The Melting Pot 2.0

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Basic Hamburgers Categories: Meats Main dish Hamburgers Servings: 3 1 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm. 1/4 c Water Or Evaporated Milk 1 t Salt 1 t Worcestershire Sauce 1/4 t Pepper ---------------------------------VARIATIONS--------------------------------- 1 T Horseradish 1 T Mustard; Prepared 1 T Chives; Snipped 2 T Blue Cheese; Crumbled, * 2 T Sesame Seed 1/4 c Ripe Olives; Chopped 1/4 c Dill Pickle; Chopped, OR 1/4 c Pickle Relish 1/4 c Nuts; Chopped * You should use only enough Blue Cheese to suit your own taste. -------------------------------------------------------------------------- Mix all ingredients (including those in the variations that you choose) together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill patties 4-inches from the heat, turning once, to desired doneness, 10 to 15 minutes. Nice served on toasted buns with favorite toppings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Broiled Onion Topping Categories: Vegetables Relishes Toppings Servings: 6 1 T Butter Or Margarine 1 c Onion; Chopped, 2 Medium 1/8 t Nutmeg 2 T Dairy Sour Cream Melt the butter or margarine in a small skillet. Add onions, cook and stir until tender. Stir in remaining ingredients; spread on cooked patties. Broil 2 inches from the heat until hot, about 1 minute. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Mushroom-Onion Topper Categories: Relishes Vegetables Sauces Toppings Servings: 6 1 T Margarine Or Butter 1 ea Onion; Thinly Sliced 4 oz Mushrooms; 1 can, * 1/2 t Worcestershire Sauce 1/8 t Pepper * Use 1 4-oz can of mushroom stems and pieces. -------------------------------------------------------------------------- Melt margarine in a small skillet. Add onion slices and cook and stir until tender. Stir in remaining ingredients and heat through. Serve, hot, over patties. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Mustard Butter Categories: Sauces Vegetables Toppings Servings: 6 1/4 c Margarine Or Butter;Softened 1 T Parsley; Snipped 2 T Mustard; Prepared 1/4 t Onion Salt Mix all ingredients together. Spoon onto hot patties. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Sesame Butter Categories: Toppings Servings: 4 1/4 c Margarine Or Butter;Softened 1 t Worcestershire Sauce 1/2 t Garlic Salt 1 T Toasted Sesame Seed; * * To toast sesame seeds, spread out in a small pie tin and bake at 350 degrees F. until golden brown, about 5 to 10 minutes. -------------------------------------------------------------------------- Mix all ingredients together. Spoon over hot patties. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Zippy Tomato Sauce Categories: Sauces Toppings Vegetables Servings: 8 2 T Margarine Or Butter 1/2 c Green Bell Pepper; Chopped,* 1 ea Onion; Small, Thinly Sliced 8 oz Tomato Sauce; 1 can 1 c Chili Sauce 1 t Worcestershire Sauce 1/4 t Chili Powder * You can use canned chopped Green Chiles or Jalapenos for a hotter sauce. -------------------------------------------------------------------------- Melt margarine in a small saucepan. Add green peppers and onion. Cook and stir until the onion is tender. (Note: If using the canned peppers, just cook the onion alone.) Stir in all the remaining ingredients and heat to boiling, stirring occasionally. Serve hot over patties. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Filled Hamburgers Categories: Hamburgers Main dish Meats Fillings Servings: 3 1 1/2 lb Ground Beef 1/4 c Bread Crumbs; Dry 1/4 c Onion; Chopped, 1 small 1 ea Egg; Large 1 t Salt 1 t Worcestershire Sauce 1/4 t Pepper ---------------------------------FILLINGS *--------------------------------- 1 x Dill Pickle Or Pickle Relish 1 x Prepared Mustard 1 x Catsup 1 x Horseradish 1 x Onion Slices OR 1 x Finely Chopped Onion 1 x Tomato Slices 1 x Process American Cheese OR 1 x Cheddar Cheese Slices ----------------------------PEPPY CHEESE FILLING---------------------------- 1/4 c Cheese; ** 2 T Mayonnaise Or Salad Dressing 1 lb Worcestershire Sauce 1/2 t Salt 1/2 t Mustard; Prepared 1/4 t Pepper ----------------------------------OPTIONAL---------------------------------- 1 x Green Chiles,Canned,To Taste 1 x Jalapenos; Canned, To Taste * Use one or more of these fillings in your hamburgers. Your choice. ** Use Process American or Cheddar Cheese. -------------------------------------------------------------------------- Mix all ingredients except the fillings. Shape mixture into 12 thin patties, each about 3 1/2-inches in diameter. Top each of 6 patties with a filling, spreading to within 1/2-inch of the edge. Cover with a remaining patty, sealing the edges firmly. Broil or grill patties 4-inches from the heat, turning once, to the desired doneness, about 10 minutes. PEPPY CHEESE FILLING: Mix all ingredients. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Nifty Hamburgers On A Bun Categories: Breads Hamburgers Meats Main dish Servings: 4 8 ea Hamburger Buns; * 1 x Prepared Mustard Or Catsup 1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 small 1 t Salt 1/4 t Pepper * Hamburger buns should be the small ones or use 6 slices of bread. -------------------------------------------------------------------------- Heat oven to 500 degrees F. Spread cut sides of hamburgers buns or one side of each bread slice with mustard. Mix meat, onion, salt and pepper. Spread mixture over the mustard, being careful to bring it to the edges of the buns. Place meat sides up on an ungreased baking sheet. Bake until desired doneness is reached, about 5 minutes. NOTE: If you like, you can have these burgers ready and waiting in the freezer for last-minute cooking. After spreading the meat mixture over the buns, wrap each securely in heavy-duty or double thickness of regular aluminum foil and label; freeze no longer than 2 months. To serve, unwrap desired number of hamburgers and bake about 10 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Family Favorite Burgers Categories: Hamburgers Main dish Servings: 6 1 1/2 lb Ground Beef 2 ea Bread; Fresh Bread Crumbs 1/3 c Milk 1/4 c Catsup 1/4 c Onion;Finely Chopped,1 small 1 t Salt 2 t Horseradish 2 t Worcestershire Sauce 1 T Mustard; Prepared Mix all ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill patties, 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Zesty Burgers Categories: Hamburgers Main dish Meats Spices Servings: 2 1 lb Ground Beef 1/3 c Bread Crumbs; Dry 1/2 c Water 1 t Instant Beef Bouillon 1 t Lemon Peel; Grated 1 t Lemon Juice 1/2 t Salt 1/2 t Sage 1/2 t Ginger; Ground 1/4 t Pepper 2 dr Hot Pepper Sauce; Optional Mix all ingredients together. Shape mixture into 4 patties, each about 3/4-inch thick. Broil or grill patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Burgundy Burgers Categories: Hamburgers Main dish Meats Spirits Servings: 6 1 1/2 lb Ground Beef 1/4 c Burgundy Or Other Red Wine 1/4 c Onion; Finely Chopped, 1 sm. 1 T Worcestershire Sauce 1 t Seasoned Salt 1/4 t Pepper 1/8 t Garlic Salt Mix all the ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Nice served on toasted buns with a favorite topping. See toppings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Supreme Burgers Categories: Hamburgers Main dish Meats Servings: 8 2 lb Ground Beef 1 1/2 oz Onion Soup Mix; 1 Envelope 1/2 c Bread Crumbs; Dry 1 c Dairy Sour Cream 1/8 t Pepper Mix all the ingredients together. Shape mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Blue Ribbon Burgers Categories: Cheese Hamburgers Main dish Meats Vegetables Servings: 6 2 lb Ground Beef 2 t Worcestershire Sauce 1/2 t Salt 1/4 t Garlic Salt 1/4 t Pepper 3 oz Cream Cheese; Softened, 1 pk 2 T Blue Cheese; Crumbled 4 oz Mushrooms; 1 can, * * Use 1 4-oz can of mushroom stems and pieces. ------------------------------------------------------------------------- Mix meat, Worcestershire sauce and seasonings. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Mix the cream cheese and the blue cheese. Top each of 6 patties with the cheese mixture, spreading to within 1/2 inch of the edge; press the mushrooms into the cheese. Cover each patty with one of the remaining patties, sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached and cheese is melted, about 10 to 15 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Braunburgers Categories: Hamburgers Main dish Meats Servings: 5 1 lb Ground Beef 1/4 lb Braunschweiger Sausage; * 1/4 c Dairy Sour Cream 2 T Onion; Finely Chopped * Braunschweiger Sausage is also known as liver sausage. Because of the seasonings in the sausage, no additional seasonings are needed. -------------------------------------------------------------------------- Mix all the ingredients together. Shape mixture into 5 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Beef Boulette Burgers Categories: Hamburgers Main dish Meats Vegetables Servings: 8 2 lb Ground Beef 1 c Dairy Sour Cream 1/2 c Bread Crumbs; Dry 4 oz Mushrooms; * 2 T Onion; Finely Chopped 2 T Parsley; Snipped 1 1/2 t Salt 1/4 t Pepper * Use 1 4-oz can of mushroom stems and pieces, drained and chopped. -------------------------------------------------------------------------- Mix all the ingredients together. Shape the mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Crunchy Teriyaki Burgers Categories: Hamburgers Main dish Meats Vegetables Spices Servings: 6 1 1/2 lb Ground Beef 1/2 c Water Chestnuts; * 1/4 c Soy Sauce 1/4 c Orange Juice; OR 1/4 c Sherry; Dry 1 ea Clove Garlic; Minced 1 t Molasses Or Brown Sugar 1/8 t Ginger; Ground * Water chestnuts should be finely chopped. -------------------------------------------------------------------------- Mix the meat and water chestnuts together. Shape the mixture into 6 patties, each about 3/4-inch thick. Place the patties in an ungreased baking dish 10 X 6 X 1 3/4-inches. Mix the remaining ingredients together and pour over the patties. Cover and refrigerate for at least 3 hours, turning the patties once. Remove the patties from the marinade. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. Brush frequently with the leftover marinade. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chili Cheese Burgers Categories: Cheese Hamburgers Main dish Meats Spices Servings: 6 1 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm. 1 t Chili Powder 1 t Worcestershire Sauce 3/4 t Salt 1/4 t Garlic Salt 1/4 t Pepper 1/4 t Red Pepper Sauce 1 ds Cayenne Red Pepper 6 ea Cheddar Cheese Slices; * 2 T Green Chiles; Canned,Chopped * Each cheese slice should be 2 X 2-inches. -------------------------------------------------------------------------- Mix all the ingredients together except the cheese slices and chiles. Shape the mixture into 12 thin patties, each about 3 1/2-inches in diameter. Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties. Top with the remaining 6 patties sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Caraway Burgers Categories: Hamburgers Main dish Meats Spices Spirits Servings: 6 1 1/2 lb Ground Beef 1/2 c Onion; Finely Chopped, 1 Md. 1 t Salt 1 t Caraway Seed 1 t Worcestershire Sauce 1/4 t Pepper 1 c Beer; Any Brand Mix all the ingredients together except the beer. Shape mixture into 6 patties, each about 1-inch thick. Place the patties in an ungreased baking dish, 10 X 6 X 1 3/4-inches. Pour the beer over the patties, then cover and refrigerate at least 3 hours. (Meat may turn gray, but is ok) Remove patties from the marinade. Broil or grill the patties 4 inches from the heat, turning once, to the desired doneness, about 15 to 20 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Ruben Burgers Categories: Cheese Hamburgers Main dish Meats Servings: 5 1 lb Ground Beef 4 1/2 oz Corned Beef Spread; 1 cn, OR 4 1/2 oz Deviled Ham; 1 cn 1/4 c Onion; Finely Chopped, 1 sm. 1/4 t Salt 1/8 t Garlic Salt 1/8 t Pepper 8 oz Sauerkraut; Drained, 1 cn 5 ea Swiss Cheese Slices; * * Each cheese slice should be 3 inches by 3 inches. -------------------------------------------------------------------------- Mix all the ingredients together except the sauerkraut and cheese. Shape mixture into 5 patties, each about 3/4-inch thick. Set oven control to broil or 550 degrees F. Broil the patties 4 inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Top each patty with sauerkraut and a cheese slice. Broil until the cheese is melted and a light brown in color. Nice served on toasted rye or pumpernickel buns or bread. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Triple Cheese Burgers Categories: Cheese Hamburgers Main dish Meats Sauces Servings: 6 1 1/2 lb Ground Beef 1/4 c Bread Crumbs; Dry 1/4 c Onion; Finely Chopped, 1 sm. 1 ea Egg; Large 1 t Salt 1 t Worcestershire Sauce 1/2 t Basil Leaves 1/4 t Pepper 1/8 t Garlic Salt 6 T Creamed Cottage Cheese 1/4 c Parmesan Cheese; Grated 8 oz Tomato Sauce; 1 cn 6 ea Cheese Slices; * * You can use either Mozzarella or Swiss cheese slices. Each slice should be 3 X 3 inches square. -------------------------------------------------------------------------- Mix the meat, bread crumbs, onion, egg and seasonings together. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Top each of 6 patties with 1 Tbls of the cottage cheese, spreading to within 1/2-inch of the edge, sprinkle on 2 tsp of the Parmesan cheese, and top each patty with one of the remaining patties sealing the edges firmly. Brown the patties in a large skillet over medium-high heat, turning once. Drain off the fat and pour the tomato sauce over the patties. Cover and simmer for about 15 minutes. Place a cheese slice on each patty, cover, and heat until the cheese is melted, about 2 minutes. Serve with the remaining sauce in the skillet poured over them. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Taco Patties Categories: Patties Ground beef Main dish Meats Vegetables Servings: 6 1 1/2 lb Ground Beef 1/4 c Onion; Chopped 1 t Salt 1 t Worcestershire Sauce 1/4 t Pepper 3/4 c Water 1 1/4 oz Taco Seasoning Mix; 1 Env. 1 ea Avocado; Ripe, Small 4 oz Cheddar Cheese; Shredded, 1C Mix meat, onion, salt, Worcestershire sauce and pepper. Shape mixture into 6 patties, each about 3/4-inch thick. Brown patties in a large skillet over medium-high heat, turning once. Remove patties and set aside. Pour fat from the skillet. Mix water and seasoning mix in the same skillet and heat to boiling. Reduce the heat and return the patties to the skillet. Turn each one to coat with the sauce. Peel avocado and cut into 6 rings. Top each patty with an avocado ring. Cover and simmer 10 minutes. Sprinkle with the cheese; cover and heat until the cheese has melted, about 2 minutes. Serve sauce over the patties. NOTE: You can substitute 1 medium tomato, sliced for the avocado rings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Devilish Potato Stacks Categories: Ground beef Main dish Meats Patties Cheese Servings: 4 1 lb Ground Beef 2 1/2 oz Deviled Ham; 1 can 1 t Worcestershire Sauce 1 x Instant Mashed Potatoes; * 1/2 c Creamed Cottage Cheese 3 1/2 oz French Fried Onions; 1 can * Use enough instant mashed potato flakes for 4 servings. -------------------------------------------------------------------------- Heat the oven to 350 degrees F. Mix meat, deviled ham and worcestershire sauce. Shape the mixture into 4 patties. Place the patties in an ungreased baking pan 8 X 8 X 2-inches. Prepare the potato puffs as directed on the package except -- decrease the water to 1 cup. Stir in the cottage cheese and half the onions into the potatoes. Top each patty with 1/4 of the potato mixture. Sprinkle with the remaining onions. Bake uncovered to desired doneness, 30 to 40 minutes. Remove the patties to a serving plate with a slotted spoon and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hamburgers Au Poivre Categories: Ground beef Main dish Meats Patties Servings: 4 1 lb Ground Beef 1/2 t Salt 1/2 T Freshly CrackedBlackPepper;* 1 T Brandy Or Cognac; Optional 3 T Red Wine; Dry, Optional * Or To Taste. -------------------------------------------------------------------------- Mix meat and salt. Shape mixture into 4 patties, each about 3/4 of an inch thick. Press pepper into both sides of the patties. Cook the patties in a large skillet over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes. Drain off the fat. Sprinkle the cognac over the patties, immediately ignite, if desired. Remove patties to a warm platter. Stir the wine into the drippings in the skillet. Heat just to boiling, stirring constantly. Serve sauce over the patties. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Patties Parmigiana Categories: Ground beef Main dish Meats Patties Cheese Servings: 6 1 1/2 lb Ground Beef; * 1/4 c Onion; Finely Chopped, 1 Sm. 1 t Salt 1 t Worcestershire Sauce 1/4 t Pepper 1/2 c Parmesan Cheese; Grated 1/4 c Cornflake Crumbs 1 ea Egg; Large, Slightly Beaten 8 oz Tomato Sauce; 1 can 1 t Italian Seasoning 6 ea Mozzarella Cheese; Slices,** * If the ground beef is lean, it may be necessary to add a small amount of shortening or salad oil to the skillet when browning the patties. ** Cheese slices should be 3 inches square. -------------------------------------------------------------------------- Mix the meat, onion, salt, Worcestershire sauce, and pepper together. Shape the mixture into 6 patties, each about 3/4-inch thick. Mix Parmesan cheese and cornflake crumbs. Dip the patties into the egg, then coat them with the cornflake mixture. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Mix the tomato sauce and Italian seasoning and pour over the patties in the skillet. Cover and simmer for 15 minutes. Top each patty with a slice of cheese and cover. Heat until the cheese is melted, about 2 minutes. Serve the leftover sauce over the patties. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hamburgers Diane Categories: Ground beef Main dish Meats Patties Vegetables Servings: 4 2 T Margarine Or Butter 1 t Worcestershire Sauce 1/4 t Lemon Juice 1 ea Clove Garlic; Minced 1 ea Onion; Sliced, Small 1 c Fresh Mushrooms; * 1 lb Lean Ground Chuck 1/2 t Salt 1/4 t Pepper * Mushrooms should be washed, trimmed and sliced. -------------------------------------------------------------------------- Melt the margarine in a large skillet. Add the Worcestershire sauce, lemon juice, garlic, onion, and mushrooms. Cook and stir over medium heat for 2 minutes. Remove from the heat. Mix the meat, salt and pepper together. Shape the mixture into 4 patties, each about 3/4-inch thick. Push mushroom-onion mixture to the side of the skillet. Cook the patties in the same skillet over medium-high heat, turning once, to the desired doneness, about 10 minutes. Serve with the mushroom-onion mixture spooned over the patties. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Barbecue Hamburger Patties Categories: Ground beef Main dish Meats Patties Servings: 6 1 1/2 lb Ground Beef 1/2 c Onion; Chopped, 1 medium 1 t Salt 1/3 c Catsup 1/2 c Chili Sauce 2 T Brown Sugar 1 T Lemon Juice mix the meat, onion, and salt together. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, chili sauce, brown sugar, and lemon juice. Pour sauce over the patties. Cover and simmer for 15 minutes, spooning the sauce onto the patties occasionally. Serve with the sauce spooned over the patties. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Bavarian Patties With Sauerkraut Categories: Ground beef Main dish Meats Patties Vegetables Servings: 6 1 1/2 lb Ground Beef 1/2 c Applesauce 1/3 c Bread Crumbs; Dry 1/4 c Onion; Finely Chopped, 1 sm. 1 ea Egg; Large 1 t Salt 1/2 t Allspice 16 oz Sauerkraut; Drained, 1 can Mix all the ingredients together except the sauerkraut. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Spoon the sauerkraut onto the patties. Cover and simmer for about 15 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Sausage-Centered Hamburger Rolls Categories: Ground beef Main dish Meats Fruits Servings: 6 1 1/2 lb Ground Beef 1 c Apple; Finely Chopped, * 1/3 c Green Onion/tops; Chopped 1 ea Egg; Large 1 t Salt 1/4 t Cinnamon 1 ds Cloves; Ground 8 oz Brown And Serve Sausage; ** 2 T Flour; Unbleached 1 t Instant Beef Bouillon 1 c Water * Apple should be cored but not peeled. ** Use 1 8-oz package of brown and serve sausage links. -------------------------------------------------------------------------- Mix the meat, apple, onion, egg and seasonings together. Divide the mixture into 10 equal parts. Mold each part around a sausage link, sealing the ends. Brown the meat rolls in a large skillet over medium heat. Remove the meat rolls. Pour all but 2 Tbls of the fat from the skillet. Stir the flour into the remaining fat. Cook over low heat, stirring constantly, until the mixture is thick and bubbly. Stir in the bouillon and water. Heat to boiling, stirring constantly and then reduce the heat. Return the meat rolls to the skillet; cover and simmer for about 15 minutes. NOTE: Buttered noodles are a good "go-with" for this zesty dish. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Beef And Cabbage Joes Categories: Ground beef Main dish Meats Vegetables Servings: 8 1 lb Ground Beef 1/2 c Onion; Chopped, 1 Md. 1/2 c Celery; Thinly Sliced 2 c Cabbage; Shredded 1/3 c Green Pepper; Chopped 3/4 c Catsup 1/4 c Water 1/4 t Salt 1 T Mustard; Prepared 8 ea Hamburger Buns; * * Hamburger buns should be split and toasted. -------------------------------------------------------------------------- Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the cabbage, green pepper, catsup, water, salt, and mustard and heat to boiling, stirring occasionally. Reduce the heat and cover. Simmer until the vegetables are tender, about 25 minutes. Spoon the mixture onto the bottom halves of the buns and top with the remaining halves. NOTE: For Sloppy Joes, omit the cabbage and salt. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chow Mien On A Bun Categories: Ground beef Main dish Meats Vegetables Servings: 8 1 lb Ground Beef 1 ea Onion; Thinly Sliced, Medium 2/3 c Water 2 T Cornstarch 3 T Soy Sauce 1 T Molasses 1/4 t Ginger 16 oz Bean Sprouts; 1 cn, * 8 1/2 oz Water Chestnuts; 1 cn, ** 8 ea Hamburger Buns; *** * Bean Sprouts should be rinsed and drained. ** Water Chestnuts should be rinsed, drained and sliced. *** Hamburger buns should be split and toasted. -------------------------------------------------------------------------- Cook and stir the meat and onion in a large skillet until the onion is tender. Drain off the excess fat. Mix the water, cornstarch, soy sauce, molasses and ginger and stir into the meat mixture. Add the bean sprouts and water chestnuts. Cook, stirring constantly, until the mixture thickens and boils, about 5 minutes. Serve on the toasted buns and pass the soy sauce. NOTE: For Chow Mien omit the buns. Serve the chow mien mixture over hot cooked rice or chow mien noodles. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hamburger Pasties Categories: Cheese Ground beef Main dish Meats Vegetables Servings: 8 1 lb Ground Beef 1/4 c Onion; Chopped, 1 sm. 8 oz Canned Vegetables; 1 cn, * 1 c Cheese; Shredded, (4 oz), ** 1/4 c Catsup 1/2 t Garlic Salt 1/4 t Pepper 1 T Mustard; Prepared 11 oz Pie Crust Mix Or Sticks; 1Pk * Vegetables should be drained. You can use either peas or diced carrots or a mixture of both. ** Use either American or Cheddar cheese. -------------------------------------------------------------------------- Heat the oven to 375 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside. Prepare the pastry as for a 2 crust pie as directed on the package. Divide the pastry into 8 equal parts. Roll each part, on a lightly floured surface, into a 7-inch circle. On half of the circle, spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the edge. Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork. Place on an ungreased baking sheet and prick the tops with the fork. Bake 30 to 35 minutes. You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce. NOTE: You can substitute 1 cup of your favorite cooked vegetable for the peas or carrots in this recipe. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Basic Meatballs Categories: Ground beef Main dish Meatballs Meats Servings: 6 1 lb Ground Beef 1 ea Egg; Large 1/4 c Onion; Chopped, 1 Sm. 1/3 c Bread Crumbs; Dry 1/4 c Milk 3/4 t Salt 1/8 t Pepper 1 t Worcestershire Sauce Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2-inch balls. (For ease in shaping the meatball, occasionally wet your hands with cold water.) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Saucy Meatballs Categories: Ground beef Main dish Meatballs Meats Servings: 4 1 x Recipe Of Basic Meatballs 10 3/4 oz Cream Of Chicken Soup; 1cn,* 1/3 c Milk 1/8 t Nutmeg 1/2 c Dairy Sour Cream ----------------------------------GARNISH---------------------------------- 1 x Parsley; Snipped * Use the condensed soup without diluting it. -------------------------------------------------------------------------- Prepare the Basic Meatball recipe (See recipe 12). Combine the cooked meatballs, soup, milk, and nutmeg in a large skillet; heat to boiling, stirring occasionally. Reduce the heat; cover and simmer for 15 minutes. Stir in the sour cream, cover and heat for 2 to 3 minutes. Sprinkle with the parsley and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Sweet And Sour Meatballs Categories: Ground beef Main dish Meatballs Meats Vegetables Servings: 4 1 x Recipe Basic Meatballs 1 T Cornstarch 1/2 c Brown Sugar; Packed 13 1/2 oz Pineapple Tidbits; 1 Cn 1 T Soy Sauce 1/3 c Vinegar 1/2 c Green Bell Pepper; * * Coarsely chop the Green Bell Pepper after seeding it. -------------------------------------------------------------------------- Prepare the Basic Meatball recipe (Recipe 12) and set aside. Mix the cornstarch and sugar in a large skillet. Stir in the pineapple (with the syrup), soy sauce, and vinegar. Cook, stirring constantly, until the mixture thickens and boils. Add the cooked meatballs; cover and simmer for 10 minutes, stirring occasionally. Stir in the green pepper; cover and simmer until the pepper is crisp-tender, about 5 minutes. Serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pepper Beef Balls Categories: Ground beef Main dish Meatballs Meats Vegetables Servings: 4 1 x Recipe Of Basic Meatballs; * 1 T Margarine Or Butter 1 ea Onion; Sliced, Md 1 1/2 c Water 1 1/2 t Instant Beef Bouillon 1/2 t Garlic Salt 1/2 t Ginger; Ground 3 T Soy Sauce 2 ea Green Peppers; Md, ** 2 T Cornstarch 2 T Water 1 ea Tomato; Lg, *** * See Recipe 12 ** Seed the Medium Green Peppers and cut into strips. *** Cut the tomato into 8 wedges. -------------------------------------------------------------------------- Prepare the basic meatballs recipe and set aside. Melt the margarine in a large skillet. Add the onion and cook and stir until tender. Add the cooked meatballs, 1 1/2 cups of water, the bouillon, garlic salt, ginger and soy sauce; heat to boiling. Reduce the heat and cover. Simmer for 10 minutes, stirring occasionally. Add the green pepper. Mix the cornstarch with the 2 Tbls of water and add to the sauce mixture. Cook, stirring carefully, until mixture thickens and boils. Cover and simmer until the pepper is crisp tender, about 3 minutes. Add the tomato, cover, and heat for about 2 to 3 minutes longer. NOTE: Hot cooked rice makes an ideal accompaniment for this zesty dish. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Harvest-Time Meatballs Categories: Ground beef Main dish Meatballs Meats Vegetables Servings: 4 1 x Recipe Basic Meatballs; * 2 T Margarine Or Butter 1/8 t Instant Minced Garlic; ** 1/2 t Thyme Leaves 1/2 lb Fresh Mushrooms; *** 3 ea Zucchini; Md, **** 1/2 t Salt 1/3 c Parmesan Cheese; Grated 2 ea Tomatoes; ***** * See Recipe 12. ** You can substitute 1 fresh clove of garlic, minced, or 1/8 t of garlic powder for the instant minced garlic. *** Wash and trim the mushrooms and then slice them. **** Thinly slice the zucchini. There should be about 4 cups of the slices. ***** Cut each tomato into 8 wedges. -------------------------------------------------------------------------- Prepare the basic meatballs and set aside. Melt the margarine in a large skillet. Add the garlic, thyme leaves, mushrooms, and zucchini; cook over medium-high heat for about 5 minutes, stirring occasionally. Add the cooked meatballs; cover and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Sprinkle with the salt and cheese. Add the tomato wedges, cover and heat for 2 to 3 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hungarian Meatballs Categories: Ground beef Main dish Meatballs Meats Servings: 4 1 x Recipe of Basic Meatballs; * 1 T Vegetable Oil 2 ea Onions; Md., Thinly Sliced 3/4 c Water 3/4 c Red Wine; Dry, ** 1 t Caraway Seed 2 t Paprika 1/2 t Marjoram Leaves 1/2 t Salt 1/4 c Water 2 T Flour; Unbleached * See Recipe 12. ** You can substitute a mixture of 3/4 cup of water, 1 tsp of instant beef bouillon and 1 Tbls vinegar for the red wine. -------------------------------------------------------------------------- Prepare the basic meatballs and set aside. Heat the oil in a large skillet. Add the onions and cook and stir until they are tender. Add the cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika, marjoram leaves and salt. Heat to boiling then reduce the heat and cover. Simmer for about 30 minutes, stirring occasionally. Mix 1/4 cup of water and the flour, stir into the sauce mixture. Heat to boiling, stirring carefully. Boil and stir for 1 minute. NOTE: Serve with either boiled potatoes or noodles for a great main dish. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Meatball Stew Categories: Ground beef Main dish Meatballs Meats Vegetables Servings: 4 1 ea Recipe Of Basic Meatballs; * 4 ea Carrots; Md, ** 2 ea Celery Stalks; *** 3 ea Potatoes; Md, **** 16 oz Stewed Tomatoes; 1 Cn 1 t Salt 1 t Instant Beef Bouillon 1/8 t Pepper 1 ea Bay Leaf 3/4 c Water * See Recipe 12. ** Carrots should be scraped and cut into 1-inch pieces. *** Celery should be cut into 1-inch pieces with strings removed. **** Potatoes should be pared and cut into 1-inch dice. -------------------------------------------------------------------------- Prepare basic meatballs except -- cook in a Dutch oven. Drain off excess fat. Add the remaining ingredients and heat to boiling. Reduce the heat, cover and simmer, stirring occasionally, until the vegetables are tender, about 40 minutes. Remove the bay leaf and serve. NOTE: You can substitute 1 24-oz package of frozen stew vegetables for stew for the carrots, celery and potatoes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Meatball Stew With Dumplings Categories: Ground beef Main dish Meats Meatballs Vegetables Servings: 4 1 x Recipe Of Basic Meatballs; * 10 1/2 oz Cream of Celery Soup; ** 1/4 c Dairy Sour Cream 16 oz Vegetables; *** 15 oz Potatoes;Drained&Sliced, 1Cn 1 x Egg Or Parsley Dumplings -------------------------------EGG DUMPLINGS------------------------------- 2 c Biscuit Baking Mix; Bisquick 2 ea Eggs; Lg. 2 T Milk -----------------------------PARSLEY DUMPLINGS----------------------------- 2 c Biscuit Baking Mix; Bisquick 2 T Parsley Flakes 2/3 c Milk * See Recipe 12 ** Use the condensed soup undiluted. *** Use 1 can of peas, cut green beans, or sliced carrots. -------------------------------------------------------------------------- Prepare the basic meatball recipe -- except cook them in a Dutch oven. Drain off the excess fat. Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally. Prepare the dumplings. Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes. Cover and simmer another 10 minutes longer. Serve. EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms. PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Porcupines Categories: Ground beef Main dish Meatballs Meats Vegetables Servings: 4 1 lb Ground Beef 1/2 c Rice; Regular, Uncooked 1/2 c Water 1/4 c Onion; Chopped, 1 Sm. 1 t Salt 1/2 t Celery Salt 1/8 t Garlic Powder 1/8 t Pepper 15 oz Tomato Sauce; 1 Cn. 1 c Water 2 t Worcestershire Sauce Mix the meat, rice, 1/2 Cup of water, the onion and the seasonings. Shape the mixture by TBLS into 1 1/2-inch balls. TO COOK IN A SKILLET: Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over medium heat until brown. Add remaining ingredients and heat to boiling. Reduce the heat, cover and simmer for about 45 minutes. TO COOK IN THE OVEN: Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour over the meatballs. Cover and bake in a 350 degree F. oven for about 45 minutes. Uncover and bake 15 minutes longer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Sauerbraten Meatballs Categories: Ground beef Main dish Meatballs Meats Servings: 4 1 ea Recipe of Basic Meatballs; * 1 T Brown Sugar 1 t Instant Beef Bouillon 1/4 t Cloves; Ground 1/8 t Pepper 1 ea Bay Leaf 1/4 c Vinegar 1/3 c Raisins; Optional 6 ea Gingersnaps; ** * See Recipe 12. ** Break the gingersnaps into small pieces. -------------------------------------------------------------------------- Prepare the basic meatball recipe. Combine the cooked meatballs and the remaining ingredients in a large skillet. Heat to boiling, stirring occasionally, then reduce the heat. Cover and simmer about 20 minutes, stirring occasionally. Remove the bay leaf and serve over mashed potatoes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Wine Marinated Kabobs Categories: Ground beef Main dish Meatballs Meats Servings: 4 1 lb Ground Beef 1/2 lb Fresh Large Mushrooms; * 1/4 c Salad Oil 1/2 c Burgundy Or Other Red Wine 1 t Marjoram Leaves 1/2 t Salt 1/8 t Instant Minced Garlic 1 t Worstershire Sauce 2 T Catsup * Mushrooms should be washed and trimmed. -------------------------------------------------------------------------- Shape the meat by TBLS into 24 balls. Place in a glass bowl or plastic bag. Add the mushrooms. Mix the remaining ingredients together and pour over the meatballs and mushrooms. Cover and refrigerate for at least 8 hours, turning the meatballs and mushrooms occasionally. On each of 4 12-inch metal skewers, alternate 6 meatballs with 6 mushrooms. Set oven control to broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the remaining marinade and gently push with a fork to turn. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Sweet-Sour Kabobs Categories: Ground beef Main dish Meatballs Meats Vegetables Servings: 6 1 1/2 lb Ground Beef 1 T Soy Sauce 14 1/2 oz Pineapple; Sliced, 1 Cn 2 T Brown Sugar 2 T Vinegar 2 T Soy Sauce 2 T Cornstarch 4 ea Green Onions; * 1 ea Green Pepper; Sm., ** 12 ea Cherry Tomatoes * Cut the green onions into 2-inch pieces. ** Cut the green pepper into 1-inch pieces after seeding. -------------------------------------------------------------------------- Drain the pineapple slices and reserve the syrup for later use in the recipe. Mix the meat and the 1 TBLS of soy sauce. Shape the mixture into 36 meatballs. Place the meatballs in a glass bowl or plastic bag. Mix the reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce until the sugar is dissolved. Pour over the meatballs and refrigerate for at least 3 hours. Drain the marinade from the meatballs into a small saucepan, stir in the cornstarch. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove the sauce from the heat and set aside. Cut the pineapple slices into quarters. On each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and vegetables. Brush the kabobs with part of the sauce. Set the oven control at broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the sauce and gently push with a fork to turn. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Batter-Dipped Fondue Meatballs Categories: Appetizers Ground beef Meatballs Meats Servings: 12 1 1/2 lb Ground Chuck 1 ea Egg; Large 1/4 c Bread Crumbs; Dry 2 T Beer Or Apple Juice 1 t Garlic Salt 2 c Salad Oil 1/2 c Butter;Do NOT UseMargarine,* -------------------------------FROTHY BATTER------------------------------- 1 c Biscuit Baking Mix; Bisquick 1/2 c Beer Or Apple Juice 1 ea Egg; Lg -------------------------------MUSTARD SAUCE------------------------------- 1/2 c Mayonnaise Or Salad Dressing 2 T Mustard; Prepared 1 T Onion; Finely Chopped -----------------------------HORSERADISH SAUCE----------------------------- 1/2 c Dairy Sour Cream 1 T Horseradish 1/8 t Worcestershire Sauce * NOTE: You can omit the butter and increase the salad oil to 2 1/2 cups. -------------------------------------------------------------------------- Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into 3/4-inch balls. Prepare the frothy batter. Heat the oil and butter in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes. Serve with both sauces. NOTE: These meatballs can also be cooked without the batter. FROTHY BATTER: Mix all of the ingredients with a fork. (Batter will be slightly lumpy.) MUSTARD SAUCE AND HORSERADISH SAUCE: Mix all the ingredients together and refrigerate until serving time. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Party Pleaser Meatballs Categories: Appetizers Ground beef Meatballs Meats Sauces Servings: 12 1 ea Recipe Of Basic Meatballs; * 1/2 c Coconut; Flaked 1/4 c Currant Or Grape Jelly 1/4 c Chutney Or Chutney Sauce; ** 1/4 c Dry Red Wine OR Orange Juice 2 t Mustard; Dry * See Recipe 12. ** Use a chopped chutney or chutney sauce. -------------------------------------------------------------------------- Prepare the basic meatballs except -- add coconut before mixing the ingredients. Shape the mixture into 3/4-inch meatballs and bake at 400 degrees F. for about 15 minutes. Drain off the excess fat. In a large skillet, heat the remaining ingredients to boiling. Add the meatballs, cover and simmer, stirring occasionally, until the sauce thickens and meatballs are glazed, about 20 minutes. Serve with wooden or plastic picks. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hamburger Stroganoff Categories: Hamburger Main dish Meats Vegetables Servings: 4 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 md 1 ea Clove Garlic; Minced 3 tb Unbleached Flour 1 ts Beef Bouillon; Instant 3/4 ts Salt 1/4 ts Pepper 4 oz Mushroom Stem/Pieces;Drained 1 c Water 1 c Dairy Sour Cream 2 c Noodles Or Rice; Cooked, Hot Cook and stir the meat, onion, and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix in the flour, bouillon, salt, pepper and the can of mushroom stems and pieces. Stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir in the sour cream and heat until just hot. Serve over the noodles or rice, if desired, and garnish with chopped parsley, if you wish. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Skillet Goulash Categories: Hamburger Main dish Meats Stews Vegetables Servings: 4 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 16 oz Tomatoes; 1 Cn 1/2 c Celery; Chopped 1/2 c Water 1 1/2 ts Salt 1/4 ts Pepper 1/8 ts Basil Leaves 1/8 ts Marjoram Leaves 1 1/2 c Fine Noodles; Uncooked, 3 Oz Cook and stir the meat and the onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the tomatoes (with the liquid) and remaining ingredients, stirring to break up the tomatoes. Heat to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 20 minutes. A small amount of water can be added if necessary. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: All-American Hot Dish Categories: Hamburger Main dish Meats Vegetables Cheese Servings: 6 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 8 oz Whole Kernel Corn, 1 Cn 8 oz Tomato Sauce; 1 Cn 1/4 c Ripe Olives; Pitted, Halved 4 oz Noodles; Uncooked, Abt 2 C 2 c Water 1 ts Oregano Leaves 1/2 ts Salt 1/4 ts Pepper 1 c Cheddar Cheese; Shredded Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Creamy Beef-Noodle Combo Categories: Hamburger Main dish Meats Soups Vegetables Servings: 5 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 4 oz Mushroom Stem/Pieces; 1 cn 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 1 c Celery; Sliced, 2 Stalks 1/2 c Green Bell Pepper; Chopped 1/4 c Pimento; Sliced 1 c Milk 1 tb Worcestershire Sauce 1 ts Salt 4 oz Noodles; Uncooked, Abt 2 C Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED mushroom pieces and the remaining ingredients. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 25 minutes. A small amount of water can be added if necessary. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Double Cheese Hamburger Casserole Categories: Cheese Hamburger Main dish Meats Vegetables Servings: 5 4 oz Noodles; Uncooked, Abt 2 C 1 lb Lean Ground Beef 1/3 c Onion; Chopped 1/4 c Celery Chopped 8 oz Tomato Sauce; 1 Cn 1 ts Salt 3 oz Cream Cheese; Softened, 1 Pk 1/2 c Cottage Cheese; Creamed 1/4 c Dairy Sour Cream 1 ea Tomato; Md., Optional Cook the noodles as directed on the package and then drain. While the noodles are cooking, cook and stir the meat, the onion and the celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour cream. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently. Remove from the heat. Cut the tomato into thin slices and arrange on the meat mixture. Cover and let sit for about 5 minutes or until the tomato slices are warmed. TO COOK IN THE OVEN: Turn the mixture into an ungreased 1 1/2-quart casserole. Cut the tomato into thin slices and arrange on the meat mixture. Cover and bake in a 350 degree F. oven until hot, about 30 minutes. Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Manicotti Categories: Cheese Hamburger Main dish Meats Vegetables Servings: 6 --------------------------------MEAT FILLING-------------------------------- 1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm 3 ea Slices Bread; Torn Up Small 1 1/2 c Mozzarella Cheese; Shredded 1 ea Egg; Lg 1/2 c Milk 1 tb Parsley; Snipped 1 ts Salt 1/4 ts Pepper -----------------------------------PASTA----------------------------------- 8 oz Manicotti Shells; 1 Pk --------------------------------TOMATO SAUCE-------------------------------- 4 oz Mushroom Stems & Pieces;1 Cn 15 oz Tomato Sauce; 1 Cn 12 oz Tomato Paste; 1 Cn 1/4 c Onion; Chopped, 1 Sm 1 ea Clove Garlic; Minced 4 c Water 1 tb Italian Seasoning 1/2 ts Sugar 1/2 ts Salt 1/8 ts Pepper 1/3 c Parmesan Cheese; Grated Cook and stir the meat and the first 1/4 cup of onion in a large skillet until the meat is brown. Drain off excess fat. Remove from the heat and stir in the remaining ingredients for the Meat Filling. Fill the uncooked manicotti shells, packing the filling into both ends. Place the shells in an ungreased baking pan, 13 X 9 X 2-inches. Heat the oven to 375 degrees F. Heat the undrained mushrooms and the remaining ingredients for the Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally. Reduce the heat and simmer, uncovered, for about 5 minutes. Pour the sauce over the filled shells. Cover the pan with aluminum foil and bake until the shells are tender, 1 1/2 to 1 3/4 hours. Sprinkle with the cheese and cool 5 to 10 minutes before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Mexican Fiesta Casserole Categories: Cheese Hamburger Main dish Meats Vegetables Servings: 6 1 lb Lean Ground Beef 1 x Salt & Pepper; To Taste 4 oz Cheddar Cheese; Shredded,1 C 1 c Dairy Sour Cream 2/3 c Mayonnaise Or Salad Dressing 2 tb Onion; Finely Chopped 2 c Bisquick Baking Mix 1/2 c Water 1 x Tomatoes; Thinly Sliced, * 3/4 c Green Bell Pepper; Chopped 1 x Paprika; Optional * Use 2 or 3 ripe tomatoes or to taste. -------------------------------------------------------------------------- Heat the oven to 375 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Season the meat with the salt and pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside. Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough in a greased baking pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of the pan. Layer the meat, tomato slices, and green pepper onto the dough. Spoon the sour cream mixture over the top and sprinkle with the paprika, if used. Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Company Beef Oriental Categories: Fruits Hamburger Main dish Meats Vegetables Servings: 6 1 1/2 lb Lean Ground Beef 1 ea Onion; Sliced, Md 1 ea Clove Garlic; Minced 1/4 c Soy Sauce 2 tb Cornstarch 1 tb Molasses 1 ts Beef Bouillon; Instant 3/4 c Water 6 oz Frozen Chinese Pea Pods, 1Pk 5 oz Water Chestnuts; * 5 oz Bamboo Shoots; Drained, 1 Cn 11 oz Mandarin Orange Segments; ** * Use 1 5-oz can of water chestnuts that have been drained and sliced. ** Drain the can of Orange Segments, but reserve the syrup for the recipe. -------------------------------------------------------------------------- Cook and stir the meat, onion and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix the soy sauce, cornstarch, and molasses and stir this mixture into the meat mixture. Stir in the bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved mandarin orange syrup and heat to boiling. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally. Stir in the orange segments, recover and heat for about 2 minutes. Serve over cooked rice with additional soy sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Safari Supper Categories: Fruits Hamburger Main dish Meats Vegetables Servings: 8 1 1/2 lb Lean Ground Beef 1 ea Onion; Sliced, Md 1 c Regular Rice; Uncooked 2 1/2 c Water 2 ts Chicken Bouillon; Instant 1 ts Curry Powder 1/2 ts Salt 1/4 ts Ginger 1/4 ts Cinnamon 3 tb Peanut Butter; Chunky 1 tb Honey 1/2 c Raisins Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 35 minutes. (A small amount of water can be added if necessary.) TO COOK IN THE OVEN: Turn the mixture into an ungreased 2-quart casserole. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 50 to 60 minutes. (A small amount of water can be added if necessary.) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hearty Beef Supper Categories: Cheese Hamburger Main dish Meats Vegetables Servings: 7 2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 1 c Cracked Wheat; Uncooked 2 c Tomato; Fresh, Chopped, 2 Md 2 c Water 3 tb Parsley; Snipped 2 ts Beef Bouillon; Instant 1 1/2 ts Salt 1/2 ts Oregano Leaves 1/4 ts Minced Garlic; Instant 1/4 ts Pepper 1/2 c Parmesan Cheese; Grated Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients except the grated Parmesan Cheese. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the wheat is tender, about 30 minutes. (A small amount of water can be added if necessary.) Stir in the cheese and garnish with additional snipped parsley and/or Parmesan Cheese. NOTE: The nutlike texture of cracked wheat reminds one of brown rice, in fact, it is cooked and used in the same way. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Spanish Rice With Beef Categories: Hamburger Main dish Meats Vegetables Servings: 6 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 c Rice; Regular, Uncooked 2/3 c Green Bell Pepper; Chopped 16 oz Stewed Tomatoes; 1 Cn 5 ea Bacon Slices; Crisp,Crumbled 2 c Water 1 ts Chili Powder 1/2 ts Oregano Leaves 1 1/4 ts Salt 1/8 ts Pepper Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (A small amount of water can be added if necessary.) TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: South Seas Combo Categories: Fruits Hamburger Main dish Meats Vegetables Servings: 8 2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 c Celery; Sliced 2 1/2 c Apple;Pared,Coarsely Chopped 1 x Curry Powder; To Taste,2-3ts 2 tb Unbleached Flour 2 ts Beef Bouillon; Instant 1 c Water 4 oz Mushroom Stems & Pieces; * 2 tb Sherry; Optional 2 ea Bananas; Peeled And Sliced 4 c Rice; Hot, Cooked * Use 1 4-oz can of mushroom stems and pieces that has been drained. -------------------------------------------------------------------------- Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the celery, apple, and curry powder and cook, uncovered, for about 5 minutes, stirring occasionally. Stir in the remaining ingredients except the bananas and rice and heat to boiling. Reduce the heat and simmer, uncovered about 30 minutes, stirring occasionally. Stir in the bananas then recover and cook over low heat for 5 minutes. Serve over the rice. If you wish you can garnish the dish with crisply fried bacon or chopped peanuts when you serve it. NOTE: You can substitute 1 13 1/2 oz can of pineapple chunks, that has been drained, for the sliced bananas. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Curry Delight Categories: Fruits Hamburger Main dish Meats Vegetables Servings: 7 2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 16 oz Tomatoes; 1 Cn 1 1/4 c Apple; Cored, Chopped 1 x Curry Powder; 1 to 1 1/2 Tb 2 tb Coconut; Optional 2 tb Raisins 1 tb Chutney; Chopped 2 ts Beef Bouillon; Instant 1 1/2 ts Salt 1 c Rice; Regular, Uncooked 2 1/2 c Water ----------------------------------GARNISH---------------------------------- 1 x Peanuts; Chopped Cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them. TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (A small amount of water can be added if necessary.) Garnish with the chopped peanuts just before serving. TO COOK IN THE OVEN: Turn the mixture into an ungreased 3-quart casserole. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 45 to 55 minutes. Garnish with the chopped peanuts just before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Apple Filled Squash Halves Categories: Fruits Hamburger Meats Side dish Vegetables Servings: 4 2 ea Acorn Squash; Md 1 lb Lean Ground Beef 1 1/2 ts Salt 1/2 ts Cinnamon 2 c Apples; Pared & Chopped,2 Lg 1/4 c Raisins 1 x Salt 4 tb Brown Sugar; Packed 2 tb Margarine Or Butter; Melted Heat the oven to 400 degrees F. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes. While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins. When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture. Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes. Serve hot. NOTE: You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground beef. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Stuffed Green Peppers Categories: Hamburger Main dish Meats Side dish Vegetables Servings: 4 -------------------------------PEPPER SHELLS------------------------------- 3 ea Green Bell Peppers; Lg 5 c Water; Boiling, Salted --------------------------------MEAT FILLING-------------------------------- 1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm 1/2 c Celery; Chopped 8 oz Tomato Sauce; 1 Cn 1 ts Salt 1/4 ts Garlic Salt 1 ts Worcestershire Sauce 1/2 c Instant Rice; Uncooked 1/2 c Water Heat the oven to 350 degrees F. Cut each bell pepper lengthwise in half. Wash the insides and outsides of the peppers after removing the seeds and membranes. Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes. Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil. Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Spiced Bean Bake Categories: Fruits Hamburger Meats Side dish Servings: 5 1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm 1 ea Apple; Cored & Chopped 1 ts Curry Powder Or To Taste 1/2 ts Mustard; Dry 28 oz Baked Beans; 1 cn, * 1 ea Apple Cored And Sliced * Use the baked beans with a molasses sauce and pork. -------------------------------------------------------------------------- Heat the oven to 350 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the chopped apple, the curry powder, mustard and the baked beans. Turn into an ungreased 1 1/2-quart casserole. Arrange the apple slices on the top of the bean mixture and cover. Bake until hot, about 25 to 30 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Souper Baked Sandwich Categories: Breads Cheese Hamburger Main dish Meats Servings: 6 1 1/2 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm 1/2 ts Salt 1/2 c Celery; Chopped 4 c Herb Stuffing Cubes; Not Mix 1 1/2 c Milk 2 ea Eggs; Lg 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 1 ts Mustard; Dry 1 c Cheddar Cheese; Shredded,4oz Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the milk, eggs, soup, and mustard together and pour over the meat. Then sprinkle with the cheese and bake uncovered until a knife inserted in the center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then cut into squares and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Mexicali Spoon Bread Casserole Categories: Breads Cheese Hamburger Main dish Vegetables Servings: 8 --------------------------------MEAT MIXTURE-------------------------------- 1 1/2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 1/4 c Green Bell Pepper; Chopped 1 ea Clove Garlic; Minced 15 oz Tomato Sauce; 1 Cn 12 oz Whole Kernel Corn; 1 Cn 1 1/2 ts Salt 1 x Chili Powder; To Taste 1/8 ts Pepper 1/2 c Ripe Olives; Sliced ------------------------------CORNMEAL TOPPING------------------------------ 1 1/2 c Milk 1/2 c Yellow Cornmeal 1/2 ts Salt 3/4 c Cheddar Cheese; Shredded 2 ea Eggs; Lg, Beaten Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Saucy Bean 'N Beef Pie Categories: Hamburger Main dish Meats Pies Vegetables Servings: 4 1 lb Lean Ground Beef 3 1/2 oz French Fried Onions; 1 Cn 1/4 c Bread Crumbs; Dry 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 1 ea Egg; Lg 1/4 ts Thyme Leaves 1/4 ts Salt 1 ds Pepper 16 oz French Cut Green Beans; 1 Cn Heat the oven to 350 degrees F. Mix the meat, half the onions, the bread crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper. Press the mixture evenly against the bottom and sides of an ungreased 9-inch pie pan. Turn the drained green beans into the meat line pan then spread the remaining soup over the beans. Bake, uncovered, for 35 minutes. Arrange the remaining onions on the top of the mixture and bake another 10 minutes. Cool for about 5 minutes, then cut into wedges and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cheeseburger Pie Categories: Cheese Hamburger Main dish Meats Vegetables Servings: 6 -----------------------------------CRUST----------------------------------- 1 c Bisquick Baking Mix 1/4 c Milk Or Light Cream --------------------------------MEAT FILLING-------------------------------- 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 md 1/2 ts Salt 1/4 ts Pepper 2 tb Bisquick Baking Mix 1 tb Worcestershire Sauce ----------------------------------TOPPING---------------------------------- 2 ea Tomatoes; Sliced, Md 2 ea Eggs; Lg 1 c Cheddar Cheese; Shredded,4oz Heat the oven to 375 degrees F. Mix the 1 cup of the biscuit baking mix and the milk until a soft dough forms. Gently smooth the dough into a ball on a floured cloth-covered surface after kneading the ball 5 times to mix. Roll out the dough until it is 2 inches larger than an inverted 9-inch pie pan. Ease into the pan and flute the edges. Set aside. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt, pepper, 2 Tb of the baking mix, and the worcestershire sauce. Turn the meat filling into the pastry lined pie pan. Arrange the tomato slices on the meat mixture. Beat the eggs slightly and stir in the cheese. Spoon onto the tomatoes spreading the mixture to cover the top completely. Bake for about 30 minutes. Cut into wedges and serve with chili sauce, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Peppy Pizza Pie Categories: Cheese Hamburger Main dish Meats Vegetables Servings: 6 1 lb Lean Ground Beef 2 oz Pepperoni; Chopped,1/3 C Abt 1/3 c Bread Crumbs; Dry 1 ea Egg; Lg 1/2 t Oregano Leaves 1/4 t Salt 8 oz Tomato Sauce; 1 Cn 8 oz Mushroom Stems & Pieces; * 1/4 c Ripe Olives; Pitted, Sliced 1 c Mozzarella Cheese; Shredded * Use 1 8-oz can of Mushroom Stems and Pieces that has been drained. -------------------------------------------------------------------------- Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce. Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the mushrooms and olives in the meat line pan then pour the remaining tomato sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni gives a red-flecked appearance to the meat. Sprinkle the pie with the shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a 9-inch one but put a pan under it to catch the run off of juices. Also you can use an 8 oz can of cut green beans or whole kernel corn in place of the mushrooms if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Potluck Surprise Categories: Cheese Hamburger Main dish Meats Vegetables Servings: 6 1 1/2 c Elbow Macaroni; Uncooked 1 1/2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 1/2 t Salt 1 t Italian Seasoning 1/4 t Pepper 1 ea Eggplant; Sm, * 1 c Dairy Sour Cream 1/4 c Pimento; Chopped, ** 2 c Cheddar Cheese; Shredded,8oz * Peel and cut the eggplant into 1/2-inch cubes. There should be about ** You can use 1/2 cup of sliced pimento stuffed olives in place of the -------------------------------------------------------------------------- Heat the oven to 350 degrees F. Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hungry Boy's Casserole Categories: Hamburger Main dish Meats Vegetables Servings: 6 1 lb Lean Ground Beef 1 c Celery; Chopped, 2 Stalks 1/2 c Onion; Chopped, 1 Md 1 ea Clove Garlic; Minced 16 oz Garbanzo Or Lima Beans, 1 Cn 16 oz Pork And Beans; 1 Cn 1/2 c Green Bell Pepper; Chopped 1 t Salt 6 oz Tomato Paste; 1 Cn Cook and stir the meat, celery, onion, and garlic in a large skillet until the meat is brown. Drain off the the excess fat. Stir in the undrained garbanzo beans and remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, for 10 minutes, stirring occasionally. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven until hot and bubbly, about 45 minutes. Serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hamburger Pizza Categories: Cheese Hamburger Main dish Meats Vegetables Servings: 8 -----------------------------------CRUST----------------------------------- 2 1/2 c Bisquick Baking Mix 1 ea Active Dry Yeast; Package 2/3 c Water; Hot --------------------------------MEAT MIXTURE-------------------------------- 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 15 oz Tomato Sauce; 1 Cn 2 t Oregano Leaves 1/4 t Pepper ----------------------------------TOPPING---------------------------------- 1/2 c Green Pepper; Chopped, Opt. 2 c Mozzarella Cheese; Shredded 1 c Parmesan Cheese; Grated Heat the oven to 425 degrees F. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes. While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside. Divide the dough in half. Roll each half on an ungreased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve. NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Baked Pizza Sandwich Categories: Cheese Hamburger Main dish Meats Vegetables Servings: 6 1 lb Lean Ground Beef 15 oz Tomato Sauce; 1 Cn, OR 15 oz Pizza Sauce; 1 Cn 1 t Oregano Leaves 2 c Biscuit Baking Mix 1 ea Egg; Lg 2/3 c Milk 8 oz Cheese; * 2 oz Mushrooms;Sliced,Drained,1Cn 1/4 c Parmesan Cheese; Grated * Use 1 8-oz package of sliced process American Or mozzarella cheese. -------------------------------------------------------------------------- Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into squares and serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Minnesota Minestrone Categories: Cheese Hamburger Main dish Soups Vegetables Servings: 10 2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 1 ea Clove Garlic, Minced 28 oz Tomatoes; 1 Cn 15 oz Kidney Beans; 1 Cn 12 oz Whole Kernel Corn; 1 Cn 1 c Celery; Sliced, 2 Stalks 2 c Cabbage; Shredded,Abt 1/2 Hd 2 c Zucchini; Sliced, 2 Sm 1 c Elbow Macaroni; Uncooked, OR 1 c Spaghetti; Broken, Uncooked 2 c Water 1/2 c Red Wine Or Water 2 t Beef Bouillon; Instant 1 1/2 t Salt 1 1/2 t Italian Seasoning ----------------------------------GARNISH---------------------------------- 1 x Parmesan Cheese; Grated Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do. Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally. Serve hot with the Parmesan cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Beef And Lentil Stew Categories: Hamburger Main dish Meats Soups Vegetables Servings: 6 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 ea Clove Garlic; Minced 4 oz Mushroom Stems & Pieces;1 Cn 16 oz Stewed Tomatoes; 1 Cn 1 ea Celery Stalk; Sliced 1 ea Carrot; Lg, Sliced 1 c Lentils; Uncooked 3 c Water 1/4 c Red Wine; Optional 1 ea Bay Leaf 2 tb Parsley; Snipped 1 t Salt 1 t Beef Bouillon; Instant 1/4 t Pepper Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Basic Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Servings: 6 1 1/2 lb Lean Ground Beef 3 ea Bread Slices; * 1 ea Egg; Lg 1 c Milk 1/4 c Onion; Chopped, 1 Sm 1 tb Worcestershire Sauce 1 t Salt 1/2 t Mustard, Dry 1/4 t Pepper 1/4 t Sage 1/8 t Garlic Powder 1/2 c Sauce ** * You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat ** You can use catsup, chili sauce or barbecue sauce as a topping in -------------------------------------------------------------------------- Heat the oven to 350 degrees F. Mix all the ingredients except the catsup together. Spread the meat mixture into an ungreased loaf pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking pan. Spoon catsup onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done. Drain off the excess fat and serve sliced on a heated platter. NOTE: For leftover meat loaf, try the following: BARBECUED MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2 tb of water in a skillet. Place the slices of meatloaf in the skillet, turning to coat all sides with the barbecue sauce. Cover and cook over low heat, brushing the sauce on the slices occasionally, until the meat is hot, about 10 to 15 minutes. POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside. Set the oven control at broil/or 550 degrees F. Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on the slices and sprinkle with shredded Cheddar cheese. Broil until the cheese is melted, about 2 minutes and serve hot. SOUPED-UP MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup of milk in a skillet. Heat to boiling, stirring frequently. Reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cheese-Potato Meat Loaf Categories: Cheese Hamburger Main dish Meat loaf Meats Servings: 6 1 x Basic Meat Loaf; Recipe # 8 1/4 c Blue Cheese; Crumbled 1 x Potatoes; Instant Mashed 1 x Bacon; Crisp & Crumbled * Use the measurements for 4 servings and prepare as the recipe -------------------------------------------------------------------------- Prepare the basic meat loaf recipe except -- mix in half of the cheese and shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches. Omit the catsup and bake as directed. Drain off the excess fat. Prepare the potatoes as directed on the package except -- stir in the remaining cheese. Spread the potatoes on the sides and top of the meat loaf. Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or until the potatoes are lightly browned. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Meat And Potato Squares Categories: Cheese Hamburger Main dish Meat loaf Meats Servings: 6 1 x Basic Meat Loaf; Recipe # 8 1 x Mashed Potatoes; Instant, * 1/2 c Cheddar Cheese; Shredded * Prepare enough instant mashed potatoes to serve 4 as per package -------------------------------------------------------------------------- Prepare the basic Meat Loaf -- except spread the mixture into an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Omit the catsup and decrease the baking time to 40 to 50 minutes. Drain off the excess fat. Spread the hot potatoes evenly over the meat in the pan and sprinkle with the shredded cheese. Bake until the cheese is melted, about 2 to 4 minutes. Serve hot on a slightly heated platter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Roast Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Servings: 8 2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 ea Egg; Lg 1/2 c Oats; Quick-Cooking 1/2 c Milk 1 tb Parsley; Snipped 1 1/2 ts Salt 1/2 ts Savory Or Thyme 1/4 ts Pepper 1/2 c Catsup Or Chili Sauce 2 tb Brown Sugar; Packed Heat the oven to 350 degrees F. Mix all the ingredients except the catsup and brown sugar together. Press the mixture firmly in an ungreased loaf pan 8 1/2 X 4 1/2 X 2 1/2-inches. Loosen the edge with a spatula and unmold the loaf in an ungreased baking pan 13 X 9 X 2-inches. Mix the catsup and sugar then spoon onto the loaf. Bake uncovered for about 1 to 1 1/4 hours. Remove the meat loaf to a plate and let stand for 10 minutes. Then slice and serve on a heated platter. NOTE: If you don't have a pan this size, just form the mixture into a loaf in the large baking pan. VARIATION: Roast Meat Loaf Ring: Press the meat mixture firmly into an ungreased 5 to 6 cup ring mold. Unmold in the baking pan by rapping mold against the bottom of the larger pan. Brush with the catsup mixture. Bake for about 50 minutes. If you desire, the hole in the ring can be filled with hot potato salad or creamed peas. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Onion Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Servings: 8 2 lb Lean Ground Beef 1 1/2 oz Onion Soup Mix; 1 pk 2/3 c Milk 1 ea Egg; Lg 3 tb Brown Sugar 3 tb Catsup 1 tb Mustard; Prepared Heat the oven to 350 degrees F. Mix the meat, onion soup mix, milk and egg together. Shape the mixture firmly into a loaf shape, in a 13 X 9 X 2-inch baking pan. Mix the remaining ingredients together and spoon onto the loaf. Bake, uncovered, for about an hour. When done, remove the loaf to a plate and let stand for 10 minutes before slicing. Serve on a heated platter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Savory Stuffed Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Vegetables Servings: 6 1 1/2 lb Lean Ground Beef 2 ea Slices Bacon; Cut Up 1/2 c Milk 1 ea Egg; Lg 1/4 c Bread Crumbs; Dry 2 tb Parsley; Snipped 1 tb Worcestershire Sauce 1 ts Salt 1/2 ts Mustard; Dry 1/4 ts Pepper 1/8 ts Garlic Powder -----------------------------MEAT LOAF STUFFING----------------------------- 1/2 c Butter Or Margarine 1/4 c Onion; Chopped, 1 Sm 1/2 c Celery/Leaves; Chopped 2 c Bread Crumbs; Fresh 1/4 ts Salt 1/4 ts Sage 1/8 ts Thyme 1 ds Pepper Heat the oven to 350 degrees F. Mix all of the ingredients except the stuffing together. Spread 2/3rds of the mixture into an ungreased loaf pan 9 X 5 X 3-inches, pressing the mixture up the sides of the pan to within 3/4 inch of the top. Spoon the stuffing onto the mixture in the pan and then top with the remaining meat mixture covering the stuffing completely. Bake in the oven for 1 hour and 10 minutes. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. MEAT LOAF STUFFING: Melt the butter in a large skillet. Add the onion and the celery and cook an stir until the onion is tender. Remove from the heat and stir in the remaining ingredients. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Zucchini-Layered Meat Loaf Categories: Cheese Hamburger Main dish Meat loaf Vegetables Servings: 6 1 x Recipe Basic Meat Loaf; * 1/2 c Swiss Cheese; Shredded 1/2 c Zucchini; Thinly Sliced 2 tb Pimento; Chopped * See Recipe # 8, this file, for the recipe. -------------------------------------------------------------------------- Prepare the basic meat loaf -- except spread 1/3 of the mixture evenly in an ungreased loaf pan, 9 X 5 X 3-inches. Sprinkle half each of the cheese, zucchini and pimento in layers, spreading the layers to within 1/2 inch of all sides of the pan. Repeat the layers ending up with a layer of the meat mixture on the top. Be sure to cover the layers completely by spreading the mixture to the sides of the pan. Omit the catsup and bake, uncovered, for 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Spooned-Up Meat Loaf Categories: Cheese Hamburger Main dish Meat loaf Meats Servings: 6 2 lb Lean Ground Beef 1 1/2 oz Onion Soup Mix; 1 pk 1/2 c Oats; Quick Cooking 1/2 c Water 1/2 c Dairy Sour Cream 2 ea Eggs; Lg, Beaten 1/4 c Parmesan Cheese; Grated Cook and stir the meat in a large skillet until the meat is brown. Drain off the excess fat. Stir in the soup mix, oats and water. Cover and simmer for about 5 minutes, stirring occasionally. Stir in the sour cream and eggs. Spread the mixture evenly in the skillet then sprinkle the cheese over the top. Cover and simmer until set, about 5 minutes. Serve with catsup, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Saucy Mini-Loaves Categories: Hamburger Main dish Meat loaf Meats Vegetables Servings: 4 1 lb Lean Ground Beef 1/2 c Cracker Crumbs 10 3/4 oz Cream Of Mushroom Soup; 1 cn 1/4 c Milk 1 ea Egg; Lg 1/4 c Onion; Chopped, 1 Sm 3/4 ts Salt 1/8 ts Nutmeg 1/8 ts Pepper 1/2 c Cucumber; Chopped, Unpared 3 tb Milk 1/3 c Tomato; Chopped 1/2 c Dairy Sour Cream Heat the oven to 350 degrees F. Mix the meat, cracker crumbs, 1.2 cup of the soup 1/4 cup of the milk, the egg, onion, and seasonings together. Press the mixture into 12 ungreased muffin cups. Bake for about 30 to 35 minutes. In the meantime, in a small saucepan, heat the remaining soup the cucumber and 3 tb of milk to boiling, stirring frequently. Reduce the heat and stir in the tomato and sour cream. Heat just to boiling, stirring constantly then remove from the heat and spoon over the unmolded mini-loaves. NOTE: If you use regular hamburger put the muffin tin on a cookie/jelly-roll pan to catch any of the juices that run over. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Meat Loaf Tropicale Categories: Fruits Hamburger Main dish Meat loaf Vegetables Servings: 6 1 1/2 lb Lean Ground Beef 1 ea Egg; Lg 1 c Bananas; Ripe, Mashed, 2 Lg 1/2 c Oats; Quick Cooking 1/2 c Green Bell Pepper; Chopped 2 tb Onion; Chopped 1 ts Salt 1 ts Mustard; Prepared 1/4 ts Nutmeg 1/8 ts Allspice 2 ea Slices Bacon 3 tb Orange Marmalade Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon and marmalade, together. Spread the mixture in an ungreased loaf pan, 9 X 5 X 3-inches. Crisscross the bacon slices on the top of the meat mixture and spread the marmalade over the whole thing. Bake, uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. NOTE: The bananas add a unique, almost mysterious flavor and a special moistness to this elegant meat loaf. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Heidelberg Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Servings: 6 1 1/2 lb Lean Ground Beef 3 ea Slices Rye Bread; Torn Up 1 c Beer Or Bouillon; Any Brand 1 ea Egg; Lg 1/4 c Onion; Chopped, 1 Sm 1 ts Salt 1 ts Caraway Seed; Optional 1/2 ts Celery Seed 1/4 ts Pepper Heat the oven to 350 degrees F. Mix all of the ingredients together. Spread the mixture into an ungreased loaf pan, 9 X 5 X 3-inches. Bake uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. Serve on a heated platter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Bacon-Wrapped Little Loaves Categories: Cheese Hamburger Main dish Meat loaf Meats Servings: 6 1 1/2 lb Lean Ground Beef 1 c Cheddar Cheese;Shredded,4 Oz 1 ea Egg; Lg 1/4 c Bread Crumbs; Dry 1/4 c Onion; Chopped, 1 Sm 1/4 c Lemon Juice 1/4 c Green Bell Pepper; Chopped 1/2 c Water 1/2 ts Beef Bouillon; Instant 1 ts Salt 6 ea ThinSlicesofBacon,Cut In 1/2 Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon, together. Shape the mixture into 6 small loaves. Crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf. Place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Surprise Meat Loaf Squares Categories: Hamburger Main dish Meat loaf Meats Vegetables Servings: 6 1 1/2 lb Lean Ground Beef 2 c Eggplant;Pared,FinelyChopped 1/2 c Onion; Chopped, 1 Md 1 ea Egg; Lg 1/2 c Milk 1/4 c Oats; Quick Cooking 1 1/2 ts Salt 1/2 ts Basil Leaves 16 oz Tomatoes; Stewed, 1 Cn 1 ea Clove Garlic; Minced 1 tb Cornstarch 3/4 ts Salt Heat the oven to 350 degrees F. Mix the meat, eggplant, onion, egg, milk, oats,1 1/2 ts salt and the basil together. Spread the mixture into an ungreased baking pan 8 X 8 X 2 or 9 X 9 X 2-inches. Bake uncovered for 45 to 50 minutes. Drain off the excess fat. Mix the tomatoes, garlic, cornstarch and 3/4 ts salt in a small saucepan. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cut the meat loaf into squares and top with the tomato sauce when you serve it. NOTE: Any type of summer squash can be substituted for the eggplant in this recipe. -----------------------------------------------------------------------------