Recipe: Hamburger with Corn Meal Biscuits (Kroger, 1960's)

HAMBURGER WITH CORN MEAL BISCUITS

FOR THE HAMBURGER MIXTURE:
1 teaspoon olive oil
1 pound hamburger
1 No. 2 can (20 oz./2 1/2 cups) tomatoes
4 onions, chopped very fine
1 (4 ounce) can mushroom stems and pieces
1/2 cup catsup
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon sweet basil
3 green bell peppers, chopped
FOR THE CORN MEAL BISCUITS:
1 cup yellow corn meal
1 cup instant or all purpose flour
1 teaspoon baking powder
1/4 cup shortening
3/4 cup milk

TO PREPARE THE HAMBURGER MIXTURE:
Heat olive oil in a skillet, add the hamburger and cook until all the reddish color disappears. (If desired, the onions and peppers may be sauteed with the meat.)

Add the tomatoes, onions and mushrooms. Mix the catsup with the 1/2 cup water and add to the meat mixture. Add the salt, basil and green peppers. Place the mixture in a well-greased 1 1/2 quart casserole.

TO MAKE THE CORN MEAL BISCUITS:
Mix the corn meal, flour, baking powder and salt together. Cut in the shortening. Blend until the mixture is crumbly. Slowly add the milk. Mix until a soft dough is formed.

Turn out on a lightly floured board and knead 20 times. Roll out the dough until it is 1/2 inch thick. Cut into 3-inch circles. Arrange the circles on top of the meat mixture.

TO BAKE:
Place the casserole in a 400 degree F oven for 15 minutes until the biscuits are golden brown. Serve hot.

Makes 6 servings
Source: The New Kroger Ground Beef Cookbook by Mettja C. Roate, 1965