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Eva's Recipes - Main Dishes

Table of Contents

  1. Beef Ragout
  2. Stir-Fried Beef and Summer Squash
  3. Ginger Beef on Shredded Lettuce
  4. Warm Salad of Pork and Black-Eyed Peas
  5. Pot Roast in Wine
  6. Taco Bake
  7. Mexican One-Pot Beef and Macaroni Dinner
  8. Hungarian Goulash
  9. Diet "Pizza"
  10. Meat Balls
  11. Favorite Meat Loaf
  12. Sukiyaki
  13. Tuna-Mushroom Casserole
  14. Taco Salad
  15. Baked Ziti
  16. Aztec Lasagna Mexicana
  17. Weeknight Spaghetti Pie
  18. Baked Parmesan Catfish
  19. Best-Ever Meat Loaf
  20. Bow-Ties and Bacon
  21. Plantation Casserole
  22. Burger Kabobs
  23. Reuben Sandwich
  24. Overnight Egg Casserole
  25. Tomato Zucchini Frittata
  26. Indian Corn
  27. Salmon Burgers
  28. Crustless Quiche
  29. Mexican Strata
  30. All-American Classic Meat Loaf

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1 tablespoon vegetable oil              1 pound beef top round, cut into
2 tablespoons tomato paste              1-inch cubes
2 tablespoons all-purpose flour         2 cups beef broth
10 small white onions, peeled           1 bay leaf
2 tablespoons chopped parsley           1/2 teaspoon salt
1/4 teaspoon pepper                     1/4 pound mushrooms, quarted
2 medium-sized carrots, peeled          (about 3/4 cup)
and cut into 2-inch lengths

    In a medium-sized saucepan heat oil over moderately high 
heat.  Add meat cubes and brown very well.  Remove meat from pan 
and keep warm.  Stir tomato paste and flour into pan drippings.  
Gradually add beef broth, stirring constantly, until smooth and 
boiling.  Add onions, bay leaf, parsley, salt, pepper and beef 
cubes.  Mix well.  Cover pan, reduce heat to moderately low and 
simmer 1 1/4 hours.  Add mushrooms and carrots.  Cook 20 to 30 
minutes longer, until carrots are tender.  Makes 4 servings.  
For diet serving allow one fourth of the ragout (400 calories). 
    To freeze:  Prepare double recipe and place half the ragout 
in a plastic freezer container.  Seal and freeze.  Serve 
remaining ragout.
    To reheat:  Place plastic container in refrigerator to thaw.  
Put thawed beef mixture into a medium-sized saucepan and heat 
over moderately low heat for 20 minutes, or until hot.

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1 tablespoon cold water                 2 teaspoons cornstarch
1 tablespoon vegetable oil              1 teaspoon minced, peeled garlic
1 pound ground beef round               2 tablespoons dry sherry wine
2 tablespoons soy sauce                 2 tablespoons catsup
1/4 teaspoon ground ginger              1/4 teaspoon monosodium glutamate
1/4 cup water                           (optional)
1 pound yellow summer squash,           1/4 teaspoon salt
halved lengthwise and cut into          1/2 cup thinly sliced green 
1/4-inch-thick slices (about 4 cups)    onions of scallions 

Mix the 1 teaspoon of cold water with the cornstarch.  In a 
large skillet or wok heat oil over high heat.  Add garlic and 
cook for 30 seconds, stirring constantly, taking care that 
garlic does not burn.  Add beef, sherry, soy sauce, catsup, 
ginger and, if desired, the monosodium glutamate; stir-fry 2 
minutes, until meat loses most of its red color.  Stir in the 
1/4 cup of water.  Arrange squash in an even layer over meat and 
sprinkle with the salt.  Cover, reduce heat to moderate and cook 
8 minutes, until squash is crisp-tender.  Stir squash into meat 
mixture; stir cornstarch and water and add to skillet.  Gently 
stir 1 minute longer, until meat is lightly glazed.  Sprinkle 
with green onions and serve from skillet.  For diet serving 
allow a fourth of the meat and vegetables (276 calories).

