Beef and Broccoli

3 T soy sauce
2 T rice vinegar
1 T brown sugar
1 t cornstarch
1 T minced ginger root
1 T minced garlic
1 pound round steak, cut into thin strips
1 head broccoli
Combine soy sauce, rice vinegar, brown sugar and cornstarch. Set aside. Stir fry ginger and garlic 30 seconds then add steak cook for 2 minutes or until just browned. Add broccoli cook 3 minutes more. Add sauce and bring to a boil. Lower heat to simmer until sauce thickens.

Zucchini Casserole

This is one of our favorite summer go to recipes.

4 C. zucchini, peeled and cubed
1/2 C. shredded carrots
1/4 C. onion, chopped
1 Tbsp. butter
1 can Cream of Chicken soup
1 1/2 C. shredded cheddar cheese
1 C. sour cream
1 lb. hamburger
2 pkg. stuffing, made up

Brown hamburger, onion, carrots and zucchini together.  Combine soup, sour cream, and cheese. Add to hamburger mixture.  Put half of stuffing in greased casserole dish.  Spoon hamburger mixture on top.  Put remaining stuffing on top.  Bake at 350 for 30 minutes, uncovered.

Crockpot Sweet and Sour Beef

1 lb. Stew Meat
1/2 C. Water
1 C. Sliced Onion
1/4 C. Vinegar
1 can Tomato Sauce
2 Tbsp. Oil
1/4 C. Brown Sugar
1 tsp. Salt
1 Tbsp. Worcestershire Sauce
1 C. Chopped Carrots

Mix all together in crockpot.  Cook on low 6-8 hours.  Before serving add water and 4 tsp. cornstarch to thicken.  Serve over rice.

Pita Pockets

1 lb. hamburger, cooked
1/2 loaf of bread, torn into small pieces
1-3 cans of tomato sauce
1/2 cube of butter or margarine
1 can olives, sliced
2 C. grated cheddar cheese
salt & pepper
6 pocket pitas, cut in half

Mix hamburger, bread, butter, cheese, olives and salt & pepper.  Add tomato sauce until it coats everything well.  Fill each pita with filling and place on cookie sheet.  Bake covered at 350 for 10 min or until heated through.

BBQ Meatballs

Everyone knows I don't make meatballs but if you do then go for it.  I buy premade frozen meatballs.  I prefer the Walmart all beef ones but have used many different brands and flavors.  Whatever you want will work fine.  If you are buying meatballs the sauce is enough for the 14 oz. package. If you are making meatballs it is enough for about 2 lbs of meat.

1 C. ketchup
1 C. brown sugar
1 6 oz. can tomato paste
1/4 C. soy sauce
1/4 C. cider vinegar
1-1 1/2 tsp hot sauce

Combine all ingredients.  Mix well.

Place frozen meatballs in crockpot, top with sauce.  Cook on low 2-3 hours.

Serve as is for an appetizer or over rice as a main dish.

Quesadilla Casserole

1 lb. ground beef
1/2 C. chopped onion
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. oregano
16 oz. tomato sauce
1 can black beans, drained and rinsed
1 can whole kernel corn, undrained
1 can (4.5 oz.) green chilies
6 flour toritllas
2 cups shredded cheddar cheese

1. Brown beef and onions in a large skillet.  Add tomato sauce, beans, corn and green chilies.  Mix well.  Stir in all of the spices.  Bring to a boil, reduce heat to low and simmer for 5 minutes.
2. Spread 2/3 cup of the beef mixture on the bottom of a 9x13 pan (sprayed with pam).  Top with 3 of the tortillas overlapping as needed.  Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese.  Repeat with remaining tortillas, beef and cheese.
3. Bake uncovered at 350 for 15-20 minutes or until heated through.  Let stand 5 minutes before serving.

We like to put sour cream on top of ours.

Crockpot Beef Stroganoff

1 lb. cubed beef stew meat
1 can Golden Mushroom soup
1 medium chopped onion
2 Tbsp. Worcestershire sauce
1/4 C. water
4 oz. cream cheese

Combine beef, soup, onion, Worcestershire sauce and water.

