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All-American Mini Burgers and Special Sauce
1 1/4 pounds ground sirloin
2 tablespoons dill pickle relish
2 tablespoons steak sauce
1 tablespoon grill seasoning
1 teaspoon sweet paprika
10 soft dinner rolls, split
2 cups chopped iceberg lettuce
1 small yellow skinned onion, finely chopped
Special Sauce:
1/2 cup ranch dressing
1/2 cup ketchup
1 teaspoon coarsely ground black pepper
Preheat grill pan or outdoor grill to high. Mix meat and next 4 ingredients. Divide meat into half and score each half into 5 pieces. Roll the meat into balls then squish it into small, thin patties, 3 inches across. You will yield 10 patties. To make a double batch or more, meat can be made into patties ahead and placed on cookie sheets to store 24 hours. These patties can also be baked on cookie sheets in preheated 400 degree F oven for 10 to 12 minutes. But, on a hot indoor or outdoor grill, these small burgers will take just 2 or 3 minutes on each side for medium doneness. Serve on dinner rolls with chopped lettuce, chopped onion and Special Sauce.
To make sauce, combine ranch dressing with ketchup and black pepper.
Additional Toppings, optional:
Sliced Cheeses: Cheddar, pepperoni Cheddar, pepper jack, Swiss
Sliced tomatoes
Yellow Mustard
Mayonnaise
Blue Cheese Dressing
Sweet Red Pepper Relish
Turkey Pot Pie Large serving:
2 c turkey
2 c diced potatoes
1 c sliced carrots
1 c peas
1 c diced onions
1/2 c diced celery
4 c turkey gravy
2 tbls fresh parsley
1 tsp minced garlic
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
Top mixture with pastry sheet, crimp edges inside pan. Cut several slits in crust to allow venting. Brush lightly with butter.
Large: 1 each pie crust/1 tbls liquid butter
Preheat over to 375
place pan on cookie sheet on center rack
Bake pot pie uncovered for 40-45 minutes or until hot and bubbly and crust is browned. Salt & pepper to taste
All-American Potato Salad
2 1/2 pounds medium boiling potatoes (white, red, or fingerling)
3 tablespoons
cider vinegar, or to taste
5 hard-boiled large eggs
1 cup mayonnaise
2 tablespoons Dijon mustard
1/2 cup chopped sweet onion
3 large celery ribs
1/4 cup chopped dill pickle
Salt and pepper
Chopped parsley or scallions, for garnish
Boil potatoes: In a large saucepan cover potatoes with salted cold water by 1-inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm.
With a sharp knife peel warm potatoes and cut into 1/3-inch-thick slices. In a bowl, immediately toss potatoes with vinegar.
In a separate bowl, mash yolks, (reserving whites) and stir in mayonnaise, mustard, and onion. Chop whites and celery and gently toss together with dill pickle and potatoes, mayonnaise mixture, and salt and pepper, to taste. Garnish with chopped parsley or scallions. Serve potato salad chilled or at room temperature.
All-American Barbecued Beef with Noodles salt to taste
1 lb ziti or rigatoni
1 onion
1 Tbsp vegetable oil
2 Tbsp Worcestershire sauce
1 lb ground round
3 to 4 Tbsp barbecue sauce
1 can (14 1/2 oz) crushed tomatoes
4 to 6 drops Tabasco sauce (optional)
Bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Meanwhile, peel and finely slice the onion. Heat oil in a large skillet over medium-high heat. Add the onions and saute just to coat them with oil, about 1 minute. Reduce heat to medium, add Worcestershire sauce, and cover the skillet. Cook until the onions are tender, 4 to 5 minutes. Uncover skillet, add the beef, and cook, stirring to break up the lumps, just until it is no longer pink, about 1 minute. Add the barbecue sauce and crushed tomatoes. Simmer, stirring occasionally, until the mixture is hot, about 3 minutes. Season to taste with salt and Tabasco sauce. Drain the pasta and divide it among six shallow bowls. Spoon sauce over each portion, and serve immediately.
Delicious Macaroni and Cheese
You need:
6 c macaroni
2 1/2 c cream sauce
3/4 c cheddar cheese
3/4 c mozzarella cheese
3/4 c parmesan cheese
1 tsp minced garlic
1/4 c bread crumbs
1 1/2 tsp canola oil
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
Combine all ingredients in large bowl- mix well, spread in pan. Sprinkle the bread crumb mixture on top of macaroni. Preheat over to 350, bake uncovered 45-60 minutes until hot in center. Salt & pepper to taste