Hamburger Hawaiian

Hamburger Hawaiian                                                                                                                         

2/3 C canned milk                          

1 tsp salt                                               

1/4 C brown sugar

1 1/4 lb hamburger                         

13 ½ oz can pineapple chunks           

1/4 C vinegar

½-2/3 C bread crumbs                  

1 green pepper, cut in strips              

2 Tbs soy sauce

½ C chopped onion                        

2 Tbs corn starch

Combine milk, hamburger, bread crumbs and salt. Mix well and shape into small patties. Brown in small amount of oil. Pour off drippings but do not scrape pan out. Drain pineapple; add water to juice to make 1 cup. Mix juice with cornstarch, vinegar, brown sugar and soy sauce. Cook until clear in the same pan the hamburgers were cooked in. Add pineapple and green pepper. Cook slowly until pepper is tender. If sauce is too thick add more water. Add hamburger patties to sauce; simmer another 20-30 minutes. Serve over rice. (This was always what Grandma Walker choose for her Birthday dinner. It is still one of her favorites.) 

1 lb Lasagna noodles 

4 C Meat sauce (recipe follows)

Salt and Pepper to taste

24 oz Carton cottage cheese 

*1 lb Mozzarella Cheese

2 eggs 

4 Tbs Parmesan Cheese (optional)

Start by making meat sauce, (recipe below). While the meat sauce is simmering prepare the other ingredients. Set the lasagna noodles to boil for 10 minutes in 6 qts. salted water. While they are boiling mix eggs and cottage cheese. Season to taste with salt and pepper. When noodles are al dente (done but not mushy) don't drain but add enough cold water until noodles can be handled. Grease a 9 X 13 inch baking dish. If you follow the recipe this is what the recipe says to do next: Layer noodles, then meat sauce, cottage cheese mixture, sliced mozarella, sprinkle with Parmesan, then noodles, meat sauce. . . until all ingredients are used. This is how I do it: I usually grate the mozzarella and cheddar or colby cheese and mix it with the cottage cheese mixture. I then add the meat mixture to the cheese mixture, reserving just enough cheese to put on top the last few minutes of cooking. I start with a little of the meat sauce in the bottom of the 9 X 13 pan so that the noodles don't stick. Layer 3 or 4 noodles in the pan overlapping just a little. Pour some of the meat, cottage cheese, cheese mixture, sprinkle on some Parmesan (I have made it without Parmesan) layer more noodles, more sauce etc. . . I usually get 3 layers of noodles and end with the meat mixture on top. That way the noodles don't get crunchy. Bake at 350° for 30-40 minutes until it is bubbly. Add the reserved cheese. Return to oven and bake just until cheese is melted. It cuts better and isn't as soupy if you let it set for several minutes before serving.

* I use a mixture of Mozzarella and mild cheddar. The more cheese the “bedder.”  

Meat Sauce:

(Just to let you know it is easier to use canned sauce like Prego. Just dump it in with the meat and you are done. But, the homemade stuff tastes sooo good.)

1 large onion   

1 lb. Hamburger

1/4 C chopped parsley     

1 lrg can tomatoes

1 clove garlic, minced    

1 tsp salt

1 grated carrot (I add more because I like the sweet taste the carrot gives)   

1/4 tsp pepper

1 tsp basil (if using fresh, saute with the other vegetables)    

6 oz can tomato paste

1/4 vegetable oil   

12 oz. Water

Saute onion, parsley, garlic and carrot in oil. Add meat and brown. Drain off most of grease. Add rest of ingredients and simmer 1 hour. *You can use garlic powder or puree and the parsley does not have to be fresh. I have really played with this recipe and add spices to my taste. SERVES: 8-12

1 pound lean ground beef 90% lean

3 garlic cloves minced

1/4 cup packed brown sugar

1/4 cup reduced-sodium soy sauce

2 teaspoons sesame oil

1/4 teaspoon ground ginger

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon pepper

2 cups hot cooked white or brown rice

sliced green onions and sesame seeds for garnish

1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
2. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
3. Serve over hot rice and garnish with green onions and sesame seeds.

MEAT "STEAKS":

1 pound ground beef

1 green pepper finely chopped

¼ cup bread crumbs

1 large egg

2 teaspoons ketchup

1 teaspoon mustard

½ teaspoon dried parsley

½ teaspoon dried onion powder

¼ teaspoon fine sea salt

1 teaspoon oil

GRAVY:

2 tablespoon butter

2 tablespoons flour

1 ½ cups beef stock

1 teaspoon ketchup

1 teaspoon Worcestershire sauce

½ teaspoon dried onion powder

½ pound brown button mushrooms sliced

STEAKS:

Place all ingredients for the steaks (EXCEPT for the oil) in a large bowl and mix well.  Shape beef mixture into 4-6 firm patties. If you make a shallow indentation in the middle, it will help them keep their shape during cooking.  Heat the oil in a large skillet and brown the steaks from both sides, 3-5 minutes each. Remove to a plate.

GRAVY:

In the same skillet (DON'T wipe it!), melt the butter over medium heat. Stir in the flour and cook until starting to brown – do not let it get too dark, or it will be bitter. Pour in the stock, stirring very well.  Season gravy with ketchup, Worcestershire sauce and onion powder, then add the mushrooms, bring to a boil, then simmer for 5 minutes.  

Place the steaks in the gravy and cook, covered for 10-15 minutes or until cooked through.

pie crust, rolled, cut in 4-inch squares  

1 C cooked beef, diced small or use ground beef, cooked

1 C raw potato diced very small  

salt and pepper

1 C onion, diced very small  

parsley, to taste

1-2 carrots, grated or diced very small  

1 C water with beef bouillon dissolved

Mix all of the above ingredients except pie crust. Place a spoonful on uncooked crust. Brush edges with water, fold over and pinch closed to seal. Place pies on a cookie sheet and cook in 400° oven for 30 minutes. Serve hot with catsup or beef gravy.