RECIPE: Any "different" recipes to use 1 lb of ground meat? I am thinking of Rec: Thai-Style Ground Beef

RECIPE:
B

barb_b

Well-known member
from recipezaar/cooking light. I have recently made Laarb, meatballs, italian gravy, chili, meatloaf, etc....

I defrosted the meat for nachos for an appetizer, and the plans changed....so, now trying to think of something different to do with it.....

Any ideas? I recall an asian soup; I believe the meat was dusted with flour and then added to a rich broth....Can't find it anywhere.... Any suggestions on something different to use this meat? TIA, Much appreciated!

Best,

Barb

Thai-Style Ground Beef Recipe #150739

A wonderful recipe from Cooking Light. A delicious way to use ground beef. You can make it spicier by using more red curry paste.

by Redsie

20 min | 10 min prep

SERVES 4

cooking spray

1 cup thinly sliced leek

1 teaspoon minced garlic

1 lb lean ground beef

1 teaspoon red curry paste

1 cup tomato sauce

1/2 cup light coconut milk

1 tablespoon brown sugar

1/4 teaspoon grated lime rind

1 1/2 teaspoons fresh lime juice

1 tablespoon asian fish sauce

3 cups hot cooked short-grain white rice

Heat a large skillet over medium-high heat. Coat pan with cooking spray.

Add leek; sauté 5 minutes.

Add garlic; sauté 1 minute.

Add beef; cook 7 minutes or until lightly browned, stirring to crumble.

Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes).

Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened.

Serve with the rice.

 
What about the recipe that Joe posted above. Blue Cheese Stuffed Bacon Sliders?

They sure sound good!
Or one of these:

* Exported from MasterCook *

SPICED BEEF WITH GRILLED PITAS

Recipe By :First Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method

1/2 cup plain yogurt
3/4 teaspoon fresh mint, -- chopped
1 onion
1 clove garlic
1 pound ground beef
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cinnamon
salt and pepper
1/2 cup tomato sauce
4 mini pita bread rounds
oil

Combine yogurt and mint. Chop onion and garlic. Crumble beef into a frying pan and brown. Stir in onion, garlic, oregano, cumin, coriander, cinnamon, 1 tsp. salt, 1/4 tsp. pepper and the tomato sauce. Cover and simmer 15-20 minutes to blend flavors. Brush pitas with oil and grill quickly on both sides in a large frying pan (like a grilled cheese sandwich). Open pitas to make a pocket. Fill with meat and serve with yogurt.

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* Exported from MasterCook *

Wet Burrito Casserole

Recipe By :Bunny/OC
Serving Size : 1 Preparation Time :0:00
Categories : Beef Casseroles
Freezable Ground Beef

Amount Measure Ingredient -- Preparation Method1 lb. ground beef
1/2 medium yellow onion chopped
1 pkg. taco seasoning
Flour tortillas
1 can refried beans
2 cups shredded mild cheddar cheese -- (2 to 3)
1 can cream of mushroom soup
1 carton sour cream -- (8 oz.) divided

Brown hamburger and onions; drain. Add taco seasoning (prepare as directed on taco seasoning package). Add refried beans. Mix soup with 4 ounces of sour cream. Spread enough of the sour cream mixture to cover the bottom of a casserole dish. Put meat into tortillas. Wrap like a burrito and place seam side down in casserole dish. Put the remaining sour cream on top of the burritos. Sprinkle cheese over top and bake, uncovered, at 350 degrees F. for 20 to 30
minutes. You can garnish with chopped green onions, chopped tomatoes, sour cream, and picante sauce if you like. - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Sloppy Joes (Dawn)

Recipe By :The L.A. California Cookbook/Dawn
Serving Size : 8 Preparation Time :0:00
Categories : Ground Beef

Amount Measure Ingredient -- Preparation Method2 pounds ground beef
1 large onion -- chopped
2 large green pepper -- chopped
2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup flour
3 cups water
1 teaspoon worcestershire sauce
1 1/2 cups ketchup
2 tablespoons yellow prepared mustard
1 1/2 teaspoons chili powder
hamburger buns

