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Archive   : HAMBURG.ZIP
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Recipe Page

Hamburger Pie 2 Beef and Vegetable Pizza 2
Stewed Beef Balls 3 Romanian Meatballs 3
Chinese Style Indian Meat & Beans 4
Far East Burgers 4 Favorite Chile 2
Sausage Flavored Ground Beef 5 Beef & Bean Enchiladas 3
Tamale Casserole/Corn Chips 6 Hamburg Vegetable Chowder 4
Meat Balls with Peaches 7 Lasagne 5
Hawaiian Honey Burgers 8 Favorite Hamburger Soup 6
Hamburger-Spaghetti Goulash 9 Bean & Bacon Burgers 7
Sesame Burgers 10 Beefy Macaroni Skillet 8
Hamburger Patties/Lemon Sauce 11 Salisbury Steak 9
Meat Ball Soup 12 Mexican-style Meatballs 10
Monkey Burgers 13 Haposai 11
English Hamburger Casserole 14 Spicy Beef 12
Meat Ball Curry 15 Family Goulash 13
Ravioli/Marinara Sauce 16 Italian Meat Sauce 14
Rolled Beef Enchiladas 17 Chimichangas 15
Pot-Roasted Meat Loaf/Vegetables 18 Hamburger Creole Pie 16
Swedish Meatballs (5) 19 Donburi Soboro 17
Hamburger Noodle Casserole 20 Beef Broccoli Strudel 18
Danish Meat Balls/Potatoes 21 Macaroni Casserole with
Sloppy Joes 22 Italian Vegetables 19
Hamburger Soup 23 Beef Noodle Paprikash 20
Applesauce Beef Loaf 24 Meatball Stew 21
Hamburger Salami 25 Cavetelli with Meat Sauce
Meat Balls with Sour Sauce 26
Meat Sauce for Spaghetti 27
Porcupine Meat Balls 28
Chinese Hamburger 29
Roma Meat Loaf 30
Texas Hash 31
Meatballs, Sauce and Spaetzle 32
Stuffed Burger Bundles 33
Ground Beef Stroganoff 34
Supper Popover 35








HAMBURGER PIE

1 lb ground beef
1 medium onion, chopped ( gm)
3/4 t salt
dash pepper
1 pint canned green beans, drained
1 can condensed tomato soup
5 medium potatoes, peeled and boiled
1/2 c milk
1 egg, beaten

Lightly brown meat; add onions, cook till just tender. Add
seasonings, beans and soup; pour into greased casserole. Mash
hot potatoes; add milk and egg. Drop in mounds over meat
mixture. Bake at 325 degrees for 25 to 30 minutes.

STEWED BEEF BALLS CHINESE STYLE

1 lb ground beef gm Chinese cabbage
3 T cold water 1/2 t salt
1 T corn starch 1 C water & beef bouillon cube
1 egg 1 T soysauce
1/2 t baking soda 1 t salt
1/2 t salt 1 t sugar
1/2 T mirin (sweet rice wine) 2 t cornstarch & 1 T cold
water in paste
1 t sesame oil
1 T diced scallion

Chop beef with cold water about 1 minute until very fine.
Add soda, soysauce, salt, mirin, cornstarch and egg. Mix until
thoroughly combined and smooth.
Cut cabbage into large pieces. Stir fry with 4 T of heated
corn oil. Season with 1/2 t salt. Remove to a platter.
Heat 1 C oil in pan. Wet hand and place 2-3 T beef mixture
in palm; close fingers. An amount about the size of a walnut
will spurt from the top of fist. With a wet spoon remove ball
and drop in hot oil. Fry both sides until golden brown. Remove
oil from pan. Pour water & bouillon cube into pan. Add soy
sauce, salt and sugar. Cover and cook over low heat about 2 min.
Thicken with cornstarch paste. Splash sesame oil & chopped onions
on top. Pour over stir fried cabbage.

FAR EAST BURGERS

1 lb ground beef 2 T mirin (sweet rice wine)
6 T chopped water chestnuts 1 t honey
2 T chopped green onion 1 clove garlic, minced
4 T soy sauce large dash ground ginger

Mix beef, chestnuts and onion. Shape into 4 patties. Place
in shallow dish. Mix soy sauce, mirin, honey, garlic and ginger.
Pour over patties. Refrigerate several hours. Drain. Fry
patties until done. Spoon juices over patties.






SAUSAGE FLAVORED GROUND BEEF

1 1/4 lb ground beef
1 T & 3/4 t lemon juice
1 T & 3/4 t lemon rind
5 T fine dry bread crumbs
1 1/4 t salt
1/3 t powdered ginger
1 beef bouillon cube
10 T boiling water

Mix, form patties, fry.

TAMALE CASSEROLE WITH CORN CHIPS

In 2 tbsp olive oil, brown 1 lb hamburger, 1 cup chopped onion,
and 1 clove minced garlic. Add
2 8-oz cans tomato sauce 1/2 cup chopped parsley
1 can condensed beef bouillon 2 tbsp chili powder
1 pkg frozen whole-kernel corn 1 tsp salt
1 can pitted ripe olives 1/2 tsp monosodium glutamate

Heat to boiling point. Stir in 1 8-oz package corn chips, remove
from heat and cool. Place in a casserole, sprinkle with 1 1/2
cups grated American cheese and bake at 350 degrees for l hour.

