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Hamburger Mix Cheeseburger Cup Muffins

Here’s a recipe that uses the home-canned or frozen hamburger mix to make a delicious, kid-pleasing meal or a nice snack for a football party or the like.  Since I’m a make-it-yourself kind of gal, I am giving my favorite biscuit recipe for these; you can use canned biscuits the same way.
A couple of hints for success…keep your dough a little thinner on the bottom so it cooks through, and, for the same reason, be sure to heat your meat mixture in a saucepan or, covered, in the microwave so it starts cooking the biscuit dough from the inside too.  
Hamburger Mix recipe HERE

Cheeseburger Cup Muffins
6 Muffins
12 Muffins
Ingredients
½ pint
1 pint
Hamburger Mix, canned 
¼ cup
½ cup
Velveeta -- cubed


        Biscuits
1 cup
2 cups
Flour, All-purpose -- 4 1/2 ounces
½ Tbsp.
1 Tbsp.
Baking Powder
½ tsp.
½ tsp.
Salt
2 Tbsp.
¼ cup
Lard -- or shortening
3 ounces
¾ cup
Milk

Preheat oven to 400°.
Sift flour, baking powder and salt together.  Cut in lard or shortening until mixture resembles coarse crumbs.  Make a hollow in the flour-shortening mixture and stir in enough milk to make a soft dough that leaves the sides of the bowl but sticks to the mixing fork.  Let rest 5 minutes in the bowl.  Turn onto a lightly floured surface and knead 10 times.  Roll out 1/2" thick; cut with a biscuit cutter to form 6 or 12 biscuits, pressing together scraps and recutting if necessary.
Heat hamburger mix; set aside.  Press each biscuit onto the bottom and up the sides of a greased muffin cup, leaving it thinner on the bottom. Spoon beef mixture into cups; top with cheese cubes.
Bake at 400° for 16-20 minutes or until golden brown.
Remove from pans to rack or serving plate.  

Hamburger Mix Burritos

Here’s one or our favorite ways to serve home-canned or frozen hamburger mix…beef and bean burritos.  I keep tortillas in the freezer all the time, as well as cheese, and always have some home-canned or purchased beans and salsa in the pantry, so we can make this whenever I just don’t really want to cook.  My husband thinks this is “fast-food”…and they are much better than those purchased burritos. 
Another way to use that hamburger mix I try to always have on hand.   Hamburger Mix recipe HERE                  

 Hamburger Mix Burritos
   1 jar      Hamburger Mix -half Pint
  1            Pint  Refried Beans -- or mashed pinto or red beans
     ½        Cup  Salsa
  4            Ounces  Shredded Cheddar Cheese
  8            Tortillas, 7" Flour
                Salsa -- optional, for topping
                Sour Cream -- optional, for topping
Combine hamburger mix and mashed or refried beans in a quart covered measuring cup or bowl.  Microwave one minute.
Divide among the flour tortillas.  Top with a spoonful of salsa, as desired.  Sprinkle lightly with some of the cheese.
Roll up, place on microwave-safe serving plate or platter.  Sprinkle with more cheese. 
Microwave 1 minute for two burritos.  (Or place on a baking sheet. Bake in a 350° oven about 10 minutes or until heated through.). 
If desired, serve with additional salsa and sour cream.
Serve with a crisp tossed salad and fruit for dessert.

Hamburger Mix Iowa Spanish Rice

Another recipe to use your home-canned or frozen hamburger mix.   No fussing with chopping and cooking the meat and vegetables before you get this ready, and no need to thaw anything.  Combine it, and let it simmer while you make the rest of your meal.  The amounts of ingredients are just right.   I keep the canned mix, canned tomatoes and rice on the pantry shelf, and shredded cheese and garden peppers, already chopped, in the freezer all the time.  It’s just as good as any Spanish rice recipe I have ever used, and much less fuss. 
The Farm Journal editors must have thought Iowans don’t season their Mexican-style food, but I add chili powder at least, or some green chilies to this recipe all the time, to approach at least the “Tex-Mex” style dishes we learned to like in Texas.  I’d say, make this your own.    If you want to stretch this a little, add some drained corn or rinsed and drained black or kidney beans.     Hamburger Mix recipe HERE     
     
Iowa Spanish Rice
Half Pint Recipe
Pint Recipe
Ingredients
½ pint
1 pint
Hamburger Mix
1 cup
1 pint
Canned Tomatoes -- cut up
¼ cup
½ cup
Cup  Green Pepper -- chopped
¾ cup
1 ½ cup
Water
½ teaspoon
1 teaspoon
Salt
½ cup
1 cup
Rice -- uncooked
1 ½ ounces
3 ounces
Cheese -- shredded
3 servings
6 servings


Combine hamburger mix, tomatoes, green pepper, water and salt in saucepan; bring to a boil.  Stir in rice, reduce heat and simmer 25 minutes until rice is tender.  (Season with chili powder, green chilies, cumin or whatever you like)
Serve, sprinkled with cheese.
6 Servings
Cost 2015:  87¢ per 3/4 cup serving if using purchased canned tomatoes and green peppers
Adapted from "The Farm Journal Thrifty Cook 1974"
Yield:  "4 1/2 Cups"
Per Serving: 347 Calories; 17g Fat (43.3% calories from fat); 15g Protein; 34g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 1040mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat.

Sunday in Iowa...


