Ground Beef Recipes

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Beef recipes

Ground Beef RecipesALL AT ONCE SPAGHETTIALL-AMERICAN HOT DISHAPPLE MEATLOAFBAKED PIZZA SANDWICHEASY CHEESY SLOPPY JOESBARBECUE HAMBURGER PATTIESBASIC HAMBURGERSBASIC MEATBALLSBATTER DIPPED FONDUE MEATBALLSBAVARIAN PATTIES WITH SAUERKRAUTBEEF AND CABBAGE JOESBEEF AND LENTIL STEWBEEF AND TOFUBEEF BOULETTE BURGERSBEEF NOODLE BAKEBEEF PITA, GREEK STYLEBEEF TACO SALADBRAUNBURGERSBROCCOLI "CASTLEROLE"BUNLESS SUPER BOWL BURGERSBURGER PIZZABURGUNDY BURGERSCABBAGE LOAFCALIFORNIA COUNTRY MEATBALLS AND PEPPERSCAMPERS HOBO PIECARAWAY BURGERSCASTLE STUFFED PEPPERSCHEDDAR BURGERSCHEESY MEATLOAFCHEESE-BEEF CASSEROLE PIECHILI STACKCHIMICHANGASCHILI BEEF TACOSCHUCK WAGON SALISBURY STEAKCOUNTRY BEEF AND RICECOUNTRY BEEF LOAFCRAZY PIZZACREAMY BEEF NOODLE COMBOCREAMY MEATBALL DINNERCRISPY TACOSCRUNCHY TERIYAKI BURGERSDANISH MEATBALLSDEVILISH POTATO STACKSEASY BEEF BAKEEMPANADA (MEAT PIE)FAMILY FAVORITE BURGERSGERMAN MEATBALLS

GERMAN CABBAGE CASSEROLEGREEK HAMBURGERSGREEK MEATBALLS WITH EGG AND LEMON SAUCEGROUND BEEF AND VEGETABLE CASSEROLEHACIENDA HAMBURGERHAMBURGER CORN CASSEROLEHAMBURGER GRAVYHAMBURGER HOT DISHHAMBURGER STROGANOFFHAMBURGERS AU POIVREHAMBURGERS DIANEHAWAIIAN SWEET-AND-SOUR MEATBALLSHEARTY BURGUNDY MEATBALLSHEIDELBERG MEAT LOAFHUNGARIAN CABBAGE ROLLHUNGRY BOYS CASSEROLEITALIAN STYLE MEAT LOAFJALAPENO BEEF ROLL WITH ZUCCHINIJUDY’S SWEDISH MEATBALLSKRAUT BURGERSLAYERED HAMBURGER PIELIGHTHOUSE CASSEROLELIPTON ONION BURGERSMARIACHI BEEFBALLS AND RICEMEAT SAUCE MIXMEATBALL MIX (BASIC)MEATBALL STEWMEATBALLSMEATLOAF OLEMEXICAN HASHMEXICAN LASAGNAMEXICAN SPAGHETTI PIEMOCK PARMIGIANANOODLE STROGANOFFOLD-FASHIONED SAGE LOAFONE DISH SPAGHETTI (FOR 2)ONION MEAT LOAFPANHANDLER SALISBURY STEAKPATTIES PARMIGIANAPEPPER BEEF BALLSPEPPY PIZZA PIEPORCUPINESPORK U PINE MEATBALLSRAGOUT A LA BERGHOFREADY HAMBURGER MIXROAST MEAT LOAFRUSSIAN MEAT BALLS (BITOCHKI)SAUCY BEAN N BEEF PIESAUCY BURGERSSAUCY MEATBALLS

SAUCY MINI-LOAVESSAUCY SWEDISH MEATBALLSSAUERBRATEN GOLDEN APPLE MEATBALLSSAUERBRATIN MEATBALLSSAUSAGE-CENTERED HAMBURGER ROLLSSAVORY MEATBALLSSHEPHERD’S PIESKILLET GOULASHSLOPPY JOES, LIPTON STYLESOUR CREAM BURGERSSOUTHWEST MEATBALL SUPPERSPANISH RICE WITH BEEFSPICED HAMBURGERSSPICY MEATBALLSSPICY THAI MEATBALLS WITH CRISPY NOODLESSTROGANOFF BUNDLESSTUFFED BELL PEPPERSSTUFFED GREEN PEPPERS (OVEN BAG)STUFFED MEXICAN MEATLOAFSTUFFED PEPPERS #3SUMMERTIME’S BOUNTY PIESURPRISE BURGERSSUPREME BURGERSSURPRISE MEAT LOAF SQUARESSWEDISH CASTLE DELIGHTSWEET AND SOUR KABOBSSWEET AND SOUR MEATBALLSSWEET AND SOUR MEATLOAFSWEET-SOUR KABOBS #2SWEET-SOUR MEATBALLS ORIENTALTACO CASSEROLETACO PATTIESTACOS ON A GRILLTEX-MEX BAKETOP OF THE STOVETWO-MEAT, TWO BEAN CHILIWHITE CASTLE TURKEY STUFFINGWINE MARINATED KABOBSZESTY BURGERSZITI WITH MEXICAN-STYLE MEAT SAUCE

ALL AT ONCE SPAGHETTI

1 tbsp Cooking oil2 can Tomato Sauce1 lg Onion,chopped1 1/2 c Water1/2 lb Ground Beef1/4 lb Uncooked spaghetti (1/2 - 8 oz. pkg.)1 1/2 tsp SaltPepper to tasteGrated parmesan Cheese

Heat oil in saucepan or skillet.Add onion;cook until soft.Crumble in theBeef.Stir and fry until Meat is not longer pink. Sprinkle with salt andpepper.Pour in tomato Sauce and water; bring to boil.Breakspaghetti;sprinkle in a little at a time,stirring into Sauce and keeping itseparated.Cover tightly. Simmer 20 to 30 minutes. Stir toward end ofcooking time. Serve with Cheese. Serves 3-4

ALL-AMERICAN HOT DISH

1 lb Lean Ground Beef1/2 c Onion; Chopped, 1 Md8 oz Whole Kernel Corn, 1 Can8 oz Tomato Sauce; 1 Can1/4 c Ripe Olives; Pitted, Halved4 oz Noodles; Uncooked, About 2 C2 c Water1 tsp Oregano Leaves1/2 tsp Salt1/4 tsp Pepper1 c Cheddar Cheese; Shredded

Cook and stir the Meat and onion in a large skillet until the Meat isbrown. Drain off the excess fat. Stir in the UNDRAINED corn and therest of the ingredients. TO COOK IN A SKILLET: Heat the mixture toboiling then reduce the heat and simmer, uncovered, stirringoccasionally, until the noodles are tender, about 20 minutes. ServeHot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-

quart Casserole. Cover and bake in a 375 degree F. oven for 30minutes, stirring occasionally. Uncover and bake until the mixturethickens, about 15 minutes. Serve Hot.

APPLE MEATLOAF

1 lb Lean Ground Beef1/8 tsp Pepper1 Apple, cored and chopped½ tsp Garlic Salt1 Med Onion, chopped

1 or 2 slices of Bread. Preheat oven to 350. Combine all ingredientsexcept Bread. Soak Bread in cold water, squeeze out moisture, shred,and add to mixture. Place in loaf pan and bake 25-30 minutes.Or...form into patties, roll in Bread crumbs and pan fry, or broil.

BAKED PIZZA SANDWICH

1 lb Lean Ground Beef15 oz Tomato Sauce; 1 Can, or15 oz Pizza Sauce; 1 Can1 tsp Oregano Leaves2 c Biscuit Baking Mix (or use ready-made biscuits)1 Lg Egg;2/3 c Milk1 -8 oz pkg Cheese; American or Mozzarella2 oz Mushrooms;Sliced,Drained,1Can1/4 c Parmesan Cheese; Grated

Heat the oven to 400 degrees F. Cook and stir the Meat in a largeskillet until brown. Drain off the excess fat. Stir in half of the tomatoSauce and the oregano leaves into the Meat mixture. Heat to boilingthen reduce the heat and simmer, uncovered, for 10 minutes.While the Meat mixture is simmering, mix the baking mix, Egg and themilk. Measure out 3/4 cup of the batter and set aside. Spread theremaining batter in a greased baking pan 9 X 9 X 2-inches. Pour intothe remaining tomato Sauce over the batter, spreading evenly.Layer 4 slices of the Cheese, the Meat mixture, the mushrooms andthe remaining Cheese on top of the batter and tomato Sauce. Spoonthe reserved batter on the top of the Cheese. Sprinkle the batter topwith the grated Parmesan Cheese and bake, uncovered, until it isgolden brown, 20 to 25 minutes. Cool for 5 minutes before cutting intosquares and serving.

EASY CHEESY SLOPPY JOES

1 lb Ground Beef1 tsp saltSprinkle with pepper½ c. chopped onion1 c. Ragu Double Cheddar Cheese Sauce

Brown ground beef until done, add chopped onion and cook 2- 3 minmore. Drain excess fat if needed. Add about 1 cup of Ragu DoubleCheddar Cheese sauce and stir over low heat until cheese bubbles.Serve on buns (toasted is best).

BARBECUE HAMBURGER PATTIES

1 1/2 lb Ground Beef1/2 c Onion; Chopped, 1 medium1 tsp Salt1/3 c Catsup1/2 c Chili Sauce2 tbsp Brown Sugar1 tbsp Lemon Juice

Combine meat, onion, and salt together. Shape the mixture into 6patties, each about 3/4-inch thick. Brown the patties in a large skilletover medium-high heat, turning once. Cover and cook over low heatabout 10 minutes. Drain off the excess fat. Mix catsup, Chili Sauce,brown Sugar, and lemon juice. Pour Sauce over the patties. Cover andsimmer for 15 minutes, spooning the Sauce onto the pattiesoccasionally. Serve with the Sauce spooned over the patties.

BASIC HAMBURGERS

1 1/2 lb Ground Beef1/4 c Onion; Finely Chopped, 1 sm.1/4 c Water Or Evaporated Milk1 tsp Salt1 tsp Worcestershire Sauce1/4 tsp Pepper

Combine all ingredients together and make into patties. Brown untildone and serve on buns.

BASIC MEATBALLS

1 lb Ground Beef1 Egg; Large1/4 c Onion; Chopped, 1 Sm.1/3 c Bread Crumbs; Dry1/4 c Milk3/4 tsp Salt1/8 tsp Pepper1 tsp Worcestershire Sauce

Combine all the ingredients together. Shape mixture by tablespoonfulsinto 1 1/2-inch balls. (keeping hands moist with water will help keepmeat from sticking to hands.)Skillet preparation: Heat 1 tbsp salad oil in a large skillet, cook themeatballs over medium heat until brown, about 20 minutes. Drain offexcess fat.Oven preparation: Place the meatballs in a lightly greased baking pan13x9x2 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.

BATTER DIPPED FONDUE MEATBALLS

1 1/2 lb Ground Chuck1 ea Egg; Large1/4 c Bread Crumbs; Dry2 tbsp Beer Or Apple Juice1 tsp Garlic Salt2 c Salad Oil1/2 c Butter; Do NOT Use Margarine,*Frothy Batter1 cup biscuit baking mix1/2 cup beer or apple juice1 large eggMustard Sauce1/2 cup mayonnaise or salad dressing2 tablespoons prepared mustard1 tablespoon onion, finely chopped

To prepare meatballs: Mix meat, egg, bread crumbs, beer and garlicsalt. Shape mixture into 3/4-inch balls.Prepare frothy batter: Mix all of ingredients with a fork. (Batter will beslightly 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 oilto desired doneness, about 2 minutes.Serve with both sauces.** You can omit butter and increase salad oil to 2-1/2 cups.

Serves 12

BAVARIAN PATTIES WITH SAUERKRAUT

1 1/2 lb Ground Beef1/2 c Applesauce1/3 c Bread Crumbs; Dry1/4 c Onion; Finely Chopped, 1 sm.1 Lg Egg1 tsp Salt1/2 tsp Allspice16 oz Sauerkraut; Drained, 1 can

Combine all the ingredients together except the sauerkraut. Shape themixture into 6 patties, each about 3/4-inch thick. Brown the patties ina large skillet over medium heat, turning once. Drain off the excessfat. Spoon the sauerkraut onto the patties. Cover and simmer forabout 15 minutes.

BEEF AND CABBAGE JOES

1 lb Ground Beef1/2 c Onion; Chopped, 1 Md.1/2 c Celery; Thinly Sliced2 c Cabbage; Shredded1/3 c Green Pepper; Chopped3/4 c Catsup1/4 c Water1/4 tsp Salt1 tbsp Yellow Mustard8 ea Hamburger Buns; (best when toasted)

Cook and stir the Meat, onion and celery in a large skillet until theMeat is brown. Drain off the excess fat. Stir in the cabbage, greenpepper, catsup, water, salt, and mustard and heat to boiling, stirringoccasionally. Reduce the heat and cover. Simmer until the Vegetablesare tender, about 25 minutes. Spoon the mixture onto the bottomhalves of the buns and top with the remaining halves. NOTE: ForSloppy Joes, omit the cabbage and salt.

BEEF AND LENTIL STEW

1 lb Lean Ground Beef1/2 c Onion; Chopped, 1 Med

1 ea Clove Garlic; Minced4 oz Mushroom Stems & Pieces;1 Can16 oz Stewed Tomatoes; 1 Can1 Celery Stalk; Sliced1 Carrot; Lg, Sliced1 c Lentils; Uncooked3 c Water1/4 c Red Wine; Optional1 Bay Leaf1 tsp Salt1 tsp Beef Bouillon; Instant1/4 tsp Pepper2 tbsp Parsley; Snipped

Cook and stir the Meat, onion and the Garlic in a Dutch oven until theMeat is brown. Drain off the excess fat. Stir in the undrainedmushrooms, and the remaining ingredients. Heat to boiling thenreduce the heat, cover, and simmer, stirring occasionally, until thelentils are tender, about 40 minutes. Remove the bay leaf and serve.

BEEF AND TOFU

1 c Beef broth1 clove Garlic minced1 tbsp Cornstarch2 c Shredded Chinese cabbage2 tbsp Water1/2 lb Tofu, cut into 1/2" cubes1 tsp Brown Sugar3 c Hot cooked Rice2 tbsp Oil1/2 lb Lean ground Beef2 Green onions with tops, sliced

Bring broth to a boil in a medium Sauce pan. Combine cornstarch andwater in a small bowl. Set aside. Heat oil in wok over high heat. AddBeef. Stir fry until no longer pink, breaking larger pieces with awooden spoon. Add Garlic and Chinese cabbage. Stir fry about 1minute. Reduce heat and add broth mixture; stir until thickened. Addtofu; gently stir until heated, about 1 minute. Spoon tofu mixture overRice and garnish with green onions. Serves 4.