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1 lb. ground beef round                         2T. soy sauce
2T. sherry wine                                 4t. cornstarch
2T. cold water                                  4c. finely shredded
1T. vegetable oil                                       lettuce
3/4 c. thinly sliced green onions               1 c. frozen green peas,
1t. ginger                                              thawed
2T. chili sauce or catsup

In a medium-sized mixing bowl combine the ground beef, soy sauce, sherry,
and 2t. cornstarch.  Mix remaining 2 t. cornstarch with the cold water
in a small bowl.  Arrange the shredded lettuce on a serving platter.
Have the remaining ingredients measured and handy before starting the
cooking.  In a large heavy skillet or wok heat oil over high heat 1 
minute.  Add beef mixture and cook about 3 minutes, stirring to break up
meat until meat loses its red color.  Add 1/2 c. of the green onions, the 
peas,  ginger and chili sauce; stir-fry 1 minute longer.  Stir in cornstarch
and water.  Cook about 30 seconds, stirring constantly until meat mixture
is shiny.  Spoon beef mixture over lettuce and sprinkle with remaining
green onions.    4 servings   Good with hot cooked rice.
  Per serving:  318 calories, 27 grams protein, 15 grams fat, 17 grams

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1 10-OZ pkg frozen or 15-oz can            2T. chopped pimiento
  black-eyed peas, drained                 2T. sliced ripe olives
1/3 c. low calorie Italian salad           2 cloves garlic, minced
   dressing                                1/2 lb pork tenderlion, cut
1/4c. sliced green onion                       into thin strips
1/4c. sliced fresh mushrooms               spinach leaves (optional)
1/4c. sliced celery

If using frozen peas, cook and drain.  In a medium mixing bowl combine
drained peas, salad dressing, green onion, mushrooms, celery, pimiento
and olives.  Set aside.
Spray a large skillet with nonstick cooking spray.  Heat over medium-
high heat, then stir fry garlic for 30 seconds.  Add pork; stir fry
for 2-3 minutes or till no pink remains.  Remove from heat.  Add 
vegetables to pork in skillet; mix well.  Serve immediately on spinach
lined plates.             3 servings
244 calories.  25 grams protien.  26 g. carbo.  5 g. fat.  53 mg chol
538mg sodium.  873 mg potassium.  13 g dietary fiber.  U.S. RDA 14% 
vit.A.  20% vit C.  51% thiamine.  20% riboflavin.  18% niacin.  
23% iron.

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2 beef bouillon cubes                   2 cups boiling water
1 3-pound beef eye round                3/4 cup thinly sliced, peeled onion
1 large clove garlic, peeled            1/2 cup Burgundy wine
and crushed                             2 bay leaves
1/2 teaspoon dried oregano leaves       1 1/2 teaspoons salt
1/4 teaspoon celery seeds               1/4 teaspoon pepper
12 small white onions, peeled           12 medium-sized whole mushrooms
(about 1/2 pound)                       (about 1/2 pound)

Dissolve beef bouillon cubes in boiling water and reserve.  Heat 
oven to 350.  Place meat fat side down in an ovenproof Dutch 
oven over moderately high heat and brown quickly on all sides.  
Remove meat and pour off excess fat from Dutch oven.  Reduce 
heat to moderate, add the sliced onion and the garlic to Dutch 
oven and cook until lightly browned.  Return meat to the Dutch 
oven and add bouillon, wine, bay leaves, oregano, salt, celery 
seeds and pepper.  Cover and heat until mixture comes to a boil.  
Place in oven and bake covered 2 hours.  Add the whole white 
onions and mushrooms; continue baking 30 minutes longer, until 
vegetables and meat are fork-tender.  Remove meat to serving 
platter and remove bay leaves from gravy.  Skim off fat from 
gravy.  For diet serving allow 3 ounces cooked meat, 1/4 cup 
gravy, 2 onions and 2 mushrooms (255 calories).  Gravy may be 
thickened for nondieters.  Makes 4 servings with leftovers.

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Taco Meat Filling:

Brown 1 lb. of lean ground beef with 1/2 cup of chopped onions.  
Add 1 package of taco seasoning mix and 3/4 cup water; simmer 
for 25 minutes.


