Oriental Sweet and Sour Beef



2 c. leftover Roast

2 TB flour

2 TB butter

1 tsp. dry mustard

1/2 c. brown sugar packed

1/2 C. vinegar

1 1/2 c. hot water

1 envelope onion dry soup mix



Brown beef in butter; stir in flour. Combine remaining ingredients;

stir into beef mixture and simmer 20 minutes. Serve at once over fluffy

rice or cool the sweet-sour mixture and turn into a freezer container

and freeze. Reheat at serving time.

Make-Ahead Italian Meatballs

Keep these easy-to-make meatballs on hand for last-minute dinner creations.

Tossed with pasta or baked into a casserole, the possibilities are endless!



Prep Time:15 min



Start to Finish:30 min



Makes:30 appetizer meatballs



1 pound lean ground beef

1 medium onion, chopped (1/2 cup)

1/3 cup Progresso�?nbsp; ® dry bread crumbs (any flavor)

1/4 cup milk

1 egg

1 teaspoon salt

1/8 teaspoon pepper

1 cup chili sauce

1/2 cup cold water

1 jar (12 ounces) tomato pasta sauce (any variety)

1 teaspoon yellow mustard



1.

Heat oven to 400�?nbsp; ºF.

2.

Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape

mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2

inches.

3.

Bake uncovered about 15 minutes or until no longer pink in center and juice

is clear. (To serve immediately, continue as directed in step 5--except

decrease

simmer time to 15 minutes.)

4.

Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes

or until firm. Place partially frozen meatballs in heavy plastic bag or

freezer

container. Seal, label and freeze no longer than 3 months.

5.

About 25 minutes before serving, mix chili sauce, water, pasta sauce and

mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring

occasionally;

reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.



Nutrition Information:



1 Serving: Calories 65 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat

1 g); Cholesterol 15 mg; Sodium 270 mg; Total Carbohydrate 6 g (Dietary

Fiber

0g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 2 %; Calcium

0%; Iron 2 % Exchanges: 1 Vegetable; 1/2 Medium-Fat Meat

*Percent Daily Values are based on a 2,000 calorie diet.



Success

Partially freezing the meatballs before putting them in a plastic bag

ensures that the meatballs won't stick together and lose their shape when

thawed.

Planned-Overs

These meatballs don't have to look the same the second time around. Crumble

leftovers and stir into chili, pasta sauce or a sloppy joe or taco mix.

Magic Meatballs



1 pound ground beef

2 cups small bread pieces (about 2 slices)

1 package onion soup mix

1 egg, slightly beaten

1 tablespoon dry parsley leaves.



Preheat oven to 350 degrees. In large mixing bowl, add ground beef, bread

crumbs, onion soup mix, egg and dry parley leaves. Mix well and form into

small meatballs by rolling in hands. Size of meatballs depends on your

personal preference. Place meatballs in rows in a glass baking dish. Pour

magic sauce over meatballs and cook for 45 minutes aat 350 degrees.

Note: Meatballs may be made ahead of time and frozen, but do not freeze

sauce.



Magic Sauce

1 cup Catsup

1/3 cup real lemon juice

1/3 cup grape jelly.



Combine ingredients thoroughly and pour over meatballs.

Runza: The Original Hot Pocket

Ingredients

Dough

• 3/4 cup warm water
• 1/2 cup sweetened condensed milk
• 1/4 cup vegetable oil
• 2 Tbsp. sugar (or less for a less sweet dough)
• 1 large egg
• 3 1/2 cups all-purpose flour , plus extra for rolling out dough
• 2 packages instant or rapid-rise yeast
• 1 tsp. salt

Or use frozen bread dough, thawed or any bread dough you like.

Filling

• 3 Tbsp. unsalted butter , 2 tablespoons melted
• 1 1/2 lbs. 90-percent lean ground beef
• 1 1/2 lbs. onions, chopped
• 1 1/2 lbs. cabbage, chopped (you can use slaw cabbage from the store but it will cook faster)
• Salt and pepper

This can be adjusted just keep the ratio 1-1-1 for the filling.

Directions

For the dough: Lightly grease large bowl with cooking spray. Mix water, sweetened condensed milk, oil, sugar, and egg in bowl. Mix flour, yeast, and salt in bowl of standing mixer fitted with dough hook. With mixer on low, add water mixture. After dough comes together, increase speed to medium and mix until shiny and smooth, 4 to 6 minutes. Turn dough out onto heavily floured work surface, shape into ball, and place in greased bowl. (To make dough by hand: Combine dry ingredients in large bowl, make well in center of dry ingredients, add wet ingredients, and mix with wooden spoon until shaggy dough forms. Turn dough out onto heavily floured work surface and knead until shiny and smooth, about 10 minutes.) Cover bowl with plastic wrap and let rest in warm place until doubled in size, about 1 hour.

