Hot and Saucy Cocktail Meatballs

Sorce	Frobertoyewitlol_champion
Caloric	:1 Serving: Calories 65 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 200 mg; Total Carbohydrate 9 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 2 %; Calcium 0%; Ir
Ingridients	Prep Time:30 min Start to Finish:1 hr 20 min Makes:6 dozen meatballs 2 pounds lean ground beef 1 cup Progresso® dry bread crumbs (any flavor) 2/3 cup finely chopped onion 1/2 cup milk 2 tablespoons chopped fresh parsley 2 teaspoons salt 1 teaspoon Worcestershire sauce 1/8 teaspoon pepper 2 eggs 2 bottles (12 ounces each) chili sauce 2 jars (10 ounces each) grape jelly
Instructions	1. Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan. 2. Bake uncovered about 20 minutes or until no longer pink in center and juice is clear. 3. Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.

Cheesy Reuben Appetizer

Sorce	hyblue
Caloric	:1 Serving: Calories 220 (Calories from Fat 100 ); Total Fat 10 g (Saturated Fat 5 g); Cholesterol 25 mg; Sodium 220 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 8 %;
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:20 servings (2 tablespoons each) 1 package (8 ounces) cream cheese, softened 1 1/2 cups shredded Swiss cheese (6 ounces) 1/2 cup Thousand Island dressing 4 ounces deli sliced corned beef, chopped 1/2 cup well-drained sauerkraut Pretzel crackers, if desired Cocktail rye bread slices, if desired Chopped fresh chives, if desired Sliced radishes, if desired
Instructions	1. Heat oven to 400°F. 2. Mix cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Top with sauerkraut and remaining 1/2 cup Swiss cheese. (Cover and refrigerate up to 24 hours if desired.) 3. Bake about 15 minutes or until bubbly around edge. Serve hot with pretzel crackers or cocktail bread. Garnish with chives and radishes.

Chili for a Crowd

Sorce	sanmiguel
Caloric	:1 Serving: Calories 380 (Calories from Fat 120); Total Fat 14g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 70mg; Sodium 1090mg; Total Carbohydrate 34g (Dietary Fiber 8g, Sugars 10g); Protein 29g Percent Daily Value*: Vitamin A 15%; Vitam
Ingridients	Prep Time:15 min Start to Finish:2 hr Makes:16 servings Chili 4 lb lean (at least 80%) ground beef 8 medium onions, chopped (4 cups) 4 cans (28 oz each) Progresso® recipe ready crushed tomatoes, undrained 3 cans (19 oz each) Progresso® red kidney beans, drained, liquid reserved 1 can (15 oz) tomato sauce 3 tablespoons chili powder 2 tablespoons sugar 1 tablespoon salt Bread Bowls, if desired 16 small round bread loaves Olive or vegetable oil
Instructions	1. In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain. 2. Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours. 3. Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency. 4. Heat oven to 350°F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet. Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.

Shoney's Country Fried Steak

Sorce

ngunadi

Ingridients

3 cups water 2 cups flour 2 teaspoons salt 1/4 teaspoon black pepper 4 4 Ounce cube steaks, trimmed, flattened 1−1/2 Tablespoons ground beef, lean 1/4 cup flour 2 cups chicken broth 2 cups milk 1/4 teaspoon black pepper 1/4 teaspoon salt|Put water in medium bowl. Sift flour, salt, and pepper together in another bowl. Dip steaks in water, then in dry mixture. Repeat. Lay coated steaks on wax paper and freeze for 3 hours. Deep fry steaks in 350 degree oil for 8−10 minutes. Drain on paper towels. Brown ground beef in skillet. Stir in flour, then remaining ingredients. Bring to boil, then simmer until thick. Pour gravy over steaks.

