Ready Hamburger Mix

Yield: 1 4 pounds Lean Ground Beef 1 Large Onion, Chopped 2 teaspoon Salt 1/2 teaspoon Pepper 1/2 teaspoon Oregano 1/4 teaspoon Garlic Salt Brown Ground Beef in a heavy skillet. Add onion and continue cooking over medium heat until onions are golden. Add remaining ingredients. Cool; spoon mixture into four 1-pint containers, leaving 1/2-inch space at top. Label as READY HAMBURGER MIX and freeze. Use within 3 months. Makes about 4 pints of READY HAMBURGER MIX.

20 MINUTE HAMBURGER SKILLET STEW

Yield: 4 Servings -THE REGISTER- 1/4 pounds Lean ground beef^ 1 large Onion, sliced wafer-thin 4 Carrots, sliced wafer-thin 2 Potatoes, halved, sliced -wafer-thin 3 Ribs celery, sliced wafer- -thin 1 cup Boiling water 2 teaspoon Beef extract OR bouillon 2 Bay leaves 1/4 teaspoon Dried thyme Salt OR garlic salt Pepper 1/4 cup Dry red wine OR tomato juice 2 tablespoon All purp flour -PER SERVING- Cal 230 with water OR 240 with broth and wine Use melon baller and shape meat into tiny meatballs. Brown in skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add boiling water or broth and extract or bouillon. Add remaining veggies, seasonings. Cover, cook over low heat, 15 mins until vegs are tender. Combine wine or water and flour in covered jar. Shake and stir into skillet. Cook and stir until sauce is thick, 4 mins. S: The Slim

CALIFORNIA SPAMBURGER HAMBURGER

Yield: 6 Servings 1 can SPAM Luncheon Meat (12 oz) 6 Whole wheat hamburger buns, -split 3 tablespoon Thousand Island salad -dressing 6 Lettuce leaves 2 Tomatoes, sliced 6 Green bell pepper rings 6 Onion slices Slice SPAM into 6 slices (3x1/4"). In skillet, saute SPAM over medium heat until lightly browned. Spread cut sides of bun with dressing. Layer lettuce, SPAM, tomato, green pepper, and onion on bun bottom. Cover with bun top.

ORIENTAL HAMBURGER CASSEROLE

Yield: 4 Servings 1 pounds Lean ground beef 2 medium Onions, finely chopped 1 cup Chopped celery 10 1/2 ounces Can mushroom soup 10 1/2 ounces Can cream of chicken soup 1 cup Water 1/2 cup Uncooked rice 1 tablespoon Soy sauce 1/4 teaspoon Pepper 1 can Chow mein noodles 1/2 teaspoon Monosodium glutamate (opt) 1. Crumble meat into a deep, 2-quart, heat-resistant, non-metal- lic casserole and heat, uncovered, in Microwave Oven 5 minutes or until meat is browned. Stir after half of cooking time. 2. Add remaining ingredients to meat mixture. 3. Cover and heat in Microwave Oven 20 minutes or until mixture is hot. Uncover, and heat for an additional 5 minutes.

QUICK HAMBURGER STEW

Yield: 8 Servings 2 pounds Lean ground beef 1 pounds Baby carrots 8 medium Potato -- washed 1 Box dry soup mix (two Packages) 8 cup Water Fry the hamburger in the bottom of a large dutch oven. If lean ground beef has been used, there will be no extra fat to discard. Add water and onion soup mix packages. stir Add baby carrots and cut potatoes into large pieces into the pot with a clean knife. Simmer until the potatoes are tender. Thicken the soup base with 4 tablespoons of Wondra flour (pelletized flour) Serve hot

READY HAMBURGER MIX

Yield: 1 Servings 4 pounds Lean Ground Beef 2 teaspoon Salt 1/2 teaspoon Oregano 1 Large Onion, Chopped 1/2 teaspoon Pepper 1/4 teaspoon Garlic Salt Brown Ground Beef in a heavy skillet. Add onion and continue cooking over medium heat until onions are golden. Add remaining ingredients. Cool; spoon mixture into four 1-pint containers, leaving 1/2-inch space at top. Label as READY HAMBURGER MIX and freeze. Use within 3 months. Makes about 4 pints of READY HAMBURGER MIX.

