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

"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:
<snip>
>

I do a lot of the same things you do--tacos (I don't like enchiladas or
burritos), spaghetti, and hamburgers. I also make meatloaf quite a bit and
sweet and sour meat balls every once in awhile. You could also try
http://www.recipesource.com/ and search for hamburger-based recipes.

From: (Helen=A0C.)
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
---------------------------------------------------------------
A fast cheap recipe using ground hamburger of mine is:
2 lbs. hamburger finely brown in skillet using a potato masher. Drain
throughly
Add-1 can Campbell's French Onion soup NO water added-box mix is not as
favorable-
Bring to a boil
Add seasonings of your choice-I use onion salt or garlic powered and
dehydrated onions.
Let simmer covered for 15 min.'s
Serve on steam hamburger buns
The adults besides children really do like this
sandwich on cold winter days.

(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

If we tell you, does that make us er...Hamburger Helpers? <G>

More seriously, I think you've hit most of the uses for ground beef
that I can think of off the top of my head. Perhaps..Swedish meat
balls? Use it in Lasagna? Meatloaf is another good idea.

Melissa

(Melissa=A0Houle) wrote:

If we tell you, does that make us er...Hamburger Helpers? <G>
<snip>
///////////

<G> I had to laugh at that.... My youngest daughter actually likes some
of the Hamburger Helpers. I guess it must bother me a little because I
made her a huge Christmas basket that included a book on ground beef
recipes. I had forgotten about that! I'll have to ask her if I can take
a glance at her book

Thanks for the suggestions also...
Sincerely, Helen

I like to make burgers

I get some
mice
onion, dice finley
breadcumbs (no more than the onion)
and egg
and some fres herbs (basil, oregano, pasley)
and sometimes a little chili
mix all togther in a bowl and make into hanburgers


"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
>

in article , Tigger News at
wrote on 1/16/04 2:33 AM:

> I like to make burgers
>
> I get some
> mice
> onion, dice finley
> breadcumbs (no more than the onion)
> and egg
> and some fres herbs (basil, oregano, pasley)
> and sometimes a little chili
> mix all togther in a bowl and make into hanburgers

Excuse me.
Mice??????

what the...?

Sheryl Rosen wrote:

> Excuse me.
> Mice??????

no playing with the trolls. nancy

in article , Nancy Young at
wrote on 1/16/04 7:47 PM:

> Sheryl Rosen wrote:
>
>> Excuse me.
>> Mice??????
>
> no playing with the trolls. nancy

Hey, I gotta have some fun somehow, don't I?????? :-)

Nancy Young wrote:
> Sheryl Rosen wrote:
>
>
>>Excuse me.
>>Mice??????
>
>
> no playing with the trolls. nancy

I don't think it was a troll; I think it was s'posed to say "mince".
But "mice" was kind of funny :-)

Bob

zxcvbob wrote:
>
> Nancy Young wrote:

> > no playing with the trolls. nancy
>
> I don't think it was a troll; I think it was s'posed to say "mince".
> But "mice" was kind of funny :-)

Oh, assuming that's true, that's a riot. (laugh!)

nancy

zxcvbob wrote:

> I don't think it was a troll; I think it was s'posed to say "mince".

My guess: rice

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Fri, 16 Jan 2004 19:47:23 -0500, Nancy Young
> wrote:

>Sheryl Rosen wrote:
>
>> Excuse me.
>> Mice??????
>
>no playing with the trolls. nancy

It wasn't a troll. It was a typo.

hehe

my typing needs some improvement

I ment mince (hanburger mince)


"Sheryl Rosen" > wrote in message
...
> in article , Tigger News at
> wrote on 1/16/04 2:33 AM:
>
> > I like to make burgers
> >
> > I get some
> > mice
> > onion, dice finley
> > breadcumbs (no more than the onion)
> > and egg
> > and some fres herbs (basil, oregano, pasley)
> > and sometimes a little chili
> > mix all togther in a bowl and make into hanburgers
>
> Excuse me.
> Mice??????
>
> what the...?
>

On Thu, 15 Jan 2004 18:17:06 -0800 (PST), (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 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

Tacos, hamburger browned with cream of whatever soup and about a 1/4
cup of sour cream. Serve over rice or mashed potatoes. Stuffed bells
peppers with a rice, hamb, and whatever type concoction you make up.