MEAT BALLS WITH PEACHES

1 lb hamburger 1/3 t pepper
1/2 cup bread crumbs 1/2 t prepared mustard
6 T milk 1/2 t monosodium
1 t salt glutamate

Mix, form into balls and brown on all sides in a skillet. Serve
on drained peach halves, buttered and broiled.
( peaches and butter)

HAWAIIAN HONEY BURGERS

1 1/4 lb ground beef 1/4 t ground ginger
2 1/2 T honey 1/4 t ground cinnamon
1/4 t curry powder 2 T soy sauce

Mix beef, honey and spices. shape into patties. Grill until
brown, about 3 minutes. Turn, brush with soy sauce, grill until
other side is brown.







HAMBURGER-SPAGHETTI GOULASH

Fry 4 chopped strips of bacon.
Add
1 1/2 lb hamburger 1 2 oz can mushrooms
1/2 cup chopped onion 3/4 t salt
3/8 cup chopped green pepper 3/8 t pepper
Brown meat lightly, add 2 5/8 cup canned tomato, 3/8 t chile
powder, scant t sage, simmer.
Cook 3/4 lb spaghetti as on package, add to sauce and simmer for
30 minutes.

SESAME BURGERS

1/2 lb hamburger 1/4 t salt
2 T toasted sesame seeds dash pepper
1 1/2 t soy sauce 2 slices pineaple

Mix everything but pineapple, form 2 patties. Fry till brown,
fry pineapple slices briefly and serve together.

HAMBURGER PATTIES IN LEMON SAUCE

Mix
1 lb hamburger 1/4 t pepper
2 t minced onion 1/2 t monosodium glutamate
1/2 cup chopped walnuts 1 t salt

Form 6 patties and brown in a skillet with 3 T cooking oil.
Remove from skillet and saute 1 large onion (cut into rings)
until tender. Remove onion and put in

1 can condensed beef bouillon 1 crushed bay leaf
2/3 cup fresh lemon juice 1 t dry mustard
1/3 cup brown sugar 1/2 t salt
2 T cornstarch in 4 T water 1/4 t pepper

Simmer until sauce is slightly thickened, then add hamburger
patties and top with onion rings and lemon slices. Cover and
cook for about 35 minutes.


MEAT BALL SOUP

Mix 1 lb hamburger, 1 slightly beaten egg and 1 t salt and form
into small balls. Place the following ingredients in a large
kettle and bring to a boil:

2 cups diced carrots 1 cup chopped green pepper
2 cups diced potatoes 1 cup chopped onion
2 cups canned tomatoes 5 cups water
1 cup chopped lettuce 1 t salt
leaves 1/2 t pepper

Simmer for about 20 minutes and drop meat balls into soup. Cover
and simmer for 20 minutes more. Serve in bowls.






MONKEY BURGERS

1 lb hamburger 2 bananas
1/2 cup raisons 1 t salt

Mash bananas. Mix everything and form patties. Fry.

ENGLISH HAMBURGER CASSEROLE

In a large casserole (about 2 l/2 to 3 quart) casserole the
following ingredients are placed in layers, each layer being
seasoned slightly with salt, basil, and thyme. First, a layer
of 2 l/2 cups cubed raw potatoes, topped with a layer of thinly
sliced onions. Brown 1 1/2 lbs hamburger in oil and break into
small pieces for the third layer. Place a layer of thinly
sliced green peppers on top of the hamburger and top with 1/2
cup uncooked rice. Pour l can condensed chicken with rice soup
over the rice and finish off with 2 cups canned tomatoes. Cover
and bake at 350 degrees for 2 hours.

MEAT BALL CURRY

Mix
1 lb hamburger 1/2 t salt
1/2 cup canned tomatoes 1/2 t curry powder
1/4 cup dry bread crumbs

Form into 20 balls and brown on all sides in 2 t cooking oil.
Remove and place in kettle. In the skillet, add

1 cup condensed beef bouillon 1/3 cup seedless raisins
2 medium apples, cubed 1 t curry powder
2/3 cup chopped celery 1/4 t ginger
3 T chopped onion 1/2 t monosodium glutamate

Cook for about 2 minutes and pour over meat balls in kettle.
Simmer for 15 minutes more. Slowly add 1 T flour in 1/4 cup
water, stirring constantly, and simmer for 5 minutes more. Serve
over boiled rice.







