1 lb. hamburger -- 1/2 to 3/4 c. bread crumbs -- Salt & Pepper to taste -- 1/2 c. milk -- 1 small onion, chopped

Shape into patties; brown in skillet; then place in casserole dish.

Combine: 1 c. ketchup -- 2 tsp. vinegar -- 3/4 tsp. salt -- 2 tsp. mustard -- 1/2 c. brown sugar

Pour sauce over patties; bake at 350-degrees for 1 hour.


2 tsp. salt -- 1/4 tsp. pepper -- 2 lb. beef tenderloin (trimmed) -- 1 T. butter -- 1/2 c. red currant jelly -- 2 T. rosemary, crushed -- 1 c. whipping cream -- 2 T. flour

Rub salt & pepper over pork; set aside.

Melt butter in a 12-inch skillet; add tenderloin and brown on all sides. Remove from heat. Place tenderloin in a roasting pan. Spread top with jelly; sprinkle with rosemary. Bake at 350-degrees for 40 minutes, basting once after 25 minutes.

Whisk cream and flour together; pour over roast. Bake for 10 to 15 minutes more.


8 pork chops (boneless) -- Salt & Pepper -- 1 c. ketchup -- 1 c. Coke -- Brown Sugar

Place pork chops in baking dish; season with salt & pepper to taste. Mix ketchup and Coke; pour over the pork chops. Sprinkle 2 T. brown sugar over each chop. Bake (uncovered) at 350-degrees for 1 hour.

**NOTE: You can substitute Pepsi for this, too.


1-1/2 lb. ground beef -- 1 c. flour -- 1 tsp. salt -- 1 tsp. oregano -- 1/8 tsp. pepper -- 2 eggs -- 2/3 c. milk -- 1 c. mushrooms -- 1 c. chopped onion -- 1 c. pizza sauce -- 1 c. shredded Mozzarella

Brown beef; drain. Grease a 12-inch pizza pan. Combine flour, salt, oregano, pepper, eggs & milk; mix until smooth. Pour batter in pan to cover bottom.

Arrange toppings of meat, mushrooms and onions. Drizzle on sauce. Sprinkle with cheese. Bake at 425-degrees for 25-30 minutes.


3 lb. piece of beef for pot roast -- Kosher salt and fresly ground pepper -- 4 carrots, peeled & cut into 3-inch diagonal pieces -- 4 potatoes, peeled & quartered -- 2 to 3 onions, thinly sliced -- 2 Bay leaves -- 1/4 tsp. dried thyme -- 2 cans tomato soup

Season beef with salt & pepper. Place carrots, potatoes and onions in crockpot. Season with salt & pepper. Add Bay leaves and Thyme. Place meat on top of vegetables. Add soup. Cover; cook on low setting for 8 hours (or high setting for 6 hours).

Remove meat to cutting board. Transfer vegetables to platter. Slice meat; add to platter. De-fat the sauce; adjust for seasonings and then pour sauce over meat and vegetables to serve.


1 (12 to 14 lb) fully cooked ham, spiral cut -- 2 (6 oz) cans pineapple juice -- 1 (20 oz) can crushed pineapple, undrained -- 2 c. brown sugar -- 20 to 30 whole cloves -- 1/4 c. golden raisins

Place ham in a roasting pan. Slowly pour pineapple juice over ham so it runs between slices. Spoon crushed pineapple over ham. Sprinkle with brown sugar and cloves. Add raisins to pan juices. Cover and refrigerate overnight.

Discard cloves. Cover and bake ham at 325-degrees for 1-1/2 to 2 hours, or until meat thermometer reads 140-degrees, basting every 20 minutes.


1/2 c. BBQ sauce -- 1/4 c. pineapple juice -- 1 clove garlic, minced -- 2 tsp. vanilla -- 1 tsp. ground allspice -- 6 pork loin chops (boneless), 1/4-inch thick

Mix BBQ sauce, juice, garlic, vanilla & allspice. Heat broiler. Place chops on greased rack of broiler pan. Broil 3-4 inches from heat for 10-12 minutes on each side (or until done), brushing frequently with BBQ sauce.


(One of our Family Favorites! Everyone LOVES these!)

Brown 1 lb. hamburger on high heat. Turn heat to low and add:

1/4 c. tomato paste
1/4 c. tomato sauce
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. garlic powder
3 T. sugar

Cook 5 minutes (covered). Dip off fat with spoon. Put meat sauce on half-buns. SPrinkle parmesan cheese on top; then grated Cheddar cheese. Bake at 425-450-degrees just until cheese melts.


6 boneless loin chops -- 2 T. oil -- 2 cans cream of mushroom soup -- 8 oz. sour cream -- 1/2 c. milk -- 32 oz. pkg. has browns -- 2 c. shredded Cheddar cheese -- 1 can fried onion rings

Brown pork chops in hot oil over medium-heat for 1-2minutes on each side; set aside.

Combine soup, sour cream and milk. Stir in potatoes and 1 c. cheese. Spread mixture in a greased 3-qt. rectangular baking dish. Arrange browned chops on top. Bake (covered) at 350-degrees for 1-1/4 to 1-1/2 hours. Sprinkle remaining cheese and the onion rings on top. Bake (uncovered) for an additional 5 minutes. Garlish top with chopped parsley, if desired.


(A great way to use leftovers!)

Leftover mashed potatoes
Leftover vegetables
Leftover breadcrumbs
Leftover pot roast
Leftover gravy
2 eggs, beaten
1 c. milk
Salt, Pepper & Butter

Grease a casserole dish; spoon in a ring of mashed potatoes in center. Add vegetables and meat. Spoon in gravy. Spread bread crumbs evenly over top. Beat eggs and milk together; pour over breadcrumbs. Salt & Pepper to taste. Dot wth butter. Bake at 350-degrees for 35-40 minutes.


1 lb. ground chuck -- dash of celery seed -- dash onion salt -- 1/3 c. milk -- 1/4 c. dry bread crumbs -- 1 egg, beaten -- 1 T. Worcestershire sauce

In large bowl, combine all ingredients. Form into a loaf pan.

Mix 1-1/2 c. brown sugar and 1-1/4 c. ketchup. With the handle of a wooden spoon, poke hold in the meatloaf. Then pour the brown sugar mixture over the top, allowing to run into the holes. Bake at 350-degrees for 50 to 60 minutes.


Roll boneless pork chops in flour (on wax paper). Brown slightly in a little oil. Salt & Pepper to taste. Place in baking dish. Cover with 1 can cream of mushroom soup. Pour 1 soup can water over top.

Cover with foil; bake abut 2 hours at 350-degrees. Remove foil; bake for 10 minutes more. This makes its own gravy, so have the mashed potatoes ready!

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