Hamburger Mix Skillet Macaroni Lasagna

Here’s another good, easy casserole to make with your home canned or frozen hamburger mix.  If you can your own tomatoes and tomato sauce, you can use those too.  Similar to a lazy lasagna, it shows just how versatile the hamburger mix is; and it cuts off the time needed to thaw ground beef, chop vegetables, and cook them before getting started on the casserole.  If you are not fond of cottage cheese, or don’t have any on hand, it’s good without too.

I like top-of-the-stove dishes like this because they are quick and you don’t need to heat your oven.  We served ours with home-canned green beans and a nice crisp salad. 

                        Skillet Macaroni Lasagna

  1          Pint  Hamburger Mix

  1          Pint  Tomatoes -- cut up

  8          Ounces  Tomato Sauce

  1 ½      Cups  Water

  1          Teaspoon  Salt

  2          Teaspoons  Garlic -- minced

  1          Teaspoon  Dried Oregano -- crushed

  8          Ounces  Macaroni -- uncooked

  1          Cup  Cottage Cheese

              Parmesan Cheese -- for topping

Combine hamburger mix, tomatoes, tomato sauce, water, salt, garlic and oregano in a 12" skillet.  Bring to a boil.

Add macaroni; cover and simmer about 30 minutes, until macaroni is tender, stirring occasionally.

Stir in cottage cheese but do not let boil.

Serve sprinkled with Parmesan cheese.

6-8 servings
**If you don’t have hamburger mix, brown together ½ pound ground beef, 1/4 cup onion and 1/4 cup celery, chopped.  Continue with recipe at step 1.

Adapted from “Farm Journal Thrifty Cook"                                   

Per Serving: 323 Calories; 12g Fat (32.3% calories from fat); 18g Protein; 37g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 1201mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat.

Cheeseburger Chowder with Hamburger Mix

This is another quick recipe using hamburger mix instead of browning ground beef and vegetables.  You can use either your home-canned or frozen hamburger mix to shorten preparation time and mess. 

                  

Cheeseburger Chowder with Hamburger Mix

     

    ½      pint hamburger mix

  1         medium  Potato -- peeled and cubed - 5 1/2 - 6 ounces

  1         tablespoon  green pepper – chopped (optional)

     ½      Cup  Water -- Use broth from hamburger mix as part of liquid

  1          Cup  milk

  1 ½      tablespoons  flour

     ½      cup  shredded cheddar cheese -- 2 ounces

1.      In saucepan, combine vegetables and water. Cover and cook until potatoes are just tender; 15-20 minutes.
  Add hamburger mix.

2.     Blend 1/2 cup milk with the flour. Add to saucepan along with remaining milk. Cook and stir until thickened and bubbly. Add cheese. Heat and stir until cheese melts.

2 Servings

**If you don’t have hamburger mix, brown together ½ pound ground beef, 1/4 cup onion and 1/4 cup celery, chopped.  Continue with recipe at step 1.

Hamburger Mix Easy Pantry Chili

I love having an easy pantry meal; always on hand, that is ready, with no fuss, in 20 minutes!  This chili from “The Farm Journal "Thrifty Cook” is perfect.  This week I made it along with Best Ever Muffins and a small green salad. 

This is why I can versatile Hamburger Mix; no thawing, no mess, no last minute fuss.  If you can't can it, freeze it, and thaw it before use.

I just multiply this recipe if I need to feed more.  We really like the addition of the hominy; it gives it that Southwestern cornmeal taste right in the bowl. 

I had already measured out my muffin dry ingredients in a covered bowl, had my muffin pan greased and ready, and had the milk and egg beaten in a small covered measuring cup in the refrigerator, to make the muffins quicker too.  We got home late, but had a good hot meal in short order. 

                                Easy Pantry Chili

  1          Pint  Hamburger Mix

  1          Pint  Tomatoes -- cut up (or canned tomatoes with chilies)

  15        Ounces  Hominy, Canned

  2          Pints  Kidney Beans, Canned -- drained and rinsed (two 15 oz. cans)

  2          Teaspoons  Chili Powder -- to taste

Combine all ingredients in a saucepan; simmer 20 minutes, stirring occasionally.
**If you don’t have hamburger mix, brown together ½ pound ground beef, 1/4 cup onion and 1/4 cup celery, chopped.  Continue with recipe at step 1.

