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If I HAD gotten it, this is a rough plan on how to use it.
Take your ground beef and cook in the Microwave with the Stack Cooker, 2 pounds at time, four minutes per pound. Season to taste, adding onions or green peppers as you prefer. Drained and spread on cooking sheet and flash freeze for 30 minutes. Scrape off cookie sheet into Freezesmart container. This is called Hamburger Gravel. 1½ Cup = 1 pound raw meat.
Ground Beef Recipe Ideas-Add to spaghetti sauce and heat in microwave. While cooking noodles, prepare salad and garlic bread.-ask about ‘Savory Salads’ Class…
-Add tomato sauce, lasagna noodles and cheese (Lasagna Party?)
-Add to one can cream of chicken or mushroom soup and add one cup sour cream. Pour over cooked rice or noodles.
-Add to taco seasoning, cook for tacos, burritos, beef enchiladas or even taco salad.
-Add to tomato sauce and season top with mashed potatoes and cheese for Sheepherder’s Pie
-Add to Chili or Calico Beans
While cooking your ground beef, make a five-pound meatloaf. Take your Thatsa-Bowl and mix five pounds of ground beef or combination of beef, pork and/or turkey with two packages of a stove top-type stuffing. Add four eggs, a 15oz can (or two 8oz cans) tomato sauce.
**Option: add 2 cups grated cheese Mix well and shape 1½ pounds into a Jel-ring Mold and freeze in Freezer container. (You can use this to make 1-3 meatloves and then make meatballs)
Shape the rest into mini-meatloaves using the Freezesmart mini 1 container as a mold. You can fit 4-5 into a Stack Cooker Colander if each loaf is 4” long by 2 “ wide. Cook 5-7 minutes then add sauce on top and cook two additional minutes.
Sauce: 1 cup ketchup, ¼ cup brown sugar, 1 TB mustard, 1 TB Worcestershire sauce.
For flexibility, make your meatballs about the size of golf balls. They can be used for both main dishes and appetizers.
To freeze meatballs: After cooking place in a single layer on a cookie sheet or jelly-roll pan and freeze. When they are frozen, pour the meatballs into Vent N Serve or Freezsmart and return to the freezer. Then you can take out as few or as many as you need for your recipe.
If you’re squeamish about handling raw meat, try this No-Touch Meatball Making Technique -use an ice cream scoop to scoop out and drop them into the pan-same size every time!
SAUCY MEATBALLS Meatballs (8-10)
1/3 c Milk , 1/2 c Dairy Sour Cream , 1 can Cream of Chicken Soup;, 1/8 Ts Nutmeg
Use the condensed soup without diluting it. Combine the cooked Meatballs, soup, milk, and nutmeg in a med. deep Vent N Serve; heat to boiling, Stirring occasionally. Reduce the heat; cover and simmer for 3-5 Minutes. Stir in the sour cream, cover and heat for 2 to 3 minutes. Sprinkle with the parsley and serve.
Meatball Sub Casserole
Pre-cooked Meatballs (from your FreezerSmarts of course)**, 1 loaf Italian bread — cut into 1″ slices, 8 oz. cream cheese — softened, 1/2 C mayonnaise, 1 tsp. Italian seasoning, 1/4 tsp. pepper, 2 C Mozzarella cheese — divided, 28 oz. spaghetti sauce,1 C water, 2 clove garlic — minced.
Arrange bread in a single layer in a Large Deep Vent N Serve (all of bread might not be used). Combine cream cheese, Mayonnaise, Italian seasoning and pepper; spread over bread. Sprinkle with 1/2 C mozzarella. Combining sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Zap, uncovered, on high for 6-8 minutes or until heated through.