Beef-lovers salad

You can use either canned, cubed beef (I get mine at Costco) or leftover roast for this recipe.  Veggies are approximate amounts; just adjust to taste.  Serve on a bed of mixed greens or use as a wrap filling.  Really delicious!

In a bowl, blend:

• 1 1/2 c. cubed cooked beef
• 1/2 c. thinly sliced celery
• 1/3 c. thinly sliced broccoli stalks, outer fibers cut off
• 1/4 c. diced red onion
• 1 hard-boiled egg, diced
• 1/2 c. or so mayonnaise mixed with 1 T. prepared horseradish
• salt and pepper to taste

M-m-m-m...

My aunt's simple and yummy hamburgers

These are great!  What I like is that they are very moist and not tough as hamburgers can often be.  And it's a good way to get some more veggies into your diet.


These are the proportions I used tonight:

• 1 1/2 lbs. hamburger
• 2 grated zucchini
• 1/2 onion, grated
• 2 cloves garlic, minced (we like garlic)

Mix well and form into thin patties.  You can either fry them up or freeze them for future use.  I like to serve them with mayo, sliced tomato, and very thin slices of onion.


Enjoy!

Swedish Meatballs

Okay, this may not fall under "health food," but a lot of generations of Scandinavian kids have been raised on it and it's wonderful!  I made a real Swedish dinner for us last night:  meatballs, creamed potatoes, peas, and steamed cabbage.  Sounds of rejoicing were heard from the dining table...so I thought I'd share my meatball recipe with you.  It's my Mom's, which makes it really special--comfort food of the first order.
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Mix well:

• 1 1/2 lbs. ground beef
• 1 onion, grated
• 3/4 c. bread crumbs or saltine cracker crumbs
• 2 eggs
• 3/4 tsp. allspice
• 1/4 tsp. sage
• 1 tsp. salt
• pepper to taste
• some milk to soften and moisten

Shape into balls and either brown in a skillet or bake on a cookie sheet in a 400 degree oven for 20-25 minutes until brown.  Remove to a shallow casserole dish.  Cover with 1 can beef broth, diluted with 1 can of water.

Bake in a slow oven (325 degrees) for 1 1/2 hours.

YUM!

Mexican Zucchini Stir-Fry

Believe it or not, this recipe came out of a desperate need to do something different with zucchini!  I like it...and I hope you do, too!  You can do this as a vegetarian main meal, or serve with sausages, hamburger, or other prepared meat.  This makes 2 servings.
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In a small amount of olive oil, begin to saute 1/2 of a diced bell pepper over medium-high heat, then add one medium zucchini, diced.  Stir-fry for 2 or 3 minutes, then add 1 clove of garlic, minced, and 2 diced plum tomatoes.  Sprinkle with 1/2 tsp. of ground cumin and salt to taste, stir well.  Add 1 T. water or so to loosen any residue from bottom of pan, stir well, and continue to cook for another 2 or 3 minutes until tender.

Serve over cooked black beans, top with diced avocado, chopped cilantro, and sour cream.