Cook for 8 hours on low.  Mix in cream cheese just before serving.

Serve over potatoes, noodles or rice.

Catalina Salad

1 lb. cooked ground beef
1 lb. cheddar cheese
1 can kidney beans
1 large head of lettuce torn into pieces
1 can sliced olives
1 large onion, chopped
1 7 oz. pkg. regular Fritos
1 bottle Catalina salad dressing

Combine all ingredients except chips and dressing.  Chill covered.  At serving time toss with chips and dressing.

Taco Filled Pasta Shells

2 lbs. ground beef
2 envelopes taco seasoning
1 pkg. cream cheese
24 uncooked jumbo pasta shells
1/4 C. butter melted

ADDITIONAL INGREDIENTS (for each casserole)

1 C. salsa
1 C. taco sauce
1 C. shredded cheddar cheese
1 C. shredded Monterey jack cheese
1 1/2 C. crushed tortilla chips
1 C. sour cream
3 green onions, chopped

Directions:

In a dutch oven, cook beef over medium heat until no longer pink.  Drain. Add taco seasoning; prepare according to package directions.  Add cream cheese; cook and stir for 5-10 minutes or until melted.  Transfer to a bowl; chill for 1 hour.

Cook pasta according to package directions; drain.  Gently toss with butter.  Fill each shell with about 3 tablespoons of meat mixture.  Place 12 shells in a freezer container.  Cover and freeze for up to 3 months.

To prepare remaining shells, spoon salsa into a greased 9 inch square baking dish.  Top with stuffed shells and taco sauce.  Cover and bake at 350 for 30 minutes.  Uncover; sprinkle with cheeses and chips.  Bake 15 minutes longer or until heated through.  Serve with sour cream and onions.

To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9 inch square baking dish; top with shells and taco sauce. Cover and bake at 350 for 40 minutes.  Uncover and continue as above. 

Three Cheesesteak Sandwiches

3/4 pound frozen sirloin steak, partially thawed or freeze fresh sirloin for 45 min.
1 tsp. chili powder
1 tsp. dried oregano
3/4 tsp. granulated garlic
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. vegetable oil or more if needed
1 large yellow onion, sliced with the grain
1 red bell pepper cut into thin strips
8 oz. mushrooms, sliced
3 Tbsp. cream cheese
2 tsp. Worcestershire sauce
2 slices American cheese
4 hoagie rolls
3/4 C. shredded mozzarella cheese or 4 slices provolone

Slice the partially frozen meat into thin slices.  Mix together chili powder, oregano, garlic, salt and pepper in a small bowl.  Toss the meat slices in the mixture to coat.

Heat the oil in heavy saute pan over medium heat. Cook the onions and peppers until tender, about 5 minutes.  Add the mushrooms and cook until all the vegetables are soft and golden, about 5 minutes longer.

Preheat the broiler to high.

Remove the vegetables to a plate and add a splash more oil to the pan.  Raise the heat to medium high.  Cook the meat quickly in the hot pan, browning on both sides.  Once brown, reduce the heat to low and mix together the vegetables and beef.  Add the cream cheese, Worcestershire sauce, and American cheese, and stir until creamy and well incorporated.  Split open the hoagie rolls and place on a baking sheet.  Divide the beef mixture among the rolls and top with the mozzarella cheese.  Broil until the cheese begins to bubble, 1 to 2 minutes.

Sour Cream Enchiladas

1 lb. hamburger
1 med onion, chopped
1 15 oz can enchilada sauce
2 C grated cheese
1 can cream of mushroom soup
1 16 oz carton sour cream
10 flour tortillas
1 tsp chili powder
1 2 oz can sliced olives

Brown hamburger with onion.  Drain and add enchilada sauce.  In the center of each tortilla, spoon some of the hamburger mixture and top with cheese.  Roll tortilla up and place side by side in a 9x13 pan.  Mix together sour cream and cream of mushroom soup.  Spread evenly over tortillas and top with remaining cheese.  Sprinkle chili powder on top of the cheese.  Top with olives. Cover pan with tin foil and bake at 375 for 15 min.  Remove foil and bake an additional 7 minutes or until golden brown.