This recipe is used in making the next following
recipes.
Ingredients
2 pounds ground beef
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
Directions
1-In a large skillet, combine all ingredients.
2-Cook and stir over medium heat until meat is browned and vegetables are tender; drain.
3-Cool quickly.
4-Freeze in three 2-cup portions in moisture-vapor proof containers or wrapping.
5-Seal to exclude as much air as possible.
Makes 3 Pints
Beefed-up Beans
Makes 4 to 5 servings.
Ingredients
1 can{28oz}(3-1/2 cups} pork and beans{in tomato sauce}
1/2 cup catsup
1 Tbsp prepared mustard
1 tsp soy sauce
1 tsp Worcestershire sauce
2 cups Basic Ground Beef Mixture
Directions
1-In large sauce pan, combine beans, 1/2 cup water, the catsup, mustard, soy and Worcestershire sauces; add frozen meat mixture.
2-Cover and simmer for 30 minutes, stirring occasionally.
3-Serve in bowl with crackers.
Quick Beef Chowder
Makes 4 to 5 servings
Ingredients
1 can{16oz}{2cups} tomatoes, cut-up
1 can condensed celery soup
1 can{8oz}{1cup} whole kernel corn
2 Tbsp snipped parsley
1/4 tsp salt
2 cups Basic Frozen Beef Mixture
Directions
1-In large sauce pan, stir tomatoes into celery soup; stir in undrained corn, parsley and salt.
2-Add frozen beef mixture.
3-Simmer covered 20 minutes.
4-Stir occasionally.
Hamburger-Mac Bake
Ingredients
2 cups frozen basic beef mixture
1 can condensed vegetable soup
1 can{10-1/2oz} condensed beef broth
1 can{17oz} cream corn
1/2 package{7oz} macaroni {1 cup}
2 cups soft bread crumbs{2-1/2 slices}
2 Tbsp butter or margarine, melted
Directions
1-In a saucepan; combine frozen beef mixture, soup, beef broth; simmer covered for 20 minutes, stirring occasionally.
2-Add corn and uncooked macaroni.
3-Turn into a 2-quart casserole.
4-Cover and bake at 375 degrees F for 50 minutes.
5-Toss together crumbs and margarine, sprinkle on top of casserole.
6-Bake uncovered 10 minutes more.
7-Makes 4 to 6 servings.
Oriental Skillet
Ingredients
2 cups frozen basic ground beef mixture
1 can{16oz}{2cups} chop suey vegetables,drained
1 pkg{10oz} frozen peas
2 Tbsp cornstarch
1 tsp sugar
1/4 tsp ginger
3 Tbsp soy sauce
Chow Mein noodles
Directions
1-In a large saucepan or skillet, combine frozen beef mixture, the drained chop suey vegetables, frozen peas, and 1cup of water.
2-Simmer, covered, for 20 minutes, stirring occasionally.
3-Blend together the cornstarch, sugar and ginger; gradually stir in 2 Tbsp water and the soy sauce.
4-Add to beef mixture.
5-Cook and stir until thickened and bubbly.
6-Serve over chow mein noodles.
7-Makes 4 servings.
Mexican Lasagna
Ingredients
1 can{160z}{2cups} tomatoes
1 can{10oz} enchilada sauce
1/4 cup pitted ripe olives, sliced
1 tsp salt
8 tortillas
dash pepper
4 oz shredded American cheese{1cup}
{use processed American cheese}
2 cups frozen beef mixture
1/2 cup cooking oil
1 egg, slightly beaten
1 cup cream style cottage cheese
Directions
1-In medium saucepan, combine tomatoes, enchilada sauce, olives, salt, and pepper.
2-Add frozen meat mixture; simmer, covered for 20 minutes; stir occasionally.
3-Heat oil in skillet.
4-Cut 2 tortillas into quarters; Cook remaining 6 tortillas and the quarters in oil until crisp and browned; drain.
5-Set aside quartered tortillas and break up others {the 6 whole}.
6-Combine remaining ingredients (cheese, egg, and cottage cheese).
7-Spread 1/3 of meat mixture in a
11-3/4x7-1/2x1-3/4-inch baking dish.
8-Top with 1/2 of cheese mixture, then 1/2 of broken tortillas.
9-Repeat layers, ending with meat mixture.
10-Top with quartered tortillas.
11-Bake in 350 degree F oven for 30 minutes.
12-If desired, sprinkle 1/2 cup shredded cheese over top and heat until cheese melts; about 5 minutes.
NOTE:- Let stand 5 minutes before serving.
Lovingly
hand copied on 08 November 1982 by Mrs. Cassiday while visiting her husband in hospital. First copied 24 January 1978
recipes.
