Cheeseburger Pie

• 1 pound lean ground beef
• 1/2 cup milk
• 1 egg
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano leaves, crushed
• 1/4 teaspoon pepper
• 1/2 cup ketchup
• 1/2 cup chopped sweet onion
• 1 small can (6 ounces) sliced black olives, drained
• 1 1/2 cups shredded Monterey Jack cheese
• 2 tablespoons finely chopped fresh parsley

Combine the ground beef, milk, egg, garlic and seasoning in a bowl; blend well. Press the beef mixture evenly on the bottom and up sides of an ungreased 9-inch pie plate. Layer with the ketchup, chopped onion, olives, and cheese. Bake in a preheated 400° oven for 30 to 35 minutes. Sprinkle with the parsley and cut into wedges. Serve cheeseburger pie hot.

Serves 4.

Cajun Meat Loaf

Serving Size : 6

-----SEASONING MIX-----

• 2 Whole bay leaves
• 1 teaspoon Salt
• 1 teaspoon Ground cayenne pepper
• 1 teaspoon Black pepper
• 1/2 teaspoon White pepper
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Ground nutmeg

-----MAIN INGREDIENTS-----

• 4 tablespoons Unsalted butter
• 3/4 cup Finely chopped onions
• 1/2 cup Green bell peppers -- chopped
• 1/2 cup Celery - chopped
• 1/4 cup Green onions -- finely chopped
• 2 teaspoons Minced garlic
• 1 tablespoon Tabasco sauce
• 1 tablespoon Worcestershire sauce
• 1/2 cup Evaporated milk
• 1/2 cup Catsup
• 1 1/2 pounds Ground beef
• 1/2 pound Ground pork
• 2 Eggs -- lightly beaten
• 1 cup Very fine bread crumbs

Combine the seasoning mix ingredients in a small bowl and set aside.

Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature.

Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer.

Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only.

Stuffed Bell Peppers with Ground Beef

• 6 large bell peppers
• 4 tablespoons butter
• 1 cup chopped onion
• 2 celery ribs, finely chopped
• 3 tablespoons finely chopped parsley
• 2 large cloves garlic, fnely minced
• 2 pounds lean ground beef
• 3 cups soft bread crumbs
• 3 eggs, slightly beaten
• 1 teaspoon salt
• 1 teaspoon seasoned salt
• 1 scant teaspoon ground black pepper
• 1 can (8 ounces) tomato sauce, or Creole seasoned tomatoes
• 1 cup shredded Cheddar cheese

Remove the stems and seeds from the bell peppers; set them aside. Melt the butter in a large skillet over medium low heat. Add the onions, celery, parsley, and garlic. Add the ground beef and saute together until the beef is completely cooked and the vegetables are lightly browned. Add the bread crumbs and season with salt and pepper. Remove from heat and let cool slightly.

Work the eggs into the stuffing. If more moisture is needed, add a little milk or broth to the stuffing mixture. Spoon the stuffing into the prepared bell peppers and place them in a shallow baking dish. Bake in a preheated 350° oven for 30 minutes or until the bell peppers are tender. Spoon tomato sauce or tomatoes over each stuffed pepper and sprinkle with shredded cheese; bake 8 to 10 minutes longer.

Meatballs Stroganoff

• 1 1/2 to 2 pounds ground chuck
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 teaspoons steak sauce
• 1/3 cup dry bread crumbs
• 1 egg
• 2 tablespoons butter

Sauce

• 2 tablespoons butter
• 8 ounces mushrooms, sliced
• 2 tablespoons flour
• 1 teaspoon ketchup
• 1 can condensed beef broth, (10 1/2 ounces)
• 1 package dry onion soup mix
• 1 cup dairy sour cream

Meatballs: In a large bowl combine ground beef with salt, pepper, steak sauce, crumbs and egg, mixing gently until well blended. Shape mixture into large 1 1/2 to 2-inch meatballs. Brown meatballs in a large skillet in the butter. Reduce heat and continue cooking for about 10 minutes. Remove meatballs and set aside. Pour off all but about a tablespoon of the drippings.

Sauce: Add 1 tablespoon butter to the skillet, saute mushrooms and remove from heat. Stir in flour and ketchup; add broth gradually. Add onion soup mix, bring to a boil, then reduce heat and add meatballs. Stir in sour cream; heat through but do not boil. Serve with hot buttered noodles, mashed potatoes, or rice.

Serves 6.

Ultimate Hamburgers

• 1 pound lean ground chuck
• 1/4 teaspoon salt
• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon sweet pickle relish
• 3 thick slices tomato
• 3 thin slices sweet onion
• sliced dill pickle
• 3 split and toasted hamburger buns

Shape ground beef into 3 thick patties, trying not to pack too much. Heat skillet over medium high heat. When skillet is very hot, sprinkle salt in the skillet and cook patties for 3 minutes on each side, or until done as desired. Meanwhile, in a small bowl, combine mayonnaise, ketchup, and relish. Spread a little mayonnaise mixture on each bun. Top with hamburger patties, tomato slice, and onion slice. Serve with dill pickle slices. Serves 3. If you use leaner beef, the burgers might be a bit dry.

