dinner recipe vegetable

1016 – Easy Mushroom Gravy, Weekday Ground Meat Steak

Easy Mushroom Gravy

Pan drippings from ground meat steaks
1-2 cups water or bullion or stock
1/2 cup water.
1 Tablespoon cornstarch
8 ounces fresh mushrooms
Salt and pepper to taste

Wash and trim fresh mushrooms and slice thinly.
Heat pan drippings on medium heat and add mushrooms. Stir until cooked tender. Season with salt and pepper to taste. Add water (or bullion) and bring to gentle boil. Mix cornstarch into 1/2 cup water. Stir until completely dissolved. Slowly pour cornstarch slurry into boiling water-mushroom mixture. Stir constantly until thickened. Adjust seasonings and serve.

Weekday Ground Meat Steak

This fast-to-cook burger is tasty and sure to please the whole family. Use any type of ground meat with good results: beef, pork or poultry.

2 pounds ground meat
Garlic powder
Onion powder
Salt and pepper to taste

Form ground meat into 3 large, thin patties. Season generously with garlic and onion powder. Sprinkle salt and
pepper on each side to taste. Heat large skillet over medium high heat. Add burgers to skillet. You should hear an immediate and vigorous sizzle if the skillet is hot enough. Cook burgers until well seared on first side (4 to 5
minutes.) Gently use spatula to loosen and flip burger. Cook other side of burger until well seared (another 4-5
Burgers are done when internal cooking temperature registers 155 degrees Fahrenheit on a food thermometer. Cover and set to side until ready to serve. Use pan drippings to make a quick pan gravy. Delicious!

Quick Mixed Greens

1 cup finely chopped kale
1 cup finely chopped cabbage
1 sweet onion, sliced thin
1/2 Granny Smith apple, sliced thin
2 tablespoons vegetable oil
Salt to taste

Heat oil in large skillet on medium-high heat. Wash all vegetables well and slice very thin. Add kale, cabbage and onion, stirring 4-5 minutes until wilted and soft. Add thinly sliced apples and cook 3-4 more minutes. Season to taste with salt. Serve immediately. Use any type of fairly tender green successfully with this dish: kale,
spinach, bok choy, chard, or any variety of cabbage.
Tougher-leafed greens such as collards will require a longer cooking time but still yield tasty results.

Candy Carrots

1 small bag baby carrots
1 tablespoon butter
1/2 tablespoon honey
Salt to taste

Boil carrots until fork tender. Drain water from pot. If using large carrots: wash, peel and cut into coins before boiling. Add butter, honey and salt to pot and stir gently until butter is melted and coats carrots. Serve hot.

No honey? A teaspoon of brown sugar, white sugar, maple syrup or stevia is a good tasting substitute.

Rhonda Matthews
Clemson University Cooperative Extension

The Peggy Denny Show 17 095 – Rhonda Matthews, Recipe 1016, Part 1

The Peggy Denny Show 17 095 – Rhonda Matthews, Recipe 1016, Part 2