The Online Recipe Book

1 x Recipe Basic Meat Loaf; * 1/2 c Swiss Cheese; Shredded

1/2 c Zucchini; Thinly Sliced 2 tb Pimento; Chopped

* See Recipe # 8, this file, for the recipe. ~————————————————————————- Prepare the basic meat loaf — except spread 1/3 of the mixture evenly in an ungreased loaf pan, 9 X 5 X 3-inches. Sprinkle half each of the cheese, zucchini and pimento in layers, spreading the layers to within 1/2 inch of all sides of the pan. Repeat the layers ending up with a layer of the meat mixture on the top. Be sure to cover the layers completely by spreading the mixture to the sides of the pan. Omit the catsup and bake, uncovered, for 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. —–

1 pound ground beef

1/2 cup onions — chopped

1 can cream of mushroom soup

2 cups uncooked egg noodles

2 cups zucchini — julienned

salt and pepper 1 teaspoon dried chervil or basil

1 cup sour cream

Brown beef and onions in skillet. Add other ingredients except for sour =

cream and simmer covered til noodles are done. Stir in sour cream and=20 heat through. =20

MCII by MARY JO KNAPPER (AKSC87A) (D/l from Prodigy FOOD SOFTWARE on=20 07/09/95)

1 Lb. lean ground beef

1 Medium onion — chopped

1 Tbsp. salad oil

1 Large Can solid pack tomatoes

1 Can tomato sauce — (8 oz.)

1 Can tomato paste — (6 oz.)

1 Small green pepper — chopped

1 C. grated Cheddar cheese

6 Medium zucchini — sliced 1/2-inch

thick 1/2 C. pitted ripe olives

pepper to taste 1/4 Tsp. garlic salt

grated Parmesan cheese

Saute meat and onions together in oil (use large frying pan) until meat is brown and crumbly. Add tomatoes, tomato sauce, tomato paste, green peppers, grated cheese, zucchini and olives. Add seasonings. Simmer 10 minutes, turn into 8 x 12-inch baking dish and sprinkle generously with Parmesan cheese. Bake at 350 degrees for 1 hour or until sauce is thickened and top is nicely browned and slightly crusty.

4 lg Zucchini

2 tb Olive oil

2 cl Garlic

1/2 c Chopped onion

1/2 lb Ground beef

1 lb Can tomatoes

6 oz Can tomato paste

4 oz Can sliced mushrooms

3/4 c Dry red wine

1 1/2 ts Oregano

1/4 ts Thyme

1/2 ts Basil

Salt and pepper 8 oz Mozzarella cheese, thinly

- sliced 8 oz Ricotta cheese, crumbled

1/2 c Grated Parmesan cheese

Cut zucchini into strips 1/4 inch thick. Heat oil; add garlic and onion and cook until vegetables are tender but not browned. Add meat and brown, stirring to keep meat crumbly. Add tomatoes, tomato paste, mushrooms, wine, oregano, thyme, basil and salt and pepper to taste. Simmer uncovered 1-1/2 hours. Place half of the zucchini strips in an oiled shallow casserole. Top with half of the Mozzarella and Ricotta cheeses. Add half the meat sauce. Repeat layers. Top with Parmesan cheese. Bake at 350 degrees for 40 minutes.

1 oz Ground beef

1/2 c Ground zucchini

1 t Onion — finely chopped

1 Egg

1/4 c Rice

ds Oregano, cumin, garlic salt ds Ground pepper 1 c Beef broth

1 lg Tomato — diced

1 t Parsley — chopped

1 tb Salt and pepper to taste

Combine ground beef, zucchini, onion, egg, rice, and seasonings; mix thoroughly. Shape into small meatballs. Combine beef broth, tomato, and parsley in saucepan; heat to boil. Drop meatballs into hot broth, one at a time. Cover and simmer 30 to 40 minutes. Add salt and pepper. Microwave: Cook beef broth, tomato, and parsley on High for 3 minutes, covered. Drop Meatballs into broth. Cook on High for 5 minutes. Hold 10 minutes. Add salt and pepper. Food Exchange per serving: 2 MEAT EXCHANGES + 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 203

Souce: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O’Brion and her

—–WALDINE VAN GEFFEN VGHC42A—– 4 pounds Ground beef

1 cup Onion — chop

1 cup Green pepper — chop fine

2 cans Tomato soup

1 15 ounce Ca thick and zesty tomato — sauce

8 ounces Tomato sauce

3/4 cup Brown sugar — pack

1/4 cup Ketchup

3 tablespoons Worcestershire

1 tablespoon Prepared mustard

1 tablespoon Dry mustard

1 teaspoon Chili powder

1 teaspoon Garlic salt

20 hamburger buns — (20 to 25)

In large saucepan or Dutch oven over medium heat, brown beef and onion. Add green pepper. Cook and stir for 5 minutes; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve on buns.

Source: Taste of Home.

16 oz Ziti noodles, uncooked

1 lb Ground beef

15 oz Ricotta cheese

1/2 c Parmesan cheese

1/4 c Chopped parsley

1 Egg, slightly beaten

3/4 ts Salt

1/4 ts Pepper

29 oz Jar spaghetti sauce

8 oz Shredded mozzarella cheese

Prepare ziti according to package. Brown beef. Remove from heat and stir in ricotta cheese and next five ingredients. Add 1/2 of sauce and mix well. Add ziti and toss to cover. Put in 9 x 13 inch pan. Spread balance of spaghetti sauce on top of mixture, sprinkle with mozzarella cheese. Bake at 350 degrees for 20 minutes.

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6 Cups Zucchini — sliced

1 Pound Ground Beef

6 Ounces Tomato Paste

1/2 Teaspoon Oregano

1/2 Teaspoon Basil

1/2 Teaspoon Salt

1/8 Teaspoon Garlic Powder

1 Cup Cottage Cheese — or ricotta

1 Egg

1/4 cup Dry Bread Crumbs

2 cups Mozzarella Cheese — shredded

Place zucchini in 2-quart casserole. Cook, covered, on HIGH (full power) for 7-10 minutes (I cooked 15 min.) or until zucchini is thoroughly cooked. Stir halfway through. Drain, set aside. Place hamburger in 1 quart casserole, cook on high (full power) for 4 to 5 1/2 min or until beef is no longer pink. Stir halfway through. Drain. Add tomato paste, basil, oregano, garlic powder and salt to beef. Set aside. Combine cottage cheese and egg in small bowl. Layer half of zucchini , bread crumbs, meat mixture, cheese mixture, and mozzerella cheese i n 8 x8 x2 dish (I used 10 x 10) Repeat layers with remaining ingr., reserving last mozzerella cheese layer. Cover loosely with heavy-duty plastic wrap. Cook covered, on High(full power) for 7 to 10 minutes o r until heated though. Sprinkle remaining Mozzerella cheese over lasagn a Let stand 3 to 5 min or until melted. From: Introduction to cooking with Amana Radarange recipe based on 650-700 watt micro, I used 800 watt

1 c Flour

1/2 ts Salt

1 c Milk

2 Eggs

1 5 to 7 lb. rump roast

Preheat oven to 300 degrees.Cook rump roast in 9 x 9 pan for 25 to 30 minutes or until internal temperature in meat is 150 to 170 degrees. Mix and sift flour and salt.Add milk to make a smooth paste.Then add eggs,beat 2 minutes in electric mixer. Cover bottom of 9 x 9 pan about 1/4 with

drippings from roast. Pour mixture 1/2 deep on drippings in pan.Bake 20 to 30 minutes. Delicious when served.

1 boneless beef top sirloin steak

1/4 cup prepared salsa

1 teaspoon finely minced garlic

1 teaspoon chili powder

Combine garlic, chili powder, 1/2 teaspoon salt and 1/2 teaspoon pepper; press evenly into both sides of beef steak. Heat large nonstick skillet over medium heat until hot. Place steak in skillet; cook 10 to 13 minutes for medium rare to medium doneness, turning once. Trim fat from steak. Carve steak crosswise into slices. Serve with salsa. MAKES 4 SERVINGS