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The Epicurean Can; Do
With Informal Hambyrger Meat
K - '9
By MAXINE BUREN
Statesman Wemaa's Editor
Thar vprsatile meat, the hambureer. wHcb! not only serves the family on a last-weel-in-
the-month budget, but can be delightfully .lopjhisticated, is the object of our interest today.
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which should serve the hostess well on special
There is the skillet dish in which hamburger
cakes are cooked with large limas in a sauce made
flavorful with mushrooms, consomme and herbs.
Our second offering is a pMf -r.f
mixture that's scrambled up and! fj, V. I
served on buns, or even better, jjj V
Trench bread. The beef is here? 1
enhanced with onions, peppersJtvfiKiC '
ripe olives and tomato sauce.
Finally we suggest sprink
ling hamburger patties with blue
cheese, wringing filled bum in
foil and baking until cheese 1st vfj
nicely blended with the meat
AUTUMN LIMAS
1 pound ground beef '
1 teaspoon salt
2 "tablespoons shortening
4 cups cooked large dry limas
BARBECUE SAUCE
i or 8 fresh mushrooms
cup sherry wine or water
1 (10'4t-oz.) can undiluted condensed consomme
1 teaspoon Worcestershire sauce
1 teaspoon salt
Vt teaspoon each marjoram, thyme, rosemary
Freshly ground black pepper
3 whole cloves
2 tablespoons wine vinegar.
2 tablespoons onion juice
1 tablespoon brown sugar
1 chopped clove garlic
Shape meat ipto patties, adding salt, and
brown well on both sides in hot shortening. Drain
limas; put in pan with beef patties. Pour Barbecue
Sauce on top and cook, covered, 30 minutes. Long
er if desired.
Tha patties might be cooked in a juicy mixture of mushrooms consomme Worcestershire sauce
and herbs to make a fine supper dish. Large lima beans go along with the hamburger to
add flavor aria distinction.
And even the hamburoer cake to be served on a bun can be an epicurean' delight. This it
accomplished here by the addition of blue cheese scattered over lha cake and baked irjside
the bun for about 25 minutes. The baking trick it to wrap Ihe hamburger and Dun in ton, tnis
heats the entire dish and meltt the cheese. . v;-.
occasions.
t
timer S omr 4 minutes in liquid. Add remaining
ineredienU and heat 5 minutes. Makes i or I
servings.
About lVi cups before cooking. ,
BARBECUE 'BURGEt MIX
14 pounds ground beef
Z tablespoons iat
cup chopped onion
cup chopped green pepper
cup chopped celery
V cup chopped ripe olivet
1 8-ounce can tomato, sauce
i cup chili sauce , i -
1 tablespoon vinegar
1 teaspoon chili powder
1 teaspoon salt
Brown beef in melted fat. Add onion, green
pepper, and celery, and cook S minutes or until
tender. Add remaining ingredients, cover pan and
cook over low heat 20 to 30 minutes. 8 servings.
BLUE CHEESE BEEFBURGER
pound ground beef
1 tablespoon anchovy paste
1 egg ' -'
2 tablespoons chopped onion
2 tablespoons flour '
V4 teaspoon salt
i cup milk
4 enriched hamburger, buns ,
Butter or margarine
V cup crumbled blue cheese
Mix well.the ground beef, anchovy paste, egg,
onion, flour and salt. Blend in milk, bplit bunt.
Spread with butter or margarine. Place meat mix
ture on bottom halves of buns. Scatter blue cheese
over meat mixture. Cover with bun tops. Wrap' in
aluminum foil. Bake in moderate oven (3S0'F.) 23
Barbecue Sauce:. Clean mushrooms; slice and, minutes. Unwrap. Serve hot Makes 4 sandwiches.
ears With Top
Of Meringue
Here is a recipe for pears that
will be good fgor those women
with, unemployed pastry tubes.
PEARS WITH
CHOCOLATE MERINGUE
1 jar apricot jam
h cup sugar .
.i cup water
6 ripe pears
5 tablespoons chopped, mixed,
candied fruit
2 egg whites
t tablespoons sugar
6 or. dark sweet ctwolate
Put jam, sugar and water Into
pan, cook to a syrupy consis-!
tency. Peel and core the pears,
being careful to keep them whole.
