Spaghetti with Italian Meatballs

SAUCE:
3/4 cup chopped onion
1 garlic clove, minced
1 tablespoon Crisco® Olive Oil
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

MEATBALLS:
4 slices white bread, torn
1/2 cup water
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1 pound lean ground beef
2 teaspoons Crisco® Olive Oil
1 package (16 ounces) spaghetti

Directions
1. In a large saucepan, cook onion and garlic in oil until tender. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, Parmesan cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls.
3. In a large nonstick skillet coated with cooking spray, brown meatballs in batches in oil over medium heat.
4. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.
5. Cook spaghetti according to package directions; drain. Serve with meatballs and sauce. Yield: 10 servings.

Courtesy of: Taste of Home

Hobo Dinner

Serves 6-8

Ingredients:
2 lbs lean ground beef
1 onion, sliced
1 lb baby carrots
4 potatoes, peeled and chopped
seasoned salt to taste

Directions:
Preheat an outdoor grill for medium high heat and lightly oil grate

Form the ground beef into individual patties and place each patty on a piece of foil large enough to hold the patty and some vegetables. Then layer each patty with the onion, carrots, potatoes and seasonings to taste. Wrap with foil to seal each packet well.

Grill over medium high heat for 30 minutes.

Polynesian Meatballs

Ingredients:
1 can (5 oz) evaporated milk
1/3 cup chopped onion
2/3 cup crushed saltines
1 tsp seasoned salt
1 1/2 lbs lean ground beef

Sauce:
1 can (20 oz) pineapple tidbits
2 Tblsp cornstarch
1/2 cup cider vinegar
2 Tblsp soy sauce
2 Tblsp lemon juice
1/2 cup packed brown sugar


Directions:
In a bowl, combine the milk, onion, saltines and seasoned salt. Crumble beef over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet.

Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, pineapple juice mixture, vinegar, soy sauce, lemon juice and brown sugar until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the pineapple; heat through. Yield: about 6 dozen.

Courtesy of: http://www.tasteofhome.com/recipes/Polynesian-Meatballs

Swedish Meatballs

TO MAKE MEATBALLS, COMBINE:
2 lbs hamburger
1 can evaporated milk
2 cups oatmeal
2 tsp chili powder
1/2 tsp garlic powder
2 tsp salt
2 eggs
1/2 tsp pepper
1/2 cup onion, chopped

TO MAKE SAUCE, COMBINE:
3 cups ketchup
2 1/4 cups brown sugar
3/4 tsp garlic powder
3 tsp liquid smoke

DIRECTIONS
1. Make meatballs about the size of golf balls. Bake on cookie sheet at 350 for 25 minutes.
2. Place meatballs in crock pot and top with sauce. Cover and heat on low until warm.

Courtesy of Kim Matthews

Meat Loaf

2 lbs hamburger
1 package Saltine Crackers
1 egg
1 small onion, chopped
15 oz can tomato sauce – only use half
Salt, pepper, season salt
3 bacon strips

1. Squish above ingredients together; remember to only use half of the tomato juice for this part.
2. Then put it in a loaf pan.
3. Then pour the rest of the tomato sauce on top.
4. Lay 3 pieces of bacon on top, to keep it moist.
5. Bake at 350 degrees for about an hour.

Roast Beef and Gravy

1 boneless chuck roast (3 lbs)
2 cans cr. Of mushroom soup (undiluted)
1 can beef broth
1 envelope onion soup mix
May need to add a little extra liquid to cover roast, like water or I like a coke or Dr. Pepper.

1. Cut roast in half, Place in a crock-pot
2. Combine remaining ingredients and pour over roast.
3. Cover and cook on LOW 8-9 hours or until tender.
Note: Try not to lift the lid, when you do you let out all the heat and it has to reheat to that temperature again, so it takes longer.

This is from my mother-in-law, and it has become one of my favorite roast beef recipes.

Red Sauce Enchilada's

1 lb. Chicken or beef
- Cut into small pieces and simmer in water on low heat until it is not raw. Chop chicken up finely. Put in pan on low heat and toss with some taco seasoning until coated.

Dice:
2-3 Tomatoes
1 can Black olives
1 lg. Onion
1 Green pepper (optional)
1 lb. Shredded Monterrey Jack cheese

Sauce – mix in a bowl.
3 small cans Red Enchilada Sauce
16 oz. Sour cream
1 can Chilies

10 Tortilla shells

Directions:

1. Preheat oven to 350 degrees
2. Put 2 Cups of the sauce in the 9 x 13 pan and cover the bottom.
3. Lightly cover the inside of the tortilla shell with some sauce.
4. Layer a few pieces of meat and a few vegetables inside.
5. Wrap the shell up and put in the pan.
6. There should be some left over sauce, pour it over the enchiladas, so the top and sides are covered.
7. Sprinkle and left over veggies on top (this helps it look colorful)
8. Sprinkle the cheese on top.
9. Cover with tin foil. Bake 30-40 minutes or until hot and cheese is melted. Take tinfoil off after about 25 minutes.
Let stand about 5 minutes before eating