Meatball Sandwiches with Tomato-Cream Sauce, Mozzarella, and Pesto, from Gael

Meatball Sandwiches with Tomato-Cream Sauce, Mozzarella, and Pesto, from Gael

From Plated meal-kit service, made 6-11-19. LOVE the sauce, could eat it plain! Not low-calorie!

Plated comments: "Italian meatball subs rank pretty high on our list of all-time sandwich greats.
This version is our favorite one yet, with all the essentials: tender roasted meatballs, red sauce, and plenty of mozzarella. We add a splash of cream to enrich the marinara as it simmers, then drizzle over pesto after baking for a one-two sauce punch."

1 yellow onion
1 clove garlic
2 demi-baguettes
¼ cup panko breadcrumbs
12 ounces ground beef
1 can crushed tomatoes
1 ounce grated Parmesan cheese
1 ounce heavy cream
2 ounces shredded mozzarella cheese
2 tablespoons pesto

1. Prepare ingredients
Preheat oven to 450ºF. Peel onion and finely chop. (Note: REEEEEEALLY FINE, and use less if making for Rob. Or sub in onion powder.) Mince garlic. Slice baguettes open horizontally, if they arrived whole, keeping 1 edge intact. Line a baking sheet with foil.

2. Form and bake meatballs
In a large bowl, combine bread crumbs, 3 tablespoons onion, half of garlic, 1 egg, ½ teaspoon salt, and pepper as desired. Pat beef dry with a paper towel and add to bowl. Using your hands, mix well, then form into 6 equal balls, about 2 inches thick (see recipe tip). Arrange meatballs on prepared baking sheet, spacing apart as much as possible. Bake until slightly browned and cooked through, 15–18 minutes.

3. Make tomato-cream sauce
While meatballs bake, heat 1 tablespoon olive oil in a large pan over medium high heat. When oil is shimmering, add remaining onion and remaining garlic; sauté, stirring, until softened, 3–4 minutes. Add crushed tomatoes, ½ teaspoon salt, and pepper. Cook, stirring occasionally, until sauce is thickened and flavors have melded, 5–6 minutes. Remove pan from heat; stir in Parmesan and half of cream (see recipe tip).

4. Assemble sandwiches
Once baked, carefully halve meatballs on sheet (so they fit in the sandwiches). On a clean, dry surface, arrange baguettes cut-side up. Spread half of tomato-cream sauce inside baguettes, dividing evenly (save remainder for the next step). Add 6 meatball halves to each baguette. Discard foil from sheet and add sandwiches (see recipe tip).

5. Bake meatball sandwiches
Spoon remaining tomato-cream sauce over meatballs in baguettes, then sprinkle over mozzarella. Bake until cheese is melted and baguettes are golden, 5–6 minutes. (This is a great time to get ahead on dishes.) 6. Plate meatball sandwiches Once sandwiches are baked, drizzle over pesto. Halve meatball sandwiches crosswise and divide between serving plates. Dig in!

Seared Steak with Israeli Salad, Cauliflower, and Tahini Butter, from Gael

Seared Steak with Israeli Salad, Cauliflower, and Tahini Butter, from Gael

From Plated meal-kit, made on 6-16-19, Father's Day. Yum--really good tahini butter!

Comments from Plated: "We can’t stop topping our steaks with flavored, softened butter—it’s an instant way to make dinner feel extra luxurious. In this Israeli-inspired recipe, we add tahini and lemon zest to the butter. The steak is served with a classic cucumber, tomato, and onion salad, along with roasted cauliflower to up the veggie factor."

2 packets unsalted butter
1 lemon
6 ounces cauliflower florets
2 steaks
1 tablespoon tahini
1 teaspoon za'atar spice mix
1 tomato
2 Persian cucumbers
⅛ ounce mint
2 tablespoons roasted sunflower seeds

1. Prepare ingredients
Preheat oven to 450°F. Unwrap butter, place in a small bowl, and set aside to soften at room temperature. Rinse all produce. If you have a zester and want to infuse your butter with even more flavor, zest up to ½ of lemon, then halve (see recipe tip). Cut cauliflower into ½- inch florets, if needed.

2. Roast cauliflower
Line a baking sheet with foil, add cauliflower, and toss with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until lightly browned and tender, 15–18 minutes.

3. Sear steaks
While cauliflower roasts, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks to pan and sear until browned and medium rare, 4–6 minutes per side. Transfer steaks to a plate and set aside to rest.

