Posts Tagged ‘Hamburger’

Pink Shirts, Pink Ties and Pink Slime

The 'Boss Burger," my favorite at 'Dotty's'!

I own and wear a pink shirt. I even have and wear several pink ties. However, this post isn’t about apparel…sorry.

“Pink Slime” has hit the media yet again in recent days. Several of my friends in social media have inquired what my thoughts were on a number of videos and news reports: Jamie Oliver’s Food Revolution ‘70% of Americas Beef Is Treated With Ammonia,’ Fox News Report ‘Pink Slime in 70% Of Ground Beef,’ and ABC News ‘Where You Can Get Pink-Slime Free Beef,’ were the three most cited.

Can you imagine taking fresh picked fruit, misting it with ammonia hydroxide to eliminate bacteria, sticking it in a blender, cooking it, putting it in a jar and then selling it for human consumption? Most of us do, by purchasing jelly and jam to go with our peanut butter.

Can you imagine taking fresh picked lettuce or spinach, misting it with ammonia hydroxide to eliminate bacteria, putting it in a package, selling it, buying it, opening it, adding croutons, tomato and ranch dressing and then eating it? Many of us do, purchasing prepackaged salad to eat before supper.

This post is not intended to promote, nor condemn the practice of utilizing ammonium hydroxide, but rather to present some facts and allow you to make your own decisions. This is not a “new” process, nor is it solely utilized by the meat industry. The questions are those that I have been asked over the past four days. Read more…

“Test-Tube Hamburger”

A friend of mine on Twitter sent me a link to an article titled “First ‘test-tube’ hamburger to be produced this year” and wanted to know my thoughts, so…

The idea of being able to take bovine stem cells, growing muscle tissue in a lab and then taking that tissue and turning it into “hamburger” is an intriguing idea. It makes me think of a science fiction movie or even Star Trek.

Those who know me and have followed my blog also know that I am a supporter of utilizing technology to improve the ability of agriculture to provide safe and wholesome food in the most efficient manner possible while also being environmentally friendly. This endeavor could potentially provide an option for people to choose, when it comes to choices of “meat.”

After being intrigued by the initial presentation of the idea, I then reached the point in the article where the author begins describing the “benefits” of having being able to create “hamburger” in a test-tube. Yes, I am putting the word hamburger in quotations…I just have a tough time calling something hamburger that comes from lab.

Some of the benefits listed included:

“Conventional meat and dairy production requires more land, water, plants and disposal of waste products than almost all other human foods.”

It is important to realize that most of the land utilized to raise cattle is of very poor quality and not land that is favorable for growing “human foods.” Particularly in the west, cattle run on mountain and dessert range, where elevation and length of growing season limits production to grasses. Additionally, where cattle have been managed properly, beneficial grasses actually increase, for both the cattle and wildlife, fuel loads are reduced and organic material in the soil is increased. Read more…

Keeping Hamburger Interesting

The following are recipe’s for ground beef. Ground beef can be used for a host of delicious dishes and appetizers.  Go beyond the burger and the helper. All of these recipe’s are from people I have met through my travels across this great country and they are all (or were) directly involved in the cattle industry.  They are family farmers and ranchers just I am; people who know beef!

Mexican Casserole

1 ½ lb ground beef
1 medium onion
1 can cream of mushroom soup
1 c evaporated milk
1 small can chopped green chilies
10 – 12 tortillas
1 ½ tsp salt
Dash of pepper
Dash of garlic salt
1 ½ c American cheese

Preheat oven at 400.
Brown meat with salt, pepper, garlic salt and chopped onion.
Drain fat from meat.
Mix soup with milk and chilies in saucepan.
Place tortillas on cookie sheet in warm oven, just long enough to warm, then dip in soup mixture.
Line 9 x 13 inch baking dish with tortillas.
Mix soup and meat mixtures.
Alternate meat mixture with the tortillas.
Top with meat mixture, then grated cheese.
Bake about 30 minutes.

