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May is National Hamburger Month so you know the recipes are about today. I never know whether to say ground beef or hamburger. I know the wording on the packages say "ground beef," but I've always called it hamburger. But then does hamburger just mean a hamburger patty? Well, it's not about hamburger patties today. It's about ground beef or as I say -- hamburger -- used in a variety of recipes. Let's get started.

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This dish can be prepared the night before or 8 hours ahead of serving time. A full meal deal when you don't have time to do all of the preparation when you're busy. This makes a large amount but leftovers can be frozen for another meal.

OVERNIGHT HAMBURGER-MACARONI CASSEROLE

2 c. elbow macaroni, cooking according to package directions and drained

1/2 c. (1 stick) margarine

2 c. diced onion

1 c. diced green pepper

2 lbs. hamburger (85% lean)

1 clove garlic, minced

3-8 oz. cans tomato sauce

1-1/2 c. frozen corn, thawed

1-4 oz. can mushrooms, drained (use 2 cans if you like a lot of mushrooms)

1 T. brown sugar

1 T. Worcestershire sauce

1 T. chili powder

1 t. salt

1/4 t. pepper

Grease a 3 qt. casserole dish. Melt margarine in large skillet; saute onions and green pepper over medium heat until soft but not browned. Add hamburger and garlic; cook until meat is no longer pink. Stir in rest of ingredients, along with the macaroni; mixing well.

Turn into casserole, cover and refrigerate overnight to allow flavors to blend.

Bake casserole at 350 degrees for 50-60 minutes, covered. Makes 8-10 servings.

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UPSIDE-DOWN PIZZA CASSEROLE

1 lb. hamburger

1 c. chopped onions

1/2 c. diced green pepper

1-15 oz. can pizza sauce

1/4 lb. pepperoni slices, slices cut in half

1/2 t. Italian seasoning

1-15 oz. jar sliced mushrooms, drained

6 oz. thinly sliced mozzarella cheese

TOPPING

1 c. milk

2 eggs

1 c. flour

1/4 t. salt

1/4 c. grated Parmesan cheese

In a large skillet, brown hamburger, onions and pepper over medium-high heat, stirring often; drain off fat. Stir in pizza sauce, pepperoni, seasoning and mushrooms. Bring to a boil. Turn heat to low and simmer, uncovered 10 minutes, stirring occasionally.

In a medium bowl, combine milk, oil and eggs; beat one minute with electric mixer. Add flour and salt. Beat two minutes or until smooth.

Spoon meat mixture evenly into ungreased 9x13 baking dish. Place cheese slices over hot mixture. Carefully pour topping evenly over cheese, covering completely. Sprinkle with Parmesan cheese.

Bake at 400 degrees for 20-30 minutes or until puffed and golden brown. Makes 6-8 servings.

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SHIPWRECK STEW

1 lb. hamburger

1 c. chopped onions

3 c. peeled, cubed (about 3/4-inch cubes) potatoes

3 medium carrots, sliced about 1/4-inch thick

1 c. sliced celery, 1/4-inch slices

3 T. snipped fresh parsley (1 T. dried)

1-15 oz. can cut green beans, drained

1-15 oz. can kidney beans, rinsed and drained

1-8 oz. can tomato sauce

1/2 t. salt

1 t. Worcestershire sauce

1 t. chili powder

1/4 t. ground red pepper (cayenne)

1 c. water

In a large skillet, brown hamburger with onion, over medium heat. Drain off fat.

In a 3 qt. casserole, combine hamburger with rest of ingredients. Cover and bake at 350 degrees 60-70 minutes or until veggies are tender.

Makes 10 servings.

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Thought for the day: If you can't change yourself, why waste time trying to change others.

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