2 Table of Contents (click on title to go directly to that recipe) All at once Spaghetti... 5 All-American Hot Dish... 6 Apple Meatloaf... 7 Baked Pizza Sandwich... 8 Easy Cheesy Sloppy Joes... 9 Barbecue Hamburger Patties Basic Hamburgers Basic Meatballs Batter Dipped Fondue Meatballs Bavarian Patties with Sauerkraut Beef and Cabbage Joes Beef and Lentil Stew Beef and Tofu Beef Boulette Burgers Beef Noodle Bake Beef Pita, Greek Style Beef Taco Salad Braunburgers Broccoli "Castlerole" Bunless Super Bowl Burgers Burger Pizza Burgundy Burgers Cabbage Loaf California Country Meatballs and Peppers Campers Hobo Pie Caraway Burgers Castle Stuffed Peppers Cheddar Burgers Cheesy Meatloaf Cheese-Beef Casserole Pie Chili Stack Chimichangas Chili Beef Tacos Chuck Wagon Salisbury Steak Country Beef and Rice Country Beef Loaf Crazy Pizza Creamy Beef noodle combo Creamy Meatball Dinner Crispy Tacos Crunchy Teriyaki Burgers Danish Meatballs Devilish Potato Stacks Easy Beef Bake Empanada (Meat Pie) Family Favorite Burgers... 52
3 German Meatballs German Cabbage Casserole Greek Hamburgers Greek Meatballs with Egg and Lemon Sauce Ground Beef and Vegetable Casserole Hacienda Hamburger Hamburger Corn Casserole Hamburger Gravy Hamburger Hot Dish Hamburger Stroganoff Hamburgers Au Poivre Hamburgers Diane Hawaiian Sweet-And-Sour Meatballs Hearty Burgundy Meatballs Heidelberg Meat Loaf Hungarian cabbage roll Hungry Boys Casserole Italian Style Meat Loaf Jalapeno Beef Roll with Zucchini Judy s Swedish Meatballs Kraut Burgers Layered Hamburger Pie Lighthouse Casserole Lipton Onion Burgers Mariachi Beefballs and Rice Meat Sauce Mix meatball mix (basic) Meatball Stew Meatballs Meatloaf Ole Mexican Hash Mexican Lasagna Mexican Spaghetti Pie Mock Parmigiana Noodle Stroganoff Old-Fashioned Sage Loaf One Dish Spaghetti (For 2) Onion Meat Loaf Panhandler Salisbury Steak Patties Parmigiana Pepper Beef Balls Peppy Pizza Pie Porcupines Pork U Pine Meatballs Ragout a la Berghof Ready Hamburger Mix Roast Meat Loaf Russian Meat Balls (Bitochki) Saucy Bean n Beef Pie
4 Saucy Burgers Saucy Meatballs Saucy Mini-Loaves Saucy Swedish Meatballs Sauerbraten Golden Apple Meatballs Sauerbratin Meatballs Sausage-Centered Hamburger Rolls Savory Meatballs Shepherd s Pie Skillet Goulash Sloppy Joes, Lipton Style Sour Cream Burgers Southwest Meatball Supper Spanish Rice with Beef Spiced Hamburgers Spicy Meatballs Spicy Thai Meatballs with Crispy Noodles Stroganoff Bundles Stuffed Bell Peppers Stuffed Green Peppers (Oven Bag) Stuffed Mexican Meatloaf Stuffed Peppers # Summertime s Bounty Pie Surprise Burgers Supreme Burgers Surprise Meat Loaf Squares Swedish Castle Delight Sweet and Sour Kabobs Sweet and Sour Meatballs Sweet and Sour Meatloaf Sweet-Sour Kabobs # Sweet-Sour Meatballs Oriental Taco Casserole Taco Patties Tacos on a grill Tex-Mex Bake Top of the Stove Two-Meat, Two Bean Chili White Castle Turkey Stuffing Wine Marinated Kabobs Zesty Burgers Ziti with Mexican-Style Meat Sauce
5 ALL AT ONCE SPAGHETTI 1 tbsp Cooking oil 2 can Tomato Sauce 1 lg Onion,chopped 1 1/2 c Water 1/2 lb Ground Beef 1/4 lb Uncooked spaghetti (1/2-8 oz. pkg.) 1 1/2 tsp Salt Pepper to taste Grated parmesan Cheese Heat oil in saucepan or skillet.add onion;cook until soft.crumble in the Beef.Stir and fry until Meat is not longer pink. Sprinkle with salt and pepper.pour in tomato Sauce and water; bring to boil.break spaghetti;sprinkle in a little at a time,stirring into Sauce and keeping it separated.cover tightly. Simmer 20 to 30 minutes. Stir toward end of cooking time. Serve with Cheese. Serves 3-4
6 ALL-AMERICAN HOT DISH 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 8 oz Whole Kernel Corn, 1 Can 8 oz Tomato Sauce; 1 Can 1/4 c Ripe Olives; Pitted, Halved 4 oz Noodles; Uncooked, About 2 C 2 c Water 1 tsp Oregano Leaves 1/2 tsp Salt 1/4 tsp Pepper 1 c Cheddar Cheese; Shredded Cook and stir the Meat and onion in a large skillet until the Meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes. Serve Hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2- quart Casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Serve Hot.
7 APPLE MEATLOAF 1 lb Lean Ground Beef 1/8 tsp Pepper 1 Apple, cored and chopped ½ tsp Garlic Salt 1 Med Onion, chopped 1 or 2 slices of Bread. Preheat oven to 350. Combine all ingredients except Bread. Soak Bread in cold water, squeeze out moisture, shred, and add to mixture. Place in loaf pan and bake minutes. Or...form into patties, roll in Bread crumbs and pan fry, or broil.
8 BAKED PIZZA SANDWICH 1 lb Lean Ground Beef 15 oz Tomato Sauce; 1 Can, or 15 oz Pizza Sauce; 1 Can 1 tsp Oregano Leaves 2 c Biscuit Baking Mix (or use ready-made biscuits) 1 Lg Egg; 2/3 c Milk 1-8 oz pkg Cheese; American or Mozzarella 2 oz Mushrooms;Sliced,Drained,1Can 1/4 c Parmesan Cheese; Grated Heat the oven to 400 degrees F. Cook and stir the Meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato Sauce and the oregano leaves into the Meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the Meat mixture is simmering, mix the baking mix, Egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour into the remaining tomato Sauce over the batter, spreading evenly. Layer 4 slices of the Cheese, the Meat mixture, the mushrooms and the remaining Cheese on top of the batter and tomato Sauce. Spoon the reserved batter on the top of the Cheese. Sprinkle the batter top with the grated Parmesan Cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into squares and serving.
