Colossal Cookbook/ColossalCookbook.cdr/mm/hamb3/hamb3

Text File | 1990-07-08 | 26.9 KB | 661 lines

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Hamburger Stroganoff
Categories: Hamburger Main dish Meats Vegetables
  Servings:  4

      1 lb Lean Ground Beef
    1/2 c  Onion; Chopped, 1 md
      1 ea Clove Garlic; Minced
      3 tb Unbleached Flour
      1 ts Beef Bouillon; Instant
    3/4 ts Salt
    1/4 ts Pepper
      4 oz Mushroom Stem/Pieces;Drained
      1 c  Water
      1 c  Dairy Sour Cream
      2 c  Noodles Or Rice; Cooked, Hot

  Cook and stir the meat, onion, and garlic in a large skillet until the
  meat is brown.  Drain off the excess fat.  Mix in the flour, bouillon,
  salt, pepper and the can of mushroom stems and pieces.  Stir in the water
  and heat to boiling, reduce the heat and simmer, covered, for 10 minutes.
  Stir in the sour cream and heat until just hot.  Serve over the noodles or
  rice, if desired, and garnish with chopped parsley, if you wish.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Skillet Goulash
Categories: Hamburger Main dish Meats Stews Vegetables
  Servings:  4

      1 lb Lean Ground Beef
    1/2 c  Onion; Chopped, 1 Md
     16 oz Tomatoes; 1 Cn
    1/2 c  Celery; Chopped
    1/2 c  Water
  1 1/2 ts Salt
    1/4 ts Pepper
    1/8 ts Basil Leaves
    1/8 ts Marjoram Leaves
  1 1/2 c  Fine Noodles; Uncooked, 3 Oz

  Cook and stir the meat and the onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the tomatoes (with the liquid)
  and remaining ingredients, stirring to break up the tomatoes.  Heat to
  boiling, then reduce the heat and simmer, covered, stirring occasionally,
  until the noodles are tender, about 20 minutes.  A small amount of water
  can be added if necessary.  Serve hot.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: All-American Hot Dish
Categories: Hamburger Main dish Meats Vegetables Cheese
  Servings:  6

      1 lb Lean Ground Beef
    1/2 c  Onion; Chopped, 1 Md
      8 oz Whole Kernel Corn, 1 Cn
      8 oz Tomato Sauce; 1 Cn
    1/4 c  Ripe Olives; Pitted, Halved
      4 oz Noodles; Uncooked, Abt 2 C
      2 c  Water
      1 ts Oregano Leaves
    1/2 ts Salt
    1/4 ts Pepper
      1 c  Cheddar Cheese; Shredded

  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the UNDRAINED corn and the rest
  of the ingredients.

  TO COOK IN A SKILLET:

  Heat the mixture to boiling then reduce the heat and simmer, uncovered,
  stirring occasionally, until the noodles are tender, about 20 minutes.
  Serve hot.

  TO COOK IN THE OVEN:

  Pour the mixture into an ungreased 2-quart casserole.  Cover and bake in a
  375 degree F. oven for 30 minutes, stirring occasionally.  Uncover and
  bake until the mixture thickens, about 15 minutes.  Serve hot.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Creamy Beef-Noodle Combo
Categories: Hamburger Main dish Meats Soups Vegetables
  Servings:  5

      1 lb Lean Ground Beef
    1/2 c  Onion; Chopped, 1 Md
      4 oz Mushroom Stem/Pieces; 1 cn
 10 3/4 oz Cream Of Mushroom Soup; 1 Cn
      1 c  Celery; Sliced, 2 Stalks
    1/2 c  Green Bell Pepper; Chopped
    1/4 c  Pimento; Sliced
      1 c  Milk
      1 tb Worcestershire Sauce
      1 ts Salt
      4 oz Noodles; Uncooked, Abt 2 C

  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the UNDRAINED mushroom pieces
  and the remaining ingredients.  Heat to boiling then reduce the heat and
  simmer, covered, stirring occasionally, until the noodles are tender,
  about 25 minutes.  A small amount of water can be added if necessary.
  Serve hot.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Double Cheese Hamburger Casserole
Categories: Cheese Hamburger Main dish Meats Vegetables
  Servings:  5

      4 oz Noodles; Uncooked, Abt 2 C
      1 lb Lean Ground Beef
    1/3 c  Onion; Chopped
    1/4 c  Celery Chopped
      8 oz Tomato Sauce; 1 Cn
      1 ts Salt
      3 oz Cream Cheese; Softened, 1 Pk
    1/2 c  Cottage Cheese; Creamed
    1/4 c  Dairy Sour Cream
      1 ea Tomato; Md., Optional

  Cook the noodles as directed on the package and then drain.  While the
  noodles are cooking, cook and stir the meat, the onion and the celery in a
  large skillet until the meat is brown.  Drain off the excess fat.  Stir in
  the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour
  cream.