BEEF BOULETTE BURGERS

2 lb Ground Beef1 c Dairy Sour Cream

1/2 c Bread Crumbs; Dry1 - 4 oz can Mushrooms; drained and chopped2 tbsp Onion; Finely Chopped2 tbsp Parsley; Snipped1 1/2 tsp Salt1/4 tsp Pepper

Mix all the ingredients together. Shape the mixture into 8 patties, eachabout 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 15minutes.

BEEF NOODLE BAKE

1 lb Ground Beef4 c (8 oz.) noodles, cooked, drained1 can (8 oz) tomato Sauce1/3 c Chopped onions1/2 lb Velveeta Pasteurized Process Cheese Spread,cubed2 tbsp Chopped green bell pepper

In a large skillet, brown Meat; drain. Add tomato Sauce, onions andgreen bell peppers; mix well. Cover; simmer for 5 minutes. Layernoodles, 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.

BEEF PITA, GREEK STYLE

2 lb Ground Beef8 oz (1 can) Tomato Sauce1 Med. Onion, Chopped1/3 c Burgundy Or Rose Wine4 Small Cloves Garlic, Minced1 Large Egg1/2 lb Fresh Mushrooms, Sliced8 oz (1 pk) Cream Cheese,Softened1 Bay Leaf1 c Creamed Cottage Cheese1 1/4 tsp Salt1/2 c Crumbled Feta Cheese1/2 tsp Chil Powder1/2 c Unsalted Butter, melted (salted butter may also be used)1/2 tsp Cumin Powder8 oz (1/2 Pk) Phyllo Leaves (should be defrosted)1/4 tsp Cinnamon

1/4 c Dry Bread Crumbs

Garnishes:1 Parlsey Sprigs1 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. Addmushrooms, 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, stirringoccasionally.Remove bay leaf.

Cool while preparing cheese filling.Combine egg and cream cheese in medium bowl, beat with electricmixer until smooth. Stir in cottage and feta cheeses and blend. Brush13 x 9-inch baking pan with melted butter. Line pan with 1 sheet ofpastry, fitting pastry to contour of pan. (Pastry will come up overedges of pan.) Brush pastry with butter. Layer with 3 more pastrysheets, brushing each with butter. Sprinkle breadcrumbs evenly overtop.

Spoon 1/5 of meat filling in layer over crumbs and 1/5 of thecheese filling over meat. Place 1 pastry sheet over cheese filling,crinkling to fit inside dimensions of pan; brush with butter and layerwith 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3more pastry sheets, crinkling each, brushing with butter and toppingwith fillings. Turn bottom pastry ends up over filling. Place remaining8 pastry sheets smoothly over top, brushing each with butter. Usingspatula, tuck top pastry sheets around inside edges of pan. With sharpknife, 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 goldenbrown. Cool at least 10 minutes before cutting along scored lines.Place a cherry tomato on each of 12 small wooden picks and insertpick in center of each serving. Garnish with parsley. Garnishindividual servings with fresh fruit kabobs, if desired.

BEEF TACO SALAD

1 lb Lean Ground Beef1 Package Taco Seasoning Mix1/2 tsp salt1 medium yellow onion, chopped1 14.5-oz can Mexican-style diced tomatoes, undrained 4 to 6 cups

1 c Shredded Cheddar Cheeseshredded lettuceSliced green onionsChopped green, red or yellow bell pepperMolded Taco Bowl Shell (optional)

Break ground beef into crumbles and cook in large skillet over mediumheat about 8-10 minutes or until meat is done, breaking up intocrumbles. Add yellow onion for the last 2-3 minutes of cooking. Drainexcess grease if needed.Next, add the seasoning mix and salt. Stir in tomatoes and bring to aboil. Reduce heat; let simmer about 10 minutes, stirring occasionally.Distribute lettuce among 4 plates or Bowl Shells. Top each one withthe beef mixture. Next, sprinkle with bell pepper, green onions andcheese.

BRAUNBURGERS

1 lb Ground Beef1/4 lb Braunschweiger Sausage; also known as liver Sausage 1/4 cDairy Sour Cream2 tbsp Onion; Finely Chopped

Because of the seasonings in the sausage, no additional seasoningsare needed. Mix all the ingredients together. Shape mixture into 5patties, each about 3/4-inch thick. Broil or grill the patties 4-inchesfrom the heat, turning once, until the desired doneness is reached,about 10 to 15 minutes.

BROCCOLI "CASTLEROLE"

10 White Castle hamburgers1 Stack Ritz (R) crackers4 Pkg. chopped frozen broccoli1/2 Stick butter1 Med. box Velveeta (R) Cheese

Place 10 White Castle hamburgers side by side in a large Casseroledish. Cook 4 packages of frozen broccoli, drain and layer over WhiteCastles. Melt Cheese and pour over broccoli and White Castles. Crush1 stack of crackers with 1/2 stick of butter; sprinkle over top ofCasserole. Bake at 350 degrees for 30 minutes or until Topping startsto brown.

BUNLESS SUPER BOWL BURGERS

1/2 lb Lean ground Beef3 tsp Margarine or butter2 med OnionsSeasoned salt and pepper

Make 4 rounded beef patties.Peel and slice onions. Melt margarine orbutter in skillet and add onions, frying and stirring for about 5minutes. Remove then.Put burgers into skillet and brown on all sidesover med heat for about 10 min. lower heat and add cooked onions,salt and pepper. Serve smothered with onions.

BURGER PIZZA

1/2 lb Lean Ground Beef3 Mushrooms, sliced2 1/2 Crackers, crushedPepperoni slices2 tbsp Onion, finely chopped1/2 med Tomato, sliced2 tbsp Celery, finely chopped2 tbsp Green pepper, chopped1/2 Egg (or yolk only)1/4 tsp Pepper, freshly ground1/2 tsp Worcestershire Sauce1/2 c Mozzarella Cheese, shredded1/2 tsp Oregano1/2 tbsp Parmesan Cheese, grated

Mix ground beef, cracker crumbs, onion, celery, egg, sauce, spice andtogether, make sure it’s well mixed.

Use an 8" pie plate or something similar (drain beef if needed), formBeef mixture into a patty that fills pie pan. Sprinkle mushrooms,pepperoni, tomato and green pepper over beef. Sprinkle with pepperand top with cheeses. Bake at 350 degrees for 20-25 min or until meatis done.4 servings. Leftovers can be frozen and reheated.

BURGUNDY BURGERS

1 1/2 lb Ground Beef1/4 c Burgundy Or Other Red Wine1/4 c Onion; Finely Chopped, 1 sm.

1 tbsp Worcestershire Sauce1 tsp Seasoned Salt1/4 tsp Pepper1/8 tsp Garlic SaltCombine all the ingredients together. Shape mixture into 6 patties,each about 3/4-inch thick. Broil or grill the patties 4-inches from theheat, turning once, to the desired doneness, about 10 to 15 minutes.Nice served on toasted buns with your favorite Topping.

CABBAGE LOAF

2 lb Ground Beef3 Eggs2 1/2 c Shredded cabbage1/2 tsp Black pepper and Salt4 Bacon strips1/2 Chopped green bell pepper1 can (6 oz) tomato paste1 Minced Garlic cloveAmerican Cheese slices

Combine all ingredients together and mix thoroughly. Pour mixtureinto a 9 x 5 x 3" loaf baking pan. Place bacon strips on top. Bake for 11/2 hours in a 350 degree oven. After 45 minutes, you may have todrain bacon grease. During the last 15 minutes ,add tomato paste ontop. Turn oven off. After 15 minutes, add Cheese slices to top andallow to melt.

CALIFORNIA COUNTRY MEATBALLS AND PEPPERS

3 tbsp Olive oil1/3 lb Ground Beef1/3 lb Ground Pork1/3 lb Ground Veal1 lg Red bell pepper, cored, seeded and cut into thin 1/4 strips1 lg Green bell pepper, cored, seeded and cut into thin 1/4 strips1 lg Yellow bell pepper, cored, seeded and cut into thin 1/4 strips1 lg Egg1/4 c Fine dry Bread crumbs1 c Chopped fresh parsley1 tsp Fennel seeds, crushed1 1/4 tsp Salt1/4 tsp Black pepper1/2 c Pitted black olives, halved1 lg Onion, cut into wedges

In 12" skillet over medium heat; heat 1 tbsp. olive oil; add red, greenand yellow peppers and onion; cook about 10 minutes, stirringoccasionally until tender.Meanwhile,in large bowl, combine meatsBlend,Egg,Bread crumbs,parsley,fennel seeds,1/4 tsp. salt and blackpepper;using hands or wooden spoon, blend well.Shape mixture into 1 1/4" balls.Using slotted spoon,removeVegetables from skillet to bowl; keep warm.To skillet,add remaining 2tbsp.oil;heat over medium-high heat.Add meatballs;cook about 15minutes,turning frequently until well browned on all sides and cookedthrough.Return peppers to skillet, along with olives and remaining 1/2tsp. salt.Cook about 1 minute longer,stirring until well mixed andheated through. Makes 4 servings.

CAMPERS HOBO PIE

1 lb Ground Beef1 med Onion, sliced in 1/4"4 Carrots sliced2 Potatoes cubedButter

Form hamburger patties and put one patty,with individual servings ofwhole carrots,sliced potatoes and sliced onions,on a sheet of aluminumfoil.Brush everything with butter and sprinkle with salt and pepper.Foldfoil over food and place on charcoal or open fire Cook for anhour,turning every 15 minutes. Chicken can be substituted for thehamburger Meat.

CARAWAY BURGERS

1 1/2 lb Ground Beef1/2 c Onion; Finely Chopped, 1 Md.1 tsp Salt1 tsp Caraway Seed1 tsp Worcestershire Sauce1/4 tsp Pepper1 c Beer; Any Brand

Mix all the ingredients together except the beer. Shape mixture into 6patties, each about 1-inch thick. Place the patties in an ungreasedbaking 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, butthis is ok) Remove patties from the marinade. Broil or grill the patties4 inches from the heat, turning once, to the desired doneness, about15 to 20 minutes.

CASTLE STUFFED PEPPERS

10 White Castle hamburgers1/4 ts Chili powder3 lg Green peppers1 Dash Tobasco (R) Sauce2 Eggs1 Jar of your favorite Salsa1/4 tsp Cumin

Core green peppers and cut lengthwise. Chop up hamburgers and mixin all ingredients except salsa. Stuff peppers with mixture and place ina baking dish. Top with the salsa and cover. Bake at 350 degrees for45 minutes.

CHEDDAR BURGERS

1 lb Lean ground Beef3 tbsp Heinz 57 Sauce1 c Grated Cheddar Cheese1/4 tsp Salt1/2 c Soft Bread crumbsSandwich Buns, toasted1/4 c Minced onion

Mix the first 6 ingredients. Shape into 5 patties. Grill or broil to desireddegree of doneness. Serve in sandwich buns;top with additional Heinz57 Sauce,if desired. Makes 5 servings.

CHEESY MEATLOAF

1 1/4 lb Ground beefblack pepper, freshly ground is best1 Egg, beaten3/4 c Cheddar, cut in small cubesDash paprika (optional)Seasoned salt1 sm Onion, chopped1/2 c Milk1/2 med Green pepper, chopped1/3 c Breadcrumbs, Italian-style1 Stalk celery, sliced thin3 Slices bacon

Combine ground beef and seasonings, then add milk andbreadcrumbs. If needed, add a little more milk until mixture barelystays 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 450degrees for about 1 hr, or until bacon is crisp. You may want to drainon a paper towel before serving.

CHEESE-BEEF CASSEROLE PIE

1 lb Ground Beef1 c Canned corn with pimento1 sm Package cream Cheese1 pk Refrigerated biscuits1 Can mushroom Soup

Cook ground beef in skillet until done; drain. Mix all ingredients butthe biscuits. Pour into a 2 qt casserole dish. Top with biscuits. Bake at350 degrees for about 20 minutes.

CHILI STACK

1 lb Ground Beef1 clove Garlic, chopped fine1 tbsp Chili powder1 #2 1/2 can tomatoes2 tb Shortening1 Green bell pepper,chopped1 tspSalt1/2 c Grated sharp Cheddar Cheese1 Onion, chopped fine2 tbsp flourDash of pepper

Put shortening in a skillet. Set heat to medium high. When shorteningis brown, add meat and cook until crumbly. Next,blend flour throughthe mixture. dd remaining ingredients,except Cheese. Lower heat tosimmer.Cook 30 minutes.Just before serving,stir in Cheese. Deliciousserved on toast. Serves 4 to 5.

CHIMICHANGAS

1 lb Ground Beef3 c Shredded lettuce10 oz Tomatoes and green Chili

8 oz Shredded cheddar Cheese1/4 c Sliced green onions1 pkg Taco seasoning1 1/2 c Taco Sauce1 pk Flour tortillas

Heat oil, brown meat & drain. Stir in tomatoes, green chilis and tacoseasoning. Simmer for 5 minutes. Spoon 1/3 c. onto a tortilla; fold likeburrito. Secure with a toothpick; fry in 1 inch of oil, then drain, repeatuntil mixture is used. Top with lettuce, Cheese onions, and taco Sauceas desired. serves 12

CHILI BEEF TACOS

1/4 c Chili powder2 Jalapeno chilies, minced6 Garlic cloves, crushed10 oz Pkg. frozen corn, thawed and5 tbsp Strained fresh lime juice25 Pimento stuffed green olives3 tbsp Olive oil1/2 c Pimentos, drained chopped1 tbsp CuminSalt and pepper to taste2 1/2 lb Stewing Beef cut into 1/2 in cubes20 Taco shells28 oz Italian plum tomatoes; drained and crushed12 oz Sharp cheddar Cheese, shredded½ Bunch romaine lettuce; chopped2 c Beef broth4 Chopped seeded tomatoes12 oz Bottle dark beerHot or mild Salsa1 Large onion chopped1 c Sour cream

Mix Chili powder, Garlic, lime juice, 3 Tbs. olive oil and cumin in alarge 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 Dutchoven. Bring to boil over high heat. Cover, transfer to oven and bakefor 45 mins.

Uncover and continue baking until Beef is tender, about 45 minutesmore. Cool, shredd Beef and return to cooking liquid. Cover andrefrigerate overnight.

Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion andjalapenos then cover and cook until onion is tender and lightlybrowned, stirring occasionally, about 15 mins. Strain Beef cookingliquid into skillet, Bring to a boil.

Reduce heat and simmer uncovered until Sauce is thickened andreduced 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 heatedthrough, 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 andsour cream separately.

*The same filling also works in chimichangas and enchiladas. It canalso be frozen.

CHUCK WAGON SALISBURY STEAK

2 c Cornflakes 11/2 tsp Salt1 Egg1/2 tsp Black pepper1/2 c Barbecue Sauce1 lb Ground Beef

Measure cornflakes,then crush to 1 cup.Place crushed flakes in amixing bowl. Add Egg,1/3 of the barbecue Sauce, salt and blackpepper; beat until thoroughly combined.Add ground Beef; mix well.Shape into 4 oval patties,about 3/4" thick. Place in a shallow bakingdish in single layer.Brush patties with the remaining barbecueSauce.Bake at 375 degrees about 25 minutes for medium donenessmore if you like it well done.

