- -  G  R  O  U  N  D    B  E  E  F  - -
  

Heartline Stuffed Green Peppers  
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    6 large green peppers                1 pkg. Heartline Ground Beef
    2 tbsp. chopped onion                1 tbsp. sea salt(optional)
    1 clove garlic, minced               1 cup cooked brown rice
    1 can tomato sauce, 15 oz.           3/4 cup shredded mozarella

Reconstitute the Heartline according to instructions. Cut the stem end of
each pepper. Remove seeds, rinse. Cook peppers in boiling water 5 min.,
drain. Saute onion & garlic in olive oil. Add rice, Ground Beef, and 1 cup
tomato sauce. Stuff each pepper with mixture, stand upright in ungreased
baking dish. Pour reamining sauce over peppers. Cover, cook in 350 degree
oven 45 min. Uncover, sprinkle with cheese. Cook 15 minutes longer.
 (Serves 4 to 6)  



Heartline Tacos with Avacado and Cheese  
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    1 large avacado, peeled              lemon juice
    1 pkg. Heartline Ground Beef         4 chopped green chilies
    1 small onion, sliced                2 tbsp. vegetable oil
    10 taco shells                       2 cups shredded Monterey Jack
    1/3 cup sliced green olives          1 cup shredded lettuce

Reconstitute the Heartline according to instructions. Cut avacado into thin
slices. Sprinkle with lemon juice. In a 10" skillet cook chilies and onion in
oil. Stir in ground beef. Heat taco shells, spoon about 1/4 cup beef mixture
into each shell. Top with cheese, olives, lettuce, and avacado. Serve with taco
sauce and sour cream. (Serves 4 to 6)  



Heartline Beef with Olives and Almonds  
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    1 pkg. Heartline Ground Beef         1 medium onion, chopped
    1 clove garlic, chopped              1 tomatoes, chopped
    1 green pepper, chopped              1/4 cup raisins
    1/8 tsp. ground cinnamon             1/8 tsp. ground cloves
    1/4 cup silvered almonds             1/4 cup sliced green olives

Reconstitute the Heartline according to instructions. Saute onion and garlic
in oil, add remaining ingredients except olives and almonds. Cover and simmer
10 min. Cook and stir almonds over med. heat until brown. Stir almonds and
olives into beef mixture. Serve with rice. (Serves 3 to 4)  



Heartline Mexican Casserole  
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    4 or 5 tortillas                     1 cup Ground Beef Heartline
    1/4 cup chopped green pepper         1/2 cup chopped onion
    1 envelope taco seasoning            1 8 oz. can tomato sauce
    1 6 oz. can tomato paste             1/2 sliced ripe olives
    1/4 cup water                        1 cup sour cream(optional)
    2 eggs                               1/4 tsp. pepper
    2 cups broken corn chips             2 cups shredded Moterey Jack

Reconstitute the Heartline according to instructions. Place frozen tortillas
between paper towels. Microwave at high 30-60 seconds. In microwave dish, add
Heartline, green pepper, onions, and microwave at high for 3-5 min. Stir. Mix
in taco seasoning, tomato sauce, tomato paste, olives, water, chili powder.
Microwave at 50% (medium) 8-10 min. until thickened. Blend sour cream, eggs and
pepper together in a small bowl. Place 2 of the 5 tortillas on the bottom of
a 8" x 12" dish. Top with half the Heartline mixture, followed by half the
sour cream mixture. Repeat layers with remaining ingredients. Sprinkle with
corn chips & cheese. Microwave at 50% power (medium) for 10-15 min. or until
cheese melts. Let stand for 5 min.



Heartline Ground Beef Chili Style  
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    1 pkg. Heartline Ground Beef         diced onion
    chili powder                         salsa

Reconstitute the Heartline according to instructions. Add 3/4 cup of diced
onions and 1 tsp. of chili powder per cup of "meat." After Ground Beef is
reconstituted add preferred salsa and simmer 5 minutes more. (Note: We use
mild chili powder, mild Pace Picante Sauce and serve on a taco chip for our
demos. Also excellent in tacos or on taco salads.)



Heartline Thick-n-Chunky Spaghetti Sauce  
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    8 oz. Heartline Ground Beef          28 oz. can ground, pelled tomatoes
    1 8 oz. can tomato paste             1 tsp. pepper
    2 tbsp. extra virgin olive oil       1 tsp. marjoram
    1 medium onion, diced                1 1/2 tbsp. basil
    3 cloves garlic, minced              1 tbsp. oregano
    1 tsp. salt (optional)

Reconstitute the Heartline according to instructions. Saute onions and garlic
in olive oil until onions are clear. Add ground beef, tomatoes, tomato paste,
oregano, basil, marjoram, pepper and salt (optional). Simmer over low heat for
10-15 min. stirring occasionally. If sauce starts to bubble, lower heat to
avoid scorching. Serve warm over your favorite pasta.



Heartline Meatless Meatballs  
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    8 oz. Heartline Ground Beef          1 1/2 - 2 cups Italian breadcrumbs
    3/4 cup mashed tofu                  3 tsp. egg replacer
    1/2 cup soy sauce                    2 - 3 cloves garlic
    1 tbsp. oregano                      2 tsp. salt (optional)
    3 tbsp. dried minced onion           1 tbsp. basil
    unbleached pastry flour

Reconstitute the Heartline according to instructions. Let stand for 5 minutes
then drain. IN a large mixing bowl, combine soy sauce, tofu, egg replacer,
oregano, basil, salt, onion. Add Ground Beef and mix well. Gently stir in
1 1/2 - 2 cups of breadcrumbs until desired consistency. Let stand for 15 min.
Then form into meatballs (note: if you form the meatballs into cylindrical
shapes the inside will cook more evenly). Pack the meatballs firmly so that
they do not fall apart during cooking. Add 1 tbsp. canola oil to a skillet.
Roll meatballs in flour to coat them, then cook over a medium low heat until
they are browned and slightly crispy on the outside. Place on a paper towel
to drain the excess oil, then add your favorite sauce or place in a grinder
for a delicious meatball sandwich.

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