Serves 6

Per Serving: 365 Calories; 13g Fat (31.6% calories from fat); 19g Protein; 45g Carbohydrate; 10g Dietary Fiber; 37mg Cholesterol; 1274mg Sodium.  Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.

Hamburger Mix One Pan Spaghetti

We like spaghetti with the sauce mixed into it, and this recipe saves a pan as well!  It’s similar to my goulash recipe, but uses spaghetti and Italian seasoning instead.  Use whatever cheese you have on hand.  You may want to break your spaghetti in half to make it easier to mix in.  Be sure you stir it until the spaghetti softens so it doesn’t stick together in clumps.  

How much water or juice you need depends on how much liquid is in your canned tomatoes.  This recipe is a budget one, as tomatoes are usually cheaper than purchased spaghetti sauce. 

With a crisp salad, this is a perfect family meal and one I find myself making often on busy days, as the hamburger mix really shortens the time to make this.              

                            One Pan Spaghetti

     1        pint Hamburger Mix, canned or frozen (thawed)

     14 1/2   ounces  diced tomatoes -- (or 1 pint) undrained

1/2   - 2/3     Cup  water  (or tomato juice)

     1/2     teaspoon  salt

     1/2     teaspoon minced garlic (optional)

     1/2     teaspoon  Italian Seasoning

  4            ounces  Spaghetti -- uncooked

  4            tablespoons  shredded cheddar cheese -- or mozzarella

In a large skillet, stir together hamburger mix, tomatoes and 1/2 cup water, salt, garlic, Italian seasoning and spaghetti.

Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until spaghetti is tender, stirring frequently and adding remaining water if necessary.

Sprinkle with cheese; cover and heat until cheese is melted, about 5 minutes.

4 Servings

Per Serving: 302 Calories; 13g Fat (38.4% calories from fat); 17g Protein; 29g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 361mg Sodium.  Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

If you don't have hamburger mix, you can substitute:

   1/2      pound  Ground Beef, Extra Lean

  1             small  onion -- chopped

  14 1/2   ounces  diced tomatoes -- (or 1 pint) undrained

    1/3      cup  chopped green pepper

Brown together, and finish recipe as above.

Hamburger Mix Taco Pasta Salad

Myrna found this recipe on the cover of a small Taste of Home Side Dish special interest publication; we both thought it looked like something our families would like.  I thought it would be perfect to use with my home canned hamburger mix;  and I also made our homemade Catalina Dressing and Taco Seasoning mix…it was a winner!  It took just minutes to stir up the dressing and combine the seasonings while the pasta cooked. 

Simple, tasty, I didn’t have to buy anything special, and it could be made without thawing meat if needed. I didn’t have tortilla chips, but I made some homemade cornbread muffins – we’ll have this again!   Of course, make this faster by using purchased dressing and seasoning mix.               

                         Taco Pasta Salad 

  2              cups  uncooked spiral pasta -- 8 ounces

  2              pints hamburger mix

  1              envelope  taco seasoning

  3              cups  shredded lettuce

  2              cups  halved cherry tomatoes

  1              cup  shredded cheddar cheese -- (4 ounces)

     1/2       cup  chopped onion

     1/2       cup  chopped green pepper

     1/2       cup  Catalina salad dressing

                  Tortilla chips

Cook pasta according to package directions.  Heat hamburger mix; drain.  (Or in a large skillet, cook 1 pound of ground beef over medium heat until no longer pink; drain.)

Stir in the taco seasoning; cool. 

Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips. Yield: 6 – 8 servings.

                        Catalina Dressing

  4          tablespoons  salad oil

  8          teaspoons  Sugar

  4          teaspoons  vinegar

  4          teaspoons  ketchup

     1/6   teaspoon  garlic salt

Stir together, let set until sugar dissolves.  Stir or shake before adding to salad.