4. Make tahini butter and dressing
While steaks sear, to bowl with softened butter, add half of tahini (use remainder for another recipe), lemon zest (if using), 2 teaspoons lemon juice, ¼ teaspoon salt, and pepper as desired. Mash with a fork until almost smooth. Set aside for Step 6. In a large bowl, whisk together za'atar, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine. Use remaining lemon to brighten a glass of water.

5. Finish Israeli salad
Roughly chop tomato. Halve cucumbers lengthwise, then thinly slice crosswise on a diagonal. Roughly chop mint leaves, discarding stems. Add sunflower seeds, tomato, cucumbers, mint, and roasted cauliflower to bowl with za'atar dressing and toss to combine.

6. Plate seared steak
Once rested, cut steaks against the grain into ¼-inch slices. Divide Israeli salad between serving plates. Add sliced steak and top with tahini butter. Dig in!

Steak with Creamed Kale, by Gael (Hello Fresh)

Steak with Creamed Kale, from Gael (Hello Fresh)
Rob and I had this from Hello Fresh in February 2017 and loved it! Fun way to make kale, and the peppercorn sauce was delicious.

12 ounce Sirloin Steak
4 ounce Kale
12 ounce Yukon Potatoes
1 Shallot
4 tablespoon Sour Cream
0.5 ounce Black Peppercorns
1 unit Beef Stock Concentrate (tablespoon?)
salt and pepper
1 tablespoon Vegetable Oil
1 tablespoon butter

Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into ¾-inch-thick wedges. Remove and discard stems and ribs from kale. Chop or tear leaves into 1-inch pieces. Halve, peel, and mince shallot. Use a mallet or heavy pan to pound and crush peppercorns in their bag until coarsely ground.

Toss potatoes with a drizzle of oil and a pinch of salt and pepper on a baking sheet or baking dish. Roast in oven until tender and lightly browned, 30-35 minutes, tossing halfway through.

Melt 1 TBSP butter in a large pan over medium heat. Add kale and a splash of water. Cook until leaves are completely wilted and very tender, 4-5 minutes. Season with salt and pepper. Remove from heat, keeping kale in pan.

Heat a drizzle of oil in a medium pan over medium-high heat. (Note from Gael: If the steak is thick, pound or slice it or the middle will never cook) Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side (took way longer than 7 per side and middle was still raw) Remove from pan and set aside to rest, 5 minutes.

Heat another drizzle of oil in same pan. Add shallot and ¼ tsp crushed peppercorns (more or less to taste). Cook until shallots are soft, 2-3 minutes. Add stock concentrate and ½ cup water. Scrape up any browned bits from pan. Bring to a simmer and let bubble until reduced by half, 2-3 minutes. Remove pan from heat, then stir in half the sour cream.

Return pan with kale to medium heat. When just warmed, remove from heat and stir in remaining sour cream. Season with salt and pepper. Slice steak against the grain. Divide between plates and serve next to potatoes and kale. Drizzle with sauce.

Beef Stroganoff from Gael

Beef Stroganoff from Gael

This is one of Gael's favorite comfort food recipes. Rob is not a fan--he doesn't like the sour cream taste in the sauce or the added ketchip. We don't eat a lot of beef these days but this is a treat when we do. I make the same recipe out of the big red three-ring Betty Crocker cookbook I received as a wedding gift in 1993. Gael made this as her special treat on her birthday in 2010.

1 1/2 lb beef tenderloin or boneless top loin steak, about 1/2 inch think
2 T margarine or butter
1 1/2 c beef broth
2 T ketchup
1 t salt
1 small clove garlic, finely chopped
8 oz sliced mushrooms
1 med onion chopped (about 1/2 c)
2 T WONDRA flour (you can use regular but this helps so much with no lumps in the sauce)
1 c sour cream or plain yogurt

Cut beef across grain into strips. (For ease in cutting, partially freeze beef.) Cook beef in margarine in 10-inch skillet over low heat, stirring occasionally, until brown.

Reserve 1/3 c of the broth (I reserve 1/2). Stir remaining broth, ketchup, salt and garlic into skillet. Heat to boiling, reduce heat. Cover and simmer 10 mins or until beef is tender.

Stir in mushrooms and onions. Cover and simmer 5 mins or until onion is tender. (I always simmer it much longer.)

Shake Wondra flour and remaining broth in a tightly sealed container until well blended. Gradually stir into beef mixture. Boil and stir one minute, reduce heat. Stir in sour cream, heat until hot.

