All-in-One Pierogi Skillet
Applebee's Classic Patty Melt
Beef And Cheese Burritos
Beef 'N' Potato Bake
Cajun Stuffed Eggplant
Easy Enchiladas
SOS Creamed Ground Beef
Val's Spaghetti Sauce


All-in-One Pierogi Skillet

1 Tbsp. vegetable oil
1 lb. ground beef
1 pkg. (16 oz.) frozen potato pierogis, thawed
1 pkg. (10 oz.) frozen broccoli florets, thawed
1/2 tsp. salt
1/4 tsp. black pepper
1 cup (4 oz.) shredded Cheddar cheese

In a large skillet, heat the oil over medium-high heat and brown the beef
for 5 minutes, stirring frequently. Add the pierogis and cook for 4 to 5
minutes, or until heated through. Stir in the broccoli, salt, and pepper,
then top with the cheese. Reduce the heat to low, cover, and cook for 2 to
3 minutes, or until the cheese is melted and the broccoli is warmed through.




Applebee's Classic Patty Melt

1 Burger patty
Salt, pepper, granulated garlic, to taste
Melted butter, as needed
2 pieces Italian bread
2 T. Mayonnaise with roasted garlic & mustard
2 slices Swiss cheese
2 slices Cheddar cheese
1/2 cup Sliced onions

Season one side of the burger with salt, pepper and garlic. lace on grill or
in broiler, seasoned side down. Then season the other side. Cook to desired
doneness. (At our Applebee's, the minimum internal temperature of any burger
is 155 degrees.

While burger is cooking, melt butter in fry pan on medium heat or in electric
skillet (set at 350 degrees). Spread mayonnaise onto bread. Drop bread, dry
side down, onto melted pools and swirl to coat (to avoid sticking/burning).
cover one slice of bread with two slices of Swiss cheese and the other with
two slices of cheddar.
In a separate frying/saute pan, melt butter and saute sliced onions. Season
with salt, pepper and garlic while heating.
Place cooked burger patty on top of one cheese-topped slice of bread and the
sauteed onions on the other. Carefully close and cut sandwich. Serve with your
favorite summer side dish. We serve ours in "classic" style with seasoned
French fries and a pickle.




Beef And Cheese Burritos

4 oz ground beef, lean
4 green onions, sliced
1 cl garlic, minced
1/2 cup salsa
1/2 cup low-fat cottage cheese
1 tsp cornstarch
1/4 tsp dried oregano. crushed
2 flour tortillas, 6 inch
1/4 cup mozzarella cheese, shredded

Cook ground beef, onions, and garlic in a small saucepan till beef is
no longer pink and onion is tender. Drain off fat. Combine 2T of the
salsa, the cottage cheese, cornstarch, and oregano. Add to meat
mixture in saucepan. Cook and stir till thickened and bubbly. Cook
and stir for 2 minutes more. Divide meat mixture between tortillas;
roll up. Cover and keep warm. In the same saucepan, heat remaining
salsa. Pour over burritos. Top with cheese.




Beef 'N' Potato Bake

1 pound ground beef
1 cup minced onion
3/4 cup steak sauce
1 1/2 pounds long white potatoes, peeled and boiled.
1/2 cup Parkay Original Spread - Tub.
1/4 cup milk

Preheat oven to 350 degrees. In a large skillet, cook and stir ground beef
and onions for 4 to 5 minutes or until beef is no longer pink; drain. Add
steak sauce; heat to a boil. Reduce heat and simmer for 5 to 7 minutes.
Spoon into a 1 1/2 quart casserole. Mash potatoes with Parkay and milk
until smooth. Spread mashed potato mixture evenly over beef mixture. Bake
for 15 minutes or until heated through.



