Our Favorite Ground Beef Recipes

by Gooseberry Patch

Overview

Check it out! Beefed up with our favorite dishes, you'll love Our Favorite Ground Beef Recipes cookbook with favorites like nachos magnifico and stroganoff skillet. Over 60 of our favorite ground beef recipes, with handy tips. The handy purse-perfect size is great to take along to the grocery.

Product Details

ISBN-13:	9781620930571
Publisher:	Gooseberry Patch
Publication date:	10/09/2012
Series:	Our Favorite Recipes Collection
Sold by:	Barnes & Noble
Format:	eBook
Pages:	126
File size:	1 MB

About the Author

Back in 1984, Vickie Hutchins and Jo Ann Martin, next-door neighbors raising their families in the little town of Delaware, Ohio, started Gooseberry Patch. They were two moms with small children looking for a way to do what they loved and stay home with the kids too. They shared a love of home cooking and making memories with family&friends. After many a conversation over the backyard fence, Gooseberry Patch was born.
They put together the first catalog&cookbooks at their kitchen tables and packed boxes from the basement, enlisting the help of loved ones wherever they could. From that little family, Gooseberry Patch has grown to include an amazing group of creative folks who love cooking, decorating and creating as much as Vicki and Jo Ann. Hard to believe it's been over 25 years since those kitchen-table days.
Today, Gooseberry Patch is best known for homestyle, family-friendly cookbooks. They love hand-picking the recipes and are tickled to share their inspiration, ideas and more with you. One thing's for sure, they couldn't have done it without their friends all across the country. Whether you've been along for the ride from the beginning or are just discovering Gooseberry Patch, welcome to the family!

Recipe

Italian Wedding Soup

1 lb. ground beef
1 lb. ground sausage
4 eggs, divided and beaten
1 c. soft bread crumbs
2 t. dried oregano
1 t. dried rosemary
1 clove garlic, pressed
1 to 2 T. olive oil
2 14-oz. cans chicken broth
3-2/3 c. water
5-oz. pkg. vermicelli pasta, uncooked
1 c. spinach, torn
1 onion, thinly sliced
6 mushrooms, thinly sliced
Garnish: grated Parmesan cheese

Heat olive oil in a large skillet over medium heat. Gently brown meatballs until cooked; drain and set aside. In a large stockpot, combine broth and water; bring to a boil over medium-high heat. Add pasta, meatballs, spinach, onion and mushrooms. Simmer, uncovered, until tender. Stir in remaining eggs, stirring only until eggs are set. Serves 10