Grand Canyon (serve with root beer floats)

Contributed by Jackie Hein, Concord I Ward

Very good! Great for a crowd.

Ingredients:

Rice
Refried Beans
Hamburger (cooked with taco seasoning stirred in)
Corn chips
Cheese
Diced tomatoes
Onions
Lettuce
Olives
Salsa
Guacamole
Sour Cream

Directions:

• Rice, beans and hamburger need to be warmed up
• Set on table in order - starting w/rice
• Put each item on top of the other

Bacon Stuffed Burgers

Contributed by Jackie Hein, Concord I Ward

Ingredients:

1/4 lb. bacon, cooked and crumbled
1 Cup shredded cheddar cheese
2 Tbs. sliced green onions
1/3 c. ketchup
1 lb. ground beef
4 hamburger buns

Directions:

• Combine 1st 4 ingredients and mix well
• Set aside
• Make 8 thin hamburger patties
• Place equal portions bacon mixture in center of four patties
• Top with remaining patties and pinch edges together
• Grill or broil 6 inches from heat source, 5 - 10 mins. on each side to desired doneness
• Serve on buns with or without the usual hamburger makings
• Makes 4

Chicken or Steak with Balsamic BBQ Sauce

Contributed by Kelly Tillberg

4 pieces chicken (any combination of pieces) OR 4 pieces of New York strip OR Club strip steak
Salt and freshly ground pepper

Ingredients for the balsamic BBQ sauce:

1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:

• Combine all BBQ sauce ingredients in a small saucepan and stir until all ingredients are incorporated and the mixture is smooth
• Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes
• Place a grill pan over medium heat or preheat a gas or charcoal grill
• Season the meat of choice with salt and pepper
• Lightly coat with some of the BBQ sauce using a pastry brush
• Place the meat on the grill
• Place the remaining BBQ sauce (still in the small saucepan) over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks

Cooking times:

• Cook chicken about 8 minutes per side
• Cook steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature: 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side)
• Continually brush the meat with BBQ sauce every few minutes
• Remove the meat from the grill and let rest for at least 5 minutes

Serve with the heated BBQ sauce alongside

ALTERNATE: Chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

Ann’s Beans

Great with summer barbeques

Contributed by Ann Freitas and Shelba Kruse

As the fourth of five girls, I was heavily influenced by my older sisters--especially my next older sister, Ann. She is eight years older than me, but I remember vividly many experiences we had together in those early years. We were close even as we grew older, and I looked up to her as being graceful and composed, very pretty, and a great cook. I was very sad when, at the age of 59, Ann went home to Father in Heaven after struggling with lung and brain cancer for more than two years. I miss her still, but I honor her as often as I can by preparing and serving this wonderful recipe, especially at family reunions. It makes us feel like she is with us still.

Ingredients:

1 lb ground beef, cooked and drained
1 lb cooked bacon, torn into pieces
1 medium onion, chopped and sautéed until soft
½ cup catsup
½ cup barbeque sauce
¼ cup molasses
¼ cup prepared mustard
¼ cup Worcestershire sauce
1 tablespoon Italian herbs
2 cans each pinto, white, pork and beans, western style, cannellini or other beans, (equaling 6 cans of beans total)
Salt and pepper to taste

Directions:

• Cook beef and bacon and set aside, saving a little grease to cook onion in
• Cook onion, and drain any remaining grease
• Heat oven to 350 degrees
• In a large (pan sprayed) casserole, place beans (drain liquid from cans before dumping beans in casserole) and mix around
• Add spices, salt and pepper, then mix in wet ingredients and meats
• Gently stir to mix all ingredients together.
• Bake in over 40 to 50 minutes until very hot
• Serve hot or cool with beef, ham or pork

Simple Spaghetti

Contributed by Shelba Kruse, Pleasant Hill 2nd Ward

Serves 6

Ingredients:

1/2 lb ground beef
1/2 C. chopped onion
1 6 oz can of tomato paste
3 6 oz cans water (can use tomato paste can)
1 t. dry basil
2 T. flour
1/2 t. marjoram
1/4 t. oregano
1/4 t. thyme
1 T. parsley
2 T. sugar
1/2 t. salt
pepper to taste
1 small can chopped olives
chopped carrots
chopped zucchini
chopped spinach
red pepper flakes (sparingly)
1 lb. spaghetti

Directions:

