Pinek Pennies Wfth Ground Beef A recent study by the USDA listed ground beef as one of the best meat buys available to homemakers. At an average price of $1.16 per pound, ground beef is a dollar stretcher you can count on. Fortunately, ground beef isn't just inexpensive; it’s versatile and tastes great too! Try it in Naomi Blank’s hamburger soup and in the meat loaf pate pictured here. The other recipes below offer a host of ideas for utilizing this favorite meat. MEATBALLSOUP 1 pound ground beef Pinch of oregano legg 1 teaspoon parsley flakes teaspoon salt Dash of pepper 1 tablespoon bread crumbs 213 3 -«-ounce cans chicken broth 1 cup fine egg noodles Mix meat, oregano, egg, parsley flakes, salt, pepper and bread crumbs. Shape into small meat balls about 4 inch in diameter. Heat broth; add meatballs and simmer gently for about 20 minutes. Add noodles and continue cooking about 15 minutes until tender. Makes 2 to 4 servings. Naomi Blank Kinzers MEATBALLS 1 pound lean ground beef 1 medium onion, finely chopped J 4 cup quick oats 1 4 cup fresh parsley (optional) l 4 cup skim milk 1 egg or 2 egg whites Salt and pepper to taste Combine all ingredients. Shape into 18 meatballs. Place the meatballs in a lightly-oiled pan. Bake at 400°F. for 10 to 12 minutes or until done. Serve meatballs with your favorite sauce and pasta. Makes 4 to 6 servings. BEEF AND CHEESE CASSEROLE 1 pound ground beef 1 small onion, chopped 1 1 4 cups uncooked spaghetti 1 cup tomatoes 2 tablespoons butter 3 tablespoons flour 2 cups milk ‘ 4 cup cheese Cook spaghetti until tender and dram. In a skillet brown beef and onion in the butter. Add flour, seasoning and milk. Cook ikitil thick. Mix l 2 cup cheese with spaghetti. Place half of spaghetti in greased baking dish. Put in meat mixture. Top with tomatoes. Put on the rest of spaghetti. Sprinkle with remaining cheese. Bake at 350°F. for 25 to 30 minutes. Mary Martin Middleburg If you have recipes for the topics listed below, please share them with us We welcome your recipes, but ask that you include accurate measurements, a complete list of ingredients and clear instructions with each recipe you submit. Send your recipes to Sue Keene, Lancaster Farming, P.O. Box 366, Lititz, PA 17543. September 20- 27- October Home On The Range t TAMALE PIE 1 cup commeal 2 cups hot broth or water *2 cup broth 2 tablespoons vegetable oil l 2 cup chopped onion 1 garlic clove, crushed 1 pound lean ground beef I*2 cups chopped tomatoes, fresh or canned 1 small can tomato paste 1 teaspoon dried oregano h teaspoon ground cumin (op tional) 1 to 3 teaspoons chili powder 2 cups corn, drained if canned l 2 cup raisins, plumped in hot water and drained 1 can chopped green chihes, drained (optional) 2 tablespoons grated Parmesan cheese In a very large saucepan com bine cornmeal and l 2 cup broth. Add hot broth. Cover. Cook over medium heat until mixture thickens, about 10 minutes. Stir occasionally. Take off heat and let cool. In a skillet heat oil. Lightly brown onion and garlic. Add the ground beef and brown. Dram off fat. Add tomatoes, tomato paste, oregano, cumin and chili powder. Simmer 5 minutes. Add corn, raisins and chihes. Stir togther. Remove from heat Grease a 2 1 2-quart casserole. Spread the cornmeal mush over the bottom and sides. Spoon in the filling. Sprinkle with Parmesan cheese. Bake at 350°F. for 30 minutes. HAMBURGER HOAGIE 1 1 2 pounds ground beef 18-ounce can tomato sauce 8 slices American cheese 1 4 cup chopped onion 2 teaspoons beef flavored bouillon or two beef-flavored bouillon cubes 1 2 teaspoon garlic powder 1 1-pound unshced loaf French or Italian bread 1 tomato, sliced 1 green pepper, cut into rings or sweet pepper slices Preheat oven to 400°F. In large skillet, brown meat, pour off fat. Stir in tomato sauce, 3 slices cheese (cut into pieces), onions, bouillon and garlic powder. Cover and simmer 10 minutes or until bouillon dissolves. Stir oc casionally. Slice off top of bread and scoop out center (reserve for other use); place loaf on large sheet of tin foil for wrapping. Spoon meat mixture into loaf. Cut remaining cheese slices in half diagonally; layer alternately with tomato and pepper slices on meat Replace top of bread. Tightly wrap in aluminum foil. Bake 15 to 20 minutes or until hot. Slice and serve immediately. Recipe Topics Apples Favorite Soups October is Pork Month MEAT LOAF PATE Pastry: 2 cups all-purpose flour 1 4 teaspoon salt 1 egg, slightly beaten 1 cup dairy sour cream Filling: 1 2 pound ground beef *2 pound ground pork 1 2 pound ground veal 1 cup fresh chopped mushrooms 1 s cup chopped onion U teaspoon pepper 1 egg, slightly beaten 1 cup (4-ounces) shredded Swiss cheese Sauce Reserved drippings from meat filling 2 tablespoons all-purpose flour Sour cream l 2 teaspoon dill weed 1 egg, beaten To prepare pastry: combine flour and salt; cut in butter with a pastry blender until the mixture is the size