RAVIOLI WITH MARINARA SAUCE

Meat Filling 2 Tbls salt
Homemade Pasta Dough 1 Tbls salad oil
flour 1/4 cup parmesan cheese
Marinara Sauce
Roll pasta dough on noodle machine. Lay strip on ravioli former.
Fill each with about 1 1/2 teas meat mixture. Cover with another
strip of noodle dough and cut. Bring 4 quarts water, salt and
salad oil to boiling. Cook ravioli 10 min or until tender firm.
Drain, place on warm platter, spoon sauce over, sprinkle with
cheese if desired.
Meat Filling: Brown 3/4 lb ground beef, 1/2 c minced onion, and
1 garlic clove in 1 tbls hot olive oil. Remove from heat and
stir in 2 eggs, slightly beaten; 1/4 c minced parsley, 2 Tbls
Parmesan cheese and 1 teas salt; drain well.
Homemade Pasta Dough
2 1/4 to 2 1/2 cup flour 1 egg yolk
2 eggs 1 Tbsp olive oil
1 teas salt
In large bowl combine l c flour, 1/3 c water and remaining
ingredients. With mixer at low speed, beat 2 minutes,
occasionally scraping bowl with rubber spatula. With wooden
spoon, stir in enough flour to make soft dough. Turn dough on to
lightly floured surface and knead until smooth and not sticky,
about 20 times.
Marinara Sauce
2 Tbls olive oil 2 teas basil
1 sm onion, chopped 1 1/2 teas salt
2 garlic cloves, minced 1 16 oz bottle tomatoes
1 Tbls sugar 1 6 oz can tomato paste
In medium saucepan over medium heat in hot olive oil cook onion
and garlic until tender, about 5 min. Stir in remaining
ingredients. With spoon break tomatoes into small pieces.
Reduce heat to low and cook, covered, 20 min or until mixture is
thickened, stirring occasionally.







ROLLED BEEF ENCHILADAS
12 corn tortillas
Corn oil for frying tortillas
2 10 oz cans Old El Paso Enchilada Sauce (Mild)
(1/2 c used in Ground Beef Filling)
3/4 c chopped onion
1 1/2 c shredded sharp Cheddar cheese
Fry tortillas in small amount (about 1 to 2 Tbls) oil just to
soften and dip in heated enchilada sauce.
Spoon about 3 tablespoons Ground Beef Filling down the center of
each tortilla, and sprinkle with about 2 teas onion. Roll
tortilla around filling and place, flap side down, in an
ungreased shallow casserole. Place filled Enchiladas side by
side
Pour remaining sauce over Enchiladas. Sprinkle with cheese.
Bake uncovered in a 350 degree oven for 15 to 20 minutes, or just
until hot throughout.

Ground Beef Filling
1 lb ground beef
2 Tbls corn oil
1 medium onion chopped
1/2 cup Enchilada sauce
In a frying pan, break apart and brown the ground, adding corn
oil if needed. Add onion and cook until soft. Moisten with
Enchilada Sauce. Slowly simmer for 10 minutes, stirring
occasionally. Makes 3 cups.

POT-ROASTED MEAT LOAF AND VEGETABLES

Mix:
1 1/4 lb hamburger 1 t salt
1 egg, slightly beaten 1/4 t pepper
2 T flour 1/2 cup flour

Shape into flat loaf, dust with flour, brown on both sides in 2 T
hot drippings in large heavy kettle. Romove loaf from kettle.

Place in kettle, cutting vegetables in chunks:
4 carrots ( g) 1 t salt
8 onions ( g) 1/4 t pepper
5 potatoes( g) 4 celery sticks ( g)

Stir until mixed. Add 1 8 oz can tomato sauce. Place loaf on
top of vegetables and sauce. Cover and cook over low heat for 1
hour. Do not add more water.

For gravy, remove loaf and vegetables from kettle and stir in 2
cups water and 3 T flour mixed in 5 T water.







SWEDISH MEAT BALLS (5)

Saute 1/2 cup chopped onions in t T butter in a large skillet.
In mixing bowl, beat 1 egg slightly, add 1/2 cup milk and 1/2 cup
bread crumbs. Let stand 10 minutes. Add sauteed onions and:

1 1/4 lb hamburger 1 1/4 t salt
2 t sugar 1/2 t allspice
1/2 t nutmeg

Form into small balls about 3/4 inch in diameter. Heat 2 more T
butter in skillet and brown balls on all sides. Remove and place
in casserole. In skillet, combine:

3 T flour 1/8 t pepper
1 t sugar 3/4 cup water
1 1/4 t salt 3/4 cup light cream

Stir until thickened, pour over meat balls.

HAMBURGER NOODLE CASSEROLE

Brown 1 lb hamburger in 2 T olive oil. add:

1 1/2 cup sliced onions 1/2 t paprika
1 crushed clove garlic 1 T salt
1 qt canned tomatoes 2 bay leaves
1 6 oz can tomato paste 1/2 t Tabasco
3/4 cup water 1/8 t thyme
1 t Worcestershire sauce 1/8 t marjoram

Bring to boil and remove from heat. Place half the mixture in a
2 1/2 qt casserole. Add 8 oz uncooked noodles and top with
remaining meat mixture. Bake at 375 degrees for 45 minutes.
Sprinkle with Parmesan cheese.

DANISH MEAT BALLS WITH MASHED POTATOES
Mix
2 lb hamburger 1 t ground nutmeg
1 1/2 cups chopped onion 2 t salt
2 eggs, slightly beaten 1/2 t black pepper

Form into balls 1 1/2 inches in diameter. Roll the meat balls in
2/3 cup flour seasoned with 1/4 t salt and 1/16 t pepper. Brown
on all sides in 1/4 cup cooking oil. Add 1 cup condensed beef
bouillon. Cook, stirring constantly, until medium thick. Serve
meat balls and gravy with mashed potatoes.







