
1/2 teaspoon red pepper flakes
1 can white beans, drained

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In a large stockpot, saute the onions in the oil over high heat. Add the cayenne and 1 teaspoon salt and cook for 4 minutes. Season meat with remaining 1 teaspoon salt and add to the pot. Brown beef evenly on all sides, about 4 minutes. Add the remaining ingredients, bring to a boil. Reduce heat to medium-low and simmer, uncovered about 2 hours.

1 pound ground beef
1/2 cup chopped onion
1 clove garlic, — minced
1 1/3 tbs. all-purpose flour
1 8 3/4 ounce can whole kernel corn, — drained
1 8 ounce can tomato sauce
1 7 1/2 ounce can tomatoes, — cut up
2 tablespoons chili powder
8 10 inch flour tortillas
1 cup shredded cheddar cheese cooking oil sour cream picante sauce

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For filling, in a large skillet cook ground beef, onion and garlic until meat is brown and onion is tender. Drain off fat, then stir in flour. Stir corn, tomato sauce, undrained tomatoes, and chili powder into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Meanwhile, stack tortillas and wrap tightly in foil. Heat in a 350 degree oven for 10 minutes to soften. Or heat tortillas in microwave for 10 seconds each before adding filling. Spoon 1/4 cup filling down center of each tortilla. Top each with about 2 tablespoons cheese. Fold in the 2 sides envelope fashion. Roll up each tortilla, starting from one of the short sides. Secure with wooden toothpicks. In a heavy deep skillet or saucepan heat bout 1 inch of oil to 375 degrees. Fry filled tortillas, 2 or 3 at a time, about 1 minute on each side or until crisp and golden brown. Drain on paper towels. Keep chimichangas warm in a 300 degree oven while frying remaining ones. To serve remove toothpicks and garnish with sour cream, picante sauce and additional cheese, if desired.

1 pound ground beef
1 clove garlic
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon salt
1 teaspoon chili powder
1 can red beans — drained
2 1/2 cups tomatoes — chopped
3/4 cup rice — uncooked
3/4 cup grated cheddar cheese

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Brown ground beef with garlic, onion, and green pepper. Drain well. In a 2 quart casserole combine meat and salt, chili powder, red beans, tomatoes and rice. Bake at 350 degrees for 30 minutes covered. Add cheddar cheese and bake 15 minutes more.  Serves 6, 526 calories per serving.

1 cup white rice

2 cups water

1 tsp salt

1 onion, diced

1 tablespoon olive oil

2 cups tomato sauce (two 8 ounce cans)

1 cup beef broth

1 tablespoon balsamic vinegar

1/4 teaspoon crushed red pepper flakes

1 pound ground beef

1/4 pound hot Italian sausage (casing removed)

1 (10 ounce) can diced tomatoes

1 tablespoon parsley

4 cloves garlic, minced

2 teaspoons salt

1 teaspoon pepper

1 pinch cayenne pepper

4 large green bell peppers, halved and seeded

1 cup Parmesan cheese

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1. Preheat the oven to 375 degrees F (190 degrees C).
2. Bring rice, water, and 1 teaspoon salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
3. Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
4. Stir tomato sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
5. Pour tomato sauce mixture into a 9×13-inch baking dish and set aside.
6. Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
7. Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
8. Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.

1 lb ground beef

1 med onion, diced

1 med green pepper, diced

1 container of fresh mushrooms, sliced (I used 1/2 a container)

1 16 oz can of petite diced tomatoes

1 12 oz can of cream of mushroom soup

1 16 oz can of tomato sauce

1 T. basil

1 T. oregano

1 T. parsley

1 t. garlic powder

salt and pepper to taste

1 16 oz package of pepperoni (I used 8 oz)

parmesan cheese

1 bag of Penne Rigate, Radiatore, Rotini, or Shells pasta (or a mixture of all four)

Brown ground beef with onion, green pepper, and mushrooms in a skillet until beef is not longer pink and onions are translucent. Drain grease. Add diced tomatoes, cream of mushroom soup, tomato sauce, and herbs. Simmer for 15 minutes. Add pepperoni, simmer 5 more minutes. In a separate pan, boil 4 cups of water. Add pasta, reduce heat, and cook until al dente. Serve sauce over pasta. Top with parmesan cheese.