  TO COOK IN A SKILLET:

  Heat the mixture to boiling, then reduce the heat and simmer, uncovered,
  for 5 minutes, stirring frequently.  Remove from the heat.  Cut the tomato
  into thin slices and arrange on the meat mixture.  Cover and let sit for
  about 5 minutes or until the tomato slices are warmed.

  TO COOK IN THE OVEN:

  Turn the mixture into an ungreased 1 1/2-quart casserole.  Cut the tomato
  into thin slices and arrange on the meat mixture.  Cover and bake in a 350
  degree F. oven until hot, about 30 minutes.  Serve immediately.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Manicotti
Categories: Cheese Hamburger Main dish Meats Vegetables
  Servings:  6

--------------------------------MEAT FILLING--------------------------------
      1 lb Lean Ground Beef
    1/4 c  Onion; Chopped, 1 Sm
      3 ea Slices Bread; Torn Up Small
  1 1/2 c  Mozzarella Cheese; Shredded
      1 ea Egg; Lg
    1/2 c  Milk
      1 tb Parsley; Snipped
      1 ts Salt
    1/4 ts Pepper
-----------------------------------PASTA-----------------------------------
      8 oz Manicotti Shells; 1 Pk
--------------------------------TOMATO SAUCE--------------------------------
      4 oz Mushroom Stems & Pieces;1 Cn
     15 oz Tomato Sauce; 1 Cn
     12 oz Tomato Paste; 1 Cn
    1/4 c  Onion; Chopped, 1 Sm
      1 ea Clove Garlic; Minced
      4 c  Water
      1 tb Italian Seasoning
    1/2 ts Sugar
    1/2 ts Salt
    1/8 ts Pepper
    1/3 c  Parmesan Cheese; Grated

  Cook and stir the meat and the first 1/4 cup of onion in a large skillet
  until the meat is brown.  Drain off excess fat.  Remove from the heat and
  stir in the remaining ingredients for the Meat Filling.  Fill the uncooked
  manicotti shells, packing the filling into both ends.  Place the shells in
  an ungreased baking pan, 13 X 9 X 2-inches.  Heat the oven to 375 degrees
  F.  Heat the undrained mushrooms and the remaining ingredients for the
  Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally.
   Reduce the heat and simmer, uncovered, for about 5 minutes.  Pour the
  sauce over the filled shells.  Cover the pan with aluminum foil and bake
  until the shells are tender, 1 1/2 to 1 3/4 hours.  Sprinkle with the
  cheese and cool 5 to 10 minutes before serving.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Mexican Fiesta Casserole
Categories: Cheese Hamburger Main dish Meats Vegetables
  Servings:  6

      1 lb Lean Ground Beef
      1 x  Salt & Pepper; To Taste
      4 oz Cheddar Cheese; Shredded,1 C
      1 c  Dairy Sour Cream
    2/3 c  Mayonnaise Or Salad Dressing
      2 tb Onion; Finely Chopped
      2 c  Bisquick Baking Mix
    1/2 c  Water
      1 x  Tomatoes; Thinly Sliced, *
    3/4 c  Green Bell Pepper; Chopped
      1 x  Paprika; Optional

  *     Use 2 or 3 ripe tomatoes or to taste.
  --------------------------------------------------------------------------

  Heat the oven to 375 degrees F.  Cook and stir the meat in a large skillet
  until brown.  Drain off the excess fat.  Season the meat with the salt and
  pepper, then set aside.  Mix the cheese, sour cream, mayonnaise and onion
  and set this mixture aside.  Stir the baking mix and water together until
  a soft dough forms.  With floured fingers, pat the dough in a greased
  baking pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of
  the pan.  Layer the meat, tomato slices, and green pepper onto the dough.
  Spoon the sour cream mixture over the top and sprinkle with the paprika,
  if used.  Bake uncovered until the edges of the dough are light brown, 25
  to 30 minutes.  Cool 5 minutes and then cut into squares.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Company Beef Oriental
Categories: Fruits Hamburger Main dish Meats Vegetables
  Servings:  6