COUNTRY BEEF AND RICE

2 Slices bacon, cut into 1" pieces1 c (10 3/4 oz.) condensedMushroom Soup1 lb Ground Beef1 Soup can water1/2 c Chopped onion1/4 tsp Garlic powder2 c (1/2 pkg.) frozen broccoli1 c Corn and red bell peppers1/2 c Dry Rice

Cook bacon in a skillet until crisp.Remove bacon and set aside. BrownBeef with onion in Hot drippings in skillet;drain fat. AddVegetables,Soup,water and Garlic powder.Bring to a boil; reduce heatand simmer 1 minute. Stir in bacon and Rice. Cover; remove fromheat.Let stand 5 minutes. Makes 4 servings.

COUNTRY BEEF LOAF

2 tbsp Butter or margarine1/2 lb Mushrooms, trimmed & sliced1 x Onion, diced (1 cup)1 c Thinly sliced celery1 c Shredded pared carrots2 tbsp Water2 lb Ground Beef1/2 c Sifted all-purpose flour2 tsp Salt1 tsp Seasoned salt1 tsp Fines herbs2 tbsp Soy Sauce

Combine butter or margarine, mushrooms, onion, celery, carrots, andwater in a medium-size frying pan. Heat to boiling, cover and cook 10minutes or until Vegetables are crispy tender. Combine ground Beef,flour, salt, seasoned salt, fines herbs, soy Sauce, and cookedVegetable mixture in a large bowl. Mix lightly, until well-blended.Shape into a rectangular loaf, 8 X 6, in a greased jelly-roll pan. Bakein moderate over (350 degrees) for 1 hour, or until crusty-brown.Sprinkle with chopped parsley before serving, if you wish.

CRAZY PIZZA

1 1/2 lb Ground Beef1 cn Mushrooms, sliced, drained1 c Chopped green pepper1 cn Pizza Sauce1/2 c Chopped onion1 c Grated mozzarella Cheese--Crust--1 c flour1 tsp salt1 tsp italian seasoning1/2 tsp pepper2 eggs2/3 c milk

Brown meat and pepper together and drain grease. Prepare batter andpour into a greased pizza pan(no grease is needed if this is a non-stickpan). Tilt pan so batter covers the bottom. Arrange meat mixture,onion, and mushrooms over batter. Bake at 425 for 20 minutes oruntil golden brown. Remove from oven and add pizza sauce andcheese. Return to oven for 10 more minutes or until cheese melts.Other toppings may be added or substituted. You may also choose touse a ready made pizza crust or make the crust with biscuits availableat the supermarket.

CREAMY BEEF NOODLE COMBO

1 lb Lean Ground Beef1/2 c Onion; Chopped, (1 med)4 oz Mushroom Stem/Pieces1 can 10 3/4 oz Cream Of Mushroom Soup1 c Celery; Sliced, 2 Stalks1/2 c Green Bell Pepper; Chopped1/4 c Pimento; Sliced1 c Milk1 tsp Salt4 oz Noodles; Uncooked, About 2 C1 tbsp Worcestershire Sauce

Cook and stir the Meat and onion in a large skillet until the Meat isbrown. Drain off the excess fat. Stir in the UNDRAINED mushroompieces and the remaining ingredients. Heat to boiling then reduce theheat and simmer, covered, stirring occasionally, until the noodles aretender, about 25 minutes. A small amount of water can be added ifnecessary. Serve Hot.

CREAMY MEATBALL DINNER

1/2 c Soft whole wheat Bread Crumbs1/2 Cup apple juice or water1 Beaten Egg2 tbsp Snipped parsley2 tbsp Milk1/2 tsp Dried basil,crushed1 tbsp Chopped onion2 c Frozen crinkle-cut carrots1/4 tsp Salt2 tbsp Margarine or butter,melted3/4 lb Ground Beef1/2 c Brown Rice, cooked

1 can (10 3/4 oz) condensed cream of mushroom SoupCombine crumbs,Egg,milk,onion and salt.Add Beef;mix well.Shapemixture 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 tocoat.Divide Rice among 4 shallow single-serving baking dishes.Topwith 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 1/4hours,or cook,covered,on 70 % powder (medium high) 10 to 12minutes in the Microwave,turning once. Makes 4 servings.

CRISPY TACOS

1 lb Lean ground Beef1 tsp Salt1/2 c Chopped onion1/2 tsp Chili powder1 Clove Garlic, minced or pressed2 c Diced tomatoes4 lg Wheat flour tortillasOil for frying tortilla

1. Brown ground Beef, onion and garlic in a frying pan togetherover 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 cheeseand 1/4 cup diced tomatoes onto one-half of each tortilla. Foldother 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, about45 seconds per side.6. Remove from pan onto paper towels. Cut into wedges and serve

CRUNCHY TERIYAKI BURGERS

1 1/2 lb Ground Beef1/2 c Water Chestnuts (finely chopped)1/4 c Soy Sauce1/4 c Orange Juice; OR1/4 c Sherry; Dry1 Clove Garlic; Minced1 tsp Molasses or Brown Sugar1/8 tsp Ginger; Ground

Mix the Meat and water chestnuts together. Shape the mixture into 6patties, each about 3/4-inch thick. Place the patties in an ungreasedbaking dish 10 X 6 X 1 3/4-inches. Mix the remaining ingredientstogether 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 isreached, about 10 to 15 minutes. Brush frequently with the leftovermarinade.

DANISH MEATBALLS

1 lb Hamburger1/8 tsp Pepper1/3 c Catsup3-4 dashes tabasco2 tsp Worcestershire Sauce1/2 Green pepper (minced fine)1/2 tsp Salt

Shape meat mixture into meatballs, about 2 inches in diameter; rollmeatballs in flour. Heat oil in a large skillet; brown meatballs on allsides and cook for about 20 minutes, or until done. Remove to a warmplatter and serve with your favorite sauce or pasta.

DEVILISH POTATO STACKS

1 lb Ground Beef2 1/2 oz (1 can) Deviled Ham1 tsp Worcestershire Sauce1 x Instant Mashed Potatoes; use 4 serving amount1/2 c Creamed Cottage Cheese3 1/2 oz French Fried Onions; 1 can

Heat the oven to 350 degrees. Combine beef, deviled ham andworcestershire Sauce. Shape the mixture into 4 patties. Place thepatties in an ungreased baking pan 8 X 8 X 2-inches. Prepare thepotato puffs as directed on the package except -- decrease the waterto 1 cup.

Stir in the cottage Cheese and half the onions into the potatoes. Topeach patty with 1/4 of the potato mixture. Sprinkle with the remainingonions. Bake uncovered to desired doneness, 30 to 40 minutes.Remove the patties to a serving plate with a slotted spoon and serve.

EASY BEEF BAKE

1 pk Onion and mushroom or Beef Flavor mushroom Soup mix1/4 c Ketchup1 med Egg1/4 c Water3 c Hot mashed potatoes1 lb Ground BeefShredded Cheddar Cheese1/2 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 a9" Pie pan.Bake at 350 degrees for 40 minutes.

EMPANADA (MEAT PIE)

1 lb Ground BeefRaisins, To Taste2 Garlic Cloves, MincedGreen Olives, Chopped2 Hard Boiled Eggs Cold, Chopped1 pinch Crushed Red PepperCooking Oil1/4 c Milk1 lg Onion, ChoppedSalt & Black PepperPastry Dough

Fry onions in cooking oil until soft. Add minced Garlic and brownlightly. Drain oil. Add ground Beef to onions and saute until Meat turnsa light brown. Add chopped olives, eggs, salt and black pepper, raisins,pinch of red pepper and milk. Allow to simmer (uncovered) over lowheat 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 andcut with a 5" cutter. Place Meat filling on one side of the dough. Foldthe other side over the filling and pinch the edges. Deep fry in Hotcooking oil until crisp and brown .. or .. bake in a 400 degree ovenuntil the crust is a golden brown. Makes 5 Meat pies

FAMILY FAVORITE BURGERS

1 1/2 lb Ground Beef

2 slices Bread; Fresh Bread Crumbs1/3 c Milk1/4 c Catsup1/4 c Onion;Finely Choppe (small)1 tspSalt2 tsp Horseradish2 tsp Worcestershire Sauce1 tbsp Mustard; Prepared

Mix all ingredients together. Shape mixture into 6 patties, each about3/4-inch thick. Broil or grill patties, 4-inches from the heat, turningonce, until the desired doneness is reached, about 10 to 15 minutes.

GERMAN MEATBALLS

3 tbsp Vegetable oil1 c Fresh Bread crumbs1 lb All-purpose potatoes, Scrubbed and sliced1/2 tsp Grated lemon peel2 tbsp Chopped fresh parsley3 1/2 cups2 tbsp White wine1/2 small Head red cabbage 8 oz., cored and coarsely SlicedWorcestershire SauceSalt and black pepper,to taste1 sm Onion, diced, about 1/2 cup2 tsp All-purpose flour8 oz Lean ground Veal1 tbsp Fresh lemon juice8 oz Lean ground Pork1 tbsp Capers,drained

In 4 qt. saucepan over medium-high heat,heat 2 tbsp. oil;addpotatoes,cabbage and onion;cook about 5 minutes until crisptender,stirring frequently. Add 1/2 cup water;cook,covered,10minutes,stirring occasionally.

Meanwhile,in large bowl,combine Veal,Pork,Bread crumbs,gratedlemon peel,1 tbsp.EACH:chopped parsley and WorcestershireSauce,salt and pepper;using hands or wooden spoon,blend well.Shapemixture into 1 1/2" balls.In 12" skillet over medium-high heat,heat 1tbsp. oil;cook meatballs about 15 minutes,turning frequently until wellbrowned on all sides.Using slotted spoon,remove meatballs tosaucepan 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 cupwater;increase heat to high.Bring to boil;reduce heat to low;cook 1

minute.To serve:Pour mixture over meatball-cabbage mixture insaucepan;toss well.Spoon into serving bowl.Makes 4 servings.

GERMAN CABBAGE CASSEROLE

1 med Cabbage7/8 oz Ground Beef1 3/8 oz Margarine1 slice of Bread1 3/8 oz Flour1 Egg2 1/8 c Water1 Onion, finely chopped1 tsp Capers1 pinch Salt1 tsp Lemon juice1 pinch Pepper1 c Milk

Chop up cabbage and put in boiling salted water partially cooked. Mixthe Meat, Bread, salt, pepper, Egg and onion together. Make a whitegravy out of the margarine, flour, water, and milk. Season with saltand pepper and add capers. You can also use tomato Sauce for avariation. Grease the bottom and sides of a large Casserole dish. Layerin the cabbage, Meat and gravy alternately. Top with cabbage. Coverand bake at 375F for 45-60 minutes.

GREEK HAMBURGERS

1 1/2 lb Ground Beef (lean)3 tbsp Red wine (dry Burgundy)2 tbsp Olive oil2 tsp Oregano3 Garlic cloves (minced)2 tbsp Dijon mustardsalt and pepper to taste

toppings such as fried onions, lettuce, tomatoes, Dijon mustardCombine the meat with the first six ingredients, shape into patties,cook by your favorite method and top with your favorite topping.

GREEK MEATBALLS WITH EGG AND LEMON SAUCE

1 1/2 lb Ground Lamb or Beef

1 tsp Dried oregano1 med Onion, mincedSalt and pepper to taste1 Clove Garlic, minced3 Eggs1/3 c Uncooked Rice2 tbsp Vegetable oil2 tbsp Minced parsleyChicken or Beef stock1 tsp Dried basil or mint1/4 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 whitesuntil they froth and add them as well. Reserve yolks and the other Eggfor the Sauce. Gently mix with a fork or your hands, and form walnutsizeballs. Fry meatballs in Vegetable oil over low heat. When lightlybrown, remove with a slotted spoon to a saucepan.

Add enough stock to cover meatballs, and simmer, uncovered, for 20minutes. Pour off stock through a sieve, and measure it. You will need1 1/2 cups for the Sauce.

To make the Sauce, beat reserved Egg yolks and the whole Eggtogether until quite frothy. Whisk in lemon juice bit by bit, then whiskin 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 aboil, or it will separate. Serve on a bed of Rice, sprinkled with parsley.Serves 4.

GROUND BEEF AND VEGETABLE CASSEROLE

2 lb Ground chuck1/4 tsp Pepper4 tbsp Shortening2 c Unstrained tomatoes1/2 tsp Sage10 Onion, sliced, fried3 tbsp All-purpose flourButtered crumbs2 tsp Salt

Shape ground chuck into medium size balls and place in bottom of 2quart Casserole. Season with sage, salt and pepper. Place layer offried onions over meat. Melt shortening, add flour;mix well. Tothis,add tomatoes. Cook until thickened.Pour over onions. Cover withbuttered crumbs. Bake,uncovered,at 375 degrees for 1 1/2 hours.Serves 5 to 6.

HACIENDA HAMBURGER

2 lb Ground Beef2 c Uncooked Noodles2 tbsp Cooking Oil1 c Diced American Cheese1 1/2 c Chopped Celery1 c Sliced Ripe Olives1/2 c Chopped Onion2 tsp Salt1/2 tsp Pepper6 oz (1 can) Tomato Paste2-1/4 c (3 cans) Water

Cook Meat in oil in large skillet. Add celery and onion; cover and cookslowly 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.

HAMBURGER CORN CASSEROLE

1 lb Hamburger12 oz Can corn1 Diced medium onion1 can Cream of mushroom Soup8 oz Pkg cooked noodles

Salt and pepper to taste Brown hamburger and onion. Layer noodles,corn and hamburger in buttered Casserole. Cover with Soup. Repeatlayers. Season with salt and pepper. White Sauce may be used withSoup. Bake for 1 hour at 350 degrees. Makes 6-8 servings.

HAMBURGER GRAVY

1 lb Ground beefSalt & Pepper to taste1 1/2 c Water + 2 Tbsp3 med Onions, chopped (optional)1 Beef bouillion cube (optional)

Cook ground beef until no longer pink, add onions and cook until onionis transulcent. Drain excess grease if needed, but leave about a tbspor 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 tpspof water over the Meat mixture, and stir in well over low to mediumheat.

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 willbe good.

HAMBURGER HOT DISH

1 lb Ground Beef1 tsp Salt1 c Celery,diced1/4 tsp Onion salt1/2 c American Cheese,diced3 tbsp Ketchup OR 1 c Canned tomatoes1/4 c Ripe olives, cut up2 c Uncooked noodles

Brown hamburger. Add remainder of ingredients.Cover tightly.Bring toa boil. Simmer for 30 minutes, stirring occasionally. Add water asneeded.

HAMBURGER STROGANOFF

1 lb Lean Ground Beef1/2 c Onion; Chopped, 1 med1 Clove Garlic; Minced1 tsp Beef Bouillon; Instant3/4 tsp Salt1/4 tsp Pepper4 oz Mushroom Stem/Pieces;Drained1 c Water1 c Dairy Sour Cream2 c Noodles Or Rice; Cooked, Hot3 tbsp Unbleached Flour

Cook and stir the Meat, onion, and Garlic in a large skillet until theMeat 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 waterand heat to boiling, reduce the heat and simmer, covered, for 10minutes. Stir in the sour cream and heat until just Hot. Serve over thenoodles or Rice, if desired, add a garnish of chopped parsley.

HAMBURGERS AU POIVRE

1 lb Ground Beef1/2 tsp Salt1/2 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 largeskillet over medium-high heat, turning once, until the desireddoneness is reached, about 8 minutes. Drain off the fat. Sprinkle thecognac over the patties, immediately ignite, if desired. Remove pattiesto a warm platter. Stir the wine into the drippings in the skillet. Heatjust to boiling, stirring constantly. Serve Sauce over the patties.

HAMBURGERS DIANE

2 tbsp Margarine Or Butter1 tsp Worcestershire Sauce1/4 tsp Lemon Juice1 Clove Garlic; Minced1 Onion; Sliced, Small1 c Fresh Mushrooms; (washed, trimmed & sliced)1 lb Lean Ground beef1/2 tsp Salt1/4 tsp Pepper

Melt margarine in a large skillet. Add the Worcestershire Sauce, lemonjuice, Garlic, onion, and mushrooms. Cook and stir over medium heatfor 2 minutes. Remove from the heat. Mix the Meat, salt and peppertogether. Shape the mixture into 4 patties, each about 3/4-inch thick.Push mushroom-onion mixture to the side of the skillet. Cook thepatties in the same skillet over medium-high heat, turning once, to thedesired doneness, about 10 minutes. Serve with the mushroom-onionmixture spooned over the patties.

HAWAIIAN SWEET-AND-SOUR MEATBALLS

1 1/2 lb Ground Beef1/4 tsp Pepper1 tsp Salt1/4 tsp Nutmeg1/4 tsp Garlic powder or minced garlic

2 Green peppers,bite size1 Onion, minced2 tbsp Salad oil4 tbsp Cornstarch1/2 c Brown Sugar1 1/4 c Pineapple juice2 c Fresh pineapple chunks1 tbsp Soy Sauce2 Eggs1/3 c Water3 tbsp Vinegar

Blend together Beef, eggs, 1 tsp cornstarch, onion, pepper, nutmeg,salt, and Garlic. Form into 1-inch balls. Heat oil in skillet; brownmeatballs on all sides. In large saucepan add remaining cornstarch,soy Sauce, vinegar, water, and brown Sugar to pineapple juice. Cookuntil thickened; stir constantly. Add meatballs, Fruit, and peppers.Cook 5 minutes or until Fruit is well heated. Makes 4 to 6 servings.

HEARTY BURGUNDY MEATBALLS

1 lb Lean ground Beef8 oz Pearl onions, peeled and Halved, about 1 1/2 cups1 lg Egg1 c Fresh Bread crumbs,(about 2 slices bread)2 tbsp All-purpose flour1/2 c Red burgundy or other dry Red Wine1 tsp Salt1/4 tsp Freshly ground black pepper1 Envelope instant Beef Bouillon2 tbsp Vegetable oil3 med Carrots,peeled and sliced, About 1 cup3 tbsp Chopped fresh parsley1 12" loaf French Bread

2 c Quartered medium-size fresh sliced Mushrooms, about 8 oz canIn large bowl,combine Beef,Egg,Bread crumbs,salt and pepper; usinghands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In12" skillet over medium-high heat,heat oil;add meatballs; cook about12 minutes,turning frequently until well browned on all sides.Usingslotted spoon,remove meatballs to plate.

To drippings in skillet,add carrots,mushrooms and onions;cook,stillover 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 heatto high;bring to boil.Reduce heat to low;simmer,covered,10 minutesuntil meatballs are cooked through.

To serve: Spoon meatballs and Vegetables in serving bowl;sprinklewith remaining tablespoon parsley. Serve accompanied by FrenchBread.Makes 4 servings.

HEIDELBERG MEAT LOAF

1 1/2 lb Lean Ground Beef3 Slices Rye Bread; Torn Up1 c Beer Or Bouillon; Any Brand1 Lg Egg1/4 c Onion; Chopped, 1 Sm1 tsp Salt1 tsp Caraway Seed; Optional1/2 tsp Celery Seed1/4 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. Bakeuncovered for 1 to 1 1/4 hours. Drain off the excess fat and let standfor 5 to 10 minutes before slicing. Serve on a heated platter.

HUNGARIAN CABBAGE ROLL

1 Cabbage1/2 tsp Pepper1 1/2 lb Ground Beef1 tbsp Paprika1 Onion, chopped2 c Sauerkraut1 c Rice2 tbsp Tomato Sauce1 Egg1 c Sour cream1 tbsp Salt

Core cabbage and place in large bowl. Cover cabbage with boilingwater and let stand five minutes. (If cabbage is very large, repeat thisprocess 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 offilling on a leaf. Fold sides in and roll. Place seam side down in a slowcooker. Spread sauerkraut on top. Add tomato Sauce and water. Cookon low six to eight hours. Remove rolls, blend sour cream with Sauceand serve with cabbage rolls. Makes 4 servings.

HUNGRY BOYS CASSEROLE

1 lb Lean Ground Beef1 c Celery; Chopped, 2 Stalks1/2 c Onion; Chopped, 1 Med1 Clove Garlic; Minced16 oz Garbanzo Or Lima Beans, 1 Can16 oz Pork And Beans; 1 Can1/2 c Green Bell Pepper; Chopped1 tsp Salt6 oz Tomato Paste; 1 Can

Cook and stir the Meat, celery, onion, and Garlic in a large skillet untilthe Meat is brown. Drain off the the excess fat. Stir in the undrainedgarbanzo beans and remaining ingredients.

TO COOK IN A SKILLET: Heat the mixture to boiling then reduce theheat and simmer, covered, for 10 minutes, stirring occasionally. ServeHot.

TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quartCasserole. Cover and bake in a 375 degrees until Hot and bubbly,about 45 minutes.

ITALIAN STYLE MEAT LOAF

1 lb Lean ground Beef1 c Fresh Bread crumbs6 oz Italian Sausage or Spicy Bulk Sausage½ c Chopped onion½ c Chopped green bell pepper1 can (14 1/2 oz) Italian style1 Egg, beatenStewed 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

JALAPENO BEEF ROLL WITH ZUCCHINI

3 med Zucchini½ c Bread crumbs2 oz Monterey Jack Cheese (with Jalapeno pepper)3 tbsp Ketchup

½ tsp Salt1 small Onion1 tbsp Butter1-1/2 lb Ground Beef

About 35 minutes before serving, shred 1 cup zucchini. Set remainingzucchini aside. Shred Monterey Jack Cheese. In a medium bowl,grateonion. Add ground beef,breadcrumbs, ketchup, and 1/2 tsp. salt. Mixwell.

On waxed paper,pat ground Beef mixture into a 11 x 8" rectangle.Sprinkle shredded zucchini and Cheese over Beef mixture. Starting ona long side,roll Meat mixture around filling,jelly roll fashion,lifting waxpaper to help shape roll.Press seam and sides to seal.

Carefully,transfer beef roll,seam side down,to a 2 quart oblong bakingdish. Microwave cook,covered with waxed paper on high 5minutes.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 4minutes,until just tender.Sprinkle with 3/4 tsp. salt after cooking. Toserve,cut Beef roll into 12 slices on serving platter.Spoon zucchinialong side of Meat. 6 servings.

JUDY’S SWEDISH MEATBALLS

1/2 c Fine dry Bread crumbs1/8 tsp Nutmeg2/3 c Milk or water1/3 lb Ground Beef1 Egg1/3 lb Ground Pork2 tb Minced onion1/3 lb Ground Veal1 1/4 ts Salt2 tb Butter or margarine1/8 ts Pepper1/4 c Water

Stir Bread crumbs into milk or water;mix well.Beat in unbeaten Eggand minced onion.Add salt,pepper,nutmeg and ground Beef;mixthoroughly. Divide Meat mixture into 50 to 60 even portions.Shape into small balls Melt butter or margarine in skillet.Addmeatballs;brown thoroughly, shaking pan occasionally to keep ballsround. Add water;cover skillet. Simmer 20 minutes. Makes 50 to 60small meatballs.

KRAUT BURGERS

1 lb Lean Ground Beef2 Loaves Frozen Bread Dough (or substitute your favorite 2 loaf Breaddough recipe)1 lg Onion, Finely Chopped1 sm Head Of Cabbage, Shredded3 tbsp ShorteningSalt & Pepper To Taste

Melt Shortening in skillet. Add Beef, cabbage and onion. Cook untilcabbage is nearly done. Do not brown. Drain, salt and pepper to taste.Roll Bread dough, which has risen once to 1/4-inch thick. Cut in 5 to6-inch squares. Place 2 to 3 heaping T of mixture on each square;bring corners together and pinch sides shut. Let rise 20 minutes. Bakeat 375 degrees for about 20 minutes or until brown. Brush tops withmelted butter as the dough cools.

LAYERED HAMBURGER PIE

1 lb Ground Beef1/8 tsp Garlic powder1 Egg1-1/2 c Sliced potatoes1/4 c Dry Bread crumbs1 md Onion,sliced into rings and separated1 tsp Salt1 tsp Mixed herbs (oregano, Basil, marjoram)1-1/4 c Mushrooms1 c Cheddar Cheese1 tsp Dry mustard1/2 c Swiss Cheese1/4 tsp Ground cumin seeds2 tbsp Parsley

Mix Beef with Egg,Bread crumbs,salt,herbs,mustard,cumin and Garlicpowder.Pat evenly into a 9" Pie pan to make a crust. Fill crust with alayer of potatoes,onion and mushrooms, reserving some mushroomsto ring the Pie. Cover with foil.Bake at 350 degrees for 1 hr or untilpotatoes are done.

Remove from oven. Remove foil. Top with Cheese and sprinkle withparsley. Return to oven just long enough to melt Cheese.

LIGHTHOUSE CASSEROLE

1 lb Small shell macaroni1 10 oz. jar Chili Sauce2 lb Ground Beef1 can (8 oz) mushroom pieces1 lg Onion,chopped1 can (3 oz) sliced ripe olives,1 can (16 oz) kidney beans drained1 can (16 oz) cream style corn1 c Shredded Cheddar Cheese1 can (16 oz) tomato Sauce

Cook macaroni on the conventional range. Meanwhile,crumble groundBeef into colander suspended over a 3 quart Casserole.Top withchopped onion.Stirring midway through cooking,Microwave on high 8to 10 minutes or until Meat is no longer pink.

Drain grease and transfer Meat to Casserole. Stir in beans,corn,tomato Sauce,Chili Sauce,mushrooms and olives. Drain macaroniand stir Meat mixture into it. Divide macaroni mixture into desired sizecasseroles for serving or freezing. Makes 3 - 2 quart casseroles ( 6servings each).

LIPTON ONION BURGERS

1 Env. Soup Mix; Onion. Onion-Mushroom,Or Beefy Mushroom2 Lb Ground Beef

In a large bowl, combine all ingredients; shape into 8 patties. Grill orbroil until done. Serve if desired, on Hamburger buns.Microwave: Prepare patties as above. In an oblong baking dish,arrange 4 patties and heat uncovered on high (Full Power) 6 minutes,turing patties once. Repeat with remaining patties. Let stand, covered,at least 5 minutes. Serve as above.

NOTE: You can cover the dish with paper towels to prevent splatteringon the inside of the oven, but do not cover with any type of lid. Alsodrain the grease from the pan when putting in the second batch ofburgers or if using regular ground Beef, when you turn them the firsttime.

MARIACHI BEEFBALLS AND RICE

2 lb Ground Beef

1 Clove Garlic, Crushed1 c Crushed Corn Chips1 tsp Chili Powder1/2 c Milk1/4 tsp Powdered Cumin1 Large Egg, Slightly Beaten19 oz (1 cn) Tomatoes, Undrained2 tsp Salt4 oz (1 cn) Green Chilies,Drained2 1/2 tb Unbleached Flour1/2 c Sliced Ripe Olives2 tbsp Butter or Margarine1 x Mexican Rice2 c Sliced Onion

In large bowl, lightly combine ground Beef with corn chips, milk, Eggand 1 t salt. Cover and refrigerate 1 hour. Shape into 15 meatballs,using 2 Rounded Tablespoons Meat mixture for each. Lightly rollmeatballs in 2 T Flour, coating completely.

In large frying-pan, cook meatballs in Hot butter, half at a time,stirring until evenly browned. Remove meatballs from frying-pan asthey are browned. In same frying-pan, cook onion and Garlic about 5minutes, stirring occasionally. In small bowl, combine remaining 1/2 Tflour and 1 t salt, Chili powder and cumin. Stir into onions. Addtomatoes, green chilies and olives. Bring to a boil, stirring constantly;reduce heat, cover tightly and cook slowly for 30 minutes. Addmeatballs to tomato mizture, cover tightly and cook slowly for 20minutes. Uncover and continue cooking slowly 10 minutes. Servemeatballs and Sauce over Hot Mexican Rice.

Mexican Rice: 1 Pint Dairy Sour Cream 1/2 lb Monterey Jack Cheese, 4Oz (1 cn) Chopped Green cut into stripes 3 Cups Cooked SeasonedRice Cheese Combine sour cream, chilies and salt. in 13 x 9-inchbaking pan, layer 1 cup cooked Rice, 1/2 sour cream-Chili mixture and1/2 Cheese strips. Repeat layers and top with remaining cup of Rice.Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle withParmesan Cheese and top with meatballs and Sauce. Continue bakingfor 5 minutes or until Cheese melts.

MEAT SAUCE MIX

1/4 c Vegetable Shortening4 Med. Onions, Sliced3 Cloves Garlic, Fine Minced2 c Celery, Finely Chopped2 Carrots, Finely Chopped(opt)5 lb Lean Ground Beef

5 tsp Salt1/2 tsp Pepper3 tbsp Worcestershire Sauce14 oz (1 btl) Ketchup14 oz (1 btl) "Hot" Ketchup

Melt shortening in a large skillet over medium heat. Add onions, Garlic,celery, and carrots, if desired. Saute until onions are golden. Addground Beef. Stir and cook until Meat is browned. Add salt, pepper,worcestershire Sauce, ketchup and "Hot" ketchup.Cover and simmer 20 minutes. Drain excess fat. Cool and put into five1-pint containers leaving 1/2-inch space at top. Cut through mixturewith a knife several times to remove air spaces.Seal and label containters Meat Sauce MIX and freeze. Use within 3months. Makes about 5-pints of Meat Sauce mix.

MEATBALL MIX (BASIC)

4 lb Lean Ground Beef4 Large Eggs, Slightly Beaten2 c Dry Bread Crumbs1/2 c Onion, Finely Chopped1 tbsp Salt2 tbsp Cornstarch1/4 tsp Pepper2 tsp Worcestershire Sauce

Preheat oven to 400 degrees F. (205 degrees C.). Combine allingredients in a large bowl. Shape mixture into 1-inch meatballs. Placemeatballs on ungreased baking sheets and bake 10 to 15 minutes untilbrowned. Remove immediately and drain on paper towels.When cooled put about 30 meatballs each into five 1-quart containersleaving 1/2-inch space at top. Seal and label containers. Freeze. Usewithin 3 montshs. Makes about 144 meatballs.

MEATBALL STEW

1 ea Recipe Of Basic Meatballs; (see Meatball Mix recipe)4 ea Carrots; Med peeled and cut into 1-inch pieces2 ea Celery Stalks; cut into 1-inch pieces with strings3 ea Potatoes; Md, chopped16 oz Stewed Tomatoes; 1 Can1 tsp Salt1 tsp Instant Beef Bouillon1/8 tsp Pepper1 Bay Leaf

3/4 c Water

Prepare basic meatballs except -- cook in a Dutch oven. Drain offexcess fat. Add the remaining ingredients and heat to boiling. Reducethe heat, cover and simmer, stirring occasionally, until the Vegetablesare tender, about 40 minutes. Remove the bay leaf and serve.

NOTE: You can substitute 1 24-oz package of frozen stew Vegetablesfor stew for the carrots, celery and potatoes.

MEATBALLS

2 lb Ground Beef2 tbsp Garlic salt1 c Bread crumbs1 tbsp Oregano2 tbsp Grated Cheese1 tbsp Parsley2 Eggs

Prior to browning,mix all ingredients together thoroughly. Form intomeatballs.Place in a bowl,separating with wax paper. Refrigerateovernight.

Brown meatballs in a 250 degree oven for 15 minutes.Place inSauce.Cook on low heat for 3 hours.Turn off and let thicken.Note: Placing meatballs in refrigerator overnight,holds meatballstogether.Otherwise,you’ll have Meat Sauce.

MEATLOAF OLE

1 1/2 lb Lean Ground Beef1 mrd Tomato; Chopped3/4 c Unseasoned Dry Bread Crumbs1/2 c Green Onions; Sliced1 lg Egg; Beaten2 tbdp Ketchup4 oz Green Chiles; Diced, 1 Can1 tbsp Salsa1/2 c Cheddar Cheese; Grated, 2 Oz1/2 tsp Seasoned Salt1 pk Taco Seasoning Mix; 1.25 Oz

Combine the first 6 ingredients in a large bowl, blending well. Pat theMeat mixture into a 9 X 5 X 3-Inch loaf pan. Bake, uncovered, at 350Degrees oven for about 1 hour or until the Meat is cooked through. Let

stand for 10 minutes before draining the fat and removing the Meatloaf from the pan. Combine the remaining ingredients in a small bowl.Slice the Meat loaf into 1/2-inch slices and spoon the tomato mixtureover the slices. Serve with Mexican Rice.

MEXICAN HASH

1 lb Ground Beef3 tbsp Chili powder1 Chopped onion1 tbsp Worcestershire Sauce8 oz Can of tomato Sauce1 tbsp Brown Sugar16 oz Package of hash browns1 1/2 c Shredded Cheese3 Tomatoes

Brown ground Beef and onion until onion is tender. Stir in tomatoSauce, Chili powder, worcestershire Sauce and brown Sugar, simmeruntil thick. Meanwhile, prepare hash browns. Place in Pie pan or 9x9x2pan. Top with Meat mixture, then slice tomatoes and top with Cheese.Broil long enough to melt Cheese.

MEXICAN LASAGNA

1 1/2 lb Ground chuck1 c Sour cream1 tsp Salt24 oz Tomato Sauce1 c Cottage Cheese1/2 lb Cheddar Cheese, grated10 oz Tortilla chips, crushed4 oz Slice black olives1 sm Onion, chopped1/4 tsp Garlic powder4 oz Green chiles

Preheat oven to 350 degrees. Combine sour cream, cottage Cheese,Garlic powder and green chiles and set aside. Brown Meat and onions.Add tomato Sauce, olives and salt. Layer in greased cassarole;tortillachips, sour cream mixture and Cheese. Bake 20 -30 min. until Hot andbubbly. Serves 6.

MEXICAN SPAGHETTI PIE

12 oz Cooked spaghetti (or Pasta)1 lb Ground Beef1/4 c Chopped olives1/2 c Shredded Monterey, Jack or Cheddar Cheese2 tbsp Green Chili peppers4 tbsp Butter1/2 c Chopped onion1 tsp Chili flakes19 oz Can red kidney beans1/4 c Freshly grated parmesan6 oz Crushed tortilla chips1/4 tsp Sugar19 oz Can tomatoes4 Beaten eggs6 oz Can tomato paste1/2 tsp Cumin

Cook and drain Pasta, and let cool slightly. Stir in butter, parmesanCheese and eggs. Spread into the bottom of a large greased bakingdish. Brown onion and ground Beef. Stir in kidney beans, undrainedtomatoes and tomato paste. Add Chopped green chilis, Chili flakes,Sugar and cumin. Let simmer at least 30 mins. or longer. (You can addsome Tabasco Sauce for some extra "kick" at the end.) Pour Meatmixture over Pasta in baking dish. Top with the shredded Cheese,olives and tortilla chips. Bake in a 350 degree oven for 30-40 mins.oruntil brown.

MOCK PARMIGIANA

4 lb Ground BeefSauce:4 Eggs3 sm Cans Tomato SauceSeasoning Salt to tasteSpaghetti seasoning to tasteOnion Salt to tasteOnion salt to tasteBlack pepper to taste 1ds Worcestershire Sauce1 1/2 c Seasoned Bread Crumbs (Italian is good)1 Lrg Onion, sliced8 oz Mushrooms, drained1/3 c Grated Parmesan Cheese2 c Mozarella Cheese, shredded

Combine first 7 ingredients and shape into patties. Set aside.

To make Sauce, saute onion slices in 3 Tbsp butter or margarine untilsoft. Add remaining ingredients for Sauce. Place patties in large bakingpan in single layer and pour Sauce over. Cover pan with aluminum foiland bake one hour at 375F. After baking, remove foil, sprinkle eachpatty generously with the Mozzarella Cheese and return to oven untilCheese is melted.

NOODLE STROGANOFF

1/4 c Butter or margarine1 cn Beef consomme1/4 c Sliced scallions or onions1 tsp Salt1 Garlic clove; minced1/4 tsp Pepper1/2 lb Mushrooms; sliced4 oz Medium Egg noodles1 lb Ground Beef1 c Sour cream3 tbsp Lemon juiceSnipped parsley3 tbsp Burgundy or other red wine

In Hot butter in skillet, saute scallions, Garlic and mushrooms untillightly browned. Add Beef; cook, stirring, until red colour disappears.Stir in lemon juice, burgundy, consomme, salt and pepper. Simmer,uncovered, 15 min. Stir in uncooked noodles. Cook, covered, 5 min.,or until noodles are tender. Mix in sour cream; heat quickly but do notboil. Serve at once, sprinkled with parsley.

OLD-FASHIONED SAGE LOAF

2 lb Ground Beef2 Eggs1 c Quick-cooking rolled oats1 Medium onion, grated1 c Canned applesauce2 tsp Salt1/4 tsp Pepper1/2 tsp Leaf sage, crumbled1 tbsp Bottled steak Sauce

Mix ground Beef lightly with eggs, rolled oats, onion, applesauce, salt,pepper, and sage until well-blended. Pack firmly into a loaf pan 9x5x3;unmold into a shallow baking pan. Score top in criss-cross pattern andbrush with steak Sauce. Bake in moderate oven (350 degrees) for 1

hour and 15 minutes, or until brown.

ONE DISH SPAGHETTI (FOR 2)

1/4 lb Ground Beef1/4 c Water1 tbsp Chopped onion2 1/2 oz Spaghetti, broken (about 1/2-cup)1 cn (8 oz.) Italian seasoned tomato SauceParmesan CheeseCrumble ground Beef into a 1-quart Microwave-safe Casserole; addonion. Microwave on high for 2 - 2 1/2 minutes or until no longer pink;stirring once. Drain; stir to break Meat into smaller pieces. Add tomatoSauce, water, and spaghetti. Cover with Casserole lid. Microwave 10 -11 minutes or until spaghetti is tender, stirring twice. Serve withParmesan Cheese.

ONION MEAT LOAF

2 lb Lean Ground Beef1-1/2 oz Onion Soup Mix; 1 pk2/3 c Milk1 Lg Egg3 tbsp Brown Sugar3 tbsp Catsup1 tbsp Mustard; Prepared

Pre-heat oven to 350 degrees. Combine Meat, onion Soup mix, milkand Egg together. Shape the mixture firmly into a loaf shape, in a 13 X9 X 2-inch baking pan. Mix the remaining ingredients together andspoon onto the loaf. Bake, uncovered, for about an hour. When done,remove the loaf to a plate and let stand for 10 minutes before slicing.

PANHANDLER SALISBURY STEAK

2 Bouillon cubes1 lg Egg,beaten1/2 c Hot water1 can Cream of mushroom Soup (or cream of celery)1 1/2 lb Lean ground Beef1 small Onion,minced1 Soup can milk1/2 c Fine dry Bread crumbs

Baking powder biscuits or ready-made biscuits if you prefer1 tbsp Worcestershire Sauce or Celery salt if desiredDissolve bouillon cubes in Hot water.Mix this in with Meat,onion,crumbs,seasonings and beaten Egg. Be careful with additionalseasonings as cubes and Worcestershire Sauce may be quite enough.Shape into eight patties and place in a shallow baking dish,8 x11".Beat milk with cream of mushroom Soup (or cream of celery). Setaside. Preheat oven to 350 degrees. Bake patties about 15 minutes oruntil lightly browned,then cover all with the blended Soup mixture.Topeach patty with the prepared baking powder biscuit, if desired. Returnto oven for an additional 15 to 20 minutes or until biscuits are nicelybrowned. Makes 8 patties.

PATTIES PARMIGIANA

1 1/2 lb Ground Beef1/4 c Onion; Finely Chopped, 1 Sm.1 tsp Salt1 tsp Worcestershire Sauce1/4 tsp Pepper1/2 c Parmesan Cheese; Grated1/4 c Cornflake Crumbs1 Lg Egg; Slightly Beaten8 oz Tomato Sauce; 1 can1 tsp Italian Seasoning6 Mozzarella Cheese; Slices,cut into 3" squares

Mix the Meat, onion, salt, Worcestershire Sauce, and pepper together.Shape the mixture into 6 patties, each about 3/4-inch thick. MixParmesan Cheese and cornflake crumbs. Dip the patties into the Egg,then coat them with the cornflake mixture. Brown the patties in alarge skillet over medium heat, turning once. Drain off the excess fat.

Mix the tomato Sauce and Italian seasoning and pour over the pattiesin the skillet. Cover and simmer for 15 minutes. Top each patty with aslice of Cheese and cover. Heat until the Cheese is melted, about 2minutes. Serve the leftover Sauce over the patties.

PEPPER BEEF BALLS

1 Recipe Of Basic Meatballs; (see Basic Meatballs recipe)1 tbsp Margarine Or Butter1 Onion; Sliced, Md1-1/2 c Water1 1/2 tsp Instant Beef Bouillon1/2 tsp Garlic Salt

1/2 tsp Ginger; Ground3 tbsp Soy Sauce2 Green Peppers; Md, seeded and cut into strips2 tbsp Cornstarch2 tbsp Water1 Tomato; Lg, cut into 8 wedges

*Prepare the basic meatballs recipe and set aside. Melt the margarinein a large skillet. Add the onion and cook and stir until tender. Add thecooked meatballs, 1 1/2 cups of water, the bouillon, Garlic salt, gingerand soy Sauce; heat to boiling. Reduce the heat and cover. Simmer for10 minutes, stirring occasionally. Add the green pepper. Mix thecornstarch with the 2 Tbls of water and add to the Sauce mixture.Cook, stirring carefully, until mixture thickens and boils. Cover andsimmer until the pepper is crisp tender, about 3 minutes. Add thetomato, cover, and heat for about 2 to 3 minutes longer.

NOTE:cooked rice makes a nice side dish for this tasty entree.

PEPPY PIZZA PIE

1 lb Lean Ground Beef2 oz Pepperoni; Chopped,approx 1/3 c.1/3 c Bread Crumbs; Dry1 Lg Egg1/2 tsp Oregano Leaves1/4 tsp Salt8 oz Tomato Sauce; 1 Cn1-8 oz Mushroom Stems & Pieces;drained (also good with green beansor corn if you don't like mushrooms)1/4 c Ripe Olives; Pitted, Sliced1 c Mozzarella Cheese; Shredded

Pre-heat oven to 400 degrees. Combine meats, Bread crumbs, Egg,oregano leaves, salt and half of the tomato Sauce. Press the mixtureevenly against the bottom and sides of an ungreased 10-inch Pie pan.Sprinkle the mushrooms and olives in the Meat line pan then pour theremaining tomato Sauce over the Vegetables.

Bake uncovered for 25 minutes. The pepperoni gives a red-fleckedappearance to the Meat. Sprinkle the Pie with the shredded Cheeseand bake an additional 5 minutes. Cool for 5 minutes then cut into 6wedges. NOTE: If a 10-inch Pie pan is not available, use a 9-inch onebut put a pan under it to catch the run off of juices.

PORCUPINES

1 lb Ground Beef1/2 c Rice; Regular, Uncooked1/2 c Water1/4 c Onion; Chopped, 1 Sm.1 tsp Salt1/2 tsp Celery Salt1/8 tsp Garlic Powder1/8 tsp Pepper15 oz Tomato Sauce; 1 Cn.1 c Water2 tsp Worcestershire Sauce

Combine Meat, Rice, 1/2 Cup of water, the onion and the seasonings.Shape the mixture by TBLS into 1 1/2-inch balls.

TO COOK IN A SKILLET: Heat 1 TBLS of Salad oil in a large skillet andcook the meatballs over medium heat until brown. Add remainingingredients and heat to boiling. Reduce the heat, cover and simmer forabout 45 minutes.

TO COOK IN THE OVEN: Place the meatballs in an ungreased bakingdish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour overthe meatballs. Cover and bake in a 350 degree F. oven for about 45minutes. Uncover and bake 15 minutes longer

PORK U PINE MEATBALLS

3 lb Ground Beef1 Very large onion, chopped1 1/2 c Of Rice2 can Tomato Sauce

Combine ground Beef, onions, Rice, roll into balls. Place meatballs inpan and pour tomato Sauce over. Bake at 350 degrees for 1 hour

RAGOUT A LA BERGHOF

3/4 c Butter2 c Beef Broth, Canned/Homemade3 1/2 lb Round Steak, Boneless;cut into thin strips1 c White Wine, Dry1 c Onion, Chopped1 tsp Salt

1 1/2 c Green Bell Pepper, Chopped1 tsp Worcestershire Sauce1 lb Mushrooms, SlicedTabasco Sauce To Taste1/2 c Unbleached Flour

Melt 1/2 cup butter in a large skillet. Brown Meat over med heat.Remove browned Meat. In remaining butter, sautee onion for 2minutes. Add green bell pepper and mushrooms. Cook an additional 3minutes. Melt 1/4 cup butter and add flour. Slowly add Beef broth;cook until thickened. Stir in wine and seasonings. Add Meat andmushroom mixture. Cover and simmer 45 minutes to 1 hour, untilMeat is tender. Serve with buttered noodles or dumplings

.

