CHEESE LAYERED MEAT LOAF
Mix:
1 1/2 pounds hamburger
2 c. chopped onions
4 crushed crackers
1 c. seedless raisins 
1/4 tsp. nutmeg
3 eggs, slightly beaten
3 slices mild cheese
1 tsp. salt
1/8 tsp. pepper

Place half the mixture in baking dish.  Cover with very thin slices of mild cheese.  Cover with rest of 
meat mixture.  Shape into loaf.  Bake at 350F for 1 hour.  Cover top with strips of bacon and let 
it crisp 10 minutes before serving.  Serves 6.

COTTAGE CHEESE MEAT LOAF
Mix:
3/4 lb. hamburger
1 c. cottage cheese
1 c. dry bread crumbs
1/4 c. chopped celery
3 tbs. chopped onion
1 c. cooked rice
2 tbs. chopped green pepper
3 eggs, slightly beaten
1 c. milk
1/2 tsp. each salt & prepared mustard
2 tbs. melted butter
 Pour into greased loaf pan lined with waxed paper.  Place loaf pan in shallow pan half full of 
boiling water.  Bake at 325F for 1 hour.  Serves 6.

MOTHER'S MEAT LOAF
Mix: 
1 lb. hamburger
1/3 c. chopped onion
1 8-oz. can tomato sauce
1 egg, slightly beaten
1 c. cracker crumbs
1 tsp. salt
1/4 tsp. pepper
Shape into loaf.  Bake at 350F for 1 hour.  Serves 4.

HAMBURGER BIRDS
Mix:
1 lb. hamburger 
1 c. fine bread crumbs
1/2 c. milk
juice of 1 lemon
1/2 c. grated American cheese
1 green pepper, chopped fine
2 tbs. chopped stuffed olives
2 tbs. chopped pimiento
1 tsp. salt

Form into 6 rolls, wrap a strip of bacon around each roll, and sear in deep fat. Put in a 
covered baking dish with 1/4 cup water and bake at 350F for 1 hour.  Serves 6.

HAMBURGER IN A SKILLET
Mix: 
3/4 lb. hamburger
1/4 c. dry bread crumbs
1 egg, slightly beaten
1/4 c. milk
2 tbs. minced onion
3/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. pepper

Form into 12 balls and sprinkle with flour.  Brown on all sides in a skillet with 2 tbs. 
cooking oil.  Place balls around edge of skillet, and in the middle pour 1 can condensed tomato 
soup mixed with 3/4 c. condensed beef bouillon.  Top with 1 package frozen mixed vegetables 
(thawed) and 1/2 tsp. salt.  Simmer for about 12 minutes.  Serves 4.  
VARIATION:  Eliminate tomato soup and beef bouillon and add 1 can 
condensed cream of mushroom soup 
mixed with 3/4 cup milk.

HAMBURGER MEXICAN RICE
Cut 3 slices bacon into pieces. Fry, adding 1 1/2 c. chopped onions, 1 c. chopped green pepper, 
and 1 lb. hamburger.  Cook for about 5 minutes.  Add 3 cups canned tomatoes, 1/2 c. uncooked 
rice, 1 tsp. chili powder, 1 1/2 tsp. salt, 1/4 tsp. pepper.  
Simmer for about 1 hour, or until
rice is cooked.  If mixture cooks down too much, add a little water.  Serves 4.

HAMBURGER STUFFED TOMATOES
Hollow out 6 unpeeled tomatoes and sprinkle with salt, pepper, sugar, and bread crumbs.  Drop a 
little butter in bottom of each and arrange closely in a shallow baking dish.  Brown 3/4 lb. 
hamburger in 1 tb. cooking fat and mix with 1 tb. minced onion, 
1/4 c. fine dry bread crumbs, 
3/4 tsp. salt, and 1/8 tsp. pepper.  Moisten with the chopped pulp from the tomatoes and fill shells 
with the mixture.  Sprinkle with bread crumbs and dot with butter.  Bake at 325F until 
tops are browned and tomato soft but not broken.  Serves 6.

