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Hot Dish
DyVonne Nelson
5
1
1
raw potatoes
pound ground beef
onion, minced
1 can vegetable-beef soup
1 can cream of mushroom soup
Slice potatoes in buttered baking dish. Crumble raw ground beef over potatoes. Add minced
onion. Mix the two cans of soup and pour over all. Bake in 350º oven for 1 ½ hours. May
increase potatoes and meat.
Quick Chili-Rice Dinner
Carmen & Bill Biddle
1
1
1
1
pound ground beef
/3 cup chopped onion
tablespoon chili powder
(10 oz.) package Birds Eye sweet whole
½ teaspoon dry mustard
1 cup diced green pepper
1 (15 oz.) can tomato sauce
½ cup water
kernel corn
1 cup Minute Rice
Brown beef and onion. Add spices, corn, green pepper, tomato sauce, and water. Cook and
bring to a full boil, stirring occasionally. Stir in rice; reduce heat, cover and simmer for 5
minutes. Sprinkle with cheese.
Beef Stuffed French Bread
Eunice Nelson
1
2
2
½
¼
1
½ pounds ground beef
tablespoons oil
(8 oz.) cans tomato sauce
cup chopped onion
cup parsley, chopped
¼ teaspoon Italian seasoning
beef bouillon cube
1 clove garlic, chopped
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
1 egg, slightly beaten
¼ cup mushrooms, chopped
1 loaf French bread
1
Brown ground beef in oil, stirring constantly. Drain beef, then add tomato sauce, onion,
parsley, Italian seasoning, bouillon cube, and garlic. Heat to boiling, reduce heat, and simmer
20 minutes. Cool 5 minutes. Stir in cheeses, egg, and mushrooms. Cut a 1 ½" horizontal slice
off top of French bread loaf. Remove center portion of bread, leaving 1" sides of bread shell.
Put beef mixture in loaf and wrap in a large piece of buttered aluminum foil. Bake at 300º for
30 minutes. Remove foil. If desired, sprinkle with ¼ cup shredded mozzarella cheese and
return to oven for 5 minutes, or until cheese melts. Serves 3 or 4.
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