Recipe: Ground Beef Recipes (16) - 08-19-2000 Recipe Swap (updated)
Main Dishes - Beef and Other Meats16 GROUND BEEF RECIPES
Recipe Swap - August 19, 2000
RECIPES IN THIS FILE:
Beef Quesadilla Pie
Hurry Up Hamburger Veggie Soup
San Antonio Casserole Bake
New England Style Chop Suey
Gina's Chili
Dinner in a Pumpkin
Cottage Style Meat Loaf
Boston Market Meat Loaf
Bacon Cheeseburger Upside Down Pizza
Army SOS Creamed Ground Beef
Zesty Porcupine Meatballs
Sweet and Sour Meatballs (crock pot)
Johnny Appleseed Meatballs
Impossibly Easy Cheeseburger Pie
Ground Beef Shepherd's Pie
Cabbage Roll Casserole
BEEF QUESADILLA PIE
From: Becky,LA
Makes 8 servings
1 pound ground beef
1 cup salsa
1/4 cup ripe olives
1 (4 oz.) can chopped green chiles
1 package refrigerated pie crust (2 crusts)
1 1/2 cups grated cheddar cheese
Brown beef in a large skillet. Drain. Stir in salsa, olives and chilies.
Place one pie crust on ungreased cookie sheet. Spoon hamburger mixture evenly onto crust to within 3/4-inch of the edge. Sprinkle cheese over beef.
Moisten edge of crust with a little water. Put the other crust on top and seal the edges with a fork. Cut several slits in top to allow steam to escape.
Bake at 425 degrees F for 17-27 minutes or until crust is golden.
Serve with optional toppings--any or all!
Shredded lettuce
chopped tomato
sliced green onion
sour cream
ripe olives
salsa
avocado slices or guacamole
HURRY UP HAMBURGER VEGGIE SOUP
From: Victoria_Pa
1 lb. ground beef
1 (46 oz.) can V-8 juice
5 cups sliced or cubed veggies of choice
1 envelope dry onion soup mix
Ground black pepper, to taste
Croutons or grated Parmesan cheese (optional, for serving)
Brown beef in a large saucepan. Drain off fat.
Add V-8 juice, vegetables, onion soup mix and pepper; simmer over low heat for 25-30 minutes or till veggies are tender.
Serve with croutons or Parmesan cheese if desired.
SAN ANTONIO CASSEROLE BAKE
From: Gina,Fla
Makes 6 servings
1 lb. lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
4 Tbsp. oil
1 pkg. Taco Spice and Seasonings
2 cups water
1/4 cup flour
2 tsp. instant chicken bouillon (Wyler's)
1 cup sour cream
1 (7 oz.) can diced green chilies, drained
1 pkg. tortilla chips
2 cups grated Monterey Jack cheese or Cheddar Cheese
1/2 cup sliced green onions, including tops
In a skillet, brown meat till crumbly, drain and set aside.
Saute onion and garlic in 4 tablespoons oil till light golden. Add to meat. Add Taco spice and seasoning, blend well.
In a small bowl combine water, flour and bouillon. Add to meat mixture, bring to a boil to slightly thicken liquid. Stir in sour cream and chilies, blend thoroughly.
In a lightly greased 9x13-inch baking pan, place half of the chips, top with half of the beef mixture, 1/2 of the cheese. 1/2 of the chopped scallions. Layer again with remaining ingredients, ending with green onions.
Bake at 375 degrees F for 20 minutes. Let stand 5 minutes before cutting.
NEW ENGLAND STYLE CHOP SUEY
From: Gina,Fla (03:29:03) :
1 (1 lb) box ziti
1 lb lean sirloin
1 small green bell pepper, chopped,
1 small onion, chopped,
1 (16 oz) can stewed tomatoes with juice (and sometimes more water)
1 (4 oz) can sliced mushrooms, drained
Garlic powder, to taste
Ground black pepper, to taste
Shredded Parmesan cheese (for serving)
Cook pasta according to package directions; drain.
