SMOTHERED HAMBURGER PATTIES
Tender patties topped with a creamy gravy.
2 lb. lean ground beef
2 tablespoons vegetable shortening
1/3 cup all-purpose flour
1-1/4 cups Creamy Mushroom Sauce, page 101, or 1 (10.75-oz.) can condensed cream of mushroom soup
1-1/3 cups water
1/2 cup BEEF GRAVY MIX, page 61
Preheat oven to 350F (175C). Form ground beef into 8 to 10 patties. In a large skillet, melt shortening. Dip each patty in flour, coating both sides. Sear in hot shortening, turning once. Arrange seared patties in a 13” x 9” baking dish.
In a medium saucepan, combine sauce or soup, water and BEEF GRAVY MIX. Stir with a wire whisk over medium heat until slightly thickened. Pour evenly over meat. Cover and bake 1 hour in preheated oven. Makes 6 to 8 servings.
Searing means to cook for a short time at a high temperature to form a brown crust. We think it helps to retain the juices as well.
SATURDAY STROGANOFF
Stroganoff-lovers will like the convenience of this dish.
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1-1/2 cups Celery Sauce, page 101, or 1 (10.75-oz.) can condensed cream of celery soup
1-1/2 cups Creamy Mushroom Sauce, page 101, or 1 (10.75-oz.) can condensed cream of mushroom soup
3/4 cup milk
2 cups dairy sour cream
Cooked noodles
Poppy seeds, for garnish
In a large saucepan, combine ALL-PURPOSE GROUND-MEAT MIX, Celery Sauce or soup, and Creamy Mushroom Sauce or soup and milk. Stir until well-blended. Simmer about 10 minutes.
Just before serving, add sour cream. Simmer 2 minutes. Serve over cooked noodles, garnish with poppy seeds. Makes 4 to 6 servings.
SKILLET ENCHILADAS
Olives and cheese nestle inside the rolled tortillas.
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1-2/3 cups Creamy Mushroom Sauce, page 101, or 1 (10.75-oz.) can condensed cream of mushroom soup
1 (14-oz.) can enchilada sauce
1/4 cup milk
1 (4-oz.) can diced roasted green chiles
12 corn tortillas
12 oz. (3 cups) shredded Cheddar cheese
1 (2.25-oz.) can sliced olives
In a large skillet over medium heat, place ALL-PURPOSE GROUND-MEAT MIX, Creamy Mushroom Sauce or cream of mushroom soup, enchilada sauce, milk and green chiles. Stir occasionally until heated through.
Heat tortillas in microwave oven until softened. Place about 1/4 cup cheese and 1 teaspoon sliced olives in center of each tortilla. Roll and place, seam side down, on top of heated meat mixture. Cover and reduce heat. Simmer about 3 minutes until cheese melts. Spoon onto serving plates. Makes 6 servings.
Stove-top enchiladas! Emily loves these because she can eat the rolled enchiladas and leave the meat for others who enjoy a heartier meal.
NO-FUSS SWISS-STEAK STEW
Slow simmering tenderizes the meat and blends the flavors. Put everything but the noodles in a Dutch oven.
2 lb. lean beef, cut in 1-inch cubes
3 tablespoons all-purpose flour
1 (4-oz.) can diced or chopped green chiles
1 pkg. ONION SEASONING MIX, page 35
1/2 lb. fresh mushrooms or 1 (8-oz.) can mushrooms, drained
1 (28-oz.) can tomatoes, crushed
2 cups water
3 cups hot cooked noodles, buttered
Dredge beef cubes in flour; place in Dutch oven. Add green chiles, ONION SEASONING MIX, mushrooms, tomatoes and water. Stir to blend. Cover; place in cold oven.
Turn oven to 300F (150C). Bake 3 to 4 hours until tender. After 2 hours, add more water if needed to keep mixture moist. Serve immediately over hot buttered noodles. Makes 6 to 8 servings.
If you have a vegetarian in the family, omit beef and flour. Reduce water to 1 cup. Bake at 350F (175C) about 30 minutes.
VEGETABLE-CHEESE CASSEROLE
Hot biscuits are the perfect accompaniment to this colorful meal.
2 tablespoons butter or margarine
1 cup dry bread crumbs
1 pkg. FIVE-WAY BEEF MIX made with ground beef, page 40, thawed
4 oz. (1 cup) shredded Cheddar cheese or Monterey Jack cheese
1-1/2 cups Celery Sauce, page 101, or 1 (10.75-oz.) can condensed cream of celery soup
Preheat oven to 350F (175C). Butter a 2-1/2-quart casserole dish. In a small skillet, melt butter or margarine over medium-low heat. Stir in bread crumbs. Cook and stir until crumbs are crisp and golden brown. In buttered casserole dish, combine FIVE-WAY BEEF MIX, cheese and Celery Sauce or soup. Top with browned crumbs. Bake 30 minutes. Makes 4 to 6 servings.
Monterey Jack cheese is a good substitute for Cheddar. Plain nonfat yogurt makes a good substitute for sour cream.
ENCHILADA CASSEROLE
A simple introduction to Mexican cookery.
1 (6-oz.) pkg. corn chips
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1-1/2 cups PINTO BEAN MIX, page 49, or 1 (15-oz.) can chili with beans
1 (10-oz.) can enchilada sauce
1 (8-oz.) can tomato sauce
1 cup dairy sour cream
2 oz. (1/2 cup) shredded Cheddar cheese
Preheat oven to 375F (190C). Lightly butter a 2-quart casserole. Crush 1/2 cup of the corn chips and reserve for top. In a medium bowl, combine remaining corn chips, ALL-PURPOSE GROUND-MEAT MIX, PINTO BEAN MIX or chili, enchilada sauce and tomato sauce. Pour into prepared casserole. Bake about 20 minutes, until heated through.
Remove from oven. Spread sour cream on top. Sprinkle with shredded cheese and reserved crushed corn chips. Bake 5 more minutes until cheese is melted. Makes 6 servings.
COUNTRY CASSEROLE
Instead of flat noodles, introduce variety by using mostaccioli, rotini spirals or wheels.
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1 tablespoon sugar
1/2 teaspoon garlic salt
2 (8-oz.) cans tomato sauce
2 to 3 tablespoons water, if needed
1 (3-oz.) pkg. cream cheese, softened
1/4 to 1/2 cup milk
1 cup dairy sour cream
6 green onions, finely sliced
1 (8-oz.) pkg. noodles, cooked, drained
8 oz. (2 cups) shredded Cheddar cheese
Preheat oven to 350F (175C). Lightly butter a 2-quart casserole dish; set aside. In a medium saucepan, combine ALL-PURPOSE GROUND-MEAT MIX, sugar, garlic salt and tomato sauce. Simmer over medum heat about 10 minutes. Add water if needed to keep mixture moist.
In a small bowl, combine cream cheese, 1/4 cup milk and sour cream, stirring until smooth. Stir in additional milk if needed
