Skillet Meat Supper

Make up a batch of this meat sauce. Freeze in one pint portions, or use one pint immediately to make the following skillet supper:

Heat in a separate pan:
Corn- either one can, drained (about 1 1/2 cups) or frozen (1 1/2 cups, and diced peppers- one fresh green one, about 3/4 a cup of frozen

Sprinkle with a couple teaspoons of thyme.

Add two cups of cooked rice. I used leftover rice from a side dish that had almonds and other things in it.

Stir, heat a bit more, add a pint of the meat mixture:

Heat through, serve at the table. We had ours with beets and caraway bread. I had hoped for a green salad, but we’d only just discovered that the person responsible for lunch dishes had inexplicably not started the dishwasher, and due to a series of mishaps in the kitchen I had used six pots and pans where two should have done, and I thought the Progeny on kitchen clean-up had more than enough to do.

We did offfer grated cheese.  Jenny, our pickiest eater, liked it. The FYG and the Headmaster had seconds.  The FYB and I thought it was okay but not exceptional.  We were the only family members home for dinner, except the Cherub, who ate the rice dish with cheese over it.

I might have liked it better had I done it right. I only just realized I left out the worcestershire sauce the dish calls for.

This recipe comes from the Make a Mix Cookbook.

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