Italian Sausage Soup

Ingredients

• Servings: 6
• 1 pound italian sausage
• 1 clove garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14.5 ounce) can italian-style stewed tomatoes
• 1 cup sliced carrots
• 1 (14.5 ounce) can great northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach - packed, rinsed and torn
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• in a stockpot or dutch oven, brown sausage with garlic. stir in broth, tomatoes and carrots, and season with salt and pepper. reduce heat, cover, and simmer 15 minutes.
• stir in beans with liquid and zucchini. cover, and simmer another 15 minutes, or until zucchini is tender.
• remove from heat, and add spinach. replace lid allowing the heat from the soup to cook the spinach leaves. soup is ready to serve after 5 minutes.

brown sugar meatloaf

Ingredients

• Servings: 8
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
• press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
• in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
• bake in preheated oven for 1 hour or until juices are clear.

sekanice (easter meatloaf)

Ingredients

• Servings: 24
• 1 (1 1/2) pound loaf of white bread, crusts removed and bread torn into pieces
• 2 pounds lamb shoulder roast
• 2 pounds veal shoulder roast
• 2 beef neck bones
• 2 large carrots, cut into 2 inch pieces
• 2 stalks celery, cut into 3 pieces
• 1 large yellow onion, cut into wedges
• 48 eggs
• 12 cloves garlic, pressed
• 3 green onions, chopped
• 1 cup chopped fresh chives
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 5 hrs

Ready Time: 14 hrs


• place the torn bread pieces into a bowl and let them dry out overnight.
• wrap the lamb shoulder and veal shoulder meat in cheesecloth if you can, and place in a large stock pot. add the neck bones, celery, carrots and yellow onion. fill the pot with enough water to cover everything and bring to a boil. simmer over medium heat until the meat is falling apart, 2 to 3 hours.
• remove the meat from the pot and set aside to cool slightly. strain the vegetables and neck bones from the broth, reserving the broth and discarding the solids.
• preheat oven to 350 degrees f (175 degrees c).
• crack the eggs into the bowl with the bread pieces. shred the meat into small pieces and add to the bowl. mix in the garlic, green onions and chives. gradually ladle in the broth while mixing until you have something you can form into a loaf. you will need to use your hands to mix thoroughly. grease a large roasting pan or two or more smaller baking dishes. pat the mixture into the prepared pans.
• bake in the preheated oven until a toothpick inserted into the loaf comes out clean, about 40 minutes. it may take as long as an hour, depending on what size pan you are using.

Cowboy Hash

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1 tablespoon vegetable oil
• 2 cups corn
• 3 1/2 cups ranch-style beans

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• heat oil in a large skillet over medium high heat. saute ground beef until browned; drain.
• stir in corn and beans and bring to a boil; reduce heat to low, cover and simmer for 10 minutes.

italian spaghetti sauce with meatballs

Ingredients

• Servings: 6
• meatballs
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• sauce
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
• in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.

american lasagna

Ingredients

• Servings: 8
• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 1 (29 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 12 dry lasagna noodles
• 2 eggs, beaten
• 1 pint part-skim ricotta cheese
• 1/2 cup grated parmesan cheese
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1 pound mozzarella cheese, shredded
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• in a skillet over medium heat, brown ground beef, onion and garlic; drain fat. mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. simmer for 30 to 45 minutes, stirring occasionally.
• preheat oven to 375 degrees f (190 degrees c). bring a large pot of lightly salted water to a boil. add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. lay noodles flat on towels, and blot dry.
• in a medium bowl, mix together eggs, ricotta, parmesan cheese, parsley and 1 teaspoon salt.
• layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. repeat. top with remaining noodles and sauce. sprinkle additional parmesan cheese over the top.
• bake in the preheated oven 30 minutes. let stand 10 minutes before serving.

Granny's Cherokee Casserole

Ingredients

• Servings: 8
• 1 pound lean ground beef
• 1 onion, finely diced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup instant rice
• 1 (14.5 ounce) can diced tomatoes
• 1 tablespoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 teaspoons white sugar
• 6 slices american cheese

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place ground beef and onions in a large, deep skillet. cook over medium high heat until beef is evenly brown. drain any excess fat.
• add the soup, rice, tomatoes, garlic powder, thyme, oregano and sugar. mix well and cook over medium heat for 10 minutes. place in a 9x13 inch casserole dish.
• top with cheese slices and bake for 15 to 20 minutes or until cheese is bubbling and browning.