" Stuffed Hotdogs "
1 package hotdogs
Slit hotdogs half way through.
" Judy's Lasagna "
2 pks. French's spaghetti sauce mix
Cook noodles as directed on box. Seperate and lay on wax paper to cool. Acramble beef and drain well. Mix sauce mix, as directed but use only 5 cans of water, stir in mushrooms, tomato paste and beef. Cover bottom of dish with sauce, then noodles, sauce, cheeses and repeat until all ingredients are used. Put in oven until cheese melts. My family loves this and requested a Lasagna night during the Christmas holiday.
" Sloppy Joe Turnovers "
1 lb. beef
" Angel Laura's Mini Meat Loaves N' Vegetables "
1 1/2 Pounds ground beef
Combine meat, salt, egg, 1/2 can tomato sauce, italian seasoning, and 1/2 can french fried onions.
In a 9x13 cake pan, form 3 mini meatloaves.
Place potatoes around loaves.
Bake covered at 375 degrees for 35 minutes. (I cover with aluminum foil)
Place vegetables around loaves, stir to combine with potatoes.
Lightly season with salt and pepper, if desired.
Top meat loaves with remaining tomato sauce.
Bake uncovered 15 minutes longer.
Top loaves with remaining French Fried Onions and Bake uncovered for 5 minutes longer.
" Angel Laura's Lasagne "
1 8oz package Lasagne Noodles
Grease 9x13 pan.
Layer in pan:
Top with ground beef and spagetti sauce mixture..
Put mozzarella cheese on top.
" Beef Stroganoff "
Sauce
Beef Mixture
2 cups hot cooked noodles
Sauce: In a medium saucepan, use a wire whisk to stir together the milk and cornstarch until smooth. Then stir in the soup mix. Bring to a boil over medium heat, stirring constantly. Remove from the heat.
Cover to keep warm.
Beef Mixture: Lightly spray an unheated large skillet with no-stick spray. Add the beef, onions and garlic. Cook and stir over medium-high heat for 2 minutes. Add the mushrooms. Cook and stir about 1 minute more or until the onions and mushrooms are tender. Reduce the heat to low. Stir the sauce mixture into the beef mixture. Then stir in the yogurt. Cook and stir just until heated through. (Do not overheat because the
yogurt will curdle.) Serve over the hot noodles. If desired, top with the parsley to garnish. Yield: 4 servings
" Beef Noodle Casserole "
8 oz mafalda (noodles)
Cook the mafalda in a large pot of boiling water for 10 minutes, or until just tender. Drain, rinse with hot water and drain again. Meanwhile, place the onions in a 3-quart microwave-safe casserole. Cover and microwave on high power for 3 to 4 minutes, or until tender. Stir in the beef and garlic. Cover and microwave for a total of 5 to 7 minutes, or until the meat is browned; stop and stir every 2 minutes to
break up the meat. Break up any remaining large pieces of meat. Drain the meat mixture in a strainer or colander, then transfer it to a large plat lined with paper towels. Blot the top of the meat mixture with
additional paper towels. Return the mixture to the casserole. Stir in the tomato sauce, parsley, water, tomato paste, Italian seasoning, salt (if using) and pepper. Cover and microwave for a total of 8 to 9
minutes, or until heated through; stop and stir after 4 minutes. Using a ladle, remove 4 cups of the sauce mixture and set aside. Top the remaining sauce in the casserole with half of the mafalda. Add half of the ricotta and use the back of a large spoon to evenly spread the cheese. Sprinkle with the mozzarella and top with 2 cups of the reserved sauce. Add the remaining mafalda and sprinkle with 2 tbsp of the
Parmesan. Cover with the remaining 2 cups sauce. Cover and microwave for a total of 5 to 6 minutes; stop and rotate the casserole a quarter turn after 3 minutes. Sprinkle with the remaining 2 tablespoons Parmesan. Microwave for 1 to 2 minutes more, or until heated through. Let stand for 5 minutes before serving. Yield: 6 servings
" Ham Tetrazzini "
1/4 cup all-purpose flour
Preheat oven to 450º.