• Fry ground beef and onion together
• In a medium sauce pan, mix tomato paste and water
• Heat thoroughly
• Add all spices and boil
• Remove small amount of sauce and mix with flour
• Mix back in with large sauce mixture until sauce thickens
• Heat sauce on low and add meat and onion mixture
• Cook until all ingredients are soft
• Meanwhile, boil water and cook spaghetti
• Drain and then mix with sauce
• Serve with parmesan cheese

Meesha

Contributed by Gaye Fletcher

Ingredients:

1 lb. ground beef
1 head cut up cabbage
1 chopped onion
1 or 2 eggs
Boullion cubes (tot taste)
1/2 C. or more white rice

Directions:

• Mix beef, rice, egg(s), and seasonings and shape into balls
• Salt and pepper to taste
• Heat a large pot of water and add cabbage and boullion cubes
• Carefully add the meat balls
• Boil until the cabbage is tender, then simmer on low until you are ready to eat

Beef Enchilada Casserole

Contributed by Corynn Medsker

Ingredients:

1 package corn or flour tortillas
1 can enchilada Sauce
1 1/2 lbs. ground beef
taco spice packet
1 can re-fried beans
1 small can sliced black olives
2 cups grated cheddar cheese
jalapenos, optional

Directions:

• Brown ground beef with taco spice
• In greased 8x8 cake pan, pour enough enchilada sauce to cover bottom
• Lay 1/2 of the corn tortillas in bottom (they can overlap)
• Spread warm beans (a little water helps) on tortillas
• Add the ground beef on top, then 1/2 of the olives and 1/2 of the cheese
• Put the rest of the tortillas on top
• Cover with the rest of the sauce, then the rest of the cheese, then the rest of the olives
• You can mix the jalapenos with the ground beef, or sprinkle them on top, if desired
• Bake at 350F for 20-30 minutes, until bubbly.

Tangy BBQ Ribs for Crock Pot

Contributed by Charisse Stephens, Hilltop Second Ward

Will disappear quickly.

Ingredients:

2 lbs. boneless ribs (pork or beef)
3/4 c. vinegar
1/2 c. ketchup
2 T sugar
2 T Worcestershire sauce
Clove of garlic (or a bit of garlic powder)
1 t. ground mustard (or squirt of the regular stuff)
1 t. paprika
1/2 t. salt
1/8 t. pepper

Directions:

• Brown ribs in oil
• Place in crock pot
• Mix all other ingredients and pour over ribs
• Cook on low 6-8 hours
• Serve with rice

Taco Soup

Contributed by Tara Taylor, Concord 1st Ward

This recipe is SO easy because it is mostly canned! ;) And it makes a TON!

Ingredients:

1 lb ground beef
1 large onion chopped
1 can pinto beans (undrained)
1 can black beans (undrained)
1 can red beans (undrained)
1 can corn (undrained)
1 can tomato sauce (15 oz)
1 can Rotel spicy tomatoes
2 small cans chopped green chili
1 package taco seasoning mix
1 1/2 cup water
1 bag Fritos
Shredded cheddar cheese

Directions:

• Cook meat & onions in large pot
• Drain fat
• Stir in everything except Fritos and cheese
• Bring to boil and let simmer for 15 minutes uncovered
• Serve in bowl and top with Frito's and cheese

Taco Pie

Contributed by Shelley Cain

Ingredients:

1 deep dish pie crust shell
1 lb ground beef
1 medium onion, chopped
1 pkg 1 ¼ oz taco seasoning mix
1 can refried beans
1 jar 8 oz taco sauce (divided)
Tortilla chips, crushed
Shredded lettuce, chopped tomatoes, cheddar cheese

Directions:

• Preheat oven and cookie sheet to 400 degrees
• Thaw pie crust 10 minutes
• Prick bottom and sides of pie crust thoroughly with fork
• Bake pie shell on cookie sheet for 10 min
• Remove from oven and reduce temperature to 350 degrees
• In skillet, cook ground beef and onion until meat is browned
• Drain fat
• Add taco seasoning mix to meat according to package directions
• In a small mixing bowl, combine refried beans and 1/3 cup taco sauce; mix well
• Layer half of refried bean mixture in bottom of pie crust
• Top with half of seasoned meat, 1 cup cheddar cheese and tortilla chips
• Repeat layers, excluding tortilla chips
• Bake on preheated cookie sheet 20-25 min
• Remove from oven
• Top with lettuce, tomato, and additional taco sauce to taste

Layered Enchilada Pie

Contributed by Susan Berg, Pleasant Hill 2nd Ward

This is a recipe from Sunset magazine Sept. 1955. My mother served it as I was growing up and I cook it now. I will include some variations I have used through the years, but not many. It is a great recipe and was 50 plus years ago.

