Hearth and Home

1 1/2 pounds to 2 pounds ground beef or chuck
1/2 cup finely chopped onion
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces can tomato sauce, divided
1 teaspoon milk or cream
1 egg, slightly beaten
2 tablespoons honey
1 tablespoon plus 2 teaspoons Worcestershire sauce, divided
1/4 teaspoon dry mustard
2 tablespoons brown sugar
1 dash prepared mustard

Mix beef, onion, flour, salt, pepper in a bowl. Take a separate bowl and mix can of tomato sauce and add tablespoon of milk or cream, mix. Then add half tomato sauce mixture with beef mixture and add egg, honey, 2 teaspoons worcestershire sauce.
Now mix remaining tomato sauce mixture with tabelespoon of worcestershore sauce, dry mustard, brown sugar and dash prepared mustard.
Put beef mixture in 9-inch square baking pan and then pour tomato sauce mixture over beef mixture. Baking 350 for about an hour.

1 1/2 jars sp sauce of your choice.
(We usually use Ragu Parmesean & Romano)
1 lb ground chuck or beef
1 lb (15 oz) ricotta cheese or cottage cheese
2 eggs
8-10 oz of mozz cheese
(we usually use abt 2 to 3 regular size bags of shredded chz)
onion (optional)
1 box lasagna noodles
Parmesean cheese

Put small amount of sauce on bottom of 9x13 baking pan. In seperate bowl mix together meat (uncooked), ricotta (or cottage) cheese, and eggs. In pan add noodles (uncooked), then on top of noodles add 1/2 of meat mixture. Then sauce, then cheese. Repeat layers until you reach the top and top with noodles, sauce then more cheese & sprinkle parmesean. Now cover with foil and bake at 350 for about 1 1/2 hours. (This is one of those meals you can make early in the day, throw in the fridge and later toss in the oven)

Sauce:
1 Tbl vegetable oil
4 cloves garlic, chopped
1/2 large chopped onion
3 Tbl red chile powder
3 tsp oregano
1 tsp crushed whole cumin seed
2 1/2 Tbl cocoa
6 cup water or meat stock
couple bouillon cubes, optional

Meat Mixture:
1 pound ground beef
1/2 large onion, chopped
Add a pinch of garlic & onion powder.

Other Ingredients:
2 tsp vegetable oil
8 (8 inch) flour tortillas
8 ounces shredded Colby cheese

Directions-
For the Sauce:
Combine garlic and oil, saut? around until garlic is a golden color. Now add red chili powder, oregano, and cumin. Stir until mixture is hot and begins to smell good. Now add cocoa, water or meat stock and bullion cubes (if adding). Bring the sauce to a gentle simmer, and let simmer till needed.
For your meat mixture:
While the sauce is simmering, fry up a pound of hamburger, onion, and a pinch of garlic and onion powder. Now grate 1 lb. Monterey Jack or a mild cheddar cheese. Set aside. These will be used between the layers of your enchilada. Fry your tortillas in another tablespoon of vegetable oil. Preheat oven to 350 (175 Fahrenheit). Spoon some meat mixture & cheese into center of each tortilla. Then roll up and put in a 9 X 13 baking dish or pan. Pour sauce over tortillas and top with cheese and any remaining meat mixture. Put in oven and bake for 20 to 30 minutes.