Meatloaf

• 2 lbs. ground beef or turkey
• 2 eggs
• 1 medium onion, chopped
• 1/2 c. Minute Rice
• 1 c. ketchup

In large mixing bowl, mix ground beef, onions, eggs, and 3/4 cup ketchup. Mix real well, then add rice. Form into loaf and place in 9 x 13 inch baking pan. Spread remaining ketchup on top. Bake at 350 degrees for 30 to 45 minutes. I place a rack in my baking pan, then place the loaf on it to keep it out of the excess grease.

Microwave Meat Loaf

• 1 1/2 lb. ground beef
• 1 egg slightly beaten
• 1 c. bread crumbs
• 2/3 c. milk
• 1 small onion, chopped
• 1 (2 1/2 oz.) jar sliced mushrooms, drained
• 1 Tbsp. Worcestershire sauce
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. ketsup

Mix together all ingredients, expert ketsup shape into a loaf in a 9 x 5 x 3 inch loaf dish. Spread ketsup over top. If desired, cover. Microwave on MEDIUM_HIGH (70%) for 25 to 30 minutes or until no longer pink. Allow to stand, covered, for 5 minutes before serving.

Beef And Noodle Casserole

• 1 lb. ground beef
• 1 large onion
• 2 cloves garlic, minced
• 1/2 bell pepper, chopped
• 1 (4 oz.) can green peas, drained
• 1 (16 oz.) can sliced mushrooms, drained
• 1 can Cheddar cheese soup
• 1 (8 oz.) pkg. noodles, cooked and drained
• 1 Tbsp. Worcestershire sauce
• Dash hot sauce
• Salt and pepper to taste
• 1/2 c. to 1 c. grated Cheddar cheese

In large skillet, brown beef, onion, garlic, and pepper. Drain. combine with remaining ingredients and place in a 9 x 13 inch casserole. Top with cheese. Bake at 350 degrees for 40 minutes. Serves 6.

Spanish Beef Rice

• 1/4 c. Wesson pure vegetable oil
• 1 medium onion, thinly sliced
• 1/2 medium green pepper, chopped
• 1/2 lb. ground beef
• 1 c. regular rice (uncooked)
• 2 (8 oz.) cans tomato sauce
• 1 3/4 c. hot water
• 1 tsp. salt
• Dash pepper
• 1 tsp. prepared mustard (optional)

Heat Wesson oil in skillet. Add onion, green pepper, beef and rice. Stir over high heat until lightly browned. Add Hunt's tomato sauce and remaining ingredients. Mix well. Bring quickly to boil. Cover tightly and simmer for 25 minutes. Make 4 servings.

Quick Skillet 57

• 1 lb. ground beef
• 1/2 c. chopped onion
• 1 Tbsp. shortening
• 2 c. hot water
• 4 oz. uncooked elbow macaroni (1 cup)
• 1 (1 lb.) can tomatoes, cut into bite-size pieces
• 1/4 c. Heinz 57 sauce
• 2 tsp. salt
• 1 tsp. sugar
• Dash of pepper

Brown beef and onion in shortening. Drain off excess fat. Stir in water and tomatoes, Heinz 57 sauce, salt, sugar, and pepper. Add macaroni and mix well. Bring mixture to boil, then reduce heat to low. Simmer, uncovered for 15 to 20 minutes, stirring occasionally until macaroni is tender. Makes 5 servings.

Sloppy Joes

• 1 (8 oz.) can tomato sauce
• 2 lbs. ground beef
• 1 medium onion, chopped
• 1 Tbsp. margarine
• 1/4 c. firmly packed brown sugar
• 1/4 c. vinegar
• 1 1/3 Tbsp. prepared mustard
• 2 Tbsp. barbecue sauce
• 2 tsp. salt
• 8 buttered hamburger buns

Brown beef and onion in fat in skillet. Stir in tomato sauce and remaining ingredients except buns. Simmer for 2 minutes. Serve hot over split buns.

Makes 8 servings.

Porcupine Meatballs

• 1/2 c. uncooked long grain rice
• 1/2 c. water
• 1/3 c. chopped onion
• 1 tsp. salt
• 1/2 tsp. celery salt
• 1/8 tsp. pepper
• 1/7 tsp. garlic powder
• 1 lb. ground beef
• 2 Tbsp. cooking oil
• 1 (15 oz.) can tomato sauce
• 1 c. water
• 2 Tbsp. brown sugar
• 2 tsp. Worcestershire sauce

In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1 1/2 inch balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar, and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. yield 4 to 6 servings.