Serves 8.

1 1/2 lb arm roast, trimmed and cubed
2 teaspoon salt, divided
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/4 teaspoon paprika
5 beef bouillon cubes
1 teaspoon dill
2 bay leaves
2 cans diced tomatoes (1 pureed)
1/2 head cabbage, shredded
1 bag frozen lima beans
1 cup diced baby carrots
1 medium onion, chopped
1 teaspoon minced garlic
3 stalks celery (and tops), sliced
4 cups water

Toss meat, 1 tsp salt, seasonings and bouillon cubes along with onion, celery and carrot, in the bottom of a large crock pot. Add tomatoes and cabbage. Season with remaining teaspoon salt. Add lima beans and water to top and cover. Cook on low for 8 hours.  Sour cream may be stirred into soup before serving (to taste).

Dough:

2 cups lukewarm water
1 package (2 1/4 teaspoons) yeast
2/3 cup oil
1/6 cup brown sugar splenda (1/3 cup brown sugar may be substituted)
1 teaspoon salt
1 egg
3 cups white flour
3 cups whole wheat flour

Filling:

2 lbs ground beef
1 large yellow onion, chopped
2 tsp salt
1 tsp pepper
1/2 tsp garlic powder
3 Tablespoons vegetable oil
16 ounces coleslaw mix (or 1 head cabbage, finely shredded)
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To make the dough: In bowl of kitchen aid mixer combine warm water and yeast. Let sit for 5 minutes. Add remaining ingredients and mix with a dough hook attachment for 6 minutes (or knead by hand 6 minutes). Will make a soft dough. Remove dough to a greased bowl and cover with plastic wrap and damp tea towel. Let dough rise 1 hour.

To make the filling: Brown ground beef with onion and seasonings.  Drain and set aside.  Saute coleslaw mix in oil until translucent, water may be added (as needed) to help wilt the slaw.  Combine meat and slaw in a large bowl and set aside.

To assemble bierocks: Punch down risen dough and portion out into 3 ounce balls.  Roll out flat (about 1/4 inch thick).  Place 1/2 cup of filling in the center of the dough and seal edges, pinching dough with your fingers to seal well.  Place bierocks, seam side down, on a greased baking sheet.  Bake in a 350 degree oven for 20-25 minutes, or until golden brown.

Bierocks may be frozen once cooled.  To reheat: Defrost bierocks overnight in the refrigerator and then microwave individually for 1 1/2 minutes.

8 KC Strip or Rib Eye Steaks
1/2 cup soy sauce
1 package of meat marinade (Lawry’s)–mixed according to packaged directions
1/2 cup Worcestershire sauce
2 Tbsp frozen OJ concentrate
1 Tbsp Onion flakes
1 Tbsp Liquid Smoke
1 Bottle Teriyaki marinade

Mix all ingredients and marinate in refrigerator overnight. Remove steaks from marinade and grill to desired doneness.

3 pounds large zucchini — scrubbed
1 quart spaghetti sauce or thick tomato sauce
1 cup bread crumbs
2 pounds ricotta cheese
4 eggs — lightly beaten
2 tablespoons parsley — chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil salt and pepper — to taste
1 cup grated Parmesan or Romano cheese
1 pound mozzarella cheese — coarsely grated

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Scrub zucchini, trim ends and cut (unpeeled) into long, thin slices. Bring about 1″ water to boil in a soup pot and add 1 teaspoon salt; cook zucchini just until limp and translucent, about 5 minutes. Drain on absorbent towels. In a 9″x14″x2″ pan, spoon a thin layer of tomato sauce. Sprinkle with a quarter of the bread crumbs. Arrange layer of zucchini over this, placing slices side-by-side to cover bottom completely. Combine ricotta cheese, eggs, parsley, seasonings, half the Parmesan cheese and half the remaining crumbs. Spoon half of this mixture on top of zucchini. Sprinkle with half the mozzarella cheese. Repeat layers of tomato sauce, zucchini (reserving 6 slices), ricotta mixture. Cover with most of remaining tomato sauce; arrange zucchini on top, drizzle with remaining sauce and mozzarella. Combine remaining crumbs and Parmesan cheese; sprinkle over top. Bake in a 350 degree oven about 1 hour for large pan, 45 minutes for small, or until top is browned. Let stand 20 minutes before cutting (it reheats well).

