BBQ BOLOGNA

5 Lbs.or less, Stick Bologna
BBQ Sauce

Slice bologna into cubes, place into aluminum pan. Pour BBQ sauce over bologna and put on the grill, cook slow, it will broil. Cook around 1 hour. Stir so it will not stick.

HAMBURGER POCKETS

1 Lb. Ground Chuck
1 Small Head Cabbage, cut up fine or 1 Can Karut,drained
Salt and Pepper to taste
1 Pack Hot Roll Mix
1 Small Onion, chopped fine

Brown the ground chuck and drain good. In a skillet fry the cabbage and onion. Add the ground chuck. Prepare the hot roll mix as directed. Pinch off pieces of dough and roll out on a floured board or (a piece of floured alum. foil) in a small circle. Add some of the meat mixture and close by pinching edges together with a fork. Bake at 350 for 10-15 minutes. You can leave off the cabbage and use a can of drained kraut in this, it is good both ways, and makes a quick meal. Let the pockets get golden brown but watch and do not let them scorch on the bottom or top.

RAY S. SMOKED SAUSAGE PACKS

5 Smoked Sausages, the ones that look like hot dogs
1 Can Karut, chopped or shredded
3 Medium Potatoes
1 Medium Onion
Salt and Pepper

Take foil and make it big enough for a pouch. Spray with cooking spray not real heavey. Take potatoes and peel and wash them good. Slice a layer of potatoes onto the pouch. Next make a layer of sliced onion. Then put the karut in next. Drain some of the juice off if using the karut in the bag. You can slice the smoked sausage in half long way or can leave it whole. Put it on top of the kraut. Fold the pouch over so it is tight and put in oven and bake for 30 minutes. Make these up in single pouches not putting them altogether. Can also make these on the grill. Salt and pepper if you like. They will be very hot when you open them up so don't get burned on the steam. Can serve these with rolls or put them on a brat bun.

SWEET MEATBALLS

We were at Sam's Club the other day and they were demo these and they are so good and so simple to make.

11/2 Cup Smucker's Strawberry Jam
1 Cup Barbecue Sauce. I think they used Jack Daniel's
2 Lbs. Case Di Bertacchi Meat Balls

In a crockpot combine the srawberry jam and barbecue sauce with the fully cooked meat balls. Bring to a simmer, then reduce heat and cook 18-20 minutes, stirring occasionally until meatballs are heated through. I make mine with grape jelly but I like the taste of this better.

Also have another recipe I am putting on of Mini Meatball Sandwiches and we loved these.

SHELIA CALDWELL'S ROAST

One of my cuz's who is a very, very good cook gave me this recipe for her roast. She fixes it two ways so here is the recipe for them.

1 Chuck Roast or any type roast
1 Pack McCormick Seasoning for roast (the one with the bag)
1 Large Onion, sliced or diced big
8 Medium Potatoes cut in medium cubes
Water
Beef Bouillon Cubes or Beef Broth in can

Wash roast and pat dry. Put 2 teaspoons oil in electric skillet and get it hot but not smoking hot. Lay roast in skillet and sheer it on one side until brown and then turn over and do the other side. Sprinkle the seasoning from the roast pack (mccormick) all over the roast and rub in good. Don't get burned. Take and put 1 beef bouillon cube in each corner of the skillett and then pour 3 cups water in skillet. Let is steam cook until done. When almost done take and add the onion and potatoes to it and let them cook until done. Do not let this get dry or it will burn real easy. May have to add more water. Cook on medium in the skillet. Around 3 hours not for sure how long on this but cook until done.

Crockpot Style:

Take and sheer roast and then add seasoning pack to the top of the roast and rub in good. Put in crockpot and pour 2 cans beef broth over roast and 1 can water. Or can use the 4 beef bouillon cubes  and 3 cups water. When almost done add the onion and potatoes. Can take juice and make gravey with it.

