4 pork chops, browned on both sides

3 cups soft bread crumbs (6 slices of bread, diced)
2 Tbsp chopped onion
1/4 cup melted butter
1/4 cup water
1/4 tsp sage

1 can cream of mushroom soup (cream of celery also works OK)
1/3 cup water

Place browned chops in shallow baking dish. Lightly mix together dressing ingredients. Place a mound of dressing on each chop. Blend the soup with the 1/3 cup water and pour over chops and dressing. Bake at 350F for 1 hour or until tender. Serves 4.

I also make this recipe using only two large pork chops and still use all the dressing. Very filling recipe!

6 pork chops
¼ cup water
5-6 Tbsp ketchup
2 Tbsp lemon juice
½ tsp salt
1 Tbsp grated onion

Mix together and marinate the pork chops 1-2 hours (or even overnight). Drain liquid off.

Combine:
2 cups sliced rhubarb (1½ inch pieces)
½ cup white sugar
½ cup brown sugar
½ tsp cinnamon

Place pork chops in a glass baking dish large enough that the meat is in a single layer. Pour rhubarb mix over pork chops and cover. Bake at 350F for 1½ hours. Cover may be removed during the last 10-20 minutes of baking time if there is too much liquid. Cooking liquid can be used as a sauce.

This is a little time consuming but is delicious!

Make the Basic Chili Mix:

Cook the following in 1 tablespoon corn oil until onion has softened:
1 cup chopped onion
2 finely chopped chili peppers
1 clove minced garlic

After onion has softened add the following & cook for 1 minute:
3-4 Tbsp chili powder
1 Tbsp ground cumin
2 tsp dried oregano

Add 2 tablespoons flour and cook until flour is completely absorbed.

Now the chili:

Brown 2 pounds boneless pork shoulder (cut into large bite-size pieces and dredged in flour), in 2 tablespoons corn oil. Add 1 pound sliced sausage & cook until it loses its raw look.

Add Basic Chili Mix along with the following & cook for 1 minute:
1 tsp rubbed sage
1 chopped green pepper
1 clove minced garlic
2 Tbsp tomato paste

Add the following:
3 cups chicken broth
1 tsp black pepper
1 tsp cider vinegar

Simmer covered for 2 hours until meat is very tender. Season to taste with 1 teaspoon to 1 tablespoon (or more!) of hot pepper sauce. Add 1-2 cans of drained beans (kidney or navy or both). Enjoy! Serve over rice, pasta, or just the way it is!

I tend to use a little less meat and lots of beans and green peppers -- it's really good.

1 can cream of mushroom soup
1 lb. lean ground beef
1/3 cup dry bread crumbs
1 egg, beaten
1/4 cup minced onions
1 1/2 cups sliced mushrooms

In bowl, thoroughly mix 1/4 cup soup, beef, bread crumbs, egg, and onion. Shape firmly into 6 (or so) oval patties. In skillet over high heat, in 1 teaspoon hot oil, cook patties until browned. Spoon off any fat.

Stir in remaining soup and mushrooms; return patties to skillet. Cover, simmer 20 minutes or until done, turning patties occasionally. Serve with rice or noodles.

1 1/2 lbs. sirloin steak
2 Tbsp flour
3/4 tsp salt
1/8 tsp pepper
2 Tbsp oil
3/4 cup chopped onion
1 tsp Worcestershire sauce
1 can cream of mushroom soup
1 cup sour cream
2 Tbsp diced pimentos
1 1/3 cup rice
1 1/3 cup beef bouillon

Cut steak into thin strips. Coat with flour, salt, and pepper. Brown quickly in oil. Add onions. Add Worcestershire sauce, soup, and sour cream. Bring to boil. Cover. In the meantime, add rice and pimentos to heated bouillon. Make a well in meat mixture and pour rice into it. Cover and simmer 5 minutes.

I sometimes buy the stir-fry beef and I just dump what flour, salt, and pepper I think would cover the meat without measuring. Then sprinkle what looks good of Worcestershire sauce. This is a fast dish -- 20 minutes.

