I made Jill's Mince tonight. It was very, very good. Then I
"improved" it. So, here's what I did, and why some of it probably
wasn't a good idea.

I started out by using canned beef broth instead of water. I used 1
cup initially, but over the course of cooking for 2 hours, wound up
adding the other cup from the can.

The salt from the broth got REALLY concentrated. The Worcestershire
sauce and added salt combined with that concentrated broth to create a
vividly salty taste experience.

Back to cooking for two hours. After I'd gotten the original recipe
all made, I remembered that Crash wanted onions added. So, I chopped
an onion, tossed it in with the mince, and let it cook until tender.
He asked for cornstarch thickening, too.

It was still quite good (although I don't like salty food). We ate it
on little party buns (mini hamburger buns) with mustard. Crash said
that Maid-Rites have mustard on them, and that's the result he'd been
hoping for. The mustard did cut the salty taste a bit.

NEXT TIME:
Use water - no broth
Skip the salt
Add a chopped onion to the meat while browning it
Thicken with cornstarch slurry at the end
Serve on buns for Crash, on a plate for me



* Exported from MasterCook *

Jill's Mince

Recipe By :Jill McQuown
Serving Size : 0 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 cup water
3/4 teaspoon pepper
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
hot mashed potatoes

Season beef with salt & pepper and cook in a skillet until browned.
Drain all but 1 tablespoon fat; stir in Worcestershire and water.
Cover and simmer 10 minutes. The "gravy" will be clear.
Spoon over hot mashed potatoes.


Description:
""It's simple, and because of its simplicity you won't expect a
wonderful flavor that will absolutely knock your socks off!"
Cuisine:
"Scottish"
Source:
"Hannah Douglas Brown (Jill's grandmother)"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 1415 Calories; 121g Fat (77.7%
calories from fat); 76g Protein; 2g Carbohydrate; trace Dietary Fiber;
386mg Cholesterol; 1431mg Sodium. Exchanges: 0 Grain(Starch); 11 Lean
Meat; 18 Fat; 0 Other Carbohydrates.

NOTES : "My grandmother made a ground beef recipe and due to its
simplicity it appeared to be born of lean times when ground meat could
be had. She simply called it "Mince". (Mince is the word for ground
beef in the British Isles, and she was from Scotland.) I found out
later this is a fairly common way to prepare and serve it in
Scotland." ~Jill~
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

On Tue, 04 Apr 2006 22:39:38 -0500, Damsel in dis Dress
wrote:

NEXT TIME:
Use water - no broth
Skip the salt

I am wondering if you can find canned beef broth with no salt added? I
haven't tried to look for it, as I usually make my own broth when I
need beef broth, but I am speculating that it must be out there
somewhere.

Otherwise, it sounds very good. And like you, I would have to just
eat it without the buns. I wonder what other ways it could be served?
I know someone mentioned shephards pie...maybe with mashed cauliflower
on top?

Christine, who really, really NEEDS to do something about her weight.

On Tue 04 Apr 2006 08:39:38p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

I made Jill's Mince tonight. It was very, very good. Then I
"improved" it. So, here's what I did, and why some of it probably
wasn't a good idea.

If you're aiming for Maid-Rites, here's a copycat recipe that I think is
very good...


* Exported from MasterCook *

Maid Rites

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pounds Ground Beef -- 80/20
1 1/2 Teaspoons Granulated Sugar
1 Teaspoon Accent® Seasoning Mix
1/4 Teaspoon Onion Powder
1/8 Teaspoon Garlic Powder
Salt -- to taste
Black Pepper -- to taste
1 1/2 Teaspoons Yellow Mustard
1/2 Teaspoon Beef Bouillon Granules
1 Cup Hot Water
1/2 Teaspoon Worcestershire Sauce -- (optional)

Diced Onion
Dill Pickle Slices
Yellow Mustard

In a large pot or dutch oven, cook ground beef until no pink remains, but
not browned. Drain any excess grease.

Stir in sugar, Accent, onion powder, garlic powder, salt, black pepper, and
mustard, mixing well.

Dissolve bouillon granules in hot water and add to beef mixture. Add
Worcestershire sauce, if using.

Cook covered, over low heat, for 1/2 hour. Remove cover and continue
cooking over low heat until most of liquid is absorbed.

Spoon hot beef mixture onto hamburger buns and garnish with the onion,
pickles, and mustard.

Yield:
"6 Maid Rites"
- - - - - - - - - - - - - - - - - - -

NOTES :

Twice-ground beef produces the best texture. Have the meat department
grind the meat twice.