9 EASY CHEESY SLOPPY JOES 1 lb Ground Beef 1 tsp salt Sprinkle with pepper ½ c. chopped onion 1 c. Ragu Double Cheddar Cheese Sauce Brown ground beef until done, add chopped onion and cook 2-3 min more. Drain excess fat if needed. Add about 1 cup of Ragu Double Cheddar Cheese sauce and stir over low heat until cheese bubbles. Serve on buns (toasted is best).
10 BARBECUE HAMBURGER PATTIES 1 1/2 lb Ground Beef 1/2 c Onion; Chopped, 1 medium 1 tsp Salt 1/3 c Catsup 1/2 c Chili Sauce 2 tbsp Brown Sugar 1 tbsp Lemon Juice Combine meat, onion, and salt together. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, Chili Sauce, brown Sugar, and lemon juice. Pour Sauce over the patties. Cover and simmer for 15 minutes, spooning the Sauce onto the patties occasionally. Serve with the Sauce spooned over the patties.
11 BASIC HAMBURGERS 1 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm. 1/4 c Water Or Evaporated Milk 1 tsp Salt 1 tsp Worcestershire Sauce 1/4 tsp Pepper Combine all ingredients together and make into patties. Brown until done and serve on buns.
12 BASIC MEATBALLS 1 lb Ground Beef 1 Egg; Large 1/4 c Onion; Chopped, 1 Sm. 1/3 c Bread Crumbs; Dry 1/4 c Milk 3/4 tsp Salt 1/8 tsp Pepper 1 tsp Worcestershire Sauce Combine all the ingredients together. Shape mixture by tablespoonfuls into 1 1/2-inch balls. (keeping hands moist with water will help keep meat from sticking to hands.) Skillet preparation: Heat 1 tbsp salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. Oven preparation: Place the meatballs in a lightly greased baking pan 13x9x2 or 15 1/2x9 1/2x1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat.
13 BATTER DIPPED FONDUE MEATBALLS 1 1/2 lb Ground Chuck 1 ea Egg; Large 1/4 c Bread Crumbs; Dry 2 tbsp Beer Or Apple Juice 1 tsp Garlic Salt 2 c Salad Oil 1/2 c Butter; Do NOT Use Margarine,* Frothy Batter 1 cup biscuit baking mix 1/2 cup beer or apple juice 1 large egg Mustard Sauce 1/2 cup mayonnaise or salad dressing 2 tablespoons prepared mustard 1 tablespoon onion, finely chopped To prepare meatballs: Mix meat, egg, bread crumbs, beer and garlic salt. Shape mixture into 3/4-inch balls. Prepare frothy batter: Mix all of ingredients with a fork. (Batter will be slightly lumpy. ) Heat oil and butter in a metal fondue pot to 375 degrees F. Spear meatballs with a fondue fork, dip into batter and cook in hot oil to desired doneness, about 2 minutes. Serve with both sauces. ** You can omit butter and increase salad oil to 2-1/2 cups. Serves 12
14 BAVARIAN PATTIES WITH SAUERKRAUT 1 1/2 lb Ground Beef 1/2 c Applesauce 1/3 c Bread Crumbs; Dry 1/4 c Onion; Finely Chopped, 1 sm. 1 Lg Egg 1 tsp Salt 1/2 tsp Allspice 16 oz Sauerkraut; Drained, 1 can Combine all the ingredients together except the sauerkraut. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Spoon the sauerkraut onto the patties. Cover and simmer for about 15 minutes.
15 BEEF AND CABBAGE JOES 1 lb Ground Beef 1/2 c Onion; Chopped, 1 Md. 1/2 c Celery; Thinly Sliced 2 c Cabbage; Shredded 1/3 c Green Pepper; Chopped 3/4 c Catsup 1/4 c Water 1/4 tsp Salt 1 tbsp Yellow Mustard 8 ea Hamburger Buns; (best when toasted) Cook and stir the Meat, onion and celery in a large skillet until the Meat is brown. Drain off the excess fat. Stir in the cabbage, green pepper, catsup, water, salt, and mustard and heat to boiling, stirring occasionally. Reduce the heat and cover. Simmer until the Vegetables are tender, about 25 minutes. Spoon the mixture onto the bottom halves of the buns and top with the remaining halves. NOTE: For Sloppy Joes, omit the cabbage and salt.
16 BEEF AND LENTIL STEW 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Med 1 ea Clove Garlic; Minced 4 oz Mushroom Stems & Pieces;1 Can 16 oz Stewed Tomatoes; 1 Can 1 Celery Stalk; Sliced 1 Carrot; Lg, Sliced 1 c Lentils; Uncooked 3 c Water 1/4 c Red Wine; Optional 1 Bay Leaf 1 tsp Salt 1 tsp Beef Bouillon; Instant 1/4 tsp Pepper 2 tbsp Parsley; Snipped Cook and stir the Meat, onion and the Garlic in a Dutch oven until the Meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve.
17 BEEF AND TOFU 1 c Beef broth 1 clove Garlic minced 1 tbsp Cornstarch 2 c Shredded Chinese cabbage 2 tbsp Water 1/2 lb Tofu, cut into 1/2" cubes 1 tsp Brown Sugar 3 c Hot cooked Rice 2 tbsp Oil 1/2 lb Lean ground Beef 2 Green onions with tops, sliced Bring broth to a boil in a medium Sauce pan. Combine cornstarch and water in a small bowl. Set aside. Heat oil in wok over high heat. Add Beef. Stir fry until no longer pink, breaking larger pieces with a wooden spoon. Add Garlic and Chinese cabbage. Stir fry about 1 minute. Reduce heat and add broth mixture; stir until thickened. Add tofu; gently stir until heated, about 1 minute. Spoon tofu mixture over Rice and garnish with green onions. Serves 4.
18 BEEF BOULETTE BURGERS 2 lb Ground Beef 1 c Dairy Sour Cream 1/2 c Bread Crumbs; Dry 1-4 oz can Mushrooms; drained and chopped 2 tbsp Onion; Finely Chopped 2 tbsp Parsley; Snipped 1 1/2 tsp Salt 1/4 tsp Pepper Mix all the ingredients together. Shape the mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
19 BEEF NOODLE BAKE 1 lb Ground Beef 4 c (8 oz.) noodles, cooked, drained 1 can (8 oz) tomato Sauce 1/3 c Chopped onions 1/2 lb Velveeta Pasteurized Process Cheese Spread,cubed 2 tbsp Chopped green bell pepper In a large skillet, brown Meat; drain. Add tomato Sauce, onions and green bell peppers; mix well. Cover; simmer for 5 minutes. Layer noodles, Cheese, and Meat mixture in a 1 1/2 quart Casserole; cover. Bake at 350 degrees for 40 minutes. Top with additional Cheese, sliced, if desired. Makes 4 to 6 servings.
