MeatIsNotASideDish.com

Ingredients:
• 5 Tbsp. butter
• 5 lb. ground beef
• 2-1/2 c. chopped onions
• 1 c. chopped green pepper
• 5 c. chopped celery
• 5 cans tomato soup, undiluted
• 5 (15 oz.) cans tomato sauce
• 5 tsp. salt
• 1/2 tsp. black pepper

Directions:
Melt butter over low heat in 8-quart skillet or roaster. Crumble beef into container and increase heat. When red color disappears, add onions, green pepper and celery. Cook just until vegetables are tender. Add soup, tomato sauce, salt and pepper. Cover and bake in oven for 1/2 hour, stirring occasionally. Can be used for a variety of family meals (chili, beefaroni, pizza, spaghetti, Sloppy Joes and Spanish rice).

Submitted By: MINASD

Ingredients:

Crust:
• 1-1/4 cups chocolate wafer crumbs (about 18 wafers)
• 2 tbsp. sugar
• 3 tbsp. melted butter or margarine

Filling:
• 2 (250 g or 8-oz) packages cream cheese
• 1 (125 g or 4-oz) package cream cheese
• 1 cup sugar
• 1/4 cup cocoa
• 2 tsp. vanilla
• 1 cup whipping cream
• 3 medium eggs
• 1 (19-oz.) can cherry pie filling
• 2 tbsp. chocolate cherry liqueur (optional)
• 2 tbsp. sugar
• 1/2 tsp. vanilla
• 1/4 oz. grated semi-sweet chocolate

Directions:
Combine chocolate wafer crumbs, 2 tbsp. sugar and melted butter. Press into bottom of 9 inch spring form pan. Bake in moderate oven, 350 degrees, for 10 minutes. Cool. Reduce oven temperature to 300 degrees.

Have cream cheese at room temperature. Beat in large mixing bowl at medium speed until creamy. Gradually beat in the one cup of sugar and cocoa. Add vanilla. Beat in eggs, one at a time. Beat until smooth. Pour over chocolate crust. Bake in slow oven, 300 degrees, about one hour until center of cake is firm. Remove from oven and cool to room temperature.

Combine cherry pie filling with liqueur, if being used. Pour over cooled cheesecake.

Add the two tbsp. sugar and vanilla to whipping cream in bowl. Whip until stiff. Spoon onto cake, covering evenly. Chill several hours before serving.

Decorate with grated chocolate. Makes 10 to 12 servings. This cheesecake freezes well.

Ingredients:
• 6 1/4 c Boiling water
• 2 Jello(red); 4 serving size
• 2 Jello(Orange); 4 serving
• 2 Jello(Lemon); 4 serving
• 2 Jello(Lime); 4 serving
• 2 Jello(Berry Blue); 4 serving
• 8 oz Cool whip

Directions:
Stir 1 1/4 cups boiling water into each flavor of gelatin in separate bowls until completely dissolved (2 minutes). Pour each flavor into separate 8 or 9″ square pans. Refrigerate 3 hours or until firm. Cut each pan into 1″ cubes. Arrange rows of different color gelatin cubes to form a rainbow on a large flat tray or cookie sheet. Double stack cubes, if desired. Place 1/2 of the cool whip at each end of the rainbow to form clouds for dipping. Serve immediately or refrigerate until ready to serve.

Ingredients & Directions:
Select small, firm green tomatoes. Wash and pack in sterilized quart jars. To each quart add one clove of garlic, one hot red or green pepper and one head dill. For about eight quarts: combine 2 quarts of water, 1 quart of cider vinegar, 1 cup salt. Cook solution five minutes. Fill jars to 1/2 inch from top. Seal.

Submitted By: MINASD

Ingredients:
• 24 each Chicken Wings – Separated
• 2 tablespoons Vegetable Oil
• 1/4 teaspoon Garlic Powder
• 3 tablespoons Habanero Sauce
• 3 tablespoons Tabasco Sauce
• Ground Red Pepper to taste
• 1 tablespoon White Vinegar
• 1/4 cup Brown Sugar
• 1 cup Bleu Cheese Salad Dressing
• Leaf Lettuce for platter

Directions:
These chicken wings are quite easy to prepare. Adjust the amount of Tabasco sauce and Habanero sauce to your own tastes. I recommend though that you just cool them by dipping them in the bleu cheese salad dressing rather than decreasing the hot sauces. Preheat oven to 375

