Frikadeller (Danish Meatballs)

Ingredients:
3/4 lb ground beef
1 lb ground pork
1 large onion, grated
1/2 cup breadcrumbs
4 Tbs. flour
2 eggs
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
2-3 cloves of garlic, minced
1/2 tsp sage leaves
1/4 to 1/2 cup half and half (or milk) for consistency
butter

Gravy:
3/4-2 Tbsp drippings from Frickadeller
tiny butter if needed
3 Tbsp flour
1 cup heavy cream (milk works too)
1 Tbsp beef bouillon
salt and pepper

Combine beef, pork, and onion.  Add breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and sage leaves and mix with your hands.  Slowly add half and half for a sticky consistency.  Coat the skillet well with butter.  Drop clumps of mixture (a heaping tablespoon size) onto the skillet.  Fry on medium to medium low heat until brown (press meat down lightly with a fork so it flattens out a little...it should look like a flat hamburger), then flip (approximately 3-5 minutes per side).  Add more butter with each batch.  Serve with gravy.  Don't wash the skillet because you want the brown bits and drippings for the gravy.

Add the flour to the drippings to form a roux (add butter if needed).  Slowly add cream until mixture reaches gravy consistency.  Add beef bouillon, salt and pepper to taste.

Recipe from www.favfamilyrecipes.com.

Taco Casserole

Ingredients:
1 pound ground beef
1 cup chopped onion
1 bottle (8 oz) taco sauce
3/4 cup water
1 can (4 oz) diced green chiles
1 package taco seasoning mix
1 package (12 count) taco shells, broken
2 cups shredded mild cheddar cheese, divided
Optional: chopped tomatoes, green bell pepper, sour cream

Direction:
Preheat oven to 375 degrees.  Grease 11x7 inch baking dish.  Cook beef and onion in a large skillet over medium heat, stirring occasionally, until beef is browned.  Drain and discard excess fat.  Stir in taco sauce, water, chiles and seasoning mix; bring to a boil.  Reduce heat to low.  Cook 3-4 minutes, stirring occasionally.  Layer half of broken taco shells on bottom of prepared baking dish.  Cover with half of meat mixture; sprinkle with 1 cup cheese.  Repeat with ingredients.  Bake 20-25 minutes or until bubbly and cheese is melted.  Serve with desired toppings.

Recipe from Taste of Home Cooking School.

Foil Steak or Tin Foil Dinners

Ingredients:
1 1/2 pound chuck steak (or 4 hamburger patties)
1 can cream of mushroom soup
3 medium carrots
3 potatoes
1 onion, cut-up or chopped

Directions:
On foil, place meat.  Spread soup over meat and top with vegetables.  Sprinkle with water (or not).  Fold foil and seal tightly.  Bake at 450 degrees for 1 1/2 hours (about 40 mins for hamburger patties) or until tender.

Recipe from Shauna Campbell.

Beef and Cheese Manicotti

Ingredients:
4 tsp olive oil
1 medium onion, chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8 oz package) manicotti
1 (15 oz) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan cheese
2 Tbsp chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 Tbsp butter, cut into pieces

Directions:
Heat a heavy medium skillet over medium heat.  Add 1 tsp of olive oil, onion, and ground beef.  Season with salt and pepper.  Saute until meat browns and the onion is translucent, about 4 minutes.  Remove from heat and cool.  Brush 1 tsp of oil over a large baking sheet.  Cook the manicotti in a large pot of boiling salted water until slightly softened, but still firm to the bite, about 4 to 6 minutes.  Using a slotted spoon transfer the manicotti from the pot to the oiled baking sheet and cool.  Combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley.  Add the garlic, salt, and pepper to taste, and mix.  Stir cooled meat mixture into cheese mixture.  Preheat oven to 350 degrees.  Brush the remaining 2 tsp of oil over a 13 x 9 x 2 inch glass baking dish.  Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish.  Fill the manicotti with the cheese-meat mixture.  Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.  Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta.  Dot entire dish with the butter pieces.  Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes.  Let the manicotti stand 5 minutes and serve.  Serves 6.