Ingredients
2 pounds ground beef
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
Directions
1-In a large skillet, combine all ingredients.
2-Cook and stir over medium heat until meat is browned and vegetables are tender; drain.
3-Cool quickly.
4-Freeze in three 2-cup portions in moisture-vapor proof containers or wrapping.
5-Seal to exclude as much air as possible.
Makes 3 Pints
Beefed-up Beans
Makes 4 to 5 servings.
Ingredients
1 can{28oz}(3-1/2 cups} pork and beans{in tomato sauce}
1/2 cup catsup
1 Tbsp prepared mustard
1 tsp soy sauce
1 tsp Worcestershire sauce
2 cups Basic Ground Beef Mixture
Directions
1-In large sauce pan, combine beans, 1/2 cup water, the catsup, mustard, soy and Worcestershire sauces; add frozen meat mixture.
2-Cover and simmer for 30 minutes, stirring occasionally.
3-Serve in bowl with crackers.
Quick Beef Chowder
Makes 4 to 5 servings
Ingredients
1 can{16oz}{2cups} tomatoes, cut-up
1 can condensed celery soup
1 can{8oz}{1cup} whole kernel corn
2 Tbsp snipped parsley
1/4 tsp salt
2 cups Basic Frozen Beef Mixture
Directions
1-In large sauce pan, stir tomatoes into celery soup; stir in undrained corn, parsley and salt.
2-Add frozen beef mixture.
3-Simmer covered 20 minutes.
4-Stir occasionally.
Hamburger-Mac Bake
Ingredients
2 cups frozen basic beef mixture
1 can condensed vegetable soup
1 can{10-1/2oz} condensed beef broth
1 can{17oz} cream corn
1/2 package{7oz} macaroni {1 cup}
2 cups soft bread crumbs{2-1/2 slices}
2 Tbsp butter or margarine, melted
Directions
1-In a saucepan; combine frozen beef mixture, soup, beef broth; simmer covered for 20 minutes, stirring occasionally.
2-Add corn and uncooked macaroni.
3-Turn into a 2-quart casserole.
4-Cover and bake at 375 degrees F for 50 minutes.
5-Toss together crumbs and margarine, sprinkle on top of casserole.
6-Bake uncovered 10 minutes more.
7-Makes 4 to 6 servings.
Oriental Skillet
Ingredients
2 cups frozen basic ground beef mixture
1 can{16oz}{2cups} chop suey vegetables,drained
1 pkg{10oz} frozen peas
2 Tbsp cornstarch
1 tsp sugar
1/4 tsp ginger
3 Tbsp soy sauce
Chow Mein noodles
Directions
1-In a large saucepan or skillet, combine frozen beef mixture, the drained chop suey vegetables, frozen peas, and 1cup of water.
2-Simmer, covered, for 20 minutes, stirring occasionally.
3-Blend together the cornstarch, sugar and ginger; gradually stir in 2 Tbsp water and the soy sauce.
4-Add to beef mixture.
5-Cook and stir until thickened and bubbly.
6-Serve over chow mein noodles.
7-Makes 4 servings.
Mexican Lasagna
Ingredients
1 can{160z}{2cups} tomatoes
1 can{10oz} enchilada sauce
1/4 cup pitted ripe olives, sliced
1 tsp salt
8 tortillas
dash pepper
4 oz shredded American cheese{1cup}
{use processed American cheese}
2 cups frozen beef mixture
1/2 cup cooking oil
1 egg, slightly beaten
1 cup cream style cottage cheese
Directions
1-In medium saucepan, combine tomatoes, enchilada sauce, olives, salt, and pepper.
2-Add frozen meat mixture; simmer, covered for 20 minutes; stir occasionally.
3-Heat oil in skillet.
4-Cut 2 tortillas into quarters; Cook remaining 6 tortillas and the quarters in oil until crisp and browned; drain.
5-Set aside quartered tortillas and break up others {the 6 whole}.
6-Combine remaining ingredients (cheese, egg, and cottage cheese).
7-Spread 1/3 of meat mixture in a
11-3/4x7-1/2x1-3/4-inch baking dish.
8-Top with 1/2 of cheese mixture, then 1/2 of broken tortillas.
9-Repeat layers, ending with meat mixture.
10-Top with quartered tortillas.
11-Bake in 350 degree F oven for 30 minutes.
12-If desired, sprinkle 1/2 cup shredded cheese over top and heat until cheese melts; about 5 minutes.
NOTE:- Let stand 5 minutes before serving.
Lovingly
hand copied on 08 November 1982 by Mrs. Cassiday while visiting her husband in hospital. First copied 24 January 1978