Brunch Casserole for crockpot

1 1/2 lb ground beef
1 large onion; finely chopped
2 T olive oil or butter
2 garlic cloves; minced
1-4 oz. mushrooms -- sliced, drained
2 t salt
1/2 T oregano -- leaf
1/2 T nutmeg
3 T cornstarch
6 eggs -- beaten
1/2 pk chopped frozen spinach, drained
1/4 c rice milk -- scalded
1/2 c sharp cheddar cheese; grated

In skillet, lightly brown ground beef and onion in olive oil; drain well. Place in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese. 6 to 8 servings

Grilled Steaks With Peach Salsa

4 well-trimmed boneless beef top loin steaks; cut 1 inch thick, about 2 pounds
1/4 t salt
1/4 t pepper

Peach Salsa:
1/2 c peach preserves
1/4 c sliced green onions
1 T fresh lemon juice
1 t freshly grated lemon peel
1 large clove garlic, crushed
1/4 t grated fresh ginger
1/8 t salt

Sprinkle both sides of beef steaks with salt and pepper. Place steaks on grid over medium ash-covered coals. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning once.

In small saucepan, combine salsa ingredients. Place on grid near edge of grill to heat until warm. About 5 minutes before steaks are done, remove 2 tablespoons salsa from saucepan and brush on both sides of steaks. Serve remaining salsa on top of steaks. Makes 4 servings.