*JUCY LUCY BURGERS*

Amazing and juicy just like the title says. It was one of the best burgers me and my daughter have ever had...
It is critical that you leave enough room on the edges to get a good seal. If the cheese runs out, it’s not near as good... if the cheese does start to run out, its done! Get it off the grill or pan before you lose your cheese!
These are super good with grilled onions and mushrooms on top!!! and there is no such thing as too much cheese so we also added a slice of cheese on top of the burger. It’s a great alternative to the regular hamburger and easy to make! YUMMY!!! :))

1 1/2 pounds ground beef
2 tbsp. Worcestershire sauce
2 tsp. Montreal steak seasoning
4 slices American cheese (such as Kraft)
4 hamburger buns, split

Combine ground beef, Worcestershire sauce, and seasoning in a large bowl; mix well.
Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.
Cut each slice of American cheese into 4 equal pieces; stack the pieces.
Sandwich one stack of cheese between 2 ground beef patties.
Tightly pinch edges together tightly seal the cheese within the meat.
Repeat with the remaining cheese and patties.
Cook or barbecue burgers until well browned, about 4 minutes.
It is common for burgers to puff up due to steam from the melting cheese.
Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes.
Serve on hamburger buns with your favourite toppings.

TATER TOT CASSEROLE

This recipe is always a HUGE hit at potlucks and kids love it. :))

2 pounds lean ground beef
1 medium onion, diced
16 oz. frozen mixed vegetables
1 Can of Chedder Cheese soup
1 Can of Manwhich sauce.
1 pound frozen tater tots, 1 bag divided

Preheat oven to 350ºF.
Brown ground beef in a heavy skillet; season to taste.
Drain excess grease.
Add onion to skillet and sauté until soft and lightly browned.
Throw in the frozen veggies to thaw out a little.
In a large bowl mix, cheese soup, manwhich, and half of the bag of tater tots. add the ground beef and veggie mixture.
Place the mixture in a prepared baking dish and cover with the other half bag of tater tots.
Bake 1-1/2 hours or until tater tots on top are nice and golden. ENJOY!!! :))

BARBECUED CHUCK ROAST

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

 3 to 4 pound Chuck roast, 2−½ to 3 inches thick
 3 Cloves garlic, minced, crushed or put through a press
 1/4 cup Red wine vinegar
 1/4 cup Olive oil
 1/3 cup Sherry (just regular, dry sherry − not "cooking" sherry)
 1 tbsp. Soy sauce
 1 tsp. Dry mustard
 Freshly ground black pepper (several healthy grinds)
 2 tbsp. Tomato catsup

 Mix all marinade ingredients except the catsup.
Pour over the roast (the one−gallon plastic zip−lock freezer bags are perfect for this) and marinate
 for at least 24 hours.
When your grill is ready, remove the roast from the
marinade (reserve the marinade!) and put it on the grill, 4 to 5 inches from medium coals.
Put the cover on the grill.
Mix the catsup into the marinade, and baste 4 or 5 times during grilling.
It will take about 1 hour and 15 minutes for the roast to reach 160 degrees (medium).
An instant−read meat thermometer is a handy thing to have for this.

TACO RING

(RECIPE POSTED BY SHEILA BELL MCKAY)

Two crescent roll tubes (the kind that pop!)

1 Lb. ground beef with a packet of taco seasoning

1 1/2 cups grated Cheddar cheese. Easy and everyone loves them.

I really just threw this together. It doesn't have to be perfect. Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.

This is really all you do. Brown the beef and add taco seasoning. Place the cresent rolls out with the wide end towards the center. Using two cresent roll tubes....I always break some up and add toward the center to hold all the meat. Then I topped it off with Cheddar cheese.

Bake for about 25-30 minutes at 375.

MEATBALL SUB

(slow cooker recipe)
I make my meatballs ahead of time and freeze them. Make up several pounds of beef, freeze them in ziploc freezer bags, and then pull out what you need for dinner. These simmer all day in the crockpot and smell so good! Perfect for a weeknight when you want something hot, but everyone has to eat quick and go.

1 lb ground beef
1 egg
3/4 cup plain bread crumbs
garlic salt
salt and pepper
1 tbsp milk
2 cans (15oz) tomato sauce
2 tbsp Italian seasoning
1 cup parmesan cheese, grated
2 cup mozzarella cheese, shredded

8 Hoagie buns

Mix beef, egg, bread crumbs, garlic, salt, pepper and milk in large bowl.
Shape into small bite size balls.
Cook in hot skillet, turning, until completely cooked. At this point you can let them cool, and freeze them. Or, use them immediately.
Put your meatballs in a crockpot set on low with the tomato sauce and Italian seasoning.
Cook for 6 hours. When ready to serve, preheat oven to 500 degrees.
Place about 5 meatballs on each hoagie, with sauce, parmesan and mozzarella cheese.
Bake until cheese turns golden brown, about 10 minutes. Enjoy!

