Archive for the 'Beef' Category

Recipe: “Pink slime” time!

|March 22, 2012|read comments (1)
Author: Mama's Kitchen

Okay – by now you all know me – I don’t believe in processed foods and all the chemicals and preservatives that are jammed into our bodies each day. Yes there are good preservatives and bad preservatives. But some of the things that are being fed to us are totally uncalled for.

I haven’t chimed in about this pink slime stuff – but it’s time to jump on the soap box – so here I go:

For those of you that do not know what pink slime is (and that is the actual name for it) it is actually LEAN FINELY GROUND TEXTURED BEEF THAT IS MADE FROM FATTY LEFTOVER MEAT TRIMMINGS FROM OTHER CUTS. No it is not genetically engineered! But it is butcher scraps. And after seeing what goes on in some meat rooms – and the length of time these scraps sit – I just don’t want to go there!

This “meat” goes through a process where it is heated (simmered) to 100* F. (this separates the fat from the muscle) and “spun” to remove most of the fat. From there it is compressed into blocks to be used in ground meats. Then it is “exposed” to "a puff of ammonium hydroxide gas" to kill bacteria, such as E. coli and salmonella.** Flash freeze these compressed bricks and send them to the stores and markets!

In case you care to know – Pink Slime is made by Beef Products Incorporated – and they have made MILLIONS selling this garbage.

Needless to say, this does not even need to be placed on food labels as an ingredient. It makes up 70% of some ground meats and burgers and is in at least HALF of all US ground meat and burgers.

Oh it meets the food safety requirements and it’s been around for years – it’s nothing new. It made headlines a couple years back when McDonald’s and other major chains discontinued using ammonia-treated beef.

It has, of course, turned up in school lunches though. Sure, use it on the kids. Make Congress and the White House eat it.

Now help me to understand this:

Our “government” (which keeps sticking it’s nose into what we eat, how much we eat, how it is supposed to be prepared, etc.) does not allow McDonald’s (for instance) to set up shop in a school cafeteria because of hundreds of reasons – making such foods the worst thing you can serve your children. McDonald’s – who has chosen not to use ammonia-treated meat products for consumers. BUT YET – IT IS BEING FED TO SCHOOL CHILDREN! I don’t get it! Do you? Wow – sure ain’t like the old Wonder Bread – ain’t gonna make strong bodies and strong minds for their future!

There’s a link –

Pinkslimesamyth.com

Which to me is a waste of internet space. They spend too much time defending themselves. Sure USDA inspected beef – the whole cow – including ALL it’s parts – hmmmmmmmmmmmm.

Then you have the National Meat Association that chimes in fighting against those that say this “meat” is destined for dog food. Also, they claim that ammonium hydroxide is used in baked goods, puddings and other processed foods. AHA – another reason to make it homemade!

It was nice to hear this morning on the news that more major food chains (such as Safe Way and Shaw’s) are now refusing to use or sell products containing pink slime. Maybe we can get back to being healthier if more would stand up to what is going on with our food supply, how it is treated, where it comes from, etc.

What is sad – Wegman’s, Market Basket, and Stop ‘n Shop say that except for some varieties mostly of the organic type, much of their ground beef contains pink slime, but that their processing plants use a safer antibacterial agent on the meat scraps. And that would be what??? Wegman’s denies selling it but yet they use their own version of pink slime in their meats. Glad I don’t buy my meats there and Wegman‘s is a popular store (not for me or my family) around here!

WalMart and Sam’s Club sell it – but also offer alternatives – they state. I do not buy meat from WalMart because I do not know where it comes from and what they do to it. I am dead-set against “foreign” (meaning from some company in another state I don’t know of) packaged meats in my home. I want to see the butcher cutting and wrapping cuts of meat. Never trust anyone!

Places like Aldi’s and Save Lot – don’t know where their mystery meat comes from as well – so steer clear.

BJ’s sells it and will continue to – they like the profit. (low life!)

And this ammonia-treatment to kill bacteria, such as E. coli and salmonella is a CROCK! Learn how to properly store, handle and cook your foods and you won’t have any problems. Also, maybe the USDA needs to crack down more on farmers, food processing plants, supermarkets, etc.

