Cavatina From the Kitchen of: Lori Devening

1lb ground beef
1 small onion
1 stalk celery
1 cup pepperoni
1 lb sausage
1 green pepper
2 TBSP vinegar
1 large can tomato sauce
2 small cans tomato paste
2 TBSP parmesan cheese
4 cups assorted cooked pasta

2 cups mozzarella cheese

Chop onion, celery, & green pepper. Set aside. Brown beef & sausage. Chop pepperoni, and add to beef & sausage. Add onion, celery, & green pepper. Finish cooking & drain. Return to pot & add rest of ingredients except cheese. Heat. Place in a baking dish and top with cheese. Bake @ 350 degrees until cheese melts. Serve hot.

Blue Cheese Burgers by James Powers

2 LBS ground beef
3 TBSP Tabasco sauce
1 TBSP garlic salt
1 tsp pepper
6 hamburger buns
6 portabella mushrooms(grilled)
1/4 cup chopped onion
2 TBSP honey
1 tsp crushed red pepper
6 oz blue cheese(divide into 6)
1 jar roasted red peppers

Preheat grill to med-high. Combine beef, onion, Tabasco, honey, garlic, red pepper, & pepper in a large bowl. Mix well. Divide into 6 portions. Form into patties around the blue cheese. Grill 8-10 min or until done. Place on bun. Top with grilled mushrooms. Serve.

Alton's burgers by Alton Byrd

2 lbs hamburger
1 dry onion soup mix
1 can beer

Mix all ingredients together. Make into desired sized patties. Grill or fry. Add cheese when burgers are almost done (if desired). Serve on bun with whatever condiments are wanted, and enjoy.

Party Rolls by Lee Selset

3-4 pkg crescent roll dough
1 lb hamburger
1 pkg dry onion soup mix
4 cups shredded cheese

Brown ground beef. Drain. Mix onion soup mix with browned hamburger. Unroll dough fill each triangle with meat & cheese. Fold so you can seal all sides. Bake according to roll directions or until golden brown. Serve.

NOTE

You can use many different filling mixture and cheeses. I have tried sausage with pizza sauce, & mozzarella cheese.

Beef Enchiladas

3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chiles
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying 20 (6 inch) corn tortillas

1. Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
2. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterrey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
3. In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
4. Preheat oven to 375. Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
5. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

Serves 10. This is how we eat 'em in my house. Seems like a lot of work but it's easy and DELISH! You could totally do chicken with this too!

Pepperoni Stromboli

I am making this one tonight. We are having the Elders over, and along with it we will have Cesar salad. For dessert we are going to try the chocolate cake Kim sent me. I love this blog already, cause then it gives me the excuse to try new recipes ALL THE TIME!

Ingredients:

• 2 loaves (1 pound each) frozen bread dough, thawed
• 2 eggs, beaten
• 1/3 cup olive oil
• 1/2 teaspoon each garlic powder, salt and pepper
• 1/2 teaspoon ground mustard
• 1/2 teaspoon dried oregano
• 1 pound ground beef, cooked and drained
• 1 package (3-1/2 ounces) sliced pepperoni
• 2 cups (8 ounces) shredded mozzarella cheese
• 1 cup (4 ounces) shredded cheddar cheese
• 1 small onion, chopped

Directions:

Place each loaf of bread dough in a greased large bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch down. Roll each loaf into a 15-in. x 12-in. rectangle.
In a small bowl, combine eggs, oil and seasonings. Brush over dough to within 1/2 in. of edges; set remaining egg mixture aside. Arrange beef, pepperoni, cheeses and onion on dough to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with a long side. Seal the edges well.
Place seam side down on greased baking sheets. Brush with remaining egg mixture. Bake at 3757° for 30-35 minutes or until lightly browned. Let stand for 5-10 minutes before cutting. Yield: about 16 servings.