SEVENTY HAMBURGER RECIPIES, PART TWO 30 MORE RECIPIES http://www.geocities.com/pcawizman/index.html 41. Fast & Easy Fettuccine with Southwestern Meat Sauce 1 lb. ground beef 1 tsp. garlic salt 2 cups salsa 1/2 lb. fettuccine, cook according to pkg. directions 1/2 cups shredded Monterey Jack cheese Heat a large nonstick skillet over medium-high heat. Add beef and sauté until browned, drain, and return to pan. Add garlic salt and salsa; reduce heat and simmer 10 minutes. Toss with hot cooked pasta and garnish with cheese. Yield: Serves 4 --------------------------------------------------------------------------------- 42. Ranch-Style Tacos 1 Tbl. oil 1 onion, chopped 1 green bell pepper, chopped Salt and pepper 1 1/2 lb. lean ground beef 3 Tbl. ketchup 1/2 cup barbecue sauce 8 taco shells 1 cup shredded Cheddar cheese 1 cup shredded lettuce Salsa Heat the oil in a nonstick skillet over medium-high heat. Add the onion and pepper and sauté until soft, about 5 minutes. Season with salt and pepper. Add the beef and cook until brown, about 10 minutes; drain and return to the pan. Add the ketchup and barbecue sauce and simmer for 3 minutes. Fill taco shells with meat mixture. If desired, garnish with cheese, lettuce, and tomato. Serve with baked beans. Yield: Serves 4 --------------------------------------------------------------------------------- 43. Mushroom Burger Muffins 2 Tbs. unsalted butter 1/2 lb. fresh mushrooms, sliced 1/2 cup onions, chopped 1/4 tsp. dried thyme 1 lb. ground beef, shaped into patties 4 English muffins, split, toasted and buttered Melt butter in a heavy nonstick skillet over medium high heat. Sauté mushrooms, onion, thyme and salt to taste 2 minutes or until softened. Transfer to a bowl. Set aside and keep warm. Cook burgers in same skillet 4-5 minutes per side or to desired doneness. Serve on bottom muffin halves topped with mushroom mixture and remaining muffin halves. Yield: 4 servings --------------------------------------------------------------------------------- 44. Black Bean Chili 2 tsp. unsalted butter 2/3 cup onion, finely chopped 1 lb. ground beef 2 lbs. black beans, drained 3/4 tsp. turmeric 1/4 tsp. cayenne pepper 1/4 tsp. pepper 4 scallions, sliced 2 cups plain low fat yogurt Melt butter in a heavy nonstick skillet over medium high heat. Sauté onion 5-7 minutes or until golden. Add ground round and sauté 3-4 minutes or until meat is lightly browned. Stir in black beans, turmeric, cayenne and pepper and sauté 3-4 minutes. Reduce heat to medium low. Stir in half the scallions. Sauté 2-3 minutes, stirring constantly until scallions are softened. Remove from heat, sprinkle with remaining scallions and serve with yogurt. --------------------------------------------------------------------------------- 45. Enchilada Pie 2 lbs. ground beef 1 packet taco seasoning mix 3/4 lb. enchilada sauce 1 can condensed cream of mushroom soup 1 can condensed cream of chicken soup 6 ounces corn tortillas, cut into quarters 2 cups shredded cheddar cheese 1 onion, diced 1/4 cup Picante sauce, or to taste, optional Preheat oven to 350°F. Combine beef and taco seasoning in a heavy nonstick skillet over medium high heat. Sauté meat 5-10 minutes until browned. Drain well. Combine beef, enchilada sauce and soups in a bowl. Mix thoroughly. Arrange tortilla pieces in the bottom of a 9x11 inch baking dish. Cover with beef mixture and sprinkle with cheese and onion. Bake 30 minutes, or until cheese is bubbly. Serve with Picante sauce, if desired. Yield: This recipe serves 12 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 12. --------------------------------------------------------------------------------- 46. Hamburger and Four-Bean Bake 1/4 lb. ground beef 1/4 medium onion, chopped 1/4 lb. canned pork and beans 1/4 lb. canned pinto beans, rinsed and drained 1/4 lb. canned cannelloni beans, rinsed and drained 1/4 lb. canned red kidney beans, rinsed and drained 3 Tbs. barbecue sauce 3 Tbs. maple syrup 1-1/2 tsp. prepared