chi-mum

-= Exported from BigOven =-

Ukrainian Country Meatballs "bitki"

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Meats, Ethnic

-= Ingredients =-
1/2 pound Mushrooms fresh
Or
1/4 pound Dried mushrooms
2 pounds Beef chuck boneless ground
3 Onions large chopped fine
1/2 cup Butter or margeraine
1 Garlic clove minced
1 cup Flour
2 tablespoon Bread crumbs

-= Instructions =-
Mix the 1/3 of the onions, meat, breadcrumbs salt & pepper, and garlic.
Form balls of this mixture approx. 2" in diameter. Flatten these balls
and dredge in flour and brown both sides in butter. Soak mushrooms in
cold water if using dried mushrooms. Boil for 30 minutes then drain and
reserve the broth. If using fresh mushrooms chop and mix with 1/3 of the
remaining onion or mix the boiled mushrooms after chopping wiht the
onion. Brown the onion-mushroom mix in butter. Put the remaining chopped
onions as a layer in a large pot <Dutch Oven is good> place 1/2 of the
cooked onion-mushroom mixture on this layer of uncooked chopped onion.
Place the bitki on top of this layer then cover with the remaining
onion-mushroom mixture. If you have the mushroom broth pour 1 cup of this
over the layers. If you do not have the broth because you used fresh
mushrooms simply pour 1 cup of cool water over the layers. Saute' covered
for 15 minutes. This very good over rice or mashed potatos. ORIGIN:
Alla Tkachka Kiev-Ukraine, circa 1996
Per Serving (excluding unknown items): 274 Calories; 2g Fat (7.4% calories
from fat); 8g Protein; 56g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 313mg Sodium. Exchanges: 3 Grain(Starch); 3 Vegetable; 1/2
Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Unstuffed Cabbage^

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Ground meat

-= Ingredients =-
-TOMATO SAUCE-
1 large Chopped onion
1 medium Head cabbagae ; coarsley
Chopped
1 can 8oz tomato sauce
1 can 28oz tomatoes with
Liquid
Cut up
1 cup Water
1/4 cup Lemon juice
1/3 cup Raisins
-MEATBALLS-
1 pound Lean ground beef
1/2 cup Uncooked long grain rice
1 teaspoon Worcestershire sauce
1/2 teaspoon Salt
1/4 teaspoon Pepper

-= Instructions =-
Combine, boil, then simmer sauce ingredients. Combine meatball
ingredients, make into 36 balls. Add to sauce and simmer about 45 minutes
till the cabbagae is tender. Uncover and cook until thickened, about 15
more minutes. Taste of Home Ground Beef Collection 1996 Edition Shared
by Carolyn Shaw 12-95
Per Serving (excluding unknown items): 236 Calories; 16g Fat (60.3%
calories from fat); 14g Protein; 9g Carbohydrate; 1g Dietary Fiber; 57mg
Cholesterol; 257mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Upside Down Meat Pie

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Rabbit, Pies, Ground meat

-= Ingredients =-
MMMMM ; -PHYLLIS SMITH
WCDT64B
1/2 pound Ground beef
1/2 cup Celery ; chopped
1/2 cup Green pepper ; chopped
1 can Tomato soup
1/2 cup Baking mix
1/3 cup water
3 sl American cheese

-= Instructions =-
Brown ground beef. Add celery, onion and green pepper. Cook until
tender. Drain off excess grease and stir in soup. Combine baking mix
(Bisquick) and water and roll into a circle slightly smaller than a 9"
pie plate. Put beef mixture in pie dish and top with dough. Bake 15 min.
at 450 until biscuit is browned. To serve: put a plate on top to secure
and turn upside down. Garnish with cheese slices. They will melt. Serve
in wedges. SOURCE: My Famous Little Black Box
Per Serving (excluding unknown items): 703 Calories; 52g Fat (67.0%
calories from fat); 34g Protein; 24g Carbohydrate; 1g Dietary Fiber; 150mg
Cholesterol; 1360mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean
Meat; 0 Vegetable; 8 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Upside-down Meatloaf

