"jmcquown" > wrote in message
...
: Helen C. wrote:
: > I recently got a good buy on ground beef... locally ground,
90% lean
: > in individually frozen 1 lb pkgs (not vacuumed packed but
close to
: (snip)
: > Thanks much, Helen
:
: A traditional Scottish dish, which my Grandma Douglas-Brown
introduced into
: our food chain. Nothing could be more simple or delicious!
She called it
: "Mince" (for minced beef, I suppose).
:
: 1 lb. ground beef
: 1 c. water
: 3/4 tsp. black pepper
: 1/2 tsp. salt
: 1 Tbs. Worcestershire sauce
:
: Season the beef with pepper & salt and brown in a skillet;
drain off all but
: about 1 Tbs. of the fat. Stir in 1 cup of water and 1 Tbs.
Worcestershire
: sauce. Cover and simmer about 20 minutes until you have a
clear gravy.
: Serve this over mashed potatoes with a side of steamed English
peas. Oh
: YUM!
:
: Jill
:
: ==========

Woo-Hoo... and as luck would have it - I happen to have 2 # of
ground beef (chuck... whatever) in the fridge just waiting for me
to do something with it! Yay! Thanks for the idea Jill.

--
Cyndi
<Remove a "b" to reply>

"Lynn Gifford" > wrote in message
om...
: I forgot . . .
:
: Pastitsio (Greek Lasagna)
: from Better Homes and Gardens Heritage Cookbook
: 1 1/2 pounds ground beef
: 1 cup chopped onion
: 1 (16 ounce) can diced tomatoes
: 1 (6 ounce) can tomato paste
: 1 teaspoon basil
: 2 cups raw elbow macaroni
: 4 slightly beaten egg whites
: 1 cup feta cheese, crumbled & divided
: 1/2 cup butter or margarine
: 1/2 cup all purpose flour
: 1/4 teaspoon ground cinnamon (or paprika)
: 4 cups milk
: 1 cup shredded mozzarella cheese
: 4 slightly beaten egg yolks
:
: In a skillet, cook beef and onion until meat is browned. Drain
off
: excess fat. Add undrained tomatoes, tomato paste, basil and 1
teaspoon
: salt. Simmer, covered, for 30 minutes, stirring often.
Meanwhile, cook
: macaroni according to package directions; drain well. Stir in
egg
: whites and half of the feta. Add meat mixture, stir and pour
into a 13
: by 9 inch baking dish. In large saucepan, melt butter. Blend in
flour
: and 1 teaspoon salt. Add milk all at once. Cook, stirring
constantly,
: until thickened and bubbly.. Remove from heat. Gradually stir
some of
: the hot sauce into egg yolks; blend well. Return yolk mixture
to
: remaining sauce.Stir in mozzarella and the other half of the
feta.
: Pour on top of the meat mixture. Sprinkle lightly with
additional
: cinnamon or paprika. Bake at 375 degrees for 35 to 40 minutes.
Let
: stand ten minutes before serving. Serves 12 (may be halved.)
: To simplify just substitute jarred spaghetti sauce for the
tomatoes,
: tomatp paste & onions
:
: Lynn from Fargo
: No, I made that up about the state casserole, but if we had one
it
: would be Tater Tot or Macaroni/Tomato/Beef
: (Because of the potatoes & the wheat & the beef we grow)
============

Well crud! That sounds really good too and I'm too lazy to run
to the store for more beef (so that I can be a cow and make this
*and* Jill's recipe).

Lynn, that really, really looks good! Dookies! Hmmm, I suppose,
if I still have some Feta in the fridge I'll make yours and next
time make Jill's....

Cyndi
<Remove a "b" to reply>

(Lynn Gifford) wrote in
om:

> To simplify just substitute jarred spaghetti sauce for the tomatoes,
> tomatp paste & onions
>

Should this read tomato paste & basil (and salt)?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

I am sorry to disapoint you all but I did mean mince (we use that here in
australia for ground meat) I haven't been using a PDA or any other
misterious device, I am just not very good at writing or typing (you should
see me on irc) most people just call it tiggerese


