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4
Ground Beef American
Sandwiches, bbq, hamburger, Grill, Fourth of July, Picnics, Spring, Summer, Superbowl, American, Ground Beef, Lunch, Savory

1 large slice high-quality white sandwich bread
2 tablespoons whole milk
3/4 teaspoon table salt
3/4 teaspoon ground black pepper
1 medium clove garlic minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons steak sauce such as A-1
2 tablespoons Bacon grease
1 1/2 pounds 80 percent lean ground chuck
Vegetable oil for cooking grate
6 ounces cheese sliced, American or cheddar
4 hamburger buns or rolls
A and W Chili (recipe follows)
Creamy Coleslaw (recipe follows)
Diced onions
Mustard
A and W CHILI
2/3 cup finely chopped onion
1 pound ground beef
1/3 cup white vinegar
1/3 cup sugar
2/3 tablespoon salt
1 1/3 tablespoon Celery salt
2 ounces tomato puree
1 1/3 tablespoon chili powder
1 teaspoon pepper
CREAMY COLESLAW
1 pound green cabbage (about 1/2 medium head), thinly shredded
1 large carrot peeled and grated
2 teaspoons kosher salt or 1 teaspoon table salt
1 tablespoon Sugar
1/2 small onion minced
1/2 cup mayonnaise
2 tablespoons rice wine vinegar
Ground Black Pepper

1. Turn all burners to high, close lid, and heat until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high, turn other burner(s) to low.

2. Meanwhile, mash bread and milk in large bowl with fork until homogeneous (you should have about 1/4 cup). Stir in salt, pepper, garlic, steak sauce, and reserved bacon fat; mix until thoroughly blended.

3. Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass. Divide meat into 4 equal portions. Gently toss one portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating a slight depression in each patty. Repeat with remaining portions of meat.

4. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill burgers on hot side of grill, covered, until well seared on first side, 2 to 4 minutes. Using wide metal spatula, flip burgers and continue grilling, about 3 minutes for medium-well or 4 minutes for well-done. Distribute equal portions of cheese on burgers about 2 minutes before they reach desired doneness, covering burgers with disposable aluminum pan to melt cheese. While burgers grill, toast buns on cooler side of grill, rotating buns as necessary to toast evenly. Serve burgers on toasted buns. Build your burger in the following order:

Bottom of Bun
Cheeseburger
Diced Onions
A and W Chili
Creamy Coleslaw
Mustard
Top of Bun

-= Instructions for A and W Chili =-
Add 1 tablespoon canola/vegetable oil to a saucepan, add the onion and saute’ 3-4 minutes over medium heat until translucent, then add the hamburger and cook until well done. Drain grease from saucepan, then add remaining ingredients and simmer, stirring often, until desired consistency.

-= Instructions for Creamy Coleslaw =-
1. Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.

2. Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zipper-lock bag and refrigerated overnight.)

3. Pour cabbage and carrots back again into bowl. Add onions, mayonnaise, sugar and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.

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4
Fish American
Diabetic, Low Carb, Low Fat, Superbowl, Summer, Spring, Bake, Simple – Easy, Main Dish, Hors dOeuvres, Brunch, American, Fish, Dinner, Spicy (Hot)

1 Egg white -or egg substitute
1/4 cup Milk
1 tablespoon Lime juice
1 teaspoon Lime zest -finely chopped
1/2 cup Corn meal
1/2 teaspoon Chili Powder
1/2 teaspoon Cumin
1/2 teaspoon Oregano, dried
1/8 teaspoon Cayenne pepper – to taste
Cooking Spray –as needed
1 pound Tilapia filets – or other firm white fish

Preheat oven to 400F.
In a shallow pan or bowl, whisk together the egg whites, milk, lime juice, and zest. Set aside.
In another shallow dish mix cornmeal and spices together. set aside.
Cut the fish into strips about 3/4 inch on a side and about 4 – 6 inches long.
Lightly spray a baking pan or cookie sheet large enough to hold all the fish.
Coat the fish by dipping it in the egg wash then rolling it in the spiced cornmeal. Alternatively you can put the “breading” in a large freezer bag or other container and shake the moistened strips in it to quickly coat them.

Lay the fish out on the baking pan. Don’t let them touch as they’ll stick together. When the fish are all coated and layed out, lightly spray the tops with oil.

Bake for about 15 minutes or until lightly browned and fish is white throughout.
Serve with low-fat remoulade, cocktail sauce, or fresh cut lemons to squeeze over the fish.

Each (app 6oz) serving contains an estimated:
Cals: 235, FatCals: 75, TotFat: 8g
SatFat: 2g, PolyFat: 2g, MonoFat: 4g
Chol: 54mg, Na: 98mg, K: 437mg
TotCarbs: 17g, Fiber: 2g, Sugars: 0g
NetCarbs: 15g, Protein: 21g

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3
Pork American
Superbowl, Picnics, Bake, Appetizers, American, Pork, Summer, Comforting

8 slices bacon
1/4 pound fresh mushrooms chopped
1 tablespoon butter
1/3 cup chopped green onion
1 2/3 cups shredded Swiss cheese
Pastry for double-crust pie
5 whole Eggs
1 2/3 cups sour cream

Heat oven to 375 degrees F. On a lightly floured board, roll out the pastry dough 1/ 16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans. Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out. Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.

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4
Shrimp Italian
Superbowl, Bake, pizza, Snacks, Italian, Shrimp, Spring, Light

1 12″ Pizza crust
1 lb Shrimp
1/8 lb Butter
3 sprig Fresh parsley
1 tablespoon Fresh dill weed
8 oz Mozzerella cheese
7 oz Prepared pesto w/basil
14 oz Artichoke hearts

1) Preheat overn to 450.

2) Boil shrimp for 2 mins in 4 cups of seasoned water (Old Bay). Peel, devein, and set aside.

3) Heat pesto (I like fresh Contadina) on low in a small sauce pan until easily spreadable, then brush evenly over crust. Reserve 2 tabl for step #4. Add shredded cheese. Set aside.

4) Saute shrimp in 10″ sauce pan over med high heat in butter for 2 mins, adding remaining pesto, parsley, and dill weed. Stir often. Add artichoke hearts at start of second minute and cover.

5) Lower temp under shrimp and artichoke mixture to low. Lower oven temp to 425 and bake crust for 8 mins on a perforated pizza sheet (middle oven position).

6) Spoon shrimp and artichokes evenly over crust and bake for an additional 2 mins.

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12
Cabbage Korean
Appetizers, Salads, Side Dish, Vegetables, Ginger, Scallion, Rice Vinegar, Rice, Garlic, Carrot, Sesame, Relishes, No Cook, Superbowl, Diabetic, Korean, Cabbage

1 Head bok choi (napa, etc)
1 Daikon radishes (or more)
2 Carrots; shredded
8 Garlic cloves (or more)
2 Garlic cloves; crushed
1 1/2 cups Sea salt
1/2 cup Flaked dried red peppers*
1/3 cup Fresh ginger root slices*
1 cup Coarsely chopped scallions
1 Japanese horseradishes *
2 cups -water (boiled)
2 cups Rice vinegar
3 tablespoons Sesame seeds

Mix all dry ingredients together. Place in a large crockery or glass container that can be sealed airtight. Pour liquids over them, vinegar first. If the veggies are not covered by the liquid add more vinegar…NOT water- Seal jar and place into refrigerator for 2-12 weeks. *** NOTE *** The refrigeration is necessary to prevent spoilage.

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