Sweet and Sour Meatloaf

Ingredients
2 lbs. ground beef
1 minced onion
1/4 cup crushed Saltine crackers
1 8-oz. can tomato sauce
1/4 cup brown sugar, packed
1/4 cup vinegar
1 teaspoon prepared mustard
1 egg
1/2 teaspoon salt
1/2 teaspoon pepper

Notes / Directions
In small bowl mix tomato sauce, sugar, vinegar and mustard until sugar is dissolved. In large bowl, slightly beat egg with fork. Add onion, salt and pepper, crackers, meat and ½ c. tomato sauce mixture. Combine lightly but thoroughly. Shape into oval loaf. Turn into shallow baking dish and make indentation in center. Pour some of sauce mixture down center of loaf. Bake 60 minutes at 400°. After removing from oven let stand for a few minutes before lifting from pan with two broad spatulas. Warm remaining sauce and pass with meatloaf.

~ Kim

Teriyaki Steak

Ingredients
2 lb. steak, sliced 1/4 inch thick diagonally (London broil, flank or sirloin tip)
1/2 cup soy sauce
1/4 cup water
2/3 cup sugar
2 tablespoons oil
1 large clove garlic, crushed
1 1/2 inch ginger root, crushed or grated (or 1/2 teaspoon ground ginger)

Notes / Directions
Marinate for three hours or more. Broil over charcoal for best flavor.

Korean style: Add 2 tablespoons crushed toasted sesame seeds and 2 teaspoons sesame oil.

~ Kim

Pepper Steak Sandwiches

Ingredients
Steak Strips*
1 onion, chopped
1 cup sliced mushrooms
1 green pepper, cubed
2 tomatoes, chopped
Mozzarella or Swiss cheese

Notes / Directions
Brown and season steak strips. Remove meat from pan and sauté onion, mushrooms, and green pepper. Put meat back in pan with the veggies and add tomatoes, pepper and salt. Stir, then turn off heat. Slice mozzarella or Swiss cheese and place on top of meat and vegetable mixture. Put a lid on pan and wait until cheese is melted. In the meantime, toast hoagie buns. Serve.

*Can substitute 1 lb. ground beef. I often use leftover roast beef as a substitute.

~ Kim

Baked Potato and Dill Soup

Ingredients

4-6 large russet potatos, baked at 425 for 40-60 mintues

1/2 c butter

1/2 flour

2 tbsp dried dill (you can put less or more in, depending on how much you enjoy dill)

1/2 tsp black pepper

3 c milk

1 1/2 c shredded cheddar cheese (again, you can easily add more or less depending on your preference)

1 bag Hormel bacon bits - or - 6 strips crumbled bacon

6 tbsp thinly sliced green onion

 

Notes / Directions

Cut baked potatoes into bite size pieces.

 

In a large saucepan, melt butter over meduim-low heat. Add flour to melted butter and stir consistently for five minutes. Add milk all at once. Cook and stir over medium heat for 12 to 15 minutes or until thickened and bubbly. Add cheese, dill, black pepper, and green onion. Stir until well mixed. Add potato and bacon bits. 

 

~ Rachel

Santa Fe Casserole Bake

Ingredients

1 lb lean ground beef

1 package Taco seasoning

2 cups water

2 tsp Wylers chicken bouillon

1/4  cup flour

1 cup sour cream

1 can (7 oz) diced green chilies

1 package (11 oz) tortilla chips

2 cups grated cheese

1/2 cup sliced green onion

Notes / Directions
In medium skillet, brown meat until crumbly; drain fat.  Add taco seasoning; blend well.  In small bowl, combine bouillon, flour and water.  Add to meat mixture; bring to a boil to slightly thicken liquid.  Stir in sour cream and green chilies; blend thoroughly.  In lightly greased 13x9 baking dish, place 1/2 of the chips.  Top with 1/2 of beef mixture, 1/2 of cheese and 1/2 of onions.  Layer again with remaining ingredients, ending with green onions.  Bake in 375° oven for 20 minutes.  Let stand 5 minutes before cutting.  Serve with sour cream.

~ Jolynn