Come along for the Ride!

I am so glad you are here. Stay with us as we travel everywhere. I hope you will enjoy the ride.

Saturday, May 18, 2013

3 States, 3 recipes

We left Georgia yesterday after sitting for 3 days with no loads. Finally one came and away we went. Good riddance to Atlanta.
Pops drove all night and when I woke up we were in Missouri. I started to drive and we then went on through Iowa and then into Minnesota for our delivery.
We delivered at a place that makes and distributes bacon bits.
Now we are relaxing near Minneapolis waiting again for a load.
We have found a church to attend tomorrow.

Juicy Lucy Burgers (no, they aren't made out of my dog)
A favorite of Minnesotans! The famous Juicy Lucy! Mmmm. So good. You MUST use American cheese on this to achieve the juiciness in the middle! 
1 1/2 pounds ground beef
1 tablespoon Worcestershire sauce
3/4 teaspoon garlic salt
1 teaspoon black pepper
4 slices American cheese 
4 hamburger buns
1. Combine ground beef, Worcestershire sauce, garlic salt, and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.
2. Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together tightly seal the cheese within the meat. Repeat with the remaining cheese and patties.
3. Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.

Kansas City Steak Soup
1 pound round steak, chopped
1 cup margarine
1 cup all-purpose flour
1/2 gallon water
1/4 tablespoon ground black pepper
1 large carrot, diced
1 onion, chopped
1 stalk celery, diced
1 (16 ounce) package frozen mixed
16 ounces stewed tomatoes
12 cubes beef bouillon
2 tablespoons margarine
1. Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
2. Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
3. In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.

Iowa Ham Balls
3-1/2 pounds ground ham
1-1/2 pounds ground beef
3 eggs, beaten
2 cups milk
3 cups graham cracker crumbs
2 cans (10-3/4 ounces each) tomato soup, undiluted
3/4 cup vinegar
2-1/2 cups packed brown sugar
1 teaspoon prepared mustard
In a large bowl, combine first five ingredients. Using a 1/3 cup
measure, shape mixture into 2-in. balls. Place in two large shallow
roasting pans. Combine all remaining ingredients; pour over balls.
Bake at 325° for 1 hour, basting frequently with sauce. Yield: 15 servings

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