                        Taco Seasoning Mix

  2          Teaspoons  Instant Minced Onion

  1          Teaspoon  Salt

  1          Teaspoon  Chili Powder

     1/2   Teaspoon  Cornstarch

     1/2   Teaspoon  Crushed Dried Red Pepper

     1/2   Teaspoon  Instant Minced Garlic

     1/4   Teaspoon  Dried Oregano

     1/2   Teaspoon  Ground Cumin

Combine.  Comparable to 1 package seasoning mix.

Crispy Browned Hash

I had some cooked roast beef in the freezer and wanted to try roast beef hash like I remembered from our childhood.  This recipe from “Betty Crocker Dinner for Two 1958" was perfect for using small amounts of leftover roast. 

I have a meat grinder, so I ground my beef, chopping it works just as well.  I did use some canned potatoes.  I used the potato liquid in homemade bread later in the day. 

I made a cup of gravy with some leftover beef fat from the roast, along with some home canned broth…delicious.  I used some to moisten the mixture and served the rest on top of the hash.   I used bacon fat leftover from baking a pound of bacon earlier in the week to fry the hash.  It gets really nice and brown in our Mother's old cast-iron skillet.

I love knowing I have “Used it up!” in something we really like.

                           Crispy Browned Hash

  1             Cup  Beef Roast – cooked (about 4 ounces), ground or chopped

  1             Cup  Potatoes -- cooked or canned, drained, chopped

  1             Medium  Onion -- finely chopped

     1/3      Cup  Gravy -- or milk

Grind cooked beef and onion together through a meat grinder, chop in a food processor or by hand.  Chop the cooked or canned, drained potatoes by hand.  Finely chop the onion.  Use leftover gravy or milk to moisten the mixture. 

Combine all ingredients.  Place a little fat in a hot heavy skillet over medium heat. 

When fat is very hot, spread hash mixture evenly in skillet.  The pan should be hot enough to brown the bottom of the hash quickly.  Cover and cook slowly until crisp, about 10-12 minutes.

2 main dish servings

Hamburger Mix Cheeseburger Cup Muffins

Here’s a recipe that uses the home-canned or frozen hamburger mix to make a delicious, kid-pleasing meal or a nice snack for a football party or the like.  Since I’m a make-it-yourself kind of gal, I am giving my favorite biscuit recipe for these; you can use canned biscuits the same way.

A couple of hints for success…keep your dough a little thinner on the bottom so it cooks through, and, for the same reason, be sure to heat your meat mixture in a saucepan or, covered, in the microwave so it starts cooking the biscuit dough from the inside too.  
Hamburger Mix recipe HERE

Cheeseburger Cup Muffins

6 Muffins	12 Muffins	Ingredients
½ pint	1 pint	Hamburger Mix, canned
¼ cup	½ cup	Velveeta -- cubed
		Biscuits
1 cup	2 cups	Flour, All-purpose -- 4 1/2 ounces
½ Tbsp.	1 Tbsp.	Baking Powder
½ tsp.	½ tsp.	Salt
2 Tbsp.	¼ cup	Lard -- or shortening
3 ounces	¾ cup	Milk

Preheat oven to 400°.

Sift flour, baking powder and salt together.  Cut in lard or shortening until mixture resembles coarse crumbs.  Make a hollow in the flour-shortening mixture and stir in enough milk to make a soft dough that leaves the sides of the bowl but sticks to the mixing fork.  Let rest 5 minutes in the bowl.  Turn onto a lightly floured surface and knead 10 times.  Roll out 1/2" thick; cut with a biscuit cutter to form 6 or 12 biscuits, pressing together scraps and recutting if necessary.

Heat hamburger mix; set aside.  Press each biscuit onto the bottom and up the sides of a greased muffin cup, leaving it thinner on the bottom. Spoon beef mixture into cups; top with cheese cubes.

Bake at 400° for 16-20 minutes or until golden brown.
Remove from pans to rack or serving plate.  

