Various Recipes

Ingredients: 1/2 pound extra lean ground beef

3 cups beef broth

3 cups V-8 juice

3/4 Cup water

1/4 tsp thyme

1 tsp Worcestershire sauce

1 1/2 Cups mixed frozen vegetables

2/3 Cup alphabet macaroni

Brown beef in large saucepan or Dutch oven. Drain. Add broth, vegetable juice, water, thyme and Worcestershire sauce. Bring to a boil; add vegetables and macaroni. Simmer for 8 to 10 minutes or until pasta is tender.

1 lb Ground beef – lean

1 lb Sausage stuffing

1 c Breadcrumbs – fine

2 Onions – medium, chopped

Fine 1 tb Curry powder

1/2 c Water

1 tb Parsley – chopped

1 Egg – beaten

1 c Clove – crushed

1/2 c Milk

Salt and pepper to taste ———————————–SAUCE———————————– 1 Onion – chopped very fine

1/4 c Water

1/2 c Ketchup

1/4 c Dry red wine OR beef stock

1/4 c Worcestershire sauce –

Lea & Perrins 2 tb Vinegar

1 tb Instant coffee

1/4 c Brown sugar – packed

1 oz Margarine

2 ts Lemon juice

Contributed to the echo by: Fred Towner Barbecue Meatloaf Aussie Style – First Prize LOAF: Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan. Bake 30 minutes at 375F. SAUCE: Saute onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes. (great with ribs or chicken). After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce. Serve loaf hot in thick slices with remaining sauce. Also makes great sandwiches. Servings: 8

2 1/4 pounds lean ground beef

1/3 cup instant minced onion

3/4 teaspoon garlic powder

4 teaspoons salt

3/8 teaspoon red pepper — crushed

1 tablespoon oregano

3 tablespoons parsley flakes

18 ounces tomato paste — 3 (6-oz) cans

24 ounces tomato sauce — 3 (8-oz) cans

2 1/4 cups hot water

3 large eggs — beaten

3 pounds cream style cottage cheese

1 pound lasagna noodles — cooked, (18 noodles)

12 ounces processed cheddar cheese — shredded

3/4 cup Parmesan cheese

Line four 8×8-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.

Crumble beef; cook until lightly browned. Stir in onion. Cook until onion is tender. Drain off fat. Stir in seasonings, tomato paste, tomato sauce, and water. Simmer for 5 minutes, stirring occasionally. In another bowl, blend eggs with cottage cheese. In each pan, spread a layer of meat mixture (about 3/4 cup). Add a layer each of noodles (2 1/4), meat mixture (about 3/4 cup), cottage cheese mixture (about 3/4 cup), processed cheese (1/3 cup), and parmesan cheese (1= 1/2 tablespoons). Repeat layers until all ingredients are used. Pack food

tightly to avoid air pockets.

TO SERVE WITHOUT FREEZING Preheat oven to 400=B0 F. (hot). Bake 30 minutes or until sauce bubbles at edges.

TO FREEZE Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze for 10-12 hours before removing packages from the pans.

TO HEAT FROZEN FOOD Preheat oven to 400=B0 F. (hot). Remove freezer wrap. Place food in baking pan. Bake 1 1/4 hours or until sauce bubbles at edges and center is hot.

VARIATION Italian Lasagna — Use ricotta cheese in place of cottage cheese and mozarella cheese in place of processed cheddar cheese.

2/3 lb Beef, cubed

1/2 c Flour, seasoned

Oil; for frying 2 Onion; sliced

4 Garlic clove; minced

3 Carrot; sliced

1 ts Parsley; minced

1/2 ts Thyme

Salt; to taste Pepper; to taste Beef broth 24 oz Guinness

Dip beef in flour and coat on all sides. Brown in oil, in batches and remove to heat proof pot or casser#le. Saute onions and garlic in same oil and add to beef. Add carrots, parsley and thyme. Season with salt and pepper. Pour enough beef broth to cover and bring to a boil. Reduce heat and simmer 30 minutes. Lift meat, onions and carrots from pot to serving plate with slotted spoon. Over high heat, reduce sauce to half the original volume. Pour sauce over meat and serve.

per Sallie Austin Krebs Fidonet COOKING echo

1/2 c Couscous

1 c Water

1 tb Corn oil

1/4 lb Ground beef

1/2 lg Green pepper sliced

1 md Carrot sliced 1/4″ thick

1 md Onion sliced thin

1 ts Dried basil

1/2 ts Dijon mustard

2 tb Cider vinegar

2 bn Fresh spinach washed

In a small saucepan, heat water to boiling, add couscous, cover and set aside. Add oil to wok or heavy skillet; over hight heat, quickly brown meat; add peppers, carrots, and onions. Continue stirring until vegetables are slightly cooked, about 2-3 minutes. Add basil, mustard, and vinegar and mix thoroughly. Reduce heat to low, toss spinach on top, cover and allow to steam 3 or 4 minutes. Serve over couscous. Per serving: 456 Calories; 23g Fat (44% calories from fat); 18g Protein; 46g Carbohydrate; 48mg Cholesterol; 382mg Sodium Recipe By : Sage Cottage Herb Garden Cookbook, Dorry Baird Norris Serving Size : 2

From: Faylen Date: 02-19-96 (09:27) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.