Main Courses

[Guardian Angel]

Fabulous Burgers (or meatloaf)**


1 pound lean ground beef
1 pound ground chuck
2 green onions, diced
1 cup sun-dried tomatoes in oil, drained and finely chopped
6 ounces crumbled herbed feta cheese
1 cup baby spinach, finely chopped
2 tablespoons fresh dill, minced
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce

In a large bowl, combine all ingredients and mix well.  Cover and refrigerate for 30 minutes.  Form into 8 patties.  Fry over medium-high heat, turning once to desired doneness.

** The original recipe is for burgers cooked on the bbq grill or on the stove top.   I have made it most frequently as a meatloaf and baked it in the oven.  We served  it at my restaurant to rave reviews!.....Madisons.
 
 

[Guardian Angel]

Ham Tetrazzini


2 tablespoons chopped onion
1 tablespoon butter
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water
1/2 cup shredded Cheddar cheese
1 cup diced ham
6 ounces spaghetti
2 tablespoons chopped fresh parsley (dried works too)
2 tablespoons chopped pimento peppers

In a large pot of lightly salted water, cook pasta for 8-10 minutes or until al dente, drain.

In a large saucepan over medium-high heat, sauté chopped onion in butter until tender.  Stir in cream of mushroom soup, water, and shredded cheese.  Heat mixture until cheese melts.

Add ham, cooked pasta, chopped pimento, and parsley to saucepan.  Stir until heated though, serve hot.

[Guardian Angel]

Harvest Pot Roast with Tomato-Wine Gravy

2 1/2 lb chuck roast 
1 tbsp cooking oil 
2 med turnips, peeled and cut into 1 inch pieces (about 2 cups) 
3 med carrots, cut into 1/2 inch pieces (about 1 1/2 cups) 
1 can condensed tomato soup (103/4 oz.) 
1/4 cup dry red wine or water 
3 tbsp quick-cooking tapioca 
1/8 tsp ground allspice 
1/8 tsp pepper 
1 lb winter squash, peeled, seeded and cut into 1 1/2 to 2 inch pieces 

Trim fat from roast.  In a large skillet brown roast on all sides in hot oil.
Meanwhile, place turnips, carrots, tomato soup, red wine or water, tapioca, allspice, and pepper in Crock Pot.  Stir together.  Place roast on top of vegetables.  Put squash on top of roast.  Cover; cook on low for 10 to 12 hours (high 5 to 6 hours).  Put roast and vegetables on a serving platter.  Skim the fat from the gravy so you can serve the gravy with the pot roast.

[Guardian Angel]

Egg Noodle Lasagna


6 & 1/2 cups uncooked wide egg noodles
2 tablespoons butter
1 & 1/2 pounds ground beef
2 & 1/4 cups spaghetti sauce
6 ounces process cheese (Velveeta), cubed
3 cup shredded mozzarella cheese

Cook noodles according to package directions, drain.  Add butter and toss to coat.

In a large skillet, cook beef over medium heat until no longer pink, drain.  Spread a fourth of the spaghetti sauce into an ungreased 5-quart slow cooker.  Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses.  Repeat layers twice.  Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.

[Guardian Angel]

Easy Salisbury Steaks


1 (10.75 ounce) cream of mushroom soup
1 pound ground beef
1/3 cup dry bread crumbs
1 small onion, finely chopped
1 egg, beaten
1 tablespoon vegetable oil
1 & 1/2 cups sliced mushrooms
Salt, pepper and other seasonings to taste

Mix thoroughly 1/4 cup soup, ground beef, bread crumbs, onion, seasonings and egg.  Shape firmly into 4 patties.

Heat oil in skillet.  Cook patties until browned.  Pour off fat.  Add remaining soup and mushrooms.  Heat to a boil.  Cover and cook over low heat 10 minutes or until done.

[Guardian Angel]

Chili-Stuffed Bell Peppers


6 medium bell peppers (any color)
1 pound ground beef
1/2 cup chopped onion
1 (15 ounce) can chili beans, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
3/4 cup shredded Cheddar cheese


Preheat oven to 350 degrees.

Cut tops off peppers and remove seeds.  Place peppers in a large kettle and cover with water.  Bring to a boil, cook until crisp-tender, about 3 minutes.  Drain and rise in cold water and set aside.  In a large skillet, cook beef and onion over medium heat until meat is no longer pink, drain.  Add beans, tomatoes, chili powder, salt, pepper and cayenne.  Bring to a boil.  Reduce heat, cover and simmer for 5 minutes.  Spoon meat mixture into peppers and place in an ungreased 3-quart baking dish.  Cover and bake for 20-25 minutes or until heated through.  Sprinkle with cheese.

[Guardian Angel]

Turkey Tetrazzini

1 (7 ounce) package spaghetti, broken into 2 inch pieces
2 cup cubed cooked turkey
1 cup shredded Cheddar cheese
1 (10.75 ounce) can cream of mushroom soup, undiluted
1 medium onion, chopped
2 (4 ounce) cans sliced mushrooms, drained
1/3 cup milk
1/4 cup chopped green bell pepper
1/4 cup celery, chopped
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375 degrees.  Spray a 2 & 1/2 quart casserole dish with non-stick cooking spray.  Cook spaghetti according to package directions, drain and transfer to a large bowl.  Add the remaining ingredients and mix well.  Spoon into prepared casserole dish and sprinkle with additional Cheddar cheese if desired.
Bake uncovered for 40-45 minutes or until heated through.