Cook beef, onion, green pepper, salt and pepper in large skillet, stirring until beef losed its red color. Stir in flour, water, Worcestershire, ketchup, mustard and chili powder. Simmer, uncovered, 20 minutes, stirring occasionally. Split and toast buns. Spoon mixture over toasted buns. - - - - - - - - - - - - - - - - - - -


* Exported from MasterCook *

Southwest Casserole Recipe #45566

Recipe By : MizzNezz
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Ground Beef
Ground Meat Mexican
Refried Beans

Amount Measure Ingredient -- Preparation Method1 lb ground beef
1/4 cup chopped celery
1/2 cup chopped onion
1 envelope taco seasoning
1/4 cup water
2 cans refried beans -- (16 ounce)
1 can chopped green chilies -- (4 ounce)
1 cup shredded cheddar cheese
2 green onions -- sliced
2 tomatoes -- chopped
1/4 cup sliced ripe olives
1 1/4 cups crushed tortilla chips

In 12 inch skillet, cook beef, celery and onion until beef is done, drain.
Stir in taco seasoning, water, beans and green chilis.
Mix well.
Pour into 9x13 baking pan.
Bake, uncovered at 350° for 35 minutes.
Top with cheese, green onion, tomato, olives and chips. - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Hungarian Salami

Recipe By :Karen/NO.CA.
Serving Size : 1 Preparation Time :0:00
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method8 cloves fresh garlic -- minced
2 lb. ground beef, 33% fat
1 tbsp. Hungarian paprika
1 tbsp. salt
1 tbsp. coarsely gr. black pepper
1 tbsp. onion powder
1 tbsp. dill seed
1 tbsp. chopped fresh basil (or 1 tsp. dry)
1 tsp. liquid smoke
1 tsp. whole coriander seed
1 tsp. whole pickling spice
1 tsp. mustard seed

Combine all ingredients and mix well. shape into 2 logs, each about 10 inches long. Cover and refrigerate overnight. Uncover and place on broiling pan and
bake in a very slow oven 225 degrees for 2 hours. Cool before slicing.

NOTES : This was a 1981 recipe contest and Cook-off first runner up and featured in The Garlic Lovers Cookbook from Gilroy CA (the garlic capital of the World) - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Mexican Manicotti

Recipe By :Ann/NoVA
Serving Size : 1 Preparation Time :0:00
Categories : Beef Casseroles
Freezable Ground Beef
Main Dishes Poultry

Amount Measure Ingredient -- Preparation Method14 manicotti or cannelloni shells
1 tsp vegetable oil
1 lb lean ground beef or cubed chicken
1 large onion -- chopped
4 crushed garlic cloves
1 Tbsp chili powder
2 tsp leaf oregano
1/2 tsp salt
1 can refried beans -- (16 oz)
1 large green pepper -- seeded and chopped
1/4 cup chopped fresh coriander or parsley
1 cup hot or medium salsa
1 can tomato sauce -- (8 oz)
2 cups grated Monterey Jack or cheddar

Cook pasta according to package directions, using minimum amount of cooking
time given on package. This is usually from 6 to 8 minutes. When still fairly firm,
drain pasta and immediately rinse with cold running water until cool. Drain well. Lighly oil a 9 x 13" baking dish or coat dish with nonstick cooking spray. Preheat oven to 350. Heat oil in large frying pan set over medium high heat. Add beef (chicken) onion, garlic, chili powder, oregano and salt. cook, stirring often with a fork to break up meat, until meat loses its pink color and onion has softened, about 15 minutes. If mixture starts to burn, adjust heat to medium or medium low. Stir in beans, green pepper and coriander until evenly mixed. Remove from heat. In a small mixing bowl, stir salsa with tomato sauce. Fill each shell with meat mixture and
place together snugly in a baking dish. Pour salsa mixture over the top. Cover tightly
with foil and bake in center of preheated oven for 45 minutes. Uncover and sprinkle
with cheese. Continue baking, uncovered until cheese is melted and manicotti are hot, about 20-25 minutes. Manicotti is great served with a green salad and extra salsa.

