Ingredients

1 lb. ground round
3/4 tsp. salt
1/8 tsp. pepper
2 Tbls. butter
1 Tbls. salad oil
1 Tbls. prepared mustard
1 Tbls. lemon juice
1/2 Tbls. Worcestershire sauce

Directions

Mix the ground round, salt and pepper together lightly and form into 3 1 inch patties. Melt butter in skillet. Remove from heat. Blend oil and mustard into butter, return to heat. Sauté hamburgers on medium heat about 5 minutes each side. Remove and keep warm. Add lemon juice and Worcestershire sauce to pan and stir over low heat until well blended. Return patties to pan and let simmer in juices a few minutes while spooning juice over the top occasionally. TIP: If you use ground beef, which is not as lean as ground round, omit the salad oil.

Ingredients

1 lb. ground beef
1 can (10 3/4 oz.) Cream of Mushroom Soup
2 beef boullion cubes
2 cups water
2 tsp. Worcestershire Sauce
8 oz. macaroni
1/2 cup sour cream

Directions

Brown ground beef in skillet, drain off fat. Add the soup, boullion cubes, water, Worcestershire Sauce and pasta. Heat to a boil, stirring constantly. Cover and cook over medium heat 15 min. or until done, stirring. Add sour cream. Heat through.

Ingredients

1 lb ground beef
1 small onion
2 stalks celery
2 cup shredded cheese
1/2 cup milk
1 jar sliced mushrooms
1 1/2 cups rice
1 cup water
salt and pepper to taste

Directions

Brown ground beef, then drain off fat. Add onion and celery cook for 5 minutes more. Add rice and water cook for 5 minutes. Add cheese, milk, mushrooms, stirring well. Cover and let sit for 5 minutes.

Ingredients

2 pounds ground beef
1 cup of cheddar cheese, shredded
2 eggs beaten
1 small onion, chopped
1 small bell pepper,chopped
1 stalk celery,chopped
1/4 cup breadcrumbs
1 tablespoon mustard
3 tablespoons ketchup

Directions

Mix groundbeef,onion,bellpepper,celery, breadcrumbs,mustard and ketchup. Press half mix into bottom of 12 iron skillet. Add cheese, leaving 1/2 inch from edge without cheese. Add remaining meat mix, seal edges by pressing down with fingers. Bake in 350 oven 45 minutes.

Incredible Italian Beef

Ingredients

3 or 4 lb. beef rump roast
1 (8 oz.) can tomato sauce
2-1/2 cups water
1 tsp. salt
1 tsp. pepper
1 tsp. parsley flakes
1 tsp. garlic powder
1 tsp. basil
1 tsp. oregano
1 bay leaf
1 package Italian salad dressing mix

Directions

Place roast in crock pot. In saucepan, combine all other ingredients and cook over medium-high heat until mixture comes to a boil. Pour over roast and cook on high for 6 to 8 hours. About an hour before serving, shred meat and put back in juice in crock pot. Serve on "poorboy buns" or French bread.

Ingredients

4 boneless pork loin chops, cut 1 inch thick
2 Tbsp all-purpose flour
1/3 cup Grey Poupon Honey Mustard
1/4 cup seedless raspberry jam
2 Tbsp cinder vinegar
1 Tbsp olive oil
1 Tbsp chopped fresh parsley

Directions

Coat pork chops with flour, shaking off excess. In small bowl, combine mustard, raspberry jam and vinegar; set aside. In large skillet, over medium high heat, brown pork chops on both sides in hot oil. Add mustard mixture. Heat to a boil; reduce heat. Cover; simmer for 10 minutes or until done. Sprinkle with Parsley. Serves 4.

Ingredients

2 inch thick boneless loin pork chops,trimmed of fat
1 tablespoon lime juice
2 tabelspoons chopped fresh cilantro
2 tablespoons unsalted butter
1 teaspoon minced garlic
1/3 cup dried bread crumbs mixed with pinch of cayenne
1/4 teaspoon ground cumin
1/4 teaspoon oregano
1/4 teaspoon salt

Directions

Rub pork chops with lime juice and coat with cilantro. In a microwavesafe pie plate microwave butter and garlic for 1 1/2 minutes or until it sizzles. Dip pork chops in garlic butter, then in seasoned breading. Place in center of pie plate. Sprinkle with remaining seasoned breading, drizzle on butter. Cover with waxed paper and microwave on medium high for 6 minutes. Turn over and rotate and microwave, covered with waxed paper for 6 minutes longer or until center is no longer pink. Bread crumbs create moist topping. Serves 4.

Ingredients

3/4 cup slivered almonds
2 tablespoons butter or margarine
3/4 cup sliced green onions
3/4 cup chopped celery
4 cups cooked brown rice
3/4 cup orange juice; divided
2 tablespoons grated orange peel
1 tablespoon diced crystallized ginger, divided
1/2 tsp salt
1 Boneless pork loin roast -(3-1/2 lbs.), rolled and tied
1 teaspoons dried rosemary, crushed
1/4 teaspons cracked black pepper
16 ounces canned cranberry sauce
1 orange, peeled & sectioned

Directions

Cook almonds in butter in large skillet over medium-high heat until brown. Add onions and celery; cook until vegetables are tender crisp. Stir in rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set aside. Untie roast, and spoon rice mixture lengthwise between loins. Retie roast securely with string at 2- to 3-inch intervals; place, fat side down, on rack in shallow roasting pan. Combine rosemary and pepper; sprinkle over roast. Insert meat thermometer does not touch stuffing or fat. Bake at 325 degrees. for 1-1/2 hours. Combine cranberry sauce, remaining orange juice, remaining ginger, and orange in small saucepan; stir well. Simmer over medium heat 25 minutes, stirring occasionally. Brush about 1/2 cup cranberry mixture over pork. Bake an additional 15 minutes or until meat thermometer registers 170 degrees. Let roast stand 10 minutes. Remove string and slice roast. Serve with remaining cranberry sauce. Yield: 6 servings

Ingredients

1 tsp salt
1/2 tsp pepper
1 boneless rolled pork loin roast (3 lbs)
1 C jellied cranberry sauce
1/2 C orange juice
1/4 C packed brown sugar

Directions

Combine salt and pepper; rub over the roast. Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, at 350 degrees for 1-1/2 hours. Meanwhile, combine cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce melts. Brush a fourth over the roast. Bake 30 minutes longer; brush with another fourth of the glaze. Return to the oven for 15 minutes or until a meat thermometer reads 160-170 degrees. Let stand for 10 minutes before slicing. Warm remaining glaze, serve with roast. Yield: 6-8 servings.

Ingredients

1 large onion, halved and sliced
1 large pepper, cut into strips
1 garlic clove, minced
1 pound hot or sweet
Italian sausage links, cut
into 1/2-inch thick slices
1 14 to 16 oz jar spaghetti sauce
1/2 C shredded mozzarella cheese

Directions

In 12 by 8 baking dish, cook onion, pepper, and garlic, covered on high 6 to 8 minutes until wilted, stirring once halfway through cooking. Add sausage. Cook, covered on high 5 to 6 minutes until sausage is no longer pink, stirring halfway through cooking. Carefully discard drippings. Stir in spaghetti sauce. Cook, covered, 4 to 5 minutes until sauce is hot, stirring halfway through cooking. Uncover; sprinkle with mozzarella cheese. Cook 1 to 2 minutes until cheese melts.