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Ground Beef Specials Will Tempt Your Family

It’s hard to imagine where this clipping originated since it doesn’t look like newsprint and even has a color title to the recipe.  We used to get two magazines that were higher quality with slick pages and color photos:  Successful Farming and the Farm Journal.  I’ll bet this was clipped from one of them.  

Generally speaking, Mom didn’t mess much with hamburger.  I don’t think she ever made meat loaf until Kathy joined our family.  Typically ground beef was formed into burger shapes and fried, then served as the meat dish for the meal.  Boiled potatoes and gravy made from the fried hamburger were probably on the table and then either corn, beans or peas (the vegetable staples of our farm).  Mom might put pickles on the table as well, but most likely a sweet one.  Ketchup and Mustard wouldn’t have been put out.  You’d have to ask for it or go get it yourself.

I find the suggestion for making cheeseburgers just “wrong”.  I have a grandson whose favorite is a good old cheeseburger, and a sloppy joe topped with cheese and broiled would not be what he had in mind!

Ground Beef Specials Will Tempt Your Family

Ground Beef is one of the cook’s best friends.  She can turn it quickly into a sandwich filling for a “simply starving” family.

Or she can make the most delectable meat balls to charm hungry guests at a party.

Here is a recipe for a versatile sandwich filling:

Sandwich Special

2 lbs. ground beef
1 cup chopped onion
2 teaspoons salt
1/8 teaspoon pepper
2 to 3 cups canned tomatoes
1 teaspoon sugar
1/4 teaspoon mixed seasoning salt

Brown ground beef in a large skillet.

Add chopped onion and cook a few minutes until onion is soft but not brown.

Add salt, pepper, tomatoes, sugar and mixed seasoning salt.

Stir frequently and simmer until the right consistency to stay on a bun.

You may like to add a bit of chili powder or poultry seasoning to step up the flavor.

Add a little oregano or Italian seasoning to make the sandwich filling into a delicious sauce for spaghetti.

For cheeseburgers, spread slices of freshly toasted bread with the sandwich special.  Lay a slice of cheese on the top of each and broil until the cheese melts.

Meat balls in a savory tomato sauce make a fine “hot dish” to take to a pot luck supper.

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Chile Con Carne

When Mom’s kids start getting married, the natural thing to do was to collect family recipes.  I’m sure that chili was something Mom hadn’t really been familiar with until then. It definitely wasn’t out of the German culture or the meat and potatoes farm culture either. Here are two chili recipes: one probably came from the Drover’s Telegram and the other was from the Strunk family and Betty copied it into the cookbook for Mom.

Chile Con Carne
This recipe comes from the test kitchens of the United States Department of Agriculture.

4 tablespoons bacon drippings
2/3 cup chopped onion
1 clove garlic, sliced
1 pound ground beef
4 cups cooked kidney or pinto beans
2/3 cup minced green pepper
4 to 5 cups cooked or canned tomatoes
2 bah leaves, crushed
4 teaspoons sugar
About 2 tablespoons chili powder
Salt and pepper

Brown onion and garlic in drippings.  Add meat and cook slowly a few minutes, stirring occasionally.  Add remaining ingredients.  Season.  Simmer until meat is tender and flavors are blended, about 1 hour.

Chili
(Vera Strunk)

2 pkg. hamburger
2 cans tomatoes
3 onions – sliced
1 can Red Kidney Beans (18₵)
4 Bay Leaves
2 Tbsp. Chili powder
1 tsp. Black pepper
1/2 tsp. Caraway seed
Salt to taste
(Add tallow if hamburger is quite lean)

Mix above ingredients and cook ’til done.  Serve with crackers.

There were tabs in Mom’s cookbook but by now the original text on them has faded.  Looks like Betty hand wrote “Chili” in pencil so we could find this recipe easier…..as if anyone using the book would do such a sensible thing.  Doesn’t everyone just page through their favorite cookbook until they find the recipe they’re looking for?  

What words do you think these tabs originally had on them?
 



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