Tomato sauce layer:
2 Tbsp. olive oil
1 lb. lean ground beef
2 to 4 large cloves garlic (to taste)
1 6oz. can tomato paste
1 28oz. can crushed tomatoes
1 tsp. dried oregano leaf
1 Tbsp. dried basil
1 small bay leaf
Creamy cheese and onion layer:
8oz. package cream cheese, softened
1 C. cottage cheese
1/4 C. sour cream
1/3 C. thinly~sliced green onions, white and light green part only
Spaghetti layer:
2 Tbsp. plus 2 tsp olive oil
1/2 lb. dry spaghetti noodles
To make the tomato sauce layer, heat 2 Tbsp.. olive oil at medium heat in a large saucepan. Add ground beef, breaking into small pieces and stirring occasionally until browned. Add garlic and onion and sauté until onion is transparent. Add tomatoes, tomato paste, oregano, basil and bay leaf. Cover with pan lid ajar to let some steam escape and simmer at least 30 minutes, and up to 3 hours to let flavors develop. Add water (or a little red wine) if necessary to keep the sauce from getting too dry. Remove the bay leaf before assembling the casserole. Make spaghetti according to package directions, adding 1 Tbsp. of olive oil to the boiling water to keep noodles from sticking together. Cook until al dente (firm, not mushy) and drain well. While spaghetti is cooking, make creamy cheese and onion layer by mixing the cream cheese, cottage cheese, sour cream together in a food processor or blender until smooth and well combined. Stir in the green onions. Oil a large bowl or 2~quart casserole with 2 tsp. olive oil. Heat oven to 350º. Assemble casserole by adding 1/2 of spaghetti noodles to bottom of casserole, drizzle with about 1/2 Tbsp. olive oil, top with 1/2 of creamy cheese and onion mixture, then 1/2 of tomato sauce. Repeat, ending with tomato sauce on top of casserole. Poke a dinner knife into the finished casserole in 4 to 6 places and wiggle it around to allow some of the tomato sauce to work its way into the noodle and cheese layers. Bake, uncovered about 30 minutes. Makes 6 servings
spaghetti
1 lb. ground beef
1 jar spaghetti sauce
1 large container cottage cheese
1 large container sour cream
chives (optional)
Parmesan cheese
Boil spaghetti. Brown hamburger and add spaghetti sauce. In Separate bowl combine sour cream, cottage cheese and chives. In a 13 x 9″ pan layer spaghetti sauce mixture, spaghetti, and sour cream mixture…ideally ending with spaghetti sauce on top. Sprinkle with parmesan cheese. Bake at 350º for 45 minutes to 1 hour. It is easier to cut if you let it set for a while after removing from the oven.
Seasoning Mix:
2 whole bay leaves
1 tsp. salt
1 tsp. ground cayenne pepper
1 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. ground cumin
1/2 tsp. nutmeg
Main Ingredients:
4 Tbsp. butter
3/4 C. finely chopped onions
1/2 C. green bell peppers, chopped
1/2 C. celery ~ chopped
1/4 C. green onions, finely chopped
2 tsp. minced garlic
1 Tbsp. Tabasco sauce
1 Tbsp. Worcestershire sauce
1/2 C. evaporated milk
1/2 C. catsup
1 1/2 lb. ground beef
1/2 lb. ground pork
2 eggs, lightly beaten
1 C. very fine bread crumbs
Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1~quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix. Sauté until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an un~greased 13×9~inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1~1/2″ high, 6″ wide and 12″ long. Bake uncovered at 350º for 25 minutes, then raise heat to 400º and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. Serving Size : 6
MEATBALLS:
1 1/2 lb. ground beef
2 beaten eggs
3/4 C. milk
1 C. seasoned Progresso bread crumbs
SAUCE:
1 C. beer
1 bottle Heinz chili sauce
1/2 C. brown sugar
Meatballs: Mix all ingredients together well. Roll into small balls, then brown in skillet. Mix sauce ingredients together. Put meatballs and sauce in a pot. Cook for 1/2 to 1 hour and simmer, or in a crockpot on high for 1/2 hour then put on low, stir occasionally. Double batch for more.
Meatball Mixture:
1 1/2 lb. hamburger
2/3 C. cracker crumbs
1/2 minced onion
1 egg
1 1/2 tsp. salt
1/4 tsp. ground ginger
1/2 C. milk
Sauce Mixture:
2 Tbls. cornstarch
1/2 C. chopped green pepper
1 (13 1/2 oz.) can pineapple chunks,
drained (reserve liquid)
1/2 C. brown sugar
1/2 C. vinegar
1 Tbls. soy sauce
Mix together meat mixture ingredients and form into balls. Brown meatballs in 2 Tbls. tablespoons oil. When brown, remove from pan, pour fat away. For sauce, mix cornstarch and pineapple juice until smooth. Add remaining ingredients except pineapple chunks. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil and stir 1 minute. Add meatballs, pineapple and chopped green pepper. Heat through and serve over hot cooked rice.
Meat Mixture:
1/2 C. of rice
4 Tbsp. butter
1 medium onion, chopped
2 large cloves garlic, minced
1/4 lb. fresh mushrooms, diced
1/4 C. chicken broth
Cabbage Mixture:
2 Tbsp. butter
1 medium onion, chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 head cabbage, about 1 1/2 lbs. shredded
1 1/2 C. chicken broth
salt and black pepper
Preheat oven to 350º. To make the meat mixture, bring 1 C. of salted water to boil, add rice, cover & simmer for 10 minutes. Turn off immediately. Heat the butter in large pan with cover, and sauté, stirring frequently, onion and garlic slowly for about 7 minutes, then add the mushrooms and cook for 3 more minutes. Add ground beef, mix and sauté over moderate heat 8 to 10 minutes, stirring to break up meat. Add the stock and cooked rice. Season with salt and pepper. Spoon into a bowl and set aside. To make cabbage mixture, heat the butter in the same skillet and sauté the onion, carrot, and celery for 5 minutes. Add the shredded cabbage and 1 C. of the stock. Cover and simmer 10 minutes. Stir and season well with salt and pepper. To assemble, in a large casserole, alternate layers of cabbage mixture and the meat mixture, ending with the cabbage mixture (will be 3 layers of cabbage with 2 layers of meat between them). Pour over the remaining 1/2 C. of broth, cover casserole and bake for 45 minutes. You can make the mixtures the day ahead, covered and refrigerated.
1 (5 oz.) pkg. med. egg noodles
1/2 C. chopped green onion, divided
2 Tbls. butter or margarine
1 1/2 lb. ground beef
2 (8 oz.) cans tomato sauce
1 tsp. salt
1/8 tsp. pepper
1 C. sm. curd cottage cheese
1 (8 oz.) carton commercial sour cream
1 C. sharp cheddar cheese, grated
Cook noodles according to package directions, rinse well and set aside. (Don’t overcook.) Brown ground beef, onion in butter, add all ingredients except sour cream and cheese. Layer in casserole starting with ground beef mixture, noodles, sour cream and cheese. Repeat layers. Bake 20 min. at 350 degrees.
1 (28oz) bottle ketchup
3 C. beer
1 1/2 lb. ground beef
2 tsp. garlic powder
1 onion, chopped
Preheat oven to 400°. Put beer and ketchup in a slow cooker on high and let simmer while you prepare meat. In a large bowl, mix meat, garlic powder, and onion. Form into little meatballs (3/4″ diameter). Place meatballs in a 9×13″ baking dish. Bake for 20 min. Transfer meatballs to slow cooker and simmer for at least 3 hours. Sauce will thicken.
1 (10 oz.) pkg. noodles
1 can creamed corn
1 can sliced tomatoes
2 lb. hamburger
1 lg. onion
1 sm. jar olives
Mild Cheddar cheese
1 green pepper
1 can cream of mushroom soup
2 stalks celery
Cook hamburger, onion, celery and pepper until done. Add olives, tomatoes, mushroom soup and corn. Cook noodles and add to hamburger mixture. Salt and pepper to taste. Place in 9″ x 13″ pan. Bake at 350º for 30 minutes. Take out of oven and cover with cheese. Return to oven and bake for another 10~15 minutes.
1 1/2 pounds of lean ground beef
2 C. cooked rice
1 C. minced onions
1/4 tsp. garlic powder
1 Tbsp. Worcestershire sauce
1 1/2 tsp. salt
1/4 tsp. pepper
6 bacon strips
In a mixing bowl, combine ground meat, rice, onion, garlic powder, Worcestershire sauce, salt and pepper. Mix thoroughly. Shape into six round patties. Wrap a strip of bacon around each patty; fasten with a wooden toothpick. Place in an un~greased shallow baking dish. Bake at 450º for 20 minutes or until cooked through. 6 servings