Grandpa Gary’s Meatballs

meatballsGary Says: 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.

Grandpa Gary's Meatballs
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
  • 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
  • 1-2 tbsp butter
  • 2 tbsp Italian seasoning
  • cooking oil of choice
  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 these in with the meat.
  3. Take the mixture & form into balls. Set aside & cover with a towel.
  4. In a large skillet, heat the cooking oil of your choice & butter until the butter starts to foam. Place meatballs one at a time into the skillet & keep rolling around to brown on all sides evenly.
  5. 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.


Marie Edler’s Taco Dip

Marie Says: 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

Marie Edler’s Taco Dip
Recipe type: Appetizer
  • 2 pkg. taco seasoning
  • 1 lb. ground beef
  • 1 pt sour cream
  • 1 medium head iceberg lettuce
  • 4 medium tomatoes
  • 1 bunch green onions
  • 1 bag Tostitos Scoops Tortilla Chips
  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.

Photo Courtesy of midnightcomm on Flickr

Easy Peasy Meatloaf

Nicole Says: I actually strain the onions out of the soup mix because I don’t like onions.

Easy Peasy Meatloaf
Recipe type: Entree
Cook time: 
Total time: 
  • 1 lb. ground beef
  • 1 pkg. onion soup mix
  • ⅔ c. water
  • ½ c. bread crumbs
  • ⅓ c. ketchup
  • 3 tbsp brown sugar
  • 1½ tsp Dijon mustard
  1. Preheat oven to 375° F.
  2. Mix together in a bowl, form into loaf shape onto a cookie sheet.
  3. Bake 40-45 minutes.
  4. Once done, combine the sauce ingredients & spoon over baked loaf.
  5. Cook an additional 5 minutes.

Photo Courtesy of jeffreyw on Flickr

Shepherd’s Pie

Monica Says: You can also use leftover chicken or any meat, really.  If using larger chunks, like chicken, cube the meat.

Shepherd's Pie
Recipe type: Entree
Cook time: 
Total time: 
  • 1 lb. ground beef
  • 5 potatoes
  • 4 oz. sliced mushrooms, canned
  • 2 c. fresh or frozen vegetables, your choice
  • 1 can Condensed Cream of Mushroom Soup
  • 1 can Condensed Cream of Celery Soup
  • 3 tbsp butter
  • salt & pepper to taste
  1. 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.
  2. 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.
  3. Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.

Photo Courtesy of Sodanie Chea on Flickr

Mexican Lasagna

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)


  1. Line bottom of 13″x9″ pan with half the tortillas.  Combine ground beef, tomatoes, & seasonings.  Spread on top of tortillas.  
  2. Add another layer of tortillas.  Mix cottage cheese, 1 c. Cheddar, 1 c. Mozzarella, eggs; spread on top of tortillas.  
  3. Bake at 350°F for 30 – 40 minutes. Remove from oven & top with remaining cheeses. 
  4. Garnish with chopped green onions & black olives.