If you are worried about pink slime – since it is not labeled and cannot be detected with the naked eye – buy organic beef. So far – it is not allowed in it.

Another thing you can do – pick up a piece of chuck and have the butcher grind it for you if you don’t want to grind it yourself; no filler!

One thing we don’t need is more FILLERS in our diets. We need good old-fashioned, unprocessed foods to make up most of what we eat. Just think how much healthier our ancestors were – and they worked a minimum of 18 hours each day really laboring! They ate good home-cooked meals made with fresh ingredients, worked hard in their gardens and their homes as well as on the job. They lived long, healthy and productive lives – none of all these cancers and diseases and autism, ADHD, etc. in those days – not like today. And they had WHOLE MILK WITH THE CREAM ON TOP, they fried and deep fried using LARD and baked and cooked with it. They used REAL BUTTER not imitation crap. Got the picture yet?

Open your eyes people – LEARN!

Frozen, pre-packaged and micro-waved foods ain’t gonna do you or your family any good!

Like I have said before (and I am at the age where I can repeat myself over and over again and get away with it) – for 30 days eat fresh foods, meats with no fillers, fresh veggies and fruits, eliminate most caffeine drinks, no pop or energy drinks, homemade cakes and baked goods, homemade breads, homemade sauces and gravies – you know the routine. Cook the old-fashioned way. Do it for 30 days – see how you feel after that 30 days. Betcha feel tons better, look better and maybe even a bit thinner! Need help or meal ideas? Just drop me a line!

(as I step off my soapbox – time for a cup of tea……….)

 

 

 

 

 

Recipe: Wishing for BBQ………..

|February 27, 2012|read comments (0)
Author: Mama's Kitchen

I know that February is almost over, and that is has been a very ABNORMAL winter here – but I am wishing for BBQ!

Do you know that since November my rose bushes at the side of the house have been green and growing chutes?  I also have green mutant somethings coming up as well – whatever they are.

With this weather the way it is I don't know if it's fall, winter or spring!  No wonder everyone is getting sick.  Not cold enough to kill the germs.

They said that the ants and the bugs are making their appearance already.  Last week I had a mosquito at my door.

Talk about Twilight Zone!

 

But I want BBQ!

So the closest I can get right now is crockpot BBQ.  I had a boneless beef bottom round steak in the freezer – a tad more than an inch thick. 

I washed it – like I wash everything – even though it was frozen and I drizzled olive oil over it, turning it to coat and placed in my crockpot.  I seasoned both sides with sea salt, cracked black pepper, garlic, onion powder and parsley and turned it HIGH.

 

I bought a tray of eggs at the market – you know the ones that come 2 1/2 dozen to a flat.  Supposedly LARGE EGGS.  And written on the plastic wrap around it – NO GROWTH HORMONES and all  that yada yada.

They should have given the chickens growth hormones – dang eggs ain't much bigger than pigeon eggs! 

I was in the mood for potato and macaroni salad but I decided to combine the both –

I either made macaroni salad with potatoes in it or I made potato salad with macaroni in it.  Either way – worked for me.

While I steamed by taters, I boiled my "pigeon eggs", chopped some celery, grated a bit of onion,  added sweet pickle relish and mayo, chopped my eggs – and "sprinkled" the top with stuffed olives.

I also made stuffed eggs – combining sweet pickle relish, a bit of grated onion, and mayo – topping with stuffed olives.

Smothered my steak with BBQ sauce during the last 45 minutes of cooking.

And I satisfied by craving for BBQ as well as my craving for potato and macaroni salad!  At least for now that is – but I would still love a huge plate of pork ribs!  Soon!!!!

Recipe: It’s Ash Wednesday – already

|February 22, 2012|read comments (0)
Author: Mama's Kitchen

It's hard to believe that it is already Ash Wednesday.  It seems like this new year is going to fly by quite fast!  It's a no-meat day – actually – it's a day of fasting.  Then it's the Wednesday and Friday no meat days.  At least that is how it has been in my family.

It's still tax season – and yes, I do taxes – although I have cut it way down and I only do a few close friends now.  I don't want the headaches and I don't want to do taxes past April 15th.  I did taxes for so many years – and I am ready to retire from it completely – except for a handful of close friends.

