Milkmaid's Recipe Box: Springtime Skillet Dinner

Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

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Sunday, February 4, 2018

Springtime Skillet Dinner

Here's another recipe from my old Betty Crocker's Picture Cook Book-- it is probably an edition from the late 1950's. In this book, above this recipe on page 276, there is this quote:

"Mrs. Claude Stuart of Florin, California, originator of this dish, wrote: 'It takes less time than regular stew . . . and tastes much better."

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What I am noticing about the recipes in this old cookbook is that they call for very common and well known ingredients! Ingredients I don't have to ask about with, "HUH? WHAT is that? and ... WHERE can I get it?"

Brown in 2 tablespoons fat (butter) in 10" skillet . . .
1 clove garlic, cut up (don't let it scorch or burn).

Remove garlic.

Then, add to pan, cooking until browned while stirring . . .
1 cup finely diced onion
1/2 lb. lean ground beef

Add . . .
1/2 cup UNcooked rice
5 to 6 cups water
Simmer uncovered over low heat 40 minutes.

Add . . .
1 cup finely diced carrots
1 cup finely diced potatoes
Continue simmering until tender (20 minutes?)

Season with . . .
1 to 2 teaspoons soy sauce
1 tablespoon salt (or less, if needed)
1/8 teaspoon ground black pepper

Serve hot . . . garnished with parsley.
AMOUNT: 6 servings