Recipe from www.foodnetwork.com and Giada De Laurentiis

Lone Star Pot Roast

Ingredients:
3 pounds boneless pot roast
2 Tbsp oil
1 (14 1/2 oz) can diced tomatoes, undrained
1 (4 oz) can chopped green chilies
2 Tbsp taco seasoning mix
2 tsp beef bouillon
1 tsp sugar
1/4 cup cold water
3 Tbsp flour

Directions:
Brown roast in oil.  Put in crockpot.  Combine tomatoes, chilies, taco seasoning, bouillon, and sugar;  pour over roast.  Cook on high about 5 hours or until tender.  Combine water and flour then add to liquid.  Cook another 45 minutes to make gravy.  Serves 6 to 8.

Recipe from unknown.

Sensational Beef Stroganoff

Ingredients:
1 pound boneless beef round steak, cut 3/4 inch thick
2 Tbsp margarine, divided
1/2 cup chopped onion
1 can Campbell's cream of mushroom soup
1/2 tsp paprika
1/2 cup sour cream or plain yogurt
Hot cooked noodles
Chopped fresh parsley, for garnish

Directions:
Slice beef across the grain into very thin strips.  In skillet over high heat, in 1 Tbsp hot margarine, cook 1/2 beef and 1/2 the onion until beef is no longer pink and onion is tender; set aside.  Repeat with the remaining margarine, beef, and onion.  Return meat mixture to skillet.  Stir in soup and paprika.  Heat through, stirring occasionally.  Reduce heat to very low.  Stir in sour cream.  Gently heat through.  Serve over noodles.  Garnish with parsley.  Serves 6.

Recipe from magazine clipping...probably a Campbell's ad.

Simple Salisbury Steak

Ingredients:
1 can Campbell's cream of mushroom soup
1 pound ground beef
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup finely chopped onion
1 1/2 cups sliced mushrooms

Directions:
in bowl, mix thoroughly 1/4 cup of the soup, beef, bread crumbs, egg, and onion.  Shape firmly into 6 patties.  In a skillet over medium heat, cook patties, a few at a time, until browned on both sides.  Spoon off fat.  Stir in remaining soup and mushrooms; return patties to skillet.  Reduce heat to low.  Cover; simmer 20 minutes or until done, turning patties occasionally.  Serves 6.

Recipe from magazine clipping...probably a Campbell's soup ad.

Enchiladas

Ingredients:
2 pounds ground beef
1 onion, chopped
1 pound Cheddar cheese, grated
1 can Enchilada sauce
1 can tomato soup
1 can tomato sauce
Cottage cheese
Corn tortillas

Directions:
Brown ground beef with onions.  Put 1/4 cheddar cheese on ground beef.  Heat sauces then dip tortillas into for a couple of seconds to soften.  Put a spoonful of meat and cottage cheese in dipped tortilla.  Roll up and use a toothpick to keep closed if necessary.  Place in baking dish.  Pour remaining ground beef, sauces, and cheese over the top.  Bake at 350 degrees for 30 minutes.

Recipe from grandmother-in-law, Laura Draney.

Flank Steak Marinade

Ingredients:
3/4 cup oil
1/4 cup soy sauce
1/4 cup honey
2 Tbsp vinegar
2 Tbsp onion, chopped
1 tsp garlic
1 tsp ginger

Directions:
Mix ingredients and marinade flank steak for 4 or more hours.  Cook or grill meat.

Recipe from Heather Rowley.