--
Wayne Boatwright @¿@¬
_____________________

On Tue, 04 Apr 2006 20:50:39 -0700, Christine Dabney
wrote:

On Tue, 04 Apr 2006 22:39:38 -0500, Damsel in dis Dress
wrote:

NEXT TIME:
Use water - no broth
Skip the salt

I am wondering if you can find canned beef broth with no salt added? I
haven't tried to look for it, as I usually make my own broth when I
need beef broth, but I am speculating that it must be out there
somewhere.

It'd be worth looking for. It had never occured to me that something
like that might be available.

Otherwise, it sounds very good. And like you, I would have to just
eat it without the buns. I wonder what other ways it could be served?
I know someone mentioned shephards pie...maybe with mashed cauliflower
on top?

I still haven't tried mashed cauliflower. Have you?

I'm thinking this stuff would probably be good rolled up into a
tortilla.

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

On 5 Apr 2006 05:56:38 +0200, Wayne Boatwright
wayneboatwright_at_gmail.com wrote:

If you're aiming for Maid-Rites, here's a copycat recipe that I think is
very good...

Thanks, Wayne. I think Crash would "almost:" kiss you!

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

On Tue 04 Apr 2006 09:06:53p, Thus Spake Zarathustra, or was it Damsel in dis
Dress?

On 5 Apr 2006 05:56:38 +0200, Wayne Boatwright
wayneboatwright_at_gmail.com wrote:

If you're aiming for Maid-Rites, here's a copycat recipe that I think is
very good...

Thanks, Wayne. I think Crash would "almost:" kiss you!

Carol

You're welcome, Carol. I hope you both enjoy them.

--
Wayne Boatwright @¿@¬
_____________________

Damsel in dis Dress wrote:
I made Jill's Mince tonight. It was very, very good. Then I
"improved" it. So, here's what I did, and why some of it probably
wasn't a good idea.

I started out by using canned beef broth instead of water. I used 1
cup initially, but over the course of cooking for 2 hours, wound up
adding the other cup from the can.

2 hours? I only simmer it for 10 minutes after browning the beef. Okay, at
least now we know beef broth isn't a good idea . I didn't have any so I
just used water. Didn't think about the salt in canned broth when we talked
about it, sorry!

Jill

On Tue, 04 Apr 2006 23:05:45 -0500, Damsel in dis Dress
wrote:

On Tue, 04 Apr 2006 20:50:39 -0700, Christine Dabney

I still haven't tried mashed cauliflower. Have you?

Not really. I tried to fix it one time, but it was less than what I
wanted, to be honest. I think it could be better...but it will take
some experimenting. It was too "wet"..too soupy. I would love to
get it "right"...


I'm thinking this stuff would probably be good rolled up into a
tortilla.

Carol
Hm...that does sound like an idea for the tortilla. I can get decent
flour tortillas..that are lower carb. The Mission brand, are you
familiar with those? I am not sure they are what a lot of people
like, but they taste decent, at least to me.

Christine

On Tue, 4 Apr 2006 23:31:43 -0500, "jmcquown"
wrote:

Damsel in dis Dress wrote:
I made Jill's Mince tonight. It was very, very good. Then I
"improved" it. So, here's what I did, and why some of it probably
wasn't a good idea.

I started out by using canned beef broth instead of water. I used 1
cup initially, but over the course of cooking for 2 hours, wound up
adding the other cup from the can.

2 hours? I only simmer it for 10 minutes after browning the beef.

That's 'cause I didn't brown the onions first, so they had to cook
down. And besides, I started it right before American Idol, and we
ate after House. You know how these things are.

Okay, at
least now we know beef broth isn't a good idea . I didn't have any so I
just used water. Didn't think about the salt in canned broth when we talked
about it, sorry!

Not a problem, Jill. We would have happily eaten it as the recipe was
written. It was amazing! And it will be a "quick meal when you're
too tired to cook" standby for us. Gooooood eatin'!

I blame Crash. He wanted Maid-Rite sandwiches.

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

On Tue, 04 Apr 2006 21:43:20 -0700, Christine Dabney
wrote:

I can get decent
flour tortillas..that are lower carb. The Mission brand, are you
familiar with those? I am not sure they are what a lot of people
like, but they taste decent, at least to me.

Yeah, I've tried them. I just can't get past the grittiness of whole
wheat. I'd rather have one real tortilla than 20 whole wheat ones.

