OCR Text |
Show Home , Cookin' By Angie Martin With rising food costs and stay-put budgets, many homemakers are discovering the rewards of canning. Besides taking advantage of summer and fall fresh fruits and vegetables, you can watch for economical meat and .' poultry buys any time of the year. If there's a special on ground beef, think about canning this basic Hamburger Casserole Mix. It's a blend of meat, green pepper, mushrooms and onions with an Italian overtone. One pint neatly stretches to serve six, witn tne addition of rice, noodles or macaroni, and it is available on a moment's notice. Remember, when canning low-acid foods you need a minimum of 240 deg. to destroy harmful bacteria, especially bolulinus. This high temperature can be reached only at 10 pounds pressure. Hamburger Casserole Mix 2 cups chopped onions 2 cloves garlic, chopped 1 cup chopped celery cup chopped green' pepper 2 small cans mushrooms cup shortening 4'u pounds lean ground beef 1 tb. salt L. tsp. pepper 'j tsp. oregano 1 can (lib. 12 oz.) tomatoes (or V-j cups chopped fresh tomatoes 2 cans (8 oz. each) tomato sauce Saute onion, garlic, celery and green pepper in hot shortening'until soft. Add ground beef - and cook until pink disappears. Drain excess fat. Stir in remaining ingredients and mix thoroughly. Bring to a boil. Pack into clean, hot, pint jars leaving 1-inch head space. Adjust lids. Process pints 75 minutes at 10 pounds pressure. Makes six pints. Hamburger, Rice Casserole: Combine 1 pint jar hamburger mix with 3 cups cooked rice. Top with grated cheese and bake in a 350 deg. oven about 30 minutes. Hamburger Noodle Casserole: Mix 1 pint jar hamburger mix with an 8-ounce package noodles (or elbow macaroni), cooked according to package directions. direc-tions. Add 1 cup (8-ounce can) peas and toss to mix. Bake in a 350 deg. oven for 30 minutes. Makes 6 servings. I am sure that you could think of many other ways of using this mix and also, could add or delete ingredients to suit your taste. Now, how about some extra special and quick soups for after the game or on a weekend? Onion and Cheese 1 can or pkg. onion soup 1 slice American cheese - per person 1 slice Frence bread - per person Make soup according to directions. In each bowl put one slice toasted bread. Top the toast with a slice of cheese. Over all this pour the hot soup. Corn : 1 can (17 oz.) cream style corn 1 can (10'b oz.) chicken and rice soup 1 pint Half and Half salt to taste paprika Whip soups in blender. Add Half and Half, salt, and heat slowly, stirring often. Do not boil. Sprinkle paprika on each bowl before serving. Asparagus (but you wouldn't know it) : 1 can (10 "a oz.) Cream of Asparagus soup, undiluted 1 cup milk (nonfat is OK) 1 1 tsp. Tobasco ': tsp. celery salt 1 cup commercial sour cream 1 thin slice of onion, minced minced chives Mix all but chives in blender. Refrigerate. Reheat, stirring and serve in mugs with chives on top. |