1 cup shredded cheddar cheese
1 cup shredded lettuce
1 1/2 cups chopped tomatoes

Taco Crust:

1 3/4 to 2 cups all-purpose flour
1 package Active Dry Yeast
1 tablespoon sugar
2 teaspoons finely chopped onion
3/4 teaspoon salt
2/3 cup warm water
2 tablespoons oil
1/2 cup crushed corn chips

Oven 375                        4 to 6 servings

In medium mixing bowl, combine 1 cup flour, yeast, sugar, onion, 
and salt; mix well.  Add very warm water (120-130) and oil to 
flour mixture.  Mix by hand until almost smooth.  Stir in corn 
chips and enough remaining flour to make a stiff batter.  Spread 
in well-greased 10-inch pie pan, forming a rim around edge.  
Cover; let rise in warm place about 10 minutes (20 minutes for 
Active Dry Yeast).  Spread meat filling over dough.  Bake at 375 
for 30 to 35 minutes until edge is crisp and light golden brown.  
Sprinkle cheese, lettuce, and tomatoes on top.  Serve 

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1 tablespoon vegetable oil
1 1/2 cups sliced, peeled onions
1/2 pound ground beef chunk or lean ground beef
4 ounces uncooked ziti or large macaroni (1 1/2 cups)
1 green pepper, seeded and cut into 1/2-inch strips
1 16-ounce can stewed tomatoes
1 or more teaspoons chili powder

    In a heavy, 10-inch skillet heat oil over moderately high 
heat.  Add onions and cook 2 minutes, stirring constantly.  
Remove onions to a plate.  Add beef and noodles to skillet and 
cook 3 to 5 minutes, stirring constantly, until meat has lost 
its pink color.  Spoon off and discard any fat.  Add cooked 
onions and remaining ingredients to skillet.  Cover and cook 30 
minutes over moderately low heat, stirring 4 or 5 times.  Makes 
about 4 cups; 4 servings, 56 cents each. 
    Per serving:  275 calories, 17 grams protein, 8 grams fat, 
34 grams carbohydrate.

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3/4 cup beef bouillon or consomme               3/4 cup water
3/4 cup tomato juice                            1 1/2 pounds beef bottom
1/2 medium-sized green pepper, seeded           round, cut into 1-inch cubes
and diced                                       3/4 teaspoon paprika
1 bay leaf                                      3/4 teaspoon salt
1/8 teaspoon pepper                             2 medium-sized potatoes,
4 medium-sized carrots, peeled                  peeled and halved
and cut into 1 1/2-inch pieces

Early in the day, or on the day before, place consomme, water, 
tomato juice, meat, green pepper, paprika, bay leaf, salt and 
pepper in a large saucepot or Dutch oven.  Cover and cook over 
moderately high heat until mixture comes to a boil; reduce heat 
to moderately low and cook 1 1/2 to 2 hours, or until meat is 
almost tender.  Remove pot from heat.  Cool and chill in 
refrigerator so that fat will harden on surface.  Remove all 
hardened fat.  Place goulash over high heat until liquid boils; 
reduce heat to moderately low, add potatoes and carrots and cook 
20 to 25 minutes, or until vegetables and meat are tender.  For 
diet serving allow a fourth of the sauce, 1 carrot, 1/2 potato 
and 3 ounces of meat (294 calories).  Makes 4 servings.

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3 English muffins, sliced               1/2 pound ground beef
1 can tomato sauce                      1/2 tsp. oregano
1/4 tsp. salt                           3 long slices mozzarella cheese

Brown ground beef in a coated skillet, add tomato sauce and 
seasonings.  Lightly toast muffin halves.  On each muffin half, 
spread hamburger mixture, top with half a slice of cheese.  Heat 
in 400 oven till cheese melts (watch to avoid burning).  Recipe 
serves 2 people with 3 pizzas each, for dinner.  One "pizza" 
ideal for snack.

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1 lb. ground beef                       1/2 c. powdered cheese
2-3 slices bread moistened              salt and pepper
2 T. evaporated milk                    garlic salt
Parsley flakes                          1 egg
Cooking Wine

Mix together and fry

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1 can vegetable soup            1 T. worcestershire sauce
2 lb. ground beef               1 egg, beaten
1/2 c. cracker crumbs           1 t. salt
1/2 c. chopped onion            dash pepper
2 T. chopped parsley

Combine ingredients.  Mix well.  Shape into loaf.  Place in a 
shallow baking pan.  Bake at 350 1 1/4 hours.
                                (8 servings)

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1 1/2 lb. stew beef             1/4 c. beef broth
2 medium onions                 2 T. butter
1/4 c. sugar                    8 oz. mushrooms
3/4 c. soy sauce                1 green pepper
1 can bean sprouts

Slightly brown meat in butter.  In bowl mix soy sauce, beef 
broth, and sugar.  Add 1/2 to meat.  Push to one side of 
skillet.  Add green pepper, onions, cook 5 min.  Add remaining 
soy sauce, sprouts, mushrooms.  Cook 5 min.
                                (4 servings)

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1 can tuna, water-packed (drained)      1 can mushrooms (drained)
2 onions, chopped                       1/2 C. raw rice
1 can tomatoes                          2 T. chili sauce or barbecue sauce
1/2 tsp. salt                           1/4 tsp. pepper

Heat tuna and mushrooms in a heavy skillet, add onions and 
brown.  Stir in rice, tomatoes, and chili sauce.  Add 
seasonings.  Cook covered over medium to low flame for 35 
minutes (adding water if necessary).  Serves 2 as diet dinner.

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1 can  kidney beans                    2 tomatoes, diced
1 lb. ground beef                      1/2c. ripe olives, sliced
1/4 c. chopped onion                   1 head lettuce, torn into
8 oz cheddar cheese, grated              bite-sized pieces
1 bag Taco chips, crumbled             8 oz. bottle Russian dressing
1T. chopped green chilies
Cook ground beef until done, stirring to break up into small pieces.
Drain well.  Salt and pepper lightly. Allow to cool.  Combine beef
drained beans, onion, chilies, tomatoes and olives.  Put lettuce  in
large bowl and top with beef mixture.  Sprinkle on cheese and Taco chips.
Pour dressing on all.  Toss well. Serve at once.   6-8 servings 

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1 pound ground beef round or extra-lean ground beef
1 cup chopped, peeled onion
8 cups chopped fresh tomatoes (about 3 pounds)
1 teaspoon dried basil leaves
1 1/2 teaspoons salt 
1/4 teaspoon ground pepper
8 ounces ziti, cooked according to package
directions and drained
4 ounces part-skim mozzarella cheese, cut into 1/2-inch cubes
2 tablespoons grated Parmesan

    In a large, heavy saucepot or Dutch oven cook ground beef 
and onions 10 minutes over moderately high heat, stirring 
occasionally to bread up beef.  When meat is brown and onions 
are soft, drain and discard fat in pot; add tomatoes, basil, 
salt and pepper.  Cook 30 minutes, stirring occasionally, until 
sauce is thickened and flavors are blended.  (Sauce may be made 
1 to 2 days ahead and refrigerated.)  Heat oven to 350 degrees.  
Mix ziti and tomato sauce in a 2 1/2-quart baking dish; stir in 
mozzarella; sprinkle with Parmesan.  Cover and bake 15 minutes; 
uncover and bake 15 minutes longer, until hot.  Makes 2 quarts.
    For 1,200-calorie diet allow one eighth of recipe:  294 
calories, 21 grams protein, 10 grams fat, 31 grams carbohydrate.  
For 1,500-calorie diet allow one sixth of recipe:  391 calories, 
27 grams of protein, 13 grams fat, 41 grams carbohydrate.

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1 package Aztec Flour or Corn Tortillas      
1 pound ground beef                     1 cup salsa           
1 (15 ounce) can tomato sauce           1 package taco seasoning mix
1 (16 ounce) carton cottage cheese      2 eggs
1 teaspoon oregano                      1 1/2 cups shredded cheddar and
                                          Monterey jack cheese, mixed

Heat oven to 375 degrees.  Brown meat and drain.  Stir in salsa, 
tomato sauce and taco seasoning.  Simmer, stirring frequently 
for 5 minutes.  In separate bowl, combine cottage cheese, eggs, 
and oregano.  Line bottom of lightly greased  13"x9" baking dish 
with half of the tortillas, overlapping edges.  Top with half 
the meat mixture.  Spoon cottage cheese mixture over meat.  
Arrange remaining tortillas over cheese mixture.  Spread 
remaining meat mixture over all and top with shredded cheese.  
Bake for 30-35 minutes or until bubbly.  Let stand 10 minutes 
before serving.