READY HAMBURGER MIX

4 lb Lean Ground Beef1 Large Onion, Chopped2 tsp Salt1/2 tsp Pepper1/2 tsp Oregano1/4 tsp Garlic Salt

Cook Ground Beef in a large skillet. Add onion and continue cookingover medium heat until onions are golden. Add remaining ingredients.Cool; spoon mixture into four 1-pint containers, leaving 1/2-inch spaceat top. Label as READY HAMBURGER MIX and freeze. Use within 3months. Makes about 4 pints of READY HAMBURGER MIX.

ROAST MEAT LOAF

2 lb Lean Ground Beef1/2 c Onion; Chopped, 1 Md1 Lg Egg1/2 c Oats; Quick-Cooking1/2 c Milk1 1/2 tsp Salt1/2 tsp Savory Or Thyme1/4 tsp Pepper1/2 c Catsup Or Chili Sauce1 tbsp Parsley; Snipped2 tbsp Brown Sugar; Packed

Pre-heat oven to 350 degrees. Combine all ingredients except thecatsup and brown Sugar, together. Press the mixture firmly in anungreased loaf pan 8 1/2 X 4 1/2 X 2 1/2-inches (if you don’t have a

loaf pan, just shape into loaf and put in a baking pan that’s at least 2”deep). Loosen the edge with a spatula and unmold the loaf in anungreased baking pan 13 X 9 X 2-inches.

Mix the catsup and Sugar then spoon onto the loaf. Bake uncoveredfor about 1 to 1 1/4 hours. Remove the Meat loaf to a plate and letstand for 10 minutes. Then slice and serve on a heated platter.VARIATION: Roast Meat Loaf Ring: Press the Meat mixture firmly intoan ungreased 5 to 6 cup ring mold. Unmold in the baking pan byrapping mold against the bottom of the larger pan. Brush with thecatsup mixture. Bake for about 50 minutes. If you desire, the hole inthe ring can be filled with Hot potato Salad or creamed peas.

RUSSIAN MEAT BALLS (BITOCHKI)

1 lb Ground Beef2 tsp Salt1 lb Ground VealGround pepper1/2 c Chopped onionFine Breadcrumbs2 slices Bread, soaked in milk, squeezed dry1/4 c Rendered kidney fat,Butter or Beef fat2 c Sour cream1/2 lb Sliced mushrooms, sautéed

Cook onion in rendered kidney fat until wilted. Mix Beef, Veal, onion,Bread, salt and little pepper. Knead well and chill. Wet hands and formmixture into balls the size of gold balls. Roll in crumbs and fry in butteror Beef fat until brown all over. Remove and keep warm. Add sourcream and mushrooms to pan, heat. Pour Sauce over Meat.

SAUCY BEAN N BEEF PIE

1 lb Lean Ground Beef3 1/2 oz French Fried Onions; 1 Can1/4 c Bread Crumbs; Dry10 3/4 oz Cream Of Mushroom Soup; 1 Cn1 Lg Egg1/4 tsp Thyme Leaves1/4 tsp Salt16 oz French Cut Green Beans; 1 Can1 dash Pepper

Pre-heat oven to 350 degrees. Combine Meat, half the onions, theBread crumbs, 1/4 cup of the Soup, the Egg, thyme leaves, salt and

pepper. Press the mixture evenly against the bottom and sides of anungreased 9-inc Pie pan.

Turn the drained green beans into the Meat line pan then Spread theremaining Soup over the beans. Bake, uncovered, for 35 minutes.Arrange the remaining onions on the top of the mixture and bakeanother 10 minutes. Cool for about 5 minutes, then cut into wedgesand serve.

SAUCY BURGERS

1 lb Ground Beef1/4 tsp Black pepper1 Egg slightly beaten1 can 10 3/4 oz. Condensed Mushroom Soup1/2 c Finely chopped onion1/4 c Fine dry Bread crumbs2/3 c Water2 tbsp Ketchup1 Bag Minute Rice Boil-in-Bag Cooked1 tsp Prepared mustard1/2 tsp Worcestershire Sauce

Combine Beef with Egg,onion,Bread crumbs,ketchup,mustard,Worcestershire Sauce and black pepper.Shape into 4 patties,1" thick.Brown in a large skillet for 5 minutes on each side. Remove patties;drain fat. Stir Soup and water into skillet and bring to a boil. Returnpatties to skillet. Cover and simmer for 5 to 10 minutes. Serve overcooked Rice. Makes 4 servings.

SAUCY MEATBALLS

1 Recipe Of Basic Meatballs (see Basic Meatballs recipe)10 3/4 oz Cream Of Chicken Soup; 1can, don't dilute1/3 c Milk1/8 tsp Nutmeg1/2 c Dairy Sour Cream

Prepare Basic Meatball recipe. Combine the cooked meatballs, soup,milk, and nutmeg in a large skillet; heat to boiling, stirringoccasionally. Reduce heat; cover and simmer for 15 minutes. Stir inthe sour cream, cover and heat for 2-3 minutes.

SAUCY MINI-LOAVES

1 lb Lean Ground Beef1/2 c Cracker Crumbs10 3/4 oz Cream Of Mushroom Soup; 1 can1/4 c Milk1 Lg Egg1/4 c Onion; Chopped, 1 Sm3/4 tsp Salt1/8 tsp Nutmeg1/8 tsp Pepper1/2 c Cucumber; Chopped, Unpared1/3 c Tomato; Chopped1/2 c Dairy Sour Cream3 tbsp Milk

Pre-heat oven to 350 degrees. Combine Meat, cracker crumbs, 1/2 cupof the Soup 1/4 cup of the milk, the Egg, onion, and seasoningstogether. Press the mixture into 12 ungreased Muffin cups. Bake forabout 30 to 35 minutes. *You may want to put a cookie sheet under muffin tins,to catch any juices that may spill out.

In the meantime, in a small saucepan, heat the remaining Soup thecucumber and 3 tbsp of milk to boiling, stirring frequently. Reduce theheat and stir in the tomato and sour cream. Heat just to boiling,stirring constantly then remove from the heat and spoon over theunmolded mini-loaves.

SAUCY SWEDISH MEATBALLS

1 lb Lean ground Beef3 tbsp Butter1 lg Egg1 pk (8 oz) medium Egg noodles1 c Fresh Bread crumbs, from 2 slices Bread8 oz Fresh green beans, cut into 1 1/2" pieces, about 2 cups1/4 c Club soda2 c Sliced fresh mushrooms, about 8 oz.3 tbsp Chopped fresh dill or 1 1/2 tbsp Dried dill weed1/3 c Sour cream1 1/4 tsp SaltFresh dill sprigs, optional3/4 tsp Freshly ground black pepper

In large bowl, mix Egg,Bread crumbs,club soda,2 tbsp. choppeddill,3/4 tsp. salt and 1/4 tsp. pepper;using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet,over mediumhighheat,melt 2 tbsp. butter; add meatballs;cook about 12 minutes,

turning frequently until browned on all sides.

Meanwhile,prepare noodles according to package directions,add greenbeans to boiling water along with noodles;do not add salt.Whenmeatballs are browned,remove to plate using slotted spoon.Todrippings in skillet, add remaining 1 tbsp. butter;melt over mediumhighheat. Add mushrooms;cook about 5 minutes, stirring frequentlyuntil crisp-tender. Return meatballs to skillet along with 3/4 cup waterand remaining 1 tbsp. chopped dill,1/2 tsp. salt and 1/4 tsp. pepper.Increase heat to high;bring to boil.Reduce heat to low;cook,covered,5minutes until meatballs are cooked through. Stir in sour cream; cook2-3 minutes longer until heated through.

To serve:Drain noodles and green beans;arrange on serving platter.Spoon meatball mixture over noodles;toss quickly.Garnish with dillsprigs,if desired. Makes 4 servings.

SAUERBRATEN GOLDEN APPLE MEATBALLS

3 Golden Delicious apples1 tbsp Oil1 1/2 lb Ground Beef1 c Water1/2 c Soft Bread crumbs3 tbsp Vinegar1/4 c Finely chopped onions1 tbsp Packed brown Sugar1 Egg1/4 c Crushed gingersnap cookies1 tsp Salt1/4 tsp Pepper1 Bay leaf1/4 tsp Thyme

Pare, core and grate apple to measure 1 cup.Mix with ground Beef,Bread crumbs,onion,Egg and seasonings.Shape into balls about 1 1/2"in diameter.Brown on all sides in oil.Drain excess fat.

Combine remaining ingredients;pour over meatballs and bring toboil.Core and cut remaining apples into wedges.Add to skillet.Reduceheat,cover, simmer 15 to 20 minutes or until apples aretender.Remove bay leaf. Makes 6 servings.

SAUERBRATIN MEATBALLS

1 lb Ground Beef

1 tsp Salt & pepper1/2 c Chopped onions2/3 c Condensed milk

Make meatballs, brown in 2- tsp. butter. Add 1 1/2- cups water, 3-tbsp. catsup,1 1/2- tbsp. brown Sugar,8- peppercorns (tie in smallbag)1- bay leaf,1/2 tsp. salt, 9- crumbled ginger snap cookies. Coverskillet,cook at low heat 1/2 to 3/4 hour. Serve over mashed potatoes.

SAUSAGE-CENTERED HAMBURGER ROLLS

1 1/2 lb Ground Beef1 c Apple; Finely Chopped, cored and peeled1/3 c Green Onion/tops; Chopped1 ea Egg; Large1 tsp Salt1/4 tsp Cinnamon8 oz Brown And Serve Sausage; (1 8oz pkg)2 tbsp Flour; Unbleached1 tsp Instant Beef Bouillon1 c Water1 dash Ground Cloves

Mix the Meat, apple, onion, Egg and seasonings together. Divide themixture into 10 equal parts. Mold each part around a Sausage link,sealing the ends. Brown the Meat rolls in a large skillet over mediumheat. Remove the Meat rolls. Pour all but 2 Tbls of the fat from theskillet. Stir the flour into the remaining fat.

Cook over low heat, stirring constantly, until the mixture is thick andbubbly. Stir in the bouillon and water. Heat to boiling, stirringconstantly and then reduce the heat. Return the Meat rolls to theskillet; cover and simmer for about 15 minutes. Good with ButteredNoodles or mashed potatoes.

SAVORY MEATBALLS

2 c Torn Bread1 1/2 c Tomato ketchup3/4 c Milk1/4 c Apricot preserves1 lb Ground Beef1 tbsp Dijon style mustard1/2 c Finely chopped onion2 tsp Cider vinegar2 tbsp Chopped parsley

1/4 tsp Hot pepper Sauce1 tsp Salt2 can (16 oz) cut green beans (drained)1/2 tsp Garlic powder1/4 tsp Black pepper

Microwave: In a mixing bowl,pour milk over Bread and let stand 1minute. Add Meat,onion,parsley,salt,Garlic powder and black pepper;mix well.Roll into 1" size balls;place in a 2 quart Microwave safe dish.Cover and cook on high for 6 to 8 minutes or until done;drain.Blendketchup with preserves,mustard,vinegar and red peppersauce.Combine Sauce,beans and meatballs.Cover and cook on high for2-3 minutes or until heated throughly. Serves 6-8.

SHEPHERD’S PIE

1 lb Lean Ground Beef1/2 tsp Dried Basil8 oz Hot Italian Sausages (cut lengthwise in half and a 1/4" thick)1 tsp Salt16 oz Whole Peeled Tomatoes1/4 tsp Dried Oregano, Crumbled1 1/2 c Sliced Fresh MushroomsFresh Ground Pepper To Taste1 Clove Garlic, Minced2 lb Potatoes (peeled and cut into 1" pieces)2 tbsp Balsamic Vinegar3/4 c Milk1 c Frozen Peas1/2 c Grated Parmesan Cheese1 tbsp Chopped Fresh Basil Or6 tbsp Butter, Room Temp.

Place ground Beef and sausages in a medium skillet. Cook, breakingup Beef, over medium high heat until Meat loses some of its pink colorand releases juices. Add tomatoes, mushrooms, Garlic and vinegar.Simmer uncovered, stirring occasionally and breaking up tomatoes,about 10 minutes. Stir in peas, basil, 1/2 tsp salt, oregano and pepper.Simmer 10 minutes. Remove from heat.

Meanwhile, boil potatoes in water to cover until tender, about 20minutes. Drain potatoes and transfer to large mixing bowl. Beat inmilk, Cheese, butter, remaining 1/2 tsp salt and pepper to taste;continue to beat until smooth. Heat oven to 350 degrees. Spoon Meatmixture into 2 quart casserole dish. Spoon potato mixture on top andSpread evenly to edge. Bake until golden annd bubbling, about 45-50minnutes. Let stand 10 minutes before serving. Serve Hot. 436calories per serving.

SKILLET GOULASH

1 lb Lean Ground Beef1/2 c Onion; Chopped, 1 Md16 oz Tomatoes; 1 Can1/2 c Celery; Chopped1/2 c Water1 1/2 tsp Salt1/4 tsp Pepper1/8 tsp Basil Leaves1/8 tsp Marjoram Leaves1 1/2 c Fine Noodles; Uncooked, 3 Oz

Cook and stir the Meat and the onion in a large skillet until the Meat isbrown. Drain off the excess fat. Stir in the tomatoes (with the liquid)and remaining ingredients, stirring to break up the tomatoes. Heat toboiling, then reduce the heat and simmer, covered, stirringoccasionally, until the noodles are tender, about 20 minutes. A smallamount of water can be added if necessary.

SLOPPY JOES, LIPTON STYLE

2 lbs Ground Beef1 Env. Lipton Soup Mix; (Onion, Onion-Mushroom, Beefy-Mushroom,or Beefy Onion)15 oz Tomato Sauce; (1 can)1/2 c Sweet Pickle Relish

In large skillet, brown ground Beef over medium-high heat; drain. Stirin remaining ingredients. Simmer, stirring occasionally, 10 minutes.Serve, if desired, over toasted hamburger buns.

MICROWAVE DIRECTIONS: In a 2-quart Casserole, heat ground Beef,uncovered, at HIGH (Full Power) for 7 minutes. Drain. Stir inremaining ingredients. Heat covered, stirring occasionally, 4 minutesor until headed through. Let stand, covered, for 5 minutes. Serve asabove.

