My Meatloaf
Ingredients:
1-1/2 lb. ground beef
1 C. unseasoned bread crumbs
1 egg
1 medium onion, chopped
two cloves garlic, minced
1 tbsp. Worstershire sauce
1-1/2 tsp. Salt
½ tsp. Prepared mustard
2 tbsp. Catsup
¼ tsp. chili powder
½ C. milk 
½ C. catsup (for top)
Directions:
Preheat oven to 350º
Add all ingredients to large bowl, breaking up meat.  Mix well with hands and form loaf in glass baking dish.  Cover the top with the ½ C. catsup, and bake for about 1-1/2 hours.
Cold leftovers make great sandwiches, and I often double this recipe so we can have a lot left over.  When I double the recipe, instead of forming one loaf I form a ring in a 9 x 13 glass pan, allowing liquid to pass to the center hole, which creates more even baking, and better results.  Baking time will not be double, so it requires more careful watching to make sure it does not burn.

My Spaghetti 
I have changed the way in which I make spaghetti sauce since I became ill.  I needed something that was faster and easier, so I came up with this.
Ingredients:
1 jar Ragu “Old World Style” pasta sauce (1 lb. 10 oz.)
1 lb. ground beef
4 large links sweet Italian sausage, cut into 1-inch slices
1 onion, chopped
3 or more cloves fresh garlic, chopped
1 large can tomatoes, whole or diced
2 tbsp. sugar
2 tbsp. fresh Italian flat-leafed parsley (and a bit more for garnish)
Directions:
In deep, heavy chicken fryer, sauté meat, onion, and garlic until onions are translucent and meat has browned.  Stir frequently, breaking up ground beef and browning beef and sausage evenly on all sides.  Add garlic last; since fresh garlic gets bitter if burned, it should not cook quite as long.  When meat has browned, add Ragu sauce, tomatoes (breaking up if using whole tomatoes), sugar, and parsley.  Heat to boil and then reduce to a simmer, cooking uncovered for about 15 minutes to blend all flavors.  Garnish with fresh parsley flakes. I serve this over pasta, and if I can get it, with slices of roasted garlic sourdough bread, buttered and heated in the microwave, or a tangy sourdough baguette.  Yum!  Can you tell I like good, fresh bread?

My Taco Salad
This is one Mexican dish that Jim really likes.  It is something I just threw together, that is similar to the taco salads I get in restaurants, except that I don’t do the tortilla bowl.  I do sometimes bake corn tortillas to go with this (directions below).
Ingredients:
1-1/2 to 2 lb. Ground Beef
1 package McCormick Taco Seasoning
¾ C. water
Condiments:
1 medium onion, chopped
1 tomato, chopped
1 bowl lettuce, sliced thinly
1 C. sharp cheddar cheese, grated
1 avocado, chopped
Sour Cream
black olives, sliced thinly (optional)
small corn tortillas
Directions:
Brown meat in skillet, sprinkle seasoning packet over, add water and simmer for 5 minutes. For tortillas, quarter four small corn tortillas, place on cookie sheet and bake for 15 min. in 400º oven to crisp.  Serve condiments in separate dishes.  Heap on your plate, topping with meat and sour cream, if desired, and serve tortillas (or Fritos) on the side.

Leftover Beef/Cheese Open Faced Sandwiches
I came up with this after eating something similar at a restaurant, and it is a great, very quick meal to have.  If you don’t have leftover roast beef, thin-sliced beef from the deli section of your supermarket works very well.
Ingredients:
Thin-sliced leftover Roast Beef
1 medium to large onion, sliced
2 Tbsp. Butter or margarine
Thickly sliced Monterey Jack Cheese
Sliced French Rolls
Heat broiler; adjust rack to about six inches from broiler heat
Directions:
Sauté onion in butter in 12-inch skillet, drain on paper towel.  Place as many half-rolls as needed on baking sheet, top with sliced beef, cheese to cover each roll, and sautéed onions.  Place under broiler for just a few minutes to begin to melt cheese, and toast edges of rolls.  Remove from broiler and serve immediately.

