Depression Beef & Cabbage

This recipe came from a Depression-era cookbook and is very similar to stuffed cabbage-without all the work of traditional stuffed cabbage. I always make mine in the crockpot, but can also be oven baked, covered at 350 for 1-1/2 to 2 hours. Serve over mashed potatoes.

Depression Beef & Cabbage

1 medium cabbage, shredded
1-1/2 lb. lean ground beef
1 onion, chopped
1 c. rice (not Minute)
1 (10-3/4 oz.)can tomato soup
1 (15 oz.) can tomato sauce
3/4 c. water
salt & pepper, to taste

Place half the cabbage in the bottom of a greased slow cooker. Next, layer beef and onions on top of the cabbage. Pour rice over the meat and onions and then put the rest of the cabbage on top of the rice.

In a bowl, combine the tomato sauce and tomato soup together with water. Pour over the cabbage.

Sprinkle some salt and pepper on top; cover and cook on low all day (8-10 hours). Do not stir during cooking.

Texas Hash

I call this "Unstuffed Peppers Casserole" because it tastes a lot like stuffed peppers, but without all the work. Serve it as is or over mashed potatoes.

Texas Hash

2 lb. ground beef
1 c. uncooked rice
2 teas. salt
1 c. chopped onion
1 c. chopped green pepper (I use more)
1 (28-oz.) can diced tomatoes in sauce
1 (16-oz.) can tomato sauce
2 teas. chili powder
1/2 teas. pepper

Preheat oven to 350 degrees.

In a large skillet, over medium heat, cook ground beef until lightly browned. Drain off excess fat. Add onions and green pepper and continue cooking until onions are tender. Stir tomatoes, sauce, rice, chili powder, salt and pepper into meat and mix well to combine.

Pour into ungreased casserole dish and bake in preheated oven for 1 hour. Makes 8 to 10 servings.

Stuffed Green Peppers

This recipe will make about 16 stuffed peppers. If you don't need that many, consider freezing them. They store well and you'll have some future dinners all prepared for you. Instead of just cutting the tops off of the peppers, halve them lengthwise. That way, they lay better in the pan and you don't have to worry about them tipping over. I don't blanch the peppers first, but if you want to, that's fine. Personally, I think it makes them too mushy. Don't forget to make mashed potatoes!

Stuffed Green Peppers

3 lb. lean ground beef
2 eggs
1 c. white rice, uncooked
1 lg. onion, chopped
2 c. cheddar cheese, shredded
salt & pepper, to taste
8 lg. green peppers
2 lg. cans tomato sauce
2 lg. cans (family size) tomato soup
beef broth or water

Mix together the ground beef, eggs, rice, onion, cheese and salt and pepper until well combined.

Stuff the mixture into cleaned, halved green peppers. Place into a large roasting pan. (You'll need more than one. The disposable aluminum ones work well with a cookie sheet underneath.)

Whisk together the tomato sauce, tomato soup and enough water or beef broth for a thin consistency. Pour over peppers to cover completely.

Bake at 325 for about 90 minutes to 2 hours.

If freezing, allow to cool, then package, seal and freeze. Keeps for 3 months.

Meal in a Pan

Meatloaf and vegetables baked together in harmony...and only one pan to clean. You can easily add or subtract any of the vegetables listed for whatever your family would like.

Meal in a Pan

2 lb. ground beef
1 envelope onion soup mix
2 eggs
1/3 c. ketchup
1-1/2 c. soft breadcrumbs
3/4 c. water
6 carrots, diced
3 celery stalks, diced
6 potatoes, sliced
1 onion, diced
1/2 head of cabbage, shredded
1 can tomato soup
salt and pepper, to taste

Mix together well the ground beef, onion soup mix, eggs, ketchup, breadcrumbs and water. Form into a meatloaf and place in the center of a large roasting pan. Arrange the vegetables around the meatloaf. Pour tomato soup over vegetables and add enough water to bake (about 1/2 cup). Sprinkle with salt and pepper. Cover and bake at 350 degrees for one hour. Uncover and bake an additional 45 minutes or until done.

Spoonburgers

Much better than canned Sloppy Joe mix; make it as hot as you want by increasing the chili powder and adding some red pepper flakes. This is for the crock pot, but you can also make it in a frying pan if you need it in a hurry. Serve on toasted buns or over hot, buttered noodles. Also freezes well if you find yourself with a lot of leftovers.

Spoonburgers
3 lb extra-lean ground beef
1 large green pepper, chopped
1 large onion, chopped
16 oz tomato sauce
16 oz stewed tomatoes, undrained
8 oz can chopped green chilies
2 T chili powder
2 teas paprika
salt and pepper to taste

Add all ingredients into a greased crock pot and mix well, breaking up stewed tomatoes with the back of spoon. Cook on high for 4 hours or low for 8 hours.

Sweet and Sour Meatballs

The approaching Autumn weather whets my appetite for hearty, rib-sticking meals. The following is a favorite; consider making a double batch since it freezes very well and will give you a worry-free, dinner's in the freezer day. No one will ever guess that the secret ingredient for these meatballs is cookies!

Sweet & Sour Meatballs
2 lb ground beef
5 slices day old bread, torn
2 eggs
salt & pepper to taste
1/2 grated onion

Mix together well and roll into balls ( I use a 1/4 cup for each one). Put on a cookie sheet with sides and brown at 350. Pour off grease.

1 qt. stewed tomatoes (do not drain)
1/4 c vinegar
1 c packed brown sugar
1 teas salt
10 ginger snaps

Put all ingredients in blender and blend until liquefied. Pour sauce over browned meat and bake uncovered at 350 for 45 minutes to an hour.

The sauce is great served over mashed potatoes.