mustard Preheat oven to 400°F. Heat a Dutch oven or flameproof casserole over medium high heat. Add meat and onion and sauté 4-5 minutes, stirring to break up meat, until browned. Stir in remaining ingredients and salt and pepper to taste. Bring to a boil. Transfer to oven and bake 20-30 minutes, uncovered, stirring occasionally, until bubbly. --------------------------------------------------------------------------------- 47. Nacho Meatloaf 1 cup tomato salsa, lightly drained 3/4 cup tortilla chips, finely crushed 1 egg 1 small onion, chopped 1 clove garlic, minced 1 small fresh green chili, seeded and minced 1 Tbs. chili powder 1/2 tsp. ground cumin 1-1/2 lbs. ground beef 1/2 cup shredded fat-free cheddar cheese Preheat oven to 375°F. Combine first 8 ingredients and salt to taste in a bowl. Mix thoroughly. Add meat and mix until blended. Transfer mixture into an 8x4 inch loaf pan. Place on a baking sheet and bake about 1 hour, uncovered, until a meat thermometer inserted in center of loaf reads 160°F. Sprinkle shredded cheddar over top of loaf and bake about 3 minutes, until cheese is melted. Let stand 5 minutes before slicing. Yield: 8 servings --------------------------------------------------------------------------------- 48. Ranchero Beef & Rice Skillet 1 lb. ground beef 1 medium red or green bell pepper, cut into 1/2 inch pieces 1 large clove garlic, crushed 1 tablespoon chili powder 1/2 teaspoon salt 3 cups cooked rice, cooled 1 cup frozen peas, defrosted 3/4 cup prepared salsa In large nonstick skillet, brown ground beef, bell pepper and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4 inch crumbles. Pour off drippings. Season with chili powder and salt. Add rice to skillet; mix well. Continue cooking 2 minutes or until rice is hot; stir occasionally. Stir in peas and salsa; heat through. Serves: 4 --------------------------------------------------------------------------------- 49. Rigatoni with Tomato-Meat Sauce 1/4 cup olive oil 2 cups chopped onions 2/3 cup chopped shallots 12 oz. ground veal 12 oz ground beef 4 & 1/2 cup canned crushed tomatoes 1 & 1/2 cup canned chicken broth 12 garlic cloves, chopped 1 & 1/2 tsp. dried oregano Heat oil in heavy saucepan over medium heat. Add onions, shallots and garlic; sauté until cooked through breaking up meat with back of spoon, about 5 minutes. Add crushed tomatoes, broth, and oregano.. Bring to a boil, reduce heat and simmer until slightly thickened, about 10 minutes. Season with salt & pepper. Yield: Makes 8 servings. --------------------------------------------------------------------------------- 50. Hamburger Casserole Servings: 8 - 10 Ingredients: 2 lg. potatoes 2 to 3 med. carrots 1 1/2 cups frozen peas 3 med. onions 1 1/2 lbs. lean ground beef 2 stalks celery 1 (10 oz.) can tomato soup 1 (10 oz.) can water Peel and slice potatoes, carrots, celery and onions. Brown ground beef. Place layers of vegetables in order given into crockpot. Season each layer with salt and pepper. Put browned ground beef on top of celery. Pour soup and water in together. Cover and set on low 6 to 8 hours; (High 2 to 4 hours), stirring occasionally. --------------------------------------------------------------------------------- 51. Mexically Pasta Salad 3/4 lb ground beef 1/2 - 1/3 cup chopped onion 1 pkg taco seasoning mix 3/4 cup water 8 oz rotini pasta 2 tomatoes, chopped 8 oz shredded sharp cheddar cheese 1 cup sliced black olives 1 avocado, peeled and cubed 1- 1 1/2 cups taco sauce 2-3 cup shredded lettuce In large skillet brown ground beef and onion; drain off excess fat; add seasoning mix and water. Bring to a boil, reduce heat and simmer uncovered 10 minutes, stirring occasionally. Cook rotini according to package directions. Add remaining ingredients, stir gently. Serve hot or cold. When serving cold, add shredded lettuce just prior to serving. --------------------------------------------------------------------------------- 52. Parmesan Meat Loaf 2 slices rye bread, trimmed of