5 lbs ground beef
1 1/2 cups cracker crumbs
1 1/2 cups rolled oats
1 1/4 tablespoons salt
3/4 teaspoon pepper
3 large eggs, beaten
3 medium onions, chopped fine
1 (15 ounce) can tomato sauce
2 1/4 cups ketchup
1 teaspoon liquid smoke (optional)
1/4 cup firmly packed brown sugar
1 cup water
1/4 cup prepared mustard
1/4 cup white vinegar
8 slices smoked bacon

Preheat oven to 325 degrees. In a large bowl combine ground beef, crackers, rolled oats, salt, pepper, eggs,onion and tomato sauce. Mix together until it forms a solid ball. Shape into one or two loafs. In another mixing bowl combine the ketchup, liquid smoke,brown sugar, water mustard and vinegar. Pour the sauce over meatloaf(s) and spread evenly. Place the bacon strips along the meatloaf(s)lenght wise. Bake 2 hours, basting occasionally with the sauce.

1/4 cup water
5-6 medium potatoes, peeled and diced
6 medium carrots, peeled and diced
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
1/3 cup ketchup
2 teaspoons beef bouillon powder
1/3 cup onions, chopped
1/4 teaspoon thyme
1/4 cup water
1/3 cup cracker crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs lean ground beef

Put first 5 ingredients into 6 quart electric crockpot. Combine next 9 ingredients in a bowl and mix well, then add the ground beef, mix well. Place the meat mix on top of the vegtables making sure the meat doesn't touch the side of the pot. (If it does the meat may stick and burn where it touches.). Cover and cook on low 8-10 hours or on high for 4-6 hours.

This is good on Chicken, ribs, as a baste, and as a condiment

1 cup brown sugar
1/2 cup ketchup
1 teaspoon salt
1 small onion, minced
2 cloves garlic, minced
1 teaspoon worcestershire sauce
3 tablespoons lemon juice
1 cup water
1 teaspoon chili powder
1 tablespoon cornstarch
1/4 cup water (approximate)

Mix together, heat to a boil, and cook until the corn starch thickens it to the desired consistency.

*Crock pot meal

4 pork chops, about 1 in thick
2 garlic cloves, minced
1/4 cup soy sauce
1/4 cup wine
2 tablespoons brown sugar
1/2 teaspoon crushed red pepper flakes (optional)

Spray crock pot with cooking spray and place all ingredients inside. Cook on low for 7-8 hours or high for 3-4 hours or until chops are tender. Remove chops and thicken liquid in pot with a slurry of 1T cornstarch mixed with 1T water. Return chops to pot and cook for 30 minutes or until liquid has thickened.

For a very nice touch, try adding a bell pepper, cut in rings, during the initial cooking.

3 lb Chuck Short Ribs
3/4 cup Unbleached All-purpose Flour
2 tsp Seasoned Salt
1 tsp Pepper
1/2 cup Cooking Oil
2 cup Sliced Onion
1 1/2 cup Hot Water
8 Heaping Tbsp Dark Brown Sugar
1/3 cup Catsup
1/4 cup Red Wine Vinegar
2 Cloves Garlic, Minced
2 Large Bay Leaves

Trim excess fat from short ribs. Combine the flour, seasoned salt
and pepper; dredge short ribs. Brown the ribs in oil on all sides in
Dutch oven. Remove meat from pan. Add onions and cook until golden
brown. Place ribs on top of onions. Combine water, brown sugar,
catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and
bake in moderate oven (350 degrees F.) 2 1/2 hours. Remove the bay
leaves before serving.

1 Tbsp Vegetable Oil
1 lb Sirloin Steak *
8 oz Fresh Mushrooms, Sliced
1/4 cup Water
2 Tbsp Unbleached Flour
1 tsp Dry Mustard
1 tsp Salt
1/4 tsp Pepper
1 cup Dairy Sour Cream
2 cup Hot Cooked Rice Or Noodles
1 Medium Onino, Sliced

* Sirloin Steak is to be boneless and sliced into thin strips. Other lean boneless cuts can also be used

