From the recipe archive……brought back just in time for our (burrrrr), colder days that have just started, please enjoy! 

I was on the lookout for a casserole that I could bring to a friend’s house, and I remebered this recipe from a cook book (sunset) that I have had for years and years, since 1978 to be exact!  I really liked this beef and spinach casserole because it is can be made any time of the year, delicious either hot or cold.  The meat sauce is simmered in red wine which adds so muchdepth, the sauce is then combined with cooked bow tie noodles, and layered with spinach, sour cream and fresh grated parmesan cheese, simply delicious!!  I’ve added fresh sliced mushrooms to the sauce as well.  Please enjoy!

For  more casserole recipes, from Best-Casserole-Recipes.com, click here .

• 1 package bow tie noodles
• 2 packages frozen chopped spinach, thawed and drained
• 2 cups sour cream
• 1 1/2 cups grated fresh parmesan cheese

Meat sauce

• 1 lb. lean ground beef
• 1/2 lb. bulk pork sausage
• 1 large onion chopped
• 1 garlic clove chopped fine
• 1-15 oz. can tomato sauce
• 1-6 oz. can tomato paste
• 1 cup red wine
• ½ cup water
• ¼ tsp. each basil, rosemary, marjoram, oregano, black pepper and salt to taste

While you prepare your meat sauce, heat a large pot of salted boiling water and cook noodles until al dente.  Drain, and place back into pot.

Meat sauce

To a large lightly oiled skillet, add your beef, pork, and onion.  Combine well and cook until meat looses it’s pinkness.  Add garlic and cook until vegetable’s are soft but not brown.  Add tomato sauce, tomato paste, red wine, water, and spices.  Simmer uncovered until reduced to about 6 cups, roughly 30 minutes.

Pour meat sauce into pot with noodles, stir to combine and let cool.  In a large casserole dish (2 to 3 qt.) spread half the noodle mixture, scatter half the spinach, dot evenly with half the sour cream, carefully spreading sour cream with a large spoon to cover completely.  Sprinkle with half the parmesan cheese.  Repeat layers of meat and noodles, spinach, and sour cream, and top evenly with remaining parmesan cheese. (Keep covered and cold until ready to bake)

Bake, uncovered , in a 375 degree oven for 40 minutes, or until heated through and top is lightly browned.

Serves: 8

Total time: 60 minutes

Related posts:

1. Beef and Spinach Casserole
2. Bertha’s Beef Stroganoff
3. Beef-Wheat Balls

My husband found this recipe, it was so good that I wouldn’t be doing my job if I didn’t share!  You start by brushing your roast with balsamic vinegar, then a paste of garlic and herbs is spread all over.  The end result, a mouth watering crust that creates an abundance of flavor to this juicy cross rib roast.  Please note that the original recipe is cooked the entire time in the oven.  My husband wanted to barbeque his roast, so for the first 15 mintes it was in the oven.  He then moved  the roast to the barbeque until it reached the internal suggested temperature of 125 degrees, a little over an hour.

We like to make a meal on sunday that will allow for left overs during the week.  With the left overs, I made beef and rice for the second night.  The third night was roast beef and hot pepper cheese sandwiches, simply delicious!

Our source for this fabulous cross rib roast is a cookbook called “The Complete Meat Cookbook” by Bruce Aidells.  Please enjoy!

For more cross rib roast recipes, click here.

• 2 lb. cross rib roast
• 2 tbsp. balsamic vinegar
• 2 tbsp. minced garlic
• 2 tsp. dried thyme
• 1 tsp. dried rosemary
• 1 tbsp. salt
• 1 tsp. pepper
• 1 tbsp. olive oil

Preheat oven to 450 degrees.  If barbequing, start barbeque.

Brush roast with balsamic vinegar.  In a small bowl make a paste with remaining ingredients.  Brush all over meat.

Place roast in a roasting pan.  If barbequing, place roast in a disposible aluminum pan.

Roast meat in oven for 15 minutes at 450 degrees.  Reduce heat to 350 degrees and cook for another 45 to 60 minutes until the internal temperature reaches 125 degrees.

