INGREDIENTS:

3 lbs. ground beef
1 med. bell pepper
1 lg. onion
4 lg. carrots
4 lg. potatoes
1 box Lipton’s onion dip mix (2 pkgs.)
1 can mushroom soup
Salt and pepper
30 charcoal briquets

DIRECTIONS:

Start charcoal. Add both package onion dip and mushroom soup in a bowl. Add 1 to 1 1/2 cans of water. Mix thoroughly. Slice carrots, potatoes and onions. (The thinner the slices, the taster it will cook.) Chop bell pepper. Divide ingredients and ground beef equally. Put a layer of ground beef (1 1/2 pounds) on bottom of Dutch oven. Add 1/2 the potatoes, carrots, onions (in that order), salt and pepper lightly. Put another layer of ground beef.

Add bell peppers, onions, carrots, potatoes (in that order) salt and pepper lightly. Pour mix on top of pie. Cover and place over 15 coals and place 12 to 15 coals on top of lid. Cook approximately 1 hour or until potatoes and carrots are tender.

INGREDIENTS AND DIRECTIONS:

Brown in skillet:

2 lbs. hamburger
1/2 c. chopped onions

Add:

1 can peas
1 can cream style corn
1 can carrots

Mix and heat thoroughly. Transfer to casserole dish. Top with mashed potatoes or pie crust and bake until potatoes or crust browns.

INGREDIENTS:

2 lbs. ground beef
1 tbsp. oil
2 onions, finely chopped
2 carrots, finely chopped
1 tbsp. tomato paste
1 tbsp. flour
1 c. beef broth
1 c. cooked mixed vegetables
5 med. sized potatoes, boiled & mashed
1 tbsp. butter

DIRECTIONS:

Either frozen vegetables or combination of left over vegetables.

Brown the beef in oil and discard the accumulated fat. Stir in the onions and carrots and continue cooking for 5 minutes. Stir in the tomato paste, flour and broth. Add the cooked vegetables. Transfer all the ingredients to a casserole or deep 9″ pie plate. Top with mashed potatoes, dot with butter and bake, uncovered in a 350 degree oven for 30 minutes. Serves 6.