20 BEEF PITA, GREEK STYLE 2 lb Ground Beef 8 oz (1 can) Tomato Sauce 1 Med. Onion, Chopped 1/3 c Burgundy Or Rose Wine 4 Small Cloves Garlic, Minced 1 Large Egg 1/2 lb Fresh Mushrooms, Sliced 8 oz (1 pk) Cream Cheese,Softened 1 Bay Leaf 1 c Creamed Cottage Cheese 1 1/4 tsp Salt 1/2 c Crumbled Feta Cheese 1/2 tsp Chil Powder 1/2 c Unsalted Butter, melted (salted butter may also be used) 1/2 tsp Cumin Powder 8 oz (1/2 Pk) Phyllo Leaves (should be defrosted) 1/4 tsp Cinnamon 1/4 c Dry Bread Crumbs Garnishes: 1 Parlsey Sprigs 1 Fresh Fruit Kabobs (opt.) 12 ea Cherry Tomatoes Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally.remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle breadcrumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3
21 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through). Bake in moderate oven (350 degrees) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers.
22 BEEF TACO SALAD 1 lb Lean Ground Beef 1 Package Taco Seasoning Mix 1/2 tsp salt 1 medium yellow onion, chopped oz can Mexican-style diced tomatoes, undrained 4 to 6 cups 1 c Shredded Cheddar Cheese shredded lettuce Sliced green onions Chopped green, red or yellow bell pepper Molded Taco Bowl Shell (optional) Break ground beef into crumbles and cook in large skillet over medium heat about 8-10 minutes or until meat is done, breaking up into crumbles. Add yellow onion for the last 2-3 minutes of cooking. Drain excess grease if needed. Next, add the seasoning mix and salt. Stir in tomatoes and bring to a boil. Reduce heat; let simmer about 10 minutes, stirring occasionally. Distribute lettuce among 4 plates or Bowl Shells. Top each one with the beef mixture. Next, sprinkle with bell pepper, green onions and cheese.
23 BRAUNBURGERS 1 lb Ground Beef 1/4 lb Braunschweiger Sausage; also known as liver Sausage 1/4 c Dairy Sour Cream 2 tbsp Onion; Finely Chopped Because of the seasonings in the sausage, no additional seasonings are needed. Mix all the ingredients together. Shape mixture into 5 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
24 BROCCOLI "CASTLEROLE" 10 White Castle hamburgers 1 Stack Ritz (R) crackers 4 Pkg. chopped frozen broccoli 1/2 Stick butter 1 Med. box Velveeta (R) Cheese Place 10 White Castle hamburgers side by side in a large Casserole dish. Cook 4 packages of frozen broccoli, drain and layer over White Castles. Melt Cheese and pour over broccoli and White Castles. Crush 1 stack of crackers with 1/2 stick of butter; sprinkle over top of Casserole. Bake at 350 degrees for 30 minutes or until Topping starts to brown.
25 BUNLESS SUPER BOWL BURGERS 1/2 lb Lean ground Beef 3 tsp Margarine or butter 2 med Onions Seasoned salt and pepper Make 4 rounded beef patties.peel and slice onions. Melt margarine or butter in skillet and add onions, frying and stirring for about 5 minutes. Remove then.put burgers into skillet and brown on all sides over med heat for about 10 min. lower heat and add cooked onions, salt and pepper. Serve smothered with onions.
26 BURGER PIZZA 1/2 lb Lean Ground Beef 3 Mushrooms, sliced 2 1/2 Crackers, crushed Pepperoni slices 2 tbsp Onion, finely chopped 1/2 med Tomato, sliced 2 tbsp Celery, finely chopped 2 tbsp Green pepper, chopped 1/2 Egg (or yolk only) 1/4 tsp Pepper, freshly ground 1/2 tsp Worcestershire Sauce 1/2 c Mozzarella Cheese, shredded 1/2 tsp Oregano 1/2 tbsp Parmesan Cheese, grated Mix ground beef, cracker crumbs, onion, celery, egg, sauce, spice and together, make sure it s well mixed. Use an 8" pie plate or something similar (drain beef if needed), form Beef mixture into a patty that fills pie pan. Sprinkle mushrooms, pepperoni, tomato and green pepper over beef. Sprinkle with pepper and top with cheeses. Bake at 350 degrees for min or until meat is done. 4 servings. Leftovers can be frozen and reheated.
27 BURGUNDY BURGERS 1 1/2 lb Ground Beef 1/4 c Burgundy Or Other Red Wine 1/4 c Onion; Finely Chopped, 1 sm. 1 tbsp Worcestershire Sauce 1 tsp Seasoned Salt 1/4 tsp Pepper 1/8 tsp Garlic Salt Combine all the ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Nice served on toasted buns with your favorite Topping.
28 CABBAGE LOAF 2 lb Ground Beef 3 Eggs 2 1/2 c Shredded cabbage 1/2 tsp Black pepper and Salt 4 Bacon strips 1/2 Chopped green bell pepper 1 can (6 oz) tomato paste 1 Minced Garlic clove American Cheese slices Combine all ingredients together and mix thoroughly. Pour mixture into a 9 x 5 x 3" loaf baking pan. Place bacon strips on top. Bake for 1 1/2 hours in a 350 degree oven. After 45 minutes, you may have to drain bacon grease. During the last 15 minutes,add tomato paste on top. Turn oven off. After 15 minutes, add Cheese slices to top and allow to melt.
29 CALIFORNIA COUNTRY MEATBALLS AND PEPPERS 3 tbsp Olive oil 1/3 lb Ground Beef 1/3 lb Ground Pork 1/3 lb Ground Veal 1 lg Red bell pepper, cored, seeded and cut into thin 1/4 strips 1 lg Green bell pepper, cored, seeded and cut into thin 1/4 strips 1 lg Yellow bell pepper, cored, seeded and cut into thin 1/4 strips 1 lg Egg 1/4 c Fine dry Bread crumbs 1 c Chopped fresh parsley 1 tsp Fennel seeds, crushed 1 1/4 tsp Salt 1/4 tsp Black pepper 1/2 c Pitted black olives, halved 1 lg Onion, cut into wedges In 12" skillet over medium heat; heat 1 tbsp. olive oil; add red, green and yellow peppers and onion; cook about 10 minutes, stirring occasionally until tender.meanwhile,in large bowl, combine meats Blend,Egg,Bread crumbs,parsley,fennel seeds,1/4 tsp. salt and black pepper;using hands or wooden spoon, blend well. Shape mixture into 1 1/4" balls.using slotted spoon,remove Vegetables from skillet to bowl; keep warm.to skillet,add remaining 2 tbsp.oil;heat over medium-high heat.add meatballs;cook about 15 minutes,turning frequently until well browned on all sides and cooked through.return peppers to skillet, along with olives and remaining 1/2 tsp. salt.cook about 1 minute longer,stirring until well mixed and heated through. Makes 4 servings.
