Meat Mix

All-Purpose Ground-Meat Mix

  5             pounds  lean ground beef, ground turkey or ground

                        chicken

  1         tablespoon  salt

  2               cups  chopped celery

  2               cups  chopped onion

  1                cup  diced green bell pepper

In a large pot or Dutch oven, brown ground meat, stirring to break up meat. Drain excess grease. 

Stir in salt, celery, onion and green pepper. Cover; simmer until vegetables are crisp-tender, about 10 minutes. Remove from heat; set aside. Ladle into six 2-cup freezer containers with tight-fitting lids, leaving 1/2" space at top of each. With a knife cut through mixture in each container several times to remove air pockets. Attach lids. Label with date and contents. Store in freezer. Use within 3 months. Makes 6 packages or about 12 cups

Yield:

  "12 cups"

Use this recipe For:

Quick Taco Dip 

  2               cups  All-Purpose Ground-Meat Mix -- (see recipe)

 1/2           cup  ketchup

  1         tablespoon  chili powder

  30            ounces  canned kidney beans

 1/4      teaspoon  hot pepper sauce -- (or more if desired)

  1                cup  shredded Cheddar cheese

 1/2           cup  sliced green olives with pimientos -- for garnish

In a large saucepan, combine All-Purpose Ground-Meat Mix, ketchup and chili powder.

Mash kidney beans and add with bean juice to meat mixture. Add hot pepper sauce. Heat until hot, about 10 minutes. Put in a chafing dish and top with shredded Cheddar cheese. Garnish with green olives. Makes about 6 cups dip, enough for 15 to 20 servings. Reheat in microwave if needed.

Saturday Stroganoff 

  2               cups  All-Purpose Ground-Meat Mix -- (see recipe)

  1 1/2           cups  Celery Sauce -- (see recipe)

  1 1/2           cups  Creamy Mushroom Sauce -- (see recipe)

     3/4           cup  milk

  2               cups  sour cream

                        Cooked noodles

                        Poppy seeds -- for garnish

In a large saucepan, combine All-Purpose Ground-Meat Mix, Celery Sauce, Creamy Mushroom Sauce 

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 servings

Skillet Enchiladas 

  2               cups  All-Purpose Ground-Meat Mix -- (see recipe)

  1 2/3           cups  Creamy Mushroom Sauce -- (see recipe)

  14            ounces  enchilada sauce

     1/4           cup  milk

  4             ounces  diced roasted green chiles

  12                    corn tortillas

  3               cups  shredded Cheddar cheese

  2 1/4         ounces  sliced black olives

In a large skillet over medium heat, place All-Purpose Ground-Meat Mix, Creamy Mushroom Sauce,

enchilada sauce, milk and green chilies. Stir occasionally until heated through. Heat tortillas in microwave oven until softened. Place about 1/4 cup cheese and 1 tsp 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.

Oriental-Style Skillet Dinner 

  2               cups  All-Purpose Ground-Meat Mix -- (see recipe)

  3 1/2           cups  water

  2 1/4           cups  instant rice

     1/4           cup  soy sauce

     1/2           cup  chopped canned bamboo shoots

                        or waterchestnuts

  1           teaspoon  grated gingerroot

                        Salt to taste

In a skillet, combine All-Purpose Ground-Meat Mix, water, rice, soy sauce, bamboo shoots

and ginger. Stirring occasionally, cook over medium heat until water is absorbed and rice is tender. Add salt to taste. 4 serv

Spaghetti Casserole 

  12            ounces  spaghetti

                        Lightly salted water

  1         tablespoon  sugar

  3               cups  shredded Cheddar cheese

  2               cups  All-Purpose Ground-Meat Mix -- (see recipe)

     1/2           cup  sliced fresh mushrooms

  10 1/2        ounces  tomato soup, condensed

  2               cups  Italian Cooking Sauce Mix -- (see recipe)

Preheat oven to 300°F. Butter a 2 1/2 to 3-qt casserole. Cook spaghetti in lightly salted

water according to package directions. Put half of cooked spaghetti in bottom of prepared casserole. Sprinkle with half the sugar, half the cheese, half the Ground-Meat Mix, half the cheese, then half the mushrooms. Repeat layers. In a small bowl, combine tomato soup and Italian Cooking Sauce Mix. Pour over casserole. Cover. Bake 1 1/2 hours or until heated through. 6 serv.

 

Taco Salad  

  2               cups  All-Purpose Ground-Meat Mix -- (see recipe)                     

  7             ounces  green-chile salsa

  1               head  lettuce -- torn

  3              large  tomatoes -- chopped

  1              large  avocado -- chopped

  2               cups  shredded Monterey jack cheese

  15            ounces  canned kidney beans -- drained

  10            ounces  tortilla chips

                        Salsa or salad dressing -- of your choice

In a medium skillet, combine your choice of Mix with salsa. Heat. In a large salad bowl, 

combine lettuce, tomatoes, avocado, green onions, cheese and beans. Add meat mixture. Toss gently. Add tortilla chips and top with salsa or salad dressing of your choice.

 
  Mexican Delight

  30            ounces  refried beans

  2               cups  All-Purpose Ground-Meat Mix -- (see recipe)

  4             ounces  chopped green chiles

  3               cups  shredded Monterey Jack cheese

  7             ounces  green chile salsa

  1                     avocado -- peeled and mashed

  1                cup  sour cream

  1                cup  pitted black olives -- for garnish

  1            package  tortilla chips

Preheat oven to 400°F. Lightly butter a 13" x 9" baking dish. Spread refried beans in bottom of dish. Spread All-Purpose Ground-Meat Mix evenly over beans. Sprinkle chilies over meat mixture. Sprinkle with cheese. Drizzle salsa over cheese. Bake about 30 minutes in preheated oven until hot and bubbly. Remove from oven. Spoon avocado onto center of casserole. Spoon sour cream in a circle around avocado. Arrange olives on sour cream and avocado. 

Tuck about 1/3 of the tortilla chips around edge of dish with points up. Serve with remaining chips.

 10 serv.

  Hurry-Up Curry 

  2               cups  All-Purpose Ground-Meat Mix -- (see recipe)

     1/3           cup  ketchup

     3/4           cup  water

  1                cup  sliced fresh mushrooms

  1           teaspoon  curry powder

  2          teaspoons  steak sauce

  2          teaspoons  Worcestershire sauce

  4               cups  hot cooked rice

     3/4           cup  chutney

     1/2           cup  chopped peanuts

In a large skillet, combine All-Purpose Ground-Meat Mix, ketchup, water, mushrooms, curry 

powder, steak sauce and Worcestershire sauce. Stirring occasionally, cook over medium heat until heated through, about 10 minutes. Serve curry mixture over hot cooked rice. Top with a spoonful of chutney and a sprinkle of peanuts. 4 serv.