Grind Your Own Meat In Minutes: Use A Food Processor!

After the last food recall (which was hamburger made from diseased cows … yeah, like cutting out the cancerous eye before slaughter was good enough AND all that meat was stamped “Approved” prior to grinding), this really is the way to go. The only problem I’ve had is getting the meat/fat ratios right for burgers. I use a clamp to the counter manual grinder (quite a workout when grinding a lot of meat) but I never thought about using a food processor!


Homemade Corned Beef

I can’t believe I didn’t post about this!  I made homemade corned beef last year, leaving out the sugar and the pink salt, and it was fantastic!  I thought, well, I could make this, then can it so I know exactly where it came from and what was in it.  I haven’t gotten around to canning this because it usually doesn’t last that long!

Anyway, if you are interested (I wanted to see if I could and I did), here is how I did it:

And here is how to can it (ever since I canned that chicken, I prefer raw canning meats):

There you go!  Give it a shot (even if you only do one).  It really wasn’t as difficult as my brain said it would be!

Navajo-Irish Stew

From the Phoenix Sun newspaper when I was living there in 1991:

Navajo-Irish Stew

  • 2 pounds stew beef in 1-inch cubes
  • Vegetable Oil
  • 1 quart water
  • 1 package dry onion-soup mix
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • Dash of garlic powder
  • 3 zucchini, cut into large chunks
  • 1 onion, cut into chunks
  • 2 fresh unpeeled tomatoes, cut into chunks
  • 4 pattypan squash, cut into chunks
  • 3 potatoes, cut into chunks
  • 1 cup string beans
  • 4 or 5 ears of fresh corn, cut into sections

Brown beef in vegetable oil.  Add a small amount of flour to the pan, then water.  Add soup mix, dried herbs, garlic powder and vegetables.  Bring to a boil and simmer 3 to 4 hours.

Makes 8 servings.

Anasazi Stew

Here’s a recipe called Anasazi Stew you might like (got this from the Phoenix Sun newspaper when I lived down there):

  • 1 pound pork shoulder, cut into cubes
  • 1 large onion, cut into chunks
  • 1 cup string beans, cut in half
  • 3 zucchini, cut into large chunks
  • 4 pattypan squash, cut into large chunks (these are the pale green flying saucer shaped squash)
  • 1 can (14 or 16 ounces) tomatoes
  • 1 green chili, cut up
  • 1 cup fresh or canned kernel corn
  • 1 quart water

Place ingredients in an electric slow cooker and simmer on low all day. Serve with Navajo Fry Bread or tortillas.

Ma’s Pepper Steak

I’ve been posting recipes left and right, forgetting to add them to my blog (as you can tell). I’m trying to catch up!

Pepper Steak

  • 1 pound lean beef, shredded (round steak)
  • 4 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 1/8 teaspoon pepper
  • 6 medium green peppers, shredded
  • 4 green onions, sliced
  • 6 tablespoons cooking oil

Mix beef with 2 tablespoons soy sauce, cornstarch and pepper. Seed bell peppers and cut into julienne strips. Slice green onions. Fry both in 3 tablespoons oil. Remove, add remaining oil and fry beef until redness disappears. Add peppers and remaining soy sauce. Serve with steamed rice.

Makes 4 to 6 servings.

Now, it’s easier to cut up the meat when it is still partially frozen. I have added mushrooms and hot peppers. Also, there’s less “indigestion-y” if you use red and/or yellow peppers with the green bell peppers.

Army SOS

Since this pretty much goes along with the gravy thread, this is my favorite SOS recipe I have found.   I have tried a lot but this one is a hit!  Even the picky teenagers scarf this down!

Army SOS Creamed Ground Beef

Prep Time: 10 Minutes
Ready In: 30 Minutes
Submitted By: Mary48Cook
Servings: 6

“In the Army, this ground beef dish flavored with Worcestershire sauce is traditionally served on toast, but it also goes well over egg noodles. Add sautéed onions, mushrooms, or bell peppers to vary the taste.”


  • 1 pound ground beef
  • 1/4 cup all-purpose flour
  • 1 cube beef bouillon
  • 3/4 teaspoon salt
  • 1 pinch ground black pepper
  • 2 1/4 cups milk
  • 1/4 teaspoon Worcestershire sauce


1.Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Sauté all together for about 5 minutes or until
flour is absorbed.  Gradually stir in milk and Worcestershire sauce.  Bring all to a simmer, stirring constantly.  Cook until thickened, about 5 to 10
minutes. Serve hot!

