Sarah's Recipe Box

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.