Ingredients:
• 4 tbsp. cooking oil
• 1 sm. onion, finely chopped
• 1 (15 1/2 oz.) can tomato sauce
• 1 1/2 c. water
• 1/2 tsp. pepper
• 1/2 tsp. red pepper, optional
• 1 lb. ground beef
• 1 (29 oz.) can tomato puree
• 1 (6 oz.) can tomato paste
• 1 tsp. salt
• 1/2 tsp. oregano
• 2 lbs. sausage (Italian links or country style)

Directions:
Brown ground beef in 2 tablespoon hot oil in frying pan. When almost browned, add onion and continue browning until onion is tender. Pour meat and onion into 3 1/2 quart Crock Pot. Add puree, sauce, paste, water, salt, pepper and oregano and set dial on low setting. Cut 2 lbs. sausage into pieces and brown in remaining 2 tablespoons oil. When brown, place sausages in sauce in Crock Pot. Continue cooking for 12 hours. (If you like your sauce sweeter, you could add 1/4 to 1/2 cup sugar to this.)

Submitted By: MINASD

Ingredients:

• 1/4 cup soy sauce
• 3 tablespoons light brown sugar
• 3 tablespoons distilled white vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon garlic pepper seasoning
• 4 fluid ounces lemon-lime flavored carbonated beverage
• 2 pounds beef sirloin steak, cut into 1-1/2 inch cubes
• 2 green bell peppers, cut into 2 inch pieces
• 1/2 pound fresh mushrooms, stems removed
• 1 pint cherry tomatoes
• 1 fresh pineapple – peeled, cored and cubed

Directions:
In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoning salt, garlic pepper seasoning and lemon-lime flavored carbonated beverage. Place beef sirloin steak in a large ziplock bag. Cover with the soy sauce mixture and seal. Marinate in the refrigerator 8 hours, or overnight. Preheat an outdoor grill for high heat and lightly oil grate. Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook approximately 1 minute. On wooden or metal skewers, alternately place steak, parboiled green peppers, mushrooms, cherry tomatoes and pineapple. Basting frequently with remaining marinade mixture, cook on the prepared grill 10 to 15 minutes, or to desired doneness.

Submitted By: MINASD

Ingredients:
• 2 scoops orange sherbet
• 1 oz. vodka
• 1 oz. orange juice
• Crushed ice

Directions:
Combine in blender.

Ingredients:
• 1 cup Onions – dehydrated
• 1 cup Ketchup
• 1/4 cup Sweet peppers – dehydrated
• 2 tablespoons Louisiana hot sauce
• 1/4 cup Parsley – dried
• 1 tablespoon Salt
• 1/2 cup Honey
• 1/2 teaspoon Mint – dried
• 1 tablespoon Lemon juice
• 1 cup Dry white wine
• 3 tablespoons Lea & Perrins
• 3 tablespoons Vinegar
• 1 tablespoon Liquid smoke
• 1 cup Water

Directions:
Put all the dried ingredients in a pot and add water. Let it set a little while. Add the wine and the rest of the ingredients. Cover and cook for several hours.

Submitted By: MINASD

Ingredients:
• 1 lb Very lean ground beef
• 1 tb Worcestershire sauce
• 1 ts Curing salt; (optional, this contains nitrates and sugar; or subsitute an equal amount of seasoned salt
• 1 D cayenne

Buy the leanest ground beef possible, or select a lean chuck roast and grind it or have it ground. Combine meat with remaining ingredients, mixing well. Cut a piece of plastic wrap the size of your drying tray. Put seasoned ground beef on plastic wrap and, using a moistened rolling pin, roll ground beef to 1/8″ thick, spreading meat over entire area of tray. A jerky press can be used instead: Follow manufacturer’s directions.

Place meat-covered plastic wrap on gray and dry at 140 F for 4 to 6 hours. Remove tray, plastic wrap-side up. Peel of wrap and discard. Roll paper towels over top with rolling pin to remove melted fat. Invert meat onto another tray, plastic wrap-side up. Peel of wrap and discard. Return meat to dehydrator and dry for another 4 to 6 hours. Top with paper towels and roll again to absorb fat. Dry until jerky is hard and leathery. Cut into strips before storing.

Package airtight and store in refrigerator or freezer if possible. Use within 6 months.

Ingredients:
• 3 sticks soft butter
• 3 c. sugar
• 5 eggs (one at a time)
• 2 tsp. lemon extract
• 3 c. cake flour
• 3/4 c. 7-Up

Directions:
Put in tube pan, greased and floured. Bake at 325 degrees for 1 hour and 15 minutes.

Submitted By: MINASD

Ingredients:
• 1 Stick butter
• 2 tb White chocolate; melted & cooled
• Cinnamon to taste

Directions:
Mix all ingredients well. Serve with scones, etc.

Submitted By: MINASD