SOUR CREAM BURGERS

2 tbsp Dairy Sour Cream1/4 lb Lean Ground Beef1 tbsp Sliced Green Onion1 Hamburger Bun (best toasted)

2 tsp Fine Dry Bread CrumbsLettuce Leaves1/8 tsp SaltTomato sliced thin1 Dash Pepper1 Dairy Sour Cream (Opt.)

Stir together 2 tbsp sour cream, green onion, Bread crumbs, salt andfreshly ground pepper. Add ground Beef; mix well. Shape the groundBeef mixture into one 3/4-inch thick patty. Place the patty in a smallbaking dish. Loosely cover with clear plastic wrap or waxed paper.Microwave, loosely covered, on 100% power for 1 1/2 to 2 minutes.Turn patty over; rotate the baking dish a half turn. Microwave, looselycovered, on 100% power for another 1 1/2 to 2 minutes or until done.Drain off fat. Serve on toasted bun with lettuce and tomato. Top withadditional sour cream, if desired.

SOUTHWEST MEATBALL SUPPER

3 tbsp Vegetable oil1 md Onion, diced, about 3/4 cup1 sm Head iceberg lettuce, cored and shredded (about 1 cup)1 tbsp Chili powder1 lb Lean ground Beef1/2 c Fine dry Bread crumbs1/4 c Coarsely grated Monterey Jack Cheese, (optional)1 lg Egg1/2 tsp Salt1 sm Ripe avocado, peeled,pitted and sliced, (optional)1 16 oz. jar mild taco Sauce1 lg Fresh, ripe tomato, cut into bite-size piecesFresh basil or cilantro sprigs, (optional)

In 10" skillet,over medium heat; heat 1 tbsp. oil; add onion and Chilipowder; cook about 5 minutes, stirring frequently until onion is tenderand well coated with Chili powder. Remove from heat; let cool slightly.Spoon onion into large bowl;wipe out skillet. Add ground Beef,Breadcrumbs, Egg and salt to onion in bowl;using hands or woodenspoon,blend well.

Shape mixture into 1" balls. To skillet,add remaining 2 tbsp. oil;heatover medium high heat. Add meatballs;cook about 12 minutes or untilwell browned on all sides and cooked throughly. Stir in taco Sauce andtomato;bring to boil.Reduce heat to low;simmer 5 minutes to blendflavors.To serve: Arrange bed of shredded lettuce over platter.Spoonmeatball mixture over lettuce; sprinkle with Cheese,if desired.Garnishwith avocado slices and basil spring,if desired; serve with taco chips.Makes 4 servings.

SPANISH RICE WITH BEEF

1 lb Lean Ground Beef1/2 c Onion; Chopped, 1 Md1 c Rice; Regular, Uncooked2/3 c Green Bell Pepper; Chopped16 oz Stewed Tomatoes; 1 Can5 Bacon Slices; Crisp,Crumbled2 c Water1 tsp Chili Powder1/2 tsp Oregano Leaves1 1/4 tsp Salt1/8 tsp Pepper

Cook and stir the Meat and onion in a large skillet until the Meat isbrown. Drain off the excess fat. Stir in the remaining ingredients.

TO COOK IN A SKILLET: Heat the mixture to boiling then reduce theheat and simmer, covered, stirring occasionally, until the Rice istender, about ½ hr. (A small amount of water can be added ifnecessary.)

TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quartCasserole. Cover and bake at 375 degrees, stirring occasionally, untilthe Rice is tender, about 45 minutes.

SPICED HAMBURGERS

2 lb Ground Beef1 tbsp Olive oil4 Toasted hamburger buns1 small Onion; finely minced4 slices Red onion (thin slices)1 tbsp Finely minced Garlic4 slices Tomato1 tsp Ground black pepper1 tsp Ground coriander1/2 tsp Ground nutmegKetchupMustardMayonnaise

Combine oil & onion in a small skillet over medium heat and cook,stirring, about 4 minutes, or until onions are transulent. Add Garlic,pepper, nutmeg and coriander and continue to cook another minute.

Scrape the onion mixture into a mixing bowl, add the Beef and mixwell.

Form 4 patties, place on a plate, cover and refrigerate for 20 minutes.Place a large, skillet on the stove over high heat. When it is nearlysmoking, add the hamburger patties. Cook 2 minutes. Turn patties andcook on the other side until desired doneness, about 1 minute for veryrare, 4 minutes for medium-well. Arrange burgers on hamburger bunsand garnish with a sliced onion and tomato. Top with your favoritecondiments.

SPICY MEATBALLS

1 lb Lean ground Beef1/4 c Ketchup1 pk Onion Soup and Dip mix2 tbsp Brown Sugar1/4 c Crushed crackers1 tbsp Vinegar1 Egg,beaten1 Dash ground allspice1/4 c Water

In a large bowl,thoroughly mix Beef,1/4 cup of the Soup mix, crackersand Egg.Shape mixture into 1" meatballs. Arrange in a single layer in a12 x 8" Microwave baking dish.

Sauce: In a small bowl, stir together remaining Soupmix,water,ketchup, brown Sugar,vinegar and allspice.Pour overmeatballs. Cover with wax paper and Microwave on high 5 minutes oruntil Meat is no longer pink.Turn meatballs and spoon Sauce over onceduring cooking. Let stand,covered,5 minutes. Makes 30 meatballs.

SPICY THAI MEATBALLS WITH CRISPY NOODLES

Vegetable oil1/2 c Chunk-style peanut butter1 lb Ground Pork1 tbsp Grated lemon peel1 lg Egg1/4 tsp Ground red cayenne pepper1/2 c Dry-roasted peanuts, Finely chopped1 sm Cucumber,sliced thin1 sm Carrot, peeled and thinly sliced1/4 c Chopped fresh cilantro or Parsley3/4 tsp Salt

3 3/4 oz Pkg. cellophane noodlesFresh cilantro or parsley Sprigs, (optional garnish)

Pour oil into 3 qt. saucepan to depth of 1";heat over med-high heat to375 degrees. Meanwhile,in large bowl,combine Pork,Egg,groundpeanuts,chopped cilantro and salt.Using hands or wooden spoon,blendwell.Shape mixture into 1" balls.In 12" skillet over medium-high heat,heat 2 tbsp. oil;add meatballs.Cook about 12 minutes,turningfrequently until well browned on all sides.Add 1 cup water,stirring toloosen brown bits from bottom of skillet;bring to boil.Reduce heat tolow. Simmer,covered,5 to 10 minutes until meatballs are cookedthrough.

Meanwhile,add noodles,a small amount at a time, to Hot oil insaucepan; cook each batch about 20 seconds until puffed and doublein size.Using a slotted spoon,remove noodles to paper towel todrain.When meatballs are cooked,stir in peanut butter,grated lemonpeel and ground red pepper;cook about 1 minute longer until heatedthrough.

Arrange fried noodles on serving platter.Spoon meatballs overnoodles;arrange cucumbers and carrots decoratively aroundedge.Garnish with cilantro sprigs,if desired.Makes 4 servings.Note:Cellophane noodles are sometimes called Bean thread noodlesand can be found in the Oriental sections of supermarkets.

STROGANOFF BUNDLES

1 tsp Worcestershire Sauce1 1/4 lb Ground Beef1/8 tsp Garlic salt1 med Green pepper, chopped1/2 Of a 17 1/4 oz package1 med Onion, chopped1 sheet Frozen puff pastry, (thawed)1 med Carrot, shredded8 oz Sour cream1 7 1/2 oz. can semi condensed Cream of mushroom Soup2 tsp Flour

In a skillet cook Beef, green pepper, onion, and carrot till Meat isbrown and onion is tender; drain off fat. Combine 1/2 cup of the sourcream, flour, worcestershire Sauce, and Garlic salt. Stir into Meatmixture.

Roll puff pastry into an 18x12 inch rectangle.Cut into six 6-inchsquares. Spoon about 1/6 of the filling into the center of each square.Moisten edges of squares. Fold all 4 corners of each square to center.

Seal edges by crimping. Place in an ungreased shallow baking pan.Bake in at 375 degrees about 25 minutes or till golden.Meanwhile, make the Sauce. Combine the Soup and remaining sourcream. Heat through over low heat. Spoon Sauce over bundles.

STUFFED BELL PEPPERS

4 med Green or Yellow Bell peppers (seeded and cored)1/2 tsp Pepper1/4 c Vegetable oil1/2 tsp Thyme1 med Onion, finely chopped1/2 c Drained stewed tomatoes2 Cloves, minced Garlic1 c Cooked Rice (prepare per directions)1/2 lb Ground Beef1 tbsp Parsley1/2 tsp SaltPre-heat oven to 325 degrees

1. Prepare Green Peppers. Blanch in boiling water for 3 to 4minutes. Remove and let cool.2. In a skillet, heat oil, add onion and Garlic and sautee for 4-5minutes.3. Add Meat, salt, pepper and thyme; cook until Meat is browned.4. In a large mixing bowl, combine the Meat, tomatoes, Rice andparsley.5. Stuff each pepper with the Meat mixture, place top back on eachand bake at 325 degrees for 20 to 25 minutes.Serve on a large platter and garnish with Parsley for a decorativetouch.

STUFFED GREEN PEPPERS (OVEN BAG)

1 tbsp Flour1 1/2 lb Ground Beef4 can (6 oz. each) tomato paste1 c Grated Cheddar Cheese1 c Water1 1/2 c Cooked Rice1 tbsp Sugar1 1/2 tsp Salt1/2 c Chopped onion1/4 tsp Pepper1 clove Garlic,minced6 med Green peppers (cored and seeded)

Preheat oven to 350 degrees.Place large size (14x20") oven cookingbag in 12x8x2 baking dish. In small bowl,combine flour, tomatopaste,water and Sugar.

Reserve 1/3 cup tomato Sauce for Meat mixture;pour remaining Sauceinto bag. Brown ground Beef in skillet. Add onion and Garlic;cook untiltransparent. Drain excess fat. Stir in Cheese,Rice,salt,pepper andtomato Sauce.

Remove tops and seeds from green peppers;stuff with Meat mixture.Place stuffed peppers in bag.Close bag with nylon tie;make 6 half-inchslits in top.Bake 30 to 40 minutes or until peppers are tender.To serve,spoon Sauce over stuffed peppers. Serves 6.

STUFFED MEXICAN MEATLOAF

2 lb Ground Beef Chuck1 1/2 ea Slices White Bread (for breadcrumbs)8 oz (1 cn) Tomato Sauce1 ea Large Egg, Slightly Beaten1/2 c Taco Seasoning Mix + 2 tbsp Taco Seasoning Mix2 c Shredded Cheddar Cheese1/2 c Sour Cream1/3 c Chopped Green Pepper1 x Cheddar Cheese Slices1/3 c Finely Chopped OnionParsley (garnish, optional)1 Tomato (slices for garnish, optional)

Mix beef, tomato sauce, taco seasoning mix, green pepper, onion,bread crumbs and egg; mix thoroughly. Combine shredded cheeseand sour cream. Place half the meat mixture in 91/4 x5 1/4x2 3/4”inch loaf pan. Make deep well the length of loaf; place cheese mixturein well. Place remaining meat mixture on top of cheese; seal well.Bake at 375 degrees for 1 1/2 -1 3/4 hours. Pour off drippings. Topmeatloaf with overlapping cheese triangles. Let meatloaf stand 8-10minutes. Serve on a large platter and garnish with parsley and tomatoslices if desired.

STUFFED PEPPERS #3

6 md Green peppers1 lb Ground BeefDash pepper1/4 c Chopped onion

Dash basil2 c Hot cooked Rice1/4 c Dry Bread crumbs1 8 oz. jar Cheez Whiz Process Cheese Spread1 tb Margarine,melted

Remove tops and seeds from peppers. Parboil 5 minutes;drain. BrownMeat; drain, add onion; cook until tender. Stir in Rice, Cheese andseasonings; fill peppers. Place in baking dish; top with Bread crumbstossed with margarine. Bake at 350 degrees for 40 minutes.

SUMMERTIME’S BOUNTY PIE

1 Env. Soup Mix (Onion)1/4 tsp Thyme or Basil Leaves1 1/2 lb Lean Ground Beef1 tbsp Unbleached All-Purpose Flour2 c Fresh Bread Crumbs6 oz Shredded Cheddar Cheese8 oz Sour Cream or Plain Yogurt 31/2 c Hot Cooked Assorted Veggies1 ea Large Egg

Preheat oven to 350 degrees. In large bowl, combine onion recipeSoup mix, ground Beef, bred crumbs, sour cream or yougurt, Egg andthyme or basil. Sprinkle flour into 9-inch Pie pan. Press ground Beefmixture onto bottom and sides of prepared pan, shaping edges 3/4inch above pan and forming a center "well". Bake 40 minutes, drain.Fill with 3/4 cup Cheese, then Vegetables and remaining Cheese. Bakean additional 10 minutes or until Cheese is melted.

Microwave option: In 9-inch glass Pie plate, prepare ground Beefmixture as above. Heat, uncovered at HIGH (Full Power) 9 minutes,turning plate every 3 minutes; drain. Fill as above and heat 3 minuteson HIGH (Full Power) 3 minutes or until Cheese is melted. Let standcovered 5 minutes before serving.

SURPRISE BURGERS

1 1/2 lbs lean ground beef1/2 c shredded mild Cheddar cheese or American cheese1 slice bread, crumbled2 tbsp milk1 lg Egg3 tbsp chopped cooked spinach (drained) (optional)1 small onion, grated

2 tsp Worcestershire sauce1 1/2 teaspoons salt

Combine all ingredients except the cheese. Proportion meat into 4large, and 4 small sections; shape large portions into patties, andmake a small indentation in the middle of each pattie. Fill each pattiewith 1/4 of the cheese, then flatten the smaller portions and put overthe cheese, blend in with the rest of the pattie so meat will holdtogether.

Put patties into a large skillet and cook on both side until done, about10 minutes. When done put meat on toasted buns or bread and topwith your favorite condiments.

SUPREME BURGERS

2 lb Ground Beef 11/2 oz Onion Soup Mix; 1 Envelope1/2 c Bread Crumbs; Dry1 c Dairy Sour Cream1/8 tsp PepperMix all the ingredients together. Shape mixture into 8 patties, eachabout 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.

SURPRISE MEAT LOAF SQUARES

1 1/2 lb Lean Ground Beef2 c Eggplant;Pared,FinelyChopped1/2 c Onion; Chopped, 1 Med1 Lg Egg1/2 c Milk1/4 c Oats; Quick Cooking1 1/2 tsp Salt1/2 tsp Basil Leaves16 oz Tomatoes; Stewed, 1 Can1 Clove Garlic; Minced3/4 tsp Salt1 tbsp Cornstarch

Heat the oven to 350 degrees F. Mix the Meat, eggplant, onion, Egg,milk, oats,1 1/2 tsp salt and the basil together. Spread the mixtureinto an ungreased baking pan 8x8x2 or 9x9x2-inches. Bake uncoveredfor 45 to 50 minutes. Drain off the excess fat.

