• 1 cup cooked rice
• 1/2 cup chopped green pepper
• 1 pound ground beef
• 1 medium onion,chopped
• salt and pepper to taste
• 1 15 ounce can tomato sauce
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon chili powder
Brown ground beef with onion and green pepper. Add spices, tomato sauce and rice. Cook until thickened. Serve with shredded cheese.
January 1, 2009
Spanish Rice
Hamburger Pie
Prepare one recipe pie crust, roll out half and place in pie pan, save half for top crust.
Brown:
• 1 pound ground beef, with
• 1 medium onion, chopped
Coat lightly with flour. Stir well. Add 2 cups water and cook until thick.
Add:
• 1 teaspoon salt
• 1/4 teaspoon pepper
Pour into pie shell. Add top crust. Be sure to cut vents in the top crust. Bake at 350o for about 30 minutes, until crust is golden brown. Let sit to set up about 10 minutes.
Can serve with gravy.
Barbequed Beef for Sandwiches (Sloppy Joes)
• 1 pound ground beef
• 1/2 cup catsup
• 2 tablespoons brown sugar, or white
• 1/2 teaspoon salt
• 2 teaspoons Worchester Sauce
• 1 tablespoon vinegar
• 2 teaspoons mustard
• dash of pepper
Brown ground beef stirring until broken up and red color is gone. Add rest of ingredients and cook just a few more minutes to blend flavors. Spoon on buns. (Especially good on cheese buns)
Spaghetti Sauce
• 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.
Meat Loaf
• 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.
Stuffed Peppers
• 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.
Francesca’s Meatballs
• 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.
Beef and Pepper Steak
• 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.
Chex Party Mix
• !/2 cup margarine or butter
• 1 1/4 teaspoons seasoned salt
• 4 ½ teaspoons Worchester sauce
• 2 cups Corn Chex
• 2 cups Rice Chex
• 2 cups Bran Chex
• 2 cups Wheat Chex
• 1 cup mixed nuts and/or pretzel sticks
Preheat oven to 250. Heat margarine in large shallow roasting pan (about 15x10x2 inches) in oven until melted. Remove. Stir in seasoned slat and Worchester sauce. Add chex cereal and nuts. Mix until all pieces are coated. Heat in ove 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool. Enjoy.
Cheddar Cheese Straws
• 1 pound cheddar cheese
• 2 cups flour
• ½ cup butter (cut in pieces)
• pinch cayenne
Heat oven to 450 degrees. Grate cheese. Blend flour and cayenne, add butter. Process until flour and butter are blended. Knead in cheese until comes together (may add a drop of ice water to make workable). Roll out ½ dough to 12″x7″, cut in strips. Place on lightly greased cookie sheet. Bake for 5-8 minutes until golden brown.