Meatball Mix

Originally in the 1994 cookbook

Ingredients

4 pounds lean ground beef
4 eggs, slightly beaten
2 cups dry breadcrumbs
1/2 cup onion, finely chopped
1 tbsp salt
2 tbsp cornstarch
1/4 tsp pepper
2 tsp Worcestershire sauce

Directions

1. Heat oven to 400 degrees F.
2. Combine all ingredients in a large bowl. Blend well.
3. Shape mixture into 1-inch balls.
4. Place meatballs on ungreased baking sheets and bake 10-15 minutes, until browned.
5. Remove immediately and drain on paper towels.
6. When cooled, put about 30 meatballs each into five 1 quart freezer container, leaving 1/4 head space.
7. Seal, label, and freeze; use within 3 months.

Quick Meatballs

Originally in the 1991 cookbook

Ingredients

1 lb lean ground beef
1/2 tsp salt
1 cup dry bread crumbs
1/2 tsp worcestershire sauce
1/2 cup milk

Directions

1. Combine all ingredients. Shape mixture by level tablespoons into 1 inch meatballs.
2. Arrange in single layer in large unheated skillet.
3. Set over medium heat and brown, loosening and turning with spatula as necessary.

Potato-Beef Soup

Originally in the 1991 cookbook

Ingredients

5 large potatoes
2 large onions
1 1/2 - 2 lbs hamburger
1 stick margarine
1 tsp garlic salt
1 tsp paprika
- dash of pepper
2 quarts (8 cups) milk

Directions

1. Cut potatoes and onions into small pieces. Boil until Drain.
2. Brown hamburger in margarine, garlic salt, paprika, and pepper.
3. Mash potatoes and onions. Put into large pot.
4. Add hamburger and milk. Season to taste. Heat to boiling point, but don't boil.

Quick Country Fried Steak

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

4-6 large cube steaks
1/2 stick butter
1/2 cup flour
- salt and pepper to taste
- water to cover
1/2 package Lipton Onion Soup Mix

Directions

1. Dredge steaks in flour, shaking off excess.
2. Salt and pepper to taste.
3. Melt butter over medium heat in a large skillet.
4. Brown steaks well on both sides.
5. Add enough water to cover steaks completely.
6. Sprinkle soup mix evenly in water.
7. Cover and simmer for 40 minutes.

Makes its own gravy, great with a salad or mashed potatoes.

Mexican Casserole

Submittted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

1 packet taco seasoning
- hamburger, cooked
- rice, cooked
- tomato sauce
- tortilla chips
- cheese
- sour cream
- black olives

Directions

1. Heat oven to 350 degrees F.
2. Mix taco seasoning, cooked hamburger, cooked rice, a can of tomato sauce (amounts depending on how much finished casserole you want)
3. Spread in a greased 9x13 pan. Sprinkle tortilla chips and cheese on top and heat in oven.
4. Add sour cream and olives to garnish and serve.

Stir Fry Meals

Submitted by Chris Fowler
Originally in the 2005 cookbook

Meat	Vegetables	Sauce	Add-Ons
1 lb pork tenderloin, cut into 1inch chunks	carrots, onions, green peppers cut into chunks	- 3/4 cup sweet & sour sauce - 1 tsp garlic salt	8 oz. can drained pineapple chunks
1 lb. sirloin cut into thin strips	onions, peppers, tomatoes, sliced	- 1/2 cup teriyaki sauce - 1/2 tsp ground ginger - 1/2 tsp minced garlic	Chinese noodles
1 pkg extra firm tofu, cut into 1/2 inch cubes	sliced carrots, red & green peppers, onions, broccoli bits	- 1/2 cup stir fry sauce - 1/2 tsp ground ginger - 1/2 tsp minced garlic	peanuts

Directions

1. Cook 2 cups of instant rice
2. Cook meat in oil in skillet until done.
3. Add vegetables, mix sauce and add to skillet.
4. Cook at medium heat 3-5 minutes.
5. Serve over rice with add-ons.

Makes 4 servings

Meatball And Green Pepper Heros

Originally in the 1994 cookbook

Ingredients

1 tbsp oil
1 tbsp margarine
1 clove garlic, peel, minced
2 long french-style rolls, cut in half lengthwise
1 pound beef
1/2 cup soft bread crumbs
2 tbsp catsup
1 tsp salt
1/2 tsp pepper
3 tbsp flour
3 tbsp oil, more if needed
1 large onion, peeled, sliced, and separated into sections
1 large green pepper, seeded and cut into rings
1 1/2 cups beef broth
2 tsp cornstarch, dissolved in 2 tbsp water
1 salt and pepper to taste

Directions

1. Heat oil and margarine in wok.
2. Add garlic. Stir-fry for 30 seconds.
3. Add split rolls cut-side down in a single layer.
4. Lightly brown over medium heat until oil and margarine are absorbed. Remove from heat and set aside.
5. Wipe wok clean with paper towels.
6. Combine beef, bread crumbs, catsup, salt, and pepper. Form into balls and roll in flour.
7. Brown 1/3 of the meatballs over medium heat. Repeat until all are browned. Set aside.
8. Add remaining 2 tbsp oil, onion, and green pepper.
9. Stir-fry until vegetables are soft. Return meatballs to wok, add broth. Bring to boil. Lower heat and cover. Simmer 15 minutes.
10. Stir dissolved cornstarch into simmering broth. Stir until gravy thickens.
11. Season with salt and pepper to taste.
12. Spoon over prepared rolls.