If barbequing, place roast indirectly on the grill, cover and cook for 60 minutes until the internal temperature reaches 125 degrees.  Remove from oven or barbeque; cover loosely with foil for about 20 to 25 minutes.  Serve immediately.

Serves: 4-6

Total time: 1.5 hour

Related posts:

1. Classic Pot Roast
2. Roast Cod with Garlic Butter

For more recipes using pastry shells, click here.

• 2 tbsp. Olive oil
• 1/2 lb. ground beef
• 1/2 lb. ground italian sausage
• 1 sweet onion, chopped 
• 1/2 lb. sliced fresh cremini mushroooms
• 1/2 cup sour cream
• 2 tbsp. all-purpose flour
• 1/2 tsp. each pepper and ground sage
• 1-17 oz. package Pepperidge farm pastry sheets, thawed 
• 1 egg, beaten

Lightly coat a large skillet over medium-high heat with olive oil.  Add beef, sausage, and onions, stirring to break up meat.  When pinkness is almost gone add mushrooms, stirring until meat is fully cooked, onions and mushrooms are soft.  Spoon out any additional liquid if necessary.  Remove pan from heat to cool.  In a separate dish mix sour cream, flour, pepper, and sage.  Add to beef and sausage mixture, mixing completely. 

On a lightly floured surface spread out thawed dough.  (I use one sheet for two turnovers, if your prefer a smaller serving adjust accordingly).  Using a sharp knife cut pastry sheets into squares.  Divide beef and sausage mixture into proportionate servings.  Spoon each serving into middle of pastry square.  Carefully fold corners up pinching sides and top to seal.  Brush with beaten egg.  Place turnovers on a cookie sheet and bake at 400 degrees for about 45 minutes or until nicely browned.

Total time: 1.5 hours
Servings: 4

Related posts:

1. Beef-Wheat Balls
2. Turkey Turnovers With Fresh Mushrooms
3. Italian Sausage and Artichoke Soup

(Please note the recipe from Laura did not include portabello mushrooms, this was our choice to add them).  For more pasta recipes from the italian chef, click here.  

 The meat sauce:

• 1 large sweet onion, chopped (1 cup)
• 2 medium size portabello mushroom caps, chopped 
• 4-tbsp. olive oil divided
• 1 lb. ground beef
• 1-28 oz. can chopped tomatoes
• 2 garlic cloves, minced
• 1 tsp. ground cinnamon
• 4 whole cloves
• Salt and pepper to taste

•  1 lb. ziti pasta
• ½ cup seasoned bread crumbs
• 1-1/2 cups pecorino cheese divided

Bechamel  sauce:

• 3 cups water
• 2-12 oz. cans evaporated milk
• 6 tbsp. cornstarch
• 1 tbsp. butter
• 1 tsp. salt
• 2 eggs, beaten
• Pinch of nutmeg
• ½ cup pecorino cheese

Start your pasta while you are preparing the meat sauce.  Cook until slightly undone, drain and set aside.  (Drizzle with olive oil to prevent from sticking). 

Preheat oven to 350 degrees.

The meat sauce:

In a large nonstick pan sauté the onions in 2 tbsp. olive oil until soft and translucent.  Add the mushrooms and cook for 3 minutes.  Add the ground beef and cook until brown.  Spoon out fat.  Add the tomatoes, garlic, cinnamon, cloves, salt and pepper to taste.  Stir to combine completely.  Reduce heat to medium low stirring occasionally until liquid is absorbed about 45 minutes, while you prepare your béchamel sauce.  Allow to cool before using.

Bechamel sauce:

In a large sauce pan add the water and bring to boil.  Meanwhile whisk the cornstarch into one can of evaporated milk.  Once your water boils whisk in the cornstarch and milk, stirring for 1 minute.  Lower heat to medium and add the second can of milk, butter and salt.  Continue whisking until sauce thickens.  Whisk in the beaten eggs and nutmeg quickly so eggs do not cook.  Stir in the ½ cup cheese, mix well to combine.  Cover and set aside until ready to use.

