2 tb Butter 1 lb Ground beef 1 tb Onion, minced 1 Clove garlic, minced 1/2 lb Mushrooms, sliced 1/4 c Dry red wine Juice |
Cucumber Salsa Southwest Relish Southwest Guacamole 1 lb Top Round Steak, Boneless * 1/4 c Lime Juice 2 tb Vegetable Oil 2 ts Red Chiles, Ground 2 Cloves Garlic, Chopped 8 Flour Tortillas ** * Round Steak should be cut about 1/2 inch thick. ** Flour Tortillas should be 10 inches in Diameter and be warmed. ~—– Prepare Cucumber Salsa, Southwest Relish, and Southwest Guacamole; set aside. Cut beef steak diagonally across the grain into thin slices, each 2 X 1/8-inch. Mix remaining ingredients except tortillas in a glass or plastic bowl; stir in beef until well coated. Cover and refrigerate for at least 1 hour. Set oven control to broil. Place beef slices on rack in broiler pan. Broil with tops 2 to 3 inches from heat until brown, about 5 minutes. Place 1/8 of the beef, some Cucumber Salsa, Southwest Relish, and Southwest Guacamole in the center of each tortilla. Fold one end ot the tortilla up about 1 inch over the beef mixture; fold right and left sides over the folded end overlapping. Fold down the remaining end. Serve with remaining salsa, relish and guacamole. |
16 lg Mushrooms 1/2 lb Small mushrooms 1 c Finely diced fresh garlic 1 c Chopped almonds 1/2 lb Butter 1 lb Ground beef 2 c Seasoned bread crumbs 1 c Grated Swiss or Mozzarella 1/2 c Grated Parmesan cheese Trim large mushrooms; discard ends. Remove stems and chop together with small mushrooms. Saute garlic, chopped mushrooms and almonds in half the butter till well done. Add beef and cook until done. Add 1 1/2 cups bread crumbs and mix thoroughly. Line bottom of greased casserole, 8 large mushrooms, open side up. Press sauteed mixture firmly over mushrooms. Use remaining 8 large mushrooms to cover the sauteed mixture, placed open side down. Sprinkle with grated Swiss or Mozzarella cheese, remaining bread crumbs and Parmesan cheese. Dot with remining half of the butter. Bake at 350 degrees for 30 minutes or until mushrooms instead of ground meat. Add extra 1/2 lb butter for moisture. |
1 lb Ground beef 1 cn 17oz whole kernel corn 1 cn 15oz tomato sauce 1 c Pace picante sauce 1 T Chili powder 1 1/2 t Cumin 1 16oz low fat cottage -cheese 2 Slightly beaten eggs 1/4 c Grated parmesan cheese 1 t Oregano 1/2 t Garlic salt</ |
| Ingredients | |||
| 1 | pound | beef, ground | |
| 1 | each | onion, chopped | |
| 1 | cup | ketchup | |
| 2 | tablespoon | vinegar | |
| 2 | tablespoon | sugar | |
| 2 | tablespoon | mustard | |
| 2 | tablespoon | worcestershire sauce | |
| 1 | teaspoon | celery seed | |
| 1 | salt and pepper, to taste | ||
Directions: | |||
| In a frying pan, brown ground beef and onion. Add remaining ingredients and cook slowly for 15 minutes or more. Serve hot by scooping the mixture onto toasted buns. | |||
| Ingredients | |||
| 2 | pound | uncooked creamette lasagna | |
| 1 | pound | bulk italian sausage | |
| 2 | pound | ground beef | |
| 1 | cup | onion, chopped | |
| 2 | each | cloves garlic, minced | |
| 1 | cup | (28 ounces) tomatoes, cut-up drained | |
| 2 | cup | tomato paste | |
| 2 | teaspoon | sugar 2 ts salt, divided | |
| 2 | teaspoon | dried basil, crushed | |
| 2 | teaspoon | fennel seeds | |
| 4 | teaspoon | pepper | |
| 15 | oz | ricotta cheese | |
| 1 | each | egg, beaten | |
| 1 | tablespoon | parsley flakes | |
| 1 | cup | pitted ripe olives, sliced | |
| 4 | cup | shredded mozzarella cheese | |
| 3/4 | cup | grated parmesan cheese | |
Directions: | |||
