Lasagna

1 to 2 lbs. hamburger (I use 2)
1 onion
Brown hamburger and onion, drain off fat
1 8 oz. tomato sauce
2 12oz. cans V-8 juice
2 pkgs. McCormick dry spaghetti sauce mix
1 qt. tomatoes

Simmer 30 minutes.

8 oz lasagna noodles prepares as instructed by pkg
1/2 lb cheddar cheese, shredded
1/2 lb. mozzarella cheese, shredded

Layer meat sauce, noodles, 1 lg container cottage cheese, shredded cheese and repeat. Two complete layers will fill a 9x13 pan. Cover tightly with foil and bake 1 hour at 350 degrees.

Freezes well.

Harvest's Taco Soup

1 lb. ground beef, browned with
1 Large onion, chopped
1 pkg. Taco Seasoning
1/2 pkg. Ranch dressing mix (dry)
1 can corn
1 can Pinto Beans
1 can Kidney beans
2 cans Mexican Stewed Tomatoes
2 cans Italian Stewed Tomatoes


Serve with a dab of sour cream, grated cheese and corn chips

Cheeseburger Soup

1/2 pound ground beef
3/4 c. chopped onion
3/4 c. chopped carrots
3/4 c. diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tsp. butter or margarine, divided
3 c. chicken broth
4 c. diced red potatoes (1 3/4 pounds)
1/4 c. all-purpose flour
8 oz. Velvetta cheese, cubed
1 1/2 c. milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 c. sour cream

In a 3qt. saucepan, brown beef, draw and set aside. In the same saucepan, saute onions, carrots, celery, basil, and parsley in 1 tbsp. butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper, cook and stir until cheese melts. Remove from the heat; blend in sour cream.

YIELD: 8 servings (2 1/4 quarts)

Slow Cooker Pot Roast

1/4 c. water
4 medium red potatoes, cut in quarters
1 medium onion, cut in quarters
1 (16oz) pkg baby carrots
1 envelope onion soup mix
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme leaves
2 1/2 to 3 lb. beef chuck pot roast

Place water and 3/4 of the vegetables in slow cooker. Reserve 1 T. onion soup mix. Sprinkle remaining onion sour mix over vegetables; stir gently to coat evenly. Sprinkle and rub salt, pepper and thyme over the pot roast. Place pot roast on top of vegetables. Place remaining vegetables around pot roast; sprinkle vegetables with remaining soup mix. Place lid on slow cooker. Cook on low for 8 to 9 hours OR high for 5 to 6 hours.

Shish-ka-bobs

beef or chicken cut into cubes
whole mushrooms
zucchini
yellow squash
green pepper
onion

Sauce:
1 cup Miracle Whip (I use the low fat)
1 pkg. Good Seasons Italian Salad dressing
1 Tbsp. apple cider vinegar

Chop vegetables into large chunks, put on skewers with meat. Spoon sauce over the meat and vegetables, grill.