Meatballs

Everything you buy at Costco is huge, but you can take out just the number that you want for the meal. Perfect. I decided to put them in the crock pot with 2 cans of Campbell's French Onion soup. I pulled out enough for 3 meals. (about 27-30 for two people)





Ingredients:
meatballs from the frozen food section
2 cans of french onion soup
cornstarch for thickening
Directions:
1. Place all of the meatballs (27-30) in the crock pot
2. Pour over two cans of Campbell's French Onion Soup
3. Put the crock pot on low and cook for 4-6 hours.
4. The first night I served it right out of the crock pot over rice (it was a little thin)
After the meal, I thickened the gravy with cornstarch and water and put it in the refrigerator for the second meal.
The third night I will probably make meatball sandwiches

Sweedish Meatballs

I thought Swedish meatballs had rice in it.  I never like those, but this recipe does not have rice in the meatballs. They were really good.  I had enough left-over from this recipe for 2 more meals. Next time, I will make some rice or buttered noodles to serve with these.







Printable Version
Ingredients
1 cup breadcrumbs                                 2 cups beef broth                                2 slices fine chopped bacon
1 1/2 teaspoons sugar                             4 Tablespoons butter w/ divided use    3 eggs
salt and pepper                                       1 cup minced onion
1 teaspoon allspice                                  3/4 ob ground pork
1/2 teaspoon nutmeg                               1 pound ground beef
1/3 cup beef broth                                   2 Tablespoons flour

1. Mix together bread crumbs and next 5 ingredients (first column). Stir in 1/3 cup broth. Set aside.  Melt 1 Tablespoon butter over medium heat. Add onions and saute' 3 minutes. Place in a large bowl and set aside to cool.
2. Return to a clean skillet to heat and add chopped bacon.  When bacon is crisp remove bacon with a slotted spoon and place in the bowl with the onion.  Reserve bacon grease.
3. Mix meats, eggs, onion, and bacon. Combine then fold in the bread crumbs and refrigerate 1 hour. ( I only had 30 min. and it worked fine). 
4. Roll into balls and add to skillet with remaining 3 Tablespoons butter. Brown on all sides then remove with a slotted spoon. Repeat with all meatballs. (I made one batch like this but the other batch I baked at 450 degrees F on a cookie sheet lined with parchment paper.
5.Add 2 Tablespoons bacon grease to a clean pan. When heated add flour. Stir one minute then add 2 cups broth. Simmer 5 minutes and stir in sour cream.

Lasagna

It is hard to believe that I have never posted this recipe.  When Jud and I married over 40 years ago, one of my friends gave me this recipe for my recipe box and I have been making it often.  It is one of the few recipes that I can make w/o a recipe.  There are many times that I cut corners with this recipe and just use a jar of marinara sauce.



Printable Version Ingredients:
1 pound ground beef
1/4 cup minced onion
1 clove of garlic
1- 6 ounce can tomato paste
1- #2 can of tomatoes
1/4 teaspoon pepper
1/4 teaspoon basil
1/2 teaspoon oregano
1/2 pound mozorella cheese
Ricotta cheese or cottage cheese (I used ricotta cheese this time, but I really prefer the cottage cheese)
2 teaspoons salt
Method:
Cook lasagna noodles according to package. Brown ground beef. Add onions and garlic. Drain greese and add tomato products, salt, pepper, basil, and oregano. Simmer 15 minutes. Layer as follows:
1. Meat mixture
2. Noodles
3. Mozorella cheese
4. Cottage cheese
Repeat ending with meat mixture. Top with grated cheddar cheese. Bake 350 degrees 30-35 minutes.

Pastitsio

This is a recipe from Ina Garten and you can find it Here  I cut the recipe in 1/2 and didn't use the lamb.  I only used the ground beef. I will type the recipe as I made it, not as Ina recommended.  It was worth the effort.  I had decided that if it wasn't awesome, I would probably never make it again because it was pretty labor intensive.  You have to think ahead because it takes about 2 hours from start to finish.




