Recipe: Recipes Using Ground Meat or Poultry (39) - 02-10-98 Recipe Swap (updated)
Recipe CollectionsThis is a file from one of our 1998 chat room recipe swaps that wasn't posted to the message boards at the time:
39 RECIPES USING GROUND MEAT OR POULTRY
Recipe Swap - February 10, 1998
(off-topic recipes included)
RECIPES IN THIS FILE:
Rich Davis' Barbecued Meat Loaf (stuffed with smoked sausage)
Tex-Mex Mac 'N Cheese (using macaroni and cheese mix)
California Light Meatloaf (using oats and egg whites)
Crockpot Meatloaf (using canned whole tomatoes)
Farmhouse Barbecue Muffin Cups (using refrigerated biscuit dough)
Teriyaki Honey Chicken Strips
Skewered Barbecued Chicken, or Yakitori
Hainanese Chicken and Rice with Sesame-Soy Dipping Sauce and Chile-Ginger Sambal Sauce
Steakhouse Burgers with Mushroom Sauce
Nutty Burgers
Sour Cream Burgers (using French onion dip)
Pizza Burgers (like sloppy joes)
Sauerbraten Loaves with Ginger-Raisin Sauce
All-American Fried Chicken (with cinnamon variation)
Teriyaki Burgers (with teriyaki basting sauce)
Honey Mustard Burgers with Honey-Dijon Mustard Sauce
Pizza Burger
Jalapa Hamburgers (using jalapenos, tortilla chips and Tequila)
Cornish Crock Pot (Cornish game hens and rice)
Hawaiian Burgers (using pineapple, bacon-wrapped)
Apple Burgers (using applesauce)
Hamburgers Mexicali (using chili seasoning mix)
Sweet-and-Sour Burgers (using sauerkraut and cranberry sauce)
Indian Kebabs (using ground lamb)
Vienna Steaks (hamburger patties with sour cream sauce)
Swedish Meatballs
Salisbury Steak (with bacon)
Keftedes (Greek meatballs)
Chocolate Truffle Tart
Turkey Breast, Crock-pot style
Everyday Meatloaf (Better Homes and Gardens, 1980's)
Porcupine Meatballs (Better Homes and Gardens, 1980's)
Beef and Broccoli Pie (Better Homes and Gardens, 1980's)
Ground Beef Stroganoff (Rival Crock Pot Cookbook)
Eggplant Caviar
Sour Cream Chili Bake (crock pot)
Italian Sausage Balls (using barbecue sauce)
Spiced Shepherd's Pie with Potato-Feta Topping
RICH DAVIS' BARBECUED MEAT LOAF
Source: Chile Pepper Magazine, July/August 1995
Makes 6 servings
1 1/2 pounds lean ground chuck
1/2 pound lean ground pork
1 cup chopped onions
1 cup chopped green bell pepper
2 thick slices dry toast, crumbled
1 large egg, beaten
3/4 cup Spicy KC Masterpiece
3 Tablespoons Worcestershire sauce
1 1/2 Tablespoons minced garlic
2 Tablespoons chili powder
Salt and pepper to taste
1 (6 to 8-inch) cooked smoked sausage
Thoroughly combine all the ingredients except the sausage. Place mixture on wax paper and flatten enough to place the sausage down the center. Wrap the mixture around the sausage and shape to form a meat loaf with the sausage in the center. Place in a loaf pan and make a slight grove in the top and pour in additional barbecue sauce.
Place on a hot covered barbecue (or in a 350 degree F oven) for 1 hour. Remove and let cool 10-15 minutes, then turn loaf out of pan, slice and top servings with additional barbecue sauce.
TEX-MEX MAC 'N CHEESE
Source: Concord Hospital Admitting Cookbook, Concord, NH
1 package macaroni and cheese mix (or Velveeta and Shells mix)
1 pound ground beef or ground turkey
1 bell pepper, chopped
1 onion, chopped
1/2 cup sliced mushrooms
1 (6 ounce) can tomato paste
1/2 cup water
1 (16 ounce) can whole kernel corn, undrained
Salt, pepper and seasonings as desired
Cook the macaroni and cheese according to package directions, adding milk and margarine if required.
Meanwhile, in large skillet, brown the ground beef or turkey with the chopped pepper, onion and mushrooms. Stir in the tomato paste and water and corn.
Add the macaroni and cheese to the beef mixture. Mix well and serve.
CALIFORNIA LIGHT MEATLOAF
Source: Redbook magazine, March, 1995
Makes 6 servings
1 pound lean ground beef
3/4 cup old fashioned rolled oats, uncooked
1/2 cup finely chopped green bell pepper
1/3 cup finely chopped onion
1/4 cup low sodium beef broth
2 tablespoons finely chopped fresh parsley
2 tablespoons tomato paste
2 large egg whites, lightly beaten
2 cloves garlic, crushed
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup chili sauce
Heat oven to 350 degrees F.
In large bowl combine all ingredients except the chili sauce and mix well using hands or wooden spoon.
Shape mixture into loaf about 8x4x2 1/2-inches, rounding it on top; place in fat-free meat loaf pan* or in foil-lined shallow baking pan. Brush with the chili sauce.
Bake 50 to 60 minutes, just until juices run clear when loaf is pierced with skewer. Do not overbake. Transfer meat loaf to serving platter; let stand 10 minutes before slicing.
*The removable insert in this pan allows any drippings to drain away from meat loaf into bottom of pan. The pan is available in housewares stores nationwide.
CROCKPOT MEATLOAF
Source: The Best of Electric Crockery Cooking
Makes 6 servings
1/2 cup whole milk
2 white bread slices
1 1/2 pounds ground beef
2 eggs
1 small onion
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 (12 ounce) can whole tomatoes, drained
Place the milk and the bread in a large mixing bowl, and let stand until the bread has adsorbed all the milk. With two forks, break the bread into crumbs.
Mix the ground beef into the crumbs until well mixed. Make a hollow in the center of the meat and break the eggs into it. Beat the eggs a little; then grate the onions into the eggs. Add salt, pepper and mustard. Beat the eggs into the beef.
Shape the beef into a round cake shape and place in the slow cooker. Drain the tomatoes, and place them on the meat.
Cover the crock pot and cook on LOW for 5 to 7 hours. Before serving, uncover the pot; turn the heat to HIGH, and bubble away some of the sauce. It should be thick, not thin.
FARMHOUSE BARBECUE MUFFIN CUPS
Source: Taste of Home Magazine
Makes 10 muffins
"The tangy barbecue sauce, fluffy biscuits and cheddar cheese make them real kid-pleasers." - Karen Kenney
1 (10 ounce) refrigerated buttermilk biscuit dough
1 pound ground beef
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon cider vinegar
1/2 teaspoon chili powder
1 cup shredded cheddar cheese (4 oz.)
Separate dough into 10 biscuits; flatten into 5-inch circles. Press each into the bottom and up the sides of a greased muffin cup; set aside.
In a skillet, brown ground beef; drain.
In a small bowl, mix ketchup, brown sugar, vinegar and chili powder; stir until smooth. Add to meat and mix well. Divide the meat mixture among biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese.
Bake at 375 degrees for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin and serving.
TERIYAKI HONEY CHICKEN STRIPS
Makes 6 to 8 snack servings
1/3 cup Lawry's Teriyaki BBQ Sauce
2 teaspoons honey
4 tablespoons flour
1/2 teaspoon Lawry's Garlic Pepper
1/2 teaspoon roasted sesame seeds
1 pound chicken strips OR boneless, skinless chicken breasts cut into strips
2 tablespoons vegetable oil
2 teaspoons Lawry's Teriyaki BBQ Sauce
2 teaspoons Chinese hot mustard
2 teaspoons honey
In shallow dish, combine Teriyaki BBQ Sauce and honey; blend well.
In second shallow dish, combine flour, Garlic Pepper, and sesame seeds; blend well. Dip chicken strips in liquid then coat with dry mixture.
In medium skillet cook strips in oil until lightly browned.
In 8x8x2-inch baking dish place strips and pour half of Teriyaki-honey mixture over strips.
Bake, covered, in 350 degree F oven 10 minutes. Turn strips and pour remaining Teriyaki/honey mixture over strips. Bake, uncovered an additional 10 minutes.
In small bowl, combine remaining ingredients; blend well for a dipping sauce.
SKEWERED BARBECUED CHICKEN, OR YAKITORI
Source: Martin Yan's Asia
Makes 12 skewers
FOR THE GLAZE:
2/3 cup soy sauce
1/3 cup Japanese
rice wine sake
1/4 cup Japanese sweet cooking rice wine
2 tablespoons sugar
FOR THE CHICKEN:
12 bamboo skewers
1 pound boneless chicken, cut into 1-inch pieces
3 green onions, cut into 1-inch lengths
1/2 red bell pepper, seeded and cut into 3/4-inch squares
Garlic salt
Cooking oil
Combine glaze ingredients in a small pan. Bring slowly to a simmer over low heat, then simmer, uncovered, until slightly syrupy, about 2 minutes. Remove from heat.
Soak skewers in water for 15 minutes or until ready to use.
Alternately thread chicken, green onions, and bell peppers on skewers. Sprinkle with garlic salt.
Lightly oil a grill or wide frying pan; place over medium-high heat until hot. Place skewers on grill and cook until chicken is no longer pink, 2 minutes on each side for breasts, 3 minutes for thighs. Brush glaze on all sides of skewered food and continue to cook for 30 seconds on each side.
