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| Ground Beef - Versatility in a Package |
by Brenda HydeThis month we have the classic hamburger menu with a couple twists. I have actually purchased ground beef on sale for anywhere from .69 to .99 a pound. It's a family budget saver whenever you can get a good sale. It freezes well too, so buy a family pack for now, and one to freeze. You can't go wrong! Shopping List: 5 pounds ground beef Small Bag of Potatoes Hamburger Buns 10-12 taco shells lettuce 16 oz. can of refried beans 2 15 oz. chili beans 8 oz. bag of cheddar cheese Bag of tortilla chips Green Pepper Bag of frozen corn small onion one tomato First supper: Burgers and Fries About a pound and a half of the hamburger Buns 5 or 6 medium potatoes oil for deep fryer Hamburgers and homemade french fries. Simple. I won't even give you recipes! Just a couple tips. Try leaving the skins on the potatoes. Just scrub and cut. Grill the hamburgers if your grill is accessible for a little bit of summer in the winter. Sprinkle with chili powder, pepper, salt and a little garlic powder. Second Supper: Taco Fiesta remaining ground beef taco shells of your choice lettuce spices cheddar cheese salsa of your choice refried beans sour cream tomato frozen corn green pepper small onion Brown all of the beef in a large skillet, drain grease. Add 1 Tablespoon chili powder, 1/4 cup of your favorite salsa and a dash of garlic powder if you would like. Cook through about 10 minutes. In a separate medium skillet add diced onion, diced green pepper with a tablespoon of oil for 2 or 3 minutes, then add the bag of frozen corn. Cook until heated; about 5 minutes. In a microwave safe bowl place the refried beans, add a tablespoon of your favorite salsa. Heat one minute. Stir. Heat one more minute. Place tortillas on a paper plate. Heat for one minute, covered with a damp paper towel. Heat these last. Serve your tacos with sour cream, chopped tomatoes, lettuce and extra salsa. Use the beans and Fried corn as side dishes. Make sure all leftovers are put away for your meal tomorrow. Third Supper: Thick and Spicy Chili Leftover Taco meat Leftover refried beans 2 15 oz cans chili beans Chili powder Salsa leftover corn/pepper fry, tomato and sour cream tortilla chips Place the meat, beans, and chili beans in a large pan. Add a tablespoon of chili powder, a 1/4 cup or more of salsa and a 1/2 cup of water. Stir and simmer about 15 to 20 minutes. Serve chili in bowls with toppings available: your leftover corn/pepper fry, sour cream, salsa, and tomato. Have tortillas chips available for crushing on top, or use as scoops.  Recommended ReadingHow to Cook Meat by Chris Schlesinger, John Willoughby, Christopher Schlesinger Want to learn about meat? Really learn? Then How to Cook Meat is your book. In great and enjoyable detail it explores beef, veal, lamb, and pork--which cuts to buy, what cooking methods suit each, how to judge doneness, and much, much more. Authors Chris Schlesinger and John Willoughby, responsible for the bestselling Thrill of the Grill, also provide more than 200 explicit recipes that comprise a wide range of dishes, from prime-rib roasts to hearty stews, lamb-shoulder braises to grilled pork fillets--and they even cover innards and specialty cuts such as ham hocks. It's hard to imagine a meat lover who wouldn't benefit from this comprehensive yet approachable investigation. (courtesy: Amazon) |
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About the Author: Brenda Hyde is the owner/editor of OldFashionedLiving.com. |
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