Cheese Stuffed Burgers
1 cup soft bread crumbs
1/2 cup milk or beef broth
1/2 cup seasoned fine dry bread crumbs
2 tablespoons Worcestershire
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds lean ground beef
12 slices American, Swiss and or Colby cheese cut into quarters
6 large hamburger buns
Assorted condiments, such as ketchup, chopped pickled peppers, chopped or sliced tomatoes or pickled relish
Combine soft bread crumbs and milk. Let stand 5 minutes. Stir in dry bread crumbs. Worcestershire sauce, salt and pepper. Add ground beef. Combine lightly with a fork. Shape meat mixture into 12 1/2-inch thick patties, about 3 1/2 inches wide.
On six patties, arrange and slightly overlap 8 cheese quarters to with 1/2 inch of edge. Top each with the remaining 6 patties. Pick edges together to form one large patty, sealing all holes. Chill for at least 1 hour. Grill about 14 minutes. Turn and continue grilling for 10-12 minutes. Lightly toast buns on grill. Serves 6.
Chicken Tater Bake
2 cans condensed cream of chicken soup, undiluted
1/2 cup milk
1/4 cup butter, cubed
3 cups cubed cooked chicken
1 package (16 ounces) frozen peas and carrots, thawed
1 1/2 cups (6 ounces) shredded cheddar cheese, divided
1 package (32 ounces) frozen Tater tots
Combine the soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat. Stir in the chicken, peas and carrots, and 1 cup cheese. Transfer to two greased 8 inch square baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350º for 35 minutes. Uncover; bake 5- 10 minutes longer or until heated through.
To use frozen casserole, remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350º for 1-1/2 to 1-3/4 hours or until heated through. Yield: 2 casseroles (6 servings each)
Bacon and Double Cheese Quiche
Crust:
1 1/3 cups all-purpose flour 1/2 cup butter
1/8 teaspoon salt 2-3 tablespoons cold water
Filling:
10 strips lean bacon 1/2 cup shredded Gruye`re Cheese
4 large eggs (about 2 ounces)
1 1/2 cups light cream 1/2 cup shredded white Cheddar
1/4 teaspoon dried thyme cheese (about 2 ounces)
1/8 teaspoon white pepper
Mix together the flour and salt. Cut in the butter until coarse crumbs form. Add water, l tablespoon at a time, until a dough forms. Shape into a dish, wrap in plastic wrap and chill in refrigerator for 30 minutes.
Preheat oven to 375º. On a lightly floured surface roll dough into an 11 inch circle Fit into 9-inch pie pan. Trim edge, leaving 1/4 inch overhang. Fold under to form standup edge. Prick dough with a fork. Line with foil and fill with pie weights or dried beans. Bake for 10 minutes. Remove foil and weights. Bake until lightly golden, about 5 minutes. Transfer to a wire rack to cool.
Prepare filling. In a medium skillet, cook the bacon over medium heat until crisp, 8-10 minutes. Transfer to a paper towel to drain. In a small bowl, whisk together eggs, cream, thyme and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with the bacon, and cheeses. Bake until golden and custard is set, about 30 minutes.
Serve warm. 8 servings.