HAMBURGER SKILLET DINNER
Cut up 3 strips of bacon and fry until crisp.  Add 1 lb. hamburger and 2 chopped large 
onions and brown.  Add 1/4 c. soy sauce, 1/4 tsp. pepper, and 1/2 c. water.  Add the following 
vegetables in layers:  2 sliced potatoes, 1 large sliced green 
pepper, 2 sliced tomatoes, 
3 sliced stalks celery, and 2 cups chopped cabbage.  Cover and cook over a high heat for 1 minute.  
Reduce heat and cook slowly for 15 minutes more.  Serves 6

HAMBURGER STROGANOFF

Sauté 1/2 c. chopped onions in 1/4 c. butter until soft.  Add:
1 lb. hamburger
1 lb. sliced mushrooms
2 tbs. flour
1 minced garlic clove
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/4 tsp. MSG

Stir and sauté until hamburger is browned, then add 1 can condensed cream of chicken soup 
and simmer for 10 minutes.  Stir 
in 1 cup sour cream.  Serve on toast, topped with chopped parsley.  Serves 6.
VARIATIONS:  Eliminate mushrooms and chicken soup; add:
1.  Add 1 can of condensed cream of mushroom soup.  Serve over 
noodles and top with chives.
2.  Add 1 can of condensed cream of celery soup.  Serve over mashed potatoes and top with chives.
3.  Add 1 can of condensed cream of mushroom soup.  Serve over cooked rice and top with fresh dill.

HAMBURGER-SPAGHETTI BAKE

In 2 tbs. cooking fat brown 1 lb. hamburger, 3/4 c. chopped onions, and 
1/2 c. diced green pepper.  Add:
     1 can condensed cream of mushroom soup
     1 can condensed cream of tomato soup
     1 soup can of water 
     1 mashed clove garlic

Stir in 1/2 c. grated sharp Cheddar cheese and 1/2 lb. spaghetti, cooked.  Place all in a 3-quart 
casserole and top with 1/2 c. grated sharp Cheddar cheese.  Bake at 350F for about 30 minutes.  
Serves 6. 

HAMBURGER-STUFFED EGGPLANT
Cut an eggplant in two lengthwise and scoop out inside, leaving 3/4 of an inch all around shell.  
Chop the scooped-out eggplant and cook in 1/4 c. butter until clear.  Add 1/2 c. chopped onion 
and 1 minced clove garlic.  Cool and add 1 1/4 c. fine bread 
crumbs (fresh), 3/4 lb. hamburger, 
and 1 egg, slightly beaten.  Heap the eggplant shells with 
the mixture, sprinkle with bread 
crumbs, and top with butter.  Bake at 325F until meat mixture is 
done.  Serve with tomato sauce 
mixed with horseradish.  Serves 4.

SPANISH HAMBURGER RICE
Brown 3/4 c. regular raw rice in skillet with 2 tbs. cooking oil, then add:
1 lb. hamburger
1/4 c. chopped onion
1/2 c. chopped green pepper
1/4 c. chopped celery
Stir and cook until browned, then add:
2 1/2 c. cooked tomatoes
1 c. condensed beef bouillon
1/2 tsp. paprika
2 tsp. salt
1 tsp. soy sauce
1 tsp. sugar

Cover and simmer for 45 minutes.  Sprinkle with snipped parsley.  Serves 4.

STUFFED CABBAGE WITH CHEESE SAUCE
Mix :
1/4 lb. hamburger
1/4 c. cracker crumbs
1/4 tsp. salt
1/8 tsp. pepper
Remove heart from 1 head of cabbage and parboil leaves in salted water for about 10 minutes.  Separate 
leaves carefully and stuff the meat mixture between leaves.  Also stuff the center. Tie with a string, 
put in deep baking dish and add:
1/3 c. chopped carrots
1/2 c. chopped onions
1 c. condensed beef bouillon
1/4 c. butter
Bake at 350F for about an hour or until tender and meat is done.  Serve topped with a cheese sauce.  
Serves 6.

BISCUIT BURGERS
Mix:
1/2 lb. hamburger
2 tbs. minced onion
1/2 tsp. salt
1/8 tsp. pepper

Form into 6 thin patties 2 1/2 inches in diameter.  Mix biscuit dough according to directions on 
package and roll out 1/8 inches thick.  Cut 3-inch circles and place a meat patty between 2 circles.  
Seal edges, prick tops, and bake on a baking sheet at 400F for 15 minutes.  Serves 6.

BURGER DOGS
Mix:
1 1/2 lb. hamburger
1/2 c. finely chopped onion
2 tsp. prepared mustard
1 1/2 tsp. salt
1/4 tsp. pepper

Roll into patties the shape of hot dogs and wrap a slice of bacon around each, spiral fashion.  
Broil 3 inches from heat source until cooked to taste.  Serve in hot dog buns.  Makes 10 to 12.

THRIFTY BURGERS
Soak 2 slices of toast in 1/2 c. milk and mix with 1 lb. hamburger.  Add 3 beaten eggs, 
1 tsp. salt, and 1/4 tsp. pepper. Brown on both sides in a skillet and serve between toasted 
buns.  Serves 8.

SAVORY BURGERS
Mix:
1 lb. hamburger
1/3 c. chopped onion
1/2 c. dry bread crumbs
2 tbs. Worcestershire sauce
1/4 c. evaporated milk
2 tbs. horseradish
1 tsp. prepared mustard
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. MSG

Form into 6 patties and fry in a skillet about 5 minutes on each side.  Serves 6.

