"Sheldon Martin" > wrote in message
...
> On Tue, 1 Dec 2020 20:49:11 -0800, "Julie Bove"
> > wrote:
>
>>It's a Paula Deen recipe. Actually, I'll have it tomorrow. Walmart sent me
>>some ground beef that needed to be used right away.
>
> Why did ground beef you just received need to be used right away...
> didn't it arrive frozen... I'd have tossed that mystery meat into the
> trash. I just ground two beef roasts and made eight 12 oz burgers for
> the freezer, I always have fresh frozen beef in my freezer, usually in
> the form of large burgers, can be used in any ground beef recipe. And
> yes, I weigh out the balls of ground meat... needn't be exact, any bit
> left over goes into the already weighed meat, maters not if some are
> an ounce over. We had a burger each on a toasted Kaiser roll last
> night, we each ate half, half for tonight. It's very difficult for me
> to believe that people actually eat preground/mystery beef... took me
> less than 5 minutes to grind two roasts, including washing the
> grinder... less than a minute forming each 12 oz patty. First thing I
> do is prepare squares of wax paper for the burgers.
>
Why would it arrive frozen? It wasn't frozen. For the most part, I don't
like to deal with frozen meat, especially since my big feridge is freezing
most things. Now if I put meat in that fridge and it does freeze, I just
have to deal with it.
My new fridge came a few days ago. It's 4.4 cu ft. For now, it is big enough
for produce, cottage cheese, a few beverages and a few other things that
will or could go bad if they freeze. Not really room for meat as well since
I am buying 3-4 pkgs at a time now.
We don't eat a lot of meat. I don't have a grinder, nor will I get one. I
have a small kitchen and no place to store things. My pantry is not even
located in the kitchen. There was no pantry. I had to clear out a closet in
the family room. That's where the canned fruits/vegetables, broth. extra
oils, seasonings, sauces. etc. reside.
>>So... I made this with a
>>few modifications. No W. sauce. Never have it in the house. Used Rotini
>>instead, and the whole 16 oz. bag. I think that was a good call.
>
> Could have used any pasta... I'd choose medium shells... holds meat
> sauce well.
I don't have any shells. I have a lot of Rao's Rotini. It's larger/thicker
than most and we like it for casseroles as it doesn't cook down to mush.
>
>>Would have
>>been too meaty otherwise. Also used 4 cups of cheese. Mixed most of it in
>>and just put a little on top. I can't imagine 3 cups on top!
>>
>>I did taste it. It's good although very similar to something I
>>occasionally
>>make.
>>
>>Link to recipe:
>>
>>https://www.pauladeen.com/recipe/che...ger-casserole/
>
> 1 1/2 tsps salt is way too much... with 4 cups of cheese I'd not add
> any salt until after you taste it.
> Preground mystery meat from Walmart, YIK!
I only added a sprinkle of salt to the meat/veg. The rest went in the pasta
water. I will confess, I didn't read the recipe all the way through. I
assumed that the salt was to go in the pasta water.