Printable Version
Ingredients for the Tomato Meat Sauce:
1.5 Tablespoons extra virgin olive oil
3/4 cup chopped yellow onion (1/2 large)
1 pound lean ground beef
1/4 cup red wine
1 clove garlic (1 extra large or 2 small) minced
1/2 tablespoon ground cinnamon
1/2 teaspoon dried oregano
1/2 teaspoon fresh thyme leaves
pinch of cayenne pepper
1 can (14 oz.) crushed tomatoes in puree
Kosher salt and fresh ground black pepper
Ingredients for Bechamel Sauce:
3/4 cup whole milk
1/2 cup heavy cream
2 tablespoons unsalted butter
1/8 cup all-purpose flour
1/8 teaspoon freshly grated nutmeg
Salt and fresh ground black pepper
3/4 cup fresh grated Parmesan cheese
1 extra-large egg, beaten
1/3 cup Greek-style yogurt, such as Fage Total
3/8 pound small shells
Directions:
For the meat sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and cook for 8-10 minutes, or until it is no longer pink. Crumble it with the back of a wooden spoon. Drain off any excess liquid, add the wine, and cook for additional 5 minutes. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon of pepper. Add the cinnamon, oregano, fresh thyme leaves, and cayenne pepper. Simmer, stirring occasionally for 30 - 40 minutes. Set aside

Preheat oven to 350 degrees F.

For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5-7 minutes, until smooth and thick. Add the nutmeg, 1/2 teaspoon salt and 1/2 teaspoon of pepper. Stir in 3/8  cup Parmesan cheese,1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes.When cooled, stir in the eggs and yogurt and set aside.

Meanwhile, cook the pasta in a large pot of boiling water until  al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.

Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with additional 3/8 cup of Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.

Trisha's Old Fashioned Potato Beef Casserole

Found this recipe on Trisha Yearwood's show.  The only thing I would do differently next time is to add fewer potatoes.  I only used 2 pounds of potatoes and it was too much for me. So, I will give the recipe like I would do it next time. I did not really like this recipe, so I probably won't make it again.



Printable Recipe Ingredients:
1 pound of red potatoes
Salt
Vegetable oil, to coat the pan
1 pound lean ground beef
1/2 onion, chopped
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
Black pepper
2 cups milk
2 cups grated sharp Cheddar
1/2 cup unseasoned dry breadcrumbs
Method:
Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them.
Drain the potatoes and arrange in a 6 X 9 casserole dish.

In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.

Preheat oven to 350 degrees F.
Melt butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onion mixture.

Pour the ground beef mixture over the potatoes and bake for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.

Taco Stuffed Pasta Shells

I found this recipe on pinterest. I think it would be especially good for children who love tacos, but have a hard time eating the hard shell.  The following is a link to the blog from Pinterest. http://www.keyingredient.com/recipes/10647185/taco-stuffed-pasta-shells/

 Printable Version

Ingredients

1 pound ground beef

1 package taco seasoning

1--4oz. package cream cheese

12 large pasta shells

1 cup salsa

1 cup taco sauce ( I didn't use this because the ground meat had taco seasoning in it and the salsa gave it something so it wouldn't stick to the bottom.)

1 cup cheddar cheese (grated)

1 cup Monterey Jack cheese (grated)

1 1/2 cups tortilla chips (crushed) I didn't use this because I served chips and guacamole on the side

3 green onions (chopped) for garnish

1 cup sour cream

1. In a fry pan cook ground beef and add taco seasoning. Prepare according to package directions. Add cream cheese. Cover and simmer until cheese is melted. Blend well. Set aside and allow to cool. Cook the pasta shells, drain and toss well with butter.

2. Pour salsa in the bottom of a 9" X 13" baking dish.

3. Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.

