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BEEF
PALESTINE STEW
Marian Butler

1 cup lentils
1 cup whole wheat (berries)
1 large can tomatoes, chopped
1 lb. hamburger, browned and drained               
1 large onion, chopped
2 Tbs. brown sugar
2 Tbs. of Chile powder to taste

Cook lentils & wheat until tender, about an hour. In separate pan brown hamburger and chopped onion -- mix everything together, season to taste, then let simmer 1/2 hour.

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STUFFED CABBAGE ROLLS
Carol Eastep

Ingredients:

Whole head cabbage (about 4 pounds)
Boiling salted water
1 onion, chopped
2 tablespoons oil
1½ pounds lean ground beef
½ pound ground pork or veal
1½ cups cooked rice
1 teaspoon salt
¼ teaspoon pepper
1½ cups beef stock for simmering rolls

Instructions:

1. Remove core from cabbage. Place whole head in a large kettle filled with boiling salted water. Cover; cook 3 minutes, or until softened enough to pull off individual leaves. Repeat to remove all large leaves, (about 30). Cut thick center stem from each leaf. Chop remaining cabbage.

2. Sauté onion in oil. Add meat, rice, salt, and pepper. Mix thoroughly. Place heaping tablespoonful of meat mixture on each cabbage leaf. Tuck sides over filling while rolling leaf around filling. Secure with wooden pick if necessary.

3. Place half the chopped cabbage on bottom of a large Dutch oven. Fill with layers of the cabbage rolls. Cover with remaining chopped cabbage.

4. Pour broth over cabbage rolls. Cover and bring to boiling. Reduce heat and simmer 1 ½ hours.

5. Serve cabbage rolls with crusty bread or rolls

Variation: Mushroom soup can also be used for simmering. About 15 servings

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MEATLOAF

2 lbs ground beef
2-tbl A1 Steak sauce
2 tsp salt
1 c breadcrumbs
2 eggs
¾ c milk
3 tbl parsley flakes
1 sm onion minced
¼ c shredded carrots

Sauce:
2-tbl A1 stk sauce
1 can tomato sauce

Mix all ingred with ½ sauce in baking pan.  Spread remaining sauce over the loaf.  Bake at 400 deg for 1 hr.

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AUNT  FRITZ'S  TAMALI  PIE
Carol Hallowell

3 bacon slices, diced
1 large onion chopped
¼ cup chopped gr pepper
1 ½ lb gr chuck or gr round
2 tsp salt
1 tbl or more chili powder
1(12 oz) can whole kernel corn, drained
2 (4 oz) cans chopped ripe olives, drained
1 (10 ½ oz) can tomato soup
1 (1 lb) can tomatoes
1 pkg cornbread mix
½ cup grated cheddar cheese

Fry bacon until crisp; drain fat saving 2 tbl
fat. Add onion, gr peppers sauté until tender.  Add meat, brown. Add salt, pepper, chili powder, corn, olives, soup and tomatoes.
Mix well, simmer 15 min.  Turn mixture into greased 12x8x2 baking dish.

Mix corm bread following pkg directions.
Pour over meat mixture, sprinkle top with cheese.  Bake at 375 for 30 to 40  min.  If prepared ahead & refrigerated: bring casserole
to room temp before adding cornbread topping and baking.   6 servings

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BETTY'S  CREATION
Betty Swinford

Prepare Bisquick mix, roll out and
place in it:

Sauted chopped onions, chopped
canned mushrooms, cooked gr beef,
or left over Roast Beef..  anything
you like..

Roll up like a jelly roll, cut about 1 inch
thick, place on a baking pan and bake
as pkg directs for biscuits.  Prepare
Country Gravy, pour over it and
serve..... yummy

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BETTY'S  STUFFED ROLLS
Betty Swinford

Frozen Yeast Rolls.. thawed..
Stuff with:  sauted onions, cooked
gr beef, what ever you like.. bake
until rolls are done.

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MOM'S  KARO CASSEROLE
Dorothy Kendall .. very good ..    

1 lb gr beef
12 oz can tomatoes w/juice reserve ¼ cup liquid
¼ cup each onions and gr peppers
2 tsp olive oil
1/2 tsp Chili Powder  & salt
1 bay leaf
½ cup Karo Syrup
2 tsp Corn Starch
3 cups cooked Elbow macaroni 
1- 1
1/2 cup or what ever Cheddar Cheese..

Saute beef and onions & green peppers.. add tomatoes
with all juice but 1/4 cup,  bay leaf  simmer 15 minutes
covered.. combine corn startch and reserved juice from
tomatoes .. add to pot along with syrup and salt and chili
powder stir, heat to thicken .. combine sauce to mac and
top with cheddar cheese.. bake 350 deg for 30 minutes

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BLUE RIBBON BURGERS

INGREDIENTS:
2 pounds Ground Beef
2 teaspoons Worcestershire Sauce
1/2 teaspoon Salt
1/4 teaspoon Garlic Salt
1/4 teaspoon Pepper
3 ounces Cream Cheese; Softened
2 tablespoons Blue Cheese; Crumbled
4 ounce can Mushroom pieces

DIRECTIONS:
Mix meat, Worcestershire sauce and seasonings.
Shape the mixture into 12 thin patties, each about
4-inches in diameter. Mix the cream cheese and
the blue cheese. Top each of 6 patties with the
cheese mixture, spreading to within 1/2 inch of the
edge; press the mushrooms into the cheese. Cover
each patty with one of the remaining patties, sealing
the edges firmly. Broil or grill the patties 4-inches
from the heat, turning once, until the desired
doneness is reached and cheese is melted, about
10 to 15 minutes.

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