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! 

INGREDIENTS:

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

DIRECTIONS:

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

INGREDIENTS:

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

vegetables

16 ounces stewed tomatoes

12 cubes beef bouillon

2 tablespoons margarine

DIRECTIONS:

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

Ingredients

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

Directions

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