For the filling: Melt 1 tablespoon butter in large skillet over medium-high heat. Add beef and cook until to brown, breaking up any large clumps. As the meat cooks add some ground pepper 1-2 teaspoons. The browner the meat the more beef flavor. Pour off all but 2 tablespoons fat from pan. Add onion and cabbage, 1/2 teaspoon salt, 1/2 -3/4 cup of water and cover (I'm a beer drinker so I add beer, apple juice works if the cabbage is bitter (old)). Stir every few min. Cook 15 -20 minutes or longer if needed. Some times the cabbage is older and dryer, add some more liquid. Onions should be soft and cabbage bit crunchy. (I like my cabbage a little more cooked). Taste for seasoning. It should have a little pepper bite. There should be a little juice in the bottom of the pan, if not add some liquid, stir, cover and cook a min. or so.

To assemble and bake: The meat mixture needs to be close to room temp. Adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350 degrees. Cover 2 baking sheets with parchment paper. The original runza roll is oblong. If you want cheese runzas place it on the dough before the meat. Roll a piece of dough to 7-8 in. by 3 in. 1/4-1/3 in. thick, or thicker if you like. Place some meat mixture down the center and bring the sides over the mixture and pinch the dough to seal. Place seam side down on parchment. Repeat with the rest of dough and meat. Or round - divide dough into 8 equal pieces. Working on lightly floured work surface, roll each piece of dough into 7-8 inch circle. Place one dough round in deep cereal bowl. Spoon 1 cup filling over cheese, if using and pinch edges of dough together to form bun. Transfer bun, seam side down, to prepared baking sheet leaving room for the runza to rise. Repeat with remaining dough and filling. Cover buns with plastic wrap and let rise until puffed, about 20-30 minutes, more or less depending on temp. If you have extra filling it is good on hamburger buns the next day.

Bake buns until golden brown at 350 degrees F, about 20 minutes, switching and rotating position of baking sheets halfway through baking time. Brush buns with melted butter and serve.

They reheat well in the microwave or in the oven.

They freeze well. Once frozen rap tight in tinfoil.

I normally double the batch and freeze meat mixture and dough.

I have used different fillings, bbq beef, corned beef and kraut (pressed dry) and swiss cheese, pulled pork, shredded chicken with some bbq, ham and cheese, left over roast beef or sort of like pigs in a blanket with bratwurst. Let your imagination be your guide.

Onion Meatball Supper



20 frozen meatballs

1 (10 3/4 oz.) can cr. of celery soup or 1 (10 3/4 oz.) can cr. of mushroom soup

1 (10 oz.) pkg. frozen peas with pearl onions

1 (4 oz.) can sliced mushrooms

1 t. Worcestershire sauce

1/2 t. dried marjoram, crushed

1/4 c. milk

1/2 c. dairy sour cream

hot cooked noodles



In large saucepan, combine frozen meatballs,

soup, peas, undrained mushrooms,

Worcestershire, and marjoram. Stir in milk.

Cover; simmer 20 min. until hot. Blend about

1 c. hot mixture into sour cream. Return to

hot mixture. Heat through (do not boil).

Serve over noodles.

PIZZA MEAT LOAF CUPS

Susan Wollin of Marshall, Wisconsin fixes and freezes these moist little
meat loaves that are packed with pizza flavor. "They're great to reheat for
an after-school snack or quick dinner on soccer night," she says. "My family
likes to drizzle extra pizza sauce on top." Treat your gang to a few
tonight.

SERVINGS 12
PREP 15 min.
COOK 15 min. TOTAL 30 min.

1 egg, beaten
1/2 cup pizza sauce
1/4 cup seasoned bread crumbs
1/2 teaspoon Italian seasoning
1 & 1/2 pounds ground beef
1 & 1/2 cups (6 oz each) shredded part-skim mozzarella cheese
Additional pizza sauce, optional

In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian
seasoning. Crumble beef over mixture and mix well. Divide between 12 greased
muffin cups; press onto the bottom and up the sides. Fill center with
cheese. Bake at 375° for 15-18 minutes or until meat is no longer pink.
Serve immediately with additional pizza sauce if desired. Or cool, place in
freezer bags and freeze for up to 3 months. Yield: 1 dozen. To use frozen
pizza cups: Thaw in the refrigerator for 24 hours. Heat on a microwave-safe
plate on high for 2-3 minutes or until heated through.

NUTRITIONAL INFO Nutrition Facts: 1 serving (1 each) equals 167 calories, 10
g fat (4 g saturated fat), 63 mg cholesterol, 177 mg sodium, 3 g
carbohydrate, trace fiber, 16 g protein.

MAKE AHEAD TIP: Keep a bag of pizza meat loaf cups in the freezer for a
quick snack or meal.

Source: Quick Cooking - published by Taste of Home.