I have so much ground beef thanks to a nice farmer that i do not know what to do w/ it. I think there is atleast 86 LBS. 1 lb. packages,chilli,meatballs,taco filling and meatloaf what else? i figure at 1 lb. every other day it will take us 1/2 a year to use it all and that does not include roasts and steaks plus the hog that leaves soon. Any other ideas?

-- renee oneill (oneillsr@home.com), November 02, 2000

Answers

stuffed peppers, moussaka, italian wedding soup, "beefaroni", stroganoff, ....i'll keep thinking

-- Sue (sulandherb@aol.com), November 02, 2000.

Share?

-- Terri (tchr4hm@juno.com), November 02, 2000.

Boy, what couldn't you do with it!?! I make hamburger soup and it's very good. Brown the meat & drain fat. Then take any leftover veggies, canned tomatoes, potatoes, and the browned ground beef throw it all into a crock pot. Season with salt, pepper, and a cube or two of beef bullion & simmer until veggies and taters are done. I like to cook mine in a crock pot for a few hours, but a regular stock pot on low heat will do just fine as long as your keep an eye on it. Heck, I just had this same soup tonight, only I made it with 2 New York strips bought out of the markdown meat bin. Making soup sounds like a waste of steak, but the meat *had* to be cooked today. My hubby works nights so there was no sence in grilling them for myself and this way we can make several meals off 2 smallish steaks. I always keep my leftover veggies in a plastic tub in my freezer - when it's full it's soup time! This time I had green beans, zuchini, broccoli, peas, a tomatoe, onion, and mushrooms in there. By the time I added everything up I figure it cost me less than $4 to make a huge crockpot full of good thick soup. I freeze this in individual servings for my husband to take on cold nights. :-)

-- elle (hotging@aol.com), November 02, 2000.

Add seasonings and use it to top pizzas. I didn't see cheeseburgers on your list! I used to have a little cookbook with 101 ground beef recipes -- you could probably find something similar at the library. How about lasagna? Spaghetti? We use a lot of hamburger here, for soups, stews, and everything else! Have fun, and experiment a little!

-- Kathleen Sanderson (stonycft@worldpath.net), November 03, 2000.

Renee , I want to know how you use only 1 pound !

-- Patty (fodfarms@slic.com), November 03, 2000.

Stuff on a Shingle. Crumble and cook and drain the hamburger. Mix milk and flour in a large jar and shake. Pour in, and it makes gravy. Then serve over toast!

-- Cindy in Ky (solidrockranch@msn.com), November 03, 2000.

The steer was given to us ,the whole thing,we gave 1/2 away. My kids are not big meat eaters,like some folks have to hide veggies i hide meat.I think they would be happy if we never ate it again,but hs would die w/ out it,i could take or leave it.We ate more pork then beef and more chicken then pork so any ideas are needed!

-- renee oneill (oneillsr@home.com), November 03, 2000.

I brown it with onions, then add water and vegetables for soup. Also, try this meat pie:

Brown one pound ground beef with one onion, chopped Drain off fat. Add one 8 ounce can tomato sauce, 1 teaspoon salt, 1 teaspoon Worcestershire sauce, 1/4 teaspoon black pepper, and a little garlic powder if desired. Mix thoroughly. While still hot, place in a regular pie pan lined with 1/2 recipe of biscuit dough. Cover with the other half of the dough, rolled to fit pan. Cut slits in top crust. Bake at 400 degrees until the crust browns. Serve with another can of tomato sauce, heated, and poured over the top.

-- Green (ratdogs10@yahoo.com), November 03, 2000.

Lucky you, Renee. Try hash. There are so many ways to make it- start with crumbled hamburger, chopped onions , potatoes chopped in small cubes, salt and pepper to taste. From there you can add anything you like. Sometimes I add a little catchup for zing.

-- Peg (wildwoodfarms@hushmail.com), November 03, 2000.

elle. thanks for the dinner idea I'm going to make some tonight I had never thought of saving leftover veggies in the freezer for soup that is a brilliant idea, thanks for the dinner idea we just finished grinding venison burger it will work great for this. ronda

-- ronda (thejohnsons@localaccess.com), November 03, 2000.

Can't imagine this being a problem; never heard of kids who dont like hamburgers before! Do you have pets? I feed my dogs only raw meat/bones and veggies; wouldnt let em near commercial dog or cat food, definitely poison. Dogs and most cats love ground beef; since you got it free, it would save on pet food costs for awhile. Earthmama

-- Earthmama (earthmama48@yahoo.com), November 03, 2000.

PICNIC AT RENEE'S PLACE... (pass it on) I'll bring the potato salad.

(:raig

-- Craig (CMiller@ssd.com), November 03, 2000.

Craig ,that would be a great idea! i am game anyone near Maryland?

-- renee oneill (oneillsr@home.com), November 03, 2000.

