WINNER! ORGANIC CHILI WITH ZUCCHINI

Anne

This recipe won the Wolff's Flea Market 2017 Pot Luck Recipe Contest. We love that it was handwritten, and especially love the attention to organic ingredients!

INGREDIENTS
1 1/2 C zucchini - pureed
1 large onion - chopped - use Spanish or red onion

2 cloves garlic - chopped
1 pound (90% lean) organic ground beef
1 t fresh oregano or basil
1 t curry powder
1/4 t sea salt
1 can Roma tomatoes (organic)
1 can kidney beans (organic)
1/2 t ground pepper

DIRECTIONS
Peel and chop onion to get 1 cup
Peel and chop garlic
In saucepan, cook beef, onion and garlic for 10 minutes while stirring
Drain fat
Stir in oregano/basil, curry, salt, pepper, tomatoes and zucchini
Heat mixture on high until boiled, then reduce heat
Stir in beans
Cook uncovered 20 minutes, stirring occasionally

Notes:
Add hot sauce to make it spicier
Use ground turkey

BEEF TACO SKILLET

Anita Keith

1 pound ground beef
1 10 3/4 ounce can tomato soup
1/2 C salsa
1/2 C water
6 flour tortillas (6") cut into 1" pieces
1/2 C shredded cheddar cheese

1. Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat.
2. Stir in soup, salsa, wate and tortillas. Heat to boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese

EGGPLANT STUFFED WITH CURRIED BEEF & BROWN RICE

Sharon Wolff

Serves 4
2 eggplants
lemon juice
1C cooked brown rice
1 pound ground beef
4 cloves chopped garlic
2T tomato paste
2 T parsley
3 T curry
1 C beef broth
1 t black pepper
1/2 t cumin

Trim ends of eggplants and eggplants in half lengthwise
Sprinkle with lemon juice
Bake 10 minutes at 400
Scoop out insides, leaving at least 1/2 inch of flesh. Use insides as side serving or save to combine with filling ingredients.

Meanwhile, brown ground beef with garlic
Stir in tomato paste, broth, parsley, curry
Cover and cook until meat is tender, about 10-15 minutes

Combine with cooked brown rice and stuff each eggplant half with mixture.
Bake 10 minutes.
Shown served with mashed sweet potatoes and slivered carrots.

HAMBURGER NOODLE BAKE

Anita Keith

2 T/ butter or shortening

1 pound hamburger

1 clove garlic

1 teas. salt

dash of pepper

1 teas. sugar

6 scallions (or chopper onion)

1 cup sour cream

1 (3 oz.) package cream cheese

1 (8 oz.) package noodles

2 cans (8 0z. size) tomato sauce

½ cup grated cheddar cheese

Melt fat in skillet, toss in hamburger, breaking it up in small pieces with a fork, fry meat until brown. Crush or chop garlic fine (sometimes I use garlic salt instead of fresh garlic clove) and mix in with the meatalong with salt, pepper, sugar and tomato sauce. Cover and cook slowly for 15 to 20 minutes. Cook the noodles according to package directions and drain.

            Start at 350 or moderate. Chop scallions, some of the green tops too and mix with sour cream and cream cheese. Put 1 layer of noodle ( about 1/3) in the bottom of a large casserole, spread with a third of the scallion mixture, cover with a third of the meat sauce. Repeat layers twice. Sprinkle with cheese, bake 20 minutes of until bubbly. Serves 6. Sometimes I put crushed potato chips on top also.

BEEF WINE STEW

George Martinez

2 pounds stew meat
2 T oil
2 onions- 1 chopped, 1 quartered
1 clove garlic, minced
1-10 1/2 ounce can beef broth
1 1/2 C red wine or sherry
1 bay leaf
1 pound carrots, cut into 1 inch slices
4-6 potatoes, peeled and cut into 1 inch cubes

Brown beef in oil  with salt and pepper as desired. Add chopped onions and garlic. Sautee until brown. Pour boullion over meat, scraping sides of pan to mix the browned drippings. Transfer meat and gravy to Dutch oven or casserole. Add wine, bay leaf, carrots and quartered onion. Bake covered at 350 until meat is tender (1 1/2 - 2 hours).

DANNY'S BURGERS

Dan Levy

2 pounds ground beef
1 large onion, green pepper, red pepper
1 clove garlic
Salt and pepper
Chop and sauté veggies
Mix with beef and spices
Make 6 patties
Broil til done

HOMEMADE SLIDERS

Anita Keith

2 pounds ground beef
1 envelope onion soup mix
2 T water
2 eggs, beaten
1/4 C bread crumbs
Finely chopped onions

Mix together the ground beef, onion soup mix, water, eggs and bread crumbs. Spread thin on a cookie sheet. Poke holes all over with a fork. Place the finely chopped onions on top. Bake at 400 for 10 minutes (or until done). Serve on small dinner rolls with slices of pickle. It helps to warm the rolls on top of the hamburger for the last few minutes.

