[marmis]

Beef Penne Pasta Casserole
1 pound dried penne pasta, prepared according to package directions
8 ounces lean ground beef
1 small onion, chopped
2 cups water
2 cans (6 ounces each) Italian tomato paste
1/3 cup red wine or water
1 tablespoon Instant Beef Flavor Bouillon
2 cups (8 ounces) shredded Monterey Jack cheese
PREHEAT oven to 350° F. COOK beef and onion in large saucepan, stirring occasionally, until beef is no longer pink. Add water, tomato paste, wine and bouillon; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended. LAYER ingredients as follows in ungreased 13 x 9-inch baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese. Repeat layers; cover. BAKE for 20 to 25 minutes or until heated through and cheese is melted. Season with salt.
FOR FREEZE AHEAD:
PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. PREHEAT oven to 350° F. BAKE for 45 to 55 minutes or until heated through and cheese is melted. Season with salt.

Beef & Cheese Burritos
1-1/2 pounds ground beef
1-1/4 cups prepared thick-and-chunky salsa
1/2 pound pasteurized process cheese spread, cut up
8 medium flour tortillas (8-inch diameter), warmed
Toppings:
Thinly sliced lettuce, chopped tomato, sliced ripe olives
Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings. Stir in salsa and cheese; heat until cheese is melted. Spoon about 1/2 cup beef mixture down center of each tortilla, leaving 1-1/2 inch border at bottom. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Serve with toppings, as desired.

Classic Meatloaf
1-1/2 pounds ground beef
1 can (8 ounces) tomato sauce
1 cup soft bread crumbs
1 egg
1 small onion, finely chopped
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Topping:
1 tablespoon packed brown sugar
1 teaspoon dry mustard
Heat oven to 350°F. Measure 1/4 cup tomato sauce; combine with topping ingredients. Set aside. Combine remaining tomato sauce with remaining meatloaf ingredients in large bowl, mixing lightly but thoroughly. Shape beef mixture into 8 x 4-1/2-inch loaf on rack in broiler pan. Spread topping over meatloaf. Bake in 350°F oven 1 hour to medium (160°F) doneness, until not pink in center and juices show no pink color. Let stand 10 minutes before cutting. Cut into slices.

Sloppy Joes
1 pound ground beef
1 small onion, chopped
3/4 cup prepared barbecue sauce
1/4 teaspoon salt
1/8 teaspoon pepper
4 hamburger buns, split
Brown ground beef with onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into small crumbles. Pour off drippings. Stir in barbecue sauce, salt and pepper; heat through. Serve in buns with cheese and bell pepper.

Lemon-Herb Beef Roast
1 beef round tip roast (3 to 4 pounds)
Seasoning:
1/2 cup chopped fresh parsley
1 tablespoon olive oil
4 to 5 cloves garlic, minced
2 teaspoons grated lemon peel
1/4 teaspoon pepper
Vegetables:
1 tablespoon olive oil
1 pound small red-skinned potatoes, halved
1/2 pound baby carrots
4 small onions, halved
2 medium zucchini, sliced (3/4-inch)
Heat oven to 325°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with vegetable ingredients in large bowl; toss. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness. After 1/2 to 1 hour, place vegetables, except zucchini, on rack around roast. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.) Increase oven temperature to 425°F. Add zucchini to vegetables on rack; roast 15 to 20 minutes or until tender. Carve roast; serve with vegetables. Season with salt.

Beef Barley Soup
3 pounds beef shank cross cuts, cut 1 inch thick
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 cup chopped carrot
1/2 cup chopped celery with leaves
3 cloves garlic, minced
1-1/2 teaspoons salt
1-1/2 teaspoons dried thyme
1/2 teaspoon pepper
1 bay leaf
1/3 cup medium pearl barley
1 package (9 ounces) frozen French-cut green beans
Heat oil in Dutch oven over medium heat until hot. Add onion, carrot, celery and garlic; cook and stir 5 minutes or until tender. Add beef, 5 cups water, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover tightly and simmer 1 hour. Remove cross cuts. Cut beef from bones; cut beef into 3/4-inch pieces. Skim fat from soup. Stir in beef and barley; continue cooking, covered, 50 to 60 minutes or until beef and barley are tender. Add green beans; bring to a boil. Reduce heat; simmer 2 to 3 minutes or until beans are tender. Discard bay leaf.

