Macaroni Meat Pie

Didn't get a picture of this meal- we ate it too fast!

Macaroni Meat Pie

1 1/2 lbs. ground beef

1 medium onion, chopped

3 cloves garlic, minced

1 1/2 tsp. salt

12 oz. thick spaghetti sauce

2 cups elbow macaroni

1/4 c. butter

1/4 c. flour

1/2 tsp. salt

1 cup milk

2 eggs

1 c. grated parmesan cheese

bread crumbs

Cook beef, onion, garlic, and the 1 1/2 tsp. salt in a large skillet until beef is well browned. Drain fat and stir in spaghetti sauce. Continue to cook and stir until mixture is thickened.

Cook macaroni following the instructions on the box. Drain. Melt butter in pan, stir in flour and salt. Cook 1 minute, stirring constantly. Gradually add milk, continuing to stir until mixture thickens and bubbles. (about 1 minute.)

Butter a 9 inch pie plate. Sprinkle sides and bottom with bread crumbs. Spoon 2/3 of the macaroni mixture into pan. Spread into even layer, covering the bottom and the sides to form a "crust." Spoon meat mixture into center. I had some extra meat, so I spooned it into several ramekins. Sprinkle remaining macaroni mixture over top of the meat mixture and sprinkle with bread crumbs.

Bake @ 375 degrees for 30 minutes or until brown on top. Let stand 15 minutes before serving.

Beef and Barley Soup

Beef and Barley Soup

1/2 c. Crisco
3 onions
4 or 5 stalks of celery
1/2 c. beef base
1 29 oz. can of tomato sauce
2-3 lbs. of stew meat
2 c. of quick barley
1 1/2 gallons of water

First, cut the onions and celery.














Melt the Crisco in a large pot. The stew meat looks much better once it is cooked!
















Brown the meat in the Crisco until it is cooked. Then, add the celery and onions. Next, add the beef base, tomato sauce, and water. Let it simmer on a low heat.














Peel a bunch of carrots! (about one bag) and then slice them like this.
Let your soup simmer for an hour or two. The longer you let it simmer, the better.

About 20 minutes before you are going to serve
the soup, add the barley. Cook it until it is
done. (about 15 minutes) This picture of the soup doesn't do it justice. It looks much better for real.

Cream Cheese Burgers

I do not have a picture to go with the recipe- but these burgers are much more flavorful than a regular burger. The cream cheese filling adds such a unique taste!

Cream Cheese Burgers

2 lbs. ground meat

1 chopped onion

4 T. chopped parsley

Mix together in a large bowl, and form into 12 patties.

Filling:

4 oz. cream cheese

4 T. chopped chives

1 clove of minced garlic.

Mix together, and spoon 1/6 of mixture onto 6 of the patties.

Take the rest of the patties, and place them like lids on the cream cheese topped patties. Press the edges together, and slightly flatten.

Grill burgers until thoroughly cooked.

Let me know if you try these!

Swedish Meatballs

Photo by Mama.

• 2 lbs. ground meat
• 1 tsp. salt
• 1 c. milk
• 1/4 tsp. pepper
• 1 c. bread crumbs
• 2 eggs

Mix ingredients (with your bare hands!!) until well mixed. Roll into 1-2 inch balls and place in a 9x13 pan.

Mix together 1 can of cream of mushroom soup, and 1 can of beef gravy. (I make my own gravy to use, by using Tone's beef base and the recipe on the back of the container.)

Pour over top of meatballs and bake at 350 degrees for 1 hour.

Serve over noodles.