Serve over noodles or rice. Makes 6 servings.

Burgundy Beef, from Gael

Burgundy Beef, from Gael
--This recipe is right next to my beloved Beef Stroganoff in the red Betty Crocker cookbook. Every time I make stroganoff I see this recipe and want to try it--the cookbook claims it's a favorite of the Betty Crocker kitchens for a do-ahead dinner. If I make it, I'll report back!

4 lbs beef round steak, 1 inch thick
1/2 c shortening or veg oil
5 large onions, sliced
1 lb mushrooms, sliced
3 T flour
2 t salt
1 t chopped fresh or 1/4 t dried majoram leaves
1 t chopped fresh or 1/4 t dried thyme leaves
1/4 t pepper
1 c beef broth
2 c red Burgundy or other dry red wine

Cut steak into 1-inch cubes. Heat shortening in a Dutch oven until melted. Cook beef in shortening over medium heat until brown, remove.

Cook and stir onions and mushrooms in Dutch oven until onions are tender, adding shortening if needed. Remove mushrooms and onions, cover and refrigerate.

Return beef to Dutch oven. Sprinkle with flour, salt, majoram, thyme and pepper. Stir in broth and Burgundy. Heat to boiling, reduce heat. Cover and simmer 1 1/4 hours or until beef is tender. (Liquid should just cover beef.) If needed, stir in more broth and Burgundy (1 part broth to 2 parts wine.) Add mushrooms and onions, heat till hot, stirring occasionally.

Sloppy Joes, from BobDar via Gael

Sloppy Joes, from BobDar via Gael

Darlene Lange was a kind woman who was a member of Gael's Lenora Mattingly Weber online book list. She was nicknamed "BobDar" because she and her husband, Bob, shared an email address and used that name.

Darlene was a very sweet woman and the entire list sorrowed with her as she fought cancer in the 2000s. The last time I saw her was at the Portland list reunion in summer 2007. Although she was bald from chemo, she made the trip from Chicago, and kept trying to look out for me and find me seats since I was pregnant, not worrying about herself, even though she was still weak from her chemo. She died on Jan. 30, 2009, painfree and among her family.

This is her Sloppy Joe recipe. I plan to make it in her memory soon. I don't think she will mind if I leave out the pickle relish.

Darlene wrote, in 2006:

"My sons came over on Sunday to watch the Bears lose (boo hoo) and asked if Iwould make my "famous" sloppy joes. The recipe is from a crock pot book,but I usually just let them simmer for 1/2 hour or so and they taste the same! Anyway, here goes:

1 1/2 lbs. lean ground beef
1 small onion, minced
2 stalks of celery, minced

1 (12 oz.) bottle chili sauce

2 tbs. brown sugar

1 tbs. Worcestershire sauce

1 tsp. salt

2 tbs. sweet pickle relish

1/8 tsp. pepper

Cook beef with onion and celery until brown. Pour off excess fat. Add remaining ingredients. Simmer for 1/2 hour on stove, or cook in slow cooker on low for 3 to 4 hours.For some reason they taste best over a toasted bun. Enjoy!

Darlene

PS: The chili sauce I use is usually in the aisle with the ketchup, seafood sauce and other condiments. It's tangier than ketchup, but not a hot kind of spicy. Hunts makes chili sauce, but I'm frugal and tend to just get the store brand - there's really not a difference that I can taste. Let me know what you think.

Crockpot brisket, from Gael

Crockpot brisket, from Gael

This recipe comes from one of my freelance writers, Hannah.

She says: "Nothing says 3- day weekend, to me, like pulling out the crockpot on a Monday. And there is nothing better to put in a crockpot than a faux-barbeque brisket-- for real, it is the one crockpot meal that in our pre-dishwasher days Jeff not only didn't complain about but requested. You know if it is worth washing the inside of a crockpot by hand it has to be good. (It is also one of the first things I made for my in-laws, and we now have a family saying that brisket is the meat that unites Jews and Texans.) "

First you take:

1/2 c Worcestershire sauce

1/2 c vinegar (cider vinegar is best, regular old white vinegar is fine too)

1/2 bottle Liquid Smoke (1 ounce? Gael did not like the Liquid Smoke and would leave it out)

1/4 c vegetable oil

1 tsp dried minced onions

1 tsp garlic powder

plenty of pepper

Marinate your brisket in this overnight. (Or not- if you forget, it is not the end of the world.)