Saute meat, green pepper and onion. Add remaining ingredients, except pasta and cheese and simmer.
Combine with drained pasta. Sprinkle Parmesan cheese over it and mix well.
Serve with garlic bread and small salad, if desired.
GINA'S CHILI
From: Gina,Fla
Makes 8 servings
2 lbs. ground sirloin, browned in chunks
1 Tbsp. olive oil
1 large onion chopped
2 bell peppers, green and red, seeded and chopped
4 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
1 (28 oz.) can peeled tomatoes
2 Tbsp. chili powder
1 tsp. oregano
1 tsp. salt
1 tsp. sugar
1/8 tsp. ground cayenne pepper (more if you want heat)
1 tsp. cumin
1 tsp. paprika
2 (15 oz.) cans kidney beans, 1 light and 1 dark with juices
Grated cheddar cheese (for garnish)
Brown beef, discard any fat. Set aside. In a skillet with olive oil, saute all veggies, add to beef in a pot with all other ingredients and cook on low for two hours.
I serve this with a garnish of grated cheddar cheese and corn bread squares slathered with butter! Yum!!
DINNER IN A PUMPKIN
From: Gina,Fla
Kids love this.
1 small to medium pumpkin
1 onion, chopped
2 tbsp vegetable oil
1 1/2 to 2 lbs. ground beef
2 tbsp soy sauce
2 tbsp brown sugar
1 (4 oz.) can sliced mushrooms, drained
1 (10 3/4 oz.) can condensed cream of chicken soup
1 1/2 cups cooked rice
1 (8 oz.) can sliced water chestnuts, drained
Cut off the top of the pumpkin and thoroughly clean out seeds and pulp. Paint an appropriate face on the front with a permanent marker.
Preheat oven to 350 degrees F.
In a large skillet, saute onion in oil till tender.
Add meat and brown. Drain drippings.
Add soy sauce, brown sugar, mushrooms and (undiluted) soup. Simmer 10 minutes, stirring occasionally.
Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell(s). Replace top and place entire pumpkin with filling on a baking sheet.
Bake 1 hour or until inside of pumpkin is tender. Cooking time may vary up to 2 hours, depending on size of pumpkin.
Place entire pumpkin on serving platter, remove lid and serve mixture plus meat of the pumpkin.
COTTAGE STYLE MEAT LOAF
From: Gina,Fla
Makes 6 servings
FOR THE MEAT LOAF:
1 cup bread crumbs
1/2 cup ketchup
1/3 cup tomato juice
2 eggs beaten
2 tsp. mustard
1 garlic clove, minced
1/2 tsp. salt and pepper
1/8 tsp. ground cayenne pepper
1/4 cup finely mined onion
1 lb. ground sirloin
FOR THE TOPPING:
1/4 cup ketchup
1/2 tsp. mustard
2 tsp. brown sugar
Combine all the ingredients for the meat loaf except the beef; mix well. Add the meat and mix gently.
Line a loaf pan with foil. Press in the meat mixture.
Combine topping ingredients and put over the meat.
Bake at 400 degrees F for 45 minutes. Drain any fat and let rest for 5 minutes before cutting.
BOSTON MARKET MEAT LOAF
From: Gina,Fla
FOR THE MEAT MIXTURE:
1 1/2 lb. lean ground chuck
1/2 cup minced fresh onion
1/2 tsp. garlic salt
3/4 cup drained diced tomatoes
3/4 cup plain bread crumbs
1 egg
FOR THE TOPPING:
3/4 cup tomato sauce
2 tbsp. sugar
Mix all ingredients for the meat mixture together until well blended. Place in a lightly greased loaf pan.
Bake at 350 degrees F for 45 minutes. Remove from oven and drain excess grease from pan.
For the topping, mix tomato sauce and sugar together. Pour over the meatloaf and place back in the oven to finish baking until done about, 1/2 hour longer depending on the oven.
