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November 3, 2012

by Dorothy Bloemendaal
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 350. 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.

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