Over a Cup: A casserole for summer

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Roundup Casserole

To make "Roundup Casserole," you'll need:

• 1 pound ground beef or 1 pound beef stew meat

• 2 tablespoons shortening

• 3 ½ cups canned tomatoes

• 2 cups diced celery

• ½ cup diced green pepper

• ¾ cup sliced onions

• 1 clove garlic, minced

• 1 ½ teaspoons salt

• 1 tablespoon sugar

• ½ cup uncooked rice

Preheat the oven to 350 degrees.

Brown the beef in a skillet with the shortening.

Add the tomatoes and ½ cup water.

Simmer for 30 minutes.

Add the celery, green pepper, onions, and seasonings.

Bring to a boiling point, pour the mixture into a 2-quart casserole dish, and cover.

Bake for about 15 minutes.

Stir the rice into the mixture and continue baking, covered, for about 45 more minutes, until the meat, vegetables, and rice are tender.

You can also cook the dish on top of the stove, in a deep skillet.

If the mixture becomes dry, add a little water.

I don’t know about you, but when the weather is hot, as it has been, I have a hard time thinking about what to cook.

Nothing sounds appetizing.

So, one morning this week, after I’d worked in the garden, I poured a cup of coffee and started going through my recipe files and cookbooks.

That’s when I came upon “Cattlemen’s Favorite Beef Recipes,” a little recipe booklet printed by the Colorado Cowbelles in 1957.

Back then, the recipe booklet cost 25 cents.

I’ve cooked some dishes from this recipe book and have even featured some of them in this column.

This time I found a recipe for “Roundup Casserole” that looks promising.

I haven’t tried it yet, but I don’t see how a person could go wrong.

You can bake the casserole in the oven or cook it on top of the stove, which would make your house cooler on these hot days.

To make the casserole, you will need the following ingredients:

1 pound ground beef or 1 pound beef stew meat, 2 tablespoons shortening, 3 ½ cups canned tomatoes (I’ll use the diced variety), 2 cups diced celery, ½ cup diced green pepper, ¾ cup sliced onions, 1 clove garlic (minced), 1 ½ teaspoons salt, 1 tablespoon sugar, and ½ cup uncooked rice.

Preheat the oven to 350 degrees.

You will need a 2-quart casserole if you decide to bake the recipe.

Brown the ground beef or stew meat.

You may not need the shortening if you use ground beef.

Then add the tomatoes and ½ cup water.

Simmer for 30 minutes.

Then add the celery, green pepper, onions, garlic, salt, and sugar.

Bring the mixture to the boiling point.

Pour it into the casserole and cover.

Bake at 350 degrees for about 15 minutes.

Then stir the rice into the mixture and continue baking for about 45 minutes longer, until the meat, vegetables, and rice are tender.

If you choose to cook the dish on top of the stove, use a deep skillet.

Brown the meat and add all of the ingredients, except the rice.

Bring to boiling, reduce heat, and simmer for 30 minutes.

Stir rice into the mixture, cover skillet, and gently simmer for about 50 minutes or until the meat, vegetables, and rice are tender.

Stir occasionally.

If the mixture becomes dry, add a little more water during cooking time.

Back when this book was printed, there were several Cowbelle organizations in the state.

The state vice president at the time was Winnie Mock, of Moffat County.

This week’s recipe was contributed by Leavitt Booth, of the Mile-Hi Cowbelles.

This week, after I had written the first draft of this column, I received a letter from my sister, Darlene, who lives in Rocky Ford.

She sent two recipes — one for “Fruity Baked Oatmeal” and the other for “Really Good Turkey Burgers.”

I’ll share the recipes next time.

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

Copyright Diane Prather 2012

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