Baked Hamburg & Rice

Baked HamburgRice

Hamburg or hamburger?


How to make this dish

Here’s a funny little bit of history for you. Supposedly, in Hamburg Germany, ground round was being used to create a Hamburg Steak, or Hamburger Steak, a form of meat dish possibly originating as early as the 1860s. In America we often think of it as a Salisbury Steak, topped with mushroom gravy or other sauces. The original name was a nod to its origins in the town of Hamburg – a resident of the town being called a Hamburger. There is no ham in hamburger.

The word hamburg in culinary terms refers to the uncooked meat, while the word hamburger refers to the cooked patty of meat. A hamburger sandwich supposedly originated somewhere near the turn of the century (1900 to be exact, not 2000), with various Americans and others claiming to have been the first to put a hamburger patty onto bread. While many claim to have invented it, the first written documentation of an actual hamburger as our modern thinking recognizes it, was in 1896 in the Chicago Daily Tribune.

This particular usage of hamburg vs hamburger is not unfamiliar to me. It must have been a colloquialism used in my family or others, because I instantly knew this referred to the uncooked meat, even though in the grocery you will find ground round sold as hamburger. Also, many grocers sell any form of ground beef as hamburger these days, while it originated as ground round. Fillers and other things have been added to the mix over the years to make 1 pound of meat go a lot farther than 1 pound of ground meat.  To circumvent this, you can purchase 100% ground round, or you can purchase a cut of round and have it ground by your butcher.

Baked Hamburg & Rice

1 can Campbell’s cheddar soup

1 1/2 lb hamburg

1/3 c finely chopped onions

1/4 c quick cooking rice (uncooked)

1 egg slightly beaten

1 tsp salt

3 strips bacon

Combine 1/2 soup with ingredients except bacon. Mix. Place in shallow pan in ring. Bake 350º F 1 hour. Spoon off fat. Add rest of soup. Bake 5 minutes more. I have no idea what to do with the bacon…just eat it!


Sloppy Lasagna #2


A second sloppy lasagna recipe

I recently shared with you a recipe called Sloppy Lasagna – which sounds really yummy and easy. This particular card appears to be virtually identical in ingredients and method, so the cook could have forgotten that she wrote it twice, or wrote out one to share and then forgot to give it to someone. I’m going to write the recipe with the correct spellings of the ingredients.

Sloppy Lasagna

1 box rigatoni

1 lb ricotta cheese

3 eggs

1 lb shredded mozzarella cheese

1 jar large Progresso marinara sauce or spaghetti sauce

Cook noodles al dente. Combine cottage [ricotta] cheese with 3 eggs, beat well. Add a little sauce to bottom of pan. Layer noodles, 1/2 mozzarella cheese, ricotta mixture. Finish with [mozzarella] cheese.


Stuffed Cabbage


Ingredients list, stuffed cabbage


Method, continued

Even though I occasionally like sauerkraut, and I use cabbage when I make my stir fry dishes, I am not a fan of cooked cabbage. They are a staple of Eastern European cooking and also appear in some Asian countries. Typically, the include a meat, spices, vegetables, and grains such as rice or barley. Depending on which country’s cuisine, there may be additional ingredients or fewer, and they may be steamed, baked, boiled, or otherwise prepared. They are not unlike dolmas or sarmas of Mediterranean and MidEast cuisine, although those use grape leaves rather than cabbage leaves.

Stuffed Cabbage

2 envelopes instant tomato soup mix

1 envelope onion soup mix

1/2 [lb] ground beef [not sure if this should be cooked or not]

1/4 c uncooked instant rice

1 T water

Cabbage leaves, parboiled

1/4 tsp caraway seeds

1/2 c boiling water

Combine soup, ground beef, rice & 1 T water. Roll up in cabbage leaves. Place in skillet, seam side down. Blend in soup with boiling water, soup, caraway seeds. Pour over rolls. Simmer covered, basting occasionally for 20 min or until done.