HAINANESE CHICKEN AND RICE WITH DIPPING SAUCES
Source: The Cooking of Singapore, by Chris Yeo and Joyce Jue
FOR THE CHICKEN:
1 fresh chicken
1 teaspoon of salt
5 quarts water
4 (1-inch) chunks ginger slapped with the side of a cleaver
FOR THE RICE:
2 cups uncooked long-grain rice
3 tablespoons vegetable oil (optional)
1 tablespoon finely minced peeled ginger
5 cloves garlic, peeled and finely minced
1 tablespoon Asian sesame oil
2 1/2 cups chicken stock
1 teaspoon salt
1 pandan leaf (optional), tied into a knot
Dipping Sauces (recipes follow)
TO PREPARE THE CHICKEN:
Remove the fat from the chicken cavity and set it aside. Rub the chicken thoroughly inside and out with the one teaspoon of salt; set aside for one hour.
If you want to use the chicken fat to cook the rice, put it in a small saucepan; cook on medium-low heat to render three tablespoons of fat. Set aside.
Bring the 5 quarts water and ginger chunks to a boil in a stockpot. Add the chicken. Bring to a second boil and skim off and discard the scum that rises to the surface. If the chicken is not entirely submerged, add enough water to cover it. Cover the pot, reduce the heat and simmer for 20 minutes. Carefully remove the chicken to a large bowl filled with cold water; set aside and allow the chicken to cool. Keep the stock warm.
When the chicken is cool, drain it and set aside. (If you are not continuing with the recipe right away, refrigerate both the chicken and the stock. Reheat the stock to continue the recipe.)
TO MAKE THE AROMATIC CHICKEN-FLAVORED RICE:
Put the rice in a large bowl and rinse it with cold water until the water runs clear. Drain thoroughly.
Heat the rendered chicken fat, or oil if you prefer, in a medium saucepan over medium heat. Add the minced ginger and garlic and saute lightly until aromatic about one minute. Do not brown.
Add the drained rice and sesame oil; saute for one minute. Add 2 1/2 cups of chicken stock and salt. Boil over high heat until there is no water left on the surface of the rice. Place the pandan leaf on top. Cover the pot, reduce the heat and simmer until steam no longer seeps through the cover, about ten minutes. Turn off the heat and allow the rice to stand for another 10 minutes; do not remove the cover.
Meanwhile, prepare the dipping sauces.
TO SERVE:
Chop the chicken Chinese style into bite size pieces with the skin and bone attached. If serving lunch for two, divide the chicken between two plates; otherwise, arrange the pieces on a platter. Keep it covered until ready to serve. Strain the remaining chicken stock into a pot and bring it to a boil. Add the Chinese cabbage. When it begins to wilt, serve about one cup of soup with cabbage per person. Sprinkle the green onions on top. Garnish the chicken plate with cucumber slices and coriander leaves and serve with a bowl of hot aromatic chicken flavored rice and the dipping sauces.
SESAME-SOY DIPPING SAUCE
2 tablespoons sesame oil
2 tablespoons dark soy sauce
Mix oil and soy sauce together thoroughly.
CHILE-GINGER SAMBAL DIPPING SAUCE
1/2 small lime
10 cloves garlic, peeled
4 (1-inch) chunks fresh ginger, peeled and sliced
12 fresh red Serrano chiles
1/4 cup rendered chicken fat or vegetable oil
3 tablespoons sugar
1/2 cup white vinegar
Cut the lime into wedges (leave the skin on). Puree the wedges in a blender with garlic, ginger and chiles.
Heat the fat in a saucepan over medium low heat. Add the puree and cook for five minutes. Remove the pan from the heat and stir in the sugar and vinegar.
GINGERED OIL DIPPING SAUCE DIPPING SAUCE
1 tablespoon grated or finely minced peeled fresh ginger
1 teaspoon salt
3 tablespoons vegetable oil
Mix the ginger and salt in a heatproof bowl.
Slowly heat the oil in a saucepan until it is hot but not smoking. Test the oil by slowly pouring a small amount over the ginger-salt mixture. If it does not sizzle, stop, return the saucepan to the stove and continue heating the oil until it is hot enough to sizzle on contact with the ginger.
STEAKHOUSE BURGERS WITH MUSHROOM SAUCE
From: Terry,tx
Source: Southern Living Annual Recipes, 1987
Makes 6 servings
1 1/2 lbs ground beef
1/4 cup grated onion
2 tbsp commercial steak sauce
1 tbsp minced fresh parsley
1 tsp salt
1/4 tsp ground black pepper
1 tsp grated lemon rind
FOR SERVING:
Romaine lettuce
6 Kaiser rolls, or hamburger buns, sliced in half
1 large tomato, cut into 6 pieces
Mushroom Sauce (recipe follows)
2 tbsp chopped chives (for garnish)
Combine first 7 ingredients; mix well. Shape into 6 patties about 3/4-inch thick.
Grill over medium-hot coals 8-10 minutes on each side, or desired doneness.
TO SERVE:
Place lettuce on bottom half of each roll; top with patty, tomato slice, Mushroom sauce, and chives. Cover with top, and serve immediately,
MUSHROOM SAUCE
Makes about 3/4 cup
1/2 lb fresh mushrooms, sliced
3 tbsp butter or margarine, melted
2 tsp Dijon mustard
Saute mushrooms in butter till tender and liquid is evaporated. Add mustard, stirring well.
NUTTY BURGERS
From: Terry,tx
1 lb ground beef
1/2 cup walnuts, finely chopped
2 tbsp chopped green onion
1 egg, beaten
2 tbsp soy sauce
1/4 tsp ground black pepper
FOR SERVING:
4 hamburger buns (for serving)
1/4 cup sour cream
1 tbsp chopped walnuts (I prefer pecans)
Combine first 6 ingredients; shape into 4 patties and grill. Place on bun and top with a spoonful of sour cream and a sprinkle of walnuts
SOUR CREAM BURGERS
From: Terry,Tx
1/2 cup (prepared) sour cream-based French onion dip (plus additional for serving)
3 tbsp dry bread crumbs
1 lb ground beef
Salt and pepper to taste
Hamburger buns (for serving)
Combine all ingredients for the burgers together well. Shape into 4 patties and grill.
Serve on buns with additional sour cream dip.
PIZZA BURGERS
From: dj-IA
1/4 cup chopped onion
2 tbsp shortening
1 pound ground beef
1 (10 3/4 oz) can condensed cream of tomato soup
1/2 cup shredded sharp cheddar cheese
1/8 tsp. oregano
Dash of ground black pepper
8 buns split and toasted
Brown onion in shortening. Add beef; cook until browned; stir often to separate particles.
Add cheese, oregano and pepper. Simmer about 10 minutes. Serve on buns.
TO MAKE AHEAD:
The beef mixture can be prepared ahead and held in a crockpot for a large party.
SAUERBRATEN LOAVES
From: Margie,MD
Makes 6 servings
1 pound ground beef
1/2 cup dry bread crumbs
1/3 cup milk
1 egg, beaten
1/4 cup finely chopped onion
1 tsp. salt
1/4 tsp. dry mustard
8 small new potatoes
FOR THE GINGER-RAISIN SAUCE:
1/2 cup gingersnaps, crumbled
1/2 cup brown sugar
1 and 1/2 cups water
1/4 cup raisins
3 tablespoons lemon juice
2 beef bouillon cubes
Preheat the over the 350 degrees F.
Combine the meat, bread crumbs, milk, egg, onion, salt, and mustard. Shape the mixture into 6 loaves and arrange the loaves in a baking dish so that they do not touch one another.
Bake the beef loaves at 350 degrees F, uncovered, for 30 minutes.
Meanwhile, in a large saucepan parboil the potatoes until they are almost tender, about 10 minutes. Drain them and set them aside.
In another saucepan dissolve the gingersnap crumbs and brown sugar in the water. Add the raisins, lemon juice, and bouillon cubes and bring the sauce to a boil. Reduce the heat and cook the sauce gently until the bouillon cubes dissolve.
Arrange the potatoes around the beef loaves in the baking dish, pour the sauce over the meat and potatoes, return the dish to the oven, and bake the meal for another 30 minutes.
ALL-AMERICAN FRIED CHICKEN
Source: Lawry's
Makes 4 servings
1/2 cup all-purpose flour
1 to 2 teaspoons Lawry's Seasoned Salt
1 to 2 teaspoons Lawry's Seasoned Pepper
2 1/2 to 3 pounds chicken pieces
Salad oil
In plastic bag, combine flour, Seasoned Salt and Seasoned Pepper. Wash chicken, pat dry and place in flour mixture to coat. Coat only a few pieces at a time.
In large skillet, pour oil to coat the pan. When hot, brown chicken, a few pieces at a time, and remove as browned. Repeat as needed.
When all chicken is browned, drain fat and return chicken to skillet. Reduce heat, cover and simmer about 25 minutes or until chicken is tender. Uncover during last 10 minutes to crisp skin.
VARIATION:
For a unique twist to an old favorite add 1 1/2 teaspoons cinnamon to flour mixture; blend well and coat chicken as directed.
TERIYAKI BURGERS
From: Terry,tx
Makes 4 servings
FOR THE BASTING SAUCE:
1 tbsp soy sauce
1 tbsp honey
1 clove garlic, crushed
1/4 tsp ground ginger
FOR THE HAMBURGERS:
1 1/2 lbs ground beef
Salt and pepper to taste
For the basting sauce, combine all ingredients except beef and buns in a small bowl. Make 4 patties out of the beef.
