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BARBECUED MEATBALLS
1 lg. can evaporated milk
3 lbs. hamburger
2 eggs
2 c. quick oatmeal
2 tsp. salt
1/2 c. onions, chopped
1/2 tsp. garlic salt or powder
1/2 tsp. pepper
2 tsp. chili powder
3 c. (32 oz.) catsup
4 tsp. liquid smoke
1 lb. brown sugar (2 1/4 c. packed)
1 c. onions, chopped
Combine first 9 ingredients; form into little
meatballs. For sauce, combine catsup, liquid smoke, brown sugar and onions; bring to a
boil. Pour over meatballs. Bake at 350 degrees for 40 to 60 minutes. Makes 50 to 70
meatballs.
SPAGHETTI AND MEATBALLS
1 lb. hamburger meat
2 (8 oz.) cans tomato sauce
1 tsp. spaghetti seasoning
1 tsp. garlic salt
1 tsp. pepper
1 tsp. salt
Form hamburger meat into small meatballs. Brown
over medium heat. Drain grease. Add tomato sauce and seasonings - simmer approximately 45
minutes to 1 hour. Serve with tossed salad and garlic bread.
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STUFFED CABBAGE ROLLS
1 lb. hamburger
1 lb. pork sausage
1/3 c. uncooked instant rice
1 med. onion, chopped
Salt & pepper to taste
1/8 tsp. garlic salt
1 can tomato sauce (15 oz.)
1 tsp. sugar
1/2 tsp. lemon juice
1 tbsp. cornstarch
1 tbsp. water
12 cabbage leaves
Cover cabbage rolls with boiling water. Cover and
let stand until leaves are limp, about 10 minutes. Remove leaves; drain. Mix hamburger,
pork sausage, rice, onion, salt, pepper, garlic salt and 1/2 of tomato sauce. Place
hamburger mixture in each cabbage leaf, roll up, tucking all sides under. Place cabbage
rolls seam side down in ungreased baking dish. Mix remaining tomato sauce, sugar and lemon
juice. Pour over cabbage rolls. Cover and bake at 350 degrees for 45 minutes. Mix
cornstarch and 1 tablespoon water in saucepan. Stir in liquid from cabbage rolls. Heat to
boiling, boil 1 minute. Serve sauce over cabbage rolls.
STUFFED MANICOTTI
1/2 lb. bulk pork sausage
1/2 lb. lean hamburger
2 (15 oz.) cans Hunt's tomato sauce, Italian
1 (6 oz.) Hunt's tomato paste
1/4 c. water
1/2 tbsp. packed light brown sugar
1 (15 oz.) carton Ricotta cheese
3 c. shredded Mozzarella cheese
1 egg
1 tsp. parsley flakes
12 manicotti noodles, cooked, rinsed & drained
Grated Parmesan cheese
In large saucepan, brown sausage and hamburger; drain. Remove half meat mixture; set
aside. Stir tomato sauce, paste, water and brown sugar into sausage; simmer 15 minutes. In
medium bowl, combine remaining sausage, Ricotta, 2 cups Mozzarella, egg and parsley. In
13x9x2 inch baking dish, pour 1/3 spaghetti sauce mixture. Stuff manicotti noodles with
Ricotta mixture and place on top of the sauce. Pour remaining sauce over filled noodles,
top with remaining Mozzarella and sprinkle with Parmesan. Bake uncovered at 350 degrees
for 20 minutes. Makes 6-8 servings.
CHEESE MEATBALL SOUP
MEATBALLS
1 lb. hamburger
1/4 c. bread crumbs
1 egg
1/2 tsp. salt
1/2 tsp. Tabasco sauce
Mix and shape into small balls.
Mix in large pot:
2 c. water
1 c. whole grain corn
2 beef bouillon cubes
1/2 tsp. Tabasco
1 c. potatoes, chopped
1 c. celery, chopped
1/2 c. carrots, sliced
1/2 c. onion, chopped
1 (16 oz.) jar Cheez Whiz (add after soup is cooked)
Mix all ingredients including meatballs. Stir
gently. Bring to boil, cover and simmer on low until vegetables are done, about 2 hours.
Before serving, add Cheez Whiz and stir gently. May also cook in crockpot on low for 8 to
10 hours.
QUICK VEGETABLE SOUP
1 to 2 lg. cans V-8 juice
2 lbs. lean hamburger
1 can okra, drained
1 can white corn, drained
2 (32 oz.) cans mixed vegetables or lg. bag of frozen vegetables
2 to 3 stalks celery, chopped
1 to 2 cans stewed tomatoes
3 tbsp. chopped cilantro
Garlic powder to taste
Ground pepper to taste
Brown meat, drain. Add V-8 juice and all other
ingredients. Simmer at least 30 minutes, longer if possible. Serve with flour tortillas
filled with low fat Mozzarella cheese and zapped in microwave until cheese has melted.
Great on cold days!
QUICK V-8 SOUP
1 lb. hamburger, browned & drained of fat
1 env. dry onion soup mix
2 (1 lb.) cans Veg-All vegetables, juice & all
48 oz. of V-8 juice
Combine and simmer 15 minutes or longer.
ARIZONA MOUNTAIN SOUP
1- 1/4 c. dry pinto beans
3 slices bacon, chopped
2 med. onions, chopped
2 cloves garlic, minced
1 (16 oz.) can tomatoes, cut up
1 1/2 c. brown rice, cooked
2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1 to 2 c. ham, browned hamburger, or other cooked meat (optional)
Rinse beans in 5 quart kettle. Combine beans and 3
cups water. Cover. Let stand overnight (or, bring to boiling. Reduce heat; simmer 2
minutes. Let stand 1 hour). Do not drain. Simmer, covered, 2 hours or until beans are
tender. Drain reserving 2 cups liquid. In Dutch oven cook bacon until almost crisp. Add
onions and garlic. Cook and stir until vegetables are tender but not brown. Stir in the
cooked pinto beans, tomatoes, rice, salt, paprika and pepper. Add reserved bean liquid and
2 cups water. Add meat if desired. Bring mixture to boiling. Cover and simmer 1 hour,
stirring occasionally. If soup is too thick, add water.
Serves 8.
MULLIGAN STEW
1 lb. hamburger
2 c. tomatoes
1/2 c. rice
1 med. onion, diced
4 carrots, sliced
3 c. potatoes, sliced or diced
1/2 c. water
1 tsp. salt
Pepper to taste
Brown the hamburger, combine it with the remaining
ingredients in a casserole and bake at 350 degrees for 1 1/2 to 2 hours. Stir a few times
while baking. Makes 6 to 8 servings. Calories per serving: 362. Sodium content: 535.
CABBAGE SOUP
4 slices of bacon, cooked & crumbled
1 lb. hamburger, cooked, crumbled & drained
Place in large kettle or slow cooker: the bacon and hamburger and add:
1 lg. onion, chopped
3 lg. potatoes, cubed
4 c. cabbage, shredded
3 bouillon cubes
3 c. water
1 lg. can crushed tomatoes or 1 qt. tomato juice
1 can kidney beans
Season to taste
Cook until all is tender and ready to eat (I cook
all afternoon in slow cooker.)
HAMBURGER WILD RICE SOUP
1 can cream of potato soup
1 can cream of asparagus soup
1 can cream of celery
3 or 4 cans of milk
1 or 2 c. Cheddar cheese
1 c. (uncooked) wild rice
1 1/2 lb. hamburger
Brown hamburger. Cook wild rice (according to
directions). Makes 4 to 5 cups. Combine soup, milk and cheese. Simmer until cheese is
melted. Add browned hamburger and cooked rice to soup, milk, cheese combination. Season to
taste with salt and pepper. Simmer for 15 to 30 minutes.
HAMBURGER CROCK POT SOUP
1 lb. hamburger
1 lg. can tomato juice
1 c. chopped onion
1 c. chopped celery
1 c. noodles or rice
Season with salt and pepper as desired
Tear hamburger in small pieces, place in bottom of
crock pot. Add tomato juice, and turn crock pot to low; simmer. One hour later, add
vegetables and let simmer 4-6 hours. Before serving, add rice or noodles, Turn crock pot,
setting to high and cook additional 1/2 hour. Reduce heat and eat.
CROCK POT ITALIAN VEGETABLE SOUP
1 can corn
1 can Italian zucchini squash
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
2-3 diced potatoes
1-2 lbs. hamburger
2 tbsp. oregano leaves
A pinch basil leaves
Couple shakes garlic salt
3 bay leaves
Brown hamburger. Drain well. Add all ingredients in
crock pot. Cook on low 6- 8 hours. Recipe doubles nicely for family serving.
