Witches Brew Dinner

Witches Brew Dinner - Adapted from Bev Rankin

1 small to medium pumpkin
1 onion, chopped

2 Tbsp Vegetable Oil

2 pounds ground beef
2 Tbsp soy sauce
2 Tbsp brown sugar
1 can cream of chicken soup
2 cups cooked rice
1 can sliced water chestnuts, drained (optional)
1 can slice mushrooms (optional)
1 small green pepper, chopped
1 Tbsp parlsey

Cut off top of pumpkin and thoroughly clean out seeds and pulp. If desired draw a face on outside of pumpkin with permanent marker or acrylic paint. Preheat oven to 350 degrees.
In a large skillet saute onions and peppers. Add hamburger and brown.
Drain drippings and add soy sauce, brown sugar, and soup.
Simmer 10 minutes stirring occasionally. Add rice, water chestnut, mushrooms and parsley.
Spoon mixture into cleaned out pumpkin shell.
Replace pumpkin top and place entire pumpkin with filling on a baking sheet.

Bake 1 hour at 350 or when the inside of pumpkin is tender.

Easy Chili

Easy Chili - Hillbilly Housewife

1 lbs ground beef
1 large onion, chopped
2 cloves garlic minced, or 1/2 tsp garlic powder
15 or 28 oz can of tomatoes
6 oz can tomato paste
4 cups cooked pinto or kidney beans(see note below)
1 Tbsp chili powder
1 tsp salt
1/4 tsp pepper
1 Tbsp dry parsley (optional)

Get out a big pot, four quarts or bigger. Plop the ground beef and the chopped onion into the bottom of the pot and start frying it over medium heat. Break it up into small chunks as you cook it. When it is all the way brown and grey, with not a speck of pink left, drain off the fat. Open up the canned tomatoes and tomato paste. Add their contents to the big pot on the stove. Also add about 2 or three cups of water for simmering. Add the beans(canned or home cooked), chili powder, salt and pepper (and parsley if you like). Stir it all up and bring it to a boil. Reduce the heat so that the chili merely simmers, and allow it to cook, covered or not, for about an hour. It will be edible in 20 minutes, but tastes better after longer simmering.

To serve, you can ladle this over bowls of hot rice, or you can serve it in soup bowls with big wedges of cornbread dripping with margarine. Either way, it’s mighty fine eating. Serves 6 or 8.

NOTE: Measure up about 1-1/2 cups of pinto beans or kidney beans, or a combination. Put them in a big pot on the stove with plenty of water and bring them to a boil. Allow them to boil for a minute or two. Turn off the heat, cover the pot with a lid, and let them sit for at least an hour. After that you simmer them for about an hour or two, watching that they don’t run out of water. When they are tender, they are done.

If you decide to use canned beans, use at least two 15 oz cans, better to use 3 or 4 though. I’ve used pinto and kidney beans most often, but have substituted black beans, northern beans, pork’n'beans, and others as necessary.

Salisbury Steak

Salisbury Steak - from Kraft Foods

2 lb. extra lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 medium onion, finely chopped
3 egg whites
2 cups water, divided
1 Tbsp. oil
1/2 cup KRAFT Original Barbecue Sauce
1 tsp. Worcestershire sauce
1/4 tsp. black pepper

Mix meat, stuffing mix, onion, egg whites and 1-1/2 cups of the water until well blended. Shape into 8 (5-inch) patties.

Heat oil in large nonstick skillet on medium heat. Add patties; cook 6 min. on each side or until cooked through and golden brown on both sides. Drain fat from skillet.

Combine barbecue sauce, remaining 1/2 cup water, the Worcestershire sauce and pepper; pour evenly over patties. Bring to boil. Reduce heat to low; cover. Cook an additional 5 min. or until sauce is slightly thickened and heated through.

Fake Cake

Fake Cake

1 1/2lbs ground beef
2 eggs
2/3 cup seasoned bread crumbs
1/2 cup milk
2 Tbsp ketchup
2 tsp minced onion
2 tsp Worcestershire sauce

Heat oven to 350. Line 12 muffin cups with cupcake liners.