Beef Chili 'N Cheddar-Topped Potatoes
1-1/2 pounds ground beef
4 medium baking potatoes (8 ounces each)
1 tablespoon chili powder
1/2 teaspoon salt
1 can (15 ounces) hot chili beans, undrained
1 cup shredded mild Cheddar cheese
Salt and pepper
1/4 cup sliced green onions
1/2 cup shredded mild Cheddar cheese
Pierce potatoes in several places. Microwave on HIGH 11 to 13 minutes or until tender, rearranging once. Let stand 5 minutes. Meanwhile brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings; stir in chili powder and 1/2 teaspoon salt. Add beans and 1 cup cheese; cook and stir until heated through. Cut a slit lengthwise in potatoes; fluff potatoes with fork. Season with salt and pepper, as desired. Spoon beef mixture evenly over potatoes; sprinkle with green onions and 1/2 cup cheese.

Sweet-N-Sour Meatballs
1 1/2 cups chili sauce
1 cup grape jelly (can use currant jelly)
1 to 3 teaspoons Dijon mustard
1 pound lean ground beef
1 egg, lightly beaten
3 tablespoons fine dry bread crumbs
1/2 teaspoon salt
Combine chili sauce, grape jelly, and mustard in Crock Pot and stir well. Cook, covered, on high while preparing meatballs to bake.
Combine remaining meatball ingredients and mix thoroughly. Shape into 30 meatballs. Bake meatballs in a preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce, stir to coat, cover and cook on LOW for 5 to 7 hours.

Crock Pot Beef Stew
1 lb stew meat (or for cheaper stew meat, cube your own arm, chuck or blade roast!)
3 med potatoes, peeled and cubed
2 med carrots, peeled and cubed
1 sm onion, sliced
2 stalks celery, sliced
2 Tbs Worchestershire sauce
Brown meat in skillet with a bit of oil...just quickly brown it, dont let it cook. Put all of the above ingredients in the crock pot, add enough water so it covers about 1/2 of the ingredients. Add 2 Tbs beef boullion powder or 4 cubes. Cook on low for about 6-8 hours--keep the lid on. When almost time to serve, mix together 2 T cornstarch and 1/4c COLD water.
Add slowly while stirring to the stew to thicken the gravy. Let simmer in crockpot about 15 mins more. Serve

Lasagna Toss
1 pound ground beef
1/2 cup chopped onion
Dash minced garlic
1/2 tsp salt
1 3/4 cups spaghetti sauce
6 oz spiral noodles, cooked and drained
1 c. cottage cheese
2 c. (8 oz) shredded mozzarella cheese, divided
Grated Parmesan cheese
Brown beef with onion, garlic and salt; drain. Stir in spaghetti sauce; simmer until heated. Remove 1 cup meat sauce; set aside. Stir noodles into remaining sauce. Place half of noodle mixture in a greased 2-qt casserole. Cover with cottage cheese and 1 cup mozzarella cheese. Add remaining noodle mixture; top with reserved meat sauce and remaining mozzarella. Sprinkle with Parmesan cheese. Bake, covered, at 350 degrees for 20-25 minutes. Let stand 5 minutes before serving.

Tater Tot casserole
l lb ground beef
1 sm chopped onion
1 can cr of mushroom soup
2 cups diced Velveeta OR about 2/3 of a jar cheese whiz
1/4 c milk
1 bag frozen tater tots--about 1 lb or so
Brown gr beef and onion together--drain off grease if needed.
Add can of soup, cheese, and milk...stir together til blended well.
Put all in a casserole dish and top with frozen tater tots. Bake at 350 for about 1 hr.

