Real Recipes

1 1/2 C. barbecue sauce
2 lb. ground beef
1 lb. Colby cheese & Jack cheese
Salt, pepper & garlic to taste
Big Country dinner rolls

Brown ground beef. Season to taste. Drain grease and add barbeque sauce and cheese. Roll each dinner roll out flat. Add meat mix. Bake at 350 degrees for 15 minutes. Use muffin pans to bake rolls in.

1 1/2 lb. cooked ground beef
1 tsp. salt
1/4 tsp. pepper
1/4 C. minced onion
1 (16 oz.) can French style green beans, drained
1 (l lb.) pkg. frozen tiny tator tots
1 can cream of mushroom soup

Mix beef with salt, pepper, onion. Press gently and evenly in bottom of 9 x 13 pan. Arrange beans on top of meat. Spread soup over all, using spatula. Top with potatoes. Bake at 350 degrees for 1 hour. Serves 8. (Serve with Pepsi to be authentiC.)

1 1/2 cups of Monterey Jack or Cheddar cheese, shredded
6 Tbsp. green chilies, chopped
6 tortillas
salt
oil for frying

Put 1/4 cup of cheese and 1 Tbsp. of chilies on half of each tortilla; sprinkle with salt. Heat a small amount of oil in a frying pan, and put the tortillas in, one at a time, without folding. Fry for a few seconds. Fold the tortillas over the filling, pressing the edges together. Fry on both sides until crispy. Drain on paper towel before serving. Makes 6 You can vary this recipe by adding beans, meat, onion, and/or garlic.

1 1/2 C. uncooked white rice
1 lb. ground beef cooked
1/2 green pepper, diced
1/2 tomato (or 1 whole small), diced
8 oz. mozzarella cheese
6 cubes beef bouillon
6 C. water
1 tsp. dry mustard

Heat water, mustard & beef bouillon to boiling. when the bouillon dissolved add the ground beef and rice. Reduce heat slightly. Stir to keep from sticking. When most of the water has evaporated add the mozzarella. (You can add more or less depending on how cheesy you like things.) Turn heat to low. When mozzarella has melted stir in peppers and tomatoes. Salt/pepper to taste. You may want to use Worcestershire sauce to top it off. Serves approx. 4

1 1/2 lb. ground beef
2 qt. chopped cabbage
1 lg. onion, chopped
1/2 tsp. celery seed
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
2 cans celery soup
1/4 C. milk
1/2 tsp. Worcestershire sauce

Brown ground beef. Add remaining ingredients. Bake for 1/2 hour or a little longer at 350º . Serves about 6~8.

1 1/2 lb. ground beef
1 egg
1/4 C. milk
3/4 C. fine bread crumbs
1/4 onion, diced
salt and pepper to taste
2 medium apples, grated
1/2 Tbsp. nutmeg

Preheat oven to 350 degrees. Mix all ingredients and press into a meatloaf pan or bread pan. Bake until done.

1 1/2 lb. hamburger
1 medium onion, chopped
3 stalks celery, sliced thin
2 beef bouillon cubes
1/4 C. soy sauce
5 Tbsp. flour
chow mein noodles

Fry hamburger, onion and celery until nice and brown. Add beef bouillon, soy sauce and 1 cup water. Simmer until liquid is gone and hamburger starts to fry. Add 2 cups of water. Bring to a boil. Thicken with flour mixed in 1 cup of water until desired thickness. Serve over cooked rice. About 4 cups. Top with chow mein noodles.

1 1/2 lb. hamburger
1 med. size onion
2 C. stewed tomatoes
1 sm. can tomato sauce
2 C. whole kernel corn
1 C. sliced ripe olives
1 tsp. salt
1/4 tsp. pepper
1 Tbls. chili powder
1 clove garlic, minced
1/4 C. green pepper, chopped
Topping:
1 1/2 C. milk
1/2 C. cornmeal
2 Tbls. butter
1 tsp. salt
2 eggs, lightly beaten
1 C. shredded cheese

Brown hamburger and onion. Add tomatoes, sauce, corn, olives, green pepper and seasonings and cook for about 20 minutes. Pour into well greased 8″x12″ baking dish or large casserole. For topping, mix the milk, cornmeal, butter and salt and cook until thick. Add the eggs and cheese, mix well and pour over meat mixture. Bake at 350º until top is browned, about 45 minutes to 1 hour.

1 1/2 lb. ground beef
1 tsp. salt
3/4 tsp. celery salt
1 tsp. oregano
1/2 tsp. pepper
1/2 tsp. garlic powder
3 Tbls. butter
3 Tbls. flour
1 lg. green pepper, diced
3 beef bouillon cubes, disolved in 1 1/2 cups boiling water

Blend well into the ground beef ~ the spices. Shape into balls about the size of a quarter. Roll balls into flour. Heat butter in heavy skillet and brown meatballs lightly. Add green pepper and cook 3 more minutes. Add dissolved bouillon cubes to meatballs and enough flour to thicken for gravy.

1 1/2 lb. hamburger
1 sm. onion, diced
1 can mushrooms
2 (16 oz.) cans tomato sauce
1/2 to 1 tsp. oregano
18~20 cooked lasagna noodles, drained
1 can sliced black olives
1 sm. jar green olives, sliced
16 oz. Mozzarella cheese, shredded
8 oz. baby Swiss cheese, shredded
1 box pepperoni slices

Brown hamburger and onion. Drain fat. In saucepan, heat tomato sauce, oregano, mushrooms. Layer ingredients in lightly greased 9″x13″ pan as follows: 1/3 noodles (overlap), 1/3 sauce, 1/3 hamburger and pepperoni, 1/3 olives, 1/3 cheeses. Repeat layers, finishing with Swiss cheese. May sprinkle top with grated Parmesan cheese also. Cover and bake at 350º for 1 to 1 1/2 hours. Uncover last 10 minutes to brown cheese.