Ingredients (lasagna)

• 10 lasagna noodles (about 1/2 pound)
• 1 tablespoon salt
• 1 pound ricotta cheese
• 1/2 pound mozzarella cheese, thinly sliced Tomato-Meat Sauce (above)
• 1/2 cup freshly grated Parmesan cheese

Ingredients (tomato-meat sauce)

• 1 pound ground beef Chuck
• 1 medium yellow onion, peeled and chopped
• 1 (28-ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 4 teaspoons salt
• 1 whole bay leaf
• 1/8 teaspoon ground hot red pepper (cayenne)
• 1/4 teaspoon dried leaf basil crumbled
• 1/4 teaspoon dried leaf oregano crumbed
• 2 cups water

Instructions
1. Tomato-Meat sauce: Brown beef in large, heavy nonstick skillet over moderately high heat breaking up large clumps, until no traces of red remains, about 5 minutes. Transfer to very large, deep heavy saucepan, add all remaining ingredients, and simmer, uncovered, over low heat, stirring occasionally, until flavors meld-about 1 1/2 hours. discard bay leaf. set sauce aside.

2. Lasagna: Preheat oven to 325 degrees

3. Cook noodles in large kettle of boiling water with 1 tablespoon salt until very tender, stirring frequently; rinse under cold running water and drain well.

4. to assemble: Arrange 5 wet noodles lengthwise in ungreased 11 3/4 x
7 1/2 x 1 3/4  inch banking dish, then top with half each of ricotta mozzarella, and sauce. Repeat layers. Sprinkle with Parmesan.

5. Bake, uncovered, until bubbly and tipped with brown-about 45 minutes.

6. Cool lasagna 15 minutes, then cunt into squares and serve.

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Ingredients

• 2 lbs. ground beef
• 32 oz. tomato-vegetable juice cocktail
• 3 potatoes, peeled and cubed
• 1 (16 oz.) pkg. frozen mixed potatoes
• 1 onion, chopped
• Salt, to taste
• Pepper, to taste

Instructions
1) In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until tender.
2) Drain excess fat.
3) Add the tomato-vegetable juice and bring to a boil.
4) Add the potatoes, vegetables and onion and bring back to a boil.
5) Reduce heat to low and simmer for about 30minutes, or until the potatoes are tender.
6) Salt and pepper to taste.

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Ingredients

• 1 lb. ground beef
• 1 small onion, chopped
• 1 egg
• 1 Tablespoon ketchup
• 1 Tablespoon Worcestershire sauce
• 1 (8.75 oz) can whole kernel corn
• 1 (9-inch) unbaked pie crust
• 2 cups prepared mashed potatoes
• 1/2 cup shredded cheddar cheese

Instructions
1) Preheat oven to 350 degrees.
2) In a skillet over medium heat, cook and stir the ground beef and onion until beef is evenly brown.
3) Drain, and allow to cool slightly.
4) In a bowl, mix the cooked beef and onion, egg, ketchup, and Worcestershire sauce.
5) Spread the corn in the bottom of the pie crust. Layer with the beef mixture.
6) Spoon the mashed potatoes over the beef, and top with cheese.
7) Bake for 30minutes in the preheated oven, until cheese is bubbly and lightly browned.
Number of Servings: 8

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Ingredients

• 1-1/2 lbs ground beef
• 1 can cream of chicken soup
• 1 can Enchilada sauce
• 1 medium onion, chopped
• 1 small can chopped green chilies
• 2 cups corn chips
• 1 can Ranch Style Beans
• 1 cup grated cheddar cheese

Instructions
1) Cook meat and onion; drain.
2) Add soup, sauce, chilies and beans.
3) Grease bottom of casserole dish.
4) Spread corn chips in bottom of dish.
5) Pour mixture over chips.
6) Sprinkle cheese on top and place in oven.
7) Bake at 350 degrees until cheese melts.

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Ingredients

• 5 lbs. ground beef
• 3-1/4 cups finely chopped onion
• 3-1/4 cups finely chopped celery and/or green pepper
• 2-1/2 teaspoon salt
• 2-1/2 Tablespoon prepared mustard
• 3 (10.5 oz) cans undiluted tomato soup
• 2-1/2 cups ketchup
• 3/4 teaspoon pepper
• 2-1/2 Tablespoon Worcestershire Sauce
• 1-1/2 cup water
• Few drops of Tabasco sauce

Instructions
1) Brown beef, onions and celery/pepper.
2) Add spices and stir in soup, cat-sup and water.
3) Simmer 1 hour or longer.
Number of Servings: 20 to 40

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Ingredients

• 3 lbs. ground beef and/or stew beef cut into 1″ or less chunks
• 2 onions (or 1 spanish onion), sliced
• 4 cloves garlic, minced
• 2 cans kidney beans
• 1 can pinto or romano beans
• 1 can black beans
• 1 can tomato paste
• 6-8 cups diced or crushed tomatoes (fresh or canned)
• 1/2 cup dry white (or cooking) wine
• 1 cupmushrooms, sliced
• 2 carrots, chopped fine
• 4 celery ribs, chopped
• 1 potato, peeled and diced
• 1 red bell pepper, chopped hot peppers, chopped, to taste
• 4 Tablespoons chili powder
• 1 Tablespoon ground cumin
• 2 teaspoons sea salt
• 1 teaspoon fresh-ground black pepper
• 2 teaspoons oregano
• 4 bay leaves
• Texas toast (optional)
• garlic bread (optional)
• nacho chips (optional)
• grated cheddar cheese (optional)

Instructions
1) Brown beef in olive oil with onions and garlic.
2) Transfer to slow cooker.
3) Add kidney beans, pinto/Romano beans, black beans, tomato paste, diced/crushed tomatoes, dry white/cooking wine, mushrooms, carrots, celery ribs, potato, red bell pepper, hot peppers, chili powder, cumin, sea salt, black pepper, oregano, and bay leaves.
4) Mix it all up, set the cooker to high, and cook for about 6 hours until the potatoes are done and the chili is nice and thick.
5) Serve with buttered Texas toast, garlic bread, or nacho chips, and top with grated cheddar cheese.

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• 2 lbs. ground beef
• 32 oz. tomato-vegetable juice cocktail
• 3 potatoes, peeled and cubed
• 1 (16 oz.) pkg. frozen, mixed potatoes
• 1 onion, chopped
• Salt, to taste
• Pepper, to taste

Instructions:
In a large pot over medium-high heat, saute the ground beef for about 5 minutes, or until tender. Drain excess fat. Add the tomato-vegetable juice and bring to a boil. Add the potatoes, vegetables and onion and bring back to a boil. Reduce heat to low and simmer for about 30 minutes, or until the potatoes re-tender. Salt and pepper to taste.

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Ingredients:

• 1-1/2 pounds extra-lean ground beef
• 1 cup chopped onion (about 1 large)
• 1 cup sliced celery (about 2 medium stalks)
• 1 cup uncooked pearl barley
• 2-1/2 cups water
• 1 tablespoon chile powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (28-ounce) can whole tomatoes, undrained

Instructions:
Cook ground beef, onion and celery in nonstick Dutch oven, stirring frequently, until beef is brown; drain. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until barley is done and stew is desired consistency.
6 servings

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