Queso Taco Casserole
1 lb gr beef
1 sm onion, chopped
8 oz salsa or taco sauce
3/4 water
1 pkg taco seasoning
1 pkg corn tortilla hard shells--broken up into smallish peices
2 c shredded cheddar cheese
Brown gr beef and onion--drain grease if needed. Add taco sauce or salsa, taco seasoning mix, water. Bring to a boil, and simmer about 5 mins. Layer 1/2 of broken shells in a casserole dish. Cover with half of meat mixture, and then 1 c of shredded cheddar. Repeat layers. Bake at 375 for about 35-45 mins. Serve with garnish toppings of sour cream, chopped green onion, diced tomatoes, chopped chilies.

Stuffed Cabbage Rolls
Brown gr beef, onion, and green pepper, salt and pepper to taste--drain off grease if needed. Add 1 can tomato paste and 1/2 c water. Add 2 cups cooked rice. Set aside. Cook cabbage leaves in boiling, salted water until par-boiled--still a bit green and crisp-tender. Drain and set aside. On each cabbage leaf, place about 1/4 c of meat and rice mixture. Roll up and secure with a toothpick. Place rolls in a 13X9 pan. Cover rolls with 1 lg can tomato sauce. Bake at 375 for about 45 mins.

Easy Oven Beef Stroganoff
2 lbs cubed cheap roast (I use chuck or arm roasts)
1 can beef broth (Or use 2 bouillon cubes to 1 1/4 c hot water)
1 pkg beef gravy mix
1/2 c sour cream
Put meat cubes in a 13X9 pan, season with meat tenderizer and seasoned salt to taste. Pour beef broth over meat, and sprinkle gravy mix powder on top, stir a bit to mix in. Cover with foil, and roast at 325 degrees for about 2 hours. When done, stir in sour cream. If the gravy is not quite thick enough, you can mix together 3 T of corn starch and 1/2 c cold water and stir into the hot gravy/meat until thickened. Serve over cooked egg noodles.

Steak Stroganoff(Crock Pot)
2 Tbsp. flour
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. paprika
1 boneless beef round steak (about 1 ¾ lb.)
1 can (10 3/4 oz) Cream of Mushroom Soup
1/2 c. water
1 package (1 oz) Lipton Onion Mushroom Soup mix
1 jar (9 oz) sliced mushrooms, drained
1/2 c. sour cream
1 Tbsp. minced fresh parsley
In a slow cooker, combine flour, garlic powder, pepper and paprika. Trim excess fat from beef; cut meat into 1 1/2 x 1/2 “ strips. Place in flour mixture and toss meat until well coated. Add mushroom soup, water and soup mix. Stir until blended. Cover and cook on high for 3-3 ½ hours OR on low for 6-7 ours or until meat is very tender. Stir in mushrooms, sour cream and parsley. Immediately cover and cook on high for 10-15 minutes or until heated through. Serve with egg noodles.

Coca~Cola Pot Roast
3 to 4 lb roast--I used a rolled roast,you can use pretty much any kind
1 can coca cola--I havent substituted for other colas...
1 can cream of mushroom soup
1 medium onion sliced and rings seperated
salt & pepper to taste
Put roast in a covered roaster or oven safe casserole dish. Oven preheated to 325. You can brown the roast in a skillet with some oil first, but not necessary. Put roast in pan, salt & pepper to taste. Scatter onions over roast. Spread 1 can cream of mushroom soup on top of roast. Pour 1 can coca cola on top of all. Cover pan and bake for 1 hr 15 mins. Check for doneness, and if not quite done, take cover off of pan and bake for longer as needed. Serve with rice or potatoes to use up the gravy.

Pizzawiches
1 lb ground round
1/2 - 1 lb Velveeta, cubed
1 can tomato soup (Campbells works best)
16 hamburger buns
Preheat oven to 325F. Using a frying pan brown ground beef and pour off any fat. Add can of soup, and cubed Velveeta (adjust amount according to your family's taste). Cook on low heat for about 3 minutes until all cheese is melted. Spread mixture on each half of 16 hamburger buns.

