Start with 2-LBS of meat to make any of the regional main dish recipes in this post:
- Cheeseburger Salad (Oklahoma 2012)
- Divine Casserole (Alabama 1964)
- Mississippi Chili (Mississippi 1990)
- School Sloppy Joes (Ohio 1950)
Makes 6 servings
2-LBS ground beef
1/3 cup ketchup
1 tsp yellow mustard
1 Tbsp Dijon Or Spicy Mustard
2 Tbsp barbecue sauce
4 whole hamburger buns
1 stick butter, divided
2 heads Romaine or green-leaf lettuce, torn
1 cup grated sharp cheddar cheese
4 whole Roma tomatoes, diced
8 whole dill pickle spears, cubed
1 whole red onion, sliced
Prepare the meat: In a large skillet over Medium heat, brown meat and drain the fat. Add ketchup, mustards and barbecue sauce; stir to combine. Taste and adjust seasoning; keep warm.
Prepare the croutons: Cut the buns into 1-inch cubes. In a separate skillet over Low heat, melt 1/4 stick of butter. Add the bread cubes; toss to coat. As you toast croutons in the skillet for about 10 -12 minutes, evenly distribute the remaining butter in 1/4 cup increments every couple of minutes; this gives all the croutons a chance to soak up some butter and toast nicely.
Plate each salad: Place torn lettuce on a plate and add generous portion of the warm meat mixture. Top with the grated cheddar, diced tomatoes and pickles, and onion slices. Sprinkle warm croutons all around plate and serve immediately.
Makes qty?1 large pkge small egg noodles
2-LBSs ground beef
2 cans tomato sauce
1 Tbsp Worcestershire sauce
1 carton cream style cottage cheese
Salt to taste
1 large package Philadelphia cream cheese
1/2 pint sour cream
3 or 4 green onions, chopped
1 stick butter or margarine
Notes: These casseroles freeze well.
DirectionsPreheat oven to 350ºF. Grease two (2-quart) casserole dishes and set aside.
Boil, drain and rinse noodles under hot water. While noodles are cooking, brown meat well; stir in tomato sauce, Worcestershire and salt.
In a bowl, mix cottage cheese, cream cheese, sour cream and onions.
Melt butter. Place one-fourth noodles in each casserole dish and pour over a little melted butter. Add 1/2 cheese mixture to each casserole. Repeat layers, ending with meat mixture.
Bake in 350ºF oven for 30 to 40 minutes.
The Divine Casserole recipe is from The Junior League of Mobile, Inc, Recipe Jubilee! (The Junior League of Mobile, 1964), xx.
Mississippi Chili and Red Wine
Makes qty??6 slices bacon, cut thick
1 large purple onion
1-LB ground round
1-LB low-fat sausage
1/2 cup Worcestershire sauce
1 cup red wine (see Notes)
2 cans tomatoes
1 can Ro-Tel Tomatoes
2 Tbsp chili powder (or more, to taste)
3 cans beans (kidney, red or garbanzo, or 1 of each)
Notes: Victor suggests, "A good inexpensive California Cabernet Sauvignon is best."
DirectionsCook bacon until done, but limp. Sauté the onion; add the ground round and sausage and stir fry until done.
Add the Worcestershire, wine, tomatoes and chili powder and simmer for 1 hour.
Add the 3 cans of beans and simmer for another 30 minutes. Serve warm.
The Mississippi Chili recipe is from Victor Robilio, The Redneck Guide to Wine Snobbery (Memphis: EFW Commercial Ventures, Inc, 1992), 14 - 15.
Makes about 6 to 8 sandwiches??For the sandwich filling:
2-LBS ground beef
4 medium onions, chopped
2 bell peppers, chopped
2 Tbsp Worcestershire sauce
2 Tbsp BBQ sauce
2 Tbsp vinegar
2 Tbsp sugar
1 bottle ketchup (start with 1 generous cup and add as needed)
Notes: View Fay's Freezer Slaw recipe.
DirectionsBrown the ground beef with the onions and bell peppers. Add the Worcestershire, BBQ sauce, vinegar and sugar and simmer.
Add ketchup; taste and add more as needed. Heat through and spoon over hamburger buns to serve.
View the Cincinnati Enquirer.