The World of Computer Software/The World of Computer Software.iso/hamburg.zip/HAMBURG.TXT

Text File | 1993-01-18 | 83KB | 1,758 lines

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Taco Patties
 Categories: Patties, Ground beef, Main dish, Meats, Vegetables
   Servings:  6

  1 1/2 lb Ground Beef                       3/4 c  Water
    1/4 c  Onion; Chopped                  1 1/4 oz Taco Seasoning Mix; 1 Env.
      1 ts Salt                                1    Avocado; Ripe, Small
      1 ts Worcestershire Sauce                4 oz Cheddar Cheese; Shredded, 1C
    1/4 ts Pepper

  Mix meat, onion, salt, Worcestershire sauce and pepper.  Shape mixture into
  6 patties, each about 3/4-inch thick.  Brown patties in a large skillet
  over medium-high heat, turning once.  Remove patties and set aside. Pour
  fat from the skillet.  Mix water and seasoning mix in the same skillet and
  heat to boiling.  Reduce the heat and return the patties to the skillet.
  Turn each one to coat with the sauce.  Peel avocado and cut into 6 rings.
  Top each patty with an avocado ring.  Cover and simmer 10 minutes. Sprinkle
  with the cheese; cover and heat until the cheese has melted, about 2
  minutes.  Serve sauce over the patties.

  NOTE:

  You can substitute 1 medium tomato, sliced for the avocado rings.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Devilish Potato Stacks
 Categories: Ground beef, Main dish, Meats, Patties, Cheese
   Servings:  4

      1 lb Ground Beef                              Instant Mashed Potatoes; *
  2 1/2 oz Deviled Ham; 1 can                1/2 c  Creamed Cottage Cheese
      1 ts Worcestershire Sauce            3 1/2 oz French Fried Onions; 1 can

  *  Use enough instant mashed potato flakes for 4 servings.
  Heat the oven to 350 degrees F.  Mix meat, deviled ham and worcestershire
  sauce.  Shape the mixture into 4 patties.  Place the patties in an
  ungreased baking pan 8 X 8 X 2-inches.  Prepare the potato puffs as
  directed on the package except -- decrease the water to 1 cup.  Stir in the
  cottage cheese and half the onions into the potatoes.  Top each patty with
  1/4 of the potato mixture.  Sprinkle with the remaining onions.  Bake
  uncovered to desired doneness, 30 to 40 minutes.  Remove the patties to a
  serving plate with a slotted spoon and serve.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Hamburgers Au Poivre
 Categories: Ground beef, Main dish, Meats, Patties
   Servings:  4

      1 lb Ground Beef                         1 tb Brandy Or Cognac; Optional
    1/2 ts Salt                                3 tb Red Wine; Dry, Optional
    1/2 tb Freshly CrackedBlackPepper;*

  *    Or To Taste.
  Mix meat and salt.  Shape mixture into 4 patties, each about 3/4 of an inch
  thick.  Press pepper into both sides of the patties.  Cook the patties in a
  large skillet over medium-high heat, turning once, until the desired
  doneness is reached, about 8 minutes.  Drain off the fat. Sprinkle the
  cognac over the patties, immediately ignite, if desired. Remove patties to
  a warm platter.  Stir the wine into the drippings in the skillet. Heat just
  to boiling, stirring constantly.  Serve sauce over the patties.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Patties Parmigiana
 Categories: Ground beef, Main dish, Meats, Patties, Cheese
   Servings:  6

  1 1/2 lb Ground Beef; *                    1/4 c  Cornflake Crumbs
    1/4 c  Onion; Finely Chopped, 1 Sm.        1    Egg; Large, Slightly Beaten
      1 ts Salt                                8 oz Tomato Sauce; 1 can
      1 ts Worcestershire Sauce                1 ts Italian Seasoning
    1/4 ts Pepper                              6    Mozzarella Cheese; Slices,**
    1/2 c  Parmesan Cheese; Grated

  *    If the ground beef is lean, it may be necessary to add a small amount
       of shortening or salad oil to the skillet when browning the patties.
  **   Cheese slices should be 3 inches square.
  Mix the meat, onion, salt, Worcestershire sauce, and pepper together. Shape
  the mixture into 6 patties, each about 3/4-inch thick.  Mix Parmesan cheese
  and cornflake crumbs.  Dip the patties into the egg, then coat them with
  the cornflake mixture.  Brown the patties in a large skillet over medium
  heat, turning once.  Drain off the excess fat.  Mix the tomato sauce and
  Italian seasoning and pour over the patties in the skillet. Cover and
  simmer for 15 minutes.  Top each patty with a slice of cheese and cover.
  Heat until the cheese is melted, about 2 minutes.  Serve the leftover sauce
  over the patties.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Hamburgers Diane
 Categories: Ground beef, Main dish, Meats, Patties, Vegetables
   Servings:  4

      2 tb Margarine Or Butter                 1 c  Fresh Mushrooms; *
      1 ts Worcestershire Sauce                1 lb Lean Ground Chuck
    1/4 ts Lemon Juice                       1/2 ts Salt
      1    Clove Garlic; Minced              1/4 ts Pepper
      1    Onion; Sliced, Small

  *    Mushrooms should be washed, trimmed and sliced.
  Melt the margarine in a large skillet.  Add the Worcestershire sauce, lemon
  juice, garlic, onion, and mushrooms.  Cook and stir over medium heat for 2
  minutes.  Remove from the heat.  Mix the meat, salt and pepper together.
  Shape the mixture into 4 patties, each about 3/4-inch thick. Push
  mushroom-onion mixture to the side of the skillet.  Cook the patties in the
  same skillet over medium-high heat, turning once, to the desired doneness,
  about 10 minutes.  Serve with the mushroom-onion mixture spooned over the
  patties.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Barbecue Hamburger Patties
 Categories: Ground beef, Main dish, Meats, Patties
   Servings:  6

  1 1/2 lb Ground Beef                       1/2 c  Chili Sauce
    1/2 c  Onion; Chopped, 1 medium            2 tb Brown Sugar
      1 ts Salt                                1 tb Lemon Juice
    1/3 c  Catsup

  mix the meat, onion, and salt together.  Shape the mixture into 6 patties,
  each about 3/4-inch thick.  Brown the patties in a large skillet over
  medium-high heat, turning once.  Cover and cook over low heat about 10
  minutes.  Drain off the excess fat.  Mix catsup, chili sauce, brown sugar,
  and lemon juice.  Pour sauce over the patties.  Cover and simmer for 15
  minutes, spooning the sauce onto the patties occasionally.  Serve with the
  sauce spooned over the patties.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Bavarian Patties With Sauerkraut
 Categories: Ground beef, Main dish, Meats, Patties, Vegetables
   Servings:  6

  1 1/2 lb Ground Beef                         1    Egg; Large
    1/2 c  Applesauce                          1 ts Salt
    1/3 c  Bread Crumbs; Dry                 1/2 ts Allspice
    1/4 c  Onion; Finely Chopped, 1 sm.       16 oz Sauerkraut; Drained, 1 can

  Mix all the ingredients together except the sauerkraut.  Shape the mixture
  into 6 patties, each about 3/4-inch thick.  Brown the patties in a large
  skillet over medium heat, turning once.  Drain off the excess fat.  Spoon
  the sauerkraut onto the patties.  Cover and simmer for about 15 minutes.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Sausage-Centered Hamburger Rolls
 Categories: Ground beef, Main dish, Meats, Fruits
   Servings:  6

  1 1/2 lb Ground Beef                         1 ds Cloves; Ground
      1 c  Apple; Finely Chopped, *            8 oz Brown And Serve Sausage; **
    1/3 c  Green Onion/tops; Chopped           2 tb Flour; Unbleached
      1    Egg; Large                          1 ts Instant Beef Bouillon
      1 ts Salt                                1 c  Water
    1/4 ts Cinnamon

  *    Apple should be cored but not peeled. ** Use 1 8-oz package of brown
  and serve sausage links.
  Mix the meat, apple, onion, egg and seasonings together.  Divide the
  mixture into 10 equal parts.  Mold each part around a sausage link, sealing
  the ends.  Brown the meat rolls in a large skillet over medium heat. Remove
  the meat rolls.  Pour all but 2 Tbls of the fat from the skillet. Stir the
  flour into the remaining fat.  Cook over low heat, stirring constantly,
  until the mixture is thick and bubbly.  Stir in the bouillon and water.
  Heat to boiling, stirring constantly and then reduce the heat. Return the
  meat rolls to the skillet; cover and simmer for about 15 minutes.

  NOTE:

  Buttered noodles are a good "go-with" for this zesty dish.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Beef And Cabbage Joes
 Categories: Ground beef, Main dish, Meats, Vegetables
   Servings:  8

      1 lb Ground Beef                       3/4 c  Catsup
    1/2 c  Onion; Chopped, 1 Md.             1/4 c  Water
    1/2 c  Celery; Thinly Sliced             1/4 ts Salt
      2 c  Cabbage; Shredded                   1 tb Mustard; Prepared
    1/3 c  Green Pepper; Chopped               8    Hamburger Buns; *

  *    Hamburger buns should be split and toasted.
  Cook and stir the meat, onion and celery in a large skillet until the meat
  is brown.  Drain off the excess fat.  Stir in the cabbage, green pepper,
  catsup, water, salt, and mustard and heat to boiling, stirring
  occasionally.  Reduce the heat and cover.  Simmer until the vegetables are
  tender, about 25 minutes.  Spoon the mixture onto the bottom halves of the
  buns and top with the remaining halves.