  1 1/2 lb Lean Ground Beef
      1 ea Onion; Sliced, Md
      1 ea Clove Garlic; Minced
    1/4 c  Soy Sauce
      2 tb Cornstarch
      1 tb Molasses
      1 ts Beef Bouillon; Instant
    3/4 c  Water
      6 oz Frozen Chinese Pea Pods, 1Pk
      5 oz Water Chestnuts; *
      5 oz Bamboo Shoots; Drained, 1 Cn
     11 oz Mandarin Orange Segments; **

  *     Use 1 5-oz can of water chestnuts that have been drained and sliced.
  **    Drain the can of Orange Segments, but reserve the syrup for the
        recipe.
  --------------------------------------------------------------------------

  Cook and stir the meat, onion and garlic in a large skillet until the meat
  is brown.  Drain off the excess fat.  Mix the soy sauce, cornstarch, and
  molasses and stir this mixture into the meat mixture.  Stir in the
  bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved
  mandarin orange syrup and heat to boiling.  Reduce the heat and simmer,
  covered, for about 10 minutes, stirring occasionally.  Stir in the orange
  segments, recover and heat for about 2 minutes.  Serve over cooked rice
  with additional soy sauce.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Safari Supper
Categories: Fruits Hamburger Main dish Meats Vegetables
  Servings:  8

  1 1/2 lb Lean Ground Beef
      1 ea Onion; Sliced, Md
      1 c  Regular Rice; Uncooked
  2 1/2 c  Water
      2 ts Chicken Bouillon; Instant
      1 ts Curry Powder
    1/2 ts Salt
    1/4 ts Ginger
    1/4 ts Cinnamon
      3 tb Peanut Butter; Chunky
      1 tb Honey
    1/2 c  Raisins

  Cook and stir the meat and onion in a large skillet until the onion is
  tender and the meat is brown. Drain off the excess fat.  Stir in the
  remaining ingredients.

  TO COOK IN A SKILLET:

  Heat the mixture to boiling, then reduce the heat and simmer, covered,
  stirring occasionally, until the rice is tender, about 35 minutes.  (A
  small amount of water can be added if necessary.)

  TO COOK IN THE OVEN:

  Turn the mixture into an ungreased 2-quart casserole.  Cover and bake at
  350 degrees F., stirring occasionally, until the rice is tender, about 50
  to 60 minutes.  (A small amount of water can be added if necessary.)

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Hearty Beef Supper
Categories: Cheese Hamburger Main dish Meats Vegetables
  Servings:  7

      2 lb Lean Ground Beef
      1 c  Onion; Chopped, 1 Lg
      1 c  Cracked Wheat; Uncooked
      2 c  Tomato; Fresh, Chopped, 2 Md
      2 c  Water
      3 tb Parsley; Snipped
      2 ts Beef Bouillon; Instant
  1 1/2 ts Salt
    1/2 ts Oregano Leaves
    1/4 ts Minced Garlic; Instant
    1/4 ts Pepper
    1/2 c  Parmesan Cheese; Grated

  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the remaining ingredients
  except the grated Parmesan Cheese.  Heat to boiling then reduce the heat
  and simmer, covered, stirring occasionally, until the wheat is tender,
  about 30 minutes.  (A small amount of water can be added if necessary.)
  Stir in the cheese and garnish with additional snipped parsley and/or
  Parmesan Cheese.

  NOTE:

  The nutlike texture of cracked wheat reminds one of brown rice, in fact,
  it is cooked and used in the same way.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Spanish Rice With Beef
Categories: Hamburger Main dish Meats Vegetables
  Servings:  6

      1 lb Lean Ground Beef
    1/2 c  Onion; Chopped, 1 Md
      1 c  Rice; Regular, Uncooked
    2/3 c  Green Bell Pepper; Chopped
     16 oz Stewed Tomatoes; 1 Cn
      5 ea Bacon Slices; Crisp,Crumbled
      2 c  Water
      1 ts Chili Powder
    1/2 ts Oregano Leaves
  1 1/4 ts Salt
    1/8 ts Pepper

  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the remaining ingredients.

