Stuffed Peppers

• 1 pound ground beef
• 1/2 cup uncooked long grain white rice
• 1 cup water
• 6 green bell peppers
• 2 (8 ounce) cans tomato sauce
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt and pepper to taste
• 1 teaspoon Italian seasoning

Preheat oven to 350 degrees F.
Place the rice and water in a saucepan, and bring to a boil.
Reduce heat, cover, and cook 20 minutes.
In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers.
Arrange peppers in a baking dish with the hollowed sides facing upward.
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper.
Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Salisbury Steak

• 1 lb. ground beef
• 1/3 c. dry bread crumbs
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 egg
• 1 lg. onion, sliced
• 1 (10 1/2 oz.) can condensed beef broth
• 2 tbsp. cold water
• 2 tsp. cornstarch

Mix ground beef, bread crumbs, salt, pepper, and egg.
Shape into 4 oval patties, each about 3/4 inch thick.
Cook patties over medium heat until brown; drain.
Add onions, and broth.
Cook on high 15 minutes.
Add water and cornstarch.
Bring to a boil.
Cook 1 minute until thick.

Barbecued Hamburger Patties

• 1 1/2 pounds Ground Beef
• 1/2 cup Onion; Chopped — 1 medium
• 1 teaspoon Salt
• 1/3 cup Catsup
• 1/2 cup Chili Sauce
• 2 tablespoons Brown Sugar
• 1 tablespoon Lemon Juice

Mix the meat, onion, and salt together.
Shape the mixture into 6 patties,
each about 3/4-inch thick.
Brown the patties in a large skillet over medium-high heat, turning once.
Cover and cook over low heat about 10 minutes.
Drain off the excess fat.
Mix catsup, chili sauce, brown sugar, and lemon juice.
Pour sauce over the patties.
Cover and simmer for 15 minutes, spooning the sauce onto the patties occasionally.
Serve with the sauce spooned over the patties.

Sweet And Sour Meatballs

• 3 lb. ground beef
• 1 lg. onion, minced
• 6 tbsp. soy sauce
• 7 1/2 tbsp. cornstarch
• 36 oz. pineapple juice
• 2 (20 oz.) cans pineapple tidbits
• 6 tbsp. brown sugar
• 6 tbsp. vinegar
• 6 tbsp. soy sauce
• 3 tsp. instant chicken bouillon
• 2 lg. green peppers, chopped

Combine first 3 ingredients and shape into about 60 balls 1 1/2 inches in diameter.
Put in shallow baking pan - salt.
Bake in preheated 350 degree oven for 10 minutes.
Drain off fat and shake balls in pan.
Bake 15 minutes longer - drain off fat.
Meanwhile mix cornstarch with a little of the pineapple juice.
Combine remaining pineapple juice with remaining ingredients except green peppers.
Add cornstarch mixture, stirring.
Cook, stirring until mixture thickens and comes to a boil.
Add meatballs and peppers.
Serve with rice or baked potatoes.

Baked Spaghetti

• 1 cup Chopped onion
• 1 cup Chopped green pepper
• 1 tablespoon Butter or margarine
• 28 ounces Can tomatoes with liquid — cut up
• 4 ounces Can mushroom stems and pieces, drained
• 2 1/4 oz can sliced ripe olives, drained
• 2 teaspoons Dried oregano
• 1 pound Ground beef — browned
• 12 ounces Spaghetti — cooked and broken
• 2 cups (8 oz.) shredded cheddar cheese
• 1 can (10 3/4 oz.) condensed cream of Mushroom soup — undiluted
• 1/4 cup Water
• 1/4 cup Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives and oregano.
Add ground beef if desired.
Simmer, uncovered, for 10 minutes.
Place half of the spaghetti in a greased 13×9x2″ baking dish.
Top with half of the vegetable mixture.
Sprinkle with 1 cup of cheddar cheese.
Repeat layers.
Mix the soup and water until smooth; pour over casserole.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.
Serves 6.