30 CAMPERS HOBO PIE 1 lb Ground Beef 1 med Onion, sliced in 1/4" 4 Carrots sliced 2 Potatoes cubed Butter Form hamburger patties and put one patty,with individual servings of whole carrots,sliced potatoes and sliced onions,on a sheet of aluminum foil.brush everything with butter and sprinkle with salt and pepper.fold foil over food and place on charcoal or open fire Cook for an hour,turning every 15 minutes. Chicken can be substituted for the hamburger Meat.
31 CARAWAY BURGERS 1 1/2 lb Ground Beef 1/2 c Onion; Finely Chopped, 1 Md. 1 tsp Salt 1 tsp Caraway Seed 1 tsp Worcestershire Sauce 1/4 tsp Pepper 1 c Beer; Any Brand Mix all the ingredients together except the beer. Shape mixture into 6 patties, each about 1-inch thick. Place the patties in an ungreased baking dish, 10 X 6 X 1 3/4-inches. Pour the beer over the patties, then cover and refrigerate at least 3 hours. (Meat may turn gray, but this is ok) Remove patties from the marinade. Broil or grill the patties 4 inches from the heat, turning once, to the desired doneness, about 15 to 20 minutes.
32 CASTLE STUFFED PEPPERS 10 White Castle hamburgers 1/4 ts Chili powder 3 lg Green peppers 1 Dash Tobasco (R) Sauce 2 Eggs 1 Jar of your favorite Salsa 1/4 tsp Cumin Core green peppers and cut lengthwise. Chop up hamburgers and mix in all ingredients except salsa. Stuff peppers with mixture and place in a baking dish. Top with the salsa and cover. Bake at 350 degrees for 45 minutes.
33 CHEDDAR BURGERS 1 lb Lean ground Beef 3 tbsp Heinz 57 Sauce 1 c Grated Cheddar Cheese 1/4 tsp Salt 1/2 c Soft Bread crumbs Sandwich Buns, toasted 1/4 c Minced onion Mix the first 6 ingredients. Shape into 5 patties. Grill or broil to desired degree of doneness. Serve in sandwich buns;top with additional Heinz 57 Sauce,if desired. Makes 5 servings.
34 CHEESY MEATLOAF 1 1/4 lb Ground beef black pepper, freshly ground is best 1 Egg, beaten 3/4 c Cheddar, cut in small cubes Dash paprika (optional) Seasoned salt 1 sm Onion, chopped 1/2 c Milk 1/2 med Green pepper, chopped 1/3 c Breadcrumbs, Italian-style 1 Stalk celery, sliced thin 3 Slices bacon Combine ground beef and seasonings, then add milk and breadcrumbs. If needed, add a little more milk until mixture barely stays together when you try to pick it up. In small open roasting pan, shape into a oval loaf. Place strips of bacon on top. Bake at 450 degrees for about 1 hr, or until bacon is crisp. You may want to drain on a paper towel before serving.
35 CHEESE-BEEF CASSEROLE PIE 1 lb Ground Beef 1 c Canned corn with pimento 1 sm Package cream Cheese 1 pk Refrigerated biscuits 1 Can mushroom Soup Cook ground beef in skillet until done; drain. Mix all ingredients but the biscuits. Pour into a 2 qt casserole dish. Top with biscuits. Bake at 350 degrees for about 20 minutes.
36 CHILI STACK 1 lb Ground Beef 1 clove Garlic, chopped fine 1 tbsp Chili powder 1 #2 1/2 can tomatoes 2 tb Shortening 1 Green bell pepper,chopped 1 tspsalt 1/2 c Grated sharp Cheddar Cheese 1 Onion, chopped fine 2 tbsp flour Dash of pepper Put shortening in a skillet. Set heat to medium high. When shortening is brown, add meat and cook until crumbly. Next,blend flour through the mixture. dd remaining ingredients,except Cheese. Lower heat to simmer.cook 30 minutes.just before serving,stir in Cheese. Delicious served on toast. Serves 4 to 5.
37 CHIMICHANGAS 1 lb Ground Beef 3 c Shredded lettuce 10 oz Tomatoes and green Chili 8 oz Shredded cheddar Cheese 1/4 c Sliced green onions 1 pkg Taco seasoning 1 1/2 c Taco Sauce 1 pk Flour tortillas Heat oil, brown meat & drain. Stir in tomatoes, green chilis and taco seasoning. Simmer for 5 minutes. Spoon 1/3 c. onto a tortilla; fold like burrito. Secure with a toothpick; fry in 1 inch of oil, then drain, repeat until mixture is used. Top with lettuce, Cheese onions, and taco Sauce as desired. serves 12
38 CHILI BEEF TACOS 1/4 c Chili powder 2 Jalapeno chilies, minced 6 Garlic cloves, crushed 10 oz Pkg. frozen corn, thawed and 5 tbsp Strained fresh lime juice 25 Pimento stuffed green olives 3 tbsp Olive oil 1/2 c Pimentos, drained chopped 1 tbsp Cumin Salt and pepper to taste 2 1/2 lb Stewing Beef cut into 1/2 in cubes 20 Taco shells 28 oz Italian plum tomatoes; drained and crushed 12 oz Sharp cheddar Cheese, shredded ½ Bunch romaine lettuce; chopped 2 c Beef broth 4 Chopped seeded tomatoes 12 oz Bottle dark beer Hot or mild Salsa 1 Large onion chopped 1 c Sour cream Mix Chili powder, Garlic, lime juice, 3 Tbs. olive oil and cumin in a large bowl to form a paste. Add the Beef and mix till coated. Refrigerate 24 hours, stirring occasionally. Position rack in lower third of oven and preheat to 350 degrees. Combine marinated Beef, canned tomatoes, broth and beer in a Dutch oven. Bring to boil over high heat. Cover, transfer to oven and bake for 45 mins. Uncover and continue baking until Beef is tender, about 45 minutes more. Cool, shredd Beef and return to cooking liquid. Cover and refrigerate overnight. Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion and jalapenos then cover and cook until onion is tender and lightly browned, stirring occasionally, about 15 mins. Strain Beef cooking liquid into skillet, Bring to a boil.
39 Reduce heat and simmer uncovered until Sauce is thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins. Mix in Beef. (Can be preparted 1 day in advance and refrigerated). Add corn, olives, and pimentos and stir over medium heat until just heated through, about 5 minutes. Season with salt and pepper to taste. To assemble: Half fill taco shells with Beef mixture. Top with Cheese, lettuce and chopped tomatoes. Serve immediately, adding Salsa and sour cream separately. *The same filling also works in chimichangas and enchiladas. It can also be frozen.