Grill patties, basting with the sauce. Serve on buns.
HONEY MUSTARD BURGERS
From: Margie,MD
Makes 4 servings
FOR THE HONEY MUSTARD SAUCE:
3 tablespoons Dijon mustard
2 tablespoons honey
1 tsp. oregano, divided use
FOR THE BURGERS:
1 pound ground beef
1/4 cup diced onion
1/4 tsp. ground black pepper
FOR SERVING:
Hamburger buns
Sliced onion
Slices tomatoes
Lettuce
For the Honey Mustard Sauce, combine mustard, honey and 1/4 tsp. oregano. Set aside.
Combine ground beef, remaining 3/4 teaspoon oregano, 2 tablespoons of the Honey Mustard Sauce, onion and pepper, mixing lightly but thoroughly. Divide beef mixture into four equal portions, shaped into patties 4-inches in diameter.
Cook burgers over medium heat until desired doneness. Serve on buns with remaining Honey Mustard Sauce, sliced onion, tomato and lettuce.
PIZZA BURGERS
From: Terry,tx
1 lb ground beef
1 lb Italian sausage
1 (15 oz) jar pizza sauce
1/3 cup grated parmesan cheese
1 medium onion, cut into slices
Mozzarella cheese slices
Hamburger buns (for serving)
Mix beef and sausage together well and shape into 8 patties. Cook in a skillet over medium heat for about 5 minutes each side, or till browned. Remove and drain patties. Drain off drippings in skillet.
Return patties to skillet and add pizza sauce. Sprinkle with parmesan and top with onion. Cover and simmer for about 10 minutes.
Remove from heat and put a slice of mozzarella on each patty. Cover and let mozzarella soften (about 5 minutes.) Serve on bun.
JALAPA HAMBURGERS
From: Terry,tx
Source: The Tequila Cookbook by Lynn Nusom
Makes 4-6 servings
"Jalapenos are named after Jalapa, the capital of Veracruz, Mexico."
2 lbs ground beef
1/4 cup tortilla chips, finely crushed
1/4 cup Tequila
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 jalapeno pepper, chopped
1/2 tsp ground black pepper
FOR SERVING:
Mexican rolls or in pita bread
Mix all ingredients for the burgers together and form into equal sized patties. Grill over charcoal, fry or broil until done to taste.
Serve on Mexican rolls or in pita bread.
CORNISH CROCK POT
1 pkg. pecan rice
1 1/2 cups water
2 Cornish game hens
Salt and pepper to taste
Place rice and water in crockpot; stir well. Place Cornish hens on top of rice. Add salt and pepper.
Cover crock pot and cook on LOW setting for 6 hours.
HAWAIIAN BURGERS
From: Terry,tx
Makes 6 servings
1 1/2 lbs ground beef or turkey
1 (8 oz) can crushed pineapple, drained
Salt and pepper to taste
1/4 cup soy sauce
2 tbsp catsup
1 tbsp cider vinegar
2 cloves garlic, minced
1/4 tsp ground black pepper
6 slices of bacon
Hamburger buns (for serving)
Mix ground meat with the pineapple and salt and pepper. Shape into 6 patties and wrap a slice of bacon around the edges of each; secure with a pick. Place patties in a dish and set aside.
Combine soy, catsup, vinegar, garlic and pepper and pour over patties. Cover and marinate in the refrigerator for 30 minutes.
Place patties on broiler rack and spoon marinate over them. Broil 5-inches from heat for about 12 minutes, turning once. (I prefer to grill them.) Remove picks before serving.
APPLE BURGERS
From: Terry,tx
Source: Southern Living Annual Recipes, 1998
Makes 4 servings
3/4 lb ground beef or turkey
1/3 cup seasoned dry breadcrumbs
1/4 cup unsweetened applesauce
2 tbsp diced onion
2 tbsp catsup
Salt and pepper to taste
1/8 tsp garlic powder
1/8 tsp dried whole thyme
1 small apple, unpeeled and thinly sliced
Combine all ingredients except apple slices in a bowl. Shape into 4 patties.
Place on broiler rack and broil 4-5-inches from heat 7 minutes, turning once. Top with apple slices; broil an additional 2-3 minutes.
Hamburgers Mexicali
From: Terry,tx
Source: Southern Living Annual Recipes, 1993
Makes 8 servings
2 lbs lean ground beef
1 tbsp freeze dried chives
1 (1 3/4oz) envelope chili seasoning mix
1 ripe avocado, peeled and sliced into 16 slices (for serving)
Combine first three ingredients; shape into 8 patties.
Place patties on lightly greased rack; place in broiler pan. Broil 4-inches from heat (with door on electric oven partly open) for 10-12 minutes, turning once.
Top with 2 avocado slices and serve immediately.
SWEET-AND-SOUR BURGERS
From: Terry,tx
Source: Southern Living Annual Recipes, 1990
Makes 6 servings
FOR THE SWEET AND SOUR SAUCE:
1 (8 oz) can shredded sauerkraut, drained
1/2 cup whole-berry cranberry sauce
1/4 cup chili sauce
1/4 cup water
3 tbsp brown sugar
FOR THE BURGERS:
1 egg, slightly beaten
1 (1.35 oz) envelope dried onion soup mix
1/4 cup water
1 1/2 lbs ground beef (I prefer ground turkey for this burger)
6 onion rolls, lightly toasted (for serving)
Combine first 5 ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally.
Combine egg, (dry) soup mix, and water in a small bowl; let stand 5 minutes. Add ground beef (or turkey), mixing well. Shape into 6 patties.
Grill over med. coals for 5 minutes on each side or desired doneness.
Place burgers on toasted roll and serve with sauce.
INDIAN KEBABS
From: Margaret, MA
Source: Memorex Library, International Recipes
1 lb. very lean lamb, ground
1 small onion, minced
1- 1/2 tsp. yogurt
1 tsp. curry powder
1/4 tsp. salt
1 tsp. lemon juice
Mix all ingredients thoroughly. Divide into 8 portions and pat each around a skewer in a long cigar shape.
Cook over hot coals until brown all over.
VIENNA STEAKS (AUSTRIAN)
From: Margaret, MA
Source: Memorex Library, International Recipes
1/2 lb. ground veal
1/2 lb. ground beef
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 Tbsp. lemon juice
1 egg, well beaten
2 Tbsp. butter
1 cup sour cream
Combine veal, beef, salt, pepper, nutmeg, lemon juice and egg. Form into six 1/2-inch thick patties.
Heat butter and brown patties on each side until cooked through. Remove to a platter.
Remove all but 2 tablespoons fat from pan. Whisk in sour cream and heat through. Do not let boil. Serve over patties.
SWEDISH MEATBALLS (SCANDINAVIAN)
From: Margaret, MA
Source: Memorex Library, International Recipes
2 Tbs. butter
3 Tbs. minced onion
1 cup fresh bead crumbs
1 cup milk
1 lb. ground round
1/4 lb. ground pork
1 egg
Salt and pepper
1/4 cup flour
3/4 cup heavy (whipping) cream
Melt butter and saute onion until golden brown.
Soak bread crumbs in milk, add meats, egg, onion, salt and pepper and mix thoroughly. Shape mixture into 1 1/2-inch balls and roll in flour. Reserve 1 tablespoon flour.
Melt enough additional butter in skillet to cover bottom and brown meatballs over medium heat. Shake pan so that they do not stick. Remove to a serving dish.
Combine reserved flour with cream and with a whisk, stir into pan juices. Simmer 3 or 4 minutes and pour over meatballs.
SALISBURY STEAK
From: Margaret, MA
Source: Memorex Library, International Recipes
2 slices white bread, crusts removed
1/4 cup milk
1 3/4 lbs. medium lean ground beef
1 tsp. salt
Ground black pepper to taste
1 tsp. Worcestershire sauce
4 strips bacon, cooked and crumbled
1/3 cup bread crumbs
Soak bread slices in milk until soft. Squeeze out excess milk, then mix bread with beef, salt, pepper and Worcestershire. Shape into a large round about 1-inch thick.
Place on an oiled broiler rack and cook 4-inches from heat on one side for 5 minutes. Then turn and sprinkle with bacon and bread crumbs and cook another 5 minutes.
Keftedes (Greek meatballs)
KEFTEDES (GREEK MEATBALLS)
From: Margaret, MA
Source: Memorex Library, International Recipes
1 1/2 lbs. ground round
2 eggs
1/2 cup fine, soft bread crumbs
2 medium onions, finely chopped
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh mint
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
Salt and pepper
Shortening for pan frying
Combine all ingredients except shortening and mix thoroughly. Refrigerate for several hours.
WHEN READY TO COOK:
Shape into small bite-sized balls and fry in hot shortening until browned. Serve hot.
CHOCOLATE TRUFFLE TART
From: Rich,CA
"This recipe sound quite simple, but the flavor and texture is quite unbelievable."
1 cup heavy (whipping) cream
12 oz chocolate
2 tbsp vanilla or orange liqueur
Sifted unsweetened cocoa powder
1 prebaked all butter tart crust
Heat cream to a simmer. Remove from heat and add chocolate. Let sit for 30 seconds and then whisk smooth. Add flavoring of choice and then pour into tart crust. Chill until firm.
Sift cocoa powder over just before serving.
TURKEY BREAST, CROCK POT STYLE
From: Dawn/nys
Whole breast of turkey
1 (15-16 oz.) can chicken stock
Onions, carrots, celery, etc.
Place turkey breast, broth and vegetables in a large crock pot and cook on HIGH about 8 hours. Test for doneness, by measuring temperature (should be at least 180 degrees F).
Slice and enjoy! (Comes out EXTREMELY moist).
EVERYDAY MEATLOAF
From: Susan,IN
Source: Better Homes and Gardens, Hamburger and Ground Beef Cookbook, 1980
Makes 6 servings
2 eggs, beaten
3/4 cup milk
1/2 cup fine dry bread crumbs
1/3 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 teaspoon salt
1/2 teaspoon ground sage
1/8 teaspoon ground black pepper
1 1/2 pounds ground beef
1/4 cup catsup
2 tablespoons brown sugar
1 teaspoon dry mustard
In bowl combine eggs and milk. Stir in bread crumbs, onion, parsley, salt, sage and pepper. Add ground beef; mix well. Shape meat mixture into desired shape.
Bake meat loaf uncovered in a 350 degree F oven for 50 minutes or until done. Spoon off excess fat.
Combine catsup, brown sugar, and dry mustard. Spread over meat loaf. Return to oven for about 10 minutes more.
PORCUPINE MEATBALLS
From: Susan,IN
Source: Better Homes and Gardens, Hamburger and Ground Beef Cookbook, 1980
Makes 4 servings
1 beaten egg
1 (10 3/4 ounce) can condensed tomato soup, divided use
1/4 cup long grain rice, uncooked
2 tablespoons finely chopped onion
1 tablespoon snipped fresh parsley
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pound ground beef
1 teaspoon Worcestershire sauce
1/2 cup water
Combine egg and 1/4 cup of the (undiluted) soup. Stir in the uncooked rice, onion, parsley, salt and pepper. Add ground beef; mix well. Shape into 1-inch meatballs. Place in 10-inch skillet.
Combine remaining (undiluted) soup, Worcestershire sauce, and 1/2 cup water; add to skillet. Bring to boil; reduce heat. Cover; simmer 35-40 minutes, stirring often.
BEEF AND BROCCOLI PIE
From: Susan,IN
Source: Better Homes and Gardens, Hamburger and Ground Beef Cookbook, 1980
Makes 6 servings
Plain Pastry for double-crust pie
1 pound ground beef
1/4 cup chopped onion
2 tablespoons all purpose flour
3/4 teaspoons salt
1/4 teaspoon garlic salt
1 1/4 cups milk
1 (3 ounce) package cream cheese, softened
1 egg, beaten
1 (10 ounce) package frozen broccoli, chopped, cooked and well drained
4 ounces sliced Swiss cheese
Milk
Line a 9-inch pie plate with pastry. Trim pastry even with the rim of pie plate.
In skillet, cook the ground beef and onion till meat is browned and onion is tender; drain off fat. Stir in flour, salt, and garlic salt. Add 1 1/4 cups milk and cream cheese. Cook, stirring constantly, till smooth and bubbly.
Stir about 1 cup of the hot mixture into beaten egg; return to remaining hot mixture in skillet. Cook and stir over medium heat for 1 to 2 minutes more. DO NOT BOIL. Stir in cooked and drained broccoli.
Spoon the hot meat mixture into pastry-lined pie-plate. Arrange cheese slices on top of meat mixture. Place second pastry atop filling. Seal and flute edges. Brush pastry with a little additional milk. To prevent over browning, cover edge of crust with foil.
Bake in 350 degree F oven for 20 minutes. Remove the foil and bake an additional 20-25 minutes or till crust is golden brown. Let stand 10 minutes before serving.
GROUND BEEF STROGANOFF
From: J-M, Me
Source: Rival Crock Pot Cookbook
2 pounds ground beef
2 medium onions, chopped
2 cloves Garlic, minced
1 small can sliced mushrooms, drained
2 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 cup beef broth
3 tablespoon tomato paste
1 1/2 cup sour cream mixed with 4 tbsp flour
FOR SERVING:
Hot buttered noodles with poppy seeds or hot cooked rice
Brown ground beef in large skillet; add onions, garlic and mushrooms. Saute until onion is golden brown. Put in Crock Pot and stir in all remaining ingredients (except noodles or rice).
Cover crock pot and cook on LOW 6 to 8 hours.
Serve over hot buttered noodles with poppy seeds, or rice.
EGGPLANT CAVIAR
Source: Fat Free, Flavor Full
Makes about 2 cups
"Yet another good dip for raw vegetables or toasted pita bread triangles."
1 eggplant
1 onion, chopped
2 cloves garlic, minced
3 tablespoons lemon juice
1/4 cup chopped fresh Italian parsley
Roast the whole eggplant over a gas flame or under the broiler until the skin is charred and the eggplant is soft, about 10 minutes. Cool it and rub most of the skin off.
Mash the eggplant pulp, put it in a strainer and press gently to drain off the liquid. Stir in the remaining ingredients. If a very smooth dip is desired, puree it in a blender.
SOUR CREAM CHILI BAKE
From: J-M, Me
1 pound ground beef
1 (15 oz) can pinto beans, rinsed and drained
1 (10 oz) can enchilada sauce
1 (8 oz) can tomato sauce
1 1/2 cups shredded cheddar or American cheese, divided use
1 tablespoon minced onion
1 cup water
4 cups corn chips, divided use
1 cup sour cream (for serving)
Brown ground beef; drain. Transfer meat to crock pot. Stir in beans, enchilada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of water.
Reserve 1 cup of corn chips; crush the remaining chips and add to the meat mixture.
Cover crock pot and cook on LOW heat for 8 to 10 hours.
To serve, top with sour cream, remaining 1/2 cup cheese, and reserved 1 cup (uncrushed) corn chips.
I haven't tried this one yet but it looked good:
ITALIAN SAUSAGE BALLS
From: RisaG., NJ
Makes 25 Medium or 50 Small Sausage Balls
3 large eggs
2 medium onions, finely chopped
1 small bell pepper, finely chopped
Cayenne pepper to taste or crushed red pepper to taste
1/2 cup finely chopped fresh parsley
Salt and pepper to taste
2 lbs. ground meat (hamburger, ground round or minced steak)
2 lbs. hot Italian sausage meat
1 cup dry Italian-seasoned bread crumbs
1 bottle barbecue sauce (any type)
In a mixing bowl combine eggs, onion, peppers, parsley and seasonings as desired. Blend well with a fork or wooden spoon.
In a separate mixing bowl combine both meats and bread crumbs by hand. Make sure all items are thoroughly blended by kneading the items together by hand. Add the contents of the first bowl to the meat mixture and continue to mix by hand until all ingredients are combined and the mixture possesses the same consistency throughout.
Shape sausage balls by rolling small or medium-sized portions by hand. Place each sausage ball on a baking sheet if preparing in the oven or set aside to fry in a large skillet.
Preheat oven to 350 degrees F and bake sausage balls for 20 to 25 minutes until golden brown. (Or place sausage balls in a skillet with 2 tablespoons cooking oil over medium heat and cook until golden brown, approximately 10 to 12 minutes.) Be careful not to overcook meat during either method of preparation.
Pour barbecue sauce in a crock pot or in a covered casserole dish (if preparing in the oven).
To cook in a crock pot select the LOW setting and add the pre-cooked sausage balls now.
Or, to cook in the oven add sausage balls to the covered casserole with the barbecue sauce and heat through in a 350 degree F oven for 45 to 55 minutes.
TO MAKE AHEAD:
Sausage balls may be frozen and thawed for use at a later time or refrigerated for up to 2-days prior to preparing with the barbecue sauce. Preparing the sausage balls in the Crock Pot simplifies serving time and makes a great addition to any feast or game-day activity.
SPICED SHEPHARD'S PIE WITH POTATO-FETA TOPPING
From: RisaG., NJ
Makes 8 servings
1 tablespoon olive oil
1 cup chopped onions
1 teaspoon minced garlic
2 pounds extra-lean (95%) ground beef
1 can (14 or 16 oz. can) whole tomatoes
1/4 cup freshly grated Parmesan cheese
2 teaspoons dried mint
1 teaspoon ground cinnamon
1 teaspoon oregano
1/2 teaspoon ground allspice
Salt and freshly ground pepper
FOR THE POTATO-FETA TOPPING:
3 pounds all-purpose potatoes, peeled and cut into 2-inch pieces
Salt
2 tablespoons butter or margarine
1/4 teaspoon freshly ground black pepper
1 cup (5 oz.) crumbled feta cheese
1/4 cup freshly grated Parmesan cheese
Heat oil in large skillet over high heat. Add onions and garlic; cook 1 minute. Add beef, stirring to break up meat, and cook until no longer pink, 5 to 7 minutes.
Drain tomatoes, reserving 1/3 cup liquid; add tomatoes and reserved liquid to skillet with Parmesan, mint, cinnamon, oregano, allspice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, breaking up tomatoes with back of spoon, 3 minutes. Transfer mixture to shallow 2-quart casserole.
Preheat oven to 400 degrees F.
TO MAKE THE POTATO-FETA TOPPING:
Combine potatoes, 1/2 teaspoon salt and water to cover in large saucepan. Bring to boil, reduce heat and simmer until tender, 15 to 20 minutes. Drain, reserving 1/2 cup cooking liquid.
Return potatoes to pan and mash with potato masher and butter. Stir in reserved cooking liquid, pepper and cheeses. Spoon potato mixture over beef filling, mounding with back of spoon.