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Meatloaf

-= Ingredients =-
1/2 cup Ketchup
2 Eggs ; beaten
1/4 cup Brown sugar
1/2 teaspoon Salt
1/4 cup Water
1/4 teaspoon Pepper
1/2 pound Ground beef
1/2 pound Ground pork
3/4 cup Dry breadcrumbs
1/2 Onion ; chopped

-= Instructions =-
: Blend together ketchup, brown sugar, water and pour in bottom of 8"
square pan or 2 Qt. baking dish. Combine and mix together thoroughly all
other ingredients. Press into pan over ketchup -sugar mixture. Bake 45
min. at 350. After baked, turn out upside-down onto platter. Slice and
serve. Bumgarner Family Recipes (My mother is a Bumgarner -- so is
James Garner) posted by Bud Cloyd MasterCook formatted by Martha Hicks
3/99 using Buster 2.0i & NTP. ~
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Recipe by: Unknown MM by H. Peagram by Martha - Mega-bytes@msn.com on
Mar 17, 1999, converted by MM_Buster v2.0m.
Per Serving (excluding unknown items): 339 Calories; 20g Fat (54.2%
calories from fat); 17g Protein; 22g Carbohydrate; 1g Dietary Fiber; 122mg
Cholesterol; 955mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0
Vegetable; 3 Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
0


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-= Exported from BigOven =-

Veal Breast With Herb Stuffing

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Veal, Ground meat, German

-= Ingredients =-
Herb stuffing ; - 1
Onion
Medium
1/4 cup Fresh parsley ; chopped
1 teaspoon Tarragon leaves ; dried
1/2 pound Ground beef ; lean
3 Eggs ; large
1/2 teaspoon Salt
Veal ; - 4 Pound
Boned leg of veal
1/4 teaspoon Pepper
2 cups Beef broth ; hot
1/2 cup Sour cream
3 Bacon ; strips
4 ounces Mushroom pieces ; 1 can
1 tablespoon Dill ; fresh chopped
1 teaspoon Basil leaves ; dried
1/2 cup Bread crumbs ; dry
1/3 cup Sour cream
1/4 teaspoon Pepper
3 pounds Boned veal breast ; or
1/2 teaspoon Salt
1 tablespoon Vegetable oil
2 tablespoon Cornstarch

-= Instructions =-
Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a
frypan until partially cooked; add onion and cook for 5 minutes. Drain
and chop mushrooms, add to frypan and cook for another 5 minutes. Remove
mixture from heat, let cool and transfer to a mixing bowl. Add herbs,
ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season
with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal
breast or leg. Fill with stuffing; close opening with toothpicks. (Tie
with string if necessary.) Rub outside with salt and pepper. Heat oil in
a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F.
oven about 1 1/2 hours. Bast occasionally with beef broth. When done,
place meat on a preheated platter. Pour rest of beef broth into the Dutch
oven and sc**** brown particles from the bottom. Bring pan drippings to a
simmer. Thoroughly blend cornstarch with sour cream and add to pan
drippings while stirring cook and stir until thick and bubbly. Slice veal
breast and serve sauce separately.
Per Serving (excluding unknown items): 783 Calories; 57g Fat (66.2%
calories from fat); 16g Protein; 50g Carbohydrate; 1g Dietary Fiber; 143mg
Cholesterol; 987mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 10 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Veg-all Stuffed Meatloaf

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Meatloaf

-= Ingredients =-
-STUFFING-
16 ounces Mixed vegetables ; drained
1 Egg
2 tablespoon Bread crumbs ; dry
Seasoned
-MEAT MIXTURE-
1/2 pound Ground beef
1/2 cup Onion ; chopped
1/4 cup Catsup
1/4 cup Oats ; rolled
1/4 cup Bread crumbs ; dry seasoned
1 Egg
1 tablespoon Worcestershire sauce
1 teaspoon Black pepper
1 teaspoon Seasoned salt
1/2 teaspoon Garlic powder