LOL!!! Well, let's see, Renee -- it would only take us about twelve hours or so to drive down there -- could just about manage to get down there and back in twenty-four hours!!! Better feed some of it to your dogs, if the kids really don't like meat! Though it might be a good idea to encourage them to eat a little more. The children who eat only milk and cereal products (and I know, you said yours like veggies) are the ones who are likely to be developing allergies to those foods that will show up with problems later on. I have a grandaughter I'm a little worried about, her mother is working on getting her to eat a more balanced diet as we have entirely too much celiac disease/leaky gut syndrome in the family.

-- Kathleen Sanderson (stonycft@worldpath.net), November 03, 2000.

I live near Maryland, I'm from Garrett county, western part of the state. I'll bring Brussel's sprouts, we have plenty! Annie in SE OH.

-- Annie Miller (annie@1st.net), November 03, 2000.

Summer Sausage...give it for xmas presents. DW

-- DW (djwallace@ctos.com), November 04, 2000.

Yeah, I'm with Earthmama, I feed my dogs raw organic meats (which is why one is 15 1/2 now maybe) and have almost no healthproblems with them. However, for human consumption, I just heard a guy on public radio last night talking about making homemade breakfast sausage by add garlic, red pepper, honey, brown sugar and I believe a little thyme, mixing all together (by hand, he said) and letting it mellow in the refrigerator for a day before frying it up. Other spices if you like...

Other favourites of mine that might appeal to your children if they like vegetables and rice are things like stuffed peppers, stuffed cabbage rolls (altho I get lazy and just chop the cabbage up and put it in layers in a casserole and save the rolling part for when company comes), and even stuffed swiss chard leaves (since that's what's still coming out of the garden, only the chard and kale have survived...the cabbage is already in the crock...)Hungarian paprika and good tomato sauce really make any of those dishes for me!

-- Julie Froelich (firefly1@nnex.net), November 04, 2000.

Here's a bunch of ground beef recipes:

http://search.metacrawler.com/crawler?general=101+ground+beef+recipes&method=0&redirect=web&rpp=20&hpe=10®ion=0&timeout=0&sort=0&format=beta99&theme=classic&refer=mc-search

If your browser doesn't capture the entire url, copy/cut/paste.

-- ~Rogo (rogo2020@yahoo.com), November 05, 2000.

Being from the Upper Penninsula of Michigan (yes, a Yooper and proud of it!) The only way to go with extra ground beef is homemade cornish pastys (not pronounced "paaaasties"). Make a big batch of pie crust, dice up a bunch of potatoes, carrots & onions, roll the crust out into dinner plate sized circles and fill it with the meat/veggie stuffing, close the crust and crimp the edges, bake at 400 for about an hour, cut into the center to see if they're done. These freeze really well and reheat nicely for busy day meals. They're also great for picnic food. We heat them in the morning, wrap them in newspaper, carry them in an insulated bag and they're still hot at lunchtime.

-- Rose Marie Wild (wintersongfarm@yahoo.com), November 05, 2000.

Hamburg soup .Take fresh canned tomatoes , elbows , onions and what ever else you like for seasonings .I love the stuff. You can add celery, carrots ,clean out the fridge and throw it in .

-- Patty (fodfarms@slic.com), November 05, 2000.

Do yourself a favor and take a day and can some of it. I find it much handier that frozen burger, especially when you are rushed and out of dinner ideas. Thaw it, brown it, drain it as well as you can, I have even rinsed it with hot water through a colander. Pack into jars-quarts, pints, even some half-pints( good size for topping a pizza) Pack fairly tight, it will sink down during the canning process, add some salt (1/2 teaspoon per pint, adjust for jar size) and put on the lids. I process 50 minutes at 15 pounds pressure( according to my book, regardless of jar size) I have some jars that are three years old--no off strong taste, no freezer burn, I have more freezer room, and best of all, it is cooked, just needs a little heating and draining to make sloppy joes, spaghetti sauce, casseroles, whatever. I can much more hamburger than I freeze now-if you have wide mouth jars, you can even can patties or meatballs, using the same processing times. Good luck.

-- Denyelle Stroup (dedestroup@hotmail.com), November 05, 2000.

how about trying to make jerkey . cablas has a jerkey gun with the seasoning packs. mix it up with the ground beef fill the gun and shoot out jerky strips onto a dehydrator. My kid looooove them.

-- jeff gillingham (whtail@vermontel.com), November 07, 2000.

I would suggest you make jerky, also. Email me if you want my recipe. I dehydrate lots of hamburger as it saves freezer space and lasts forever. I use it for soups, and almost any dish that you need hamburger for.

-- Duffy (hazelm@tenforward.com), November 09, 2000.

Jerky would make great holiday gifts! One box mix of Hi Mountain Jerky seasoning (many to choose from) sells for about $6 at our local stores. It seasons 15 pounds of meat. The jerky gun is $20, I borrow a neighbor's, in exchange for some smoking I do for him. The 'gun' makes the ground meat spread perfectly and quickly and makes it uniform in size and shape. You don't have to use it.

-- Anne (HT@HM.com), November 09, 2000.