March 21, 2010

Barbecued Beef and Beans

I like to make this dish for church potlucks. It's great for large groups. I always include at least six kinds of beans, but they're not the same every time.—Mary Lou Ringhand, Albany, Wisconsin

8-10 Servings Prep: 15 min. Bake: 1 hour

Ingredients

* 1 pound ground beef
* 1 medium onion, finely diced
* 1 garlic clove, minced
* 1/2 cup barbecue sauce
* 1/2 cup ketchup
* 1/4 cup molasses
* 1/2 cup packed brown sugar
* 1 jar (32 ounces) northern beans, rinsed and drained
* 1 can (28 ounces) baked beans
* 1 can (16 ounces) red kidney beans
* 1 can (15-3/4 ounces) lima beans, rinsed and drained
* 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
* 1 can (14-1/2 ounces) cut green beans, drained

Directions

* In a skillet, cook beef, onion and garlic over medium heat meat beef
* is no longer pink. Drain; place in a large greased roaster or
* casserole. Stir in the barbecue sauce, ketchup, molasses and brown
* sugar. Add all beans and mix well.
*
* Bake, uncovered, at 325° for 30 minutes. Cover and bake another
* 30 minutes. Yield: 8-10 servings.
Found on Taste of Home.

Beef 'n' Eggplant Pie

Everyone likes eggplant when you taste it in this savory pie. If you have eggplant in the garden or can get it at the market, I'd recommend this recipe. If the eggplant is large and the skin seems tough, its a good idea to peel it first. -Audrey Nemeth Chesterville, Maine

4-6 Servings Prep: 15 min. Bake: 20 min. + standing

Ingredients

* 2 cups cubed eggplant
* 1/4 cup butter, cubed
* 3/4 pound ground beef
* 1/2 cup finely chopped onion
* 1 celery rib with leaves, chopped
* 1 garlic clove, minced
* 1 can (8 ounces) tomato sauce
* 1 tablespoon minced fresh parsley
* 1 tablespoon dried oregano
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1 unbaked pastry shell (9 inches)
* 1/2 to 1 cup shredded part-skim mozzarella cheese

Directions

* In a small skillet, saute eggplant in butter until tender, about 5
* minutes. In a large skillet, cook the beef, onion, celery and garlic
* over medium heat until meat is no longer pink; drain. Add the
* eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to
* a boil. Remove from the heat.
*
* Prick pastry shell with a fork. Add beef mixture. Bake at 375°
* for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or
* until cheese is melted. Let stand for 10 minutes before cutting.
* Yield: 4-6 servings.
*

Nutrition Facts: 1 serving (1 slice) equals 368 calories, 24 g fat (12 g saturated fat), 62 mg cholesterol, 857 mg sodium, 23 g carbohydrate, 2 g fiber, 14 g protein.
found on Taste of Home

Beef Spinach Hot Dish

My family, which includes my parents and six brothers and sisters, all love this recipe. Sometimes I use ground turkey in place of the ground beef.

6-8 Servings Prep: 30 min. Bake: 20 min.

Ingredients

* 1 pound ground beef
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 1 can (4 ounces) mushroom stems and pieces, drained
* 1 teaspoon salt
* 1 teaspoon dried oregano
* 1/4 teaspoon pepper
* 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
* 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
* 1 cup (8 ounces) sour cream
* 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Directions

* In a large skillet, cook beef, onion and garlic over medium heat
* until the meat is no longer pink; drain. Stir in the mushrooms,
* salt, oregano and pepper. Add the spinach, soup and sour cream. Stir
* in half of the mozzarella cheese.
*
* Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350°
* for 15 minutes. Sprinkle with the remaining cheese; bake 5 minutes
* longer or until cheese is melted. Yield: 6-8 servings.
*

Nutrition Facts: 1 serving (1-1/2 cups) equals 269 calories, 16 g fat (9 g saturated fat), 66 mg cholesterol, 835 mg sodium, 9 g carbohydrate, 2 g fiber, 20 g protein.
found on Taste of Home.