Beef Burritos

Sorce

harryhood

Ingridients

2 cups shredded cooked beef 1 cup canned fat-free refried beans (from 16 ounce can) 8 flour tortillas (8 to 10 inches in diameter) -- warmed 2 cups shredded lettuce 2 medium tomatoes -- chopped (1 1/2 cups) 1 cup shredded reduced-fat Cheddar cheese (4 ounces) Salsa -- if desired |Heat beef in 1-quart saucepan over medium heat, stirring occasionally, until warm. Heat beans in 1-quart saucepan over medium heat, stirring occasionally, until warm. Fold up bottom third of each tortilla; roll up to form cone shape with folded end at bottom. Spoon beans, beef, lettuce, tomatoes and cheese into cone. Serve with salsa.

Shoney's Beef Cabbage Soup

Sorce

pop_bytes_uk

Ingridients

1 lb lean ground beef 1/2 head medium cabbage shredded/chopped 2 ribs of celery sliced 1 small bell pepper (cut up into small pieces) 1 medium onion diced 1 16 Ounce can kidney beans 1 28 oz. can tomatoes (chop the tomatoes if whole) 4 beef bullion cubes 1/4 tsp. garlic power 1/4 tsp. garlic salt salt and pepper to taste|Brown ground beef and drain. Add to ground beef remaining ingredients adding 28 oz. of water using the 28 oz. tomato can. Bring to boil and simmer for at least one hour or until veggies are tender.

Bogracs Gulyas (kettle goulash)

Sorce

FreddeZeeTX

Ingridients

4 T Bacon fat 5 ea Onions, Lg; coarsly chopped 2 ea Green peppers, Lg; chopped 3 ea Garlic clove; minced 1 1/2 T Hungarian Paprika 3 lb Beef, stewing; in 1" cubes 1 x Pepper; to taste 1 x Salt; to taste 6 oz Tomato paste 1 x Sour cream; at room temp. | Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika and cook until it has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving. 6 servings

Cuban Black Bean Soup

Sorce

cands

Ingridients

1 lb Black beans, dried 1 c Onion; chopped 1 T Margarine or butter 4 c Water 1 ea Bouillon cube, beef 12 oz Ham, cooked lean 2 ea Bay leaves 1/2 t Thyme, dried leaf 1/2 t Oregano, dried leaf 1/2 t Salt 1 ea Red pepper, dried whole 1 c Green pepper; chopped 1/3 c Dark rum (optional) 1 c Sour cream (optional) |Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter or marg until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 c. beans from stew, mash in a bowl with potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if used and discard. Add diced meat, green pepper and rum (if desired) to beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour cream if desired.

Baked Chimichangas

Sorce

justintime

Ingridients

1 x Almond Red Sauce; * 1 x Jalepeno Cream Sauce; * 1 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm. 1 ea Clove Garlic; Finely Chopped 1/4 c Almonds; Slivered 1/4 c Raisins 1 tb Red Wine Vinegar 1 ts Red Chiles; Ground 1/2 ts Salt 1/4 ts Cinnamon; Ground 1/8 ts Cloves; Ground 4 oz Green Chiles; Chopped, 1 can 1 c Tomato; Chopped, 1 medium 8 ea Flour Tortillas; ** 1 ea Egg; Large, Beaten 2 tb Margarine Or Butter;Softened |Tortillas should be 10-inches in diameter and be warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain. Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20 minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla. Fold one end of th tortilla up about 1 inch over the beef mixture; fold right and lift sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine. Place seam sides down in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F. Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.

Chili-Beef-Potato Soup

Sorce

bunkalicious

Ingridients

1/2 lb Ground beef 1/2 c Chopped onion 1/2 c Chopped celery 1 cn Tomatoes (16 oz), cut up 2 c Potatoes, peeled & diced 1 cn Condensed beef broth - (10 1/2 oz) 1 cn Water (1 1/3 cups) 1 t Chili powder 1/2 ts Salt 1/2 ts Worchestershire sauce 1 c Cooked or leftover peas -green beans |Brown meat in saucepan. Drain off fat. Add onion and celery and cook until vegetales are tender-crisp. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worchester sauce. Cover and cook until potatoes are tender (about 15 min.) Stir in peas or beans; heat through.