Waldorf Astoria Stew

2 lb beef stew meat
2 cups chunked potatoes
2 cups chunked carrots
2 cups chunked celery
4 medium onions, cut into chunks
salt & pepper
16 oz can tomatoes or 1 can tomato soup
2 T tapioca
1 T sugar
1 slice white bread, broken in pieces

Place all ingredients in a baking dish and mix well.  Cover and bake in a 250 degree oven for 5 hours.  Do not stir during baking time.  Serves 6-8 people.

Mexican Lasagna

2 lb ground beef
1 pkg taco seasoning
1-2 cups diced tomatoes, canned or fresh
16 oz tomato sauce
4 oz diced green chiles
8 oz cottage cheese (or ricotta, if you prefer)
2 eggs, beaten
4-6 medium flour tortillas
2 cups shredded cheese
1/2 cup sliced olives

Cook beef and drain off any liquid.  Add seasoning, tomatoes, tomato sauce, and chiles--mixing well.  Bring to a boil and simmer uncovered 5 minutes.  Combine cottage cheese and eggs.  Spray 13x9" baking dish with oil.  Spread 1/2 meat mixture, top with half the tortillas, spread 1/2 of the cottage cheese and egg mixture, and top with half of the shredded cheese.  Repeat layers.  Garnish with olives.

Bake uncovered in 350 degree oven for 30 minutes.  Serve with hot sauce, if desired.

Beef Taco Bake

1 lb ground beef
1 can tomato soup
1/2 cup salsa
2 cups shredded Cheddar cheese
1/2 cup milk
6 flour or 8 corn tortillas, cut in 1" pieces OR
     4 large handfuls of tortilla chips

Brown hamburger and drain.  Add soup, salsa, half of the cheese, milk, and tortillas.  Spoon into a 2-qt shallow baking dish.  Cover.  Bake at 400 degrees for 30 minutes.  Sprinkle with the other half of the cheese and serve.

Meat and Potato Loaf

2 eggs
1/4 cup ketsup
1/4 cup mild salsa
1/4 cup BBQ sauce
1 pkg onion soup mix
2/3 cup oatmeal
1 T Worcestershire Sauce
1 large or 2 small potatoes, chopped fine or shredded
2 lbs ground beef

Mix first 7 ingredients in a large bowl.  Add potatoes and mix well.  Gently stir in ground beef.  Bake in glass casserole dish at 400 degrees for 1 hour.

Tortilla Chip Dip

Layer in order in 9x13" pan:

28-oz can refried beans
15 oz can of olives, sliced (save a few for garnish)
1 lb ground beef or chicken, cooked and cooled (optional)
1 can diced green chilis
2-3 cups shredded lettuce
1-2 cups salsa (use your favorite)
2-3 cups shredded cheese, your choice
1-2 cups sour cream
2-3 diced tomatoes
Garnish with a few sliced olives

Serve cold with tortilla chips.

Hamburger/Green Bean Casserole

1 1/2 lbs ground beef
1 cup chopped onions
1 t salt
1/8 t pepper
1/8 t thyme
2 or 3 cans (16 oz) green beans, drained
1 can (10 1/2 oz) cream of mushroom soup
1/2 cup sour cream

Brown ground beef and onions. Add the rest of the ingredients, stirring until well mixed. Pour into a 2 qt casserole dish.

Bake at 350 degrees for 30 minutes or until browned.

Sauerkraut with Beef or Pork

1-2 lbs boneless beef (any cut you like), OR pork boneless country-style spare ribs

1 quart sauerkraut

2-3 large potatoes, peeled & sliced

In large kettle place the beef or pork in the bottom. Pour sauerkraut, including any juice, on top. Place potatoes on top of the sauerkraut. Add a little water if the sauerkraut is dry. Cover with lid and cook on medium stove-top heat until potatoes are done. Takes about an hour.

(Thanks for sharing the recipe, Shirley!)

Roasted Yellow Pepper Sauce

2 lg yellow bell peppers

1/2 c chopped green onions

1/4 c vinegar

2 T olive oil

2 T lemon juice

2 t ground cumin

2 t ground aji amarillo or hot paprika

1 t ground turmeric

1/2 t salt

1/2 t black pepper

2 cloves of garlic, minced

Cut peppers in half and clean out. Place skin side up on foil-lined baking sheet. Flatten the peppers. Broil 15 minutes until blackened. Place the peppers in a ziploc bag, seal and let stand 15 minutes. Peel the skin off and chop the peppers. Place all ingredients in a blender and puree until smooth.

