Taco Meatballs

One of my husband's new favorites!

1-1 1/2 pounds hamburger
1 1/2 cups corn tortilla crumbs (I put mine in food processor until fine and crumbly)
1/3 cup minced onion
1/3 cup milk
1/2 chopped parsley
1/2 tsp. lemon pepper
1 tsp. Louisiana hot sauce
1 egg

Sauce:
1 can diced chiles (I've used a can of green enchilada sauce, too)
1 package taco seasoning
3/4 cup chicken broth
1 package cheddar cheese

Combine the first 8 ingredients in mixing bowl. Shape into small meatballs. Drop into boiling water, and cook until no longer pink. Remove and drain. In large skillet, add sauce ingredients. Add meatballs. Cook until melted and coated. Serve over taco rice!

--Delena
Kansas City, MO

Bacon Cheeseburger Meatloaf

Seriously, I wouldn't recommend this recipe to anyone watching their weight or on strict orders from the doctor not to eat anything horrible for them. For those that DON'T fall into that category, may I present to you the best, I think, comfort food EVER? I'm not a big fan of regular meatloaf, but this meatloaf is amazing.

1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions

Preheat oven to 350 degrees F.

In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

--Delena
Kansas City, MO

Baked Steak

Very easy!

2 tenderized minute steaks
1/4 envelope Lipton's Onion Soup Mix
1 can cream of mushroom soup
ground pepper to taste
flour
2-3 T. water
oil or shortening

Dredge steaks in flour and pepper and fry in a small amount of oil or shortening on medium/high heat for 1-2 minutes on each side. Fry just long enough to get the steaks browned, then drain on paper towels. Mix the dry onion soup mix, water and can of soup in a covered baking dish. Place the steaks in the baking dish and spoon the soup mixture over them. Bake for 1 hour at 350 degrees. Check the steaks after about 30 minutes and adjust water, if needed. If the steaks are small and thin, they are almost done by the time they are fried - it's hard to overcook them so long as you keep the steaks covered in the soup mixture and a tight lid or foil on the dish. I find this to be a very easy main dish to fix with baked potatoes. They will be done at the same time!

This can be prepared on the top of the stove also if you don't want to heat up the oven. Just drain the fat - save the crunchies if you like, cover the pan and simmer on low until you have the rest of the meal prepared. Again, check to see if you need to add any water or adjust the temperature and keep a tight lid on the pan.

This recipe is also easy to adjust the number of servings. Just double or quadruple the number of steaks and onion soup mix. You will probably only need 1 can of soup for up to 4 steaks. You do not need to add salt because there is plenty of salt in the onion soup mix.

--Jeanette
Kingman, KS

Italian Burgers

1 lb. ground beef or turkey
1/3 cup spaghetti sauce
3 T minced onion
4 slices mozzarella or provolone cheese

Mix first 3 ingredients together. Shape into 4 patties. Grill about 14-16 minutes. Add cheese. Grill until melted.

--Delena
Kansas City, MO

Chimichangas

So simple!

1 large beef roast

1 large can Rotel tomatoes

10-12 burrito sized tortillas

Place the roast and the Rotel tomatoes in a crock pot and cook all day on low, turning the meat occasionally to sit in the juices. Shred the meat. Drain the tomatoes from the liquid and mix together with the meat. (You do not have to completely drain the tomatoes.) Place the meat and tomato mixture in a tortillas and roll up tight. Deep fat fry and drain. You can serve this with lettuce, salsa, cheese and sour cream.
Yield: 10 - 12 servings

--Jeanette
Kingman, KS

Roast Beef in Rich Wine Gravy and Roasted Mushrooms

Beth from St. Joseph, MO, writes: "Here is another recipe from my very dear friend, Rose in Malta."

Big roast beef
Fresh thyme
large, assorted mushrooms
red wine
beef/meat/chicken stock (i make my own from all the bones etc, but an organic cube will be fine)
3 red onions
3 cloves garlic
water (to add to gravy, if needed)
salt/pepper
basil or any herbs that compliment meat dishes

Take the beef joint and rub the 2 garlic cloves and salt and pepper all over it. Stuff thyme inside the string (if it is around the beef) and rub in too. Leave beef for a few hours.

In a large frying pan, saute the onions, garlic and more thyme for 5-7 mins until lightly cooked. Add 2 large glasses of wine which will cook off, leaving a beautiful smell. Then add the stock, ladle by ladle. To make the gravy thicker you can add a little cornflour. Add salt and pepper and a bouquet garnish.

In a separate pan saute the mushroom (sliced but quite large) in some olive oil and butter. Add thyme, garlic and salt and pepper and leave.

Place beef in large dish and cover with the red wine gravy and the sauteed mushrooms. Cook in hot oven (170c) for one hour, but do check.

Before serving add lots of fresh herbs on the meat.

--Rose
Malta

Hamburger Corn Pone Pie

If you want to use your favorite chili recipe with the cornbread on top, that works just as well. Serve with a big green salad.

1 lb. ground beef
1/3 cup chopped onion
1 can diced tomatoes
1 can kidney beans
cornbread batter (already prepared but not baked)
3/4 tsp. salt
1 T chili sauce
1 T shortening
1 to 1 1/2 T chili powder
chopped green peppers

Brown meat, onions, and peppers. Add seasonings and tomatoes. Cover and simmer on low for about 15 minutes. Add beans. Pour mixture into greased casserole dish and top with cornbread batter, spreading with a wet fork. Bake at 425 degrees for 20 minutes.
Yield: 5 servings

--Marliene
El Dorado, KS

Baked Meatballs

This recipe is easy, and it goes great with rice and a big green salad!

1 egg
1/4 cup milk
onion powder
1 cup Italian bread crumbs
1 tsp. salt
1/8 tsp. pepper
1 lb. ground beef
parmesan cheese, grated

Heat oven to 350 degrees. Beat egg and milk together. Stir in onion powder, bread crumbs, seasonings, and parmesan cheese. Add beef and mix well. Shape into balls, using 1/3 cup mixture for each ball. Place in shallow pan. Bake 30-40 minutes.
Yield: 7 meatballs

--Delena
Kansas City, MO

Irish Beef Stew

By far the best stew I've ever eaten. Your house will smell wonderful, and your husbands will love it!

2 T oil
1 1/2 lb. trimmed boneless beef round steak, cut into 3/4 in. thick cubes (stew meat works great, too!)
2 T flour
1 can beef broth
1 can diced tomatoes, undrained
1 envelope Good Seasons Garlic and Herb salad dressing mix
3 medium carrots, cut into 1/2" pieces
3 medium potatoes, cut into 3/4" chunks
3 cups hot cooked egg noodles

Heat oil in 5 qt. saucepot on medium-high heat. Coat meat in flour. Stir in oil until browned. Stir in broth, tomatoes, and salad dressing mix. Bring to boil, stirring occasionally. Reduce heat to low. Cover and simmer for 30 minutes. Add potatoes and carrots; cover. Simmer additional 30 minutes. Remove lid; simmer 15 minutes or until meat is tender and sauce thickened. Serve over noodles.
Yield: 4 servings
--Delena
Kansas City, MO