"Steve Wertz" > wrote in message
...
> On Sat, 17 Jan 2004 03:08:50 GMT, Rhonda Anderson
> > wrote:
>
> >Reg > wrote in news:aZ%Nb.9328$8N5.9065
> :
> >
> >> zxcvbob wrote:
> >>
> >>> I don't think it was a troll; I think it was s'posed to say "mince".
> >>
> >> My guess: rice
> >>
> >
> >Nope - I think Bob's guess is correct. I noticed a .au in the header. We
> >use the word mince to refer to minced (US - ground) beef.
>
> Yeah - that's probably right. It's interesting to note though,
> that of all the letters missing in that post, they're all a subset
> of the lines/curves that make the letter 'h' (Those letters being
> h, n, and r).
>
> Perhaps this person is using a PDA or other writing device.
>
> -sw

hahabogus > wrote in message >.. .
> (Lynn Gifford) wrote in
> om:
>
> > To simplify just substitute jarred spaghetti sauce for the tomatoes,
> > tomatp paste & onions
> >
>
> Should this read tomato paste & basil (and salt)?

Yes, and the onions too.

In article >,
"jmcquown" > wrote:

> Helen C. wrote:
> > I recently got a good buy on ground beef... locally ground, 90% lean
> > in individually frozen 1 lb pkgs (not vacuumed packed but close to
> (snip)
> > Thanks much, Helen
>
> A traditional Scottish dish, which my Grandma Douglas-Brown introduced into
> our food chain. Nothing could be more simple or delicious! She called it
> "Mince" (for minced beef, I suppose).
>
> 1 lb. ground beef
> 1 c. water
> 3/4 tsp. black pepper
> 1/2 tsp. salt
> 1 Tbs. Worcestershire sauce
>
> Season the beef with pepper & salt and brown in a skillet; drain off all but
> about 1 Tbs. of the fat. Stir in 1 cup of water and 1 Tbs. Worcestershire
> sauce. Cover and simmer about 20 minutes until you have a clear gravy.
> Serve this over mashed potatoes with a side of steamed English peas. Oh
> YUM!

We had this with mixed vegetables cooked in and served _with_ (never
"over") mashed potatoes.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"

Miche > wrote in
:

> In article >,
> "jmcquown" > wrote:

>> A traditional Scottish dish, which my Grandma Douglas-Brown
>> introduced into our food chain. Nothing could be more simple or
>> delicious! She called it "Mince" (for minced beef, I suppose).
>>
>> 1 lb. ground beef
>> 1 c. water
>> 3/4 tsp. black pepper
>> 1/2 tsp. salt
>> 1 Tbs. Worcestershire sauce
>>
>> Season the beef with pepper & salt and brown in a skillet; drain off
>> all but about 1 Tbs. of the fat. Stir in 1 cup of water and 1 Tbs.
>> Worcestershire sauce. Cover and simmer about 20 minutes until you
>> have a clear gravy. Serve this over mashed potatoes with a side of
>> steamed English peas. Oh YUM!
>
> We had this with mixed vegetables cooked in and served _with_ (never
> "over") mashed potatoes.

Miche, your version with the vegies sounds like what we used to have and
called savoury mince. Served with mashed potatoes or pasta for dinner,
but equally nice over toast for breakfast <g>.

Rhonda Anderson
Cranebrook, NSW, Australia

In article >,
Rhonda Anderson > wrote:

> Miche > wrote in
> :
>
> > In article >,
> > "jmcquown" > wrote:
>
> >> A traditional Scottish dish, which my Grandma Douglas-Brown
> >> introduced into our food chain. Nothing could be more simple or
> >> delicious! She called it "Mince" (for minced beef, I suppose).
> >>
> >> 1 lb. ground beef
> >> 1 c. water
> >> 3/4 tsp. black pepper
> >> 1/2 tsp. salt
> >> 1 Tbs. Worcestershire sauce
> >>
> >> Season the beef with pepper & salt and brown in a skillet; drain off
> >> all but about 1 Tbs. of the fat. Stir in 1 cup of water and 1 Tbs.
> >> Worcestershire sauce. Cover and simmer about 20 minutes until you
> >> have a clear gravy. Serve this over mashed potatoes with a side of
> >> steamed English peas. Oh YUM!
> >
> > We had this with mixed vegetables cooked in and served _with_ (never
> > "over") mashed potatoes.
>
> Miche, your version with the vegies sounds like what we used to have and
> called savoury mince. Served with mashed potatoes or pasta for dinner,
> but equally nice over toast for breakfast <g>.

Oh yeah baby, mince on toast with lots of tomato sauce (ketchup)! That
was the best.