Lasagna with Meat Sauce:
Prepare as above, but reduce ricotta cheese to 1 pound; use only 2 eggs. Brown 1 chopped onion in skillet with 1 tablespoon oil. Brown 1 pound ground beef in skillet, breaking up with fork. Discard any excess fat. Stir in tomato sauce, adjust seasonings. Assemble layers, bake as above.

1 package Country Inn Chicken and Vegetables rice
1/2 pound ground beef
6 ounces tomato paste
1 package taco seasoning mix
1 small onion — chopped
4 10 inch flour tortillas
8 ounces colby jack cheese — grated

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Preheat oven to 375 degrees. Spray 2 or 3 quart round oven baking dish with cooking spray. Prepare rice according to package directions, reducing cook time to only 5 minutes. Brown ground beef lightly. Drain excess grease. Add rice, tomato paste, taco seasoning and onion to meat. Mix well. Place one tortilla in bottom of round baking dish. Spoon 1/2 meat and rice mixture into tortilla. Sprinkle with 1/3 of the cheese. Repeat using remaining meat, rice and cheese. Place remaining tortilla on top and sprinkle with remaining 1/3 of cheese. Bake in oven for 30 minutes. Serve warm.

1 pound ground beef
1 pound frozen tater treats
1 10 1/2 ounce can cream of mushroom soup
1/2 teaspoon Worcestershire sauce salt and pepper — to taste
1/2 medium onion — diced

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Brown and season ground beef and diced onion. Add mushroom soup and Worcestershire sauce. Place in greased one quart casserole. Place tater treats on top of ground beef mixture. Bake 20-25 minutes in 375 degree oven.

1 pound hamburger — browned and drained
1 can corn — (with juice)
1 can kidney beans — (with juice)
1 can diced tomatoes
1 8 ounce can tomato sauce
1 package taco seasoning mix

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Combine all ingredients in medium saucepan. Simmer for 30 minutes and serve.

1 cup chopped, peeled tomatoes
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 teaspoon salt
2 cups torn lettuce leaves
1/2 pound lean ground beef
1 cup cheddar cheese — grated
Fritos

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Combine tomatoes, onion, green pepper, and salt. Brown ground beef and drain well. In a large bowl layer lettuce, tomato mixture, fritos, cheese and ground beef. Toss and serve.

1 1/2 pounds round steak — or swiss steak
1/4 cup flour salt and pepper — to taste
1 cup chopped onion
14 1/2 ounces canned tomatoes — chopped
1 cup water
2 tbs. flour

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Trim steak. Cover trimmed steak with 1/4 cup flour, salt and pepper. Beat in flour on both sides of steak, tenderizing meat. Render the trimmed steak fat in a skillet over medium high heat. Once fat is rendered, remove solid pieces from pan. Brown chopped onion in rendered fat. Add tenderized steak, browning on both sides. Add tomatoes. Cover and cook over low heat for 1 hour, 1 1/2 hours for thicker steak. (Or steak may be baked in a 350 degree oven, covered, for 1 hour). Once steak is cooked, remove steak to platter. Whisk together 1 cup water and 1/8 cup flour, add to skillet and boil 2-3 minutes. If too thick, add more water. Serve gravy over steak.

1 pound ground beef
1/2 cup onion — chopped
1/4 cup celery — chopped
8 ounce can tomato sauce
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon salt
1 1/2 tablespoons Worcestershire sauce
1/4 cup catsup

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Brown ground beef. Add celery and onion and cook until tender. Drain well. Add all other ingredients and simmer, covered, 20 minutes.

