Skillet Lasagna. or what about American Chop Suey, I think Annie makes that?

Chili (with or without beans)
Meatballs (not just Italian; think Asian or Mexican)
Pasta fagioli
Mushroom and beef soup
Stuffed peppers
Joe's Special (no, not me)
Empanaditas
Spanish rice casserole
Stuffed cabbage
Bolognese sauce for pasta
Meat pies
Sloppy Joe's (NO, NOT me again)

Joe

Shepherd's pie

Ann t's Greek Meatballs With Avgolemono Sauce
=====================================
MEATBALLS:

1 1/4 lbs Lean Ground Beef
1/2 lb lean ground pork

2 slices of bread, made into crumbs and soaked with milk
3 garlic cloves, chop very fine
1 small onion, chop very fine
2 tablespoons chopped parsely
1/2 to 1 cup chopped spinach, squeezed dry (1 pkg frozen)
1 tablespoon chopped mint
2 teaspoon grated lemon zest
1 teaspoons dried oregano
2 eggs
1/3 cup uncooked rice
salt and pepper to taste

5 cups chicken broth

SAUCE:

2 egg yolks
1 whole egg
juice of 1 large lemon (1/4 cup)
1 1/2 cups of broth (from cooking meatballs)

Makes approximately 48 meatballs.

Mix the two meats together well and add the rest of the ingredients and mix
well using hands.
Form into meatballs the size of walnuts and saute in oil until brown.
Drain on paper towels and then add to a pot of chicken broth. Simmer for 40 minutes until tender. Remove meatballs from broth.
Strain broth and reserve 1 1/2 cups.
Return broth to stove and bring to a boil.
Beat egg yolks and egg with lemon juice and slowly whisk the hot broth into
egg mixture.
Return sauce to sauce pan and heat on low stirring until sauce thickens. Do
not bring to a boil. Add meatballs and continute to heat until meatballs are hot and coated with sauce.

NOTE: These meatballs are good even without the lemon sauce. You can just keep them in the broth and maybe serve with noodles or mashed potatoes or rice. You can either thicken the broth or not, as you would like it.

Isn't there a version of SOS using ground beef??

I'll add some to Ragu for a fast work night meal.

I love a good hamburger steak, there is a little hole in the wall place in Tulsa that makes a wonderful one...I get mine with the onions cooked in. I've yet to dupicate it...thinking it's their grill or some special seasoning.

Hamburger Helper has a big selection...LOLOLOLOL

Meat loaf, garlic smashed potatoes, and green beans here tonight. I took the same thing out of the freezer this morning.

David

woodie2

That recipe looks delicious!

Sharon, I was thinking about Shepherd's Pie, do you have a recipe? I looked online and didn't find one that I liked.

I appreciate the meatball recipe, Woodie, but I don't care for Avgolemono. Maybe some meatballs with mushroom gravy, tho. Hmmmmm.....

David, what's SOS?

I had a piece of leftover pizza for dinner tonight, so will be making something with the ground beef tomoroow night.

Linda

SOS!! Yes there is a version made just with hamburger. I know because my Dad loves it even better than the kind which I make with dried beef. SOS stands for S*** on a shingle and is an old army saying! When I make it with hamburger I just brown the ground beef and separate it well. I add some flour to the ground beef and add milk and cook it up. I just season with salt and pepper. It is just creamed hamburger essentially. My Dad loves it on toast!

LINDA I had a similar question a month ago.... i think it was san who suggested it and i did the spicy cheeseburger soup.....loved by everyone! but had to go get veleeta!

SPICY CHEESEBURGER SOUP
2 C cubed potatoes (peeling optional)
1½ C water
2 carrots, grated
½ C chopped onion
½ C chopped green pepper
1 jalapeno pepper, chopped
1 clove garlic, minced
1 tsp salt
1 Tabsp beef bouillion granuals
Combine the above in a large pan and cook until potatoes are tender.
1 lb lean ground beef
Brown and drain ground beef and stir into cooked potatoes
2½ C milk
3 Tabsp flour
Combine flour and milk and stir into soup. Bring to a boil then reduce heat.
½ lb Velveeta Cheese, cubed
½ tsp cayenne pepper
Stir into soup, just until cheese is melted.
bacon crumbles (optional)

hunter, I make something similar and my friend in PA gave me the recipe and she called it Mince. It is a very good cold weather food!

Just brown the hamburger, add a bit of garlic, marjoram and basil, add about 1 1/2 c. water and heat it through. Then add some thickening, I use flour and corn starch. Let it thicken and season with salt and pepper. Serve over mashed potatoes. I always make Mince when it is below zero outside and it tastes so good and really warms you up.

Michelle

Stuffed peppers, for sure! Just made them the other night (I use the cooks illustrated recipe and it works great), and they are soooo good! I top with annies salsa (instead of ketchup) and then cheese...

