Entrees

[Belinda Y. Edwards]

I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also the pleasure of it. That's why I think you have to have a certain mentality to understand what that is and be able to handle it.
Todd English

[Marsha Gupton]

1 1/2 lb. ground chuck
1 onion
1 bell pepper
6 oz. can of tomato paste
1 cup water
1 T. chili powder
1 t. vinegar
3 T. brown sugar

brown meat and add chopped onions and pepper. drain off excess grease. add can of tomato paste; add water to dilute tomato paste. Add chili powder, vinegar and brown sugar. Simmer and serve.

[Charlene Clevenger]

This is a good make-ahead meal, or you can serve it just after cooking it. The only problem I've found is it makes for a very messy muffin tin. I've used cupcake papers, but they don't work very well because of the grease.


Ingredients:
3 pounds ground beef
1 medium onion, chopped
2 slices bread, processed into crumbs
2 eggs
1 tablespoon Worcestershire sauce
1/3 cup ketchup
1 teaspoon salt
1/2 teaspoon pepper

Preparation:
Pleace ground beef in a large bowl. Add remaining ingredients. With fingertips, mix gently but thoroughly. Do not knead and press the meat, or the loaves will be tough.

Shape meat into 14 balls about the size of tennis balls. Place in muffin
tins. Bake in a preheated, 350-degree oven for about 45 minutes, or
until cooked through. Cool the loaves slightly, then remove them from
muffin tins. Wrap tightly in foil and freeze.

To reheat, unwrap a meatloaf and place on a microwave-safe plate. Cover
with plastic wrap. Microwave on high power for about 3 minutes, or until
thawed and heated through. Microwaving time will depend on how many
meatloaves are cooked at once. Makes 14 servings.

[Jen Blackburn]

not sure if this would fit in Entree's or Casseroles - but it's not really a casserole, more of a one-pan supper, so i'm putting it here. :)

1 to 1 1/2 lb. ground beef or turkey
2 pkgs. Ramen Noodles - Oriental Flavor
2 c. frozen vegetable mixture (corn, peas, carrots, lima beans)
1/4 t. ginger

Brown ground beef, pour off drippings. Season with one package of the seasoning from the ramen noodles. Add 2 cups of water, broken-up noodles, veggies, ginger & remaining pkg. of seasoning.

Boil & cook until noodles are done & veggies are hot - about 5 minutes.

[Edith K. Thurmond]

This entree has a naturally sweet flavor.

4 cups onions (coarsely chopped)
2 Tbsp. olive oil
3/4 tsp. sea salt
2 cups carrots (shredded)
1 cup butternut squash (shredded)
1/2 tsp. granualted garlic (I use a product called Garlic Magic)
1 cup sunflower seeds (ground in blender)
3 Tbsp. cooked brown rice
1 Rolled Pie Crust (baked 10 minutes) Recipe Below
Preheat oven to 350 degrees.
Saute onions in oil about 5 minutes.
Add salt. Cover and cook over very low flame about 1 hour.
Stir in carrots and squash. Cover and cook another 10 to 15 minutes, or until vegetables are tender.
Stir in garlic, seeds, and rice. Set aside to cool slightly.
Transfer mixture to pie shell.
Bake uncovered at 350 degrees for 50 minutes.Servings: 8


Rolled Pie Crust
Double this recipe to make a pie with a top crust.


1 1/2 cups whole-wheat pastry flour
1 pinch sea salt
1/3 cup corn oil
4 to 6 Tbsp. ice water
Preheat oven to 350 degrees. Oil a 9-inch pie plate.
Combine flour and salt in a mixing bowl.
Combile oil and water in separate bowl.
Stir the wet ingredients into dry. Gather the dough into a ball.
Lay a large piece of waxed paper on dampened work surface.
Place the pie dough on the waxed paper and cover with another sheet of waxed paper.
Roll the dough evenly from the center with a rolling pin.
Fit the dough into the oiled pie plate.
To bake crust completely, bake 10 to 15 minutes at 350 degrees and let cool before filling. (For pies that will be baked after they are filled, follow baking instructions in the pie recipe.)Yield: 1 crust

Recipe from Margaret Lawson, cookbook author and former owner of two health food restaurants in the Dallas area. This was one of her most popular recipes served in the restaurants.