Chicken Franks & Sauerkraut Skillet Stew


Ingredients for Chicken Franks and Sauerkraut Skillet Stew


Method, continued

This dish is a mouthful, both in title and in contents. Franks and sauerkraut, or sausage and sauerkraut more specifically, was a sometimes dinner when I was growing up, although I think my mother used Polish sausage or kielbasa sausage. These days it is so loaded with sodium we try to stay away from it, but about once a year I think about it.

The method below this recipe is a little confusing. Anyone care to guess what is going on here? Should the franks be added instead of the kraut at some point? Is “pot” potatoes (I think so)?

Chicken Franks & Sauerkraut Skillet Stew

1 lb chicken franks

1 can sauerkraut, drain

2 T oleo

1 tsp caraway seeds

1 onion sliced

2 T brown sugar

1 clove garlic (chopped)

1/2 c beer

Salt & Pepper

1/4 c chopped parsley

Cut franks into thirds. Melt oleo in large skillet & cook onion & garlic until soft, add drained kraut, caraway seeds & brown sugar. Stir well. Top with kraut (??). Pour beer over all. Cover skillet & cook 30 minutes on low heat. Meanwhile boil pot. Drain & turn into the skillet & dry off. Roll pot in chopped parsley & serve with skillet stew.



Cheese Filled Pasta Shells


Cheese & pasta, yum


Bake and enjoy

A good friend of ours makes cheese filled pasta shells on occasion and they are amazing and delicious. These feature spinach, which I know my friend would not use, but sound very good.

Cheese Filled Pasta Shells – 350º oven 25-30 min – serves 4-6

Cook 8 oz large pasta shells as directed on box. Drain one 10 oz pkg frozen chopped spinach. Combine with 2 cups (1 pt) Ricotta cheese, 1/2 c Parmesan cheese, & 1/8 tsp pepper. Fill shells with cheese mixture. Place in one layer in 13x9x2 baking dish. Combine 1 1/3 c (2 6oz cans) Contadina Italian tomato paste and 1 1/3 cups water. Pour over & around the stuffed shells. Sprinkle 1/2 c grated mozzarella cheese on top. Bake 25-30 min in 350º oven.


Sloppy Lasagna


Same tastes, different noodles

This isn’t even a recipe card, it’s just cut out of a piece of card stock. Thrifty lady! It’s one of my favorites though, because I love the phonetic spellings of the cheeses. This is more of what my mother would call a rigatoni bake.

Sloppy Lasagna – 375º

1 box rigatonni

1 lb rogatta cheese (ricotta)

1 jar lg marinara sauce

3 eggs

1 lb motcherella shredded (mozzarella)

Cook noodles ardent, combine regatta cheese with 3 eggs, beat well. Add a little sauce to bottom of pan. Layer noodles, cheeses and sauce. Finish w/ shredded cheese and some parmesan. Bake.


Mushroom Stroganoff


A veggie stroganoff


This part confuses me


Usually when I think of stroganoff, I think of that creamy, beefy dish my mother used to make, served over noodles. This recipe for mushroom stroganoff has no meat in it. If you needed to you could make it completely vegan.

This is another recipe that has left out some information. I suggest that after you set the mushrooms and onions aside, you bring the broth to a boil, add the sour cream, then the rest of the ingredients, reduce the heat to thicken and then return the mushrooms and onions to the pan. Serve over the cooked noodles.

Mushroom Stroganoff

1 med onion

3 Tbs butter

1 pkg or 1 large portabello mushrooms

1 1/2 c chicken broth

1 1/2 c sour cream

3 Tbs flour

salt & pepper to taste

8 oz medium egg noodles (cooked)

1 bunch fresh chopped parsley

In a skillet over low flame, sauce onion in butter until soft. Raise heat, add mushrooms & continue to cook mushrooms until browned. Remove these to a bowl. In the same skillet, add chicken broth. Bring to a boil, add [remaining ingredients?] to broth. Bring to a boil. Reduce heat.