Over a Cup of Coffee: Discovering a lost recipe | CraigDailyPress.com

Over a Cup of Coffee: Discovering a lost recipe

Diane Prather/For Craig Press

When it comes to resolutions for 2019, I have some doozies. At the top of the list is getting my recipes organized so I can find one when I need it. It’s going to be a big job so I’ll be satisfied if I can just start organizing them. Awhile back, I wanted to make a ground beef casserole that has beef on the bottom of the casserole dish and stuffing in the center. I looked everywhere for the recipe — no luck! Then, just today, I found it in a plastic sleeve of recipes that is shelved with my recipe books. Now I remember putting it there where it would be easy to find.

I’m featuring “Ground Beef Casserole with Herb Stuffing” in this week’s column. Maybe you would like to try it, too. It is a tasty dish.

Ground Beef Casserole with Herb Stuffing

• 1 1/2 pounds ground beef

• 1 egg, beaten

• 1 medium onion, chopped

• 1/2 medium green pepper, chopped

• 1/2 cup crushed soda crackers

• 2/3 cup water

• 1/3 cup butter or margarine

• 2 cups herb seasoned stuffing mix

• 2 medium stalks celery, chopped (and some chopped leaves, too, if you wish)

• 1 can (10 3/4 ounces) mushroom soup

Preheat oven to 350 degrees. Combine the ground beef, beaten egg, half the onion, the green pepper, and crackers. Mix well. Line a 1 1/2-quart round casserole with the mixture, pressing it evenly over the bottom and against the sides. Combine the water and butter. Heat until the butter melts. Add stuffing mix, celery, and the remaining half of the onion. Mix lightly but thoroughly. Spoon the stuffing into the center of the casserole. Spoon undiluted soup over the stuffing. Bake, uncovered, in the preheated, 350-degree oven for one hour. Makes four to five servings.

I’m looking for recipes, so if you have a favorite recipe(s) you would like to share with readers, please call me at 9780-824-8809 or write to me at PO Box 415, Craig, CO 81626.




Columns

Over a Cup of Coffee: Supper in a skillet

July 12, 2019

This column’s first recipe is good for a quick supper — or anytime for that matter. The recipe comes from Marcey Dyer, of Pierce, who has shared several delicious recipes with me. To save time, use leftover cooked rice when making this skillet dish.



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