BACON CHEESEBURGER UPSIDE DOWN PIZZA
From: Kelly~WA
Makes 6 servings
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cups pizza sauce
10 slices crisp cooked bacon, divided use
3 tomatoes, diced
4 ounces shredded Cheddar cheese
2 eggs
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
4 slices crisp cooked bacon, crumbled
Preheat oven to 400 degrees F.
In a large saucepan over medium high heat, saute the beef, onion and bell pepper until beef is browned.
Add pizza sauce and 6 slices of the bacon, crumbled, into the ground beef mixture. Spoon mixture into an ungreased 9x13-inch pan. Sprinkle with tomatoes and top with the cheese.
In a separate bowl, beat the eggs slightly. Add the milk and oil and mix well, then add the flour and salt and beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining 4 slices bacon, crumbled.
Bake at 400 degrees F for 20 to 30 minutes, or until topping is lightly puffed and deep, golden brown.
ARMY SOS CREAMED GROUND BEEF
From: Kelly~WA
1 pound ground beef
1/4 cup all-purpose flour
1 cube beef bouillon
3/4 teaspoon salt
1 pinch ground black pepper
2 1/4 cups milk
1/4 teaspoon Worcestershire sauce
Brown beef in a large skillet over medium high heat.
Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed.
Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!
ZESTY PORCUPINE MEATBALLS
From: Kelly~WA
Makes 4 to 6 servings
1 egg
2 (10.75 ounce) cans condensed cream of tomato soup
1/4 cup instant rice
1/4 cup chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon onion salt
1/4 teaspoon ground black pepper
1 pound lean ground beef
1/4 cup Worcestershire sauce
1 tablespoon vegetable oil
Lightly beat egg with a fork, then add a heaping tablespoon of the (undiluted) soup and mix lightly. Mix in onion, parsley, onion salt and pepper. Stir in the ground beef and mix well with hands. From mixture into 1 1/2-inch round meatballs.
Heat oil in a large skillet over medium heat. Add meatballs and brown on all sides.
Combine remaining (undiluted) soup with Worcestershire (you can increase or decrease Worcestershire to your liking), stir until smooth, then spoon over meatballs. Cover with lid and simmer for 20 to 30 minutes, stirring every few minutes.
SWEET AND SOUR MEATBALLS (crock pot)
From: Kelly~WA
Makes 6 to 8 servings
2 pounds ground beef
1 egg
1 onion, chopped
1 pinch salt
1 (12 fluid ounce) can or bottle chili sauce
2 teaspoons lemon juice
1 cup grape jelly
In a large bowl, combine beef, egg, onion and salt. Mix together, then shape into little balls.
In a slow cooker combine chili sauce, lemon juice and grape jelly. Stir in meatballs.
Cover crock pot and cook on HIGH for 4 to 5 hours.
JOHNNY APPLESEED MEATBALLS
From: Kelly~WA
Makes 18 to 20 meatballs
1 pound ground beef
1/4 cup dried bread crumbs
1/2 cup chopped, peeled apple
1 egg
1 teaspoon onion salt
2 tablespoons vegetable oil
1 cup water
1 tablespoon brown sugar
1 (.75 ounce) envelope dry brown gravy mix
In a large bowl, combine ground beef with chopped apple, bread crumbs, egg and onion salt. Divide into 18 to 20 meatballs. Roll each one between your hands to shape into a ball.
Heat a large skillet and add oil. Cook the meatballs until browned; pour off fat.
Stir in 1 cup water, brown sugar and gravy mix. Cover and simmer for 15 minutes
IMPOSSIBLY EASY CHEESEBURGER PIE
From: Kelly~WA
Makes 6 servings
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 tomato, sliced
1/2 teaspoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
2 tomatoes, sliced
1 cup shredded Cheddar cheese
1/2 cup buttermilk baking mix (Bisquick)
1 cup milk
2 eggs
Preheat oven to 400 degrees F. Grease a 10-inch deep dish pie plate.