Emily

Ghoghunter and Michelle, That sounds like school lunch! Tim would make that if I'd let him. Not for me, thanks! LOL

Janet, that soup sounds good. May have to try that one, but I'll have to go get some Velveeta, too! Not something I keep on hand.

Linda

I had a pound of hamburger today, made three patties, grilled them and onion slices and served with toasted sour dough bread,provolone and swiss cheese, tomatoes and lettuce and french fries.

Tasted good after all of the holiday meals!

I see Hunter and Michelle have the answer for you....chipped beef is popular too. I've not had this in ages but now I want some....I'll share with Tim...

Sounds good trixie.....that's why meatloat is my oven as I enter this post.....plus it's flippin cold out and this sounded good to me tonight.

David

Linda, when I opened this thread, I thought about the Spicy Cheeseburger Soup. We used to make that soup when we had the deli, it was a big favorite...freezes well too.

Glad you thought of it Janet. I still make it at least a couple of times every winter.

I have always had the philosophy that if I had a pound of ground beef in the freezer, I could always come up with something for dinner. SOS, quickie spaghetti, burgers, tacos, burritos, hamburg chop suey, stroganoff, seems like almost every cookbook has a few ideas.

Nancy

If I have thawed ground beef and the urge to make what I was thinking of leaves me...I do a wing it version of sloppy Joes...adding onion, peppers, maybe corn, mushrooms wine, BBQ sauce or catsuip...maybe tomatoes...etc etc...serve it on a bun or over pasta or a slice of French bread toasted and call it dinner.
Linda C

I'm glad you asked this, because all of a sudden, I'm hungry for spanish rice.

Carol, I do make American Chop Suey, I think that's what we call Michigan goulash, LOL. My chop suey is made with strips of round steak cooked in the pressure cooker, add a can of chop suey vegetables, some soy sauce, thicken and serve over rice. Ashley loves it. The goulash is really just burger, onion, macaroni, tomatoes, a bit of seasoning.

Annie

And then there's always hamburger and peas over potatoes... Brown the hamburger, add a little green pepper, tomato sauce and peas ( salt, pepper & onion )... Serve it over little potatoes with the skins on...

Rita

Linda I don't have an exact recipe, it's really a NIKE recipe.

I brown the burger with some chopped onion, minced garlic, salt and pepper. Meanwhile I make a roux of equal parts flour and butter and thicken it with beef broth until it reaches a nice thick gravy consistency. Of course if I have leftover beef gravy I use that instead.

When the meat is nicely browned I drain the fat and add the gravy, a shot of Lea and Perrin or a steak sauce like A1 and a bit of thyme. You want enough gravy so the meat is very well moistened but not soupy. Bring to a boil and then reduce heat.

To this I add chopped carrots and diced celery if I have it on hand. Simmer slowly for about 20 minutes , until the carrots are tender. When the carrots are tender I add frozen peas.

Place the meat mixture into a baking dish and top with smooth mashed potatoes, I like garlic mashed. Use a fork to smooth the potatoes and makes ridges. Sprinkle with paprika.

Bake in a 350-375 oven until the potatoes are lightly golden and the meat is bubbly...maybe 20 - 30 minutes. If the meat is bubbly and the potatoes aren't golden place under the broiler for a wee bit....but watch it doesn't burn.

Now I know whats for dinner tomorrow night...already have lasagna ready for tonight.

Chili

Spaghetti sauce

Hamburger stroganoff (recipe in old late 70s Betty Crocker cookbook)

Beefaroni (Make a package or two of Kraft Macaroni and Cheese. After it's made, stir in some browned hamburger and an 8 oz can of tomato sauce. Stir and warm. My kids LOVED this stuff.)

DonnaR/CA

Thanks for this thread and the craving, Linda! I'm having leftovers tonight, but I know what I'm having tomorrow night --

Johnny Marzetti IV
SUBMITTED BY: Stephanie
4 to 5 servings

1 (8 ounce) package wide egg noodles
1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can sliced mushrooms
1 pinch garlic salt
ground black pepper to taste
1 1/2 tablespoons white sugar (I leave this out)
1 tablespoon Worcestershire sauce
2 (15 ounce) cans tomato sauce
8 ounces sharp Cheddar cheese, shredded

Cook pasta in a large pot of boiling salted water until al dente. Drain.
In a large skillet, cook ground beef, onion, and mushrooms. Drain grease. Mix in garlic salt, ground black pepper, sugar, Worcestershire sauce, and tomato sauce. Simmer for 30 minutes.
In a greased 2 quart casserole dish, layer half of the cooked egg noodles, then half of the sauce mixture, followed by half of the grated cheese. Repeat.
Bake in a preheated 375 degree (190 degree C) oven for 20 to 30 minutes.