Main Dishes

Smothered Hamburger Steak

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2 large eggs eggs
2 tablespoons minced onion
1 tablespoon beef base
½ teaspoon black pepper
3 slices white bread
2 pounds lean ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can water
1 dash Worcestershire sauce
 
Whisk together the eggs, onion, beef base, and pepper in a bowl. Tear the bread into large pieces, and place into the bowl. Let the bread soak for a few seconds and add the ground beef. Mix the meat into the egg-bread mixture
and form into 8 patties.

Heat a large heavy skillet over medium-high heat, and fry the patties until they are browned and the meat is no longer pink in the center, about 8 minutes per side. Set the patties aside.
 
Remove the excess grease from the skillet, and whisk the mushroom soup, water, and Worcestershire sauce together in the skillet until smooth. Place the patties back into the skillet, spoon sauce over them to cover, and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook until the sauce is thickened and the flavors have blended, about 20 minutes.
Stuffed Green Peppers

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4 or 5 green peppers                    
1 6 oz. can tomato paste
1 lb. hamburger, browned                
Catsup to taste
Minute rice (2 servings)                
2 slices of bread
1 small onion                        
Cheese
 
Cut peppers in half lengthwise; remove seeds.  Boil peppers in salt water until soft. 
Grease baking dish.  Preheat oven to 350 degrees.
Mix in bowl browned hamburger, onion,
tomato paste or catsup, bread crumbs
and cooked rice.  
Fill pepper halves with this mixture
and bake 5 to 10 minutes. 
Add cheese in last 2 minutes of baking.
 
Sharon Wyatt
Fried Country Ham
& “Red-Eye” Gravy

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Country ham slices                
Small amount of water or coffee
Salt
 
Ham should be sliced in generous slices,
about ¼ inch thick; leave a good amount of fat
on for the grease to make the gravy. 
Fry the ham slowly and be sure it is done,
but not hard and dry. 
An iron skillet is best for this.
Remove the fried ham to a deep platter. 
Pour the grease in the skillet over the ham.  
Sprinkle the skillet with light sprinkling of salt.  Let it get hot, but not to the smoking stage.
Add a small amount of water or coffee
(coffee makes a darker gravy).
Shake the skillet slightly to mix
the liquid and salt.
Pour while hot over the ham and drippings
in the platter. 
This is real “country-eating”.
 
Louise Garman
Walnut Hill Farm, Catawba
Pecan Stuffed Peppers

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6 green peppers                
3 Tbsp. shortening
1 ½ c. cooked rice              
2 lb. ground beef
1 ½ c. chopped pecans          
 1 ½ Tbsp. minced onions
1 ½ tsp. salt                  
3 Tbsp. celery, chopped fine
¾ c. tomato juice                
¾ c. water or tomato juice
 
Core & seed peppers, then boil until just tender enough to prick with a fork. 
Drain & keep warm. 
Make stuffing by combining rice,
pecans, salt & tomato juice. 
Saute beef, onion & celery in shortening.
Mix meat mixture with rice mixture. 
Stuff peppers and place in greased baking pan.  Pour ¾ cup water or tomato juice
around the peppers.
Bake at 350 degrees for ½ hour
and serve with sauce.
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*6 servings*
Pot Roast Meat Loaf

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1 lb. ground beef    
2/3 c. evaporated milk
1/3 c. dry bread crumbs
¼ c. catsup
1 tsp. salt    
2 tsp. Worchestershire sauce    
¼ tsp. pepper
Potatoes
Onions    
Carrots
4 tsp. parsley
Dash pepper

 
Mix all ingredients together (except vegetables).  Form into loaf and place in large pan. 
Surround with cut potatoes, onions, and carrots.  Sprinkle with parsley, salt and pepper. 
Cover tightly with foil. 
Bake in 375° oven for 1 hour. 
Uncover and bake 10 more minutes.
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