Beef & Sausage Recipes

Baked Spaghetti
Barbecue Burger Mix
Barbecue Meatballs
Beef Enchiladas
Beef Stroganoff
Chicken Fried Steak
Crescent Cheeseburger Pie
Hamburger Cheese Turnovers
Hamburger Croquettes
Korean Beef Patties
Make Ahead Barbecue Meatballs
Meatball Vegetable Bake
Mexican Lasagna
Mexican Meat Cups
Nyoquis
Pinwheel Meatloaf
Pizza Cups
Porcupine Meatballs
Pot Roast
Sausage Biscuit Pinwheels
Shanghai Noodles With Spicy Beef Sauce
Shish Kabobs
Sloppy Joes
Toreador Pie

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BAKED SPAGHETTI

Ingredients:

Cooked spaghetti noodles

16 oz. mozzarella cheese, shredded

spaghetti sauce (below)

Directions:

Spray 9 x 13 baking dish with cooking spray
Mix spaghetti noodles and sauce together
Layer 1/2 of the noodle/sauce mixture, then 1/2 of the cheese
Repeat for a second layer
Bake at 350° for 30 minutes
Remove from oven and let stand 5 minutes before serving

Submitted by Dena Collins

Hendersonville, Tennessee

SPAGHETTI SAUCE

Ingredients:

½ lb. hamburger

½ lb. Johnsonville Italian Sausage

1 cup chopped onion (one large)

¼ chopped green pepper

2 cloves garlic minced

mushrooms sliced

1 – 14 ½ oz. can chopped tomatoes

1 – 14 ½ oz. can tomato sauce

1 – small can tomato puree

1 Tbsp. dried Italian seasoning

1 tsp. fennel seeds crushed

Directions:

Brown meat with onions, green pepper, and garlic.
Add remaining ingredients and simmer for 1 to 2 hours.

For Lasagna – layer cooked noodles, cottage cheese, spaghetti sauce and cheese (shredded mozzarella and parmesan).

Submitted by Linda Curdy

Hamilton, Montana

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BARBECUE BURGER MIX

Ingredients:

1 pound ground beef

1 ½ cups chopped onion

1 ½ cups chopped green pepper

¼ cup chopped celery

1 – 8 oz. can tomato sauce

1 tsp. vinegar

1 tsp. sugar

1 ½ tsp. Worcestershire sauce

1 tsp. salt

1/8 tsp. pepper

Directions:

Brown beef
Add vegetables and cook until tender
Add remaining ingredients and mix well
Simmer for 20 minutes
Serve on hamburger buns

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BARBECUE MEATBALLS

Ingredients:

1 pound ground beef

½ cup quick cooking oats

1 egg

½ cup milk

1 tsp. salt

dash of pepper

2 Tbs. flour

1 tsp. paprika

½ tsp. salt

2 Tbs. shortening

½ cup chopped onion

2/3 cups barbecue sauce of choice

1/3 cup water

Directions:

Combine meat and next 5 ingredients
Let stand 15 minutes
Shape into 18 balls
Combine flour, paprika, and salt
Roll meatballs in flour mixture
Brown in shortening and drain
Place in 1 ½ quart casserole dish
In same skillet, cook onion till tender
Stir in remaining ingredients and heat to boiling
Add to meatballs
Cover and bake at 350° for 35 to40 minutes

Serves 6

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BEEF ENCHILADAS

Sauce Ingredients:

3 – 8 oz. cans tomato sauce

1 – 16 oz. can chili without beans

1 – 16 oz. can kidney beans, ground

3 cups tomato juice

1 tsp. basil

1 tsp. chili powder

1 tsp. oregano

½ tsp. crushed red peppers

Directions:

Mix all ingredients in saucepan
Simmer on low heat for 30 minutes

Filling ingredients:

½ cup tomato sauce

1 Tbs. taco seasoning

1 tsp. crushed red peppers

2 tsp. oregano

dash of Tabasco sauce

12 tortillas

1 cup grated cheddar cheese

½ cup ground onions

Directions:

Brown ground beef in skillet
Add tomato sauce, taco seasoning, red peppers, oregano and Tabasco sauce
Mix thoroughly
Divide beef mixture and spoon onto each tortilla
Place seam side down in baking dish
Pour sauce over top
Bake at 350° for 30 minutes
Sprinkle with additional cheese just before serving

Makes 12 enchiladas

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BEEF STROGANOFF

Ingredients:

1 pound beef cut in small strips (left over roast works great)

¼ cup butter

1 can Campbell's beef broth

1 sm. can mushrooms

½ cup onion

Directions:

Dust beef with flour and brown in butter.
Add beef broth, mushrooms and onions.
Cover and simmer for about 15 minutes.
Stir in 1 ½ cups sour cream and cook for an additional 5 minutes.
Serve over rice or noodles.

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CHICKEN FRIED STEAK

Ingredients:

4 cube steaks – 4 to 5 oz. each

3 eggs, beaten

1 cup flour

salt and pepper

vegetable oil

1 cup milk

Directions:

Mix salt and pepper, to taste, into flour
Dip steaks in eggs
Dredge thoroughly in flour mixture
Return to eggs, then flour again
Heat ½ inch of oil in heavy skillet until hot
Put steaks in oil and cook 6 – 8 minutes, till golden brown on bottom
Turn and cook other side 3 – 4 minutes.
Remove steaks from oil with slotted spoon
Drain on paper towels

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CRESCENT CHEESEBURGER PIE

Ingredients:

1 pound ground beef

½ cup chopped onion

1 – 8 oz. can tomato sauce

1 – 4 oz. can mushrooms, chopped & drained

¼ cup chopped parsley

¼ tsp. salt

¼ tsp. dried oregano, crushed

⅛ tsp. pepper

2 pkgs. refrigerated crescent rolls

3 eggs

6 slices American cheese

1 Tbs. water

Directions:

Brown the ground beef and onion until onion is transparent
Drain off fat
Stir in tomato sauce, mushrooms, parsley, salt, oregano and pepper
Set aside
Unroll 1 pkg. of rolls and separate dough into triangles
In lightly greased 9 inch pie plate, arrange triangles with pointed ends to the center and press edges together to form pie shell
Separate eggs
Beat together whites from 3 eggs and yolks from 2 eggs
Pour half of beaten egg mixture over pie shell
Spoon meat mixture into shell
Arrange cheese slices on top
Spread with remaining beaten egg
Mix reserved egg yolk with water and set aside
Unroll second package of rolls
Place four sections of dough together to form a 12 inch x 6 inch rectangle
Press edges and perforations together
Roll dough into a 12 inch square
Brush edges of bottom crust with egg yolk/water mixture
Place dough on top of filling
Trim, seal and flute edges
Cut slits in top of crust
Brush top with the remaining egg yolk/water mixture
Loosely cover edge with foil strip to prevent over-browning
Bake at 350° for 20 minutes
Cover center of pie loosely with foil and bake 20 minutes longer
Let stand 10 minutes before serving

Serves 6

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HAMBURGER CHEESE TURNOVERS

Ingredients:

½ pound ground beef

1 Tbs. minced onion

1 Tbs. mustard

4 oz. mozzarella cheese

2 cans refrigerated biscuits

Directions:

· brown beef

· stir in onion, mustard and cheese

· cook over medium heat, stirring constantly, until cheese melts

· roll out each biscuit to a 3" circle

· spoon ground beef filling onto half the biscuits

· place remaining biscuits over mixture

· crimp edges together to seal

· place on baking sheet

· bake at 350° for 10 – 15 minutes, till golden brown

Serve with gravy

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HAMBURGER CROQUETTES

Ingredients:

1 lb. hamburger

3 Tbs. butter

¼ cup flour

¾ cup milk

¼ cup finely chopped onion

½ cup cracker crumbs

1 beaten egg

2 Tbs. water

Directions:

Brown 1 lb. hamburger, drain and set aside
Melt butter and add flour, then milk
Stir until it thickens
Stir in cooked meat and onion
Cover and chill thoroughly
Divide mixture into golf ball size balls
Dip into mixture of beaten egg and water
Roll in cracker crumbs
Deep fry in hot oil for 1 ½ - 2 minutes
Drain and serve with gravy

May also serve with cheese sauce

Makes 11 - 12 meat balls

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KOREAN BEEF PATTIES

Ingredients:

1 pound ground beef

4 Tbs. soy sauce

2 Tbs. sugar

1 Tbs. toasted sesame seeds, crushed

1 Tbs. toasted sesame oil

2 ½ Tbs. chopped green onion

1 Tbs. garlic, minced

black pepper to taste

Directions:

Combine all ingredients
Form into four balls and flatten into patties
Broil, grill or pan-fry until done

Makes 4 burgers

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MAKE AHEAD BARBECUED MEATBALLS

Meatball Ingredients:

1 ½ pounds ground beef

1 small can evaporated milk

½ cup oatmeal

½ cup cracker crumbs

1 egg

¼ cup finely chopped onion

¼ tsp. garlic powder

1 tsp. salt

dash of pepper

1 tsp. chili powder

Sauce Ingredients:

1 ½ cups catsup

½ cup brown sugar

¼ tsp. liquid smoke

¼ tsp. garlic powder

⅛ cup finely chopped onion

Directions:

To make meatballs, combine all ingredients (will be soft)
Shape into walnut-size balls
Place meatballs in a single layer on wax paper-lined cookie sheets
Freeze until solid
Store frozen meatballs in freezer bags until ready to cook

To make sauce, combine all ingredients
Stir until sugar is dissolved
Place frozen meatballs in a 13 X 9 inch baking dish
Pour the sauce over meatballs
Bake at 350° for 1 hour

Makes about 40 meatballs

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MEXICAN LASAGNA

Ingredients:

1 ½ pounds ground beef

1 ½ tsp. ground cumin

1 Tbs. chili powder

¼ tsp. garlic powder

¼ tsp. red pepper

1 tsp. salt

1 tsp. black pepper

1 – 16 oz. can tomatoes, chopped

10 – 12 corn tortillas

2 cups small curd cottage cheese, drained

1 cup grated Monterey Jack cheese with peppers

1 egg

½ cup grated cheddar cheese

2 cups shredded lettuce

½ cup chopped tomatoes

3 green onions, chopped

¼ cup sliced black olives

Directions:

Brown ground beef & drain thoroughly
Add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes
Heat through
Cover bottom and sides of a 13 x 9 inch baking dish with tortillas
Pour beef mixture over tortillas
Place a layer of tortillas over meat mixture and set aside
Combine cottage cheese, Monterey Jack cheese and egg
Pour over tortillas
Bake at 350° for 30 minutes
Remove from oven
Sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole

Make 6 – 8 servings

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MEATBALL VEGETABLE BAKE

Ingredients:

2 Tbs. oil

1 ½ pound ground beef

1 egg

1 cup soft bread crumbs

¼ cup milk

2 Tbs. dry onion soup mix

dash of pepper

1 pound can diced tomatoes

½ cup cold water

2 Tbs. flour

1 ½ cups carrot chunks

2 medium chopped onions

1 cup chopped celery

Directions:

Combine meat, egg, bread crumbs, milk, soup mix and pepper.
Shape into 8 – 10 meatballs
Browns lightly in hot oil
Remove meatballs and drain off excess fat, saving 1 Tbs. drippings
Blend water, flour and drippings
Stir in tomatoes
Cook until mixture thickens and bubbles
Cover and simmer 15 minutes
Place meatballs in 2 quart casserole dish
Pour sauce over meatballs
Cover and bake at 350° for 1 hour or until vegetables are tender

Serves 4 or 5

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MEXICAN MEAT CUPS

Ingredients:

1 package of 10 refrigerated biscuits

1 pound ground beef

1 – 15 ½ oz. can chili beans

1 – 15 ¼ oz can Mexican style sandwich sauce

¼ cup water

1 cup shredded cheddar cheese

Shredded lettuce

Chopped tomato

Directions:

Roll or pat each biscuit to a 3 ½ to 4 inch circle
Fit over backs of well greased muffin pans
Bake at 400° for 8 – 9 minutes
Brown meat
Drain off fat
Stir in beans, sandwich sauce, and water
Heat to boiling
With metal spatula, remove biscuits from pans
Fill with meat sauce
Top with cheese, lettuce and tomato

Makes 10

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NỸOQUIS

Sauce Ingredients:

1 pound beef strips

2 Tbs. oil

2 minced cloves

½ diced bell pepper

1 diced onion

2 shredded carrots

1 – 14 ½ oz. can diced tomatoes

1 – 15 oz. can tomato sauce

2 Tbs. paprika

Sauce Directions:

Mix together and simmer while making noodles

Noodle Ingredients:

5 potatoes2 Tbs. butter

¼ cup milk

salt and pepper

1 egg

¾ cup corn starch

flour

Noodle Directions:

Cook and mash potatoes with butter and milk
Season with salt, pepper
Add egg and corn starch
Turn out on floured surface and knead till texture of soft bread dough
Using hands, roll into pencil sized strips
Cut into 1 inch pieces
With slight pressure, roll across floured fork tines
Add 2 Tbs. oil to a large pot of water and bring to a boil
Drop noodles into boiling water
When they rise to the top, remove and mix with sauce
Serve immediately

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PINWHEEL MEATLOAF

Ingredients:

1 pound lean ground beef

1 ½ cups bread crumbs

½ cup milk

1 egg

½ cup finely chopped onion

salt & pepper to taste

2 cups shredded cheddar cheese

Directions:

combine all ingredients, except cheese
pat meatloaf mixture to a 14 X 10 rectangle, on foil
sprinkle 1 ½ cups shredded cheese to within 1 inch of edges
roll up, from shorter side
seal ends
place in loaf pan, seam sides down
bake at 350° for 45 minutes
remove from oven and pour barbecue sauce on top
return to oven and continue baking for an additional 15 minutes
sprinkle remaining cheese on top and let melt
slice to serve

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PIZZA CUPS

Ingredients:

1 pound ground beef

1 – 6 oz. can tomato paste

¼ cup finely chopped onion

1 tsp. Italian

½ tsp. salt

1 – 10 oz. can refrigerated biscuits

¾ cup shredded mozzarella cheese

Directions:

Brown and drain beef
Stir in tomato paste, onion and seasoning (mixture will be thick)
Cook over low heat for 5 minutes, stirring frequently
Place biscuits in a greased muffin tin, pressing to cover bottom and sides
Spoon about ¼ cup of meat mixture into biscuit-lined cups
Sprinkle with cheese
Bake at 400° for 12 minutes or until golden brown

Makes 12 pizza cups

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PORCUPINE MEATBALLS

Ingredients:

1 pound hamburger

1 cup uncooked rice

1 tsp. salt

½ tsp. pepper

1 tsp. poultry seasoning

1 potato cut in bite size pieces

½ cup celery, chopped

1 cup carrots, chopped

1 cup peas or corn (or both)

1 onion, chopped

1 green pepper, chopped

salt & pepper to taste

2 quarts tomato juice

Directions:

Mix together hamburger, rice, salt, pepper and poultry seasoning
Form into balls (golf ball size)
Place in Dutch oven or 4 quart sauce pan
Spread remaining ingredients over meatballs
Cover with tomato juice
Bring to a boil, cover, and reduce heat
Simmer 30 – 45 minutes, until vegetables and rice are done
Gently loosen bottom occasionally to prevent sticking

Serves 4 – 6

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POT ROAST

Ingredients:

2 pounds lean eye of round

2 medium potatoes, peeled and quartered

2 large carrots, peeled and cut in 1 inch pieces

2 medium onions, cut into eighths

½ cup table wine

1 tsp. black pepper

Directions:

Place beef in Dutch oven or deep baking dish
Place potatoes, carrots and onions evenly around beef
Pour wine evenly over beef and vegetables
Sprinkle on black pepper
Cover and bake at 300° for 1 ½ hours

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SAUSAGE BISCUIT PINWHEELS

Ingredients:

2 pkgs. crescent roll dough

¾ pound cooked ground sausage

1 ½ cups grated Colby or Cheddar cheese

1 chopped apple

1 cup brown sugar

2 tsp. cinnamon

Directions:

On floured surface, place packages of crescent roll dough, one on top of the other, and pinch seams together
Sprinkle evenly with cooked sausage, cheese, apples, brown sugar and cinnamon
Roll up dough as for cinnamon rolls
Slice in 1 inch sections and place in greased pan
Bake at 350° for 20 minutes or till brown.

