Main Courses

[Guardian Angel]

Bubble Pizza

1 1/2 lbs ground chuck
1 can pizza sauce
2 tubes buttermilk biscuits
1 1/2 cups mozzarella cheese
1 cup shredded cheddar cheese.

In a skillet brown the beef; drain.  Stir in pizza sauce.  Quarter the biscuits, place in greased 13x9 baking dish.  Top with the beef mixture.  Bake uncovered, at 400 for 20-25 minutes.  Sprinkle with cheeses.  Bake 5-10 minutes longer or until cheese is melted.  Let stand for 5-10 minutes before serving.
 
 

[Guardian Angel]

Stuffed Green Peppers

1  lb ground chuck
1/3 cup finely chopped onion
1 can tomato sauce, divided
1/4 cups water
3 Tbls grated Parmesan cheese, divided
1 tsp salt
1/8 tsp pepper
1/2 cup uncooked instant rice
4 medium green peppers

Crumble beef into a 1 1/2  qt microwaveable bowl; add onion.  Cover and microwave on HIGH for 3 1/2 to 4 1/2 minutes or until meat is browned; drain.  Stir in 1 1/2cups tomato sauce, water, q Tbls of Parmesan cheese, salt and pepper.  Cover and microwave on HIGH for 2 1/2  to 3 1/2 minutes.  Stir in rice, cover and let stand for 5 minutes.  Remove tops and seeds from the peppers;  cut in half lengthwise.  Stuff with meat mixture, place in an ungreased microwave safe shallow 3 qt or 13x9 baking dish.  Spoon remaining tomato sauce over peppers; sprinkle with remaining cheese.  Cover and microwave on HIGH for 10-12 minutes or until peppers are tender.  Let stand for 5 minutes before serving.

[Guardian Angel]

Beef Roast with Brown Potatoes and Carrots

In a medium Dutch Oven:

4-5# Rump Roast
8-10 potatoes quartered
1-2 lb bag baby carrots
1 can Campbells French onion soup
2 cans water

Bake in 350 oven 2 1/2 - 3 hours or until potatoes and carrots are tender.

Serve with Tossed salad and hot rolls.
 
 

[Guardian Angel]

Goulash

Brown 1# bacon, cut into small pieces, in a large skillet with 1 large onion diced.  Drain and set aside.

1 pkg elbow macaroni cooked and drained.
1 large can Diced tomatoes with juice

Add to Bacon onion mixture and simmer for about 10 minutes. 

This can also be made with ground chuck instead of bacon.....however the bacon is what I remember mom using and it is sooooo good.
 
 

[Guardian Angel]

Spaghetti Sauce

1 lb ground chuck, browned and drained.
1 medium onion diced
1 can Hunts chunky vegetable Spaghetti sauce
1 can Italian style tomato sauce
1 can Italian style tomato paste
1 can Italian style diced tomatoes
1 can chopped black olives
1 jar( small) green salad olives, drained.
1 can mushrooms, sliced and drained.

Add all ingredients to crock pot and cook slowly all day long.  Serve over spaghetti noodles with a garden salad and garlic bread.
 
 

[Guardian Angel]

This is the recipe for meatloaf that I use at McGregors...

2 lbs ground chuck
1 envelope Lipton Onion soup
3/4 cup plain dry bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup

Preheat oven to 350.  In large bowl, combine all ingredients.  Shape into loaf.  Place in 9x13 baking pan and bake uncovered for 1 1/2 hours.  let stand 10 minutes before serving.
 
 

[Guardian Angel]

Stuffed French Loaf

1 1/2 lb. ground chuck
1/4 tsp salt
1/4 tsp pepper
3/4 tsp oregano
1/4 tsp dry mustard
3/4 cup onion, diced
1/2 cup bell pepper, diced
1/2 cup mushrooms
2 TBls parsley
1 egg, beaten
1 1/2 cup Velveeta cheese, cubed
1 1/2 cup bread crumbs from 1 large loaf fresh French Bread you have hollowed out.

Brown ground chuck.  Season with salt, pepper, oregano and dry mustard.  Set aside.  Brown onions, bell peppers and mushrooms.  Add this to chuck mixture and add the remaining ingredients.  Mix all together and stuff inside the hollowed out loaf of French bread.  Wrap in foil and bake in 350 oven for 30 minutes.
 
 

[Guardian Angel]

American Chop Suey

Mix together in a Crock Pot

1 can La Choy bean sprouts
1 1/2 cup chopped celery
3/4 cup onion, diced
1 can water chestnuts, drained
1 1/2 lb stew meat
2 Tbls soy sauce
1 jar La Choy brown gravy sauce
1 tsp salt
1/2 tsp pepper

Add enough water to cover mixture.  Cook on HIGH 1 hour, then on LOW at least 2 hours. May cook all day.  Before serving, thicken with corn starch.  Serve over rice with hot rolls and a salad.
 
