If I'm really hungry and want something to eat, that's going to stay with me, what could be better than good ole " MEAT N' POTATOES"? I've had alot of e-mail on everyone, requesting a meat section on my recipes. That's what I'm giving you more of! Enjoy these and let me know, if you enjoyed them!


  • 1-1/2 pounds chopped beef
  • 2 cups bread crumbs soaked in milk
  • 1 small onion, minced
  • salt and pepper
  • 2 eggs, beaten
  • 4 hard- cooked eggs
  • 1 cup tomatos
  • 1/2 cup sliced onion
  • 1 tablespoon butter or other fat
  • 1 cup water

    Press meat through food chopper twice. Combine with bread, onion, seasonings and beaten eggs. Pat out meat into a sheet. Arrange hard- cooked eggs end to end across center of meat and roll meat mixture around them. Place roll in baking pan. Combine tomatoes, sliced onions, butter and water, now pour over meat. Bake in moderate oven (350 F.) about 2 hours, basting frequently. In serving, slice the roll crosswise. The hard- cooked eggs may be omitted. SERVES 6.


  • 6 double pork chops
  • 2 cups bread crumbs
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 tablespoons minced parsley
  • 1 teaspoon sage
  • 1 tablespoon grated onion
  • 3 tablespoons milk
  • Fat

    Cut a pocket on the bone side of each chop. Combine next 7 ingredients and mix well. Stuff each chop with mixture. Brown chops in fat, season, add a little water and bake in moderate oven(350 F.) about 1 hour or until tender. SERVES 6.


  • 1-2 pounds sirlon steak
  • 1 tablespoon oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 10 1/2 ounce cream of mushroom soup
  • 1 cup dairy sour cream
  • 1 3 ounce can sliced mushrooms, undrained
  • 2 tablespoons catsup
  • 2 teaspoons Worsteshire sauce
  • Egg Noodles

    Cut meat into thin strips. Brown in oil. Add onions and garlic. Cook till onions are crisp-tender. Combine remaining ingredients, except noodles. Add to meat. Heat through, but do not boil. Serve over noodles.


  • 1 pound ground beef
  • 3/4 cup bread crumbs
  • 1 egg
  • 1/2 cup water
  • 2 teaspoons salt
  • pepper
  • 1/2 teaspoon garlic powder
  • 3 tablespoons oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1 medium onion, chopped
  • 8 ounce can tomato sauce

    Beat egg, add water and seasoning. Add meat and bread crumbs. Shape in small balls (makes about 18- 20). Brown in oil. Remove meat balls. Saute celery, green pepper and onion----do not brown. Add tomato sauce. Add meatballs and cook 1/2 hour.


  • 6 large green peppers
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 16-ounce can tomatoes, undrained, cut up 1/2 cup long grain rice
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons dried parsley
  • 1 1/2 teaspoons dried basil
  • spaghetti sauce

    Preheat oven to 350.

    Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup, set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes, invert to drain well. In a skillet, cook ground beef, onion and the 1/4 cup chopped green pepper until meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire sauce, dash pepper, parsley and basil. Bring to a boil; reduce heat. Cover and simmer 15 minutes or until rice is tender. Stuff peppers with meat mixture. Cover tops with spaghetti sauce and bake uncovered for 30 to 35 minutes.


  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 whole roasting chicken, about 3 pounds
  • 1 cup chopped onions Combine all spices(first 8 ingredients) in small bowl. 1. Rinse chicken, inside and out. Drain well. 2.Rub spice mixture over skin and the inside of chicken. 3.Place in a resealable plastic bag, seal and refrigerate overnight. 4.When ready to roast, stuff cavity with onions. 5.Place chicken breasts side down in roasting pan. 6.Roast uncovered at 250 F FOR ABOUT 5 HOURS. BASTE OCCASIONALLY WITH PAN JUICES OR UNTIL PAN JUICES CARAMELIZE ON BOTTOM OF PAN AND CHICKEN IS GOLDEN BROWN. SERVES 4

  • 6 chicken breasts halves
  • 1/4 teaspoon ground pepper
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1/2 pound fresh mushrooms, sliced
  • 1 cup water
  • 2 teaspoons paprika
  • 1 teaspoon dry chicken bouillon powder
  • 1/2 teaspoon saffron threads(or tumeric)
  • 1 cup frozen english peas
  • 2 tablespoons sliced ripe olives(pitted)
  • 1/4 cup skim milk
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 3 cups hot cooked long-grain rice

    Sprinkle chicken with pepper. Place in large dutch oven that has been coated with cooking spray. Cook over medium heat until browned. Wipe pan drippings from dutch oven with a paper towel. Coat dutch oven again with pam; place over medium-high heat until hot. Add onion, garlic and mushrooms; saute until tender. Add chicken, 1 cup water and paprika, bouillon powder and saffron threads. Bring to a boil. Cover, reduce heat and simmer 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives and skim milk to dutch oven. Cover and simmer 5 minutes. Combine cornstarch and 2 tablespoons water; add to vegetable mixture. Bring to a boil. Reduce heat; cook stirring constantly, until thickened and bubbly. Remove from heat. To serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable mixture. SERVES 6

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