Lynette’s Meatloaf

1 ½ lbs hamburger
2 eggs
¼ tsp pepper
2 tsp salt
¾ C oats
1 package Western Family dry onion soup mix
1 can tomato paste

Mix all ingredients together, kneading with hands. Pack into loaf shape and put on pan. Bake at 350 degrees for 1 hour. Serves 8 people.

from Sarah E. Bybee

Velda’s Casserole

1 lb hamburger
1 C chopped onion
2 C cooked noodles
1 can creamed corn
1 Can tomato soup
2 C grated cheese
1 small can sliced olives
1 can cream of mushroom soup

Brown hamburger and onions. Add soups, noodles, and half of the grated cheese.

Simmer for 10 minutes.

Pour into casserole dish and sprinkle remaining cheese on top.

Bake at 350 degrees fro 30 minutes.

from Sarah E. Bybee

Sarah’s Mini Meatloaves

1 ½ lbs ground beef
½ C oatmeal
1 egg
½ C ketchup
1/8 C dehydrated onion
¼ tsp ground sage
1 Tbsp Worcestershire Sauce
Ground salt and pepper to taste
¼ C brown sugar
1/2 Tbsp McCormick Montreal Steak Seasoning

Mix all ingredients together. Shape into mini meatloaves (about ½ C of mixture) and Bake at 400 degrees for 20-25 minutes. Top with ketchup.

from Sarah E. Bybee

Great Beef Enchiladas

½ lb ground beef
½ C chopped green peppers
½ C chopped red peppers
2 C thick and chunky salsa, divided
1 C shredded sharp cheese, divided
2 Tbsp Light Zesty Italian dressing
8 small corn tortillas
2 Tbsp chopped fresh cilantro

Preheat oven to 400 degrees. Cook meat and pepper in a large nonstick skillet . Add 1 C of the salsa; simmer 3 to 4 minutes or until peppers are tender. Remove from heat; stir in ½ C cheese.

Spread ¼ C of the salsa onto the bottom of a 9 by 13 pan. Brush dressing lightly over both sides of the tortillas. Stack 4 of the tortillas and microwave on high 20 or 30 seconds until warm. Repeat. Spoon meat mixture down the center of each tortilla and roll up, placing in pan seam side down. Spoon remaining ¾ C salsa evenly over filled tortillas; cover with foil.

Bake 20 minutes or until heated through. Uncover; top with remaining cheese. Bake until cheese is melted and top with cilantro.

from Sarah E. Bybee

Orange Pepper Steak

½ C Catalina Dressing
Grated Peel and juice from 1 medium orange
2 green onions, chopped
½ tsp pepper
½ tsp garlic powder
1 boneless beef sirloin steak, about 2 lbs

Mix dressing, orange peel, orange juice, onions, pepper, and garlic powder in large shallow dish until well blended. Remove ¼ C of the dressing mixture; set aside for future use.

Add steak to remaining dressing mixture; turn to evenly coat both sides. Refrigerate at least 1 hour to marinate.

Preheat broiler. Drain steak; discard marinade. Place steak on rack of broiler pan. Broil, 2 to 3 inches form heat source, 8 minutes on each side for medium doneness.
Cut steak into 8 pieces, serving with ¼ C reserved marinade.

Can also use 2 Tbsp grated fresh ginger instead of garlic powder.

from Sarah E. Bybee

Becky’s Sloppy Joe's

1 lb hamburger cooked
1 tsp prepared mustard
3 Tbs brown sugar
½ cup chopped onion
1 can tomato sauce
1/3 c water
1 Tbs Worcestershire sauce
1 c ketchup
1 Tbs vinegar
1 bay leaf
Chopped Bell Pepper (optional)

Simmer all. Serve on buns with cheese

from Sarah E. Bybee

Becky’s Lasagna in a Bun

8 subs, or hogie buns, or 1 french bread loaf
1 lb. ground beef
1 jar spaghetti sauce
1 clove garlic, or 1 tsp garlic powder
¼ c onion finely chopped
1 tsp Italian seasoning
1 c. ricotta or cottage cheese (optional)
1 c. cheddar grated
1 c mozzarella grated
Parmesan


Hollow out buns. Combine sauce, meat, and seasoning. Simmer.

Combine shredded cheeses. Combine ricotta with meat if using it.

Spoon meat mixture into buns.

Top with shredded cheese, bake @350 for 10-15 minutes until bubbly, or broil if in a hurry!

from Sarah E. Bybee

Beefy One Pot Dinner

½ lb ground beef
¼ C chopped onions
1 C thinly sliced carrots
1 C finely chopped potatoes
1 C water
1 14 oz can baked beans
½ C barbeque sauce
1 C shredded cheddar cheese

Brown meat and onion. Add vegetables; cook 5 minutes, stirring occasionally.

Stir in water. Reduce heat to medium low; cover and simmer 10 minutes or until vegetables are tender.

Add beans and barbeque sauce; stir. Cook 5 minutes or until heat through. Top with cheese.

from Sarah E. Bybee

Mexican Pizzas

½ -1 lb ground beef
½ C chopped onions
2 Tbsp taco seasoning
¾ C water
2-3 tomatoes, diced
1 can refried beans
Pace mild red taco sauce
Tortillas
½ C shredded cheese

Brown beef in skillet. Add taco seasoning and water; bring to a boil and then let simmer down until all the water is gone, stirring occasionally.

Put one tortilla on a microwave safe plate. Top with some of the refried beans, taco seasoning, and a little taco sauce.

Place another tortilla on top. Top with onions, tomatoes, and shredded cheese and taco sauce.

Microwave for about 5 minutes or until cheese is melted. Cut into wedges and serve with lettuce and sour cream.

from Sarah E. Bybee

Beef Stew Pie

3 Tbsp flour, divided
¾ tsp salt
¼ tsp pepper
½ lb boneless beef round steak, cut into 1-inch pieces
1 Tbsp oil
¼ C chopped onion
1 garlic clove, minced
1 C water, divided
½ Tbsp tomato paste
¼ tsp Italian seasoning
¼ tsp dried basil
1 bay leaf
1 C cubed cooked potatoes
¾ C sliced cooked carrots
1 tsp dried parsley
½ of a Pastry for a single crust pie

In a large bag, combine half the flour, salt, and pepper. Add beef and shake to coat. Saute beef, onion, and garlic in skillet in oil until beef is browned. Add ¼ cup water, stirring to scrape browned bits from skillet.

Combine ¾ C water, tomato paste, seasonings and gradually stir into skillet. Add bay leaf and bring to a boil. Reduce heat; cover and simmer for 1 ¼ to 1 ½ hours or until meat is tender.

Combine the remaining flour with 1/8 C water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Discard bay leaf. Stir in potatoes, carrots, and parsley. Transfer to a greased 2 quart baking dish.

On a floured surface, roll out pastry to fit dish. Place over filling; flute edges and cut slits on top.

Bake at 425 degrees for 25-30 minutes or until crust is golden brown. Let stand for 10 minutes before serving.

from Sarah E. Bybee

Seasoning for Steak

1 ½ tsp lemon pepper seasoning
1 ½ tsp paprika
¾ tsp garlic salt
½ tsp dried rosemary, crushed
1/8 tsp cayenne pepper
2 steaks

Combine all seasonings and rub over steak. This is our favorite way to grill steak!

from Sarah E. Bybee

Spanish Noodles and Ground Beef

½ lb ground beef
1 small green or red pepper, chopped
1 small onion, chopped
3 ¼ C uncooked medium egg noodles
1 can diced tomatoes, undrained
1 C water
½ C chili sauce, I use the whole bottle
1 tsp salt
1/8 tsp pepper
4 bacon strips, cooked and crumbled or Hormel real bacon pieces

In a large skillet over medium heat, cook the beef, pepper, and onion until browned. Stir in the noodles, tomatoes, water, chili sauce, salt, and pepper, mixing well. Cover and cook over low heat for 15-20 minutes or until the noodles are tender, stirring frequently. Add the bacon.

from Sarah E. Bybee

Shredded French Dip

1 boneless beef chuck roast, about 3 pounds
1 can French onion soup, undiluted
1 can condensed beef consommé, undiluted
1 can beef broth
1 tsp beef bullion granules
8 to 10 French or Italian rolls, split

Halve roast and place in slow cooker. Combine the soup, consommé, broth, and bullion; pour over roast. Cover and cook on low for 6 to 8 hours or until meat is tender. Shred meat. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce.

Serve thin slices of mozzarella cheese in the bun as well.

from Sarah E. Bybee

Cabbage Rolls

½ lb ground beef
1 C chopped ham
¼ C chopped onion
1/3 C tomato sauce
1 Tsp sugar
½ C cooked rice
½ tsp chili powder
1/8 tsp garlic powder
1 medium head cabbage
1 C tomato sauce
1 Tbsp sugar
¾ C grated sharp cheese
½ tsp seasoning salt

Brown beef in skillet. Add ham, onion, 1/3 C tomato sauce, sugar, rice, chili powder, and garlic powder, mixing thoroughly. Core cabbage and remove outer leaves. Place leaves in boiling water in a medium saucepan and simmer for 5 minutes until tender. Drain. Spoon meat mixture into the center of each cabbage leaf. Fold up to make a tight roll placing seam side down in a 9 x 13 pan. Mix 1 C tomato sauce, 1 Tbsp sugar, grated cheese, and seasoning salt. Pour over top of cabbage rolls. Or cover and refrigerate, then bake at 350 for 30 minutes.