40 CHUCK WAGON SALISBURY STEAK 2 c Cornflakes 1 1/2 tsp Salt 1 Egg 1/2 tsp Black pepper 1/2 c Barbecue Sauce 1 lb Ground Beef Measure cornflakes,then crush to 1 cup.place crushed flakes in a mixing bowl. Add Egg,1/3 of the barbecue Sauce, salt and black pepper; beat until thoroughly combined.add ground Beef; mix well. Shape into 4 oval patties,about 3/4" thick. Place in a shallow baking dish in single layer.brush patties with the remaining barbecue Sauce.Bake at 375 degrees about 25 minutes for medium doneness more if you like it well done.
41 COUNTRY BEEF AND RICE 2 Slices bacon, cut into 1" pieces 1 c (10 3/4 oz.) condensedmushroom Soup 1 lb Ground Beef 1 Soup can water 1/2 c Chopped onion 1/4 tsp Garlic powder 2 c (1/2 pkg.) frozen broccoli 1 c Corn and red bell peppers 1/2 c Dry Rice Cook bacon in a skillet until crisp.remove bacon and set aside. Brown Beef with onion in Hot drippings in skillet;drain fat. Add Vegetables,Soup,water and Garlic powder.bring to a boil; reduce heat and simmer 1 minute. Stir in bacon and Rice. Cover; remove from heat.let stand 5 minutes. Makes 4 servings.
42 COUNTRY BEEF LOAF 2 tbsp Butter or margarine 1/2 lb Mushrooms, trimmed & sliced 1 x Onion, diced (1 cup) 1 c Thinly sliced celery 1 c Shredded pared carrots 2 tbsp Water 2 lb Ground Beef 1/2 c Sifted all-purpose flour 2 tsp Salt 1 tsp Seasoned salt 1 tsp Fines herbs 2 tbsp Soy Sauce Combine butter or margarine, mushrooms, onion, celery, carrots, and water in a medium-size frying pan. Heat to boiling, cover and cook 10 minutes or until Vegetables are crispy tender. Combine ground Beef, flour, salt, seasoned salt, fines herbs, soy Sauce, and cooked Vegetable mixture in a large bowl. Mix lightly, until well-blended. Shape into a rectangular loaf, 8 X 6, in a greased jelly-roll pan. Bake in moderate over (350 degrees) for 1 hour, or until crusty-brown. Sprinkle with chopped parsley before serving, if you wish.
43 CRAZY PIZZA 1 1/2 lb Ground Beef 1 cn Mushrooms, sliced, drained 1 c Chopped green pepper 1 cn Pizza Sauce 1/2 c Chopped onion 1 c Grated mozzarella Cheese --Crust-- 1 c flour 1 tsp salt 1 tsp italian seasoning 1/2 tsp pepper 2 eggs 2/3 c milk Brown meat and pepper together and drain grease. Prepare batter and pour into a greased pizza pan(no grease is needed if this is a non-stick pan). Tilt pan so batter covers the bottom. Arrange meat mixture, onion, and mushrooms over batter. Bake at 425 for 20 minutes or until golden brown. Remove from oven and add pizza sauce and cheese. Return to oven for 10 more minutes or until cheese melts. Other toppings may be added or substituted. You may also choose to use a ready made pizza crust or make the crust with biscuits available at the supermarket.
44 CREAMY BEEF NOODLE COMBO 1 lb Lean Ground Beef 1/2 c Onion; Chopped, (1 med) 4 oz Mushroom Stem/Pieces 1 can 10 3/4 oz Cream Of Mushroom Soup 1 c Celery; Sliced, 2 Stalks 1/2 c Green Bell Pepper; Chopped 1/4 c Pimento; Sliced 1 c Milk 1 tsp Salt 4 oz Noodles; Uncooked, About 2 C 1 tbsp Worcestershire Sauce Cook and stir the Meat and onion in a large skillet until the Meat is brown. Drain off the excess fat. Stir in the UNDRAINED mushroom pieces and the remaining ingredients. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 25 minutes. A small amount of water can be added if necessary. Serve Hot.
45 CREAMY MEATBALL DINNER 1/2 c Soft whole wheat Bread Crumbs 1/2 Cup apple juice or water 1 Beaten Egg 2 tbsp Snipped parsley 2 tbsp Milk 1/2 tsp Dried basil,crushed 1 tbsp Chopped onion 2 c Frozen crinkle-cut carrots 1/4 tsp Salt 2 tbsp Margarine or butter,melted 3/4 lb Ground Beef 1/2 c Brown Rice, cooked 1 can (10 3/4 oz) condensed cream of mushroom Soup Combine crumbs,egg,milk,onion and salt.add Beef;mix well.shape mixture into 20 meatballs; place in 15 x 10 x 1" pan. Bake,uncovered,in 375 degree oven 15 minutes. Drain and cool. Combine Soup,apple juice,parsley and basil; add meatballs and stir to coat.divide Rice among 4 shallow single-serving baking dishes.top with 5 meatballs and some Sauce. Place carrots at one end of dish; drizzle with margarine.cover with moisture and vapor-proof wrap; freeze. To serve,bake,uncovered,in a 375 degree oven about 1 1/4 hours,or cook,covered,on 70 % powder (medium high) 10 to 12 minutes in the Microwave,turning once. Makes 4 servings.
46 CRISPY TACOS 1 lb Lean ground Beef 1 tsp Salt 1/2 c Chopped onion 1/2 tsp Chili powder 1 Clove Garlic, minced or pressed 2 c Diced tomatoes 4 lg Wheat flour tortillas Oil for frying tortilla 1. Brown ground Beef, onion and garlic in a frying pan together over medium heat, stirring until meat is no longer pink. 2. Add salt and Chili powder, blend well. 3. Place 1/2 cup of the ground Beef filling. 1/2 cup shredded cheese and 1/4 cup diced tomatoes onto one-half of each tortilla. Fold other half over filling, pressing it down. 4. Pour oil into large skillet to about a ¼ depth. 5. When oil is hot, place filled tortillas into pan a few at a time. Saute over medium to high heat until golden on each side, about 45 seconds per side. 6. Remove from pan onto paper towels. Cut into wedges and serve
47 CRUNCHY TERIYAKI BURGERS 1 1/2 lb Ground Beef 1/2 c Water Chestnuts (finely chopped) 1/4 c Soy Sauce 1/4 c Orange Juice; OR 1/4 c Sherry; Dry 1 Clove Garlic; Minced 1 tsp Molasses or Brown Sugar 1/8 tsp Ginger; Ground Mix the Meat and water chestnuts together. Shape the mixture into 6 patties, each about 3/4-inch thick. Place the patties in an ungreased baking dish 10 X 6 X 1 3/4-inches. Mix the remaining ingredients together and pour over the patties. Cover and refrigerate for at least 3 hours, turning the patties once. Remove the patties from the marinade. Broil or grill the patties 4- inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. Brush frequently with the leftover marinade.
