Bacon Cheeseburger Meatballs

Ingredients

• 1 lb ground beef, turkey, or a combo
• 1 egg
• 1 tablespoon dried parsley or 2 tablespoons of fresh parsley
• 1/2 teaspoon of garlic powder
• 2 tbsp flour
• 2 tbsp milk
• 1/2 lb bacon cooked & crumbled
• 1/4 cup crushed french fried onions
• 8 oz  cheese cubed (cheddar, Monterey jack, provolone, etc)

Instructions

1. In a large bowl combine egg, ground beef, parsley, garlic powder, flour, milk, bacon crumbles and crushed french fried onions.
2. Mix well.
3. Shape meat mixture into a ball shape.
4. Stuff a cube of cheese into each meatball and cover with remaining meat mixture.
5. Place meatballs onto a parchment-lined cookie sheet.
6. Bake at 375 degrees for 20-25 minutes or until cooked through.

Louise's Dynamites

INGREDIENTS:

2-1/2 pounds ground beef
2 medium green peppers, finely chopped
1 medium red pepper, finely chopped
1 large Vidalia onion, chopped 
1 entire bunch of celery, chopped
1 can (28 ounces) crushed tomatoes in puree
1 can (16 ounces) tomato sauce
1 can (12 ounces) tomato paste
1 cup water
1T olive oil
2 tablespoons sugar
2 tablespoons garlic powder
1 tablespoon Italian seasoning
1 tablespoon dried oregano
2-1/4 teaspoons salt
1-1/2 teaspoons pepper
16 hoagie buns or other sandwich rolls, split

DIRECTIONS:

1. In a Dutch oven, cook beef and vegetables in olive oil over medium-high heat 8-10 minutes or until beef is no longer pink, drain.
2. Stir in all remaining ingredients except buns. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until desired consistency and flavors are blended, stirring occasionally.
3. Serve on buns. Yield: 16 servings.

NOTE:

It is said Dynamites originated right in Madison Maine. All I know is they sure taste good.  They always come in handy for quick fund raisers, also.

Louise’s Best Food Rub

1/3 Cup Paprika

1 Tablespoon Sea Salt

1 teaspoon Black pepper

1 Tablespoon Mrs. Dash

1 Tablespoon Ground Mustard

1 Tablespoon Ground Sage

1 Tablespoon Granulated Garlic

1 Tablespoon Granulated Onion

1 Tablespoon Mustard Seeds

1 Tablespoon Celery Seeds

1 Tablespoon Dill Seeds

1 Tablespoon Dill Weed

2 Tablespoons Splenda, sugar, or Truvia

1. Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill and the stove. Keeps indefinitely but won't last long.

2. I use this on roasted vegetables as well as meats and fishes.

Louise's Pot Roast

Louise's Pot Roast
Recipe By : Louise
Serving Size : 8
Categories : Beef, Main Dishes
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1 cup beef bouillon
3 cloves garlic -- smashed
2 tablespoons Worcestershire sauce
6 peppercorns
1 bay leaf
1 onion -- sliced
3 pounds beef pot roast
1/4 cup all-purpose flour
1/4 cup bacon fat -- or oil
4 whole potatoes -- peeled & quartered
4 whole carrots -- peeled & quartered
4 white turnips -- peeled & quartered

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1. Season flour with salt and pepper to taste. Dredge meat in flour. In heavy sauce pan, sear meat quickly on all sides in smoking hot bacon fat. Sprinkle with spices, onions, and garlic.
2. Cover and roast until tender, about 3-1/2 hours. Add turnip, potatoes, and carrots during last hour of cooking.
3. When done, place roast and vegetables on a platter and keep warm. Skim fat from liquid and reduce over medium-high heat until liquid measures about 2 cups.
4. Season to taste; if necessary, thicken gravy with one tablespoon flour dissolved in a quarter cup of cold water.