I tend to just "throw this together" and see what happens!! Amelia loves it and she's eating her veggies without even knowing it... whatever works. ;)

1-1 1/2 lbs. ground beef
2-3 cans cream soup (I use Campbell's Healthy Request... mushroom, chicken, celery...whatever you want. I usually use at least 2 different kinds.)
1 pkg. frozen mixed vegetables
1 pkg. tater tots (I use the mini tater tots by Ore-Ida)
Milk

Brown ground beef. Drain off fat*. Add soup and as much of the frozen veggies as you want. Mix well. Add several handfuls of the tater tots & mix well. Add milk to thin if necessary. Put into casserole dish and top with more tater tots. Bake in 350F oven at least 30 minutes (until bubbling).

Note: Last time I made it using 1 1/2 lbs of ground beef. It made a lot and baked for 45 minutes.

* I usually rinse off browned meat with HOT water. It removes even more of the fat! (Read that in an article a few years back.)

This is a very Dutch dish, easy to make (except for maybe the potato peeling) and loved by kids:

One large onion
2 lbs carrots
4 lbs potatoes
Salt
Smoked sausage

Peel onion, carrots, and potatoes, add salt to taste, and boil together in large pan until very tender (mashable), usually about 20 minutes. Mash together and add milk to taste, add a pat of butter. Prepare the smoked sausage and serve with the hotchpotch.

4 lb boneless chuck roast
1 1/2 tsp chopped fresh or 1/2 tsp dried marjoram leaves
1 tsp fresh or 1/4 tsp dried basil leaves
1 tsp salt
2 cloves garlic, crushed
1/2 cup apple cider
1/2 cup water
6 or 7 carrots sliced
2 medium turnips cubed
3 cups rutabaga cubed (can just add 3 more turnips if you don't want to deal with the rutabaga)
1 medium onion cubed
4 stalks celery
1 green bell pepper, cut in 1 inch pieces
2 Tbsp parsley
Kitchen Bouquet or another browning and seasoning sauce (I use this on all large pieces of beef, lamb, or pork roasts, and sometimes on steaks -- you rub it all over and never have to brown anything before cooking again).
1 box cous-cous

Trim excess fat if necessary; rub Kitchen Bouquet all over the meat. Put in large pot or dutch oven. Sprinkle with marjoram, basil, salt, pepper, and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours or until fork tender. Add vegetables, parsley and, if necessary, 1/4 cup liquid (equal parts cider/water). Cover and simmer about 45 minutes or until vegetables are tender and beef is just about ready to fall apart.

Make the cous-cous according to the directions on the box. Remove the roast and add the cous-cous to the veggies. Mix and let sit a few minutes. It makes a lot, but I could eat it for days :).

makes 4 servings

Steamed white rice, about 2 cups (cooked)
Broccoli, frozen or fresh, about 2 cups, cut into bite-sized pieces and steamed until tender-crisp
½ lb round steak or chuck steak, thinly sliced (can substitute boneless chicken breast, cut into ½" chunks)

Mix together:

1 Tbsp soy sauce
1 Tbsp cornstarch
2 tsp water
1 Tbsp oil
2 tsp sherry (optional)

Pour over sliced meat and stir. Let marinate while you start the rice and broccoli and mix the sauce (or longer if you do this step in advance).

Sauce:
2 Tbsp soy sauce
2 Tbsp cornstarch
½ tsp. sugar
1½ cups water
¼ cup bottled oyster sauce

Stir-fry beef in wok or skillet until just barely pink (if using chicken, cook pieces thoroughly). Turn heat to low. Stir sauce well and add to meat. Turn heat to medium and cook, stirring often, until sauce thickens and boils. Add steamed broccoli and mix. Serve over hot rice.

1 lb. sirloin or round steak, sliced in 1/8-inch thick strips (freeze slightly to cut easier)
2 Tbsp vegetable oil
3 green onions, cut in 1-inch pieces
1 1/2 lb. broccoli, cut in florets and 1-inch stalks

Marinade:
1 Tbsp soy sauce
1 Tbsp water
2 tsp cornstarch
1/4 tsp ground ginger.

Sauce:
1 Tbsp soy sauce
1 Tbsp ketchup
1 tsp sugar
1 tsp cornstarch
1 Tbsp oyster sauce (or 1 Tbsp water)

Combine marinade ingredients and pour over beef. Cover and refrigerate for several hours.