  NOTE:

  For Sloppy Joes, omit the cabbage and salt.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Chow Mien On A Bun
 Categories: Ground beef, Main dish, Meats, Vegetables
   Servings:  8

      1 lb Ground Beef                         1 tb Molasses
      1    Onion; Thinly Sliced, Medium      1/4 ts Ginger
    2/3 c  Water                              16 oz Bean Sprouts; 1 cn, *
      2 tb Cornstarch                      8 1/2 oz Water Chestnuts; 1 cn, **
      3 tb Soy Sauce                           8    Hamburger Buns; ***

  *      Bean Sprouts should be rinsed and drained. ** Water Chestnuts should
  be rinsed, drained and sliced. *** Hamburger buns should be split and
  toasted.
  Cook and stir the meat and onion in a large skillet until the onion is
  tender.  Drain off the excess fat.  Mix the water, cornstarch, soy sauce,
  molasses and ginger and stir into the meat mixture.  Add the bean sprouts
  and water chestnuts.  Cook, stirring constantly, until the mixture thickens
  and boils, about 5 minutes.  Serve on the toasted buns and pass the soy
  sauce.

  NOTE:

  For Chow Mien omit the buns.  Serve the chow mien mixture over hot cooked
  rice or chow mien noodles.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Hamburger Pasties
 Categories: Cheese, Ground beef, Main dish, Meats, Vegetables
   Servings:  8

      1 lb Ground Beef                       1/2 ts Garlic Salt
    1/4 c  Onion; Chopped, 1 sm.             1/4 ts Pepper
      8 oz Canned Vegetables; 1 cn, *          1 tb Mustard; Prepared
      1 c  Cheese; Shredded, (4 oz), **       11 oz Pie Crust Mix Or Sticks; 1Pk
    1/4 c  Catsup

  *    Vegetables should be drained.  You can use either peas or diced
       carrots or a mixture of both. ** Use either American or Cheddar
  cheese.
  Heat the oven to 375 degrees F.  Cook and stir the meat and onion in a
  large skillet until the meat is brown.  Drain off the excess fat.  Remove
  from the heat and stir in the remaining ingredients except the pie crust
  mix and set aside.  Prepare the pastry as for a 2 crust pie as directed on
  the package.  Divide the pastry into 8 equal parts.  Roll each part, on a
  lightly floured surface, into a 7-inch circle.  On half of the circle,
  spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the
  edge.  Moisten the edge of the pastry with water and fold over the meat
  mixture, sealing the edges with a fork.  Place on an ungreased baking sheet
  and prick the tops with the fork.  Bake 30 to 35 minutes.  You can serve
  these as sandwiches or, if you prefer, place on a plate and top with gravy
  or sauce.

  NOTE:  You can substitute 1 cup of your favorite cooked vegetable for the
  peas or carrots in this recipe.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Basic Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats
   Servings:  6

      1 lb Ground Beef                       1/4 c  Milk
      1    Egg; Large                        3/4 ts Salt
    1/4 c  Onion; Chopped, 1 Sm.             1/8 ts Pepper
    1/3 c  Bread Crumbs; Dry                   1 ts Worcestershire Sauce

  Mix all the ingredients together.  Shape mixture by Tablespoonfuls into 1
  1/2-inch balls.  (For ease in shaping the meatball, occasionally wet your
  hands with cold water.)

  TO COOK IN A SKILLET:

  Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium
  heat until brown, about 20 minutes.  Drain off excess fat.

  TO COOK IN THE OVEN:

  Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X
  9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light brown,
  about 20 minutes.  Drain off the excess fat.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Saucy Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats
   Servings:  4

           Recipe Of Basic Meatballs         1/8 ts Nutmeg
 10 3/4 oz Cream Of Chicken Soup; 1cn,*      1/2 c  Dairy Sour Cream
    1/3 c  Milk

----------------------------------GARNISH----------------------------------
           Parsley; Snipped

  *    Use the condensed soup without diluting it.
  Prepare the Basic Meatball recipe (See recipe 12).  Combine the cooked
  meatballs, soup, milk, and nutmeg in a large skillet; heat to boiling,
  stirring occasionally.  Reduce the heat; cover and simmer for 15 minutes.
  Stir in the sour cream, cover and heat for 2 to 3 minutes.  Sprinkle with
  the parsley and serve.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Sweet And Sour Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetables
   Servings:  4

           Recipe Basic Meatballs              1 tb Soy Sauce
      1 tb Cornstarch                        1/3 c  Vinegar
    1/2 c  Brown Sugar; Packed               1/2 c  Green Bell Pepper; *
 13 1/2 oz Pineapple Tidbits; 1 Cn

  *    Coarsely chop the Green Bell Pepper after seeding it.
  Prepare the Basic Meatball recipe (Recipe 12) and set aside.  Mix the
  cornstarch and sugar in a large skillet.  Stir in the pineapple (with the
  syrup), soy sauce, and vinegar.  Cook, stirring constantly, until the
  mixture thickens and boils.  Add the cooked meatballs; cover and simmer for
  10 minutes, stirring occasionally.  Stir in the green pepper; cover and
  simmer until the pepper is crisp-tender, about 5 minutes.  Serve.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Pepper Beef Balls
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetables
   Servings:  4

           Recipe Of Basic Meatballs; *      1/2 ts Ginger; Ground
      1 tb Margarine Or Butter                 3 tb Soy Sauce
      1    Onion; Sliced, Md                   2    Green Peppers; Md, **
  1 1/2 c  Water                               2 tb Cornstarch
  1 1/2 ts Instant Beef Bouillon               2 tb Water
    1/2 ts Garlic Salt                         1    Tomato; Lg, ***

  *      See Recipe 12 ** Seed the Medium Green Peppers and cut into strips.
  ***    Cut the tomato into 8 wedges.
  Prepare the basic meatballs recipe and set aside.  Melt the margarine in a
  large skillet.  Add the onion and cook and stir until tender.  Add the
  cooked meatballs, 1 1/2 cups of water, the bouillon, garlic salt, ginger
  and soy sauce; heat to boiling.  Reduce the heat and cover.  Simmer for 10
  minutes, stirring occasionally.  Add the green pepper.  Mix the cornstarch
  with the 2 Tbls of water and add to the sauce mixture.  Cook, stirring
  carefully, until mixture thickens and boils.  Cover and simmer until the
  pepper is crisp tender, about 3 minutes.  Add the tomato, cover, and heat
  for about 2 to 3 minutes longer.

  NOTE:

  Hot cooked rice makes an ideal accompaniment for this zesty dish.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Hungarian Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats
   Servings:  4

           Recipe of Basic Meatballs; *        2 ts Paprika
      1 tb Vegetable Oil                     1/2 ts Marjoram Leaves
      2    Onions; Md., Thinly Sliced        1/2 ts Salt
    3/4 c  Water                             1/4 c  Water
    3/4 c  Red Wine; Dry, **                   2 tb Flour; Unbleached
      1 ts Caraway Seed

  *      See Recipe 12. ** You can substitute a mixture of 3/4 cup of water,
  1 tsp of instant
         beef bouillon and 1 Tbls vinegar for the red wine.
  Prepare the basic meatballs and set aside.  Heat the oil in a large
  skillet.  Add the onions and cook and stir until they are tender.  Add the
  cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika,
  marjoram leaves and salt.  Heat to boiling then reduce the heat and cover.
  Simmer for about 30 minutes, stirring occasionally.  Mix 1/4 cup of water
  and the flour, stir into the sauce mixture.  Heat to boiling, stirring
  carefully.  Boil and stir for 1 minute.

  NOTE:

  Serve with either boiled potatoes or noodles for a great main dish.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Meatball Stew
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetables
   Servings:  4

      1    Recipe Of Basic Meatballs; *        1 ts Salt
      4    Carrots; Md, **                     1 ts Instant Beef Bouillon
      2    Celery Stalks; ***                1/8 ts Pepper
      3    Potatoes; Md, ****                  1    Bay Leaf
     16 oz Stewed Tomatoes; 1 Cn             3/4 c  Water

  *      See Recipe 12. ** Carrots should be scraped and cut into 1-inch
  pieces. *** Celery should be cut into 1-inch pieces with strings removed.
  ****   Potatoes should be pared and cut into 1-inch dice.
  Prepare basic meatballs except -- cook in a Dutch oven.  Drain off excess
  fat.  Add the remaining ingredients and heat to boiling.  Reduce the heat,
  cover and simmer, stirring occasionally, until the vegetables are tender,
  about 40 minutes.  Remove the bay leaf and serve.

  NOTE:

  You can substitute 1 24-oz package of frozen stew vegetables for stew for
  the carrots, celery and potatoes.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Meatball Stew With Dumplings
 Categories: Ground beef, Main dish, Meats, Meatballs, Vegetables
   Servings:  4

           Recipe Of Basic Meatballs; *       16 oz Vegetables; ***
 10 1/2 oz Cream of Celery Soup; **           15 oz Potatoes;Drained&Sliced, 1Cn
    1/4 c  Dairy Sour Cream                         Egg Or Parsley Dumplings

-------------------------------EGG DUMPLINGS-------------------------------
      2 c  Biscuit Baking Mix; Bisquick        2 tb Milk
      2    Eggs; Lg.

