RECIPES

BARBECUED MEATBALLS

3 lbs hamburger

13 oz evaporated milk

1 onion, chopped

2 cups quick oats, uncooked

2 eggs

2 tsp salt

2 tsp chili powder

½ tsp garlic powder

½ tsp pepper

Combine ingredients and form into balls. Place in 9x13 pan.

BBQ Sauce

2 cups ketchup

2 cups brown sugar

½ cup onion, chopped

½ tsp garlic powder

2 T liquid smoke

Combine ingredients and bring to a boil. Pour over meatballs. Bake at 350 for 1 hour. Can be frozen cooked or uncooked.

BURRITO CASSEROLE

1 lb hamburger

1 onion, chopped

1 envelope taco seasoning

1 can refried beans

1 can cream of mushroom soup

½ cup sour cream

1 pkg flour tortillas, cut or torn into pieces

2 ½ cups shredded cheese

Brown hamburger and onion then drain. Add the taco seasoning and refried beans and heat. In a separate bowl, stir the soup and sour cream together.

Spread half the sour cream mixture on the bottom of a 9x13 pan, then 3 tortillas, then half the meat mixture, top with 1 cup of cheese. Repeat all of these layers and top with remaining cheese.

Bake at 350 for 20 minutes or until cheese is nicely melted.

AMISH COUNTRY CASSEROLE

12 oz egg noodles, cooked & drained

1 lb hamburger

1 can tomato soup

1 can cream of mushroom soup

1 cup milk

2 T dried onion flakes

2 T Worcestershire sauce

¼ tsp garlic powder

1 cup shredded cheese

Salt & pepper to taste

Cook noodles. Brown hamburger and drain. In a large bowl combine tomato soup, mushroom soup, milk, onion flakes, Worcestershire sauce, garlic powder, salt & pepper. Add noodles and hamburger, stir everything together. Put in a greased 9x13 pan, cover with cheese. Bake at 350 for 30 minutes.

CHEESY HAMBURGER SOUP

½  lb hamburger

¾ cup onion, diced

¾ cup shredded carrots

¾ cup celery, diced

1 tsp dried basil

1 tsp parsley flakes

4 T butter, divided

3 cups beef broth

4 cups potatoes, peeled & diced

¼ c flour

2 cups Velveeta cheese, cubed

1 ½ cup milk

½ cup sour cream

Salt & pepper to taste

Brown hamburger, drain and set aside. Put 1 T butter in saucepan, add onion, carrots, parsley flakes, basil & celery. Sauté until tender. Add the broth, potatoes, and the hamburger, bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender. In a small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat. Stir in cheese, milk, salt & pepper. Cook & stir until cheese melts. Remove from heat and stir in sour cream.

DR. PEPPER TACOS

3-5 lb roast

1 liter Dr Pepper

1 can jalapenos

½ onion, chopped

 Put all ingredients in Crockpot on high for 7 hours. Serve on corn tortillas

COWBOY PASTA

1 lb hamburger

2 cans Ranch Style Beans

24 oz velvetta mac and cheese

1 can Rotel

Salt & pepper to taste

Brown hamburger and drain. Add beans and rotel to meat and cook on medium heat. Cook velveeta mac and cheese, when pasta is done add to the meat mix and serve.

CROCKPOT STUFFED PEPPERS

1 lb hamburger

6 peppers, tops cut off and deseeded

2 cups instant rice, cooked

½ onion diced

1 can corn, drained

1 can black beans

½ cup Rotel

½ cup salsa

½ cup broth

Cheese

Cilantro

Mix all together and put in peppers. Place peppers in crockpot with broth in bottom. Cook on high for 4 hours. Before serving top with cheese and cilantro.

CROCKPOT BEEF STEW

1 lb hamburger or stew meat

1 can carrots

1 can green beans

1 can whole kernel corn

2 cans beef consommé

4 potatoes, diced

1 onion, diced

1-2 T Better than bouillon (roasted beef flavor)

Brown hamburger or stew meat and drain. Do not drain any of your cans. Add everything to your crockpot and stir to combine. Cook on low 6-8 hours or high for 3-4 hours. Can add any other vegetables you would like.

CROCKPOT STREET TACOS

3 lb roast

1 onion, diced

1 cup beef broth

4 oz tomato paste

1 tsp cumin

1 T chili powder

Throw everything in crockpot and cook on high for 4 hours or low for 8 hours. Shred with forks serve on tortillas with cilantro and cotija cheese.

CHURCH SPECIAL CASSEROLE

1 lb hamburger

1 small onion, diced

1 green pepper, diced

½ lb fresh mushrooms, diced

14 oz canned corn, drained

14 oz canned diced tomatoes

1 cup shredded cheddar cheese

10 oz tomato soup

7 oz spaghetti cooked and drained

¾ tsp salt

½ tsp chili powder

½ tsp Worcestershire sauce

In frying pan, brown hamburger, onion, green pepper and mushrooms, drain and then set aside. In a large bowl, mix corn, cheese, soup, tomatoes, salt, chili powder, Worcestershire sauce and spaghetti. Stir in meat mixture. Transfer to a greased 9x13 pan. Bake at 325 for 45 minutes. May be prepared ahead of time and can be frozen.

CUBE STEAK IN CREAM OF MUSHROOM SOUP

6 cube steaks

2 cans cream of mushroom soup

½ can of milk

1 cup instant rice

Salt & pepper to taste

Brown cube steak. Whisk cream soup and milk then add rice. Put soup mix and steaks in roaster pan. Bake at 350 for 45 min – 1 hour. Check halfway through, may need stirred or may need to add more milk.

CHEESY HAMBURGER AND RICE

1 can cream of mushroom

1 cup uncooked rice

2 cups water

1 cup carrots sliced

1 lb hamburger

9 slices Cheddar or Colby Jack cheese

Brown hamburger and drain. Add soup, rice, water and carrots to hamburger, stir to combine. Pour in 9x9 baking dish. Bake at 350 for 90 minutes. Top with cheese slices and bake until cheese is melted.