Heat a large skillet over medium heat. Add ground beef, onion, and garlic; cook and stir until beef is brown. Drain off fat. Spread into prepared pie plate.
Sprinkle meat with salt, black pepper, and oregano. Arrange tomato slices over meat; spread shredded cheese on top.
In a small bowl, mix together (dry) baking mix, milk and eggs. Pour over cheese.
Bake for about 25 minutes, or until knife inserted in center comes out clean. Cool for 5 minutes before serving.
GROUND BEEF SHEPHERD'S PIE
From: Kelly~WA
Makes 4 servings
1 tablespoon vegetable oil
1 onion, chopped
1 pound ground beef
1 teaspoon dried basil
1 clove garlic, minced
1 cup green beans, drained
1 cup tomatoes, diced
2 potatoes, cooked and mashed
1 egg, beaten
1/2 cup water
1/4 cup shredded Cheddar cheese, optional
Preheat oven to 350 degrees F.
Heat oil in a large skillet over medium heat. Add onion and saute for 5 minutes.
Add the ground beef and basil and saute for 5 more minutes.
Add the garlic, green beans and tomatoes; stir well and simmer for 5 minutes. Pour mixture into a 2 quart casserole dish.
In a separate medium bowl, combine the potatoes with the egg and 1/2 cup water. Mix well and spread over meat mixture.
Bake at 350 degrees F for 15 to 20 minutes, or until potatoes start to brown on top. Sprinkle with cheese, if desired, 5 minutes before done cooking.
CABBAGE ROLL CASSEROLE
From: Kelly~WA
Makes 6 to 8 servings
2 pounds ground beef
3 1/2 pounds chopped cabbage
1 (28 ounce) can tomato sauce
1 cup chopped onion
1 cup uncooked white rice
1 teaspoon salt
2 cans (14 ounces each) beef broth
Preheat oven to 350 degrees F.
In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
In a large mixing bowl combine remaining ingredients, except the broth. Add meat and mix all together. Pour mixture into a 9x13-inch baking dish. Pour broth over meat mixture.
Bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.
Recipe Swap - August 19, 2000
RECIPES IN THIS FILE:
Beef Quesadilla Pie
Hurry Up Hamburger Veggie Soup
San Antonio Casserole Bake
New England Style Chop Suey
Gina's Chili
Dinner in a Pumpkin
Cottage Style Meat Loaf
Boston Market Meat Loaf
Bacon Cheeseburger Upside Down Pizza
Army SOS Creamed Ground Beef
Zesty Porcupine Meatballs
Sweet and Sour Meatballs (crock pot)
Johnny Appleseed Meatballs
Impossibly Easy Cheeseburger Pie
Ground Beef Shepherd's Pie
Cabbage Roll Casserole
BEEF QUESADILLA PIE
From: Becky,LA
Makes 8 servings
1 pound ground beef
1 cup salsa
1/4 cup ripe olives
1 (4 oz.) can chopped green chiles
1 package refrigerated pie crust (2 crusts)
1 1/2 cups grated cheddar cheese
Brown beef in a large skillet. Drain. Stir in salsa, olives and chilies.
Place one pie crust on ungreased cookie sheet. Spoon hamburger mixture evenly onto crust to within 3/4-inch of the edge. Sprinkle cheese over beef.
Moisten edge of crust with a little water. Put the other crust on top and seal the edges with a fork. Cut several slits in top to allow steam to escape.
Bake at 425 degrees F for 17-27 minutes or until crust is golden.
Serve with optional toppings--any or all!
Shredded lettuce
chopped tomato
sliced green onion
sour cream
ripe olives
salsa
avocado slices or guacamole
HURRY UP HAMBURGER VEGGIE SOUP
From: Victoria_Pa
1 lb. ground beef
1 (46 oz.) can V-8 juice
5 cups sliced or cubed veggies of choice
1 envelope dry onion soup mix
Ground black pepper, to taste
Croutons or grated Parmesan cheese (optional, for serving)
Brown beef in a large saucepan. Drain off fat.
