Cathly Beegle offers up a new round of delicious recipes.

Hello and welcome to my corner. June is here and so many exciting things are going on. We have so much to look forward to and be thankful for.  It should be a wonderful month.

Graduation is Friday for our local schools. I hope and pray that God blesses and watches over these young men and women as they go out into the world to make lives for themselves. It has been way too many years since I stood in that line waiting to get my diploma from Ripley High but I still remember the excitement and maybe a little fear for what the future would bring.

Father’s Day is in June and as it gets a little closer I will try to find some special recipes to honor the Dads out there. My father has been gone for many years and I would give anything to be able to spend one more day with him. If you are lucky enough to have your Dad in your life make sure he knows how much you appreciate him.

Then there is the big day all of the children are counting down to. School will be out for the summer! There will be camps, picnics, vacations and lazy days at the pool and all sorts of things for them to do. I pray it is an amazing summer for everyone and that memories to last a lifetime are made.

This week I thought I would share some recipes using ground beef. Everyone seems to like hamburger and you can do so many things with it. We fix hamburgers on the grill, tacos, chili, spaghetti and so many other things. I tried to find a few recipes that were a little different. I hope you like them. 

Fifteen Minute Meatballs

1 lb. ground beef

¾ cup dry bread crumbs

½ cup water

¼ cup chopped fresh parsley

1 egg

1 ½ tsp. garlic powder

1 tsp. salt

1 tsp. pepper

1 jar (28 oz.) spaghetti sauce

1/3 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

In a large bowl, combine the ground beef, bread crumbs, water, parsley, egg, garlic, salt and pepper; mix well. Form the mixture into 15 balls and place in a microwave safe 9x13 baking dish. Pour the spaghetti sauce over the meatballs and sprinkle with the Parmesan cheese. Cover with plastic wrap and microwave at 70% power for 12 minutes, or until the meatballs are cooked completely through. Remove the plastic wrap and sprinkle with the mozzarella cheese. If desired, microwave an addition minute or two to melt the cheese.

I like the idea of having meatballs without heating up the house. You could use them with spaghetti or to make sandwiches. The next is more of a comfort food but is also really easy. It cooks in just ten minutes but will taste like you spent a lot of time on it.

Skillet Chopped Steak

1 ½ lbs. ground beef

½ cup Italian flavored bread crumbs

1 medium onion, chopped

1 egg

½ tsp salt

½ tsp. pepper

1 can (10 ¾ oz.) condensed cream of mushroom soup

¾ cup milk

1 cup sliced mushrooms

In a large bowl, combine the beef, bread crumbs, onion, egg, salt and pepper; mix well and then shape into six oval patties about ½ inch thick. Cook patties in a large skillet over medium high heat for 3 minutes per side, or until browned. In a small bowl, combine the soup, milk and mushrooms; mix well and pour over the patties. Reduce heat, cover and let simmer for about 10 minutes. 

The last recipe is something the veterans might remember. It is also something my Mother made often when I was a child. You can serve it over biscuits, noodles, potatoes or toast. 

Army SOS Creamed Ground Beef

1 lb. ground beef

¼ cup flour

1 beef bouillon cube

2 ¼ cups milk

½ tsp. Worcestershire sauce

½ tsp. salt

Pepper to taste

Brown ground beef in a large skillet. Add flour, pepper and salt to the beef and stir until the flour is absorbed. Add the milk, Worcestershire sauce and bouillon. Heat to a simmer, stirring often until the mixture thickens.

Thank you for sharing this time with me. If you have a recipe or helpful hint of your own I would love to hear from you. You may e-mail me at cbeegle@jacksonnewspapers.com or send regular mail to PO Box 31, Ripley, WV 25271. 

Until next week, please have fun and stay safe.