Beef Stroganoff

1/2 lb. extra lean ground beef
1/4 c. chopped onion
3/4 c. water
1 beef bouillon cube
2 t. worcestershire sauce
4 oz. can sliced mushrooms, drained
1 c. sour cream
1 1/2 T. flour
3 - 3 1/2 c. wide egg noodles, cooked & drained

Brown beef & onion. Add water, bouillon cube & worcestershire sauce. Heat to boiling; stirring to dissolve bouillon cube. Stir in mushrooms and reduce heat. Stir together sour cream & flour; add to beef mixture. Cook at low heat, stirring occasionally until sauce thickens. Do not boil. Toss hot noodles and sauce together.

Serves 3-4.


by Catherine S.

Mexican Salad

1 lb. ground beef
1 pkg. taco seasoning
1 can kidney beans, drained & rinsed
1/4 c. french dressing
1/2 bag shredded lettuce
1 c. salsa (opt.)
1/2 to 1 c. shredded cheese
1/2 c. black olives (opt.)
1/4 to 1/2 bag Doritos chips, crushed

Brown ground beef, add taco seasoning and kidney beans; put in fridge for 3-4 hours or until cool. Add cheese and salsa, stir. When ready to serve, add: lettuce, olives, chips and dressing to taste.
Serves about 15-20 people

by Sariah R.

No-Boil Lasagna

10-12 oven ready lasagna noodles (dry)
14.5 oz. can stewed tomatoes (can puree in blender if desired)
26 oz. can Hunt's Chunky Vegetable sauce
24 oz. cottage cheese
2 c. cheese
1 lb. ground beef (or 1/2 lb. Italian sausage, 1/2 lb. ground beef)
1/2 c. water
1 T. Italian Seasoning

Brown beef, then add tomatoes, spaghetti sauce, and Italian seasonings until it's all heated. Spoon a small amount of the sauce on the bottom of a 9 x 13 pan. Layer 1/2 of the noodles on top of sauce. Then, put 1/2 of the meat sauce on top of noodles. Next layer cottage cheese, 1/2 of the cheese, the remaining noodles. Then pour 1/2 c. water over the top of all the noodles until they are all wet. Add the rest of the meat sauce.
Bake at 375 degrees F. for 1 hour, covered. When done, uncover and add the remaining cheese. Let stand 10 minutes before eating.


by Sariah R.

Easy Sunday French Dip Subs

3-4 lbs. pot roast
4 c. water
1 1/2 t. garlic powder
1 t. basil
1 t. oregano
1 bay leaf
1/2 c. soy sauce
coarsely ground pepper, to taste
Rolls

Place all ingredients in a crock pot. Simmer for 4-5 hours on high until tender. Strain the broth and shred the meat. Serve the meat on rolls and use broth for dipping.


by Tiffany C.

Slow Cooked Lasagna

1 lb. lean ground beef
26 oz. can Hunt’s Four Cheese sauce
8 oz. can tomato sauce
Lasagna noodles (about 6-8)
16 oz. container cottage cheese
3 c. grated mozzarella cheese
Parmesan cheese

Brown ground beef in large skillet, drain. Spray 4-5 qt. slow cooker with non-stick spray. Spread about ¾ c. of the Hunt’s Four Cheese sauce in bottom of slow cooker. Stir remaining sauce and tomato sauce into ground beef.
Layer lasagna noodles over sauce in slow cooker, breaking as needed to fit. Top with 1/3 cottage cheese. Sprinkle 1 cup mozzarella cheese over cottage cheese. Top with 1/3 of the beef mixture. Spread evenly.
Repeat layering twice. Sprinkle Parmesan cheese over top.
Cover; cook on Low for 3 hours.

(adapted from Pillsbury Slow Cooker, Jan 2004, p.33)


by Catherine S.

