Italian Hot Dish

1 1/2 cups small pasta shells
1 lb. ground beef
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (15 oz) tomato sauce
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp pepper
1/2 cup shredded mozzarella
4 tsp grated parmesan

• Cook pasta according to package directions. Meanwhile, cook the beef, 1/2 cup mushrooms, onion and green pepper until meat is no longer pink.  Stir in tomato sauce, oregano, garlic powder, onion powder, and pepper.  Bring to a boil.  Reduce heat; cover and simmer 15 minutes.
• Drain pasta; place in 8-inch square baking dish coated with cooking spray.  Top with meat sauce and remaining mushrooms.  Sprinkle with 1/4 cup mozzarella and 2 tsp parmesan.
• Cover and bake at 350* for 35 minutes.  Uncover and sprinkle with remaining cheeses.  Bake until cheese is melted.

(Recipe from Emily C.)

Bubble Pizza

1 1/2 lbs ground beef
1 can (15 oz) pizza sauce
2 tubes (12 oz each) buttermilk biscuits
1 1/2 cups shredded mozzarella
1 cup shredded cheddar

• In a skillet, cook the beef over medium heat.  Drain.  Stir in pizza sauce. Quarter the biscuits; place in a greased 9x13 baking dish.  Top with beef mixture.
• Bake, uncovered at 400* for 20-25 minutes.  Sprinkle with cheeses.  Bake 5-10 minutes longer or until cheese is melted.

(Recipe from Emily C.)

Gyoza

Gyoza

(Japanese Pot-stickers)

These amounts are approximate.  I just wanted to get the basic info down so that I wouldn't forget how to make these!

Ingredients:

Cabbage  -  1/2 head?
Carrots  -  maybe 1 cup shredded?
Ground Beef  -  1/2 pound?


Onions (or onion powder)
Garlic (or garlic powder)
Salt
Pepper
Soy Sauce
Corn starch

Gyoza Skins (won-ton skins work in a pinch)


Directions: 

Brown and drain ground beef.  Finely chop veggies.  Combine ground beef, and chopped veggies in a bowl.  Add seasonings, corn starch and small amount of soy sauce (just enough to moisten everything a bit).  Spoon small amount of meat and veggie mixture onto center of gyoza skin.  Moisten edges of skin with water (dip finger in water and rub edge).  Fold one side over to make a half-circle and crimp edges together with fingers.

Put small amount of oil in bottom of frying pan (1-2 Tbsp).  Fry single layer of gyozas on one side only until slightly toasted.  Then pour 1/4 - 1/2 cup water over all, cover the pan with a lid and let them steam.  The gyozas are done when the skins have turned somewhat translucent and the water is steamed away.

Serve with rice.  Use soy sauce for dipping.

Meatballs

Simple Baked Meatballs

1 lb. ground beef
1/3 - 1/2 onion, finely chopped
3/4 cup fresh bread crumbs
1 egg, beaten
1 1/2 Tbsp grated Parmesan
salt and pepper
1 1/2 cups prepared spaghetti sauce

Preheat oven to 350 degrees. Oil 9x13-inch glass baking dish. Mix together first 6 ingredients. Season with salt and pepper. Oil hands. Form meat into 1-inch balls. Place in baking dish. Bake until cooked through, about 30 minutes. Heat sauce in heavy saucepan. Add meatballs and toss to coat. Serve immediately. use for spaghetti and/or for meatball sandwiches. Makes about 30 meatballs.