In a bowl, mix together ground beef, eggs, bread crumbs, milk, ketchup, onion and Worcestershire sauce.

Divide in twelve equal portions in the cupcake liners. Bake for 25 to 30 minutes. Cool 10 minutes.

Meanwhile, prepare 2 cups of mashed potatoes, place in resealable bag with star tip, and pipe potatoes on each cupcake after cooled. Sprinkle with minced carrots. Serves 6.

Sour Cream Chili Bake

Sour Cream Chili Bake - by everydayfoodstorage.net

1 lb. Ground Beef
¼ C. Chopped Onion
1 can (16 oz.) Kidney Beans, Drained
1 can (15 oz.) Tomato Sauce
1 envelope Taco Seasoning mix
1/4 C. Dehydrated Onions
1 can of Corn, Drained
1 C. (4 oz.) Shredded Cheddar Cheese
3 ½ C. Fritos
1 ¼ C. Sour Cream

Cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, tomato sauce, taco seasoning, corn, onion and ¾ C. cheese. Sprinkle 2 ½ cups Fritos in bottom of 8×8 baking dish. Cover with Chili. Bake at 350 degree for 20-25 minutes. Spread sour cream of chili. Top with remaining corn chips and cheese. Bake 3-4 minutes longer.

Cheesy Mini Burgers

Cheesy Mini Burgers - by Kraft Foods

1 lb. lean ground beef
1 cup Shredded Cheddar Cheese, divided
1/2 cup ketchup, divided
1/2 tsp. garlic powder
2 2/3 cups hot cooked rice

Preheat oven to 400°F. Mix meat, 2/3 cup of cheese, 1/4 cup of the ketchup and garlic powder. Shape into 12 balls. Place on foil-covered baking sheet sprayed with cooking spray.

Flatten each ball into patty, about 1/2-inch thick. Bake 15 min. or until cooked through; drain.

Spread remaining ketchup on each patty; sprinkle with remaining cheese. Bake an additional 5 min. or until cheese melts. Serve over rice.

15 Minute Chili Cheeseburger Skillet

15 Minute Chili Cheeseburger Skillet - by Kraft Foods

1 lb. lean ground beef 2 cups water
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 tsp. chili powder
3 cups chopped broccoli
1/4 cup ketchup

Brown meat in large skillet; drain.

Stir in water, Macaroni and chili powder. Bring to boil; cover. Reduce heat to low; simmer 5 min., stirring twice.

Add broccoli; simmer 5 min. or until macaroni is tender. Stir in Cheese Sauce Mix and ketchup until blended.

Wendy's Chili

Wendy's Chili - by Pam Walk

2 lbs ground beef
1 (29 ounce) can tomato sauce
1 (29 ounce) can kidney beans (with liquid)
1 (29 ounce) can pinto beans (with liquid)
1 cup diced onion (, 1 medium onion)
1/2 cup diced green chili pepper (, 2 chilies)
1/4 cup diced celery (, 1 stalk)
3 medium tomatoes, chopped
2 -3 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Brown the ground beef in a skillet over medium heat. Drain off the fat.

In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.

Cook, stirring every 15 minutes, for 2 to 3 hours. Serves 12.

Fake Cake

Fake Cake

3/4 lbs ground sirloin
1 egg
1/3 cup season bread crumbs
1/4 cup milk
1 Tbsp ketchup
1 tsp dried minced onion
1 tsp Worcestershire sauce
1 cup mashed potatoes
carrot minced

Heat oven to 350 degrees. Line 6 muffin tines with cupcake liners. In a bowl, mix together ground sirloin, egg, bread crumbs, milk, ketchup, onion, and Worcestershire sauce. Divide into cupcake liners. Bake for 25 to 30 minutes. Cool for 10 minutes while you make mashed potatoes. Place potatoes in a resealable plastic bag with a star tip, and pipe a swirl of potatoes on each "cupcake." Sprinkle with finely minced carrots. Makes 6 servings.