  TO COOK IN A SKILLET:

  Heat the mixture to boiling then reduce the heat and simmer, covered,
  stirring occasionally, until the rice is tender, about 30 minutes.  (A
  small amount of water can be added if necessary.)

  TO COOK IN THE OVEN:

  Pour the mixture into an ungreased 2-quart casserole.  Cover and bake at
  375 degrees F, stirring occasionally, until the rice is tender, about 45
  minutes.  Serve hot.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: South Seas Combo
Categories: Fruits Hamburger Main dish Meats Vegetables
  Servings:  8

      2 lb Lean Ground Beef
    1/2 c  Onion; Chopped, 1 Md
      1 c  Celery; Sliced
  2 1/2 c  Apple;Pared,Coarsely Chopped
      1 x  Curry Powder; To Taste,2-3ts
      2 tb Unbleached Flour
      2 ts Beef Bouillon; Instant
      1 c  Water
      4 oz Mushroom Stems & Pieces; *
      2 tb Sherry; Optional
      2 ea Bananas; Peeled And Sliced
      4 c  Rice; Hot, Cooked

  *     Use 1 4-oz can of mushroom stems and pieces that has been drained.
  --------------------------------------------------------------------------

  Cook and stir the meat and onion in a large skillet until the onion is
  tender and the meat is browned.  Drain off the excess fat.  Stir in the
  celery, apple, and curry powder and cook, uncovered, for about 5 minutes,
  stirring occasionally.  Stir in the remaining ingredients except the
  bananas and rice and heat to boiling.  Reduce the heat and simmer,
  uncovered about 30 minutes, stirring occasionally.  Stir in the bananas
  then recover and cook over low heat for 5 minutes.  Serve over the rice.
  If you wish you can garnish the dish with crisply fried bacon or chopped
  peanuts when you serve it.

  NOTE:

  You can substitute 1 13 1/2 oz can of pineapple chunks, that has been
  drained, for the sliced bananas.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Curry Delight
Categories: Fruits Hamburger Main dish Meats Vegetables
  Servings:  7

      2 lb Lean Ground Beef
      1 c  Onion; Chopped, 1 Lg
     16 oz Tomatoes; 1 Cn
  1 1/4 c  Apple; Cored, Chopped
      1 x  Curry Powder; 1 to 1 1/2 Tb
      2 tb Coconut; Optional
      2 tb Raisins
      1 tb Chutney; Chopped
      2 ts Beef Bouillon; Instant
  1 1/2 ts Salt
      1 c  Rice; Regular, Uncooked
  2 1/2 c  Water
----------------------------------GARNISH----------------------------------
      1 x  Peanuts; Chopped

  Cook and stir the meat and onion in a Dutch oven until the meat is brown.
  Drain off the excess fat.  Stir in the UNDRAINED tomatoes and the
  remaining ingredients except the peanuts, breaking up the tomatoes when
  you add them.

  TO COOK THE DUTCH OVEN:

  Heat the mixture to boiling then reduce the heat and simmer, covered,
  stirring occasionally, until the rice is tender, about 30 to 45 minutes.
  (A small amount of water can be added if necessary.)  Garnish with the
  chopped peanuts just before serving.

  TO COOK IN THE OVEN:
  Turn the mixture into an ungreased 3-quart casserole.  Cover and bake at
  350 degrees F., stirring occasionally, until the rice is tender, about 45
  to 55 minutes.  Garnish with the chopped peanuts just before serving.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Apple Filled Squash Halves
Categories: Fruits Hamburger Meats Side dish Vegetables
  Servings:  4

      2 ea Acorn Squash; Md
      1 lb Lean Ground Beef
  1 1/2 ts Salt
    1/2 ts Cinnamon
      2 c  Apples; Pared & Chopped,2 Lg
    1/4 c  Raisins
      1 x  Salt
      4 tb Brown Sugar; Packed
      2 tb Margarine Or Butter; Melted

