more re-posting

[Chris in NM]

LIPTON ONION-MUSHROOM MEAT LOAF

1 env. Lipton onion mushroom soup mix
1 1/2 lbs. ground beef
1 c. soft bread crumbs
1 egg
1/2 c. water
1/4 c. catsup

Preheat oven to 350 degrees. In medium bowl, combine all ingredients. In shallow baking pan, shape into loaf. Bake 45 minutes or until done.
Makes about 6 servings.

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BLACK EYED PEA SKILLET DINNER

1 lb. ground beef
1 1/4 c. chopped onion
1 c. chopped green pepper
2 (16 oz.) cans black-eyed peas, drained
1 (16 oz.) can whole tomatoes, undrained & chopped
1/4 tsp. salt
1/2 tsp. pepper
1/3 c. catsup (optional)

Cook ground beef, onion and green pepper over medium heat, until beef is browned. Drain grease. Add remaining ingredients and bring to boil. Reduce heat and simmer for 30 minutes, stirring often. Serves 6.


SOUR CREAM NOODLE BAKE

1 (8 oz.) pkg. med. noodles
1 lb. ground beef
1 tbsp. butter
1 tsp. salt
1/4 tsp. garlic salt
1/8 tsp. black pepper
1 c. tomato sauce
1 c. sm. curd Cottage cheese
1 c. sour cream
1 c. chopped green onions
1 c. shredded sharp Cheddar cheese

Cook noodles in boiling salted water. Rinse and drain. Brown meat in butter, then add salts, pepper and tomato sauce. Simmer for 5 minutes. Combine Cottage cheese, sour cream, chopped onions and noodles. Alternate layers of noodle mixture and meat mixture in a 2 quart casserole dish, beginning with noodles and ending with meat. Top with shredded cheese. Bake at 350 degrees for 25 minutes or until cheese is melted and browned. Serves 8.

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BEEF PIES

1 lb. lean ground beef
1 onion, chopped
1/4 c. green pepper, chopped
2 (8 oz.) pkg. refrigerator biscuits
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano

Separate biscuits; then pat each on floured surface to 5 inch circles. Lightly brown all ingredients in a skillet. Pour off fat, add to the skillet and stir. Place heaping portion of meat mixture on each biscuit circle. Fold in half and seal edges with a fork. Deep fry until golden brown in 2 inches of oil at 375 degrees. Drain on paper towel.


MICROWAVE CHILE

1 lb. ground beef or turkey
1 med. onion, chopped
1 c. chopped celery
2 cans (10 3/4 oz.) tomato soup
1 can (16 oz.) kidney beans, undrained
1/4 c. water
1 1/2 to 2 tsp. chili powder
1 tsp. brown sugar
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper

Combine meat, onion and celery in 3 quart casserole dish. Microwave on high 6 to 9 minutes or until meat is cooked and vegetables are tender. Drain fat and break up meat. Stir in remaining ingredients. Cover. Micro on high 5 minutes. Stir. Reduce power to 50 percent. Micro uncovered 30 to 35 minutes. Stirring twice. Makes 2 quarts.

[Chris in NM]

MICROWAVE BEEF CORN PIE

3/4 lb. of ground beef
1 sm. clove garlic (chopped very fine)
1 (8 oz.) can whole tomatoes drained (save 1/2 c. liquid)
1/2 tsp. salt
1/2 c. shredded cheddar cheese
2 tbsp. chopped onion
1 (8 oz.) can whole kernel corn
12 pitted olives, (optional)
2 tsp. chili powder
1 egg
1/2 c. yellow corn meal
Dash of paprika

Crumble ground beef into 1 1/2 quart casserole, add onion and garlic. Cover loosely and microwave on high (100%) 2 minutes. Break up beef and stir. Cover and microwave on high until beef is not pink, 2 or 3 minutes. Drain excessive fat. Stir in tomatoes, corn, olives, chili powder and salt. Cover tightly and microwave on high until mixture is hot and bubbly, 4 to 6 minutes. Stir. Beat egg in bowl, stir in corn meal and reserve tomato liquid. Pour over meat mixture. Sprinkle with cheese and paprika. Microwave uncovered on high until topping is no longer doughy, 3 to 6 minutes.