Cheesy Italian Tortellini

1/2 lb. ground beef
1/2 lb. italian sausage
26.5 oz. can spaghetti sauce
1 c. sliced, fresh mushrooms (*can used canned mushrooms)
1 chopped garlic clove
14.5 oz. diced tomatoes with Italian seasonings, undrained
19 oz. pkg. refrigerated cheese tortellini
1 c. shredded mozzarella or pizza-style cheese

Break beef and sausage into large pieces in 10 in. skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until brown. Mix beef mixture, sauce, mushrooms, garlic and tomatoes in slow cooker. Cover and cook on low heat setting 7-8 hours. Stir in tortellini; sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender.


by Sariah R.

Spaghetti Sauce

1 lb. hamburger
3/8 t. garlic powder
1/3 c. chopped onion
1/2 c. mushrooms
1/2 green pepper, chopped
1 1/2 T. parsley
48 oz. tomato sauce
1 t. seasoning salt
1/2 t. pepper

Combine all ingredients in crock pot. Cook on low for several hours.


by Shelley F.

Manicotti

1 box manicotti noodles
1 lb. hamburger
1/4 c. chopped onion
1 1/2 c. mozzarella, shredded
1/3 c. breadcrumbs
1/4 t. italian seasoning
1 egg
1/2 t. salt
2 c. spaghetti sauce

Brown beef with onion. Drain. Combine mixture with 3/4 c. cheese and remaining ingredients (except sauce). Mix well.

Fill cooked manicotti shells. Top with sauce and bake with foil @ 350 degrees for 25-30 minutes. Uncover, sprinkle with remaining cheese. Let stand for 5 minutes.


Shelley F.

Hot Taco Salad

3/4 lb. ground beef
1/2 c. chopped onion
1 box (6.8 oz) Rice-A-Roni Beef flavor
1/2 c. salsa
1 t. chili powder or taco seasoning (optional)
4 c. shredded lettuce
1 medium tomato, chopped
1/2 c. shredded monterey jack cheese or cheddar cheese
1/2 c. crushed tortilla chips (optional)

In large skillet, brown ground beef and onion; drain. remove from skillet, set aside. In same skillet prepare Rice-A-Roni mix as package directs. Stir in meat mixture, salsa and chili powder or taco seasoning; continue cooking over low heat 3-4 minutes or until heated through. Arrange lettuce on serving platter. Top with rice mixture, tomato and cheese. Top with tortilla chips if desired.


Sariah R.

Haunted Taco Tarts

1 T. vegetable oil
1/2 c. chopped onion
1/2 lb. ground beef
1/2 t. chili powder
1/2 t. dried oregano leaves
1 clove garlic, minced
1/4 t. salt
1 pkg. refrigerated pie crusts
1 egg white
1/2 c. chopped tomato
1/2 c. shredded cheese

Egg Yolk Paint:
4 eggs
4 t. water
red, yellow, blue and green liquid food colors

Place 1 egg yolk in each of 2 small bowls. Add 1 t. water and a few drops different food color to each; beat lightly.

Heat oil in large skillet over medium heat. Add onion and cook until tender. Add beef and brown. Stir in seasonings; set aside.
Preheat oven to 375 degrees. Lightly grease baking sheets. Prepare Egg yolk paint; set aside.
On lightly floured surface, roll 1 pie crust to 14 inch diameter. Using 3 inch halloween cookie cutters, cut out pairs of desired shapes. Repeat with second pie crust, rerolling dough if necessary. Place 1/2 of shapes on prepared baking sheets. Brush edges with egg white. Spoon about 1 T. taco mixture onto each shape. Sprinkle with 1 t. tomato and 1 t. cheese. Top with remaining matching shapes; press edges to seal. Decorate using Egg Yolk Paint.
Bake 10-12 minutes or until golden brown. Makes about 14 tarts.


Lucy J.