crust 2 slices white bread, trimmed of crust 1 cup water or wine 1 1/2 lbs ground beef 1 med onion, chopped 4 sprigs parsley, chopped 3 tbsp Parmesan cheese, grated 1 egg salt and pepper to taste 1 8-oz can tomato sauce 2 tbsp butter 1 tsp oregano Soak the bread in water, then squeeze out as much liquid as possible. Break up the bread with your fingers, and mix with beef, onion, parsley, cheese, egg, salt, and pepper. Form into a loaf about the size of the bottom of your crock cooker. Grease the bottom and sides of the crock cooker to prevent sticking, and place the meat loaf in crock. Cover and cook on Low heat for 5 to 7 hours. Pour off any excess fat. Combine remaining sauce ingredients, and pour over meat loaf. Cover and cook on Hight heat 15 minutes or until the sauce is hot. Serve with an additional sprinkling of Parmesan cheese. Serves 4 to 6. --------------------------------------------------------------------------------- 53. Tex Mex Baked Potatoes 4 baking potatoes 1 lb. lean ground beef 1 jar (12 oz.) salsa 2 tsp. chili powder 1/4 c. diced green pepper 1 Tbsp. chopped stuffed green olives 1 c. shredded Monterey Jack cheese 1 c. thinly sliced iceberg lettuce Sliced tomatoes Directions: 1. Scrub potatoes; pierce skins with a fork. 2. Bake at 400 degrees until tender, about 1 hour. 3. 15 minutes before potatoes are done, sauté meat in a hot skillet until all pink disappears. 4. Add salsa and chili powder to meat. Cover. Cook over medium heat for about 10 minutes. 5. Add green pepper and olives to meat mixture. Heat through. 6. Cut baked potatoes open. 7. Spoon hot meat mixture into potatoes. Top at once with cheese so that it slightly melts. Serve with lettuce sprinkled on top and with sliced tomatoes alongside. --------------------------------------------------------------------------------- 54. Beef Pie 1 1/2 lb Ground beef 1 md Onion, chopped 1/2 ts Salt 1 cn Condensed tomato soup 10 1/2 oz. size 1 cn Cut green beans, drained 16 oz. 1/4 ts Pepper 2 c Potatoes, seasoned & mashed 1/2 c Cheddar cheese, shredded Crumble beef into large fry pan. Add onion and salt, and cook until browned. Drain off excess fat. Add soup, green beans and pepper. Simmer for 5 minutes. Pour into a greased 2 quart casserole. Spread mashed potatoes over the top. Sprinkle with cheese. Bake at 350F for 20 minutes. --------------------------------------------------------------------------------- 55. White Lasagna 1 lb. ground beef 1 cup finely chopped celery 1 cup finely chopped onion 1 garlic clove, minced 2 tsp. dried basil 1 tsp. dried oregano 1/2 tsp. dried Italian Seasoning 1/2 tsp. salt 1/2 tsp. pepper 1 cup light cream 1 pkg. (3 oz.) cream cheese, cubed 2 cups (8 oz.) shredded cheddar cheese 1 pkg. (7 oz.) Gouda cheese, shredded 1 carton (16 oz.) cottage cheese 1 egg, beaten 8 oz. lasagna noodles, cooked and drained 12 oz. sliced or shredded mozzarella cheese chopped, fresh parsley In a skillet, cook ground beef with celery, onion and garli il meat is browned and vegetables are tender; drain. stir in basil, oregano, Italian seasoning, salt and pepper. Stir in cream and cream cheese; cook and stir over low heat until cheese is melted. Gradually add Gouda cheese, stirring until cheese is melted; remove from the heat. Combine cottage cheese and egg; set aside. Layer half of lasagna noodles in a greased 13 in. x 9 in. x 2 in. baking dish. Top with half of the meat sauce, half of the cottage cheese mixture and half of the mozzarella cheese. Repeat layers with remaining ingredients. Bake at 375 degrees F., uncovered for 30-35 minutes. Sprinkle with parsley. Let stand 10 minutes before serving. Yield: 14-16 servings. --------------------------------------------------------------------------------- 56. Texas Pizza 1/2 lb. ground beef 1 envelope French's Chili-O Seasoning Mix 1 16-oz. can tomatoes 1 15-oz. can kidney beans, drained and rinsed 1 package active dry yeast 3/4 cup warm water 2 1/4 cups biscuit mix 1/2 cup corn meal Shredded Cheddar or American cheese Brown ground beef in large skillet, stirring to crumble; pour off excess fat. Stir in seasoning mix, tomatoes and beans; simmer, uncovered, 10 minutes. Sprinkle yeast over warm water in large mixing bowl; stir to dissolve. Add biscuit mix and corn meal; stir until smooth. Knead 25 strokes on floured surface. Roll or pat each to 14-inch circle on greased pizza pan or baking sheet. Spoon filling on top of crust; sprinkle with cheese. Bake at 425 degrees (F) for 15 to 20 minutes, until crust is golden brown. --------------------------------------------------------------------------------- 57. Company Casserole 1 1/4 pounds lean ground beef 1 clove garlic, chopped fine 1 8-ounce can tomato sauce 1 tablespoon sugar 1/2 teaspoon salt 8 ounces cream cheese 8 ounces sour cream 1/2 medium onion, chopped fine 8 ounces egg noodles (or fettuccine) 1/2 cup grated cheese (such as cheddar) 1. Brown meat, breaking up clumps. Add garlic, tomato Sauce, sugar and salt. Simmer 30 to 45 minutes. Set aside. 2. Cream together cream cheese, sour cream, and onion. Set aside. 3. Cook noodles according to package directions; drain. 4. In baking dish, layer half the noodles, half the Beef mixture and half the cream-cheese mixture. Repeat. Sprinkle Grated cheese on top of casserole. 5. Bake in preheated 350-degree oven for 30 to 45 Minutes, until top is golden brown and casserole is heated through. Make 6 to 8 servings --------------------------------------------------------------------------------- 58. Biscuit Topped Stroganoff 1 pound lean ground beef 1 onion, chopped 1/2 green pepper, chopped 1 teaspoon salt 1 can mushroom soup 2 tablespoons pimiento, chopped 1 pint sour cream 2 cans biscuits, refrigerated Brown meat, onion and green pepper. Add salt, soup and pimentos. Simmer uncovered 10 minutes, stir in sour cream. Bring just to a boil, remove from heat and pour into 1 1/2 quart baking dish. Top with Biscuits. Bake 20 to 25 minutes at 375 degrees or until biscuits are done. 6 servings --------------------------------------------------------------------------------- 59. Classic Baked Pasta Casserole Yield: 15 servings 1 pk Creamette Mostaccioli, Ziti, -or Rotini uncooked (1 lb) 1 lb Bulk Italian sausage or lean -ground beef, cooked and -drained 2 cans Classico Di Sicilia (Ripe -Olives & Mushrooms) or Di-Napoli (Tomato & Basil) -Pasta Sauce (26 oz) 4 c Shredded mozzarella cheese Chopped parsley Preheat oven to 350'F. Prepare pasta as package directs. In large bowl, combine pasta, sausage, pasta sauce and 2 cups cheese. Mix well. Turn into greased 13x9" baking dish; cover. Bake 45 minutes or until hot and bubbly. Uncover; top with remaining 2 cups cheese and parsley. Bake 10 minutes longer or until cheese melts. Refrigerate leftovers. --------------------------------------------------------------------------------- 60. Microwave Enchiladas Ingredients: 1 lb. ground beef 5 c. water 1 pkg. taco mix 1 pkg. burrito mix 2 c. grated cheddar cheese 2 6-oz. cans tomato paste 12-in flour tortillas, warmed Directions: Stir tomato paste and both mixes into the water in microwave-safe dish. Microwave on high for five minutes; stir. Microwave four more minutes. Brown ground beef. Drain fat. Add 1 1/2 cup sauce and 1 C. cheese to warm beef. Lay tortillas flat; roll several tablespoons of beef mixture in tortilla. Place seam-side down in greased 13x9x2" pan. Fill pan. Cover enchiladas with sauce and remaining cheese. Cover dish. Microwave on high, 4 minutes. Turn, cook an additional 4 minutes. Comments: You could use more cheese on top and reserve some sauce to serve with refried beans or chips. When covering the dish to cook it, stick tooth-picks in the enchiladas then cover with microwave-safe plastic wrap. This alleviates the problem of the wrap lifting the melted cheese off the dish. --------------------------------------------------------------------------------- 61. Chuck Wagon Goulash 2 lb Ground beef 1 tb Salad oil 1 lg Onion, chopped 1/4 c Cilantro, chopped fine 2 Celery stalks, chopped 4 lg Tomatoes, chopped 3 Jalapeno's, chopped 2 cans Red beans, drained 10 oz Package spaghetti, cooked 1 tbl Cayenne Pepper Salt to taste Pepper to taste 1 tbl Chili powder 2 c Parmesan cheese 1. Brown ground beef lightly in oil; add onion and celery and cook until onion is yellow and celery is soft. 2. Add beans, tomatoes, cilantro, jalapeno's and spaghetti and seasoning; place in a 9 1/2 x 13-inch casserole. 3. Bake at 350øF until hot and bubbly. 4. Grated cheese may be put on top last 15 minutes of baking. --------------------------------------------------------------------------------- 62. Cajun Style Meatloaf 2 bay leaves 1 teaspoon salt 1 teaspoon ground cayenne pepper 1 teaspoon ground black pepper 1/2 teaspoon ground white pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground nutmeg 4 tablespoons butter 3/4 cup chopped onion 1/2 cup chopped green bell pepper 1/4 cup chopped green onions 4 cloves garlic, minced 1 tablespoon hot pepper sauce 1 tablespoon Worcestershire sauce 1/2 cup evaporated milk 1/2 cup ketchup 1 1/2 pounds ground beef 1/2 pound sausage, casings removed 2 eggs, beaten 1 cup dry bread crumbs Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin and nutmeg and set aside. Melt the butter or margarine in a saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce and reserved seasoning mix. Sauté until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup and continue cooking for 2 more minutes, stirring occasionally. Remove vegetable mixture from heat and allow to cool to room temperature. Place the beef and sausage in an ungreased 9x13 inch baking dish. Add the eggs, the vegetable mixture and the bread crumbs. Remove the bay leaves. Mix well by hand and form into a loaf about 1 1/2 inches high. Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat to 400 degrees F (200 degrees C) and bake for another 35 minutes. Let stand for 5 minutes before serving. Makes 4 to 6 servings --------------------------------------------------------------------------------- 63. Campbell's Sloppy Joe Pizza Prep/Cook Time: 20 minutes 3/4 lb. ground beef 1 can (10 3/4 oz.) Campbell's Tomato Soup 1 Italian bread shell (12") 1 1/2 cups shredded Cheddar cheese PREHEAT oven to 450°F. COOK beef in skillet until browned. Pour off fat. ADD soup and heat through. Spread beef mixture over shell to within 1/4" of edge. Top with cheese. Bake 12 min. or until cheese is melted. Serves 4. --------------------------------------------------------------------------------- 64. Savory Meatloaf Use whatever you have on hand! 1/2 cup dry bread crumbs or 3/4 cup quick-cooking oats can be substituted for the 3 slices bread. 1/2 lb. ground beef 1 cup milk 1 tbl. Worcestershire Sauce 1 tsp. chopped, fresh or 1/4 tsp. dried sage leaves 1/2 tsp. salt 1/2 tsp. ground mustard 1/4 tsp. pepper 1 clove garlic, finely chopped, or 1/8 tsp. garlic powder 1 egg 3 slices bread, torn into small pieces 1 small onion, chopped (1/4 cup) 1/2 cup ketchup, chili sauce or barbecue sauce Heat oven to 350°. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 to 1 1/4 hours until thermometer reads 160°. Let stand 5 minutes; remove from pan. --------------------------------------------------------------------------------- 65. Broccoli Beef Pie 2 cups chopped, fresh broccoli 1 lb. ground beef 1 can (4 oz.) sliced mushrooms, drained 2 cups (8 oz.) shredded cheddar cheese, divided 1/3 cup chopped onion 2 cups buttermilk biscuit mix 1/2 cup water 4 eggs 1/2 cup milk 1/4 cup grated parmesan cheese 1/2 tsp. salt 1/2 tsp. pepper In a small saucepan, cook broccoli in a small amount of water until crisp-tender; drain and set aside. In a skillet, brown ground beef, stirring often to crumble; drain. Stir in mushrooms, 1 1/2 cup cheddar cheese and onion. Remove from heat and set aside. Stir together biscuit mix and water to form a soft dough. Add remaining cheddar cheese; stir until blended. With well- flou s, pat dough into a greased 13-in. x 9-in.x 2 in. baking dish, spreading dough halfway up the sides. Spoon meat mixture over the dough and top with broccoli. Combine eggs, milk, Parmesan cheese, salt and pepper; beat well and pour over broccoli. Bake uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean. Yield: 8 servings. --------------------------------------------------------------------------------- 66. Meat Loaf Cordon Bleu 1 egg, beaten 1 env. (1 1/2 oz.) meat loaf seasoning 1/2 cup tomato sauce 2 cups soft bread crumbs 2 lbs. ground beef 8 thin slices fully cooked ham 8 thin slices Swiss cheese 1 can (4oz.) slice mushrooms, drained In a large bowl, mix together egg, meat loaf seasoning, tomato sauce and bread crumbs. Add ground beef; mix well. On a piece of waxed paper, pat meat mixture into an 18-in.x 9-in. rectangle. Top with layers of ham, cheese and mushrooms. Roll rectangle, jelly-roll style, starting from narrow end. Pinch edges to seal. Place seam side down in a shallow baking pan. Bake at 350 degrees F. for 1 1/4 minutes hours or until not pink remains. Let stand several minutes before slicing. Yield: 8-10 servings. --------------------------------------------------------------------------------- 67. Nacho Casserole 1 lb Ground beef 12 oz Chunky salsa (1 jar) 1 c Sweet corn 3/4 c Miracle Whip 1 tbsp. Chili powder 2 c Tortilla chips (crushed) 2 c Colby/Monterey Jack cheese Heat oven to 350F. Brown meat; drain. Stir in salsa, corn, Miracle Whip and chili powder. Layer 1/2 meat mixture, chips and cheese in 2-quart casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato, if desired. --------------------------------------------------------------------------------- 68. Spaghetti Pie Crust 7 oz. uncooked spaghetti 2 tbl. butter or marg. 1/3 cup grated Parmesan cheese 2 eggs, beaten Filling 1 cup cottage cheese 1 lb. ground beef 1/2 cup chopped onion 1/4 cup chopped green pepper 1 can (16 oz.) diced tomatoes with liquid 1 tsp. sugar 1 tsp. dried oregano 1/2 tsp. garlic salt 1/2 cup shredded mozzarella cheese Cook spaghetti according to package directions; drain. Combine hot spaghetti, butter, Parmesan cheese and eggs in a large bowl. Turn into a greased 10-in. pie plate. Using your fingers, form a crust; set aside. In a skillet, cook ground beef, onion and green pepper until beef is browned and onion is tender; drain. Stir in tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through. Pour meat mixture over cottage cheese layer. Bake, uncovered at 350° for 20 minutes or until set. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings. --------------------------------------------------------------------------------- 69. Cheeseburger Quiche 1/2 lb. ground beef 1/3 cup chopped onion 1/2 cup mayonnaise 1/2 cup milk 1/8 tsp. dried oregano 1/2 tsp. salt 1/8 tsp. pepper 3 eggs, beaten 1 1/2 cups (6 oz.) shredded cheddar cheese, divided 1 unbaked pie shell (9 inch.) In a skillet, brown ground beef and onion; drain and set aside. In a mixing bowl, combine mayonnaise, milk, oregano, salt and pepper; beat in eggs. Stir in beef mixture and 1 cup cheese. Pour into pie shell. Bake at 350° for 35-40 minutes or until set. Remove from oven and sprinkle with remaining cheese. Allow to stand 5 minutes before cutting. Yield: 6 servings. --------------------------------------------------------------------------------- 70. Pizza Rice Casserole 2/3 cup rice -- or 2 cups leftover 3/4 lb. ground beef 1 onion, chopped 2 cups tomato sauce 1/4 tsp. garlic salt 1 tsp. sugar 1 tsp. salt 1 dash pepper 1/4 tsp. oregano 1 tbl. parsley 1 1/2 cups cottage cheese 1/2 cup cheddar cheese -- shredded Cook rice if not using leftover. Brown beef and onion. Add tomato sauce, garlic salt, sugar, salt, pepper, oregano, and parsley. Cover and simmer 15 minutes. Combine cottage cheese and rice. Put 1/3 of rice mixture in a buttered 2 quart casserole. Top with 1/3 meat mixture. Continue to alternate layers, ending with meat mixture. Sprinkle with cheese. Bake @ 325° for 30 minutes, or until bubbly.