Haystacks
1 lb. browned ground beef
1 small onion, chopped
1 8 oz. can tomato sauce
1 or 2 cans chili beans with sauce
1 small can enchilada sauce
½ tsp. chili powder
1 tsp. garlic salt
pepper to taste
Combine and pour into crock-pot. Cover and bake on low 2-3 hours. Serve over one of these:
Rice
Pasta
Corn Chips
Tortilla Chips

Baked Ziti
1/2-1 lb. ground beef
1 large onion chopped (about a cup)
2 tsp. garlic powder
1 jar pasta sauce
1 can (8 oz.) tomato sauce
16 oz. pasta, cooked and drained
1 container ricotta cheese
4 cups mozzarella cheese
1/2 cup grated parmesan cheese
Brown ground beef with onion. Drain. Add garlic to meat mix and cook for three minutes. Stir in pasta sauce and tomato sauce. Bring to a boil; remove from heat. Combine 1 cup sauce with pasta. Spoon half of ziti mix into a 13x9 baking dish; top with ricotta, 2 cups mozarella, and 1 cup sauce. Top with remaining ziti mixture and the rest of the sauce. Sprinkle remaining mozarella on top and parmesan. Cover with foil. Bake at 350 for about 20-30 minutes. Take foil off and bake a little longer (until cheese melts).

[shortcake75]

crockpot steak

sirloin steak
1 to 2 cans of mushroom soup
1 packet of onion soup

cook on high for 7 to 8 hours in crockpot. Put it over rice or noodles.

[marmis]

BARBEQUE MEATBALLS
1 lb. hamburger
1 sm onion
1/2 c. bread crumbs
1 egg
2 tbsp. oil
3/4 tsp. salt
1/4 tsp. pepper
3/4 c. ketchup
2 tbsp. Dijon mustard
2 tbsp. brown sugar
1 tsp. Worcestershire sauce
Mince onion. Combine beef, onion, bread crumbs, salt, pepper, egg and a little milk. make into balls and cook in oil. Remove meatballs with slotted spoon. Add ketchup, 1/3 cup water, mustard, brown sugar, and Worcestershire sauce to pan and bring to boil.
Return meatballs to pan and simmer until hot.

ORIENTAL MEATBALLS
16 ozs. hamburger
1 egg
1 sm. onion, grated
1 tsp. dry mustard
Salt and pepper
Pinch of Italian seasoning
1/4 c. soy sauce
1/2 c. tomato juice (or V8 juice)
1 pkg. Sweet 'n Low
Mix first 6 ingredients and form small balls. Pour sauce ingredients into pan, add meatballs. Cover and simmer for 1/2 hour.
Let cool in refrigerator. Skim off fat. Reheat.

TACO DIP
Black and/or green olives, sliced
Green onions & tops, chopped
Chopped, seeded tomatoes
Shredded cheese
Browned hamburger
Spread thin layer of Philadelphia cream cheese (lite is fine) on a large plate. Pour salsa picante sauce (thick and chunky). Cover with: The options are yours. Scoop up with tortilla chips when eating.

NACHO SUPREME
1 1/2 lb. lean hamburger (may substitute ground turkey for dieters)
2 pkg. taco seasoning mix
1 can refried beans
1 med. container sour cream
1 (16 oz.) jar salsa
1 jar Mexican Cheez Whiz
2 bags tortilla chips (any brand, with or without salt)
Brown and drain hamburger (ground turkey). Add taco seasoning packets and mix well. Put in shallow casserole dish. Top with sour cream and then with salsa. Add cheese on top of this. When ready to serve, put in microwave until cheese is bubbly. This is better when prepared a day ahead.

MAZATLAN MADNESS
1 lb. hamburger/ground turkey
1 med. onion (or to taste)
16 oz. can refried beans
4 oz. can green chilies, drained, chopped
1/2 c. shredded Monterey Jack cheese
3/4 c. taco sauce
1 med. avocado, mashed
1 c. sour cream
1/4 c. chopped green onion
8 oz. can pitted ripe olives, sliced
Lots of tortilla chips, about 2 bags
Microwave meat and onion on HIGH until browned, approximately 3-5 minutes, using the 2 1/2 quart casserole dish with strainer. In medium roasting pan, spread the refried beans and top with the meat mixture. Layer chilies, cheese and taco sauce on top of meat. Microwave on high for 5 minutes. Combine the avocado and sour cream and spoon over the heated mixture. Garnish with the green onions and olives. Serve with tortilla chips.

