Since I prefer not to use the canned food the recipe calls for, I took a little more time to make this, but still under 30 minutes. Rather than canned cream of mushroom soup, I made up a white sauce flavoured with fresh mushrooms, onion and nutmeg. And instead of opening a can of mixed vegetables, I steamed some fresh vegetables I had on hand: carrots, green beans and celery. I also had some leftover mashed potatoes from a previous meal to use as a base.
The recipe is subtitled “Shepherd’s Pie” but it is not baked. It is really a meat sauce to serve over potatoes, rice or noodles. Perfect for a quick meal on a busy day.
Coo’s Lunch (Shepherd’s Pie)
1 lb. ground beef
1 10 oz. can cream of mushroom soup
1 14 oz. can of mixed vegetables, drained
Boiled potatoes (may be mashed)
Butter or margarine
Empty the undiluted soup into a saucepan and warm through.
In a skillet or large pot, melt butter or margarine over medium heat.
Brown the ground beef in the butter until it is fully cooked.
Add the soup and vegetables and mix well.
Let simmer a few minutes to heat through.
Serve over warm boiled or mashed potatoes.
Note: The contributor of this recipe was Bonnie Briggs, one of my first acquaintances when I moved to Parkdale. She was a woman who had known poverty first-hand and a powerful and dedicated advocate for affordable housing. It was with sorrow I learned of her passing a few weeks ago. RIP Bonnie. (October 6, 2017)
A very quick meal, just as easy as the store-bought versions and so much more economical, not to mention much tastier.
Hamburger Helper Home-Style
¾ lb. ground beef
1 tsp. salt
½ tsp. pepper
1 Tbsp. finely chopped onion
1 stalk celery, chopped
¼ cup frozen or canned peas
2/3 cup fresh or canned tomatoes, chopped
1 cup crinkly noodles
½-¾ cup shredded cheese or ½ cup grated Parmesan cheese
In a skillet, brown the ground beef with salt and pepper.
Add the onion, celery, peas and tomatoes.
Meanwhile, put a pot of water on to boil and cook the noodles.
When the noodles are cooked, drain and rinse them and spread them on top of the ground beef mix in the skillet.
Sprinkle cheese over all.
Cover and let simmer 10-15 minutes to blend flavours.
This is a delightful salad in the Vietnamese style. A note accompanies the recipe in regard to the “long, slender pieces” of cabbage.
“Vietnamese cooks cut beautiful cabbage salads without a grater. Here’s how: remove leaves from head one by one. Lay several together and roll up tightly. Lay roll on board and slice as thinly as possible with a very sharp knife. Surprisingly fast, and yields a dish completely different from the usual shredded affair.”
Add hard-cooked eggs and tomato wedges to serve as a main dish salad. It is a very good topping for rice or as an accompaniment. It also keeps very well. A week after making it was still very good.
Have rice cooked and ready, or start it before beginning this recipe and this is a quick and delicious meal. Soybean curd is also known as tofu. If more convenient, the sauce can be made first and kept warm over low heat as you do the stir-fry. Then combine and serve over rice.
Source: Simply in Season
Date tried: October 31, 2014
Time needed: 1 hour
I looked forward to trying this salad and it did not disappoint. But it is certainly an occasional treat. I splurged on a small piece of beef tenderloin since I couldn’t find venison. I am sure I could only have got half as much anyway at the same price. Perhaps an acceptable version could be created with well-tenderized round steak or pot roast.
This is very good. I love these dark greens. And so good for you, too as they are rich in vitamins and minerals. Apparently the ancient Persians considered they helped children grow properly and so served them often. Adding cooked chicken or tuna makes it a whole meal. For a side salad, use only the vegetables.