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1 pound ground beef
1/2 cup onions chopped
1 clove garlic minced
1 8-ounce can tomato sauce
1/4 cup ketchup
1 1/4 teaspoons oregano
1 teaspoon sugar
1/2 teaspoon black pepper
1/4 teaspoon salt
1 8-ounce package cream cheese softened
1/2 cup Parmesan cheese grated
Parsley Chopped
Dipping chips or crackers
Milk (optional)
In a 10-inch skillet, crumble beef. Add onion and garlic. Over medium-high heat, cook and stir for 5 minutes or until meat is lightly browned and onion is tender. Drain off fat.
Stir in tomato sauce, catsup, oregano, sugar, pepper and salt. Bring to a boil; reduce heat to low, cover and simmer for 15 minutes, stirring occasionally.
Cut cream cheese into quarters. Stir cream cheese and Parmesan cheese into mixture until cream cheese is melted (do not boil).
Pour into a chafing dish, sprinkle with parsley and serve warm with chips or crackers. Thin with milk if desired.
1/2 cup onions chopped
1 clove garlic minced
1 8-ounce can tomato sauce
1/4 cup ketchup
1 1/4 teaspoons oregano
1 teaspoon sugar
1/2 teaspoon black pepper
1/4 teaspoon salt
1 8-ounce package cream cheese softened
1/2 cup Parmesan cheese grated
Parsley Chopped
Dipping chips or crackers
Milk (optional)
In a 10-inch skillet, crumble beef. Add onion and garlic. Over medium-high heat, cook and stir for 5 minutes or until meat is lightly browned and onion is tender. Drain off fat.
Stir in tomato sauce, catsup, oregano, sugar, pepper and salt. Bring to a boil; reduce heat to low, cover and simmer for 15 minutes, stirring occasionally.
Cut cream cheese into quarters. Stir cream cheese and Parmesan cheese into mixture until cream cheese is melted (do not boil).
Pour into a chafing dish, sprinkle with parsley and serve warm with chips or crackers. Thin with milk if desired.