Ground Beef Grand Style

Back when our grandmothers and great-grandmothers were young wives and mothers, they cooked for their families every day, restaurants were a rarely-indulged-in luxury, and cooks didn't have to specify that they made something "from scratch," because how else would you make it anyway? Back in those days, women helped their own hamburger; they didn't go to the store to buy something in a box to do it for them. I'm not knocking Hamburger Helper--after all, don't we all rely on shortcuts from time to time? But the next time you think about reaching for that box, instead try this recipe my grandmother passed down to my mother who then passed it down to me.

What You Need

1 can refrigerator biscuits (or make your own; but at this stage of my life, refrigerator biscuits is one of those shortcuts I'm glad to take!)

1 lb. ground beef

1 onion, chopped

1 package (8 oz.) cream cheese

1 can (10 and 1/2 oz.) cream of mushroom soup

1/4 c. milk

1/4 c. ketchup (I use a little more)

1/3 c. sliced green olives (I love olives, so I usually use more than this)

1 tsp. salt (I usually omit this because the olives add enough salt)

What You Do

Brown ground beef; drain, if necessary. Add onions, and cook a few minutes. Add all other ingredients (except biscuits), and continue cooking until heated through and mixed well. Meanwhile, bake biscuits; and when done, place them on top of casserole. Makes 5-6 servings.

A nice accompaniment to this dish is Ceci's Cucumber and Tomato Salad; that, along with some fresh cantaloupe, is what I served with this casserole tonight for our supper.

Happy helping! (Your hamburger, that is...)

The best way to serve meals is with a smile.

~ from Country Home Cooking

by Marjorie Rohrer

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Meatloaf

Several weeks ago, my dad turned 70. If you don't know our family and if you haven't read about our living situation, I'll just briefly mention that we're blessed to live in my parents' old home (the house in which I grew up), and my parents live right down the hill from our house. Consequently, they come for dinner almost every evening. My dad's birthday was no exception; and as I thought about what to make for such a special occasion, I settled on meatloaf.

Meatloaf isn't grand, I know; but it is good and hearty and filling and can be moist and delicious and it is a favorite of my dad's (although he likes everything...except avocado...but he'll even eat that uncomplainingly if it's served to him), but I rarely remember to make it! On the night of his birthday, I used a recipe for Pot Roast Meat Loaf from Country Home Cooking by Marjorie Rohrer; but I made two changes to it so that I could combine my three favorite meatloaf features. Here is the original recipe:

What You Need

1 lb. ground beef

2/3 c. canned milk

1/3 c. cracker crumbs

1/4 c. ketchup

1 tsp. salt

1/4 tsp. pepper

2 tsp. Worcestershire sauce

3 potatoes

3 onions

3 carrots

What You Do

Mix first seven ingredients together in a bowl. Shape into a loaf. Place in center of a 9 x 13 pan. Wash potatoes, onions, and carrots; and chop into chunks. Place veggies around meat in pan. Sprinkle them with salt and pepper and parsley. Cover tightly with foil. Bake 1 hour at 375 degrees. Uncover and bake 20 more minutes to brown meat.

I used this recipe because it included one of my favorite parts of a good meatloaf: the veggies around the edges that absorb the grease :) and all the yummy flavor. But there were two more things I wanted to do with it. One was to include a layer of cheese in the middle of the meatloaf; that's how I remember my mother making it--almost like a cheeseburger meatloaf--so as I put the meat mixture into the baking pan, I simply put half down, added some cheese on top, then placed the rest of the meat mixture on top of that. The third aspect of a delicious meatloaf, in my opinion, is a ketchup-based topping, so I mixed 1 cup ketchup, 2 tsp. mustard, and 2 tbsp. brown sugar, then spread that over the top of the meat. And then, finally, it was ready to bake, with all three of my favorites included. :)

Happy loafing!

I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.

~ Madam Benoit

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Noodles & Hamburger Casserole

I give Grandma S. the credit on this one.  This was one she made many times over for her family of 7 boys and then when we came to visit.  It is one of those comfort foods and super easy to make.

6-12 oz. Noodles, cooked (Egg noodles)
1 lb. Hamburger, ground & browned
1 can Cream of Chicken Soup
1/4 c. Milk
Shredded Cheddar Cheese

Cook noodles & hamburger.  Mix everything together except the cheddar cheese.  Once mix, put in a baking dish and top with Cheddar Cheese.  Bake at 350 for 30-35 minutes.

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French lamb stew

Spring is on its way. I know it doesn't feel like it yet, but that's exactly why we need nourishing soups with a touch of spring-y freshness — to remind us spring is coming (and to keep us warm while we wait).

