Taken from my “Favorites” Folder!

This is a family favorite, kids of all ages will love this!

Servings 4-6

INGREDIENTS:

6 ounces uncooked spaghetti pasta (

1 pound ground beef (or can use bulk Italian sausage meat)

1 medium onion, chopped

3 garlic cloves, minced

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1 teaspoon chili powder

1 cup shredded cheddar cheese, divided

1 tablespoon Worcestershire sauce

1-1/4 cups ketchup

1 tablespoon prepared yellow mustard

3/4 cup beef stock

1/2 cup shredded mozzarella cheese

INSTRUCTIONS:——————————————-

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish.

Cook spaghetti according to package directions; drain and set aside.

Cook ground beef with onion in a large skillet stirring until meat browns (about 10-12 minutes).

Add in garlic, salt and pepper; continue cooking for another 2-3 minutes; drain fat.

Stir in the chili powder, 1/2 cup of the shredded cheddar, Worcestershire sauce, ketchup, mustard and beef broth into the meat mixture; simmer 15 minutes stirring frequently.

Stir in cooked spaghetti (you may need to use your hands for mixing).

Spoon mixture into a baking dish.

Top spaghetti with remaining 3/4 cup shredded cheddar cheese and 1/2 cup shredded mozzarella (can use more cheese).

Bake 20 to 30 minutes, or until cheese begins to brown.

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

Plan ahead the shaped burgers must be refrigerated 8-24 hours to blend the flavors (24 hours is even better)

Servings 24 sliders

INGREDIENTS:

6 slices bacon

1 medium onion, finely chopped

6 garlic cloves, minced (garlic lovers can use more, the more garlic the better!)

1-1/2 pounds lean ground beef

1-1/2 pounds regular ground beef (even better — can use 2 pounds ground beef and 1 pound Italian sausage links, casings removed)

2 tablespoons Worcestershire sauce (do not omit this!)

2 teaspoon seasoned salt

1 teaspoon fresh ground pepper (can use more)

1 tablespoon Franks Red Hot sauce (can use more)

24 small dinner rolls (I use butter pan rolls)

Kraft 4-Cheese Italiano shredded cheese (or use your own favorite cheese)

INSTRUCTIONS:—————————————-

Taken from my Favorites Folder!

Plan ahead the shaped burgers need at least 4 hours of refrigeration time to marinate

Servings 8

INGREDIENTS:

1/3 cup honey ( you can use up to 1/2 cup honey)

1/4 teaspoon cinnamon

1/4 teaspoon paprika

1/4 teaspoon curry powder

1/8 teaspoon ginger powder

1 pinch nutmeg

2 pounds lean ground beef

6 large garlic cloves, finely chopped (not finely minced)

2 green onions, finely chopped ( or use 1 small yellow onion)

1-1/2 teaspoons fresh ground black pepper

1 teaspoon seasoning salt (can use white salt)

1/4 cup low sodium soy sauce

8 slices of fresh pineapple rings ( or use canned pineapple slices, fresh is better!)

crusty hamburger buns

lettuce leaves

Servings 3-4

INGREDIENTS:

1 pound ground beef,  shaped into 1-inch balls then cooked in oven or skillet(use your own favorite meatball recipe)

1/4 cup butter (can use more or less)

4 cups sliced fresh mushrooms

2 to 3  garlic cloves, minced

1/2 teaspoon cayenne pepper (or adjust to taste, can omit if desired)

2 tablespoons cornstarch

2 cups half-and-half cream

2 tablespoons ketchup

2 tablespoons orange juice, or to taste

2 teaspoons Worcestershire sauce

1/4 cup freshly grated parmesan cheese

2 cups frozen peas (do not thaw)

INSTRUCTIONS:—————————————–

Plan ahead the roast must be refrigerated overnight

For extra flavor and reduced cooking time season the beef with pepper and garlic then brown in hot oil on all sides before adding to the slow cooker and refrigerating overnight

Servings 8

INGREDIENTS:

1 boneless beef chuck roast (about 3 pounds)

fresh ground black pepper, use as much as you like (do not use any salt to season the beef it will draw out the moisture)

1 to 2 teaspoons garlic powder

1 small onion,  finely chopped

1 small green or red bell pepper, seeded and chopped

1-1/2 cups barbecue sauce (use your favorite sauce)

3/4 cup apricot preserves

2 teaspoons Franks Red Hot sauce (or to taste)

3 large garlic cloves, minced (yes more garlic!)

1 tablespoon Dijon mustard

2 tablespoons brown sugar

sandwich buns, sliced in half

Plan well ahead there is a 6 hour refrigeration time then a 1 to 1-1/2 hours room temperature sitting time for the steaks

Servings 4

INGREDIENTS:

1 (8 ounce) bottle Kraft Zesty salad dressing

4 large garlic cloves. minced

2 tablespoons fresh lemon juice

4 beef tenderloin steaks (1-1/2 to 2-inches thick)

4 bacon strips

2 tablespoons steak sauce

2 tablespoons water

INSTRUCTIONS:————————————————–

Place the steaks in large heavy zip-lock plastic bag.

In a bowl combine the salad dressing with garlic and lemon juice; pour over the steaks, seal bag and toss to coat the dressing to the steaks.

Refrigerate for 6 hours turning the bag several times while in the fridge.

Remove from refrigerator, remove the steaks from the bag and discard the marinade.

Place the steaks onto a plate and allow to sit out at room temperature for 1 to 1-1/2 hours.

Wrap a bacon strip around each steak then secure with a toothpick.

In a bowl whisk the steak sauce with water.

Grill for 8 minutes per side (5 minutes for rare) over hot coals, basting with the steak sauce mixture while cooking)

Posted on www.recipezazz.com

This is a delicious salad, you can kick up the heat by using spicy Italian sausages with casings removed in place of the ground beef and also adding on drained pickled jalapeno peppers

Amounts are only a guideline, all amounts may be adjusted

Servings 4

INGREDIENTS: