World Famous Recipes

Easy, All-Day Meatloaf and Vegetables

Makes 6 servings

4 large, or 6 medium potatoes, sliced

6 carrots, sliced

1/4 tsp. salt

1 & 1/2 lbs. ground beef

2 eggs, beaten

3/4 cup cracker crumbs

1/3 cup ketchup

1/3 cup finely chopped onions

3/4 tsp. salt

1/4 tsp. dried marjoram

1/4 tsp. black pepper

Place potatoes and carrots in slow cooker. Sprinkle with 1/4 tsp. salt.

Combine remaining ingredients. Mix well and shape into loaf. Place loaf on

top of vegetables, making sure that it doesn’t touch sides of slow cooker.

Cover. Cook on Low 8-10 hours.

Joanie’s Easy Lasagna
A super easy and fast beef lasagna recipe. It is made
with a prepared sauce, and requires no boiling of the
noodles.

1 lb. lean ground beef
1 onion, chopped
1 can (4.5 oz.) mushrooms, drained
1 jar (28 oz.) spaghetti sauce
1 carton (16 oz.) cottage cheese
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
1 pkg. (16 oz.) dry lasagna noodles
2 cups shredded mozzarella cheese

1. In a large skillet, cook and stir ground beef until
brown. Add mushrooms and onions; saute until onions are
transparent. Stir in pasta sauce, and heat through.

2. In a medium size bowl, combine cottage cheese, ricotta
cheese, grated Parmesan cheese, and eggs.

3. Spread a thin layer of the meat sauce in the bottom of
a 9″ x 13″ baking pan. Layer with uncooked lasagna noodles,
cheese mixture, mozzarella cheese, and meat sauce. Continue
layering until all ingredients are used, reserving 1/2 cup
mozzarella. Cover pan with aluminum foil.

4. Bake in a preheated 350º F., oven for 45 minutes.
Uncover, and top with remaining half cup
of mozzarella cheese. Bake for an additional 15 minutes.
Remove from oven, and let stand 10 to 15 minutes
before serving.

Makes 8 servings.

Easy Chili Skillet Bake
Chili with a baked-on crust is a main dish so delicious it’s hard to believe
it’s so easy! Your family will love this variation on a long-time favorite,
and you’ll love how easy it is to make.

2 cans (15 ounces each) chili with beans
1/2 cup Original Bisquick® mix
1/4 cup milk
1 egg, beaten
1 package (4 ounces) shredded Cheddar cheese (1 cup)

1.
Heat oven to 400°F. Spray 10-inch ovenproof skillet with cooking spray. Heat
chili in skillet over medium heat, stirring occasionally, just until
simmering.
Remove from heat.
2.
Stir Bisquick mix, milk and egg in small bowl with fork or wire whisk until
blended. Spoon batter in ring around outer edge of chili. Sprinkle 1/2 cup
of the cheese over batter.
3.
Bake about 20 minutes or until crust is golden brown and knife inserted in center of crust comes out clean. Immediately sprinkle remaining 1/2 cup
cheese
over center. Let stand 5 minutes before serving.

High Altitude (3500-6500 ft)
No changes

Tips from the Kitchen

Variation
To make a corn bread topping that covers all of the chili mixture, make as
directed–except for step 2, stir 1/2 cup Bisquick mix, 1/2 cup cornmeal,
1/4 cup water and 1/4 cup milk until blended (no egg needed); stir in half of
the cheese. Continue as directed in step 3–except bake 15 to 20 minutes or
until crust is golden brown. From www.bettycrocker.com

Barbecued Pot Roast

Chuck Roast Recipes

1 boneless chuck roast (3 lbs), trimmed

1/4 tsp pepper

1 can (8 ozs) tomato sauce

1 cup water

3 medium onions, sliced

2 garlic cloves, minced

1/4 cup lemon juice

1/4 cup ketchup

2 tbsps brown sugar (may use brown sugar twin)

1 tbsp Worcestershire sauce

1/2 tsp ground mustard

Sprinkle roast with pepper. In a Dutch oven coated with nonstick cooking

spray, brown roast on all sides. Add the tomato sauce, water, onions and

garlic. Cover and simmer for 30 minutes. Combine remaining ingredients; pour

over meat. Cover and simmer for 3-4 hours or until the meat is tender.

Serves 12

Calories 198;Fat 7g;Chol 78mg;Sodium 241mg;Carbs 8g;Protein 26g

Salisbury Steak with Mushroom Gravy

Prep: 10 minutes

Cook: 20 minutes

Servings: Serves 4

2 lbs. lean ground beef

1/2 cup finely chopped onion

1/2 cup saltine cracker crumbs

2 egg whites, slightly beaten

4 Tbsp. milk

1 Tbsp. prepared horseradish

1/4 tsp. salt

1/8 tsp. pepper

1 jar (12 ounces) brown beef gravy

4 ounces mushrooms, sliced

2 Tbsp. water

In medium bowl, combine ground beef, onion, cracker crumbs, egg white,

milk, horseradish, salt and pepper. Mix lightly but thoroughly. Shape into 4 oval

1/2-inch thick patties.

Heat large nonstick skillet over medium heat until hot. Place beef patties

in skillet. Cook 7-8 minutes, turning once or until centers are no longer pink

and juices run clear. Center of patty should register 160ºF on an instant read

meat thermometer. Remove from skillet and keep warm.

In same skillet, combine gravy, mushrooms, and water. Cook over medium heat

3-5 minutes or until mushrooms are tender.

Serve gravy over Salisbury Steak and mashed potatoes if desired.