1 1/2 pounds sirloin steak — 1/2 inch thick
1/2 teaspoon salt
2 medium onions, chopped — (about 1 cup)
1 cup beef broth (one bouillon cube plus 3 T. soy sauce in — 1 c. boiling water)
1 clove garlic — minced
2 green peppers — cut into 1″ pieces
2 tablespoons cornstarch
1/4 cup cold water
2 tomatoes, peeled and cut into eights

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Trim fat and bone from meat; cut meat into thin slices about 1 1/2 inches long. Grease large skillet lightly with fat from meat. Brown meat thoroughly on one side; turn and season with 1/4 teaspoon salt. Brown other side of meat; turn and season with remaining 1/4 teaspoon slat. Push meat to one section. Add onion; cook and stir until tender. Stir in broth, soy sauce and garlic. Cover; simmer 10 minutes or until meat is tender. Add green peppers. Cover; simmer 5 minutes. Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Add tomatoes, heat through. Serve over 3 to 4 cups hot cooked rice.

1 pound top round steak
1 1/2 cups diced raw potatoes
1 1/2 cups sliced carrots
1 1/2 cups diced rutabaga or turnip
1 1/2 cups chopped onion
2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup boiling water
1/4 cup melted butter

Pasty Pastry:
3 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1 1/2 cups shortening
3/4 cup ice water

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Prepare the pastry pastry by mixing flour, salt and baking powder in a medium bowl. Cut in the shortening with a pastry cutter until the mixture resembles coarse crumbs. Toss with a fork and add the ice water a little at a time. Gather the pastry into a ball and wrap in waxed paper. Refrigerate this dough while you prepare the filling. To prepare the filling cut the meat into 1/2 inch squares. In a large bowl toss the meat with potato, carrot, rutabaga or turnip, onion, salt and pepper. Divide pastry into four portions. Roll out each portion into 12 inch circles on a piece of pastry cloth. Place 1/4 of the beef mixture in center of pastry. Fold pastry over to make 1/2 circle turnover. Moisten and seal edges. Place on cookie sheet. Repeat for remaining three pasties. Cut small hole in top of each pasty. Bake at 375 degrees for 30 minutes. Mix butter and boiling water and pour into holes in pasties. Continue to bake pasties an additional 40 minutes until golden.

6 ounces elbow macaroni — cooked
1 large onion, chopped — (about 1 1/2 cups)
2 large cloves garlic — minced
1 1/2 teaspoons chili powder
1 1/4 teaspoons ground cumin
12 ounces lean ground beef
1 28 ounce can whole tomatoes — pureed
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red pepper
4 ounces shredded cheddar cheese

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Brown ground beef with onion and garlic. Drain well. Add spices and tomatoes. Stir and simmer 15-20 minutes. Stir in macaroni and cheese and serve.

2 cloves garlic — crushed
1 pound hamburger
1 8 ounce can tomato sauce
1 28 ounce can tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1 1/2 tsp. parsley
1/2 pound mozzarella cheese
7 ounces ricotta cheese
1/2 cup Parmesan cheese
8 ounces lasagna noodles

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Saute the hamburger and the garlic. Add the next seven items and simmer twenty minutes. Meanwhile cook noodles in boiling salted water. Fill a buttered casserole (9×13) with alternate layers of the noodles, ricotta, mozzarella, tomato-meat sauce, and Parmesan. End with a layer of sauce, mozzarella, and Parmesan. Bake, uncovered at 375 degrees for 20 minutes.

1 pound ground beef
1 cup chopped onion
1/2 teaspoon salt
1 cup shredded cheddar cheese
1 cup milk
1/2 cup Bisquick baking mix
2 eggs

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Heat oven to 400 degrees. Cook ground beef and onion; drain. Stir in salt. Spread in greased 9 inch pie plate and sprinkle with cheese. In a small bowl, stir remaining ingredients with fork until blended. Pour into plate. Bake 25 minutes or until knife inserted in center comes out clean.