-----------------------------PARSLEY DUMPLINGS-----------------------------
      2 c  Biscuit Baking Mix; Bisquick      2/3 c  Milk
      2 tb Parsley Flakes

  *      See Recipe 12 ** Use the condensed soup undiluted. *** Use 1 can of
  peas, cut green beans, or sliced carrots.
  Prepare the basic meatball recipe -- except cook them in a Dutch oven.
  Drain off the excess fat.  Add the soup, sour cream, peas (with liquid) and
  potatoes, heat to boiling, stirring occasionally.  Prepare the dumplings.
  Drop the dough by TBLS onto the boiling stew.  simmer uncovered for about
  10 minutes.  Cover and simmer another 10 minutes longer. Serve.

  EGG DUMPLINGS:

  Mix all the ingredients together until a soft dough forms.

  PARSLEY DUMPLINGS:

  Mix all the ingredients together until a soft dough forms.

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---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Porcupines
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetables
   Servings:  4

      1 lb Ground Beef                       1/8 ts Garlic Powder
    1/2 c  Rice; Regular, Uncooked           1/8 ts Pepper
    1/2 c  Water                              15 oz Tomato Sauce; 1 Cn.
    1/4 c  Onion; Chopped, 1 Sm.               1 c  Water
      1 ts Salt                                2 ts Worcestershire Sauce
    1/2 ts Celery Salt

  Mix the meat, rice, 1/2 Cup of water, the onion and the seasonings.  Shape
  the mixture by TBLS into 1 1/2-inch balls.

  TO COOK IN A SKILLET:

  Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over
  medium heat until brown.  Add remaining ingredients and heat to boiling.
  Reduce the heat, cover and simmer for about 45 minutes.
  TO COOK IN THE OVEN:

  Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches.  Mix the
  remaining ingredients and pour over the meatballs. Cover and bake in a 350
  degree F. oven for about 45 minutes.  Uncover and bake 15 minutes longer.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Sauerbraten Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats
   Servings:  4

      1    Recipe of Basic Meatballs; *        1    Bay Leaf
      1 tb Brown Sugar                       1/4 c  Vinegar
      1 ts Instant Beef Bouillon             1/3 c  Raisins; Optional
    1/4 ts Cloves; Ground                      6    Gingersnaps; **
    1/8 ts Pepper

  *    See Recipe 12. ** Break the gingersnaps into small pieces.
  Prepare the basic meatball recipe.  Combine the cooked meatballs and the
  remaining ingredients in a large skillet.  Heat to boiling, stirring
  occasionally, then reduce the heat.  Cover and simmer about 20 minutes,
  stirring occasionally.  Remove the bay leaf and serve over mashed potatoes.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Wine Marinated Kabobs
 Categories: Ground beef, Main dish, Meatballs, Meats
   Servings:  4

      1 lb Ground Beef                       1/2 ts Salt
    1/2 lb Fresh Large Mushrooms; *          1/8 ts Instant Minced Garlic
    1/4 c  Salad Oil                           1 ts Worstershire Sauce
    1/2 c  Burgundy Or Other Red Wine          2 tb Catsup
      1 ts Marjoram Leaves

  *     Mushrooms should be washed and trimmed.
  Shape the meat by TBLS into 24 balls.  Place in a glass bowl or plastic
  bag.  Add the mushrooms.  Mix the remaining ingredients together and pour
  over the meatballs and mushrooms.  Cover and refrigerate for at least 8
  hours, turning the meatballs and mushrooms occasionally.  On each of 4
  12-inch metal skewers, alternate 6 meatballs with 6 mushrooms.  Set oven
  control to broil and/or 550 degrees F.  Broil kabobs 4-inches from the heat
  to the desired doneness, about 15 to 20 minutes.  Brush occasionally with
  the remaining marinade and gently push with a fork to turn.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Sweet-Sour Kabobs
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetables
   Servings:  6

  1 1/2 lb Ground Beef                         2 tb Soy Sauce
      1 tb Soy Sauce                           2 tb Cornstarch
 14 1/2 oz Pineapple; Sliced, 1 Cn             4    Green Onions; *
      2 tb Brown Sugar                         1    Green Pepper; Sm., **
      2 tb Vinegar                            12    Cherry Tomatoes

  *    Cut the green onions into 2-inch pieces. ** Cut the green pepper into
  1-inch pieces after seeding.
  Drain the pineapple slices and reserve the syrup for later use in the
  recipe.  Mix the meat and the 1 TBLS of soy sauce.  Shape the mixture into
  36 meatballs.  Place the meatballs in a glass bowl or plastic bag.  Mix the
  reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce
  until the sugar is dissolved.  Pour over the meatballs and refrigerate for
  at least 3 hours.  Drain the marinade from the meatballs into a small
  saucepan, stir in the cornstarch.  Cook, stirring constantly, until the
  mixture thickens and boils.  Boil and stir for 1 minute.  Remove the sauce
  from the heat and set aside.  Cut the pineapple slices into quarters. On
  each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and
  vegetables.  Brush the kabobs with part of the sauce.  Set the oven control
  at broil and/or 550 degrees F.  Broil kabobs 4-inches from the heat to the
  desired doneness, about 15 to 20 minutes.  Brush occasionally with the
  sauce and gently push with a fork to turn.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Batter-Dipped Fondue Meatballs
 Categories: Appetizers, Ground beef, Meatballs, Meats
   Servings: 12

  1 1/2 lb Ground Chuck                        1 ts Garlic Salt
      1    Egg; Large                          2 c  Salad Oil
    1/4 c  Bread Crumbs; Dry                 1/2 c  Butter;Do NOT UseMargarine,*
      2 tb Beer Or Apple Juice

-------------------------------FROTHY BATTER-------------------------------
      1 c  Biscuit Baking Mix; Bisquick        1    Egg; Lg
    1/2 c  Beer Or Apple Juice

-------------------------------MUSTARD SAUCE-------------------------------
    1/2 c  Mayonnaise Or Salad Dressing        1 tb Onion; Finely Chopped
      2 tb Mustard; Prepared

-----------------------------HORSERADISH SAUCE-----------------------------
    1/2 c  Dairy Sour Cream                  1/8 ts Worcestershire Sauce
      1 tb Horseradish

  *    NOTE:  You can omit the butter and increase the salad oil to 2 1/2
       cups.
  Mix the meat, egg, bread crumbs, beer and garlic salt.  Shape the mixture
  into 3/4-inch balls.  Prepare the frothy batter.  Heat the oil and butter
  in a metal fondue pot to 375 degrees F.  Spear the meatballs with a fondue
  fork, dip into the batter and cook in the hot oil to the desired doneness,
  about 2 minutes.  Serve with both sauces.

  NOTE:  These meatballs can also be cooked without the batter.

  FROTHY BATTER:

  Mix all of the ingredients with a fork.  (Batter will be slightly lumpy.)

  MUSTARD SAUCE AND HORSERADISH SAUCE:

  Mix all the ingredients together and refrigerate until serving time.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Party Pleaser Meatballs
 Categories: Appetizers, Ground beef, Meatballs, Meats, Sauces
   Servings: 12

      1    Recipe Of Basic Meatballs; *      1/4 c  Chutney Or Chutney Sauce; **
    1/2 c  Coconut; Flaked                   1/4 c  Dry Red Wine OR Orange Juice
    1/4 c  Currant Or Grape Jelly              2 ts Mustard; Dry

  *    See Recipe 12. ** Use a chopped chutney or chutney sauce.
  Prepare the basic meatballs except -- add coconut before mixing the
  ingredients.  Shape the mixture into 3/4-inch meatballs and bake at 400
  degrees F. for about 15 minutes.  Drain off the excess fat.  In a large
  skillet, heat the remaining ingredients to boiling.  Add the meatballs,
  cover and simmer, stirring occasionally, until the sauce thickens and
  meatballs are glazed, about 20 minutes.  Serve with wooden or plastic
  picks.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Hamburger Stroganoff
 Categories: Hamburger, Main dish, Meats, Vegetables
   Servings:  4

      1 lb Lean Ground Beef                  1/4 ts Pepper
    1/2 c  Onion; Chopped, 1 md                4 oz Mushroom Stem/Pieces;Drained
      1    Clove Garlic; Minced                1 c  Water
      3 tb Unbleached Flour                    1 c  Dairy Sour Cream
      1 ts Beef Bouillon; Instant              2 c  Noodles Or Rice; Cooked, Hot
    3/4 ts Salt

  Cook and stir the meat, onion, and garlic in a large skillet until the meat
  is brown.  Drain off the excess fat.  Mix in the flour, bouillon, salt,
  pepper and the can of mushroom stems and pieces.  Stir in the water and
  heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir
  in the sour cream and heat until just hot.  Serve over the noodles or rice,
  if desired, and garnish with chopped parsley, if you wish.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Skillet Goulash
 Categories: Hamburger, Main dish, Meats, Stews, Vegetables
   Servings:  4

      1 lb Lean Ground Beef                1 1/2 ts Salt
    1/2 c  Onion; Chopped, 1 Md              1/4 ts Pepper
     16 oz Tomatoes; 1 Cn                    1/8 ts Basil Leaves
    1/2 c  Celery; Chopped                   1/8 ts Marjoram Leaves
    1/2 c  Water                           1 1/2 c  Fine Noodles; Uncooked, 3 Oz

  Cook and stir the meat and the onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the tomatoes (with the liquid)
  and remaining ingredients, stirring to break up the tomatoes.  Heat to
  boiling, then reduce the heat and simmer, covered, stirring occasionally,
  until the noodles are tender, about 20 minutes.  A small amount of water
  can be added if necessary.  Serve hot.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: All-American Hot Dish
 Categories: Hamburger, Main dish, Meats, Vegetables, Cheese
   Servings:  6

      1 lb Lean Ground Beef                    2 c  Water
    1/2 c  Onion; Chopped, 1 Md                1 ts Oregano Leaves
      8 oz Whole Kernel Corn, 1 Cn           1/2 ts Salt
      8 oz Tomato Sauce; 1 Cn                1/4 ts Pepper
    1/4 c  Ripe Olives; Pitted, Halved         1 c  Cheddar Cheese; Shredded
      4 oz Noodles; Uncooked, Abt 2 C

  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the UNDRAINED corn and the rest
  of the ingredients.

