Rocky Mountain Recipes 5-7-12 |

Rocky Mountain Recipes 5-7-12

Meatball Meal
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Sharon Raasch • Imperial, Neb.

1 lb. Lean Ground Beef

1/2 c. White Rice, uncooked

1/2 c. Water

1/2 c. Onion, chopped

1 t. Salt

1/2 t. Celery Salt

1/8 t. Garlic Powder

1/8 t. Ground Black Pepper

1 (15 oz) can Tomato Sauce

1 c. Water

In a large bowl, combine the ground beef, rice 1/2 cup water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1-1/2 inch balls. Preheat oven to 350 degrees. In a large skillet over medium heat, brown the meatballs. Drain fat. In a 11-by-7-inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning well to coat. Cover and bake in a preheated oven for 45 minutes. Uncover and cook for an additional 15 minutes.

Iola Egle • Bella Vista, Ark.

4 lbs. Fresh Beef Brisket

2 Tbsp. Canola Oil

2 Sweet Onions, sliced

2 c. Ketchup

2 c. Water

1/2 c. Beef Broth

In a Dutch oven or large pan, brown meat in oil on all sides. Drain. Top with onions. Combine ketchup, water and broth. Pour over meat and onions. Cover and bake in a 350 degree oven for 3 to 4 hours or until meat is tender. Let stand 5 minutes. Thinly slice brisket across the grain. Thicken sauce if desired and serve over beef. 10 to 12 servings.

Marcey Dyer • Pierce, Colo.

2 lbs. Ground Beef

1/2 c. Onion, chopped

1/4 c. Green Pepper, chopped

1/2 c. Oatmeal, dry

2 Eggs, beaten

1-1/2 t. Salt

1/4 t. Pepper

1 (16 oz) can Tomato Sauce, set aside 1/4 cup


Dill Pickles, sliced

Mix all ingredients together except cheese and pickles and 1/4 cup tomato sauce. Spread half of the mixture into a greased 9-by-9-inch baking dish. Place a layer of cheese and a layer of sliced dill pickles on top of meat. Add remaining meat and seal edges so cheese does not run out. Spread remaining tomato sauce over top. Bake at 350 degrees for 65 to 70 minutes.

Ethel Williams • Papillion, Neb.

3 lb. Hamburger

2 c. Milk

1 c. Oatmeal

1 c. Cracker Crumbs

2 Eggs

1/2 c. Onion

2 t. Salt

1/2 t. Garlic Powder

1/2 t. Pepper

2 Tbsp. Chili Powder

Mix together all meatball ingredients. Shape into 1-1/2-inch balls. Place in a 2-inch deep dish, one layer deep.

BBQ Sauce:

2 c. Catsup

1 c. Brown Sugar

1 t. Liquid Smoke

1/2 t. Garlic Powder

1/4 c. Onion, chopped

Combine sauce ingredients and stir until sugar is dissolved. Pour over meatballs. Bake 1 hour at 350 degrees.

Marlene Maurer • Lakewood, Colo.

1 (3 lb) Beef Chuck Roast

1 (14.5 oz) can Petite Diced Tomatoes

1 (14 oz) can Chicken Broth

3 Canned Chipotle Chilies in Adobo, minced, optional

2 Tbsp. Chili Powder

2 t. Ground Cumin

1 t. Oregano

3 Garlic Cloves, minced

1-1/2 c. Sweet Barbecue Sauce

Place all ingredients in a slow-cooker and cook on low until meat is tender enough to shred, 6 to 8 hours. Remove meat from pot and shred when cool enough to handle. Transfer sauce to large saucepan. Reduce to barbecue sauce thickness. Mix sauce with meat on a warm stove top or in the slow cooker.

*Serve pulled beef on its own, in warm sandwich buns with dill pickles or in flour tortillas with sour cream, cilantro sprigs and chopped red onions.

JoAnne Beebe • Loveland, Colo.

1 lb. Ground Beef

1 can Tomato Soup

Chile Powder

1 can Chile Beef Soup

1 c. Macaroni, cooked

Brown ground beef and drain. Add the 2 cans soup and macaroni. Season with chile powder. Simmer 5 minutes.

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