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Damsel in dis Dress wrote:
On Tue, 4 Apr 2006 23:31:43 -0500, "jmcquown"
wrote:

Damsel in dis Dress wrote:
I made Jill's Mince tonight. It was very, very good. Then I
"improved" it. So, here's what I did, and why some of it probably
wasn't a good idea.

I started out by using canned beef broth instead of water. I used 1
cup initially, but over the course of cooking for 2 hours, wound up
adding the other cup from the can.

2 hours? I only simmer it for 10 minutes after browning the beef.

That's 'cause I didn't brown the onions first, so they had to cook
down. And besides, I started it right before American Idol, and we
ate after House. You know how these things are.

I do indeed I watched Idol (thought Kellie was the best but she *is*
Southern so country music is natural for her) and House, too.

Okay, at
least now we know beef broth isn't a good idea . I didn't have any
so I just used water. Didn't think about the salt in canned broth
when we talked about it, sorry!

Not a problem, Jill. We would have happily eaten it as the recipe was
written. It was amazing! And it will be a "quick meal when you're
too tired to cook" standby for us. Gooooood eatin'!

Yay!

Jill

In article ,
says...
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 cup water
3/4 teaspoon pepper
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
hot mashed potatoes


Bit different to the mince recipe I normally use, so I might give that a
go.
--
Carl Robson
Car PC Build starts again. http://smallr.com/rz
Homepage: http://www.bouncing-czechs.com

On Tue, 04 Apr 2006 22:39:38 -0500, Damsel in dis Dress
wrote:

I made Jill's Mince tonight. It was very, very good. Then I
"improved" it. So, here's what I did, and why some of it probably
wasn't a good idea.

I started out by using canned beef broth instead of water. I used 1
cup initially, but over the course of cooking for 2 hours, wound up
adding the other cup from the can.

That's an awful lot of cooking time for mince. Half an hour tops.


The salt from the broth got REALLY concentrated. The Worcestershire
sauce and added salt combined with that concentrated broth to create a
vividly salty taste experience.

Back to cooking for two hours. After I'd gotten the original recipe
all made, I remembered that Crash wanted onions added. So, I chopped
an onion, tossed it in with the mince, and let it cook until tender.
He asked for cornstarch thickening, too.

You can put in chopped onions at the same time you're browning the
mince, if you wish.


It was still quite good (although I don't like salty food). We ate it
on little party buns (mini hamburger buns) with mustard. Crash said
that Maid-Rites have mustard on them, and that's the result he'd been
hoping for. The mustard did cut the salty taste a bit.

I don't think Jill has enough water in her recipe. It shouldn't end up
a dryish mixture. It's a "pot of mince", designed to feed a family for
little money. A pound of mince will easily feed four, heartily. Yes,
thicken it either will a cornflour or flour slurry.

Serve with mashed or whole potatoes, and other veges of your choice,
or simply serve on toast as a light meal.

Alternatively, make the filling a little thicker and use as a filling
for a savoury pie. If you make individual pies, you've created the
classic Kiwi or Australian mince pie. See website:

http://www.derlenbakery.co.nz/products/Pies.asp


NEXT TIME:
Use water - no broth
Skip the salt
Add a chopped onion to the meat while browning it
Thicken with cornstarch slurry at the end
Serve on buns for Crash, on a plate for me

Kathy in NZ

On Wed 05 Apr 2006 04:25:46a, Thus Spake Zarathustra, or was it Kathy in NZ?

Alternatively, make the filling a little thicker and use as a filling
for a savoury pie. If you make individual pies, you've created the
classic Kiwi or Australian mince pie. See website:

http://www.derlenbakery.co.nz/products/Pies.asp

What exactly do you put in your mince pie, Kathy? I've got to make one. SO
would absolutely love it.

TIA


--
Wayne Boatwright @¿@¬
_____________________

Kathy in NZ wrote:
On Tue, 04 Apr 2006 22:39:38 -0500, Damsel in dis Dress
wrote:

I made Jill's Mince tonight. It was very, very good. Then I
"improved" it. So, here's what I did, and why some of it probably
wasn't a good idea.

I started out by using canned beef broth instead of water. I used 1
cup initially, but over the course of cooking for 2 hours, wound up
adding the other cup from the can.

That's an awful lot of cooking time for mince. Half an hour tops.

I only simmer it (covered) for 10 minutes.

I don't think Jill has enough water in her recipe. It shouldn't end up
a dryish mixture.

It's plenty of water if you don't cook it for 2 hours! I don't thinken
it, either.

Jill