  TO COOK IN A SKILLET:

  Heat the mixture to boiling then reduce the heat and simmer, uncovered,
  stirring occasionally, until the noodles are tender, about 20 minutes.
  Serve hot.

  TO COOK IN THE OVEN:

  Pour the mixture into an ungreased 2-quart casserole.  Cover and bake in a
  375 degree F. oven for 30 minutes, stirring occasionally.  Uncover and bake
  until the mixture thickens, about 15 minutes.  Serve hot.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Creamy Beef-Noodle Combo
 Categories: Hamburger, Main dish, Meats, Soups, Vegetables
   Servings:  5

      1 lb Lean Ground Beef                  1/4 c  Pimento; Sliced
    1/2 c  Onion; Chopped, 1 Md                1 c  Milk
      4 oz Mushroom Stem/Pieces; 1 cn          1 tb Worcestershire Sauce
 10 3/4 oz Cream Of Mushroom Soup; 1 Cn        1 ts Salt
      1 c  Celery; Sliced, 2 Stalks            4 oz Noodles; Uncooked, Abt 2 C
    1/2 c  Green Bell Pepper; Chopped

  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the UNDRAINED mushroom pieces
  and the remaining ingredients.  Heat to boiling then reduce the heat and
  simmer, covered, stirring occasionally, until the noodles are tender, about
  25 minutes.  A small amount of water can be added if necessary. Serve hot.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Double Cheese Hamburger Casserole
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetables
   Servings:  5

      4 oz Noodles; Uncooked, Abt 2 C          1 ts Salt
      1 lb Lean Ground Beef                    3 oz Cream Cheese; Softened, 1 Pk
    1/3 c  Onion; Chopped                    1/2 c  Cottage Cheese; Creamed
    1/4 c  Celery Chopped                    1/4 c  Dairy Sour Cream
      8 oz Tomato Sauce; 1 Cn                  1    Tomato; Md., Optional

  Cook the noodles as directed on the package and then drain.  While the
  noodles are cooking, cook and stir the meat, the onion and the celery in a
  large skillet until the meat is brown.  Drain off the excess fat.  Stir in
  the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour
  cream.

  TO COOK IN A SKILLET:

  Heat the mixture to boiling, then reduce the heat and simmer, uncovered,
  for 5 minutes, stirring frequently.  Remove from the heat.  Cut the tomato
  into thin slices and arrange on the meat mixture.  Cover and let sit for
  about 5 minutes or until the tomato slices are warmed.

  TO COOK IN THE OVEN:

  Turn the mixture into an ungreased 1 1/2-quart casserole.  Cut the tomato
  into thin slices and arrange on the meat mixture.  Cover and bake in a 350
  degree F. oven until hot, about 30 minutes.  Serve immediately.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Manicotti
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetables
   Servings:  6

--------------------------------MEAT FILLING--------------------------------
      1 lb Lean Ground Beef                  1/2 c  Milk
    1/4 c  Onion; Chopped, 1 Sm                1 tb Parsley; Snipped
      3    Slices Bread; Torn Up Small         1 ts Salt
  1 1/2 c  Mozzarella Cheese; Shredded       1/4 ts Pepper
      1    Egg; Lg

-----------------------------------PASTA-----------------------------------
      8 oz Manicotti Shells; 1 Pk

--------------------------------TOMATO SAUCE--------------------------------
      4 oz Mushroom Stems & Pieces;1 Cn        1 tb Italian Seasoning
     15 oz Tomato Sauce; 1 Cn                1/2 ts Sugar
     12 oz Tomato Paste; 1 Cn                1/2 ts Salt
    1/4 c  Onion; Chopped, 1 Sm              1/8 ts Pepper
      1    Clove Garlic; Minced              1/3 c  Parmesan Cheese; Grated
      4 c  Water

  Cook and stir the meat and the first 1/4 cup of onion in a large skillet
  until the meat is brown.  Drain off excess fat.  Remove from the heat and
  stir in the remaining ingredients for the Meat Filling.  Fill the uncooked
  manicotti shells, packing the filling into both ends.  Place the shells in
  an ungreased baking pan, 13 X 9 X 2-inches.  Heat the oven to 375 degrees
  F.  Heat the undrained mushrooms and the remaining ingredients for the
  Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally.
   Reduce the heat and simmer, uncovered, for about 5 minutes.  Pour the
  sauce over the filled shells.  Cover the pan with aluminum foil and bake
  until the shells are tender, 1 1/2 to 1 3/4 hours.  Sprinkle with the
  cheese and cool 5 to 10 minutes before serving.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Mexican Fiesta Casserole
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetables
   Servings:  6

      1 lb Lean Ground Beef                    2 c  Bisquick Baking Mix
           Salt & Pepper; To Taste           1/2 c  Water
      4 oz Cheddar Cheese; Shredded,1 C             Tomatoes; Thinly Sliced, *
      1 c  Dairy Sour Cream                  3/4 c  Green Bell Pepper; Chopped
    2/3 c  Mayonnaise Or Salad Dressing             Paprika; Optional
      2 tb Onion; Finely Chopped

  *     Use 2 or 3 ripe tomatoes or to taste.
  Heat the oven to 375 degrees F.  Cook and stir the meat in a large skillet
  until brown.  Drain off the excess fat.  Season the meat with the salt and
  pepper, then set aside.  Mix the cheese, sour cream, mayonnaise and onion
  and set this mixture aside.  Stir the baking mix and water together until a
  soft dough forms.  With floured fingers, pat the dough in a greased baking
  pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of the
  pan.  Layer the meat, tomato slices, and green pepper onto the dough. Spoon
  the sour cream mixture over the top and sprinkle with the paprika, if used.
  Bake uncovered until the edges of the dough are light brown, 25 to 30
  minutes.  Cool 5 minutes and then cut into squares.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Company Beef Oriental
 Categories: Fruits, Hamburger, Main dish, Meats, Vegetables
   Servings:  6

  1 1/2 lb Lean Ground Beef                    1 ts Beef Bouillon; Instant
      1    Onion; Sliced, Md                 3/4 c  Water
      1    Clove Garlic; Minced                6 oz Frozen Chinese Pea Pods, 1Pk
    1/4 c  Soy Sauce                           5 oz Water Chestnuts; *
      2 tb Cornstarch                          5 oz Bamboo Shoots; Drained, 1 Cn
      1 tb Molasses                           11 oz Mandarin Orange Segments; **

  *     Use 1 5-oz can of water chestnuts that have been drained and sliced.
  **    Drain the can of Orange Segments, but reserve the syrup for the
        recipe.
  Cook and stir the meat, onion and garlic in a large skillet until the meat
  is brown.  Drain off the excess fat.  Mix the soy sauce, cornstarch, and
  molasses and stir this mixture into the meat mixture.  Stir in the
  bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved
  mandarin orange syrup and heat to boiling.  Reduce the heat and simmer,
  covered, for about 10 minutes, stirring occasionally.  Stir in the orange
  segments, recover and heat for about 2 minutes.  Serve over cooked rice
  with additional soy sauce.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Safari Supper
 Categories: Fruits, Hamburger, Main dish, Meats, Vegetables
   Servings:  8

  1 1/2 lb Lean Ground Beef                  1/2 ts Salt
      1    Onion; Sliced, Md                 1/4 ts Ginger
      1 c  Regular Rice; Uncooked            1/4 ts Cinnamon
  2 1/2 c  Water                               3 tb Peanut Butter; Chunky
      2 ts Chicken Bouillon; Instant           1 tb Honey
      1 ts Curry Powder                      1/2 c  Raisins

  Cook and stir the meat and onion in a large skillet until the onion is
  tender and the meat is brown. Drain off the excess fat.  Stir in the
  remaining ingredients.

  TO COOK IN A SKILLET:

  Heat the mixture to boiling, then reduce the heat and simmer, covered,
  stirring occasionally, until the rice is tender, about 35 minutes.  (A
  small amount of water can be added if necessary.)

  TO COOK IN THE OVEN:

  Turn the mixture into an ungreased 2-quart casserole.  Cover and bake at
  350 degrees F., stirring occasionally, until the rice is tender, about 50
  to 60 minutes.  (A small amount of water can be added if necessary.)

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Hearty Beef Supper
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetables
   Servings:  7

      2 lb Lean Ground Beef                    2 ts Beef Bouillon; Instant
      1 c  Onion; Chopped, 1 Lg            1 1/2 ts Salt
      1 c  Cracked Wheat; Uncooked           1/2 ts Oregano Leaves
      2 c  Tomato; Fresh, Chopped, 2 Md      1/4 ts Minced Garlic; Instant
      2 c  Water                             1/4 ts Pepper
      3 tb Parsley; Snipped                  1/2 c  Parmesan Cheese; Grated

  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the remaining ingredients except
  the grated Parmesan Cheese.  Heat to boiling then reduce the heat and
  simmer, covered, stirring occasionally, until the wheat is tender, about 30
  minutes.  (A small amount of water can be added if necessary.) Stir in the
  cheese and garnish with additional snipped parsley and/or Parmesan Cheese.

