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•    1 pound ground beef
•    1 large onion, chopped
•    1 clove garlic,crushed
•    1 cup water
•    1 teaspoon salt
•    1 teaspoon sugar
•    1 teaspoon oregano, crushed
•    1 teaspoon basil, crushed
•    1/2 teaspoon marjoram, crushed
•    1/4 teaspoon rosemary, crushed
•    1 can tomato sauce (8 ounces)
•    1 can tomato paste (6 ounces)
•    4 cups hot cooked spaghetti (7-8 ounce uncooked)
Cook and stir ground beef, onion, garlic in skillet until ground beef is light brown, drain.  Stir in remaining ingredients except spaghetti.  Heat to boiling, reduce heat.  Cover and simmer, stirring occasionally for 1 hour.  Serve over hot spaghetti.

•    1 1/2 pounds ground beef
•    1 cup dry bread crumbs
•    1 egg
•    1 small onion, chopped
•    1 tablespoon Worcestershire sauce, can use catsup
•    1 1/2 teaspoons salt
•    1/2 teaspoon mustard
•    1/4 teaspoon pepper
•    1/4 teaspoon sage (optional)
•    1 clove garlic, crushed, or 1/2 teaspoon garlic salt
Mix all ingredients. Spread in ungreased loaf pan.  Cook uncoverd 350o for about 1 hour, until done through.

•    3 tablespoons rice
•    6 green peppers
•    1 medium onion, finely chopped
•    2 tablespoons melted margarine
•    1 pound ground meat
•    1 egg
•    salt, pepper to taste
•    2 1/2 cups tomato or spaghetti sauce
Simmer rice in 5 tablespoons water for 10 minutes.  Cut off the top of the peppers at the stem and scoop out the seeds.  Saute onion in margarine until transparent.  Remove from pan and combine with meat, rice, egg, salt and pepper. Fill green peppers with meat mixture.  Bring tomato sauce to a boil, add peppers and simmer well covered 1 hour or until peppers are tender.
Variation: cut peppers crosswise and fill. Place in baking dish and add 2 cups beef broth to dish and bake at 350 degrees for 45-55 minutes.

•    1 lb. Chopped meat
•    2 to 2 ½ slices day old bread
•    1 egg
•    1/4 to 1/3 cup milk
•    1/3 cup grated romano
•    2 cloves chopped garlic
•    ½ tsp. garlic powder
•    1 Tbs. dried parsley
•    1/4 tsp. dried basil
•    pinch of nutmeg
•    1 Tbs. oil
Always use fresh herbs when available and double the amount when fresh.  Soak bread in milk and mush with hands.  Add meat and seasonings and oil.  Form loose balls and cook in a fry pan, heated with olive oil.  Non stick pans work well.  Cook well on all sides.  If not too much grease then add a little hot water.

•    2lbs beef sirloin, 2″ strips
•    2 large bell peppers, chopped
•    14.5 oz can stewed tomatoes, w/ liquid
•    1 cube beef bouillon
•    1/4 cup hot water
•    1 Tbs. cornstarch
•    ½ cup chopped onion
•    3 Tbs. oil
•    3 Tbs. soy sauce
•    1 teas. sugar
•    1 teas. salt
•    1/8 teas. black pepper
•    dash Tabasco sauce
•    garlic powder to taste
Season steak, brown in oil. Move to slow cooker.  Mix bouillon and water until dissolved, add cornstarch.  Pour over meat.  Add rest of ingredients.  Cover and cook on High for 3-4 hours or on Low for 6-8 hours.  Great over rice.