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.