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•Raw meat or fish should be thoroughly chilled before grinding for minimum
loss of juices. During extensive grinding, fats from meats can build up inside
GRINDING CHUTE, slowing down the grinding efficiency and loading motor.
Stop the grinder, remove the GRINDING CHUTE, wash parts in hot water and
reassemble.
• Be sure food is free of bone, tough tendon, nut shells, etc., before grinding.
•Freshly ground meat should be refrigerated and cooked within 24 hours.
• Handle ground meat lightly to avoid packing it. To divide into even servings,
shape into balls first, then gently flatten these to the desired thickness. If you
season the patties when turning them, or after cooking, you will avoid the
packing that comes from working the seasoning into the raw ground meat.
Patties may be broiled or pan broiled with equal success. Do not flatten patties
in the pan with spatula – this removes desirable juices from the meat.
• When cooking extra-lean meat, a little fat or liquid (such as suet, eggs,
evaporated milk) will increase the meat flavor and juiciness, and make it more
tender. Proportions: 2 eggs, 4 tablespoons of evaporated milk or ground suet
for each pound or ground meat.
• For chili, use chopping cutter to coarsely grind beef. Flavor and texture of chili
as well as hamburger casseroles and soups, are greatly improved using coarsely
ground meat.
• Good quality beef, freshly ground and used at once, needs only light shaping.
You may wish to add some freshly ground onions or chives for additional
flavor.
TIPS
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THE RECIPES
PECAN-CHEESE BALL
1 package (8-oz.) sharp cheddar cheese 1 small onion
1 package (3- to 4-oz.) Roquefort cheese 1 teaspoon garlic salt
1
⁄2 to
3
⁄4 cup chopped pecans
Cut cheese and onion in to small cubes and grind using grinding cutter. Sprinkle
with salt and mix thoroughly. Chill. Shape into a ball and roll in chopped pecans.
Serve with crackers. Yield: 1 cheese ball
FRESH CRAN-APPLE RELISH
2 cups fresh cranberries 1 orange, cut in eighths and seeded (do not
2 apples, quartered and cored not remove peel)
1
⁄2 cup to 1 cup sugar (optional)
Grind fruits using either cutting disc. Alternate cranberries with apples and
oranges. Add sugar to taste. Chill thoroughly before serving. Makes 5 to 6 cups.
SAUCY HAMBURGER STEAKS
1
1
⁄2 pounds boneless beef chuck roast 4 teaspoons Worcestershire sauce
1/2 small onion 2 teaspoons horseradish
2 cans (10-oz.) cream of mushroom soup 2 eggs, slightly beaten
1 to 2 tablespoons prepared mustard
3
⁄4 cup dry bread crumbs
1 tablespoon dried parsley flakes
Grind beef and onion using grinding cutter; set aside. Combine soup, mustard.
Worcestershire sauce and horseradish to form a smooth sauce. Remove 1/3 cup sauce
and combine with ground beef and onions. Add eggs, bread crumbs and parsley. Shape
into 8 patties. In a large skillet over medium heat, brown patties on both sides
(approximately 5 minutes per side). Remove patties. Pour off excess grease. Return
patties to skillet. Spoon sauce over each. Cover and allow to simmer 10 to 15 minutes,
turning and basting occasionally with sauce. Serve “steaks” with gravy over rice, noodles
or potatoes if desired. Makes 8 servings.
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