Sweet and Sour Meatballs

This is a main dish, not an appetizer. I made it for my mom and sister last week, and they both asked for the recipe!

1 can (8-12 oz) pineapple chunks, packed in juice
1/4 cup brown sugar
1 1/2 T cornstarch
1/2 cup water
2 1/2 T vinegar
1 1/2 t soy sauce
1/4 t dry mustard
1 beef bouillon cube (or 1 t bouillon granules)
1/2 lb. frozen meatballs (or, half recipe of the Quick Meatballs below)
julienned carrots
3 cups cooked rice (1 cup uncooked)

Cook rice. Prepare meatballs (or heat up prepared meatballs according to package). Meanwhile, place carrots in frying pan with butter and a little water, and steam to soften to desired tenderness. Drain pineapple chunks, saving juice. In a medium saucepan, combine pineapple juice, brown sugar, cornstarch, water, vinegar, soy sauce, mustard, and bouillon. Cook and stir until thick. Add meatballs, pineapple, and carrots. Cover; simmer until all ingredients are hot, stirring occasionally. Serve over hot cooked rice with additional soy sauce if desired.

Serves 4.

*Notes: The original recipe calls for green bell peppers (instead of carrots), which you can just cut in strips and add in at the same time as the meatballs if you want them. Ditto with sliced water chestnuts (I just don't care for them).

Quick Meatballs

1 pound lean ground beef
1 cup dry bread crumbs
1/2 cup milk
1/2 t salt
1/2 t Worcestershire sauce

Combine all ingredients. Shape into 1-inch meatballs. Arrange in single layer in unheated skillet. Set over medium heat and brown, turning with spatula as necessary.

Variations: You can also bake in a large dripper pan at 400 degrees in the oven for 12-15 minutes, turning once or twice. If you want to make a lot and freeze some for later: arrange meatballs on a large cookie sheet. Freeze for 30-60 minutes. Then move them to freezer containers to store.

Chunky Beef Noodle Soup

Got this recipe from my friend Emily. I haven't tried it yet, but if she says it's delicious (which she does), then it is.

1 lb. boneless round steak, cut into 1/2 in. cubes
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/12 ounces)condensed beef consomme, undiluted
1 to 2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon dried oregano
1 cup uncooked spiral pasta
1 medium green pepper, chopped
1/4 cup minced fresh parsley

In large saucepan, cook round steak, onion and garlic in oil until the meat is browned and the onion is tender, about 5 minutes. Stir in water, tomatoes, consomme and seasonings; bring to a boil.
Reduce heat; cover and simmer until meat is tender, about 1-1/2 hours. Stir in pasta and green pepper. Simmer, uncovered, until noodles are tender, about 8 minutes. Add parsley. YIELD: 8 servings (2 quarts)

Ruth's Casserole

Named for my late Great Aunt Ruth, who used to serve this all the time. It's kind of like a stew version of Shepherd's Pie.

1 lb ground beef
2 large or 3 small potatoes
2 cans tomato soup
1 can green beens

Cook potatoes in oven or microwave, whichever you prefer, until soft. Peel and slice into bite sized chunks. Brown ground beef with a little garlic, drain fat. Add tomato soup, potatoes, and can of green beans (my mom doesn't drain the beans. I drain them about halfway. Totally up to you). Let simmer for a few minutes on the stove. Add salt, pepper, and garlic powder to taste.

Shepherd's Pie

I prepare this with leftovers from a roast and mashed potato dinner and it is fabulous. Same meal and ingredients, but it seems different.

Here's what you need:
Roast: I cook in crockpot for 6-8 hours on low with a 1/2 C water and a packet of Onion Soup sprinkled on top, cut into small pieces. You really only need like 2 cups to make this dinner and you could use more or less if you're using leftovers.

Gravy: Using leftover juice in crockpot, pour into pan and bring to boil. While it's coming to a boil, in a glass liquid measuring cup (or just a cup) put a cup of cold water. Put a heaping spoonful of flour and then whisk until somewhat smooth. Add 4-5 heaping spoonfuls total, one at a time, whisking each, until the consistency is kind of like really runny pancake batter. Then pour that mixutre into gravy a little at a time, stirring constantly (otherwise you'll get lumps). Add flour/water until the gravy gets to a good consistency. Turn heat down to low. Add Garlic salt, pepper, and more salt. It takes quite a bit of salt to make it taste decent...so just add a little a taste and then add accordingly.

Mashed Potatoes: 6 cubed and boiled in enough water to cover. I always use red potatoes and then I don't have to peel. Cook for 20-30 minutes until a fork can go through potato very easily and they fall apart. Drain water. Add 2-3 T of butter, 3-4 T of sour cream or milk, 1/2-1 t. salt (or add to taste), pepper to taste, and 1/4 teaspoon of garlic powder if wanted. Blend until creamy.

Mixed Veggies: Cook in microwave a full bag, drain water, add 1-2 T butter, salt, pepper, seasoned salt

Directions: Mix roast, and veggies and some gravy (probably like a cup or so). Place on the bottom of a 9 x 13 pan so mixture is about 1/2-2/3 high. Spread mashed potatoes evenlyover meat mixture. Top with cheese and cover with foil (or you can put cheese on for last 5 minutes of baking). If you're using hot ingredients, Bake for 20-30 minutes at 375. If it's from the fridge (like I said, I use leftovers and prepare this the night before, then just through it in the oven whenever I need a meal), bake for an hour or until heated through at 375.

Tortilla Lasagna

1 T. vegetable oil
1 lb. ground beef
1 c. chopped onion
1 1/2 c green or red bell pepper, chopped
1 4 oz can diced chilies
1 pkg taco seasoning
2 c taco sauce
10 soft taco size tortillas
2 c grated cheese

Preheat oven to 375. Grease a 9X13 baking dish. Heat oil in large skillet over medium heat and ground beef and cook until no longer pink. Add onion, bell peppers, chilies, and seasoning mix. Reduce heat to low, cook for 3-4 minutes or until veggies are tender. Spread 1/2 the taco sauce in dish. Cover with 5 tortillas. Spread half the meat mixture and 1/2 c sauce, sprinkle 1 c. cheese. Repeat this with the rest of the ingredients. Bake for 15-20 minutes or until heated through and cheese is melted.

I usually put sour cream on top and serve with corn or salad.

Broiled Tex Mex w/ black beans & rice

steak strips
2 tbsp extra-virgin olive oil
2 tsp ground cumin
2tsp chili powder
1 tsp sugar
Kosher salt & freshly ground black pepper

Toss and coat steak in olive oil, sprinkle on seasoned mixture. Broil under top rack in oven, on foil covered baking sheet. Turn once. Broil until fully cooked and browned. (sometimes I just cook it in a frying pan on the stove)

Serve over rice and black beans. I thought the spices might be too spicy/hot for my kids, but they love it!

Avocado and Tomato Salad

3/4 cup quartered grape or cherry tomatoes
1 med. avocado, diced
1/4 cup finely diced red onion
2 tbsp minced fresh cilantro
1 tsp fresh lime juice
1 tsp salt

Gently mix ingredients in a bowl. Serve with Broiled Tex Mex recipe above. This is also yummy with tortilla chips! (by: Bethany S.)

Grape Jelly Meatballs

Meatballs:
2 lbs ground beef
1/2 c dried onion
2 tsp salt
1 1/2 c half and half
1 c italian bread crumbs
2 tsp corn starch
2 dashes all spice
2 eggs

Sauce:
2 bottles Del Monte chili sauce
1 cup grape jelly

Mix together and chill. Form into walnut size balls. Place in 9x13 pan, cover with sauce. Bake for 1 hour and 15 minutes at 325. Serve over rice.

*Shortcut:
1 big bag of frozen meatballs (72 small meatballs)

Place meatballs in a 9X13 pan. Combine the chili sauce and grape jelly, pour over meatballs. Bake at 325 degrees for 1 hour and 15 minutes.

-Give this a chance. I didn't think I would like it when I first tried it, but was so surprised that is was great! It is so easy and so yummy! (By: Jennifer)

Crockpot Roast

1 beef roast
1 envelope Itailan dressing
1 envelope brown gravy dressing
1 envelope ranch dressing
1 envelope onion soup mix dressing
1/2 cup water

Place roast in crockpot, sprinkle seasonings on top of roast. Place the water around the roast. Cook on low for 8-10 hours. It is yummy over rice or mashed potatoes. Enjoy! I hope I did this right, I have never done a blog before! (By Jennifer)

Italian Meatballs

-These are an easy dish done in the crock pot and very delicious! I have to give my sweet cousin, Alyssa, credit for this wonderful recipe.

Ingredients:
2 28oz cans Seasoned Diced Tomatoes (seasoned w/garlic, basil, oregano--or buy plain and season them yourself)
1 6 oz can Tomato Paste
1 Red Bell Pepper, sliced
1 Green Bell Pepper, sliced
Frozen, store-bought meatballs (about 7/adult)

Put all ingredients in crock pot. Cook on low 8-10hrs, or high 4-6 hrs. Serve over egg noodles. Enjoy! (by Meredith)

Melody's Chili

*1 lb. ground beef (chopped onion, garlic, salt and pepper)
*Carol Shelby's chili mix
*4 cans Bush's chili beans

Brown the meat, be sure to use all ingredients in parenthesis when browning your meat or it won't turn out the same. Drain oil off and dump meat into pot of beans. Get all of that to a boil and then add 1/2 of the Carol Shelby chili mix to the pot and stir. Once well stirred, in a little cup put 1/2 the packet of masa and add a little water to get to a consistency of batter, then pour into the pot (to thicken the chili). Stir and you are done!

***I always serve with Jiffy corn bread***
***It's also super yummy to add shredded cheese to the top of the chili in your bowl*** (by Melody)