OLE TIME SAUSAGE DUMPLINGS

11/4 Cups Cracker Crumbs
1/2 Cup Flour
11/2 Cup Sausage
2 Tablespoons Butter or Marg.
1 Can Stewed or Crushed Tomatoes
2 Tablespoons Grated Parmesan Cheese
2 Eggs
Salt and Pepper
Milk

Mix the cracker crumbs, the flour and sausage and the parmesan cheese together. Then add the eggs, salt and pepper. Next add enough milk to make a stiff batter. Drop in boiling salted water. Cook until sausage is done. Drain. Take a can of tomatoes and add two tablespoons butter to them. Put in kettle and let simmer. Put the dumplings in sauce and let simmer  a little more.

LYDIA'S BBQ MEATLOAF

2 Lb. Ground Chuck
3/4 Cup Oats
1 Cup BBQ Sauce. divided
1 Egg
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder

In a medium bowl put the ground chuck in and then add the beaten egg. Add the oats. Pour 1/2 cup bbq sauce in mixture. Next add the pepper, salt and garlic powder. Mix good. Shape into a loaf and put in a sprayed glass dish or use parchment paper as mine sticks sometimes. Can use a loaf pan. Bake 350 for 1 hour. Take out of oven. Pour the rest of the bbq sauce over top of the meatloaf. Put back in oven and let bubble. Don't let this scorch on top. I like to use more that what is left of the 1 cup.To me that is what makes it good. I like to use Sweet Baby Rays BBQ sauce for this.

SALISBURY STEAKS

1 Can Campbell's French Onion Soup
11/2 Lbs. Ground Beef
1/2 Cup Dry Breadcrumbs
1 Egg
`1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper, to taste
1 Tablespoon Flour
1/4 Cup Ketchup
1 to 3 Teaspoons Worcestershire Sauce
1/2 Teaspoon Mustard Powder
1/4 Cup Water

In a bowl, combine 1/3 cup French onion soup with ground beef, bread crumbs, egg, salt and pepper. Then shape into 6 patties. In a large skillet, brown both sides of the patties over medium heat. Drain off excess fat. In a small bowl, blend flour and rest of soup until smooth. Mix in ketchup, water, worcestershire sauce and mustard powder. Pour mixture over meat in skillet. Cover and cook for 20 minutes. Stir occasionally. Turn down heat if steaks look like they are starting to burn.

HAMBURGER SAUSAGE PATTIES

This is a very ole time recipe. These are very good and a quick meal.



1 Lb. Ground Chuck
1 Lb. Ground Sausage (Jimmy Dean)
1 Teaspoon Seasoned Salt

Mix together and form into 6 patties of equal size.
Heat a large skillet. Cover the bottom with oil. Place the patties in the skillet. Don’t crowd. They’ll shrink down some. If the patties don’t sizzle when placed in the pan, then the pan isn’t hot enough. Brown well on both sides. Remove and set aside.

Gravy:
1/4 to 12 Cup Flour
1 Quart Beef Stock
1/2 to 1 Teaspoon Seasoned Salt
In the skillet cook the patties until done. Save the grease. Add enough flour in the skillet to soak up the grease. Keep stirring until the grease and flour is incorporated and the flour browns to your liking. Slowly add the liquid wisking constantly until all the liquid has been added. Keep stirring or whisking constantly until the gravy starts to thicken. Add the patties back into the skillet and cover and simmer for 30 minutes. May need to add more salt.

SAUSAGE AND VIDALIA ONIONS AND TOMATOES

2 Tablespoons Olive Oil
11/2 Lbs. Italian-style Sausage Links
1 Medium Vidalia Onion cut in slices then halved
1 Clove Garlic, minced
1(28oz.) Can Chopped Tomatoes
2 Tablespoons Chopped Fresh Basil 
1/2 Teaspoon Salt
1/4 Teaspoon Freshly Ground Pepper
6 Cups Cooked Rice

Heat olive oil in large pan over medium heat. Add sausage. Brown on both sides – about 5 minutes per side. Remove the sausage to a cutting board and cut into 1-inch pieces. Return the sausage to the pan. Add onion and garlic. Cook for 4 minutes. Add tomatoes, chopped basil, salt and pepper. Simmer for 5 minutes. Serve over basmati rice.

GOOD OLE' COUNTRY MEATBALLS

1 Lb. Ground Chuck
1/2 Cup Oats
3/4 Cup Milk
2 Tablespoons Very Finly Minced Onion
1 Teaspoon Salt
Ground Black Pepper, to taste

COATING FOR MEATBALLS:
1 Cup Flour
Canola Oil

SAUCE FOR MEATBALLS:
1 Cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4 Tablespoons Onion

Preheat oven to 350 degrees.
Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.
After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes.

TACO CORNBREAD BAKE

1Lb. Ground Round or Ground Chuck
1 Pack Taco Seasoning
1/3 Cup Water
1 Can Rotel Tomatoes with green chiles
1 Can Black Beans, drained and rinsed
1 Box Jiffy Corn Bread Mix, make this up for cornbread
11/2 Cups Shredded Cheddar Cheese
Sour Cream
Salsa

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Simmer for 5 minutes. Stir in 1/2 cup of cheese, Rotel tomatoes and black beans. Spoon into a greased 8x8 baking dish.
Prepare corn bread mix according to package directions for corn bread. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.
Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with sour cream and salsa.

RAGU SPAGHETTI TACO'S

2 Cups Ragu Old World Style Pasta Sauce
1 Lb. Ground Chuck, cooked and drained
8 oz.s Spaghetti, cooked and drained
12 Taco Shells, heated


Cook the spaghetti and drain. Put the spaghetti sauce in a medium kettle and heat it up. Add the cooked ground chuck. Toss in the spaghetti. Serve in warm taco shells and can add more heated pasta sauce over spaghett. Then add shredded lettuce, shredded mozzarella cheese and grated parmesan cheese. You do not have to use the ground chuck if you don't want to.

EASY PEPPER ASIAN STEAK

1/2 Cup Canned Beef Broth 
3 Tablespoons Soy Sauce
1 Tablespoon Cornstarch
1 Teaspoon Ground Ginger 
2 Tablespoons Veg. Oil
1 to 11/2 Lbs. Beef Top or Bottom Round Steak, cut into 1/4 in. strips
1 Medium Red Bell Pepper, cut into 1/4 in. strips
1/2 Lb. Fresh Mushrooms, sliced
3 Green Onions, sliced
1 Clove Garlic, minced

In a small bowl, combine the broth, soy sauce, cornstarc and ginger and mix well and then set this aside. In a large skillet, heat oil using medium heat and saute the beef 2 to 3 minutes or until browned. Add the bell pepper, mushrooms, green onions and garlic and cook for 4 to 5 minutes or until vegs. are tender. Add the broth mixture to this and cook 3 minutes or until the sauce has thickened. Serve over rice or noodles.

EASY ITALIAN SKILLET SUPPER

1Medium Onion, peeled and cut in half and sliced 
2 Cloves Garlic, crushed
! Lb. Fresh Italian Sausage
1/2 Lb. or more of Cooked Smoked Sausage, sliced diagonally into 1/2 in. slices
1(15oz.) Can White Kidney beans, rinsed and drained
1(15oz.) Can Chick Peas, rinsed and drained
1(141/2oz.) Can Salt-free Stewed Tomatoes, undrained
2 Teaspoons Brown Sugar
1 Teaspoon Oregano, dried
1 Teaspoon Thyme, dryed

In a large skillet put 1 tablespoon olive oil or cooking oil. Add onion and garlic and cook over medium heat 2 to 3 minutes or until the onion is soft.
Remove the casing from the sausage and add to saucepan. Can use brats if you cannot find the fresh italian sausage. Cook 3 minutes stirring constantly. Next add the smoked sausage and cook 3 to 5 minutes or until it is no longer pink. Pour off the drippings and then stir in the remaining ings.  Stir and cook on low heat for 5 minutes and then uncover and let cook for 5 more minutes for the flavors to blend. The juice in this dish is so good and is best if served over or with cooked rice.

