SIMPLE STROGANOFF

1 lb. ground beef
1 (8 oz) block cream cheese
1 can beef broth
salt
pepper
1 package egg noodles

Brown and drain hamburger.  Add cream cheese and beef broth.  Let simmer until cheese is melted.  Add salt and pepper.  Serve over egg noodles.

SHELL CASSEROLE

1 lb. lean ground beef
1 small onion, chopped
1/2 tsp. salt
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
1/4 cup all purpose flour
1 1/4 cups hot water
2 tsp. beef bouillon granules
6 oz. large shell shaped pasta
1 (2 oz.) can sliced mushrooms, drained (optional)
1 cup sour cream

In a skillet, cook ground beef and onion until red color disappears.  Drain beef; place in slow cooker.  Stir in salt, garlic powder, Worcestershire sauce and flour.  Add water and bouillon.  Mix well.  Cover and cook on LOW 2 to 3 hours.  Meanwhile, cook pasta according to package directions and drain.  Add cooked pasta, mushrooms and sour cream to slow cooker; stir to mix ingredients.  Turn control to HIGH.  Cover and cook on HIGH 10 to 15 minutes.

CALIFORNIA TAMALE PIE

3/4 cup yellow cornmeal
1 cup milk
1 egg, slightly beaten
1 lb. extra lean ground beef
1 tsp. chili powder
1/2 tsp. ground cumin
1 tsp. seasoned salt
1 (14 to 15 oz.) can chunky tomato salsa
1 (16 oz.) can whole kernel corn, drained
1 (2.25 oz) can sliced ripe olives, drained
1 cup shredded cheddar cheese

In a large bowl, mix cornmeal, milk and egg.  Stir in meat, chili powder, cumin, salt, salsa, corn and olives.  Pour mixture into slow cooker.  Cover and cook on HIGH 3 to 4 hours.  Sprinkle cheese over top; cover and cook another 5 minutes.  Makes 6 to 8 servings.

FRENCH DIP SANDWICHES

(Adapted from Rachael Ray's French Dip Sandwich recipe)

4 tbsp. butter
1 medium onion, cut in half and sliced
1 cloved garlic, minced
1 tbsp. flour
2 cans beef broth
1-2 lbs. deli sliced roast beef
Montreal Steak seasoning or salt and pepper
swiss cheese or provolone cheese (optional)
sandwich rolls (we have used mini bagels)

In a large, shallow skillet over moderate heat, melt butter. Add onions and garlic to butter and saute 2 minutes. Add flour to butter and onions and cook a minute longer. Whisk in beef broth in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

Pile meat loosely across your cutting board or a large work surface. Lightly season meat with grill seasoning or salt and black pepper. Pile meat onto rolls or bagels as desired.  Top with 1/2 slice of cheese.  Put in 400* oven for about 10 minutes to toast bread and melt cheese. Set out ramekins or small soup cups for dipping sauce.  Dip and enjoy!

QUESADILLA CASSEROLE

1 lb. ground beef

1/2 cup chopped onion

2- 8oz. cans tomato sauce

1- 15oz. can black bean, drained and rinsed

1- 8 3/4oz. can whole kernel corn, undrained

1- 4 1/2oz. can chopped green chiles, undrained

2 tsp. chili powder

1tsp. cumin

1tsp. minced garlic

1/2 tsp. oregano

1/2 tsp. crushed red pepper (optional)

6 flour tortillas

2 cups shredded cheddar cheese

Brown beef and onion in large skillet on medium high heat; drain.  Add tomato sauce, beans, corn and green chiles; mix well.  Stir in all of the spices except red pepper.  Bring to a boil.  Reduce heat to low; simmer 5 minutes.  Add red pepper to taste, if desired.

Spread 1/2 cup of the beef mixture on bottom of 13x9x2 inch baking dish sprayed with no-stick cooking spray.  Top with 3 of the tortillas, overlapping as needed.  Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese.  Repeat with remaining tortillas, beef mixture and cheese.

Bake in preheated 350* oven 15 minutes or until heated through.  Let stand 5 minutes before serving.

BEEF STEW

Layer the following in the order given...

1 lb. stew meat

2 potatoes, cubed

2 carrots, sliced

6 celery stalks, chopped

1 lg. onion, chopped

1 lg. green pepper, chopped

Mix together the following...

1 tbsp. sugar

3 tbs. tapioca

1 cup V-8 juice

Pour over the layered ingredients.  Cook covered at 250* for 5 hours.  Do not peek!!

*Note... I usually add more meat, more potatoes, and more carrots and double the sauce and it turns out great!  Just add however much you want to your taste.