NOTES : Make ahead: Instead of baking, place foil covered dish in the refrigerator for up to 1
day or tightly wrap and freeze. To bake, defrost casserole. Then, cover and bake for 1-1/4 hours. Remove foil, sprinkle with cheese and continue with recipe. - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

BASIC TACO MEAT

Recipe By :Kathe Wragg
Serving Size : 4 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method1 pound ground beef -- or ground turkey
1 large onion -- chopped finely
1 1/2 teaspoons chili powder
1/2 teaspoon oregano leaves
1/2 teaspoon paprika
1/2 teaspoon rosemary
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
2 cloves garlic -- minced or pressed
2 teaspoons Worcestershire sauce
3 tablespoons water

In a wide frying pan over medium heat, cook meat until brown and crumbly. Drain, add onion, garlic and saute until limp. Stir in chili powder, oregano, paprika, rosemary, cumin, and pepper. Saute for 2 minutes. Add Worcestershire sauce and water; simmer until desired consistency. - - - - - - - - - - - - - - - - - - -

 
Rec: Hamburger Curry

* Exported from MasterCook *

Hamburger Curry

1 tablespoon oil
3/4 teaspoon cumin seeds
2/3 cup onion -- chopped
1/2 teaspoon ginger root -- grated
1 pound ground beef
1 clove garlic -- crushed
2 teaspoons curry powder
2/3 cup tomatoes -- chopped
1 cup water
1 teaspoon salt
1/2 cup peas -- frozen
2 teaspoons garam masala

Heat oil and add cumin. Cook until red (a few minutes). Add onion until limp. Add ginger and garlic. Add meat. When meat is brown, add curry powder and cook for 2 min. Add tomatoes, water, salt. Simmer 20 min. Add peas. Simmer 5 min. more. Add garam masala. Serve over cooked rice.

Serve with Naan (Indian bread).

Source:
"Carol Pathik"
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NOTES : Family favorite - freezes well.

 
Picadillo

1 lb very lean ground meat
1 medium onion, chopped
2 cloves garlic, chopped
1 15 oz. can whole tomatoes, drained, tomatoes broken up
1/2 cup white wine
1 tsp cinnamon
1 tsp cumin
1 tsp chili powder
1 bay leaf
flaked red pepper to taste
1/2 cup or so raisins
1/2 cup or so pimento stuffed green olives
salt & pepper

Brown meat, onions & garlic until onion is clear. Add remaining ingredients and simmer slowly until all liquid is absorbed. Use for anything you would use taco/burrito meat in. Makes good empanadas. I waited until it was done to add salt because of the olives and the fact that I was reducing all the liquid away. I also added more raisins until I got the sweet/spicy taste I was aiming for.

 
I think the Thai-style looks yummy. Here are some old-timey recipes.

* Exported for MasterCook 4 by Living Cookbook *

Beef Lombardi

Serving Size : 6



1 lb lean ground beef
1 14 1/2-oz can chopped tomatoes
1 10-oz can diced tomatoes and green chiles
2 tsp sugar
2 tsp salt
1/4 tsp pepper
1 6-oz can tomato paste
1 bay leaf
1 6-oz pkg medium egg noodles
6 green onions, chopped (about 1/2 cup)
1 cup sour cream
1 cup shredded sharp Cheddar cheese (4 ounces)
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese (4 ounces)
garnish: fresh parsley sprigs

1. Cook ground beef in a large skillet over medium heat 5 to 6 minutes,
stirring until it crumbles and is no longer pink. Drain.

2. Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add
tomato paste and bay leaf, and simmer 30 minutes.

3. Cook egg noodles according to package directions; drain.

4. Stir together cooked egg noodles, chopped green onions, and sour cream
until blended.

5. Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking
dish. Top with beef mixture; sprinkle evenly with cheeses.

6. Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover
casserole, and bake 5 more minutes. Garnish, if desired.

Cooking Tip: Freeze casserole up to 1 month, if desired. Thaw in
refrigerator overnight. Bake as directed.

Cooking Tip: To lighten: Substitute low-fat or fat-free sour cream and 2%
reduced-fat Cheddar cheese. Reduce amount of cheeses on top to 1/2 cup each.


