Asparagus spears
Butter or olive oil
Garlic
Salt and pepper to taste
Clean spears and cut off tough ends. Line broiler pan with foil, melt butter (enough to coat asparagus) in saucepan; add some minced garlic to taste. Place spears in single layer on foil and pour butter over them. Place under broiler. Cook until tender and brownish. You need to keep turning them or they will burn. They will be on the crispier side. You can pick them up like a dill pickle to eat.
1 lb. hamburger
Salt and pepper
2 heaping serving T. flour
Enough milk to thicken
Brown the hamburger in skillet. Salt and pepper. Drain some of the grease, but not all. Add 2 heaping serving tablespoons (not measuring tablespoons but the spoons you use to serve with) of flour; mix into hamburger and let it get hot (that’s the secret to any milk gravy – let the flour and the drippings get hot or boiling before adding the milk). Pour in enough milk to thicken. That’s how Mom made it – I like to add 1 can of cream of mushroom soup and 1 beef bouillon cube. I think the hamburger I use is leaner and seems sort of tasteless, so I doctor it up. Serve over mashed potatoes and, of course, you have to have frozen sweet corn with it.
1 C. sour cream
3/4 C. Miracle Whip
1 tsp. sugar
1 tsp. salt
1/4 C. radishes
1/4 C. cucumbers
1/4 C. green peppers, finely chopped
1/4 C. onions, finely chopped
Combine all ingredients. Use garlic salt and pepper to taste.
1 1/2 lbs. hamburger, browned
1 pkg. taco seasoning
1 – 8 oz. pkg. sour cheese
1/2 lb. mozzarella cheese
1/2 lb. Cheddar cheese
2 tomatoes, chopped
1 green pepper, chopped
1 onion, chopped
1 jar taco sauce (medium spiced and any size you want)
Combine the hamburger and taco seasoning as directed on back of seasoning packet. Salt veggies lightly. Place half of meat mixture in casserole; layer half of vegetables, all sour cream, and all mozzarella. Repeat with meat, veggies and Cheddar cheese. Pour taco sauce over top. Bake at 350ยบ for 35 to 40 minutes.
16 oz. sour cream
16 oz. Hellmann’s mayonnaise
1 regular onion, chopped
3 T. Accent
Dill, to taste
4 small pkgs. Buddig corned beef
8 kosher dill pickles, patted dry
2 1/2 oz. thin-sliced beef luncheon meat
2-8 oz. pkgs. cream cheese, softened
Spread or pat cream cheese around each pickle. Wrap 2 sheets of meat around each pickle. Refrigerate pickles overnight, slice before serving.