Sloppy Joes

1 # ground beef, cooked
1 green pepper cut fine
2 T brown sugar
3/4 C catsup
1 onion, diced
2 T mustard
1 t salt
1 T vinegar

Simmer 30 minutes

Hamburger/Potato Bites

16 large wafle cut potatoes (half of 22 oz pkg frozen waffle cut potatoes)
1# ground beef/turkey
2-3 tsp grilling seasoning blend
4 slices cheddar cheese cut into quarters
toppings (tomatoes, mustard, ketchup, sour cream, red onion, dill pickle)

Preheat oven to 400.

Line baking sheet with foil. Evenly space potatoes on baking sheet. Bake for 18 to 20 minutes, until crisp and lightly browned.

In bowl combine meat and seasoning. Form into sixteen one ounce mini burgers (about 2 Tbsp) and cook in skillet til done.

Top each potato with burger and cheese quarter.

Broil 4 to 5 inches from heat for 1 to 2 minutes...til cheese is melted.

Serve with toppings.

Taco Filling for Green Peppers

2 lbs. Hamburger
1 Pkg. Taco Seasoning
1 16 oz. can Kidney Beans, rinsed and drained
1 Cup Salsa
8 medium Green Peppers
1 medium fresh Tomato, chopped
1 Cup grated Cheddar Cheese
1 Cup Sour Cream

Preheat over to 350 degrees.

Brown beef, drain. Stir in taco seasoning, kidney beans and salsa. Bring to a boil, reduce heat and simmer for 5 minutes.

Cut peppers in half lengthwise, remove seeds and stems.

Immerse peppers in boiling water for 3 minutes, drain.

Spoon about 1/2 cup meat mixture in each pepper half.

Place peppers in ungreased 9 x 13 x 2 inch pan.

Cover and bake for 15 to 20 minutes.

Top with tomato, cheese and dollop of sour cream.

Inside-Out Stuffed Peppers

1 Pound Ground Beef
1/2 Cup Chopped Onion
1 Can (16 ounces) Stewed Tomatoes, cut up
1 Large Green Pepper Chopped
1/2 Cup Uncooked Long Grain Rice
1/2 Cup Water
2 teaspoons Worcestershire Sauce
1/2 teaspoon Salt
1/4 tespoon Pepper
1 Cup (4 ounces) Shredded Cheddar Cheese

In a skillet, brown beef; drain.

Transfer to a greased 2 qt casserole. add the next eight ingredients.

Cover and bake at 350 degrees for 1 hour or until rice is tender.

Uncover and sprinkle with cheese; return to oven until cheese melts, about 5 minutes.

Chicken Fried Steak & Cream Gravy

2 lbs. boneless Round Steak
1 Cup all purpose Flour
1 t Salt
1 t Pepper
1/2 t Garlic Salt
2 Eggs
1/4 Cup Milk
Vegetable Oil

Trim excess fat from steak and pound steak to 1/4 inch thickness. Cut into serving size pieces.


Combine flour, salt, pepper and garlic salt.

Combine eggs and milk; beat well.

Heat 1 inch of oil in skillet to 375 degrees.

Dredge steak in flour mixture, dip in egg mixture and dredge in flour mixture.

Fry steak in hot oil until browned, turning steak once. Drain steak on paper towels.

Reserve 1/4 cup pan drippings for gravy.

CREAM GRAVY

1/4 Cup all purpose Flour
1/4 Cup pan drippings
2 to 3 Cups Milk
1/2 t salt
1/4 t pepper

All flour to pan drippings; cook over medium heat until bubbly, stirring constantly.

Gradually add milk; cook until thickened and bubbly, stirring constantly.

Stir in salt and pepper.