Hamburger Mix Burritos

Here’s one or our favorite ways to serve home-canned or frozen hamburger mix…beef and bean burritos.  I keep tortillas in the freezer all the time, as well as cheese, and always have some home-canned or purchased beans and salsa in the pantry, so we can make this whenever I just don’t really want to cook.  My husband thinks this is “fast-food”…and they are much better than those purchased burritos. 

Another way to use that hamburger mix I try to always have on hand.   Hamburger Mix recipe HERE                  

 Hamburger Mix Burritos

   1 jar      Hamburger Mix -half Pint

  1            Pint  Refried Beans -- or mashed pinto or red beans

     ½        Cup  Salsa

  4            Ounces  Shredded Cheddar Cheese

  8            Tortillas, 7" Flour

                Salsa -- optional, for topping

                Sour Cream -- optional, for topping

Combine hamburger mix and mashed or refried beans in a quart covered measuring cup or bowl.  Microwave one minute.

Divide among the flour tortillas.  Top with a spoonful of salsa, as desired.  Sprinkle lightly with some of the cheese.

Roll up, place on microwave-safe serving plate or platter.  Sprinkle with more cheese. 

Microwave 1 minute for two burritos.  (Or place on a baking sheet. Bake in a 350° oven about 10 minutes or until heated through.). 

If desired, serve with additional salsa and sour cream.

Serve with a crisp tossed salad and fruit for dessert.

Hamburger Mix Iowa Spanish Rice

Another recipe to use your home-canned or frozen hamburger mix.   No fussing with chopping and cooking the meat and vegetables before you get this ready, and no need to thaw anything.  Combine it, and let it simmer while you make the rest of your meal.  The amounts of ingredients are just right.   I keep the canned mix, canned tomatoes and rice on the pantry shelf, and shredded cheese and garden peppers, already chopped, in the freezer all the time.  It’s just as good as any Spanish rice recipe I have ever used, and much less fuss. 

The Farm Journal editors must have thought Iowans don’t season their Mexican-style food, but I add chili powder at least, or some green chilies to this recipe all the time, to approach at least the “Tex-Mex” style dishes we learned to like in Texas.  I’d say, make this your own.    If you want to stretch this a little, add some drained corn or rinsed and drained black or kidney beans.     Hamburger Mix recipe HERE     
     

Iowa Spanish Rice

Half Pint Recipe	Pint Recipe	Ingredients
½ pint	1 pint	Hamburger Mix
1 cup	1 pint	Canned Tomatoes -- cut up
¼ cup	½ cup	Cup  Green Pepper -- chopped
¾ cup	1 ½ cup	Water
½ teaspoon	1 teaspoon	Salt
½ cup	1 cup	Rice -- uncooked
1 ½ ounces	3 ounces	Cheese -- shredded
3 servings	6 servings

Combine hamburger mix, tomatoes, green pepper, water and salt in saucepan; bring to a boil.  Stir in rice, reduce heat and simmer 25 minutes until rice is tender.  (Season with chili powder, green chilies, cumin or whatever you like)

Serve, sprinkled with cheese.

Cost 2015:  87¢ per 3/4 cup serving if using purchased canned tomatoes and green peppers

Adapted from "The Farm Journal Thrifty Cook 1974"

Yield:  "4 1/2 Cups"

Per Serving: 347 Calories; 17g Fat (43.3% calories from fat); 15g Protein; 34g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 1040mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat.

Hamburger Mix Hamburger Pie

One more home-canned or frozen hamburger mix recipe…it short-cuts this old favorite.   No thawing, chopping onion, browning meat…just mix and heat the meat and bean mixture while you cook your potatoes.  I also used home-canned green beans, so this was a good garden meal.   I bake this right in my skillet; for company, you might want to bake it in a shallow casserole.    Hamburger Mix recipe HERE            

Hamburger Mix Hamburger Pie

   1            pint  Hamburger Mix -- drained

  1             pint  Canned Green Beans -- cut, drained

  1             can  Condensed Tomato Soup

  4             medium  Potatoes – cooked **

     1/4      Cup  Whole Milk -- warm

  1             large  Egg -- beaten

     1/2      cup  Shredded Cheddar Cheese

In a 10" skillet, combine hamburger mix, drained beans and soup.  Bring to a boil.