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WEEKNIGHT SPAGHETTI PIE                 Makes 6 servings

6 oz. spaghetti uncooked
2 t. dried basil, divided
1 clove garlic pressed 
1/4 c. butter, melted 
1/2 c. grated parmesan cheese
1 large egg, lightly beaten
1 c. Ricotta cheese
1 lb. lean ground beef 
1/2 c. chopped onion
1 (15 oz.) can tomato sauce 
1 (6 oz.) can tomato paste
1 t. dried oregano
1 c. sliced mushrooms 
1/4 c. white wine (optional)
6 oz. sliced mozzarella cheese 

    Cook spaghetti according to package directions, drain.  
Combine cooked spaghetti, 1 t. dried basil, garlic, and next 3 
ingredients.  Press into a lightly greased 10" glass pie plate.  
Spread ricotta cheese over spaghetti mix.  Cook ground beef and 
chopped onion over med.-high heat in a large skillet, stirring 
until meat crumbles.  Drain.  
    Add remaining basil, tomato sauce and next 3 ingredients; 
stir in wine.  Cook 5 minutes or until heated.  Spoon over 
cheese.  Bake at 350 F. 25 minutes.  Top with cheese slices and 
bake till cheese melts.

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1 egg
1/4 cup milk
1/2 cup grated Parmesan cheese
1/3 cup all-purpose flour 
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
6 catfish fillets
2 tablespoons butter, melted

Beat egg and milk.  Combine cheese, flour, paprika, salt and 
pepper.  Dip catfish into egg mixture, then into cheese mixture.  
Place in a greased baking pan.  Drizzle with butter.  Bake, 
uncovered, at 400 for 30 minutes or until fish flakes easily 
with a fork.

Yield:  6 servings.

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2 eggs
2/3 cup milk 
3 slices bread, torn into pieces
1/2 cup chopped onion
1/2 cup grated carrot
1 cup (4 ounces) shredded cheddar or mozzarella cheese
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon dried basil, thyme or sage, optional
1/4 teaspoon pepper
1-1/2 pounds lean ground beef


1/2 cup tomato sauce
1/2 cup packed brown sugar
1 teaspoon prepared mustard

In a large bowl, beat eggs.  Add milk and bread; let stand a few minutes or 
until the bread absorbs the liquid.  Stir in the onion, carrot, cheese, herbs 
and seasonings.  Add beef; mix well.  In a shallow baking pan, shape beef 
mixture into a 7 1/2-inch x 3 1/2-inch x 2 1/2-inch loaf.  Bake at 350 for 45 

Meanwhile, combine topping ingredients.  Spoon some of the topping over meat 
loaf.  Bake for about 30 minutes longer or until no pink remains, occasionally 
spooning some of the remaining topping over loaf.  Let stand 10 minutes before 
serving.  Yield:  6 servings.

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4 to 6 slices bacon
1 1/2 pounds mushrooms
1 teaspoon thyme
1/2 teaspoon dried red pepper flakes (or 1 teaspoon minced 
    jalapeno pepper)
28 ounces canned, diced tomatoes, drained well
1 pound bow-tie noodles
Grated sharp cheese, like Parmesan, Asiago or Locatelli Romano 

    Cook bacon in a wide killet over medium heat.  Meanwhile, 
clean and slice mushrooms.  Bring 4 quarts of water to a boil.
    Cook bacon until it is crisp.  Set aside on absorbent 
toweling and drain all but 2 tablespoons of fat from the 
skillet.  Turn heat to high, add mushrooms, thyme and red pepper 
flakes, and cook, stirring until the mushrooms shrink and darken 
a little.  Add diced tomatoes, heat through, then lower heat to 
keep warm.
    When the water boils, add 1 teaspoon salt and bow-tie 
noodles.  Cook until just tender, then drain and toss with 
tomato mixture.  Serve on plates or platter and top with 
crumbled bacon.
    Serve with grated cheese, if desired.  For many diners, the 
bacon is salty and strong enough to take the place of cheese.
    Serves 4 to 6.
    Serve with bread and spinach sauteed in garlic butter or 
olive oil.

