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Easy Recipes for Hot Meals

January 10, 2015

800pxFoodMeatAs food prices climb, no one wants to waste food or money. Sometimes it’s a matter of having to stretch a pound of burger to feed several people. Take heart dear reader – there are solutions! Often inexpensive solutions.

Many people say they “can’t cook” – or don’t have time. Here’s one for both! Easy – put it on in the morning on low – fresh hot meal at night! This can use the cheaper cuts of meat.

1 1/2 lb.-2 lb. round steak (or whatever you have, sirloin or venison or whatever)
2 Tbsp. oil

1/4 cu. soy sauce
1 cup chopped onion
1 garlic clove crushed (or 1 -2 tsp. garlic powder to taste)
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ginger
1 16 oz. can tomatoes, chopped
2 peppers, cut into strips
1/2 cup cold water
1 Tbsp. corn starch
Cut steak into strips and brown in oil.  Put meat in slow cooker.  Put next 7 ingredients on top of meat.  Cover and cook on low for 5-6 hours.  Add tomatoes  and peppers and cook one hour longer.  Make paste of cornstarch and water.  Add to cooker and cook on high until thickened.  Serve on or with rice or noodles. Serves 6-8 people.

Consider this taco cornbread for economy –

1  pkg. (8.5 ounces) corn muffin mix
1 lb. ground beef, ground turkey or diced rabbit
1 pkg. ( 1 1/4 ounce) Taco seasoning mix

1 pkg. (8 ounces) shredded cheddar cheese, divided
1/2 jar salsa


Brown meat and add seasoning; prepare corn muffin mix as directed on package. Stir in beef and salsa. Top with meat mixture and remaining cheese.
Spread batter into greased 12 inch pizza pan.  Bake at 400 degrees for 8 to 10 minutes, or until lightly brown. Sprinkle 1 cup cheese over crust last few minutes of baking. (alternative - mix in with meat and top before baking)

It tastes great by itself, but if you want to dress it up, top it with favorite taco toppings like lettuce, tomato, sour cream, and salsa.  Serves 8

This is also a way to use up leftovers in recipes above or below – small amounts of leftover veggies, for example, are disguised here.

Hamburger Soup

1 1/2 lbs. ground beef
1 minced onion
1-28oz can tomatoes
2 cups water
1/2 tsp thyme
pinch parsley
8 tbsp barley
3 cans of consomme (or you can use tomato juice for a more tomatoey soup)
1 can tomato soup
4 chopped carrots
3 chopped celery stalks
1 bay leaf
pepper to taste
-brown meat and onions, drain well.
-combine all ingredients in large pot, simmer covered at least 2 hours, or all day

Beef Style Rice & Roni Mix

3/4 cup long grain brown or white rice
1/4 cup broken spaghetti (or just use more rice)
1 tablespoon dry onion
1 tablespoon dry parsley
3 beef flavored bouillon cubes or 1 tablespoon powdered bouillon

Combine the rice and all of the other ingredients in a resealable plastic container.  For easy use zip-lock bags.  Label and Seal and the container.  Store on the pantry shelf.  This is enough for 1 package of mix.  Make several at a time for the most convenience.

To Prepare:
2 tablespoons margarine
1 package of Beef Style Rice & Roni Mix
2-1/2 cups water
1 tablespoon soy sauce

In a 2-quart saucepan combine the margarine, Rice Mix, soy sauce and water.  Bring the mixture to a boil.  Place a lid on the pot.  Reduce the heat to the lowest possible setting.  Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice.  Serve hot.

Leftovers can be heated up the next day, by sauteing the cold rice in a little margarine, like fried rice.  Scramble in an egg and serve in bowls.  Makes a quick and easy lunch for hungry kids.

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