I *knew* I had the recipe for this in MasterCook! I didn't have it
anymore, but I had posted it once. Jill and I are making this on
Tuesday.

I told Crash about it, and he said it sounds a bit like Maid-Rite
(sp?) sandwiches. He's very excited about trying this stuff, and we
already have little party buns in the freezer.

I'll have mine next to a pile of veggies. The mashed potatoes sound
so good. Alas ....


* 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"
- - - - - - - - - - - - - - - - -
- -

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~

Damsel in dis Dress wrote:
> I *knew* I had the recipe for this in MasterCook! I didn't have it
> anymore, but I had posted it once. Jill and I are making this on
> Tuesday.
>
I'm lookng forward to it!

> I told Crash about it, and he said it sounds a bit like Maid-Rite
> (sp?) sandwiches. He's very excited about trying this stuff, and we
> already have little party buns in the freezer.
>
Maybe the Scots are where the idea for Maid-Rites came from? Recipe by
Hannah Douglas Brown

> I'll have mine next to a pile of veggies. The mashed potatoes sound
> so good. Alas ....
>
Mashed cauliflower, perhaps? The frozen florets aren't nearly as expensive
as a head of cauliflower.

Jill

Ok - here's the )pretty much) standard "mince" recipe in the north of
England and Scotland (In Scotland the meal is known as "Tatties and mince" )

Brown your mince in a little fat and stir in about a tablespoon of flour.
Add a couple of onoins chopped fine and enough water to just cover. In
Scotland I have known them add grated carrot too. During the war years mum
added a good handful of rolled oats to "spin it out". Season with salt and
pepper. Colour with a drop or three of gravy browning if it is too light !

Bring to the boil, cover and simmer for a couple of hours until the onions
are almost gone. A spoonful of OXO is often added.

Serve over mashed spuds - our family traditionally serve swiss chard boiled
and chopped fine with this meal

I always add my Worcestershire sauce to the Chard (not the mince)

Every old UK family will have their own twist but the recipe does not vary
significantly - it is a staple in the UK.

Peter




"Damsel in dis Dress" > wrote in message
...
>I *knew* I had the recipe for this in MasterCook! I didn't have it
> anymore, but I had posted it once. Jill and I are making this on
> Tuesday.
>
> I told Crash about it, and he said it sounds a bit like Maid-Rite
> (sp?) sandwiches. He's very excited about trying this stuff, and we
> already have little party buns in the freezer.
>
> I'll have mine next to a pile of veggies. The mashed potatoes sound
> so good. Alas ....
>
>
> * 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"
> - - - - - - - - - - - - - - - - -
> - -
>
> 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~

On Sun, 2 Apr 2006 21:35:37 -0500, "jmcquown" >
wrote:

>Damsel in dis Dress wrote:
>> I *knew* I had the recipe for this in MasterCook! I didn't have it
>> anymore, but I had posted it once. Jill and I are making this on
>> Tuesday.
>>
>I'm lookng forward to it!

Me too. I'm on clear liquids today. I have an ultra-fun test at the
hospital tomorrow. I'm looking forward to FOOD, period! Tomorrow is
chicken salad using leftover chicken from last night.

>> I told Crash about it, and he said it sounds a bit like Maid-Rite
>> (sp?) sandwiches. He's very excited about trying this stuff, and we
>> already have little party buns in the freezer.
>>
>Maybe the Scots are where the idea for Maid-Rites came from? Recipe by
>Hannah Douglas Brown

I'll add your grandmother's name as recipe source. Thank you for the
information. )

>> I'll have mine next to a pile of veggies. The mashed potatoes sound
>> so good. Alas ....
>>
>Mashed cauliflower, perhaps? The frozen florets aren't nearly as expensive
>as a head of cauliflower.

I bought some frozen cauliflower so I could try that. I'm wary, but
nothing ventured, nothing gained. I'll let you know. I'm thinking a
touch of nutmeg ...

Peace,
Carol

"Damsel in dis Dress" > wrote in message
...
> I *knew* I had the recipe for this in MasterCook! I didn't have it
> anymore, but I had posted it once. Jill and I are making this on
> Tuesday.
>
> I told Crash about it, and he said it sounds a bit like Maid-Rite
> (sp?) sandwiches. He's very excited about trying this stuff, and we
> already have little party buns in the freezer.
>
> I'll have mine next to a pile of veggies. The mashed potatoes sound
> so good. Alas ....
>
>
> * 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"
> - - - - - - - - - - - - - - - - -
> - -
>
> 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~

This is your basic Shepard's Pie isn't it, only without the layering and
baking?
--
Lefty

Life is for learning
The worst I ever had was wonderful

In article >,
Damsel in dis Dress > wrote:


> I'll have mine next to a pile of veggies. The mashed potatoes sound
> so good. Alas ....
>
>
> * 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.


I've always liked "hamburger gravy". This was a favorite of my aunt
from Kansas. She served it over rice, as I remember.

I make it like the above, but add flour to thicken and gravy browning
for color. I also add herbs for flavor. I like it over egg noodles but
toast is also good.

I don't know how you'd fix it for low carbing. Sorry, Carol.


:-(

--
Dan Abel

Petaluma, California, USA

On Tue, 04 Apr 2006 00:26:44 GMT, "Lefty" > wrote:


>> * Exported from MasterCook *
>>
>> Jill's Mince
>>
>> Recipe By :Jill McQuown
>
>This is your basic Shepard's Pie isn't it, only without the layering and
>baking?

Nope. This is just the meat. It can be served on mashed potatoes,
but it's still not a cottage pie.

Peace,
Carol

On Mon, 03 Apr 2006 18:08:38 -0700, Dan Abel > wrote:

>I've always liked "hamburger gravy". This was a favorite of my aunt
>from Kansas. She served it over rice, as I remember.

Crash is eating it on hamburger buns.

>I make it like the above, but add flour to thicken and gravy browning
>for color. I also add herbs for flavor. I like it over egg noodles but
>toast is also good.
>
>I don't know how you'd fix it for low carbing. Sorry, Carol.

Easy! Just put some in a bowl, and have a salad or pile of cooked
veggies with it.

Peace,
Carol

Damsel in dis Dress wrote:
> I *knew* I had the recipe for this in MasterCook! [snip]
>
> 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.
[snip]

This is the classic example of why English food has been laughed at for
so long. -aem

aem wrote:
> Damsel in dis Dress wrote:
>> I *knew* I had the recipe for this in MasterCook! [snip]
>>
>> 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.
>> [snip]
>
> This is the classic example of why English food has been laughed at
> for so long. -aem

Laugh all you want, it's delicious! Worcestershire sauce was laughed at for
years, too. Turns out it's a staple in most homes these days

Jill

jmcquown wrote:
> aem wrote:
> > This is the classic example of why English food has been laughed at
> > for so long. -aem
>
> Laugh all you want, it's delicious! Worcestershire sauce was laughed at for
> years, too. Turns out it's a staple in most homes these days
>
I don't doubt that it is. It's the sort of thing I would never ever
cook but if you served it to me I'd probably be happy eating it.
-aem

On 4 Apr 2006 12:20:33 -0700, "aem" > wrote:

>jmcquown wrote:
>> aem wrote:
>> > This is the classic example of why English food has been laughed at
>> > for so long. -aem
>>
>> Laugh all you want, it's delicious! Worcestershire sauce was laughed at for
>> years, too. Turns out it's a staple in most homes these days
>>
>I don't doubt that it is. It's the sort of thing I would never ever
>cook but if you served it to me I'd probably be happy eating it.

I'll let you know what Crash and I think after we've tried it. If we
live, that is. ;o)

Carol