Spanish Skillet Supper

1 lb. ground beef
1-2/3 cup water
1 can (8-3/4 oz.) whole corn undrained
1 package 5.6 oz Spanish rice
3/4 cup shredded cheddar cheese

Brown ground beef in a skillet, drain. Add water
bring to a boil. Stir in corn and rice; bring to a boil.
Reduce heat and simmer uncovered stirring occasionally,
10 minutes or until rice is tender. Stir in 1/2 cup cheese
until melted; top with remaining cheese.

Beef Stroganoff

3/4 lb ground round (I just used ground beef)
3/4 cup finely chopped onion
1 clove garlic, minced
1/2 lb fresh mushrooms, sliced
1/4 tsp salt
1/8 tsp pepper
1/8 tsp rosemary
1 1/2 cups cream of chicken soup
1 cup sour cream
16 oz bow tie pasta, cooked al dente

Saute ground round, onion, and garlic.  Add mushrooms; cook 3 to 5 minutes.  Stir in salt, pepper, and rosemary; simmer, uncovered, 10 minutes.  Add soup and heat.  Stir in sour cream; heat, but do not boil.  Arrange pasta around edges of a large platter; spoon stroganoff into center.

Italian Meatloaf

1 lb Sweet Italian Sausage
1 lb Ground Beef
1 lb shredded Mozarella
1 cup Sun-dried tomatoes in oil - chopped
1 cup Marinated artichoke hearts - chopped coarsely
1 onion - diced coarsely
1 1/2 Tbsp garlic
1 cup chopped fresh basil
2 cups fresh bread crumbs - Artisan Brad
3 eggs
Mix all ingredients together. Then form into loaf 4 inches by 12 inches
Bake 350 degrees F. Cook 1 hour.
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Sauce to cover meatloaf:
4 tomatoes
1 onion
5 garlic cloves
Pinch of Salt
1/2 tsp Red pepper flakes
1 Tbsp fresh rosemary

Cut the 4 tomatoes in 1/2 . Peel the onion and cut into thin slices, and also cut the cloves of garlic. Place in a food processor to process more thoroughly until liquid form. Put in a sheet pan with the oven either on broil or if you have a broiler put in that, and set it in there for 5 minutes, it should start to blister when it is complete. Then put in to bowl, add salt, red pepper flakes and rosemary to mixture, and stir until thoroughly mixed together. Add sauce to the top of the meatloaf when serving.