Delora's Secret Meatballs

Ingredients:
12 oz. can of milk
3 lbs hamburger
2 c. quick oatmeal
1/2 c. chopped onion
1/2 tsp. garlic powder
2 tsp. chili powder
1/2 tsp. pepper
2 tsp. salt
2 eggs
Mix - roll - bake at 350 degrees for 25 minutes

Sauce: 
2 c. catsup
2 c. brown sugar
1/2 tsp. garlic powder
1/2 c. onion
2 Tb. liquid smoke
Heat to boiling, pour over meatballs and Bake 1 hour.

***Super secret recipe, but i got the exact same one from Marlene Rempe.

Taco Casserole

Ingredients

• 1 lb ground beef
• ½ onion
• ½ shredded zucchini – optional
• 1 cup corn
•  1 can black beans
• 1 can rotel
• 1/2 package taco seasoning
• Salt
• 2 cups cooked rice
• Shredded cheese
• 9X13 pan

Directions

1. Brown hamburger. Add onion and zucchini
2. Stir in taco seasoning
3. Add corn, tomato, beans
4. Spray pan spoon rice in the bottom
5. Spoon meat mixture over rice
6. Top with cheese
7. Bake covered at 350 degrees for 25 minutes
8. If frozen cover with foil. Let thaw overnight in the fridge. Bake at 350 degrees for 45 minutes. Then remove foil and cook until top is brown

Meatloaf

Ingredients:

1 1/2 lb ground beef
1 egg, beaten
1 small onion, chopped
1 TBS horseradish
1 TBS catsup
1 tsp sugar
1 tsp salt
1/8 tsp pepper
1/2 c. crushed bread crumbs
1 c. scalded milk
1 TBS green pepper, chopped
1 tsp Worcester

Directions:

Add egg to meat, mix well; then add all other ingredients.  Form into a loaf.  Bake at 350 degrees for 1 hour.  When finished let set just a couple minutes then remove from oil.

***This is the best meatloaf recipe I've ever had...as meatloaf goes.  It is Trish Neeley's.

Cabbage Patch Soup

Ingredients:

1 1/2 lbs ground beef
4 celery ribs, chopped
1 medium onion, chopped
7 c. chopped cabbage
2 cans kidney beans, rinsed
1 quart chopped tomatoes
3 c. beef broth
1 15oz. can tomatoe sauce
4 large carrots, chopped
1/2 tsp. sugar
salt/pepper to taste

Directions:

In a large sauce pan, cook the beef, celery and onion over medium heat until meat is no longer pink; drain.  Add the remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender.  Yield:  3 1/2 quarts