I'm still working my way through the Fix-It and Forget-It Big Cookbook, and the hits just keep on coming. If anyone knows what "bread filling" is, please let me know. Otherwise, I'm never going to be able to make Stuffed Ground Beef, where it's an essential ingredient alongside beef, cabbage and tomato juice.
If I don't find out, though, all is not lost; I can still make such treasures as Yum-se-setti, China Dish (I suspect it's the cup of brown rice you add to beef, cream-of-chicken soup, cream-of-mushroom soup, celery, onions, and Worcestershire sauce), BeanTator Tot Casserole, the surprisingly upscale Beef Stew with Shiitake Mushrooms (although you can substitute plain white fungi if necessary), and the appetizingly-named Shipwreck, which combines ground beef, potatoes, kidney beans, tomato soup, and the ubiquitous Velveeta cheese.
I have to admire the thought process of the contributor who named her dish Pigs in Blankets. While I've always known it to be pork sausages rolled in pastry -- hence, a pig wrapped in a blanket -- this one requires that you roll thin slices of beef, and then wrap them with bacon. But I suppose the more accurate Cow in a Pig Blanket doesn't sound quite as appetizing.
And I bow before the taste buds of the originator of Grandma's Chili, which reminds me of the story of the princess who could feel a single dried pea through a dozen mattresses. Grandma fills her slow cooker with a large onion, 2 pounds of ground beef, 28 ounces of stewed tomatoes, 16 ounces of kidney beans, 15 ounces of Hormel chili with beans, 10 ounces of tomato soup, and one teaspoon of K.C. Masterpiece BBQ sauce. Hey, it's those little unexpected extras that truly make the dish.