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SHANGHAI NOODLES WITH SPICY BEEF SAUCE

Ingredients:

3 Tbs. vegetable or peanut oil

2 tsp. minced garlic

1 ½ tsp. minced fresh gingerroot

¼ tsp. crushed red pepper

1 ½ cups chopped onion

1 pound ground beef

½ cup chicken broth

1/3 cup hoisin sauce (found in Oriental section or grocery stores)

¼ cup soy sauce

¼ cup dry sherry or beef broth

2 Tbs. cornstarch

16 ounces vermicelli noodles, cooked and drained

2 Tbs. toasted sesame oil

½ cup diagonally sliced green onions

Directions:

Heat wok or large skillet until hot
Add the oil, garlic, gingerroot and pepper flakes
Sauté about 5 seconds
Add onion and stir-fry until onion is transparent
Crumble in ground beef
Stir-fry until the meat is light brown
In a small bowl, combine 14 cup chicken broth, hoisin sauce, say sauce and sherry or broth
Stir into meat mixture
Cover, reduce heat and simmer 10 minutes, stirring once or twice
Meanwhile, dissolve cornstarch in remaining chicken broth
Slowly stir into meat mixture
Cook and stir until the sauce is thick
In separate bowl, combine the hot vermicelli and sesame oil
Pour sauce over top
Toss gently to combine
Serve topped with the green onions

Serves 4 – 6

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SHISH KABOBS

Ingredients:

1 pound skinless chicken breast, cubed

1 large red onion, sliced

2 small zucchini, sliced

2 large green peppers, seeded & cut in 1 inch pieces

8 large mushrooms

½ cup lemon juice

2 Tbs. fresh ginger, minced

1 clove garlic, minced

¼ tsp. black pepper

Directions:

Mix lemon juice, ginger, garlic and black pepper to make marinade
Add pieces of chicken and mix well
Cover and refrigerate for 2 – 3 hours
Remove chicken from marinade
Add vegetables to marinade and coat
Thread chicken and vegetable onto 4 skewers, alternating chicken and vegetables
Place skewers on grill and cook for approximately 10 minutes, turning carefully to cook all sides

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SLOPPY JOES

Ingredients:

1 lb. hamburger

1 cup chopped celery

½ cup chopped onions

2 Tbs. shortening

1 Tbs. brown sugar

1 Tbs. vinegar

¾ cup catsup

2 Tbs. flour

½ tsp. dry mustard

1 small green pepper

Directions:

Brown meat, celery, and onion in shortening
Add remaining ingredients
Simmer for 20 minutes, stirring occasionally
Serve on hamburger buns

Makes 6 to 8 servings

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TOREADOR PIE

Ingredients:

1 – 7 oz. package Spanish Rice – Vermicelli mix

2 Tbs. butter

2 ½ cups hot water

1 – 6 oz. can tomato paste

1 ½ pounds lean ground beef

1 tsp. chili powder

1 tsp. salt

½ cup fine dry bread crumbs

1/8 tsp. pepper

4 slices American cheese

Directions:

In a 10 inch skillet
Sauté rice mix in butter until golden brown – stirring frequently
Slowly stir in hot water, ½ cup tomato paste, and seasoning packet.
Cover and simmer 15 minutes or until liquid is almost absorbed.
Meanwhile, combine ground beef, bread crumbs, chili powder, salt, pepper and remaining tomato paste.
Pat firmly into 9" pie pan
Bake at 400° for 15 minutes
Drain fat
Dice half the cheese and fold into rice
Spoon into meat shell
Cut remaining cheese into strips and arrange in a crisscross fashion on top
Bake and additional 5 minutes

Makes 6 servings

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