Great sauce to serve with meat and/or potatoes. Especially good with anticuchos!

Anticuchos (Peruvian Beef Kebabs)

1 1/2 lbs boneless sirloin steak, trimmed & cut into 1/2" pieces

Marinade:

3 T red wine vinegar

2 t ground aji amarillo or hot paprika

1 t salt

1 t ground black pepper

1/2 t ground cumin

1/2 t ground turmeric

Combine all ingredients and toss well with beef pieces. Cover and chill 3 hours.

Fiery Rub:

1 t ground aji amarillo or hot paprika

1 t salt

1/2 t ground black pepper

1/4 t ground turmeric

3 T chopped fresh flat-leaf parsley

Remove beef from bowl, discarding marinade liquid. Thread beef onto 6 10" skewers. Press fiery rub onto beef. Place kebabs on grill rack coated with cooking spray; grill 6 minutes, turning once. Serve with Roast Yellow Pepper Sauce.

Spaghetti Pie

6 oz spaghetti noodles

2 T butter

1/3 c grated parmesan cheese

2 eggs, beaten

1 cup cottage cheese

1 lb ground beef or chicken sausage

1/2 c onion, chopped

1 cup tomatoes, cut up

6 oz can tomato paste

1 t sugar

1 t dried oregano

1/2 t garlic salt

1/2 c mozzarella cheese, shredded

Cook the spaghetti noodles and drain well. Stir butter, p. cheese, and eggs into the noodles. Pour mixture into a 10" pie crust and form to bottom and sides. Spread cottage cheese over the bottom of the crust.

Cook the ground beef or chicken sausage and onion until meat is browned. Drain off any liquid. Stir in tomatoes (including any liquid), tomato paste, sugar, oregano, and garlic salt. Heat thoroughly.

Pour meat mixture into spaghetti crust. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle M. Cheese on top and bake 5 more minutes. Makes 6 servings.

Mexicali Meat Loaf

1 large onion, finely chopped

1 large carrot, grated

4 cloves minced garlic

1 T olive oil

2 eggs

3/4 c crushed soda crackers, dry bread crumbs, or oatmeal

1/2 c mild to medium salsa

1/2 t nutmeg

1/2 t salt

1/4 t pepper

1 lb lean ground beef

1 lb ground turkey or chicken

In skillet cook onion, carrot & garlic in oil until vegetables are tender, but not brown. In large bowl beat eggs; add crackers, salsa, nutmeg, salt and pepper. Stir in cooked vegetables. Add raw meats and mix well.

Place mixture in a loaf pan or casserole dish. Bake at 350 degrees 1 1/4 hr to 1 1/2 hrs. Serve with additional salsa.

Stove-top Chuck Roast

2 - 4 pounds chuck roast (chuck cut will result in fall-apart-tender roast)

garlic powder

black pepper

1/2 cup soy sauce

Trim roast (if desired) and rub garlic powder and pepper into both sides. Pour soy sauce over each side. You can leave it to marinate in the fridge for a while or stick it straight in the pot. When ready to cook, place roast in a medium-large pot with 1/2 inch of water in the bottom. Cover and bring to a boil on medium, medium-low heat (may take a while), then simmer slowly for about 4 more hours.

Crock-pot Marinated Beef

1 1/2 to 3 lbs beef (steak, roast, whatever cut you have)

1 large onion, sliced

1/3 cup water

4 oz can chopped green chilies

2 T vinegar

1 t garlic powder

1/2 t sugar

1/2 t salt

1/8 t pepper

Put the meat in the crock-pot. Top with sliced onion. Mix the rest of the ingredients, stirring well. Pour over the meat and onions. Cover and cook on low 7-8 hours. Cut meat into serving-size pieces. Serve with potatoes or rice, using the liquid as a gravy.

Cheeseburger Soup

1 lb ground beef

1 cup chopped onion

1 cup shredded carrots

1 t dried basil

1 t dried parsley

4 T butter

3 cups chicken broth

4 cups cubed potatoes

1/4 cup flour

2 cups shredded cheddar cheese

1 1/2 cups milk

Melt 1 T butter over medium heat. Add vegetables and beef and cook until the meat is browned. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, up to 1/2 hour.