I'm still trying to use up as much yarn as possible to get rid of it.  And it's that time of the year when my babies' school has their Chinese auction and theme baskets.

Princess is in 7th grade now and they no longer expect the 7th and 8th graders to participate.  Instead they use them the night of the auction to run around the gynmasium delivering the baskets that parents have won.  Some of those "baskets" weigh a ton!  I have seen some pretty large laundry baskets overflowing with goodies!

They even auction off a bike, Sabres jerseys, Buffalo Bills items, etc. and they do make a bundle on it each year.

Last year the kids classes both did "baking" baskets.  Well I wrote and donated a baking book which really was quite popular!  Everyone wanted it.  I did email copies to those that wanted it – and I am thinking of sending out to my members if they want it.

This year the little guy's class theme is MOVIE NIGHT.  So I am presently working on a Movie Munchies cookbook.  And I have decided that I will also make a movie basket of goodies, add another cookbook to it, and have him donate that as well to the school.  It will make him feel extra special. 

That sent me "dumpster diving" at WalMart.  You know – those wire bins they toss movies in for $5 each.  I'm going with classics – I found 20 Alfred Hitchcock movies in one DVD case, and 25 John Wayne movies in another case, and 200 classic cartoons (from the good ol' days) in another case.  I want to go back to pick up several more DVD's and possibly a DVD player as well as popcorn, popcorn salt, etc.  If the DVD players are a bit too pricy – then it's going to be a popcorn machine.  We'll see.  But I need to get it all together within the next week or so!

No pics – but some goodies I have made –

I made a scalloped cabbage dish to go with pork steaks – really easy and good!

Just chop your cabbage into 1-inch peices and par-boil for about 10 minutes; drain well.  Toss in your casserole with some medium/thick white sauce and a bit of ground black pepper.  I also added steamed sliced carrots.  Really perked up the flavor.  Topped with some plain bread crumbs and dotted with butter – 350* F. to heat through.  Additional white sauce drizzle over the pork steaks which I just skillet fried in olive oil, seasoned with the basics – Kosher salt, fresh ground black pepper, garlic, onion powder, parsley.

Quite easy to make – and a hit!

 

Since I had cabbage left over, a few days later I made some lazy cabbage rolls.  Couldn't make regular cabbage rolls because I had cut up the head of cabbage in such a way I couldn't.  but where there is a will there's a way –

While I was cooking my ground beef in the skillet (the basic seasonings and in olive oil), I was chopping and par-boiling my cabbage.  Before my meat was cooked, I added some grated onion and finely minced red bell pepper – not alot – just enough.   I also cheated because I had leftover rice from the night before from a different meal and I used that.  I drained my meat mixture and cabbage, added the rice and tossed in tomato soup (partially diluted) and transferred to my casserole.  Once again – 350* F. until heated through.  Fresh hot rye rolls and a salad of greens topped it off.

It's been such a mild winter but it's been a comfort food one as well.

I hope you give the recipes a try – just eyeball it all – you'll do just fine!

Stay warm!

 

 

Recipe: A nice slice of top round and a crockpot! And bean salad!

|October 9, 2011|read comments (4)
Author: Mama's Kitchen

A couple weeks ago there was a beef sale at the market – buy one, get one (of equal or lesser amount) free. Usually I don’t bother much with those “sales” because the price per pound has been increased immensely and they pump them with so much water.

But I stopped to take “peek” at their thick-sliced top round steaks. They had 2 beautiful ones there – each averaging $9.00 so I bought them, brought them home and froze them. Paying $9.00 for both – okay.

Yesterday I took one out of the freezer to thaw it for today. By 4:30 this morning (remember – I have to be at the babies house so mom can catch her ride to the terminal – she’s a school bus aide) I had the steak rinsed, patted dry, in the crockpot with Kosher salt, fresh cracked black pepper, garlic, parsley, and a bit of onion powder. I sliced up a beautiful onion – one of those that would be perfect for a large bloomin’ onion – turned the crockpot on HIGH and ran out the door.

