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Main Dishes
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Blue and Black Burgers |
Prep
15 minutes
Grill about 14 minutes
Makes 4 main-dish servings
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2 tablespoons olive oil
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2 tablespoons chopped fresh basil leaves
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4 brioche rolls, split
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11/4 pounds ground beef chuck
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4 ounces blue cheese, divided into four
1-inch chunks
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Salt and coarsely ground black pepper
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4 thin slices sweet onion
1. Prepare outdoor grill for direct grilling
over medium heat.
2. In cup, combine oil and basil; brush oil
on 1 cut side of each roll. Set rolls aside.
3. Hold one-fourth of beef in hand; press
chunk of blue cheese into center, then lightly press meat
around to enclose cheese completely. Burger will be about 1
1/2 inches thick. Repeat with remaining beef and blue
cheese. Sprinkle burgers with 3/4 teaspoon salt and 1
tablespoon pepper to season both sides.
4. Place burgers on hot grill rack; cook 14
to 16 minutes for medium or until desired doneness, turning
over once.
5. During last 2 minutes of cooking burgers,
place rolls, cut sides down, on grill rack and heat until
lightly toasted. Serve burgers with rolls and onion.
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BLT Burgers |
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Prep
15 minutes
Grill about 10 minutes
Makes 4 main-dish servings
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1/4 cup ketchup
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1/4 cup light mayonnaise
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1 tablespoon yellow mustard
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1 1/4 pounds ground beef chuck
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8 slices bacon
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4 sesame-seed buns, split and toasted
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Sliced sweet onion, tomato, and romaine
lettuce leaves
1. Prepare outdoor grill for direct grilling
over medium heat.
2. In bowl, stir ketchup, mayonnaise, and
mustard until blended. Set sauce aside. Makes about 1/2 cup.
3. Shape ground beef into four 3/4-inch-thick
burgers. Wrap each burger with 2 strips bacon, perpendicular
to each other.
4. Place burgers on hot grill rack; cook 10
to 12 minutes for medium or until desired doneness, turning
over once.
5. Serve burgers on buns with onion, tomato,
lettuce, and sauce
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1 1/3 cups French's original or cheddar
french fried onions
4 boneless skinless chicken breast halves about 1lb.
1 egg beaten
1. place fried onions into plastic bag and lightly crush
with hand or
rolling pin.
2. Dip chicken into egg, then coat with the onion pieces.
Place
chicken on baking sheet.
3. Bake at 400 degrees for about 20 minutes or until no
longer pink in center.
I used Tyson package of chicken breast tenders there were
about 8
pieces or so in the pkg. They were so good and tender, a
fast way to
fix them.
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2 lbs. ground beef or 1 lb. Italian
Sausage and 1lb. ground beef.
32 oz. jar Ragu garden style spaghetti sauce
large carton cottage cheese
8 oz. lasagna noodles
small chopped onion
1/2 c. water
12 oz. grated mozzarella cheese
12 oz. grated cheddar cheese
Brown beef & onion, drain, add spaghetti sauce,
water and cottage cheese to hamburger.
In 9x13 pan add one layer of uncooked noodles, a
layer of meat, and a layer of cheese. Repeat ending
with cheese on top. Bake 350 for 1 1/2 hours. Cover
with foil while baking. Make a tent so cheese wont
stick to foil. |
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Ham and Broccoli
Quiche: |
1-pie crust for 9" pan
1 1/2 cups cubed cooked ham
1 1/2 cups shredded Swiss cheese
1 cup frozen broccoli florets, thawed, drained
thoroughly on paper towel
4 eggs
1 cup milk
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. pepper
Heat oven to 375,
Layer ham, cheese & broccoli in crust-lined pan.
In medium bowl, combine all remaining ingredients:
Beat well. Pour
over broccoli,ham mixture.
Bake at 375 for 35 to 45 minutes or until knife
inserted in center
comes out clean. Let stand for about 10 min before
serving. Should serve 6
P.N. |
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Beef Taco Bake |
1 lb. ground beef
1 can condensed tomato soup
1 C. salsa
1/2 C. milk
6 flour tortillas or 8 corn tortillas
6-8", cut into 1" pieces
1 C. shredded cheddar cheese
cook beef until browned, drain.
Add soup, salsa, milk, tortillas and half
the cheese. Spoon into 2 qt. shallow baking
dish. Cover.
Bake at 400 for 30 minutes or until hot.
Sprinkle with remaining cheese.
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Fold-over
Tortilla Bake |
1 lb. ground beef
1 C. chopped onion
2 cans stewed tomatoes
1 C. enchilada sauce
1 to 2 t. ground cumin
1/2 t. salt
1/4 t. pepper
12 6 in. flour or corn tortillas
2 pkgs 3oz. cream cheese, softened
1 can 4oz. chopped green chilies, drained
1 C. shredded Monterey jack cheese
In a skillet, cook ground beef and
onion until the beef is browned and onion is tender;
drain well. Stir in tomatoes, enchilada sauce and
seasonings. Bring to a boil. Reduce heat and
simmer, covered, for 5 minutes. Pour half of the
meat sauce into a 13x9 baking dish. Set aside.
Wrap the stack of tortillas in foil; warm at 350
for 8-10 minutes. Spread warm tortillas with cream
cheese and top with chilies. Fold tortillas in
half. Arrange folded tortillas over meat sauce;
pour remaining sauce over top. Cover and bake at
350 for 15 minutes. Sprinkle with cheese and bake
another 5 minutes or until cheese is melted.
Deborah S. |
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ZUCCHINI SUPPER |
1 lb. ground beef
1 C. chopped onion
3/4 C. chopped green pepper
3/4 t. salt
3/4 t. seasoning salt
1/4 t. pepper
1/2 t. basil
4 C. sliced unpeeled zucchini
2 large tomatoes chopped
1 1/4 C. corn
Sauté beef, onion, green pepper in
12" skillet until well browned. Drain. Add other
ingredients, cover and simmer 10-15 minutes or until
veggies are tender.
Esther W. |
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