Oh Meatballs!

A couple of times now I have made these meatballs. Once for spaghetti and meatballs the other for meatball subs. Both turned out great. Actually the first time I made them, my husband told me they were too small and perfectly round to be homemade, so I must have done something right.

The recipe comes from Meta Given's Modern Encyclopedia of Cooking, Volume 2, printed in 1959. It's just a simple meatball recipe, quick and easy, you could even make a bunch and freeze!

1 egg
3/4 lb. ground beef
1/3 cup milk
1/4 cup bread crumbs, seasoned or not
3/4 tsp. salt
Dash of pepper
1 tbsp. finely chopped onion (optional)

MIX all ingredients in a medium size mixing bowl.

HEAT skillet to medium heat, add 2 tbsp. oil.

ROLL meatballs by hand, no bigger than the diameter of a quarter.

COOK meatballs in oil until browned throughout.

*At this point, you can either made noodles and have spaghetti and meatballs or make meatball sub sandwiches with provolone cheese.

Four Star Chili

from: kraftfoods.com

Prep: 15 minutes
Total Time: 2 hours
Makes 8 servings

1 lb. each boneless beef and pork pieces, 1/2 inch pieces
2 cups chopped onion
1/2 cup italian dressing
1 jar (16 oz.) mild salsa
1 can (14 1/2 oz.) beef broth
1 tbsp. chili powder
2 cans (15 oz. each) black beans, drained and rinsed
4 cups hot, cooked minute white rice

BROWN meat with onions in dressing in a dutch oven or large deep skillet on medium-high heat, stirring occasionally.

ADD salsa, broth and chili powder and stir. Bring to a boil. Reduce heat to medium-low, cover. Simmer 1 hour or until meat is tender.

STIR in beans. Cook, uncovered for 30 minutes. Serve over rice.

Easy Meatloaf

From: www.kraftfoods.com

Prep Time: 10 minutes
Cook Time: 1 hour

2 eggs, beaten
2 lbs. ground beef
1 pkg. (6 oz.) Stove Top stuffing mix
1 cup water
1/2 cup barbecue sauce, divided

PREHEAT oven to 375 degrees.

IN a small bowl, beat eggs lightly with a fork.

PLACE ground beef, stuffing mix, water, eggs and 1/4 cup of barbecue sauce in a large bowl.

MIX all ingredients with a wooden spoon until just blended.

SHAPE meat mixture into an oval loaf in a 13x9 baking dish. Using a large baking dish makes it easier to drain excess fat.

TOP meatloaf with remaining 1/4 cup of barbeque sauce.

BAKE 1 hour or until cooked through. If you have a meat thermometer, the inside temperature should be 160/f.

Beef Fajitas

from: www.kraftfoods.com

Prep Time: 15 minutes
Total Time: 2 hours, 35 minutes
Makes: 8 servings, 2 fajitas each

1 1/2 lb. beef sirloin steak, thinly sliced
1/2 cup Italian dressing
2 large green peppers, cut into strips
1 large onion, cut into wedges
16 flour tortillas, warmed
1 cup sharp cheddar cheese
1 cup sour cream
1/2 cup salsa

COMBINE steak and 1/4 cup of the dressing in a glass bowl. Refrigerate 1 to 2 hours to marinate, stirring occasionally. Remove steak, discard marinade.

COOK steak in remaining 1/4 cup of dressing in a large skillet on medium-high heat for 5-6 minutes or until no longer pink. Remove steak, keep warm.

ADD peppers and onion; cook until tender. Add steak; cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa.