Hometown Get-Togethers - Candace Floyd [42]
1 cup cottage cheese
¼ cup sour cream
½ medium green bell pepper, finely chopped
4 green onions, minced (white and green parts)
1. Preheat the oven to 350°F. Grease a 3-quart glass baking dish or a 13 × 9-inch baking dish.
2. Cook the noodles according to the package directions; drain well and set aside.
3. Heat a large skillet over medium-high heat. Add the ground beef and onion and cook until browned, stirring frequently. Remove the skillet from the heat; drain any excess liquid. Add the tomato sauce, tomato paste, salt, and pepper; mix well.
4. Combine the cream cheese, cottage cheese, sour cream, bell pepper, and green onions in a large bowl; mix well.
5. Layer half of the noodles in the prepared pan. Spoon the cheese mixture over the noodles. Using the back of a spoon, spread the mixture evenly. Top with the remaining noodles. Spoon the ground beef mixture on top of the noodles. Bake for 35 to 40 minutes, until thoroughly heated.
Fried Onion Burger
Willis J. Welch, Shelbyville, Tennessee
Serves 6
“I’ve shared this recipe at all family cookouts.”
2 pounds ground beef
Two 2-ounce cans French’s Original
French Fried Onions
1½ teaspoons salt
¾ teaspoon black pepper
6 hamburger buns, warmed, optional
Preheat the grill or a broiler on high. Combine the ground beef, French fried onions, salt, and pepper in a large bowl. Shape into 6 patties. Cook on the grill or broil for 5 to 6 minutes on each side, to the desired degree of doneness. Serve on hamburger buns, if using, with condiments of your choice.
Little Cheddar Meat Loaves
Chicky Washam, Odessa, Missouri
Serves 8
“I take these Little Cheddar Meat Loaves to a lot of church dinners, and there are never any leftovers.”
1 egg
¾ cup milk
1 cup shredded Cheddar
½ cup quick-cooking oats
1 medium onion, finely chopped
1 teaspoon salt
1 pound lean ground beef
2/3 cup ketchup
½ cup packed dark brown sugar
1½ teaspoons prepared mustard
1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking dish.
2. Beat the egg and milk in a large bowl. Add the Cheddar, oats, onion, and salt; mix well. Add the ground beef and mix well. Shape into 8 equal loaves. Place in the prepared dish.
3. Combine the ketchup, brown sugar, and mustard in a small bowl; mix well. Spoon over the loaves. Bake, uncovered, for 45 minutes, or until no longer pink in the center.
Sloppy Joes
Colleen Ostergaard, Kaysville, Utah
Serves 20
“This recipe is a favorite for get-togethers at our cabin. Our family enjoys putting the Sloppy Joes on buns or over chips. It goes with every type of picnic food.”
4 pounds ground beef
¼ cup dried onions
One 24-ounce bottle ketchup
2 tablespoons all-purpose flour
2 tablespoons cider vinegar
2 tablespoons lemon juice
¼ cup Worcestershire sauce
¾ cup packed dark brown sugar
1 teaspoon dry mustard
20 hamburger buns, warmed
1. Heat a stockpot over medium-high heat. Spray with nonstick cooking spray. Add the ground beef and onions and cook until the beef is browned. Drain and return the beef mixture to the stockpot.
2. Add the ketchup, flour, vinegar, lemon juice, Worcestershire sauce, brown sugar, dry mustard, and 1 cup water. Bring to a boil, reduce the heat, and simmer, uncovered, for 20 minutes, stirring occasionally. Serve with hamburger buns.
* * *
TIPS FROM OUR TEST KITCHEN: The Sloppy Joes can be made ahead of time, frozen in zip-top plastic bags, and reheated when ready to serve.
* * *
Stuffed Peppers
Judith Bonsall, Hillsdale, Michigan
Serves 6
“This recipe came from my aunt many years ago. To store for later use, place the cooked peppers on baking sheets and freeze. When frozen, transfer to zip-top freezer bags. They won’t stick together so you can remove just the amount that you need.”
1 pound ground beef
8 ounces mild or hot Italian sausage, casings removed, or bulk pork sausage
1 medium onion, finely chopped
2 cups cooked rice
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon black pepper
6 large green bell peppers, tops and seeds removed
One 10-ounce can tomato soup
2 tablespoons