Then put the brisket (fat side up) and marinade into either a 275 degree oven or your crockpot and ignore it for 6 to 8 hours, however long is most convenient for you. When you are about a half hour away from wanting to eat, take out the brisket (it is definitely ready if, say, it falls apart while you lift it onto a cutting board) and carve off the fat. Then chop it into manageable pieces.

Empty the marinade, reserving one cup-- you will want to strain the fat off this, too. Then combine that cup of marinade with:

1 cup barbeque sauce

1/4 cup brown sugar

and return this mixture with your carved meat to the oven or crockpot and cook for another half hour. This time I used the barbeque sauce Jeff brought back from Rendezvous in Memphis, which was especially vinegary and kind of orange, but still delicious.

She goes on to say: "If you can bring yourself to wait, you can fix this a day in advance, and then refrigerate in the sauce and then skim the fat off the sauce before reheating. Or you can just eat the greasy fatty version that day and de-fat your leftovers--- and it is worth getting a much bigger brisket than you need in order to have leftovers.

It is not authentic barbeque, or authentic anything, really. Which is why I am fine serving it with storebought King's Hawaiian rolls (and when we don't have company, will let Jeff get storebought macaroni salad to go with it. For company you have to make potato salad, at the very least.) Inauthentic or not, it is dang good and one of our family staples."

Note from Gael: I made this on Feb. 4, 2009, throwing it in the crockpot before leaving for work so Rob could have it when he came home. He liked it more than me. It was just not the kind of barbecue I like. Could have been that I picked too sweet of a barbecue sauce, but I also think I don't like Liquid Smoke, so would maybe leave that out or fine a replacement for it next time. I did use pot roast instead of brisket but that didn't matter, the meat turned out very tender.

Bobby Fashingbauer's Chow Mein

Bobby Fashingbauer's Chow Mein

From 1950s. Mom (2007) says this was very good. No ingredient proportions given!

Brown meat with lots of onions. Add 4-5 T soy sauce, 1 c water. Simmer 2 minutes. Add chopped celery, pimento if desired.

Simmer 1 1/2 hours. Add chicken bouillion cube. Then add bean sprouts, mushrooms and other chow mein vegetables.

Thicken with cornstarch, about 2 T in 1/4 c water.

Bernell's Meat Loaf

Bernell's Meat Loaf

Mom wrote: This is from late 1940s or early 1950s when we lived at 1813 Sheridan. Grandpa Fashingbauer really liked it so used to make it for him. It has a different texture and flavor (note sage and nutmeg) and Ed likes it for sandwiches which is what Bernell said it was especially good for.

Mom says (2007): When you put the eggs and milk in you think it's going to be too much, but it makes it just right for slicing.

2/3 cup bread crumbs or cracker crumbs
1 cup milk
1 1/2 pounds ground beef
2 eggs, slightly beaten
1/4 cup grated onion
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon sage

TOPPING
3 tablespoons brown sugar
1/4 cup ketchup (Mom uses more)
1/4 teaspoon nutmeg
1 teaspoon dry (or other) mustard

Mix all together. Put in loaf pan. Add topping. Bake at 350 for 45-60 minutes.

Italian Beef Sandwiches, from Gael

Italian Beef Sandwiches, from Gael

Gael made these on the hottest summer day in Seattle (98 degrees!), 7-11-07. They're great on hot days because they don't require an oven, just a crockpot. The meat gets fork-tender in the crockpot and the vinegary peppers give it a wonderful smell and just the right tang. Break up the meat with a fork and put as much as you like on nice crusty buns for yummy sandwiches.

3 pounds boneless beef chuck roast or pot roast
1 package dry Italian dressing mix (1 ounce)
1 cup water
6 ounces (or so) pepperoncini peppers, with liquid from jar

Place roast into a crockpot. Sprinkle meat with dry Italian dressing (I used Good Seasonings,use any kind), Pour in water.

Pour in about 6 ounces pepperoncini peppers including liquid from jar. I buy a 16 ounce jar of the already cut-up ones and keep half the jar for people to put on their sandwiches. You can add more if you want but I find it too vinegary if you add the whole jar.

Cook in crockpot while you go to work or whatever. Time is flexible, depends on how long you're gone. If you're gone 8 or so hours, just put crockpot on low the whole time. If you want it done faster, say 6 hours, put crockpot on high. You don't need to turn the meat or do anything. Your house will smell great and the meat will be easy to break up with a fork when you're ready to serve.