Melt 3 T butter and stir in flour. Add the milk, stirring until smooth. Gradually add the milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese and continue to simmer a few minutes.

Enjoy! I usually make a double batch -- one doesn't last long enough!

Betsey's Burrito Casserole

1 lb ground beef or shredded chicken, cooked

4-6 flour tortillas

1 can (or 1 1/2 cups homemade) refried beans

1 cup salsa, divided

1 1/2 cups cheese, divided

1 can Cream of Mushroom Soup

In a 9x13 pan, place a layer of tortillas, followed by the refried beans, meat, 1/2 cup salsa, and half of the cheese. Then place another layer of tortillas, followed by the Cream of Mushroom Soup, the rest of the salsa, and the rest of the cheese. Cook at 350˚ for 25-35 minutes, until heated through and bubbly.

Pretty spicy, so use less salsa, if desired. Add chopped green chilies and/or sliced olives for added flavor.

Dried Cherry Chili

2 cups chicken broth, divided
4 oz (3/4 cup) dried cherries
1 T olive oil
1 cup chopped sweet onion
1 T crushed garlic
1 lb ground turkey or hamburger (double spices if using hamburger)
1 roasted red bell pepper cut into 1/4" cubes
4 t chili powder
1 1/2 t cumin
1 t corriander
1 t dried mustard
1/2 t oregano
4 cups canned chopped fire roasted tomatoes
1 16 oz can black beans

Heat one cup of chicken broth, add cherries, and set aside. Heat oil in large kettle. Add onions and saute until soft (about 5 minutes). Add garlic and cook 1 minute. Add ground turkey or hamburger and cook until browned. Add red bell pepper and spices. Cook over medium heat for 2 minutes. Add tomatoes and remaining cup of broth. Bring to a boil, reduce heat and simmer uncovered 5 minutes. Stir in beans and the cherries soaked in broth. Cook until heated.

Serve warm. Garnish with tortilla strips, chopped onion, chopped avocado, and/or chopped cilantro. Serves 8. (Thanks to our great-niece Laura for this delicious recipe!)

Hamburger Soup

1 lb hamburger
1 large diced onion
3 or 4 sliced carrots
3 or 4 stalks sliced celery
2 cups canned tomatoes
1 small bay leaf
1/2 t thyme
1/2 t basil
1 T salt
1/2 t pepper
6 cups water
1/4 cup rice (white or brown)
4 peeled, diced potatoes
1/2 small head cabbage, sliced

Brown hamburger and onion in large kettle. Drain off fat, if there is any. Add carrots, celery, tomatoes, spices and water. Bring to a boil. Add rice. Simmer about 30 minutes. Add potatoes and cook until the potatoes are done--about 30 to 45 minutes on simmer. Add cabbage about five minutes before serving.

If not enough broth, you can add vegetable broth, beef broth, a little water, or tomato juice. If you add too much more water, it does dilute the taste.

Taco Soup

1 lb hamburger
1 cup chopped onion
16 oz can corn (with liquid)
16 oz can diced tomatoes (with liquid)
16 oz can kidney beans (with liquid)
8 oz can tomato sauce
1.25 oz pkg taco seasoning

Garnishes, as desired: Avocado, grated cheese, sour cream, corn chips, chopped or sliced olives.

Brown the hamburger. Add all other ingredients and bring to a boil. Cover and simmer 15 minutes. Serve with garnishes. Also good for a hot chip dip if you cook down the liquid, or drain.

Society Cabbage

1 lb hamburger
1/4 cup chopped onion
1 cup chopped celery
2 ½ cups canned tomatoes (or mixture of fresh tomatoes and tomato juice)
2 t. salt
½ t. pepper
4 cups coarsely shredded cabbage

Brown ground beef, onion and celery. Add tomatoes, salt and pepper; bring to a boil. Place alternate layers of cabbage and meat in a casserole. Bake at 375 degrees for 40-45 minutes.

Lomo Saltado (Peruvian Main Dish)

1 lb beef tenderloin, cut in small pieces
1-2 T oil
2 sliced onions
2 tomatoes, peeled and cut
1 sweet pepper, cut in strips
salt
pepper
1 lb French Fries
Steamed white rice

Brown meat in oil; add onions, tomatoes, sweet pepper, salt & pepper. Cook until meat is tender. Mix with one lb french-fried potatoes. Serve over steamed rice.