Cajun Stuffed Eggplant

3 medium eggplants, about 1 lb. Each
1/4 (16 oz. ) pkg. Bacon
1 cup onion
1/4 cup chopped celery
1/4 cup chopped green pepper
4 cloves garlic, minced (or two Tbsp Jar garlic)
1 lb. Ground pork
1 lb. Ground beef
1 1/4 cans Rotel tomatoes, drained (save liquid to add, if necessary) or 1 16
oz. Can diced tomatoes
2 tsp. Italian seasoning
Salt, pepper, onion powder, garlic powder, red pepper (to taste)
5 slices bread crumbled
1 small can Parmesan (or to taste) and extra Parmesan for topping

Preheat oven to 350 degrees. Place eggplants in water and boil until soft
and tender. Split eggplants in half lengthwise. Cool slightly and carefully
scoop out pulp, leaving shells intact. Chop pulp and set aside. Cook bacon in
a large skillet over medium heat until lightly browned (or cook bacon in
microwave, and save grease). Remove bacon and set aside to cool. When cool,
crumble bacon into pieces. Add onion, celery, green pepper, pulp and garlic
to bacon drippings and cook until onions are transparent. Add pork, beef,
tomatoes, and seasonings, cook, until meat is browned, and most of liquid is
evaporated. Remove from heat and cool slightly. Stir in bread crumbs, Parmesan
cheese and crumbled bacon. Season to taste. Stuff mixture into eggplant
shells. Sprinkle tops with additional Parmesan cheese and two pats butter.
Place on baking pan and bake @ 350 degrees for 20 minutes or until heated
through.

Makes 6 servings.



Easy Enchiladas

3 pounds ground beef
1 medium onion
1 8 oz. can tomato sauce
2 (12 oz.) cans enchilada sauce
2 packages shredded taco cheese (mixed seasoned Monterey Jack and Cheddar,
or cheese of your choice)
Salt, pepper, onion powder, garlic powder, Mexene (chili powder) and red
pepper (to taste)
12 corn tortillas

Brown ground beef with cut up onion. Drain. Add spices and sauces, and then
1 package of cheese. Lay 6 of the tortillas on the bottom of a 9x13 pan.
Ladle a thick layer of meat over the tortillas and then sprinkle with half of
the second package of cheese. Layer the next 6 tortillas over the meat and
then ladle the remaining meat on top of that. Finish with the remaining
cheese. Bake at 350 degrees for approximately 45 minutes, or until bubbly.

NOTE: You can buy an aluminum pan at the grocery which can be reused as long
as you spray it with "Pam" or something similar.




SOS Creamed Ground Beef

1 lb. Ground beef
1/2 cup all purpose flour
1 cube bouillon
3/4 tsp. salt
1 pinch black pepper
2 1/2 cups milk
1/2 tsp. Worcestershire sauce

Brown beef in a large skillet over medium high heat. Stir in flour, bouillon,
salt and pepper. Saute all together for about five minutes or until flour is
absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a
simmer, stirring constantly. Cook until thickened, about five to ten minutes.
Serve over biscuits or toast.



Val's Spaghetti Sauce

1 1/2 lbs. ground beef
1 lb. Italian sausage
1 medium onion (chopped)
1 green pepper (chopped)
1 large can (32 oz.) tomato sauce
1 large can tomato paste (12 oz.)
1 large can (32 oz.) stewed or crushed tomatoes
2 tsp.Salt, 1 tsp. pepper, 2 tsp. onion powder, and 2 tsp. garlic powder (to
taste, those are just rough guesses)
2-3 Tbsp Italian seasoning (premixed)
1 cup White Zinfandel wine
1- 1 1/2 cups sugar
Angel Hair Pasta

Brown ground beef, sausage, onion, and green pepper until ground beef is no
longer pink and onions are translucent. Add and mix remaining ingredients
(except angel hair pasta) and keep warm on low heat for one hour. Stir
occasionally to make sure sauce isn't sticking to the bottom of the pot.

To make meatballs : Mix 1 1/2 lbs. ground beef, one egg, 1 1/2 cups Italian
bread crumbs, 1/2 onion (diced into small pieces), seasonings (to taste).
Shape into any size meatballs you prefer. Roll in flour and brown in 1/2 cup
oil until browned all over (If large meatballs, check one in the middle to
make sure it's no longer pink ). Then add to spaghetti sauce and keep warm on
low heat for one hour. Cook pasta according to directions and serve.



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