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TIPS
•Raw meat or fish should be thoroughly chilled before grinding for minimum loss of juices. During extensive grinding, fats from meats can build up inside GRINDING CHUTE, slowing down the grinding efficiency and loading motor. Stop the grinder, remove the GRINDING CHUTE, wash parts in hot water and reassemble.
•Be sure food is free of bone, tough tendon, nut shells, etc., before grinding.
•Freshly ground meat should be refrigerated and cooked within 24 hours.
•Handle ground meat lightly to avoid packing it. To divide into even servings, shape into balls first, then gently flatten these to the desired thickness. If you season the patties when turning them, or after cooking, you will avoid the packing that comes from working the seasoning into the raw ground meat. Patties may be broiled or pan broiled with equal success. Do not flatten patties in the pan with spatula – this removes desirable juices from the meat.
•When cooking
•For chili, use chopping cutter to coarsely grind beef. Flavor and texture of chili as well as hamburger casseroles and soups, are greatly improved using coarsely ground meat.
•Good quality beef, freshly ground and used at once, needs only light shaping. You may wish to add some freshly ground onions or chives for additional flavor.
THE RECIPES
PECAN-CHEESE BALL
1 package | 1 small onion |
1 package (3- to | 1 teaspoon garlic salt |
| 1⁄2 to 3⁄4 cup chopped pecans |
Cut cheese and onion in to small cubes and grind using grinding cutter. Sprinkle with salt and mix thoroughly. Chill. Shape into a ball and roll in chopped pecans. Serve with crackers. Yield: 1 cheese ball
FRESH CRAN-APPLE RELISH
2 cups fresh cranberries | 1 orange, cut in eighths and seeded (do not |
2 apples, quartered and cored | not remove peel) |
| 1⁄2 cup to 1 cup sugar (optional) |
Grind fruits using either cutting disc. Alternate cranberries with apples and oranges. Add sugar to taste. Chill thoroughly before serving. Makes 5 to 6 cups.
SAUCY HAMBURGER STEAKS
11⁄2 pounds boneless beef chuck roast | 4 teaspoons Worcestershire sauce |
1/2 small onion | 2 teaspoons horseradish |
2 cans | 2 eggs, slightly beaten |
1 to 2 tablespoons prepared mustard | 3⁄4 cup dry bread crumbs |
| 1 tablespoon dried parsley flakes |
Grind beef and onion using grinding cutter; set aside. Combine soup, mustard. Worcestershire sauce and horseradish to form a smooth sauce. Remove 1/3 cup sauce and combine with ground beef and onions. Add eggs, bread crumbs and parsley. Shape into 8 patties. In a large skillet over medium heat, brown patties on both sides (approximately 5 minutes per side). Remove patties. Pour off excess grease. Return patties to skillet. Spoon sauce over each. Cover and allow to simmer 10 to 15 minutes, turning and basting occasionally with sauce. Serve “steaks” with gravy over rice, noodles or potatoes if desired. Makes 8 servings.
