Oscar Night Bites




2 pounds ground beef
2 cups chopped onion
2 cans (16 ounces each) chili beans, undrained
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
4 teaspoons chili powder
2 teaspoons paprika
1 teaspoon pepper
1 teaspoon salt
1/4 teaspoon garlic powder
Chopped green pepper
Shredded cheddar cheese


In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, soup and seasonings; bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until thick and bubbly. Garnish with green pepper and cheese. Yield: 6-8 servings (about 2 quarts).

Nutritional Facts 1 serving (1 cup) equals 273 calories, 11 g fat (5 g saturated fat), 56 mg cholesterol, 771 mg sodium, 21 g carbohydrate, 5 g fiber, 24 g protein.


Le Mis-tery Meat Loaf



3 pounds ground round beef (80 percent lean)
Seasoned salt, to taste
Seasoned pepper, to taste
Garlic salt, to taste
4 to 6 large eggs, hard boiled
1 (16-ounce) can tomato sauce
Chopped parsley


Preheat oven to 350 degrees. In a large bowl mix together ground round, seasoned salt and pepper and garlic salt to taste. In the bottom of a 13 by 9-inch pyrex pan form 1/2 meat mixture into a free form/oval shape. Place eggs end to end across meat lengthwise. Arrange remaining 1/2 meat covering eggs. With a fork score meat all the way around. Pour tomato sauce over top and around meat loaf. Sprinkle with chopped parsley. Bake for 1 1/2 hours, cut into slices and serve.



Lincoln Lasagna Logs

Boil lasagna noodles according to package directions, set aside to cool.
Have some leftover meaty red sauce (or your favorite jar sauce) ready –no need to heat.
Mix in bowl, 1 pkg of cream cheese, 1 egg, and 1 big handful of shredded cheese (any kind is fine)
Spray a pan with cooking spray, and lay out a lasagna noodle.  Spread the cheese mixture on it, and a little of the sauce.  Roll it up, and place seam side down in the dish.  Repeat this as much as you can until the cheese mixture is gone.  Then, pour more sauce on top of all the rolls.  Sprinkle with cheese, and bake for about 30 minutes.  I bake them covered for 30, then uncovered for another five minutes. 


AR-GOat cheese vinagarette

4 oz. goat cheese

3 healthy green onion sprigs

5 Tbsp Olive oil

2 Tbsp balsamic vinagar

1 tsp Dijon mustard

1/2 tsp pepper

1/4 tsp salt

Combine oil, vinegar, and green onion (chopped) into food processor and blend. Once blended, add goat cheese, salt, pepper, and djinn mustard. Continue blending. When you reach a creamy texture, enjoy!

Makes apx. 1 1/2 cups.


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