Hannah's Recipe Blog

BBQ Meatballs 1 lb. ground beef 1/3 c. oatmeal 1 T. minced onion Salt and pepper ½ c. milk Sauce: 2 T sugar 2 T Worcestershire sauce 1 c. ketchup ½ c. water ¼ c. vinegar 1/3 c. onion Mix ground beef, oatmeal, 1 T. onion, salt, pepper, and milk. Roll into balls and cover them with flour. Cook them and remove grease. Mix sauce- sugar, Worcestershire, ketchup, water, vinegar, and onion. Pour over meatballs and simmer until sauce is thick and hot – about 10 minutes.

Hildebrandt Bierochs 3 lbs. hamburger Head of cabbage Onion Rhodes Rolls (frozen, 36 count)     Fry half of the onion with hamburger. Fry ½ of the onion w/cabbage and add a little water and oil. Cook cabbage until mushy, and drain. Roll out rolls w/ flour and put large spoonfuls of hamburger and cabbage in. Fold up and pinch edges. Bake @ 375 for 20-25 minutes and brush with butter.

Eric Spragg’s Stuffed Burgers 1 lb ground beef Partial can diced pineapple Shredded Mozzarella 4-5 pieces of bacon, prepared and crumbled Worcestershire and seasonings of choice                  Mix ground beef w/ Worcestershire and seasonings of choice. Divide into four parts. Form each part into a large, thin circle. Place a couple pieces of pineapple, shredded mozzarella, and bacon bits in the center of the circle. Form into a patty with fillings tucked inside. Grill or pan fry.

Karen Herrig’s Chimichangas 1 lb. hamburger 1 medium onion (chopped) 1 garlic clove (minced) ¾ c. pace picante sauce 1 tsp. ground cumin ½ tsp. dried oregano ½ tsp. salt 8 flour tortillas ¼ c. melted butter Shredded cheddar Preheat oven. Brown meat with onion and garlic, drain. Stir in picante sauce, cumin, oregano, and salt. Simmer 5 min. or until most of liquid is evaporated. Brush 1 side of tortilla with butter, spoon heaping 1/3 cup meat mixture into center of unbuttered sides, top with shredded cheese. Fold 2 sides over filling and fold ends down. Place seam down in pan and bake at 475 degrees for about 13 min. or until golden brown. Top with lettuce, sour cream, olives, and cheese. Enjoy!

Kay’s Potato Casserole 1 lb. hamburger Chopped onion/green pepper Cayenne pepper 4-5 larger potatoes 1 can cheddar soup 1 can tomato soup Mozzarella Preheat oven to 350. Brown hamburger with chopped onion, green pepper, and a decent sprinkle of cayenne pepper. Peel potatoes and cut into thin slices. Mix the cheddar soup, tomato soup, and a dash of cayenne pepper. Drain hamburger. Mix all ingredients together in a greased 13 x 9 glass pan. Bake for 1 hour, cover with mozzarella cheese.

Shepherd’s Pie (Judy Harms) 2 lb. hamburger ½ c. chopped onion 1 can cream of celery soup ¾ c. milk Batch of mashed potatoes (8-9) I do less usually 4 oz. cream cheese ½ c. sour cream 2 T butter Garnish: cheddar, bacon, green onion Preheat oven to 350. Boil potatoes to mash them. Brown the hamburger and onion together. Add salt and pepper to taste. Use a 9 x 13 pan and spray it lightly. Mix the soup and milk into the hamburger. Spread this mixture flat in the bottom of the pan. Add the cream cheese, sour cream, butter, and salt to the mashed potatoes. Whip together until smooth and spread on top of the hamburger. Cover and bake for 50 minutes. Garnish with the cheese, bacon, and green onion and bake uncovered for 10 more minutes.

Poor Boy Fillets 2 lb. hamburger (or 1) ½ c. parmesan cheese Mushrooms (diced, optional) Onions, diced Green peppers, diced Black olives, diced Salt and Pepper 12 slices bacon Preheat oven to 350 (unless you’re grilling). Press raw hamburger onto wax paper into an 8 x 16 inch rectangle, ½ inch thick. Sprinkle with salt and pepper, Parmesan cheese, and diced vegetables. Don’t be afraid to have too much. Roll the long way, just like a jelly roll. Slice 1 ½ to 2 inch slices. Wrap with bacon slice and secure with a toothpick. Place fillets on a cookie sheet in a baking pan. Bake for 30-45 minutes. Or grill 10 minutes each side.