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1.  Mix 2 c. cut up cooked ham, chicken, or beef, 1 1/2 c. cooked, 
drained peas, lima beans, or carrots, 1 lb. can creamed corn, 3/4 
c. grated cheese, 1/3 t. milk, 1/4 c. chopped onion, 1 T. 
worcestershire sauce.  

2.  Pour into greased casserole.  Bake at 400 for 10 minutes.

3.  Mix 1 c. biscuit mix, 1/2 c. corn meal, 2 T. sugar, 1/2 t. 
salt, 1 egg, 2/3 c. milk.

4.  Pour on hot mixture, leaving center uncovered.  Spread to 
edge.  Bake 20 min. or until brown.  6 servings.

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Ground Beef
Green Pepper

Pan boil carrots & onions 18 minutes.  Drain.  Form beef into balls.  Thread 
ingredients onto skewers.  Sprinkle with salt & pepper.  Broil 6" from heat 8 
minutes.  Turn and cook 4 minutes. 

To barbecue, brush with barbecue sauce or serve on rice and pour tomato sauce 

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2 slices pumpernickel or dark rye bread
4 to 6 slices cold corned beef, thinly sliced
1/4 cup Silver Floss sauerkraut, drained
1 slice Swiss cheese
Thousand Island Dressing

Layer beef, sauerkraut and Swiss cheese on bread and top with a generous 
amount of dressing.  Place top slice of bread on sandwich and grill in 
buttered skillet on both sides, until cheese is slightly melted.  Serve with a 
side of dill pickles. 

Low-calorie version:  Use mustard instead of dressing, spreading the mustard 
on each slice of bread. 

Variations:  Instead of corned beef, use one or two slices of cold ham and one 
slice of turkey.  Add cheese, sauerkraut and dressing. 

Rinsing Sauerkraut with water reduces sodium.

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4 cups frozen shredded hash brown potatoes, thawed
1 cup cubed fully cooked ham
1 can (4 ounces) chopped green chilies
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
6 eggs
1 can (12 ounces) evaporated milk
1/4 teaspoon pepper
Salsa, optional

In a greased 8-in. square baking dish, layer the hash browns, ham, chilies and 
cheeses.  In a large bowl, whisk the eggs, milk and pepper; pour over the 
cheese.  Cover and refrigerate overnight. 

Remove from the refrigerator 30 minutes before baking.  Bake, uncovered, at 
350 for 1 hour or until a knife inserted near the center comes out clean.  Let 
stand for 5-10 minutes.  Serve with salsa if desired.  Yield:  9 servings 

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Tomato Zucchini Frittata

1 tablespoon olive oil                  1/4 teaspoon black pepper
1 zucchini, sliced                      2 eggs
1/2 cup chopped green onions            4 egg whites
2 cloves garlic, chopped                1 cup Mozzarella cheese, shredded
1 (14.5 oz.) can Red Gold Diced Tomatoes with Basil, Garlic, & Oregano, drained

-Preheat oven to 350 F.  In an oven-safe skillet saute zucchini, green onions 
and garlic in oil.  Cook for 5 minutes or until tender. 

-Add Red Gold Diced Tomatoes with Basil, Garlic & Oregano and black pepper.  
Cover and heat until zucchini is tender. 

-In a small bowl, beat together eggs and egg whites.  Pour over vegetable 
mixture and sprinkle with cheese. 

-Bake until eggs are set and a knife inserted in the center comes out clean, 
10 to 15 minutes.  Cut into wedges to serve. 

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Indian Corn

1 med. onion, chopped fine                      1/2 green pepper, chopped
2 T. butter                                             1 lb. ground beef
2 C. corn, drained                              1 t. sugar
1 can tomato soup                                       1 t. salt

Cook onion & pepper in butter 5 min.  Add meat & brown well.  Add corn, soup, 
sugar & salt.  Simmer 20 min. & serve.  Garnish with rings of green pepper. 