  Heat the oven to 400 degrees F.  Cut each of the squash in half and remove
  the seeds and fibers.  Place the squash, cut sides down, in an ungreased
  baking pan.  Then add water to the depth of 1/4-inch and bake, uncovered,
  until the squash is tender, about 30 to 40 minutes.  While the squash is
  baking, cook and stir the meat in a large skillet until it is brown.
  Drain off the excess fat.  Remove the skillet from the heat and stir in
  the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart
  apples and the raisins.  When the squash is cooked, turn them so that the
  cut side is up and remove them to a platter.  Drain off any remaining
  liquid in the pan and dry.  Scoop out the pulp from the acorn squash,
  making a shell that is 1/4-inch thick all the way around.  Season the
  shells with salt to taste.  Mash the pulp and mix in the meat mixture.
  Return to the shells, piling them full and sprinkle with 1 tb of brown
  sugar on each.  Drizzle with the melted butter.  Bake uncovered until the
  apple is tender, about 20 to 30 minutes.  Serve hot.

  NOTE:

  You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of
  bulk pork sausage for the 1 lb of lean ground beef.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Stuffed Green Peppers
Categories: Hamburger Main dish Meats Side dish Vegetables
  Servings:  4

-------------------------------PEPPER SHELLS-------------------------------
      3 ea Green Bell Peppers; Lg
      5 c  Water; Boiling, Salted
--------------------------------MEAT FILLING--------------------------------
      1 lb Lean Ground Beef
    1/4 c  Onion; Chopped, 1 Sm
    1/2 c  Celery; Chopped
      8 oz Tomato Sauce; 1 Cn
      1 ts Salt
    1/4 ts Garlic Salt
      1 ts Worcestershire Sauce
    1/2 c  Instant Rice; Uncooked
    1/2 c  Water

  Heat the oven to 350 degrees F.  Cut each bell pepper lengthwise in half.
   Wash the insides and outsides of the peppers after removing the seeds and
  membranes.  Cook the peppers in the boiling salted water for 5 minutes
  then drain and set aside.  Cook and stir the meat, onion and celery in a
  large skillet until the meat is brown.  Drain off the excess fat.  Stir in
  half of the tomato sauce and the remaining ingredients, heat to boiling
  then reduce the heat and simmer, covered, for 5 minutes.  Place the
  peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X
  2-inches.  Spoon the meat filling into each of the pepper half evenly and
  then cover the pan with aluminum foil.  Bake for 25 minutes then uncover
  and top with the remaining tomato sauce and bake an additional 5 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Spiced Bean Bake
Categories: Fruits Hamburger Meats Side dish
  Servings:  5

      1 lb Lean Ground Beef
    1/4 c  Onion; Chopped, 1 Sm
      1 ea Apple; Cored & Chopped
      1 ts Curry Powder Or To Taste
    1/2 ts Mustard; Dry
     28 oz Baked Beans; 1 cn, *
      1 ea Apple Cored And Sliced

  *    Use the baked beans with a molasses sauce and pork.
  --------------------------------------------------------------------------

  Heat the oven to 350 degrees F.  Cook and stir the meat and onion in a
  large skillet until the meat is brown.  Drain off the excess fat.  Stir in
  the chopped apple, the curry powder, mustard and the baked beans.  Turn
  into an ungreased 1 1/2-quart casserole.  Arrange the apple slices on the
  top of the bean mixture and cover.  Bake until hot, about 25 to 30
  minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Souper Baked Sandwich
Categories: Breads Cheese Hamburger Main dish Meats
  Servings:  6

  1 1/2 lb Lean Ground Beef
    1/4 c  Onion; Chopped, 1 Sm
    1/2 ts Salt
    1/2 c  Celery; Chopped
      4 c  Herb Stuffing Cubes; Not Mix
  1 1/2 c  Milk
      2 ea Eggs; Lg
 10 3/4 oz Cream Of Mushroom Soup; 1 Cn
      1 ts Mustard; Dry
      1 c  Cheddar Cheese; Shredded,4oz

  Heat the oven to 350 degrees F.  Cook and stir the meat, onion and celery
  in a large skillet until the meat is brown.  Drain off the excess fat.
  Stir in the salt.  Arrange the stuffing cubes in a greased baking pan, 9 X
  9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture.
  Beat the milk, eggs, soup, and mustard together and pour over the meat.
  Then sprinkle with the cheese and bake uncovered until a knife inserted in
  the center comes out clean, about 30 to 40 minutes.  Cool for 5 minutes
  and then cut into squares and serve.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Mexicali Spoon Bread Casserole
Categories: Breads Cheese Hamburger Main dish Vegetables
  Servings:  8