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* Exported for MasterCook 4 by Living Cookbook *

Potluck Pockets

Recipe By : Debbie Jones, California, Maryland
Serving Size : 12 Preparation Time: 0:00
Categories : Beef Main Dish


Amount Measure Ingredient -- Preparation Method

1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2 Tbs Worcestershire sauce
2 Tbs soy sauce
2 tsp garlic powder
1 tsp ground cumin
1/2 tsp Italian seasoning
6 pita breads, halved
2 medium tomatoes, diced
3 cups shredded lettuceSauce1/2 cup soy sauce
1/4 cup vinegar
2 Tbs Worcestershire sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp Italian seasoning
dash pepper

1. In a skillet, brown beef, onion and green pepper; drain. Add
Worcestershire sauce, soy sauce, garlic powder, cumin and Italian seasoning;
mix well. Simmer for 5-10 minutes. In a small saucepan, bring all the sauce
ingredients to a boil. Reduce heat and simmer for 5-10 minutes. Spoon meat
mixture into pita halves; top with sauce, tomatoes and lettuce.

Comments: My husband taught me how to make these fun tasty sandwiches. They
take little time to prepare, and we enjoy them all through the year. They
don't last long on a buffet.

Recipe Author: Debbie Jones, California, Maryland


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* Exported for MasterCook 4 by Living Cookbook *

Hamburger Stroganoff

Recipe By :
Serving Size : 6 Preparation Time:
Categories : Beef Main Dish
Pasta


Amount Measure Ingredient -- Preparation Method8 oz uncooked medium egg noodles
1 tsp olive oil
1 lb ground beef, extra lean
1 cup prechopped onion
1 tsp bottled minced garlic
1 8-oz pkg presliced cremini mushrooms
2 Tbs all-purpose flour
1 cup fat-free, less-sodium beef broth
1 1/4 tsp kosher salt
1/8 tsp black pepper
3/4 cup reduced-fat sour cream
1 Tbs dry sherry
3 Tbs chopped fresh parsley

1. Cook pasta according to package directions, omitting salt and fat. Drain
and rinse under cold water; drain.

2. Heat oil in a large nonstick skillet over medium-high heat. Add beef to
pan; cook 4 minutes or until browned, stirring to crumble. Add onion,
garlic, and mushrooms to pan; cook 4 minutes or until most of liquid
evaporates, stirring frequently. Sprinkle with flour; cook minute, stirring
constantly. Stir in broth; bring to a boil. Reduce heat, and simmer i minute
or until slightly thick. Stir in salt and pepper.

3. Remove from heat. Stir in sour cream and sherry. Serve over pasta.
Sprinkle with parsley.

Comments: Add a tossed green salad and sautéed red and green bell pepper
strips for a satisfying fall meal.


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* Exported for MasterCook 4 by Living Cookbook *

Hamburger Stroganoff 2

Recipe By :
Serving Size : 4 Preparation Time:
Categories : Beef Main Dish
Pasta


Amount Measure Ingredient -- Preparation Methodbutter
1 lb ground chuck
salt and pepper
1 yellow onion, chopped (about 1 cup)
8 oz sliced cremini mushrooms, sliced*
1/3 cup of dry sherry, dry white wine, or water
1/2 cup (loosely packed)chopped parsley
1 1/4 cups sour cream**
1 tsp lemon juice**
1/4 tsp paprika or more to taste
8 oz egg noodles

1. Put a large pot of salted water (1 teaspoon salt for every quart of
water) on to heat, for the pasta.

2. Heat a large sauté pan on medium high heat. Melt 1 teaspoon butter in the
pan and swirl it around. Sprinkle the bottom of the pan generously with
salt. Working in batches as not to crowd the meat (crowding it will make it
hard to brown), break up the ground beef and add it to the pan. Sprinkle the
meat with salt. Do not stir the meat, as stirring will prevent browning.
Once the meat is well browned on one side (a couple minutes, depending on
how hot the pan), use tongs or a fork or a metal spatula to flip to the
other side. Once that side is browned as well, use a slotted spoon to remove
from the pan and set aside. Continue to brown the meat in batches, adding a
teaspoon of butter to the pan with each batch if needed, and salting the pan
and the meat, until it is all browned. Remove meat from pan. Drain excess
fat from pan.

3. Lower the heat to medium. Add the onions to the pan. If you are working
with very lean meat, you may not have any residual fat in the pan. If this
is the case, you'll want to add in a tablespoon of olive oil or butter to
the pan. Cook the onions, scraping up the meat drippings, until soft, about
5 minutes. Remove onions from the pan (add to the meat).

