Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
Mexican Meat Loaf
• 1 1/2 to 2 pounds of ground beef
• 1 large egg
• 1 can chicken and rice soup
• 1 small can chopped green chilies
• 1/4 cup chopped onion
• Pepper (garlic pepper suggested)
Mix all of the ingredients in a mixing bowl. Pour into a greased loaf pan. Bake at 350 degrees for about 1 hour. Good served with scalloped potatoes.
— Recipe provided by Stacy Gray, of Craig
It’s calving season around the county, and that means cooking meals that are quick, nutritious and can be reheated.
A couple of weeks ago, Stacy Gray, from rural Craig, sent me several recipes. She wrote that they are the Gray and Gerber families’ favorite recipes, especially during calving season.
The first of Stacy’s recipes is a different way to fix meat loaf.
To make “Mexican Meat Loaf” you’ll need: 1 1/2 to 2 pounds of ground beef, 1 large egg, 1 can chicken and rice soup, 1 small can chopped green chilies, 1/4 cup chopped onion and pepper. (Stacy uses garlic pepper.)
Preheat the oven to 350 degrees. Grease a loaf pan.
Mix all of the ingredients in a mixing bowl. Pour the mixture into the greased loaf pan.
Bake for about an hour.
Stacy wrote that the meat loaf goes good with scalloped potatoes.
“My family loves this since they don’t like the traditional tomato-based meat loaf,” she wrote. “I sometimes top it with Worcestershire sauce.”
Another of Stacy’s recipes is for “Meat Muffins.”
The ingredients are: 1 package refrigerated pizza dough, 1/2 pound of ground beef (cooked) or 2 ounces lean ham (chopped) and 1/2 cup shredded cheese.
Preheat the oven to 425 degrees. Coat a nonstick 12 cup muffin pan with spray.
Unroll the dough onto a flat surface. Cut into 12 pieces, in 3-by-4-inch rectangles. Divide meat and cheese between the dough rectangles. Bring the corners of the dough together, pinching to seal. Place the smooth side up in the muffin cups. Bake 10 to 12 minutes until golden brown. Cool.
I haven’t taken the time to try these recipes yet, but I will soon. They sound great. I can see my family grabbing a “Meat Muffin” on the way out of the house to check a cow. I’ll feature more of Stacy’s recipes in coming weeks.
The last recipe for this week is another I received for making “Pemmican.” It comes from Phyllis Virden, of Craig. She found it in one of her books, “Indian Crafts and Skills” by David Montgomery.
Grind jerky into a powder. (The amount depends on how much you’re making.)
Take dried berries (cherry, raisins, currants, etc.) and grind the jerky and berries together. Take kidney or loin fat from beef or buffalo. Melt until it is clear. Mix with berries and meat powder until it sticks together. Shape into balls the size of tennis balls, flatten, and let cool. Cut into pieces. Store in a cool place.
Phyllis wrote that she has not made pemmican, but she thinks it could be frozen. She also thinks that dried cranberries could be used for one of the berry choices.
Thanks to everyone who contributed mincemeat and pemmican recipes the past three weeks.
If you have a favorite recipe that you’d like to share, write to me at P.O. Box 415, Craig CO, or call me at 824-8809.
Copyright Diane Prather, 2010.