4. Cover and bake in the oven at 350 degrees for 30 minutes.

5. After 30 minutes, uncover, and sprinkle crushed chips if using and shredded cheddar and Monterey Jack cheese. Cook for an additional 15 minutes. Serve with sour cream, additional salsa, black olives or whatever you like on your tacos.

 

 

 

 

 



 

 

Beef Burgundy

We had this meal two nights ago and I served it over rice.  I forgot to take a picture. So today for lunch, I put it over noodles so I could take a picture.
I got this recipe from "Talk About Good"  which was by The Junior League of Lafayette, Louisiana




Printable Version
Ingredients
2 pounds lean beef ( I used some thick round steak)
2 tablespoons bacon drippings
10 small or 5 medium-sized onions
1 1/2 Tablespoons flour
marjoram
thyme
salt
pepper
Tobasco sauce
1/2 cup beef broth
1 cup dry red wine
1/2 pound fresh mushrooms
Directions:
Fry sliced onions in bacon drippings in a heavy skillet until browned. Remove to separate dish. Cut lean beef into 1-inch cubes and saute in the same drippings, adding more fat if necessary. When the beef is browned, sprinkle them with the flour, salt, pepper, Tabasco sauce, marjoram and thyme. Then add 1/2 cup beef broth to contents of skillet, and 1 cup of good red wine. Stir well and then let simmer slowly for 3 1/4 hours. The liquid may cook away some, and so add more broth and wine (one part stock to 2 parts wine) as necessary to keep beef barely covered. After 3 1/4 hours, return the browned onions to skillet, add the mushrooms and stir well. Allow to cook for an hour longer. Add more stock and wine if necessary. The sauce should be thick and dark brown.
Sherry's note: I always keep a can of bacon dripping from when we cook bacon. After browning the onions and meat, I put everything in the crock pot including the mushrooms and onions and cooked on low for about 6 hours. The crock pot is very forgiving and you never have to add wine or stock.

Great Grandma Turano's Meatballs

This recipe comes from Southern Living Magazine. I forgot to take a picture until after we had eaten, so there is no spaghetti on the pate. I served this with a large salad. I only made 1 pound of ground beef and I still had about 18 meatballs left.  I plan to serve it when Bodie and Nicholas come to stay with us.  I'm pretty sure that they will like it.




Printable Version
Ingredients for the Sauce:
1 medium onion, chopped
2 garlic cloves, minced
Shake of red pepper flakes
3 Tablespoons extra virgin olive oil
1- 16 oz. can tomato paste
2 -15 oz. cans diced tomatoes pureed I used both cans because I wanted extra sauce
1 tablespoon sugar
2 tablespoons dried oregano
1/4 teaspoon fennel seeds
Handful of basil
1/4 teaspoon thyme
Directions:
In a Dutch oven saute'  onion, garlic, and pepper flakes in oil over medium heat for 5 minutes. Add tomato paste and sugar. Mash the paste into the onion mixture 1-2 minutes. Add 1 tomato paste can of water.(I didn't do this) Stir well. Add tomato puree (I put the diced tomatoes in a blender and pureed until smooth), oregano, fennel seeds, thyme and basil. Simmer over low heat several hours.  Add water as needed.  I put the sauce and cooked meatballs in the crockpot on high for 2 1/2 hours.
Ingredients for the Meatballs: I cut this recipe for the meatballs in 1/2
2 pounds ground beef
2 eggs
salt and pepper
1 cup Italian bread crumbs
1 cup parsley
olive oil for frying
1 cup Parmesan
fennel seeds
Directions for Meatballs:
Mix all ingredients until thoroughly combined. Roll into balls and set aside. In a large skillet fry in oil in batches. Place in simmering sauce. Simmer 30 minutes. Serve over pasta with lots of cheese.
Sherry's variation:
I made the meat into balls and placed them on a cookie sheet. I baked them in a 400 degree oven for about 20-30 minutes.  Then I placed them in the crockpot with the sauce.