from Sarah E. Bybee

Pizza Casserole

1 ½ C uncooked spiral pasta
1 lb ground beef
½ medium onion, chopped
1 can mushrooms
1 8oz can tomato sauce
1 jar pizza sauce
1 can tomato paste
½ tsp sugar
½ tsp garlic powder
½ tsp onion powder
½ tsp oregano
2 cups mozzarella or Monterey jack cheese, divided
½ package Hormel turkey pepperoni
¼ C grated parmesan cheese

Cook pasta according to directions. Cook beef and onions; stir in the mushrooms, sauces, tomato paste, sugar, and seasonings. Drain pasta; stir into meat sauce.

Divide half the mixture between a greased 11 by 7 pan; sprinkle with ½ the cheese. Repeat layers and top with pepperoni and parmesan cheese. Bake covered at 350 for 20 minutes and uncovered for 10-15 minutes longer.

from Sarah E. Bybee

Lasagna

1 lb hamburger
½ C chopped onion
2 cloves garlic, chopped
1 16 oz container cottage cheese
2 eggs
1 Tbsp dried parsley flakes
2 cans petite diced tomatoes, drained
2 28oz jars Prego spaghetti sauce
2 Tbsp sugar
1 jar tomato paste
2-3 C shredded cheese, Italian, sharp, and Colby jack
1 package lasagna noodles, cooked

Brown hamburger, onion, and garlic. Add tomatoes, spaghetti sauce, tomato paste, and sugar. Let simmer for a few minutes.
Mix cottage cheese, eggs, and parsley.

Layer meat sauce, noodles, cottage cheese, and cheese, then meat sauce, noodles, cheese.

Spray foil underneath with cooking spray so it won’t stick. Cover and bake at 350 for 25 minutes. Remove foil and bake another 20 minutes. Makes one large lasagna pan.

from Sarah E. Bybee

Mexican Lasagna

1 lb ground beef
1 green pepper, about a cup, chopped
1 28oz jar spaghetti sauce
1 ½ C Pace Picante sauce
10-12 corn tortillas
2 C shredded cheese
1 can chopped olives
¼ C chopped onions

Brown beef, onion, and pepper. Add spaghetti sauce and 1 C picante sauce. Heat to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally.

In a 9x13 pan, spread remaining picante sauce. Arrange half of tortillas in pan, covering the bottom in a double layer. Top with ½ the beef mixture, half the cheese, and half the olives. Repeat layers.

Bake at 350 for 30 minutes. Let stand 5 minutes.

from Sarah E. Bybee

Sweet and Sour Beef

1 lb beef flank steak
3 Tbsp vegetable oil or chicken or beef broth
1 medium onion, cut into wedges
1 can (8 oz) pineapple chunks, undrained
¼ C sugar
¼ C white vinegar
1 Tbsp instant chicken bullion
1 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp cold water
1 medium green pepper, cut into
2 medium tomatoes, cut into eighths

Cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Heat oil in 12-inch skillet or wok over medium-high heat until hot. Add beef and onion; cook and stir until beef is brown, about 3 minutes. Stir in pineapple, sugar, vinegar, bullion (dry), and soy sauce. Heat to boiling. Mix cornstarch and cold water; stir into beef mixture. Cook and stir one minute. Stir in pepper and tomatoes; cook and stir one minute. Serve with hot cooked rice.

Zucchini Casserole

3 medium zucchini, sliced and partially boiled
1 lb hamburger
onion
1 C cooked rice
1/8 tsp oregano, salt, and pepper
1 small can cream of mushroom soup
sour cream
3 fresh sliced tomatoes

Add cream of mushroom soup, sour cream, and rice. Either layer or mix with the sauce the meat mixture (meat, onion, oregano, salt, and pepper) and zucchini (it is much better mixed). Grate cheese on top. Bake at 350 degrees for 30-45 minutes.

by Sarah E. Bybee

Hamburger Stroganoff

½ lb ground beef
¼ C chopped onion
1 Tbsp flour
½ tsp salt
1/8 tsp pepper
1 can (4.5 oz) mushrooms, undrained
1 can cream of chicken soup
½ - ¾ C sour cream
hot, cooked noodles

In a skillet brown beef and onion. Stir in flour, salt, and pepper until blended. Add mushrooms; cook and stir over low heat for 5 minutes. Stir in the soup; simmer, uncovered, for 10 minutes. Stir in sour cream; heat through. Serve over noodles. 2 –3 big servings

Another variation: use cream of mushroom soup instead and add 1 Tbsp Worcestershire sauce.

from Sarah E. Bybee