Rocky Recipes 9-9-13 |

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Rocky Recipes 9-9-13

Beef Casserole
Chris Bryant • Johnson City, Tenn.
1-1/2 lbs. Stew beef
1 medium Onion, sliced
4 Carrots, sliced
5 or 7 Potatoes, sliced
2 Tbsp. Sugar
2 Tbsp. Cornstarch
1 (12 oz) can V-8 juice
Salt and Pepper to taste
Cut meat in small pieces, cutting off fat. Put meat into greased casserole dish. Add a layer of onion, a layer of carrots and a layer of potatoes. Add salt and pepper to taste. Sprinkle with sugar and cornstarch. Pour V-8 juice over top and cover casserole tightly with foil. Bake at 250 degrees for 4 hours.

Tomato Shepherds Pie
Diane Klein • Loveland, Colo.
1 lb. Hamburger
1/2 c. Onions, chopped
1/2 c. Green bell peppers, chopped
1 can Cut green beans
1 small can tomato paste
1 can tomatoes
Mashed potatoes
Fry hamburger, onions and then green bell peppers, until brown. Add tomato paste and tomatoes, stir until mixed. Add pinch of salt, pepper, garlic salt, celery salt and all season salt (about a little less than 1/4 teaspoon). Stir again and add green beans and continue stirring until everything is all mixed together. Put in a pyrex dish, cover with mashed potatoes and put butter on top of potatoes. Broil until golden brown.

Stuffed Burgers
Marcey Dyer • Pierce, Colo.
1-1/2 lbs. Ground beef chuck
8 Tbsp. Cheddar cheese, shredded
Salt and Pepper to taste
Gently shape ground beef into four balls. Press your thumb halfway into each to form a well. Pack 2 Tablespoons full of shredded cheese into the middle of each ball. Shape the meat around the cheese and gently form into 3/4-inch thick patties. Chill at least 30 minutes. Preheat grill to medium high and oil the grates. Season patties with salt and pepper. Grill for 5-6 minutes per side.

All in One Goulash Bake
Sharon Raasch • Imperial, Neb.
1 lb. Ground beef
1 (32 oz) jar Spaghetti sauce
1/2 c. Water
1 Green bell pepper, chopped
1 Onion, chopped
2 cloves Garlic, minced
1-1/2 c. Elbow macaroni, uncooked
1/2 t. Salt
1/2 t. Black pepper
1-1/2 c. Mozzarella cheese, shredded, divided
Crumble beef into a microwave-safe 3-quart casserole dish and cook in microwave at 80 percent power for 3-4 minutes, until no pink remains. Stir in spaghetti sauce, water, bell pepper, onion, garlic, uncooked macaroni, salt, pepper and 1 cup mozzarella cheese. Cook at 80 percent power for 15-16 minutes. Sprinkle remaining 1/2 cup mozzarella cheese over top of goulash and cook at 80 percent power for 1-2 minutes, or until cheese melts. Let stand 5 minutes before serving.

Beef and Bacon Cheddar Meatballs
Ethel Williams • Papillion, Neb.
2 Tbsp. Olive oil
1 medium Onion, minced
8 oz. Bacon, diced, uncooked
2 lbs. Ground beef
6 oz. Cheddar cheese, grated
1/2 c. Bread crumbs
3 Eggs, lightly beaten
2 Tbsp. Salt
Preheat oven to 450 degrees. Brush 13-by-9-inch baking pan with 1 Tbsp. olive oil. Heat remaining olive oil in a large skillet. Add onions and bacon and saute; stirring until golden brown, about 10 minutes. Transfer onions and bacon from the pan to a small plate to cool. Combine bacon, onions and the rest of the ingredients in a large bowl and mix by hand. Roll the mixture into 24, golf ball size meatballs, making sure to pack the meat firmly. Place the balls into the baking dish and roast until cooked through, 18-20 minutes.

Sweet and Sour Meatloaf
Twilight Horst • Fruita, Colo.
1-1/2 lb. Ground beef
1 c. Bread crumbs
1 t. Salt
1/4 t. Pepper
2 Eggs
1 t. Onion, minced
8 oz. Tomato sauce
8 oz. Tomato sauce
2 Tbsp. Brown sugar
2 Tbsp. Vinegar
1/2 c. Sugar
2 t. Mustard
Mix together ground beef, bread crumbs, salt, pepper, eggs, onion and tomato sauce. Lightly shape into a loaf in a 9-by-5-by-3-inch pan. (Too much mixing and handling makes a hard loaf.) Mix together topping ingredients and pour over loaf before baking for a soft flavorful loaf. Bake at 350 degrees for 1 hour. * For a better stay-together-loaf, pour sauce on after baking.