Oat Bread, Meatloaf, and New Mexico Chile Verde

I have been so busy with playing Call of Duty Black Ops that I keep forgetting to post some of my latest concoctions! 🙂

While I love specialty breads (I still haven’t found a good-enough-for-me recipe for jalapeño cheese bread) I have been wanting to find a good every day bread and I think I found it! Why do I like this recipe so much? Well, this is the first one I found without brown sugar, honey, or molasses. Also, it’s not too dense but heavy enough to not break apart when spreading natural peanut butter on it. This makes fantastic sandwiches, toast, french toast, etc.

Oat Bread

I would post the recipe web page but I can’t find the link to it!)

  • 5 3/4 – 6 1/4 c. flour
  • 2 1/2 c. oats
  • 1/4 c. sugar
  • 2 pkg. dry active yeast
  • 2 1/2 t. salt
  • 1 1/2 c. water
  • 1 1/4 c. milk (I used buttermilk)
  • 1/4 c. butter

Combine 3 cups flour, oats, sugar, salt, and yeast in a large bowl and mix well.

In a small saucepan, heat milk, water, and butter until very warm (just until butter is melted). Add to flour mixture and blend on low speed of mixer until dry ingredients are moistened. Increase the medium speed and beat for 3 minutes (I did this by hand and it was not fun).

By hand, stir in enough flour to make a stiff dough. Turn out onto floured surface and knead in the rest of the flour for about 5 to 8 minutes.

Shape into ball, cover with bowl (or in an oiled bowl covered with plastic wrap) and let rise until doubled (about an hour). Punch down and let rest for 10 minutes.

Divide dough in half and shape into loaves. Place in greased bread pans. Cover and let rise until almost doubled (recipe said 15 minutes but I let it go for 30).

Heat oven to 375 degrees F. Bake for 45 – 50 minutes, or until dark golden brown. Remove from pans and let cool before slicing (which I can never do!).


Now, meatloaf. Hubby has hated meatloaf all his life but I was getting pretty desperate trying to find inexpensive recipes. I figured he could suffer this once (actually, with my cooking he suffers more than that!). I was reading through my cookbooks and found in one (Loyalty Cook Book – Native Daughters of the Golden West, published in 1953) a tip for leftover stuffing: use it to replace breadcrumbs (or crackers) in meatloaf! I made a basic meatloaf (yes, I used an actual recipe for this because it’s been so long that I knew it would either end up too dry or too wet if I went by memory) with the leftover stuffing from Thanksgiving and it was a hit! Hubby actually had seconds AND we ate the rest for sandwiches! It was moist and actually tasted better cold (unless it’s because I prefer meatloaf sandwiches anyway).


Last (but not least) was dinner last night. I found a recipe in another cookbook (The Border Cookbook) that was similar to this one but I did it the lazy way. I just added a 28 ounce can of diced tomatoes and a 28 ounce can of diced Ortega chiles. I also let it cook for 6 hours. Served with rice and heated flour tortillas, this was a fantastic meal!

Chile Verde (Green Chile and Pork Stew)


  • 2 pounds pork shoulder, pork butt, or boneless pork ribs – cut into 1-inch cubes
  • 1 large onion, chopped
  • 3 garlic cloves, finely chopped
  • 4-6 jalapeño peppers or 4 Anaheim or New Mexico chiles fresh, (green)
  • 1-2 (8-oz) cans whole tomatoes, crushed (use 2nd can if stew is too spicy!)
  • 1-2 cups water or chicken broth
  • Salt
  • Spices: oregano, cumin (optional)
  • 1 bunch cilantro leaves, chopped – for garnish

Toast chiles in a cast-iron skillet or comal (Mexican griddle); until blackened. Wrap in damp paper towel and place in plastic bag for about 20 minutes to steam. Peel off blackened skin and remove stems and seeds. Chop all chiles. If you prefer your Chile milder, you can use cans of chopped chiles.

Crush tomatoes.

If using pork shoulder, remove fat from shoulder and chop into small pieces. Render fat in large pot and then remove fat pieces. If you don’t use the pork fat, use 2 tablespoons oil or lard. Heat over medium-high heat and brown pork pieces well. Don’t crowd pot; brown in batches, if needed.

Add the onions and garlic and stir well, cooking until onions are soft. Add the chopped chiles, spices (if using) and crushed tomatoes. Stir well and cook for about 2 minutes until well-blended. Add water or broth and bring to a boil. Reduce heat to simmer and cook for about 1-½ to 2 hours until pork is very tender. Taste for seasoning, and adjust as necessary. Serve with rice and beans, and warm soft tortillas.