A few weeks ago, my sister gave me a new cookbook.
The title of it is "A Man, A Can, A Plan."
It was written by David Joachim and the editors of the "Mens Health" people.
My sister and her husband are in the business of renting apartments to college students. This book was apparently left behind by one of these students.
My sister is always worrying about me spending too much money in restaurants and getting into debt. After all, I have a legitimate weakness in this area.
I have a Chapter 7 bankruptcy on my record, caused primarily by my addiction for dining out at fine restaurants. Okay, I confessed.
In any event, I politely accepted the cookbook, without any real intent to ever use it.
But then I started flipping through it and became intrigued. One recipe caught my eye.
It was "SpaghettiO Stir Fry", featured on Page 28.
What you do is brown about a pound of ground round, drain off the fat, and then dump in two regular cans of Franco American SpaghettiOs, about two chopped scallions, one green or red bell pepper, and a 10 ounce package of frozen broccoli florets. Cover and cook for about 10 to 20 minutes.
I couldn't believe how good this tasted! It kinda reminded me of the "Hunter's Stew" that used to be one of my favorites back during my days in the Boy Scouts.
This stuff sure tasted great after a long hike in the woods!
That sauce they use for the SpaghettiOs seems to go great with freshly browned ground round. A natural combination.
I have since modified the recipe by adding one more can of Spaghetti0s and by browning about 1.25 pounds of the ground round. This way, I have enough for two big meals.
There's some more recipes in this book that sound promising too. Except for the ones which call for a can of peas. I hate canned peas. So, I intend to substitute for a package of frozen ones instead.
If you ever run across this book, check it out. At the very least, it's worth a hoot and maybe a couple of good meals on a shoestring budget.
Better yet, it you have a son going to college and living in an apartment or a house, I can't think of a better cooking companion than this book. I sure wish I had it back in my own college days.