Beef Stroganoff and Rice, from Ken Bunde

Beef Stroganoff and Rice, from Ken Bunde

Mom dated this 7-99.

3 pounds cubed round steak
2 cans cream of chicken soup
2 cans mushrooms stems and pieces
2 cups sour cream
4 tablespoons oil

Brown meat, salt and pepper to taste. Add soup and simmer one hour. Add sour cream and mushrooms. Heat through. Cook rice.

Blue-Ribbon Chili, from Gael

Blue-Ribbon Chili, from Gael

This chili is my favorite. It was the grand-prize winner in a contest held by Country Woman Magazine, and I can see why it won. It's fabulous and even though it has a lot of ingredients, it’s actually very flexible--if you don't have bacon, leave it out; mess with the spices to make it hotter or milder, etc.

3/4 pound Italian sausage, links or ground
3/4 pound ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 jalapeno, seeded and minced
2 garlic cloves, minced
1 cup beef broth
1/2 cup Worcestershire sauce
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard
1/2 teaspoon celery seed
6 cups tomatoes, chopped
6 bacon strips, cooked and crumbled
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can garbanzo beans, rinsed and drained

Brown sausage and beef, drain. In the drippings, sauté onion, peppers and garlic for 3 minutes. Add broth, Worcestershire and spices, bring to a boil over medium heat. Reduce heat, cover and simmer for 10 minutes. Add tomatoes, bacon, and browned sausage and beef, return to a boil. Reduce heat, cover and simmer for 30 minutes.

Add all of the beans. Simmer for 1 hour, stirring occasionally. Serve garnished with shredded cheese and sour cream.

Wild-Rice Hot Dish, from Anne

Wild-Rice Hot Dish, from Anne

Anne got this recipe from the St. Paul paper, and says she used Uncle Ben's wild and long-grain rice. Her only other note: "Good!"

1 pound hamburger
1/4 pound bacon -- cut into 1" pieces
1/2 cup celery – chopped
1/3 cup onion -- chopped
1/2 cup wild rice -- soaked overnight
1 can cream of mushroom soup
1 can cream of celery soup
4 ounces mushrooms -- drained
1 cup milk

Sauté hamburger, bacon, celery and onion about 10 minutes or until hamburger is browned. Add rice, soups, mushrooms and milk. Pour in greased 2-quart casserole and bake at 350 for 1 hour.

Sloppy Joes, from Clio

Sloppy Joes, from Clio

You’ll never buy Manwich again!

1 1/2 pounds hamburger
1 cup celery – chopped
1/2 cup onion – chopped
1 cup ketchup
1 tablespoon onion
2 tablespoons brown sugar
1 1/2 tablespoons vinegar
2 tablespoons
Worcestershire sauce

Fry meat, celery and onions until brown. Then add remainder of ingredients. Simmer for 10 minutes. Buns can be browned under the broiler.

Molly Motherwell’s Meatloaf, from Gael

Molly Motherwell’s Meatloaf, from Gael

I used to only make the Betty Crocker meatloaf, which I like quite a bit. But Rob never liked it. Then a friend in Ann Arbor gave me this recipe, and Rob changed his tune, he likes this one. Tips from Molly: “My sister, Lisa, uses spicy sausage which also tastes really good. Also, if you're using fine breadcrumbs, either increase them a bit or decrease the milk a bit, especially if using less than 2%.”

1 pound ground beef
1/2 pound pork sausage
1 cup bread crumbs
1 cup 2% low-fat milk
1 medium onion, chopped fine
1 cup tomato soup
1 egg

Mix all ingredients well. Bake in Pammed loaf pan for 90 minutes.

Mexican Lasagna, from Clio

Mexican Lasagna, from Clio

Recipe as given fits a large 13x9 pan. For an 8x8 or 9x9 pan, use 1 lb of meat and half of all other ingredients.

1-1/2 lbs ground turkey or beef
1 small onion – chopped
2 T chili powder (or use pkg. of taco seasoning mix)
1/2 T chopped garlic
salt and pepper to taste
2 large bottles of salsa (use something other than mild!)
1 large can of refried beans or black beans (I use black beans)
2 lbs shredded cheese (can be cheddar, cheddar/jack, taco blend or a mixture of several kinds)
1 pkg of large flour tortillas

Optional for serving: Sour cream, sliced or chopped black olives

Preparation: Cook meat, onion and garlic in skillet until meat is browned. Add chili powder (or taco seasoning) and 1 cup salsa and simmer for 10-15 minutes. Add a little water if mixture gets dry.