Old-fashioned trumpet vines and daylilies...
A garden shed in Amana, Iowa

Two Gluten Free Products

 As most of our readers know we do not endorse products for money or allow ads on our pages. That said, I am going to tell you about 2 products for Celiacs that I have recently tried.
 I won’t buy most of the GF products out there as they are way to costly and most of them are not good. I have tried a few of the GF pastas and found them sorely lacking. This week I tried Barilla Gluten Free pasta for the first time. It is excellent, in fact Bettie and Lyle didn’t know they were eating it until I told them. It held up well, one of the problems with most of the GF pasta and tasted good, no after taste. What a great find. It is not too overpriced and pasta salads, casseroles and spaghetti dinners are something I had given up on eating. I will now keep this on hand for when I feel a craving for pasta. 
 The second product I tried is Gluten Free Corn dogs. I spotted the box made by Foster  Farms in the freezer section of our Fareway store and since it is Summer and Fair Time I just had to give them a try.
 This was always my treat when we went to the Fair. Once again, these are a winner. At sixty cents more for a dozen I felt they were in the category of a product one could buy for a family. Bettie and I both liked them, Lyle doesn’t like any type of corn dog so didn’t try them. I won’t buy them often, but for a treat I sure will. If I had a child or teenager with Celiac I sure would keep them on hand. 
 If you need to buy Gluten Free products for any reason, you might want to give these two products a try. I find that buying GF products made by a major food company and available in most grocery stores is the way to go. Also they tend to be cheaper and priced more in line with their regular products.

Hamburger Mix Hamburger Pie

One more home-canned or frozen hamburger mix recipe…it short-cuts this old favorite.   No thawing, chopping onion, browning meat…just mix and heat the meat and bean mixture while you cook your potatoes.  I also used home-canned green beans, so this was a good garden meal.   I bake this right in my skillet; for company, you might want to bake it in a shallow casserole.    Hamburger Mix recipe HERE            

Hamburger Mix Hamburger Pie
   1            pint  Hamburger Mix -- drained
  1             pint  Canned Green Beans -- cut, drained
  1             can  Condensed Tomato Soup
  4             medium  Potatoes – cooked **
     1/4      Cup  Whole Milk -- warm
  1             large  Egg -- beaten
     1/2      cup  Shredded Cheddar Cheese

In a 10" skillet, combine hamburger mix, drained beans and soup.  Bring to a boil.
Mash potatoes while hot; add milk and egg.  Season to taste with salt and pepper.  Spoon mounds of potatoes over casserole.
Sprinkle potatoes with cheese.  Bake at 350° for 25 to 30 minutes.  Serves 4
**Or, prepare 4 servings packaged instant mashed potatoes according to package directions, except reserve the milk.  Add egg and season to taste.  Add just enough reserved milk so potatoes are stiff enough to hold shape.  Continue with recipe.
Per Serving: 448 Calories; 23g Fat (44.8% calories from fat); 21g Protein; 42g Carbohydrate; 5g Dietary Fiber; 118mg Cholesterol; 1326mg Sodium.  Exchanges: 2 Grain (Starch); 2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

Hamburger Mix Chili and Beans

Here’s another really good recipe for using your home-canned or frozen hamburger mix.  For the photo, I used some black bean and corn salsa and red beans that I wanted to get out of the pantry.  You can make this as hot as you wish; but this mixture is a good one for most folks.
We like it with small tossed salads and corn muffins with fruit for dessert; all ready in less than half an hour.  Top with shredded cheese, salsa and/or sour cream if desired.  Hamburger Mix recipe HERE                  
 Chili and Beans
  1         Pint   Hamburger Mix
     ½   Cup  Tomato Juice -- or water or salsa
  15      Ounces  Kidney Beans, Pinto Beans or Chili Beans, Canned or cooked
  1        Tablespoon  Chili Powder -- (or less, to taste)
     ½  Teaspoon  Cumin Seed -- optional
  2       Teaspoons  Garlic -- minced

Combine ingredients.  Simmer 15 minutes. 
4 Servings
  "Farm Journal Freezing and Canning Cook Book 1963”
Per Serving: 311 Calories; 16g Fat (45.0% calories from fat); 17g Protein; 27g Carbohydrate; 7g Dietary Fiber; 48mg Cholesterol; 1180mg Sodium.  Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 2 1/2 Fat.

Hamburger Mix Chili Mac

Here’s a very quick recipe to use your home canned or frozen hamburger mix.  You can up the heat with “hot” chili beans and salsa; add more seasoning to your taste, but there’s no waiting for anything to thaw, and you don’t have to clean up a mess from frying ground beef.  It’s a great pantry meal.  The proportions come out just right.
Toss a salad and heat a green vegetable while this simmers and you’re in business.   Hamburger Mix recipe HERE.                  

Hamburger Mix Chili Mac
  1             Pint  Hamburger Mix (2 half pint jars)
  1             Cup  Water
  15           Ounces  Chili Beans
  15           Ounces  Tomato Sauce
  1             Cup  Salsa or Canned Tomatoes
     3/4      Cup  Elbow Macaroni -- or cellantani or cavatappi or whatever you have on hand
  2            Teaspoons  Chili Powder -- optional
  4             Ounces  Shredded Cheese -- optional

COMBINE all ingredients except cheese; mix well.
BRING to boil; cover. Simmer on low heat 15 min., stirring after 8 min. Serve topped with cheese.
6 Servings
Yield:  "6 Cups"