Nobody makes mince any more. Sigh. Maybe I should revive the tradition.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"

Miche > wrote in
:

> In article >,
> Rhonda Anderson > wrote:
>
>>
>> Miche, your version with the vegies sounds like what we used to have
>> and called savoury mince. Served with mashed potatoes or pasta for
>> dinner, but equally nice over toast for breakfast <g>.
>
> Oh yeah baby, mince on toast with lots of tomato sauce (ketchup)!
> That was the best.

I never added tomato sauce, but I'm pretty sure Mum used to put some
tomato sauce in when cooking it.
>
> Nobody makes mince any more. Sigh. Maybe I should revive the
> tradition.
>
I must say I haven't made it for a long time. I tried making it when
first married, but Rob doesn't like meals with the vegetables mixed in!!
(Men should come with warning/care labels attached like clothes do -
Won't eat vegies.. Never done housework...<vbeg>).

However, nothing to stop me making some for myself and freezing it in
single portions. Would certainly make a nice lunch for work (heat it up
in the microwave, toast some bread while it's heating) during winter.
Although, where Mum would have used plain mince and frozen diced mixed
vegies, I'd use the lean mince and a mixture of fresh/frozen vegies
probably.

Yep - I'll definitely note that one as something to make when the weather
gets colder.

We ate a lot of mince dishes growing up (budget food). Often Mum would
cook some onions, throw in some mince and brown it then open the cupboard
- OK, got some tinned tomatoes, throw them in. A tin of borlotti beans,
throw them in. Some Worcestershire sauce. A handful of pasta. Whatever
was to hand, basically. But savoury mince on toast remains my favourite.

Rhonda Anderson
Cranebrook, NSW, Australia

(Lynn Gifford) wrote in
om:

> hahabogus > wrote in message
> >.. .
>> (Lynn Gifford) wrote in
>> om:
>>
>> > To simplify just substitute jarred spaghetti sauce for the
>> > tomatoes, tomatp paste & onions
>> >
>>
>> Should this read tomato paste & basil (and salt)?
>
> Yes, and the onions too.
>

I figured the onions should have been cooked in with the beef


--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

In article >,
(Helen C.) wrote:


> What do you usually make when you have hamburger on hand? I'd really be
> interested in knowing and would sincerely appreciate your input.


MEATBALLS
=========

one pound lean ground beef
3 cloves garlic, minced
4 tablespoons fresh parsley, minced
ketchup
BBQ red
crushed red pepper flakes

Mix beef, garlic and parsley. Make one bite meatballs. Cook in hot oven
(400 degrees) until done. Mix equal portions ketchup and bottled BBQ
sauce and put in bowl. Stick toothpick into meatball, dip into sauce and
then into red pepper. Insert in mouth.

--
Dan Abel
Sonoma State University
AIS

Shepherd's pie. The ultimate comfort food. I like to mix in lots of
veggies with the meat, but some people make it with just seasoned grond beef
sauteed with onions.Stuffed peppers are also a good winter comfort food.
Then there's picadillo, and the old standby pasta/tomato sauce/beef /cheese
casserole.

You can find lots of recipes for all of these items online.

Christine


"Helen C." > wrote in message
...
> I recently got a good buy on ground beef... locally ground, 90% lean in
> individually frozen 1 lb pkgs (not vacuumed packed but close to it).
> Thats a great buy for where I live so ended up with about 60 lbs.
>
> We don't do a lot of ground beef but when we do it is usually for:
>
> fast tacos, enchiladas and burritos
>
> spaghetti
>
> Irish potatoes (baked potatoes with a topping of seasoned ground
> beef/onions with a topping of shredded cheese, bacon, sour cream and
> green onions).
>
> Hamburgers with bacon and avocado topper which isn't very often
>
> What do you usually make when you have hamburger on hand? I'd really be
> interested in knowing and would sincerely appreciate your input.
>
> The same meat market has their bulk sausage (5 kinds) on sale right now
> for the same price and packaging.... would like to get some of that also
> before they run out.
>
> Thanks much, Helen
>

"Christine" > wrote in message
...
> Shepherd's pie. The ultimate comfort food. I like to mix in lots of
> veggies with the meat, but some people make it with just seasoned grond
beef
> sauteed with onions.Stuffed peppers are also a good winter comfort food.
> Then there's picadillo, and the old standby pasta/tomato sauce/beef
/cheese
> casserole.

i can eat a good picadillo with nothing else
mmmmm

"Christine" > wrote in message
...
> Shepherd's pie. The ultimate comfort food. I like to mix in lots of
> veggies with the meat, but some people make it with just seasoned grond
beef
> sauteed with onions.