Mix the tomatoes, Garlic, cornstarch and 3/4 tsp salt in a small

saucepan. Cook, stirring constantly, until the mixture thickens andboils. Boil and stir for 1 minute. Cut the Meat loaf into squares and topwith the tomato Sauce when you serve it.

NOTE: Any type of summer squash can be substituted for the eggplant in this recipe.

SWEDISH CASTLE DELIGHT

10 White Castle hamburgers1/4 tsp Salt1/2 Diced onion1 1/2 c Water2 Crumbled bacon strips1 1/2 tsp Instant Beef bouillion1 Egg1 tsp Corn starch1/4 c Milk3 Drops soy Sauce1/2 tsp Allspice8 oz Spinach noodles1/2 tsp Nutmeg1 tbsp Butter or olive oil1/4 tsp GingerFresh dill1 tb Brown Sugar1/2 ts Black pepperCorn meal

Prepare White Castle Buns: Toast White Castle buns on Cookie sheet,centers up, at 250 degrees until lightly browned, 12-15 minutes. Cooland process into fine crumbs.

MEATBALLS: While buns toast, add to White Castle hamburger meat;onion, bacon, 3/4 crumbs, Egg, milk, spices, brown Sugar, pepper andsalt. Mix well and form into 1-inch balls; roll in corn meal. Brown inbacon grease or oil. Set aside.

NOODLES: Cook noodles according to directions. Drain; stir in butteror olive oil; cover and keep warm.

SAUCE: In bacon pan, add remaining crumbs, water, bouillion and soySauce. Mix well and cook 1 minute. Add cornstarch. Cook 2-3 minutesuntil smooth. Reduce heat, add meatballs, stir and simmer 1 minute.To serve: place noodles on a platter. Cover with meatballs and Sauce,garnish with dill.

SWEET AND SOUR KABOBS

1 lb Lean ground Beef6 Cherry tomatoes, halved1 med Green pepper, cut into squares6 Fresh mushrooms, halved1 can (8 oz) pineapple chunks, in Its own juice, undrained3/4 c A-1 Steak Sauce1/2 c Plain Bread crumbsHot cooked Rice1 Egg, beaten

Mix ground Beef,1/4 cup Steak Sauce,Bread crumbs and Egg;shapeinto 24 meatballs. Drain pineapple chunks,reserving juice.Mixremaining Steak Sauce with reserved juice.Set aside. Threadmeatballs,pineapple,green pepper,cherry tomatoes and mushrooms on6 metal skewers. Grill or broil kabobs,4 to 6" from heat source, for 10to 15 minutes or until done,turning and brushing with Steak SauceMixture,frequently. Serve with Rice bedding. Makes 6 servings.

SWEET AND SOUR MEATBALLS

1 Recipe Basic Meatballs (see Meatball Mix recipe)1 tbsp Cornstarch1/2 c Brown Sugar; Packed13 1/2 oz Pineapple Tidbits; 1 Can1 tbsp Soy Sauce1/3 c Vinegar1/2 c Green Bell Pepper; seeded and coarsley chopped

Prepare the Basic Meatball recipe and set aside. Mix the cornstarchand Sugar in a large skillet. Stir in the pineapple (with the Syrup), soySauce, and vinegar. Cook, stirring constantly, until the mixturethickens and boils. Add the cooked meatballs; cover and simmer for 10minutes, stirring occasionally. Stir in the green pepper; cover andsimmer until the pepper is crisp-tender, about 5 minutes.

SWEET AND SOUR MEATLOAF

8 oz Tomato Sauce (1 can)1 Egg, slightly beaten1/4 c Brown Sugar1/4 c Onion, minced1/4 c Vinegar1/4 c Crushed crackers

1 tsp Mustard1 tsp Salt2 lb Ground Beef1/4 tsp Pepper1 c Sliced mushrooms

Combine first 4 ingredients to make Sauce. Combine remainingingredients, kneading together with hands. Add 1/2 tomato Saucemixture. Put in loaf pan. Pour remaining Sauce over loaf. Bake at 400degrees for 45 minutes.

SWEET-SOUR KABOBS #2

1 1/2 lb Ground Beef1 tbsp Soy Sauce14 1/2 oz Pineapple; Sliced, 1 Can2 tbsp Brown Sugar2 tbsp Vinegar2 tbsp Soy Sauce2 tbsp Cornstarch4 Green Onions; cut into 2" pieces1 Green Pepper; Sm., seeded and cut into 1" pieces12 Cherry Tomatoes

Drain the pineapple slices and reserve the Syrup for later use in therecipe. Mix the Meat and the 1 tbsp of soy Sauce. Shape the mixtureinto 36 meatballs. Place the meatballs in a glass bowl or plastic bag.Mix the reserved pineapple Syrup, the brown Sugar, vinegar, and 2tbsp of soy Sauce until the Sugar is dissolved. Pour over the meatballsand refrigerate for at least 3 hours.

Drain the marinade from the meatballs into a small saucepan, stir inthe cornstarch. Cook, stirring constantly, until the mixture thickensand boils. Boil and stir for 1 minute. Remove the Sauce from the heatand set aside. Cut the pineapple slices into quarters. On each of 6 12-inch metal skewers alternate 6 meatballs with pineapple andVegetables. Brush the kabobs with part of the Sauce. Set the ovencontrol at broil and/or 550 degrees. Broil kabobs 4-inches from theheat to the desired doneness, about 15 to 20 minutes. Brushoccasionally with the Sauce and gently push with a fork to turn.

SWEET-SOUR MEATBALLS ORIENTAL

1 can (20 oz) pineapple chunks Pieces,about 3/4 cups Packed in juice1 clove Garlic, crushed1 lb Lean ground Beef

2 tspCornstarch1 lg Egg2 tbsp Cider vinegar1 c Fresh Bread crumbs, about 2 slices Bread1 tbsp Light brown Sugar, firmly packed3/4 tsp Salt1/4 tsp Ground red cayenne pepper1/2 tsp Ground ginger4 oz Fresh Chinese pea pods or 6 oz Frozen pea pods, thawed2 tbsp Vegetable oil3 md Scallions, cut into 1" pieces

Drain pineapple well,reserving 3/4 cup juice;set aside.In a largebowl,combine Beef,Egg,Bread crumbs,salt and ginger;using hands orwooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skilletover medium-high heat,heat oil;add meatballs;cook about 12 minutes,turning frequently until well browned on all sides.Using slotted spoon,remove to plate.

To drippings in skillet,add scallions and Garlic;cook, still over mediumhighheat,about 5 minutes,stirring frequently until tender-crisp.Insmall bowl,stir reserved pineapple juice into cornstarch until blendedand smooth;add to skillet along with vinegar,Sugar and ground redpepper.Increase heat to high;bring to a boil,stirring.Boil 1 minute.Return meatballs to skillet along with pineapple chunks and peapods;cook 3-5 minutes longer until heated through and pea pods arecrisp-tender.Makes 4 servings.

TACO CASSEROLE

1 lb Hamburger1 1/2 c Water1 Envelope taco seasoning mix1 c Grated Cheese (more if you want it)1 can Tomato SauceBag of Baked Tortilla Chips

Cook meat in a large skillet until no longer pink. Add taco seasoningmix, tomato Sauce, and water. Bring to a boil, reduce heat, andsimmer uncovered 15 min. Add tortilla chips; mix, being careful not tobreak the chips. Pour into a 2-inch-deep by 8 inch round or squarebaking dish. Bake at 400 degrees for 10-15 minutes. Top with gratedcheese.

TACO PATTIES

1 1/2 lb Ground Beef1/4 c Chopped Onion1 tsp Salt1 tsp Worcestershire Sauce1/4 tsp Pepper3/4 c Water1 1/4 oz Taco Seasoning Mix; 1 Env.1 Avocado; Ripe, Small (or tomato)4 oz Cheddar Cheese; Shredded, 1 cup

Mix Meat, onion, salt, Worcestershire Sauce and pepper. Shapemixture into 6 patties, each about 3/4-inch thick. Brown patties in alarge skillet over medium-high heat, turning once. Remove patties andset aside. Pour fat from the skillet.

Mix water and seasoning mix in the same skillet and heat to boiling.Reduce the heat and return the patties to the skillet. Turn each one tocoat with the Sauce. Peel avocado and cut into 6 rings. Top each pattywith an avocado ring. Cover and simmer 10 minutes. Sprinkle with theCheese; cover and heat until the Cheese has melted, about 2 minutes.Serve Sauce over the patties.

TACOS ON A GRILL

1 lb Ground Beef1/4 tsp Garlic powder1/3 c Chopped onion1/8 tsp Pepper2 tbsp Finely chopped black olives12 Taco shells1 tsp Ground cumin1/2 c Seeded, chopped tomato1/2 tsp Salt

Preheat grill for 10 minutes. In large cast iron skillet or grill safebaking dish, combine ground Beef and onion. Cook and stir at highwith hood open until Beef is no longer pink, 10-12 minutes. Drain. Stirin olives, cumin, salt, Garlic powder and pepper. Place taco shells onupper cooking rack. Cook Meat mixture with hood closed for about 5minutes longer. Stir in tomato. Reduce heat setting to low and servefrom grill with toppings.

TOPPINGS: Chopped green onion, grated cheddar Cheese, Guacamoleand shredded lettuce. Makes 12 tacos

TEX-MEX BAKE

1 lb Lean Ground Beef2 c Crushed Corn Chips4 oz (1 Can) Chopped Green Chilis (drained)1 Lg Egg Beaten3 oz (1 C) Monterey Jack Cheese or any mild cheese (shredded)2 tbsp Water8 oz (1 cn) Tomato Sauce1 Env. Onion Soup Mix1 Med. Green Pepper, Chopped

Preheat the oven to 350 degrees. Combine corn chips, Egg, and water;press into 9-inch Pie plate or Casserole. Bake 10 minutes.

Meanwhile, in large bowl, combine onion recipe Soup mix, groundBeef, chilies, and 1/2 c Cheese; evenly press into prepared crust. Topwith tomato Sauce, then green pepper and bake 30 minutes. Top withremaining Cheese, then bake an additional 5 minutes or until Cheeseis melted and meat is done.

TOP OF THE STOVE

16 oz Frozen Egg noodles1 cn Campbell s Cheddar Cheese soup1 1/2 lb Ground Beef1 c Chopped onion1 c Sour cream1 cn Cambell s cream of mushroom soup1 tsp Italian seasoning

Cook noodles in boiling water for 20 minutes or until tender. Drain andkeep warm.While noodles cook,brown ground Beef and onions.Drainoff excess fat.Combine ground Beef mixture,soups, sour cream andItalian seasoning in large saucepan.Simmer for 10 minutes,stirringfrequently,(do not boil).Serve over warm noodles. Serves 8.

TWO-MEAT, TWO BEAN CHILI

5 lb Ground Beef2 lb Hot or Sweet Italian Sausage removed from casings1/3 c Chili powder1 tbsp Salt4 ea Garlic cloves; minced2 tsp Dried oregano

1, crumb2 tsp Ground cumin3 ea Large onions; chopped2 Bay leaves2 Medium Sweet red bell pepper (seeded and chopped)3 can (28-oz) whole tomatoes with tomato puree, undrained2 Medium green bell peppers;(seeded and chopped)1/2 c Yellow cornmeal2 can (16-oz) pink beans, drained2 Fresh Hot green Chili pepper (seeded and chopped)2 cn (16-oz) black beans, drained

In a large Soup pan, cook the ground round, Sausage, onions, red andgreen peppers, Chili peppers, and Garlic over medium-high heat,stirring often, until the Meat is seared (but not browned), about 10minutes. Pour off excess fat. Add the Chili powder, salt, oregano,cumin, and bay leaves and stir for 1 minute. Add the tomatoes withtheir puree, breaking up the tomatoes with a spoon. Bring to asimmer. Reduce the heat to low and cook, stirring often, until theliquid is reduced, about 1-1/2 hours.

In a small bowl, combine the cornmeal and 1/2 cup of water. Stir thecornmeal mixture and the pink and black beans into the Chili.Cook,stirring occasionally, until the Chili is thickened, about 10 minutes.Serves about 25.

WHITE CASTLE TURKEY STUFFING

10 White Castle hamburgers, Pickle removed1 1/2 tsp Ground sage¾ tsp Coarse ground black pepper1 1/2 c Celery, diced1/4 c Chicken broth1-1/4 tsp Ground thyme

In a large mixing bowl, tear the White Castle hamburgers into piecesand add diced celery and seasonings. Toss and add chicken broth.Toss well. Stuff cavity of turkey just before roasting. Makes about 9cups (enough for 10-12 lb bird).

NOTE: Allow 1 White Castle hamburger for each pound of turkey,which will be the equivilent of 3/4 cup stuffing per pound.

WINE MARINATED KABOBS

1 lb Ground Beef

1/2 lb Fresh Large Mushrooms;washed and trimmed1/4 c Salad Oil1/2 c Burgundy Or Other Red Wine1 tsp Marjoram Leaves1/2 tsp Salt1/8 tsp Instant Minced Garlic1 tsp Worstershire Sauce2 tbsp Catsup

Shape the Meat by TBLS into 24 balls. Place in a glass bowl or plasticbag. Add the mushrooms. Mix the remaining ingredients together andpour over the meatballs and mushrooms.

Cover and refrigerate for at least 8 hours, turning the meatballs andmushrooms occasionally. On each of 4 12-inch metal skewers,alternate 6 meatballs with 6 mushrooms. Set oven control to broiland/or 550 degrees. Broil kabobs 4-inches from the heat to thedesired doneness, about 15 to 20 minutes. Brush occasionally with theremaining marinade and gently push with a fork to turn.

ZESTY BURGERS

1 lb Ground Beef1/3 c Bread Crumbs; Dry1/2 c Water1 tsp Instant Beef Bouillon1 tsp Lemon Peel; Grated1 tsp Lemon Juice1/2 tsp Salt1/2 tsp Sage1/2 tsp Ginger; Ground1/4 tsp Pepper2 drops Hot Pepper Sauce; Optional

Mix all ingredients together. Shape mixture into 4 patties, each about3/4-inch thick. Broil or grill patties 4-inches from the heat, turningonce, to the desired doneness, about 10 to 15 minutes.

ZITI WITH MEXICAN-STYLE MEAT SAUCE

1 lb Ground Beef1 can Tomato paste(6oz)1 Green pepper,medium,diced2 pak Pimientos(2oz jar) drained and diced1 Onion,small,diced1 pak Enchilada-Sauce mix(1 1/2oz)

2 c Water1 pak Ziti macaroni(16oz)

In 12" skillet over medium-high heat, cook ground Beef, green pepper,and onion, stirring occasionally, until Meat is browned and pepper andonion are tender. Stir in water, tomato paste, pimientos, and Saucemix; over high heat, heat to boiling. Reduce heat to low; cover;simmer 15 minutes. Meanwhile, prepare ziti as label directs. Drain.Serve Meat Sauce over ziti.