Chili Enchilada Casserole

10 flour tortillas
10 oz. can enchilada sauce
1 lb. ground beef
8 oz. can tomato sauce
1 onion, chopped
1 can sliced olives
2 cans chili with beans
1 lb. grated cheese

Brown ground beef with onion. Add sauces and other canned goods. Let simmer 5-10 minutes. In 9x13 pan, layer torn tortillas, meat mixture and cheese. Makes about 3 layers. Bake @ 350 degrees for 20-30 minutes. Let stand 5-10 minutes before serving. Can top with sour cream, tomatoes, avocados, etc.


Lucy J.

Baked Spaghetti

1 c. chopped green onion
1 c. chopped green pepper
1 T. butter
28 oz. diced tomatoes with liquid
4 oz. can mushroom stems and pieces
2.25 oz. can sliced olives
2 t. oregano
1 lb. hamburger; cooked & drained
12 oz. spaghetti noodles; cooked & drained
2 c. shredded cheddar cheese
1 can cream of mushroom soup
1/4 c. water
1/4 c. grated parmesan cheese

Saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer uncovered for 10 minutes.
Place 1/2 of spaghetti noodles in greased 9x13 dish. Top with 1/2 of vegetable mixture. Sprinkle with 1 c. cheese. Repeat layers. Mix the soup and water until smooth. Pour over casserole. Sprinkle with parmesan cheese.
Bake uncovered @ 350 for 30-35 minutes.


Shelley F.

Crock Pot Frito Pie

1 large onion, chopped
3 lbs. leans meat
3 cloves garlic
3/4 c. dry beans; sort and rinse (or 15 oz. can pinto beans)
4 c. water (reduce to 1 1/2 - 2 c. if using canned beans)
*I used only 3 cups with dry beans
1 t. salt
1 envelope taco seasoning (approx. 1/4 c.)
1 pkg. corn chips
3 c. shredded monterey jack and cheddar cheese
2 diced tomatoes
16 oz. salsa
16 oz. sour cream
sliced olives

Method:
Meat may be ground, stew meat or a roast. Try using beef, pork, lamb, or even game. If using a roast, cut the meat into 3-4 chunks. This will allow for easier shredding later. Combine onion, beef, garlic, beans, water, salt, and taco seasoning in crock-pot. Stir well. Cover and cook on high 8-10 hours. Before serving, shred meat by pulling apart with 2 forks and mix with juices. Serve on a bed of chips. top with chopped tomatoes, shredded cheese, salsa, a dollop of sour cream and sliced olives.

Notes:
If using this recipe as a cook-once-eat-twice, divide meat into convenient meal portions and refrigerate or freeze for up to 3-4 months. When ready to use, heat in microwave. Try this recipe in tacos, burritos, and enchiladas or as a taco salad.

Serves 10-12

Stuffed Manicotti

1 - 1 1/2 lbs. ground beef
1 egg
1 can chopped olives
1/4 t. garlic salt
2 c. cheese
1 slice of bread; make crumbs
1 1/2 cans spaghetti sauce
1 can mushrooms (opt.)
1 t. worcestershire sauce
1 box manicotti noodles

Boil noodles until barely soft. Brown ground beef and drain. Pour half of one can of spaghetti sauce in bottom of 9 x 13 baking dish. Mix egg, olives, garlic salt, bread crumbs, mushrooms, worcestershire sauce, and other half of spaghetti sauce. Add meat and half of cheese. When noodles are done let drain and cool. Stuff with meat and sauce mixture with small spoon. Place in baking dish. Spread remaining half of spaghetti sauce over noodles and sprinkle with remaining cheese. Bake at 350 degrees for 20-30 minutes. Can be frozen for up to 3 months.


Lucy J.