SLOPPY JOES

1 lb hamburger 1/2 cup chopped onion
3 T catsup 3 T prepared mustard
1 can (10 1/2 oz) condensed 8 hamburger buns, split and
chicken gumbo soup toasted

In medium skillet, cook and stir ground beef and onion until meat
is brown and onion is tender. Stir in catsup, mustard and soup.
Simmer 15 minutes or until mixture thickens slightly, stirring
occasionally. Spoon over buttered buns.

HAMBURGER SOUP

1 1/2 lb hamburger 1 can (6 oz) tomato paste
1 chopped onion ( g) 2 t Worcestershire sauce
1 cup sliced pared carrots 3 cups beef bouillon
1 cup sliced celery 1 cup sliced cabbage

Brown hamburger in skillet; drain thoroughly. Add onion, carrots
celery and cabbage. Combine tomato paste, Worcestershire sauce
and beef bouillon. Put everything in slow cooker at low setting
for 8 hours.

APPLESAUCE BEEF LOAF

Combine
1 beaten egg 1 1/2 cups soft bread crumbs
1/2 cup applesauce 1/4 cup chopped celery
2 T chopped onion 1 t mustard
1/2 t salt dash pepper

Add 1 lb hamburger, mix thoroughly. Shape into round loaf in
8x8x2-inch loaf pan. Make depression in top of loaf.

Combine
1/2 cup applesauce 1 T brown sugar
1 1/2 t vinegar 1/2 t mustard

Pour into depression. Bake at 350 degrees for 1 hour.







HAMBURGER SALAMI
4 lb ground beef
1/4 cup curing salt
3 Tbsp diluted cider vinegar (half vinegar and half water)
1 tsp garlic powder
2 Tbsp mustard seed
1 Tbsp each dry basil and oregano leaves
1 tsp onion powder
2/3 cup grated parmesan cheese
First day: Mix all seasonings together. Place ground beef in
large bowl. All seasonings gradually to beef. Be sure to mix
very thoroughly. Cover and chill for 24 hours.
Second day: Divide mixture into fourths. Shape into a compact 8
inch log and place each on a 12 x 18 inch piece of nylon net.
Roll up tightly; tie ends with string. Place log on broiler pan
with a rack and bake at 225 degrees for 4 hours. Romove from
oven and take off net. Pat rolls well with paper towels to
absorb excess fat. Cool slightly, then wrap in foil and
refrigerate or freeze.

MEATBALLS WITH SOUR SAUCE
1 lb ground beef 4 T sugar (seasoning sauce)
1/2 T chopped green onion 2/3 C water "
1 t chopped ginger 4 T vinegar "
1 T soysauce 1 T soysauce "
1/2 T mirin (cooking sake) 1/2 t salt "
1 t salt 2 t cornstarch "
1 T cornstarch 1 t sesame oil
1 egg 3 T shredded greem onion
6 c oil
Chop the beef with 2 T cold water about l minute, add green
onion, ginger, soysauce, mirin, salt, egg and cornstarch. Mix
well.
Heat oil in frying pan. Wet left hand and place 2 or 3 T beef
mixture in palm of hand, close fingers. An amount about the size
of a walnut will spurt from the top of the fist, with a wet spoon
(right hand) remove the ball and drop in hot oil. Separate the
balls as they rise to the top and become crispy and golden. Keep
oil hot and fry about 1 minute.
Remove the balls, then heat oil again until very hot. Add balls
and fry 1/2 minute more. Remove them and drain off oil from
frying pan.
Use 1 T oil to stir fry the shredded green onion. Add seasoning
sauce. As soon as the sauce is boiling and thickened, add the
balls, mix well. Pour over stir fried cabbage in a deep plate.







MEAT SAUCE FOR SPAGHETTI
1 lb ground beef 4 teas sugar
2 Tbls corn oil 2 teas oregano
1 medium onion, chopped 1 3/4 teas salt
1 garlic clove, minced 1/8 teas cayenne
1 16 oz can tomatoes 1 bay leaf
In a dutch oven or large saucepan over medium heat in hot oil
cook ground beef, onion and garlic until meat is well browned,
spoon off excess fat. Stir in tomatoes with liquid and remaining
ingredients. Reduce heat to low and simmer, covered, 35 min, or
until sauce is very thick, stirring occasionnally.

PORCUPINE MEAT BALLS
1 1/2 lbs ground beef 1 Tbls minced onion
1/2 cup rice 1 can tomato soup
1 teas salt 1/2 c water
1/2 teas pepper
Wash rice thoroughly. Combine meat, rice, salt, pepper and
onion. Shape into small balls. Heat tomato soup and water in
pressure cooker. Drop meat balls in soup mixture. Close cover
securely. Place pressure regulator on vent pipe and cook 10
minutes with pressure regulator rocking slowly. Let pressure
drop of its own accord.

CHINESE HAMBURGER

1 lb hamburger 1/2 cup cold water
2 T vegetable oil 1/2 cup uncooked rice
2 onions chopped ( g) 1/4 cup soy sauce
1 can cream of mushroom soup dash pepper
1 cab cream of chicken soup

Brown meet & onions. Add soups. Stir in other ingredients and
pour into casserole. Bake at 350 degrees for 30 minutes covered
with foil. Remove foil, top with 3 oz can of chow mein noodles,
and bake 30 minutes longer.