Marcie’s Macaroni

When I don’t know what to fix for dinner, and I have ground beef (or ground pork) handy, I fall back on what I’ve always called “Macaroni” because that’s what my mom called the dish she made, that this grew out of.  It is simple, nourishing, kids love it, and it is fast!  You can use any pasta you have a supply of, even if you have to combine them.  It is made of supplies that most of us always have on hand.

Ingredients:
1 lb. Ground beef or pork

1 medium onion, chopped

1 can (28 oz.) tomatoes (whole, diced, stewed – all okay)

1 can (8 oz.) tomato sauce

1 C. chicken broth

1 tsp. garlic powder

Salt, pepper for seasoning

3 C. pasta

1 Tbsp. salt

6 qt. water

Directions:

Fill large pot with the 6 qt. water; when it boils, add 1 Tbsp. salt and pasta, cook until almost done.  After putting water on, heat deep skillet (chicken fryer) and add beef and onion.  Sauté until meat is browned.  Add tomatoes, tomato sauce, and half the can of chicken broth.  Simmer meat and sauce for 15 min. or so, and add drained pasta to meat and sauce when it’s done.  Add garlic powder, stirring to mix and check for seasonings at this point.  Add salt and pepper to taste, simmer another minute or two, and it’s done.

“Philly” Cheese-steak Sandwiches
Variations on the classic sandwiches originating from Philadelphia. If you haven’t tried some before, do so…
Ingredients:
1 tbsp or more of Vegetable Oil
1 Yellow Onion, peeled and thinly sliced
½ C Julienne-cut Bell Peppers or to taste
10 to 12 oz. Shredded Beef or more, uncooked
Salt and Pepper to taste
1 lb. Cheddar Cheese
3 sweet French Rolls, split, but still hinged
Directions:
Heat ½ tbsp vegetable oil in skillet over medium heat. Add yellow onion and bell peppers and lightly brown. Set aside. In another skillet, place remaining ½ tbsp of vegetable oil and heat. Add shredded beef and brown. Add oil as necessary, a little at a time. Arrange beef in 3 mounds. Put some cheese on 1 mound. On another mound, use tongs to mix in some of the onions and peppers. Put back into a mound and top with cheese. With remaining mound, top with cheese. Lay buns over each mound to warm.  Once sandwiches are removed from skillet, you can add additional shredded cheese. You now have 1 original and 2 authentic variations of Philly Cheese Steak sandwiches.  Serves 3.

Sloppy Joes
I received this recipe from a friend  many years ago, and it started out as one to serve 200 people! It took a bit of experimenting to get the right proportions for a family-sized amount.  It is fast and easy, and everyone likes it.
Ingredients:
1 lb. Ground Beef
1 medium onion, chopped
2 cloves garlic, chopped
Hamburger rolls
12 oz. Tomato Juice
7 oz. Catsup
¼ C. granulated sugar
1 ½ tbsp. Cider Vinegar
1 ½ tbsp. Worcestershire Sauce
¼ tsp. Mustard
Directions:
Mix all ingredients except meat in medium saucepan.  Bring to a boil, reduce heat and simmer for 20 minutes.  Heat medium skillet and brown meat with onions and garlic.  Add garlic shortly before finish.  If it burns it gets bitter.  Drain meat when browned and transfer sauce to skillet; simmer an additional 10 minutes.  Serve on toasted burger buns.  Dill pickles and Fritos are great favorites to serve with this dish.

Steak Fajitas
This is a great way to use just one steak that you have, or to have steak economically.  I do use a good  cut of steak, so it will be tender without cooking a long time. Note: Shredded, cooked chicken, or pork can be substituted, and also make great fajitas.
Ingredients:
1 good-sized (1 lb. or more) Rib Eye, T-Bone, or New York steak
¼ C. Water
2 Tbsp. EVOO (Extra Virgin Olive Oil)
½ pkg. McCormick’s Fajita Seasoning Mix
1 Onion, chopped
1 Bell Pepper, cut in strips
1 Tomato, chopped
1 C. grated Cheddar Cheese
1 C. Guacamole, or sliced Avocado 
Optional:
Salsa
Sour Cream
Directions:
Slice steak into 1/4” strips (or bite-sized pieces).  Combine seasoning packet, water and oil in Ziploc bag. Add meat to marinade and toss to coat.  Let stand 15 minutes or more. Add meat, marinade and onion, bell pepper and celery to large skillet.  Sauté over medium-high heat 7-8 minutes, or until steak is done.  To serve, put meat/vegetable mix in the center of large flour tortilla.  Add guacamole or avocado and shredded cheese (and any other optional condiments).  Roll tortilla up and heat in microwave for 25 seconds to melt cheese and warm tortilla.  Yum!  These are great served with Refried Beans and Mexican Rice.

