French Canadian Goulash, Liver and Onions, Ground Beef and Cheese Pie

French Canadian Goulash

  • 1 lb. ground round
  • 1 medium onion
  • 3-4 stalks celery
  • 4 14.5 oz. cans stewed tomatoes
  • 2 cans water
  • 2 lbs. elbow macaroni
  • 1 medium green pepper dash of onion salt
  • Dash of onion salt dash of garlic salt
  • 1 tsp lemon juice
  • salt & pepper to taste
  • 1 tsp. vegetable oil

Chop onion into large pieces. Wash celery and cut into large pieces. Wash and seed the green pepper and cut into large pieces. Spray a large skillet with cooking spray. Add the teaspoon of vegetable oil to the skillet. Place the skillet over medium heat and sauté the celery, pepper and onions until tender. Crumble the ground round into the mixture in the skillet, continue stirring and braise the meat until it starts to turn brown. Add the tomatoes. Measure 2 cans of water in the empty tomato cans and add the water to the mix.

Add the lemon juice, salt and pepper, garlic salt, onion salt and celery salt. Mix well. Lower the heat and continue to simmer the mixture stirring often. In a large pot cook the elbow macaroni according to package directions. When the macaroni is done rinse it thoroughly. Do not combine the sauce and macaroni together until you are ready to serve. When you are ready to serve the goulash then mix the macaroni and sauce together in a bowl.

Liver and Onions

  • 8 slices bacon
  • 2 large onions
  • 1 lb. calves liver, sliced
  • 1/8 in thick
  • ¼ cup flour
  • Salt & pepper to taste

In large skillet over medium high heat fry the bacon until it is crisp. Remove bacon from pan and drain on paper towels. Keep the bacon warm. Drain the bacon g rease from the pan and reserve one-third cup of the drippings. Thinly slice the onions and separate into rings. Place 3 tablespoons of bacon fat in the skillet from which you removed the bacon. Add the onion rings to the skillet with the bacon fat and sauté unto the onions rings are translucent. Remove onion rings from pan. Drain on paper towels and keep warm.

Wipe the liver slices with a damp cloth and, if necessary, remove the thin outer skin and veining. Combine the flour and salt and pepper and place in a shallow bowl or on foil. Dredge the liver slices in the flour. Place the remaining bacon grease in the skillet. Add the floured liver to the pan and sauté the liver over medium heat for 2-3 minutes on each side. Remove liver to serving dish, cover the liver with the onion rings and place the bacon on the side of the serving platter.

Ground Beef and Cheese Pie

  • 1 lb. lean ground beef
  • 1 8 oz. package spaghetti
  • 1 15 oz jar spaghetti sauce
  • ½ cup chopped onion
  • ¼ cup chopped green pepper
  • 2 eggs, beaten
  • 1 cup cottage cheese
  • ½ cup shredded Mozzarella cheese
  • 1 Tsp. vegetable oil
  • 2 tsp. butter
  • 1/3 cup Parmesan cheese

Cook the spaghetti according to package directions, drain and set aside. Spray a skillet with cooking spray. Add one teaspoon vegetable oil. Sauté the onions, green pepper and ground beef until beef is browned. Drain. Add the spaghetti sauce to the ground beef mixture and stir well. In a mixing bowl combine the cooked spaghetti with the butter, beaten eggs, and Parmesan cheese.

Spray a 9×13 baking pan with cooking spray. Heat oven to 350 degrees F. Spread the spaghetti mixture in the bottom of the prepared pan. Spread the cottage cheese over the pasta mixture. Spread the spaghetti sauce mixture over the cottage cheese layer. Sprinkle Mozzarella cheese over the top. Place pan in preheated oven and bake for 20 minutes. Allow pan to stand for about 10 minutes before serving.