minced meat recipes,of any kind!

[sineaterdoodah]

i realize that y'all call ground beef, minced beeef, generally. but what's the fat ratio normally,for beef,since this came up in a different thread? 

and do you eat /cook with OTHER minced./ground meats? 

you know,like pork,or chicken? 

or things like crab?

i'm always up for new recipes,please! 🙂

[this-one-time-at-bandcamp]

Yes, I use Jiffy.............I introduced the recipe to my relatives in Scappoose earlier this year, and the eldest daughter destroyed the cornbread topping, so whenever I cook up there, I make an extra pan for her.

I use frozen mixed vegetables, which may include chopped up peppers and celery depending on the mix.  I buy turkey gravy in a jar and add it to the shepherd's pie,

[sineaterdoodah]

really? i'm surprised i haven't seen that in one of my classes! i will definitely post that there!  thanks!

[sineaterdoodah]

thanks band! we are cornbread fiends too!

[jean2579]

Sin, the only cornbread that I have ever tasted in Aus has been very dry and hard to digest. Is that just that we don't know how to make it correctly, or is that the way it is supposed to be?

[this-one-time-at-bandcamp]

We have always used either Jiffy or Krusteaze............follow directions, and there's nothing like a piece of warm cornbread with butter slathered on it..............

Now, if my diabetes doctor hasn't read this.........

[imastawka]

None of the above made any sense to me.      lol

Over here Jiffy is either a bag or a shoe.  And Krusteaze

sounds like something for soothing cracked heels.       Hahaha

Oh, except the bit where someone doesn't use lamb in their

shepherd's pie.  That's why it's called shepherd's pie.

If you use beef,   it's called cottage pie

http://www.taste.com.au/recipes/24365/cottage+pie

[pollysd]

And Krusteaze sounds like something for soothing cracked heels.    

It does, doesn't it? 

Jiffy is a name brand  boxed cornbread mix.

I like cornbread, but rarely ever make it or eat it.

I never go less than 85 percent fat for my ground beef, although ground chuck

makes for really tasty burgers. I tried less than 85 percent once and there was 

way too much fat in the pan. In my opinion, you're not really saving any money

if half the meat disappears while cooking it. You actually get more for your money

buying hamburger with less fat.

[sineaterdoodah]

---

@jean2579 wrote:

Sin, the only cornbread that I have ever tasted in Aus has been very dry and hard to digest. Is that just that we don't know how to make it correctly, or is that the way it is supposed to be?

---

jean, there are a few tips on how to make moist sweet cornbread with JIFFY mix,or from a recipe. but you know,i'd have to kill you if you shared them. it's sacred to the fambly,lol!!! 

no,seriousy. GOTTA use either jiffy or krusteaz mix. then you ignore the directions that say 2% milk and use whole mik,with 2 extra tablespoons of milk per box. AND you add a teaspoon of sugar to it. the jiffy,i mean. ( sorry,i have man reading over my  shoulder and correcting me. i just threatened to bite him if he touches my lappy again,and sent him to bed)   and you need to seriously beat the eggs first,not just toss them into the mix.

and i can give you my g-g-gramma's recipe,which includes all this,if you'd be interested!:)

[imastawka]

Nope again.

Jiffy - in Australia - shoe or bag - not food item

       

[sineaterdoodah]

for my sweet stalka,lol!

MY  recipe,box or gram's,looks like this(NO,this isn't my piccie! just what it looks like!)

and then there's also corn pone to made by doubling the mix,halving the liquid,doubling the egg,and frying it in bacon fat,or  fry/baking it it cast iron well greaded with bacon fat,so the bottom,at least,gets good and crispy!