| Prepare lasagna according to package directions; drain. Cook sausage, ground, beef, onion and garlic in large skillet over medium-high heat until sausage is no longer pink and onion is tender. Stir in tomatoes, tomatoe paste, sugar, 2 teaspoons of the salt, the basil, fennel seeds and pepper. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, for about 20 minutes. In small bowl, blend ricotta, egg, parsley and remaining 1/2 teaspoon of salt. Spoon 1 1/2 cups of meat sauce into 13×9 inch baking dish. Layer 1/3 each of the lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella and parmesan cheese into dish. Repeat layers. Cover with foil. Bake at 375 F for 25 minutes. Uncover. Bake about 20 minutes more or until heated through. Let stand 10 minutes before cutting. | |||
—–HERBED BALL—– 1 lb Ground beef or veal 1 1/2 c Rice, raw; well rinsed 1 ts Salt; or to taste 1/4 ts Turmeric, ground 1/4 ts Pepper 2 tb Tarragon, dried 2 bn Parsley, Italian; chopped -fine in a processor 1 c Leeks (whole); fine chopped 1/2 c Dill, fresh 1/2 c Onion; chopped fine —–BROTH—– 3 tb Oil 2 md Onion; sliced 1/4 ts Turmeric, ground 1 c Tomato; chopped 1 ts Salt 5 c ;Water 1 c Peas, green; fresh or frozen Mix all the meatball ingredients together and roll into balls, 2-1/2 inches in diameter, firmly packed. Refrigerate them for 1 hour. To make the broth, heat the oil in a pan or soup kettle, add the onions and turmeric, and stir-fry over moderate heat until light brown, about 3 minutes. Add the tomatoes and salt and stir-fry for 2 minutes more. Add the water and bring to a boil. Moisten your hands with cold water. Take each herbed ball and roll it firmly; add the balls to the broth very carefully, one at a one, so that they do not not fall apart. The water should just cover the balls. Cover the pan and cook over moderately low heat, without stirring, for 45 minutes. Add the green peas and cook for 10 minutes more. The broth will reduce somewhat, the balls swell considerably due to the expansion of the rice. Serve warm — with the meatballs in the broth. Makes 12 balls. |
3/4 cup cheese crackers — crushed 1 small onion — chopped fine 2 tablespoons green pepper — minced 1/2 cup chili sauce 1/2 cup milk 2 eggs, beaten slightly 1/2 teaspoon salt 1/8 teaspoon pepper 1 1/2 pounds ground beef — lean 1 cup cheddar cheese — shredded In a large bowl, combine cracker crumbs, onion, green pepper, chili sauce, milk, eggs, salt, pepper, ground beef and cheese. Form into a 6 or 7 inch round loaf. Place loaf on a 24×9 inch piece of cheesecloth. Place rack in a slow cooker. Gently lift loaf into cooker and place on rack. Loosely fold cheesecloth over top of meat. Cover and cook on low about 5 hours or until done. Holding ends of cheesecloth, lift cooked loaf from cooker. Remove cheesecloth; cut meat into 6 or 7 wedges. Formatted by Lynn Thomas. Source: Crockery Cookery by Mable Hoffman. I made this 11-1-96 and it was very good. The only thing I added was 3 cloves of minced garlic. |
1 lb Lean Ground Beef 1/8 ts Pepper 1 x Apple, cored and chopped 1/2 ts <A class=iAs style=”PADDING-BOTTOM: 1px; COLOR: darkgreen; BORDER-BOTTOM: darkgreen 0.1em solid; BACKGROUND-COLOR: transparent; TEXT-DECORATION: underline” href=”#” ta |
—–THE REGISTER—– 1/4 lb Lean ground beef^ 1 lg Onion, sliced wafer-thin 4 Carrots, sliced wafer-thin 2 Potatoes, halved, sliced -wafer-thin 3 Ribs celery, sliced wafer- -thin 1 c Boiling water 2 t Beef extract OR bouillon 2 Bay leaves 1/4 t Dried thyme Salt OR garlic salt Pepper 1/4 c Dry red wine OR tomato juice 2 T All purp flour —–PER SERVING—– Cal 230 with water OR 240 with broth and wine Use melon baller and shape meat into tiny meatballs. Brown in skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add boiling water or broth and extract or bouillon. Add remaining veggies, seasonings. Cover, cook over low heat, 15 mins until vegs are tender. Combine wine or water and flour in covered jar. Shake and stir into skillet. Cook and stir until sauce is thick, 4 mins. S: The Slim Gourmet —– |