1 onion — chopped
1 pound ground beef
1 15 ounce can tomato sauce black pepper — to taste chili powder — to taste
1 quart water
1 teaspoon salt
3/4 cup yellow cornmeal

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Brown onion and hamburger. Drain well. Add tomato sauce, black pepper and chili powder. In a medium saucepan bring the water and 1 teaspoon salt to a boil. Slowly stir in cornmeal and cook, stirring constantly, 15 minutes. Butter a 1 1/2 quart casserole dish and add 1/2 of the cooked cornmeal mixture. Next, add meat mixture, then top with the rest of the cornmeal. Bake at 350 degrees for half an hour.

1 pound ground beef
1/4 cup chopped onion
1/2 cup uncooked rice
1 cup diced carrot
1 cup diced potatoes
1/2 teaspoon garlic salt
1 1/2 cups water
2 tablespoons soy sauce
1 teaspoon salt
1/4 teaspoon pepper

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Saute ground beef and onion. Drain excess fat. Stir in rice, carrots, potatoes and garlic salt. Add water, cover and simmer 40 minutes. Immediately before serving, stir in soy sauce, salt and pepper.

3 to 5 pound — brisket
1/4 cup water
2 tablespoons liquid Barbecue Smoke
2 tablespoons soy sauce
2 teaspoons celery seed
2 teaspoons black pepper
1 tablespoon Worcestershire sauce
1 teaspoon garlic granules
1 teaspoon onion salt

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Place brisket on large sheet of extra strength aluminum foil. In a small bowl, mix water and all seasonings. Rub both sides of brisket with marinade. Pour remaining marinade over top of brisket. Bring the foil up and seal to keep all liquids inside. Put foil packet in a baking pan and refrigerate 12 hours or overnight, turning brisket packet at least once. Bake packet, with the brisket’s fat side up, in a 300 degree oven for 5 hours or until tender.

1 pound ground beef onions to taste
2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons flour
1 cup milk
1/4 to 1/2 cup sour cream garlic and rosemary to taste

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Brown meat and onions and drain. Sprinkle flour over meat and stir in. Add milk and cook until thickened. Add salt, pepper, sour cream, and garlic and rosemary–heat through. Serve over prepared noodles or rice.

1 pound ground beef
4 cups water
1 16 ounce can diced tomatoes
1 16 ounce can stewed tomatoes
3 carrots — sliced
3 large potatoes — cubed
1 medium onion — chopped
3/4 cup chopped celery
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon chili powder
1/4 teaspoon cumin
2 cloves garlic — minced
1/4 teaspoon Tabasco sauce
1/2 teaspoon chicken bouillon granules
1/2 teaspoon beef bouillon granules
1/2 head cabbage — cut up

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Brown ground beef in a large saucepan and drain well. Add beef and all remaining ingredients to same saucepan and bring to a boil. Reduce heat, cover and simmer 45-60 minutes or until vegetables are tender.

1 pound lean ground beef
1/2 cup diced celery
1 tablespoon instant minced onion
1 28 ounce can whole tomatoes and liquid
1/2 cup uncooked long grain rice
1 teaspoon chili powder
1/4 teaspoon pepper — optional
1 4 ounce can mushroom pieces and liquid

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Microwave ground beef in a plastic colander covered with waxed paper. Cook on high, stirring every 2 1/2 minutes, until ground beef is no longer pink. In a 3 quart casserole combine all ingredients. Microwave uncovered on high for 10 minutes–stirring halfway through cooking time. Reduce microwave to medium heat and microwave 20 minutes or until rice is soft.

1/2 pound ground beef
1/2 cup chopped onion
1 can Hormel chili, no beans
6 flour tortillas — burrito size
1 can red enchilada sauce
2 cups shredded cheddar cheese

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Spread half of the enchilada sauce in the bottom of a 9×13 baking pan. Brown ground beef and onion and drain. Add chili and heat through. Divide meat mixture evenly amoung 6 tortillas. Place a tablespoon or two of shredded cheese over the meat on each tortilla. Roll up tortillas and place seam side down in baking pan. Cover with remaining enchilada sauce. Bake at 350 for 25 minutes. Sprinkle remaining cheddar cheese over the top of enchiladas and bake 5 minutes more, or until cheese melts.

