Sundays Recipes (3)

1 1/2 lbs. ground beef

1 can pizza sauce

2 tubes (12 oz. each) refrigerated buttermilk biscuits

1 1/2 C. (6 oz.) shredded mozzarella cheese

1 C. shredded cheddar cheese

1 t. salt

In a skillet, brown the beef and drain. Stir in the pizza sauce. Quarter the biscuits; place in a 13 x 9 x 2 inch baking dish. Top with the beef mixture.

Bake uncovered at 400° F. for 20 - 25 minutes. Sprinkle with cheeses. Bake 5 - 10 minutes longer or until cheese is melted. Let stand for 5 - 10 minutes before serving.

Crock Pot Black Forest Pot Roast

3 1/2 pounds boneless beef chuck

1 onion, chopped

1/4 C. water

4 dried shiitake mushrooms - stems removed crumbled and rinsed

1/4 C. ketchup

1/4 C. dry red wine

2 T. Dijon mustard

1 T. Worcestershire sauce

1/2 t. salt

1/8 t. pepper

1 clove garlic, crushed

2 T. cornstarch

3 ****er

Trim all visible fat from meat, place in a slow cooker. In a small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire sauce, salt, pepper and garlic. Pour mixture over meat.

Cover and cook on low about 8 hours.

Remove meat and slice. Keep meat warm. Turn control to high. Dissolve cornstarch in water, stir into cooker. Cover and cook on high 15 to 20 minutes or until thickened. Serve sauce with meat.


 

BEEF AND VEGETABLE PUFFS

1 lb of ground beef ( browned and drained)
Spinach or broccoli, frozen chopped, 5 ounces (1/2 of 10 ounce package)
Bread crumbs, dry, 4 teaspoons
Cottage cheese, low-fat cream style, 1 cup
Eggs, 3
Swiss or cheddar cheese, shredded, 6 ounces
Flour, 1/2 cup
Margarine, 1/4 cup
Onion salt, 1/4 teaspoon
Lemon peel, finely shredded, 1/8 teaspoon

Thaw and drain spinach or broccoli thoroughly. Sprinkle bread crumbs into a 1 quart casserole dish. Combine cottage cheese and eggs in a food processor or bowl. Beat until smooth. Stir in spinach and ground beef. Transfer to prepared dish. Bake at 350 degrees  for about one hour.