Serves 6

Ingredients:

1 pound ground beef
1 onion chopped
2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon chili powder
1-8 oz. can tomato sauce
6 tortillas, spread with butter
1-4 1/2 oz can chopped ripe olives
1 1/2 cups grated sharp cheddar cheese
1 cup water

Directions:

• Brown ground beef and onion; add seasonings and tomato sauce
• In a casserole dish, alternate layers of buttered tortillas, meat sauce, olives and cheese
• Add water, cover and bake at 400 for 20 minutes
• To serve, cut into wedges with a sharp knife (use a pie server to remove each serving)

Susan's variations:

• Can use flour tortillas if you prefer, but corn tortillas are more solid and work better
• Can substitute chicken for the beef
• Different cheeses can be used
• Mushrooms added is good too

Meat Loaf Pie

Contributed by Darlene White, Pleasant Hill 2nd Ward

Ingredients:

1 1/2 lbs. ground beef
2 eggs
1/3 cup seasoned bread crumbs
¼ tsp. salt and pepper
1-16 oz tomato salsa, devided
1 pkg. frozen chopped broccoli, thawed and squeezed dry
1 recipe of basic mashed potatoes (see recipe below)

Directions:

• Preheat oven to 350F
• In large bowl combine beef, eggs, bread crumbs, salt, pepper, and half of the tomato salsa
• Spread half of the beef mixture in 9” pie plate
• In separate bowl, combine broccoli and 2 cups of prepared mashed potatoes
• Spread broccoli mixture on ground beef
• Top with remaining meat mixture
• Top with remaining mashed potatoes
• Top off with remaining tomato salsa
• Bake one hour or until meat is no longer pink
• Let stand 10 minutes before cutting into wedges and serving

Mashed Potatoes

Ingredients:

2 lbs. potatoes cut into pieces
½ cup hot milk
3 Tbsp. butter
1 tsp. salt
½ tsp. pepper

Directions:

• In large sauce pan, add salted water to potatoes (just enough to cover)
• Bring to a boil
• Cook 15 minutes or until tender
• Drain and return potatoes to saucepan
• Over low heat, mash potatoes
• Gradually add hot milk, butter, salt and pepper
• Serve hot or use in meat loaf pie preparation

Grandma Chris's Hamburger Soup

Contributed by Ilene Christensen, Martinez Ward

Ingredients:

1 cup potatoes, diced
1 cup carrots, diced
3 onions, chopped
1 lb. ground beef
28 oz tomatoe sauce
3 cans beef broth
2 tsp parsley
1/2 tsp basil
1/4 tsp thyme

Directions:

• Brown meat with onion in large pan
• Add the rest of the ingredients and simmer for about 1 hour until veggies a tender
• I always add a can of corn or string beans or what ever vegetable you happen to like
• It is easy and very good!

Baked Spaghetti

Contributed by Sylvia Wright, Hilltop 1st Ward

This recipe is a Reynolds Wrap recipe

Ingredients:

1 pkg spaghetti, cooked and drained

2 Tbsp butter or margarine

1 cup grated parmesan cheese (divided)

1-24 oz container ricotta or cottage cheese

1 pound ground beef

1-28 oz jar chunk garden-style pasta sauce

1-8 oz pkg shredded mozzarella cheese

Directions:

• Preheat oven to 400
• Line a 9x13x2 baking pan with non-stick foil with non-stick side toward food
• Combine hot cooked spaghetti with butter and stir until butter melts and coats pasta
• Add 1/2 cup parmesan cheese and stir to coat
• Arrange spaghetti in an even layer in foil-lined pan
• Spread ricotta cheese over spaghetti
• Sprinkle with 1/4 cup parmesan cheese
• Brown ground beef; drain; add pasta sauce and heat until bubbly
• Spoon over cheeses
• Top with mozzarella cheese and remaining parmesan cheese
• Cover with non-stick toil and bake at 400 for 30 minutes
• Remove foil and continue baking 15 minutes until cheese in lightly browned
• Let stand 10 minutes before serving

Calico Beans

Contributed by Heidi Botts, Pleasant Hill 2nd Ward

Serves 15-20

Ingredients:

2-16 oz. cans pork and beans
2-16 oz. cans baby butter beans
2-16 oz. cans lima beans
1-16 oz. can pinto beans
1-16 oz. can red kidney beans
1-16 oz. can black beans