Easy Italian Vermicelli

Ingredients:
4 oz Vermicelli or fine spaghetti noodles
1/2 pound boneless beef top round steak
1/2 medium onion, chopped
1 (14 1/2 oz) can tomatoes, undrained
1 (9 oz) package Italian style green beans
1 (4 oz) can sliced mushrooms, drained
1/2 (6 oz) can tomato paste
1/2 tsp fennel seed, optional
1/4 tsp pepper
1 Tbsp grated Parmesan cheese

Directions:
Cook Vermicelli or pasta according to package instructions.  Meanwhile, trim fat from meat.  Thinly slice meat across the grain into bite-size.  Spray a cold large skillet with non-stick coating spray.  Heat the skillet over high heat.  Add meat strips and onions; stir fry for 2 to 3 minutes or until the meat is brown.  Stir in undrained tomatoes, green beans, mushrooms, tomato paste, fennel seed,  and pepper.  Bring to a boil.  Reduce heat and simmer, uncovered for 7 to 8 minutes or until slightly thickened, stirring frequently.  Stir in Parmesan cheese.  To serve, ladle meat mixture over Vermicelli or pasta.  Sprinkle with more Parmesan cheese if desired.  Serves 4.

Recipe from my mom, Margie Lanclos

Baked Spahetti

Ingredients:
1 pound ground beef, browned and drained
1 cup chopped onion
1 cup chopped green peppers
1 Tbsp butter
1 (28 oz) can diced tomatoes, undrained
1 (4 oz) can mushrooms stems and pieces, drained
1 (2 1/2 oz) can sliced black olives
2 tsp dried oregano
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup Parmesan cheese
12 oz cooked spaghetti

Directions:
Saute onions and green peppers in butter until tender.  Add tomatoes, mushrooms, olives, oregano, and browned ground beef.  Simmer uncovered fro 10 minutes.  Place 1/2 of the spaghetti in a 13 x 9 x 2 inch baking dish.  Top with 1/2 vegetable mixture.  Sprinkle with 1 cup cheese and repeat layer.  Mix soup and water until smooth.  Pour over top.  Sprinkle with Parmesan cheese.  Bake at 350 degrees for 30 minutes uncovered until heated through.

Recipe is unknown.

Sheppard's Pie

Ingredients:
1/2 pound grounded beef
1 medium onion, chopped
Salt and pepper, to taste
1 can French style green beans
1 can carrots or cooked carrots cut-up
2 cans tomato soup
8 medium potatoes, cooked and mashed with milk and butter (or instant potatoes)
Cheddar cheese

Directions:
Salt and pepper ground beef and brown with onions.  In a baking dish, place meat mixture in first.  Top with beans, carrots and soup.  Then place about 6 mounds of potatoes on top of that.  Sprinkle with cheese.  Bake at 350 degrees for 25 to 30 minutes.

Recipe from my aunt-in-law, Helen Draney.

Mexican Cornbread

Ingredients:
2 packages (boxes) Jiffy corn muffin mix
2/3 cup milk
2 eggs
1 large chopped onion
1 can cream style corn
1/4 cup chopped jalapeño peppers (without the seeds)
1 1/2 to 2 cups shredded sharp cheese
1/4 pound crumbled bacon
1/2 pound browned pork sausage
1/2 pound browned ground beef
1/2 tsp garlic powder or chili powder


Directions:

Preheat oven to 425°.  Grease a 9” skillet pan.  Brown hamburger on medium high and drain.  Sauté onions in meat; add peppers and bacon then set aside.  Combine muffin mix, eggs, milk, corn, and chili powder.  Blend well.  Pour half of batter into prepared skillet.  Spread meat mixture over batter.  Sprinkle with cheese.  Spread remaining batter over cheese.  Bake 30 to 45 minutes or until lightly browned.  Cool 5-10 minutes before cutting.  Makes 9 to 12 servings.


Recipe from my sister, Janet Brooks and www.jiffymix.com.

Crockpot Vegetable Beef Soup

Ingredients:
4 cups water
4 beef bouillons
1 cup diced Italian tomatoes
2 small cans tomato sauce
1 chopped onion
Chopped carrots
3 diced potatoes
1 tsp salt
1/2 tsp pepper
1 can green beans, drained
1 can corn, drained
1 bay leaf
1 Tbsp Worcestershire sauce
2 pounds stew beef chances
flour
oil

Directions:
Flour beef and brown in oil.  Place everything in crockpot for 5 to 6 hours on high.

