I've discovered a glaring deficiency in what I imagined was a totally saturated cookbook market.
In my collection of more than 400 volumes, I can't find a single reference on ground meats.Not a chapter on trendy ground turkey.
Not a group of great ground chicken recipes.
But even more surprising, not a single publication exploring the excitement of ground beef.
And I've made a thorough search.
Thanks to the organizational efforts of my college-bound daughter, Amy, my cookbooks now respond to a computerized series of commands titled, "Personal Cookbook Organizer."
All I have to do is type in the search command, and "ground something" should pop up on my screen. Right?
Wrong.
I can get all kinds of substitutes: a hundred recipes for oat bran products, a sales pitch for super seafood or a primer labeled "The Useful Pig." Even the volumes "The Working Family Cookbook" and "Taste of America" virtually ignore the all-American favorite, ground meat.
I'm perplexed.
Don't American families use ground meat in some form every week? If not, how does basic family fare like spaghetti, pizza or burgers fit into the menu plan?
Maybe there's another answer.
Combining ingredients with ground meat requires no recipe. Everyone claims his own special touches, touches that engage automatically, rehearsed through years of practice.
Hamburgers are easily covered with condiments, so survive without additional attention. Spaghetti sauce buries the beef with flavor, while sausage swims through layers of pizza cheese.
But after the basic three items in the emergency family survival kit, what happens to ground meat?
For one thing, it sells and sells in volume.
Mark Sheppick, butcher at Dan's in Olympus Hills, says sales for popular ground chicken and turkey have "really gone crazy."
"We sell as much ground chicken and turkey in the service case as we do ground beef."
Sheppick uses only turkey tenders or chicken breast to create his grind, while service case packages use a blend of light and dark meats.
"This product has virtually no fat content," Sheppick says, "only about 3 to 5 percent, and that all comes from the marbling in the meat itself."
Lower fat content in ground beef grabs attention as well. Consumers discover a healthy product but also note the economy attached.
A regular grind that contains as much as 30 percent fat loses a full third of its volume during cooking, substantially reducing the overall yield.
Using a regular grind in recipes in which the meat is browned and drained may be slightly more economical than investing in a leaner mixture. Regular grind also works efficiently in meat loaf where the bread crumbs tend to absorb the excess fat content.
The lean grade, or 20 percent fat content, blends well with a variety of ingredients in burgers, meatloaf, meatballs or other more elaborate dishes.
Extra lean ground beef, with only 15 percent fat content, is a dieter's delight, though tends to be somewhat dry compared to its juicier neighbors.
More recent products, ground turkey or chicken, are usually sold as a combination of light and dark meats with bits of skin. Pre-packaged grinds contain varied amounts of fat, usually between 7 percent and 15 percent.
Because of the reduced fat content, ground turkey or chicken should be cooked over moderate heat to minimize shrinkage and dryness. Bread crumbs, rolled oats or crushed crackers added to the meat help retain moisture during cooking.
The mild flavor of both ground turkey and ground chicken necessitates the use of additional seasonings or zesty sauces.
Both poultry products are virtually interchangeable with ground beef recipes if allowance is made for moisture and seasoning content.
That is, if you can find ground beef recipes.
Take comfort in the fact that our dependable Deseret News readers provided us with enough recipes to create at least one chapter in a possible ground meats cookbook. Try out their suggestions.
Chicken Meatballs Primavera
Submitted by Shawna Christensen, Holladay
Approximate cost: $4.34
Preparation time: 25 minutes plus cooking
Yield: 4-6 servings
Evaluation: Attractive entree with healthy ingredients and refreshing flavor combinations. Tester used herb-seasoned stuffing mix as bread crumbs for additional burst of spiciness.
1 pound ground chicken
1 egg
3 Tablespoons Parmesan cheese
2 Tablespoons bread crumbs
1/2 teaspoon oregano
1 clove garlic, pressed
1/2 teaspoon lemon juice
3 Tablespoons olive oil, divided
1/2 cup frozen peas
1 carrot, thinly sliced
1 clove garlic, minced
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
12 ounces spaghetti or other pasta, cooked and drained
Salt and dried red pepper, optional
Blend ground chicken with egg, Parmesan cheese, bread crumbs, oregano, 1 clove garlic, and lemon juice; blend and form into meat balls. Saute meatballs in 1 Tablespoon hot oil for 15-20 minutes or until done, turning occasionally. When browned, remove from skillet and keep warm. Heat 2 Tablespoons oil in skillet; add carrots, peas and saute briefly. Add garlic and squashes; continue to cook until vegetables are tender crisp; remove from heat. Add additional 1/4 teaspoon oregano to vegetables and oil with pasta. Add additional Tablespoon olive oil, Parmesan cheese, salt and crushed red pepper to taste. Serve on warm platter or individual plates, placing meatballs on top of pasta and vegetable mixture.
Mexican Supper
Submitted by Norma Richardson, Heber
Approximate cost: $6.54
Preparation time: 20 minutes
Yield: 4-6 servings
Evaluation: Hearty family fare that's quick and easy to prepare. A skillet meal everyone will enjoy.
