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WIld Mountain 12-8-13

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February 19, 2019

2/7/2019 1:04:00 PM
For the love of hamburger hotdishes

It’s about ground beef today, or hamburger, as most people call it. Many recipes tell us to drain off the fat after browning hamburger, but a lot of fat often stays behind. It’s an unwanted contributor to cholesterol in the bloodstream, it’s not good for us. Some five years ago, a chemist and physician published a sort of recipe in a journal of medicine to give home cooks a way of removing both cholesterol and fat from the hamburger.

“Cook the beef in vegetable oil, then drain the oil off and rinse the beef with hot water. The cholesterol, which is the lean part of the meat but is very soluble in hot unsaturated fat (such as cooking oil), drains off with the oil, and then by rinsing with hot water removes most of the remaining cooking oil and beef fat.”  Read this part over again. Sounds confusing but it’s worth the time spent doing it to help keep the cholesterol out of our bloodstream. I’ve said it before, when hamburger is on sale, but two or three pounds extra than you normally buy and prepare it with the oil/rinse directions. Drain well, freeze on a cookie sheet. After it’s frozen, transfer to a plastic bag and freeze. When you need hamburger for a recipe, take out as much as you need. Cuts down on prep time.

1-1/4 c. quick rice (Minute rice)
1 lb. lean ground beef, drained and rinsed
1 medium onion, sliced in half, then in 1/2-inch slices
1-16 oz. can bean sprouts, drained
2 c. frozen, cut green beans
1-10-1/2 oz. can beef bouillon
1/3 c. soy sauce
1/2 c. water
1/2 t. ground ginger

Combine all ingredients in a two quart casserole. Mix lightly with a fork. Cover; bake at 400 degrees for 35-40 minutes or until rice is tender. Makes four to six servings. Note: This casserole can be frozen. Make a double batch, bake as directed, remove half, put in plastic container, cool, cover and freeze. Thaw in fridge, heat in microwave.


1 lb. ground beef
1 medium onion, diced
1-10 3/4 oz. can cream of chicken soup, undiluted
1- 10 3/4 oz. can condensed vegetable soup, undiluted
3/4 c. chow mein noodles

In a large skillet, cook beef and onions over medium heat until beef is no longer pink; drain. Stir in soups. Transfer to a greased 1-1/2 quart casserole dish or an eight inch square baking dish. Cover and bake at 350 degrees for 25-30 minutes or until hot. Uncover; sprinkle with noodles. Bake five minutes longer or until noodles are crisp. Makes four servings.


1 lb. lean ground beef
2 c. elbow macaroni, cooked and drained
2 c. shredded cheddar cheese, divided
1-16 oz. can chili beans, undrained
1-15 oz. can stewed tomatoes
3/4 c. each, diced green pepper and onion
1/4 t. garlic powder
1/2 t. red pepper flakes
2 T. grated Parmesan cheese

In a large skillet over medium heat, cook beef until no longer pink, drain. In a bowl, combine 1-1/2 c. cheddar cheese and next four ingredients. Stir in beef, garlic powder and pepper flakes. Turn into a 9x13 inch baking dish, sprayed with cooking spray. Sprinkle with Parmesan and rest of cheddar cheese. Cover and bake at 375 degrees for 35 minutes or until hot. Makes 8-10 servings.

Thought for the Day: When you teach your children, you teach your children’s children.

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WIld Mountain 12-8-13

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