-= Instructions =-
Combine all stuffing ingredients; set aside. Combine Meat Mixture
ingredients. Spread half in ungreased loaf pan. Spread stuffing over
meat. Smooth remaining meat mixture over stuffing. Bake at 375 F. for
45-55 minutes. Cool 10 minutes. Serve with catsup. SOURCE: Veg-All ad
Typos by Nancy Coleman
Per Serving (excluding unknown items): 2535 Calories; 191g Fat (68.4%
calories from fat); 134g Protein; 65g Carbohydrate; 21g Dietary Fiber;
953mg Cholesterol; 3821mg Sodium. Exchanges: 1/2 Grain(Starch); 18 Lean
Meat; 7 1/2 Vegetable; 28 Fat; 1 1/2 Other Carbohydrates.Nutr. Assoc. : 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Veggy Meat Loaf

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Meatloaf

-= Ingredients =-
2 medium Carrots
1 medium Celery stalk
1 small Onion
1 cup Beef broth
1/4 cup Bread crumbs
1 tablespoon Parsley
1 medium Egg ; beaten
1 teaspoon Salt
1/2 teaspoon Pepper
1 pound Ground lean beef

-= Instructions =-
Place carrots, celery and onion in the container of a food processor or
blender; process with on/off action until finely chopped (or shred by
hand). Combine vegetables and 1/2 cup broth in a frypan. Stir-cook over
medium heat seven minutes until vegetables are tender-crisp. Combine in a
mixing bowl the remaining broth with bread crumbs, parsley, egg, salt and
papper, add braised vegetables and ground beef; mix thoroughly. Form into
a firm loaf (2 inches thick). Place in a shallow baking dish large enough
for juices to drain away from meat loaf. Bake in 350 degree oven 50
minutes until meat is no longer pink. Remove from oven and immediately
place on a warm serving platter so fat will not be absorbed. Makes 6
services 1 serving = 1 slice 1-1/2 inches thick 2 protein choices 1/2
fruit & veg. choice 5 g carbohydrate 7 g fat 620 kilojoules 147 calories
16 g protein From: Jane Knox
Per Serving (excluding unknown items): 50 Calories; trace Fat (7.1%
calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 628mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Venison Meat Loaf

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Meatloaf

-= Ingredients =-
1/2 pound Venison burger*
1/2 pound Ground beef
1 small Onion ; peeled and finely
Diced
1/2 cup Fresh bread crumbs
3 large Eggs ; beaten
1 tablespoon Minced garlic
1 tablespoon Worcestershire sauce
2 tablespoon Chopped fresh parsley
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black
Pepper

-= Instructions =-
1. Preheat the oven to 350F. 2. In a large bowl, combine all of the
ingredients and mix well. Shape the meat into a loaf and place into a
large loaf pan. 3. Bake for 50 to 60 minutes, basting occasionally with
the natural drippings in the pan. Let the meat loaf sit for 5 to 10
minutes before serving. Serves 6 to 8 * Note: Venison burger is
freshly ground venison with the addition of beef suet. The suet is added
because the venison is very lean and dry. Venison is available at most
specialty shops. Source: "The Shaker Kitchen" by Jeffrey S. Paige,
published by Clarkson N. Potter 1994, ISBN 0-517-58838-2 Typed by
Manny Rothstein 4/98
Per Serving (excluding unknown items): 372 Calories; 30g Fat (74.4%
calories from fat); 20g Protein; 4g Carbohydrate; 1g Dietary Fiber; 97mg
Cholesterol; 666mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat;
1/2 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0
0 0 0 0 0 0


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-= Exported from BigOven =-

Venison Meatballs

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Meatballs

-= Ingredients =-
2 pounds Venison [coarsely ground]
2 1/2 Cup Potato [grated]
1/2 cup Bermuda onion [grated]
2 Eggs [beaten]
2 tablespoon Lemon juice
1/2 teaspoon Pepper
2 tablespoon Flour
4 cubes beef bouillon
1/2 cup Shortening
3/4 cup Flour
Celery salt to taste...