Assembly:

In a large 11x15x3 inch casserole dish coat with remaining 2 tbsp. olive oil.  Spread evenly with breadcrumbs.  Spread ½ of the pasta.  Sprinkle ½ cup cheese.  Add the meat sauce spreading evenly.  Sprinkle with remaining ½ cup cheese.  Spread the second half of the pasta.  Carefully and slowly spoon the béchamel sauce over the top.  Bake for 30 minutes.  Sprinkle with remaining cheese and continue baking until nicely browned about 20 minutes.  Allow to cool before serving.

Serves: 6-8

Total time: 2 hours

Related posts:

1. Spaghetti and Meatballs
2. Baked Penne with Meat and Mushroom Sauce
3. Macaroni and Cheese

Stroganoff is typically made with beef strips, however you can use ground beef, chicken, sausage, etc.  Please enjoy!  For more stroganoff recipes click here.

• 2 small sweet onions sliced thin (or 1 large)
• ½ lb. cremini mushrooms, sliced
• 6 tbsp. butter, divided in half
• 1 slice prime rib (about 1-lb.), cut into ½ inch slices
• ½ cup flour mixed with salt and pepper
• 2 cups low sodium beef broth
• 1 tbsp. Worcestershire
• 1 bay leaf
• 1 cup sour cream mixed with 2 tbsp. flour
• Brown rice or noodles

In a large nonstick pan, heat 3 tbsp. butter over medium heat.  Add your onions and mushrooms.  Cook until onions are soft and mushrooms are nicely browned stirring often.  Remove to a separate bowl.  In a plastic bag combine flour mixture and prime rib slices.  Shake to coat completely.  To your pan add the remaining 3 tbsp. butter over medium heat.  Add your prime rib shaking off excess flour.  Cook for about 3 minutes until browned, stirring repeatedly.  To the pan add the onions, mushrooms, beef broth, Worcestershire, and bay leaf.  Stir completely.  Add your sour cream and flour.  Bring to a light boil.  Simmer on low until desired thickness.  Serve over brown rice or noodles.

Serves: 2

Total time: 60 minutes

Related posts:

1. Bertha’s Beef Stroganoff
2. Quick Tamale Pie
3. Beef and Sausage Turnovers

Summer is gone, fall has arrived!  It’s time for some soup………….updated from the recipe archive originally posted February 2009.

This was a quick and easy 15 minute (to prepare), hearty soup that is perfect for a weeknight!  Steak and vegetable soup creates a hearty magic that will warm up old man winter himself, according to my source for this recipe, Gourmet.com.  This recipes only serves 2, so if your preparing for more than 2 people, you will have to adjust accordingly.   I picked this recipe because of all the fresh vegies; carrots, onion, celery, yukon gold potatoes, garlic, fresh thyme, and kale.  Kale, considered a highly nutritious vegetable with powerful antioxidants is high in vitamin C, beta carotene, vitamin K, and calcium.  It also contains sulfurophane (a chemical believed to have anti-cancer properties), according to this link here.  I also added about 1 cup of fresh button mushrooms that were left over from the night before.  Please enjoy!

Looking for more soup recipes, click here.

• 1/2 lb. boneless loin steak (New York strip), trimmed of excess fat and cut into 1-inch pieces
• 1 tbsp. olive oil
• 1 medium onion, chopped
• 2 carrots thinly sliced
• 2 celery ribs, halved lengthwise and thinly sliced crosswise
• 3 garlic cloves, finely chopped
• 2 tsp. finely chopped thyme
• 1/2 lb. yukon gold potatoes, peeled and cut into 1/2 inch cubes
• 1 cup diced tomatoes with some juice (from a 14-oz. can)
• 1-3/4 cups beef broth
• 2-1/4 cups water
• 2 cups chopped kale leaves
• 1 cup medium egg noodles
• Freshly grated parmesan cheese

Pat steak dry.  Heat oil in a 4-to 5-qt heavy pot over medium-high heat until it shimmers.  Cook steak until browned on all sides and medium-rare, about 3 minutes, then transfer to a plate.

Cook onion, carrots, celery, garlic, thyme, 1/2 tsp salt, and 1/4 tsp pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes.  Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes.  Stir in kale, noodles, and steak.  Simmer uncovered, until kale and noodles are tender.  Add salt, and pepper to taste.  Serve immediately and top with freshly grated parmesan cheese.

