Helen C. > wrote:

> Hamburgers with bacon and avocado topper which isn't very often

> What do you usually make when you have hamburger on hand? I'd really be
> interested in knowing and would sincerely appreciate your input.

Tops on my list is hamburgers. Next is meatloaf. I take equal amounts
of ground beef (usually chuck or round), ground veal, and ground pork
to make my meatloaf. Usually about 1/3 pound of each meat. I mix the
meats up together with an egg and a handful of bread crumbs, about a
quarter cup of Heinz ketchup. I mix it up using my hands, then I form
the meat mixture into a loaf shape and bake it on a broiler pan in the
oven at 350 degrees until it is nice and golden brown on top. Delicious.

Mashed potatoes or home fried potatoes and string beans or peas go
well with meatloaf.

All the stuff everybody else said (except Dan's curry which I will
try) plus:

Stroganoff: burger, onions, mushrooms, sour cream (a little flour if
it's too thin) serve over cooked noodles or rice.

'Merican Chow Mein: burger, celery, onion, beansprouts, mushrooms,
carrots, soysauce/cornstarch, ginger, garlic and a shot of tabasco.
Serve over rice and crispy noodles.

Unstuffed cabbage: coleslaw mix layered with browned burger, cooked
rice and seasoned tomato sauce. Bake till the cabbage is fairly
tender.

Tater Tot Hotdish (Don't Laugh! This is the ND State Casserole!)
Ultimate Onion version: Layer in 9X13 baking dish: 2 lbs browned
burger, 1 bag frozen french cut green beans, 1 pkg dry onion soup, 1
can french fried onions, sliced american cheese singles to cover, 2
cans cream of whatever soup mixed with 1 can milk. Poke some holes in
it so the soup/milk can sink. Cover with onion flavor frozen potato
nuggets (I line 'em up)Bake @ 300 - 400% until top is browning and
understuff is bubbly. Let stand 5 minutes before cutting.

Lynn from Fargo
(Now making all of the above with ground venison)

(Lynn=A0Gifford) wrote:

<snip>
Tater Tot Hotdish (Don't Laugh! This is the ND State Casserole!)
Ultimate Onion version: Layer in 9X13 baking dish: 2 lbs browned burger,
1 bag frozen french cut green beans, 1 pkg dry onion soup, 1 can french
fried onions, sliced american cheese singles to cover, 2 cans cream of
whatever soup mixed with 1 can milk. Poke some holes in it so the
soup/milk can sink. Cover with onion flavor frozen potato nuggets (I
line 'em up)Bake @ 300 - 400% until top is browning and understuff is
bubbly. Let stand 5 minutes before cutting.
Lynn from Fargo
(Now making all of the above with ground venison)
///////////////

LOL... I'd forgotten about tater-tot casserole! I know many people that
say, "no kidding, it really is good!" I guess if it's good enough to be
a state casserole (is that true?).... It's good enough for me. Thanks
for the recipe because I don't have it.

Very Sincerely, Helen

wrote:

Tops on my list is hamburgers. Next is meatloaf. I take equal amounts of
ground beef (usually chuck or round), ground veal, and ground pork to
make my meatloaf. Usually about 1/3 pound of each meat. I mix the meats
up together with an egg and a handful of bread crumbs, about a quarter
cup of Heinz ketchup. I mix it up using my hands, then I form the meat
mixture into a loaf shape and bake it on a broiler pan in the oven at
350 degrees until it is nice and golden brown on top. Delicious.

Mashed potatoes or home fried potatoes and string beans or peas go well
with meatloaf.
////////////////

I remember Sheldon's recipe for meatloaf with the ground pork also. I'll
skip the veal but now would be a great time to make it. I'm the only one
at home that likes meat loaf but I know it freezes well and your
right... It goes great with mashed potatoes. Nothing goes good with peas


I'm sure your meatloaf is very good and will try it.
Thanks much.... Sincerely, Helen