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| | From:  KeenPatty12 (Original Message) | Sent: 11/5/2002 2:52 PM |
Stuffed Cabbage 1 large head of cabbage 1 egg Rice (uncooked Minute) 2 level tblsp. vinegar 2 level tblsp. brown sugar Ground beef ( enough to fill as many cabbage rolls as you want to make) Salt and pepper to taste 1 large can tomato sauce Put cabbage in water over med to high heat. Pull leaves off as they get soft and set aside. They only need to be soft enought to wrap around the meat mixture. Mix hamburger, rice (just enough to blend in with meat), egg, salt & pepper. Place enough beef to fit easily in cabbage leafs, roll up and place in roasting pan. Mix tomato sauce, vinegar, brown sugar, a little water for extra liquid and pour over top. Cover and bake at 350 about 4 hours. Note: This is my polish sister-in-laws recipe and it is really delicious. I serve it with lots of mashed potatoes and a vegetable. Mmmm!! |
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Stuffed Green Peppers Cut out the tops of 6 peppers at the stem end. Remove seeds, drop into boiling water for about 5 minutes. Drain and stuff with the same meat/rice mixture in the stuffed cabbage recipe above. Use the same ingredients for the tomato sauce mixture as in the cabbage recipe also and pour over stuffed green peppers. Bake at 350 until meat is done. |
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Burgundy Beef Loaf 1 cup Burgundy wine 1/4 cup finely chopped celery 1 clove garlic 1 bay leaf 1-1/2 lbs. ground round or chuck 2-1/2 cups fresh bread crumbs (5 slices) 1 large onion, finely chopped (1 cup) 1 tblsp. chopped parsley 2 tsp. salt 1/4 tsp. rosemary, crumbled 1/4 tsp. thyme, crumbled 1/4 tsp. pepper 2 eggs 1 can condensed beef broth 1 tsp. Worcestershire sauce 1/4 cup water Burgundy Sauce (recipe follows) Combine wine, celery, garlic and bay leaf in a small saucepan; breing to boiling; lower heat; simmer, uncovered until volume is reduced to half, about 10 minutes. Remove and discard garlic and bay leaf; cool wine mixture completely. Combine beef, bread crumbs, onion, parsley, salt, rosemary, thyme, and pepper in a large bowl; add the wine mixture, eggs, Worcestershire and 1/2 cup of the beef broth (reserving the rest of the broth for sauce). Mix until well blended. Shape into an oval loaf on a lightly oiled shallow baking pan. Bake at 350 degrees for 1 hour and 10 minutes or until loaf is a rich brown. Remove with 2 wide spatulas to a heated platter; keep warm. Add reserved broth and 1/4 cup water to drippings in baking pan; bring to boiling, stirring constantly to loosen browned bits. Strain into a 1 cup measure. (Add water to make 1 cup). Make Burgundy sauce. Arrange small buttered whole carrots, onions and sauteed mushrooms on platter with loaf, if you wish; sprinkle with parsley. Serve with Burgundy Sauce. Serves 8-10. Burgudy Sauce: Saute 1 tblsp. chopped shallots or green onion in 2 tblsp. butter or margarine in a medium size saucepan, about 2 minutes. Stir in 3 tblsp. flour; gradually add the reserved broth and 1/2 cup Burgundy wine. Cook, stirring constantly, until sauce thickens and bubbles 2 minutes. Stir in 1 teaspoon chopped parsley. Makes about 1-1/2 cups. |
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Tator Tot Hotdish
Ingredients | 1 1/2 pounds lean ground beef | | 1/2 onion, chopped | | 4 cups frozen mixed vegetables | | 1 (19 ounce) can cream of Mushroom soup | | 1 (32 ounce) package frozen Tator Tots |
Procedure Preheat oven to 375 degrees F9 x 13 glass baking dish with cooking spray.Spread hamburger into bottom of pan, covering entire bottom, gently tamping beef down. Sprinkle with diced onions. Layer frozen veggies as next layer. Cover with the soup, straight from the can, carefully spreading with spatula to cover entirelyLayer tater tots on top, covering entire top with tots. Bake at 375 degrees F for 1 hour, or until hamburger is done. Check after 30 minutes; if tots are getting too brown, turn down to 350 degrees F Note: I tried this recipe last night from another site and it tastes pretty good. It makes a lot, so there will be left-overs and they taste better the next day. |
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Johnny Marzetti 1 lb. ground beef 1 med. onion, diced (optional) 2 celery stalks, finely diced (optional) Salt Pepper Garlic Powder 1 can condensed Tomato soup 1 can Cream of Celery Soup 6 slices of American cheese 1/2 lb. egg noodles, cooked Brown the ground beef, onion, and celery. Drain. Add salt, pepper, and garlic powder to taste. Add both cans of soup and stir. When it comes to a 'bubble', add the cheese slices, melt them and stir. After this is well-combined, add the cooked egg noodles and stir. Serve immediately. You can also put this into a greased 9"x13" pan and bake at 350 degrees for 25 minutes for a casserole, but it's not necessary. **This is a favorite of my kids, and was a favorite of mine when I was a kid. Good stuff. |
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I have served these for dinner over rice and my family loved them. I've also served as appetizers, by putting them in a warm crockpot after making them. Delicious! Polynesian Meatballs 2 lbs lean ground beef 2 cups fresh bread crumbs (about 4 bread slices) 1/2 cup milk 1 egg 1/8 tsp. garlic salt salt 1/4 cup all-purpose flour 1/4 cup salad oil 1 13 1/4-ounce can pineapple chunks 1 8-ounce can tomato sauce 2 small green peppers, cut into chunks 2 tblsp. white vinegar In large bowl, mix well first 5 ingredients and 1 1/2 teaspoons salt; shape into 1 1/2-inch meatballs. On waxed paper, coat meatballs with flour. In 12-inch skillet over medium-high heat in hot salad oil, cook meatballs, a few at a time, until well browned, removing them as they brown to drain on paper towels. Pour drippings from skillet and discard. In skillet, heat to boiling pineapple and its liquid, tomato sauce, green peppers, vinegar and 1 teaspoon salt; return meatballs to skillet. Reduce heat to low; cover and simmer for 15 minutes or until green peppers are tender-crisp, stirring frequently. Makes 8 servings. |