Add to the syrup and poach gently
for 15 minutes, basting frequently.
Remove pears and fill centers
with candied fruit which has been
mixed with a littl watav A
range on a terving disft. 7
Beat egg whites until stiff;
carefully fold in 7 tablespoons
sugar. Using a pastry bag with
large rose tube, pipe meringue
around tops of pears. Sprinkle
with 1 tablespoon sugar and
brown in a moderate oven for 3
minutes. Cut up the chocolate,
add to the syrup and stir over a
slow fire until it dissolves. Pour
hot sauce around the pears just
before serving. Or put meringue
on pears with spoon.
Apple Bread New Recipe
FLAVOR NOVELTY
Add minced drained canned
clams to tomato aspic for an in
triguing salad. Serve with water
cress.
COLORFUL SALAD
Brighten a dinner menu with
with sour cream and a little
thw colorful salad. Combine
shredded carrots, diced cucumber,
sliced green onions and radishes
Cooler weather steps up appetites
so snack suggestions are most ap
propriate at this time. Our Apple
sauce Bread recipe makes nutri
tion taste mighty good, too, es
pecially when it is served with
glasses of chilled liquefied instant
nonfat dry milk at snack time. The
nugget of enrichment hidden in
this recipe is one-half cup of in
stant nonfat dry milk powder the
equivalent of more than one pint
of nonfat milk added to the flour
and other dry ingredients. Ordi
narily, however, a recipe fdr apple
sauce bread does not call for any
milk.
Another nourishing nibble is a
Lemon Bran Bar, which also takes
dry milk.
APPLESAUCE BREAD
l1 cups sifted flour
n cup tugar
4 cup instant nonfat dry
v.. milk powder
3 teaspoons baking powder
4 teaspoon cinnamon
Vi teaspoon salt
1 cup canned unsweetened
applesauce
2 eggs, beaten
3 tablespoons butter, melted
Sift flour, sugar, instant
nonfat dry milk powder, baking
powder, cinnamon and salt to
gether 3 times. Combine eggs, ap
plesauce and butter; add to dry
ingredients, mixing quickly, until
just blended. Turn into a greased
9x5x2?-inch) loaf pan or 9-inch
square pan. Bake in moderate
oven (350 degrees F.) 45 minutes
or until top is firm and browned.
Cool before : cutting. If desired,
decorate top of cake by sprinkling
powdered sugar through a lace
doily,
LEMON BRAN BARS
Vi cup shortening
lLi cups brown sugar,
firmly packed
!2 cup instant milk powder
y cup sifted flour
2 eggs
2 tablespoons lemon juice
1 teaspoon grated lemon rind
Vi teaspoon salt
m cups raisin bran flakes
1 cup chopped walnut meats
Cream shortening; add M cup of
the brown sugar. Blend thoroughly.
Sift together I n si a n t non
fat dry milk powder and flour
stir into creamed mixture. Pat
out evenly in bottom of an' un
greased 9-inch square pan. Bake
in moderate oven (350 degrees) 10
minutes. Remove from oven: cool
Beat eggs until fluffy; stir in re
maining ingredients. Blend thor
oughly. Spread mixture ove
dough. Return to oven; bake 25
minutes. Cool slightly. Cut into
x 3-inch bars.'
Filling Makes :
Good Sandwiches
The filling of a rolled sandwich
makes the garnish. Here it's of
watercress.
WATERCRESS SANDWICH
ROLLS
1 loaf sandwich bread
Butter
Watercress
Remove the crusts from the
whole loaf of bread. Cut in length
wise slices 2 '4 inches wide by
inches long. Spread each slice
bread with softened butter. Roll
up with a piece- of watercress
about three to three and one-half
inches long, using only the more
tender upper portion and allow
the tipmost leaves to extend from
one end of the sandwich for gar
nish. Roll hi waxed paper or fas
ten with a toothpick and let stand
about one hour before serving.
Serve whole. Makes about 12 rolls.
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The hamburger need not be- made into cakes to be good. Hers the meat it mixed with chopped
onion, green pepper, celery and olivet, moistened wim tomato tauce and teatonea wun
chili. The mixture it tpooned on French bread for terving. : ' . - , '
Cheese, Asparagus
Jellied Salad
Fresh, frozen or canned aspara
gus, according 10 me season,
makes this very nice salad that
has the pleasant flavor of cream
'cheese for added Interest.
