Cheeseburger Pie

Cheeseburger Pie

1 pie crust, your favorite recipe or frozen (frozen is on grocery list)
1 lb. ground beef
Italian seasoning to taste
Salt and pepper to taste
½ tsp Worcestershire sauce
½ tsp dry mustard
1 small chopped onion
½ of a green pepper, chopped
½ C bread crumbs
4 oz. tomato sauce
2 C. shredded cheddar cheese
1 egg, beaten
¼ C. milk

In a skillet brown the beef with the onion and bell pepper until beef is cooked and vegetables are soft. Add Italian seasoning, salt, pepper. Worcestershire sauce, dry mustard, bread crumbs, and tomato sauce. Pour into the pie shell. In a bowl combine cheese, egg and milk, pour over the meat mixture in the pie shell. Bake in a 425 degree oven for about 30 minutes or until top is browned. </div>

Slowcooked Pot Roast

Slow Cooked Pot Roast

1 onion, chopped
1 pkg. mushrooms, sliced
1 (3 lb.) beef roast, any cut
Salt and pepper, to taste
1 C. red wine (can use beef broth or water if desired)
1 Tbsp. brown sugar
1 Tbsp. mustard
1 tsp Worcestershire sauce

Place onion and mushrooms in the bottom of crockpot. Place meat on top, sprinkle with salt and pepper. Combine wine, brown sugar, mustard, and Worcestershire sauce, then pour over meat. Cover and cook on low for 6-8 hours or until done. Slice and serve.

Apricot Glazed Pork Chops

Apricot Glazed Pork Chops

1 C. dried apricots
Water
1 Tbsp. butter
6 pork chops
Salt to taste
1/3 C. maple flavored syrup
1 Tbsp. lemon juice

Soak apricots in water to cover for 1 hour. Melt butter in a skillet, add chops and brown on both sides. Season with salt. Drain apricots, reserving 1/3 cup of the liquid. Arrange apricots on top of the chops. Combine apricot liquid, syrup and lemon juice; pour over the pork chops. Cover and cook on low for 45 minutes. Arrange chops and apricots on a platter and spoon sauce over to serve.