Mash potatoes while hot; add milk and egg.  Season to taste with salt and pepper.  Spoon mounds of potatoes over casserole.

Sprinkle potatoes with cheese.  Bake at 350° for 25 to 30 minutes.  Serves 4

**Or, prepare 4 servings packaged instant mashed potatoes according to package directions, except reserve the milk.  Add egg and season to taste.  Add just enough reserved milk so potatoes are stiff enough to hold shape.  Continue with recipe.

Per Serving: 448 Calories; 23g Fat (44.8% calories from fat); 21g Protein; 42g Carbohydrate; 5g Dietary Fiber; 118mg Cholesterol; 1326mg Sodium.  Exchanges: 2 Grain (Starch); 2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

Hamburger Mix Chili and Beans

Here’s another really good recipe for using your home-canned or frozen hamburger mix.  For the photo, I used some black bean and corn salsa and red beans that I wanted to get out of the pantry.  You can make this as hot as you wish; but this mixture is a good one for most folks.

We like it with small tossed salads and corn muffins with fruit for dessert; all ready in less than half an hour.  Top with shredded cheese, salsa and/or sour cream if desired.  Hamburger Mix recipe HERE                  

 Chili and Beans

  1         Pint   Hamburger Mix

     ½   Cup  Tomato Juice -- or water or salsa

  15      Ounces  Kidney Beans, Pinto Beans or Chili Beans, Canned or cooked

  1        Tablespoon  Chili Powder -- (or less, to taste)

     ½  Teaspoon  Cumin Seed -- optional

  2       Teaspoons  Garlic -- minced

Combine ingredients.  Simmer 15 minutes. 

4 Servings

  "Farm Journal Freezing and Canning Cook Book 1963”

Per Serving: 311 Calories; 16g Fat (45.0% calories from fat); 17g Protein; 27g Carbohydrate; 7g Dietary Fiber; 48mg Cholesterol; 1180mg Sodium.  Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 2 1/2 Fat.

Hamburger Mix Chili Mac

Here’s a very quick recipe to use your home canned or frozen hamburger mix.  You can up the heat with “hot” chili beans and salsa; add more seasoning to your taste, but there’s no waiting for anything to thaw, and you don’t have to clean up a mess from frying ground beef.  It’s a great pantry meal.  The proportions come out just right.

Toss a salad and heat a green vegetable while this simmers and you’re in business.   Hamburger Mix recipe HERE.                  

Hamburger Mix Chili Mac

  1             Pint  Hamburger Mix (2 half pint jars)

  1             Cup  Water

  15           Ounces  Chili Beans

  15           Ounces  Tomato Sauce

  1             Cup  Salsa or Canned Tomatoes

     3/4      Cup  Elbow Macaroni -- or cellantani or cavatappi or whatever you have on hand

  2            Teaspoons  Chili Powder -- optional

  4             Ounces  Shredded Cheese -- optional

COMBINE all ingredients except cheese; mix well.

BRING to boil; cover. Simmer on low heat 15 min., stirring after 8 min. Serve topped with cheese.

6 Servings

Yield:  "6 Cups"

Jellied Beef Mold

This recipe received a “5 Star Rating” from the kitchens of The Farm Journal Country Cookbook.  I can see why – it’s delicious.  If you don’t have a meat grinder or food chopper, use your food processor.  You can shortcut cooking the beef if you have home canned beef; drain it, grind it, and use the broth too.  If you don’t want to unmold this, arrange your garnishes on top before chilling and use a nice 1 ½ quart glass baking dish and serve it cut in squares.

The photo from the book was so beautiful I had to share it…I divided mine among several loaf pans and my garnishes aren’t as perfect.   They show this served with potato salad, garnished with tomato wedges, and hot rolls; and I couldn’t argue with that.  It’s a great addition to a buffet table that can be made ahead.