  NOTE:

  The nutlike texture of cracked wheat reminds one of brown rice, in fact, it
  is cooked and used in the same way.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Spanish Rice With Beef
 Categories: Hamburger, Main dish, Meats, Vegetables
   Servings:  6

      1 lb Lean Ground Beef                    2 c  Water
    1/2 c  Onion; Chopped, 1 Md                1 ts Chili Powder
      1 c  Rice; Regular, Uncooked           1/2 ts Oregano Leaves
    2/3 c  Green Bell Pepper; Chopped      1 1/4 ts Salt
     16 oz Stewed Tomatoes; 1 Cn             1/8 ts Pepper
      5    Bacon Slices; Crisp,Crumbled

  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the remaining ingredients.

  TO COOK IN A SKILLET:

  Heat the mixture to boiling then reduce the heat and simmer, covered,
  stirring occasionally, until the rice is tender, about 30 minutes.  (A
  small amount of water can be added if necessary.)

  TO COOK IN THE OVEN:

  Pour the mixture into an ungreased 2-quart casserole.  Cover and bake at
  375 degrees F, stirring occasionally, until the rice is tender, about 45
  minutes.  Serve hot.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: South Seas Combo
 Categories: Fruits, Hamburger, Main dish, Meats, Vegetables
   Servings:  8

      2 lb Lean Ground Beef                    2 ts Beef Bouillon; Instant
    1/2 c  Onion; Chopped, 1 Md                1 c  Water
      1 c  Celery; Sliced                      4 oz Mushroom Stems & Pieces; *
  2 1/2 c  Apple;Pared,Coarsely Chopped        2 tb Sherry; Optional
           Curry Powder; To Taste,2-3ts        2    Bananas; Peeled And Sliced
      2 tb Unbleached Flour                    4 c  Rice; Hot, Cooked

  *     Use 1 4-oz can of mushroom stems and pieces that has been drained.
  Cook and stir the meat and onion in a large skillet until the onion is
  tender and the meat is browned.  Drain off the excess fat.  Stir in the
  celery, apple, and curry powder and cook, uncovered, for about 5 minutes,
  stirring occasionally.  Stir in the remaining ingredients except the
  bananas and rice and heat to boiling.  Reduce the heat and simmer,
  uncovered about 30 minutes, stirring occasionally.  Stir in the bananas
  then recover and cook over low heat for 5 minutes.  Serve over the rice. If
  you wish you can garnish the dish with crisply fried bacon or chopped
  peanuts when you serve it.

  NOTE:

  You can substitute 1 13 1/2 oz can of pineapple chunks, that has been
  drained, for the sliced bananas.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Curry Delight
 Categories: Fruits, Hamburger, Main dish, Meats, Vegetables
   Servings:  7

      2 lb Lean Ground Beef                    2 tb Raisins
      1 c  Onion; Chopped, 1 Lg                1 tb Chutney; Chopped
     16 oz Tomatoes; 1 Cn                      2 ts Beef Bouillon; Instant
  1 1/4 c  Apple; Cored, Chopped           1 1/2 ts Salt
           Curry Powder; 1 to 1 1/2 Tb         1 c  Rice; Regular, Uncooked
      2 tb Coconut; Optional               2 1/2 c  Water

----------------------------------GARNISH----------------------------------
           Peanuts; Chopped

  Cook and stir the meat and onion in a Dutch oven until the meat is brown.
  Drain off the excess fat.  Stir in the UNDRAINED tomatoes and the remaining
  ingredients except the peanuts, breaking up the tomatoes when you add them.

  TO COOK THE DUTCH OVEN:

  Heat the mixture to boiling then reduce the heat and simmer, covered,
  stirring occasionally, until the rice is tender, about 30 to 45 minutes. (A
  small amount of water can be added if necessary.)  Garnish with the chopped
  peanuts just before serving.

  TO COOK IN THE OVEN: Turn the mixture into an ungreased 3-quart casserole.
  Cover and bake at 350 degrees F., stirring occasionally, until the rice is
  tender, about 45 to 55 minutes. Garnish with the chopped peanuts just
  before serving.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Apple Filled Squash Halves
 Categories: Fruits, Hamburger, Meats, Side dish, Vegetables
   Servings:  4

      2    Acorn Squash; Md                  1/4 c  Raisins
      1 lb Lean Ground Beef                         Salt
  1 1/2 ts Salt                                4 tb Brown Sugar; Packed
    1/2 ts Cinnamon                            2 tb Margarine Or Butter; Melted
      2 c  Apples; Pared & Chopped,2 Lg

  Heat the oven to 400 degrees F.  Cut each of the squash in half and remove
  the seeds and fibers.  Place the squash, cut sides down, in an ungreased
  baking pan.  Then add water to the depth of 1/4-inch and bake, uncovered,
  until the squash is tender, about 30 to 40 minutes.  While the squash is
  baking, cook and stir the meat in a large skillet until it is brown. Drain
  off the excess fat.  Remove the skillet from the heat and stir in the 1 1/2
  ts of salt as well as the cinnamon, the coarsely chopped tart apples and
  the raisins.  When the squash is cooked, turn them so that the cut side is
  up and remove them to a platter.  Drain off any remaining liquid in the pan
  and dry.  Scoop out the pulp from the acorn squash, making a shell that is
  1/4-inch thick all the way around.  Season the shells with salt to taste.
  Mash the pulp and mix in the meat mixture. Return to the shells, piling
  them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the
  melted butter.  Bake uncovered until the apple is tender, about 20 to 30
  minutes.  Serve hot.

  NOTE:

  You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of
  bulk pork sausage for the 1 lb of lean ground beef.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Stuffed Green Peppers
 Categories: Hamburger, Main dish, Meats, Side dish, Vegetables
   Servings:  4

-------------------------------PEPPER SHELLS-------------------------------
      3    Green Bell Peppers; Lg              5 c  Water; Boiling, Salted

--------------------------------MEAT FILLING--------------------------------
      1 lb Lean Ground Beef                  1/4 ts Garlic Salt
    1/4 c  Onion; Chopped, 1 Sm                1 ts Worcestershire Sauce
    1/2 c  Celery; Chopped                   1/2 c  Instant Rice; Uncooked
      8 oz Tomato Sauce; 1 Cn                1/2 c  Water
      1 ts Salt

  Heat the oven to 350 degrees F.  Cut each bell pepper lengthwise in half.
   Wash the insides and outsides of the peppers after removing the seeds and
  membranes.  Cook the peppers in the boiling salted water for 5 minutes then
  drain and set aside.  Cook and stir the meat, onion and celery in a large
  skillet until the meat is brown.  Drain off the excess fat.  Stir in half
  of the tomato sauce and the remaining ingredients, heat to boiling then
  reduce the heat and simmer, covered, for 5 minutes.  Place the peppers, cut
  sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Spoon
  the meat filling into each of the pepper half evenly and then cover the pan
  with aluminum foil.  Bake for 25 minutes then uncover and top with the
  remaining tomato sauce and bake an additional 5 minutes.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Spiced Bean Bake
 Categories: Fruits, Hamburger, Meats, Side dish
   Servings:  5

      1 lb Lean Ground Beef                  1/2 ts Mustard; Dry
    1/4 c  Onion; Chopped, 1 Sm               28 oz Baked Beans; 1 cn, *
      1    Apple; Cored & Chopped              1    Apple Cored And Sliced
      1 ts Curry Powder Or To Taste

  *    Use the baked beans with a molasses sauce and pork.
  Heat the oven to 350 degrees F.  Cook and stir the meat and onion in a
  large skillet until the meat is brown.  Drain off the excess fat.  Stir in
  the chopped apple, the curry powder, mustard and the baked beans.  Turn
  into an ungreased 1 1/2-quart casserole.  Arrange the apple slices on the
  top of the bean mixture and cover.  Bake until hot, about 25 to 30 minutes.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Souper Baked Sandwich
 Categories: Breads, Cheese, Hamburger, Main dish, Meats
   Servings:  6

  1 1/2 lb Lean Ground Beef                1 1/2 c  Milk
    1/4 c  Onion; Chopped, 1 Sm                2    Eggs; Lg
    1/2 ts Salt                           10 3/4 oz Cream Of Mushroom Soup; 1 Cn
    1/2 c  Celery; Chopped                     1 ts Mustard; Dry
      4 c  Herb Stuffing Cubes; Not Mix        1 c  Cheddar Cheese; Shredded,4oz

  Heat the oven to 350 degrees F.  Cook and stir the meat, onion and celery
  in a large skillet until the meat is brown.  Drain off the excess fat. Stir
  in the salt.  Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2
  or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the
  milk, eggs, soup, and mustard together and pour over the meat. Then
  sprinkle with the cheese and bake uncovered until a knife inserted in the
  center comes out clean, about 30 to 40 minutes.  Cool for 5 minutes and
  then cut into squares and serve.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Mexicali Spoon Bread Casserole
 Categories: Breads, Cheese, Hamburger, Main dish, Vegetables
   Servings:  8

--------------------------------MEAT MIXTURE--------------------------------
  1 1/2 lb Lean Ground Beef                   12 oz Whole Kernel Corn; 1 Cn
      1 c  Onion; Chopped, 1 Lg            1 1/2 ts Salt
    1/4 c  Green Bell Pepper; Chopped               Chili Powder; To Taste
      1    Clove Garlic; Minced              1/8 ts Pepper
     15 oz Tomato Sauce; 1 Cn                1/2 c  Ripe Olives; Sliced

------------------------------CORNMEAL TOPPING------------------------------
  1 1/2 c  Milk                              3/4 c  Cheddar Cheese; Shredded
    1/2 c  Yellow Cornmeal                     2    Eggs; Lg, Beaten
    1/2 ts Salt

  Heat the oven to 375 degrees F.  Cook and stir the meat, onion, green
  pepper and garlic in a large skillet until the onion is tender and the meat
  is browned.  Drain off the excess fat.  Stir in the tomato sauce, UNDRAINED
  corn, 1 1/2 ts salt, the chili powder, pepper and olives.  Heat to boiling
  then reduce the heat and simmer, uncovered, while preparing the cornmeal
  topping.  Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and
  stir over medium heat just until the mixture boils.  Remove from the heat
  and stir in the cheese and eggs.  Turn the hot meat mixture into an
  ungreased 2 1/2 to 3-quart casserole.  Immediately pour the topping onto
  the meat mixture.  Bake, uncovered, until a knife inserted in the topping
  comes out clean, about 40 minutes.  Serve hot.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Saucy Bean 'N Beef Pie
 Categories: Hamburger, Main dish, Meats, Pies, Vegetables
   Servings:  4

      1 lb Lean Ground Beef                  1/4 ts Thyme Leaves
  3 1/2 oz French Fried Onions; 1 Cn         1/4 ts Salt
    1/4 c  Bread Crumbs; Dry                   1 ds Pepper
 10 3/4 oz Cream Of Mushroom Soup; 1 Cn       16 oz French Cut Green Beans; 1 Cn
      1    Egg; Lg

  Heat the oven to 350 degrees F.  Mix the meat, half the onions, the bread
  crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper. Press
  the mixture evenly against the bottom and sides of an ungreased 9-inch pie
  pan.  Turn the drained green beans into the meat line pan then spread the
  remaining soup over the beans.  Bake, uncovered, for 35 minutes. Arrange
  the remaining onions on the top of the mixture and bake another 10 minutes.
  Cool for about 5 minutes, then cut into wedges and serve.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Cheeseburger Pie
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetables
   Servings:  6

-----------------------------------CRUST-----------------------------------
      1 c  Bisquick Baking Mix               1/4 c  Milk Or Light Cream

--------------------------------MEAT FILLING--------------------------------
      1 lb Lean Ground Beef                  1/4 ts Pepper
    1/2 c  Onion; Chopped, 1 md                2 tb Bisquick Baking Mix
    1/2 ts Salt                                1 tb Worcestershire Sauce

----------------------------------TOPPING----------------------------------
      2    Tomatoes; Sliced, Md                1 c  Cheddar Cheese; Shredded,4oz
      2    Eggs; Lg

  Heat the oven to 375 degrees F.  Mix the 1 cup of the biscuit baking mix
  and the milk until a soft dough forms.  Gently smooth the dough into a ball
  on a floured cloth-covered surface after kneading the ball 5 times to mix.
  Roll out the dough until it is 2 inches larger than an inverted 9-inch pie
  pan.  Ease into the pan and flute the edges.  Set aside.  Cook and stir the
  meat and onion in a large skillet until the meat is brown. Drain off the
  excess fat.  Stir in the salt, pepper, 2 Tb of the baking mix, and the
  worcestershire sauce.  Turn the meat filling into the pastry lined pie pan.
  Arrange the tomato slices on the meat mixture.  Beat the eggs slightly and
  stir in the cheese.  Spoon onto the tomatoes spreading the mixture to cover
  the top completely.  Bake for about 30 minutes.  Cut into wedges and serve
  with chili sauce, if desired.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Peppy Pizza Pie
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetables
   Servings:  6

      1 lb Lean Ground Beef                  1/4 ts Salt
      2 oz Pepperoni; Chopped,1/3 C Abt        8 oz Tomato Sauce; 1 Cn
    1/3 c  Bread Crumbs; Dry                   8 oz Mushroom Stems & Pieces; *
      1    Egg; Lg                           1/4 c  Ripe Olives; Pitted, Sliced
    1/2 ts Oregano Leaves                      1 c  Mozzarella Cheese; Shredded

  *    Use 1 8-oz can of Mushroom Stems and Pieces that has been drained.
  Heat the oven to 400 degrees F.  Mix the meats, bread crumbs, egg, oregano
  leaves, salt and half of the tomato sauce.  Press the mixture evenly
  against the bottom and sides of an ungreased 10-inch pie pan.  Sprinkle the
  mushrooms and olives in the meat line pan then pour the remaining tomato
  sauce over the vegetables.  Bake uncovered for 25 minutes.  The pepperoni
  gives a red-flecked appearance to the meat.  Sprinkle the pie with the
  shredded cheese and bake an additional 5 minutes.  Cool for 5 minutes then
  cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a
  9-inch one but put a pan under it to catch the run off of juices. Also you
  can use an 8 oz can of cut green beans or whole kernel corn in place of the
  mushrooms if desired.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Potluck Surprise
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetables
   Servings:  6

  1 1/2 c  Elbow Macaroni; Uncooked          1/4 ts Pepper
  1 1/2 lb Lean Ground Beef                    1    Eggplant; Sm, *
    1/2 c  Onion; Chopped, 1 Md                1 c  Dairy Sour Cream
  1 1/2 ts Salt                              1/4 c  Pimento; Chopped, **
      1 ts Italian Seasoning                   2 c  Cheddar Cheese; Shredded,8oz

  *    Peel and cut the eggplant into 1/2-inch cubes.  There should be about
  **   You can use 1/2 cup of sliced pimento stuffed olives in place of the
  Heat the oven to 350 degrees F.  Cook the macaroni as directed on the
  package and drain.  While the macaroni is cooking, cook and stir the meat
  and onion in a Dutch oven until the meat is brown.  Drain off the excess
  fat.  Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour
  cream, pimento and 1 cup of the cheese.  Turn into an ungreased 3-quart
  casserole.  Sprinkle with the remaining cheese.  Bake uncovered until the
  eggplant is tender, about 45 to 50 minutes.  Serve hot.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Hungry Boy's Casserole
 Categories: Hamburger, Main dish, Meats, Vegetables
   Servings:  6

      1 lb Lean Ground Beef                   16 oz Pork And Beans; 1 Cn
      1 c  Celery; Chopped, 2 Stalks         1/2 c  Green Bell Pepper; Chopped
    1/2 c  Onion; Chopped, 1 Md                1 ts Salt
      1    Clove Garlic; Minced                6 oz Tomato Paste; 1 Cn
     16 oz Garbanzo Or Lima Beans, 1 Cn

  Cook and stir the meat, celery, onion, and garlic in a large skillet until
  the meat is brown.  Drain off the the excess fat.  Stir in the undrained
  garbanzo beans and remaining ingredients. TO COOK IN A SKILLET: Heat the
  mixture to boiling then reduce the heat and simmer, covered, for 10
  minutes, stirring occasionally.  Serve hot. TO COOK IN THE OVEN: Pour the
  mixture into an ungreased 2-quart casserole.  Cover and bake in a 375
  degree F. oven until hot and bubbly, about 45 minutes.  Serve.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Hamburger Pizza
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetables
   Servings:  8

-----------------------------------CRUST-----------------------------------
  2 1/2 c  Bisquick Baking Mix               2/3 c  Water; Hot
      1    Active Dry Yeast; Package

--------------------------------MEAT MIXTURE--------------------------------
      1 lb Lean Ground Beef                    2 ts Oregano Leaves
    1/2 c  Onion; Chopped, 1 Md              1/4 ts Pepper
     15 oz Tomato Sauce; 1 Cn

----------------------------------TOPPING----------------------------------
    1/2 c  Green Pepper; Chopped, Opt.         1 c  Parmesan Cheese; Grated
      2 c  Mozzarella Cheese; Shredded

  Heat the oven to 425 degrees F.  Mix the baking mix and yeast and stir in
  the hot water.  Turn the dough onto a well-floured surface and knead until
  smooth, about 20 times.  Let the dough rest a few minutes.  While the dough
  is resting, cook and stir the meat and onion in a large skillet until the
  onion is tender and the meat is brown.  Drain off the excess fat. Stir in
  the tomato sauce, oregano leaves, and pepper and set aside. Divide the
  dough in half.  Roll each half on an ungreased baking sheet into a
  rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter. Pinch
  the edges to make a slight rim.  Spread the meat mixture almost to the
  edges.  Top with the green pepper and cheeses.  Bake until the crust is
  brown and the filling is hot and bubbly, 15 to 20 minutes.  Cut into
  squares or wedges and serve. NOTE: If desired, you can use shredded Cheddar
  Cheese for the Mozzarella in the above recipe.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Baked Pizza Sandwich
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetables
   Servings:  6

      1 lb Lean Ground Beef                    1    Egg; Lg
     15 oz Tomato Sauce; 1 Cn, OR            2/3 c  Milk
     15 oz Pizza Sauce; 1 Cn                   8 oz Cheese; *
      1 ts Oregano Leaves                      2 oz Mushrooms;Sliced,Drained,1Cn
      2 c  Biscuit Baking Mix                1/4 c  Parmesan Cheese; Grated

