EveryDay Cheapskate Oct 15, 07 - The Diigo Meta page

• 16 Oct 07
  

  Wisely

  home recipes tips

  • Recently I had the perfect opportunity to test a tip sent in by a reader: “Before you pay full price for ground beef, look at other cuts of beef that might be on sale. If the price is better, ask the butcher to grind that roast or flank steak.”

     

      <!--�Dear Mary, I just wanted to tell you that I clipped and copied the article in my local newspaper that you wrote titled � <a href="http://www.cheapskatemonthly.com/ed_cheapskate.asp?ID=37722">Home is where the Mom Is </a>' with a note to all three of my teenage children that said, �Please read this. I know you don't have a lot of money and if you did this it would mean more to me than anything you could ever buy.' //-->   

    This particular day 80-percent lean ground beef was $3.99 a pound, but boneless London broil was $1.47. Wow! What a nice difference. I selected three that had the best marbling and the butcher was more than happy to grind them. Just like that I saved $2.52 a pound. When I got home I broke it down into six packages of about one pound each and froze them. <!--<br>//-->      <!--</a>//-->   

     

     

    So, what can I do with a pound of ground beef? With these two recipes, I can easily feed four to six people using a pound of ground beef as an ingredient.

  • Quick Meatball Stroganoff  

     

      <!--�When I went to bed later that night, on my nightstand was my letter from my daughter. She told me everything that I needed to hear from her, that I did a good job with her and that she was going to be able to take care of herself at college because I had shown her the way. //-->   

    1 pound ground beef
    1 egg
    3/4 cup soft breadcrumbs
    1/4 cup water
    1 tablespoon finely minced onion
    1/2 teaspoon salt
    dash of pepper
    1 teaspoon vegetable oil (more as necessary)
    1 can cream of mushroom soup
    1/2 cup water
    2 tablespoons ketchup
    1 teaspoon Worcestershire sauce
    1/4 teaspoon garlic powder
    1/2 cup sour cream  

     

      <!--�I thought my youngest son had completely forgotten my request until later when he came knocking on my bedroom door with a letter that would make any mother of a 16-year-old son shed a few tears. His dream is to go into the Air Force, and he told me that because I was such a good mother to him and stood by him all his life that he knew that I would always be there for him if he needed me, even when he goes into the Air Force. //-->   

    In a bowl, mix together beef, egg, breadcrumbs, 1/4 cup water, onion, salt, and pepper. Form into about 20 meatballs. Brown on all sides in the oil (adding more oil if meat is very lean). Drain off excess fat and push meatballs to one side of pan. Add soup, 1/2 cup water, ketchup, Worcestershire sauce, and garlic powder. Mix well. Simmer 5 minutes. Blend in sour cream and heat thoroughly, but do not allow to come to a boil once you have added the sour cream. Serve over hot rice or noodles. Servings: 4 to 6.

  • Zucchini-Beef Bake  

     

      <!--Today my plan was to encourage readers to skip buying a card for Father's Day and instead write their dads a letter, opting to spend time not money this year. But I don't believe that will be necessary. Mom in MA's letter has already done a good job of that. //-->   

    6 small zucchini (1 1/2 pounds)
    1 pound ground beef
    1/2 cup chopped onion
    1 1/2 cups soft breadcrumbs
    1/4 teaspoon dried thyme leaves crushed
    1 1/4 teaspoon salt, divided
    1/8 teaspoon pepper
    1/4 cup butter or margarine
    1/3 cup all-purpose flour
    2 cups milk
    4 ounces (1 cup) sharp American cheese, shredded
    1 tablespoon butter, melted

     

     

    Preheat oven to 350 F. Wash and remove ends from zucchini; cut in 1/2-inch slices. Cook in boiling salted water for 5 minutes or till just tender; drain. In a skillet brown the meat with the onion; drain off excess fat. Stir in 1/2 cup breadcrumbs, 3/4 teaspoon salt, thyme and pepper. Remove from heat.
    
    In saucepan melt 1/4 cup butter; blend in flour and 1/2 teaspoon salt. Add milk all at once. Cook and stir till mixture thickens and bubbles. Add cheese; stir till melted. Stir in meat mixture.

     

    Place half of zucchini in 2-quart baking dish; pour half of the cheese and meat mixture on top. Repeat layers. Combine remaining breadcrumbs with 1 tablespoon melted butter. Sprinkle over casserole. Bake for 30 to 35 minutes. Servings: 6.

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