EASY meatballs

In a large bowl combine the following:
1 lb hamburger
1 1/2 cups dry, uncooked StoveTop stuffing
1 large egg (2 if your eggs are small)

Using your hands-mix until all ingredients are incorporated.  Roll into 1 inch balls and put in a pan that has been sprayed with non stick cooking spray. I normally get about 28 meatballs. Bake in a 350 oven for about 20 minutes, flip them over and bake for another 10, or until meatballs are cooked through. They are now ready for your favorite meatball dish.

(We love them with spaghetti and marinara, or we really love a creamy "stroganoff-like" sauce using cream of mushroom soup and sour cream, served over egg noodles or rice!) Happy eating!

PS StoveTop is now sold in a resealable canister as well as in the box, so you can make as much or as little as you want!

Souper Pepper French Bread Pizzas

My Mom showed my kids how to make this and it is a HUGE family hit:

French Bread cut to make bottom and top halves
1 lb hamburger
1-2 cans cream o' mushroom
sliced bell peppers
Cheese

Brown hamburger, drain
heat back up with soup
spread over each half of french bread
top with peppers and cheese

bake at 350 till cheese is melted

Serve

Americanized Wontons

Cooked white rice
browned and drained Hamburger
frozen veggies of choice (peas and Carrots are both good)
Cream of mushroom soup (opt)

MIX together in bowl

Scoop on to Wonton wrappers (found in the produce section)

brush outside of wrapper with whipped egg whites and press edges together diagonally.
fry in hot oil.

Voila!  Serve with soy or duck sauce

Americanized Won-tons

I need to find my camera charger. This one is with out pics. But they look gorgeous on a plate, so i'll have to post pics when I make these again.

here goes...

~Combine cooked hamburger, cooked white rice, and cream of mushroom soup
(amounts vary depending on how many you need to feed)

~Egg roll wrappers (I find mine in the produce section next to the salad at Macey's)
With a brush or your finger, line the sides of each egg roll wrapper with Egg Whites

~Spoon rice mixture onto wrapper and fold into a triangle. Make sure that you can close the sides. (the egg whites seal the sides)

~drop in hot oil and fry until bottom is golden brown then flip it and brown the top side.

Let it sit on a paper towel for a minute to absorb some of the oil and serve.

We ate this last night with a Green Salad and Strawberries.
Also makes a great appetizer

Chili night

Ah the first cold and rainy day. Perfect night for Chili.

Easy Chili

Okay, everyone has their favorite way Chili is made. Richard and I like spicy and hearty, but unfortunately, that doesn't always agree with our tummies and our kids won't go near it. My sister shared this one with me and we love it. (For we poor IBS victims, this is as good as it gets. LOL) You can always add more to make it spicier, but it has plenty of flavor.


*1 lb Ground Beef (browned and drained)
*1 can of Bushes CHILI BEANS (NOT KIDNEY BEANS)
*2 8 oz cans of tomato sauce

Blend, heat to a boil and serve with cheese, crackers, or what ever else tickles yer fancy.

this feeds our family of 4 just about right. So if you have big eaters or more people, double the recipe.

Cheese Stuffed Meatloaf

Preparation time: 20 Minute(s)
Cook time: 0 Minute(s)
Servings: 6

CHEESE-STUFFED MEAT LOAF

Ingredients

• 1-1/2 lbs. ground beef
• 1 jar (1 lb. 10 oz.) Ragu® Chunky Pasta Sauce
• 1 large egg, slightly beaten
• 1/4 cup plain dry bread crumbs
• 2 cups shredded mozzarella cheese (about 8 oz.)
• 1 Tbsp. finely chopped fresh parsley

Directions

1. Preheat oven to 350°. In large bowl, combine ground beef, 1/3 cup Pasta Sauce, egg and bread crumbs. Season, if desired, with salt and ground black pepper. In 13 x 9-inch baking or roasting pan, shape into 8 x 12-inch rectangle.
2. Sprinkle 1-1/2 cups cheese and parsley down center leaving 3/4-inch border. Roll, starting at long end, jelly-roll style. Press ends together to seal.
3. Bake uncovered 45 minutes. Pour remaining Pasta Sauce over meat loaf and sprinkle with remaining 1/2 cup cheese. Bake an additional 15 minutes or until sauce is heated through and cheese is melted. Let stand 5 minutes before serving.

TIPS: Molding the meat mixture onto waxed paper helps make rolling easier. Just lift waxed paper to curl the meat over cheese filling, then carefully remove meat from paper. Continue rolling in this manner until filling is enclosed in roll and meat is off paper.

Photo Copyright 2006 Publications International, Ltd. Used with permission.

Hamburger Tip

I'd rather not handle raw meat if I can avoid it, but we use a lot of hamburger and I tend to buy it in bulk. This means I either end up freezing it all in one clump and have to thaw the whole thing and use it in a hurry, OR I dig my hands into the goo and separate it into 1 lbs baggies.

I have a friend who gave me a great tip:

There are very few recipes you need raw hamburger for (i.e. meatloaf) and most need to have browned and drained hamburger. SOooooooo,

When you come home from the store, pull out a skillet and brown the whole thing of hamburger with some onion in a skillet while you unload the grocery bags. Drain and cool, and then put them in baggies for the freezer.

This works great for chili, spaghetti sauce, taco meat, etc. I pull it out and save myself 20 min in thawing and cooking by just dumping it in and heating.

Cheesy Burger Casserole

1 large bag Tater Tots
1 can Campbells Cheese Soup
1/2 lb (or more) hamburger

Start by spraying a glass baking dish with non-stick spray. Make a layer of Tater Tots on the bottom. (about one tater thickness is usually good) Put this in the oven to start baking. About 375 degrees. (I say this because the tots are frozen, and if you wait to put it in the oven- it will take a really long time to cook.)

While the bottom layer of tots are heating, Season and brown your hamburger. Feel free to brown with onions, if you want. (Use your favorite seasonings- I sometimes use, onion flakes or powder, seson- all, or garlic salt)

Drain meat.

Pull out warmed tots and sprinkle cooked hamburger over tot layer.

Open can of cheese soup and spoon uncooked soup all over tot and hamburger mixture. Be sure to spread cheese soup over entire surface. (use an extra can if coverage is sparse)

Top this layer with another layer of Tater Tots.

Bake another 1/2 hour- 45 minutes, until tots are cooked through (they start to brown slightly), and soup has melted.

Serve with favorite veggies or salad.

Hamburger Roll- Ups

I have to admit- I stole this recipe from my sister Janice.

Use Bisquick (or favorite biscuit recipe) and prepare a batch of biscuit dough. (You can also use the store bought stuff in a tube if you want) Instead of forming biscuits, take dough and using flour, roll it out flat as if you were making a square pizza, or cinnamon rolls.

Open a can of Cream of Mushroom Soup, uncooked. Spread even layer on top of dough.

Brown approximately 1/2 lb hamburger. Sprinkle meat on top of soup layer. (feel free to season the meat with your favorite seasonings- I sometimes use Season-All or a little bit of Garlic Salt)

Add another layer, using grated cheese. (probably about a cup or two- we like lots of cheese, so we always use more)

Gently lift one side and roll entire mixture into one long roll. Think "cinnamon roll" technique here.

Cut roll into 1/2 to 2 inch sections. Place sections in a glass baking dish and bake at about 350 degrees until biscuit dough is cooked through, soup is cooked through and cheese is melted. (normally about 20 minutes)

You can make a gravy to pour on top of these, if you want, by taking a can of cream of mushroom soup and diluting it with milk.

Serve with favorite vegetables or salad on the side.