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It's about ground meats today. The term "ground meat" used to mean hamburger to most people, and it seems to be the same today. As more and more people look for variety in their diets and bargains at the supermarkets, other ground meats such as chicken, pork, ham, turkey, sausage and venison, etc. are becoming more popular. Our boys (and 1 girl) are deer hunters and they cut up their deer themselves. We have an assembly line for cutting, trimming, grinding and packaging. Bud grinds and I package. Then we put some of each cut into a bag and put it in the freezer. It's call bartering for food!

Some ground meats are interchangeable in many recipes including casseroles, spaghetti sauce, chili, pizza, meatballs, etc. For burgers we use 1/2 hamburger and venison mixed, As many of you know, venison has very little fat in the meat and it's nutritionally sound for our bodies. The boys (and 1 girl) hunt locally and the deer eat corn and grain which I think has a lot to do with tenderness and no wild taste when preparing it. Some will disagree with me but that's ok.

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It's soup made with a variety of ground meats. Don't pass over this recipe...it's very good.

SPANISH RICE SOUP

1 lb. ground pork (can use ground beef or venison)

4 c. water

2-15 oz. cans diced, stewed, or 4 c. home canned tomatoes, undrained

1 c. diced celery

1/2 c. long grain rice

1/2 c. diced green pepper

1 1-1/4 oz. envelope regular onion soup mix

1 T. instant beef bouillon granules

1/2 t. dried basil leaves, crushed

Several drops (or to taste) hot pepper sauce - Tabasco sauce)

In a large saucepan or Dutch oven cook ground pork till browned; drain off fat. Stir in rest of ingredients. Cover and bring to a boil; reduce heat. Simmer for about 20 minutes or till rice is tender, stirring occasionally.

Makes 6-8 servings.

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QUICK CHEESEBURGER CHOWDER

1 lb. ground beef or venison

2 c. 1/2-inch cubed potatoes

1/2 c. diced celery

1/4 c. diced onion

2 T. diced green pepper

1 T. beef bouillon granules

1-1/2 c. water

1/2 t. salt

2-1/2 c. milk, divided

3 T. flour

1 c. shredded cheddar cheese

Additional cheese

Snipped chives

In large saucepan or Dutch oven, cook ground beef till brown, stirring constantly; drain off fat. Stir in next seven ingredients. Cover; bring to a boil, lower heat and cook 15-20 minutes or till veggies are tender. Combine 1/2 c. milk and flour, shake in small covered container until lumps are gone; stir into meat mixture over medium heat, stirring constantly, until bubbly. Slowly add rest of milk (2 c.), stirring till thickened and bubble. Add cheese; cook and stir just till cheese melts. If heat is too high, mixture might curdle. Garnish with additional cheese and chives if you wish.

Makes 6-8 servings.

Note: Heat the 2 c. milk till very warm before adding to mixture if you wish...takes less time to thicken.

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SAUSAGE 'N CORN

CHOWDER

1 lb. bulk pork sausage (not ground pork)

1 medium onion, chopped (about 2/3 c.)

1/2 c. diced red sweet pepper

2-15 oz. can cream-style corn

2 c. frozen, loosely packed, hash brown potatoes, thawed

2/3 c. milk

3 c. hot water

3/4 c. shredded American cheese

In a large saucepan or Dutch oven, cook sausage, onion and red pepper till meat is browned and veggies are tender; drain off fat. Stir in next 4 ingredients; bring to a boil. Lower heat, cover and simmer 10-15 minutes or till potatoes are tender, stirring often. Add cheese; heat and stir till cheese melts. Do not boil. Serve immediately or keep hot on very low heat.

Serves 6-8.

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ITALIAN BEAN AND SAUSAGE SOUP

1-1/2 lbs. mild or hot Italian sausage

2 t. olive or canola oil

3/4 c. diced onions

2 t. minced garlic

2-15 oz. can diced Italian-style tomatoes

3-1/2 c. hot water

2 t. chicken bouillon granules

2 c. medium size shell macaroni cooked according to pkg. directions

1-19 oz. can (maybe it's a 15 oz. can) cannellini (white kidney beans) or other canned white beans.

Heat oil in 4 qt. pot or Dutch oven. Crumble sausage into oil; cook over high heat, stirring often, until sausage is browned, about 5 minutes. Add next 6 ingredients. Bring to a boil over high heat, stirring once or twice. Lower heat, cover and simmer about 7 minutes. Meanwhile, rinse and drain beans. Add cooked pasta and beans to soup and simmer 2-3 minutes.

Makes 6 servings.

TFD: Remember, Father's Day is this coming Sunday. Treat your Dad/Father with respect, and admiration. Any time is the right time to say, "I love you dad!" One of our sons will call and say, "Put father on the horn." Another will say, "P.D.N. (Paul Douglas Nelson) here. Put W.D. (Waldo Douglas) on the phone." W.D. Nelson says, "W.D. - 40 here!" Can you tell they love their father and he loves them back!

Happy Father's Day to all father's from A.M.N!

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