Lu Ann Beavers
3 Tbsp. fat 1/8 tsp. cayenne pepper
1 large onion, chopped 1 Tbsp. chili powder
1 green pepper, chopped 1 clove garlic, mashed
1 pound ground beef 1 tsp. salt
16 oz. can tomatoes 1 lb. can kidney beans
10 1/2 oz. can tomato soup 1 bay leaf
1/2 tsp. paprika
Heat
fat in 10 inch skillet. .Add onion, green pepper, and meat. Cook until brown,
stirring occasionally. Add next 6 ingredients. Cover and simmer about 1 hour,
stirring occasionally. Add more water if mixture gets too thick. Combine garlic and salt; add with beans to
meat mixture. Heat. Makes 6
servings.
CHINESE HAMBURGER
Fran Ferguson
1 lb. ground beef 1/4 cup soy sauce
2 small onions, chopped 1/4 tsp. pepper
1 can cream of chicken soup 1 can bean sprouts, drain
1 can cream of mushroom soup and reserve liquid
1/2 cup uncooked rice 1 can Chinese noodles
Brown
meat and onions in large skillet.
Add enough water to the reserved bean sprout liquid to make 1 1/2 cups. Add
all ingredients except noodles and mix. Bake covered in a 350 degree oven for
30 minutes. Put noodles on top and bake uncovered for an additional 15 minutes.
COUNTRY BURGERS
Sheila
Shaw
1 lb. ground beef
1 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. finely chopped green pepper
1/2 cup milk
1 Tbsp. butter or margarine
1 can condensed
cream of mushroom soup
Mix ground beef
lightly with mustard, salt, pepper, green pepper and milk. Shape into 4
patties, about 1” thick.
Pan fry over medium heat in butter or margarine just until brown
on both sides. Spoon soup over. Stir lightly to blend
with drippings, be careful not to break patties. Cover.
Simmer, baste patties often, 10 to 15 mins. 4 servings.
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