HONEY BBQ CHEESY SLOPPY JOES

1 pound ground beef

1/2 yellow onion, diced

1 can petite diced tomatoes, drained (I puree them too)

1/2 cup ketchup

1/2 cup Honey BBQ sauce***

3 Tablespoons Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon smoked paprika

Dash of cayenne pepper

Shredded cheddar jack

Hamburger buns or bread of choice

In a large skillet, over medium heat, brown ground beef until cooked through and no longer pink.  Add the onions and cook for 5 minutes.  Drain off the grease.  Add the tomatoes, ketchup, BBQ sauce, Worcestershire, and spices.  Stir well and cover.  Lower heat and simmer for 15 minutes, stirring occasionally.  Uncover and simmer another 5 minutes until mixtures is thickened up.

Serve on some warm toasted buns and top with shredded cheese.

NOTES:

***If unable to locate Honey BBQ sauce, just add some additional honey to sweeten.

***BROWN SUGAR GLAZED MEATLOAF***

2/3 cup combination of rolled oats, Italian bread crumbs, crushed saltine crackers

1 cup whole milk

1 teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon dried marjoram

1/4 teaspoon dried sage

1/2 teaspoon dried thyme leaves

1/2 teaspoon garlic powder

1/4 teaspoon hot sauce***optional

2 large eggs

1 cup white onion, finely chopped

1 1/2 pounds ground beef

Topping:

1/2 cup ketchup

1/4 cup brown sugar, firmly packed

1 teaspoon dried mustard

1/2 teaspoon dried ginger

1/2 teaspoon liquid smoke

Couple drops hot sauce***optional

Preheat oven to 350 degrees.

In a large bowl mix the first 11 ingredients until evenly blended.  Add the ground beef and with your hands mix until all the ingredients are well combined.

Mix all the topping ingredients in liquid measuring cup.  Set aside.

On a rimmed baking sheet form the meat ingredients into a loaf (the mixture is a bit loose so wide, about 5 inches is better).  Pour half the topping over the meatloaf.  Brush the sauce over top and sides in an even layer.

Bake meatloaf in a preheated oven for 1 hour.  Remove meatloaf from oven and brush the remainder of sauce over top and side in an even layer then return meatloaf to oven and cook for 15 minutes.  Allow meatloaf to cool for 10 minutes then serve.

***Can also be made using muffin tins.  Just reduce the cooking time to about half.

TACO TWIST

1 pound ground beef

1 large onion, chopped

1-2 envelopes taco seasoning mix

2 cups (8 oz.) shredded Cheddar Cheese

1 jar (8 oz.) salsa

1 can (4 oz.) chopped green chilies

3 tubes (8 oz. each) refrigerated crescent rolls

In skillet, cook beef and onion over medium heat until the meat is no longer pink; drain.  Add the taco seasoning, cheese, salsa, and chilies; mix well.

Unroll crescent roll dough and separate into 12 rectangles.  Place on ungreased baking sheets; press perforations to seal.  Place 1/2 cup meat mixture in the center of each rectangle.  Bring four corners to the center and twist; pinch to seal. 

Bake at 350º for 25-30 minutes or until golden brown.  Serve with salad mix and dressing.

POTATO SAUSAGE CASSEROLE

1 lb. pork sausage or ground pork    

1 can cream of mushroom soup                   

3/4 cup milk                             

1/2 cup chopped onion            

1/2 tsp. salt

1/4 tsp. black pepper

3 cups sliced potatoes, uncooked

1/2 Tbsp. butter

1 1/2 cups shredded cheddar cheese

Preheat oven to 350º. Grease 1½ qt casserole dish; set aside.

Cook meat in large skillet over medium-high heat until no longer pink; drain fat.  In medium bowl, stir together soup, milk, onion, salt and pepper.  Place 1/2 of potatoes in bottom of prepared casserole dish, top with 1/2 of soup mixture, then with 1/2 of sausage.  Repeat layers, ending with sausage.  Dot with butter.

Cover pan with foil.  Bake 1¼ - 1½ hours until potatoes are tender.  Uncover; sprinkle with cheese.  Return to oven; bake until cheese is melted and bubbly.

NYE'S MEATLOAF or MEAT BALLS

Beat well: 2 eggs

Add:     3/4 cup milk

            1 small chopped onion

            1 tsp. salt

            1/4 tsp. nutmeg

            1/4 tsp. sugar

            dash of pepper

            1 lb. ground beef

            1/2 lb. ground pork or mild sausage

            3/4 cup bread crumbs (French or Italian are best. May also use soda cracker crumbs and cut down on the salt, or rolled oats.)

Mix well with your hands, keeping it light.

Shape into a meat loaf, and cover with a sauce of:

            3 Tbsp. brown sugar

            1 tsp. table mustard

            1/3 cup catsup

            a little garlic powder if desired

Bake at 350º for about 1 hour.

For meatballs, form mixture into balls and put them on baking dish raw. Pour 1 can of undiluted tomato soup over them.  Bake same as the meatloaf.