4. Depending on the cooking times of your particular brand of pasta, this is
likely a good time to add the pasta to the (should be now) boiling, salted
water.

5. While the pasta is cooking, add a tablespoon of butter to the pan,
increase the heat to medium high. Add the sliced mushrooms. Sauté until
nicely browned (about 4 minutes). Add the sherry (or dry white wine or
water) to the pan to deglaze the pan, scraping up any browned bits. Let the
sherry reduce by at least a half, then lower the heat to low.

6. Add the sour cream and paprika. Do not let the sour cream boil (or it may
curdle). Stir until smooth. You may add a few tablespoons of water to the
mixture to thin it out a bit at any time. Stir in the lemon juice, and about
1/4 teaspoon of salt. Stir in the meat and onions. Stir in the chopped
parsley. Add more salt, pepper, and/or paprika to taste.

7. Keep the stroganoff on warm heat until the noodles are done cooking. When
the noodles are ready (al dente) drain.

8. Serve the stroganoff on top of egg noodles.

Cooking Tip: *You can substitute button mushrooms for the cremini mushrooms.

Cooking Tip: **You can substitute a cup of full-fat plain yogurt for the
sour cream and lemon juice. Do not allow to boil.


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Rec: Beef Tamale Pie (hope I'm not too late!)

1 1/2 pounds lean ground beef
1 large onion, chopped
1 t garlic, minced
1 t seasoned salt
1 package chili seasoning mix
1 (16 ounce) can tomatoes
1 cup yellow cornmeal
1 t salt
2 1/2 cups cold water
1/4 cup chopped canned pimiento
1 cup shredded Cheddar cheese

Brown ground beef in skillet, breaking up meat with a fork. Add seasonings and tomatoes and simmer 5 minutes.

Combine cornmeal, salt and water; cook, stirring, until thick. Add pimento.

Line a greased, shallow, 2-quart baking dish with part of cornmeal mixture. Pour in beef mixture and make a border of remaining cornmeal around edge of baking dish. Bake at 350 degrees F for about 40 minutes. Sprinkle with remaining cheese and bake 5 minutes longer.

Top with diced tomato, more onion, peppers, and sour cream if desired.

Servings: 6

 
Here's something a little different - Rec: Greek-style MeatballsGreek Meatballs

1 beaten egg
1/2 cup soft breadcrumbs
1 small onion, finely chopped (1/3 cup)
1 clove garlic, minced
1 tablespoon snipped fresh mint
1/4 to 1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound lean ground beef
1/2 pound ground lamb
1/2 cup shredded cucumber
1/2 cup plain low-fat yogurt

Cucumber slices
Lemon slices, halved
Pita bread rounds, quartered (optional)

Combine egg and bread crumbs in a mixing bowl. Add onion, garlic, mint, cinnamon, salt, and pepper; mix well. Add meats and mix well.

Shape into 1-inch balls and place in a 15 x 10x 1-inch baking pan. Bake at 350 degree F for about 15 minutes or until done.

While meatballs are cooking, pat shredded cucumber dry with a paper towel and stir into yogurt.

Transfer meatballs to a serving plate. Garnish with cucumber and lemon slices and serve with cucumber-yogurt mixture and, if desired, quartered pita rounds.

Makes about 16 servings.

 
Rec: Mexican Manicotti

Mexican Manicotti Recipe
Make this in the morning, bake it that evening. A hearty entree. Vegetarians can leave out the meat, with great results.

8 servings

1 lb lean ground beef
1 (16 oz) can refried beans
3 teaspoons chili powder
3 teaspoons oregano
1 (8 oz) package manicotti
2-1/2 cups water
16 ounces picante sauce
16 ounces sour cream
1 cup shredded monterey jack cheese
1/4 cup sliced green onions
1/4 cup sliced ripe olives

In bowl, mix uncooked beef, beans, chili powder, and oregano.
Spoon into uncooked manicotti shells. Place in greased 13x9 baking pan.
Mix water and sauce, pour over manicotti.
Cover and refrigerate 8 hours.
Remove from refrigerator 30 minutes before baking. Cover and bake at 350* for 1 hour.
Uncover; spoon on sour cream. Sprinkle with cheese, onions, and olives.
Bake for 8 minutes more.