-= Instructions =-
1) Combine the venison, potatoes, onions, eggs, lemon juice and pepper
in a bowl, mixing well and then shape into balls and coat them with 2 tb
of flour... 2) Bring the bouillon to a boil in a saucepan then reduce
heat and add the meatballs to the bouillon; poach for 30 min., and then
remove them with a slotted spoon... 3) Melt the shortening in a saucepan
and blend in the remaining flour. Gradually stir in the hot cooking
liquid cooking `til thickened, stirring constantly... 4) Season with the
celery salt or salt and pepper, add the meatballs and cook `til heated
through. Serve over hot buttered WIDE noodles... Source: NYS DEC
Albany NY. from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
re-typed with permissin by Fred Goslin on Cyberealm Bbs, home of KOOKNET
in Watertown NY (315) 786-1120 From: "Fred Goslin" <fjgoslin@northnet.
Per Serving (excluding unknown items): 285 Calories; 13g Fat (41.0%
calories from fat); 5g Protein; 38g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 2mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fruit; 2 1/2
Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Versatile Meatballs

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Meatballs

-= Ingredients =-
600 grams Ground Beef
1 Egg
32 grams Packet Onion Soup Mix
1/4 cup Tomato Puree
1 cup Fresh Soft Breadcrumbs
1/4 cup Parsley ; chopped
2 tablespoon Worcestershire Sauce
1 cup Water

-= Instructions =-
Place ground beef in bowl with egg, half the packet of onion soup mix,
2 tablespoons of the tomato puree, breadcrumbs, parsley & worcestershire
sauce. Combine well. Shape each meatball from 2 tablespoons of the
mixture. Fry in batches in a non-stick or lightly greased frying pan,
over a medium heat for 10 to 15 minutes, turning often. Remove cooked
meatballs to a heatproof platter. Add remaining soup mix, tomato puree &
water to pan. Bring the sauce to the boil, stirring often. Pour over
meatballs & serve with noodles, mashed potato or rice. Makes 32.
Source: New Zealand Woman's Weekly 27 Septewmber 1999 From: Liz Gunn
Date: 26 Sep 99
Per Serving (excluding unknown items): 329 Calories; 27g Fat (75.6%
calories from fat); 18g Protein; 2g Carbohydrate; trace Dietary Fiber;
116mg Cholesterol; 169mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Vegetable;
4 Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Wees Bbq's

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Ground meat

-= Ingredients =-
1/2 pound Ground beef
1 medium Onion ; chopped
1 cup Ketchup
3 tablespoon Chili sauce
2 teaspoons Heaping mustard
2 teaspoons Vinegar
2 tablespoon Brown sugar
5 Swigs hot sauce
2 1/2 Tablespoon Chili powder

-= Instructions =-
Brown meat and drain. Add remaining ingredients and simmer 1/2 hour.
Serve on buns.
Per Serving (excluding unknown items): 433 Calories; 23g Fat (46.6%
calories from fat); 15g Protein; 44g Carbohydrate; trace Dietary Fiber;
72mg Cholesterol; 429mg Sodium. Exchanges: 2 Lean Meat; 3 1/2 Fat; 3
Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Wendys Chili

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Ground, Beef

-= Ingredients =-
1/2 pound Ground beef
: 2 Teaspoon Veg oil
: 1 Can Onion soup
: 2 Teaspoon Chili powder
: 2 Teaspoon Ground ***in
1/2 teaspoon Pepper
: 2 Teaspoon Cocoa