--------------------------------MEAT MIXTURE--------------------------------
  1 1/2 lb Lean Ground Beef
      1 c  Onion; Chopped, 1 Lg
    1/4 c  Green Bell Pepper; Chopped
      1 ea Clove Garlic; Minced
     15 oz Tomato Sauce; 1 Cn
     12 oz Whole Kernel Corn; 1 Cn
  1 1/2 ts Salt
      1 x  Chili Powder; To Taste
    1/8 ts Pepper
    1/2 c  Ripe Olives; Sliced
------------------------------CORNMEAL TOPPING------------------------------
  1 1/2 c  Milk
    1/2 c  Yellow Cornmeal
    1/2 ts Salt
    3/4 c  Cheddar Cheese; Shredded
      2 ea Eggs; Lg, Beaten

  Heat the oven to 375 degrees F.  Cook and stir the meat, onion, green
  pepper and garlic in a large skillet until the onion is tender and the
  meat is browned.  Drain off the excess fat.  Stir in the tomato sauce,
  UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives.  Heat
  to boiling then reduce the heat and simmer, uncovered, while preparing the
  cornmeal topping.  Mix the milk, cornmeal and 1/2 ts salt in a saucepan.
  Cook and stir over medium heat just until the mixture boils.  Remove from
  the heat and stir in the cheese and eggs.  Turn the hot meat mixture into
  an ungreased 2 1/2 to 3-quart casserole.  Immediately pour the topping
  onto the meat mixture.  Bake, uncovered, until a knife inserted in the
  topping comes out clean, about 40 minutes.  Serve hot.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Saucy Bean 'N Beef Pie
Categories: Hamburger Main dish Meats Pies Vegetables
  Servings:  4

      1 lb Lean Ground Beef
  3 1/2 oz French Fried Onions; 1 Cn
    1/4 c  Bread Crumbs; Dry
 10 3/4 oz Cream Of Mushroom Soup; 1 Cn
      1 ea Egg; Lg
    1/4 ts Thyme Leaves
    1/4 ts Salt
      1 ds Pepper
     16 oz French Cut Green Beans; 1 Cn

  Heat the oven to 350 degrees F.  Mix the meat, half the onions, the bread
  crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper.
  Press the mixture evenly against the bottom and sides of an ungreased 9-inch
  pie pan.  Turn the drained green beans into the meat line pan then spread
  the remaining soup over the beans.  Bake, uncovered, for 35 minutes.
  Arrange the remaining onions on the top of the mixture and bake another 10
  minutes.  Cool for about 5 minutes, then cut into wedges and serve.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Cheeseburger Pie
Categories: Cheese Hamburger Main dish Meats Vegetables
  Servings:  6

-----------------------------------CRUST-----------------------------------
      1 c  Bisquick Baking Mix
    1/4 c  Milk Or Light Cream
--------------------------------MEAT FILLING--------------------------------
      1 lb Lean Ground Beef
    1/2 c  Onion; Chopped, 1 md
    1/2 ts Salt
    1/4 ts Pepper
      2 tb Bisquick Baking Mix
      1 tb Worcestershire Sauce
----------------------------------TOPPING----------------------------------
      2 ea Tomatoes; Sliced, Md
      2 ea Eggs; Lg
      1 c  Cheddar Cheese; Shredded,4oz

  Heat the oven to 375 degrees F.  Mix the 1 cup of the biscuit baking mix
  and the milk until a soft dough forms.  Gently smooth the dough into a
  ball on a floured cloth-covered surface after kneading the ball 5 times to
  mix.  Roll out the dough until it is 2 inches larger than an inverted
  9-inch pie pan.  Ease into the pan and flute the edges.  Set aside.  Cook
  and stir the meat and onion in a large skillet until the meat is brown.
  Drain off the excess fat.  Stir in the salt, pepper, 2 Tb of the baking
  mix, and the worcestershire sauce.  Turn the meat filling into the pastry
  lined pie pan.  Arrange the tomato slices on the meat mixture.  Beat the
  eggs slightly and stir in the cheese.  Spoon onto the tomatoes spreading
  the mixture to cover the top completely.  Bake for about 30 minutes.  Cut
  into wedges and serve with chili sauce, if desired.

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