ROMA MEAT LOAF

1 1/2 lb hamburger 1 egg, beaten
3/4 cup crushed soda crackers 1/2 cup chopped onions
1/3 cup tomato sauce 1 t salt
1/2 t oregano

Mix well and shape into a flat rectangle on wax paper-- 10"x12".
Sprinkle with 2 cups mozerella and 1 can chopped mushrooms. Roll
up like a jelly roll (removing wax paper) and press to seal.
Place in a shallow pan. Bake at 350 for 1 hour. Drain off fat;
pour rest of 8 oz. can of tomato sauce. Bake 15 minutes more.







TEXAS HASH

2 lb hamburger 2 1/2 t chili powder
2 medium onions, chopped 2 1/2 t salt
2 green peppers, chopped 2 t Worcestershire sauce
2 1-lb cans tomatoes 1 cup raw rice

Brown beef in skillet and drain off fat. Put all ingredients in
slow cooker. Stir thoroughly. Cover and cook on low heat 6 to 8
hours.

MEATBALLS, SAUCE AND SPAETZLE

German Meatballs 1 cup sour cream
1 10 1/2 oz can condensed beef broth 1 T flour
1 3 oz can chopped mushrooms, drained 1/2 t caraway seed
1/2 cup chopped onion Spaetzle

Meatballs: Combine 1 lb hamburger, 1 egg, 1/4 cup fine dry bread
crumbs, 1/4 cup milk, 1 T snipped parsley, 1/2 t salt, 1/4 t
poultry seasoning and dash paper. Shape into 24 1 1/2 oz balls.

In a skillet, brown meatballs; drain off excess fat. Add broth,
mushrooms and onion. Simmer, covered, 30 minutes. Blend cream,
flour and seed; stir into broth. Cook and stir till thick.
Serve with Spaetzle.

Spaetzle: Sift together 2 cups sifted flour and 1 t salt. Add 2
beaten eggs and 1 cup milk; beat well. Place in course-seived
colander. Hold over large kettle of rapidly boiling salted
water. Press batter through colander. Cook and stir 5 minutes;
drain. Sprinkle with mixture of 1/4 cup fine dry bread crumbs
and 2 T melted butter.

STUFFED BURGER BUNDLES

1 cup packaged herb-seasoned 1 10 1/2 oz can condensed
stuffing mix cream of mushroom soup
1/3 cup evaporated milk 2 t Worcestershire sauce
1 lb hamburger 1 T catsup

Prepare stuffing (Pepperidge Farms-- add to 1/3 cup water in
which 3 T butter has been melted). Combine evaporated milk and
meat; divide in 5 patties. Pat each pattie to 6 in. circle on
waxed paper. Put 1/4 cup stuffing in center of each; draw meat
over stuffing; seal. Place in 1 1/2 qt casserole. Combine
remaining ingredients; pour over meat. Bake, uncovered, at 350
degrees for 45 minutes.







GROUND BEEF STROGANOFF

2 lb hamburger 1/4 t pepper
2 medium onions, chopped 1 cup beef bouillon
2 cloves garlic, minced 3 T tomato paste
1 small can sliced mushrooms 1 1/2 cups sour cream mixed
2 1/2 t salt with 4 T flour

Brown hamburger in large skillet; add onions, garlic and
mushrooms. Saute until onion i golden brown. Put in slow cooker
with all remaining ingredients. Stir thoroughly. Cover and cook
on low heat 6 to 8 hours. Serve over buttered noodles.

SUPPER POPOVER

1 lb hamburger 2 cups shredded Cheddar cheese
1 can (15 oz) tomato sauce 2 eggs
1/4 cup chopped green pepper 1 cup milk
2 T flour 1 T vegetable oil
1/2 t salt 1 cup flour
1/2 t pepper 1/2 t salt
1 t parsley 2 T chopped green onions

Heat oven to 425 degrees. Cook and stir hamburger in skillet
until brown; drain. Stir in tomato sauce, green pepper, 2 T
flour, 1/2 t salt, the pepper and parsley flakes. Heat to
boiling. Boil and stir 1 minute. Pour into ungreased baking
pan, 13x9x2 inches. Sprinkle cheese on top.

Beat eggs, milk, oil, 1 cup flour and 1/2 t salt with hand
beater; pour over cheese. Sprinkle with onions. Bake until
puffy and golden brown, 25 to 30 minutes.


FAVORITE CHILE

1 1/2 lb dry pinto beans 1 green pepper, chopped
2 1 lb cans tomatoes 2 cloves garlic, crushed
2 lb hamburger, browned 3 T chili powder
2 medium onions 1 t pepper
1 t cumin salt

Parboil dry beans until soft; drain well. Put all ingredients in
slow cooker in order listed. Stir once. Cover and cook on low
heat for 10 to 12 hours.







BEEF & BEAN ENCHILADAS

1 1/2 lb hamburger 12 corn tortillas
1 medium onion, chopped salad oil
1 lb can refried beans 2 10-oz cans enchilada sauce
1/8 t garlic powder 3 cups shredded cheddar cheese
1 t salt 1/3 cup taco sauce

Crumble hamburger into frying pan and saute with onions until
meat is browned and onions are soft. Stir in beans, salt, garlic
powder, taco sauce and olives; heat until bubbly.

