Meatza is pizza without a flour crust. Instead, seasoned ground beef supports the mountainous pile of toppings and cheese. It's easy to make and if you have leftovers, it's great for breakfast, too!  Meatza 2 lbs ground beef 1 egg (optional) 1 T oregano 1 T basil 2 t garlic powder 2 t onion powder 2 t salt 2 t pepper ½ can pizza sauce 1 lb mozzarella, shredded ½ lb your choice of cheddar, jack, muenster or other cheese, shredded pizza toppings of your choice
Preheat oven to 375 degrees. In a large mixing
bowl combine ground beef, egg and spices.
Mix thoroughly with your hands. On a large cookie sheet with at least
1/2'”
sides, spread the ground beef evenly so that the entire cookie sheet is covered.  Bake
for about 10 minutes. Remove from oven and pour off the fat into
a can or jar. Remove excess fat from pan and meat with paper towels
(makes for
easier clean up later.)  Here is it with the fat poured off and the cookie sheet cleaned up, ready for sauce. Spread pizza sauce on
the ground beef “crust” and
sprinkle a layer of cheese on top of the sauce.  Add a layer of
toppings,
followed by a second layer of cheese.  Finish with a final layer of toppings and more cheese.   Bake at 375 degrees for 15 minutes or
until the cheese is melted. Remove from oven and cool slightly before cutting to serve with a salad on the side.
| Topping Suggestions: Pepperoni Bacon Ham Canadian bacon Anchovies Bell peppers Onion Fresh basil Olives Pineapple Artichoke hearts Mushrooms  Ranch dressing to go on the salad and parmesan cheese to sprinkle on the meatza round out the meal. This recipe for Shredded Beef is a great slow-cook choice if you have a busy afternoon. Put it on to cook mid-day. Just shred some lettuce at dinner time at dinner is served. Shredded Beef 3 lbs round roast 1 onion, coarsely chopped 1 red pepper, coarsely chopped 4 sweet chilles, coarsely chopped 4 cloves garlic, whole 3-5 bottles of beer 2 t salt 1 t pepper If the roast is frozen, allow it to thaw most of the way. Cut the roast into 1” cubes and brown in a Dutch oven or heavy soup pot. Some coconut oil, lard, or tallow may be needed for browning if the roast is very lean. When the meat is almost finished browning, stir in onion, pepper, chilles and garlic. Allow vegetables to sauté with the meat for about 5 minutes. Add salt and pepper. Submerge meat and vegetables in beer. Bring to a boil, then reduce to a simmer. Cook covered for 4-5 hours. Check fluid levels after the first couple of hours. If a lot of fluid has evaporated add more beer or beef broth or water to keep the meat covered. When the meat is nearly finished cooking, the cubes will break apart easily with a fork or spoon. At this point, finish cooking with the lid off to allow the remaining fluid to boil off. Stir periodically to check for desired amount of moisture. Serve on a bed of lettuce and topped with guacamole, sour cream and/or fresh salsa. Jorge’s Pork in Salsa Verde 3-5 lbs of pork shoulder 3 cloves garlic 1 lb tomatillos 3 white onions 3 jalapenos 1 bunch cilantro 1 avocado salt and pepper to taste butter or other fat to sauté
Salsa preparation Clean and quarter tomatillos, 1 jalapeno, and 1 onion. Place in a medium sized saucepan with enough water to cover and boil for about 10 minutes or until soft. Pour into blender or food processor, add avocado and chopped cilantro and blend. Pork preparation Boil pork in water with ½ chopped onion, 2 chopped cloves of garlic, salt and pepper for about 2 hours. Remove pork from pot and allow it to cool. When it is cool enough to handle, pull the meat apart. In a large pot, sauté remaining chopped onions and jalapenos in butter (or lard, tallow, or schmaltz) until soft. Add pork, sauté for 5 minutes. Add salsa. Cover and simmer for 30-45 min on low heat. Serve in bowls as a stew or over shredded lettuce or cabbage. Garnish with sour cream and fresh cilantro. Grilled Salmon Dinner From Martha Burton 8 oz. salmon, with skin 24 asparagus spears 1 lg Yukon gold potato 1 t butter 2/3 t olive oil 3 cloves garlic, chopped 1 knob ginger, chopped juice of half a lime 2 T milk soy sauce salt and pepper Prep: Heat grill to medium; set a saucepan filled with cold water to boil on stovetop, boil water in a kettle. Marinate salmon in 2 cloves of garlic, ginger, lime juice and soy sauce and set aside. Snap woody parts off asparagus stems. Pour boiling water over asparagus tips and let sit for 3-5 mins, depending on their size. Drain and drizzle with olive oil and remaining clove of garlic, in preparation for grilling. Scrub potato and chop into 1-inch cubes. Drop into salted boiling water and cook over med-high heat for 10 minutes. Combine milk and butter and warm. For Time: Place salmon on grill, skin-side down. Start timer. Mash potatoes with butter and milk mixture. At six minutes, add asparagus to grill. At 8 minutes, flip the salmon and the asparagus. At 10 minutes, remove both from grill, remove salmon skin, and serve. |