Add V-8 juice, vegetables, onion soup mix and pepper; simmer over low heat for 25-30 minutes or till veggies are tender.
Serve with croutons or Parmesan cheese if desired.
SAN ANTONIO CASSEROLE BAKE
From: Gina,Fla
Makes 6 servings
1 lb. lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
4 Tbsp. oil
1 pkg. Taco Spice and Seasonings
2 cups water
1/4 cup flour
2 tsp. instant chicken bouillon (Wyler's)
1 cup sour cream
1 (7 oz.) can diced green chilies, drained
1 pkg. tortilla chips
2 cups grated Monterey Jack cheese or Cheddar Cheese
1/2 cup sliced green onions, including tops
In a skillet, brown meat till crumbly, drain and set aside.
Saute onion and garlic in 4 tablespoons oil till light golden. Add to meat. Add Taco spice and seasoning, blend well.
In a small bowl combine water, flour and bouillon. Add to meat mixture, bring to a boil to slightly thicken liquid. Stir in sour cream and chilies, blend thoroughly.
In a lightly greased 9x13-inch baking pan, place half of the chips, top with half of the beef mixture, 1/2 of the cheese. 1/2 of the chopped scallions. Layer again with remaining ingredients, ending with green onions.
Bake at 375 degrees F for 20 minutes. Let stand 5 minutes before cutting.
NEW ENGLAND STYLE CHOP SUEY
From: Gina,Fla (03:29:03) :
1 (1 lb) box ziti
1 lb lean sirloin
1 small green bell pepper, chopped,
1 small onion, chopped,
1 (16 oz) can stewed tomatoes with juice (and sometimes more water)
1 (4 oz) can sliced mushrooms, drained
Garlic powder, to taste
Ground black pepper, to taste
Shredded Parmesan cheese (for serving)
Cook pasta according to package directions; drain.
Saute meat, green pepper and onion. Add remaining ingredients, except pasta and cheese and simmer.
Combine with drained pasta. Sprinkle Parmesan cheese over it and mix well.
Serve with garlic bread and small salad, if desired.
GINA'S CHILI
From: Gina,Fla
Makes 8 servings
2 lbs. ground sirloin, browned in chunks
1 Tbsp. olive oil
1 large onion chopped
2 bell peppers, green and red, seeded and chopped
4 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
1 (28 oz.) can peeled tomatoes
2 Tbsp. chili powder
1 tsp. oregano
1 tsp. salt
1 tsp. sugar
1/8 tsp. ground cayenne pepper (more if you want heat)
1 tsp. cumin
1 tsp. paprika
2 (15 oz.) cans kidney beans, 1 light and 1 dark with juices
Grated cheddar cheese (for garnish)
Brown beef, discard any fat. Set aside. In a skillet with olive oil, saute all veggies, add to beef in a pot with all other ingredients and cook on low for two hours.
I serve this with a garnish of grated cheddar cheese and corn bread squares slathered with butter! Yum!!
DINNER IN A PUMPKIN
From: Gina,Fla
Kids love this.
1 small to medium pumpkin
1 onion, chopped
2 tbsp vegetable oil
1 1/2 to 2 lbs. ground beef
2 tbsp soy sauce
2 tbsp brown sugar
1 (4 oz.) can sliced mushrooms, drained
1 (10 3/4 oz.) can condensed cream of chicken soup
1 1/2 cups cooked rice
1 (8 oz.) can sliced water chestnuts, drained
Cut off the top of the pumpkin and thoroughly clean out seeds and pulp. Paint an appropriate face on the front with a permanent marker.
Preheat oven to 350 degrees F.
In a large skillet, saute onion in oil till tender.
Add meat and brown. Drain drippings.
Add soy sauce, brown sugar, mushrooms and (undiluted) soup. Simmer 10 minutes, stirring occasionally.
Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell(s). Replace top and place entire pumpkin with filling on a baking sheet.
