ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Ground Beef--- kids favorites

Menus

Hamburger Pie
1 lb ground beef
1 can soup (tomate, cream of mushroom--- your fav)
1 can green beans,drained
5-6 potatoes, boiled & mashed & seasoned (or fix instant in a pinch!)
1/2 C favorite grated gheese (mine like cheddar)
Brown beef(add onion if desired),drain off fat. Add soup & beans, pour into medium casserole, top with mounds of mashed potatoes around edges & sprinkle with cheese. Bake 30 min., until hot & bubbly. Serve with bread & a salad or fruit jello.

20 min. Meatloaves
2 eggs,beaten
1 lb. ground beef
1 C. soft bread crumbs
1 tsp. salt
3/4 C milk
2 Tbsp. steak sauce
Mix & pack level into greased muffin pan. Bake at 425 deg. for 20 min.
Fix tater-tots in the oven at the same time & serve with veggies & ranch dip, or a salad.

Hamburger Hash
1 lb ground beef
1 sm. onion, chopped
4 potatoes, peeled & diced
1 Tbsp. worcestershire sauce
1 & 1/2 C water
1 envelope brown gravy mix
Brown ground beef & onion & drain off fat. Add remaining ingredients, stirring well, & cover and simmer 10 min., or until potatoes are tender & gravy is mostly absorbed. Good with biscuits or cornbread & a salad or the kiddies favorite vegetables.

My kids fav. desserts were instant pudding, or an ice-cream bar, or jell-o & cool-whip.
Hope these help! Cali : )



MsgID: 08817
Shared by: Cali
In reply to: Re: Request:Ground Beef
Board: What's For Dinner? at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chicken Madeira
  • Recipe is wrong. 3 cups of wine and 2 cups of beef stock. I made it and the sauce was horrible. I think the amounts of wine and stock are wrong....
  • Appetizer Quiche (using shrimp and Swiss cheese)
  • APPETIZER QUICHE 1 1/2 cups shredded Swiss cheese 1 (4 1/2 oz) can shrimp, well-drained, chopped 1 (9-inch) unbaked pie shell 3 eggs 1 1/2 cups light cream or half-and-half 1 tbsp chopped chives 3/4 tsp salt 1/2 tsp ...
  • Chicken Teriyaki Stir-Fry (using chicken thighs)
  • CHICKEN TERIYAKI STIR-FRY "The teriyaki sauce, sesame oil, and hot chili oil are what give this dish it's authentic flavor. They can usually be found in the Asian section of your supermarket. Using them is really wort...
ADVERTISEMENT
  • Italian Sprinkle Cookies
  • ITALIAN SPRINKLE COOKIES "These cookies take some time, effort and equipment - but, believe me, they are well worth it! My husband and I (we have two grown children) used to operate an Italian-American restaurant, and...
  • Caliente Cheese Fritters
  • CALIENTE CHEESE FRITTERS 3 eggs, separated 2 cups corn (fresh or frozen, thawed) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon baking powder 3/4 cup flour 1 cup finely shredded Cheddar cheese 1/2 cup chopped...
  • Carrabba's Bread Dipping Spice
  • CARRABBA'S BREAD DIPPING SPICE Source: Barb Gertz The recipe comes from Carrabba's Resturant. They serve the spices on a small plate and the waiter adds Olive oil, now you are set to dip your bread. 1 tablespoon mi...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Ground Beef--- kids favorites
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!