by Effie Moore Salem

Created on: January 28, 2008   Last Updated: August 26, 2010

Families on a strict budget can easily be fed wholesomely by adding other ingredients to ground beef. It is as simple as adding that legendary extra cup of water to the soup pot when an extra person shows up at mealtime. Beef is expensive and making a little do a lot is a good way to keep your food budget in line. One pound of ground beef can be stretched easily to feed a family of four. It all has to do with what other ingredients are used. I am now consulting Taste of Home's Slow Cooker Recipe Cards to see what they recommend.

ALL DAY MEATBALLS

This recipe calls for a pound and a half of ground beef but an innovative cook could easily adapt the recipe to less meat. One of the easy and economical things about ground beef is its adaptability. Their recipe calls for 3/4 of a a cup of oats, three tablespoonfuls of chopped onion, 1 cup of ketchup, 1/2 cup of water, 2 tablespoons of sugar, 3 tablespoons of cider vinegar, 1 cup of milk and 1 and 1/2 teaspoons of salt. They suggest cooking these in a slow cooker and cook 8 hours. Or, of course you could cook them the fast way. (They credited the recipe to Cathy Ryan from Red Wing Minnesota. I say thanks Cathy for this tip.)

VEGGIE & BEEF BURGERS

For this purpose I am now creating this recipe: I have never tried it but I intend to soon. Possibly the next time I find myself with a pound of ground beef I will remember what I am writing here. I have this hamburger and I want to make it into patties that I can cook and wrap separately and freeze. I want these ready for a quick lunch when I am too busy to prepare a regular meal.

Into a large bowl I place the ground beef. I add two already slightly beaten eggs, a teaspoon of salt, a dash of black pepper and a half of a cup of cream of rice. (I'm gluten intolerant and cannot use wheat flour.)

Then next I add 1/4 cup of corn starch. (This will help hold the mixture together)I have already ground up a stalk of celery, a large carrot, a 1/4 cup of an onion, a 1/fourth of a cup of green peppers. I add this to the mixture. I measure out half of a cup of instant mashed potatoes and add this. I mix this up well with a heavy spoon or with my hand.

I will add a little water or milk to get it to the consistency that will pat out well. Next I will pat out one and will cook it on top of the stove in a small amount of oil for my lunch. I will have stored the rest in the refrigerator. The one cooking will be for a test meal. I want to see how well this holds together and whether or not I like the taste. After lunch I will add whatever else the mixtre needs and will pat out into patties and place one in little sandwich bags. Then all will be placed in a freezer bag for later use.

SPAGHETTI SAUCE

Place the ground beef in a heavy iron skillet along with a 1/4 cup of chopped onion and allow to brown. Transfer to a larger pot and add an eight ounce can of chopped tomatoes, salt and pepper to taste. After this add a small can tomato puree and a cup of water. Then add your Italian seasoning and oregano and keep tasting until you get the desired taste.

You may need to add a little sugar if the sauce seems a little sour. I tamper with my spaghetti sauce until I get it to the flavor I like. That means adding whatever I feel like putting into it. Sometimes this is little can mushrooms and often as not I will put in some frozen gumbo. I will let the mixture simmer for about an hour.

While working with raw meat I will treat it as a contaminant. I will wash the surfaces that have come in contact with the meat in hot soapy water and the dishes and utensils will go into the dishwasher. Although beef may not be as bad as raw chicken when it comes to illnesses, it still is to be used carefully.

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