Diane Prather: A treat from ‘Cattlemen’s Favorite Beef Recipes’

Mile-High Vega-Beef Pie

• 1 ½ pounds ground beef

• 1 (14 ½ -ounce ) can green beans

• 1 (10-ounce) can tomato soup

• 2 medium-sized onions, chopped

• 5 medium-sized potatoes, cooked

• ½ cup warm milk

• Salt and pepper

• Paprika (optional)

• 1 can mushrooms (optional)

• Sliced pimentos (optional)

Preheat the oven to 350 degrees. Grease a glass or metal casserole dish. Brown the onions in some hot fat. Add the meat and seasonings and brown meat. Add the drained beans and tomato soup. Blend. In a bowl, mash the potatoes and add egg, milk and salt. Spoon into mounds on top of the meat. Bake for about 30 to 45 minutes. You can sprinkle paprika over the potatoes, to give flavor and color to the casserole. Mushrooms and pimentos can be added to the meat mixture. This dish can be warmed up.

— Recipe contributed by Mrs. Al Atchison, of the Mile-High Cowbelles

Don’t forget about the Food Dehydration Workshop scheduled from 9 a.m. to noon Feb. 20 at the Moffat Extension Kitchen.

To register, or get more information, call the Moffat County Extension Office at 824-9180.

I had a call about the fruit cobbler that was featured in last week’s column.

You can use either a glass or metal pan. I’m sure that a butter substitute (for coating the pan) would work. I think a baking spray might, too, though I haven’t tried one.

I hope that you enjoyed the cobbler.

This week’s recipe is a variation of a beef/green bean/tomato soup casserole recipe that I sometimes make.

“Mile-High Vega-Beef Pie” comes from “Cattlemen’s Favorite Beef Recipes,” a pamphlet that was printed in 1957 by the Colorado Cowbelles. Mrs. Al Atchison, of the Mile-High Cowbelles, contributed the recipe, which serves six people.

The ingredients are: 1 1/2 pounds ground beef, 1 (14 1/2 -ounce) can green beans, 1 (10-ounce) can tomato soup, 2 medium-sized onions (chopped), 5 medium-sized potatoes (cooked), 1 egg (beaten), 1/2 cup warm milk, and salt and pepper (to taste).

Some optional ingredients include paprika, a can of mushrooms and sliced pimentos.

Preheat the oven to 350 degrees. Grease a casserole dish or pan. The recipe I usually use takes a size smaller than a 9-by-13-inch pan.

Brown the onions in some hot fat.

Add the meat and seasonings. I think you could brown the meat and onions together. Add the drained beans and tomato soup. Blend well. Pour into the casserole dish. Mash up the potatoes, add milk, egg and a little salt.

Spoon in mounds over the meat. Bake for about 30 to 45 minutes. The potatoes will be slightly browned.

You can add a can of mushrooms (probably drained, but the recipe doesn’t specify). The flavor of the mushrooms blends well with the beans. Also, sliced pimentos may be added. Paprika can be sprinkled over the potato mounds. Besides giving the potatoes a good flavor, the paprika adds color to the dish.

This is a dish that takes well to being “warmed over,” and men seem to enjoy the casserole.

You can use leftover beans and potatoes for the recipe.

A suggested menu, to go with the casserole, includes sliced tomatoes, seedless grape and pineapple in lime gelatin salad, French bread, jelly, lemon meringue pie and a beverage.

If you have a recipe you’d like to share, send it to me at Box 415, Craig 81626 or call me at 824-8809.

Copyright Diane Prather, 2010.

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