Hamburger Quich (Diabetic)

• 1/2 lb. lean ground steak
• 1/2 c. plain low fat yogurt
• 1/2 c. low fat milk
• 2 eggs
• 1 Tbsp. cornstarch
• 2 oz. shredded sharp cheese
• 1/2 c. chopped green onion
• Dash of pepper
• 1 (9 inch) unbaked pie shell

Preheat oven to 350 degrees. Brown meat and drain; set aside. In large bowl, blend yogurt, milk, eggs. and cornstarch until smooth. Stir in meat, cheese, onion, and dash of pepper. Pour into pie shell. Bake for 35 to 40 minutes. I use ready made pie crust.

Mamburger-Macaroni Casserole

• 2 tsp. Crisco
• 1 lb ground beef
• 1 c. diced celery
• 2 tsp. salt
• 1 tsp. Worcestershire sauce
• 1 (8 oz.) pkg. macaroni, cooked, or 1/2 c. Minute rice
• 1 c. grated cheese
• 1/2 c. chopped onions
• 3 1/2 c. canned tomatoes
• 1/2 c. diced green peppers
• 1/4 tsp. celery salt
• 1 tsp. chili powder

Preheat electric skillet to medium; add fat. When melted, add onions and fry just until beginning to brown. Add meat and turn dial to medium high (400); fry, stirring frequently until browned. Remove excess fat; add tomatoes, celery, green pepper, and seasoning. Bring to a boil; cover and simmer for 25 minutes. Add cooked macaroni and simmer for 10 minutes longer. Sprinkle with cheese; serve directly from pan.

Hamburger Casserole

• 2 lb. lean ground beef or ground turkey
• 1 can whole corn
• 1 can mushroom soup
• 1 medium onion
• 1 (8 oz.) pkg. cream cheese
• 1 pkg. medium egg noodles
• Milk

Brown ground beef (or turkey). Add onions, stirring until all meat is done. Drain well. Wipe excess fat from skillet. Dump meat and onions back in skillet; add cream cheese, stirring in until all is melted. Add drained corn and mushroom soup. Add milk until very soupy. In a 3 quart boiler, place water. Bring to boil and add noodles and salt; cook until tender, then drain. In baking dish, spoon 1/4 hamburger mix and 1/4 of noodles. Mix well. Continue until all is mixed together. Bake at 350 degrees for 30 minutes. Serve with salad. You can divide into several casserole dishes and freeze for later use. Defrost in refrigerator and heat same as above.

Three Bean Casserole

• 1 large can lima beans, drained
• 3 cans kidney beans
• 3 cans pork and beans
• 1 lb. smoked sausage (ready cooked)
• 1/2 lb. ham (ready cooked)
• 1 medium onion
• 1 c. ketsup
• 1/2 c. brown sugar
• 1 (8 oz.) can tomato sauce
• 1 Tbsp. salt
• 1/2 tsp. pepper

Mix tomato sauce, ketsup, onion, brown sugar, salt, and pepper. Add to beans; add sausage and ham. Bake for 1 hour at 400 degrees.

Quick Strawberry Shortcake

• 1 large box strawberry jello
• 1 large pkg. frozen strawberries
• 1 medium box Cool Whip
• 1 angle food cake

Rub Bundt pan with mayo. Tear angle food cake in small pieces. Put in Bundt pan about 1/2 the cake. Mix jello and 2 cups boiling water. Dissolve. Add frozen strawberries. Pour 1/2 mixture over cake. Add 1/2 Cool Whip. Add rest of cake pieces and the jello mixture. top with Cool Whip. Cool at least 3 hours or overnight.

Grape-Nut Pudding

• 4 Tbsp. butter
• 1 tsp. lemon rind
• 1 c. sugar
• 2 egg yolks
• 4 Tbsp. lemon juice
• 4 Tbsp. flour
• 1 c. sweet milk
• 2 egg whites (put in last)
• 1/2 c. Grape-Nuts

Melt butter; add sugar and egg yolks, well beaten. Add flour and sweet milk (a little at a time to mix with flour without lumping). Add lemon rind and lemon juice. blend in Grape-Nuts and egg whites (well beaten, stiff and fluffy). Cook on 375 degrees for 25 minutes.

Pumpkin Delight

• 1 can solid pack pumpkin (do not use pumpkin pie mix)
• 1 large can evaporated milk (Pet, Carnation, etc.)
• 1 c. sugar
• 3 eggs
• 1/2 tsp. cinnamon

Mix together and pour into an 11x9 inch pan lined with wax paper on bottom and sides. (Spray pan with Pam before putting in wax paper.) This mixture will be very soupy - do not be alarmed.

