Recipes ala Mode

1 small onion, chopped

From: Mandy Jackson

1 lb. ground beef, browned
1 pkg. taco seasoning
1 can kidney beans, drained
Lettuce
Avocado
Tomatoes, sliced or diced
Red Onion
1/2 - 2/3 c. Thousand Island dressing
Cheese, grated
Tortilla chips (I like cheese Doritos)

Brown beef, drain grease. Mix in taco seasoing. Drain kidney beans and add to meat; set aside. Mix all vegetabels together. Top salad with dressing. Grate cheese, crunch tortilla chips. Add meat mixture to salad just before serving. Top with cheese and chips.

**This recipes is not good for left overs**

Original date August 2007
From: Laci Quist

1/2 lb. ground beef
1 1/2 c. cabbage, cut into strips
1 can corn
3 carrots, diced
1/4 c. celery, died
Water
Beef bouillon
Salt & pepper to taste
Cayenne pepper

Brown beef. Put water in a pot and bring to a boil. Add bouillon according to directions on package. Add ground beef and vegetables. Cook until carrots are tender. Salt, pepper and cayenne pepper to taste. **Laci's note: I never measure the vegetables, I just throw in what looks good.

Original date July 2007
From: Kaycee Bahr

hamburger patties
pineapple rings
teriyaki sauce
jalapenos, sliced or diced
cream cheese
hamburger buns

Make desired number of hamburger patties. Grill on grill. Dip pineapple rings in teriyaki sauce (don't let soak for too long!) and grill. Place hamburger patties on hamburger buns, put grill pineapple ring on top. Place sliced jalapenos on top of pineapple and spread cream cheese on top hamburger bun, or combine diced jalapenos with cream cheese and spread on buns. Enjoy!

Original date July 2007
From: Valerie Broyles

1 lb. ground beef (or more if desired)
1 pint tomates
1 (8 oz) can tomato sauc
1 pkg. spaghetti sauce mix
1 lb. longhorn cheese
1 pkg. lasagna noodles

Brown ground beef and drain. Add tomatoes, sauce and sauce mix to the meat and simmer for 5 minutes. Cook noodles for 10 minutes and drain. Grate cheese. Arrange half of the noodles on the bottom of a baking dish. Pour half of the meat mixture on the noodles and cover with half of the cheese. Repeat layers. Bake at 350F for 20 minutes uncovered.

Original date May 2007
From: Micah Jackson

1 1/2 lb. round steak
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 medium onion, sliced
1 carrot, chopped
1 small celery stalk, chopped
15 oz. tomato sauce

Cut round steak into serving pieces. Season flour with salt and pepper. Dredge meat in seasoned flour. Put onions in bottom of crockpot; add meat. Top with carrots and celery and cover with tomato sauce. Cover, cook on low 8-10 hours (high 3-5). **Diced tomatoes may be used in place in tomato sauce.** Serves 6

Original date April 2007
From: Meagan Kline

1 - 1 1/2 lb. ground beef
1 - 1 1/2 c. quick-cooking oatmeal
2-3 eggs
Salt & pepper to taste
Onion salt to taste
Worcestershire sauce to taste
1 c. ketchup
1/2 c. brown sugar
1 tbsp. mustard

Combine first seven ingredients and press into a loaf pan. Cover with foil. Bake at 375F for 45 minutes. (To make meat loaf more crispy remove foil after 30 minutes). Combine ketchup, brown sugar and mustard. Spread over meat. Bake an additional 15-20 minutes.

Original date October 2006
From Laci Quist

2 bell peppers, halved & cleaned
1 c. cooked rice
1/2 lb. ground beef, browned
1 can stewed diced tomatoes
1 can beans

Mix rice, beef, tomatoes and beans. Put into bell peppers. Sprinkle with cheese. Bake in 350F oven until warm and cheese is melted.

Original date October 2006
From Katherine Motz

1 lb. ground beef
1/2 c. chopped onion
1 can cream of chicken soup
2 cans ranch style beans (1 with jalapeno)
1 can rotel tomatoes
Grated cheese
Flour tortillas

Brown beef and onion. Combine soup and rotel. Add beans to meat. In a 9 x 13 inch pan layer flour tortillas (folded in half), meat mixture and then soup mixture. Top with grated cheese. Spray foil so cheese won't stick and cover casserole. Bake at 350F for 45 minutes.

Original date October 2006
From Christy Hinton

2 medium zucchini
1/2 lb. ground beef or bulk italian sausage
1/4 c. chopped onion
1 clove garlic, minced
2/3 c. seasoned bread crumbs
1/3 c. milk
1/8 tsp. dill weed
1 c. spaghetti sauce
1/2 c. shredded cheddar cheese

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell. Chop pulp; set pulp and shells aside. In a skillet, brown meat, onion and garlic; drain. Add pulp, bread crumbs, milk and dill. Spoon into zucchini shells. Place in a greased 2 quart baking dish. Top with spaghetti sauce; sprinkle with cheese. Cover and bake at 325F for 30 minutes or until zucchini is tender. Serves 4