Pat’s note: Very easy to assemble. No need to do the 8 hour in advance preparation. You can do that if it is convenient, but I made it and put it directly into the oven and it turned out great. Also added a little garlic powder with the spices.

Other reviewers said: Added garlic and chopped onions to the mixture.

http://www.recipezaar.com/Mexican-Manicotti-26243

 
Rec: Zucchini Lasagne

Zucchini Lasagne

4 lg zucchini
2 tbsp olive oil
2 cloves garlic
1/2 c chopped onion
1/2 lb ground beef
1 lb can tomatoes
6 oz can tomato paste
4 oz can sliced mushrooms
3/4 c dry red wine
1 1/2 tsp oregano
1/4 tsp thyme
1/2 tsp basil
Salt and pepper
8 oz mozzarella cheese, thinly - sliced
8 oz ricotta cheese, crumbled
1/2 cup grated parmesan cheese

Cut zucchini into strips 1/4 inch thick. Heat oil; add garlic and onion and cook until vegetables are tender but not browned. Add meat and brown, stirring to keep meat crumbly. Add tomatoes, tomato paste, mushrooms, wine, oregano, thyme, basil and salt and pepper to taste. Simmer uncovered 1-1/2 hours. Place half of the zucchini strips in an oiled shallow casserole. Top with half of the Mozzarella and Ricotta cheeses. Add half the meat sauce. Repeat layers. Top with Parmesan cheese. Bake at 350 degrees for 40 minutes. Serves 4

Pat’s notes: made my own sauce using jar sauce, sauteed ground beef, onions, garlic and added some pesto and sundried tomato pesto. A very tasty dish.

 
Want to try this Zucchini Lasagna some time, posted by Olga

ZUCCHINI LASAGNA

Zucchini replaces pasta to reduce the total calorie count.

1 lb. extra lean ground beef
1 medium onion, finely chopped
1 garlic clove, minced
1 (15 oz) can tomato sauce
1 teaspoon each salt, dried leaf basil, dried leaf oregano
1/2 teaspoon each dried leaf thyme and marjoram
1 ½ cups dry cottage cheese
1/2 cup grated Parmesan cheese, divided
1 egg
4 medium zucchini
2 tablespoons all purpose flour, divided
1 cup shredded mozzarella cheese, divided

In a large skillet, brown beef with onion and garlic; drain off any fat. Stir in tomato sauce, salt, basil, oregano, thyme and marjoram; simmer, uncovered, 10 minutes.

In a small bowl, combine cottage cheese, 1/2 of Parmesan cheese and egg; set aside.
Scrub zucchini; slice lengthwise into 1/8 inch thick slices. Preheat oven to 350 F.
Lightly oil a 13 x 9 inch baking dish. Layer ½ of zucchini in oiled baking dish; sprinkle with 1 tablespoon of the flour. Top with ½ of cottage cheese mixture and ½ or meat mixture, then with ½ of mozzarella cheese.

Top with remaining zucchini; sprinkle with remaining flour. Top with remaining cottage cheese mixture, meat mixture and mozzarella cheese. Sprinkle remaining Parmesan cheese over top.
Bake, uncovered, 1 hour. Let stand 20 minutes before serving. Cut into 9 squares. Makes 9 servings.
New Ideas for Casseroles. . B. Ojakangas

 
Rec; Spaghetti with Greek Meatballs and Tomato Feta Sauce, shared by Evelyn

Spaghetti with Greek Meatballs and Tomato Feta Sauce

For the meatballs:
1 slice of homemade-type white bread, torn into pieces
1/4 cup milk (I used about 1-1/2 tbsp milk and 1 egg)
1 pound ground lamb (I used about 1-1/4 lbs. lean ground beef)
1 teaspoon minced garlic
1/3 cup minced fresh mint leaves (I used half fresh oregano)
3 tablespoons minced scallion
1/8 teaspoon cinnamon
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste

For the sauce:
1 cup finely chopped onion
3 tablespoons olive oil
2 28-ounce cans Italian plum tomatoes, drained in a colander
1/2 cup dry white wine
2 tablespoons finely grated carrot
1/2 teaspoon minced garlic
1 tablespoon minced fresh mint leaves
6 ounces Feta, cut into 1/4-inch dice (about 1 cup)

1 pound dried spaghetti

Make the meatballs: In a bowl let the bread soak in the milk for 3 minutes. Add the lamb, garlic, mint, scallion, cinnamon, salt, and pepper, and combine the mixture well. Roll the mixture into 1-inch balls, in a large kettle brown the meatballs over moderate heat for 5 minutes, or until they are just firm to the touch, and transfer them with a slotted spoon to a plate.

