Pat Hefel
2 1/2 lb. ground round
1/2 c. celery (chopped)
1/2 c. onion (chopped)
1/3 c. brown sugar
1/4 c. vinegar
2 c. catsup
1 tbsp. mustard
Cook ground round, onion, and celery until meat is browned. Add sugar, mustard, and vinegar. Mix well. Add catsup and simmer for 1 hr.
This is even better made the day before, refrigerated overnight and then reheated. Works well in a crock pot.
Anita Poggemiller
1 lb. ground beef
1 onion, diced
1 can Spanish rice
1 can stewed tomatoes
1 small can tomato sauce
1 package dry taco seasoning
shredded Cheddar cheese
shredded lettuce
taco chips
Cook and crumble ground beef along with onion, drain. Put meat, rice, tomatoes, tomato sauce, and taco seasoning into a crock pot and cook on low until you are ready to serve. Break up taco chips onto plate, spoon taco mixture over the chips, add the cheese and lettuce, and serve. So easy and good!
This recipe can be doubled, if you need to.
Jo Christoffel
2 lbs. uncooked stew meat
1 envelope onion soup mix
1 can mushrooms with liquid- optional, small or large depending on your family’s preference
1 lg. can cream of mushroom soup
1 sm. can cream of celery soup
1/2 c. red wine
4 oz. sour cream ADD JUST BEFORE SERVING
Rice or egg noodles
Parsely garnish
Sometime before lunchtime, layer the celery soup, meat, dry onion soup mix, wine, mushrooms, and mushroom soup into a large crock pot on high heat setting. When you come back to the kitchen about an hour or so later for fresh coffee, stir the contents and turn the heat down to medium for the rest of the afternoon.
Half an hour before serving, fix enough wide egg noodles or rice for your family. While that cooks, turn the pot off, add the sour cream and stir well, and leave the lid off the crock pot to cool and thicken the sauce slightly. Spoon the meat & gravy over the noodles/rice and enjoy the fabulous rich flavor. This can easily be done early in the morning before leaving the house, but don’t forget to turn the heat down as you walk out the door! Mid-day stirring is not absolutely required.
Sharon Mowrey
6-8 cubed steaks or tenderized beef pieces
1 jar (26 oz.) your favorite spaghetti sauce
Layer meat in the bottom of the cooker -season with your favorite seasonings on each layer - salt, pepper, garlic powder/salt , onion powder/salt. Pour spaghetti sauce on top and cook on slow 8 hours or high for 3-4 hours. Serve on a bed of rice with a salad and warm bread. This is a favorite recipe of my sons and they ask for it when they come home.
Tammy Adam
1 pkg. small lasagna noodles, cooked
1-1 1/2 lbs. ground beef, cooked
1 1/2 cans Hunts 4 cheese spagetti sauce.
1-2 tsp. Italian seasoning, to your taste
cottage or Ricotta cheese-to your liking
1 large bag Mozzarella cheese
Mix everthing together, top with Mozzarella. Cover & bake at 350° F for 1 hour or until bubbly and done. Enjoy!!
Barbara Walock
3/4 to 1 pound ground beef (or turkey or chicken), browned
1 small jar of salsa (mild or hot, brand of your choosing - we like Chi Chi’s but any one will do)
Cooked elbow macaroni noodles (the amount is up to you, some like alot of noodles other only some)
Combine all ingredients, simmer over low heat for about five minutes and serve. With a salad and some rolls or bakery bread you will have a quick, nutritious dinner with very little work.
Ann Becker
1 lb. lean ground beef
1-2 tbsp. chilli powder
1-2 tbsp. paprika
salt, to taste
1 pkg. Vienna hot dogs or hot dogs with natural skins
1 pkg. hot dog buns
mustard
chopped onions
Put ground beef in sauce pan and cover with water. Stir ground beef until beef until it is in very small pieces and add spices. Cook on low heat er until liquid has cooked down and spices and meat are thoroughly cooked. This may take 2-3 hours stirring every once in a while. Cook hot dogs and steam hot dog buns while dogs are cooking.
To serve: Spread buns with generous amount of mustard add hot dog, spread coney sauce over hot dog and added chopped onions to your liking….Yum.
Submitted by Linda Diaz, Vail, AZ
1 lb. of Angel Hair pasta
1 pkg. frozen spinach
1ž4 cup olive oil
8 cloves of garlic, minced
1 Roma tomato, diced in small pieces
2 cups of pasta water or chicken broth
Freshly grated Parmesan Cheese for topping
OPTIONAL: 1ž2 cup cooked Sausage (I used left over Jimmy Dean Sausage)
Start boiling water for pasta (salted and add a little olive oil). Cook pasta according to directions and strain reserving 2 cups of the pasta water for the sauce
In a fry pan, add olive oil and heat over a medium low temperature. Rinse the spinach in water and strain it to get out the water (squeeze with hand if necessary), then add garlic cloves to the oil. Fry the garlic until it is light brown but do not let it become dark brown. Add the spinach, 2 cups of pasta water, and chopped Roma tomato to the fry pan. Season the spinach mixture with salt and pepper then add the cooked sausage and let it simmer for approximately 10 minutes or until the liquid has reduced down to half. Mix with the pasta and serve in a bowl, sprinkle with fresh grated Parmesan cheese. Serves 4
Submitted by Gail Whitton
1 pkg. brownies (13 x 9 size), baked according to package directions for cake-like brownies. Poke holes approx. 1″ apart with two-pronged meat fork. Brush over this 1/4 cup Kahlua or strong coffee. Crumble.
3 pkgs. (4 serving size) chocolate fudge instant pudding, prepared according to package directions
1 HUGE tub of Cool Whip
1 pkg. crushed Heath bar bits (if unavailable, crush enough Heath bars to equal 2 cups)
In clear glass salad bowl or trifle bowl (large), layer half the crumbled brownies, half the pudding, and half the Cool Whip, followed by 1 C. or half the package Heath bar bits. Repeat layers. Serve and watch it disappear!