SPAGHETTI PIE
8 oz. spaghetti (broken)
2 tbsp. butter
1/3 c. Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 egg, beaten
1 1/2 lbs. hamburger, browned
1/2 c. onion, chopped
1/4 c. green pepper, chopped
2 tbsp. vegetable oil
15 1/2 oz. jar spaghetti sauce
1 tbsp. sugar
1/2 tsp. oregano
1/2 tsp. garlic salt
1 c. cottage cheese
4 oz. Mozzarella cheese
Cook spaghetti and drain. Stir in butter, Parmesan cheese, salt, pepper and egg until combined. Pour into a greased 9 x 13 inch pan. Spread cottage cheese over spaghetti. Brown hamburger, onion, green pepper in oil until meat is browned. Drain and stir in spaghetti sauce, sugar, oregano and garlic salt. Pour over spaghetti and cottage cheese layer.
Bake at 350 degrees for 30 minutes. Sprinkle Mozzarella cheese over meat and bake 10 minutes longer or until cheese is melted. Let stand a few minutes before cutting.

[GrandPoppa]

CHILI CASSEROLE

1-lb. ground beef
½ -cup chopped celery
1 medium onion, chopped
1 small bell pepper, chopped
1 clove garlic, minced
1-15 oz. can chili beans
1-15 oz. can diced tomatoes
1-6oz. can tomato sauce
2/3-cup mayonnaise
salt, to taste
chili powder, to taste
8-oz. cheddar cheese, shredded and divided

Casserole:

In skillet, cook ground beef, celery, onion, bell pepper and garlic until beef is brown and vegetables are tender. Drain!

Into this mixture, stir in chili beans, tomatoes, tomato sauce, mayonnaise, salt and chili powder.

Pour into a 2-1/2qt. Casserole dish. Bake at 350 for 35-45 minutes, or until heated through. Top with 1/3 of the shredded cheddar cheese.

Pour the corn meal topping, (recipe below) evenly over the dish and continue cooking until topping is golden brown. Sprinkle the remaining Cheddar cheese over the topping and cook until the cheese is melted. Let stand for 5 to 10 minutes before serving.

Corn Meal Topping:

1-cup corn meal
½-tsp salt
1-tbsp baking soda
1 large egg, beaten
1 cup milk

Mix together to form thin batter.


Enjoy!

[GrandPoppa]

Cheeseburger Quiche

Tonight’s Supper! Thrown to0gether on the fly! Cheap, easy, tasty. Turned out very good!

Preheat oven to 375º.

Brown 1 pound ground beef. Drain off grease. Spread evenly over bottom of casserole dish.

Dice ½ cup of sweet onions. Spread evenly over ground beef.

Spread 1 can of ‘Rotel’ tomatoes over onions and ground beef.

In blender, blend 8 large eggs, 1 cup of shreaded cheddar cheese, 1-tsp. salt, ¼ tsp. black pepper. Pour over casserole.

Bake for 45 minutes. Remove from oven and spread ½ cup of shreaded cheddar cheese over top. Let set for 5 to 10 minutes before serving.

Optional: top with hot salsa.

[GrandPoppa]

Crock pot - Beef Stroganoff

1-lb. of beef, trimmed, see note 1.
1-cup of chopped onion
8-ozs. of sliced mushrooms.
1-TBS of Dijon mustard.
1/2 -tsp. of salt.
1/4- tsp. of pepper.
1 clove of minced garlic.
1/2-cup of all-purpose flour * see note 2.
1-can of beef broth.
¾-cup of sour cream.
6-cups of cooked egg noodles or rice.

Note 1: Trim fat from steak. Wrap steak in heavy-duty plastic wrap; freeze 30minutes. Unwrap steak; cut steak diagonally across grain into 1/8-inch thick slices. Place steak, onion, and next 5 ingredients in a 3-quart crock-pot.

Note 2: Combine flour and broth in a bowl; stir with a whisk until blended. Add broth mixture to crock-pot, stir to mix.

Cover; cook on low for 8 hours or until tender. Turn slow crock-pot off; remove lid. And let stand for 10 minutes. Stir in sour cream.

Serve stroganoff over noodles or rice. We prefer the rice!