LASAGNA ROLL-UPS

 

(recipe came from the magazine Taste of Home) so good. :))

10 uncooked lasagna noodles
1 pkg (19-1/2 oz) Italian turkey sausage, casings removed
1 pkg (8 oz) cream cheese, softened
1 jar (26 oz) Traditional Spaghetti Sauce (your favorite)
1-3/4 cups shredded cheddar cheese, divided

Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain.
Stir in cream cheese and 1/3 cup spaghetti sauce.
Drain noodles; spread 1/4 cup meat mixture on each noodle.
Sprinkle each with 2 tablespoon cheese; carefully roll up.
Spread 2/3 cup spaghetti sauce into an ungreased 13 in. x 9 in. baking dish.
Place roll-ups seam side down over the sauce.
Top with remaining sauce and cheese.
Cover and bake at 350 degrees for 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Yield: 10 servings.See More

SLOW-COOKER LASAGNA

8 uncooked lasagna noodles
1 pd ground beef or ground turkey
1 tsp. Italian seasonings
1 (28 oz.) can or jar spaghetti sauce
1/3 cup water
1 (4 oz.) can sliced mushrooms, opt
1 (15 oz.) low-fat ricotta cheese
2 cups shredded mozzarella cheese

Brown ground beef in skillet. Drain, Stir in Italian seasoning.
Break noodles into thirds. Place half in bottom of greased slow-cooker.
Spread half ground beef mixture over noodles.
On top of beef, layer ½ sauce, 1/2 water, ½ mushrooms (opt), ½ ricotta cheese and ½ mozzarella cheese. Repeat all layers.
Cover. Cook for 5 hours on low.

ITALIAN SPAGHETTI SAUCE

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

5 lb. ground beef, lean (or a combination of beef and pork)
2 cups onion, chopped
2 cups celery, chopped
2 cups carrots, diced
2 can (10 oz.) mushrooms pieces (or a large pkg of fresh mushrooms)
1 green pepper, chopped
1 red pepper, chopped
2 garlic cloves, minced
6 tbsp. vegetable oil
2 can (19 oz.) can tomatoes
3 can (6 oz.) tomato paste
1 container (950 ml) of V-8 juice
2 can (10 oz.) cream of tomato soup
5 Bay leaves
2 tbsp. salt

Place all ingredients in large oven dish and bake at 325 F for 2 hours.

GARLIC RIBS

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

1/2 cup molasses
1/2 cup brown sugar
1 tsp. dry mustard
2 garlic cloves, minced
3 tbsp. soya sauce
2 kg. Rack of ribs

Place ribs in casserole, cover with water and bring to a boil. Simmer for 30 minutes or until the meat is cooked.
Mix remaining ingredients.
Place cooked ribs on a cookie sheet, which has been covered with foil.
Pour sauce over ribs.
Bake at 350 F for 20 minutes, brushing the sauce on the ribs as they bake.
Garnish with Chives.

*CIPATE*

(also called Tourtiere du Lac St-Jean) (recipe from mom)
this dish is very popular during the Holidays and it is so GOOD. :))
 
In a casserole, add:

2 lbs each of three meat (porc, veal, partridge, beef, salt pork or moose), cubed
2 large onion, chopped
Salt and pepper

Cover and refrigerate overnight.
In the morning, place equal amount of cubed potatoes on the meat.
Make a beef broth ( u can also use chicken broth), and pour over meat and potatoes, making sure the potatoes and the meat are covered.
Make a thick pie dough (about half inch thick). Cover potatoes and meat with top crust, do not make any holes in the crust.
Cover and bake at 450’F for half and hour. Turn heat down to 250’F and bake for 5-6 hours.

MEATBALLS

(RECIPE POSTED BY DIANE SYLVAIN DUBE)
(slow-cooker recipe)

1 1/2 lbs ground beef
1/2 cup bread crumbs or quick-cooking oats
... 2 eggs
1 tsp. garlic salt
1/2 tsp. ground ginger
Salt and pepper to taste
------
Sauce
1 can (14 on) crushed pineapple
1/2 cup brown sugar
1/4 cup vinegar
2 tsp. soy sauce
1 cup chicken broth
1/4 cup BBQ sauce de sauce BBQ (opt)
1 tbsp. corn starch
-----
Mix all meatball ingredients, shape mixture into meatballs.
Mix all sauce ingredients in slow-cooker, add meatballs. Cook on high for 4 hours or on low for 6 hours.
Before serving, add corn starch (which has been mixed with a little water) to the meatballs to thicken sauce.