Technically, shepherd's pie must be made with lamb. If you make it
with beef the correct name is "cottage pie".

Hal Laurent
Baltimore

MMMMMM... I love picadillo. Do you have a good recipe?

NancyJaye


"Nina" > wrote in message
...
>
> "Christine" > wrote in message
> ...
> > Shepherd's pie. The ultimate comfort food. I like to mix in lots of
> > veggies with the meat, but some people make it with just seasoned grond
> beef
> > sauteed with onions.Stuffed peppers are also a good winter comfort food.
> > Then there's picadillo, and the old standby pasta/tomato sauce/beef
> /cheese
> > casserole.
>
> i can eat a good picadillo with nothing else
> mmmmm
>
>

On Fri, 23 Jan 2004 21:02:43 -0500, "Hal Laurent" >
wrote:

>
>"Christine" > wrote in message
...
>> Shepherd's pie. The ultimate comfort food. I like to mix in lots of
>> veggies with the meat, but some people make it with just seasoned grond
>beef
>> sauteed with onions.
>
>Technically, shepherd's pie must be made with lamb. If you make it
>with beef the correct name is "cottage pie".

Technically, shepherd's pie must be made with ground shepherd.

One of my kids favorites was a version of the U.S. Army's Creamed Beef,
often called S.O.S.

I have the official government version of the recipe (Card L-30) but it's
for 100 servings. Here's a scalled down version that includes the comments I
added when I sent the recipe to my (now adult) children.

* Exported from Mastercook *

Army S.O.S. ( $#@& On A Shingle)

Recipe By : From Allrecipes.com
Serving Size : 4 Preparation Time :0:00
Categories : Misc. Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork sausage
or ground beef (or 50/50 mix)
1/4 cup all-purpose flour
1/2 cup milk
1 teaspoon poultry seasoning
salt and pepper to taste
3 tablespoons chopped onion
1 dash Worcestershire sauce

This version of the popular army dish, usually made with creamed
chipped beef, uses pork sausage. Just add flour, milk, onions and
seasoning and you've got the favorite for serving over biscuits or
toast.

Brown sausage in a large skillet; drain fat. Pour flour directly on
sausage to coat (this will prevent lumps). Add milk, to desired
consistency. Stir in the poultry seasoning, salt, pepper, onion and
Worcestershire sauce and heat through.


Serving suggestion:
Serve this outdoors on a cold morning at 0-dark-30 AM. Take a
stainless steel mess-kit tray, put a slice of toast in the bottom, a
ladle of SOS on the toast and a fried egg on top. Dump 1/2 a canned
peach on the side allowing the juice to run around the bottom.
Sprinkle liberally w/ coarse black pepper.

Accompany this w/ a pint sized canteen cup filled w/ steaming hot
coffee doctored with whole milk and raw sugar.

This is to be eaten with a large spoon while sitting on a log, step,
or a steel helmet


- - - - - - - - - - - - - - - - - -



--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at Texas dot net

I dont use recipes and really should write mine out one day. This is what I
use, the ingredient amounts are according to taste.

Ground beef
onions-2
bell peppers-1
garlic- a lot
tomato sauce- about 6 oz
Alcaparrado (olives and capers)- 1/2 cup
raisins- 1/2 cup
oregano
sazon with saffron

Chop onions , peppers and garlic. Brown beef, add onion, pepper and garlic,
cook till soft. Add chopped alcaparrado and raisins. Add tomato sauce and
sazon and water. till kind of soupy.Reduce.



"NancyJaye" > wrote in message
...
> MMMMMM... I love picadillo. Do you have a good recipe?
>
> NancyJaye
>
>
> "Nina" > wrote in message
> ...
> >
> > "Christine" > wrote in message
> > ...
> > > Shepherd's pie. The ultimate comfort food. I like to mix in lots of
> > > veggies with the meat, but some people make it with just seasoned
grond
> > beef
> > > sauteed with onions.Stuffed peppers are also a good winter comfort
food.
> > > Then there's picadillo, and the old standby pasta/tomato sauce/beef
> > /cheese
> > > casserole.
> >
> > i can eat a good picadillo with nothing else
> > mmmmm
> >
> >
>
>