Bake at 400 degrees F for 35 to 40 minutes, until top is lightly browned.
39 RECIPES USING GROUND MEAT OR POULTRY
Recipe Swap - February 10, 1998
(off-topic recipes included)
RECIPES IN THIS FILE:
Rich Davis' Barbecued Meat Loaf (stuffed with smoked sausage)
Tex-Mex Mac 'N Cheese (using macaroni and cheese mix)
California Light Meatloaf (using oats and egg whites)
Crockpot Meatloaf (using canned whole tomatoes)
Farmhouse Barbecue Muffin Cups (using refrigerated biscuit dough)
Teriyaki Honey Chicken Strips
Skewered Barbecued Chicken, or Yakitori
Hainanese Chicken and Rice with Sesame-Soy Dipping Sauce and Chile-Ginger Sambal Sauce
Steakhouse Burgers with Mushroom Sauce
Nutty Burgers
Sour Cream Burgers (using French onion dip)
Pizza Burgers (like sloppy joes)
Sauerbraten Loaves with Ginger-Raisin Sauce
All-American Fried Chicken (with cinnamon variation)
Teriyaki Burgers (with teriyaki basting sauce)
Honey Mustard Burgers with Honey-Dijon Mustard Sauce
Pizza Burger
Jalapa Hamburgers (using jalapenos, tortilla chips and Tequila)
Cornish Crock Pot (Cornish game hens and rice)
Hawaiian Burgers (using pineapple, bacon-wrapped)
Apple Burgers (using applesauce)
Hamburgers Mexicali (using chili seasoning mix)
Sweet-and-Sour Burgers (using sauerkraut and cranberry sauce)
Indian Kebabs (using ground lamb)
Vienna Steaks (hamburger patties with sour cream sauce)
Swedish Meatballs
Salisbury Steak (with bacon)
Keftedes (Greek meatballs)
Chocolate Truffle Tart
Turkey Breast, Crock-pot style
Everyday Meatloaf (Better Homes and Gardens, 1980's)
Porcupine Meatballs (Better Homes and Gardens, 1980's)
Beef and Broccoli Pie (Better Homes and Gardens, 1980's)
Ground Beef Stroganoff (Rival Crock Pot Cookbook)
Eggplant Caviar
Sour Cream Chili Bake (crock pot)
Italian Sausage Balls (using barbecue sauce)
Spiced Shepherd's Pie with Potato-Feta Topping
RICH DAVIS' BARBECUED MEAT LOAF
Source: Chile Pepper Magazine, July/August 1995
Makes 6 servings
1 1/2 pounds lean ground chuck
1/2 pound lean ground pork
1 cup chopped onions
1 cup chopped green bell pepper
2 thick slices dry toast, crumbled
1 large egg, beaten
3/4 cup Spicy KC Masterpiece
3 Tablespoons Worcestershire sauce
1 1/2 Tablespoons minced garlic
2 Tablespoons chili powder
Salt and pepper to taste
1 (6 to 8-inch) cooked smoked sausage
Thoroughly combine all the ingredients except the sausage. Place mixture on wax paper and flatten enough to place the sausage down the center. Wrap the mixture around the sausage and shape to form a meat loaf with the sausage in the center. Place in a loaf pan and make a slight grove in the top and pour in additional barbecue sauce.
Place on a hot covered barbecue (or in a 350 degree F oven) for 1 hour. Remove and let cool 10-15 minutes, then turn loaf out of pan, slice and top servings with additional barbecue sauce.
TEX-MEX MAC 'N CHEESE
Source: Concord Hospital Admitting Cookbook, Concord, NH
1 package macaroni and cheese mix (or Velveeta and Shells mix)
1 pound ground beef or ground turkey
1 bell pepper, chopped
1 onion, chopped
1/2 cup sliced mushrooms
1 (6 ounce) can tomato paste
1/2 cup water
1 (16 ounce) can whole kernel corn, undrained
Salt, pepper and seasonings as desired
Cook the macaroni and cheese according to package directions, adding milk and margarine if required.
Meanwhile, in large skillet, brown the ground beef or turkey with the chopped pepper, onion and mushrooms. Stir in the tomato paste and water and corn.
Add the macaroni and cheese to the beef mixture. Mix well and serve.
CALIFORNIA LIGHT MEATLOAF
Source: Redbook magazine, March, 1995
Makes 6 servings
1 pound lean ground beef
3/4 cup old fashioned rolled oats, uncooked
1/2 cup finely chopped green bell pepper
1/3 cup finely chopped onion
1/4 cup low sodium beef broth
2 tablespoons finely chopped fresh parsley
2 tablespoons tomato paste
2 large egg whites, lightly beaten
2 cloves garlic, crushed
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup chili sauce
Heat oven to 350 degrees F.
In large bowl combine all ingredients except the chili sauce and mix well using hands or wooden spoon.
Shape mixture into loaf about 8x4x2 1/2-inches, rounding it on top; place in fat-free meat loaf pan* or in foil-lined shallow baking pan. Brush with the chili sauce.
Bake 50 to 60 minutes, just until juices run clear when loaf is pierced with skewer. Do not overbake. Transfer meat loaf to serving platter; let stand 10 minutes before slicing.
*The removable insert in this pan allows any drippings to drain away from meat loaf into bottom of pan. The pan is available in housewares stores nationwide.
CROCKPOT MEATLOAF
Source: The Best of Electric Crockery Cooking
Makes 6 servings
1/2 cup whole milk
2 white bread slices
1 1/2 pounds ground beef
2 eggs
1 small onion
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 (12 ounce) can whole tomatoes, drained
Place the milk and the bread in a large mixing bowl, and let stand until the bread has adsorbed all the milk. With two forks, break the bread into crumbs.
Mix the ground beef into the crumbs until well mixed. Make a hollow in the center of the meat and break the eggs into it. Beat the eggs a little; then grate the onions into the eggs. Add salt, pepper and mustard. Beat the eggs into the beef.
Shape the beef into a round cake shape and place in the slow cooker. Drain the tomatoes, and place them on the meat.
Cover the crock pot and cook on LOW for 5 to 7 hours. Before serving, uncover the pot; turn the heat to HIGH, and bubble away some of the sauce. It should be thick, not thin.
FARMHOUSE BARBECUE MUFFIN CUPS
Source: Taste of Home Magazine
Makes 10 muffins
"The tangy barbecue sauce, fluffy biscuits and cheddar cheese make them real kid-pleasers." - Karen Kenney
1 (10 ounce) refrigerated buttermilk biscuit dough
1 pound ground beef
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon cider vinegar
1/2 teaspoon chili powder
1 cup shredded cheddar cheese (4 oz.)
Separate dough into 10 biscuits; flatten into 5-inch circles. Press each into the bottom and up the sides of a greased muffin cup; set aside.
In a skillet, brown ground beef; drain.
In a small bowl, mix ketchup, brown sugar, vinegar and chili powder; stir until smooth. Add to meat and mix well. Divide the meat mixture among biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese.
Bake at 375 degrees for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin and serving.
TERIYAKI HONEY CHICKEN STRIPS
Makes 6 to 8 snack servings
1/3 cup Lawry's Teriyaki BBQ Sauce
2 teaspoons honey
4 tablespoons flour
1/2 teaspoon Lawry's Garlic Pepper
1/2 teaspoon roasted sesame seeds
1 pound chicken strips OR boneless, skinless chicken breasts cut into strips
2 tablespoons vegetable oil
2 teaspoons Lawry's Teriyaki BBQ Sauce
2 teaspoons Chinese hot mustard
2 teaspoons honey
In shallow dish, combine Teriyaki BBQ Sauce and honey; blend well.
In second shallow dish, combine flour, Garlic Pepper, and sesame seeds; blend well. Dip chicken strips in liquid then coat with dry mixture.
In medium skillet cook strips in oil until lightly browned.
In 8x8x2-inch baking dish place strips and pour half of Teriyaki-honey mixture over strips.
Bake, covered, in 350 degree F oven 10 minutes. Turn strips and pour remaining Teriyaki/honey mixture over strips. Bake, uncovered an additional 10 minutes.
In small bowl, combine remaining ingredients; blend well for a dipping sauce.
SKEWERED BARBECUED CHICKEN, OR YAKITORI
Source: Martin Yan's Asia
Makes 12 skewers
FOR THE GLAZE:
2/3 cup soy sauce
1/3 cup Japanese
rice wine sake
1/4 cup Japanese sweet cooking rice wine
2 tablespoons sugar
FOR THE CHICKEN:
12 bamboo skewers
1 pound boneless chicken, cut into 1-inch pieces
3 green onions, cut into 1-inch lengths
1/2 red bell pepper, seeded and cut into 3/4-inch squares
Garlic salt
Cooking oil
Combine glaze ingredients in a small pan. Bring slowly to a simmer over low heat, then simmer, uncovered, until slightly syrupy, about 2 minutes. Remove from heat.
Soak skewers in water for 15 minutes or until ready to use.
Alternately thread chicken, green onions, and bell peppers on skewers. Sprinkle with garlic salt.
Lightly oil a grill or wide frying pan; place over medium-high heat until hot. Place skewers on grill and cook until chicken is no longer pink, 2 minutes on each side for breasts, 3 minutes for thighs. Brush glaze on all sides of skewered food and continue to cook for 30 seconds on each side.
