Hot Food & Recipes

Servings: 6 Servings
Category: Main dish | Meats
Ingredients

• 2 lb Ground beef
• 1/4 c Kikkoman Soy Sauce
• 4 sl Bread; shredded
• 3 tb Instant minced onion
• 2 Celery stalks
• – finely chopped
• 1 lg Carrot; shredded
• 8 oz Tomato sauce
• 1 Egg
• 1/8 ts Tabasco pepper sauce

Directions
Thoroughly combine all ingredients; lightly pack into 9 x 5-inch loaf pan. Bake at 350 F. 1 hour, or until thoroughly cooked. Drain liquid; let stand 10 minutes before slicing. Makes 6 to 8 servings. Source: DISCOVER COOKING with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Main dish
Ingredients

• 8 oz Italian salad dressing
• 1/4 c Catsup
• 1/4 c Red wine
• 1 ts Worcestershire sauce
• Salt; to taste
• Pepper; to taste
• 4 lb Sirloin; or round steak
• 48 lg Shrimp, raw; shelled
• 6 sl Bacon; cut in squares
• 1 Green pepper; sliced
• 1 lg Onion; sliced
• 1 cn Button mushroons; (4oz)

Directions
To make marinade, combine salad dressing, catsup, wine, Worcestershire sauce, salt and pepper. Cut steak into 1-1/2 inch cubes. Put steak cubes and raw shrimp in marinade and let stand in refrigerator 3 hours. Remove beef and shrimp from marinade; alternate 8 beef cubes and 8 shrimp on 6 skewers, using squares of bacon, slices of pepper and onion, and mushrooms between meats. Place skewers 4 to 6 inches abover medium heat on grill. Cook 8 to 10 minutes on each side, brushing with marinade occasionally. SOURCE: Southern Living Magazine,sometime in 1974. Typed for you by Nancy Coleman.

Servings: 8 Servings
Category: Main dish | Pies | Hamburger | Meats
Ingredients

• 1 lb Ground Beef
• 1 Onion
• 1 Carrot
• 1/2 Green pepper
• 1/4 ts Sage
• 1/4 ts Tyme
• 1/4 c Ketchup
• 1 cn Consomme
• 1 c Instant mashed potatoes
• 1/2 ts Salt & pepper

Directions
In fry pan brown meat. Add diced vegetables, sage, tyme, ketchup & consomme, cook and stir 3 min. Remove from heat. Mix in potato flakes, salt and pepper. Prepare pie crust and line pie plate then add mixture and put top crust on, prick top. Bake at 425 F 10 min. lower heat to 350 F and continue baking 30 min. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 2 Servings
Category: Main dish
Ingredients

• 1 c Beef cubes
• - from chuck steak*
• 1/2 cn Tomatoes (16-oz. can)
• - (about 1 cup)
• 1/8 ts Garlic powder
• 1 ds Pepper
• 1 sm Onion; sliced
• 1/2 md Green pepper
• - cut in 1-inch pieces

Directions
2 servings of about 3/4 cup each 230 calories per serving 1. Brown beef cubes in saucepan until well browned 2. Break up large pieces of tomatoes. Stir in garlic powder and pepper. Pour over beef. Cover and cook over low heat until beef is almost tender-about 1 hour. 3. Add onion and green pepper. Cover and continue cooking until vegetables and beef are tender–about 30 minutes. *NOTE: For beef cubes, use a 1-1/2 pound blade chuck steak. Separate lean meat from fat and bone. Cut meat into 3/4-inch cubes. Divide beef cubes in half. rise half (about 1 cup) for Beef and Peppers. Save remaining 1 cup for Braised Beef with Noodles (p. 35). * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Main dish | Meats
Ingredients

• 1 1/2 lb Boneless stew meat
• 1 Large onion, chopped
• Garlic to taste, minced
• 1/2 c Worcestershire sauce
• Salt to taste
• Pepper to taste
• 1 tb Butter
• 1 8 oz pk egg noddles

