Posted by Trish | Under Beef, Dinner, Pork
Saturday Oct 29, 2011
Submitted by Gary Floyd
Serves: Depends how large you make the meatballs
Ingredients
| 2 lbs. ground beef (80/20 blend( |
|
1 lb. ground pork sausage |
| 2 eggs, gently beaten |
|
½ c. seasoned bread crumbs |
| ½ c. oatmeal (uncooked) |
|
½ c. Parmesan cheese, grated |
| 1 pkg. onion soup/dip mix |
|
4-8 cloves garlic, minced |
| ¼ c. fresh parsley |
|
2 tbsp Italian seasoning |
| 1-2 tbsp butter |
|
cooking oil of choice |
Directions
In a large bowl, combine ground beef with ground pork. Mix thoroughly together to combine. Be sure to wash your hands afterwards if you mix with your hands.- Blend eggs, bread crumbs, oatmeal, Parmesan cheese, onion soup mix, garlic, parsley, & Italian seasoning. Using your hands, thoroughly mix the ingredients together. Take the mixture and form into balls. Set aside & cover with a towel.
- In a large skillet, heat the cooking oil of your choice and butter until the butter starts to foam. Place meatballs one at a time into the skillet & keep rolling around to brown all sides evenly.
- Set aside the browned meatballs on a paper towel lined plate to drain. You can now add the meatballs to your sauce to finish cooking.
Chef’s Note: The meatballs may be stored, covered, in the refrigerator until you’re ready to finish cooking. You can also use this mixture to make hamburgers for grilling.
Posted by Trish | Under Beef, Dinner
Wednesday Nov 10, 2010
Submitted by Nicole~
Serves 4-6
Main Ingredients
| 1 lb. ground beef |
|
1 pkg. onion soup mix |
| 2/3 c. water |
|
½ c. bread crumbs |
Sauce
| 1/3 c. ketchup |
|
3 tbsp brown sugar |
| 1½ tsp dijon mustard |
|
|
Directions
1. Preheat oven to 375° F. Mix together in a bowl, form into loaf shape onto a cookie sheet. Bake 40-45 minutes.
2. Once done, combine the sauce ingredients & spoon over baked loaf. Cook an additional 5 minutes.
Chef’s Note: I actually strain the onions out of the soup mix because I don’t like onions.
Posted by Trish | Under Beef, Dinner, Poultry
Sunday Jun 20, 2010
Submitted by Monica Fawver
Serves 6-8
| 5 potatoes |
|
1 lb. ground beef |
| 4 oz. sliced mushrooms, canned |
|
2 c. fresh or frozen vegetables, assorted |
| 1 can Condensed Cream of Mushroom Soup |
|
1 can Condensed Cream of Celery Soup |
| 3 tbsp butter |
|
salt |
| pepper |
|
|
Preheat oven to 350°F. Coat a 9″x13″ baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside.
In a large skillet, cook the meat over medium-high heat. Drain fat from pan. If using leftover meat, heat & add to the skillet. Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through. Pour into prepared baking dish; cover with mashed potatoes & dot with butter. Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.
Chef’s Note: You can also use leftover chicken or any meat, really. If using larger chunks, like chicken, cube the meat.
Posted by Trish | Under Beef, Dinner
Wednesday Jun 16, 2010
Submitted by Michelle Fawver
Serves 6-8
| 4 tbsp oil or Crisco |
|
2 lb. beef or lamb stew meat |
| ½ c. flour |
|
1 clove garlic, minced |
| 2 c. chicken or beef bouillon |
|
1 bay leaf |
| ½ tsp thyme |
|
1 tsp salt |
| ¼ tsp black pepper |
|
4 medium potatoes, quartered |
| 2 carrots, cut in 2″ pieces |
|
2 tbsp cider vinegar |
In a heavy saucepan with cover, melt Crisco (or heat oil). Dredge beef or lamb meat & brown in hot oil over medium-high heat. Reduce heat. Add onions & garlic. Cook for 5 minutes. Add bouillon, bay leaf, thyme, salt, & pepper. cover & simmer for 1½ hours. Add potatoes & carrots. Cover & simmer for 30 more minutes or until meat & vegetables are tender. Stir in vinegar. Add more salt & pepper as needed.
Posted by Trish | Under Beef, Dinner
Saturday Jun 12, 2010
Submitted by Michelle Fawver
Serves 6-8
| 2 pkg corn tortillas (18) |
|
1 tsp black pepper |
| 1 lb. ground beef, browned & drained |
|
1 tsp cumin |
| 16 oz. chopped tomatoes, drained |
|
1½ c. Cheddar cheese, shredded |
| 1 tbsp chili powder |
|
1½ c. Mozzarella cheese |
| 1 tsp red pepper |
|
16 oz. cottage cheese |
| 2 eggs, beaten |
|
black olives (garnish) |
| green onions (garnish) |
|
|
Line bottom of 13″x9″ pan with half the tortillas. Combine ground beef, tomatoes, & seasonings. Spread on top of tortillas. Add another layer of tortillas. Mix cottage cheese, 1 c. Cheddar, 1 c. Mozzarella, eggs; spread on top of tortillas. Bake at 350°F for 30 – 40 minutes. Remove from oven & top with remaining cheeses. Garnish with chopped green onions & black olives.
