Today's date: May 25, 2013
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| Country Cooking |
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November 3, 2012 |
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| by Dorothy Bloemendaal | |
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Jack-o’-Lantern Burgers l envelope onion soup mix 1/4 cup ketchup 2 tablespoons brown sugar 2 teaspoons prepared horseradish 2 teaspoons chili powder 2 1/2 pounds ground beef 10 slices process American cheese 10 hamburger buns, split Combine soup mix, ketchup, brown sugar, horseradish and chili powder. Crumble beef over mixture; mix well. Shape into 10 patties. Grill, broil or pan-fry until the meat is no longer pink. Cut eyes, nose and mouth out of each cheese slice to create a jack-o’-lantern. Place cheese on burgers; cook until cheese is slightly melted, about l minute. Serve on buns. Yield 10 servings. Taco Stovetop Supper 2 pounds ground beef 2 cans (15-1/2 ounces each) hot chili beans 2 cans (10 ounces each) diced tomatoes and green chilies l can (11-1/2 ounces) picante V8 juice l can (11 ounces) Mexicorn, drained 1 envelopes taco seasoning Optional garnishes: tortillas, shredded cheddar cheese, chopped onion, shredded lettuce and/or taco sauce. Cook beef over medium heat until no longer pink; drain. Stir in beans, tomatoes, V8 juice, corn and taco seasoning. Simmer, uncovered, for 15-20 minutes or until heated through. Garnish as desired. Yield: 10-12 servings. Orange and Black Bars l 1/2 cups chocolate wafer cookie crumbs l teaspoon instant espresso coffee powder or granules 1/4 cup butter or margarine, melted l package (8 ounces) cream cheese, softened 1/4 cup sugar 1/2 teaspoon vanilla l egg Orange food coloring Heat oven to 350º. Mix cookie crumbs, 1/2 teaspoon of the coffee powder and the melted butter. Reserve 1/4 cup mixture for topping. Press remaining mixture in bottom of ungreased 8 inch square pan. In medium bowl, beat cream cheese until smooth and creamy. Beat in sugar, remaining 1/2 teaspoon coffee powder, the vanilla and egg and food coloring until well blended, scraping bowl occasionally. Pour filling over crust. Sprinkle with reserved 1/4 cup crumb mixture. Bake 15-20 minutes or just until center is set. Cool completely on cooking rack, about 30 minutes. Cover loosely; refrigerate until firm, 3 to 4 hours. With hot, wet knife, cut into 5 rows by 5 rows. Store in refrigerator. Yield: 25 servings. |
©Fulda Free Press 2013