Dutch Oven Meat Loaf

DUTCH OVEN MEAT LOAF
1 lb. Hamburger
1 egg
½ cup dry bread crumbs or crackers
1/4 cup milk
2 tablespoons dry onion flakes
Mix together. Form into a loaf shape and pour 1 can of mushroom soup on top.
Oven: 350 degrees for 2 hours
Outside: 12 briquets on top and 12 on bottom for 2 hours

Dutch Oven Stew

DUTCH OVEN STEW
cubed potatoes
sliced carrots
chopped onion
chopped celery
hamburger or stew meat
cream of mushroom soup
Spices:
bay leaf
salt and pepper
garlic salt
curry powder
rosemary
parsley
worcheshrire sauce
Oven: 350 degrees for 3 hours
Outside: 12 briquets on top and 12 on the bottom for 2-3 hours

Beefy Tomato Pasta Soup

BEEFY TOMATO PASTA SOUP
1 lb. Ground beef
2 medium green peppers, cut into 1-inch chunks
1 medium onion, cut into chunks
2 garlic cloves, minced
5 to 6 cups water
2 cans (14-1/2 oz. each) Italian diced tomatoes, undrained
1 can (6 oz) tomato paste
1 tablespoon brown sugar
2 to 3 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked spiral pasta
Croutons, optional
In a dutch oven or soup kettle, cook the beef, green peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta. Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired. Yield: 10 servings (about 2-1/2 quarts)
One cup serving equals 207 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 718 mg sodium, 28 g carbohydrate, 3 g fiber, 13 g protein.

Meat Ball Soup: Amy Hughes

Meatball Soup:

Meatballs: (Or substitute for pre-made meatballs, these ones are fantastic though.)
1 pound ground beef
3/4 cup bread crumbs (crushed crackers)
1 egg, beaten
1 tsp salt
2 garlic cloves, minced
2 tbl butter

Soup:
3 (10 3/4 oz) cans beef broth
2 cups water
1 (28 oz) can crushed tomatoes
3 stalks celery, chopped
*3 carrots, thinly sliced
*1 lb chopped frozen spinach
*1 tsp oregano
1 tsp basil
1 cup rotini pasta
(*Use any or all of these, I usually just use the carrots and spinach or add onions; just use what ever you have on hand.)

Combine beef, bread crumbs, egg, salt and garlic. Form into small balls and brown in butter for 15 minutes. Meanwhile, mix together beef broth, water and crushed tomatoes in a large saucepan and bring to a boil. Add celery, carrots, oregano and basil, Cover and simmer. Add pasta and meatballs 15 minutes before serving. Garnish with fresh grated Parmesan cheese.

Lasagna: Amy Hughes

Lasagna-
1/2 # ground beef
1/2 # italian sausage
1 16oz pkg lasagna noodles
1/2 C diced onion
1 1/2 TBS chopped garlic
26 oz jar bertoli's oil and garlic spaghetti sauce
1/2 tsp salt
1/4 tsp pepper
3 1/2 C ricotta cheese
16oz shredded mozzarella cheese
1/4 C grated parmesan cheese
2 eggs, beaten
brown beef, sausage and onion.

Add garlic, salt, pepper and spaghetti sauce. Cook lasagna noodles as directed. In separate bowl mix together cheeses and eggs. Layer noodles, meat and cheese. Repeat three times. Cover with foil and bake at 375 for 1 hour.