MEDITERRANEAN BEEF MEATBALL KABOB

INGREDIENTS

1. 1 pound Ground Beef (93% lean or leaner)
2. 1/4 cup dry breadcrumbs
3. 2 egg whites or 1 whole egg
4. 2 tablespoons chopped fresh parsley
5. 2 tablespoons water
6. 2 cloves garlic
7. 1 teaspoon ground cumin
8. 1/2 teaspoon salt
9. 1/4 teaspoon pepper
10. 4 flatbreads (such as naan, lavash or pita bread)

Toppings (optional):

1. Chopped tomatoes, chopped cucumber, chopped red onion, chopped fresh parsley, Tzatziki sauce

INSTRUCTIONS

• Heat oven to 400°F. Combine Ground Beef, parsley, garlic, cumin, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into sixteen 1-1/4-inch meatballs. 
• Thread meatballs onto four 10-inch skewers. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes.
• Remove meatballs from skewers. Serve in flatbreads. Garnish with Toppings, as desired.

Test Kitchen Tips

Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness. 

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Sweet Coleslaw

Ingredients

1 (16 ounce) bag coleslaw mix
 2 tablespoons diced onion
 2/3 cup creamy salad dressing (such as Miracle Whip™)
 3 tablespoons vegetable oil
 1/2 cup white sugar
 1 tablespoon white vinegar
 1/4 teaspoon salt
 1/2 teaspoon poppy seeds

Directions

Combine the coleslaw mix and onion in a large bowl.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

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GARDEN HERB STRIP STEAKS

INGREDIENTS

2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)
Salt

Seasoning:

2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
2 teaspoons freshly grated lemon peel
3 cloves garlic, chopped
1/4 teaspoon pepper

INSTRUCTIONS

Combine Seasoning ingredients in small bowl; reserve 2 teaspoons for garnish. Press remaining seasoning evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve steaks into slices. Sprinkle with reserved seasoning and salt, as desired.

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Chicken Cordon Bleu

Ingredients

6 skinless, boneless chicken breast halves
 6 slices Swiss cheese
 6 slices turkey
 3 tablespoons all-purpose flour
 1 teaspoon paprika
 6 tablespoons butter
 1 teaspoon chicken bouillon granules
 1 tablespoon cornstarch
 1 cup heavy whipping cream

Directions

• Pound chicken breasts if they are too thick. Place a cheese and turkey slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
• Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the  bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
• Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

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Slow Cooker Beef Stroganoff

Ingredients

1 pound cubed beef stew meat
 1 (10.75 ounce) can condensed golden mushroom soup
 1/2 cup chopped onion
 1 tablespoon Worcestershire sauce
 1/4 cup water
 4 ounces cream cheese

Directions

1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

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Baked Ziti

Ingredients

1 pound dry ziti pasta

1 onion, chopped

1 pound lean ground beef

2 (26 ounce) jars spaghetti sauce

6 ounces provolone cheese, sliced

1 1/2 cups sour cream

6 ounces mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese

Directions

1.

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

2.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4.

Bake for 30 minutes in the preheated oven, or until cheeses are melted.

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