of small peas. Add egg and 1 tablespoon sour cream (set aside remaining sour cream for sauce) stirring until flour is moistened Form into a ball and chill while preparing filling. To prepare filling: In a large skillet brown beef, pork and veal. Add mushrooms, onion, parsley, salt and pepper. Stir in egg and cheese. Put meat mixture in strainer and dram well; reserve drippings for sauce. Pack meat into a 9x5-inch bread pan To assemble loaf: on a lightly floured surface, roll dough into a 12x14-inch rectangle. Place in center of jelly roll pan. Invert pan of meat in center of pastry. Fold pastry over meat, sealing edges of pastry on top and at ends of loaf with water. Cut off extra’pastry and use to decorate top of crust. Brush with egg. Bake in preheated 375°F. oven, 45 minutes or until crust is golden brown and meat is hot. To prepare sauce: measure drippings; add enough water to measure Li cup. In a 1-quart saucepan, place flour; gradually add drippings. Heat until mixture thickens and boils. Boil and stir 1 minute. Stir in remaining sour cream and dill weed. Heat to serving temperature. Serve with Meat Loaf Pate. Makes 8 srvings. MEAL IN A ROLL 3 pounds lean ground beef 3 onions, chopped 3 4 cup peppers 1 1 2 cups chopped celery P 2 cups catsup I*2 teaspoons salt 1 teaspoon pepper 3 tablespoons Worcestershire sauce 3 cups Velveeta cheese, shredded 12 to 18 sandwich rolls Nancy Jo Quigley Bally Put first four ingredients in a large skillet. Fry ground beef and vegetables together until ground beef loses red color and vegetables are tender. Add catsup, salt and pepper. Mix well and add Wor cestershire sauce and shredded cheese. Stir mixture well and cook slowly for 10 minutes. Remove from fire, cover and cool thoroughly. When cool, spread on hamburger rolls. Wrap in refrigerator until ready to serve. Then place in pre-heated oven until thoroughly heated. Bake at 350°F. for 12 to 20 mnutes. May be frozen and kept until ready to use. Sandy Merwine *2 cup (1 stick) butter A trio of ground meats mixed with onion, mushrooms and shredded cheese is baked in a sour cream pastry for Meat Loaf Pate, a gourmet dish that makes an economical entree for a special occasion. DEVILISH MEAT BALLS 1 pound ground beef 14 1 2-ounce can deviled ham J 4 cup herb seasoned stuffing 2 teaspoons instant minced onion legg 1 n cup milk 1 tablespoon butter 3 tablespoons all-purpose flour 2 cups milk 1 tablespoon beef stock base Hot buttered nee or noodles In a large bowl, combine beef, ham, stuffing, onion, egg and Li cup milk. Form mto 18 meat balls about I*2 inches in diameter. In large skillet, melt butter. Brown meat balls well, turning oc casionally. Remove meat balls to warm serving dish. Blend flour into drippings. Cook over low heat until mixture is smooth. Remove from heat; gradually add 2 cups milk and beef stock. Cook over medium heat, stirring constantly, until thickened. Cook 1 additional minute. Serve meat balls and gravy with nee or noodles. Makes 6 servings. This week’s featured recipe comes from Daryl Urzen, who won the Pennsylvania Egg Recipe Contest held in Lancaster Sept. 6. The Philadelphia resident topped four other finalists with her Avocado Egg Salad to earn $l,OOO in prize money and an op portunity to compete in the national contest. For more on Mrs. Urzen and the recipe contest, turn to the story on the event in this week’s B section. Avocado Egg Salad 6 large eggs, hard boiled and chopped l/ z cup red onion, chopped 1 cup tomato, seeded and chopped *4 cup fresh coriander (or flat parsley) leaves, chopped 2 avocados, peeled and chopped Vz teaspoon salt Black pepper 2 tablespoons mayonnaise 2 tablespoons sour cream 10 drops Tabasco sauce (or to taste) I tablespoon lemon juice (or to taste) Combine eggs, red onion, tomato, coriander, avocado, salt and pepper. Dress with mayonnaise, sour cream, Tabasco and lemon juice. Makes 6 servings. Presentation: For individual servings, arrange lettuce leaves on salad plates and scoop egg salad onto them. For sandwiches, slice round rolls in half and remove most of the bread within; fill the cavities with egg salad. MONTEREY CHILI 1 pound ground beef 1 cup chopped onion (1 large) 1 15-ounce can tomato sauce special 1 1-pound can kidney beans, un drained 2 teaspoons chili powder 1 bay leaf 2 cups (8 ounces) shredded Cheddar cheese or Monterey Jack 112I 1 2 cups whipped potatoes. In a large skillet brown meat and onion. Drain off fat. Stir in tomato sauce, kidney beans with liquid, chili powder and bay leaf. Bring to a boil and simmer 30 minutes. Remove bay leaf. Remove from heat; stir in cheese until melted. If necessary, return to low heat to finish melting cheese. (Do not boil.) Pour about 1 cup chili into 6 individual top each with l 4 cup whipped potatoes Garnish each serving with Cheddar cheese Makes 6 servings Featured Recipe (Turn to PageßS)
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