This recipe comes from my mom.

• 2 lbs. ground beef
• salt and freshly ground pepper to taste
• handful of brown sugar
• 2 cans pork & beans
• 2 cans mushrooms (stems and pieces)

• 2 tbsp. chili powder
• 2 large tins tomato soup
• 1 green pepper, diced
• 4 - 6 stalks celery, chopped into small pieces
• 1 onion, chopped finely
• 2 cloves garlic, chopped finely
• 2 cans kidney beans

Add all of the above ingredients into a large pot. Cook on slow heat for about 2 1/2 hours.

This recipe comes from my grandma.

• 1 1/2 lbs. hamburger
• 2 eggs
• 1 1/2 tsp. salt
• 1 tsp. prepared mustard

• 1 med onion, chopped finely
• 1 pkg. Premium crackers, coarsely ground
• 1 1/2 tsp. Worcestershire sauce
• 3/4 tin seasoned tomato sauce (save 1/4 for top of loaf)
• 1 tsp. thyme

Lightly mix all ingredients except the thyme and 1/4 tin tomato sauce. Pat gently into a 2 qt. loaf pan. Spread remaining 1/4 tin of tomato sauce over the top of the loaf and sprinkle with thyme.

Bake at 350F for about 45 minutes.

• 1 lb. ground beef
• 1 medium onion, chopped
• 1 can tomato sauce
• 1 pkg. taco seasoning mix
• 1 can Pillsbury Refrigerated Pizza Crust

Toppings:

• grated cheddar cheese
• shredded lettuce
• chopped tomatoes
• sour cream
• sliced avocado
• sliced pitted green or ripe olives

Heat oven to 425F. Grease a 12" pizza pan or a 13 x 9" baking pan. In large skillet, brown ground beef and onion; drain. Stir in tomato sauce and taco seasoning mix. Unroll pizza dough; press into prepared pan as directed on package. Spread ground beef mixture over crust.

Bake for 15 to 20 minutes or until crust is golden brown. Add toppings.

• 1 c. undiluted evaporated milk
• 1 1/2 lbs. ground beef
• 1/2 c. cracker crumbs
• 1 egg
• 1/4 c. chopped onion
• 1 tbsp. mustard
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 1/3 c. shortening
• 1/3 c. water

• 2 c. Bisquick

Gravy:

• 10 oz. can mushroom soup
• 1/3 c. milk
• 1/3 c. bouillon or beef broth
• 1 tsp. Worcestershire sauce
• 1/2 c. drained mushrooms

Combine 2/3 c. evaporated milk with beef, crumbs, egg, onion, mustard, salt and pepper. Shape into a 10 inch log on waxed paper. Cut shortening into Bisquick mix. Stir in 1/3 c. milk and 1/3 c. water. Beat until dough stiffens. Roll into 10" square. Roll meat into dough. Wrap, moisten and seal edges. Lay seam side down on a buttered pan. Score top lightly.

Bake for 10 minutes at 425F. Bake for 1 hour at 325F. Serve with gravy.

Gravy: Combine ingredients in saucepan and cook over medium heat until hot.

• 3 to 3 1/2 lb. round roast
• 1 can Campbell's Cream of Mushroom soup
• 1 envelope onion soup mix

• 1 can mushrooms with juice (stems and pieces)
• 3 tbsp. A1 sauce (or substitute HP sauce and add a bit of soya sauce)

Place roast in centre of a large piece of heavy duty foil. Spoon soup over the top, then sprinkle with dry onion soup and mushrooms and juice. Distribute steak sauce over top. Seal foil well.

Bake at 240F for 4 to 5 hours or at 350F for 3 hours.

• 1 1/2 lb. ground beef
• 1 clove garlic, finely chopped
• 1 onion, very finely chopped
• 3 tbsp. chopped fresh basil
• 2 tbsp. chopped fresh parsley
• salt and freshly ground pepper
• 3 tbsp. butter

Tomato Sauce:

• 3 tbsp. olive oil
• 1 medium onion, finely chopped
• 11 oz. tomatoes, chopped
• 1 few leaves of fresh basil
• 3 - 4 tbsp. water
• 1 tsp. sugar
• 1 tbsp. white wine vinegar
• salt & freshly ground pepper

To make the tomato sauce, heat the oil and gently saute the onion until translucent. Add the tomatoes and cook for 2 - 3 minutes. Add the basil, cover the pan, and cook for 7 - 8 minutes over moderate heat.

Add the water, sugar and vinegar, and cook for 2 -3 minutes more. Season with salt and pepper. Remove from heat, allow to cool slightly and pass the sauce through a strainer. Taste for seasoning.

Combine the meat with the garlic, onion and herbs in a mixing bowl. Season with salt and pepper. Form into 4 burgers, patting the meat as lightly as possible.

Heat the butter in a frying pan. When the foam subsides add the burgers and cook over moderate heat until brown on the underside. Turn the burgers over and continue cooking until done. Remove to a warmed plate.

Tilt the frying pan and spoon off any surface fat. Pour in the sauce, raise the heat and bring to a boil, scraping up the meat residue from the bottom of the pan. Serve with burgers.

• 2 tbsp. dried porcini mushrooms
• 2/3 c. warm water
• 1 lb. lean ground beef
• 2 cloves garlic, finely chopped
• 4 tbsp. chopped fresh parsley
• 3 tbsp. chopped fresh basil
• 1 egg

• 6 tbsp. plain breadcrumbs
• 2 tbsp. freshly grated Parmesan cheese
• salt and pepper
• 4 tbsp. olive oil
• 1 medium onion, very finely chopped
• 1/4 c. dry white wine
• chopped fresh parsley to garnish

Soak the dried mushrooms in the warm water for about 15 minutes. Life them out of the water and chop finely. Filter the soaking water through a paper towel and reserve.

In a mixing bowl, combine the meat with the chopped mushrooms, garlic and herbs. Stir in the egg. Add the breadcrumbs and Parmesan and season with salt and pepper. Form the mixture into small balls (about 1 1/2 inches in diameter).

In a large heavy frying pan or skillet, heat the oil. Add the onion and cook over low heat until soft. Raise the heat and add the meatballs, rolling them often to brown them evenly on all sides. After about 5 minutes add the filtered mushroom soaking water. Cook for 5 - 8 minutes more or until the meatballs are cooked through.

Remove the meatballs to a heated serving plate with a slotted spoon or spatula. Add the wine to the pan and cook for about 2 minutes, stirring to scrape any residues off the bottom of the pan. Pour the sauce over the meat balls and sprinkle with parsley. Serve at once.