Beef & Cheese Fajita

Beef & Cheese Fajita
Recipe By : Louise
Serving Size : 12
Categories : Entree
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1 dozen flour tortillas -- whole wheat
1 teaspoon dry mustard -- ground
1 teaspoon garlic -- minced
1 teaspoon horseradish -- prepared
1 pound ground beef -- cooked
1 pound ground turkey -- cooked
1 pound cheddar cheese, lowfat -- shredded
2 each tomatoes -- chopped
1/4 teaspoon balsamic vinegar
1/4 teaspoon sea salt
1/4 teaspoon Italian seasoning
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1. Start 2 days ahead. Precook beef & turkey, cool overnight.
2. Next day, Mix all ingredients except wraps. Allow to marinate overnight.
3. Portion 3 oz. of filling into each tortilla. Wrap and place on papered sheet pans.
4. Warm in a 350 degree oven until cheese melts.
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NOTES : Serve with Salsa

 
 
 
 
 
 
 
 
 
 

Mini Meatloaves

Mini Meatloaves
Recipe By : Louise
Serving Size : 12
Categories : Entrees
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1/2 cup milk
2 egg
2 pounds lean ground beef
1/2 cup bread crumbs
1/2 tablespoon ranch salad dressing -- mix - dry
2 tablespoons worcestershire sauce
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1. Beat milk and eggs in large mixing bowl -- electric, use hook.
2. Add ground beef, bread crumbs, and salad dressing.
3. Mix with hook until well blended.
4. Scoop with #12 scoop onto papered cake pans.
5. Brush loaves with worcestershire sauce and bake uncovered at 350 for 35-45 minutes. Test with strip for doneness.
6. Serve

Louise's Hearty Beef and Barley Crock Pot Soup

Louise's Hearty Beef and Barley Crock Pot Soup
Recipe By : Louise
Serving Size : 16
Categories : Soup
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2 large beef oxtails -- or any combination of beef bones
2 quarts water
2 bay leaves
2 cloves garlic -- or 1 ts. minced
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1 pound lean ground beef
15 ounces black beans -- canned
14 1/2 ounces tomatoes, canned -- dice or process
1 package vegetable soup -- mix-instant
1/2 pound carrots -- fresh or frozen (sliced or chopped)
1/2 pound celery -- minced or chopped
2 medium onion -- chopped
1/2 pound barley -- raw
1/2 teaspoon thyme
1 teaspoon basil
1/2 teaspoon pepper -- mixed or Mrs.Dash
1 tablespoon parsley, freeze-dried
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1. Sprinkle soup bones with salt and pepper and roast at 350F for 1-2 hours.
2. Placed roasted bones and pan dripping in your crock pot, add water, bay leaves, and garlic and simmer on low for 24 hours. Remove and discard bones. Any meat on them should have sloughed off into your broth. If the chunks are large -- chop them and place back in broth. De-fat or skim broth if desired.
3. Brown the ground beef in a frying pan and drain off any fat.  Add cooked ground beef and remaining ingredients to your broth and simmer until barley is cooked 3-5 hours.
Enjoy!
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NOTES : This is a nice thick and hearty soup and would make a great meal served with crusty bread and icy cold milk on a cold Maine Winter Day.
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TIP: To easily de-fat homemade beef broth, refrigerate over night.  Fat will rise to the top and solidify and can then be easily flaked off and discarded.

GWH Shepard's Pie

GWH Shepard's Pie
Recipe By : Louise
Serving Size : 6
Categories : Entree
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1 1/4 pounds ground beef, extra lean
1/2 teaspoon garlic -- minced
1 1/3 tablespoons onion flakes
2/3 cup beef bouillon
1 dash pepper
1 bay leaf
1 teaspoon worcestershire sauce
1/4 cup cold water
2 tablespoons cornstarch
1 teaspoon soy sauce
1 can corn
1 quart mashed potatoes

1. Brown ground beef, garlic, and onions in -- stir often. When browned, add beef bouillon, pepper, bay leaves, Worcestershire sauce, & soy sauce -- bring to a boil.
2. Mix cornstarch w/cold water and fold into boiling meat mixture. Stir until thick.
3. Portion meat into casserole pan (sprayed with Pam). Layer a can of corn, top with prepared mashed potatoes.
4. Bake, uncovered, for 30 - 60 minutes at 350 degrees. Potatoes should be lightly browned.
5. Cut into 6 servings and serve with gravy on the side.
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Knorr Shepards Pie Mix