TACO SOUP
2 lb. hamburger
Onion
1 pkg. taco seasoning
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. water
1 (7 oz.) can green chilies
1 pkg. ranch style dressing mix
1 can hominy, drained
2 cans stewed tomatoes
1 can Rotel tomatoes
2 cans pinto beans
1 can jalapeno pinto beans
Brown hamburger; add all other ingredients and
simmer 25 - 30 minutes. Top with grated cheese if desired.
CROCK POT CHILI SOUP
1 lb. hamburger meat
1 onion, chopped
2 cans Rotel tomatoes
2 cans Ranch Style beans
2 cans minestrone soup
1 tbsp. chili powder
Cook 4 hours and serve.
BEEFY MEXICAN SOUP
1 lb. hamburger
1 med. onion, chopped, about 1/2 c.
1/4 c. chopped green pepper
1 pkg. Hamburger-Helper for chili tomatoes
6 c. water
1 tsp. chili powder
1/2 tsp. garlic salt
1/4 tsp. salt
1 (16 oz.) can whole tomatoes
1 (8 oz.) can whole kernel corn
1 can pitted ripe olives
Cook and stir hamburger, onion and green pepper in large pot until beef is brown. Drain,
stir in sauce -- mix from hamburger helper, water, chili powder, garlic salt, salt,
tomatoes with liquid; break tomatoes up with fork. Heat to boiling, stirring often. Reduce
heat; cover and simmer 10 minutes, stirring occasionally. Stir in macaroni and corn with
liquid and olives. Cover and cook 10 more minutes.
HAMBURGER STEW
5-7 potatoes, sliced small (not thin), uncooked
1 lb. hamburger
1 can peas with juice
4 carrots, uncooked
1 can cream of mushroom soup
1 can cream of celery
1 sm. onion
1 tsp. salt
1 tsp. pepper
Preheat oven to 375 degrees. Brown hamburger and
onions. In a 1 1/2-quart oven-proof dish add all ingredients and mix well. Put in oven 1
hour 15 minutes.
HAMBURGER VEGGIE SOUP
1 lb. hamburger, browned
1 can tomato soup
1 can vegetable soup
1 can bean and bacon soup
3 med. potatoes, cubed
5 carrots, diced
1 onion, chopped
Cook potatoes, carrots, and onion until tender. Add hamburger, soups and water as desired.
Add pepper to taste. Heat through and serve.
NACHOS DIP IN BREAD
1 (15 oz.) loaf round sour dough
1 (15 oz.) can refried beans or 1/2 lb. hamburger
Taco seasoning for meat
1/2 sm. bottle taco sauce
1 c. grated cheese (any kind)
1 sm. carton sour cream
1 avocado dip (dairy case)
1 sm. can olives
Slice top off bread. Scoop out most of inside. Layer into bread loaf: beans/hamburger,
taco sauce and cheese. Replace top of bread. Wrap in foil. Bake at 350 degrees for 1 hour
and 45 minutes. Unwrap to check if cheese is melted if not return to oven without lid of
bread. After it is cooked layer guacamole, sour cream and olives. Serve with remaining
bread crumbs (toasted) and tortilla chips.
TACO DIP
1 lb. hamburger
1 pkg. taco seasoning
1 can refried beans
1 (8 oz.) carton sour cream
Hot taco sauce to taste
1 can sliced or chopped black olives
1/4 - 1/2 lb. cheddar cheese, grated
1/4 - 1/2 lb. Monterey Jack cheese, grated
Brown the hamburger; drain and add the taco seasoning. Spread the mix in the bottom of a
9" square baking dish. Layer the remaining ingredients in order given on top of
hamburger. Bake at 350 degrees for 30 minutes or until heated through. Serve with crisp
tortilla chips.
HOT BEAN DIP
1 lb. lean hamburger meat
1 c. Mexican style med. hot piquant sauce
1 c. shredded Longhorn or Cheddar cheese
1 med. can refried beans
Brown and drain hamburger. Put meat in 1 quart oven proof dish. Blend together remaining
ingredients. Microwave 2 minutes until cheese melts. Stir and do again for 2 minutes.
Serve hot.
SUPER NACHOS
3/4 lb. hamburger
1 med. onion, diced
1 (10 oz.) can refried beans
2-3 c. shredded Cheddar cheese
Taco sauce, hot
1/2 can green chilies
Nacho chips
Brown hamburger and onion. spread refried beans on
nachos top with meat mixture; sprinkle with chopped chilies, cover with cheese and drizzle
with taco sauce. Bake at 400 degrees for 20 minutes. Garnish: Parsley, chopped olives, a
mound of guacamole or sour cream in middle of nachos.
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