Yes, this is my son. The oldest. The one who has suffered the most through my experiments and "trying new recipes" phases.
When things get too strange, he usually requests that I make "the orange stuff" for dinner. Soon. Like today? Please?
Sure, why not? After all, it's probably one of the EASIEST and QUICKEST recipes I have...unlike those gourmet masterpieces I slave over, trying to expand your palate, you ungrateful man with a squirrel on your face. (No, there's no bitterness here!)
Secretly, though, I'm more than willing to make "the orange stuff". It's better than going out - cheap, easy and quick. And perfect for Speedbo!
The recipe is from this cookbook, compiled in the 1980's by members of the Western Plains District of the Church of the Brethren - people who live in Kansas, Nebraska, Colorado and New Mexico.
There's something appealing and nostalgic about these church cookbooks, isn't there?
Done as a labor of love, filled with hours of recipe collecting, letters (this was BI: before internet!), typing, re-typing, and distributing - these cookbooks are time-capsules of life. They capture favorite recipes, nutritional trends, and forever seal people in our memories.
Even though I don't think I've ever met Beverly Miller of the Mont Ida Church of the Brethren (although I might have at District Conference or at family camp), she has a place in our family because she contributed her recipe for "Ground Beef Grand Style" those many years ago.
So here's the recipe:
Ground Beef Grand Style (aka: the orange stuff)
1 can biscuits
1 1/2 pound ground beef, browned
1 can cream of mushroom soup
2 Tablespoons dried minced onion
8 ounces cream cheese
1/4 cup milk
1/4 cup ketchup
In a large frying pan, stir the soup, onions, cream cheese, milk and ketchup together over medium heat until the cream cheese is melted. You want it to be gooey, creamy, orangey goodness.
Now add your browned ground beef, and stir.
Pour into an 8-inch square pan (my 8-inch pan wasn't available, so I used an oblong pan) and bake at 375 for 10 minutes.
Top the casserole with the biscuits and bake it for an additional 15 to 20 minutes, or until the biscuits are browned.
Like I said above, it isn't the prettiest casserole, but it's quick, easy, yummy, and my son loves it. What more could I want in a recipe?
Thank you, Beverly Miller!
What is your family's favorite "ugly duckling" recipe?