Sprinkle top of pumpkin mixture with 1 box dry yellow cake mix and 1 cup (or more) of chopped pecans. Mix dry cake mix and pecans together before sprinkling on top of pumpkin mixture. Melt 1 1/2 sticks of butter or margarine and drizzle over top of cake mix and pecans. try to cover as much of surface as possible with melted butter. Bake at 350 degrees for 50 to 60 minutes. Remove from oven and let cool in pan. Once cooled down, invert onto serving plate and frost.

FROSTING:

• 1 c. confectioners sugar
• 1 (8 oz.) pkg. cream cheese
• 1 (12 oz.) ctn. Cool Whip
• 1 tsp. vanilla (optional)
• 1/2 tsp. cinnamon (optional)

Mix together and frost cake. Place in refrigerator for several hours or overnight.

Ooey Gooey Cake

• 1 box butter recipe cake mix
• 1 stick butter, softened
• 1 egg
• 1 (8 oz.) cream cheese, softened
• 2 eggs
• 1 box powdered sugar
• 1 Tbsp. vanilla

Mix cake mix, butter, and egg. Pour in greased and floured 9x13 inch pan. Set aside. Mix softened cream cheese and eggs until smooth. Add sugar and vanilla; mix well. Pour over crumb mixture. bake at 350 degrees for 5 minutes. Cool and cut in squares.

Murder By chocolate

• 1 chocolate cake mix
• 1/2 c. Kahlua
• 2 (3.9 oz.) boxes chocolate pudding mix, prepared
• 1 (16 oz.) container Cool Whip
• 6 (1.4 oz.) Skor or Heath candy bars, crushed

Prepare cake mix using package directions. Let stand until cool. Pierce cake with fork. Pour Kahlua evenly over cake, then crumble cake up. Layer half of crumbled cake, pudding, Cool Whip, and candy, in that order, in large serving bowl. Repeat layers. Chill until serving time. Makes about 15 servings.

Mayonnaise Cake

• 1 c. salad dressing
• 1 c. sugar
• 1 c. warm water
• 2 c. flour or cake flour
• 1/4 c. cocoa
• 2 tsp. soda
• 1 tsp. vanilla

Mix first 6 ingredients, then add vanilla. Pour in 2 round or one 9 x 13 inch pan, greased and floured. Bake at 350 to 375 degrees for 30 minutes.

Jody's Cake

• 2 c. flour
• 2 c. sugar
• 2 eggs
• 2 tsp. baking soda
• 1 large can crushed pineapple
• 1 c. walnuts

Mix and put in oven at 350 degrees. Bake for 30 to 40 minutes using a 9 x 13 inch pan.

ICING:

• 1 stick margarine
• 1 tsp. vanilla
• 2 c. powdered sugar
• 1 (8 oz.) pkg. Philadelphia cream cheese

Mix together and put on cake while still hot.

Jiffy Plum Cake

• 3 eggs
• 2c. sugar
• 1 c. oil
• 1 tsp. ground cinnamon
• 1 tsp. ground cloves
• 2 small jars plum baby food
• 2 c. self-riding flour
• 1 c. chopped pecans

GLAZE: Mix together

• 1 to 1 1/2 c. confectioners sugar
• Juice of good sized lemon or lime

Beat eggs; add sugar, oil, cinnamon, cloves, and baby food. Add flour. Mix well and add pecans. Bake for 1 hour at 300 degrees (may need to adjust to 350 degrees). Start in cold oven. Glaze cake while hot.

Japanese Fruit Cake

• 4 egg whites
• 1/2 c. shortening
• 1 c. sugar
• 1/2 c. milk
• 1 1/2 c. flour in which sift 1 1/2 tsp. baking powder

Cream shortening and half the sugar. Beat egg whites to a stiff frost and add to them the rest of the sugar. Add flour and egg whites alternately; add sweet milk last. Bake in two layer pans at 350 degrees for 25 to 30 minutes.

FRUIT LAYERS:

• 4 egg yolks
• 1 c. sugar
• 1/2 c. shortening
• 1/2 c. milk
• 1 c. flour
• 1 tsp. baking powder
• 1 c. raisins
• 1 tsp. cloves
• 1 tsp. cinnamon
• 1 tsp. allspice
• 1 c. pecans

Mix and bake in two layer pans until done.

FILLING:

• 1 grated coconut or use frozen coconut
• 2 c. sugar
• 2 lemon rinds and juice
• 1 c. boiling water
• 2 Tbsp. butter

Mix all together. Add 2 tablespoon of cornstarch; mix in a little water before adding to filling. Boil until thick.