Cook beef and drain.
Add water and bring to a boil.
Stir in the noodle mix, tomato sauce and chili powder.
Return to a boil.
Reduce heat and simmer, uncovered, for 7 minutes or until thickened.
Stir in corn and 2/3 cup cheese and heat through.
Sprinkle with remaining cheese.
Place corned beef in uncovered Dutch oven, with spices up.
Cover with 2 inches of cold water. Bring to a boil, reduce heat, cover, and allow to simmer slowly for 2 hours.
Add vegetables and continue to simmer with lid on for 1 hour or until meat is fork tender and vegetables are done.
Prepare rice oriental dinner as directed on package, except omit water.
Add enough water to beef broth to measure 3 1/3 cups liquid.
Five minutes before end of cooking, stir in Chinese vegetables and green pepper.
Makes 5 to 6 servings.
In bowl, combine flour, salt and pepper; add beef and toss to coat.
In large pan, brown beef in oil.
Add cider, water, vinegar and thyme; bring to a boil.
Reduce heat; cover and simmer for 1 hour and 45 minutes or until meat is tender.
Add carrots, celery, potato and onion; return to a boil.
Reduce heat; cover and simmer 45 minutes or until vegetables are tender.
il into the beef, and then shape the beef into a flat
In a large skillet, cook and stir ground beef, onion, celery and green bell pepper over medium heat until vegetables are tender.
Drain off grease.
Stir in soup, tomato sauce, garlic, chili powder, salt and pepper.
eat; stir in the ground beef. Cook and stir until the
Cook beef, salt, bouillon cubes and water in saucepan covered until beef is tender.
Cook noodles as directed on package.
Add to beef along with the mushrooms if desired.
Heat until bubbling. Serves 3 to 4.
et aside.
Put the beef stock in a saucepan and
Brown ground beef, drain.
Add onion& bell pepper and cook until tender.
Add pasta sauce and beef broth; bring to a boil.
Add pasta.
When mixture is bubbling, turn heat down to medium.
Cook over medium heat until pasta is tender.
Butter an 8 x 12 x 2-inch baking dish.
Lightly saute ground beef.
Spread meat evenly in dish.
Sprinkle salt, pepper and onion powder over the meat.
Cover generously with grated cheese. Add green beans and mushrooms that have been mixed with the soup. Top with Tater Tots; sprinkle with grated cheese.
Bake at 350\u00b0 for 45 minutes.
Melt butter in large skillet.
Add cabbage and onion, mixing well.
Arrange potatoes over cabbage; sprinkle with caraway seed. Crumble ground beef over potatoes; sprinkle with salt and pepper. Pour tomato sauce over ground beef.
Cover skillet and cook over low heat 30 to 35 minutes or until meat is done.
Yields 4 servings.
Brown beef in skillet.
Drain off excess fat.
Add onion and green pepper and cook until onion is transparent.
Add raisins, olives, garlic and bay leaf.
Cook 15 minutes over low heat. Serve over rice.
Serves 4 people.
Meat and rice may be mixed together before serving.
Cook rice and set aside.
Cut cabbage into large 'squares'
Brown ground beef in large skillet, drain off oil.
Then place back in pan with cabbage, tomatoes and a small amount of water.
Stir and steam until cabbage is cooked.
Add rice, soy sauce worcestershire, salt and pepper.
Stir until well mixed.
Serve piping hot! **Variations: serve on a large blanched cabbage leaf or use a bell pepper cut in half and blanched.
Cook macaroni. Saute onions, celery & garlic in vegetable oil. Add beef & brown.
Stir in flour & seasonings. Add tomatoes. Bring to a boil. Add macaroni.
Put into a 2 qt (2.5L) baking dish. Sprinkle with cheese.
Bake at 350F (180C) about 30 minutes.
Cut beef into cubes.
Brown in fat in cooker.
Add remaining ingredients and stir.
Cover pressure saucepan and set cooking control at 10 pounds pressure.
Cook for 5 minutes after the control jiggles.
Cool cooker for 5 minutes, then place saucepan under the faucet until pressure reaches zero.
Open pan and serve.
In a skillet, cook ground beef or turkey and onions until meat is browned and onions are tender.
Drain fat.
Stir in the undrained tomatoes, undrained beans, uncooked rice, green pepper, chili powder, garlic powder, water and salt.
Bring to a boil. Reduce heat.
Simmer, covered, for 20 minutes, stirring occasionally.
Top with cheese.
Cover and heat about 3 minutes. Sprinkle corn chips around the edge.
Makes 6 servings.
Brown beef.
Pour off fat.
Add onion, parsley flakes, tomato paste, water, salt, chili powder and mushrooms.
Bring to boil. Reduce heat.
Add macaroni and bring again to boil.
Cover; reduce heat and simmer, stirring occasionally, 20 to 25 minutes or until macaroni is tender.
Brown beef and onion in pan.
Drain excess fat.
Stir in tomatoes (no need to drain), spinach and cooked macaroni until heated through.
Sprinkle with parmesan, salt and pepper.
Cook macaroni according to package directions.
Drain the macaroni and add the tomato sauce to it.
Brown ground beef and onion in skillet, then drain.
Add macaroni and tomato sauce mixture to skillet along with all other ingredients.
Mix, cover and simmer over low heat until bubbly.
You can add more water during the cooking process if it becomes too dry.