SAUSAGE POTATO SUPPER

2 small red potatoes

1 small zucchini

1 large carrot

1/4 - 1/2 tsp. garlic salt

1 Tbsp. butter

1/2 lb. smoked sausage, cut into ½ inch slices

4 Tbsp. grated Parmesan cheese, divided

1/8 - 1/4 tsp. pepper

Place potatoes in a small saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or until tender.

Meanwhile, sprinkle zucchini and carrot with garlic salt.  In a small skillet, stir-fry vegetables in butter until crisp-tender.   Add sausage; cook until browned. 

Drain potatoes; add to skillet.  Sprinkle with 2 Tbsp. Parmesan cheese and pepper; heat through.  Sprinkle with remaining cheese.

SPEEDY STROGANOFF

1 lb. ground beef

1 medium onion, chopped

1 can cream of mushroom soup

1 cup sour cream

rice or noodles

Brown ground beef with onion.  Add soup and sour cream.  Serve over rice or noodles.

SPAGHETTI PIE

6 oz. cooked spaghetti                                   

2 Tbsp. butter

2 large eggs, beaten

3/4 cup parmesan cheese, divided

1 cup ricotta or cottage cheese

1 cup spaghetti sauce

1/2 cup mozzarella cheese

Toss hot noodles with butter.  Add eggs and 1/2 cup parmesan to noodles.  Pour noodles into greased pie pan and form into crust.

Spread ricotta or cottage cheese over noodles.  Top with sauce.

Bake uncovered at 350º for 25 minutes.

Top with mozzarella and remaining parmesan and cook 5 minutes more.

SIX LAYER DINNER

Layer in a 3 qt. casserole dish:

            3 cups sliced, peeled, raw potatoes

            1 (17 oz.) can corn, drained

            1 medium onion

            1 lb. hamburger

            1 cup sliced, raw carrots

                                                                       

Pour 1 (16 oz.) can diced tomatoes over top.

Cover. Bake at 350º for 1¾ hours.

STUFFED CABBAGE CASSEROLE

1 lb. ground beef                    

1 small onion, chopped                      

4 cups chopped cabbage      

1 medium green pepper, chopped    

1 cup uncooked instant rice

1 cup water                                         

1 can (6 oz) tomato paste                  

1 can (14 ½ oz) diced tomatoes, undrained

1/2 cup ketchup

2 Tbsp. vinegar

1 to 2 Tbsp. sugar

1 Tbsp. Worcestershire sauce

1 1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Transfer to a slow cooker; add cabbage, green pepper and rice.

In a bowl combine the water and tomato paste.  Stir in the remaining ingredients.  Pour over beef mixture; mix well.  Cover and cook on low for 4-5 hours or until rice and vegetables are tender.

BEEF TACO BAKE

1 lb. ground beef                                

1 can (10 ¾ oz) tomato soup            

6 flour tortillas (6-8, cut into 1-inch pieces)

1 cup shredded cheddar cheese

1 cup salsa

1/2 cup milk

In skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.  Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-qt. Shallow baking dish. Cover.

Bake at 400º for 30 minutes or until hot. Sprinkle with remaining cheese.

BARBECUED MEATBALLS

1 egg, lightly beaten                           

1 can (5 oz) evaporated milk             

1 cup quick cooking oats                   

1/2 cup finely chopped onion               

1 tsp. salt

1 tsp. chili powder

1/4 tsp. garlic powder

1/4 tsp. pepper

1 1/2 lbs. ground beef

B-B-Q Sauce:

1 cup ketchup            

3/4 cup packed brown sugar

1/4 cup chopped onion            

1/4 tsp. garlic

1/2 tsp. liquid smoke

In  bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1 inch balls; place in a greased 9 x 13 baking dish.

Bake uncovered, at 350º for 18-20 minutes or until meat is no longer pink.  Meanwhile, combine the sauce ingredients in a saucepan.  Bring to a boil.  Reduce heat and simmer for 2 minutes, stirring frequently.  Pour over meatballs.  Bake 10-12 minutes longer.

OVEN-BAKED STEAK

3 lb. hamburger                                  

1 cup bread crumbs

1/2 tsp. pepper

1 tsp. garlic powder                            

1 chopped onion

3 tsp. salt                                           

1 cup milk

2 cans cream of mushroom soup

Mix all ingredients except cream of mushroom soup and pat into large cookie sheet. Chill overnight.

Cut into squares and roll in flour. Brown well and place in a casserole dish or pan. Cover with 2 cans cream of mushroom soup over top.  Cover tightly with foil and bake 1 hour at 350º. If you don’t bake all of the “steak” use only one can of soup and the “steak” may be frozen and used later.

TOMATO MAC 'N' BEEF

1 lb. ground beef

1 cup chopped onion

1 cup (4 oz.) dried elbow macaroni    

1 can (14.5 oz.) diced tomatoes        

1 cup (4 oz.) shredded cheddar cheese

Brown meat and onion in large skillet; drain. Season with salt and pepper, if desired.  Add undrained tomatoes and 1 cup water; bring to boil. Stir in macaroni. Cover and simmer 10 minutes or until pasta is tender.  Stir in cheese. Garnish with sliced green onions and dairy sour cream, if desired.

