Cook's Catalyst - Chapter 15 - You Can Eat Gourmet on a Budget

Cook's Catalyst - Chapter 15

You Can Eat Gourmet on a Budget Chunks of beef tend to be expensive these days, especially when there are many people to feed in a family. The beef sales are most often the ground varieties. I like ground beef. It is versatile, filling and quite presentable. Of course, the first ground beef meal that comes to mind is meat loaf. Competitive meatloaf recipes could initiate wars! Everyone has their favorite and I can't and won't dispute it here. I, too, have my preferences but like to hear about other methods of stretching ground beef. Basic Meatloaf 3-4 pounds (or more depending on need) ground beef 4 eggs 2 cups freshly ground bread crumbs 2 teaspoons salt 1 teaspoon pepper Combine all the ingredients and form into rounded loaf in greased baking dish. You may not have a sufficiently large dish so make two. Bake at 350 degrees for almost an hour. Drain off accumulated fat, slice and serve. For interesting variations, you can coat the meatloaf before baking with tomato or barbeque sauce. And if you think of it, lay strips of raw bacon on the bottom of your baking dish before you form your meatloaf. A half cup of crumbled Feta cheese makes for a spicier version. Mix in a cup of sharp, grated cheddar and it is almost like having a baked cheese burger. If you work this right, you can have enough leftover for another meal. Don't worry, we are not talking about reheated, dried out meatloaf. Slice the leftover meatloaf into thick slices. Dip into beaten egg and then into seasoned flour, coating both sides. Place in sizzling frying pan with a bit of olive oil, butter or margarine. Brown on both sides. When I was first married, I ‘designed' an interesting version of meatloaf that my husband and I enjoyed on more than one occasion. I would throw in eight ounces of Feta along with some extra pepper and dill. It was pungent but tasty. One time the meatloaf came out exceedingly sharp and it seemed like there was a chunk of salty Feta in every bite. My husband asked if I had put in extra cheese. He was surprised when I said I had used the usual amount. He almost choked, however, when I mused on, unthinkingly, "I did use less meat . . . I wonder if that made a difference?"! Spaghetti and meatballs is usually a favorite among the younger set. For easier (and less messy!) eating, try making the meatballs smaller. If homemade meatballs aren't in your repertoire, you can begin your education here. I will bet that by the end of the year, you will have developed your own, personal, secret, family recipe for meatballs! Easy Meatballs for Spaghetti Two to three pounds of ground beef (depending on need) Two teaspoons salt Pepper to taste 1-2 teaspoons dried Oregano 1 teaspoon dried, minced garlic or two cloves fresh, grated Combine all your ingredients in a bowl. Form into desired size meatball. Heat a large pot with olive oil and brown the meatballs on all sides. Pour in your favorite, bottled or canned spaghetti sauce, cover and simmer 30 minutes. Serve over pasta with a grating of cheese. And what about those bread sticks you have probably mastered by now? Some people in my family do not care for tomato sauce but love meatballs. In order to be fair, I give them a break and make meatball soup. No tomato but still lots of taste. Meatball Soup Two to three pounds of ground beef 2 teaspoons salt Pepper to taste 1 teaspoon dried dill ½ teaspoon dried chili flakes ½ cup white or red wine 4-5 cups beef or vegetable broth, canned or homemade ½ cup freshly grated Romano or Parmesan cheese. Combine ingredients through chili flakes and form into desired sized meatballs. Roll the meatballs in flour to coat. In a large pot, brown the meatballs in a tablespoon or two of olive oil. Turn down the heat and slowly add the wine and broth. Simmer approximately 20 minutes until thoroughly hot and meatballs are cooked through. Salt and pepper to taste. Sprinkle the cheese over the soup, mix in until melted and soup thickens slightly. Can be served alone or with rice. If you find yourself in a hurry and time for simmering was over with two hours ago, you can finish off the meatballs in canned mushroom soup. No need for extra spicing and done even more quickly. You don't have to give away your short cut secrets to an appreciative family audience! Growing up, I remember that canned mushroom soup was always in the cupboard. A hot bowl of mushroom soup for lunch along side a grilled cheese sandwich was a favorite of mine at the time. It seemed whenever time caught us unawares, cream of mushroom soup came to the rescue. It saved our dinners and left us with a few chuckles along the way. Ground beef really stretches the meal in this recipe. Ever since I can remember, my mother offered this dish to us every couple of weeks. Looking back, I realize it coincided with a pre-payday week! Nevertheless, it is filling and savory. It also lends itself to your own ideas of what to throw in to please yourself and your family's tastes. Beef Bean Savory 2 pounds ground beef, estimate 2 tablespoons olive oil 2 brown onions, chopped 1 cup chopped celery 1 tablespoon brown sugar 2 tablespoons brown mustard 1 large can baked beans, your choice 1-2 small cans tomato paste 1 package dry Italian dressing mix 1 teaspoon dried chili flakes Salt and pepper to taste Brown the ground beef in a large skillet. When the beef turns brown and crumbly, add the onions. Continue cooking until the onions are transparent. Add the rest of the ingredients and simmer gently for 30 minutes. Serve with a salad and your fresh bread or biscuits. Then again, this is a meal that calls for hot corn bread. Corn Bread 2 cups all-purpose flour 2 cup yellow corn meal 1 cup granulated sugar 2 tablespoons baking powder 2 teaspoons salt 2 sticks butter (1 cup) 2 large eggs 2 cups milk Preheat oven to 350 degrees. Grease one large baking pan or two 8x8" baking pans. Muffin tins will work fine, too! Cream the butter in a large mixing bowl until fluffy. Add sugar and continue beating until well-incorporated. Add eggs, one at a time, beating between additions. Add flour, corn meal, baking powder and salt. Gently mix in the milk until ingredients are just blended. Pour batter into prepared baking pans and bake for 35 to 40 minutes. Bread should be golden brown. Cool before serving. This corn bread keeps well and is very good the next day for breakfast. Real butter tastes great on corn bread. If you have the time, a couple of tablespoons of honey mashed into some softened butter is a special spread for dinner. If you are looking for a more savory version of cornbread, you can easily add a small can of drained, mild chili peppers. For a hotter taste, try Jalapeño! Remember to reduce the sugar in the recipe from 1 cup to only ¼ cup granulated sugar.