-= Instructions =-
: 2 cn Kidney beans, undrained : 6 tsp Tomato paste : 15 tsp Tomato
sauce : 2 tsp Brown sugar : 1 tsp Vinegar : 6 cup V8 juice Brown beef
in oil. Break meat into tiny rice size pieces. Place onion soup and half
of cooked beef into a blender and process on high speed until it
resembles cement mortar. Place with unblended beef into 2-1/2 qt
saucepan. Add remaining ingredients and simmer until flavors are blended.
Servings: 6 I found this recipe in a newspaper that says this is the
recipe to make Wendys chili. From: Stephen Todd Graham <tgraham@ix.N
Per Serving (excluding unknown items): 352 Calories; 30g Fat (78.1%
calories from fat); 19g Protein; trace Carbohydrate; trace Dietary Fiber;
96mg Cholesterol; 77mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean
Meat; 4 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Western Neat Balls And Franks

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Ground, Beef

-= Ingredients =-
1 pound Ground beef
1 Egg ; slightly beaten
1/4 cup Bread crumbs ; dry
1 medium Onion ; grated
1 tablespoon Salt
3/4 cup Chili sauce
1/4 cup G**** jelly
2 tablespoon Lemon juice
1 cup Frankfurters *1

-= Instructions =-
*1 cut diagonally in 1/2 inch slices Combine beef, egg, crumbs, onion
and salt. Shape into small balls. Combine in chili sauce, g**** jelly,
lemon juice and water in a large skillet. Heat; add meat balls and simmer
until meat cooks through. Just before serving add franks and heat
through. **JJ** 102195.1943
Per Serving (excluding unknown items): 295 Calories; 20g Fat (59.7%
calories from fat); 13g Protein; 17g Carbohydrate; 1g Dietary Fiber; 64mg
Cholesterol; 420mg Sodium. Exchanges: 2 Lean Meat; 1/2 Fruit; 3 Fat; 1/2
Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Whatsit

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Ground meat

-= Ingredients =-
1/2 pound Ground beef
1 large Onion ; grated
1 pk Noodles ; small package
1 can Mushroom soup
1/2 pound Hoop cheese ; grated
Salt
1 can Tomato soup

-= Instructions =-
Brown meat and onion slowly while noodles are cooking. When both are
done, add cheese to meat. Add noodles and stir until cheese melts. Add
soup; mix slightly. Pour into baking dish. Cover with cracker crumbs. Dot
with butter and brown. Randy Rigg
Per Serving (excluding unknown items): 2326 Calories; 192g Fat (75.1%
calories from fat); 118g Protein; 26g Carbohydrate; 1g Dietary Fiber;
581mg Cholesterol; 2039mg Sodium. Exchanges: 1 Grain(Starch); 16 1/2 Lean
Meat; 29 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Worcester Hash

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Ground meat, Frypan

-= Ingredients =-
1 pound Lean ground beef
1 cup Vegetables ; frozen or
Leftpver ; such as peas
Carrots
Corn ; or mixed
1 cup Pasta
3 tablespoon Worcestershire sauce
Chili powder ; to taste
Opt.
1/2 cup Jack or cheddar cheese
Grated

-= Instructions =-
Brown ground beef in skillet, drain. Meanwhile, cook pasta in boiling,
unsalted water until tender. Drain. Add Worcestershire sauce to meat in
skillet, stir until mixed. Mix in chili powder to taste. Add pasta and
cheese, stir. Add vegetables and heat through. SOURCE: Microvision BBS
(local), 10/92. SHARED BY: Jean Polzin
Per Serving (excluding unknown items): 406 Calories; 24g Fat (54.3%
calories from fat); 24g Protein; 22g Carbohydrate; 1g Dietary Fiber; 85mg
Cholesterol; 190mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 3
Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Youvarlakia

Recipe By:
Serving Size: 5
Cuisine:
Main Ingredient:
Categories: Ground, Beef

-= Ingredients =-
1 pound Ground beef
1/4 pound Onion ; grated
3 Garlic cloves ; minced
1/2 teaspoon Oregano
1 teaspoon Ground ***in
2 tablespoon Minced flat-leaf parsley
2 tablespoon Finely chopped fresh mint
1/2 teaspoon Freshly ground black
Pepper
Salt
1/4 cup Long-grain rice
4 tablespoon Fruity olive oil
-TOMATO SAUCE-
1/2 cup Finely chopped onion
4 Garlic cloves ; minced
1/2 teaspoon Freshly ground cinnamon
1 tablespoon Honey
2 pounds Tomatoes