Lasagna

1 lb. hamburger, cooked
1 lb. sausage, cooked
15 lasagna noodles, cooked
15 oz. ricotta cheese
8 c. mozzarella cheese (divided)
1/4 c. parmesan cheese
2 T. dried parsley
1 T. garlic powder
2 eggs
26-28 oz. spaghetti sauce

Mix 5 c. mozzarella cheese with the ricotta, parmesan, parsley, garlic and eggs. Layer 3 noodles, 1/4 cheese mixture, 1/5 meats, 1/5 sauce, 1 c. mozzarella cheese. Repeat 3 times. Add remaining meats and cheese to top.
Bake at 350 degrees for 45 minutes. Let stand for 10 minutes.


Shelley F.

Layered Enchilada Dinner

1 lb. ground beef
1 small onion, chopped (about 1/3 c.)
1 garlic clove, minced
1 can cream of mushroom soup (10.75 oz.)
4.5 oz. can chopped green chilies
10 oz. can enchilada sauce
10 corn tortillas
3 c. shredded monterey jack cheese (about 12 oz.)
paprika
cilantro

In a large skillet, cook ground beef, onion and garlic over medium-high heat until browned and thoroughly cooked, stirring frequently. Drain. Stir in soup and chilies.
Spray 3 1/2 to 4 qt. slow cooker with nonstick cooking spray. Spread about 1/4 c. of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 c. enchilada sauce. Sprinkle with 1 c. of the cheese.
Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
Cover; cook on low 4-5 hours. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.


Lucy J.

Stuffed Meat Manicotti

1 pkg. jumbo manicotti shells
1 lb. ground beef
2 eggs, beaten
15 oz. container ricotta cheese
1 1/2 c. shredded mozzarella cheese
1 c. grated parmesan cheese
1 t. italian seasoning
1 jar spaghetti sauce

Cook pasta, drain, rinse and drain again. Set aside. Cook beef, then mix eggs, ricotta, mozzarella, 1/2 c. parmesan and italian seasonings together in a bowl. Stuff pasta with cheese and meat mixture and arrange in a large greased baking dish. Preheat oven to 350. Pour sauce over stuffed pasta. Sprinkle with remaining parmesan. Bake for 20 minutes or until sauce is bubbly. (If you want it faster put in microwave for 10 minutes on high.)


Sariah R.

Cheesy Mac-Topped Casserole

1 pkg. Kraft Deluxe Macaroni & Cheese Dinner

1 lb. extra lean ground beef

3 cloves garlic, minced

1 1/2 t. dried oregano leaves

28 oz. can diced tomatoes, undrained

9 oz. pkg. frozen green beans, thawed & drained

1 c. cheddar cheese

Preheat oven to 375. Prepare macaroni and cheese as directed on package. Meanwhile, brown meat with garlic and oregano in large nonstick skillet; drain. Add tomatoes with their liquid and the beans; mix well.

Spoon meat mixture into 9 x 13 baking dish; top evenly with prepared macaroni and cheese. Cover with foil.

Bake 30 minutes or until heated through. Remove from oven; uncover. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.

Makes 6 servings.

Catherine H.

Mongolian Beef

2 lbs. beef, sliced
2 t. sugar
1/3 c. soy sauce
3 cloves garlic, crushed
1 egg, lightly beaten
3 med. onions
1/4 t. sesame oil
1 t. 5 Spice powder
1 T. cornflour
1 T. black bean sauce
1 1/2 T. rice wine vinegar
1/4 c. peanut oil
1/3 c. beef stock
2 spring onions
Zucchini, Carrots, Broccoli or other desired vegetables to be stir fried.

Combine beef with spices, sugar, corn flour, 1/2 the sauces, garlic, vinegar, and egg in a bowl and mix well. Refrigerate for 1 hour or overnight. Drain beef and reserve marinade. Heat 1/2 peanut oil in wok, stir fry beef in batches until tender. Remove and keep warm. Heat remaining oil in wok and stir fry onions until soft. Return beef to wok with the marinade, remaining 1/2 of the sauces, stock, and sesame oil. Stir until mixture boils and thickens. Sprinkle with spring onions and serve with rice and stir fried vegetables.


Catherine H.