" Lazy Lasagna "
1 pound ground round
Preheat oven to 350°. Cook meat in a large nonstick skillet over
medium-high heat until browned, stirring to crumble. Drain well,
and return meat to pan. Add sauce; bring to a boil. Reduce heat,
and simmer 5 minutes. Combine cottage and Parmesan cheeses
in a bowl; set aside.Spread 1/2 cup meat mixture in bottom of a
13 x 9-inch baking dish coated with cooking spray. Arrange 4
noodles over meat mixture; top with half of cottage cheese mixture,
1 cup meat mixture, and 1/3 cup cheddar cheese. Repeat layers,
ending with noodles. Spread remaining meat mixture over noodles.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with
1/3 cup cheddar cheese, and bake 5 more minutes or until cheese
melts. Let stand 10 minutes before serving. Garnish with parsley,
if desired. Yield 4 Servings
" Shrimp Scampi "
1 lb. pasta ( you can use any type but angel hair pasta works best)
Cook pasta according to directions on package and then drain. Place olive oil and butter in pan on medium heat. Sauté minced garlic in butter and oil until tender but not brown. Place shrimp in pan and cook over medium heat stirring often. Cook until shrimp
turns pink. Add lemon juice and parsley, mix in fresh ground pepper to taste and serve immediately over pasta. Top with fresh grated parmesan cheese.
" STEAK au POIVRE "
Literally "steak with pepper," this classic beef dish is for those who love a lot of spice in their meal.
4 New York Strip steaks (10 ounce each)
Heat the beef broth in a small saucepan. Mix the water and cornstarch and whisk into broth. Simmer for 15 minutes and set aside. Heat the oil in a heavy skillet over medium high heat. Place the pepper on a plate and gently press each steak (on both sides) into the spice. Add to the pan and cook to desired temperature. Remove the steaks. Remove the pan from the flame. CAREFULLY add the bourbon or brandy. Allow to cook off the flame for 30 seconds. Return to heat and watch for flame-ups (the alcohol should burn off to remove undesirable flavors). Add the beef broth sauce and
heat for 30 seconds. Serve over steak.Serves 4
" Summer Pork Chops "
1/2 cup vegetable oil
In a large bowl, whisk together oil, soy sauce, sugar, garlic, ginger and sherry. Transfer marinade to a shallow dish. Add pork chops and marinate overnight, turning at least once. Prepare barbecue. Grill chops over hot coals, using indirect grilling method. Cook for 20 minutes per side. (Direct heat will take less time.) Baste meat with marinade while grilling.
Serves 4.
" Grilled Grouper With Sun-Dried Tomato Butter "
1 1/2 pound Grouper filets
Allow the butter to reach room temperature. Soak the tomatoes in warm water until soft. Drain and add to food processor. Pulse until pureed. Add garlic,
basil, and butter and pulse until just mixed. Place on wax paper or parchment and roll into a cylinder. Refrigerate. Grill fish. Thinly (1/4 inch) slice the prepared (cold) butter. Place two slices on top of hot fish. Serve immediately.Serves 4
" Beef And Portabella Mushroom Fajitas "
8 ounces Flank Steak, cut into thin strips across the grain
Heat the oil in a heavy skillet. Add the onions and peppers and cook until just soft. Remove from the pan. Add the beef and mushrooms and cook for 3-5 minutes. Heat the tortillas in the oven until soft. Add the onions, peppers, beef, and mushrooms to the tortillas. Top with salsa if desired. Serves 2
" Grilled Pork With Vidalia Onion Gravy "
1 pound Pork loin chops
1 to 1-1/2 pounds pork tenderloin*
Cut tenderloin crosswise into 1/2-inch slices. Place pieces between waxed paper and pound of a 1/4-inch thickness. Combine flour, 3/4 teaspoon salt and 1/2 teaspoon pepper in a plastic bag. Add pork in batches and toss to coat. Melt 1 tablespoon butter in a large skillet over medium-high heat and add one-third of pork. Sauté until brown and cooked through, about 3 minutes per side. Transfer pork to a platter and keep warm. Repeat with remaining pork in two more batches, adding 1 tablespoon butter for each batch. Add green onions to skillet. Sauté until tender, about 1 minute. Stir in wine. Bring to a boil. Boil until liquid is reduced to 2 tablespoons, about 3 minutes. Stir in whipping cream and simmer until thick, about 5
minutes. Whisk in mustard. Return pork to the skillet with mustard sauce. Heat thoroughly. Serve immediately.