Suzi's Enchiladas
This recipe comes from my sister Suzi and is a family favorite.  She’s been making this as long as I can remember.  It’s really good!
Ingredients:
1 lb. ground beef 
Garlic Salt
1 15 oz can Enchilada Sauce
10 flour tortillas
1 lb cheddar cheese, grated
1 onion, diced
1 small can sliced olives
1 small can whole pitted olives
Preheat oven to 325º
Directions:
Brown ground beef in skillet with a couple of dashes of garlic salt.  Pour ½ can enchilada sauce in casserole dish.  Lay one tortilla in taco shape in dish, fill with meat, cheese, onion and diced olives.  Fold closed, and pierce with toothpick.   Continue in this fashion until casserole dish is full.  Pour remaining sauce over enchiladas, using brush to cover all of the tortillas.  Top with remaining cheese.  Place one whole olive on each toothpick.  Cover with foil and bake for 20 to 25 minutes.  Serve with Spanish Rice and Refried Beans.

My Chili Con Carne

Ingredients:
1 lb. Ground beef

½ lb. bulk sweet Sausage

½ large onion, chopped

4 cloves garlic, chopped

Salt

Pepper

Chili Powder

Dash Cayenne Pepper

Johnny’s Seasoning

1 (14 ½ oz.) can diced tomatoes

1 can (approx. 6-8 oz.) tomato sauce

1 small can diced green chilies (4 oz)

2 cans cooked pinto beans (12 oz. ea.)

1 can dark red kidney beans (approx. 14 oz)
Directions:

Season and brown meats, onion and garlic in large saucepan or small pot.  Add garlic after everything else.  If it burns, it will get bitter.  Add tomatoes, tomato sauce, chilies, beans, and chili powder.  I have not included an amount for the chili powder.  That’s because it varies a great deal, depending on taste.  Jim and I like very little, ½ tsp or so.  Most people will add more than twice that amount.  Add salt and pepper to taste and simmer slowly for ½ to 1 hour or more.  Serve with tortillas cornbread; or Fritos, with cheese and  green onions sprinkled on top for garnish.  This tastes great on a raw, winter day.

 Slow-Cooker Beef
Recently I replaced my old slow-cooker that I left in Alaska with a new, larger one that will hold roasts, a whole chicken, etc., and we've been pleasantly surprised at how efficiently it works, and how well the meat tastes when cooked this way.  Beef will literally fall off the bone, and be extremely flavorful when cooked in one.  You can cook vegetables right in with the meat, so you can come home to a great meal all ready to eat, if you work all day.

Here's how we cook our beef roasts, and pork or chicken for that matter.  This slow-cooker heats on the lower sides instead of the bottom, and that works well.  If you want to brown it, you brown it separately in the skillet, first, but then you need to warm the slow-cooker dish so it won't crack when you put something hot into it.  What we do is to put a can of beef broth into the skillet where it was browned, which cools it right down.  Once the broth and roast are in the cooker we add more broth and/or water until the roast is almost covered, and some seasoning.  Then we put a lid on it and forget it for six hours or eight hours, depending on whether we're cooking it on high or low.  Most often we cook on high, and we can't see any taste difference in taste with reference to how fast it cooked.  We use chicken broth for chicken or pork, but cook the same other than that, and we find that the meat is flavorful, wonderfully tender, and good for doing all sorts of things with it.  From the slow cooker it can go into the freezer to make several different meals in the future, or into the refrigerator for other meals later on in the week.  We recommend slow cooking!