In 2008 I compiled recipes for a make-ahead freezer class and cookbook that was used in a "Dine and Learn" cooking class for the Abilene Parents as Teachers participants. It was based on the idea of preparing two master mixes (one ground beef based, the other chicken) that were made in class and then could be used in any number of easy-to-fix recipes. (In the class we tested each of the easy-fix recipes so that participants could decide which ones the liked best.) A friend just asked about freezer meals and it reminded me of these recipe so here's the Ground Beef Master Mix and the recipes for how it can be used. Chicken Mix and recipes will follow soon.
All-Purpose Ground Beef Mix
Yield: Makes about 6 pints (12 cups)
This versatile ground beef sauce is made ahead, frozen in pint-size (2 cup) freezer bags, for use in a variety of quick-to-assemble “comfort” food dishes. The basic mix even sneaks in vegetables for a vitamin and mineral boost.
The recipe for this mix and accompanying recipes that utilize it were adapted from “Make-A-Mix Cookery” by Karine Elaison, Nevada Aharward, & Madeline Westover (HP Books, 1978).
Ingredients
5 pounds lean ground beef1 tablespoon salt
2 cups finely chopped celery
2 cups finely chopped onions
1 cup finely diced green pepper or use finely chopped carrots if you prefer
In a large skillet or pot, brown ground beef over medium-high heat, stirring to break up meat. Drain; discard drippings. Stir in salt, celery, onions and green pepper. Cover, ;simmer over low heat until vegetables are tender, about 10 to 15 minutes. Remove from heat and cool. Ladle into 6 one-pint freezer bags. Seal and label containers with contents and date. Store in freezer. Use within 3 months.
Possible Uses: Thaw prepared ground beef mix and use in tacos, your favorite casseroles, or in the recipes that follow.
RECIPES FOR USING THE MASTER MIX . . .
Sloppy Joes
Yield: 6 servings
Ingredients
1 pint bag (2 cups) All-Purpose Ground Beef Mix, thawed
1 (8 oz.) can tomato sauce
1 tablespoon yellow prepared mustard
6 hamburger buns
Add all ingredients, except buns, to a medium saucepan and heat over medium to heat. Stir occasionally for about 10 minutes. Pile mixture into hamburger buns when ready to serve.
************
Speedy English Muffin Pizza
Yield: Makes 12 individual pizzas
Ingredients
1 (6 oz.) pkg. English muffins
1 (8 oz.) can tomato sauce
1 teaspoon to 1 tablespoon Italian seasoning
1 cup (about 1/2 pkg.) All-Purpose Ground Beef Mix, thawed
1 1/2 to 2 cups of shredded cheese (such as Mozzarella, Cheddar, Parmesan)
Preheat oven to 350°.
Split English muffins in half (a fork works well for this task). Toast English muffin halves and place on a baking sheet with sides. Combine tomato sauce and Italian seasoning; spread approximately 1 to 2 tablespoons of sauce on each muffin. Add ground beef. Top with approximately 2 tablespoons of shredded cheese. Spoon meat mixture generously over English muffins. Sprinkle with Italian seasoning, and top with grated cheese. Bake in preheated 350° oven until cheese is melted, lightly browned, and bubbly (about 10 to 12 minutes).
Microwave alternative: Place prepared muffins on a microwave safe plate and heat in microwave.
************
Quick Spaghetti Sauce
Yield: Makes 4 servings
Ingredients
1 pint bag (2 cups) All-Purpose Ground Beef Mix, thawed
2 (8 oz.) cans tomato sauce
6 tablespoons tomato paste
1 1/3 cups tomato juice or water
1 heaping tablespoon Italian seasoning
1 teaspoon granulated sugar
1/2 to 1 teaspoon garlic powder (or to taste), optional
Add all ingredients to a medium saucepan and heat over medium to medium-high heat until it starts to come to a boil. Reduce heat; simmer 30 minutes, stirring occasionally.
Serve with spaghetti cooked according to package directions. General guideline is to allow 2 ounces of pasta per person.
************
Easy Beef Stroganoff
Yield: 4 to 6 serving
Ingredients
1 pint bag (2 cups) All-Purpose Ground Beef Mix, thawed
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/3 cup Casserole Sauce Mix (powdered)*
1 1/4 cups beef broth
1 (4 oz.) can sliced mushrooms, undrained
1 cup (8 oz.) sour cream
1 (8 oz.) package medium noodles, cooked & drained
In a large skillet, combine ground beef mix, garlic salt, pepper, casserole sauce mix, and beef broth. Simmer uncovered over medium heat until heated through and slightly thickened, about 5 to 10 minutes – stir occasionally. Add mushrooms; cook and stir 1 minute. Stir in sour cream until just blended and heated through; do not boil.. Add sour cream and heat thoroughly. Serve over noodles.
*1 (10 3/4 oz.) undiluted can cream of mushroom soup can be
used in place of the Casserole Sauce Mix. Instead of adding 1 1/4 cups beef broth, use 1 soup can of water or beef broth.
************
Hamburger-Vegetable Soup
Yield: 6 to 8 servings
Ingredients
1 pint bag (2 cups) All-Purpose Ground Beef Mix, thawed
1 cup of diced potatoes
1 cup of sliced carrots
2 (16oz.) cans of tomatoes
1 cup of sliced celery
1/4 cup of rice or barley
3 cups of water
1 teaspoon granulated sugar
1/2 teaspoon Italian seasoning
1 bay leaf
In a large saucepan, combine all ingredients. Bring to a boil over medium heat. Cover and simmer for at least 1 hour or until vegetables are tender.
Crock pot Alternative: Add ingredients to a crock pot and cook on low for 6 to 8 hours.
