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Spice Beef I MEAT BALLS I BEEF SALAMI

SPICE BEEF STUFFED PEPPERS - Debbie Hillman

Spice Beef Stuffed Peppers-Debbie Hillman

Cut tops from peppers; discard seed and membranes. Chop enough of the tops to make 1/2 cup. In lightly oiled non-stick skillet, scramble cook beef, chopped peppers, onions, carrots and garlic, until no longer pink. Remove from heat and drain fat, if any. Stir in rice, raisins, seasoning, 1/2 cup tomato sauce. Spoon evenly into peppers. Place upright in shallow baking dish, large enough to hold peppers in single layer and pour remaining tomato sauce around peppers. Cover tightly and bake at 350° F for 45 to 50 minutes or until peppers are tender-crisp.

4 medium sweet peppers (mixed colours)
1 lb extra lean ground beef
1/2 cup each chopped onions and carrots
2 cloves garlic, minced
1/2 cup cooked rice
1/4 cup raisins
2 tsp chili powder
1/4 tsp each cinnamon and hot pepper flakes
1 can (l4oz) tomato sauce

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SPICY MEAT BALLS - by Amanda Sage

SPICY MEAT BALLS-By Amanda Sage

SPICY MEAT BALLS Mix first seven ingredients and form into 1 inch balls. Brown meat balls then add to sauce and bake for at least one hour at 350°.

1 pound hamburger
3/4 cup breadcrumbs
1 1/2 tsp onion flakes
1/2 tsp horseradish
A few shakes of Tabasco sauce
2 eggs
Salt and pepper to taste
SAUCE
3/4 cup ketchup
1/2 cup water
¼ cup vinegar
1 1/2 tsp salt
1/4 tsp pepper
2 tbsp brown sugar
1 tbsp onion flakes
2 tsp Worcestershire sauce
1 tsp dry mustard
A few shakes Tabasco sauce

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SMOKEY BEEF SALAMI — by Cindy Stephens

SMOKEY BEEF SALAMI by Cindy Stephens

Mix, cover and chill for 24 hours.Divide into 4 rolls and roll in wax paper.Place on broiler pan and bake at 225°F for 4 hours.Remove and pat rolls with paper towels to absorb fat.Cool, then wrap with foil and freeze or refrigerate.This can be varied by adding I tsp. Mustard or 1/4t caraway seed.

4 lbs ground beef
1/4 cup curing salt (less)
2 tsp. liquid smoke
1 1/2 tsp. garlic powder
1 1/2 tsp. peppert

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