On Thu, 15 Jan 2004 18:17:06 -0800 (PST), (Helen C.)
wrote:


>What do you usually make when you have hamburger on hand?


Chili.

Meatloaf

On Thu, 15 Jan 2004 18:17:06 -0800 (PST), (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.

Search on:

"joe's special" recipe

Shepherd's pie? Meat pies or pasties?

(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

I have a recipe for "Beef Stroganoff" casserole given to me by my
mother-in-law. It uses tomato juice and bowtie pasta (farfalle) and
is baked in the oven. I remember most of it but not all of the
amounts.

One pound ground beef browned with onion, garlic and celery mixed with
some worcestershire sauce and 1 c. bowtie pasta in a casserole then
pour about 3 c tomato juice over and bake at 350 for an hour or until
the pasta is tender. Mix in 1 c. sour cream and serve.

Heidi

(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

I have used bulk sausage (breakfast style) in a recipe called stuffed
onion florentine although I've just eaten the "stuffing". Again, I
don't remember amounts but it involves browning the sausage (1 lb)
with some chopped onion and adding frozen spinach (1 box) that has
been thawed and as much water as possible squeezed out and heating
through then add some shredded cheddar cheese (I love cheese so I
probably add about a 1/2 c or more) just until melted and just a pinch
of nutmeg. (I prefer New York sharp cheddar or Adirondack Cheddar).

Sausage is good in quiches, too.

Italian meat balls and Swedish meat balls are good things to do with
the ground beef. Make them ahead and freeze then just thaw what you
need.
Other people have suggested chili and tacos which are two of my
favorites.
I recently made an enchilada casserole from the back of a corn
tortilla package which was ground beef browned with onion and garlic
layered with cheese and six tortillas the layers we tortilla, beef,
cheese, etc. and then one can of enchilada sauce was poured over top
and it was baked. (I think 350 F for 40 minutes) It works best if you
have a casserole dish that is round and about the same size as the
corn tortillas.

I've browned crumbled ground beef and frozen it so that I can use it
to make a quick dinner when I get home from work. Stuffed peppers and
cabbage rolls are made with ground beef. Make spaghetti sauce with
it. Also, I have a friend who has made jerky with ground beef.

(Heidi) wrote:
<snip>
I recently made an enchilada casserole from the back of a corn tortilla
package which was ground beef browned with onion and garlic layered with
cheese and six tortillas the layers we tortilla, beef, cheese, etc.
and then one can of enchilada sauce was poured over top and it was
baked. (I think 350 F for 40 minutes) It works best if you have a
casserole dish that is round and about the same size as the corn
tortillas.

I've browned crumbled ground beef and frozen it so that I can use it to
make a quick dinner when I get home from work. Stuffed peppers and
cabbage rolls are made with ground beef. Make spaghetti sauce with it.
Also, I have a friend who has made jerky with ground beef.
/////////////

Your suggestion for enchilada casserole sounds good. You mentioned jerky
made with ground beef.... I have heard of that but never tried doing it
before. I've always wondered how that worked. Good time to look into it.

Thanks... Helen

Helen C. > wrote:

> 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.

Tops on my list is hamburgers. Next is meatloaf. I take equal amounts
of ground beef (usually chuck or round), ground veal, and ground pork
to make my meatloaf. Usually about 1/3 pound of each meat. I mix the
meats up together with an egg and a handful of bread crumbs, about a
quarter cup of Heinz ketchup. I mix it up using my hands, then I form
the meat mixture into a loaf shape and bake it on a broiler pan in the
oven at 350 degrees until it is nice and golden brown on top. Delicious.

Mashed potatoes or home fried potatoes and string beans or peas go
well with meatloaf.

All the stuff everybody else said (except Dan's curry which I will
try) plus:

Stroganoff: burger, onions, mushrooms, sour cream (a little flour if
it's too thin) serve over cooked noodles or rice.