HAMBURGERS IN WINE SAUCE
Mix:
2 lbs. hamburger
1 c. chopped onion
2 tsp. salt
1/4 tsp. pepper

Form into 8 hamburgers, sprinkle lightly with flour, and fry in 2 tbs. butter until browned.  
Remove from skillet and keep warm. Fry 4 chopped mushrooms in the skillet for a few minutes, cover 
them with 1/2 c. boiling water, and thicken with 2 tsp. flour.  
Add 1/2 c. white wine and heat 
but do not boil.  Salt to taste and pour over hamburgers.  Serves 8.

DANISH MEAT BALLS
Mix:
1 lb. hamburger
1 1/4 lb. lean ground pork
3/4 c. flour
1 1/4 c. milk
2 tsp. salt
1/4 tsp. pepper

Put all ingredients except meat in a mixer.  Blend, adding meat gradually, until mixture is light 
and fluffy.  Form into balls 1 1/4 inches in diameter and sauté in a skillet with 3 tbs. butter 
for about 15 minutes, turning constantly to brown on all sides.  
Serves 6.

GERMAN MEAT BALLS
Sauté 1/4 c. chopped onion and 1 crushed clove garlic in 1 tb. butter and combine with:
1 lb. hamburger
1/3 c. bread crumbs in 1/2 c. milk
1/3 c. Rhine wine
2 egg yolks
1 tsp. salt
1/4 tsp. pepper & nutmeg

Fold in 2 stiffly beaten egg whites.  Form into balls 1 1/4 inches in diameter, roll in flour, 
and brown on all sides in butter.  In a kettle, heat 2 generous cups of beer to boiling and add 
meat balls, 1 bay leaf, 1 tsp. salt, 1/4 tsp. pepper, and 1/8 
tsp. marjoram. cover and cook 
very slowly for 15 minutes.  Add 4 cubed medium potatoes and 4 cubed carrots. Simmer until potatoes 
and carrots are done.  Serves 4.

HUNGARIAN MEAT BALLS
Mix:
1 lb. hamburger
1 clove finely chopped garlic
1/2 c. dry bread crumbs
1 egg, slightly beaten
3 tbs. minced parsley
1/4 c. milk
1 tsp. salt
1/8 tsp. pepper

Form into small balls and brown on all sides in 1/4 c. cooking fat seasoned with 1 tsp. Kitchen 
Bouquet.  Remove meat balls and add one 3 oz. can chopped mushrooms, 2 c. sour cream and 2 
tbs. flour.  Cook, stirring constantly, until thick.  Add meat balls, cover, and cook slowly for 
20 minutes.  Serve over cooked noodles.  Serves 4.

BROILED ITALIAN MEATBALLS
Mix:
1 lb. hamburger
1 egg, slightly beaten
1 c. cooked chopped spinach
1/2 c. bread crumbs
1/2 c. grated Parmesan cheese
1 mashed clove garlic
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. MSG
1/2 tsp. oregano

Form into balls 1 1/2 inches in diameter.  Roll in bread crumbs and broil in a greased shallow pan at 
375F for 20 minutes, or until brown.  Serves 4.

WESTERN RANGE BURGERS
Fry 4 slices bacon until crisp, drain and crumble.  In 2 tbs. of the bacon fat, sauté 3/4 c. sliced 
onions and 1/2 c. chopped green pepper until soft.  Add 1 lb. hamburger and cook until meat browns.  
Add 2 #303 cans red kidney beans, 1 8 oz. can tomato sauce, crumbled bacon, 2 tbs. chili 
powder, 1/2 tsp. salt, 1/8 tsp. pepper, 1/2 lb. grated cheddar cheese.  Stir over low heat until 
cheese melts and serve on 8 split toasted english muffins.  Serves 8.

PINEAPPLE MEAT BALLS ON A SKEWER
Mix 
3/4 lb. hamburger
3/4 lb. ground pork
1 egg, slightly beaten
1 c. bread crumbs
1/4 c. milk
Form into 18 balls.  On 6 skewers place a meat ball, 2 pineapple chunks, meat ball, 2 pineapple chunks, 
and a meat ball.  Place skewers on bottom of shallow baking pan.  Mix 1/2 c. brown sugar, 1/4 c. 
vinegar, 1/4 c. water, 1/2 tsp. dry mustard.  Stir until 
sugar dissolves and pour over meat 
balls, along with excess pineapple chunks.  Bake at 350F for 1 hour.  Baste often.  Serves 6.