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I served these for dinner with a side of spaghetti and salad. Boy, were they good! Loved it with both types of cheese. Great appetizers too! Pizza Meatballs 1/4 lb. Monterey Jack or Gruyere cheese 1 lb. lean ground beef 1 cup fresh bread crumbs (about 2 bread slices) 1/2 cup milk 1 egg 2 tblsp. instant minced onion 1/2 tsp. salt dash pepper 2 tblsp. salad oil 1 12- to 16-ounce jar spaghetti sauce Cut part of cheese into twenty to twenty-four 1/2-inch cubes. Shred remaining cheese and set aside. In large bowl, with fork, mix well all remaining ingredients except salad oil and spaghetti sauce; shape some mixture around each cheese cube to make 1 1/2-inch meatballs. In 12-inch skillet over medium-high heat, in hot salad oil, cook meatballs until browned on all sides. Spoon drippings from pan; add spaghetti sauce. Reduce heat to low; cover and simmer 10 minutes. Sprinkle meatballs with reserved shredded cheese. Makes 5 servings. |
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Mmmm! That sounds DELICIOUS! I want to try that meatball recipe ASAP! Patty, You must be a REALLY good cook... wished I lived next door to you! hee hee |
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Starla, come on over! The townhouse beside me will be empty soon. Skip's Tuesday Night Macaroni This is very good and kids love it! Good for a busy night. 1 pound ground beef Salt and Pepper 1 10 1/2-ounce can beef bouillon 1 10 1/2-ounce can onion soup 1 10 3/4-ounce can tomato soup 1 4-ounce can mushrooms in butter, undrained 1 chicken bouillon cube 8 ounces elbow macaroni 3 tblsp. butter or salad oil Grated Romano or Parmesan cheese Season ground beef with salt and pepper to taste; brown in heavy skillet without additional fat. Add soups, mushrooms, bouillon cube; simmer until well blended. In a large heavy saucepan saute macaroni in butter or salad oil until macaroni turns slightly yellow. Pour beef mixture into saucepan with macaroni, mix well, bring to a boil. Cover and cook over lowest possible heat for about 20 minutes. Remove from heat, stir in cheese to taste and serve immediately. Serves 4 to 6. |
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Hamburger-Noodle Casserole #59243posted by keen5 4/12/2003
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1 casserole
1 hour 15 minutes (35 min prep, 40 min cooking)
This is really tasty! I love the addition of the sour cream and cream cheese. Mmmmmm! Prep time approximate. I got this recipe from Southern Living cookbook that I bought back in the 70's. It did not give number of servings, but I fed a family of 5 with a couple of them having seconds.
| | 2 | | tablespoons butter | | | 1 | | lb ground beef | | | 1 | | clove garlic, minced | | | 1 | | tablespoon salt | | | 1/2 | | teaspoon pepper | | | 1 | | tablespoon sugar | | | 2 | | (8 ounce) cans tomato sauce | | | 1 | | (8 ounce) package noodles | | | 6 | | scallions, chopped | | | 1 | | (3 ounce) package cream cheese | | | 1 | | cup sour cream | | | 1/2 | | cup shredded cheddar cheese |
| 1. | Combine first six ingredients and saute until meat is done. | | 2. | Add tomato sauce and simmer 20 minutes. | | 3. | Cook noodles according to pkg. | | 4. | directions. | | 5. | Blend cream cheese and sour cream together; add scallions to cream cheese mixture. | | 6. | In a slightly greased casserole, place 1/3 of the noodles, then 1/3 of scallion mixture, then 1/3 of the meat sauce; continue this two more times. | | 7. | Top casserole with the shredded cheese and bake at 350 degrees for 20 minutes or until thoroughly heated. | | |
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Waikiki Meatballs #59775posted by keen5 4/15/2003
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6 servings
1 hour (30 min prep, 30 min cooking)
Great over rice or as appetizers kept warm in a crock pot. Most kids like these too, because of the sweet-sour sauce.
| | 1 1/2 | | lbs lean ground beef | | | 2/3 | | cup cracker crumbs | | | 1/3 | | cup minced onions | | | 1 | | egg | | | 1 1/2 | | teaspoons salt | | | 1/4 | | teaspoon ginger | | | 1/4 | | cup milk | | | 1 | | tablespoon shortening | | | 2 | | tablespoons cornstarch | | | 1/2 | | cup brown sugar (packed) | | | 1 | | (13 1/2 ounce) can pineapple tidbits, drained (reserve syrup) | | | 1/3 | | cup vinegar | | | 1 | | tablespoon soy sauce | | | 1/3 | | cup chopped green peppers |
| 1. | Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. | | 2. | Shape mixture by rounded tablespoonfuls into balls. | | 3. | Melt shortening in large skillet; brown and cook meatballs. | | 4. | Remove meatballs; keep warm. | | 5. | Pour fat from skillet. | | 6. | Mix cornstarch and sugar. | | 7. | Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. | | 8. | Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. | | 9. | Boil and stir 1 minute. | | 10. | Add meatballs, pineapple tidbits and green pepper; heat through. | | |
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bumping this up for some ground beef recipes... |
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