PIZZA HOT DISH

1 lb. ground beef
1 sm. onion, chopped
1 clove garlic, minced
1 (6 oz.) can tomato paste
1 (4 oz.) can mushroom pieces, drained
1/2 - 1 c. (2-4 oz.) chopped pepperoni
1/2 c. sliced ripe or green olives
1/3 c. chopped green pepper
1 tsp. salt
1/4 tsp. leaf oregano
1/8 tsp. pepper
2 c. water
2 c. uncooked noodles
1 c. (4 oz.) shredded Mozzarella
cheese
1/4 c. Parmesan cheese

Crumble ground beef into 2 quart glass casserole; add onion and garlic. Microwave, uncovered, 5 to 6 minutes or until meat is set, stirring once. Stir remaining ingredients except cheeses into meat mixture. Microwave, covered, 15 to 17 minutes or until noodles are tender, stirring 2 or 3 times. Sprinkle with cheeses. Microwave, uncovered 1 to 1 1/2 minutes or until cheeses are melted. Serves 5 to 6.


SPAGHETTI WITH ITALIAN SAUCE

1 lb. ground beef
1/3 c. chopped onion
3 tbsp. finely chopped green pepper
1 lg. clove garlic, finely chopped
1 (15 oz.) can tomato sauce
1 (4 oz.) can mushroom stems & pieces, drained
1/2 c. dry red wine
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried basil leaves
3 c. hot cooked spaghetti

Crumble ground beef into 2 quart casserole; add onion, green pepper and garlic. Cover loosely and microwave on High (100%) 3 minutes; break up and stir. Cover and microwave until very little pink remains in beef, 3 to 4 minutes longer; drain. Stir in tomato sauce, mushrooms, wine, salt, pepper and basil. Cover tightly and microwave on High (100%) 6 minutes; stir. Cover and microwave until hot and bubbly, 5 to 7 minutes longer. Pour meat sauce over hot spaghetti. Serve with grated Parmesan cheese if desired. Yield: 4 servings.

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NORTH DAKOTA DISH



1 lb. ground beef (raw)
1/2 sm. onion, diced
17 oz. can cream style corn
4 med. potatoes, peeled and cut in 1 inch cubes

Place ground beef raw in chunks on bottom of 2 quart casserole dish. Season with salt and pepper. Add onion. Layer potatoes over meat. Season with salt. Pour corn over potatoes. Dot with pats of butter. Bake in microwave about 25 minutes, stirring gently once or twice.

[Chris in NM]

CABBAGE ROLLS

1 head cabbage, about 1 1/2 lb.
1 lb. lean ground beef
1/2 lb. ground pork
3/4 c. cooked rice
1 egg, lightly beaten
1 tsp. thyme
1 tbsp. chopped parsley
1 clove garlic, minced
2 tsp. salt
1/4 tsp. pepper
1/4 c. butter or margarine
1 can (16 oz.) tomato sauce

Remove core from cabbage. Remove any blemished leaves. Put cabbage in a 3 quart microproof casserole. Add 1/4 cup water. Cover with plastic wrap and cook on HI (max power) for 6 minutes. Cool cabbage slightly. Separate leaves. Remove tough centers from 6 to 8 of the large outside leaves. Combine ground beef, pork, rice, egg, thyme, parsley, garlic, salt, and pepper; mix. Divide mixture among the 6 to 8 large cabbage leaves. Wrap leaves tightly around mixture. Line bottom of a 3 quart microproof casserole with some of the leftover cabbage leaves. Place cabbage rolls on top of loose leaves. Cover with remaining cabbage. Top with butter. Pour tomato sauce over top. Cover and cook on 80 (reheat) for about 30 minutes, or until meat is cooked and rolls are fork-tender. Remove and let stand, covered, 5 minutes. Discard the top loose cabbage leaves before serving.


MICROWAVE MEATLOAF

1 1/2 lb. ground beef
2 c. soft bread cubes
1/2 c. finely chopped celery
1/2 c. chopped onion
1/4 c. chopped green pepper (optional)
1 1/2 tsp. salt (or less)
1 egg
1/2 c. catsup

SAUCE
1/2 c. catsup
1/4 c. chili sauce
2 tbsp. brown sugar
1 tbsp. lemon juice
1 tsp. dry mustard
1 tsp. Worcestershire

Mix well. Pat evenly into 9x5 inch glass loaf pan. Brush meatloaf top with sauce or brush with catsup or barbecue sauce. Microwave for 25-35 minutes on medium high (roast) until well done in center, about 140 degrees. Pour off liquid and let stand, covered with foil for 5 minutes before serving.


CHEESE STUFFED MEATLOAF

1 1/2 lb. ground chuck beef
1 c. milk
1/2 tsp. pepper
1/4 c. chopped green pepper
2 tbsp. lemon juice
1 c. shredded Cheddar cheese
3 slices fresh bread, finely crumbled
3 slices fresh bread, cubed
2 tsp. salt
1/2 c. chopped onion
1/4 c. chopped celery
1 egg, slightly beaten

Make meatloaf mixture: In large mixing bowl, mix together beef, bread, milk, salt and pepper. Make cheese stuffing: In 1 1/2 quart casserole place onion, pepper, celery and lemon juice. Microwave on high 3 minutes, until lightly sauteed. Add egg to hot vegetables and stir to blend well. Stir in cheese and fine bread crumbs. To assemble meatloaf: Pat half of meat mixture in bottom of 9-inch glass pie plate. Mound filling over meat leaving about 1 inch uncovered at edges. Spread remaining meat mixture over filling. Seal around edges. Brush assembled meatloaf with 1 tablespoon Worcestershire sauce. Insert temperature probe so tip is in center of stuffing. Cover tightly with plastic wrap, arranging loosely around probe to vent. Attach cable end at receptacle. Microwave at high 25 to 30 minutes. Let stand about 10 minutes to firm before serving. Serve in wedges.
Makes 4 to 6 servings.


STUFFED GREEN PEPPERS

1 lb. ground beef
1/3 c. onion, finely chopped
3 med. green peppers
3 cans (8 oz. ea.) tomato sauce
1/4 c. water
3 tbsp. Parmesan cheese, grated
1 tsp. salt
1/8 tsp. pepper
1/2 c. Minute Rice

In medium glass bowl, crumble ground beef; stir in onion. Heat 5 to 6 1/2 minutes until beef is browned, stirring once; drain. Stir in 1 1/2 cans tomato sauce, water, 1 tablespoon cheese, salt and pepper. Heat, covered, 3 1/2 to 5 minutes, stir in rice; let stand, covered, 7 minutes. Meanwhile, cut peppers in half lengthwise; remove seeds and rinse. Spoon beef-rice filling into each half; place in oblong baking dish. Top with remaining sauce and cheese. Heat, covered 15 to 18 minutes until peppers are tender. Let stand, covered 7 minutes before serving. Approximate cooking time: 30 minutes.

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TERIYAKI MEAT LOAF


1-1 1/2 lb. lean ground beef
1 pkg. teriyaki sauce mix
1/2 c. water
1 egg, beaten
1/2 c. quick or old-fashion oats, dry bread crumbs
Topping: Micro Shake or Kitchen Bouquet

Combine all ingredients except topping. Form mixture into a ring in a 9 inch pie plate; ring mold or divide into 6 to 8 (6 ounce) custard cups. Top with Micro Shake or brush top with Kitchen Bouquet. Place pie plate or ring mold in center of oven, or arrange custard cups in a ring pattern. Microwave on high or until internal temperature reaches 150 degrees. 8-13 minutes for ring shape or 10-13 minutes for loaves individual. Let stand 3-5 minutes. Meat loaf will finish cooking and become firm.

[Chris in NM]

GROUND BEEF STROGANOFF

1 lb. ground beef
1 pkg. (5.8 oz.) gravy mix
1/4 c. chopped onion or 1 tbsp. instant minced onion
1/2 c. (4 oz. can) drained mushroom stems & pieces
3/4 c. water
1/2 c. sour cream

In 1 or 1 1/2 quart casserole, crumble ground beef. Cook, uncovered, 5 minutes, stirring once; drain. Stir in gravy mix, onion, mushrooms and water. Cook, covered, 7 minutes. Stir in sour cream and let stand, covered, about 1 minute to heat through. Serve over rice or noodles.
4 servings.

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SLOPPY JOE SANDWICHES


1 lb. ground beef
1/2 c. chopped green pepper
1 tsp. salt
2 tsp. brown sugar
6 hamburger buns
1/2 c. chopped onion
1/2 tsp. paprika
1 c. tomato sauce (8 oz.)
Pepper

In 1 1/2 or 2 quart glass casserole, crumble ground beef. Sprinkle with onion, pepper and paprika. Cook, uncovered, 5 minutes; stir to break meat into small pieces. Add remaining ingredients except buns; mix well. Cook covered with casserole cover, 10 minutes, stirring occasionally. Spoon onto bottom half of buns; top with other half. If necessary, return to oven and cook uncovered, 1 minute to heat through.
6 servings.


EASY MICROWAVE LASAGNA

1/2 lb. ground beef
1 (32 oz.) jar spaghetti sauce
1/2 c. water
1 1/2 c. Ricotta or cottage cheese
1 egg
1/2 tsp. pepper
8 lasagna noodles, uncooked
8 oz. Mozzarella cheese, thinly sliced
1/2 c. Parmesan cheese

Set power at High. In large glass bowl crumble ground beef. Heat 2 to 3 minutes until beef is browned, stirring once; drain. Stir in spaghetti sauce and water. Combine cheese, egg and pepper. In oblong baking dish spoon 1/2 cup sauce; then alternately layer noodles, egg mixture, Mozzarella cheese and sauce, forming two layers. Heat, covered, 8 minutes at high. Set power at medium low. Heat covered 30 to 32 minutes or until noodles are tender. Top with Parmesan cheese and let stand covered 15 minutes before serving.


FIESTA TAMALE PIE

1 pkg. (8 1/2 oz.) corn muffin mix
1 egg
1/3 c. milk
1 lb. ground beef
1/4 lb. bulk pork sausage
1/4 c. chopped onion
1 clove garlic, minced
1 can (16 oz.) stewed tomatoes, drained
1 can (12 oz.) whole kernel corn, drained
1 can (6 oz.) tomato paste
1 1/2 tsp. chili powder
1 tsp. salt
1/4 c. pitted ripe olives, sliced
1/2 c. shredded Cheddar cheese (about 2 oz.)
Dash of paprika

Mix corn muffin mix, egg and milk until just moistened. Set aside. Mix ground beef, sausage, onion and garlic in square baking dish, 8 x 8 inches. Microwave at high (100%) until meat loses pink color, 5-9 minutes, stirring once to break up beef. Drain. Stir in tomatoes, corn, tomato paste, chili powder and salt. Microwave at high (100%) until mixture thickens, 4-8 minutes. Stir in olives. 3. Spread corn muffin mixture over beef mixture. Microwave at medium-high (70%) 5 minutes. Increase power to high (100%). Microwave until center is set, 4-8 minutes, sprinkling with cheese and paprika during last 2 minutes of cooking. If using oven other than Sharp Carousel, rotate baking dish quarter turn every 2 minutes. Makes 4-6 servings.