COUNTRY HAMBURGER PIE

Yield: 6 Servings -CRUST- 1 pounds Lean ground beef 1/2 cup Tomato sauce 1/2 cup Dry bread crumbs 1/4 cup Chopped onion 1/2 teaspoon Salt 1/2 teaspoon Pepper 1/4 cup Chopped green pepper 1/2 teaspoon Oregano FILLING 1 1/2 cup Tomato sauce 1 1/3 cup Uncooked minute rice 1 cup Water 1/4 teaspoon Salt 1 cup Shredded cheddar cheese, Divided Press combined crust ingredients over bottom and up sides of a 9" pie plate. Pour combined tomato sauce, rice, water, salt and 3/4 cup cheddar cheese into crust. Cover with foil and bake 25 mintues at 350F. Remove foil; sprinkle with remaining cheese and Taste of Home Ground Beef Collection 1996 Edition

CROCKPOT HAMBURGER SOUP

Yield: 8 Servings 1 1/2 pounds Lean ground beef 1 medium Onion; chopped 1 cup Carrots; sliced 1 cup Celery; sliced 1 cup Cabbage; sliced 6 ounces Tomato paste 2 teaspoon Worcestershire sauce 3 cup Beef bouillon, or stock In skillet, brown hamburger and drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, worcestershire sauce and beef stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours. NOTE: This is an updated version of an old chuckwagon recipe. They would use finely diced beef and the vegetables and let them cook all day at roundup time.

SAUCY HAMBURGER & VEGETABLES

Yield: 4 Servings 1 Egg 1/4 cup Dry bread crumbs 1 Small onion grated 1 teaspoon Dried oregano 1/2 teaspoon Pepper 1/2 teaspoon Dijon mustard 1/4 teaspoon Salt 1 pounds Lean ground beef 1 Green pepper, chopped 1 Zucchini, chopped 1 Can Italian Style Stewed - Tomatoes 1 tablespoon Tomato paste 2 tablespoon Freshly grated parmesan In bowl, lightly beat egg; mix in bread crumbs, onion, oregano, 1/4 teaspoonp. of the pepper, the mustard and salt. Mix in beef. Shape into eight 1/2 inch patties. In large nonstick skillet, cook patties over medium-high heat, turning once for about 5 minutes or until browned. Transfer to plate. Drain off any fat from skillet. Add green pepper, zucchini, stewed tomatoes, tomato paste and remaining pepper; bring to a boil. Nestle hamburgers in tomato mixture; reduce heat and simmer, turning patties occasionally, for about 12 minutes or until no longer pink inside and vegetables are tender-crisp. Serve sprinkled with cheese. Makes 4 servings.

LAYERED HAMBURGER PIE

Yield: 4 Servings 1 pounds Ground beef 1 Egg 1/4 cup Dry bread crumbs 1 teaspoon Salt 1 teaspoon Mixed herbss (oregano, Basil, marjoram) 1 teaspoon Dry mustard 1/4 teaspoon Ground cumin seeds 1/8 teaspoon Garlic powder 1 1/2 cup Sliced potatoes 1 medium Onion,sliced into rings And separated 1 1/4 cup Mushrooms 1 cup Cheddar cheese 1/2 cup Swiss cheese 2 tablespoon Parsley Mix beef with egg,bread crumbs,salt,herbss,mustard,cumin and garlic powder.Pat evenly into a 9" pie pan to make a crust.Fill crust with a layer of potatoes,onion and mushrooms,reserving some mushrooms to ring the pie.Cover with foil.Bake @ 350 degrees for 1 hour or until potatoes are done.Remove from oven.Remove foil.Top with cheese and sprinkle with parsley.Return to oven just long enough to melt cheese.

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