Directions
Chop stew meat into small pieces. Saute in hot oil until meat changes color. Add onion & garlic, saute with meat. Add worcestershire sauce & salt & pepper to taste. Cover with water & cook until meat is tender, about one hr. Add more water, butter, & uncooked noodles. Cover & simmer until noodles are done. Add more water as needed. ~-

Servings: 6 Servings
Category: Main dish
Ingredients

• 1 lb Ground beef
• 1 cn Spaghetti sauce (30 oz)
• 1 pk Elbow macaroni, cooked,
• -drained (7 oz)
• 1/2 c MIRACLE WHIP Salad Dressing
• 1 c KRAFT Natural Shredded
• -Cheddar Cheese (4 oz)

Directions
Brown beef. Drain. Stir in spaghetti sauce, macaroni and MIRACLE WHIP. Heat. Top with Cheese. Serves 4-6. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Servings: 6 Servings
Category: Main dish
Ingredients

• 1 lb Ground beef
• 1/2 c Miracle Whip
• 1 cn Spaghetti sauce (30 oz)
• 1 pk Cooked macaroni (7 oz)

Directions
Brown ground beef. Add Miracle Whip, spaghetti sauce and cooked macaroni. Heat on medium, stirring occasionally. Top with cheese. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Main dish | Meats
Ingredients

• 1 lb Ground Beef
• 1 cn Ranch Style Beans
• Shreaded Cheese

Directions
Brown ground beef and drain grease. Add beans and allow to simmer. Add cheese and allow cheese to melt. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 5 Servings
Category: Main dish
Ingredients

• 1 lb Lean ground beef
• 1/2 c Chopped green pepper
• 1/2 c Chopped onion
• 1 Garlic clove; minced
• 2 1/2 c Water
• 16 oz Canned tomatoes, chopped
• – (undrained)
• 6 oz Tomato paste
• 3/4 c Medium QUAKER Barley*
• 1 tb Sugar
• 1/2 ts Salt (optional)

Directions
In a 4-quart saucepan or Dutch oven, brown ground beef. Add green pepper, onion and garlic. Cook until onion is tender; drain. Add remaining ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until barley is tender, stirring occasionally. Five 1-cup servings *NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for medium barley. Prepare recipe as directed above except simmer 15 to 20 minutes or until barley is tender, stirring occasionally. Nutrition Information: 1 cup * Calories 340 * Protein 23g * Carbohydrate 37g * Fat 12g * Cholesterol 55mg * Dietary Fiber 6g * Sodium 475mg * Percent Calories from Fat: 31% Exchanges: Starch/Bread 1, Meat 2, Vegetable 3-1/2 Source: Quaker’s Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/barley.zip

Servings: 8 Servings
Category: Main dish | Ethnic | American
Ingredients

• 3 lb Ham hocks
• 1 lb Kidney beans; dried, red
• Water; to soak beans
• 2 c Onion; chopped
• 2 c Bell pepper; chopped
• 2 c Celery
• 3 Bay leaves
• 1 1/2 ts Thyme;dried
• 1 Garlic clove; crushed
• 1 ts Oregano; dried
• 2 ts Louisana hot sauce
• 1 ts Cayenne pepper
• 1 ts Pepper
• 6 c Rice; cooked

Directions
Cover the beans with water and allow to stand overnight, or place the beans in water and bring to a boil, remove from heat and let stand at least 2 hours. Drain the Beans, and rinse well. Put 10 c water,the meat, vegetables and seasonings, in a kettle and simmer for about 1 1/2 hours, or until the meat is very tender. Remove the ham hocks from the pan, and add the beans, add additional water as needed. Simmer and cook, stirring occasionally, and adding water if necessary. The beans should be tender in about 1 1/2 hours. Remove the meaty parts of the ham hocks, and discard the bones and skin. Add the meat to the beans the last 10 or 15 min. of the cooking time. Serve over the rice with hot cornbread, or spoonbread. (recipe posted) From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini