assignmentPREPARATION
10 slices bacon, cooked and crumbled ¼ tsp salt
In a sm. Bowl, combine ketchup and mustard. Stir ¼ c. ketchup mixture into meat, reserving remaining ketchup mixture. Mix meat mixture well and form into loaf and press into loaf pan or shape and place on a rack in a broiler pan. Spread remaining ketchup over loaf.
Bake 40 minutes at 350°. Top with French fried onions; bake 10 to 15 minutes or until meat is no longer pink.
Heat olive oil in large skillet over medium heat. Add onion and cook, stirring frequently until onions have become translucent, about 2-3 minutes.
Roll mixture into about 24 1 ¼"-1 ½" meatballs.
Make the gravy by adding butter to the skillet, whisk in flour and brown about 1 minute. Gradually whisk in beef broth and cook, whisking constantly so that it doesn't clump. When slightly thickened (about1-2 minutes), stir in sour cream and season with salt and pepper. Stir in meatballs, stirring occasionally until heated through and thickened about 8-10 minutes.
Serve immediately garnished with fresh parsley if desired.
1 ½ C cooked rice ½ tsp. garlic powder
Place pepper halves in a pot of boiling water for 3 minutes.
Remove to a baking dish.
Brown the beef in a skillet; drain and add onions.
Cook for 1 minute.
Add in all of the seasonings, Worcestershire sauce and hot sauce.
Stir to combine well.
Stir in tomatoes with juice and cook for 1 minute.
Stir in the rice and combine well.
Spoon the mixture into the pepper shells halfway and sprinkle with cheese.
Fill the rest of the way with remaining meat mixture, mounding on top and sprinkle with more cheese.
Bake @ 350° for 20-25 minutes.**[\ ]**
In a large (cast iron) skillet, sauté beef over medium-high heat, breaking it up with a spoon; drain off fat.
Add garlic, mushrooms, onion, bell pepper, Italian seasoning and salt.
Cook, stirring occasionally for about 5 minutes or until vegetables have softened.
Stir in diced tomatoes, water and broken spaghetti; bring to a boil.
Reduce heat; cover and simmer, stirring occasionally for about 15 minutes or until pasta is tender.
Stir in vinegar, mozzarella and Parmesan cheese; stir until cheese is melted.
Serve sprinkled with fresh basil if desired.