1-1/4 pounds stew beef
2 Tablespoons olive oil
1 Tablespoon thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
1 onion, chopped
2 cloves garlic, minced
1 can (14 oz.) beef broth
1/2 cup red wine - I use merlot
2 potatoes, cubed small
2 carrots, sliced
1 can (14 oz.) peeled, diced tomatoes
3 tomatilloes, chopped
2 jalapeños, sliced and seeded
2 Tablespoons cornstarch, dissolved in 2 Tablespoons cold water

In a Dutch oven heat oil over medium heat. Add beef cubes, half at a time, and stir to brown. Drain. Add thyme, salt, and pepper. Mix well.

Add onion, garlic, wine, and beef broth. Reduce heat to low and cover. Simmer for 30-45 minutes.

After 30-45 minutes, add tomatoes, potatoes, carrots, tomatilloes, and jalapeños to pot and mix. Cover and continue cooking for an hour.

Increase heat to high. When stew comes to a boil, add dissolved cornstarch. Stir well and cook for 2 minutes.

In large skillet, brown meat, onion, garlic. Drain.
Add tomatoes, tomato sauce, seasonings and water. Simmer slowly 1-1/2 to 2 hours, until sauce thickens.
Cook noodles in boiling water with dash salt and 1 Tbsp. oil. Drain.

In a 9 by 13 inch baking dish, place a thin layer of meat sauce. Cover with half of noodles, then one carton cottage cheese, then one package Mozzarella. Repeat all four layers. Top with remaining sauce and cover with Romano cheese.
Bake at 375° for 45 minutes.

1 cup bread
1-1/2 pounds lean ground beef
1/2 cup milk
1 egg
4 Tbsp catsup
1 medium onion, chopped
salt
pepper
1/2 cup chopped celery

Sauce:

4 Tbsp. vinegar
4 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1/2 cup catsup

Soak bread in milk. Combine meat, bread mixture, onion, egg, catsup, salt and pepper. Mix well. Shape into two loaves. Place in baking dish.

Mix sauce ingredients. Heat but do not boil. Pour sauce over meat loaf.
Bake at 350° for one hour.

Coat meat with flour, salt, pepper and paprika mixture.
In a 3 quart casserole, toss meat with oil.
Bake uncovered at 400° for 30 minutes. Stir once.
Add all vegetables. Mix well.
Pour tomato sauce and water over mixture.
Bake at 350° for an hour and 45 minutes.

In saucepan, brown meat. Drain. Add onion and garlic powder. Cook 5 minutes. Remove from heat. Add other ingredients except noodles. Stir. return to heat and heat thoroughly.

Cook noodles and drain.

Serve stroganoff over cooked noodles.

Cook rice according to package directions.

Sauté celery, onions and pepper in butter over medium high heat. Add beans, sausage, broth, water, and seasonings. Bring to a boil. Cover and simmer for 7-8 minutes.

Serve over rice.

Sauce:

3 Tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
1 14 ounce can tomato sauce
1 cup water
1/2 teaspoon ground ginger
2 teaspoons brown sugar
1/4 cup lemon juice
1 bay leaf
1/2 teaspoon salt
dash pepper

Cabbage Rolls:

8 large cabbage leaves
1 pound ground beef
1 onion, chopped
1 small (7-1/2 ounce) can diced tomatoes
1/2 cup white rice, uncooked
1 Tablespoon Worcestershire sauce
1/2 teaspoon ground oregano

4 carrots, julienned
1 green bell peppers, julienned

Brown ground beef and 1 chopped onion. Add tomatoes, rice, Worcestershire and oregano. Bring to a boil. Reduce heat. Cover and simmer 15 minutes.

Heat oil in skillet. Add chopped onion and pepper. Cook over medium heat for 3 minutes.
Add other sauce ingredients. Bring to a boil. Reduce heat. Cover and simmer 15 minutes.

Put cabbage leaves in a large saucepan and cover with boiling water. Boil 2 minutes. Drain. Cut away the large vein at the bottom of each leaf.

Place an equal portion (about 1/3 cup) of stuffing on each cabbage leaf. Roll leaves up around stuffing. Tuck in ends to tightly seal.

Add cabbage rolls to sauce. Cover and simmer another 15 minutes.

Add carrots; simmer 15 minutes, then add bell pepper and simmer another 10 minutes covered. May add small amounts water if needed.

Toss cubed pork with salt and cornstarch.

Mix egg and flour; dip pork in batter and fry in hot oil until brown. Drain.

In deep skillet, mix sugar and cornstarch. Stir in water, pineapple juice, catsup, soy sauce, and vinegar.

Cook over medium heat until thickened. Add pepper and onion. Cook five minutes. Add drained pineapple chunks and pork. Simmer, uncovered, ten minutes.

Serve over rice.

Combine flour, salt, pepper, and garlic; mix well. Coat the steak on both sides with the flour mixture. With a meat mallet, pound the flour into the steak thoroughly.

In a skillet or casserole with a tight fitting lid, heat the oil on medium heat. Brown the steak on both sides. Lift the steak and add the chopped onions; cook for two minutes. Add beef broth, tomatoes, and salt and pepper. Turn the steak; cover and simmer over medium-low heat about 1-1/2 hours.

Serve with rice; spoon gravy from skillet over meat and rice.

Trim fat from roast. Slice against grain into 1 to 1-1/2 inch thick slices.

In a saucepan heat the salsa. Stir in other ingredients and cook for five minutes over medium heat, stirring occasionally. Transfer to slow cooker. Place slices of roast into slow cooker, layering as needed.

Cook for 10 hours on low setting (200°).

Transfer sliced beef to a serving bowl. Using two forks, shred the beef. It should be very tender and easy to shred. Cover with foil.

Skim fat from the liquid in the slow cooker. Pour liquid into a saucepan. Cook over medium heat, stirring frequently, for 15 minutes or until thickened.

Serve beef on buns, with sauce on the side to add as desired. Or if you prefer, mix individual servings of beef and sauce, then ladle onto buns.