Bake 1 hour or until inside of pumpkin is tender. Cooking time may vary up to 2 hours, depending on size of pumpkin.
Place entire pumpkin on serving platter, remove lid and serve mixture plus meat of the pumpkin.
COTTAGE STYLE MEAT LOAF
From: Gina,Fla
Makes 6 servings
FOR THE MEAT LOAF:
1 cup bread crumbs
1/2 cup ketchup
1/3 cup tomato juice
2 eggs beaten
2 tsp. mustard
1 garlic clove, minced
1/2 tsp. salt and pepper
1/8 tsp. ground cayenne pepper
1/4 cup finely mined onion
1 lb. ground sirloin
FOR THE TOPPING:
1/4 cup ketchup
1/2 tsp. mustard
2 tsp. brown sugar
Combine all the ingredients for the meat loaf except the beef; mix well. Add the meat and mix gently.
Line a loaf pan with foil. Press in the meat mixture.
Combine topping ingredients and put over the meat.
Bake at 400 degrees F for 45 minutes. Drain any fat and let rest for 5 minutes before cutting.
BOSTON MARKET MEAT LOAF
From: Gina,Fla
FOR THE MEAT MIXTURE:
1 1/2 lb. lean ground chuck
1/2 cup minced fresh onion
1/2 tsp. garlic salt
3/4 cup drained diced tomatoes
3/4 cup plain bread crumbs
1 egg
FOR THE TOPPING:
3/4 cup tomato sauce
2 tbsp. sugar
Mix all ingredients for the meat mixture together until well blended. Place in a lightly greased loaf pan.
Bake at 350 degrees F for 45 minutes. Remove from oven and drain excess grease from pan.
For the topping, mix tomato sauce and sugar together. Pour over the meatloaf and place back in the oven to finish baking until done about, 1/2 hour longer depending on the oven.
BACON CHEESEBURGER UPSIDE DOWN PIZZA
From: Kelly~WA
Makes 6 servings
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cups pizza sauce
10 slices crisp cooked bacon, divided use
3 tomatoes, diced
4 ounces shredded Cheddar cheese
2 eggs
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
4 slices crisp cooked bacon, crumbled
Preheat oven to 400 degrees F.
In a large saucepan over medium high heat, saute the beef, onion and bell pepper until beef is browned.
Add pizza sauce and 6 slices of the bacon, crumbled, into the ground beef mixture. Spoon mixture into an ungreased 9x13-inch pan. Sprinkle with tomatoes and top with the cheese.
In a separate bowl, beat the eggs slightly. Add the milk and oil and mix well, then add the flour and salt and beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining 4 slices bacon, crumbled.
Bake at 400 degrees F for 20 to 30 minutes, or until topping is lightly puffed and deep, golden brown.
ARMY SOS CREAMED GROUND BEEF
From: Kelly~WA
1 pound ground beef
1/4 cup all-purpose flour
1 cube beef bouillon
3/4 teaspoon salt
1 pinch ground black pepper
2 1/4 cups milk
1/4 teaspoon Worcestershire sauce
Brown beef in a large skillet over medium high heat.
Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed.
Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!
ZESTY PORCUPINE MEATBALLS
From: Kelly~WA
Makes 4 to 6 servings
1 egg
2 (10.75 ounce) cans condensed cream of tomato soup
1/4 cup instant rice
1/4 cup chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon onion salt
1/4 teaspoon ground black pepper
1 pound lean ground beef
1/4 cup Worcestershire sauce
1 tablespoon vegetable oil
Lightly beat egg with a fork, then add a heaping tablespoon of the (undiluted) soup and mix lightly. Mix in onion, parsley, onion salt and pepper. Stir in the ground beef and mix well with hands. From mixture into 1 1/2-inch round meatballs.
Heat oil in a large skillet over medium heat. Add meatballs and brown on all sides.