-= Instructions =-
~ skinned, seeded & chopped Salt Freshly ground black pepper 1/2 c Herb
broth or water 2 tb Minced flat-leaf parsley 2 tb Finely chopped fresh
mint 1 tb Finely chopped fresh basil Put the ground beef in a bowl with
the grated onion, garlic, oregano, ***in, parsley, mint, and pepper and
add salt. Rinse, then scald the rice by pouring boiling water over it in
a bowl; leave to soak for 5 minutes. Drain, add to the beef, and mix all
ingredients well. Form small sausage shapes. Heat the oil in a large
skillet and fry the meatballs until brown. Drain on paper towels. Add
the onion to the oil remaining in the pan and fry over gentle heat until
translucent. Add the garlic, cinnamon, and honey and stir until
carmelized. Add the chopped tomato, season, and simmer for about 15
minutes until the sauce has reduced. Add the herb broth and the
meatballs. Cover and simmer for 30 minutes. Sprinkle with chopped herbs.
Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X
Typed for you by Karen Mintzias
Per Serving (excluding unknown items): 581 Calories; 25g Fat (37.4%
calories from fat); 18g Protein; 76g Carbohydrate; 3g Dietary Fiber; 77mg
Cholesterol; 84mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2
1/2 Vegetable; 3 1/2 Fat; 3 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Zesty Onion Meatloaf

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Meatloaf

-= Ingredients =-
1/2 pound Ground beef
11 1/8 Ounce Can condensed
Italian
Tomato soup ; * see note
1 1/3 Cup French fried
Onions ; 2.8
ounce Can)
2 tablespoon Worcestershire sauce
3/4 teaspoon Salt
1/4 teaspoon Pepper
1 Egg

-= Instructions =-
Mix beef, 1/3 cup of soup, 2/3 cup of French fried onion and remaining
ingredinets. Shape into 8x4" loaf or baking dish. Bake at 350 F. for 1
hour unitl meatloaf is done. Pour off fat. Spoon remaining soup over
meatloaf. Tops with 2/3 cup onions. Bake 5 minutes until onions are
golden. *Note: Can use 1 cup spaghetti sauce to replace tomato soup. MC
formatting by bobbi744@acd.net ICQ# 12099532 NOTES : This was a huge
success!!! Very flavorful. I add a few Tbsps. of miller's bran to get
more fiber in this dish. Recipe by: French's French Fried Onion recipe
MM by H. Peagram by Roberta Banghart <bobbi744@acd.net> on Apr 27, 1999,
converted by MM_Buster v2.0m.
Per Serving (excluding unknown items): 367 Calories; 31g Fat (76.8%
calories from fat); 20g Protein; 1g Carbohydrate; trace Dietary Fiber;
128mg Cholesterol; 402mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat;
4 1/2 Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Zucchini Joe

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Ground, Beef

-= Ingredients =-
3/4 pound Ground beef
1 Onion ; finely diced
4 small Zucchini ; sliced
Garlic salt
Oregano or italian s
Easoning ; salt
Free)
4 Eggs
1/4 pound Chopped mushrooms

-= Instructions =-
Recipe by: The Zucchini Cookbook-1974-Planned Parenthood/Santa Cruz
Crumble meat into large skillet; add onion and brown the two. Add
zucchini and mushrooms and cook briefly. Add the garlic salt and
seasoning to taste. Add eggs and stir gently while cooking over low heat
until done. Serve topped with freshly-grated Parmesan cheese.
Per Serving (excluding unknown items): 1498 Calories; 110g Fat (65.4%
calories from fat); 91g Protein; 40g Carbohydrate; 13g Dietary Fiber;
1037mg Cholesterol; 485mg Sodium. Exchanges: 11 1/2 Lean Meat; 6 1/2
Vegetable; 15 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Zucchini Meat Loaf