Dip tortillas, one at a time, in hot oil to soften; drain
quickly.

Heat enchilada sauce; pour about half into an ungreased, shallow
3 quart baking dish.
Place about 1/3 cup of the hamburger filling on each tortilla, and roll
to enclose filling. Place, flap side down, in the sauce in the bottom
of the baking dish. Pour remaining enchilada sauce evenly over
tortillas; cover with cheese. Bake uncovered in a 350 degree oven for
about 15 to 20 minutes.

HAMBURG VEGETABLE CHOWDER

2 T shortening 3 T salt
3/4 lb hamburger 3/8 cup rice
1 1/2 cup canned tomatoes 3/4 t pepper
3/4 cup diced carrots 2 cups water
3/4 cup diced celery 1 1/2 cups cubed potatoes
1 chopped onion

Heat pressure cooker. Add fat and brown meat. Add
tomatoes,carrots,celery, onion, salt rice pepper water and
potatoes. Pressure for 15 minutes.

LASAGNE

1/2 lb lasagne noodles 1 t parsley
2 T salad oil 2 6 oz cans tomato paste
2 cloves garlic, chopped 1 1/2 cup hot water
1 medium onion, choped 2 eggs, beaten
2 lb hamburger 1 pt cottage cheese
2 1/2 t salt 1/2 lb mozzarella cheese
1/4 t pepper 1/4 cup parmesan cheese
1/2 t rosemary

Cook the noodles by instructions on the package. Heat oil;
cook garlic and onion until soft. Add hamburger and seasonings;
cook until crumbly. Add tomato paste and water. Simmer 5
minutes. Blend eggs and cottage cheese. In backing dish, put
thin layer of meat sauce, half noodles, all egg-cheese mixture.
Repeat with half remaining meet sauce, rest of noodles, remainder
of sauce and mozzarella. Sprinkle with parmesan. Bake at 350
degrees for 30 minutes.






FAVORITE HAMBURGER SOUP

2 lb hamburger 2 T salad oil
1/2 t salt 1/4 t pepper
1/4 t oregano 1/4 t basil
1/8 t seasoned salt 1 package onion soup mix
6 cups boiling water 1 can (8 oz) tomato sauce
1 T soy sauce 1 cup celery, sliced crosswise
1/4 cup celery leaves 1 cup sliced carrots
1/3 cup dried split peas 1 cup elbow macaroni
Grated Paresan cheese

Brown meat in oil in large saucepan with tight fitting lid. Add
salt, pepper, oregano, basil, seasoned salt and onion soup mix.
Stir in boiling water, tomato sauce and soy sauce. Cover and
simmer for about 15 minutes.

Meanwhile, prepare celery, celery leaves, and carrots; then add
to simmering mixture with split peas and continue to cook for 30
minutes. Add macaroni and simmer for 30 minutes longer, adding
more water if necessary.

Sprinkle grated Parmesan cheese over individual servings.

BEAN & BACON SKILLET

1 lb hamburger 1/4 cup chopped onion
2 T chopped green pepper 1 can (11 1/2 oz) condensed
1/2 cup water bean and bacon soup
1/3 cup ketchup 6 hamburger buns

In saucepan, brown beef and cook onion and green pepper until
tender. Add soup, water, and ketchup; simmer about 5 minutes to
blend flavors. Serve on split and toasted buns.

BEEFY MACARONI SKILLET

1 1/2 lb hamburger 1 medium onion, diced
1 qt canned tomatoes 1 cup water
1 8 oz pkg elbow macaroni 180 gm shredded cheddar cheese
1 2 oz jar pimento-stuffed 1 t salt
olives, drained and sliced 1/4 t pepper

Cook hamburger and onion until meat is browned. Stir in tomatoes
with their liquid and remaining ingredients. Heat to boiling.
Cover and simmer 25 minutes.







SALISBURY STEAK

2 T salad oil 3 medium onions
3 T soy sauce 1/2 t sugar
water 1 T cornstarch
1 1/2 lb hamburger 1 t salt
1/4 t pepper

Cook onions 2 minutes in hot salad oil. Add soy sauce, sugar and
1 1/2 cups water; heat to boiling. Reduce heat to low; simmer,
uncovered 15 minutes or until onions are tender. Stir cornstarch
into 1/4 cup water until blended. Gradually stir into onion
mixture; cook until thickened.
Mix ground beef, salt and pepper; shape into thick patties and
broil. Spoon onion mixture over patties on platter.

MEXICAN-STYLE MEATBALLS

salad oil 1 medium onion, minced
1 1/2 lb hamburger 1 8 oz can kidney beans, drained
1/2 cup dried bread crumbs and mashed
1 egg 1/4 t pepper
salt chili powder
1 4 oz can chopped green 1 10 3/4 oz can condensed tomato
chilies, drained soup
1 2 oz jar diced pimento, 1 cup water
drained 1 t sugar

Cook onions in 2 T salad oil until tender. Mix onion, hamburger,
kidney beans, bread crumbs, egg, pepper, 1 t salt, 1 t chili
powder and 1 T green chilies. Shape into 1 inch meatballs. Add
3 T salad oil to skillet with onions, cook meatballs until well
browned, removing to bowl as they brown. Pour off any remaining
oil in skillet. Put meatballs back in skillet; add tomato soup,
pimento, water, sugar, 1 t salt, 1 t chili powder and remaining
green chilies. Heat to boiling, simmer 15 minutes.