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Salmon Burgers

1/4 cup chili sauce
2 egg whites
1 tablespoon lemon juice
1 can (15 1/2 ounces) salmon, drained, skin and bones removed
2 cups soft bread crumbs
1/2 cup shredded cheddar cheese
1/4 cup finely chopped green onions
1/8 teaspoon pepper
1 tablespoon butter or margarine
5 hamburger buns, split and toasted
Additional chili sauce

In a medium bowl, combine chili sauce, egg whites and lemon juice.  Add the 
salmon, bread crumbs, cheese, onions and pepper; mix well.  Shape into five 
patties.  In a large non-stick skillet, melt butter over medium-low heat.  
Cook patties for 5 minutes on each side or until golden brown.  Serve on buns 
with additional chili sauce.  Yield:  5 servings.  Editor's Note:  Patties may 
also be brushed with melted butter and broiled 4 in. from the heat. 

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Crustless Quiche

1 pkg. Hillshire Farm Smoked Sausage                    1/4 teaspoon salt
8 eggs, lightly beaten                                          1/8 teaspoon ground black pepper
1 1/2 cups heavy whipping cream                         1 1/2 cups (6 oz.) shredded cheddar cheese, divided
1 1/2 teaspoons dry mustard                                     1/2 cup chopped green bell pepper

- Preheat oven to 350 F.  Cut sausage into 1/2 cubes, set aside.  Place eggs, 
whipping cream, dry mustard, salt and black pepper in a large bowl; whisk 
until smooth. 

- Stir in sausage, 1 cup of cheese and green pepper.  Pour egg mixture into a 
greased 13x9-inch baking dish. 

- Bake 40-45 minutes or until eggs are set.  Sprinkle with remaining 1/2 cup 
cheese.  Let stand 5 minutes before serving.  

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2 to 3 cups good-quality tomato salsa
10 to 12 6-inch corn tortillas
2 cups grated Monterey Jack cheese
1 16-ounce can kidney beans in chili sauce
Sliced olives, sour cream, fresh cilantro (optional)

Heat oven to 450 degrees.  Lightly grease an 8-inch (or 9-inch) cake pan. 

Spread about 1/4 cup of salsa on the bottom of the pan.  Top with a tortilla.  
Sprinkle with cheese, then a generous tablespoon of salsa and of beans.  
Repeat layers, using most of the cheese, most of the salsa and all of the 
beans.  Spread the top with salsa and sprinkle with cheese.  Bake for 15 
minutes or until the cheese melts and the tomato mixture bubbles.  Cut into 

Serves 3 or 4.

Serve with extra salsa (warm it first) and pass olives, sour cream and cilantro, if desired.

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2 eggs, lightly beaten
2/3 cup beef broth of dry red wine
1 Tbsp. Worcestershire sauce
3 slices sourdough bread, cubed (about 2 cups)
1/4 cup grated Parmesan or Romano cheese
2 Tbsp. yellow mustard
4 cloves garlic, minced
1/4 tsp. crushed red pepper
1 lb. ground beef sirloin
1 lb. ground beef chuck
1 medium green sweet pepper, chopped
1/2 a medium onion, chopped
1/2 cup ketchup
2 Tbsp. packed brown sugar
2 tsp. cider vinegar
Chopped fresh parsley, sliced green onions, and black pepper (optional)

1.  Preheat oven to 350F.  In large bowl combine eggs, broth, and 
Worcestershire sauce, stir in bread cubes.  Let stand 15 minutes.  With fork, 
mash bread cubes into small pieces.  Stir in Parmesan cheese, mustard, garlic, 
1 tsp. salt, 1/2 tsp. black pepper, and crushed red pepper.  Add meat, sweet 
pepper, and onion.  Using hands, mix ingredients together well (do not 
overmix.)  Lightly pat meat mixture into 9x5x3-inch loaf pan (or shape the 
meat mixture in a 9-inch loaf in a baking dish).  With fingers, lightly pull 
loaf away from sides of pan. 

2.  Bake, uncovered, for 1 1/4 hours.  For topping, in small bowl stir 
together ketchup, brown sugar, and vinegar.  Spoon on loaf.  Bake 15 minutes 
more or until an instant-read thermometer inserted into center of loaf reads 

3.  Let stand 10 minutes.  To remove, use two large spatulas inserted along 
short edges to lift loaf from the pan to a platter.  Sprinkle with parsley, 
green onions, and black pepper. 

Makes 8 to 10 servings.

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Last revised February 22, 2015.

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Duane Bristow (duane@kyphilom.com)

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