WEENIE BOATS

WEENIE BOATS

4 hot dogs
yellow mustard
1 cup of leftover mashed potatoes (or fresh, whatevs.)
2 slices of cheese, sliced in half, making 4 slices of cheese. MATH.

PREHEAT your oven to 375 degrees. Split your weenies lengthwise. Place on baking sheet, cut-sides belly up. Artistically drizzle yellow mustard on top. Plop mashed potatoes on top. Place a cheese slice on each weenie boat. BAKE for about 10-12 minutes. 

MEATLOAF

Meatloaf

1-2 eggs slightly beaten
2/3 cup milk
30 saltine crackers, crushed
1 cup shredded cheddar cheese
1/2 cup finely shredded carrot
1 medium onion, chopped
1 tsp salt
1/4 tsp pepper
1/4 cup brown sugar
2 dashes of garlic salt
1/4 cup ketchup
3 Tbsp prepared mustard
1 1/2 lbs ground beef

Mix together ingredients. Shape into a loaf, and place on a greased
pan. Top with a little ketchup. Bake at 350 degrees for 60-75 minutes.
Let stand for 10 minutes before slicing. For extra crispy, place thick
slices until a broiler. Serve with chili sauce.

SPAGHETTI PIE

6 oz. spaghetti noodles, cooked and drained
2 eggs lightly beaten
1/4 cup Parmesan cheese, fresh
1 cup sour cream
1 lb. ground beef, cooked, drained (or can use sausage)
4 oz. Mozzarella
8 oz. favorite spaghetti sauce
salt as desired

Combine noodles,eggs, Parmesan cheese, Pour into a greased 9" pie plate. Cover with sour cream, ground beef, and spaghetti sauce. Top with mozzarella and bake @ 350 degrees for 25 minutes.

SICILIAN MEAT LOAF

2 beaten eggs
3/4 cup soft bread crumbs
1/2 cup tomato juice
2 T. snipped parsley
1/2 t. oregano, crushed
1/4 t. each salt and pepper
1 clove garlic, minced
2 lbs. lean ground beef (or 1lb. beef/ 1 lb. bulk sausage)
8 thin slices ham
6 oz. mozzarella cheese, shredded 1/2 cup
3 slices of mozzarella

Combine eggs, crumbs, juice, parsley, oregano, salt, pepper, and garlic. Add beef. Mix well. On waxed paper, pat meat to a 12 x 10" rectangle. Arrange ham atop meat, leaving a small margin around edges. Sprinkle shredded cheese over ham. Starting from short end, carefully roll up meat, using paper to lift. Seal edges and ends. Place roll, sealed side down in 13x9" baking pan. Bake @ 350 degrees till done, about 1 1/2 hours. Place cheese over top of roll; return to oven till cheese is melted about 5 minutes.

MEATBALLS

1 lb. hamburger
5 crackers
salt and pepper to taste
1 egg
1 small onion, chopped

Sauce:

1 can mushroom soup (1/4 cup of milk to thin, if desired).
1 T. parsley
1 t. worcestershire sauce

Mix together meat mixture, shape and fry in small amount of oil to brown. Mix sauce and simmer meatballs in sauce for 1 hour. Serve over noodles or rice.

DOUBLE BATCH LASAGNA

2 lb. ground beef (or 1lb beef/1lb. bulk sausage)
3 (15 1/2 oz) jars spaghetti sauce
2 lbs. ricotta cheese
1 1/2 lbs. mozzarella
1 egg, beaten
1 T. parsley flakes
salt and pepper
1 lb. lasagna noodles, cooked
1 cup grated Parmesan cheese

Brown beef in large skillet. Drain fat. Add spaghetti sauce, heat just to boiling. Cut 12 thin slices mozzarella for topping. Shred remainder and mix with ricotta, egg, parsley, salt and pepper. Ladle 1 cup meat sauce into bottom of each baking dish (about 12"x8"). Layer 3 noodles, then about 1 cup cheese mixture and 1 cup meat sauce in each pan. Repeat twice. Sprinkle 1/2 cup Parmesan cheese onto each. Top with mozzarella slices. Bake one pan @ 350 degrees for 30 minutes. Wrap and freeze the other pan. To serve. Preheat oven to 400 degrees. Heat frozen lasagna for 75 minutes. Uncover and then heat for 15 minutes more. Each pan serves 6-7 people. (Use freezer proof dish.)

ITALIAN BEEF FOR SANDWICHES

1 3lb. chuck roast
1 jar (16 oz) sliced pepperocini
½ pkg. dry italian seasoning mix
2 cloves garlic, minced

Place roast in slow cooker. Pour ½ of the pepperocini juice on meat. Add the pepperocini, seasoning mix and garlic. Cook on low for 7 – 8 hours. Serve sliced or shredded on hearty buns with slices of provolone cheese.

EASY BEEF STROGANOFF

1 lb. ground beef
½ small onion, chopped
1 ½ cups water
2 beef bouillon cubes
1 16 oz. carton sour cream
1 tsp. Worcestershire sauce
1 can cream of mushroom soup

Brown ground beef and onion. Drain off fat. Dissolve bouillon cubes in warm water. Add to beef. Add remaining ingredients. Bring to a simmer. Serve over rice or egg noodles.

SHREDDED BEEF FOR BURRITOS

1 2-3 lb. beef rump roast
6-7 medium tomatillos, husked, rinsed, chopped
2-3 cloves garlic, minced
1 serrano pepper, halved

Place roast in slow cooker and cook on low for 8-10 hours or until it shreds easily. Add tomatillos, garlic and serrano pepper and cook for another hour. Remove serrano pepper. Serve as burritos in tortillas with montery jack cheese, rice and beans, salsa, sour cream, olives, etc.

BEEF AND MUSHROOM SAUCE FOR NOODLES

2-3 lbs. beef rump roast, chuck roast, or stew meat
1 pkg. Lipton onion soup mix (beef onion flavor works well)
1 large can cream of mushroom soup
1/2 cup red wine
mushrooms, sliced (optional)
egg noodles

Cube meat when partially frozen. Brown meat. Place soup mix, mushrooms, soup, wine and mushrooms in crock-pot. Add meat and blend. Cook on low for 6-7 hours or high for 3-4 hours if in a hurry. Serve over egg noodles.

BEEF BOURGUIGNON

1 cup beef broth
1 large onion, sliced
1/2 t. thyme
2 T. chopped parsley
1 bay leaf
1/4 t. pepper
2 lbs. stewing beef, cut into 1 1/2" cubes
3 slices bacon, diced
12 small white onions
1/2 lb. mushrooms, sliced
2 cloves garlic, minced
1 t. salt

Combine first 7 ingredients, mix well and add beef. Marinate at least 3 hours on counter or overnight in fridge. Drain meat, reserving marinade. In skillet, saute bacon and remove. Brown meat in bacon fat. Combine beef, bacon, vegetables and seasonings in slow-cooker. Pour over enough of marinade to cover all exposed beef. Cook on low 8-10 hours.

BEAN HOT DISH

1 lb. hamburger, cooked
1/2 cup onion, chopped
1 can pork and beans or baked beans
1 can butter beans.
1 can lima beans
1 can kidney beans, rinsed

(Drain all beans)

2 T. vinegar
1/2 t. garlic
1/2 t. dry mustard
1 cup ketchup
1 cup brown sugar

Cook on low in crock-pot for at least 24 hours.