Grandma Cady’s Slumgullian

Originally in the 1994 cookbook

Ingredients

1½ pounds hamburger
1 can spaghetti or spaghetti-o’s
1 can chili

Directions

1. Brown hamburger in a large pan; drain off grease.
2. Add spaghetti and chili.
3. Stir until bubbly.

Porcupine Meatballs

Chris Fowler
Originally in the 2005 cookbook

Ingredients

2 lbs. hamburger
1 cup rice, uncooked
1 cup water
2/3 cup onion, chopped
2 tsp salt
1 tsp celery salt
1/4 tsp garlic powder
- pepper to taste

Directions

1. Heat oven to 350 degrees F.
2. Mix and shape into small balls.
3. Place in 9x13 inch baking pan.

Mix the following

30 ounces tomato sauce
2 cups water
4 tsp Worcestershire sauce

1. Pour on meatballs, cover with foil, and bake for 45 minutes.
2. Remove foil and bake for another 15 minutes uncovered.

Swedish Meatballs

Originally in the 1991 cookbook

Ingredients

1 pound ground beef
1/2 pound ground pork
1/2 cup minced onion
3/4 cup fine bread crumbs
1 tbsp minced parsley
1 1/2 tsp salt
1/2 tsp pepper
1 tsp Worcestershire sauce
1 egg
1/2 cup milk
1/4 cup hot vegetable oil

Directions

1. Mix everything thoroughly.
2. Shape into 1 inch meatballs.
3. Brown hot oil.
4. Remove meatballs and make gravy.
5. Cook 15-20 minutes.

Frances Fowler’s Meatloaf

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

- hamburger
- eggs
- milk (lots!!)
- cracker crumbs (lots!!)
- sausage
- onion powder or soup mix
- sage (2 tsp)
- strips of bacon

Directions

1. Heat oven to 350 degrees F.
2. Mix the items together well in a large bowl. Mixture should be very moist ("spanks like a baby’s bottom!")
3. Put in a cast iron skillet with strips of bacon on top.
4. Pat it down with a moat around the edges.
5. Bake for 1-1 1/2 hours.

Judy Murphy's Meatloaf

Submitted by Judy Murphy
Originally in the 1994 cookbook

Ingredients

1 pound ground beef
1-2 cups oatmeal
2 eggs
1 can tomato sauce

Directions

1. Heat oven to 350 degrees F.
2. Mix all ingredients together and place in a loaf pan.
3. Bake for 45-60 minutes.

Makes 3-4 servings.

Beef With Peanuts

Originally in the 1991 cookbook

Ingredients

2 tbsp oil
1/2 tsp salt
1 pound ground round steak
1 (10 ounce) package frozen peas, partially defrosted
1 tsp sugar
1/3 cup chicken broth or water
1 tbsp soy sauce
1 cup bean sprouts
1 tbsp cornstarch dissolved in water
1/2 cup dry-roasted peanuts
2-3 cups hot cooked rice

Directions

1. Heat oil with salt in wok.
2. Add ground meat and stir-fry over high heat until no longer pink.
3. Add peas and stir-fry for 30 seconds.
4. Sprinkle with sugar. Add broth or water and cover.
5. When meat is tender, add soy sauce and bean sprouts.
6. Add dissolved cornstarch and stir until thickened.
7. Stir in peanuts.
8. Serve over hot cooked rice.

Makes 4-6 servings.

Beef Taco Skillet

Submitted by Chris Fowler

This little recipe came from a Sunday insert ad by Campbell's soup, and I found it when I was looking for something quick and easy to throw on the table. It turned out to be a keeper, and I have modified it several times depending what I had (or didn't have) in the frig.

Prep: 5 minutes, Cook: 20 minutes

Ingredients

1 lb ground beef
1 can (10 3/4 oz) Campbell's Tomato soup (regular or 25% less sodium)
1/2 cup salsa
1/2 cup water
6 flour tortillas (6"), cut into 1 inch pieces
1/2 cup shredded cheddar cheese

Directions

1. Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat.
2. Stir in soup, salsa, water, tortillas.
3. Heat to a boil. Reduce heat to low and cook for 5 min.
4. Stir, top with cheese.

Makes 4 servings.

Creamy Mexican Fiesta
Stir in 1/2 cup sour cream with soup.

Vegetarian Taco Skillet
Eliminate beef and substitute beans.

Ranchero Style
Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of cheddar.