[Chris in NM]

CHILI - MICROWAVE

1 lb. ground beef
1 med. onion, chopped fine
1/3 c. green pepper
2 lg. cans tomatoes
2 (16 oz.) cans kidney beans
2 tsp. chili powder
1 tbsp. ground cumin
1 tbsp. Beau Monde

Cook ground beef, onion and green pepper in microwave on high until meat loses its pink color. Add rest of ingredients. Microwave covered 10 to 15 minutes, stirring occasionally.


LASAGNA - MICROWAVE STYLE

1 lb. ground beef
1 (15 1/2 oz.) jar spaghetti sauce
1 (8 oz.) can tomato sauce
1 tbsp. parsley flakes
1 tsp. oregano leaves
1 (16 oz.) carton cottage cheese
1/4 c. grated Parmesan cheese
1 egg
1 tbsp. parsley flakes
1 tsp. basil leaves
8 uncooked lasagna noodles
8 oz. Mozzarella cheese, shredded
3 tbsp. grated Parmesan cheese
1/4 c. water, rinse sauce jar with this

Crumble beef into 1 1/2 quart casserole. Cover loosely and microwave on high (100%) for 3 minutes; break up and stir. Cover and microwave until very little pink remains; 2 to 3 minutes longer; drain. Stir in spaghetti sauce, tomato sauce, 1 tablespoon parsley flakes and oregano. Cover tightly and microwave on high (100%) to boiling, 3 to 4 minutes. Mix cottage cheese, 1/4 cup Parmesan cheese, egg, 1 tablespoon parsley flakes and the basil in a small bowl. Spread 1 1/2 cup meat sauce in baking dish (12" x 7 1/2" x 2" interior size). Overlap 4 lasagna noodles on sauce. Add 1 cup cheese filling and 1 cup Mozzarella cheese (reserve 1 cup Mozzarella cheese for top after cooking). Repeat layers with 1 1/3 cup meat sauce, remaining noodles and cheese filling. Top with remaining meat sauce. Cover tightly and microwave on high (100%) 10 minutes; rotate baking dish half turn during this time. Microwave on medium (50%) until noodles are tender, 22 to 28 minutes longer. Sprinkle remaining Mozzarella cheese and 3 tablespoons Parmesan cheese on top. Cover and let stand 10 minutes. (22 minutes is time for 700 watt oven; a lesser watt oven will take the longer time).


ZUCCHINI "LASAGNA"

1/2 lb. lean ground beef
1/3 c. chopped onion
1 jar (16 oz.) spaghetti sauce
4 med. size zucchini
1 egg
1 container (8 oz.) creamed cottage cheese
2 tbsp. flour, divided
1/4 lb. mozzarella cheese, shredded
1/2 c. toasted bread crumbs

Place beef and onion in a 2 quart casserole. Microwave uncovered on high for about 5 minutes or until done. Drain off excess fat and juice. Stir in spaghetti sauce. Microwave uncovered on high for 5 minutes. Let stand while assembling other ingredients. Slice zucchini lengthwise into 1/4 inch slices. In a bowl, beat egg and stir in cottage cheese until well mixed. In bottom, of greased 12 x 8 x 2 inch glass baking dish arrange one layer of zucchini slices. Sprinkle with 1 tablespoon of flour. Top with cottage cheese mixture and half of meat mixture. Repeat with remaining zucchini, flour and meat mixture. Cover with waxed paper. Microwave on high for 18-19 minutes, giving dish half turn after 8 or 9 minutes. Combine mozzarella and bread crumbs and spread over top. Microwave for 2 minutes.
Makes 2 servings.

[Chris in NM]

BUSY DAY CASSEROLE

1 lb. ground beef
1 (15 1/2 oz.) jar spaghetti sauce
1 c. water
1 1/2 c. uncooked macaroni
1 c. Mozzarella cheese, shredded

Crumble beef in 3 quart casserole. Cook on full power 4 to 5 minutes or until beef is no longer pink, stirring and rotating dish if need be. Half through cooking time, drain beef. Mix in sauce, water, and macaroni. Cook, covered, at full power 12 to 14 minutes until macaroni is tender (you may have to add time if microwave is less than 700 watts), stirring and rotating dish half way through. Sprinkle cheese on top of casserole. Let stand, covered, 4 to 6 minutes before serving. Makes 6 servings.