Beefy Barbecue Macaroni

"I developed this dish while visiting a friend," says Mary Petrara of Lancaster, Pennsylvania. "She came home late from work and didn't have time to grocery shop. So I threw together this all-in-one skillet dish using pantry staples. Her family was so impressed that now she makes it for them once a week."
4 Servings Prep/Total Time: 15 min.
Ingredients

* 3/4 pound ground beef
* 1/2 cup chopped onion
* 3 garlic cloves, minced
* 3-1/2 cups cooked elbow macaroni
* 3/4 cup barbecue sauce
* 1/4 teaspoon pepper
* Dash cayenne pepper
* 1/4 cup milk
* 1 tablespoon butter
* 1 cup (4 ounces) shredded sharp cheddar cheese
* Additional cheddar cheese, optional

Directions

* In a large skillet, cook the beef, onion and garlic over medium heat
* until meat is no longer pink; drain. Add the macaroni, barbecue
* sauce, pepper and cayenne.
*
* In a small saucepan, heat milk and butter over medium heat until
* butter is melted. Stir in cheese until melted. Pour over the
* macaroni mixture; gently toss to coat. Sprinkle with additional
* cheese if desired. Yield: 4 servings.
*

Nutrition Facts: 1 serving (1 each) equals 456 calories, 21 g fat (12 g saturated fat), 81 mg cholesterol, 647 mg sodium, 39 g carbohydrate, 2 g fiber, 28 g protein.
Found on Taste of Home.

Black Bean Lasagna

I'm a schoolteacher who loves exchanging recipes with my colleagues. This is a great recipe for a crowd. It's tasty, nutritious and feeds plenty.—Deborah Kolek, Winchester Center, Connecticut

12 Servings Prep: 30 min. Bake: 30 min. + standing
Ingredients

* 1 large onion, chopped
* 1 medium green pepper, chopped
* 4 to 6 garlic cloves, minced
* 2 tablespoons vegetable oil
* 1 can (28 ounces) crushed tomatoes
* 1-1/2 teaspoons salt
* 1-1/2 teaspoons chili powder
* 1 teaspoon ground cumin
* 1/8 teaspoon cayenne pepper
* 1 can (15 ounces) black beans, rinsed and drained
* 1 cup canned pinto beans, rinsed and drained
* 1 carton (15 ounces) ricotta cheese
* 1 egg white, beaten
* 2 tablespoons minced fresh parsley
* 1 tablespoon chopped seeded jalapeno pepper
* 2 cups (8 ounces) shredded cheddar cheese
* 4 flour tortillas (7 inches), halved

Directions

* In a large saucepan, saute the onion, green pepper and garlic in oil
* until tender. Stir in the tomatoes, salt, chili powder, cumin and
* cayenne.Bring to a boil. Reduce heat; simmer, uncovered, for 10
* minutes. Stir in the black beans and pinto beans. Heat through.
*
* In a large bowl, combine the ricotta cheese, egg white, parsley and
* jalapeno. Spread a third of the bean mixture into a greased 13-in. x
* 9-in. baking dish. Top with half of the cheddar cheese, tortillas
* and ricotta mixture. Repeat layers. Spread remaining bean mixture
* over top.
*
* Cover and bake at 350° for 30-35 minutes or until bubbly. Let
* stand for 15 minutes before cutting. Yield: 12 servings.
*

Nutrition Facts: 1 serving (1 piece) equals 267 calories, 12 g fat (7 g saturated fat), 34 mg cholesterol, 726 mg sodium, 26 g carbohydrate, 4 g fiber, 14 g protein.
Found on Taste of Home.