 

[SpiritMan]

Pear, Walnut Omelet

Omelet ingredients:
eggs
Pears (sliced)
Walnuts (roasted)
Brie (or Feta) cheeze
Caramelized Onions

Caramelized Onions
3 tbs butter
3 large onions -- sliced
1 tsp  dried thyme
2 garlic cloves -- minced
1/2  cup dry white wine
1 tsp sugar
   
1.  Prepare caramelized onions:
 
Melt butter in large skillet over medium high heat. Add onions, saute until just tender. Add thyme, reduce heat to medium and cook until onions are golden, stirring often. Add garlic and saute two minutes. Add 1/4 cup wine, stir until almost all liquid has evaporated. Sprinkle sugar over onions and saute until soft and brown. Add remaining wine and stir till liquid evaporates. Season to taste with salt and pepper.

[Guardian Angel]

Someone requested Spiritman post his recipe for Pasta Primavera and he couldn't find his.  I found one of mine.  Hope it helps.

8 oz uncooked linguine
1 medium carrot, thinly slice
1/2 cup chopped onion
1/2 cup julienned sweet red pepper
1/2 cup julienned sweet yellow pepper
1 medium zucchini, thinly sliced
1 medium yellow summer squash, thinly sliced
1 cup broccoli florets
1 lb thin fresh asparagus, cut into 3 inch pieces
8 oz fresh mushrooms sliced
1/3 cup all purpose flour
2 cups cold water
2 tsp chicken bouillon granules
1/2 cup white wine or chicken broth
1/4 tsp salt
1/4 cup minced fresh basil or 4 tsp dried basil
6 Tbls. grated Parmesan cheese

Cook pasta according to package directions.  In a nonstick skillet coated with nonstick cooking spray, combine carrot, onion, peppers, zucchini, summer squash and broccoli.  Cover and cook over medium low heat for 10 minutes.  Add asparagus and mushrooms; cook 5 minutes longer.

In a sauce pan combine flour and water until smooth; add bouillon.  Bring to a boil; cook and stir for 2 minutes or until slightly thickened.  Add wine or broth and salt; stir well.  Pour over vegetables.  Drain Pasta and add to vegetable mix.  Add basil, toss to coat.  Sprinkle with Parmesan cheese.

[Bingo]

GA I gave a friend a bunch of your recipes today.  She is looking for something different for a meal she is making to deliver to a family on Thursday. Thanks again!

[Guardian Angel]

You are very welcome.  I haven't run across any new ones lately and if I did, I'm too busy to notice......

[Guardian Angel]

I just saw a hot dog converter on the Gadget thread and thought I would post this recipe.  If you happen to have the gadget....OK, if not here is how make Octo-dogs......

For the Kids
Octo-Dogs and Shells

4 Hot dogs
1 1/2 cups uncooked small shell Pasta
1 1/2 cups frozen Mixed Vegetables
1 cup prepared Alfredo sauce
Yellow mustard
Goldfish Cheddar flavored crackers

Lay a hot dog on its side with the end facing you.  Starting one inch from the end of the hot dog, slice the hot dog vertically in half.  Roll the hot dog in a 1/4 turn and slice in half vertically again, making 4 segments connected at the top.  Slice each segment in half vertically. creating a total of 8 "legs"  Repeat with remaining hot dogs.  (or use the hot dog converter as seen on the Gadget thread)
Place hot dogs in medium sauce pan;cover with water.  Bring to a boil over medium high heat.  Remove from heat and set aside.  Prepare pasta according to package direction, stirring in vegetables during last 3 minutes of cooking time.  Drain, return to pan.  Stir in Alfredo sauce.  Heat through over low heat.  Divide pasta between four plates.  Drain Octo-dogs, Arrange one Octo-dog on tops of the pasta mix on each plate.  Draw faces on the "heads" of the Octo-dogs with mustard.  Sprinkle crackers over the pasta mix.

[Guardian Angel]

Baked Spaghetti

2 lbs ground chuck
1 med. onion, chopped
1/2 tsp pepper
1-1/2 tsp Oregano
1-15 oz can Italian tomato sauce
1-15 oz can V8 juice
1-8 oz package spaghetti, cooked
3 cups Mozzarella cheese
1/2 cup Parmesan cheese

Brown ground beef, onion and pepper.  Drain.  Add oregano, tomato sauce and juice.  Bring to a boil.  Grease 9x13 dish; cover bottom with half of the spaghetti.  Layer half of meat sauce on top of noodles.  Sprinkle all of Mozzarella cheese on top.  Add the other half of spaghetti and the rest of meat sauce.  Sprinkle top with Parmesan cheese.  Bake at 350 for 35 minutes.

Serve with tossed salad and garlic bread.

[Guardian Angel]

Stuffed Green Peppers

4-6 Bell Peppers
1 lb ground chuck
2 Tbls onion chopped
1 cup cooked rice
1 tsp salt]1 clove garlic, minced
1-15 oz can tomato sauce
3/4 cup shredded mozzarella cheese. 

Cut off top of bell peppers, remove membrane and seeds.  Cook in boiling water for 5 minutes.  Drain.  Cook beef and onion over medium heat 8-10 minutes.  Drain.  Stir in rice, salt, garlic and one cup tomato sauce.  Stuff peppers with beef mixture.  Stand upright in ungreased baking dish.  Pour remaining tomato sauce over peppers.  Cover and bake at 350 for 45 minutes.  Uncover and bake 15 minutes longer.  sprinkle with cheese and serve.