48 DANISH MEATBALLS 1 lb Hamburger 1/8 tsp Pepper 1/3 c Catsup 3-4 dashes tabasco 2 tsp Worcestershire Sauce 1/2 Green pepper (minced fine) 1/2 tsp Salt Shape meat mixture into meatballs, about 2 inches in diameter; roll meatballs in flour. Heat oil in a large skillet; brown meatballs on all sides and cook for about 20 minutes, or until done. Remove to a warm platter and serve with your favorite sauce or pasta.
49 DEVILISH POTATO STACKS 1 lb Ground Beef 2 1/2 oz (1 can) Deviled Ham 1 tsp Worcestershire Sauce 1 x Instant Mashed Potatoes; use 4 serving amount 1/2 c Creamed Cottage Cheese 3 1/2 oz French Fried Onions; 1 can Heat the oven to 350 degrees. Combine beef, deviled ham and worcestershire Sauce. Shape the mixture into 4 patties. Place the patties in an ungreased baking pan 8 X 8 X 2-inches. Prepare the potato puffs as directed on the package except -- decrease the water to 1 cup. Stir in the cottage Cheese and half the onions into the potatoes. Top each patty with 1/4 of the potato mixture. Sprinkle with the remaining onions. Bake uncovered to desired doneness, 30 to 40 minutes. Remove the patties to a serving plate with a slotted spoon and serve.
50 EASY BEEF BAKE 1 pk Onion and mushroom or Beef Flavor mushroom Soup mix 1/4 c Ketchup 1 med Egg 1/4 c Water 3 c Hot mashed potatoes 1 lb Ground Beef Shredded Cheddar Cheese 1/2 c Soft Bread crumbs Preheat oven to 350 degrees.in a medium bowl,combine Soup mix, water,beef,bread crumbs,ketchup and Egg.Press Beef mixture into a 9" Pie pan.bake at 350 degrees for 40 minutes.
51 EMPANADA (MEAT PIE) 1 lb Ground Beef Raisins, To Taste 2 Garlic Cloves, Minced Green Olives, Chopped 2 Hard Boiled Eggs Cold, Chopped 1 pinch Crushed Red Pepper Cooking Oil 1/4 c Milk 1 lg Onion, Chopped Salt & Black Pepper Pastry Dough Fry onions in cooking oil until soft. Add minced Garlic and brown lightly. Drain oil. Add ground Beef to onions and saute until Meat turns a light brown. Add chopped olives, eggs, salt and black pepper, raisins, pinch of red pepper and milk. Allow to simmer (uncovered) over low heat for 5 mins. PASTRY DOUGH: Any good grade of commercial Pie crust mix will work -or- use your own favorite recipe... Roll out dough 1/8" thickness and cut with a 5" cutter. Place Meat filling on one side of the dough. Fold the other side over the filling and pinch the edges. Deep fry in Hot cooking oil until crisp and brown.. or.. bake in a 400 degree oven until the crust is a golden brown. Makes 5 Meat pies
52 FAMILY FAVORITE BURGERS 1 1/2 lb Ground Beef 2 slices Bread; Fresh Bread Crumbs 1/3 c Milk 1/4 c Catsup 1/4 c Onion;Finely Choppe (small) 1 tspsalt 2 tsp Horseradish 2 tsp Worcestershire Sauce 1 tbsp Mustard; Prepared Mix all ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill patties, 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
53 GERMAN MEATBALLS 3 tbsp Vegetable oil 1 c Fresh Bread crumbs 1 lb All-purpose potatoes, Scrubbed and sliced 1/2 tsp Grated lemon peel 2 tbsp Chopped fresh parsley 3 1/2 cups 2 tbsp White wine 1/2 small Head red cabbage 8 oz., cored and coarsely Sliced Worcestershire Sauce Salt and black pepper,to taste 1 sm Onion, diced, about 1/2 cup 2 tsp All-purpose flour 8 oz Lean ground Veal 1 tbsp Fresh lemon juice 8 oz Lean ground Pork 1 tbsp Capers,drained In 4 qt. saucepan over medium-high heat,heat 2 tbsp. oil;add potatoes,cabbage and onion;cook about 5 minutes until crisptender,stirring frequently. Add 1/2 cup water;cook,covered,10 minutes,stirring occasionally. Meanwhile,in large bowl,combine Veal,Pork,Bread crumbs,grated lemon peel,1 tbsp.each:chopped parsley and Worcestershire Sauce,salt and pepper;using hands or wooden spoon,blend well.shape mixture into 1 1/2" balls.in 12" skillet over medium-high heat,heat 1 tbsp. oil;cook meatballs about 15 minutes,turning frequently until well browned on all sides.using slotted spoon,remove meatballs to saucepan with cabbage mixture;keep warm. Stir flour into drippings in skillet;add lemon juice,remaining 1 tbsp. parsley and Worcestershire Sauce and capers. Gradually,stir in 3/4 cup water;increase heat to high.bring to boil;reduce heat to low;cook 1 minute.to serve:pour mixture over meatball-cabbage mixture in saucepan;toss well.spoon into serving bowl.makes 4 servings.
54 GERMAN CABBAGE CASSEROLE 1 med Cabbage 7/8 oz Ground Beef 1 3/8 oz Margarine 1 slice of Bread 1 3/8 oz Flour 1 Egg 2 1/8 c Water 1 Onion, finely chopped 1 tsp Capers 1 pinch Salt 1 tsp Lemon juice 1 pinch Pepper 1 c Milk Chop up cabbage and put in boiling salted water partially cooked. Mix the Meat, Bread, salt, pepper, Egg and onion together. Make a white gravy out of the margarine, flour, water, and milk. Season with salt and pepper and add capers. You can also use tomato Sauce for a variation. Grease the bottom and sides of a large Casserole dish. Layer in the cabbage, Meat and gravy alternately. Top with cabbage. Cover and bake at 375F for minutes.
55 GREEK HAMBURGERS 1 1/2 lb Ground Beef (lean) 3 tbsp Red wine (dry Burgundy) 2 tbsp Olive oil 2 tsp Oregano 3 Garlic cloves (minced) 2 tbsp Dijon mustard salt and pepper to taste toppings such as fried onions, lettuce, tomatoes, Dijon mustard Combine the meat with the first six ingredients, shape into patties, cook by your favorite method and top with your favorite topping.
