These two little slips of paper were in the same packet, but not together. I’m glad I figured out that they go together, because this could be a very nice dish. We looked at Chicken Paprika last July (and reader Cat made it one night!), but this is pretty different. Remember, good paprika burns twice, friends, so since there isn’t a measurement for the paprika, use a gentle hand. Continue reading
Based on the handwritten notes, this appears to be a recipe handed out for a community function, maybe a church party? The recipe is written out step by step, clearly for people who are unfamiliar with the Japanese nabemono (hot pot) style of cooking. The word sukiyaki translates as suki (spade) and yaki (meat), and old folk tales suggest that the meat was cooked on a hot spade. Hopefully it was clean. Written above the title of this recipe is “slice & fry” which is not the translation of the word. Scratched out is “as you like” which is also not what the word means. Continue reading
We might be venturing into the realm of the hot dish here, if I’m not mistaken. This sounds like something you take to a potluck party at your local church or women’s club. We’ve got slivered ham, sour cream and mushroom soup, all mixed in with noodles. All you need is a side of macaroni & cheese or potato salad to round out this meal. Continue reading
After having posted the recipe for Hamburgers in Cheese Sauce the other day, I decided what the heck, lets go ahead and try it! I used premade hamburger patties, so I could only fit six into a 9×14 pan. Each was topped with a slice of onion, salt & pepper, and we baked them as directed. Next we went to work on the cheese sauce.
I realized after I was fully committed to this project that I had forgotten to buy cream of celery soup. Oops, typical me, I had to improvise. I mixed 1/2 cup of milk, 1/2 cup of chicken stock and 1 T of corn starch together. We then added the dry mustard, chili sauce (I used Cholula) and grated cheese. I forgot the Worcestershire sauce, but it was fine because the Cholula is pretty snappy.
Melty cheese sauce
We put it on the stove over medium heat and stirred it frequently. The sauce became very smooth, creamy and cheesy. This took a little less time than the baking time of 20 minutes for the burgers. Then we poured the whole shebang over the burgers and returned them to the oven.
Cheesy burgers
I forgot to take a photo once they were on the buns. The sauce was snappy and as it cooled became a little thicker. The burgers were well, well done, so if you like yours a bit more rare and tender, bake them for more like 10 minutes, then 10 minutes with the sauce. We also didn’t have a side dish, because these were filling. All in all, I’d say they were good.
This looks weird to me. I have never until today read a recipe that calls for sweet pickle juice. Now, I’ll give it the benefit of the doubt, because it could be really tasty. Maybe. :-) For some reason I love that this is spelled incorrectly. Continue reading
Gram's Recipe Box 