MEAT STUFFING

2 1/2 Lbs. Ground Chuck or Hamburger
2 Packs Instant Mashed Potatoes
11/2 Teaspoons Salt
11/2 Teaspoon Poultry Seasoning
1/2 Teaspoon Allspice
1/2 Teaspoon Sage
3 Stalks Celery
1/2 Cup Chopped Onion

In a skillet brown the meat and then drain off fat. Fry the onion and celery in a small amount of butter. Add the seasonings and then the meat. Stir good. Put in a sprayed 4 x 8 loaf pan. Bake at 350 for 1/2 hour.

GRILLED JUICY LUCY BURGERS

1 Lb. Ground Chuck
1/2 Lb. Bacon, cooked and crumbled
Salt and Pepper to taste
Garlic Powder to taste
4 Slices Cheese any type, sliced velveeta is very good

In a bowl, mix together the hamburger, crumbled bacon, salt, pepper and garlic powder. Form into 8 equal patties that have been pressed evenly to 1/2-inch thickness. Take each piece of cheese and lay on the patty. Leave a space around the outside edge of each patty. Take another patty and put on top of the first one making the cheese to be in the middle. Crimp the edges to make sure the cheese is completely sealed. Grill for 10-15 minutes turn when half done. When done the cheese in the middle will be very very hot so do not let a child start eating this right away but let it cool off some. The cheese will burn if spilled out of the burger onto a finger or hand.

EASY BBQ MEATBALLS

3 Lbs. Ground Chuck. 80/20 is leaner
2 Cup Quick Oats
11/2 Cup Milk or 12 oz. of Canned Cream, not condensed cream

1 Tablespoon Garlic Powder
1/2 Teaspoon Black Pepper
11/2 Teaspoons Salt or less
1 Tablespoon Chili Powder
1 Medium Onion equal to 1 Cup, diced
In a large bowl mix all the ings. together. Make into balls the size of golf balls or less and place them on a sprayed baking sheet or a large roasting pan.

SAUCE:

21/2 Cups  Ketchup
1 Teaspoon Garlic Powder or less
1/2 Cup Onion, diced
2 Tablespoons Liquid Smoke
11/2 Cups Light Brown Sugar

Mix all the ings. together good and pour over the meatballs. Bake uncovered on 350 for 45-50 minutes. The leaner the meat the less grease that is mixed in the sauce. 80/20 is the best type of meat to buy for these.

TRINA S. CHILI

1 Pack  2 Alarm Chili Mix
2 Lb. Hamburger
1 Lb. Italian Sausage
2 Can Black Beans, rinsed and drained
1 Can Light Red Kidney Beans, rinsed and drained
1 Large Can Diced Tomatoes or 2 small
1 Large Can Tomato Sauce
1 Pack Mild Chili Seasoning Mckormic
1 Medium Onion, chopped
11/2 Green Bell Peppers, chopped

In the 2 alarm chili mix do not use all of the pack of hot pepper it has in it or it will be to hot.We use just half of all the seasoings in it as it will make 2 pots of chili. Fry the hamburger and crumble and drain. Add the peppers and onions let fry for 5 minutes. Fry the italian sausage and put in the kettle after you fry the hamburger. In a kettle add the hamburger mixture and sausage and all the other ings. Let cook on low for around 1 hour. Make sure you also add the Mckormic pack of chili powder along with the 2 alarm seasoings.

STEFEN'S RICE AND BEAN DISH

1 Box Yellow Rice
1 Lb. Hamburger
1 Medium Onion
1/2 Green Pepper
1/2 Red Pepper
2 Cloves Garlic or more to your liking, chopped
1 Small Can Tomato Sauce
1 Can Black Beans

In a skillet put the hamburger in and let fry and crumble it up. Then add the peppers and onion and garlic. Fry until done and drain. Then add the tomato sauce. Let simmer for 10 minutes. Cook the rice and sit aside. In a small kettle drain the black beans and warm the thru. Take a plate and put some of the rice on it and then the hamburger mixture and then put the beans on top of this.