CUBAN BRAISED BEEF

(RECIPE POSTED BY DIANE SYLVAIN DUBE)
(slow cooker recipe)

1 (1 1/2 lb) Beef, shoulder palette
1 (28 oz)can diced tomatoes
2 red bell peppers, sliced 1/2 inch thick
1 onion, diced
1 tsp. ground cumin
2 tsp. dried oregano
Pinch of salt and pepper to taste

Place roast in slow-cooker, place vegetable over roast. Sprinkle cumin, oregano, salt and pepper.
Cook on high for 5 hours
Serve with rice and some fresh coriander.

PIZZA POPS

(RECIPE POSTED BY SHEILA BELL MCKAY)

"Dough"
1 cup sour cream
1 pkg yeast (2 T)
1/2 cup warm water
1 tsp. sugar
3 beaten eggs
1 cup lard
1/2 tsp. salt
3 tbsp. sugar
4 cup flour

Dissolve 1 t. sugar in warm water & add yeast. Stand 10 minutes.
Combine sour cream & beaten eggs. Cut lard into flour, sugar & salt mixture.
Combine yeast, sour cream mixture & flour. Mix well.
Refrigerate overnight.
Roll out thin and cut in circles. Fold over circle, fill with cold filling, pinch edges together & fork mark the edges.
Place on greased cookie sheet. Bake @ 375F for 15-20 minutes. Freeze well.

"FILLING"
1 lb. shredded mozzarella
2 lb. cooked ground beef (optional)
1 can mushrooms or fresh sliced mushrooms
1 grated onion
1 green or red pepper diced
1/2 lb. cubed or sliced peperoni
1/4 lb. cubed or sliced ham
12 oz pizza sauce (2 small cans, 1 squeeze bottle)
3 tbsp. Parmassan cheese

Mix all the ingredients together..fill the circles.

PIZZA JOES

(made those sloppy joes for supper last night... nice and easy meal.  Gr8 with a nice salad)

1 lb extra lean ground beef
1 lg onion, coarsely chopped (1 cup)
1 med green bell pepper, coarsley chopped (1 cup)
2 cups pizza sauce (2 - 7.5 oz cans)
8 burger buns, split, toasted
1 cup shredded mozzarella chesse

Heat over med - high heat. Add beef, onion & bell pepper; cook 7 to 9 mins, stir until beef is thoroughly cooked.
Stir in pizza sauce. Redue to med heat; simmer uncovered 5 mins
Fill buns with beef mixture & cheese

THEO'S SERIOUS TEXAS STYLE CHILI

RECIPE POSTED BY THEODORE ALTON MCELROY

Warning! This is not for wimps.  

1 pound boneless chuck cut into 1/4" cubes
1 pound lean ground beef
1 pound pork sausage
1-1/2 cups chopped bell peppers
1-1/2 cups chopped onions
3 Tablespoons minced garlic
2 Jalapeno peppers, chopped, including seeds
5 Tablespoons chili powder
2-1/2 tsp ground cumin (I usually go heavier, personal taste
1-Tablespoon black pepper
1 Tablespoon sea salt
2 tsp Hersheys powdered cocoa
2 Bay leaves
3-1/2 cups of beef stock
3- 17 oz cans Italian plum tomatoes or equal amount of fresh Italian plum tomatoes from the produce dept, diced, drained and chopped
1- 6 oz can tomato paste
Beer
Cayenne red pepper added to taste
Scallions or green onions chopped for garnish
Shredded sharp cheddar cheese for garnish
Sour cream (optional) for garnish
Zucchini chopped (optional) for garnish
Red kidney or chili beans (optional) but real Texas chili eschews beans cooked in the chili.

Saute meat in 2-3 Tablespoons of oil in a hot 12" cast iron skillet for 2 to 3 minutes until browned, transfer to a bowl.
Add more oil to pan, Saute onions, garlic and bell peppers until softened. Add meat and all other ingredients (save garnishes, tomatoes, tomato paste, beer and beef stock) to pan and salt and pepper to taste.
Simmer for about 2 minutes and then add stock, tomatoes, tomato paste and stir frequently. If you really must have beans add them now (I usually cook these separately).
Simmer and stir for 15 minutes. Discard Bay Leaves.
To really allow the flavor to develop,l let chili cool and chill it, covered over night.
Heat chili over moderate heat until it is hot and if necessary, add beer to thin it. Transfer to dishes and garnish

SHEPHERD'S PIE WITH GROUND BEEF AND TURKEY

(RECIPE POSTED BY DARLENE FALLS) 

I like the sweet potato version, but I am the only one at my house who does, so I made 2 kinds.

