Sweet N’ Saucy Cheeseburgers
1 ¼ lb 80% lean or higher, ground beef
1/4 cup whole or 2% milk
½ tsp salt
¼ tsp black pepper
2 tsp prepared brown mustard (can substitute yellow mustard)
½ lb American or cheddar cheese, sliced
1/3 cup catsup
3 TBLS sweet pickle relish
2 TBLS butter or margarine
6 hamburger buns, toasted
Pre-heat broiler. In a bowl, gently but thoroughly mix beef with milk, mustard, salt and pepper. Gently shape into balls, and form into 6 patties, approximately 3 inches around. In a separate bowl, combine catsup with pickle relish. Melt butter in a large skillet, and, over medium-low heat, fry the patties slowly for 10 to 15 minutes, turning several times as they cook. Place patties on bottom half of toasted buns, and top with catsup-relish mixture. Add cheese to each hamburg patty and place in broiler. Broil until the cheese begins to melt, about 2 to 5 minutes. Add top half of bun and serve. Serves 4 to 6.
Grandma’s Beef Hash
1 ½ cups canned beef broth–or broth from bouillon or paste.
2 cups fresh or thawed frozen shredded hash brown potatoes (or fresh potatoes, peeled and shredded)
1 medium sweet or yellow onion, finely chopped
2 ½ cups cooked leftover beef (pot roast, eye of round, etc), diced
½ tsp salt
½ tsp paprika (I sometimes substitute chili powder)
2 TBLS butter or margarine (orig. recipe calls for bacon fat, which you can use)
Steak sauce or catsup (optional)
Combine broth, potatoes, onion beef, salt and paprika or chili powder in a bowl. Heat butter in skillet. Carefully add meat and potatoes mixture, cover and simmer over very low heat for 25 to 30 minutes, or until potatoes and onions are well-cooked, and hash is browned on one side. Remove from heat. Fold hash like you would with an omelet, and slide onto a platter. Divide into individual servings. Top each serving with steak sauce or catsup, if desired. Serves 4 to 6.
Ground Beef and Gravy Buns
1 lb ground beef
2 TBLS butter or margarine
1 large medium yellow onion, peeled and chopped
½ cup green pepper, diced (optional)
1 tsp Worcestershire sauce
1 jar of can of beef gravy
4 to 6 hamburger rolls, toasted
In a skillet, cook onion and (if using) green pepper in butter, until soft. Drain pan and set aside. Brown ground beef, finely crumbling meat, until it is no longer pink. Drain off fat and stir in onions, peppers, Worcestershire sauce and gravy. Simmer over low heat for 10 minutes. Spoon burger mixture over open-face toasted buns. Serves 4 to 6.
Crispy-fried Calves Liver with Tomato Sauce
1 1b package fresh or frozen sliced calves liver
3 TBLS butter or margarine, or bacon drippings
½ tsp each, salt and pepper
2 eggs beaten, seasoned with a dash of onion powder
2 cups cornflakes, finely crushed
1 12 oz can tomato sauce
½ tsp oregano
¼ tsp bottled hot sauce (optional)
Sprinkle liver with salt and pepper. Dip in seasoned egg, and thoroughly coat with cornflakes. In a small bowl, combine tomato sauce with oregano and, if using, hot sauce. Set aside. Heat butter in a deep skillet. Brown the liver on one side, and then the other. Reduce heat to low, and continue simmering for about 5 to 10 minutes, turning once or twice. After turning liver over the final time, pour tomato sauce over liver and continue to simmer, until done. DO NOT overcook the liver, or it will become tough. Serves 3 to 4.
NANCY’S Adirondack-style Welsh Rarebit (cheese toast with onions)
1 large jar of Cheese Whiz
1/2 small sweet (or yellow) onion, sliced thin
Salt and pepper to taste (optional)
2 TBLS butter or margarine
4 slices toasted bread
Melt butter or margarine in a skillet. Add onions and, if desired, season with salt and pepper. Meanwhile, carefully following directions on jar, heat Cheese Whiz in microwave, stirring once half-way through heating. (If you have no microwave, scoop out of jar and heat in a small saucepan, stirring constantly.) Continue sauteeing onions until soft. Place a bed of cooked onions on open-face toast slices, and pour Cheese Whiz over it. Serves 1 to 2 people.