HAPOSAI

3 T salad oil 1 lb hamburger
2 bell peppers (in 1" squares) 2 carrots (in 1/2" slices)
4 ribs celery (in 1" lengths) 2 onions (in 8 wedges each)
1 lb can bean sprouts, drained 2 tomatoes (in 6 wedges each)
1 clove garlic, minced fine 2 cups stock
4 T soy sauce 4 T vinegar
4 T sugar 2 T cornstarch
1 t minced ginger

Fry hambuger as 1" meatballs in salad oil; place in pot. Saute
vegetables one at a time and put in pot. Add tomatoes, garlic
and ginger. Add mixture of stock, soy sauce, sugar, vinegar and
cornstarch. Bring to boil and serve with hot rice.







SPICY BEEF

1/4 cup salad oil 1 garlic clove, sliced
1 small bunch broccoli 1 medium onion, sliced
1 lb hamburger 1 1/2 cup water
1 beef bouillon cube 1/2 t crushed red pepper
1/4 t minced ginger root 5 t cornstarch
2 T mirin 2 T soy sauce

Cook garlic until golden in hot salad oil; discard garlic. Add
broccoli and onion, cook briefly while stirring. Remove
vegetables. Cook hamburger in remaining oil until well browned.
Stir in water, bouillon, red pepper and ginger; heat to boiling.
Blend mirin, soy sauce and cornstarch in cup; stir into meat
mixture and cook until slightly thickened. Add vegetables and
heat through. Serve with rice.

FAMILY GOULASH

4 oz fine noodles 1 lb hamburger
1 medium onion, chopped 2 cups sliced celery
1/2 cup catsup 1/2 cup catsup
1 jar (2 1/2 oz) sliced mushrooms 1 can (14 1/2 oz) tomatoes
2 t salt 1/4 t pepper

Cook noodles. Cook and stir ground beef and onion in large
skillet until meat is brown and onion is tender. Drain off fat.
Stir in drained noodles, celery, catsup, mushrooms (with liquid),
tomatoes, salt and pepper. Cover; simmer 30 to 45 minutes.

ITALIAN MEAT SAUCE

1 cup chopped onion 1 6 oz can tomato paste
1 1/2 lb hamburger, browned 2 stalks celery with tops, chopped
2 cloves garlic 2 t salt
1 qt tomatoes 3 T oregano
1/4 t dried thyme 1 bay leaf

Put all ingredients in slow cooker and stir thoroughly. cover
and cook on high heat for 6 hours.

CHIMICHANGAS

10 flour tortillas (8") 1 lb hamburger
1 medium onion, chopped 1/4 cup tomato sauce
1/4 cup enchilada sauce

Brown hamburger; add onion and cook til soft. Add sauces and
simmer 10 minutes. Place 3T meat mixure in center of tortilla,
fold, and fry in 1 inch of hot oil at 350 degrees for 1 or 2
minutes. Drain.







HAMBURGER CREOLE PIE

Pastry:
3 T shortening 1/2 t salt
1 1/2 cups flour 1 egg
1 1/2 t baking powder 1/3 cup milk

Mix flour, baking powder and salt, stir in egg and milk, and
gather into a ball. Roll out and place in pie plate.

Filling:
1 lb hamburger 1/2 cup chopped onion
16 oz canned tomatoes 1/4 cup flour
12 oz whole kernal corn 1/2 t chili powder
1/2 cup chopped green pepper 1/2 t salt
3 green pepper rings 1/2 t pepper

Brown hamburger; drain. Drain tomatoes, reserving 1/4 cup
liquid. Stir tomatoes, liquid, corn and everything else you have
sitting around (except the green pepper rings) into the beef and
heat to boiling. Simmer and stir until thickened. Put beef
mixture into pastry-lined pie plate. Put green pepper rings on
top and bake 25 minutes.

DONBURI SOBORO

2 T oil 2 carrots, minced
2 green onions 1 lb hamburger
5 oz tofu in 1/2" cubes 3 oz spinach
2 T sugar 4 T soy sauce
4 eggs salt

Heat oil and saute carrots, add green onions. Add beef and
brown. Add tofu, spinach, salt, sugar and soy sauce. Cook on
low heat; beat eggs and add to mixture. Cook and stir five
minutes. Serve on steamed rice.

BEEF BROCCOLI STRUDEL

1 lb hamburger 1 medium onion, diced
10 oz fresh broccoli 8 oz mozzarella cheese
1/2 cup sour cream 1/4 cup dried bread crumbs
1 1/4 t salt 1/4 t pepper
1/2 lb phyllo 1/2 cup butter, melted

Brown hamburger and onion until juices evaporate; remove from
heat and stir in broccoli, cheese, sour cream, crumbs, salt and
pepper. Layer phyllo and butter; spoon on meat mixture, roll up
and seal pastry. Bake 45 minutes at 350 degrees.