When I got home after 9:00 I turned the steak over – it was about half cooked. Fine by me.

So I made a basic 3-Bean Salad:

1 can (15 oz.) yellow wax beans, drained
1 can (15 oz.) green beans, drained
1 can (15 oz.) light red kidney beans, rinsed and drained

Dressing:

Dissolve:
1/3 cup sugar, in
1/3 cup vinegar (I used white today – cider is okay to use as well)

Stirring in:
Salt and Pepper, to taste
1 tablespoon dried parsley

Add:
¼ cup olive oil – mix well.

Pour over beans; mix well, cover and refrigerate until ready to eat.

By 11:30 I was peeling my potatoes to make mashed potatoes and starting my gravy. I tried to turn the steak and it just fell apart! Excellent!

One bowl of really good gravy!! Mmmmmm…..!

Really a no-fuss meal – filling – and the steak was fork-tender and just melted in our mouths.

Add a slice of French bread – I’m a happy camper!

We had our big meal at noon-time – and the left over meat and gravy will make nice “pulled beef’ and gravy open-faced sammies with steak fries for dinner! (with a much easier clean-up!)

Recipe: Boneless round steak

|October 9, 2011|read comments (0)
Author: Mama's Kitchen

Me and my frozen meat!

It seems that I am always in a hurry these days. No time for this, putting off that, scurrying around because of this and that. And not remembering to take something out of the freezer when I have to.

I had a boneless round steak in the freezer so I just rinsed it under cold water and placed it in the crockpot. I drizzled a bit of olive oil over it, seasoned with Kosher salt, fresh cracked black pepper, garlic, fresh minced parsley and diced onions. Placed on HIGH and let it cook. After 3 hours, I topped with 1 can of cream of mushroom soup mixed with 1/2 can water and let it cook for another hour or so until it was fork tender.

Whipped up some mashed potatoes, steamed some fresh carrots and made a simple side salad of lettuce, tomatoes, cukes and homemade dressing.

Recipe: Stove top slow cooked stew

|October 9, 2011|read comments (0)
Author: Mama's Kitchen
 
I had a good-sized bone-in chuck roast and I wanted to make a "stew" with it.

Heat a heavy skillet, add a bit of olive oil and then add the roast (after washing it, of course!) Season with Kosher salt, fresh cracked black pepper, fresh minced parsley, fresh garlic, onion powder. Topped with diced onion and a can of whole tomatoes (including the juice) and cooked over low heat until it was fork tender – adding potato chunks, diced celery, sliced carrots and adding a can of peas (drained) during the last 10 minutes of cooking.

Served with crusty bread for soppin'!

Recipe: Ready for more Halloween recipes?

|August 13, 2011|read comments (0)
Author: Mama's Kitchen

Halloween Dinner in a Pumpkin

This is a smashing success, especially if you're hosting a monster bash at your house.

Medium sized pumpkin (4 pounds)
1-1/2 pounds lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 can chestnuts
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup soy sauce
2 Tablespoon brown sugar
1 4-ounce can mushrooms
1 can cream of chicken soup
2 cups cooked rice

DECORATION:
Black olives
Steamed carrot
Whole cloves
Fresh parsley

Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool. In a large skillet, combine ground beef, chopped green pepper, chopped celery, chopped onion, and chestnuts. Cook over medium heat until ground beef is browned. Add next seven ingredients to skillet. Mix well and place mixture into pumpkin cavity. Place lid on pumpkin. Place pumpkin on a foil-lined cookie sheet and bake at 350 degrees for 1-1/2 hours.

Just before serving, embellish pumpkin by placing (with toothpicks) black olives to make eyes, a steamed carrot to make a nose, and whole cloves to make a mouth. Use fresh parsley leaves to make hair around like opening. To serve, scoop out part of the baked pumpkin, along with the meat mixture, onto each plate.

If desired, serve with a loaf of warm crusty French or Italian bread.

Yield: 6 Servings

Dinner in a Pumpkin #2

1 medium pumpkin
2 lbs. ground beef, cooked
1 chopped onion
3 sliced carrots
1 can cream of chicken soup
1 can sliced mushroom, drained
1 tablespoons garlic salt
1 celery stalk, sliced
2-3 potatoes, diced
1 tablespoon Worcestershire sauce
salt and pepper to taste

Bring all ingredients (except pumpkin) to a boil in a pot. Boil 10 minutes. Place pumpkin in sturdy baking pan. Fill pumpkin with hot mixture. Bake at 350 degrees, for approximately 45 minutes, until pumpkin is tender and brown.

Halloween Snack Mix

6 cups caramel corn
2 cups cashews or Pecans
1-1/2 cups candy corn
1/3 cup raisins

In a large bowl combine all ingredients and mix well.
* Great for a Halloween Party or to package in individual goodie
bags for a school party or bake sale.

Do you think I wouldn’t post a recipe for Caramel Corn?

1-1/2 cups popcorn, not popped for 2 batches
OR 2/3 cup for 1 batch
1 cup margarine or butter
2 cups brown sugar, firmly packed**
1/2 cup light corn syrup**
1 teaspoon salt
1 teaspoon vanilla**
1 teaspoon baking soda

Preheat oven to 250* F degrees. Pop popcorn and set aside (a large roast pan works well, allowing for room to stir).

Bring margarine or butter, brown sugar, corn syrup and salt to a boil, stirring constantly. Reduce heat and cook for 5 minutes. During this period, do not stir AT ALL.

Remove from heat and add the vanilla and baking soda. Mix and pour over popcorn. Put into the oven at 250* F, checking and stirring every 15 minutes for 1 hour.

** Add chopped peanuts, if you want.

Halloween Cookie Pizza

3/4 cup light brown sugar, firmly packed
1/2 cup butter flavor shortening
1 egg
1 tablespoon water
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup peanut butter chips
1 cup miniature marshmallows
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans
CHOCOLATE DRIZZLE (recipe follows)
ORANGE DRIZZLE (recipe follows)

Preheat oven to 350* F. Lightly grease 12-inch round pizza pan; set aside.

Beat brown sugar and shortening in large bowl on medium speed of mixer until creamy. Add egg, water and vanilla; beat well. Stir together flour, baking soda and salt; add to sugar mixture, beating on low speed until well blended. Stir in peanut butter chips.

Spread batter into prepared pan to within 1/2 inch of edge.

Bake 11 to 13 minutes or until set. Remove from oven. Sprinkle marshmallows, chocolate chips and pecans over top. Return to oven. Bake 5 to 7 minutes or until marshmallows are lightly browned. Cool completely.

Drizzle CHOCOLATE DRIZZLE over top. Drizzle ORANGE DRIZZLE over chocolate. Let stand about 1 hour until drizzles set. Cut into wedges. 16 servings.

CHOCOLATE DRIZZLE:
Combine 1/4 cup semi-sweet chocolate chips and 1-1/2 teaspoons butter flavor shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. I melt mine in a double boiler over hot water.

ORANGE DRIZZLE: Combine 1/2 cup confectioners’ sugar, 1 tablespoon water, 3 drops yellow food color and 2 drops red food color in small bowl; stir until well blended.

* Cookie pizza can be baked in 13 X 9 X 2-inch baking pan. Bake at 375* F. 15 to 18 minutes or until set.

What is Halloween without Candy Apples?

6 red apples – I like Mac Intosh for these
6 wooden lollypop sticks
1 cup dark corn syrup
1 cup sugar
1/2 cup water
1 splash vanilla extract
Food coloring of choice

Wash and dry apples. Remove stems and insert stick pushing halfway into apple.

In deep, heavy saucepan, combine corn syrup, sugar, and water; place over medium heat, stirring, until mixture boils and sugar is thoroughly dissolved. Continue to cook without stirring until you reach the soft crack stage.

Remove from heat, add extract and food coloring and stir only enough to mix. Place pan over boiling water to keep from thickening while you dip apples, winding in a circular motion until thoroughly covered with syrup. Place on buttered pan to allow to cool and harden.

Of course you will need dips and assorted finger foods:

Dracula Dip

2 cups sour cream
1 packet of dry tomato-vegetable soup mix

Combine dry soup mix and sour cream into a bowl. Stir until soup mix is moist. Refrigerate (covered) for at least 2 hours. Serve with chips or vegetables.

