FoodAskew |

Submitted by Gary Floyd
Serves: Depends how large you make the meatballs

Ingredients

Directions

1. 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.
2. 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.
3. 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.
4. 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.

Submitted by Marie Edler
Serves 20-25

Ingredients

Directions

1. Mix 1 package of taco seasoning with the sour cream & set aside in the refrigerator.  Brown the ground beef with the second package of taco seasoning, drain well & reserve. 
2. Evenly chop iceberg lettuce to a medium chop & reserve.  Dice tomatoes to approximately ½” dice, drain & reserve.
3. Slice green onions to a small slice (approximately ¼”) & reserve.
4. On a large serving platter, evenly spread ground beef mixture.  Spread seasoned sour cream evenly on top of ground beef.  Top evenly with the chopped lettuce, then diced tomatoes, then the green onions.
5. Cover with plastic wrap until ready to serve. 

Chef’s Note: Green onions are optional.  May be served at once, however, it should be partitioned & refrigerated if not served all at once.  We love serving it with Tostitos Scoops Tortilla Chips.

Submitted by Nicole~
Serves 4-6

Main Ingredients

Sauce

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.

Submitted by Monica Fawver
Serves 6-8

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.

Submitted by Michelle Fawver
Serves 6-8

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.