CREAMY BRATWURST STEW

4 medium potatoes, cubed

2 medium carrots, coarsely chopped

2 celery ribs, chopped

1 cup chopped onion

3/4 cup chopped green pepper

2 pounds fresh bratwurst, cut into 1-inch slices

1/2 cup chicken broth

1 tsp. salt

1 tsp. dried basil

1/2 tsp. pepper

2 cups half and half

3 Tbsp. cornstarch

3 tsp. cold water

In a 5-qt. slow cooker, combine the potatoes, carrots, celery, onion and green pepper.  Top with bratwurst slices.  Combine the broth, salt, basil and pepper; pour over top.  Cover and cook on low for 7 hours or until vegetables are tender and sausage is no longer pink.

Stir in the half and half.  Combine the cornstarch and water until smooth; stir into the stew.  Cover and cook on high for 30 minutes or until the gravy is thickened.

HAM AND POTATOES

1 (32 oz.) pkg. frozen hash brown potatoes

1 tsp. salt

1/2 tsp. pepper

1 (10¾ oz.) cream of chicken soup (condensed)

1 (12 oz.) can evaporated milk

1 1/2 cups cooked ham, chopped

2 cups grated Cheddar cheese, divided

Mix all ingredients, except 1 cup Cheddar cheese, in greased 3½ -5 quart slow cooker.  Cover and cook on LOW. Heat 5 to 6 hours.  Thirty minutes before serving, sprinkle reserved Cheddar cheese over the top.  Serve with cold green and red pepper with vinaigrette dressing.  Makes 4 to 6 servings. 

CROCKPOT BEANS

1/2-1 lb. ground beef                

1/2 lb. chopped cooked bacon

1 cup chopped onion             

2 - 13 oz. cans Pork and Beans        

1 - 16 oz. can kidney beans, drained            

1 - 16 oz. can butter beans, drained  

1 cup ketchup

1/4 cup brown sugar

1 Tbsp. liquid smoke

3 Tbsp. vinegar

1 tsp. salt

dash pepper

Fry onions and meat. Cook bacon.  Place everything in crockpot. Cook on low 3-4 hours.  Serve as soup or over rice.

CHEDDAR MACARONI BEEF CASSEROLE

1 pkg. (7¼ oz.) Macaroni & Cheese Dinner

1 lb. lean ground beef

1 can Italian-style stewed tomatoes, undrained

1/2 tsp. dried oregano leaves or dried basil leaves

1 cup shredded cheddar cheese

Prepare Dinner as directed on package, omitting butter.  Meanwhile, brown meat in large nonstick skillet on medium-high heat; drain.  Add tomatoes and oregano; mix well.  Bring to boil.

Add meat mixture to Dinner; spoon into 2-qt. casserole dish.  Sprinkle with cheese.

Bake at 400° for 10 minutes or until cheese is melted and casserole is heated through.

ARLENE'S SPAGHETTI LASAGNE

8 oz. uncooked spaghetti or other thin pasta

1 clove garlic, finely chopped

1 Tbsp. butter

2 lbs. lean ground beef

1 tsp. sugar

salt and pepper

2 cans (8 oz. each) tomato sauce

1 can (6 oz.) tomato paste

1 (3 oz.) pkg. cream cheese, softened

1 cup sour cream

6 green onions, chopped

1/4 cup grated Parmesan cheese

Boil spaghetti in large saucepan of salted boiling water until almost tender.  Drain and reserve.

Heat butter in large skillet over medium heat.  Add garlic; cook and stir 1 minute.  Add ground beef and sugar; season with salt and pepper.  Cook and stir until beef is no longer pink; drain fat.  Add tomato sauce and tomato paste; simmer 20 minutes, stirring occasionally.

Meanwhile, blend cream cheese and sour cream in medium bowl until smooth.  Add green onions and mix well.

Spread a little meat sauce in 2-quart casserole dish to prevent noodles from sticking.  Layer 1/2 of spaghetti, 1/2 of sour cream mixture and 1/2 of meat mixture.  Repeat layers.  Sprinkle on Parmesan cheese.  Bake at 350° for 35 minutes or until heated through.

*** This casserole can be frozen and baked later, however, thaw it in the refrigerator overnight and let it come to room temperature before baking.

WESTERN MAC CASSEROLE

1 pkg. macaroni & cheese dinner, prepared as directed.

Brown & cook until tender:

            1 lb. hamburger                      

1/2 cup sliced celery

1/4 cup chopped pepper

1/4 cup chopped onion

Stir in:

            1 can corn, drained

            1/4 cup water

            1 can tomato sauce

            1 tsp. salt

Add macaroni dinner.  Mix well.  Put into 2 qt. casserole dish.  Bake at 350º for 15-20 minutes.