HAINANESE CHICKEN AND RICE WITH DIPPING SAUCES
Source: The Cooking of Singapore, by Chris Yeo and Joyce Jue
FOR THE CHICKEN:
1 fresh chicken
1 teaspoon of salt
5 quarts water
4 (1-inch) chunks ginger slapped with the side of a cleaver
FOR THE RICE:
2 cups uncooked long-grain rice
3 tablespoons vegetable oil (optional)
1 tablespoon finely minced peeled ginger
5 cloves garlic, peeled and finely minced
1 tablespoon Asian sesame oil
2 1/2 cups chicken stock
1 teaspoon salt
1 pandan leaf (optional), tied into a knot
Dipping Sauces (recipes follow)
TO PREPARE THE CHICKEN:
Remove the fat from the chicken cavity and set it aside. Rub the chicken thoroughly inside and out with the one teaspoon of salt; set aside for one hour.
If you want to use the chicken fat to cook the rice, put it in a small saucepan; cook on medium-low heat to render three tablespoons of fat. Set aside.
Bring the 5 quarts water and ginger chunks to a boil in a stockpot. Add the chicken. Bring to a second boil and skim off and discard the scum that rises to the surface. If the chicken is not entirely submerged, add enough water to cover it. Cover the pot, reduce the heat and simmer for 20 minutes. Carefully remove the chicken to a large bowl filled with cold water; set aside and allow the chicken to cool. Keep the stock warm.
When the chicken is cool, drain it and set aside. (If you are not continuing with the recipe right away, refrigerate both the chicken and the stock. Reheat the stock to continue the recipe.)
TO MAKE THE AROMATIC CHICKEN-FLAVORED RICE:
Put the rice in a large bowl and rinse it with cold water until the water runs clear. Drain thoroughly.
Heat the rendered chicken fat, or oil if you prefer, in a medium saucepan over medium heat. Add the minced ginger and garlic and saute lightly until aromatic about one minute. Do not brown.
Add the drained rice and sesame oil; saute for one minute. Add 2 1/2 cups of chicken stock and salt. Boil over high heat until there is no water left on the surface of the rice. Place the pandan leaf on top. Cover the pot, reduce the heat and simmer until steam no longer seeps through the cover, about ten minutes. Turn off the heat and allow the rice to stand for another 10 minutes; do not remove the cover.
Meanwhile, prepare the dipping sauces.
TO SERVE:
Chop the chicken Chinese style into bite size pieces with the skin and bone attached. If serving lunch for two, divide the chicken between two plates; otherwise, arrange the pieces on a platter. Keep it covered until ready to serve. Strain the remaining chicken stock into a pot and bring it to a boil. Add the Chinese cabbage. When it begins to wilt, serve about one cup of soup with cabbage per person. Sprinkle the green onions on top. Garnish the chicken plate with cucumber slices and coriander leaves and serve with a bowl of hot aromatic chicken flavored rice and the dipping sauces.
SESAME-SOY DIPPING SAUCE
2 tablespoons sesame oil
2 tablespoons dark soy sauce
Mix oil and soy sauce together thoroughly.
CHILE-GINGER SAMBAL DIPPING SAUCE
1/2 small lime
10 cloves garlic, peeled
4 (1-inch) chunks fresh ginger, peeled and sliced
12 fresh red Serrano chiles
1/4 cup rendered chicken fat or vegetable oil
3 tablespoons sugar
1/2 cup white vinegar
Cut the lime into wedges (leave the skin on). Puree the wedges in a blender with garlic, ginger and chiles.
Heat the fat in a saucepan over medium low heat. Add the puree and cook for five minutes. Remove the pan from the heat and stir in the sugar and vinegar.
GINGERED OIL DIPPING SAUCE DIPPING SAUCE
1 tablespoon grated or finely minced peeled fresh ginger
1 teaspoon salt
3 tablespoons vegetable oil
Mix the ginger and salt in a heatproof bowl.
Slowly heat the oil in a saucepan until it is hot but not smoking. Test the oil by slowly pouring a small amount over the ginger-salt mixture. If it does not sizzle, stop, return the saucepan to the stove and continue heating the oil until it is hot enough to sizzle on contact with the ginger.
STEAKHOUSE BURGERS WITH MUSHROOM SAUCE
From: Terry,tx
Source: Southern Living Annual Recipes, 1987
Makes 6 servings
1 1/2 lbs ground beef
1/4 cup grated onion
2 tbsp commercial steak sauce
1 tbsp minced fresh parsley
1 tsp salt
1/4 tsp ground black pepper
1 tsp grated lemon rind
FOR SERVING:
Romaine lettuce
6 Kaiser rolls, or hamburger buns, sliced in half
1 large tomato, cut into 6 pieces
Mushroom Sauce (recipe follows)
2 tbsp chopped chives (for garnish)
Combine first 7 ingredients; mix well. Shape into 6 patties about 3/4-inch thick.
Grill over medium-hot coals 8-10 minutes on each side, or desired doneness.
TO SERVE:
Place lettuce on bottom half of each roll; top with patty, tomato slice, Mushroom sauce, and chives. Cover with top, and serve immediately,
MUSHROOM SAUCE
Makes about 3/4 cup
1/2 lb fresh mushrooms, sliced
3 tbsp butter or margarine, melted
2 tsp Dijon mustard
Saute mushrooms in butter till tender and liquid is evaporated. Add mustard, stirring well.
NUTTY BURGERS
From: Terry,tx
1 lb ground beef
1/2 cup walnuts, finely chopped
2 tbsp chopped green onion
1 egg, beaten
2 tbsp soy sauce
1/4 tsp ground black pepper
FOR SERVING:
4 hamburger buns (for serving)
1/4 cup sour cream
1 tbsp chopped walnuts (I prefer pecans)
Combine first 6 ingredients; shape into 4 patties and grill. Place on bun and top with a spoonful of sour cream and a sprinkle of walnuts
SOUR CREAM BURGERS
From: Terry,Tx
1/2 cup (prepared) sour cream-based French onion dip (plus additional for serving)
3 tbsp dry bread crumbs
1 lb ground beef
Salt and pepper to taste
Hamburger buns (for serving)
Combine all ingredients for the burgers together well. Shape into 4 patties and grill.
Serve on buns with additional sour cream dip.
PIZZA BURGERS
From: dj-IA
1/4 cup chopped onion
2 tbsp shortening
1 pound ground beef
1 (10 3/4 oz) can condensed cream of tomato soup
1/2 cup shredded sharp cheddar cheese
1/8 tsp. oregano
Dash of ground black pepper
8 buns split and toasted
Brown onion in shortening. Add beef; cook until browned; stir often to separate particles.
Add cheese, oregano and pepper. Simmer about 10 minutes. Serve on buns.
TO MAKE AHEAD:
The beef mixture can be prepared ahead and held in a crockpot for a large party.
SAUERBRATEN LOAVES
From: Margie,MD
Makes 6 servings
1 pound ground beef
1/2 cup dry bread crumbs
1/3 cup milk
1 egg, beaten
1/4 cup finely chopped onion
1 tsp. salt
1/4 tsp. dry mustard
8 small new potatoes
FOR THE GINGER-RAISIN SAUCE:
1/2 cup gingersnaps, crumbled
1/2 cup brown sugar
1 and 1/2 cups water
1/4 cup raisins
3 tablespoons lemon juice
2 beef bouillon cubes
Preheat the over the 350 degrees F.
Combine the meat, bread crumbs, milk, egg, onion, salt, and mustard. Shape the mixture into 6 loaves and arrange the loaves in a baking dish so that they do not touch one another.
Bake the beef loaves at 350 degrees F, uncovered, for 30 minutes.
Meanwhile, in a large saucepan parboil the potatoes until they are almost tender, about 10 minutes. Drain them and set them aside.
In another saucepan dissolve the gingersnap crumbs and brown sugar in the water. Add the raisins, lemon juice, and bouillon cubes and bring the sauce to a boil. Reduce the heat and cook the sauce gently until the bouillon cubes dissolve.
Arrange the potatoes around the beef loaves in the baking dish, pour the sauce over the meat and potatoes, return the dish to the oven, and bake the meal for another 30 minutes.
ALL-AMERICAN FRIED CHICKEN
Source: Lawry's
Makes 4 servings
1/2 cup all-purpose flour
1 to 2 teaspoons Lawry's Seasoned Salt
1 to 2 teaspoons Lawry's Seasoned Pepper
2 1/2 to 3 pounds chicken pieces
Salad oil
In plastic bag, combine flour, Seasoned Salt and Seasoned Pepper. Wash chicken, pat dry and place in flour mixture to coat. Coat only a few pieces at a time.
In large skillet, pour oil to coat the pan. When hot, brown chicken, a few pieces at a time, and remove as browned. Repeat as needed.
When all chicken is browned, drain fat and return chicken to skillet. Reduce heat, cover and simmer about 25 minutes or until chicken is tender. Uncover during last 10 minutes to crisp skin.
VARIATION:
For a unique twist to an old favorite add 1 1/2 teaspoons cinnamon to flour mixture; blend well and coat chicken as directed.
TERIYAKI BURGERS
From: Terry,tx
Makes 4 servings
FOR THE BASTING SAUCE:
1 tbsp soy sauce
1 tbsp honey
1 clove garlic, crushed
1/4 tsp ground ginger
FOR THE HAMBURGERS:
1 1/2 lbs ground beef
Salt and pepper to taste
For the basting sauce, combine all ingredients except beef and buns in a small bowl. Make 4 patties out of the beef.
