May 2010 Archives
Paul Bunyan Burgers
6 bacon strips, diced
1 cup sliced fresh mushrooms
3 thin onion slices
1 egg, beaten
1 Tbs Worcestershire sauce
1/2 tsp seasoned salt
1/2 tsp salt
1/2 tsp pepper
1/2 tsp prepared horseradish
1 lb ground beef
3 slices process American cheese
3 hamburger buns, split
In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, saute mushrooms and onion until tender. Transfer to a bowl with a slotted spoon; add bacon. In another bowl, combine the egg, Worcestershire sauce, seasoned salt, salt, pepper and horseradish; add beef and mix well. Shape into six 1/4 inch thick patties. Divide bacon mixture among three patties. Top with a cheese slice; fold in corners of cheese. Top with remaining patties; seal edges. Grill, uncovered, over medium hot heat for 10-12 minutes or until meat juices run clear, turning once,. Serve on buns. Yield: 3 servings.
6 bacon strips, diced
1 cup sliced fresh mushrooms
3 thin onion slices
1 egg, beaten
1 Tbs Worcestershire sauce
1/2 tsp seasoned salt
1/2 tsp salt
1/2 tsp pepper
1/2 tsp prepared horseradish
1 lb ground beef
3 slices process American cheese
3 hamburger buns, split
In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, saute mushrooms and onion until tender. Transfer to a bowl with a slotted spoon; add bacon. In another bowl, combine the egg, Worcestershire sauce, seasoned salt, salt, pepper and horseradish; add beef and mix well. Shape into six 1/4 inch thick patties. Divide bacon mixture among three patties. Top with a cheese slice; fold in corners of cheese. Top with remaining patties; seal edges. Grill, uncovered, over medium hot heat for 10-12 minutes or until meat juices run clear, turning once,. Serve on buns. Yield: 3 servings.
Creamy Chicken Salad (light)
2 cups cubed cooked chicken breast
1 cup cooked small ring pasta
1 cup halved seedless red grapes
1 can (11 ozs) mandarin oranges, drained
3 celery ribs, chopped
1/2 cup sliced almonds
1 Tbs grated onion
1 cup reduced-fat mayonnaise
1 cup light whipped topping
1/4 tsp salt
Lettuce leaves, optional
In a bowl, combine the chicken, pasta, grapes, oranges, celery, almonds and onion. In another bowl, combine the mayonnaise, whipped topping and salt. Add to the chicken mixture; stir to coat. Serve in a lettuce-lined bowl if desired. Yield: 6 servings.
2 cups cubed cooked chicken breast
1 cup cooked small ring pasta
1 cup halved seedless red grapes
1 can (11 ozs) mandarin oranges, drained
3 celery ribs, chopped
1/2 cup sliced almonds
1 Tbs grated onion
1 cup reduced-fat mayonnaise
1 cup light whipped topping
1/4 tsp salt
Lettuce leaves, optional
In a bowl, combine the chicken, pasta, grapes, oranges, celery, almonds and onion. In another bowl, combine the mayonnaise, whipped topping and salt. Add to the chicken mixture; stir to coat. Serve in a lettuce-lined bowl if desired. Yield: 6 servings.
