A Holzheimer Halloween tradition.
makes 12 sandwiches
- 1 cup onion, chopped
- 1 lb. ground beef
- ½ cup celery
- ½ cup green pepper
- 1 cup tomato soup
- ½ cup catsup
- 1 t. salt
- ¼ t. pepper
- ¼ t. Worchester sauce
Brown meat and onion. Add rest of ingredients and simmer, covered for ½ hour. Serve with hamburger buns (and Lay’s potato chips of course!).
This is an old family recipe from one of the old UBC cookbooks. Everyone likes it. It tastes better the next day…. and freezes well too.
- 1 lb. Ground beef
- 1 cup chopped onion
- 1 cup cubed potatoes
- 1 cup cut up carrots
- 1 cup shredded cabbage
- 1 16 oz. can tomatoes
- 1 bay leaf
- ½ t. thyme
- ¼ t. basil
- 1 T. salt
- 6 cups water
- 1 cup cubed cheddar cheese
Sauté beef until brown. Add onions and cook until transparent. Pour off oil. Add the rest of the ingredients EXCEPT for the cheese, and simmer for one hour.
Put cheese into each individual bowl before serving soup
- 2 t. olive oil
- 1 medium onion, peeled and finely chopped
- 1 lb. extra-lean ground beef
- 2 slices partly stale bread, crumbled (or bread crumbs)
- 1 egg, lightly beater
- 2 ¼ cups plain nonfat or low-fat yogurt
- ½ t. salt, or to taste
- ¼ t. marjoram
- ¼ no-salt seasoning
- freshly ground pepper to taste
- ½ cup wheat germ (approximately) (we usually leave this out and add a little bread crumbs)
- 2 cups sliced or chopped mushrooms
- 1 T. fresh lemon juice
Preheat the oven to 350
Heat 1 t. of the oil briefly in a small nonstick skillet, add the onion, and sauté the vegetable for 3 minutes or until it is softened. Transfer the onion to a large bowl.
To the bowl add the beef, bread crumbs, egg, ¼ cup of the yogurt, salt (if desired), marjoram, no-salt seasoning, and pepper, and mix the ingredients well.
Shape the meat mixture into 1 ¼-inch balls. Roll the meatballs in the wheat germ, and place them on a baking tray such as a large cookie sheet.
Place the pan in the hot oven, and bake the meatballs for 20 minutes. Remove the meatballs with a slotted spoon to a colander or a bowl lined with paper towels, and cover the meatballs to keep them warm.
In a large nonstick skillet, heat the remaining teaspoon of oil briefly. Add the mushrooms, and sauté them until they begin to give up their liquid. Stir in the remaining 2 cups of yogurt and the lemon juice. Add the drained meatballs, and simmer but do not boil the meatballs for 5 to 10 minutes to heat the meat through.
The meatballs go well with noodles, brown rice cooked in beef broth, or mashed potatoes. Garnish with minced fresh parsley.
- 1 small chopped onion
- 1 clove garlic, minced
- 1 lb. Ground chuck
- 2 t. salt
- ¼ t. pepper
- 1 lb. Mushrooms
- 1 can cream of chicken soup
- 3 T. chopped parsley
- 1 cup sour cream
- noodles or rice
Sauté ground chuck with onions and garlic. Drain fat. Add salt, pepper, mushrooms and soup. Simmer, partially covered, stirring occasionally for 15 minutes. Add sour cream, sprinkle with parsley. Serve over rice or noodles.
Similar to the classic Aunt Peggy Recipe – we usually make this one.
- 3 bacon slices
- ½ lb ground beef
- 1 cup finely chopped onion
- 1 can lima beans, drained
- 1 can pork and beans, undrained
- 1 can light red kidney beans, drained
- ½ cup ketchup
- ½ cup barbecue sauce
- ¼ cup firmly packed brown sugar
- 1 t. dry mustard
1. Cook bacon until crisp; crumble and set aside
2. Cook beef and onion in a large nonstick skillet over medium heat until beef is browned, stirring to crumble beef.
3. Place bacon, beef mixture, lima beans, and next 6 ingredients in a 3 ½ quart crock pot. Stir well. Cook on low setting all day.