Stir oil and meat in 2-Qt casserole until beef is coated. Cover
and microwave on high (100%)) until meat is no longer pink, 4 1/2
to 5 Minutes (if not using a microwave, slow brown meat until it isn't pink). Remove meat from casserole; reserve meat and juices.
Add mushrooms and onion to meat juices. Cover and microwave until
mushrooms are tender, 5 to 6 minutes.
Shake water and flour in tightly covered jar; stir into mushrooms.
Sprinkle with dry mustard, salt and pepper. Microwave uncovered to
boiling, 30 seconds. Boil until thickened, 1 minute.
Stir in reserved meat, then sour cream. Microwave uncovered until
hot, about 1 minute. Serve over hot cooked rice or hot cooked
noodles. Especially good over egg noodles.

**Microwave recipe

1 Small Onion, Chopped
1/2 cup Chopped Green Pepper
1 Tbsp Butter
1/2 cup Barbecue sauce
1/4 cup Catsup
1 lb hot dogs, Cut In 1/4-in. Slices
12 Hamburger Buns, Split

Cover and microwave onion, green pepper,and margarine in 1-qt
casserole on high until vegetables are tender, 3 to 4 minutes.
Stir in barbecue sauce, catsup and franfurters. Cover and microwave
on high, 2 1/2 minutes, stir. Cover and microwave until
mixture boils, 2 to 3 minutes.
Spoon mixture onto buns on serving plate. Microwave uncovered on
high, until buns are hot, 1 to 2 minutes.

**Microwave Recipe

1 cup Catsup
2 Tbsp Brown Sugar
1 Tbsp Lemon Juice
1 Tbsp Worcestershire Sauce
1 tsp Prepared Mustard
1/2 tsp Onion Salt
1/8 tsp Pepper
8 oz Cooked, thinly sliced Roast Beef
4 Hamburger Buns, Split

Mix catsup, brown sugar, lemon juice, worcestershire sauce,
mustard, onion salt, and pepper in 2-cup glass measure. Microwave
uncovered on high 1 1/2 minutes; stir. Microwave to boiling,
1 to 2 minutes. Layer half the beef slices and half the sauce in 1-Qt
casserole; repeat. Cover and microwave on high until hot and
bubbly, 1 1/2 to 2 1/2 minutes.
Place bottom halves of buns on serving plate. Top with beef and
reamining bun halves. Microwave uncovered on high until buns
are hot, 30 seconds to 1 minute.

1 can Condenced cream of celery soup
1/2 cup Milk
2 cup Cooked medium egg noodles
1 cup Cooked peas
2 tbsp Chopped sweet red pepper
1 1/2 cup Turkey; cooked & cubed
1 tbsp Butter or margarine
2 tbsp Dry bread crumbs

In a 1 1/2 qt casserole dish, combine soup and milk. Stir in the noodles,
peas, red pepper and turkey. Bake at 400 degrees F. for 25 minutes
or until hot; stir. Meanwhile, in a small saucepan over medium heat,
stir bread crumbs in hot butter until lightly browned. Top casserole
with the crumbs, then bake 5 minutes more.

2 Acorn squash
1 lb Ground beef
1 1/2 tsp Salt
1/2 tsp Cinnamon
2 Tart apples,pared/chopped
1/4 cup Raisins
Salt
4 Tbsp Brown sugar
2 Tbsp Butter or margarine,melted

Heat oven to 400'. Cut each squash in half; remove seeds and fibers.
Place halves cut sides down in ungreased baking pan. Add water to a
depth of 1/4 inch. Bake uncovered until squash is tender, 30 to 40
minutes.

While squash is baking, brown the meat in a large skillet. Drain off fat. Remove skillet from heat; stir in 1 1/2
teaspoons salt, the cinnamon, apples and raisins.

Turn squash halves cut sides up; drain any remaining liquid from
baking pan. Scoop out pulp from shells, leaving a 1/4-inch-thick wall
in each. Season shells with salt.

Mash pulp; mix into meat mixture and pile into shells. Sprinkle 1
tablespoon brown sugar over each and drizzle with butter. Bake
uncovered until apple is tender, 20 to 30 minutes.

NOTE: You can substitute a combination of 1/2 pound ground beef and
1/2 pound bulk pork sausage for the 1 pound ground beef. This is also excellent with ground or chopped venison.