~ring, ring~
me: Hi!
Lev: I'm going to be working a bit late tonight. (note that his phone call comes about an hour after he should have been finished work.)
me: Uh, ok. How much longer do you think you'll have to be there? Is there a problem?
Lev: Hopefully not much longer. I'm trying to deal with tech support in Hawaii. Is there anything we need? Should I stop for anything?
Me: No. Just come home when you're done.
Lev: (sounds slightly worried) Um, ok. Is everything alright? What should we have for supper?
Me: Don't worry, supper is almost done.
Lev: What is it?
Me: It's something that I've never made before. It should be good.
Lev: (sounding very worried) Is it the clam thing?
Me: (laughing, because I knew that wouldn't be a hit with him) No! I wouldn't do that too you. It's something with ground beef.
Lev: (Still sounding worried) We had ground beef?
Me: Yes, I found it in the back of the freezer. And yes, it's beef, not moose. (He hates wild meat more than he hates clams.)
Lev: (sounding much relived) Ok. I'll call you when I'm done.
And now, wait for it... the point of my story... the something new that I made for supper. I've been trying really hard to use up things that we already have in the house. We spend WAY too much money on groceries, and make daily trips to the grocery store. And, yes, I know that's only Wednesday, but it's a work in progress.
Here's what I made; compliments of the Kraft website, allrecipes.com and my Epicure cupboard. It was really tasty, and when I asked Alek if I should make it again he said, "Yes, and yes." High praise indeed.
Biscuit-Topped Tomato Beef Bake
1 lb. (500 g) lean ground beef
3/4 cup chopped onions (1 medium)
1 can (10 oz/284 mL) condensed tomato soup
1 egg
3/4 cup milk
1 cup KRAFT 4 CHEESE ITALIANO Shredded Cheese
1/2 cup chopped green onions (2 medium)
1-1/2 cups all-purpose baking mix
1 tbsp of worcesterchire sauce
PREHEAT oven to 400°F. Brown meat in large nonstick skillet on medium-high heat; drain. Return meat to skillet. Add onions; cook and stir 5 min. Stir in soup; cook 3 min. or until heated through. Spoon into 2-L baking dish.
BEAT egg and milk in medium bowl with wire whisk. Add cheese and onions; mix well. Add baking mix; stir just until moistened. Drop by spoonfuls over meat mixture.
BAKE 35 min. or until biscuits are golden brown and cooked through.
~Here's where I deviated from the recipe:
- I used a homemade biscuit recipe;
- I seasoned the beef with Epicure Beef seasoning and toasted onions;
- I added about 1.5 Tbsp of Epicure Herb and Garlic Dip Mix to the biscuit dough
- Next time this would taste even better with pulled beef or pork under the biscuit topping; not as quick-and-easy, but better than ground beef (IMO)
Cheddar Buttermilk Biscuits
2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup cold butter or margarine
1/2 cup shredded sharp Cheddar cheese
3/4 cup buttermilk
DIRECTIONS
In a bowl, combine the flour, sugar, baking powder, salt and cayenne. Cut in butter until mixture resembles coarse crumbs. Add the cheese and toss. Stir in buttermilk just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1 in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 425 degrees F for 15-18 minutes or until golden brown. Serve warm.
~ I didn't have buttermilk so I just used regular
~ I didn't add cayene, but I did add 1.5 Tbsp of Garlic & Herb Dip mix (Epicure)
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