1 teaspoon canola oil

3 ounces lean ground beef (1/3 cup)

3 cloves garlic finely chopped

1/4 teaspoon ground cinnamon

1/4 teaspoon dried oregano

3 tablespoons water

1 tablespoon tomato paste

Freshly ground pepper to taste

4 8-inch tortillas preferably whole-wheat

1/3 cup crumbled feta cheese (2 ounces)


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1 lb. ground beef
2 cans condensed Campbell's Condensed Tomato Soup
1 tsp. onion salt
3 tbsp. Worcestershire sauce
1 cup uncooked rice
1 tsp. green pepper hollowed out


COOK rice according to package directions

BROWN ground beef using onion salt and 1 tbsp. of the Worcestershire sauce

COMBINE rice, ground beef, 1 can of soup, and remaining Worcestershire sauce

FILL peppers with mixture

PLACE peppers in baking dish

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4 slices of bacon
1 pound liver sliced
2 tablespoons flour
1 cup Campbell's onion soup


COOK bacon till crisp, remove from pan. Dust liver with flour and brown in bacon drippings. Crumble bacon over top of liver in pan. Add remaining ingredients, cover, and simmer 30 minutes or until liver is done. Uncover for a few minutes to allow sauce to thicken for gravy.

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1 lb beef boneless round steak
1 lb small red potatoes, cut into 1/4 inch slices (4 cups)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tbs beef bouillon granules
1/2 tsp salt
1/2 tsp pepper
4 cans (14 1/5 oz each) beef broth
1 can(6 oz) sliced mushrooms, undrained
1/2 cup water
1/2 cup all purpose flour


Remove excess fat from beef. Cut beef into 1x1/4 inch pieces. Mix beef and remaining ingredients except water and

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1 lb. lean ground beef
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/2 cup prepared barbecue sauce
1/4 tsp. salt
1 can (12 ounces) refrigerated flaky buttermilk biscuits
5 slices Cheddar cheese, quarted

Heat oven to 400°F. In large nonstick skillet, brown ground beef, celery, onion and bell pepper over medium heat 6 minutes or until outside surface of beef is no longer pink, breaking

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1 beef roast
Salt and pepper to taste
Garlic salt, optional
4 or 5 strips bacon

Season roast with salt, pepper and garlic salt. Wrap bacon strips around roast; seal in foil. Bake at 300 degrees for 30 minutes per pound.


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3/4 pound lean ground beef
1-1/2 cups water
3/4 cup milk
2 tablespoons margarine or butter
1 package (6.0 ounces) PASTA RONI® Corkscrew with Four Cheeses
1 teaspoon chili powder
1 cup chunky salsa
1 cup frozen whole kernel corn
1/2 cup (2 ounces) shredded Mexican cheese blend
Chopped cilantro (optional)

In large skillet, brown ground beef until thoroughly cooked; drain. Add 1½ cups water, ¾ cup milk and 2 tablespoons margarine or butter to skillet with beef.

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1 pound ground beef
1 egg, beaten
1/4 cup quick cooking oats
1 tablespoon dried onion flakes
1/2 teaspoon seasoning salt
1 dash ground black pepper
2 tablespoons ketchup
1 teaspoon dry onion soup mix





1 Preheat an outdoor grill for high heat, and lightly oil grate.

2 In a large bowl, mix ground beef, egg, quick cooking oats, dried
onion flakes, seasoning salt, pepper, ketchup, and dry onion soup
mix. Form the mixture into about 4 burger patties.


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1 1/2 pounds ground chuck
8 ounces macaroni, uncooked
1/2 cup onion, minced
1/2 cup green pepper, chopped
2 cans tomato sauce (8 oz each)
1 cup water
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Worcestershire sauce

Brown groundbeef in a large skillet over medium heat. Remove beef from skillet and sauté raw macaroni, onion and green pepper in the meat juices over low heat until macaroni is golden yellow. Return meat to skillet then add tomato sauce and remaining ingredients

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8 slices bacon
1 to 1 1/2-pound beef flank steak
3/4 tsp lemon-pepper seasoning
1/4 tsp salt
1 10-oz package frozen chopped spinach, thawed and well drained
2 Tbsp fine dry bread crumbs
1/2 tsp dried thyme, crushed
Dash salt


Pre-heat oven to 375F.

ln a large skillet cook bacon over medium heat for a few minutes just until brown but not crisp. Remove from skillet; drain on paper towels. Set aside.

Score both sides of steak by making shallow diagonal cuts at 1-inch intervals in

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1 lb. lean ground beef
1 egg
½ cup dry seasoned Italian bread crumbs
1 tsp. onion powder
salt & pepper to taste

Mix together all of the ingredients and form into 1-inch balls. You can even use a large melon scooper (or ice cream scooper if you prefer larger meatballs).

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1 can cream of mushroom soup
1 lb. hamburger
1/2 c. dry bread crumbs
1 egg, beaten
1/4 c. onion, chopped finely
1 1/2 c. sliced mushrooms (optional)


Mix together 1/4 c. soup, hamburger, bread crumbs, egg, and onion. Shape into 6 patties. Cook patties in skillet over medium heat until brown on both sides. Drain fat. Remove hamburgers from skillet, and add remaining soup and mushrooms, stirring well. Return hamburgers to skillet and reduce heat to low. Cover and simmer 20 minutes or unti

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2 lb ground beef
1 egg (beaten)
Salt (to taste)
2 tsp hot sauce
2 tsp yellow mustard
1/2 cup bread crumbs
1 tbs steak sauce
8-10 bacon slices (may use turkey bacon)
1/2 cup chopped onions
1/2 cup chopped bell pepper
1 small can mushrooms

Spread bacon on wax paper. In large bowl, mix ground beef, egg, salt, tabasco sauce, mustard, bread crumbs, steak sauce together. Place beef mixture over bacon strips and flatten. Cover mixture with onions, bell pepper and mushrooms.

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4 medium potatoes, peeled and chopped
1 onion, chopped
1 bell pepper, chopped
2 tablespoons of margarine
One 6-ounce can of mushrooms, drained
1/2 pound ground beef
1/2 tablespoon salt and cayenne pepper
1 teaspoon Cajun Power Garlic Sauce
1 egg
1/2 cup of bread crumbs
1/4 cup of milk
2 tablespoons margarine
2 slices Monterey Jack cheese
1 can mushroom steak sauce (6 ounces)

Boil potatoes until tender in 2 quart saucepan. Meanwhile, saute onion
and bell pepper in a large skill

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1 lb. beef round tip steak, cut 1/8 to 1/4 inch thick
6 ozs. uncooked thin spaghetti
10 oz. pkg. fresh spinach, stems removed, thinly sliced
8 oz. can sliced water chestnuts, drained
1/4 cup sliced green onions

MARINADE:
1/4 cup hoisin sauce
2 Tbsps.reduced-sodium soy sauce
1 Tbsp. water
2 tsps. dark sesame oil
2 large cloves garlic, crushed
Red pepper to taste

Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips.
Combine marinade ingredients,

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