Halloween Snack Mix

1/2 cup blood drops (red hots)
1/2 cup cats eyes (blanched almonds) or (gumdrops)
1/2 cup cats claws (sunflower seeds)
1 cup chicken toenails (candy corn)
1 cup colored flies (M & M's)
1 cup butterfly wings (corn chips)
1 cup ants (raisins)
1 cup earthworms (cheese curls)
1 cup cobwebs (Triscuits) or (Golden Grahams)
1 cup snakes eyes (peanuts)
1 cup bats bones (shoestring potatoes)

Mix together in a large bowl. Serve with several pints of blood (cherry punch).

Halloween Punch

Serving: 24 servings

12 oz orange juice concentrate, frozen
12 oz grape juice, white
2 liter 7-Up
1 pint sherbet, lemon or lime
Green food coloring

Mix together orange juice, white grape juice, 7-Up, lemon or lime sherbet, and several drops of green food coloring.

If desired, serve with large, buoyant, and well-washed plastic spiders on the top!

(For adult party: add rum or vodka to taste, optional)

*Get a plastic witch’s cauldron and put a piece of dry ice in it. Pour the brew over the ice and watch the kids’ eyes with delight! (caution should be taken when using dry ice – you should not touch it)

*Take a rubber face mask; cover the eyes, nostrils and mouth with duct tape to seal all openings. Fill a large bowl with ice or have a cookie sheet covered with cornmeal, to cushion the mask. Place the mask in the bowl/sheet, pour water into the mask. Place in freezer for several hours until frozen solid. When you’re ready to serve your punch, take mask out of freezer and dip quickly into hot water to make the ice separate from the mask. Place the piece of ice face-up into the punch bowl. It will look like a face floating in the punch!

Buy some new latex gloves (without powder). Wash two out and fill with water. Fasten the arms closed with a twist-tie or rubber band. Freeze it. When frozen solid, carefully cut away the glove and place one hand on each side of the “ice face” in the punch before serving. Make sure you place the hands downward.

Eyeballs

½ cup graham cracker crumbs
1 ½ cups peanut butter
1 lb. confectioners’ sugar**
2 teaspoons vanilla**
10-12 oz. white chocolate

Cream together the first four ingredients. Roll into 1-inch balls. Place balls on waxed paper for 30 minutes, and refrigerate.

When the balls are cool, melt the chocolate in the microwave or double boiler. Partially dip ball into melted white chocolate; leaving an open area on top of ball where you insert a chocolate chip upside down to make the iris, let harden. You may need to reheat the chocolate until all balls are done.

Place eyeballs in little cupcake liners.

“Mud” Sodas

4 cups chilled chocolate milk
4 cups chilled rootbeer
1 pint chocolate ice cream

In glass combine 1/2 cup milk, 1/2 cup rootbeer, and top with a scoop of ice cream. Make 8 drinks

Spiderweb Munch

This crispy snack is topped with a layer of chocolate and then decorated with a thin
piping of peanut butter. A candy spider on top would complete the image for a creepy
Halloween treat!

2 cups (12-ounce package) semi-sweet chocolate morsels

1 cup creamy peanut butter, divided
1/3 cup confectioners’ sugar
3 cups toasted rice cereal

Heat morsels and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth; remove from heat. Add sugar; stir vigorously until smooth.

Place cereal in large bowl. Add 1 cup melted chocolate mixture; stir until evenly coated. Place on ungreased baking sheet. Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch-wide border. Pour remaining chocolate mixture in center of circle; spread to border.

FOR SPIDERWEB:
Place remaining peanut butter in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate. Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges.

Recipe: the choice – to buy or make a “steak” sandwich…..

|July 4, 2011|read comments (0)
Author: Mama's Kitchen

Such a big decision to make!

In the mood for a steak sammie/sub – but I can't eat a whole one – so I would have to order a half – which would cost me close to $7 and it would take me 15 minutes to drive to pick it up, and 15 minutes back for the return trip from the sub shop.

Or I could have it delivered – for an extra fee and a tip.

Or I can do it myself in less than 10 minutes.

Begin by sauteing some Vidalia onion in some olive  oil.