  *    Use 1 8-oz package of sliced process American Or mozzarella cheese.
  Heat the oven to 400 degrees F.  Cook and stir the meat in a large skillet
  until brown.  Drain off the excess fat.  Stir in half of the tomato sauce
  and the oregano leaves into the meat mixture.  Heat to boiling then reduce
  the heat and simmer, uncovered, for 10 minutes.  While the meat mixture is
  simmering, mix the baking mix, egg and the milk.  Measure out 3/4 cup of
  the batter and set aside.  Spread the remaining batter in a greased baking
  pan 9 X 9 X 2-inches.  Pour into the remaining tomato sauce over the
  batter, spreading evenly.  Layer 4 slices of the cheese, the meat mixture,
  the mushrooms and the remaining cheese on top of the batter and tomato
  sauce.  Spoon the reserved batter on the top of the cheese.  Sprinkle the
  batter top with the grated Parmesan cheese and bake, uncovered, until it is
  golden brown, 20 to 25 minutes.  Cool for 5 minutes before cutting into
  squares and serving.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Minnesota Minestrone
 Categories: Cheese, Hamburger, Main dish, Soups, Vegetables
   Servings: 10

      2 lb Lean Ground Beef                    2 c  Zucchini; Sliced, 2 Sm
      1 c  Onion; Chopped, 1 Lg                1 c  Elbow Macaroni; Uncooked, OR
      1    Clove Garlic, Minced                1 c  Spaghetti; Broken, Uncooked
     28 oz Tomatoes; 1 Cn                      2 c  Water
     15 oz Kidney Beans; 1 Cn                1/2 c  Red Wine Or Water
     12 oz Whole Kernel Corn; 1 Cn             2 ts Beef Bouillon; Instant
      1 c  Celery; Sliced, 2 Stalks        1 1/2 ts Salt
      2 c  Cabbage; Shredded,Abt 1/2 Hd    1 1/2 ts Italian Seasoning

----------------------------------GARNISH----------------------------------
           Parmesan Cheese; Grated

  Cook and stir the meat onion, and garlic in a Dutch oven until the meat is
  brown.  Drain off the excess fat.  Stir in the undrained tomatoes,
  undrained kidney beans, the undrained corn, and remaining ingredients
  except the cheese, breaking up the tomatoes as you do.  Heat to boiling
  then reduce the heat and simmer, covered, until the macaroni and vegetables
  are tender, about 30 minutes, stirring occasionally.  Serve hot with the
  Parmesan cheese.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Beef And Lentil Stew
 Categories: Hamburger, Main dish, Meats, Soups, Vegetables
   Servings:  6

      1 lb Lean Ground Beef                    3 c  Water
    1/2 c  Onion; Chopped, 1 Md              1/4 c  Red Wine; Optional
      1    Clove Garlic; Minced                1    Bay Leaf
      4 oz Mushroom Stems & Pieces;1 Cn        2 tb Parsley; Snipped
     16 oz Stewed Tomatoes; 1 Cn               1 ts Salt
      1    Celery Stalk; Sliced                1 ts Beef Bouillon; Instant
      1    Carrot; Lg, Sliced                1/4 ts Pepper
      1 c  Lentils; Uncooked

  Cook and stir the meat, onion and the garlic in a Dutch oven until the meat
  is brown.  Drain off the excess fat.  Stir in the undrained mushrooms, and
  the remaining ingredients.  Heat to boiling then reduce the heat, cover,
  and simmer, stirring occasionally, until the lentils are tender, about 40
  minutes.  Remove the bay leaf and serve.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Basic Meat Loaf
 Categories: Hamburger, Main dish, Meat loaf, Meats
   Servings:  6

  1 1/2 lb Lean Ground Beef                    1 ts Salt
      3    Bread Slices; *                   1/2 ts Mustard, Dry
      1    Egg; Lg                           1/4 ts Pepper
      1 c  Milk                              1/4 ts Sage
    1/4 c  Onion; Chopped, 1 Sm              1/8 ts Garlic Powder
      1 tb Worcestershire Sauce              1/2 c  Sauce **

  *     You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat **
  You can use catsup, chili sauce or barbecue sauce as a topping in
  Heat the oven to 350 degrees F.  Mix all the ingredients except the catsup
  together.  Spread the meat mixture into an ungreased loaf pan, 9 X 5 X
  3-inches or shape into a loaf in an ungreased baking pan.  Spoon catsup
  onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done.
  Drain off the excess fat and serve sliced on a heated platter. NOTE: For
  leftover meat loaf, try the following: BARBECUED MEAT LOAF: For four
  1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2 tb of
  water in a skillet.  Place the slices of meatloaf in the skillet, turning
  to coat all sides with the barbecue sauce.  Cover and cook over low heat,
  brushing the sauce on the slices occasionally, until the meat is hot, about
  10 to 15 minutes. POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat
  loaf, prepare some instant mashed potatoes, enough for 4 servings, as
  directed on the package and set aside.
   Set the oven control at broil/or 550 degrees F.  Broil the slices with the
  tops 3 to 4 inches from the heat for 5 minutes.  Spread the potatoes on the
  slices and sprinkle with shredded Cheddar cheese.  Broil until the cheese
  is melted, about 2 minutes and serve hot. SOUPED-UP MEAT LOAF: For four
  1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed
  cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup
  of milk in a skillet.  Heat to boiling, stirring frequently. Reduce the
  heat and place the slices in the skilled, turning to coat all sides with
  the sauce.  Cover and simmer until the meat is hot, 10 to 15 minutes and
  serve.

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---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Cheese-Potato Meat Loaf
 Categories: Cheese, Hamburger, Main dish, Meat loaf, Meats
   Servings:  6

           Basic Meat Loaf; Recipe # 8              Potatoes; Instant Mashed
    1/4 c  Blue Cheese; Crumbled                    Bacon; Crisp & Crumbled

  *    Use the measurements for 4 servings and prepare as the recipe
  Prepare the basic meat loaf recipe except -- mix in half of the cheese and
  shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches.
   Omit the catsup and bake as directed.  Drain off the excess fat.  Prepare
  the potatoes as directed on the package except -- stir in the remaining
  cheese.  Spread the potatoes on the sides and top of the meat loaf.
  Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or
  until the potatoes are lightly browned.  Serve hot.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Meat And Potato Squares
 Categories: Cheese, Hamburger, Main dish, Meat loaf, Meats
   Servings:  6

           Basic Meat Loaf; Recipe # 8       1/2 c  Cheddar Cheese; Shredded
           Mashed Potatoes; Instant, *

  *     Prepare enough instant mashed potatoes to serve 4 as per package
  Prepare the basic Meat Loaf -- except spread the mixture into an ungreased
  baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.  Omit the catsup and decrease the
  baking time to 40 to 50 minutes.  Drain off the excess fat.  Spread the hot
  potatoes evenly over the meat in the pan and sprinkle with the shredded
  cheese.  Bake until the cheese is melted, about 2 to 4 minutes. Serve hot
  on a slightly heated platter.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Roast Meat Loaf
 Categories: Hamburger, Main dish, Meat loaf, Meats
   Servings:  8

      2 lb Lean Ground Beef                1 1/2 ts Salt
    1/2 c  Onion; Chopped, 1 Md              1/2 ts Savory Or Thyme
      1    Egg; Lg                           1/4 ts Pepper
    1/2 c  Oats; Quick-Cooking               1/2 c  Catsup Or Chili Sauce
    1/2 c  Milk                                2 tb Brown Sugar; Packed
      1 tb Parsley; Snipped

  Heat the oven to 350 degrees F.  Mix all the ingredients except the catsup
  and brown sugar together.  Press the mixture firmly in an ungreased loaf
  pan 8 1/2 X 4 1/2 X 2 1/2-inches.  Loosen the edge with a spatula and
  unmold the loaf in an ungreased baking pan 13 X 9 X 2-inches.  Mix the
  catsup and sugar then spoon onto the loaf.  Bake uncovered for about 1 to 1
  1/4 hours.  Remove the meat loaf to a plate and let stand for 10 minutes.
  Then slice and serve on a heated platter.

  NOTE:

  If you don't have a pan this size, just form the mixture into a loaf in the
  large baking pan.

  VARIATION:

  Roast Meat Loaf Ring:  Press the meat mixture firmly into an ungreased 5 to
  6 cup ring mold.  Unmold in the baking pan by rapping mold against the
  bottom of the larger pan.  Brush with the catsup mixture.  Bake for about
  50 minutes.  If you desire, the hole in the ring can be filled with hot
  potato salad or creamed peas.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Onion Meat Loaf
 Categories: Hamburger, Main dish, Meat loaf, Meats
   Servings:  8

      2 lb Lean Ground Beef                    3 tb Brown Sugar
  1 1/2 oz Onion Soup Mix; 1 pk                3 tb Catsup
    2/3 c  Milk                                1 tb Mustard; Prepared
      1    Egg; Lg

  Heat the oven to 350 degrees F.  Mix the meat, onion soup mix, milk and egg
  together.  Shape the mixture firmly into a loaf shape, in a 13 X 9 X 2-inch
  baking pan.  Mix the remaining ingredients together and spoon onto the
  loaf.  Bake, uncovered, for about an hour.  When done, remove the loaf to a
  plate and let stand for 10 minutes before slicing.  Serve on a heated
  platter.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Savory Stuffed Meat Loaf
 Categories: Hamburger, Main dish, Meat loaf, Meats, Vegetables
   Servings:  6

  1 1/2 lb Lean Ground Beef                    1 tb Worcestershire Sauce
      2    Slices Bacon; Cut Up                1 ts Salt
    1/2 c  Milk                              1/2 ts Mustard; Dry
      1    Egg; Lg                           1/4 ts Pepper
    1/4 c  Bread Crumbs; Dry                 1/8 ts Garlic Powder
      2 tb Parsley; Snipped

-----------------------------MEAT LOAF STUFFING-----------------------------
    1/2 c  Butter Or Margarine               1/4 ts Salt
    1/4 c  Onion; Chopped, 1 Sm              1/4 ts Sage
    1/2 c  Celery/Leaves; Chopped            1/8 ts Thyme
      2 c  Bread Crumbs; Fresh                 1 ds Pepper

  Heat the oven to 350 degrees F.  Mix all of the ingredients except the
  stuffing together.  Spread 2/3rds of the mixture into an ungreased loaf pan
  9 X 5 X 3-inches, pressing the mixture up the sides of the pan to within
  3/4 inch of the top.  Spoon the stuffing onto the mixture in the pan and
  then top with the remaining meat mixture covering the stuffing completely.
  Bake in the oven for 1 hour and 10 minutes.  Drain off the excess fat and
  let stand for 5 to 10 minutes before slicing into thick slices. Serve on a
  heated platter.