Combine remaining (undiluted) soup with Worcestershire (you can increase or decrease Worcestershire to your liking), stir until smooth, then spoon over meatballs. Cover with lid and simmer for 20 to 30 minutes, stirring every few minutes.
SWEET AND SOUR MEATBALLS (crock pot)
From: Kelly~WA
Makes 6 to 8 servings
2 pounds ground beef
1 egg
1 onion, chopped
1 pinch salt
1 (12 fluid ounce) can or bottle chili sauce
2 teaspoons lemon juice
1 cup grape jelly
In a large bowl, combine beef, egg, onion and salt. Mix together, then shape into little balls.
In a slow cooker combine chili sauce, lemon juice and grape jelly. Stir in meatballs.
Cover crock pot and cook on HIGH for 4 to 5 hours.
JOHNNY APPLESEED MEATBALLS
From: Kelly~WA
Makes 18 to 20 meatballs
1 pound ground beef
1/4 cup dried bread crumbs
1/2 cup chopped, peeled apple
1 egg
1 teaspoon onion salt
2 tablespoons vegetable oil
1 cup water
1 tablespoon brown sugar
1 (.75 ounce) envelope dry brown gravy mix
In a large bowl, combine ground beef with chopped apple, bread crumbs, egg and onion salt. Divide into 18 to 20 meatballs. Roll each one between your hands to shape into a ball.
Heat a large skillet and add oil. Cook the meatballs until browned; pour off fat.
Stir in 1 cup water, brown sugar and gravy mix. Cover and simmer for 15 minutes
IMPOSSIBLY EASY CHEESEBURGER PIE
From: Kelly~WA
Makes 6 servings
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 tomato, sliced
1/2 teaspoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
2 tomatoes, sliced
1 cup shredded Cheddar cheese
1/2 cup buttermilk baking mix (Bisquick)
1 cup milk
2 eggs
Preheat oven to 400 degrees F. Grease a 10-inch deep dish pie plate.
Heat a large skillet over medium heat. Add ground beef, onion, and garlic; cook and stir until beef is brown. Drain off fat. Spread into prepared pie plate.
Sprinkle meat with salt, black pepper, and oregano. Arrange tomato slices over meat; spread shredded cheese on top.
In a small bowl, mix together (dry) baking mix, milk and eggs. Pour over cheese.
Bake for about 25 minutes, or until knife inserted in center comes out clean. Cool for 5 minutes before serving.
GROUND BEEF SHEPHERD'S PIE
From: Kelly~WA
Makes 4 servings
1 tablespoon vegetable oil
1 onion, chopped
1 pound ground beef
1 teaspoon dried basil
1 clove garlic, minced
1 cup green beans, drained
1 cup tomatoes, diced
2 potatoes, cooked and mashed
1 egg, beaten
1/2 cup water
1/4 cup shredded Cheddar cheese, optional
Preheat oven to 350 degrees F.
Heat oil in a large skillet over medium heat. Add onion and saute for 5 minutes.
Add the ground beef and basil and saute for 5 more minutes.
Add the garlic, green beans and tomatoes; stir well and simmer for 5 minutes. Pour mixture into a 2 quart casserole dish.
In a separate medium bowl, combine the potatoes with the egg and 1/2 cup water. Mix well and spread over meat mixture.
Bake at 350 degrees F for 15 to 20 minutes, or until potatoes start to brown on top. Sprinkle with cheese, if desired, 5 minutes before done cooking.
CABBAGE ROLL CASSEROLE
From: Kelly~WA
Makes 6 to 8 servings
2 pounds ground beef
3 1/2 pounds chopped cabbage
1 (28 ounce) can tomato sauce
1 cup chopped onion
1 cup uncooked white rice
1 teaspoon salt
2 cans (14 ounces each) beef broth
Preheat oven to 350 degrees F.
In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
In a large mixing bowl combine remaining ingredients, except the broth. Add meat and mix all together. Pour mixture into a 9x13-inch baking dish. Pour broth over meat mixture.
Bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.
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