Ladle enough salsa into pan to slightly coat the bottom. Place a single layer of flour tortillas to cover pan (cut tortillas in half and put straight edge along the sides of pan). Overlap to have complete coverage along sides and down the middle. Spread 1/2 of beans over the tortillas. Spoon 1/2 of the meat mixture evenly over the beans. Ladle and spread salsa over meat, just enough to cover. Sprinkle 1/3 of cheese over salsa. Repeat layer; tortillas, beans, meat, salsa and cheese. Top with another layer of tortillas, cover with light coat of salsa.

Bake 325 for 30-40 minutes, add remaining cheese and bake 15 more minutes until top layer of cheese is melted and salsa is a little bubbly around edges. Serve with sour cream and chopped olives. Freezes well.

Marge’s Spaghetti, from Marge via Mom and Gael

Marge’s Spaghetti, from Marge via Mom and Gael

The best spaghetti! Gael says: “I once ruined this by adding too much red pepper…learn from my mistake.”

SAUCE
2 cans pureed tomatoes
1 can tomato paste
2 big cans water
minced onion
salt
pepper
red pepper
Italian seasoning
Parmesan cheese
3 garlic cloves

MEATBALLS
4 pounds lean ground beef
2 1/2 pounds not-so-lean ground beef
1 cup onion, grated
2 tablespoons Italian seasoning
1/2 cup Parmesan cheese
2 cups bread crumbs
1 egg per pound of meat, minimum 3
1 cup milk
salt and pepper, to taste
1 tablespoon flour

SAUCE
Dump first 3 ingredients into kettle, boil HARD for first 20 minutes (**MUST DO THIS**) Then add 2 T or more of minced onion, salt, pepper, red pepper to taste, Italian seasoning to taste. Shake quite a lot of Parmesan into sauce. Mix sauce and taste, add more or less of spices to your taste. Cut 3 garlic cloves in half and add.

MEATBALLS
Put all in big bowl, keep dripping cold water on hands and mix. Squeeze meatballs so water gets in. Fry meatballs in pan.

Cook sauce a good hour before adding meatballs. Then cook with meatballs for at least an hour.

Lasagna Hot Dish, from Anne

Lasagna Hot Dish, from Anne

Anne got this from her friend Patti Chiodi

1 1/2 pounds hamburger or ground turkey (Can substitute 1 lb hamburger and 1/2 pound Johnsonville Italian sausage.)
onion -- chopped
salt, pepper, Italian seasoning, garlic salt to taste
15 ounces Prego spaghetti sauce
1/2 cup water
8 ounces egg noodles
1 can cheddar cheese soup

Brown meat and onion, add seasonings. Add Prego sauce and water, simmer. Cook noodles and add cheddar cheese soup. Place half of meat mixture in 9 x 13 pan. Add noodle mixture. Add rest of meat. Top with mozzarella cheese. Bake at 350 for 45 minutes.

Hot Dagos, from Clio

Hot Dagos, from Clio

Call it whatever you want, but Italians in St. Paul have called it this for years!

3/4 pound ground beef
1/4 pound ground pork
1 cup dry bread crumbs (or cracker crumbs)
1/2 cup Parmesan cheese
1 tablespoon parsley
1 clove garlic
1/2 cup milk
2 eggs -- beaten
1/2 teaspoon salt
1/2 teaspoon pepper
spaghetti sauce

Mix everything together and make patties. (Mixture will be sticky.) Brown them on both sides. Add spaghetti sauce and simmer. Can put in crockpot and let simmer for 2-3 hours. Serve as sandwiches or over noodles.

Glazed Meatloaf, from Carl

Glazed Meatloaf, from Carl

1-1/2 lbs ground beef
3/4 c quick-cooking rolled oats
1/2 c milk
1/4 c chopped onion
1 egg, slightly beaten
1 t Worcestershire sauce
salt and pepper
1/2 c brown sugar
1/4 c vinegar
1/2 t dry mustard
1 t Worcestershire sauce

Combine ground beef, oats, milk, onion, egg, salt and pepper, Worcestershire in large bowl. Blend well. Press into 9x5x3-inch pan. Combine remaining ingredients, mixing well, and spoon over meat loaf. Bake at 350 for 45-50 minutes.