Vegetable Beef Soup

from Taste of Home’s Simple & Delicious

4 cups cubed peeled potatoes
6 cups water
1 lb. ground beef
5 t. beef bouillon granules
1 can (10-3/4 oz.) condensed tomato soup, undiluted
2 cups frozen corn, thawed
2 cups frozen sliced carrots, thawed
2 cups frozen cut green beans, thawed
2 cups frozen sliced okra, thawed
3 T dried minced onion

In a Dutch oven or soup kettle, bring potatoes and water to a boil.  Cover and cook for 10-15 minutes or until tender.  Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.

Add the bouillon, soup, vegetables, dried minced onion, and beef to the undrained potatoes.  Reduce heat; simmer, uncovered for 8-10 minutes or until heated through, stirring occasionally.

Yield:  14 servings

I made this last night and it was very good.  I had some fresh white boiling potatoes so I just cubed those with the skins on, I skipped the okra (I need to put that on my list for something new to try), and steamed fresh carrots that I’d just harvested from my garden.  It was more of a stew which was great for us!  Next time I may try it with all canned veggies including the potatoes, just because we have a lot of canned items.  It does make a lot so be prepared for leftovers or invite friends.  It is perfect for a cool rainy fall day!

Hamburger Noodle Bake

from Taste of Home’s Simple & Delicious

5 cups uncooked egg noodles
2 lbs ground beef
1 cup chopped onion
1/2 c. chopped green pepper
2 cans (103/4 oz. each) condensed tomato soup, undiluted
2 c. (8 oz.) shredded cheddar cheese
1-1/2 c. water
1/2 c. chili sauce
1-1/2 c. soft bread crumbs
3 T butter, melted

Cook noodles according to package directions until almost tender; drain. In a large skillet, cook the beef, onion and green pepper over medium-high heat for 10-12 minutesor until meat is no longer pink; drain. Stir in the noodles, soup, cheese, water, and chili sauce. Transfer to two greased 8-in. square baking dishes.

Toss bread crumbs and butter; sprinkle over casseroles. Bake one casserole, uncovered, at 350* for 35-40 minutes or until bubbly and golden. Cover and freeze remaining casserole for up to 3 months.

To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350* for 60 minutes. Uncover; bake 10-15 minutes longer or until heated through.

Yield: 2 casseroles (4 servings each)

I made this dish tonight hoping that it was good enough to make the freezer dish too and it was! It sort of reminded me of a Hamburger Helper dish but so much better. I didn’t have the chili sauce so I just put a few dashes of Tabasco sauce. I also used a sharp white cheddar instead of the plain cheddar cheese. It was served with fried summer squash. I will make this again and I love being able to make it once and have one for later.

Southwestern Lasagna

Southwestern Lasagne
1-1/2 lbs. ground beef
1 med. onion, chopped
1 (15-oz.) can enchilada sauce
1 (15-oz.) can diced tomatoes, undrained
1 (2.75-oz.) can sliced ripe olives
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 egg
1 c. cottage cheese
1/2 lb. Monterey Jack cheese, thinly sliced
8 corn tortillas (8 inch) halved
1/2 c. shredded chedder cheese

In a large skillet, cook ground beef and onion over medium heat until meat is no longer pink; drain. Stir in the enchilada sauce, tomatoes, olives, salt, garlic powder, and pepper; bring to a boil. Reduce heat; simmer, uncovered for 20 minutes. In a small bowl, combine egg and cottage cheese. Spread 1/3 of meat sauce in a greased 9×13 baking dish. Top with 1/2 of Monterey Jack cheese, cottage cheese mixture and tortillas. Repeat layers. Top with remianing meat sauce. Sprinkle with cheddar cheese. Cover and bake at 350 degrees for 20 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Makes 6-8 servings.

Serving Suggestions: fresh fruit, corn

Hamburger Patties (German Frikadellen)

1#+ hamburger
1/2 t. salt
1/8 t. white pepper
2 pinches shredded parmesan
1 t. Italian Seasoning
1 egg
1/4 – 1/2 c. bread crumbs

Mix together beef, salt, pepper, parmesan, and Italian Seasoning.  Mix in egg then bread crumbs to desired consistency.  Roll into balls then flatten a little like patties but very thick.  With a little EVOO in skillet on medium heat brown both sides of the burgers then turn the heat down and let simmer for 15-20 minutes.