  MEAT LOAF STUFFING:

  Melt the butter in a large skillet.  Add the onion and the celery and cook
  an stir until the onion is tender.  Remove from the heat and stir in the
  remaining ingredients.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Zucchini-Layered Meat Loaf
 Categories: Cheese, Hamburger, Main dish, Meat loaf, Vegetables
   Servings:  6

           Recipe Basic Meat Loaf; *         1/2 c  Zucchini; Thinly Sliced
    1/2 c  Swiss Cheese; Shredded              2 tb Pimento; Chopped

  *    See Recipe # 8, this file, for the recipe.
  Prepare the basic meat loaf -- except spread 1/3 of the mixture evenly in
  an ungreased loaf pan, 9 X 5 X 3-inches.  Sprinkle half each of the cheese,
  zucchini and pimento in layers, spreading the layers to within 1/2 inch of
  all sides of the pan.  Repeat the layers ending up with a layer of the meat
  mixture on the top.  Be sure to cover the layers completely by spreading
  the mixture to the sides of the pan.  Omit the catsup and bake, uncovered,
  for 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes
  before slicing into thick slices.  Serve on a heated platter.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Spooned-Up Meat Loaf
 Categories: Cheese, Hamburger, Main dish, Meat loaf, Meats
   Servings:  6

      2 lb Lean Ground Beef                  1/2 c  Dairy Sour Cream
  1 1/2 oz Onion Soup Mix; 1 pk                2    Eggs; Lg, Beaten
    1/2 c  Oats; Quick Cooking               1/4 c  Parmesan Cheese; Grated
    1/2 c  Water

  Cook and stir the meat in a large skillet until the meat is brown.  Drain
  off the excess fat.  Stir in the soup mix, oats and water.  Cover and
  simmer for about 5 minutes, stirring occasionally.  Stir in the sour cream
  and eggs.  Spread the mixture evenly in the skillet then sprinkle the
  cheese over the top.  Cover and simmer until set, about 5 minutes.  Serve
  with catsup, if desired.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Saucy Mini-Loaves
 Categories: Hamburger, Main dish, Meat loaf, Meats, Vegetables
   Servings:  4

      1 lb Lean Ground Beef                  1/8 ts Nutmeg
    1/2 c  Cracker Crumbs                    1/8 ts Pepper
 10 3/4 oz Cream Of Mushroom Soup; 1 cn      1/2 c  Cucumber; Chopped, Unpared
    1/4 c  Milk                                3 tb Milk
      1    Egg; Lg                           1/3 c  Tomato; Chopped
    1/4 c  Onion; Chopped, 1 Sm              1/2 c  Dairy Sour Cream
    3/4 ts Salt

  Heat the oven to 350 degrees F.  Mix the meat, cracker crumbs, 1.2 cup of
  the soup 1/4 cup of the milk, the egg, onion, and seasonings together.
  Press the mixture into 12 ungreased muffin cups.  Bake for about 30 to 35
  minutes.  In the meantime, in a small saucepan, heat the remaining soup the
  cucumber and 3 tb of milk to boiling, stirring frequently.  Reduce the heat
  and stir in the tomato and sour cream.  Heat just to boiling, stirring
  constantly then remove from the heat and spoon over the unmolded
  mini-loaves.  NOTE:  If you use regular hamburger put the muffin tin on a
  cookie/jelly-roll pan to catch any of the juices that run over.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Meat Loaf Tropicale
 Categories: Fruits, Hamburger, Main dish, Meat loaf, Vegetables
   Servings:  6

  1 1/2 lb Lean Ground Beef                    1 ts Salt
      1    Egg; Lg                             1 ts Mustard; Prepared
      1 c  Bananas; Ripe, Mashed, 2 Lg       1/4 ts Nutmeg
    1/2 c  Oats; Quick Cooking               1/8 ts Allspice
    1/2 c  Green Bell Pepper; Chopped          2    Slices Bacon
      2 tb Onion; Chopped                      3 tb Orange Marmalade

  Heat the oven to 350 degrees F.  Mix all of the ingredients, except the
  bacon and marmalade, together.  Spread the mixture in an ungreased loaf
  pan, 9 X 5 X 3-inches.  Crisscross the bacon slices on the top of the meat
  mixture and spread the marmalade over the whole thing.  Bake, uncovered for
  1 to 1 1/4 hours.  Drain off the excess fat and let stand for 5 to 10
  minutes before slicing.  NOTE:  The bananas add a unique, almost mysterious
  flavor and a special moistness to this elegant meat loaf.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Heidelberg Meat Loaf
 Categories: Hamburger, Main dish, Meat loaf, Meats
   Servings:  6

  1 1/2 lb Lean Ground Beef                    1 ts Salt
      3    Slices Rye Bread; Torn Up           1 ts Caraway Seed; Optional
      1 c  Beer Or Bouillon; Any Brand       1/2 ts Celery Seed
      1    Egg; Lg                           1/4 ts Pepper
    1/4 c  Onion; Chopped, 1 Sm

  Heat the oven to 350 degrees F.  Mix all of the ingredients together.
  Spread the mixture into an ungreased loaf pan, 9 X 5 X 3-inches.  Bake
  uncovered for 1 to 1 1/4 hours.  Drain off the excess fat and let stand for
  5 to 10 minutes before slicing.  Serve on a heated platter.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Bacon-Wrapped Little Loaves
 Categories: Cheese, Hamburger, Main dish, Meat loaf, Meats
   Servings:  6

  1 1/2 lb Lean Ground Beef                  1/4 c  Green Bell Pepper; Chopped
      1 c  Cheddar Cheese;Shredded,4 Oz      1/2 c  Water
      1    Egg; Lg                           1/2 ts Beef Bouillon; Instant
    1/4 c  Bread Crumbs; Dry                   1 ts Salt
    1/4 c  Onion; Chopped, 1 Sm                6    ThinSlicesofBacon,Cut In 1/2
    1/4 c  Lemon Juice

  Heat the oven to 350 degrees F.  Mix all of the ingredients, except the
  bacon, together.  Shape the mixture into 6 small loaves.  Crisscross 2 of
  the half slices of bacon across each loaf, tucking the ends under each
  loaf.  Place the loaves on a rack in a shallow baking pan and bake
  uncovered for 50 minutes.  Let stand for 5 to 10 minutes before serving.

-----

---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Surprise Meat Loaf Squares
 Categories: Hamburger, Main dish, Meat loaf, Meats, Vegetables
   Servings:  6

  1 1/2 lb Lean Ground Beef                1 1/2 ts Salt
      2 c  Eggplant;Pared,FinelyChopped      1/2 ts Basil Leaves
    1/2 c  Onion; Chopped, 1 Md               16 oz Tomatoes; Stewed, 1 Cn
      1    Egg; Lg                             1    Clove Garlic; Minced
    1/2 c  Milk                                1 tb Cornstarch
    1/4 c  Oats; Quick Cooking               3/4 ts Salt

  Heat the oven to 350 degrees F.  Mix the meat, eggplant, onion, egg, milk,
  oats,1 1/2 ts salt and the basil together.  Spread the mixture into an
  ungreased baking pan 8 X 8 X 2 or 9 X 9 X 2-inches.  Bake uncovered for 45
  to 50 minutes.  Drain off the excess fat.  Mix the tomatoes, garlic,
  cornstarch and 3/4 ts salt in a small saucepan.  Cook, stirring constantly,
  until the mixture thickens and boils.  Boil and stir for 1 minute. Cut the
  meat loaf into squares and top with the tomato sauce when you serve it.

  NOTE:

  Any type of summer squash can be substituted for the eggplant in this
  recipe.

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---------- Recipe via Gary Phelps/RaceNet/Rebel Rouser [phone] DS modem

      Title: Harvest-Time Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetables
   Servings:  4

           Recipe Basic Meatballs; *           3    Zucchini; Md, ****
      2 tb Margarine Or Butter               1/2 ts Salt
    1/8 ts Instant Minced Garlic; **         1/3 c  Parmesan Cheese; Grated
    1/2 ts Thyme Leaves                        2    Tomatoes; *****
    1/2 lb Fresh Mushrooms; ***

  *        See Recipe 12. ** You can substitute 1 fresh clove of garlic,
  minced, or 1/8 t of
         garlic powder for the instant minced garlic. *** Wash and trim the
  mushrooms and then slice them. **** Thinly slice the zucchini. There should
  be about 4 cups of the
         slices. ***** Cut each tomato into 8 wedges.

  Prepare the basic meatballs and set aside.  Melt the margarine in a large
  skillet.  Add the garlic, thyme leaves, mushrooms, and zucchini; cook over
  medium-high heat for about 5 minutes, stirring occasionally.  Add the
  cooked meatballs; cover and simmer, stirring occasionally, until the
  vegetables are tender, about 10 minutes.  Sprinkle with the salt and
  cheese.  Add the tomato wedges, cover and heat for 2 to 3 minutes.

-----