Grill patties, basting with the sauce. Serve on buns.
HONEY MUSTARD BURGERS
From: Margie,MD
Makes 4 servings
FOR THE HONEY MUSTARD SAUCE:
3 tablespoons Dijon mustard
2 tablespoons honey
1 tsp. oregano, divided use
FOR THE BURGERS:
1 pound ground beef
1/4 cup diced onion
1/4 tsp. ground black pepper
FOR SERVING:
Hamburger buns
Sliced onion
Slices tomatoes
Lettuce
For the Honey Mustard Sauce, combine mustard, honey and 1/4 tsp. oregano. Set aside.
Combine ground beef, remaining 3/4 teaspoon oregano, 2 tablespoons of the Honey Mustard Sauce, onion and pepper, mixing lightly but thoroughly. Divide beef mixture into four equal portions, shaped into patties 4-inches in diameter.
Cook burgers over medium heat until desired doneness. Serve on buns with remaining Honey Mustard Sauce, sliced onion, tomato and lettuce.
PIZZA BURGERS
From: Terry,tx
1 lb ground beef
1 lb Italian sausage
1 (15 oz) jar pizza sauce
1/3 cup grated parmesan cheese
1 medium onion, cut into slices
Mozzarella cheese slices
Hamburger buns (for serving)
Mix beef and sausage together well and shape into 8 patties. Cook in a skillet over medium heat for about 5 minutes each side, or till browned. Remove and drain patties. Drain off drippings in skillet.
Return patties to skillet and add pizza sauce. Sprinkle with parmesan and top with onion. Cover and simmer for about 10 minutes.
Remove from heat and put a slice of mozzarella on each patty. Cover and let mozzarella soften (about 5 minutes.) Serve on bun.
JALAPA HAMBURGERS
From: Terry,tx
Source: The Tequila Cookbook by Lynn Nusom
Makes 4-6 servings
"Jalapenos are named after Jalapa, the capital of Veracruz, Mexico."
2 lbs ground beef
1/4 cup tortilla chips, finely crushed
1/4 cup Tequila
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 jalapeno pepper, chopped
1/2 tsp ground black pepper
FOR SERVING:
Mexican rolls or in pita bread
Mix all ingredients for the burgers together and form into equal sized patties. Grill over charcoal, fry or broil until done to taste.
Serve on Mexican rolls or in pita bread.
CORNISH CROCK POT
1 pkg. pecan rice
1 1/2 cups water
2 Cornish game hens
Salt and pepper to taste
Place rice and water in crockpot; stir well. Place Cornish hens on top of rice. Add salt and pepper.
Cover crock pot and cook on LOW setting for 6 hours.
HAWAIIAN BURGERS
From: Terry,tx
Makes 6 servings
1 1/2 lbs ground beef or turkey
1 (8 oz) can crushed pineapple, drained
Salt and pepper to taste
1/4 cup soy sauce
2 tbsp catsup
1 tbsp cider vinegar
2 cloves garlic, minced
1/4 tsp ground black pepper
6 slices of bacon
Hamburger buns (for serving)
Mix ground meat with the pineapple and salt and pepper. Shape into 6 patties and wrap a slice of bacon around the edges of each; secure with a pick. Place patties in a dish and set aside.
Combine soy, catsup, vinegar, garlic and pepper and pour over patties. Cover and marinate in the refrigerator for 30 minutes.
Place patties on broiler rack and spoon marinate over them. Broil 5-inches from heat for about 12 minutes, turning once. (I prefer to grill them.) Remove picks before serving.
APPLE BURGERS
From: Terry,tx
Source: Southern Living Annual Recipes, 1998
Makes 4 servings
3/4 lb ground beef or turkey
1/3 cup seasoned dry breadcrumbs
1/4 cup unsweetened applesauce
2 tbsp diced onion
2 tbsp catsup
Salt and pepper to taste
1/8 tsp garlic powder
1/8 tsp dried whole thyme
1 small apple, unpeeled and thinly sliced
Combine all ingredients except apple slices in a bowl. Shape into 4 patties.
Place on broiler rack and broil 4-5-inches from heat 7 minutes, turning once. Top with apple slices; broil an additional 2-3 minutes.
Hamburgers Mexicali
From: Terry,tx
Source: Southern Living Annual Recipes, 1993
Makes 8 servings
2 lbs lean ground beef
1 tbsp freeze dried chives
1 (1 3/4oz) envelope chili seasoning mix
1 ripe avocado, peeled and sliced into 16 slices (for serving)
Combine first three ingredients; shape into 8 patties.
Place patties on lightly greased rack; place in broiler pan. Broil 4-inches from heat (with door on electric oven partly open) for 10-12 minutes, turning once.
Top with 2 avocado slices and serve immediately.
SWEET-AND-SOUR BURGERS
From: Terry,tx
Source: Southern Living Annual Recipes, 1990
Makes 6 servings
FOR THE SWEET AND SOUR SAUCE:
1 (8 oz) can shredded sauerkraut, drained
1/2 cup whole-berry cranberry sauce
1/4 cup chili sauce
1/4 cup water
3 tbsp brown sugar
FOR THE BURGERS:
1 egg, slightly beaten
1 (1.35 oz) envelope dried onion soup mix
1/4 cup water
1 1/2 lbs ground beef (I prefer ground turkey for this burger)
6 onion rolls, lightly toasted (for serving)
Combine first 5 ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally.
Combine egg, (dry) soup mix, and water in a small bowl; let stand 5 minutes. Add ground beef (or turkey), mixing well. Shape into 6 patties.
Grill over med. coals for 5 minutes on each side or desired doneness.
Place burgers on toasted roll and serve with sauce.
INDIAN KEBABS
From: Margaret, MA
Source: Memorex Library, International Recipes
1 lb. very lean lamb, ground
1 small onion, minced
1- 1/2 tsp. yogurt
1 tsp. curry powder
1/4 tsp. salt
1 tsp. lemon juice
Mix all ingredients thoroughly. Divide into 8 portions and pat each around a skewer in a long cigar shape.
Cook over hot coals until brown all over.
VIENNA STEAKS (AUSTRIAN)
From: Margaret, MA
Source: Memorex Library, International Recipes
1/2 lb. ground veal
1/2 lb. ground beef
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 Tbsp. lemon juice
1 egg, well beaten
2 Tbsp. butter
1 cup sour cream
Combine veal, beef, salt, pepper, nutmeg, lemon juice and egg. Form into six 1/2-inch thick patties.
Heat butter and brown patties on each side until cooked through. Remove to a platter.
Remove all but 2 tablespoons fat from pan. Whisk in sour cream and heat through. Do not let boil. Serve over patties.
SWEDISH MEATBALLS (SCANDINAVIAN)
From: Margaret, MA
Source: Memorex Library, International Recipes
2 Tbs. butter
3 Tbs. minced onion
1 cup fresh bead crumbs
1 cup milk
1 lb. ground round
1/4 lb. ground pork
1 egg
Salt and pepper
1/4 cup flour
3/4 cup heavy (whipping) cream
Melt butter and saute onion until golden brown.
Soak bread crumbs in milk, add meats, egg, onion, salt and pepper and mix thoroughly. Shape mixture into 1 1/2-inch balls and roll in flour. Reserve 1 tablespoon flour.
Melt enough additional butter in skillet to cover bottom and brown meatballs over medium heat. Shake pan so that they do not stick. Remove to a serving dish.
Combine reserved flour with cream and with a whisk, stir into pan juices. Simmer 3 or 4 minutes and pour over meatballs.
SALISBURY STEAK
From: Margaret, MA
Source: Memorex Library, International Recipes
2 slices white bread, crusts removed
1/4 cup milk
1 3/4 lbs. medium lean ground beef
1 tsp. salt
Ground black pepper to taste
1 tsp. Worcestershire sauce
4 strips bacon, cooked and crumbled
1/3 cup bread crumbs
Soak bread slices in milk until soft. Squeeze out excess milk, then mix bread with beef, salt, pepper and Worcestershire. Shape into a large round about 1-inch thick.
Place on an oiled broiler rack and cook 4-inches from heat on one side for 5 minutes. Then turn and sprinkle with bacon and bread crumbs and cook another 5 minutes.
Keftedes (Greek meatballs)
KEFTEDES (GREEK MEATBALLS)
From: Margaret, MA
Source: Memorex Library, International Recipes
1 1/2 lbs. ground round
2 eggs
1/2 cup fine, soft bread crumbs
2 medium onions, finely chopped
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh mint
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
Salt and pepper
Shortening for pan frying
Combine all ingredients except shortening and mix thoroughly. Refrigerate for several hours.
WHEN READY TO COOK:
Shape into small bite-sized balls and fry in hot shortening until browned. Serve hot.
CHOCOLATE TRUFFLE TART
From: Rich,CA
"This recipe sound quite simple, but the flavor and texture is quite unbelievable."
1 cup heavy (whipping) cream
12 oz chocolate
2 tbsp vanilla or orange liqueur
Sifted unsweetened cocoa powder
1 prebaked all butter tart crust
Heat cream to a simmer. Remove from heat and add chocolate. Let sit for 30 seconds and then whisk smooth. Add flavoring of choice and then pour into tart crust. Chill until firm.
Sift cocoa powder over just before serving.
TURKEY BREAST, CROCK POT STYLE
From: Dawn/nys
Whole breast of turkey
1 (15-16 oz.) can chicken stock
Onions, carrots, celery, etc.