1/4 pound diced onion
1 pound ground beef
2 heaping tablespoons flour
1/3 pound diced pickles
1 cup pickle juice
1/2 pound Velveeta cheese
1/2 teaspoon black pepper
1 3/4 qt. chicken broth

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Brown the ground beef and drain. Place beef in large soup pot. Add the flour and mix well. Add onion and stock. Simmer until thickened, stirring regularly. Add remaining ingredients. Serve hot.

1 lb ground beef
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
2 cups diced potatoes
1 cup diced carrots
1 (28 ounce) can tomatoes
4 cups water
2 teaspoons salt (or 2 boullion cubes)
1/4 teaspoon pepper
1/2 teaspoon paprika
Dash cumin or rosemary or dill
2 cups shredded cabbage

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Brown hamburger, onion, celery, and peppers with salt and pepper to taste. Drain. Combine all ingredients except cabbage in large stockpot. Simmer 1 hour. Add cabbage and simmer 1 hour more.

8 ounces steak — sliced
1/4 cup soy sauce
16 ounces mixed vegetables, frozen
1 tablespoon cornstarch
1 cup water
3 cups cooked rice

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Combine soy sauce and meat. Toss and set aside. Preheat electric wok to 350 degrees. Add meat and soy sauce, tossing until meat is cooked. Add frozen vegetables and continue tossing until vegetables are no longer frozen and are heated through. Mix cornstarch with water. Add to wok; stirring and cooking until thickened. Serve over hot rice.

Three of the following uncooked pastas:
1 cup rigatoni
1 cup mostaccioli
1/2 cup rotini
1/2 cup shell macaroni

1 pound ground beef or meatballs
1 medium onion–chopped
1/2 medium green pepper–chopped
3 ounces pepperoni slices
1 (26 1/2 ounce) can spaghetti sauce
1 cup ricotta cheese
8 ounces shredded mozzarella cheese
1/4 cup Parmesan cheese — grated

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Preheat oven to 350 degrees. Cook pastas according to package directions; drain well. While pasta is cooking, brown ground beef in skillet with onion and green pepper and drain well. If ground beef is not used, brown onion and green pepper in 1 tablespoon olive oil until onion is transparent. Stir in pepperoni and meatballs (if used). Cook just until heated through. Drain fat. Add spaghetti sauce and simmer 5 minutes. Arrange half of pasta in lightly greased 3 quart baking dish. Spoon on half of meat sauce. Spread ricotta over meat sauce and sprinkle with half the mozzarella cheese. Repeat layers, omitting ricotta. Top with Parmesan cheese. Bake, uncovered, 30 to 35 minutes.

8 rhodes frozen whole wheat rolls
1 pound ground beef
1 small onion — chopped salt and pepper — to taste garlic powder — to taste
1/2 head cabbage — finely shredded
1 tablespoon margarine

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Place frozen rolls in greased muffin tins, and cover with plastic wrap sprayed with cooking spray. Let rise at room temperature for 3 hours. Brown ground beef and onion. Drain grease. In same pan melt margarine and saute cabbage until wilted. Return beef to pan with cabbage and season with salt, pepper and garlic powder to taste. Roll out each roll, fill each with beef and cabbage mixture and seal by pinching edges together. Place bierocks seam side down on greased cookie sheet. Bake at 350 degrees for 15-20 minutes, until golden brown.

1 12 ounce package black beans
2 cups chopped onion, — divided
12 cloves chopped garlic, — divided
2 20 ounce cans diced tomatoes, — undrained
1 pound ground beef
1 green pepper, — chopped
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1/8 teaspoon crushed red pepper

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In large pot, cover the black beans with water and bring to a boil. Turn off heat; let the beans soak for at least 4 hours. Turn on heat; add 1 1/2 cups onions and 8 cloves garlic; simmer until beans are tender. Drain liquid from beans. (Beans can be cooked in advance and frozen until needed.) Add tomatoes to beans and cook on low heat. Meanwhile, brown ground beef in skillet with remaining onion, green pepper, 4 cloves garlic, salt, pepper, chili powder, cumin and red pepper. Drain off fat and add meat mixture to beans and tomatoes. Heat through. Serve on individual plates garnished with any of the following accompaniments: cheddar cheese, lettuce, avocado, and/or sour cream.