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Meatloaf

-= Ingredients =-
2 small Zucchini
2 medium Onions
1 tablespoon Salad oil
2 medium Tomatoes ; peeled and
Chopped
1/4 cup Lukewarm milk
1 sl Day-old bread ; cubed
1 Egg ; slightly beaten
1 teaspoon Worcestershire sauce
1 small Garlic clove ; minced
1 teaspoon Salt
1/2 teaspoon Pepper
1 pound Ground beef
1/4 pound Ground pork

-= Instructions =-
Recipe by: The Zucchini Cookbook-1974-Planned Parenthood/Santa Cruz Run
the zucchini and onion through a food grinder. Saute the vegetables in
oil. Add the tomatoes and simmer until tender. Heat the milk to lukewarm
and soak the bread cubes in it for 5 minutes. Stir into the milk mixture
the egg, Worcestershire sauce, garlic, salt and pepper. add the sauteed
vegetables and blend well. Add the ground beef and pork and blend
together thoroughly. Pack into a 9x5 loaf pan. Let stand for at least 1
hour before baking so flavors blend. Bake at 325F for 1 1/2 hours. Let
stand 10 minutes after taking from oven before serving.
Per Serving (excluding unknown items): 493 Calories; 46g Fat (83.8%
calories from fat); 14g Protein; 6g Carbohydrate; 1g Dietary Fiber; 83mg
Cholesterol; 347mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 8 Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0
0 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Zucchini Pizza^

Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Ground meat

-= Ingredients =-
-CRUST-
4 cups Shredded peeled zucchini
Drained and pressed dry
2 cups Cooked rice
1/2 cup Shredded mozzarella cheese
1 cup Grated Parmesan
2 Eggs
-FILLING-
1 pound Ground beef ; browned with
1 medium Chopped onion
1/2 cup Spaghetti sauce
1 teaspoon Oregano
1/2 teaspoon Salt
2 cups Shredded cheddar cheese

-= Instructions =-
Combine crust ingredients and press into a greased 15X11X1" jelly roll
pan. Bake at 400F. 20-25 minutes until set and lightly browned. Combine
filling ingredients except for cheddar. Pour over crust, sprinkle with
cheese. Bake at 400F. 15 minutes. Let stand 5 minutes before cutting and
serving. Taste of Home Ground Beef Collection 1996 Edition Shared by
Carolyn Shaw 12-95
Per Serving (excluding unknown items): 210 Calories; 12g Fat (51.6%
calories from fat); 10g Protein; 15g Carbohydrate; 2g Dietary Fiber; 64mg
Cholesterol; 429mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1
Vegetable; 1 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Zucchini-layered Meat Loaf

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Meatloaf

-= Ingredients =-
Recipe Basic Meat Loaf ; *
1/2 cup Zucchini ; Thinly Sliced
1/2 cup Swiss Cheese ; Shredded
2 tablespoon Pimento ; Chopped

-= Instructions =-
* See Recipe # 8, this file, for the recipe.
~------------------------------------------------------------------ ~--
~-- Prepare the basic meat loaf -- except spread 1/3 of the mixture
evenly in an ungreased loaf pan, 9 X 5 X 3-inches. Sprinkle half each of
the cheese, zucchini and pimento in layers, spreading the layers to
within 1/2 inch of all sides of the pan. Repeat the layers ending up with
a layer of the meat mixture on the top. Be sure to cover the layers
completely by spreading the mixture to the sides of the pan. Omit the
catsup and bake, uncovered, for 1 1/4 hours. Drain off the excess fat and
let stand for 5 to 10 minutes before slicing into thick slices. Serve on
a heated platter.
Per Serving (excluding unknown items): 37 Calories; 3g Fat (63.1% calories
from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 9mg
Cholesterol; 25mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2
Fat.Nutr. Assoc. : 0 0 0 0


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--
CHI-MUM