* Can substitute veal scaloppini for pork.
1-1/2 to 2 pounds swordfish steaks
Rinse the fish with cold water and pat dry. Arrange in a shallow dish. Pour a mixture of rosemary, olive oil, salt and pepper over the fish. Marinate, covered, in the refrigerator for 1 hour, turning occasionally.
Grill the steaks over hot coals for 4 to 5 minutes per side or until the fish flakes easily. Serves 4
2 Tablespoons Oil
Heat 1 Tablespoon of oil in a skillet. Add the onions and cook until just soft. Remove and set aside. Add the rest of the oil. Dredge the liver in the flour and lightly brown on both sides. Remove the liver and place it on a baking sheet. Place in a 400 oven for 5 minutes. While the liver is in the oven, deglaze
the skillet with the broth. Whisk to remove any bits stuck to the pan. Reduce the broth over high heat until it is the consistency of a thin sauce. Place the liver on a plate. Top with the sauce. Garnish with the onions and bacon strips. Serves 2
1 pound Cube Steaks
Mix the milk and the lightly beaten egg. Dip the meat first in the seasoned flour, then the egg mixture and finally back into the flour. Add to the hot oil and cook until brown. Turn and brown the other side. Drain on paper towel. Drain off all the oil except 3 Tablespoons. Whisk in the flour and cook for 3 minutes. Whisk in the milk and cook for 10 minutes. Check seasoning. Serve the warm gravy over the beef. Serves 4
1 lb ground chuck
Brown meat with spice. Drain. Add chuncks of Velvetta. Cover to melt
faster.
Spoon on to rye bread on cookie sheet. Bake 350 10 min. or until crisp &
hot.This can be made ahead & frozen on the bread before baking.
1 c. ketchup
Mix all ingredients together. Pour over 1 1/2 lbs. chipped chopped ham. Simmer til meat falls into small pieces. (you can substitute leftover ham, chopped or diced).
" Simple Salisbury Steak "
1 can cream of mushroom soup
In large bowl, mix 1/4 c. soup, beef, bread crumbs, onion and egg. Shape into patties. In 10" skillet, over medium high heat, in hot oil, cook patties (in batches) until browned on both sides. Remove and set aside. Repeat until all patties are cooked. Pour off fat from skillet. Combine remaining soup and mushrooms in skillet and heat to boiling. Return patties to skillet and reduce heat to low. Cover and cook 20 minutes before serving.
" Ramen Vegetable Steak Stir-Fry "
1 lb. beef tip steaks (1/4 inch thick), cut crosswise into 1-inch-wide strips
In medium bowl, combine beef strips, garlic, 1 tablespoon sesame oil and ground red pepper; toss to coat. Set aside
Remove noodles from package; reserve seasoning packet. Bring water to a boil in large saucepan. Break block of noodles into 3 pieces and add to water with frozen vegetables; return to boil.
Reduce heat; simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender, stirring occasionally.
Drain well.
Return vegetable mixture to saucepan; stir in seasoning from packet. Cover; keep warm. Rub 1 teaspoon sesame oil over large skillet or wok; heat over medium-high heat until hot. Add steak; cook and stir 1 to 2 minutes or until meat is no longer pink.
Stir in vegetable mixture, mushrooms, and soy sauce; heat thoroughly. Garnish with green onions.
Makes 4 (1 1/2-cup) servings.
1 10-12 lb uncooked ham 2 tablespoons cider vinegar
" Apple, Pork and Noodle Casserole "
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