Make the sauce: In the kettle cook the onion in the oil over moderately low heat, stirring occasionally and scraping up the brown bits, until it is softened. Add the tomatoes, chopping them with a spoon, and stir in the wine, carrot, garlic, salt and pepper to taste. Bring the liquid to a boil and simmer the mixture, stirring occasionally, for 15 minutes. Add the meatballs and any juices that have accumulated on the plate and simmer the mixture for 5 minutes. Stir in the mint and the Feta and keep the sauce hot over moderately low heat, stirring occasionally.

In a kettle of boiling salted water cook the spaghetti for 8 to 10 minutes, or until it is al dente, and drain it well. Transfer the spaghetti to a heated platter and spoon the sauce over it.

Yield: 4 to 6 servings
Source: Gourmet magazine (Evelyn recommended it from Cooking Live segment)

Pat’s notes: I baked the meatballs instead of frying them. Made only half the recipe of sauce for the full recipe of meatballs and it was perfect. Used 1/3 lb. dried spaghetti.

 
Rec: Chope's Ground Beef with Potato

Chope's Ground Beef with Potato

Prep and cook time: About 40 minutes
Notes: Chope's Bar and Cafe in La Mesa, New Mexico, serves this ground beef filling with shredded iceberg lettuce, diced tomatoes, and shredded white cheddar cheese. Makes enough for 6 tacos

1 pound ground chuck
1-1/2 tsp ground cumin
3/4 tsp fresh ground pepper
1 russet potato (about 1/2 lb.)
About 1 tsp salt

In a 10- to 12-inch frying pan over medium-high heat, stir ground beef, cumin, and pepper until beef is crumbled and browned, 10 to 12 minutes.

Meanwhile, peel potato. Coarsely shred, immersing shreds in cool water as you go; drain well.

Add potato to beef and stir occasionally until potato is tender to bite and beef is very well browned, 10 to 12 minutes longer. Add salt to taste.

Per serving: 230 cal., 63% (144 cal.) from fat; 14 g protein; 16 g fat (6.3 g sat.); 6.5 g carbo (0.7 g fiber); 444 mg sodium; 57 mg chol.

 
Rec: Stack-Ups Ole

Have made this many times...easy and tasty.

Stack-Ups Ole

1-1/2 lbs. lean ground beef
7 oz. can diced green chilis
3/4 lb. cubed or grated sharp cheddar cheese
1/4 cup Picante sauce (medium hot)
2 or 3 tbsp milk (I use 2 tbsp)
1/2 cup sliced pitted black olives
4 6-inch flour tortillas
fresh sliced Roma tomatoes

Brown meat, drain. Add peppers, mix well. Combine milk, Picante sauce and cheese in saucepan. Stir over low heat until cheese melts. Remove from heat, add meat mixture and olives and mix well. Place one tortilla in ungreased baking dish (I like to use a 9 or 10-inch pie plate), top with 3/4 cup meat mixture. Repeat layers ending with meat. Top with sliced tomatoes. Bake at 350 degrees for approximately 25-30 minutes or until heated through. Cut in wedges and serve.

Tossed green salad is a good accompaniment.