56 GREEK MEATBALLS WITH EGG AND LEMON SAUCE 1 1/2 lb Ground Lamb or Beef 1 tsp Dried oregano 1 med Onion, minced Salt and pepper to taste 1 Clove Garlic, minced 3 Eggs 1/3 c Uncooked Rice 2 tbsp Vegetable oil 2 tbsp Minced parsley Chicken or Beef stock 1 tsp Dried basil or mint 1/4 c Lemon juice Cook rice and add Minced parsley. Mix Meat with onion, Garlic, uncooked Rice, herbs, salt and pepper. Beat two of the Egg whites until they froth and add them as well. Reserve yolks and the other Egg for the Sauce. Gently mix with a fork or your hands, and form walnutsize balls. Fry meatballs in Vegetable oil over low heat. When lightly brown, remove with a slotted spoon to a saucepan. Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes. Pour off stock through a sieve, and measure it. You will need 1 1/2 cups for the Sauce. To make the Sauce, beat reserved Egg yolks and the whole Egg together until quite frothy. Whisk in lemon juice bit by bit, then whisk in Hot stock bit by bit, beating steadily. Pour over meatballs, and cook, stirring, over low heat until Sauce thickens. Do not let it come to a boil, or it will separate. Serve on a bed of Rice, sprinkled with parsley. Serves 4.
57 GROUND BEEF AND VEGETABLE CASSEROLE 2 lb Ground chuck 1/4 tsp Pepper 4 tbsp Shortening 2 c Unstrained tomatoes 1/2 tsp Sage 10 Onion, sliced, fried 3 tbsp All-purpose flour Buttered crumbs 2 tsp Salt Shape ground chuck into medium size balls and place in bottom of 2 quart Casserole. Season with sage, salt and pepper. Place layer of fried onions over meat. Melt shortening, add flour;mix well. To this,add tomatoes. Cook until thickened.pour over onions. Cover with buttered crumbs. Bake,uncovered,at 375 degrees for 1 1/2 hours. Serves 5 to 6.
58 HACIENDA HAMBURGER 2 lb Ground Beef 2 c Uncooked Noodles 2 tbsp Cooking Oil 1 c Diced American Cheese 1 1/2 c Chopped Celery 1 c Sliced Ripe Olives 1/2 c Chopped Onion 2 tsp Salt 1/2 tsp Pepper 6 oz (1 can) Tomato Paste 2-1/4 c (3 cans) Water Cook Meat in oil in large skillet. Add celery and onion; cover and cook slowly 10 minutes. Add tomato paste, water, noodles, Cheese, olives, salt and pepper; stir to combine. Cook slowly until noodles are tender, about 30 minutes. Makes good leftovers too.
59 HAMBURGER CORN CASSEROLE 1 lb Hamburger 12 oz Can corn 1 Diced medium onion 1 can Cream of mushroom Soup 8 oz Pkg cooked noodles Salt and pepper to taste Brown hamburger and onion. Layer noodles, corn and hamburger in buttered Casserole. Cover with Soup. Repeat layers. Season with salt and pepper. White Sauce may be used with Soup. Bake for 1 hour at 350 degrees. Makes 6-8 servings.
60 HAMBURGER GRAVY 1 lb Ground beef Salt & Pepper to taste 1 1/2 c Water + 2 Tbsp 3 med Onions, chopped (optional) 1 Beef bouillion cube (optional) Cook ground beef until no longer pink, add onions and cook until onion is transulcent. Drain excess grease if needed, but leave about a tbsp or two in the skillet. Or if you have some Bacon grease drain beef grease and add a tbsp or 2 of that instead. Sprinkle a scant two tpsp of water over the Meat mixture, and stir in well over low to medium heat. Add approximately a cup and a half of water, and stir until blended. (You can add bouillion cube at this point, if desired) Simmer, stirring, until the "gravy" thickens. Add more salt and pepper if it needs it. Serve over buns, bread, biscuits, potatoes or whatever you think will be good.
61 HAMBURGER HOT DISH 1 lb Ground Beef 1 tsp Salt 1 c Celery,diced 1/4 tsp Onion salt 1/2 c American Cheese,diced 3 tbsp Ketchup OR 1 c Canned tomatoes 1/4 c Ripe olives, cut up 2 c Uncooked noodles Brown hamburger. Add remainder of ingredients.cover tightly.bring to a boil. Simmer for 30 minutes, stirring occasionally. Add water as needed.
62 HAMBURGER STROGANOFF 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 med 1 Clove Garlic; Minced 1 tsp Beef Bouillon; Instant 3/4 tsp Salt 1/4 tsp Pepper 4 oz Mushroom Stem/Pieces;Drained 1 c Water 1 c Dairy Sour Cream 2 c Noodles Or Rice; Cooked, Hot 3 tbsp Unbleached Flour Cook and stir the Meat, onion, and Garlic in a large skillet until the Meat is brown. Drain off the excess fat. Mix in the flour, bouillon, salt, pepper and the can of mushroom stems and pieces. Stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir in the sour cream and heat until just Hot. Serve over the noodles or Rice, if desired, add a garnish of chopped parsley.
63 HAMBURGERS AU POIVRE 1 lb Ground Beef 1/2 tsp Salt 1/2 tb Freshly Ground Cracked Black Pepper (or to taste) 1 tbsp Brandy Or Cognac (optional) 3 tbsp Red Wine; Dry, (optional) Mix Meat and salt. Shape mixture into 4 patties, each about ¾ thick. Press pepper into both sides of the patties. Cook the patties in a large skillet over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes. Drain off the fat. Sprinkle the cognac over the patties, immediately ignite, if desired. Remove patties to a warm platter. Stir the wine into the drippings in the skillet. Heat just to boiling, stirring constantly. Serve Sauce over the patties.
64 HAMBURGERS DIANE 2 tbsp Margarine Or Butter 1 tsp Worcestershire Sauce 1/4 tsp Lemon Juice 1 Clove Garlic; Minced 1 Onion; Sliced, Small 1 c Fresh Mushrooms; (washed, trimmed & sliced) 1 lb Lean Ground beef 1/2 tsp Salt 1/4 tsp Pepper Melt margarine in a large skillet. Add the Worcestershire Sauce, lemon juice, Garlic, onion, and mushrooms. Cook and stir over medium heat for 2 minutes. Remove from the heat. Mix the Meat, salt and pepper together. Shape the mixture into 4 patties, each about 3/4-inch thick. Push mushroom-onion mixture to the side of the skillet. Cook the patties in the same skillet over medium-high heat, turning once, to the desired doneness, about 10 minutes. Serve with the mushroom-onion mixture spooned over the patties.
65 HAWAIIAN SWEET-AND-SOUR MEATBALLS 1 1/2 lb Ground Beef 1/4 tsp Pepper 1 tsp Salt 1/4 tsp Nutmeg 1/4 tsp Garlic powder or minced garlic 2 Green peppers,bite size 1 Onion, minced 2 tbsp Salad oil 4 tbsp Cornstarch 1/2 c Brown Sugar 1 1/4 c Pineapple juice 2 c Fresh pineapple chunks 1 tbsp Soy Sauce 2 Eggs 1/3 c Water 3 tbsp Vinegar Blend together Beef, eggs, 1 tsp cornstarch, onion, pepper, nutmeg, salt, and Garlic. Form into 1-inch balls. Heat oil in skillet; brown meatballs on all sides. In large saucepan add remaining cornstarch, soy Sauce, vinegar, water, and brown Sugar to pineapple juice. Cook until thickened; stir constantly. Add meatballs, Fruit, and peppers. Cook 5 minutes or until Fruit is well heated. Makes 4 to 6 servings.