Recipe from Frances Henard, New Mexico.

 Meat Pie

Pie Shell/Crust

1 lb ground beef
½ c bread crumbs
½ (8 oz) can tomato sauce
½ c onion, chopped
¼ c green pepper, chopped

Mix and pat into pie shell.


1 ½ c minute rice
1 c water
1 ½ cans tomato sauce
1 c grated cheddar cheese
½ tsp salt

Preheat oven to 350.
Mix all but ½ cup of the cheese.
Spoon the mixture into the shell.
Bake for 25 minutes covered with foil.
Remove foil and add ½ cup cheese.
Bake for 10 to 15 minutes more.

Recipe from Sherry Colyer, Idaho

Lanea’s Favorite Skillet Dish

3 strips bacon
1 lb ground beef
1 c sliced onion
1 (1lb) can stewed tomatoes
½ c water
1 tsp salt
¼ tsp pepper
1 Tbsp Worcestershire sauce
2 medium potatoes, diced
1 c green pepper strips
2 c coarsely chopped cabbage
1 c chopped celery

Fry bacon in a skillet until crisp.
Remove and drain on paper towels; crumble.
Saute beef and onion in 2 Tbsp bacon fat until meat is well browned.
Add tomatoes, water, salt, pepper, Worcestershire sauce, potatoes, green pepper, cabbage, celery and bacon.
Bring to a boil; reduce heat.
Cover and simmer 20 minutes, until vegetable are tender.

Recipe from Lanea Gunderson, Montana.

Meat-Potato Quiche

3 Tbsp vegetable oil
3 c coarsely shredded raw potatoes
1 c grated Swiss or Cheddar cheese
¾ to 1 ½ c browned hamburger
¼ c chopped onion
1 c evaporated milk
2 eggs
½ tsp salt
1/8 tsp pepper
1 Tbsp parsley flakes

Preheat oven to 425.
In 9 inch pie pan, stir together vegetable oil and potatoes.
Press evenly into pie crust shape.
Bake for 15 minutes, just until brown.
Remove from oven.

Layer on cheese, hamburger and onion.
In bowl, beat milk, salt, eggs and pepper.
Pour over other ingredients.
Sprinkle with parsley flakes.
Return to oven and bake about 30 minutes or until lightly browned.
Inserted knife blade, 1 inch from edge, should come out clean.
Allow to cool 5 minutes before cutting into wedges.

Recipe from Lanea Gunderson, Montana.

Zesty Cocktail Meatballs


1 lb ground beef
1 egg, beaten
1 c soft bread crumbs (about 2 slices)
¼ c milk
3 Tbsp finely chopped onion
½ tsp salt

Preheat oven to 375.
In large mixing bowl, combine beaten egg, bread crumbs, milk, chopped onion and salt.
Add meat and mix well.
Shape into 8 dozen 1 inch balls.
Place the meatballs in a 15 ½ x 10 ½ x 2 ¼ inch baking pan.
Bake for 20 to 25 minutes.


1 (10 oz) jar grape jelly
1 (12 oz) bottle chili sauce

Melt grape jelly and chili sauce in a saucepan.
Add meatballs and simmer 15 to 20 minutes, until meatballs are heated through (if you stored for later.)
• Only simmer for 5 – 10 minutes if meatballs were prepared at the same time.

Recipe from Jerry Nicholson, Washington

Hot Hamburger Dip

1 lb hamburger
½ c chopped onion
1/3 tsp garlic powder
1 (8 oz) can tomato sauce
¼ c catsup
¾ tsp oregano
1 (8 oz) pkg cream cheese
1/3 c Parmesan cheese

Brown the ground beef, onion and garlic powder.
Drain off the extra fat.
Stir in remaining ingredients.
Cover and simmer 15 minutes.
Serve with choice of dipping agents.
Yields approximately 24 servings.

Recipe from Buell Jackson, Iowa.

Categories: Hamburger, Recipes Tags: , , ,
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