Beefy Mushroom Turnovers

Tasty snacks in a jiffy will feed your company or family on weekends and evenings when you don’t want to cook anything complicated.

Ingredients

• 1 lb ground beef
• 1 c chopped mushrooms
• 1/3 c onion, chopped
• 1/2 c shredded Swiss cheese
• 1/3 c Dijonn Mustard
• 2 tbsp red bell pepper, diced fine
• 1/2 tsp dried thyme 2 pkg refrigerated crescent dough
• 1 egg, beaten
• poppy seeds for garnish

Procedure

1. Brown ground beef, mushrooms, and onon until beef is done, stirring occasionally.  Make sure ground beef, or sausage if you prefer, is broken up well and is of fine consistency, with no large clumps.
2. Remove from heat and drain well, then stir in cheese, mustard, bell pepper and thyme.
3. Separate each package of dough into 4 rectangles, press perforations together to seal.  On floured surface, roll each rectangle into 6 inch squares.  Cut each square into quarters, making 32 squares total.  Place 1 scant tablespoon sausage or beef  mixture on each square; fold dough over filling on the diagonal to form triangle.  Press edges with fork to seal.  Place on pre-greased baking sheets. 
4. Brush triangles with beaten egg and sprinkle with sesaame or poppy seed.  Bake at 375F for 10 to 12 min or until golden brown.  Serve warm.

Yield:  32 appetizers.

Asian Noodles and Ground Beef

Do you have those little packets of Ramen noodles in your pantry?  Men and teens love this dish!  The secret is the ground ginger!

Yield: 4 servings, or 2 large servings. Suggestion for leftovers:  Putting the leftovers in a soupy b

Ingredients:

• 1 lb ground beef
• 1/4 tsp ground ginger
• 2 cups of frozen broccoli stir-fry vegetable blend
• 2 packages or 6 oz Oriental ramen noodles, crumbled, uncooked
• 2 tbsp sliced green onion, for garnish

Procedure:

1. Brown ground beef until no longer pink; drain.
2. Add the contents of one ramen noodle flavoring packet, stir until dissolved.  Remove beef and set aside.  Keep warm.
3. In same skillet you browned the beef, add water, vegetables, ginger, noodles, and contents of 2nd flavoring packet from the ramen noodles.  Bring noodle mixture to a boil, reduce heat, cover and simmer for about 5 minutes.  Noodles should be tender.  Return beef to the pan, cook for 3 minutes more, and stir in onions.  Serve.

Since the flavoring packet contains salt, it is best not to add salt to the ground beef as it is cooking.  Pepper to taste, but remember the ginger is a hot/spicy seasoning.