'Merican Chow Mein: burger, celery, onion, beansprouts, mushrooms,
carrots, soysauce/cornstarch, ginger, garlic and a shot of tabasco.
Serve over rice and crispy noodles.

Unstuffed cabbage: coleslaw mix layered with browned burger, cooked
rice and seasoned tomato sauce. Bake till the cabbage is fairly
tender.

Tater Tot Hotdish (Don't Laugh! This is the ND State Casserole!)
Ultimate Onion version: Layer in 9X13 baking dish: 2 lbs browned
burger, 1 bag frozen french cut green beans, 1 pkg dry onion soup, 1
can french fried onions, sliced american cheese singles to cover, 2
cans cream of whatever soup mixed with 1 can milk. Poke some holes in
it so the soup/milk can sink. Cover with onion flavor frozen potato
nuggets (I line 'em up)Bake @ 300 - 400% until top is browning and
understuff is bubbly. Let stand 5 minutes before cutting.

Lynn from Fargo
(Now making all of the above with ground venison)

(Lynn=A0Gifford) wrote:

<snip>
Tater Tot Hotdish (Don't Laugh! This is the ND State Casserole!)
Ultimate Onion version: Layer in 9X13 baking dish: 2 lbs browned burger,
1 bag frozen french cut green beans, 1 pkg dry onion soup, 1 can french
fried onions, sliced american cheese singles to cover, 2 cans cream of
whatever soup mixed with 1 can milk. Poke some holes in it so the
soup/milk can sink. Cover with onion flavor frozen potato nuggets (I
line 'em up)Bake @ 300 - 400% until top is browning and understuff is
bubbly. Let stand 5 minutes before cutting.
Lynn from Fargo
(Now making all of the above with ground venison)
///////////////

LOL... I'd forgotten about tater-tot casserole! I know many people that
say, "no kidding, it really is good!" I guess if it's good enough to be
a state casserole (is that true?).... It's good enough for me. Thanks
for the recipe because I don't have it.

Very Sincerely, Helen

wrote:

Tops on my list is hamburgers. Next is meatloaf. I take equal amounts of
ground beef (usually chuck or round), ground veal, and ground pork to
make my meatloaf. Usually about 1/3 pound of each meat. I mix the meats
up together with an egg and a handful of bread crumbs, about a quarter
cup of Heinz ketchup. I mix it up using my hands, then I form the meat
mixture into a loaf shape and bake it on a broiler pan in the oven at
350 degrees until it is nice and golden brown on top. Delicious.

Mashed potatoes or home fried potatoes and string beans or peas go well
with meatloaf.
////////////////

I remember Sheldon's recipe for meatloaf with the ground pork also. I'll
skip the veal but now would be a great time to make it. I'm the only one
at home that likes meat loaf but I know it freezes well and your
right... It goes great with mashed potatoes. Nothing goes good with peas


I'm sure your meatloaf is very good and will try it.
Thanks much.... Sincerely, Helen

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.


This is one of our favorites, and we've been making it for 30 years:


HAMBURGER CURRY
===============


1 pound hamburger
1 small onion, diced
1 clove garlic, minced
1 small potato, diced
2 teaspoons curry powder
1 cup frozen peas


Start browning the hamburger. Add the onion, garlic, curry and potato.
When the hamburger is browned and the garlic and onion are softened, add a
little water (1/4 cup?). There should be a little water in the bottom to
cook the potato. When the water starts to boil, turn down the heat and
cover. Stir once or twice, checking to see if the potato is cooked (20
minutes, depending upon size of dice). There should be a little "sauce"
but not an excess of water. When potato is cooked, add frozen peas and
turn up heat. Cook just until peas are warm.

I like to make some rice with curry powder, turmeric, peanuts and
raisins. I like pickled vegetables on the side. If you like it spicy,
toss in some Tabasco or dried red peppers.

--
Dan Abel
Sonoma State University
AIS

in article , Helen C. at
wrote on 1/15/04 9:17 PM:

> 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:

I don't understand something.
Why would you buy 60 pounds of something you don't use often?