MACARONI CASSEROLE WITH ITALIAN VEGETABLES

16 oz package elbow macaroni 3 medium green peppers
3 medium onions 1/2 lp bushrooms
3 T salad oil salt
1 1/2 lb hamburger 1 garlic clove, minced
28 oz canned tomatoes 1/4 t pepper
8 oz mozzarella

Prepare macaroni, drain, place in 13"x9" baking dish.
Slice peppers, onions and mushrooms; cook with 1/2 t salt in
skillet. Set 1/3 cup of vegetables aside for garnish; mix rest
into macaroni.
Brown hamburger and garlic until juices evaporate; stir in
tomatoes with liquid, pepper, half of cheese and 1 t salt; add to
macaroni. Sprinkle with remaining cheese, bake 20 minutes at 350
degrees, garnish with reserved vegetables.

BEEF-NOODLE PAPRIKASH

1/3 cup dried bread crumbs 3 T butter
16 oz dried fusilli noodles 1 lb hamburger
1 medium onion, diced 1 T paprika
2 cups milk 1 1/2 t salt
1 chicken bouillon cube 8 oz sour cream

Cook and drain fusilli. Heat crumbs in butter till toasted.
Brown beef, stir in paprika, Add milk, salt and bouillon; heat to
boiling. Turn heat low, stir in cream; heat without boiling.
Pour meat sauce on fusilli; sprinkle with crumbs.

MEATBALL STEW

1 lb hamburger 1/4 t garlic powder
1 medium onion, chopped 1/2 t seasoned salt
1 egg 2 t Italion seasoning
1 cup dry bread crumbs 4 carrots, pared/sliced
1/2 t salt 3 large potatoes, peeled/diced
1/4 t pepper 1 medium onion, sliced
2 T butter 16 oz canned tomatoes
1 cup water 2 T cornstarch
2 beef bouillon cubes 1/4 cup cold water

Combine ground beef with choppenion egg, bred crumbs, salt and
pepper. Shape mixture into about 24 meatballs, then brown in
butter and drain well. Stir together tmatos, water, beef
bouillon, and seasonings. Place carrots, potatoes and sliced
onions in bottom of slow cooker; top with meatballs. Pour tomato
mixture over all. Cover and cook on high heat for 1 hour, then on
low heat for 6 hours.
Remove meatballs with a slotted spoon. Make a smooth paste of the
cornstarch and water, and stir into vegetables. Cook on high heat for
10 minutes, then replace meatballs.







BEEF AND VEGETABLE PIZZA

Dough:
1 T yeast 1 cup warm water
1 t sugar 1 t salt
2 T salad oil 2 1/2 cup flour
Dissolve yeast in warm water, stir in other ingredients, and beat
vigorously about 20 strokes. Allow to rest while preparing
topping.

Topping:
1 lb hamburger 1 medium onion, diced
1 medium green pepper, diced 8 oz zucchini, diced
3/4 t salt 1/2 rubbed sage
1/4 t pepper 8 oz shredded mozzarella cheese
1/4 cup sliced stuffed olives
Cook ground beef, onion, green pepper zuchini, salt sage and
pepper until meat is browned.

Spread dough on 12" pizza pan, add beef mixture, sprinkle with
cheese and top with sliced olives. Bake until crust is browned
and crisp.

ROMANIAN MEATBALLS

1 lb hamburger 1/8 t Paprika
1 onion, minced 2 T shortening
1/4 cup crushed cornflakes 1/2 cup water
1 egg 1 T sugar
1 1/2 t salt 1/4 cup raisins
1/4 t pepper juice of 1 lemon

Mix meat, onion, cornflakes, egg salt pepper and paprika; shape
into 8 meatballs. Brown in shortening; add water, sugar, raisins
and lemon juice. Pressure for 12 minutes.

INDIAN MEAT & BEANS

1 lb hamburger 2 eggs
4 T fine fresh bread crumbs 1 t salt
4 T grated carrot 1/4 t pepper
2 t minced onion 4 T butter
2 lb canned barbecue beans 1 1/2 t curry powder

Combine meat, bread crumbs, carrot, onion, eggs salt and pepper;
shape into meatballs. Melt butter; stir in curry powder. Brown
meatballs in curry mixture, and beans and heat.







CAVETELLI WITH MEAT SAUCE
Homemade Pasta Dough
2 1/4 to 2 1/2 cup flour 1 egg yolk
2 eggs 1 Tbsp olive oil
1 teas salt
In large bowl combine l c flour, 1/3 c water and remaining
ingredients. With mixer at low speed, beat 2 minutes,
occasionally scraping bowl with rubber spatula. With wooden
spoon, stir in enough flour to make soft dough. Turn dough on to
lightly floured surface and knead until smooth and not sticky,
about 20 times.

Meat Sauce
1 lb ground beef 4 teas sugar
2 Tbls corn oil 2 teas oregano
1 medium onion, chopped 1 3/4 teas salt
1 garlic clove, minced 1/8 teas cayenne
1 16 oz can tomatoes 1 bay leaf

In a dutch oven or large saucepan over medium heat in hot oil
cook ground beef, onion and garlic until meat is well browned,
spoon off excess fat. Stir in tomatoes with liquid and remaining
ingredients. Reduce heat to low and simmer, covered, 35 min, or
until sauce is very thick, stirring occasionally.