1 pound beef tenderloin or sirloin steak, — sliced 1/2″ thick
2 tablespoons butter
1/2 pound sliced mushrooms
1/2 cup minced onion
1 10 1/2 ounce — can beef broth
2 tablespoons catsup
1 clove minced garlic
1 teaspoon salt
3 tablespoons flour
1 cup sour cream
3 to 4 cups hot cooked noodles

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Cut meat across the grain into 1/2 inch strips, 1 1/2 inches long. Melt butter in large skillet. Add mushrooms and onion, cook until tender and remove from skillet. In same skillet brown meat. Reserve 1/3 cup beef broth and stir in remaining broth, catsup, garlic, and salt. Cover and simmer 15 minutes. Blend reserved broth and flour. Stir into meat mixture. Add mushrooms and onion. Heat to boiling stirring constantly 1 minute. Reduce heat and stir in sour cream. Serve over noodles.

3 lb beef round steak, 1/2 inch thick
1/2 cup flour
2 teaspoons salt
1/8 teaspoon pepper
2 medium onions, chopped
1/2 lb sliced button mushrooms
1 (10 1/2 ounce) can beef broth
1/4 cup water
1 1/2 cups sour cream
1/4 cup flour

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Trim all excess fat from steak and cut meat into 1/2 inch cubes. Combine 1/2 cup flour, salt, peper and dry mustard. Toss with steak and place mixture into crock pot. Top with onions and mushrooms. Add beef broth and water, cover and cook on low for 8-10 hours. Before serving, combine sour cream and 1/4 cup flour. Stir into crock pot. Serve stroganoff over rice or noodles.

3/4 cup minced onion
1/2 cup minced celery
1/2 cup minced button mushrooms
1 Tablespoon oil
1/4 teaspoon salt
1 1/2 pounds ground beef
1 egg
10 ritz crackers, crushed
1/2 cup Parmesan cheese
3 Tablespoons milk
1 teaspoon ‘garlic garlic’ seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/2 teaspoon dried parsley flakes
1 1/4 cup canned spaghetti sauce
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Heat 1 tablespoon oil in a skillet over high heat. Saute onions and celery until lightly browned. Add mushrooms and 1/4 teaspoon salt. Cook three minutes, stirring occasionally. Remove from heat and place in large mixing bowl. Add beef, egg, crackers, cheese, seasonings and 1/4 cup spaghetti sauce to mixing bowl and combine with vegetable mixture. Grease a shallow baking dish. Shape meat mixture into a meatloaf and place in baking dish. Bake at 350 degrees for 30-45 minutes (until cooked through). Top with remaining spaghetti sauce and bake 5 minutes more.

1 15 ounce can tomato sauce
1/2 cup water
1 cup chopped onion
1/4 cup chopped green bell pepper
2 tablespoons brown sugar, packed
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 1/2 teaspoons salt
1/4 teaspoon pepper
a few drops bottled hot pepper sauce
2 1/2 pounds chuck roast
2 tablespoons flour
1/4 cup water
16 hamburger buns, split and buttered (if — used for sandwiches)

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Combine tomato sauce, 1/2 cup water, onion, green pepper, brown sugar, Worcestershire sauce, mustard, salt, pepper, and hot pepper sauce in Dutch oven. Trim surplus fat from pot roast. Place meat in Dutch oven and spoon tomato sauce mixture over it. Bake, covered in 325 degree oven for 4 hours. Lift meat from Dutch oven. Cool slightly and slice across the grain. Blend flour and 1/4 coup of the water. Stir into tomato sauce mixture. On range top, cook over medium heat, stirring constantly, until sauce thickens and is bubbly, about 5 minutes. Add meat; heat thoroughly, about 10 minutes. Serve in split buns if desired.