Place turkey breast, broth and vegetables in a large crock pot and cook on HIGH about 8 hours. Test for doneness, by measuring temperature (should be at least 180 degrees F).
Slice and enjoy! (Comes out EXTREMELY moist).
EVERYDAY MEATLOAF
From: Susan,IN
Source: Better Homes and Gardens, Hamburger and Ground Beef Cookbook, 1980
Makes 6 servings
2 eggs, beaten
3/4 cup milk
1/2 cup fine dry bread crumbs
1/3 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 teaspoon salt
1/2 teaspoon ground sage
1/8 teaspoon ground black pepper
1 1/2 pounds ground beef
1/4 cup catsup
2 tablespoons brown sugar
1 teaspoon dry mustard
In bowl combine eggs and milk. Stir in bread crumbs, onion, parsley, salt, sage and pepper. Add ground beef; mix well. Shape meat mixture into desired shape.
Bake meat loaf uncovered in a 350 degree F oven for 50 minutes or until done. Spoon off excess fat.
Combine catsup, brown sugar, and dry mustard. Spread over meat loaf. Return to oven for about 10 minutes more.
PORCUPINE MEATBALLS
From: Susan,IN
Source: Better Homes and Gardens, Hamburger and Ground Beef Cookbook, 1980
Makes 4 servings
1 beaten egg
1 (10 3/4 ounce) can condensed tomato soup, divided use
1/4 cup long grain rice, uncooked
2 tablespoons finely chopped onion
1 tablespoon snipped fresh parsley
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pound ground beef
1 teaspoon Worcestershire sauce
1/2 cup water
Combine egg and 1/4 cup of the (undiluted) soup. Stir in the uncooked rice, onion, parsley, salt and pepper. Add ground beef; mix well. Shape into 1-inch meatballs. Place in 10-inch skillet.
Combine remaining (undiluted) soup, Worcestershire sauce, and 1/2 cup water; add to skillet. Bring to boil; reduce heat. Cover; simmer 35-40 minutes, stirring often.
BEEF AND BROCCOLI PIE
From: Susan,IN
Source: Better Homes and Gardens, Hamburger and Ground Beef Cookbook, 1980
Makes 6 servings
Plain Pastry for double-crust pie
1 pound ground beef
1/4 cup chopped onion
2 tablespoons all purpose flour
3/4 teaspoons salt
1/4 teaspoon garlic salt
1 1/4 cups milk
1 (3 ounce) package cream cheese, softened
1 egg, beaten
1 (10 ounce) package frozen broccoli, chopped, cooked and well drained
4 ounces sliced Swiss cheese
Milk
Line a 9-inch pie plate with pastry. Trim pastry even with the rim of pie plate.
In skillet, cook the ground beef and onion till meat is browned and onion is tender; drain off fat. Stir in flour, salt, and garlic salt. Add 1 1/4 cups milk and cream cheese. Cook, stirring constantly, till smooth and bubbly.
Stir about 1 cup of the hot mixture into beaten egg; return to remaining hot mixture in skillet. Cook and stir over medium heat for 1 to 2 minutes more. DO NOT BOIL. Stir in cooked and drained broccoli.
Spoon the hot meat mixture into pastry-lined pie-plate. Arrange cheese slices on top of meat mixture. Place second pastry atop filling. Seal and flute edges. Brush pastry with a little additional milk. To prevent over browning, cover edge of crust with foil.
Bake in 350 degree F oven for 20 minutes. Remove the foil and bake an additional 20-25 minutes or till crust is golden brown. Let stand 10 minutes before serving.
GROUND BEEF STROGANOFF
From: J-M, Me
Source: Rival Crock Pot Cookbook
2 pounds ground beef
2 medium onions, chopped
2 cloves Garlic, minced
1 small can sliced mushrooms, drained
2 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 cup beef broth
3 tablespoon tomato paste
1 1/2 cup sour cream mixed with 4 tbsp flour
FOR SERVING:
Hot buttered noodles with poppy seeds or hot cooked rice
Brown ground beef in large skillet; add onions, garlic and mushrooms. Saute until onion is golden brown. Put in Crock Pot and stir in all remaining ingredients (except noodles or rice).
Cover crock pot and cook on LOW 6 to 8 hours.
Serve over hot buttered noodles with poppy seeds, or rice.
EGGPLANT CAVIAR
Source: Fat Free, Flavor Full
Makes about 2 cups
"Yet another good dip for raw vegetables or toasted pita bread triangles."
1 eggplant
1 onion, chopped
2 cloves garlic, minced
3 tablespoons lemon juice
1/4 cup chopped fresh Italian parsley
Roast the whole eggplant over a gas flame or under the broiler until the skin is charred and the eggplant is soft, about 10 minutes. Cool it and rub most of the skin off.
Mash the eggplant pulp, put it in a strainer and press gently to drain off the liquid. Stir in the remaining ingredients. If a very smooth dip is desired, puree it in a blender.
SOUR CREAM CHILI BAKE
From: J-M, Me
1 pound ground beef
1 (15 oz) can pinto beans, rinsed and drained
1 (10 oz) can enchilada sauce
1 (8 oz) can tomato sauce
1 1/2 cups shredded cheddar or American cheese, divided use
1 tablespoon minced onion
1 cup water
4 cups corn chips, divided use
1 cup sour cream (for serving)
Brown ground beef; drain. Transfer meat to crock pot. Stir in beans, enchilada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of water.
Reserve 1 cup of corn chips; crush the remaining chips and add to the meat mixture.
Cover crock pot and cook on LOW heat for 8 to 10 hours.
To serve, top with sour cream, remaining 1/2 cup cheese, and reserved 1 cup (uncrushed) corn chips.
I haven't tried this one yet but it looked good:
ITALIAN SAUSAGE BALLS
From: RisaG., NJ
Makes 25 Medium or 50 Small Sausage Balls
3 large eggs
2 medium onions, finely chopped
1 small bell pepper, finely chopped
Cayenne pepper to taste or crushed red pepper to taste
1/2 cup finely chopped fresh parsley
Salt and pepper to taste
2 lbs. ground meat (hamburger, ground round or minced steak)
2 lbs. hot Italian sausage meat
1 cup dry Italian-seasoned bread crumbs
1 bottle barbecue sauce (any type)
In a mixing bowl combine eggs, onion, peppers, parsley and seasonings as desired. Blend well with a fork or wooden spoon.
In a separate mixing bowl combine both meats and bread crumbs by hand. Make sure all items are thoroughly blended by kneading the items together by hand. Add the contents of the first bowl to the meat mixture and continue to mix by hand until all ingredients are combined and the mixture possesses the same consistency throughout.
Shape sausage balls by rolling small or medium-sized portions by hand. Place each sausage ball on a baking sheet if preparing in the oven or set aside to fry in a large skillet.
Preheat oven to 350 degrees F and bake sausage balls for 20 to 25 minutes until golden brown. (Or place sausage balls in a skillet with 2 tablespoons cooking oil over medium heat and cook until golden brown, approximately 10 to 12 minutes.) Be careful not to overcook meat during either method of preparation.
Pour barbecue sauce in a crock pot or in a covered casserole dish (if preparing in the oven).
To cook in a crock pot select the LOW setting and add the pre-cooked sausage balls now.
Or, to cook in the oven add sausage balls to the covered casserole with the barbecue sauce and heat through in a 350 degree F oven for 45 to 55 minutes.
TO MAKE AHEAD:
Sausage balls may be frozen and thawed for use at a later time or refrigerated for up to 2-days prior to preparing with the barbecue sauce. Preparing the sausage balls in the Crock Pot simplifies serving time and makes a great addition to any feast or game-day activity.
SPICED SHEPHARD'S PIE WITH POTATO-FETA TOPPING
From: RisaG., NJ
Makes 8 servings
1 tablespoon olive oil
1 cup chopped onions
1 teaspoon minced garlic
2 pounds extra-lean (95%) ground beef
1 can (14 or 16 oz. can) whole tomatoes
1/4 cup freshly grated Parmesan cheese
2 teaspoons dried mint
1 teaspoon ground cinnamon
1 teaspoon oregano
1/2 teaspoon ground allspice
Salt and freshly ground pepper
FOR THE POTATO-FETA TOPPING:
3 pounds all-purpose potatoes, peeled and cut into 2-inch pieces
Salt
2 tablespoons butter or margarine
1/4 teaspoon freshly ground black pepper
1 cup (5 oz.) crumbled feta cheese
1/4 cup freshly grated Parmesan cheese
Heat oil in large skillet over high heat. Add onions and garlic; cook 1 minute. Add beef, stirring to break up meat, and cook until no longer pink, 5 to 7 minutes.
Drain tomatoes, reserving 1/3 cup liquid; add tomatoes and reserved liquid to skillet with Parmesan, mint, cinnamon, oregano, allspice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, breaking up tomatoes with back of spoon, 3 minutes. Transfer mixture to shallow 2-quart casserole.
Preheat oven to 400 degrees F.
TO MAKE THE POTATO-FETA TOPPING:
Combine potatoes, 1/2 teaspoon salt and water to cover in large saucepan. Bring to boil, reduce heat and simmer until tender, 15 to 20 minutes. Drain, reserving 1/2 cup cooking liquid.
Return potatoes to pan and mash with potato masher and butter. Stir in reserved cooking liquid, pepper and cheeses. Spoon potato mixture over beef filling, mounding with back of spoon.
Bake at 400 degrees F for 35 to 40 minutes, until top is lightly browned.
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