Pepperoni Dip

Pepperoni Dip
1/2 pound pepperoni sausage, diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F.  In a medium baking dish, mix the pepperoni, cream of mushroom soup and cream cheese.  Bake uncovered 15 minutes, or until bubbly and lightly browned.

Easy Sausage Cheese Balls

Easy Sausage Cheese Balls
1 pound sausage
4 cups shredded Cheddar cheese
3 cups baking mix
Preheat oven to 400 degrees F.  In a medium bowl, combine the sausage, cheese, and dry baking mix. Mix together, and shape mixture into walnut-sized balls. Place on a foil-lined cookie sheet.  Bake for 12 to 15 minutes. Serve hot.

Pineapple Punch

Pineapple Punch
4 cups pineapple juice
1/2 gallon pineapple sherbet
1 liter lemon-lime flavored carbonated beverage
Scoop all of sherbet into a large punch bowl. Add pineapple juice and soda on top of the sherbet. When adding soda the punch will foam, so make sure to stir constantly so the foam can go down. Serve immediately.

Ground Beef Goulash

Ground Beef Goulash
2 pounds lean ground beef
2 cups chopped onions
1 cup chopped red bell pepper
1 (14.5 ounce) can beef broth
4 potatoes, peeled and quartered
1 cup sliced carrots
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon crushed garlic
1 1/2 teaspoons paprika
1 dash hot sauce (such as Tabasco), or to taste
salt to taste
Heat a large skillet over medium heat. Cook and stir beef, onion, and red bell pepper in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.  Transfer beef mixture to a slow cooker; add beef broth, potatoes, carrots, ketchup, Worcestershire sauce, garlic, paprika, hot sauce, and salt. Stir the mixture, making sure the potatoes remain submerged in liquid.  Cook on Low for 4 hours.

Russian Bitki

Russian Bitki
2 lbs. top round beef
1/2 lb. mushrooms
1 medium onion
2 Tbsp. flour
1 pt. sour cream
2 Tbsp. butter
Salt
Pepper
Wipe the meat and dice; brown on all sides in a little hot fat. Add a small amount of water and simmer for 30 minutes. In the meantime, chop the mushrooms and onions, and brown slightly. Make a gravy of the flour, sour cream, butter and seasonings; add to the onion and mushrooms. Pour over the meat in a casserole. Bake in a slow oven (300 F) for 30 to 60 minutes. Serve from the dish in which it is cooked. Serve with either white or wild rice. Serves 6 to 8.

Vegetable-Meat One-Dish Meal

Vegetable-Meat One-Dish Meal
1 medium onion, chopped
2 Tbsp. fat
1 lb. ground beef
1/2 tsp. salt
1/4 tsp. pepper
1 cup cooked peas
1 cup canned tomatoes
1/2 cup catsup
3 cups seasoned mashed potatoes
1 egg
Cook onion in fat until golden brown. Add meat and seasonings, and cook until meat is lightly browned. Add vegetables and catsup; mix well and pour into a greased 2-quart casserole. Combine the potatoes and egg. Spoon to form mounds or spread over the mixture in the cassserole. Bake in moderate oven (350 F) for 20 to 30 minutes. Serves 6 to 8.

Braised Venison

Braised Venison
2 lbs. venison cut into 2-inch cubes
Salt, pepper, ginger to taste
Fat or drippings
3 onions, peeled and quartered
4 carrots, scraped and sliced
3 stalks celery
1 Tbsp. lemon juice
1/2 tsp. sugar
Dash of nutmeg
1 (No. 2 1/2) can tomatoes (3 1/2 cups)
4 medium potatoes, peeled and quartered
Season venison cubes wth salt, pepper and ginger. In a Dutch oven or heavy kettle, slowly brown a few pieces of meat at a time in a generous amount of hot drippings. Don’t hurry the browning or crowd the meat in the pan. When all the meat has been browned, add water to cover. Cover the Dutch oven and let the mixture simmer slowly for about 1 hour, or until meat is partially tender, stirring occasionally. Add all remaining ingredients except potatoes and let simmer another hour. Add the potatoes and cook 20 to 30 minutes longer, or until potatoes are tender. Taste and add salt, if necessary. Serves 6.