I served these patties with steak fries, cream corn, and fresh peaches.  It was a fantastic meal and so easy to prepare.  Definately one I will make again.  (Thank you Sabine!)

Mushroom & Ground Beef Stroganoff

Mushroom & Ground Beef Stroganoff from Living Waters Ranch
2 T . butter
1/2 c. finely chopped onion
1 clove garlic, minced
1 lb. lean ground beef
2 T. flour
1 tsp. salt
1/2 tsp. pepper
1 lb. fresh sliced mushrooms
1 (10-3/4-oz.) can cream of chicken soup
1 c. sour cream
cooked noodles
parsley and paprika to garnish

Melt butter in large skillet. Saute onions and garlic until tender, about 5 minutes. Add ground beef; break into small pieces. Heat and stir over medium heat until meat is browned. Blend in flour, salt, and pepper. Add mushrooms; continue to heat and stir until mushrooms are tender, about 8 minutes. Gently stir in soup and sour cream. Heat through. Serve over cooked noodles. Garnish with snipped parsley and paprika. Serves 6. ***My family loved this dish, I mean loved it. With a whole pound of fresh mushrooms, mmm, how can you go wrong?***

BAKED MACARONI (Pastichio)

BAKED MACARONI (Pastichio)
2 lb. round of beef, ground
4 tbsp. butter
2 onions, chopped fine
2 tsp. salt
1/4 tsp. pepper
2 tbsp. tomato paste
1/2 c. wine (optional)
1 c. water
1 1/4 lb. macaroni
1/2 c. butter, melted
12 eggs
1 qt. milk
3 c. grated Parmesan cheese
Bread crumbs
8 or 1 lg. bag shredded sharp cheese

Saute ground beef and onion in 4 tablespoons butter. Season with salt and pepper. Add wine, tomato paste and water; simmer until moisture is absorbed, about 40 minutes.

Cook macaroni in salt water until almost done. Pour into colander; rinse and drain well. Mix with melted butter.

Brush large baking pan, about 14 x 11 inches, with butter, sprinkle with bread crumbs, then grated cheese. Place half of buttered macaroni in pan, sprinkle with grated cheese and cover with beef mixture, spreading evenly over entire surface. Sprinkle grated cheese or sharp cheese over meat and cover with remaining macaroni. Sprinkle grated cheese and bread crumbs over top.

Beat eggs until light and fluffy; mix with milk. Spoon a little of egg mixture over crumbs until thoroughly moistened, then carefully pour the remaining mixture over all. Bake in 350 degree oven for about 1 hour, or until lightly browned on top and firm when tested with silver knife. Let stand 15 minutes before cutting.

Makes 20 servings. Freezes well.

Note: To prepare half the recipe above, use a 10 inch square, 2 1/2 inch deep, baking pan and bake at 350 degrees for 30-40 minutes.

PASTICHIO WITH PASTRY SHEETS:

Arrange 5 pastry sheets (filo), each brushed with melted butter, in baking pan. Proceed as directed in previous recipe, omitting bread crumbs entirely. Top with 5 pastry sheets, each brushed with melted butter. Bake in 375 degree oven.

Italian Stew

Serves: 4

1 ½ lbs. beef cubes
2-3 carrots, cut in 1-in. chunks
3-4 ribs celery; cut in 1-in. chunks
1 c. coarsely chopped onions
14 ½ oz. Can stewed, diced tomatoes
1/3 cup minute tapioca
1 ½ tsp. Salt
¼ tsp. Pepper
¼ tsp. Worcestershire sauce
½ tsp. Italian seasoning
Combine all ingredients in slow cooker.Cover. Cook on low 8-10 hours

I always throw in some diced potatoes and 1/2 cup of water. I guess if you like it thinner you could always use V-8 or tomato juice… Enjoy!

Tater-Tot Casserole

1 1/2 lbs. ground beef
1 can Cream of ___________ Soup (your favorite)
1 can corn
tater tots

Brown and drain hamburger. Place beef in a casserole dish. Spoon cream of ____ soup over meat. Spread can of corn over meat and soup. Cover with tots. Bake in the oven on 350° for 40-50 minutes or until heated through.

Pros: This dish is so easy and delicious.
Variations: I suppose you could add onion to the meat when browning and sprinkle shredded cheese over the tots toward the end of the baking time. You could probably also substitue different vegetables instead of the corn, like green beans or peas. My original recipe says to put the meat in the dish raw and cook the whole thing for 1 hour but I personally like the drain the grease off the beef.