1 pound ground turkey or chicken
1 package taco seasoning
3/4 cup water
1 can (10 oz.) cream of chicken soup
1 can (4 oz.) green chilies, chopped
1/4 cup onion, chopped
1 package (6 in.) corn tortillas
1 can (15 oz.) tomato sauce
Grated cheese
Brown meat and onions together; stir in taco seasoning, water and soup. Simmer 5 minutes. Add tomato sauce and chilies. Tear tortillas into bite-size pieces and stir in until well moistened. Top with grated cheese and simmer 10 minutes more.
(Can be made in an electric fry pan or transferred to a casserole dish and baked at 375 for 10 minutes.)
El Dorado Beef and Cheese Casserole
Submitted by Teri Taggart, Orem
Approximate cost: $9.93
Preparation time: 65 minutes
Yield: 8-10 servings
Evaluation: Very tasty combination of flavors; rich and hot! Tester suggested adjusting amount of chilies to family taste. Easy to make ahead of time.
1 pound ground beef, turkey or chicken
1 tablespoon dried, minced onion
1/2 teaspoon garlic salt
2 cans (8 oz.) tomato sauce
1 cup chopped olives
1 cup sour cream
1 cup cottage cheese or 1 can (10 oz.) cream of mushroom soup
1 can (4 oz.) green chilies, diced
1 package (8 oz.) tortilla chips
2 cups Cheddar or Monterey Jack cheese, grated Brown meat; drain and add garlic salt, tomato sauce, onions and olives. In a separate bowl, combine sour cream, cottage cheese and green chilies. Layer half of chips, meat mixture, sour cream mixture and cheese. Repeat layers, ending with cheese. Cover and bake at 350 degrees for 35 minutes.
Zucchini Chicken Casserole
Submitted by Thelma Rouse, Tooele
Approximate cost: $4.88
Preparation time: 20 minutes plus cooking
Yield: 8 servings
Evaluation: Very good combination of ingredients. Stuffing mix adds needed seasoning to ground chicken.
1 pound ground chicken or turkey
1/4 cup onion, chopped
6 cups zucchini, sliced
1 can (10 oz.) cream of chicken soup
1 cup sour cream
1 cup Cheddar cheese, grated
1 package (16 oz.) herb stuffing mix
1/2 cup margarine, melted Saute onion with chicken. Steam zucchini for 5 minutes; drain. Combine soup, cheese and sour cream. Add zucchini. Combine stuffing mix with margarine. Spread half of stuffing mix in an 8-by-11-inch pan; layer chicken mixture, then zucchini. Cover with remaining stuffing mix. Bake at 350 degrees for 30 minutes.
Italian Beef Casserole
Submitted by Hazel Cannon, Salt Lake City
Approximate cost: $5.18
Preparation time: 15 minutes plus baking
Yield: 6-8 servings
Evaluation: Nothing out of the ordinary, but a dependable family meal. Tester would suggest low-fat yogurt or additional cottage cheese as substitute for sour cream.
1/2 pound medium noodles
1 pound lean ground beef
1 can (15 oz.) tomato sauce
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic salt
1 cup cottage cheese
1 cup sour cream
1 medium onion, chopped or grated
1 cup Cheddar cheese, grated Cook noodles in boiling, salted water according to package directions. Drain and combine with cottage cheese and sour cream. Brown meat slightly; stir in tomato sauce, onion, salt, pepper and garlic salt. Simmer about 5 minutes. Place noodle mixture in 2-quart or 8-by-8-inch pan. Spread meat mixture over noodles; top with grated cheese. Bake at 350 degrees for 25-50 minutes until bubbly and cheese is melted.
Hong Kong Hamburgers
Submitted by Steven Taggart, Orem
Approximate cost: $3.54
Preparation time: 30 minutes
Yield: 6-8 servings
Evaluation: Tester used English muffin option and discovered a delightful change of pace in hamburgers. Sweet and sour flavor was just right, but muffin edges get a bit crispy so cover generously with meat mixture.
1 pound lean ground beef
1 egg, beaten
1/2 teaspoon salt
Dash of pepper
1/2 loaf French bread or English muffins
1 can (1 lb. 4 oz.) pineapple chunks, slices or tidbits
1/3 cup brown sugar
1 tablespoon cornstarch
3 tablespoons wine vinegar
1 tablespoon Worcestershire sauce
1 green pepper, sliced Combine ground beef, egg, salt and pepper. Cut loaf of French bread in half lengthwise; reserve top half for another use. Butter bottom half, spread meat mixture to edge. Broil until brown, about 8-10 minutes.
Drain syrup from pineapple; combine syrup with cornstarch and brown sugar. Add wine vinegar and Worcestershire sauce, cook, stirring until thickened.
Remove loaf from broiler; brush with glaze. Top with pineapple and green pepper slices. Brush with remaining glaze; return to broiler for 2 minutes or until topping is heated.