Taco Casserole

• 1 pound ground beef, lean, ground round
• 1/2 cup chopped onion
• 1 clove garlic, pressed or minced
• 1 (8 ounces) can tomato sauce
• 1/2 cup tomato juice, beef broth, or water
• 1 tablespoon chili powder
• 1/4 teaspoon oregano, crumbled
• 1 (approximately 15 ounces) can kidney beans, undrained
• 8 ounces taco flavored tortilla chips, or your favorite flavor
• 2 cups shredded lettuce
• 1 large tomato, coarsely chopped
• 1/2 cup chopped onion
• sour cream or guacamole

In a heavy skillet over medium heat, brown the ground beef and onion. Drain off excess fat. Add garlic, tomato sauce, tomato juice or broth, chili powder and oregano. Simmer mixture for 2 minutes. Layer the beef mixture with beans and corn chips in a greased 2-quart baking dish, ending with corn chips. Cover and bake at 350° oven for 40 minutes. Just before serving top with a few dollops of sour cream or guacamole (or both) and sprinkle with lettuce, tomato and chopped onions.

Stuffed Cabbage Rolls

• large head cabbage
• 1 pound ground chuck
• 1/3 cup rice, raw, can use instant or regular
• 1 small onion, grated
• 2 eggs
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 large onion, sliced
• 1 large can (15 ounces) tomato sauce
• 3 cans (14.5 ounces each) diced tomatoes
• 3 to 4 teaspoons lemon juice (1 large lemon)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 to 1 cup brown sugar

Remove about 15 large leaves from the cabbage; cut off very thick part of each leaf. Pour boiling water over the cabbage to wilt the leaves.

Preheat oven to 350°.

Combine ground chuck with the rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper. Place a mound of meat mixture in cupped part of each softened cabbage leaf. Fold over sides of cabbage leaf; roll up. In bottom of Dutch oven, place a few of the remaining leaves. Arrange layers of cabbage rolls, seam side down, and sliced onions in a Dutch oven or large casserole. Pour on tomato sauce, tomatoes, lemon juice, and 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil on stove top. Sprinkle with brown sugar, to taste. Bake, covered, for 1 hour. Uncover and bake 2 hours longer.

Easy Ground Beef and Pasta Casserole

This is a basic but hearty and delicious casserole, made with pasta and ground beef, along with tomatoes and seasonings. Top this casserole with Monterey Jack cheese or use a blend shredded American and Jack or Cheddar cheeses.

• 3 cups uncooked medium shells or mini penne pasta
• 1 pound lean ground chuck or ground round (85 to 90% lean)
• 1 cup chopped onion
• 1 cup chopped celery
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1 can (14.5 ounces) diced tomatoes with juice
• 1 large can (15 ounces) tomato sauce
• 2 teaspoons granulated sugar
• 1 cup shredded Monterey Jack cheese

Heat oven to 350°. Lightly spray or grease an 11x7-inch baking dish.

Cook pasta according to package directions until just tender; drain well.In a large skillet over medium heat, saute beef with onion and celery, breaking up with a spoon. Cook, stirring, until almost cooked through. Add garlic and salt and cook for 2 to 3 minutes longer. Stir in the tomatoes, tomato sauce, granulated sugar, and the cooked drained pasta. Spoon into the prepared baking dish and cover dish tightly with foil. Bake for 30 to 40 minutes, or until hot and bubbly. Remove foil. Sprinkle with the cheese and bake uncovered for about 5 minutes longer, or until cheese is melted.

Barbecue Meatballs

Meatballs

• 2 pounds lean ground beef
• 1 pound bulk pork sausage
• 1/4 cup finely chopped onion
• 1 cup milk
• 1 egg, lightly beaten
• 2 cups dry bread crumbs
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground allspice

Sauce

• 1 tablespoon oil
• 1/4 cup finely chopped onion
• 1 can (8 ounces) tomato sauce
• 1 tablespoon cider vinegar or lemon juice
• 1 heaping tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Mix all ingredients for meatballs. Form mixture into 1-inch meatballs. Place in a large baking pan in a single layer and cook at 350° degrees for about 30 minutes or until browned. Remove and drain off excess fat.

Meanwhile, prepare sauce. Cook 1/4 cup chopped onion in oil until tender. Add remaining sauce ingredients. Simmer 10 minutes. Place meatballs in a crock pot. Pour sauce over, cover, and keep on LOW setting for serving.

Makes about 5 dozen meatballs.

All of the above recipes are inexpensive to make and all are quite tasty.