 
Rec: Paradise Cafe Steak Soup

Paradise Cafe Steak Soup

1-1/2 lbs. lean ground beef
2 cups diced onions
1 cup diced carrots
1 cup diced celery
1 tbsp minced garlic
3 14-oz cans chicken broth
1 16-oz. can crushed tomatoes
2 tbsp Worcestorshire sauce
1 tsp red pepper sauce (like Tabasco)
1/2 tsp freshly ground pepper
optional: 1 small zucchini, diced, chopped parsley, chopped potatoes, pasta or rice
1/4 cup butter and 1/4 cup flour (I don’t do this part -- I like it without)
optional: Parmesan cheese to top each serving

Brown ground beef in Dutch oven over medium heat, add carrots, onions, celery and garlic and saute lightly. Add remaining ingredients except butter and flour, bring to a boil, reduce heat, cover and simmer 15 minutes. Melt butter in small saucepan and stir in flour. Cook over medium-high heat, stirring until deep brown. Whisk into soup, cover and simmer 15 minutes more. Makes 11 cups. Top each serving with freshly grated Parmesan cheese, if desired.

Pat’s notes: I found this recipe in a magazine a few years ago but I can’t remember which one. As I recall it was a favorite on the menu at the Paradise Cafe. I adapted the recipe to include the optional ingredients and exclude the butter/flour thing. This soup is very tasty and easy to make. Goes well with a loaf of fresh, hot french bread ---- Yummmm.

 
Rec: Mexican Potato Casserole

Mexican Potato Casserole

1 tsp olive oil
1/2 lb. lean ground beef
2 green bell peppers, seeded and chopped (or any color peppers)
2 or 3 cloves garlic, minced
8 scallions, sliced (including green stalks)
2 fresh tomatoes, chopped
1 tbsp each chili powder and ground cumin
1/2 tsp each salt and fresh black pepper
2 quite large baking potatoes, scrubbed, thinly sliced (2mm disc works well)
3/4 cup nonfat cheddar cheese, shredded (I use low-fat cheddar)

Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray, set aside. In a large nonstick skillet, heat the oil, add the beef, bell peppers, garlic and scallions, cook, stirring as needed, until the beef is browned and the vegetables are softened, about 6-8 minutes. Add tomatoes, chili powder, cumin, salt and pepper, cook about 4 minutes, stirring occasionally.

Arrange a thin layer of sliced potatoes on bottom of dish, then a thin layer of beef mixture, and repeat. Cover with foil and bake 40 minutes, uncover and sprinkle evenly with the cheese. Bake about 10 minutes more until the potatoes are cooked through and the cheese is melted. Yield: 4 servings, 6 WW points per serving. Adapted from Weight Watchers Simply the Best

Pat’s notes: At first it looked to me like the 9x13 dish was too big for the layers, but it worked out great, the layers are kinda thin and sparse but I liked how the dish turned out when I served it. I think some optional additions would be: 1/2 fresh jalapeno pepper, minced, and 2 to 4 tbsp sliced black olives, added with the tomatoes. Good accompaniments: tossed green salad with sliced avocado and ranch dressing, and french rolls.

 
other ideas: stuffed peppers, dolmas, tacos, enchiladas, salisbury steak, cabbage rolls, shephard's

pie, spaghetti pie

 
I always add potato to my beef taco mix. My cousin told me about it years ago

and I told her that since she just dropped in on friends, they needed to add a potato to the taco meat to accommodate guests. She swore that was not the case. I love the addition of the potato, and do it all the time.

 
REC: Taco Casserole

Taco Casserole
Family Circle Magazine, June 25, 1996

I always make a double recipe of this. After it cools, put half of it in a ziploc freezer bag and freeze. When you get ready to bake it, thaw it out, put the tortilla chips in the bottom of the baking dish, and proceed as directed.

Makes 6 servings

3/4 lb. ground beef
1/2 cup chopped onion
3 tbl. chili powder
2 cups frozen corn kernels
1 zucchini, diced
1 small can (8 oz) tomato sauce
1/2 cup water
3/4 tsp. salt
2 cups tortilla chips
1-1/2 cups shredded cheddar cheese
1 green onion, chopped

Brown beef and onion in a skillet. Drain as much fat as you can (I wad up paper towels and push them around with a wooden spoon to soak it up). Add chili powder, corn, zucchini, sauce, water and salt. Simmer 10 min.
Crush 1 cup of chips into the bottom of a 2-quart casserole dish. Add beef then top with cheese. Tuck in remaining chips around the edge of dish. Bake at 400 deg. for 20 minutes. Remove from oven and sprinkle green onion on top. Serve with a bowl of tortilla chips on the side.

 
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