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SASSY ZUCCHINI

1 lb. lean ground beef
1 c. chopped onion
1 (16 oz.) can whole tomatoes, cut up
3/4 c. water
1 (1 oz.) envelope spaghetti sauce mix
1 tsp. salt
1 c. Minute rice, uncooked
1 1/2 lbs. zucchini, cut into 1/4 inch slices

In a 10-inch non-stick pan, brown ground beef and onion over medium heat, about 10 minutes. Add tomatoes, water, salt and sauce mix. Bring to a boil. Add rice and zucchini. Cover, reduce heat to low and simmer 15-20 minutes or until zucchini is tender. Makes 4-6 servings.


MICROWAVED MEAT LOAF

1 lb. ground beef
2/3 c. evaporated milk
2 tbsp. onion soup mix
1/4 tsp. salt

TOPPING:
2 tbsp. brown sugar
1/2 tsp. dry mustard
2 tbsp. catsup

Combine ingredients and form in glass pan. Combine topping ingredients and spread over top of meat. Cook covered with waxed paper 7 minutes or until done on high setting. Let stand 5 minutes before serving.

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MICROWAVE HEARTY HAMBURGER SOUP

1 lb. ground beef
3 med. onions, sliced
3 med. stalks celery, sliced
1/4 c. water
7 c. water
1 (16 oz.) can stewed tomatoes
1/2 c. quick-cooking barley
1/4 c. quick-cooking rice
1 tbsp. instant beef bouillon
1 tbsp. salt
1 tsp. monosodium glutamate

Crumble beef in 1 1/2 quart casserole. Cook on full power 3 to 4 minutes or until beef no longer is pink. Stir halfway through cooking time. Drain. Combine onions, carrots, celery and 1/4 cup water in 4-quart dish. Cook, covered at full power for 9-12 minutes or until vegetables are tender. Stir halfway through cooking time. Mix in remaining ingredients. Cook, covered, on full power for 30-35 minutes.

[Chris in NM]

RICE SURPRISE

2 lbs. ground pork
1 lb. ground beef
1/4 c. oil
2 med. onions
1 c. celery
1 can chicken broth
1 c. bell pepper
3 c. cooked rice

Brown pork and beef with onions in oil; drain and add remaining ingredients, except rice. Cook for 45 minutes. Add rice and mix. Serves about 8.

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QUICK RICE DRESSING

1 lb. ground beef
1 tsp. dried basil
1 can cream of chicken soup
1 c. uncooked rice
1/2 lb. sausage
2 tbsp. dried parsley
1 can onion soup in beef stock

Salt, red pepper and black pepper to taste. Dash of garlic powder. Mix raw meat, then rest of ingredients very well. Place in casserole dish, covered with foil for 1 1/2 hours at 350 degrees.


HOT TACO RICE

1 lb. ground beef
1 onion, chopped
1 1/2 c. med. salsa
1 can (8 oz.) tomato sauce
1 chicken bouillon cube
1 1/2 c. Minute Rice

GARNISHES:
Chopped tomatoes
Sour cream
Shredded Cheddar cheese
Tortilla chips
Sliced pitted ripe olives

Brown beef and onion in skillet. Add salsa, tomato sauce and bouillon cube. Bring to a full boil; cover, reduce heat and simmer 5 minutes. Meanwhile, prepare rice as directed on package. Serve beef mixture over rice; top with garnishes. Makes 4 servings.

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WESTERN CASSEROLE



1 lb. ground beef
1 can cheddar cheese soup
1 can Ranch style beans
1 can Spanish rice

Brown the ground beef; drain fat. Preheat oven to 350 degrees. Combine ground beef and all other ingredients. Bake in a 9 1/2" x 11" casserole dish for 35 minutes. May be served with toast or tortilla chips.