Jul 12 # 6 of 21
1 (1 lb.) pkg. hamburger meat
1 (1 lb.) pkg. sausage (bulk pack)
1 (1 lb.) pkg. Velveeta cheese (Mexican for spicy)
Cook together; drain well. Add: Once melted, place by the spoonful on top of Pepperidge Farm mini pumpernickel bread. Place on cookie sheet and put in freezer for 10 minutes. Toss into plastic Ziploc baggie. To serve, place on cookie sheet and bake at 350 degrees for 15 minutes. Great for preparing ahead of time!!
Jul 12 # 7 of 21
SWEET AND SOUR MEATBALLS
1 lb. lean ground pork, beef or turkey
1 can (8 oz.) water chestnuts, drained and finely chopped
1/3 c. plain dry bread crumbs
1/2 t. salt
1 T. vegetable oil
1/4 c. finely chopped green onions
2/3 c. beef bouillon
3/4 c. light or dark corn syrup
1/2 c. chili sauce
1 T. cider vinegar
1 t. ground ginger
FOR MEATBALLS: In medium bowl combine pork, water chestnuts, egg, bread crumbs and salt. Shape into 1-inch meatballs; set aside.
FOR SAUCE: In 10-inch skillet heat corn oil over medium-high heat. Add green onions; stirring frequently, cook 1 minute. Blend in bouillon, corn syrup, chili sauce, vinegar and ginger.
Add meatballs; bring to boil. Reduce heat to medium; simmer 15 minutes. Remove meatballs with slotted spoon. Increase heat to medium-high; gently boil sauce 6 to 9 minutes or until thickened. Pour sauce over meatballs. Serve with cocktail picks.
Jul 12 # 8 of 21
Sweet N' Sour Meatballs
2 pounds of lean ground round
2 bottles chili sauce
2-3 ounces Grape Jelly
Salt & Pepper to Taste
Empty chili sauce into a 5 quart pan. Add the grape jelly and melt into the sauce. Make your meatballs and drop into the simmering sauce. Cook for an hour. Let the mixture cool and refrigerate overnight.
You then can easily remove the fat from the top of the meatballs. Very easy....Enjoy!
Jul 12 # 9 of 21
1 pound ground beef
1 envelope Hidden Valley ranch dressing mix
8 flaky biscuits
2 tablespoons melted butter
Heat oven to 375 degrees F.
Cook ground beef with 1/2 package of ranch seasoning mix until no longer pink. Stir remaining dressing mix into the beef. Let sit.
Split biscuits in half and roll out each half into a four-inch circle. Place 1/4 cup of filling on the center of the biscuit. Cover with the other half of the biscuit. Seal the edges with a fork. Bake 10-12 minutes. When done, brush with melted butter.
Jul 12 # 10 of 21
IMPOSSIBLE CHEESEBURGER PIE
1 lb. ground beef
1 1/2 c. chopped onion
1/8 tsp. salt
1 c. shredded cheddar cheese (4 oz.)
Salt & pepper to taste
1 1/2 c. milk
3/4 c. Jiffy or Bisquick mix
Heat oven to 400 degrees. Lightly grease a 10 inch pie plate. Cook and stir beef and onion until brown, drain. Stir in salt and pepper. Spread beef in pie plate, sprinkle with cheese. Beat remaining ingredients until smooth (15 seconds in blender on high speed or 1 minute with hand beater). Pour into pie plate. Bake until golden brown, about 30 minutes. Let stand 5 minutes before cutting to serve. Serves 6 to 8.