Mix the following in a bowl:
one envelope of onion soup;
2 pounds of ground beef;
1 1/4 cup of breadcrumbs;
2 eggs
3/4 of a cup of milk;
1/3 of a cup of catchup;
salt and pepper to taste; and,
Placed the mixture in a 9-inch loaf pan and bake at 350° for one hour.
Ingredients:
6 large green peppers;
1 pound of ground beef;
1/2 cup of chopped onions;
1 (16 ounce) can of diced tomatoes;
½ cup of long grain rice (any available rice is fine, but it may affect the cooking time);
1 cup of water;
1 teaspoon of salt;
1 teaspoon Worcestershire sauce; and,
1 cup of shredded cheddar cheese, (about 4 ounces).
Directions:
Cut off the tops of the green peppers and discard the seeds and membranes;
Chop enough of the pepper tops to make 1/4 cup and set aside. Cook the whole green peppers, uncovered in boiling water for about five minutes, invert to drain well.
Sprinkle insides of the peppers lightly with salt;
In a skillet cook ground beef, onion and a 1/4 cup of chopped pepper (from step 2) till meat is brown and the vegetables are tender; Drain off excess fat. Add drained tomatoes, salt, Worcestershire sauce and a dash of pepper;
In a separate pot filled with the cup of water; bring to a boil, add rice and cook until rice is soft, if needed add more water;
Add the rice to the beef mixture; stir in cheese and stuff the peppers with the meat mixture, Place in a 10 x 6 x 2 baking dish;
Bake, covered in a 350° oven for 30 minutes and in the last five minutes add any remaining cheese to the top of the peppers.
Heat oil in heavy skillet. Add onion, garlic, and green pepper. Sauté until onion is brown. Brown beef in skillet. Add rest of ingredients and simmer until hot. Serve in Taco shells.
Blend all ingredients and serve on party rye or pumpernickels.
Brown chuck with onion in butter. Add rest and simmer for 30 minutes.
Sauté chuck, celery, onion, green pepper and garlic until tender. Add paste, water, and seasonings. Add undrained cans of beans. Simmer for 15 minutes.
Biscuits
Sift dry ingredients. Combine milk and coloring. Add to dry ingredients and mix until dough clings. Knead on floured surface 12 times. Roll out to 12” x 9” rectangle.
Take 1 cup of meat mixture and add ½ cup blanched slivered almonds. Spread over rectangle of dough. Roll up starting on 12” side. Seal edges. Cut into one inch pieces. Place remaining meat mixture in Pyrex dish. Top with biscuits. Bake at 425 degrees for 25-30 minutes.
Brown bacon/pancetta until crisp. Add onion, ½ t. salt and cook till tender. Add ground
beef and 1 t. salt and cook stirring occasionally until beef is no longer pink.
About 5 minutes. Stir in tomato paste, milk and 1/3 cup cheese. Cook 1-2 hours
covered, then uncovered. Add cooked spaghetti to sauce plus enough pasta-cooking water to loose sauce. Serve with lots of cheese.
Cook in heavy pan until meat is crumbled and cooked
Add the above to meat mixture and simmer 3 hours.
Brown meats, add veggies, add wineand reduce by half. Add milk (enough to
cover the meat) and the tomatoes. Simmeruntil tender and reduced. Season with
salt and pepper.
Put oil, butter and chopped onion in the pot and turn on heat to medium. Cook
and stir onion until transclucent, then add chopped celery and carrot. Cook for about 2 minutes. Add ground beef, a large pinch of salt, and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef is not pink. Add milk and let simmer, gently stirring until it has bubbled away completely.
Add a tiny grating – about 1/8 t. of nutmeg and stir. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients
well. When tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers for three hours.