Bar-B-Q Hamburgers

Ingredients

• 2 lbs, ground beef
• 1/2 ts. salt
• pepper
• 1 green pepper
• 4 medium onions
• 2 cans tomato sauce
• 1/2 cup catsup
• 1 can chicken gumbo soup
• 1 tsp. Worcestershire sauce
• 1 tsp. chili powder

Method

1. 1

   Grind pepper and onions.

2. 2

   Add to ground beef and brown.

3. 3

   Mix all together.

4. 4

   Bring to a boil.

5. 5

   Pour over meat mixture.

6. 6

   Let simmer for 25-30 minutes.

7. 7

   Serves 20.

8. 8

   Spoon it on hamburger buns.

Nutrition per serving

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 39. The excerpt below is the record exactly as published.

pepper 1 cup minute tapioca Mix all together--Mold in loaf--Bake at 350° for 1 1/2 hrSo Sauce 1 cup brown sugar 1 Tbsp0 mustard 1/4 cup vinegar 1/4 cup water Boil all together--Baste loaf about 10 minutes before removing from oven0 SALMON LOAF Avis Perisho 1 can pink salmon, 1 egg, 1 cup cracker crumbs Mix thoroughly- -If baked, place in loaf pan and bake in a moderate oven until brown on top-- To add moisture, this may be served with any cream sauce or condensed creamed soup--May be baked in a loaf or made into patties and fried . 127 CHILI CASSEROLE Norma Ries 1 can chili (with beans) 1 sm, pkg. Fritos, ground fine Grated cheese Alternate layers of chili, fritos and cheese in a casserole dish and heat in oven until warmed through. ENCHILADA S Pat Sirrine Make sauce with: 3 Tbsp. butter or marg. 4 Tbsp. flour, 3 cups tomato juice, 3 tsp. chili powder, salt and pepper. 1 lb. ground meat, brown in skillet--Add one large onion and fry slightly--Fry 25 tortillas until soft--Then spread with meat mixture and cheese — Roll up and place in pan — Cover with sauce and heat thoroughly. Serve with sauce and cheese sprinkled over top--Use plenty of cheese. 128 PRESSED CHICKEN LOAF Avis Perisho 1 (5 lb.) hen, chopped 2 lg. pimentos, chopped 1 small onion, chopped Salt and pepper to taste 8 hard boiled eggs, chopped 2 stalks celery, chopped (less if desired) 1 cup mayonnaise Dissolve 3 packages gelatin in 6 tspQ cold water and two cups hot chicken broth- -Cool and then add other ingredients--Place in large flat pan in ice box until firm--Cut in squares and serve on lettuce leaf-- Serves 30 . CHICKEN LOAF Pat Sirrine 10 cups chopped chicken 8 cups chicken broth 16 cups soft bread crumbs 5 large onions 2 bunches celery parsley 10 tspo salt, 3 tsp0 pepper 20 eggs (1 cup) (2/3 cup) (1 2/3 cup) (1/2 cup) (1 cup) (1 tspo-l/2 tsp.) (2 eggs) Allow bread crumbs to set in broth while preparing other ingredients--Combine , beat eggs and add--Bake at 350° for 40 minutes — Serve with 1 can chicken or mushroom soup and 1/2 cup water heated . 129 CHILI Martha Goff 1 lb, ground meat 1 onion 2 cans Ranch Style Beans 1 can tomatoes or 2 cans sauce or tomato juice 1 block Best- Yet Chili Mix or other brand Brown meat and onions — Add other ingredients 0 SPANISH RICE Mrs o A1 Ellis 2 med, chopped fine onions 1/2 large Mango 1/2 tspe salt and pepper 1 1/2 lb. hamburger Fry all together until almost done--Add 1 can Spanish tomato sauce (maybe 1/2 can water) -- 2 cups rice — Cook on simmer until done. TACOS Fry ground meat--Add onion salt, garlic salt, salt and pepper to taste--Then add chili powder (about 2 Tbsp. to 2 lb. meat) --Cook slowly--Drain off excess fat and add 1 large can tomato sauce, 1/2 cup chili sauce. --Cook slowly at least 30 minutes-- Fry corn tortillias and spread with meat sauce-- Garnish with lettuce, tomatoes, chopped onions, and grated cheese. 130 ENCHILADAS Karen Harris 12 tortillas 11/2 cup grated Longhorn cheese 1 large onion, chopped 1 large can chili con carne 1 small can enchiladas sauce Dip tortillas in hot chili and enchiladas sauce-- Place two Tbsp. cheese and 1 Tbsp. onion in center--Roll up as for jelly roll (use toothpicks to hold) — Place in shallow baking dish--Cover with chili and sauce--Sprinkle remaining cheese on top — Bake in uncovered dish for 15 minutes at 350°o TAMALE CASSEROLE Leone Dailey 1 can corn 1 can tomatoes 1 sm. can chopped ripe olives Dash of garlic powder 1 raw egg 1/2 cup water 1/2 lb. ground meat 1 sm . onion 1 sm. green pepper 1 tsp. salt 1 tsp. Worcestershire sajice 1 tsp. chili powder 1/2 cup cornmeal Brown meat-- When nearly done, add chopped onion and pepper and brown--Add corn, tomatoes, olives, sauce, and salt--Wet the cornmeal and chili powder--Stir into boiling ingredients--ImmediateL y stir in egg and pour into a casserole dish — Cook uncovered one hour in 300° oven. 131 FESTIVE CHICKEN CASSEROLE Avis Perisho 3 or 4 cups diced chicken 1/2 lbo or 2 1/2 cups spaghetti (2" lengths) 1 cup diced ham 1 cup minced pimentos 1/2 cup minced green pepper 2 cans cream of mushroom soup 1 cup chicken broth 1/4 tsp. garlic salt 1/4 tsp0 pepper 2 or 3 cups grated cheese (3/4 lb.) — Save half the grated cheese to sprinkle on top of casserole--Put all in casserole and bake for 1 hr. at 350°. BAR-B-Q CHICKEN Irene Nettles Fry 2 chopped onions, 4 buttons garlic in 2 Tbsp. baking grease — Add 1/2 bottle of Worchestershire sauce (lg.), 1 Tbsp0 chili powder, 1 Tbsp. brown sugar, 1 lemon (some sliced)', 1/2 tsp. celery seed, 1 Tbsp. liquid smoke, 1/2 cup water, salt and pepper-- Cook sauce slowly about 30 minutes--Flour chicken (cut up) and brown in fat--Place browned pieces in plat pan and baste with sauce--Place in oven (325°) — Cover and baste occasionally--Cook about 1 hour--Do not crowd chicken in pan. 132 BAR- B- Q HAMB URGERS Joanne Hardy 2 lbs, ground beef 1/2 ts. salt & pepper 1 green pepper 4 medium onions Grind pepper and onions--Add to ground beef and brown- - 2 cans tomato sauce 1/2 cup catsup 1 can chicken gumbo soup 1 tsp. Worcestershire sauce

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