OLD FASHIONED SWISS STEAK

1 1/2 pounds beef top round steak
1-2 large cloves garlic chopped
1/4 t pepper
2 T olive oil
1 large onion, chopped
2 C tomato sauce
1 C diced canned tomatoes
4 t lemon juice
4 t Worcestershire sauce
1 T brown sugar
1 t prepared mustard

1. Cut steak into four pieces; sprinkle with salt and pepper. Using a mallet, pound the meat. In a large skillet, brown meat in oil on both sides. Transfer to a shallow 1 quart baking dish coated with nonstick cooking spray
2. In same skillet, saute onion in drippings until tender. Stir in the remaining ingredients. Pour over meat.
Cover and bake at 350 degrees for 1 1/2 hours or until tender

HAMBURGER NOODLE BAKE

Given by Anita Keith in memory of my mom, Clarice Luetje

2 T butter or shortening
1 pound hamburger
1 clove garlic
1 t salt
dash of pepper
1 t sugar
6 scallions (or chopped onion)
1 C sour cream
1 (3 ounce) package cream cheese
1 (8 ounce) package noodles
2 cans (8 ounce size) tomato sauce
1/2 C grated cheddar cheese

Melt fat in skillet, toss in hamburger, breaking it up in small pieces with a fork, fry meat until brown.
Crush or chop garlic fine (sometimes I use garlic salt instead of fresh garlic clove) and mix in with the meat along with salt, pepper, sugar and tomato sauce.
Cover and cook slowly for 15 to 20 minutes.
Cook the noodles according to package directions and drain.

Start oven at 350 or moderate. Chop scallions, some of the green tops, too and mix with sour cream and cream cheese.
Put 1 layer of noodles (about 1/3) in the bottom of a large casserole,spread with a third of the scallion mixture, cover with a third of the meat sauce.

Repeat layers twice. Sprinkle with cheese. Bake 20 minutes or until bubbly. Serves 6.
Sometimes I purt crushed potato chips on top also.

EASY BEEF AND TATER TOT CASSEROLE

Sharon Wolff

1 pound ground beef (or turkey or chicken)     
1 jar Ragu or your favorite tomato sauce
Garlic powder, onion powder to taste
1 package frozen Tater Tots
Shredded cheddar cheese

Spread frozen tater tots in ungreased 9 x 13 baking dish
Bake at 350 while you prepare the ground beef
Brown beef, drain
Add 1/2 jar tomato sauce and season to taste
Cook covered until meat is tender and potatoes browned

Press potatoes in pan to for a crust
Spread ground beef mixture to cover
Add more sauce if needed
Top with shredded cheese
Bake until bubbly and browned
Makes good leftovers and freezes well

CHUCK ROAST

Cheryl Heuer

Chuck roast
Pepperocinis

Put into crock pot on low for 8 hours
Remove and shred
Serve on rolls for beef sandwishes
Serve with fries

SHIP WRECK

Anita Keith

1 layer raw potatoes
1 layer sliced/chopped onion
1 can pork and beans
1 pound raw hamburger
1 can tomato soup (undiluted)
Season meat and vegetables to taste

Layer ingredients in casserole dish in the order given
Bake at 350 for 1 1/2 hours

SWEET AND SOUR MEATBALLS

Frank Farrell
2 pounds ground beef
1 package Lipton's Onion Soup
1 C fine bread crumbs
3/4 C milk (or enough to make consistency for forming meatballs)

Sauce-mix together
1 bottle Heinz Chili Sauce
1 bottle water (Heinz bottle)
1 1-pound can whole cranberry sauce
1 1-can sauerkraut, drained
1 C brown sugar, packed

Form and place meatballs in baking dish
Pour sauce over top of meatballs
Bake uncovered at 350 for 1 1/2 hours

STROMBOLI

Tony Calabrese
1 pound ground beef
2 T parmesan cheese
1/2 C tomato sauce
1/2 C ketchup
1/4 t fennel seed
1/8 t oregano
onion salt
6 kaiser rolls
6 slices mozzarella cheese

Brown beef with onion salt. Add tomato sauce, ketchup, parmesan cheese, fennel seed and oregano. Cook 20 minutes.

Split rolls and divide meat mixture evenly on bottom half of rolls. Top with 1 slice mozzarella cheese. Close sandwiches. Wrap in foil. Heat in 350 oven for 15 minutes.

STEAK

John Ennis Sr.

Marinate steak in Italian dressing for 1 hour on each side
Grill

MEATLOAF

Janice Knight

1 large onion, chopped
1 1/4 C plain bread crumbs
1 small green pepper, chopped
2/4 C instant nonfat dry milk
2/3 C water
1/2 C ketchup, divided
2 large eggs, beaten
1 T dried parsley
1 T garlic salt, 1 t black pepper
3 pounds ground beef

Preheat oven to 375. Combine onion, bread crumbs, green pepper, dry milk, water, 2 T ketchup, eggs, parsley, garlic salt and black pepper in large bowl.  Add ground beef; mix. Divide mixture into 2 loaves. Place loaves in ungreased 13 x 9 baking dish. Flatten top and cover with remaining kechup. Bake 55-60 minutes until no longer pink in center.

RIO GRANDE POT ROAST (Slow Cooker)

Judy Ignoffo

1 1/2 C thick and chunky salsa
1 C beer or water
6 ounce can tomato paste
1.25 package taco seasoning
3 pound pot roast
1/2 t salt
1/2 t pepper
2 T peanut butter
1/3 C cilantro chopped

Put salsa, beer, tomato paste and taco seasoning in slowcooker. Stir to combine. Rub meat with salt & pepper. Add to cooker and spoon sauce over meat. Cover and cook on low for 8 hours until done. Remove meat. Stir peanut butter and cilantro into sauce. Slice meat across grain. Serve with rice.