MULTI-PURPOSE BARBECUED HAMBURGER MIX
4 medium onions, chopped
3 cloves garlic, finely chopped
2 c. chopped celery tops
¼ c. fat
4 lb. hamburger
6 tsp. salt
½ tsp. pepper
3 Tbs. Worcestershire sauce
2 12-oz. bottles catsup
Pan-fry the onion, garlic and celery in fat in a large kettle. Add hamburger, stir and cook until all redness of the meat disappears. Add salt, pepper, Worcestershire sauce and catsup. Simmer 20 minutes. Skim off excess fat. Yield: 10 cups (5 1-pint containers).
To Freeze: Cool quickly. Spoon the mixture into 5 1-pint containers. Freeze at 0ºF. or lower. Don’t stack until thoroughly frozen.
WAYS TO USE BARBECUED HAMBURGER MIX
Barbecued Hamburger Buns: Heat barbecued hamburger mix slowly in a skillet. Use as filling in hot buttered hamburger buns. (1-pint makes eight hamburgers.)
Chili Con Carne: Heat barbecued hamburger mix in a skillet with and equal amount of canned red kidney beans. Season to taste with chili powder.
Spaghetti With Barbecued Hamburger Mix: Heat mix in a saucepan or skillet. Add a dash of cayenne pepper. Serve on hot cooked spaghetti. Top with grated Parmesan cheese.
Hamburger Rice Skillet: Heat 1 pint of mix in a skillet. Add 2 c. cooked rice, 1 c. canned whole kernel corn, ½ tsp. thyme and ½ c. chopped green pepper, if desired. Simmer until green pepper is cooked. Serves 4 to 6.
Hamburger Noodle Skillet: Heat one pint of barbecued hamburger mix in a skillet with 2 c. cooked noodles and 1 c. cooked mixed vegetables. Stir to combine. Sprinkle ½ c. shredded processed cheese and ½ tsp. chopped parsley over top. Do Not Stir. Heat just long enough to melt the cheese.
Hamburger Rice Skillet: Heat 1 pint of mix in a skillet. Add 2 c. cooked rice, 1 c. canned whole kernel corn, ½ tsp. thyme and ½ c. chopped green pepper if desired. Simmer until green pepper is cooked. Serves 4 to 6.
Stuffed Green Peppers: Use the Hamburger-Rice Skillet mixture to stuff hollowed out green peppers. Bake in a shallow pan in a moderate oven (350ºF.) about 50 minutes. Serves 4.
Hot Stuffed Rolls: Allow mix to thaw in refrigerator. Mix in some shredded cheese, if desired. Spoon generously into hollowed out frankfurter buns. Wrap each roll in aluminum foil. Heat in a moderate oven (350ºF.) or on a picnic grill about 30 minutes.
EASY CHICKEN DIVAN
2 10-oz. pkgs. frozen broccoli or
2 bunches fresh broccoli
2 c. cooked sliced chicken or 3 chicken breasts, cooked and boned
2 cans condensed cream of chicken soup
1 c. mayonnaise or salad dressing
1 tsp. lemon juice
½ tsp. curry powder
½ c. shredded sharp processed American cheese
½ c. soft bread crumbs
1 Tbs. melted butter
Cook broccoli in boiling salted water until tender; drain. Arrange broccoli in greased 11×7½x1½-inch baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over all. Bake in moderate oven (350ºF.) 25 to 30 minutes or until thoroughly heated. Trim with pimento strips. Makes 6 to 8 servings.
SPARKLING EMERALD SALAD
1 9-oz. can crushed pineapple
1 8-oz.can grapefruit sections
1 pkg. lime flavored gelatin
½ c. broken pecans
Few drops green food coloring
1 7-oz. bottle ginger ale, chilled
Drain the pineapple and grapefruit. Heat the juices to boiling point and dissolve the gelatin dessert in them. Add the fruit, pecans and a few drops of green food coloring. Pour into mold. Chill until cold, but not long enough to set. Stir in the ginger ale and chill until set. Serve with cream cheese dressing. Serves 6-8.
Cream Cheese Dressing
1 3-oz. pkg. cream cheese
4 tsp. milk
Let cheese stand at room temperature until soft. Add milk and mix to a smooth creamy consistency.
HAM AND EGG QUICHE
9-inch unbaked pastry shell
1 c. shredded Swiss cheese
1 Tbs. flour
1½ c. diced cooked ham
3 eggs
1/3 c. water
2 Tbs. thinly sliced green onion
2 Tbs. chopped parsley
¼ tsp. nutmeg
¼ tsp. salt
1/8 tsp. pepper
1 tall can evaporated milk
Prepare pastry shell using favorite recipe or mix. Sprinkle flour over cheese; mix lightly. Spoon half in bottom of pastry shell. Top with diced ham. Beat eggs slightly; stir in evaporated milk, water, onion, parsley, nutmeg, salt and pepper. Pour over ham and cheese. Sprinkle remaining cheese on top. Bake in preheated moderate oven (375ºF.) until a knife inserted in center comes out clean, about 40 minutes. Cool three minutes before cutting and serving. Six servings. NOTE: Be sure to use evaporated milk in this French inspired main dish pie. It is important to the success of the custard mixture.
SWEET POTATO PUDDING
¼ c. melted butter
½ tsp. cinnamon
½ tsp. nutmeg
2½ c. grated raw sweet potato
2 eggs, beaten until light
1 c. sugar (brown is better)
1½ c. rich milk
½ tsp. grated lemon rind
2 tsp. lemon juice
Put potatoes in mixing bowl; add eggs; mix well. Gradually beat in sugar. Stir in milk, butter, lemon juice and rind. Add cinnamon and nutmeg. Mix all thoroughly. Pour pudding into a greased baking dish. Bake in moderate oven (350ºF.) about ½ hour or until light brown and well set. If desired, it can be served with cream. Serves 6.
APPLE CHUTNEY
2 qts. chopped, cored, pared tart apples (about 16 medium apples)
1 c. chopped onions
1 clove garlic, crushed
1 c. chopped sweet red peppers
1 lb. seedless raisins
4 c. brown sugar, packed
1 qt. vinegar
2 hot red peppers
3 Tbs. mustard seeds
2 Tbs. ground ginger
2 tsp. salt
2 tsp. ground allspice
Combine ingredients, simmer until thick, about 1½ hours. As mixture thickens, stir frequently to prevent sticking. Pour boiling hot into jars, leaving ¼-inch head space. Process 10 minutes in boiling water bath. Yield about 10 pints. NOTE: This is delicious mixed with cream cheese to make cheese ball. Roll cheese ball in finely grated coconut and serve with crackers. If time does not permit to make a cheese ball, simply serve the block of cream cheese with chutney poured over it.