I don't know how excited this group gets about recipes (I know there are several excellent grilling shows and books out there). Let me just say, this turned out great. Everyone said it was some of the best beef they ever had (really tender, juicey, and great flavor marinade) maybe they were just being extra nice as family and friends ;-). I had never cooked with this cut of beef before (flank). The kids even ate the zuchini, which is saying alot. The squash was a bit too large/mature for my liking, so it softened too soon on the grill (prefer it about the size of small zuchini-approx 1 1/2" x 10" so it is crisp and tender). Put aluminum foil on the warming rack and stowed veggies there while I cooked the beef. All went very quickly and without a hitch despite my feelings of inadequacy being my first real grill endeavor.

Socks this is the recipe my SIL uses. It close to what you describe in that the meat is cut in strips and wrapped around individual eggs. Sorry I don't know what the original source is. Calabrian Style Braciole (Rhonda) 1 1/2 pounds flank or top round sliced 1/4 " thick, pounded thin and cut in 8" long strips. hard boiled eggs - 1 per strip 1/2 cup bread crumbs 6 TBSP fresh ground Parmesan or pecorino 4 TBSP fresh Italian parsley chopped 3 cloves of garlic minced 1 TBSP olive oil 1/2 tsp salt 1/4 tsp pepper chopped onion minced garlic Homemade tomato sauce Mix bread crumbs, cheese,parsley,garlic, olive oil ,salt and pepper ingredients together . Spread mixture evenly amongst slices. Place an egg at one end and roll up. Tie the rolls securely with string. Saute the onions in some olive oil until tender but not browned add garlic and saute another minute or two. Remove onion and garlic. Add beef rolls and brown on all sides. Lower heat and add tomato sauce. Simmer gently for about an hour until meat is tender. Do not overcook or meat will fall apart. Serve with pasta and the sauce. NOTE: She often makes meatballs or adds sausages and cooks it all together.

My parents enjoy tuna noodle casserole - if you need a recipe let me know. Don't forget rice - shredded chicken with some broccoli or spinach and a creamy sauce with or without cheese is nice. My parents like ground beef and its easy to eat - here are some that they like and I like too. Meat And Potato Loaf Easy meatloaf and potatoes in one dish Ingredients 4 cups thinly sliced peeled raw potatoes, 1/4 cup chopped onion, 1 lb. ground beef, 5 oz. can evaporated milk, 1/2 cup breadcrumbs, 1/4 cup chili sauce (or catsup), 1/4 cup chopped onion, 1 tsp. Worcestershire sauce, salt and pepper to taste Directions 1. Mix potato slices and 1/4 cup chopped onion together and place in greased 2 quart square baking dish. 2. Mix remaining ingredients together and spread over potatoes. 3. Decorate top with more chili sauce or catsup (if desired). 4. Bake 350* for 1 hour. MEATLOAF MUFFINS WITH BBQ SAUCE Recipe courtesy Rachael Ray Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 6 servings 1 2/3 to 1 3/4 pounds ground sirloin 1 medium onion, cut into chunks 2 ribs celery from the heart of the stalk, cut into 2-inch pieces 1 green bell pepper 1 large egg plus a splash of milk, beaten 1 cup plain bread crumbs 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 1 cup smoky barbecue sauce 1/2 cup tomato salsa 1 tablespoon Worcestershire sauce Vegetable oil or extra-virgin olive oil Preheat oven to 450 degrees F. Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. Meatloaf Patties and Pan Gravy Recipe courtesy Rachael Ray Show: 30 Minute Meals Prep Time: 10 minutes Cook Time: 25 minutes Yield: 4 servings Cook's Notes: Buy tomato paste in the tube, rather than a can; it makes storage of leftover product easier. Tomato paste in the tube is often kept with Italian specialty foods, rather than with the canned tomato products. 1 1/3 pounds ground sirloin, 90 percent lean ground beef 1 slice white bread, spread with softened butter, then cut into small cubes 1/8 cup (a splash) milk 1 egg 2 teaspoons grill seasoning blend, or coarse salt and black pepper combined 1/2 teaspoon ground allspice 1 rounded tablespoon tomato paste 1 medium onion, finely chopped, reserve 1/4 amount 3-Condiment Pan Gravy: 2 tablespoons butter 1/4 medium onion, finely chopped, reserved from meatloaf mixture 2 tablespoons (a handful) all-purpose flour 1 to 1 1/2 cups beef stock 1 tablespoon ketchup 1 rounded teaspoon spicy brown mustard 1 tablespoon steak sauce Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl. Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan. Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat. Slice meatloaf patties and drizzle with gravy. Turkey Meatloaf with Cranberry Glaze Posted by: dishesdone (My Page) on Thu, Feb 24, 05 at 11:16 This is a favorite in our house! 1/4 cup brown sugar 1/2 cup mashed jellied cranberry sauce(canned) 2 pounds ground turkey 3/4 cup milk 3/4 cup bread crumbs 3 eggs -- lightly beaten 1 1/2 teaspoons salt 1/8 teaspoon pepper 1/4 cup diced red onions 1/2 cup (approximate!) chicken broth -- (just enough to moisten) Preheat oven to 350 degrees. For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated. Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour. Serving Ideas : serve with a potato gratin and string beans almondine. From Cooking Live with Sara Moulton MARILYN'S Sausage Noodles Marzetti 5 oz. packaged noodles; cook & drain 1# bulk sausage (I use the kind with sage.) 1 medium onion chopped 2 stalks celery; chopped 1 (15 oz.) can crushed tomatoes (Italian seasoned are good.) cup dry white wine (optional) ¼ cup water 2 teaspoons Worcestershire Sauce 1 tablespoon brown sugar (donÂt leave this out!) salt & pepper to taste In a large skillet, combine sausage, onion and celery. Cook until sausage is no longer pink and vegetables are tender. Add tomatoes, wine, water, Worcestershire sauce, brown sugar, salt and pepper; stir well. Simmer 15 minutes. Add noodles; heat and serve Mar

Back home, for a bit. Here is the Zucchini Soup recipe. Zucchini Soup Yields 12 cups I pound Italian sausage, bulk or remove casings, crumbled 2 pounds zucchini, ends cut off and coarsely chopped 2 cups chopped celery 2 green bell peppers, chopped 1 cup chopped onion 42 ounces canned diced tomatoes 1 (10 oz) can tomatoes with green chiles 2 teaspoons salt 1 teaspoon Italian seasoning 1 teaspoon oregano 1 teaspoon sugar 1 teaspoon minced garlic 1/2 teaspoon basil Grated Parmesan cheese for garnish Brown the sausage in a skillet. Drain. reserving a small amount of fat. Saute the zucchini, celery, bell peppers, and onion in the same skillet until tender. Combine sausage, zucchini mixture, undrained tomatoes, and remaining ingredients, except Parm, in a stockpot or dutch oven. Simmer for 1 hour covered, stirring occasionally. Do not be alarmed if soup appears too thick. Liquid will form as the soup simmers. Ladle into bowls. Garnish with Parm. Freezes well. bbstx's notes: I used sweet Italian sausage. I used a scant 2 cups of celery. It can overpower other flavors so easily. I was careful to choose small zucchinis with smooth, tender skin, so I did not peel the zucchini. I used Original flavor Rotel tomatoes for the tomatoes with green chiles. Bon appetit!