66 HEARTY BURGUNDY MEATBALLS 1 lb Lean ground Beef 8 oz Pearl onions, peeled and Halved, about 1 1/2 cups 1 lg Egg 1 c Fresh Bread crumbs,(about 2 slices bread) 2 tbsp All-purpose flour 1/2 c Red burgundy or other dry Red Wine 1 tsp Salt 1/4 tsp Freshly ground black pepper 1 Envelope instant Beef Bouillon 2 tbsp Vegetable oil 3 med Carrots,peeled and sliced, About 1 cup 3 tbsp Chopped fresh parsley 1 12" loaf French Bread 2 c Quartered medium-size fresh sliced Mushrooms, about 8 oz can In large bowl,combine Beef,Egg,Bread crumbs,salt and pepper; using hands or wooden spoon,blend well.shape mixture into 1 1/4" balls.in 12" skillet over medium-high heat,heat oil;add meatballs; cook about 12 minutes,turning frequently until well browned on all sides.using slotted spoon,remove meatballs to plate. To drippings in skillet,add carrots,mushrooms and onions;cook,still over medium- high heat,about 5 minutes,stirring frequently until crisptender. Stir in flour to coat Vegetables well;return meatballs to skillet, along with wine,bouillon,2 tbsp. parsley and 1 cup water.increase heat to high;bring to boil.reduce heat to low;simmer,covered,10 minutes until meatballs are cooked through. To serve: Spoon meatballs and Vegetables in serving bowl;sprinkle with remaining tablespoon parsley. Serve accompanied by French Bread.Makes 4 servings.
67 HEIDELBERG MEAT LOAF 1 1/2 lb Lean Ground Beef 3 Slices Rye Bread; Torn Up 1 c Beer Or Bouillon; Any Brand 1 Lg Egg 1/4 c Onion; Chopped, 1 Sm 1 tsp Salt 1 tsp Caraway Seed; Optional 1/2 tsp Celery Seed 1/4 tsp Pepper Pre-heat oven to 350 degrees. Mix all of the ingredients together. Spread the mixture into an ungreased loaf pan, 9 X 5 X 3-inches. Bake uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. Serve on a heated platter.
68 HUNGARIAN CABBAGE ROLL 1 Cabbage 1/2 tsp Pepper 1 1/2 lb Ground Beef 1 tbsp Paprika 1 Onion, chopped 2 c Sauerkraut 1 c Rice 2 tbsp Tomato Sauce 1 Egg 1 c Sour cream 1 tbsp Salt Core cabbage and place in large bowl. Cover cabbage with boiling water and let stand five minutes. (If cabbage is very large, repeat this process after you've stuffed half of the leaves). Combine Meat, onion, Rice, Egg, salt, pepper and paprika. Drain cabbage and remove leaves, cutting off the thick end of the stem. Put about two tablespoons of filling on a leaf. Fold sides in and roll. Place seam side down in a slow cooker. Spread sauerkraut on top. Add tomato Sauce and water. Cook on low six to eight hours. Remove rolls, blend sour cream with Sauce and serve with cabbage rolls. Makes 4 servings.
69 HUNGRY BOYS CASSEROLE 1 lb Lean Ground Beef 1 c Celery; Chopped, 2 Stalks 1/2 c Onion; Chopped, 1 Med 1 Clove Garlic; Minced 16 oz Garbanzo Or Lima Beans, 1 Can 16 oz Pork And Beans; 1 Can 1/2 c Green Bell Pepper; Chopped 1 tsp Salt 6 oz Tomato Paste; 1 Can Cook and stir the Meat, celery, onion, and Garlic in a large skillet until the Meat is brown. Drain off the the excess fat. Stir in the undrained garbanzo beans and remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, for 10 minutes, stirring occasionally. Serve Hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart Casserole. Cover and bake in a 375 degrees until Hot and bubbly, about 45 minutes.
70 ITALIAN STYLE MEAT LOAF 1 lb Lean ground Beef 1 c Fresh Bread crumbs 6 oz Italian Sausage or Spicy Bulk Sausage ½ c Chopped onion ½ c Chopped green bell pepper 1 can (14 1/2 oz) Italian style 1 Egg, beaten Stewed tomatoes In a large bowl, combine all ingredients;mix well.place in a 4 1/2 x 8" loaf pan. Bake at 350 degrees for 1 hour; Remove from Pan. Serves 6
71 JALAPENO BEEF ROLL WITH ZUCCHINI 3 med Zucchini ½ c Bread crumbs 2 oz Monterey Jack Cheese (with Jalapeno pepper) 3 tbsp Ketchup ½ tsp Salt 1 small Onion 1 tbsp Butter 1-1/2 lb Ground Beef About 35 minutes before serving, shred 1 cup zucchini. Set remaining zucchini aside. Shred Monterey Jack Cheese. In a medium bowl,grate onion. Add ground beef,breadcrumbs, ketchup, and 1/2 tsp. salt. Mix well. On waxed paper,pat ground Beef mixture into a 11 x 8" rectangle. Sprinkle shredded zucchini and Cheese over Beef mixture. Starting on a long side,roll Meat mixture around filling,jelly roll fashion,lifting wax paper to help shape roll.press seam and sides to seal. Carefully,transfer beef roll,seam side down,to a 2 quart oblong baking dish. Microwave cook,covered with waxed paper on high 5 minutes.then on medium (50%) 15 minutes.let stand covered. Meanwhile,in a 10" round baking dish,melt butter on high 30 seconds. Add zucchini.cook,covered with plastic wrap,on high 3 to 4 minutes,until just tender.sprinkle with 3/4 tsp. salt after cooking. To serve,cut Beef roll into 12 slices on serving platter.spoon zucchini along side of Meat. 6 servings.
72 JUDY S SWEDISH MEATBALLS 1/2 c Fine dry Bread crumbs 1/8 tsp Nutmeg 2/3 c Milk or water 1/3 lb Ground Beef 1 Egg 1/3 lb Ground Pork 2 tb Minced onion 1/3 lb Ground Veal 1 1/4 ts Salt 2 tb Butter or margarine 1/8 ts Pepper 1/4 c Water Stir Bread crumbs into milk or water;mix well.beat in unbeaten Egg and minced onion.add salt,pepper,nutmeg and ground Beef;mix thoroughly. Divide Meat mixture into 50 to 60 even portions. Shape into small balls Melt butter or margarine in skillet.add meatballs;brown thoroughly, shaking pan occasionally to keep balls round. Add water;cover skillet. Simmer 20 minutes. Makes 50 to 60 small meatballs.