Jellied Beef Mold

   1 1/2  pounds  boneless beef chuck roast -- cubed

  1         cup  hot water

  1         envelope  unflavored gelatin (like Knox)

     1/3   cup  celery -- chopped

     1/4   cup  onion -- chopped

     1/4   cup  dill pickle -- cubed

  10 1/2  ounces  beef consommé

     1/2   teaspoon  salt

     1/8   teaspoon  pepper

  12       each  olives -- with pimiento

            strips  Roasted Red Peppers -- or pimiento

            parsley -- for garnish

            olives -- for garnish

Simmer beef in water until tender, remove meat, put through food chopper using coarse blade.  There should be 2 cups of cooked beef.

Cool broth, soften gelatin in 2 tbsp. broth

Cook celery and onion in broth until tender, but still slightly firm, about 10 minutes.  Drain, save broth.  Mix celery, onion and pickle with meat.

Add enough broth to consommé to make 2 cups; heat.  Add softened gelatin, stir to dissolve.  Pour a thin layer of gelatin into 1 1/2 quart loaf pan or 6 cup mold; chill.

To remainder of gelatin mixture, add salt, pepper and beef mixture.

Arrange olive slices and pimiento strips in design over gelatin in pan.  Carefully spoon in beef mixture, chill.

To serve, unmold on platter, garnish with parsley and stuffed olives if desired.

8 Servings

Double for a crowd.

Per Serving: 180 Calories; 10g Fat (50.1% calories from fat); 11g Protein; 11g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 420mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

Beef Pappardelle Soup

My husband and I love soup for quick lunches – and home-canned beef makes it taste like you’ve been cooking for hours. This combination is one of our favorites. I also can what I call “soup vegetables”, a combination of carrots, celery and onions in chicken broth – I occasionally add green beans to this mixture if I have them when I’m ready to can and I use these vegetables for soup all the time. In this instance, I used homemade Basic Egg Pasta cut in wide strips or Pappardelle – I also like any noodles, pasta or quick barley or instant brown rice in the soup instead.  
Beef and Homemade Pappardelle Soup
2 pints Home Canned Beef or 2 - 12 ounce cans
2 pints Home Canned Soup Vegetables or 3 ½ cups frozen mixed vegetables
2 Can Beef Consommé (plus 1 can water if needed for frozen vegetable mixture)
8-9 ounces Basic Egg Pasta  or 6 ounces dry noodles
Combine all ingredients. Cook at rolling boil until noodles are done, about 6-8 minutes.
6 servings
*Substitute 1 cup of quick barley or rice instead of pasta.

Drop-in guests are also happy to share this delicious soup - mix up a few lard biscuits or serve with cornbread, crackers or Myrna's rolls from the refrigerator or freezer.  Open a quart of home-canned peaches or pears for dessert.

Hot Roast Beef Sandwiches

This entree is on almost every Midwestern small-town cafe menu - my husband says it's often not as good as this recipe. This is one of our favorite ways to serve home-canned beef, especially slices. I keep the consommé on hand just for beef dishes; it makes rich, tasty gravy when you don’t have drippings– condensed onion soup works too, for a different flavor. I occasionally use home-canned potatoes to mash or use portions of Freezer Mashed Potatoes instead of fresh ones to make the meal even quicker. If you serve canned or cooked carrots with this meal, use the carrot juice instead of water in the gravy - it gives additional rich taste.
Hot Roast Beef Sandwiches

2 pints Home Canned Beef Slices or 3 1/2 cups sliced cooked beef roast
6 slices Bread (or 12 slices if you want 2-slice sandwiches)
6 servings Mashed Potatoes
1 can Consommé, Condensed
3 tablespoons Cornstarch
Combine cornstarch and 1/2 cup cold broth in small jar; shake to blend well (can be stirred together in measuring cup).
Combine consommé and broth from canned beef to make 2 cups, add water if needed. Heat in a 2 quart saucepan. Add roast beef, let simmer until beef is warm. Add well-combined water/cornstarch mixture and simmer over medium heat until gravy is thickened and clear.
Serve beef over slice of bread; top with additional slice of bread if desired. Serve mashed potatoes on the side. Ladle gravy over sandwiches and potatoes. Serve immediately.
Good sides include cooked vegetables like carrots, or coleslaw or other salads.