Related posts:

1. Steak and Vegetable Soup
2. Sausage Bean and Vegetable Soup
3. LooLoo’s 15 Bean Soup

Indeed spaghetti and meatballs are a classice italian dish, however it seems that the meatball did not originate from Italy.  This little round patty has a very interesting background.  Even though the history of the meatball is obscure and early recipes are rare, there are some clues and indications that point to Persia.  Click here to learn more about the global history of the meatball.  My source for this recipe was my Bon Apetit magazine.  Please enjoy!

Looking for different variations of meatball recipes from around the world, click here.

The sauce:

• 2 tbsp. olive oil
• 1 large sweet onion, chopped
• 10 oz. portabello mushrooms, chopped
• ½ stick unsalted butter
• 2-28 oz. cans crushed tomatoes

The meatballs:

• 1 cup fresh breadcrumbs 
• ½ cup whole milk
• ½ lb. lean ground beef
• ½ lb. bulk Italian sausage
• 1 cup finely grated parmesan cheese
• ½ cup chopped fresh Italian parsley
• ½ tsp. salt
• ½ tsp. ground black pepper
• 2 large eggs
• 2 large garlic cloves, chopped fine
• 1 lb. spaghetti
• Freshly grated parmesan cheese to serve over your spaghetti

For the sauce:

In a large stock pot heat your olive oil over medium heat add your onions, stirring to coat.  Add your mushrooms, and continue stirring until your onions and mushrooms become limp and are starting to brown.   Add the butter and stir until blended in.  Add your 2 cans of crushed tomatoes bring to a boil over medium heat.  Reduce heat to simmer and continue cooking uncovered while you prepare your meatballs.   

For the meatballs:

Pulse day old french bread (crust omitted) in a food processor until fine.  Combine breadcrumbs and milk in a small bowl stirring until breadcrumbs are evenly moistened.  Set aside and rest for 10 minutes.  Place your beef and pork in a large bowl and break into small chunks.  Add 1 cup of parmesan cheese, parsley, salt, and pepper.  Whisk eggs with garlic in a small bowl and add to meat mixture.  Using your hands quickly and gently combine mixture until all ingredients are combined being careful not to over mix.  Cover and chill in the refrigerator 15 minutes to one hour.

Roll your meatballs into a small golf ball size ball and place into your sauce in one layer.  Bring meatballs and sauce to a simmer, cover and continue cooking until meatballs are cooked through, 30 to 45 minutes.  Bring a large pot of salted water to a boil and cook your spaghetti al dente.  Drain and divide into pasta bowls or a large pasta platter.  Pour sauce and meatballs over.  Sprinkle with freshly grated parmesan cheese.  Serve immediately.

 Serves: 6

Total time:  2 ½ hours

Related posts:

1. Spaghetti and Meatballs
2. Linguine with Rustic Meatballs
3. Spaghetti Al Pomodoro with Sausage

Onions, carrots, celery, parsnips, lots of garlic, and portabello mushrooms are the reason for the vegetable-rich gravy that was even better the next day.  This is a great recipe for a sunday night dinner with the family.  Thank you to my friend and colleague Debbie for sharing this savory recipe that is one of her mom’s favorites that came from Relish, please enjoy!

For more pot roast recipes,  click here to check out a website dedicated to The-Best-Pot-Roast-Recipes-Ever. 

• 3 lbs. chuck roast
• 1 tsp. salt
• 1 tsp. pepper
• 3 tbsp. olive oil, divided
• 2 ½ cups thinly sliced sweet onion
• ¾ cup diced carrot
• ¾ cup diced celery
• 2 parsnips, peeled and diced
• 8 garlic cloves, chopped
• 1 lb. portabello mushrooms, sliced
• 1 tsp. chili powder
• 1 ½ cups low sodium beef broth
• 8 oz. can tomato sauce
• 1 ½ cups red wine
• 1 ½ tsp. dried thyme leaves
• 2 bay leaves
• 1 tbsp. cornstarch
• 2 tbsp. cold water

Preheat oven to 350 degrees.  Wash and pat dry your roast, sprinkle with salt and pepper.  Heat 2 tbsp. olive oil over medium in a large Dutch oven.  Add beef and brown on all sides.  Remove from pan and set aside.

