Uncle Mike's Spaghetti Sauce

2 Medium Onions, diced
8 oz mushrooms chopped
8 cloves garlic, minced
2 lbs hamburger
2 tsp oil
2 8 oz cans tomato sauce
1 can tomato puree
1 1/2 tsp salt
1/2 tsp pepper
8 cups water
2 cans stewed tomatoes
1/4 tsp allspice
1/4 tsp italian seasoning
1/4 tsp dried basil
1 tsp parsley flakes
2 TBS butter

in saucepot brown hamburger until well done. In a separate frying pan place oil, onions, mushrooms, and garlic. Saute for 4 minutes. Combine and cook for 5 minutes.

Combine with tomato sauce, puree, and pater. Add all of the seasonings and butter. Bring to a boil .

Reduce heat to low and cook for 3-4 hours.

Steak Hoagies

This is a Dave meal for sure. I've cut the meat in half and double the veggies. I've never gotten any complaints.

Recipe adapted from My Kitchen Cafe

1 sirloin steak, about 1 inch thick
1/2 tsp each black pepper, salt, and garlic salt
1 tablespoons olive oil
1 onion, sliced thin
1 red bell pepper, seeded and sliced thin
8 ounces white mushrooms, sliced thin
1 tablespoons steak sauce (I used A-1)
1/2 teaspoon dried oregano
4 (6 inch) sub rolls, slit partially open lengthwise
4 slices deli provolone cheese

Adjust oven rack to upper middle position and heat oven to 450 degrees. Combine salt, pepper and garlic salt. Pat steak dry with paper towels and rub salt mixture liberally into each side. Heat 1/2 tablespoon oil in large skillet over medium high heat until rippling. Cook steaks until well browned, 5 to 6 minutes per side (or according to your preference). Transfer to plate and tent with foil. Let them rest for five minutes, then slice thinly against the grain.

Meanwhile, add remaining oil, onion, bell pepper, mushrooms, and 1/2 teaspoon salt to empty skillet and cook until vegetables are softened and golden brown, 6 to 8 minutes. Off the heat, stir in steak sauce, oregano, and sliced steak until well combined.

Divide steak mixture among rolls and top with cheese. Arrange sandwiches on rimmed baking sheets and bake until cheese is melted and rolls are golden brown around edges, about 5 minutes. Serve.

Pepper Steak and Mushroom Rice Pilaf

Link here.

Reuben Sandwich

My mom always made these sandwiches growing up. Dave doesn't like them so I don't make them very much any more (sigh). Also another great way to use the panini maker.

Beef and Barley Soup

Recipe from Liz's mom

1 lb hamburger, browned (or leftover roast or stew meat)
6 cups beef broth
1 qt tomatoes
2 potatoes, diced
3 carrots, sliced
2 stalks celery, sliced
1 onion, chopped
1/3 c. pearled barley
salt and pepper
1/2 tsp Italian seasoning

Combine and simmer until vegetables are tender.

Baked Ziti

Baked Ziti

Delicious and creamy, easier than lasagna and just as satisfying. I made my last batch meatless and still loved it. This is also a great recipe for sneaking in whole wheat pasta because it is so saucy. You can also substitute ricotta or cottage cheese for all or part of the sour cream.


Ingredients

* 1 pound dry ziti pasta
* 1 onion, chopped
* 1 pound lean ground beef (usually make it without)
* 2 (26 ounce) jars spaghetti sauce
* 6 ounces provolone cheese, sliced
* 1 1/2 cups sour cream
* 6 ounces mozzarella cheese, shredded
* 2 tablespoons grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Chop Cheh

Recipe from Aunt Cheryl

I experimented by marinating extra firm tofu instead of beef, not a big hit. (I think we'll continue to only use tofu blended until it's not noticable, like in smoothies.) But even without the beef it was delicious. One of Dave's Young Men even declared it to be "better than Canton City."

A popular Korean stir-fried main dish of meat, vegetables, and clear noodles.

1/2 pound tender beef, sliced paper-thin and marinated in:
1 teaspoon sugar
1 tablespoon soy sauce
2 teaspoons finely chopped green onions
1 teaspoon finely chopped garlic
1 teaspoon ground sesame seeds
1/4 teaspoon ground black pepper
1 tablespoon sesame oil

2 oz. package cellophane noodles (harusame, saifun, etc.) - Soak noodles in hot water
for 20 minutes until pliable, drain and cut into 4 to 5-inch lengths.
1/4 lb. Chinese cabbage, cut into think 1/2-inch strips
1/4 lb. carrots cut into 2-inch long matchstick strips
1/4 lb. bamboo shoots, sliced thin
1/4 lb. onions, sliced thin
5 mushrooms, fresh or dried (soak in water to reconstitute), sliced into thin 1/8-inch
strips
2 cucumbers or zucchini sliced into matchstick strips
1 bunch spinach, steamed and shredded
2 eggs stirred together, fried like a pancake and cut into thin 1/4-inch strips
1/4 cup soy sauce
2 to 4 tablespoons sugar
dash salt
dash pepper
MSG to taste (or not)

Marinate beef at least thirty minutes while preparing vegetables. Pour about a
tablespoon of oil into a wok or frying pan on medium heat and fry meat until barely
done. Remove from pan, add a little more oil and quickly stir-fry cabbage, carrots,
bamboo shoots, onions, cucumbers, and mushrooms until just barely tender. Add meat,
noodles, spinach and enough cooking oil to prevent sticking during cooking. Stir and
cook adding sesame seeds, sesame oil, soy sauce, sugar, MSG (or not), garlic, black
pepper and salt to suit your taste. Heat just enough to blend flavors and warm all
ingredients. Serves 6