Over A Cup: A casserole for busy days

Advertisement

photo

Diane Prather

'Hungry Boys’ Casserole'

For the meat mixture:

1 ½ pounds ground beef

1 cup sliced celery

½ cup chopped onion

1 clove minced garlic

¾ cup tomato paste

¾ cup water

1 teaspoon salt

1 teaspoon paprika

1 (16-ounce) can pork and beans, undrained

1 (16-ounce) can peas or mixed vegetables, drained (or equivalent amount of frozen vegetables)

For the biscuits:

1 ½ cups flour

2 teaspoons baking powder

½ teaspoon salt

¼ cup butter

½ cup milk

In a large skillet, sauté the ground beef, celery, onions and garlic. Add the tomato paste, water, salt and paprika. Reserve 1 cup of this meat mixture for the biscuits. To the remaining mixture add the pork and beans and vegetables. Simmer this mixture while preparing biscuits. To make the biscuits, sift the flour, baking powder and salt together. Cut the butter in until the particles are fine. Add the milk and stir until dough clings together. Knead dough mixture about 12 times and roll out to a 9- by 12-inch rectangle, about ¼-inch thick. Spread reserved meat mixture over dough. Roll up and cut into 12 one-inch pieces. Turn meat mixture into a large baking dish and top with biscuits. Bake at 425 degrees for 25 to 30 minutes. Serves 6 to 8.

— Contributed by Donna Deakins, of Craig

Some time ago, Donna Deakins, of Craig, brought me a recipe for “Hungry Boys’ Casserole.” I have a bad habit of slipping a recipe into whatever cookbook I have open at the time and then not being able to find it again.

That’s the case with Donna’s recipe. I think this would be a great casserole to make when you need to feed hungry workers (such as branding day on the ranch).

Donna said that she found this recipe in a farming magazine. Her family likes it because they like bread, and the casserole has little biscuits on top.

To make “Hungry Boys’ Casserole,” you will need the following ingredients: For the filling — 1 1/2 pounds ground beef, 1 cup sliced celery, 1/2 cup chopped onion, 1 clove minced garlic, 3/4 cup tomato paste, 3/4 cup water, 1 teaspoon salt, 1 teaspoon paprika, 1 (16-ounce) can pork and beans (undrained) and 1 (16-ounce) can peas or mixed vegetables (drained) or equivalent amount of frozen vegetables. For the biscuits: 1 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 cup butter and 1/2 cup milk.

Preheat the oven to 425 degrees.

In a large skillet, sauté and drain the ground beef, celery, onion and garlic. Add the tomato paste, water, salt and paprika. Reserve 1 cup of this mixture for the biscuits.

Add to the remaining mixture the pork and beans and peas or mixed vegetables. Simmer this mixture while preparing the biscuits.

To make the biscuits, sift the flour, baking powder and salt together. Cut in the butter until particles are fine. Add the milk and stir until the dough clings together. Knead the dough mixture about 12 times and roll out to a 9- by 12-inch rectangle, about 1/4-inch thick.

Spread reserved meat mixture over the dough. Roll up and cut into 12 one-inch pieces.

Turn meat mixture into a large baking dish and top with biscuits.

Bake at 425 degrees F for 25 to 30 minutes. Serves six to eight.

Thanks much, Donna!

A fresh fruit salad would be a great addition to a meal with Donna’s casserole.

A salad we enjoy is a combination of sweet cherries, cantaloupe, watermelon and seedless grapes. It’s easy to make — just pit the cherries, cut up the rest of the fruit and mix.

If you have recipes you’d like to share, please call me at 824-8809 or write to me at P.O. Box 415, Craig, CO 81626.

Click here to have the print version of the Craig Daily Press delivered to your home.

Comments

Use the comment form below to begin a discussion about this content.

Requires free registration

Posting comments requires a free account and verification.