HAMBURGER, BEAN AND SAUSAGE CASSEROLE
Soak 1 lb. dried white marrow beans in water overnight.  Drain beans and save the water.  Add 
enough water to make 4 cups.  Pour the beans and water into a heavy 4-qt kettle.  Add 2 cans 
condensed beef bouillon.  Sauté 2 cups chopped onions in 3 tbs. 
butter and add to the simmering beans.  
Add 2 crushed cloves garlic, 1/2 tsp. each thyme & marjoram, 1 TB. salt, 1/2 tsp. each pepper & 
oregano.  In the same skillet used for the onions, sauté 
1/2 lb. bulk sausage and 1/2 lb. 
hamburger.  Add meat to the beans and place all in a casserole.  Bake at 350F for 1 1/2 hours.  Add 
2 1/2 c. tomatoes and bake 30 minutes more, or until beans are tender.  Stir occasionally.  Serves 6.

TAMALE PIE
In a large skillet with 4 tbs. cooking fat, sauté 2 cups chopped onion, 1 minced clove garlic, and 
2 lbs. hamburger until meat is browned.  Add 1 1/2 tsp. salt and 1/2 tsp. pepper.  In a large kettle 
mix 1 1 /2 c. yellow corn meal, 1 1/2 c. milk, a #2 1/2 can tomatoes, and 1 1/2 tsp. salt.  Cook 
slowly for about 30 minutes, stirring often.  Add 1 no. 303 can yellow cream-style corn, 1 c. sliced 
ripe olives, and 2 tbs. chili powder.  Mix well, combine the two mixtures, and transfer to a casserole.  
Bake at 300F for 1 1/2 hours.  Serves 12.

ALBONDIGAS SOUP
Sauté 1 c. chopped onion in 1/4 c. vegetable oil for 5 minutes.  Add 1/2 c. tomato sauce and 3 qts 
chicken stock.  When boiling, add 1 c. sliced carrots, 1 lb. fresh peas, and 1/2 lb. string beans, 
cut and sliced. To make the meat balls, mix 1/2 lb. each 
hamburger and lean ground pork, 
3 tbs. uncooked rice, 1 egg, slightly beaten, 1/4 c. chopped parsley, 8 mint leaves, 1 tsp. 
salt, 1/2 tsp. pepper.  Form into very small balls and drop into boiling soup.  Cover and let simmer 
for 30 minutes.  Serve with buttered tortillas.  Serves 6 to 8.

MEAT LOAF
1 lb. ground beef
1 c. ground raw carrots
2 c. corn flakes
1 sweet green pepper
1 med. size onion
2 eggs, unbeaten
1 c. tomato sauce (milk may be used)
1/2 tsp. poultry seasoning or sage
1 tsp. salt
Mix thoroughly.  Form in loaf 2 inches thick.  Bake in medium oven one hour.

MEAT PIE
1  1/2 lb. raw hamburger
1 large onion
salt, pepper and sage to taste
Chop onion and boil with meat for 2 hours; thick with one tb. flour.  Fill rich pie crust with 
mixture and bake.

JALAPENO-HAMBURGER PIE
1 lb. ground beef
1/2 lb. ground pork
1 tb. oil
1 c. chopped green pepper
1 c. chopped celery
1 c. chopped onion
1 1/2 tsp. salt
1 tb. parsley
2 tb. barbecue sauce
dash of pepper
Brown meats in oil; stir in remaining ingredients.  Keep warm
CORNBREAD TOPPING:
2 eggs, beaten
1 c. milk
1 1/2 c. cornbread mix
1/4 c. flour
1/4 c. cooking oil
4 tsp. sugar
1 med. onion, chopped
1 c. grated sharp cheddar cheese
1 6-oz. can jalapeno peppers, finely chopped
1 can cream-style corn
Combine all ingredients; blend well.  Pour over meat mixture.  Bake at 350F for 1 hour.  8 servings.

CHILI MEATBALLS
1 lb. ground beef
1/3 c. dried bread crumbs
2 tb. minced onion
1 tsp. salt
1 egg
1 can tomato soup
2 tb. shortening
1 tsp. chili powder
1/4 c. water
Combine beef with dry bread crumbs, minced onion, salt and egg and 1/4 c. tomato soup; shape into 
1" balls.  Brown in shortening. Mix remaining soup, chili powder and water; pour over meatballs.  
Cover; bake at 350F for 30 minutes.  4-5 servings.

HAMBURGER BRENNAN
2 lb. ground beef
1/4 c. minced shallots
1/4 c. minced white onion
1/2 c. toasted Holland rusk crumbs
dash nutmeg
1 1/2 tsp. salt
1/2 tsp. pepper
2 tb. Worcestershire sauce
1 tb. chopped parsley
2 eggs
Combine all ingredients together thoroughly and shape into 6 patties (oval in shape) and grill.