Asparagus en Geles
IVk tablespoons gelatine
V cup cold water
1 cup not asparagus Juice
2 tablespoons lemon juice
1 package cream cheese
V' cup mayonnaise
lVt cups coarsely chopped-
cooked asparagus '
V4 cup chopped celery
2 tablespoons chopped green
pepper
1 teaspoon Worcestershire
' sauce
. Salt, pepper
Soak celatine in cold water; add
hot asnarasiis juice and stir until
dissolved. Add lemon juice and
cool. Cream the cheese with may
onnaise and add to cooled gela
tine. When it begins to set, add
asparagus, celery and green pep
per, with Worcestershire ana
seasonings to taste. Pour into
mold. When firm unmold on
platter and surround with crisp
i i . , ' . l . . : '
leiiuce. serve wun mayonnaise.
flavor, add grated orange and
lemon rind to it, and use orange
juice when you are mixing it in
stead of the water called for.
WHOLE MENU
' Grill cheese sandwiches in your
electric skillet for Sunday night
supper. Add a big salad, frui
and cookies.
FRUITY CRUST j CINDERELLAS '
Give that pie-crust mix extra :, Plain muffins become party fart
LD GRIND
'f.
if you top the batter in each cup
with a pitted prune filled with
orange marmalade. A special
treat for a week-end breakfast
When you splurge on a porter
house steak, have the meatman
grind the tail meat because it is
less tender ? than the rest of the
steak. ,. .. ..
NO DISHES l f t . .,
' Put' out a basket el fresh plums "
and jumbo homemade raisin oat
meal cookies for a popular help
I your-telf dessert No dishes to
wash with this quickie, r ,
If , V, 1
4 f ) til .
Bs -r :'v
IT'S PURE CANE
Buttery Recipe
For Spaghetti
ORANGE BUFFET SALAD
A luscious fruit salad of fresh
orange slices wun melons, oa-
nawas. apples and apricots makes
a "help yourself dish that's tops
Golden Spaghetti has an atmos-! in looks and taste. To prepare
phere of winter about it, with ' oranges, remove peel then cut into
cheese, cream style corn and a 'sections and cartwheel slices. Ar-
crisp, buttery crumb lopping.
GOLDEN SPAGHETTI
4 ounces elbow spaghetti
2 tablespoons melted butter
or margarine
1 teaMpOoB Salt
Vi teaspoon dry mustard
1 teaspoon chopped onion
2 tablespoons chopped parsley
Vi cup milk
1 cup shredded American
cheese
2'i cups cream style corrt
(1 pound 3-ounce can)
-i rup buttered bread crumbs
Add 2 teaspoons salt and spa
ghetti to 3 cups boiling water. Boil
rapidly, stirring constantly, for 2
minutes. Cover, remove from heat
and let stand 10 minutes. Mean
while, combine butter or margar
ine, salt, mustard, onion, parsley,
milk, cheese vind corn. Mix thor
oughly. Rinse spaghetti with hot
water and drain well. Fold spa
ghetti into sauce. Pour into
greased lj quart casserole. Sprin
range on crisp greens; surround
with other fruits and garnisn witn
berries. Serve with tall glasses of
tangy lemonade.
Cheese in Soup
For Midday Meal
Even if this soup didn't have
such a cute name, I'd like it, be
cause it's just what one needs for
winter lunches.
COUNTRY FARE SOUP
L cup chopped green pepper
' cup minced onion
cup finely chopped celery
Vi cup finely chopped carrots
1 cup canned chicken broth, or
1 chicken boullion cube plus
1 cup hot water
Vi cup butter
3 tablespoons flour
Vi teaspoon salt
1 cup sharp cheese, shredded
2'i cups milk .
Simmer vegetables in chicken
kle buttered crumbs over top. Bake ! broln, unliI Jender- Melt butter.
in mnripralo nven ISSfl V ) in min. menu in iiuur, uu sail ana
utes. Makes 4 servings.
PRETTY TOO
Ever serve ginger
sliced strawberries?
ale with
cheese. Heat milk; add to cheese
mixture. Blend all ingredients to
gether; simmer till cheese melts
and soup thickens. Serves (. Serve
with toast, salad, milk, nut sun
dae.
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