Making the most of your pantry

                        
Two times three equals six, as everyone knows. Yet it isn’t always easy to get six servings out of a small amount of meat. So why not try multiplying your amount of meat by an extender, such as corn flakes? Combined with expensive ground beef, the flakes give a pleasing flavor and texture. And the result? Six hamburgers instead of three or four.
Hamburger Toasties
1/2 pound ground beef
1 cup corn flakes, slightly crushed
1 teaspoon salt
Dash of pepper
3 to 4 tablespoons milk or water
Combine ingredients and mix well. Shape into flat cakes and pan-broil in lightly greased pan, turning to brown both sides. Makes 6 hamburgers about 3 inches in diameter.
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Muffins are a great and tasty way to stretch your breakfast budget - and they make delicious, nutricious snacks, as well. There are many ingredients you can use, leftover or otherwise, to make muffins. Leftover oatmeal, cold cereal, flour, cornmeal, fruit, nuts, sugar, juice, cinnamon and other spices, chocolate, peanut butter, preserves and many other items can go a long way with a little creativity. Find a good muffin recipe and alter it to fit your kitchen’s inventory. And keep in mind, anything that can be made into a muffin can be made into a pancake, too. Just add a little more liquid. Here’s a favorite muffin recipe in my house:
Streusel Muffins
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
1/4 cup packed brown sugar
1 tablespoon butter, softened
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups or line with muffin papers.
In a medium bowl, combine flour, white sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
Fill cups 2/3 full. In small bowl, blend brown sugar, softened butter, cinnamon and chopped nuts with fork until crumbly. Sprinkle over muffins before baking.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Flavors Gone By includes articles and recipes collected from local publications circa 1930-1990, along with family favorites. Send questions, comments or submissions to jwarden@gpubs.com.


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