Sloppy Joes (Priscilla)

Ingredients:
2 1/2 pounds ground beef
1 large green bell pepper, diced
1/2 large onion, diced
1 1/2 cups ketchup
5 cloves garlic, minced
2 tablespoons packed brown sugar
2 teaspoons chili powder, or more as needed
1 teaspoon dry mustard
1/2 teaspoon red pepper flakes, or more as needed
Hot sauce, such as Tabasco
Worcestershire sauce
Salt and freshly ground black pepper
8 kaiser rolls
2 tablespoons butter, softened
Chips or salad, for serving, if desire

Directions:

Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat. Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.

To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itself.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/sloppy-joes-recipe.html?oc=linkback

Enchilada Casserole (Shalene)

Ingredients:

1 lb. Ground Beef

1 medium Onion Chopped
1 Package Taco Seasoning
1 can Tomato Sauce
1 can Kidney or Black Beans (drained)
2 cups Mexican blend shredded cheese
Dozen Corn or Flour Tortillas

Directions:
Brown hamburger and onion then drain. Add taco seasoning and tomato sauce and drained beans.  Rip tortillas and place in a 9" X 13" baking dish.  Layer with meat, cheese, and more ripped tortillas; twice. End with a final layer of cheese.
Bake in a preheated 350 oven for 20 minutes or until hot and bubbly.

Meat and Cheese Loaf (Shalene)

2 pounds ground beef
1½ cup cubed Swiss or Cheddar cheese
2 eggs, beaten
1 large onion, chopped
1 large green bell pepper, chopped
2 teaspoons salt
1 teaspoon pepper
1 teaspoon celery salt
½ teaspoon paprika
1½ cups milk
1 cup bread crumbs

Combine ingredients in given order. Mix well. Press into 2 greased loaf pans and bake at 350° for about 1 ½ hours.

Meatloaf Cupcakes with Mashed Potato Frosting (Emlyn)

From http://finefuriouslife.com/

Meatloaf Cupcakes with Mashed Potato Frosting–Makes 12

INGREDIENTS
For the “cupcake”:1/3 lb. ground veal1/3 lb. ground chuck1/3 lb. ground pork1 small carrot, roughly chopped1 small onion, roughly diced2 stalks celery, roughly diced3/4 cup breadcrumbs1/3 cup milk1/4 cup chopped parsley1/4 cup shredded parmesan2 eggsSalt and pepper
For the “frosting”:7.2oz box instant mashed potatoesMilk, per package instructionsButter, per package instructionsBeet juice from canned beets
To garnish:Green pepper, very finely diced

METHOD
For the “cupcake”:Preheat oven to 350F.
Soak the breadcrumbs in the milk and set aside.
Sweat the vegetables in olive oil until softened. Transfer to a deep bowl and use an immersion blender to puree; alternatively, puree in food processor.
Mix the three meats, eggs, breadcrumbs, parmesan, parsley and vegetable puree in a large bowl until an even consistency is reached.
Place meat mixture in greased muffin tins and bake until brown and shrunken away from the sides, about 20-25 minutes. Remove from tin and cool on rack.

For the “frosting”:Prepare one sachet of instant mashed potatoes according to package instructions. To prepare the other, substitute beet juice from canned beets for the water called for in the instructions. Allow to cool.
Transfer each batch of mashed potato into a separate pastry bag (or Ziploc bag with a snipped-off corner) with your favourite pastry tip. Pipe onto cupcakes and decorate with diced green pepper.

Reheat in oven or microwave before serving.

Experimental Sunday Roast (Emlyn)

Don't have any dry onion soup mix? This turned out really good!

Roast

1 cube beef bullion with 2 cups water, then just a bunch of onion salt, garlic salt, a bay leaf, and some oregano and basil

Cook in crock-pot on low 8 hours or high 4 hours.

Sloppy Joes (Shalene)

Ingredients:
1 lb ground beef
1 tablespoon minced onion flakes
½ teaspoon minced garlic
1 teaspoon dried green and red pepper flakes
1 teaspoon salt
¼ teaspoon celery salt
¼ teaspoon dry mustard
¼ teaspoon chili powder
1 cup water
1 6-oz tomato paste

Directions:
Brown ground beef in a medium skillet over medium-high heat. Drain excess grease. Add onion, garlic, pepper flakes, salt, celery salt, mustard, and chili powder. Add water and tomato paste. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally.

Porcupine Meat Balls (Shalene)

Ingredients:
1 lb hamburger
2 Tbsp chopped onion
½ cup rice
1 tsp salt
½ tsp celery salt
1 Tbsp Worcestershire sauce
¼ tsp garlic salt
Milk
2 cups tomato sauce or tomato soup

Directions:
Combine everything except milk and tomato sauce. Form hamburger mixture into 2” balls. Place in skillet. Cover with tomato sauce or soup thinned with milk. Bring to a boil; cover and simmer until rice is done, about 30 minutes.

Meat and Cheese Loaf (Shalene)

Ingredients:
2 pounds ground beef
1 ½ cup cubed Swiss or Cheddar cheese
2 eggs, beaten
1 large onion, chopped
1 large green bell pepper, chopped
2 teaspoons salt
1 teaspoon pepper
1 teaspoon celery salt
½ teaspoon paprika
1 ½ cups milk
1 cup bread crumbs

Directions:
Combine ingredients in given order. Mix well. Press into 2 greased loaf pans and bake at 350° for about 1 hour.

Curried Wild Rice and Pork (Shalene)

Rice:
2 ½ cups water
1 cup wild rice
3 teaspoons curry powder
1 teaspoon salt

Combine all ingredients and cook until rice is tender

Pork:
½ lb pork cuts
1 Tablespoon oil
¼ teaspoon black pepper
1 large green onion
1 can mandarin oranges (juice reserved for 1 cup liquid)
1 Tablespoon cornstarch
8 oz sugar peas

Directions:
Cook pork with oil, salt, and pepper for about 8 minutes. Place remaining ingredients including the rice into a skillet and heat through.

Cheeseburger Rice (Shalene)

Ingredients:
1 lb lean ground beef
½ small onion, chopped
1 teaspoon garlic salt
1 ¾ cups water
⅔ cup ketchup
1 Tablespoon mustard
2 cups uncooked MINUTE White Rice
1 cup shredded cheddar cheese

Directions:
Brown ground beef in large skillet with onion and garlic salt; drain.
Add water, ketchup and mustard. Bring to a boil. Stir in 2 cups uncooked Minute rice.
Cover; cook on low heat 5 minutes. Sprinkle with 1 cup shredded cheddar cheese cover until cheese is melted.

Country Spareribs from "The Essential Mormon Cookbook" (Emlyn)

5 pounds country spareribs (boneless meaty)
1 onion, chopped
2 tablespoons butter
2 cups ketchup
1 cup packed brown sugar
2 tablespoons Worcestershire sauce
1/2 cup barbecue sauce

Place ribs in broiler pan. Cover loosely with tin foil and bake for 30 minutes at 425 degrees F. Remove foil and drain fat. Let ribs sit in broiler while preparing sauce.

To make sauce, saute onion in butter until tender. Combine sauteed onion with remaining ingredients and pour over baked ribs. Reduce oven temperature to 325 degrees F. Return ribs to oven and cook uncovered for 1 1/2 to 2 hours. Baste occasionally. If desired, cut between ribs for easy serving. If you like lots of sauce, double the sauce ingredients. This tastes great over baked potatoes too. Makes 5 to 6 servings.

*Emlyn halves the recipe to feed her family and cooks the whole thing (ribs and sauce) together in the Crock-Pot for 6 hours on high.

Sweet and Sour Meatballs from The Lion House Cookbook (Emlyn)

1 to 1 1/2 pounds lean ground beef
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
few grains pepper
1 teaspoon Worcestershire sauce

Combine all ingredients; mix well. Form into about 12 balls, each about 2
inches in diameter. Place in casserole dish. Cover with sauce (below).
Bake at 350 degrees F. for about 30 minutes. Makes 6 to 8 servings, 2 large
meatballs each.

Sauce
1/2 cup brown sugar
1/4 cup vinegar
1 teaspoon prepared mustard
1/4 cup barbecue sauce
1 teaspoon Worcestershire sauce

Combine ingredients and blend thoroughly. Heat and pour over meatballs. *
We usually double the sauce recipe because we like to pour extra over our
meatballs and we serve the meatballs with rice which we like to pour it over
too.