Sadly, I don't have a photo of the finished soup, but it's really the ingredients that I want to focus on here. Shallots, dill, and crème fraiche really make this dish. Lamb, to me, is a spring thing. Growing up, we always had it at Easter (my mom's really into symbolism). But with its strong flavor and texture, it's also hearty enough for a cold, cruel March evening.

If you can't get crème fraiche — and I realize it's not available everywhere — I am sorry. Truly, truly sorry. It is wonderfully light and creamy, with a slight tanginess to it, and it's oh-so-worth-it if you can find it. If not, try making a substitute from heavy cream and sour cream or buttermilk.

Here's the full cast of characters:

6 shallots (3 whole, 3, chopped)

3 whole cloves, stuck into shallots

2 celery stalks

1-2 whole carrots, washed, ends trimmed and left unpeeled (optional)

6 peppercorns

3 bay leaves

3 cups chicken stock

2 lbs. lamb, cubed

1 Tbsp. butter

1/4 tsp. sugar

1 Tbsp. flour

1/2 cup crème fraiche

Fresh dill — as much as you want!

1 cup frozen corn or peas (optional)

Here's how it plays out:

1. Place three clove-studded shallots, carrots, celery, peppercorns, bay leaves, and stock in heavy saucepan. Simmer 10 minutes, add the lamb, and cook for two hours. (I start this dish during naptime!)

2. Reserve lamb and stock. In a saucepan on low heat, sauté three chopped shallots in butter. Stir in sugar and flour. Remove from heat, add reserved stock and stir.

3. Return to heat and stir constantly while adding crème fraiche. Fold in lamb cubes and chopped dill, along with corn or peas. Cook gently, just until the corn or peas are hot. Season with salt and pepper to taste.

Garnish with remaining sprigs of dill (and, if you're feeling really depressed about the weather, a dollop of crème fraiche) and enjoy!

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BBQ Chicken

This is one of my favorite go-to recipes. It takes about 10 minutes to get everything prepared and into the crock pot. Oh yes. The amazing crock pot! Now, I like to use Kansas City style sauce, but if you can't find that, Bull's Eye has a great variety of sauces depending on what BBQ flavoring you're wanting to achieve — whether it be Hickory Smoke or Sweet and Tangy — they've got you covered!



What You'll Need

6 chicken breast halves
1 12oz bottle BBQ sauce
1/4 c brown sugar
1/2 c submarine sandwich oil*
1 med onion chopped
1 TBS garlic powder
2 TBS Worcestershire sauce

*or you can substitute Italian salad dressing


What to do

1. Place chicken in slow cooker.
2. In a separate bowl mix BBQ sauce with brown sugar, sandwich oil, onion, garlic powder, and Worcestershire sauce. Pour over chicken.
3. Cover and cook low for 6-8hrs.
4. Around the 5th hour take a fork and shred all the chicken...then let it cook for a couple more hours and soak up all the bbq goodness.

PS. this also makes great leftovers!!

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Taco Soup

 

This was a recipe that was given to me by my cousin.  She had all of the cousins over one night and had each person bring an ingredient for the soup.  It simmered while we socialized.  I thought that was a neat idea for everyone to bring an ingredient.  It is a very good soup for a cold winter's day.

1 lb Hamburger

1 Onion, chopped

3-16 oz. Dark Kidney Beans, undrained

1-16 oz. Can of Whole Corn, undrained

1-16 oz. can Chopped Tomatoes, undrained

1-15oz. can Tomato Sauce

1 1/2 c. Water

1-4 1/2 oz can chopped chilies

1 packet of Taco Seasoning

1 packet of Ranch dressing mix (dry)

Brown hamburger and onion together, then add the rest of the ingredients.  Boil & let simmer for 15 minutes.

Top with anything you would put on your taco salad: cheese, lettuce, tortilla chips, tomatoes, olives, etc.

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Swiss Steak

I had heard people mention Swiss Steak for years and I had never had it until I found this recipe in my Better Homes & Gardens cookbook. This recipe is so easy and it's definitely become a staple in our home.

Swiss Steak

Ingredients:
1 lb. boneless beef round steak, cut 3/4 inch thick
2 Tbsp. flour
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. oil

1 (14.5 oz) can of diced tomatoes with basil, oregano, and garlic; undrained
1 small onion, sliced and separated into rings
1/2 cup sliced celery
1/2 cup sliced carrots
2 cups hot cooked noodles or mashed potatoes

How to Make It:`
1. Trim fat from meat. Cut into 4 serving-size pieces. Combine the flour, salt, and pepper. With the notched side of a meat mallet, pound flour mixture onto each side of the meat.
2. In a large skillet brown meat on both sides in hot oil. Drain off fat. Add undrained tomatoes, celery, carrot, and onion. Bring to boiling; reduce heat. Simmer, covered, about 1 hour or until meat is tender. Serve with noodles or mashed potatoes.

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