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Meatloaf w/ Brown Gravy
1-1/2 pounds lean ground beef
1 cup bread crumbs or crushed crackers
1 small onion, chopped
1 egg
1/2 cup milk
1/2 cup catsup
1 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
GRAVY
2 cups water
1 envelope dry onion soup mix
4 to 6 tbsp. flour
1 cup water
1. In a large bowl, combine beef,
bread crumbs,onion,egg,milk,catsup, Worcestershire sauce,salt and pepper;
mix thoroughly.In a shallow baking pan, shape into loaf.Bake at 350º for
1 hour,draining off fat half way
through cooking.
2.In a medium saucepan,bring 2 cups
water to a boil; stir in soup mix.
Simmer,covered,for 10 minutes.Combine flour with 1 cup water and gradually
stir into soup.Bring to a boil;
reduce heat and simmer,stirring frequently,until gravy thickens,
about 5 minutes.Serve with meatloaf. Yield:6 servings.
Beef & Mac
Chopped onion
Elbow macaroni,cooked and drained
Chopped celery (opt.)
Chopped green pepper (opt.)
Canned tomatoes, cut up
Canned tomato sauce
Brown the meat;add onion,celery
and green pepper and cook till onion
is transparent.Add the remaining ingredients; mix together well and
simmer on stove till done.
Cabbage Side Dish
1 medium onion, chopped
2 T. butter
4 carrots, thinly sliced
6 C. chopped cabbage
1/2 C. chicken broth
1 tsp. salt
1 tsp. sugar
In a large skillet,saute onion in
butter,until tender.Add carrots and
cook and stir for 2-3 minutes.Stir
in the remaining ingredients; bring
to boil.Reduce heat,cover and simmer
for 5-7 minutes or until vegetables
are tender.Serve with a slotted spoon.
Serves 8.
Ground Beef Delight
1 lb. ground beef
5 lbs. potatoes,
peeled and cut into bite-size pieces
5 large onions, chopped
2 (14 oz.) cans beef gravy,
more if needed
Salt and pepper,
to taste
Brown ground beef and drain.Boil
potatoes until almost done and
drain.SautŽ onions.Add meat,potatoes
and onions into a large pot;add both
cans of gravy.If needed,add more
gravy so that the ingredients are completely covered.Season with salt
and pepper.Heat five or ten minutes
while stirring.
THE ULTIMATE BACON CHEESEBURGER
1 lb. lean ground beef
1 small red onion, chopped
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. mayonnaise
1 tbsp. Dijon mustard
1 tbsp. prepared horseradish, drained
4 oz. sliced cheddar cheese
4 slices (2 oz. total) bacon, cooked
4 onion rolls
Heat grill to medium-high for direct
heat.In a bowl,combine the first five ingredients.Shape into four patties.
Grill for 10 minutes,turning once. Meanwhile,in a bowl,combine the next
three ingredients.Top each burger
with some mayonnaise sauce and a
slice of cheddar.Grill until cheese
melts.Serve burgers on onion rolls
topped with bacon and any remaining
mayonnaise mixture.
Polish Mistakes
1 lb. sausage
1 lb. ground beef
1 lb. Velvetta cheese
1 loaf party rye bread
Brown sausage and beef.
Drain off fat.Melt cheese into the
meat.Spread on rye bread.Bake at 400 degrees for 10 minutes.Can be made
ahead of time and frozen before cooked.
STUFFED GREEN PEPPERS
6 lg Green Peppers
1 lb Ground Beef
1/2 cup Chopped Onion
16 oz Can Tomatoes -- undrained-& cut up
1/2 cup Long-Grain Rice
1/2 cup Water
1 tsp.Salt
1 tsp. Worcestershire Sauce
2 tbs. Dried Parsley
1 1/2 tsp. Dried Basil
Spaghetti Sauce
Preheat oven to 350.
Cut tops from green peppers; discard
seeds and membranes.Chop enough of the tops to make 1/4 cup,set aside.
Cook the whole green peppers,
uncovered,in boiling water for
5 minutes,invert to drain well.
In a skillet,cook ground beef,onion
and the 1/4 cup chopped green pepper
until meat is browned and vegetables
are tender.Drain off excess fat.
Add undrained tomatoes,uncooked
rice,water,salt,Worcestershire sauce,
dash pepper,parsley,and basil.Bring
to a boil; reduce heat.Cover and
simmer 15 minutes or until rice is tender.Stuff peppers with meat
mixture.Cover tops with spaghetti
sauce and bake uncovered for 30
to 35 minutes
TANGY PORK CHOPS
4 to 5 medium-sized pork chops
1 bottle barbecue sauce
1 can pineapple chunks
Lightly brown chops and place in large casserole dish.
Drain pineapple chunks (reserve juice). Simmer barbecue sauce and
1/2 cup pineapple juice in pot,
then pour on top of chops.
Cover and bake at 375 degrees
for 45 minutes to 1 hour.
PERFECT ROAST BEEF
1 (2 1/2 to 3 lb.)bottom round roast
Marinade
1/4 cup oil
1/8 cup Madeira wine
Dried thyme, to taste
Salt, to taste
Coarsely ground black pepper,to taste
Garlic powder, to taste
Fresh rosemary sprigs
Combine all marinade ingredients
together; mix well. Pour on roast
and marinate in the refrigerator for
at least one hour.Preheat oven to
325 degrees.Roast meat on rack for approximately 2 hours and 20 minutes
or until medium well.
STUFFED ROAST LOIN OF PORK VINO BLANC
1 bone pork loin with pocket
Stuffing
For every 3 lbs., mix:
2 chopped cloves of garlic
1 chopped medium onion
5 tbsp.chopped fresh Italian parsley
1 tsp. dried thyme
1/2 olive oil
1 1/2 cups of dry white wine
1/2 crushed bay leaf
Salt and pepper to taste
Wipe pork loin with a damp cloth.
Make a packet along full length of
roast.Insert stuffing Roll and tie
and place in a Pyrex baking dish.
Rub outside of roast with 1/2 cup
olive oil,then salt and pepper.Pour
dry white wine into pan.
(You may use either Chardonney
Sautern or Zinfandel.) Cover with
foil and refrigerate at least 48
hours turning 4 or 5 times a day
to marinate. Remove from
refrigerator and roast as is
uncovered at 325 degrees for 40
minutes per pound of meat.Baste frequently.When cooked, gravy can
be made from drippings.
SKILLET MAC SUPPER
1 1/2 cups dry elbow macaroni
1 lb. ground beef
3 tbsp. 1 Step Beef Seasoning:
Skillet Mac
1 can (6 oz) tomato paste
1. Cook and drain macaroni. Set aside.
Brown ground beef. Drain fat.
2.Add remaining ingredients,
plus 1 cup water and macaroni.
Cook until heated. Garnish with
shredded Cheddar cheese.
Makes 5 servings
2/21/02 Connie
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