In wok or skillet heat 1 tablespoon oil. Add broccoli stalks and stir fry for 3 - 4 minutes. Add onions and broccoli florets; stir fry for another 2 minutes. Remove and set aside.

Heat remaining 1 tablespoon oil and heat for 30 seconds. Add beef and stir fry for 2 minutes. Combine sauce ingredients and add to beef with vegetables. Heat through.

Makes 4 servings, about 450 calories/serving.

This is a great and easy recipe. Max loves it and Kent makes the meatballs while I do the sauce.

Meatballs:
2 lbs ground beef
1/2 row crackers
1 envelope onion soup mix
2 eggs
1/8 cup ketchup
1/8 cup mustard
2 Tbsp Worcestershire sauce

Mix these together and shape into balls. Place on cookie sheets and cook in a 400F oven until brown (10-15 minutes).

Sauce:
1 cup ketchup
1 cup water
1/4 cup brown sugar
1/4 cup vinegar
1/4 cup Worcestershire sauce

Place meatballs and sauce in a casserole dish. It can also be left overnight in the fridge to allow the meatballs to soak up the sauce, but doesn't need to be. Cook for at least 20 minutes in a 450F oven. Serve on a bed of rice.

This recipe also freezes very well.

Based on Mama's Meatloaf, Cooking Light magazine, March 1996

Mark hates meatloaf, loves meatballs. Go figure :) The leftovers freeze really well, though upon reheating the meatballs disintegrate slightly. A great way to reheat this is to bake it in a covered ovenproof dish (like a casserole) for an hour or so at 325F (I set it up, then pick up Mark from work; we get back and all we need to do is cook some spaghetti! I guess I trust the oven isn't going to catch fire :} )

1 cup chopped onion
1 tsp pepper
3/4 tsp salt
3/4 tsp oregano
1/4 tsp basil
2 garlic cloves, minced, or 1/4 tsp garlic powder
1 egg, lightly beaten
1 slice wheat bread, torn into small pieces
1 1/2 pounds very lean ground beef

Combine all ingredients but egg and beef. Add egg, mix; add beef; mix. Form meatballs the size of a walnut. Poach in red sauce* until done. Serve over spaghetti.

Crockpot method: Mix a double batch of red sauce* in a medium crockpot. Add meatballs one at a time. Cook on low for 7-8 hours, until done. Great to make in the morning and let cook all day.

*Barb's simple red sauce

Two 15-oz. cans tomato sauce
1/2 tsp salt
2/4 tsp oregano
1/4 tsp basil
1/8 tsp garlic powder
1/4 tsp onion powder

Simmer until heated through.

1 lb. hamburger
1 cup chopped onion
1 16-oz. can tomatoes with liquid
1 16-oz. can corn with liquid
1 16-oz. can kidney beans with liquid
1 8-oz. can tomato sauce
1 1+oz. pkg taco seasoning

Brown hamburger. Add onion. Add tomatoes, corn, beans, tomato sauce, and taco seasoning. Bring to boil. Cover and simmer 15 minutes. Garnish with avocado, cheese, sour cream, or corn chips.

1 lb. lean ground beef
1/2 cup chopped onion
1 pkg taco seasoning mix
3/4 cup Bisquick mix
3 eggs (I only use 2 and a little less milk)
1 1/2 cups milk
2 tomatoes, sliced
1 cup shredded cheddar cheese
Jalapeno peppers to taste (optional)

Fry beef and onion until brown. Stir in seasoning mix. Spread in pie plate. Top with peppers.

Beat milk, Bisquick, eggs until smooth. Pour over beef mixture and back at 375F for 25 minutes.

Top with tomato slices and cheese, and return to oven for an additional few minutes. Top with sour cream or plain yogurt. Serve with a salad.

1 lb. ground beef
12-oz jar thick and chunky or picante salsa
6 tostada or taco shells (can also use tortilla chips)
1 cup refried beans
1 cup sour cream
4 oz shredded cheddar cheese

Brown beef; drain. Stir in 1/2 cup salsa. Spread 1/4 cup salsa in 10" pie plate. Top with 3 tostadas or shells. Layer with half each of beans, meat mixture, sour cream, and cheese. Repeat layers, cover with foil. Bake at 350F for 30 minutes.

I have found it works well to use nonfat sour cream and reduced fat refried beans, but of course it's good (and really rich) the original way, too.