Add remaining 1 tbsp. olive oil, onion, carrot, celery, and parsnips to pan.  Sauté until lightly browned about 10 minutes.  Add garlic, mushrooms, chili powder and cook 4 minutes.  Return roast to pan, add beef broth, tomato sauce, red wine, thyme leaves and bay leaves.  Bring to a boil.  Cover and place in oven, cooking for 3 to 3 ½ hours. 

Remove meat to rest on cutting while you thicken your sauce, there will be lots of liquid.  Dissolve your cornstarch in cold water.  Pour cornstarch mixture into your pot and stir constantly until sauce has thickened, about 15 minutes.  Slice your meat and serve with sauce on top.      

Serves: 10

Total time from start to finish: 4 1/2 hours

Related posts:

1. Cross Rib Roast
2. Roast Cod with Garlic Butter
3. Beef Cabbage Rolls With Sauerkraut

This recipe was found by my husband, he was in the mood for something different and comforting.  Beef-Wheat Balls were so good, I could not stop ranting about how yummy they were for the next three days, and I can’t wait to have it again.  Bulgar is a grain from Turkey,that is made from several different types of wheat.  It’s flavor and texture were perfectly suited for the beef in these meatballs.  Ground turkey would be really good too, in fact any ground meat would be great, pick your pleasure.  I love walnuts and to these meatballs, it added a nice nutty crunch that made the meatballs kind of elegant, I thought.  We served these meatballs over hot buttered farfalle noodles with fresh parsley.  This would be a great dish to serve guests during the winter time, and to bring to a potluck as well.  Please enjoy!

Our source for this recipe is an old old issue of a Sunset cookbook (1978), titled “Recipes for ground beef”.  For more meatball recipes click here.

• 1 lb. lean ground beef
• ¾ cup quick cooking cracked wheat (bulgar)
• ½ cup finely chopped onion
• ½ tsp. salt
• 2 tbsp. minced parsley
• ¼ tsp. each thyme and marjoram leaves
• 1/8 tsp. basil leaves
• 2 tbsp. chopped walnuts
• 2 cans (10 1/2 oz. each) condensed beef bouillon
• 2 soup cans water
• 1 ½ cups sour cream with chives
• Hot buttered noodles or rice

Mix together ground beef, cracked wheat, onion, salt, parsley, thyme, marjoram, basil, and nuts.  Roll into balls the size of small walnuts.  In a large kettle, bring to a boil the beef bouillon and water; drop in meatballs, cover and simmer until balls rise to the top (about 15 minutes).  Remove meatballs from broth and mix them with sour cream; reserve broth for other uses.  Serve meatballs over hot buttered noodles or rice.

Serves:  4

Total time:  60 minutes

Related posts:

1. Beef-Wheat Balls
2. Beef and Sausage Turnovers
3. Linguine with Rustic Meatballs

For more meatloaf recipes, click here to check out a website dedicated just to meatloaf.

• 1 medium onion chopped
• 1 tbsp. butter
• 1 ½ lbs. lean ground beef
• ½ b. ground Italian pork sausage
• 1 cup dry bread crumbs
• ¼ cup red wine
• ½ tsp. salt
• 1 tbsp. Worcestershire
• 1 large carrot grated
• ½ tsp. each oregano leaves, and pepper
• ½ cup chopped parsley
• 2 eggs

Preheat oven to 325 degrees.  In a medium fry pan, sauté onion in butter until limp, about 5 minutes.  In a large bowl, add the onion, and the remaining ingredients.  Mix well with your hands.  Place in a large casserole dish.  Using your hands form meat into a loaf.  Bake uncovered for 90 minutes. 

Serves: 8

Total time: 30 minutes to prepare, 90 minutes to cook.

Related posts:

1. Blue Plate Meatloaf with Bacon Gravy
2. Beef-Wheat Balls
3. Beef and Sausage Turnovers