Biscuit Pizza Bake

This recipe from Emma Hageman of Waucoma, Iowa provides all the flavor of traditional pizza in a convenient casserole. "It's chock-full of ground beef, pepperoni and veggies, so it's perfect for a potluck or to feed the men in the fields," she notes.
6-8 Servings Prep: 15 min. Bake: 25 min.
Ingredients

* 1 pound ground beef
* 2 tubes (12 ounces each) refrigerated buttermilk biscuits
* 1 can (15 ounces) pizza sauce
* 1 cup chopped green pepper
* 1/2 cup chopped onion
* 1 can (4 ounces) mushroom stems and pieces, drained
* 1 package (3-1/2 ounces) sliced pepperoni
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 1 cup (4 ounces) shredded cheddar cheese

Directions

* In a large skillet, cook beef over medium heat until no longer pink.
* Meanwhile, quarter the biscuits; place in a greased shallow 3-qt.
* baking dish. Top with pizza sauce. Drain beef; sprinkle over
* biscuits and sauce.
*
* Layer with the green pepper, onion, mushrooms, pepperoni and cheeses.
* Bake, uncovered, at 350° for 25-30 minutes or until cheese is
* melted. Let stand for 5-10 minutes before serving. Yield: 6-8
* servings.
*

Nutrition Facts: 1 serving (1 each) equals 369 calories, 19 g fat (9 g saturated fat), 64 mg cholesterol, 968 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein.

Found on Taste of Home.

Au Gratin Taco Bake

"This hearty hot dish relies on a package of au gratin potatoes for simple preparation," notes Linda Muir of Big Lake, Minnesota. Chock-full of beef, potatoes, corn, tomatoes and cheese, this southwestern supper is sure to be a hit in your home.
4-6 Servings Prep: 15 min. Bake: 70 min.
Ingredients

* 1 pound ground beef
* 1 package (4.9 ounces) au gratin potatoes
* 1 can (15-1/4 ounces) whole kernel corn, undrained
* 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, undrained
* 3/4 cup milk
* 1/2 cup water
* 2 tablespoons taco seasoning
* 1 cup (4 ounces) shredded cheddar cheese

Directions

* In a large skillet, cook beef over medium heat until no longer pink;
* drain. Stir in the potatoes and contents of sauce mix, corn,
* tomatoes, milk, water and taco seasoning. Transfer to a greased
* 2-qt. baking dish.
*
* Cover and bake at 350° for 65-70 minutes or until potatoes are
* tender. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or
* until cheese is melted. Yield: 4-6 servings.
*

Nutrition Facts: 1 serving (1 cup) equals 373 calories, 15 g fat (8 g saturated fat), 61 mg cholesterol, 1,113 mg sodium, 34 g carbohydrate, 3 g fiber, 22 g protein.
Found on Taste of Home.

Beef and Potato Moussaka

I Found this in Taste of Home.
My son-who is now 27-brought home this recipe for moussaka (a classic Greek entree) when he had a sixth-grade assignment about Greece. It earned high marks when we made it for his class. Men love the hearty meat-and-potatoes combination.

8-10 Servings Prep: 25 min. Bake: 1 hour + standing
Ingredients

* 1 pound ground beef
* 1 medium onion, chopped
* 1 garlic clove, minced
* 3/4 cup water
* 1 can (6 ounces) tomato paste
* 3 tablespoons minced fresh parsley
* 1 teaspoon salt
* 1/2 teaspoon dried mint, optional
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon pepper
*

PARMESAN SAUCE:
* 1/4 cup butter, cubed
* 1/4 cup all-purpose flour
* 2 cups milk
* 4 eggs, lightly beaten
* 1/2 cup grated Parmesan cheese
* 1/2 teaspoon salt
* 5 medium potatoes, peeled and thinly sliced

Directions

* In a large skillet, cook beef and onion over medium heat until meat
* is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in
* the water, tomato paste, parsley, salt, mint if desired, cinnamon
* and pepper. Set aside.
*
* For sauce, melt butter in a saucepan over medium heat. Stir in flour
* until smooth; gradually add milk. Bring to a boil; cook and stir for
* 2 minutes or until thickened. Remove from the heat. Stir a small
* amount of hot mixture into eggs; return all to the pan, stirring
* constantly. Add cheese and salt.
*
* Place half of the potato slices in a greased shallow 3-qt. baking
* dish. Top with half of the cheese sauce and all of the meat mixture.
* Arrange the remaining potatoes over meat mixture; top with the
* remaining cheese sauce.
*
* Bake, uncovered, at 350° for 1 hour or until a meat thermometer
Directions

* reads 160°. Let stand for 10 minutes before serving. Yield: 8-10
* servings.
*

Nutrition Facts: 1 serving (1 each) equals 285 calories, 14 g fat (7 g saturated fat), 129 mg cholesterol, 570 mg sodium, 25 g carbohydrate, 3 g fiber, 16 g protein.