Recipe from the internet, but I didn't document it and can't find it.

Lumberjack Chili

Ingredients:
2 pounds of ground beef
1 large onion, chopped
1 small can of diced green chiles
1 or 2 cans of tomato sauce
1 can whole tomatoes (I like them diced)
2 cans red kidney beans or chili or pinto beans (sometimes I put in more or a mix)
2 Tbsp chili powder
1 tsp garlic powder
1 tsp celery salt
1 tsp Italian seasoning
1/2 tsp pepper

Directions:
Brown beef and drain well.  Saute onion.  Combine all ingredients in a large pot. Simmer for 1 hour.

Recipe adapted from Vonda Draney.

Taco Soup

Ingredients:
1 pound of ground beef
1 cup chopped onion
3 cups water
2 (16 oz) cans stewed tomatoes, undrained
1 (16 oz) can kidney beans, drained
1 (16 oz) can pinto beans, drained
1 (16 oz) can tomato sauce
1 (16 oz) can corn, drained (Optional)
1 envelope taco seasoning
Grated cheese
Tortilla or corn chips
Sour cream

Directions:
Cook ground beef and onions.  Drain fat and add the next 5 ingredients.  Simmer, covered for 15 minutes.  Put a handful of chips in the bottom of each bowl, add soup, and top with cheese and sour cream.

Recipe is an oldie, but a goodie.  However, I don't know where this little gem came from.

Crockpot or Regular Fajitas or Enchiladas

Ingredients:
1 1/2 pound boneless sirloin steak or 3 to 4 large chicken breasts, cut into thin strips
2 Tbsp oil
2 Tbsp lemon juice
1 garlic cloves, minced
1 1/2 tsp ground cumin
1 tsp seasoned salt
1/2 tsp chili powder
1/2 tsp crushed red pepper flakes
1 large green bell peppers, cut into strips
1 large onion, cut into strips
Flour tortillas
Shredded cheddar cheese
Sour cream
Salsa

Directions:
Put meat strips in crockpot.  Add lemon juice and seasonings.  Stir into meat.  Cover and cook on high for 2 to 2 1/2 hours.  When meat is tender, add green bell pepper and onion, cover, and cook for 45 minutes or until tender.  (I just throw it all in and cook it at once.)  Serve on tortillas and garnish with cheese, sour cream, and salsa.

To cook quick:
Brown meat in oil on the stove, add seasonings and lemon juice and simmer covered for 30 to 40 minutes.  Add green bell pepper and onion for another 30 minutes.

For Enchiladas:
Follow the crockpot or cook quick.  Shred meat mixture, place in tortillas, sprinkle with cheese, and wrap.  Put seam down and place in baking pan/dish.  Any left over meat mixture placed on top.  Combine 1 can of mild Enchilada sauce with 1 can of Campbell's Fiesta Tomato Soup and pour over the top.  Sprinkle with cheese and bake at 350 degrees for 25 minutes.  Let stand for 15 minutes.

Recipe is from Ann Burton.

Quick Hamburger Noodle Casserole

Ingredients:
1 pound of ground hamburger
To taste:
salt
pepper
garlic powder
1 small package of egg noodles, cooked
1/4 onion, chopped
1 can cream of celery or mushroom soup
2/3 of soup can of milk

Direction:
In a large skillet, brown meat, onion, and season with salt, pepper, and garlic powder.  Drain off any grease.  Mix soup and milk then add and stir.  Let simmer for 10 minutes.  Add over cooked egg noodles.  (I do this in individual bowls/plates.)  Serves 4 to 5.

Variation:
Add cheese to meat mixture (I add cheese and have added sour cream and/or cream cheese before too.)
Or use cooked chicken instead of hamburger meat.

Recipe from my mom, Margie Lanclos