In this issue of our newsletter:

   Saucy Skillet Meatballs and Potatoes

   Crazy Bob's Giant Pumpkins!

   Do You Know Your Ground Beef?

“I’ll get to that when things slow down” - ever say or hear that. I use to live by that until I realized things never slow down; at least not for us. At the meat market sales may slow down but we are always gearing up for the next thing coming at us. This time of year it is the hunters that have us preparing – we are expecting a record year in deer and wild game processing. They normally are still in the throws of it when we have to get ready for Thanksgiving, holiday parties, and the big holiday meals. I’ll try to keep the ideas flowing but if any of you have a favorite holiday recipe or meal idea you want to share let me know and I will post it.

Greg was at the MN Fair and picked up a new brochure on Holiday Roasts – I’ll have to try some of the rubs to see if they are any good – one even called for using ground espresso beans! That would keep you awake after the big meal.

There was one recipe that sounded so good I will share it now:

Saucy Skillet Meatballs and Potatoes (maked 4 servings)
Ingredients:

• 1 lb lean ground beef
• ¼ cup seasoned dry bread crumbs
• ¼ c grated Parmesan cheese
• 2 egg whites or 1 whole egg
• 3 cloves garlic minced, divided
• 2 cans (14.5 oz) seasoned diced tomatoes, undrained
• 1 lb small red-skinned potatoes cut into quarters.

Instructions:

1. Combine ground beef, bread crumbs, ¼ c cheese, egg, 2 Tbsp water, 1 clove garlic, ½ tsp salt and ¼ tsp pepper in large bowl, mixing lightly but thoroughly. Shape into 12 two inch meatballs. Heat large nonstick skillet over medium heat until hot. Place meatballs in skillet, cook 5 to 8 minutes or until browned on all sides.
2. Add remaining 2 cloves garlic, tomatoes and potatoes; bring to a boil. Reduce heat; cover and simmer 20-25 minutes and until potatoes are tender. Uncover; continue simmering about 5 minutes or until sauce is slightly thickened, stirring occasionally. Season with additional salt and pepper, as desired
3. Sprinkle meatballs with grated Parmesan cheese before serving.
   

Till next month,
Yvonne

Do You Know Your Ground Beef?

Here are tips for reducing fat in ground beef. Draining, rinsing and/or blotting it!

After browning ground beef use a slotted spoon to transfer the meat to a plate lined with white paper towels. Carefully blot the top of the meat with more paper towels. Now transfer the beef to a colander and rinse with four cups of hot (but not boiling water). Do not run water directly from the tap because it causes the beef to break into finer pieces, which can affect the texture of you finished dish. After rinsing the beef transfer it back to the drained pan or to a clean pan. This method can reduce the fat in ground beef by as much as half!!!

TIME-SAVING TIP:
To save time in preparing your favorite ground beef recipes, cook and drain several pounds of ground beef. Package the cooked beef in a heavy zipper freezer bags for later use (for best quality use within 3 months). One pound of ground beef will provide about 2 ½ cups of beef crumbles.

To use: Remove from freezer and thaw in microwave. Use in favorite recipe.