Zucchini Chip Bread

In Logan, Utah, Edie DeSpain bakes mild orange-flavored loaves that are chock-full of chocolate chips, nuts and spices. "This bread is easy to stir up, yet it tastes like you spent hours in the kitchen," she assures.
32 Servings Prep: 15 min. Bake: 55 min. + cooling
Ingredients

* 3 cups all-purpose flour
* 2 cups sugar
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon baking powder
* 3 eggs
* 1/2 cup unsweetened applesauce
* 1/2 cup canola oil
* 1 tablespoon grated orange peel
* 2 teaspoons vanilla extract
* 2 cups shredded zucchini
* 1 cup chopped walnuts
* 1 cup (6 ounces) semisweet chocolate chips

Directions

* In a large bowl, combine the flour, sugar, baking soda, salt, nutmeg,
* cinnamon and baking powder. In another bowl, whisk the eggs,
* applesauce, oil, orange peel and vanilla. Stir into the dry
* ingredients just until moistened. Fold in the zucchini, nuts and
* chocolate chips. Transfer to two greased 8-in. x 4-in. loaf pans.
*
*
* Bake at 350° for 55-60 minutes or until a toothpick inserted near
* the center comes out clean. Cool for 10 minutes before removing from
* pans to wire racks to cool completely. Yield: 2 loaves (16 slices
* each).
*

Nutrition Facts: 1 serving (1 slice) equals 181 calories, 8 g fat (2 g saturated fat), 20 mg cholesterol, 123 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.
Found in Taste of Home

Apple Zucchini Bread

Since apples and zucchini are so abundant in this area, it's only natural that the two be used together in one recipe. I really don't know the origin of this bread, but I do know it's been one of my favorites for many years.
48 Servings Prep: 15 min. Bake: 50 min. + cooling
Ingredients

* 4 cups all-purpose flour
* 1 tablespoon baking soda
* 1-1/2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 5 eggs
* 1-1/2 cups vegetable oil
* 2 cups sugar
* 1 cup packed brown sugar
* 1 tablespoon vanilla extract
* 2 cups shredded unpeeled zucchini
* 1 cup shredded peeled apples
* 1-1/2 cups chopped pecans

Directions

* In a large bowl, combine flour, baking soda, cinnamon, nutmeg and
* salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour
* over dry ingredients; mix well. Stir in zucchini, apples and pecans
* (batter will be stiff). Spoon into three greased 8-in. x 4-in. loaf
* pans. Bake at 350° for 50-55 minutes or until done. Cool in pans
* for 10 minutes before removing to a wire rack to cool completely.
* Yield: 3 loaves.
*

Nutrition Facts: 1 serving (1 slice) equals 185 calories, 10 g fat (1 g saturated fat), 22 mg cholesterol, 100 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.
found this in Taste of Home.

Cheesy Bacon Spinach Casserole

1 pk. Bacon, Chopped
1 bag. Hash browns
1 can. Mushrooms, Sliced
1 Sm. Onion,Chopped
1/2 cup. Jalapeno's, chopped
1 can. Rotel
12 eggs
1 Box. Frozen Spinach, thawed and squeezed.
16 oz. Sour Cream
1 lb. Velveeta Cream Block,Sliced thin,

Heat oven to 350*F. Cook and set aside, bacon. Keep Bacon drippings,Saute Hash Browns,mushrooms,spinach,jalapeno's,Onion,rotel for 10-15 mins.

Spread vegetable mixture onto bottom of 13 x 9 inch. baking dish sprayed with cooking spray. Whisk eggs and sour cream until blended; pour over vegetables mixture.
Top with bacon and Velveeta.

Bake 45-55 mins.
6 to 8 servings

tested 3-21-2010