Spanish Rice

Paula A. Tomey-Allen

1 lb Lean Ground Beef, Chuck or Turkey
2 T. Canola Oil
2 C. Kraft  Instant Minute Rice
I Can (14.5 oz.) Hunt's Diced Tomatoes
2 C. Hot Water
1 tsp. Tone's Parsley Flakes
1 tsp. Tone's Minced Onion
1 tsp. Kirkland Signature Jar Minced Garlic

2 tsp. Knorr Instant Beef or Chicken Bouillon Powder


Brown meat in deep pan. Drain grease off meat and then rinse with hot water. Set aside in strainer.


Heat oil in same pan and stir in rice. Coat well with oil and stir until lightly browned.


Add all remaining ingredients including cooked meat.


Mix well. Cover and bring to boil. Turn off and let set on burner for about ten minutes or until liquid absorbed. Lightly stir after tender.


Great with garlic toast.


Optional:
Add 1 T. Chopped Green Pepper
Add 1 small can (8 oz.) of Tomato Sauce

Recipe: Ground Beef Summer Sausage

Author Unknown 

2 Lb. Ground Beef

1/8 tsp. Red Pepper

4 T. Morton Tender Quick Salt

1/8 tsp. Garlic Powder

1/8 tsp. Onion Powder

2 T. Liquid Smoke

1 C. Water

Mix all ingredients together and form into 3 rolls. Wrap in aluminum foil with shiny side in. Refrigerate 24 hours. Make slit along bottom of foil. Bake on rack at 350 for 1 hour or on broiler pan. Open the foil and drain. When cool, wrap in plastic wrap and refrigerate.

Recipe: Taco or Nacho Meat Seasoning

Paula A. Tomey-Allen

1 1/4 lb. Ground Beef, or Venison

1 1/2 T. Mesa Corn Flour

3 tsp. Chili Powder

2 tsp. Minced Garlic, dry or jar

1/2 tsp. Onion Powder

1/2 tsp. Garlic Powder

1/2 tsp. Seasoned Salt

1/2 tsp. Paprika

1/4 tsp. Sugar

2 tsp. Dry Minced Onions

1 tsp. Beef Bouillon, (2 tsp. For Venison)

Directions

Mix together all ingredients in a bowl, except for the meat. Stir, blending well.

Brown ground meat in non-stick pan.

Remove from heat, drain grease with strainer.

Rinse meat with hot water.

Return meat to the pan and add taco seasoning.

Add 1 cup hot water to mixture and simmer on medium low heat for 20 minutes, or until liquid is absorbed. Stir about every five minutes.

If you use venison, add 1 tsp. Sea Salt to spice mixture.