No matter how good a buy it is, if you don't use it, there's no savings.

(Sheryl=A0Rosen) wrote:

I don't understand something.
Why would you buy 60 pounds of something you don't use often?

No matter how good a buy it is, if you don't use it, there's no savings.
////////////

I probably should have explained better. I buy my meat and poultry in
bulk when it is at it's lowest price and then package into smaller
packages if needed. That works pretty good but beef prices where I live
haven't been that good for quite a long while to have any kind of
quantity on hand.

By the time I make a few of my favorites, I'm out. With having an
abundance of it on hand... I'd like to stray away from the usual and try
some other things.

Also, hamburger is a good choice to cook an over abundance of meals on
the weekends for lunch and dinner for the first half of the week since
we work opposite shifts.... holds up longer than poultry for example.

Anyway, I hope all that made sense... now if the same meat market would
just get my steak and shrimp down to 99 cents a pound I'd be ecstatic.
They have wonderful steaks and seafood but you get what you pay for. We
only do that once every couple three weeks or so. More so in the summer
when the electric bill goes down. <g>

Sorry, more info than you probably wanted to know.

Sincerely, Helen

> 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.


Wow! I like Stuffed Peppers though with 90% lean beef they may come
out a bit dry if you cook for too long.

ground beef (you can mixed some ground pork into it if you wish)
Bell peppers (I use various colors)
leftover cooked or instant rice
egg
salt and pepper

stuff meat mixute into peppers then slow cook in a pot with crushed
tomatoes and/or tomato sauce. Serve with mashed potaoes. Great
comfort food.

"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.
>
Nut'in fancy, but never any leftovers:

My Mother's Casserole

Toss 2 parts carolina brown rice to one part frozen corn and
place in glass baking bowl. Add the water you would for that amount of
rice
Cover with a thick layer of browned hamburger, and cover that with
strips of bacon.
Bake uncovered at 350 until the rice is done.

kalanamak > wrote in :

> "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.
>>
> Nut'in fancy, but never any leftovers:
>
> My Mother's Casserole
>
> Toss 2 parts carolina brown rice to one part frozen corn and
> place in glass baking bowl. Add the water you would for that amount of
> rice
> Cover with a thick layer of browned hamburger, and cover that with
> strips of bacon.
> Bake uncovered at 350 until the rice is done.
>

What no onions?

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

"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
>

Picadillo. It's a latin american thing - sauteed hamburger with sofrito,
sometimes raisins, served atop white long grain rice.

Fred
The Good Gourmet
http://www.thegoodgourmet.com

Thanks to all of you... I made a list of all suggestions and put it on
the fridge for future use. Ought to make things more interesting and am
sure some ideas or recipes will make it to my favorites that I count on.

Very sincerely, Helen

Uses for ground beef:
Why not make a big supply of meat balls. Your favorite mix--bread crumbs,
minced onion (or dried onion flakes), garlic, salt, pepper. Form into
meatballs. (I find the easiest way is to press the ground meat mixture onto a
flat surface, cut into squares, then pick up each square and roll and shape
it into a meatball.)
Place on a baking sheet and freeze, so they don't stick together. Pour them
into a plastic baggie and freeze. Then you can just take out what you need for
your dish--meatballs and onions over rice, meatballs and mushrooms, spaghetti
and meatballs--whatever.

"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


I like this dish that I remember from some Pillsbury Bakeoff in the early
60s. I think the recipe had a biscuit topping, but I don't use that, just
make the hamburger part. It's super simple, and really tasty--definitely
better than the sum of its parts. I always serve it with carrot sticks,
celery sticks, and dill pickle spears.


1 medium onion, diced

Couple Tb. vegetable oil

1 lb. ground beef

1 can tomato soup, undiluted

1 can peas, including juice

Salt and pepper, to taste


Cook onion in oil till softened; add beef and brown. Drain off excess oil.
Add soup, peas, and salt and pepper. Simmer for 1/2 hour covered, then
remove cover and simmer another half hour or so, till sauce is reduced and
thickened


-Scott

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

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)

"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.

"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>

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"