1 pound hamburger

1 tbsp butter

2 cups tomato juice

1 tbsp sugar

2 tsp salt

1 cube beef bouillon

1 1/2 cups onions, diced

1 1/2 cups carrots, diced

2 cups potatoes, diced

1 1/4 cups celery, diced

3 – 4 cups water

In the bottom of a stock pot brown the meat and onions in butter. Add all the ingredients together, using more water if needed. Simmer until the vegetables are tender and serve.

2 1/2 pound beef; cubed as for stew

water to cover

4 medium potatoes; sliced or chunked as taste desires

2 tbsp chopped parsley

For Dough:

2 c flour

1 tsp salt

3 tsp baking powder

4tbsp shortening

about 1/2 c milk

For dough, make as a pie crust ( here ).

1) Roll the dough in an oblong shape 1/8 inch thick. Spread parsley over dough and roll as a jelly roll, then cut in to 2 inch slices.

2) Place cooked chicken in a casserole and add a layer of raw potatoes. Make a gravy of the chicken stock and pour over the casserole mixture so that it covers the potatos and chicken.

3) Put slices of dough on top of the casserole and bat at 425F for 25 to 30 minutes.

1 pound round steak

1 cup bread crumbs

1 egg

1 small onion

1 tsp salt

1/2 tsp sage or chopped parsley

1 cup milk or broth

1) Make a dressing by mixing together the bread crumbs, milk, egg and seasoning. Sprinkle salt over the meat and cut it in to pieces about 2 x 4 inches. Spread each piece with dressing and roll, fastening with toothpicks or skewers.

2) Roll in flour and brown in hot fat. Place in a pan or casserole, adding hot water and cover. Bake at 375F for 2 hours. Serve

3 pounds ground beef
1 1/2 cups diced onion
3 garlic cloves, minced
3/4 cup brown sugar
2 tablespoons prepared mustard
1 1/2 teaspoons salt
1/4 teaspoon thyme
2 cups catsup
1 cup chili sauce
1/2 cup water
1/4 cup Worcestershire sauce
2 tablespoons lemon juice

1. Follow manufacturer’s directions for preparing home canning jars and two-piece vacuum caps.

2. Brown ground beef, onion and garlic in a large saucepot. Drain off fat; set aside.

3. Combine brown sugar and mustard. Add remaining ingredients to brown sugar mixture. Combine beef mixture and sauce. Heat thoroughly. Carefully ladle hot mixture into hot jars, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met — fingertip tight. Process 1 hour and 15 minutes at 10 pounds pressure for altitudes of 1,000 ft or less.

4. To serve: Reheat in a saucepot on top of range about 15 minutes, or reheat in jar in microwave oven. Remove band and lid before microwave heating.

5. This recipe yields about 6 pints.

1 pound lean ground beef

1/4 cup all-purpose flour

1 tablespoon chili powder

1 teaspoon salt

1/2 teaspoon dried minced onion

1/2 teaspoon paprika

1/4 teaspoon onion powder

1 dash garlic powder

1/2 cup water

12 taco shells

2 cups shredded lettuce

1 cup shredded cheddar cheese
1) In a good sized bowl combine ground beef with flour, chili

powder, salt, minced onion, paprika, onion poweder, and garlic

powder. Mix thoroughly with your hands to make sure everything

is VERY well blended.

2) Add the seasoned beef mixture to the water in a skillet

over medium heat. Mix well with a wooden spoon or spatula,

breaking up the meat as it cooks. Heat about 5 to 10 minutes

until nicely browned. The results should be very smooth and

somewhat pasty with no large chunks of beef remaining.

3) Heat up the taco shells in the oven for about 5 minutes at

375F.

4) Build each taco by spooning 2 or 3 tablespoons of meat into

a taco shell. Spread some of the shredded lettuce over the

meat and then sprinkle some cheese over the top. repeat with

the rest of the shells and serve immediately.