Meanwhile, prepare your roll – or French bread, etc.  I just slathered on some mayo mixed with onion powder.

Added lettuce, tomato, onion and black pepper.  Added some pickle slices.

Once the onions have softened, breakup your Steak-Ums – season with Kosher salt, fresh ground black pepper, garlic, onion powder, and parsley.

Transfer to prepared roll and enjoy!

Recipe: and speaking of meatballs – Chinese Meatballs

|June 24, 2011|read comments (0)
Author: Mama's Kitchen

 

I come from a meatball loving family.  Like I have said before – many think that meatballs are just balls of ground beef in spaghetti sauce and served with spaghetti.  This is so far from the truth!

Meatballs can be made in many different sizes – from the tiny ones you find in Italian Wedding Soup to the baseball-or bigger-sized ones I make for a nice dish of homemade macaroni (that is pasta to many of you – to the Italians – it's MACARONI!)

And I do enjoy some Chinese dishes as well.  The unfortunate thing with eating Chinese food – if I don't make it myself – I can't eat it.

Take me to a Chinese restaurant and before I am half through with my meal I will begin to "grow" large red welts all over my entire face and body.  They itch terribly and they hurt like hell.  I walk in normal and walk out looking like a monster.  Not good for business either.

So I DIM – do-it-myself.

Being in the mood for rice and veggies, I decided to make some of my "Chinese" meatballs to go with it.  I started making these over 50 years ago – and everyone likes them.

I began with a bit over a pound of ground chuck.  To this I added Kosher salt, black pepper, garlic, parsley, ground ginger, and several splashes of low-sodium soy sauce.  I added about 1 1/2 cups shredded cabbage and about 1/2 cup shredded onion as well.  Mixed well and formed into meatballs – I happened to get 9 good-sized ones. 

I fried them in my garlic-flavored olive oil until done.

Just before they were done I made my rice – the choice at that time was simple Minute Rice which I used beef bouillon to cook it in instead of plain water, still added the bit of butter and a bit of salt – but not too much salt because I gave it a splash or two of the soy sauce.  This is also a great way to use up leftover rice and veggies!

In a separate pan, I cooked my frozen veggie mix of snap peas, broccoli, etc. and I added frozen green peas and since I had leftover steamed carrots from the day before – I added those as well.

Combined my cooked veggies and hot rice; served with my "Chinese" meatballs.

I also added a nice thick slice of onion bread – which I absolutely love.  Why not?

Slice a thick slice of Italian or French bread and slather on your onion butter –

Softened butter (no substitutes)

sprinkle of minced garlic – not much

pinch of Kosher salt

fresh ground black pepper

fresh grated onion

fresh minced parsley

Place in preheated 350* F. oven (or until broiler or in toaster oven) until done.  Can't beat it!

 

Give it a try and let me know how you like them!

Recipe: Meatballs

|June 13, 2011|read comments (0)
Author: Mama's Kitchen

And I mean MEATBALLS!

Not to brag – but I do make a good meatball and I love to make huge batches at a time so that I can freeze them. It makes it very easy to just add some frozen meatballs to a pan of sauce and let them heat that way. Great for pasta dishes, meatballs hoagies, meatballs in gravy or even meatballs in soup – any recipe that calls for meatballs.

Hey – who said that Italian Wedding Soup had to be made with microscopic meatballs anyway?

A meatball in my house can be from golf ball size (not very often – it's too small – unless it's for a finger food dish) to baseball size.

You buy 10 to 20 pounds of ground round and you mix in batches and fry until done. Cool completely in the refrigerator – the bigger they are, the longer it takes. HOURS later or even the next day – spread them on a baking sheet and place in the freezer to freeze them individually. Makes it easier to remove as many as you want. Once pretty much frozen – do the "bag-n-tag" – you know – label and date – using freezer bags or containers (forget the containers for me – I'd need a ton of them – freezer bags are easier) and you're all set.

Make-ahead meatballs are lifesavers for any meal!

 

They aren't just for spaghetti and tomato-based sauce either – great for hoagie- type sammies with gravies and various different sauces and cheese sauces.  It's time to step out of the box and create!