1 lb. chopped bacon
1 1/2 lbs. hamburger
1/2 cup each sautéed onion and green pepper

1 cup brown sugar
1 cup catsup
1 Tbsp mustard
1 tsp Worcestershire sauce

Directions:

• Drain all liquid from canned products except from the pork and beans and combine
• Add bacon, hamburger, sauteed onion and green pepper
• Mix in brown sugar, catsup, mustard and Worcestershire sauce
• Bake at 325 for 45 minutes

Chicken, Pork, or Beef Bail

Contributed by Bounthiang Chandarasane, Richmond 2nd Ward

Serves 4-6

Ingredients:

3 cups of sliced meat
1 cup of sliced yellow onion
1 teaspoon of ground garlic
3 tablespoons of vegetable oil
1 tablespoon Thai seasoning garden mountain sauce 
1 tablespoon sweet black soy sauce
1 teaspoon of black pepper
1 tablespoon of sugar
2 tablespoons of oyster sauce
3 cups of sliced bell pepper
2 cups water
Thai basil leaves

Directions:

• Heat vegetable oil in frying pan
• Add garlic, onion, and the chosen meat
• Add Thai seasoning garden mountain sauce, sweet black soy sauce, black pepper, sugar, oyster sauce, and sliced bell pepper
• Stir
• Add two cups of water
• After everything is cooked, add Thai basil leaves
• Add more seasoning to taste
• Serve with rice

Meatballs in Chipotle Salsa

Contributed by Gilda Evelyn Terrones, Richmond 1st Ward

Ingredients:

1 small can of chile chipotle
4 tomatoes

1/2 onion
3 cloves of garlic
1 leaf of Yerba Buena (minced)
salt
2 lbs ground beef
4 Tbsp rice
Garlic salt
1 egg
½ onion (diced)

Directions:

• In a blender put can of chile chipotle, tomatoes, 1/2 an onion, garlic cloves, and salt
• Blend all of it
• When finished put in a pot over low heat
• While mixture heats, prepare the meatballs
• In a container add the Yerba Buena (minced into small pieces)
• Add rice, garlic salt, egg and a little bit of the other half an onion,
• Mix all ingredients
• Form meat into meatballs
• When finished put all meatballs in the salsa and simmer until meat is cooked through
• Serve and enjoy!

Taco Bake

Contributed by Tyra Hamrick, Martinez Ward

1 lb. ground meat
1 small onion chopped
¾ cup water
1 package taco seasoning
2-8 oz cans tomato sauce
1-8 oz package shell macaroni, cooked
1-4 oz can chopped chilies
2 cups cheddar cheese, shredded

Directions:

• In skillet, brown meat and onion
• Add water, seasoning and tomato sauce, simmer 20 minutes
• Stir in macaroni, chilies and 1 ½ cups cheese
• Pour into 1 ½ quart baking dish
• Spread remaining cheese over top
• Bake at 350 degrees for 30 minutes

Special Meatballs

Contributed by Rose McClaskey, Concord 1st Ward

Meatball Ingredients:

2 lb ground beef

1 cup bread crumbs or crushed crackers

1 pkg dry onion soup mix

3 eggs

Sauce Ingredients:

1-12 oz bottle chili sauce

1-12 oz bottle water (less if desired)

3/4 cup brown sugar

1 can cranberry sauce

16 oz sauerkraut (drained)

Directions:

• Mix together all meatballs ingredients
• Shape into ping pong ball sized meatballs (approx 40)
• Put uncooked meatballs in 9x13 pan
• Make the sauce by combining all ingredients in mixing bowl
• Pour sauce over meatballs in pan
• Cover meatballs with pan cover or foil before baking at 350 for 1 1/2 to 2 hours

Meatloaf

Contributed by Rosa Young, Concord 1st Ward

Loaf Ingredients:

1 1/2 lb ground beef
1 1/2 tsp salt
1/4 cup chopped onion
3/4 cup milk
3/4 cup rolled oats
1/4 tsp black pepper
1 egg (beaten)

Topping Ingredients:

1/3 cup ketchup
1 Tbsp brown sugar
1 Tbsp prepared mustard

Directions:

• Combine loaf ingredients and put in shallow baking pan
• Bake at 350 F for 20 minutes
• While loaf is baking, combine all topping ingredients in separate mixing bowl
• After baking loaf for 20 minutes, remove from oven and add topping by spreading over loaf
• Put loaf back in oven and bake for 15 more minutes