1 pound lean ground beef
1 pound lean ground turkey
1 Large onion, coarsely chopped
2 cloves garlic, coarsely chopped
2 large carrots, coarsely chopped
1 parsnip, coarsley chopped
1 Cup of green beans, cleaned and in 1 inch pieces
1 Cup of corn
1 large can crushed tomatoes
1/2 tsp thyme
1/8 tsp salt and pepper
2 pounds sweet potatoes, or white potatoes
chopped parsley (optional)

Brown meat in a Dutch oven until cooked, stirring frequently. Drain meat and set aside.
In same Dutch oven, add chopped vegetables and saute until softened, about 10 minutes. Return the meat to the pan. Stir in the tomatoes, thyme, salt and pepper. Bring to a boil. Cover and simmer, stirring occasionally about 25 minutes until a rich stew has formed.
Meanwhile cook and prepare mashed potatoes.
Preheat oven to 400.
Transfer meat mixture to casserole dish. Smooth out to an even layer.
Spread the mashed potatoes over the surface and smooth with a spatula.
Bake 12-15 minutes until heated through and the bubbling around edges.

STEAK AND RICE

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)
 
A quick and economical dinner!!
(when my daughter was little she asked for Snake and Lice) LOL!

A cheap steak(blade, or round), sliced thin
Brown this(you can add onions if the kids like them)

Add enough water to cover
Add a pkg. of onion soup mix , stir
Bring to boil, turn down and simmer, covered for at least 20 min.
Thicken with flour and water, or corn starch
Cook on low for about 10 min.
Serve on top or beside rice, green beans and salad are our fave sides!!

GREEK POT ROAST

(RECIPE POSTED BY MONICA BLACK DICESARE)

3-4 lb cross rib roast (boneless)
1 3/4 cup spaghetti sauce
1 tsp dried oregano
1/2 cup pitted black olives
Feta Cheese

Brown roast in frying pan on all sides.
Transfer to slow cooker.
Mix remaining ingredients and pour over top.
Cook on low all day.
Cut meat and serve with crumbled feta cheese.

SIRLOIN TIP ROAST WITH PORT, ONION AND MUSHROOM AU JUS

(RECIPE POSTED BY DARLENE FALLS)

3 lb sirloin tip roast
1 tbsp vegetable oil and butter
Greek Seasoning, Club House ( I love this spice blend and use it all the time)

1 large onion
2 cups of mushrooms, halved
1 cup port wine
1 cup chicken stock
2 tbsp balsamic vinegar
1 tbsp dijon mustard

make a rue mix...
1 1/2 tsp butter, soft
1 1/2 tsp flour---mash these together until smooth and refrigerate for 15 minutes

Rub seasoning on roast, and some pepper.
Heat oil in skillet, and brown the roast all over.
Transfer to roasting pan and roast in slow oven for about 2 hours, or until it's done to your liking.

Peel and cut onion in wedges and sautee with mushrooms until golden.
Add Port, stock, vinegar and mustard, bring to a boil.
Reduce heat and simmer about 15 minutes.
Whisk in the rue mix until it is thickened.
Serve with the beef.
Roast some potatoes along side the roast pan.

I served this with broccoli and cauliflower and some nice rosemary bread from the market. It was yummy.

*Monica Black DiCesare wrote:
I think I would try beef stock instead of chicken, just to enhance the flavours. Sounds wonderful though! You can't go wrong with any recipe if it has dijon and balsamic vinegar in it!!!

ROAST IN SPANISH SAUCE

(RECIPE POSTED BY DARLENE FALLS)

2 to 3 lb chuck roast
1 large green pepper, chopped
1 medium onion, chopped
3 or 4 tomatoes, chopped
Salt and pepper
2 cloves garlic, minced
1 tbsp. vinegar

Tenderize meat by piercing wiht knife.
Mix the vegetables together with the vinegar. Place half of the vegetable mixture in the crock pot and place the meat on top.
Pour the rest of the vegetables on top of the beef.
Place your lid and set on high for about 6 hours, or low for 10.
The vegetables cook down to a terrific sauce, kind of like warm gazpacho.
Don't be tempted to improve this dish by using wine or a better cut of meat. It works best with vinegar and less expensive meat.
It can be prepared hours in advance and is a nice variety from a traditional roast beef dinner.
It can also be roasted in the oven, use your own judgement on temperature and cooking time.