Ingredients:
2 pounds ground beef, turkey or a mixture of both,
which ever you prefer.
1/2 C. minced onion
2 teas. (about) garlic powder
salt and pepper
4 slices of cheese, American, cheddar, Mozzerella, your choice
Directions:
Put ground meat with onion, garlic powder, salt and pepper in a large mixing bowl. Mix well.
Shape into 8, 1/4 pound patties. Lay a slice of cheese on 4 of the patties. Cover with second patty on each one. Making sure you seal well around the edge of each double patty.
Grill till done.
INGREDIENTS:
5 pounds potatoes
12 eggs
1 medium onion, chopped
2 stalks celery, split lengthwise, and cross cut into small slices
salt, pepper, and garlic to taste
pinch of turmic
2 Tabl. mustard
1 to 2 Cups Mayo, to taste or a creamy as you like it.
paprika for garnish
DIRECTIONS:
Boil potatoes about 20 minutes. Till fork tender. Run under cold water, or fill pot with cold water and add ice cubes till potatoes are cool enough to handle.
Peel potatoes and dice into bite size pieces. Cover bowl and put in the refrigerator until cold.
In the mean time boil eggs, peel and put in cold water until they are cold. Add ice cubes to the water to help them cool faster.
*If you leave your eggs out of the refrig.' for about 12 hours before boiling them, they will peel easier.
Make sure your potatoes are drained well. You can put your eggs on paper towels to make sure you have gotten rid of all the water on them.
Put potatoes in a very large mixing bowl, add chopped onion, diced celery and your spices. Mix well.
Start adding mayo, 1 cup at a time, also add 1 Tabl. mustard. Mixing well. Add more mayo as needed and your other Tabl. mustard.
Chop about 9 eggs, adding to the salad and stirring in well.
Put salad into serving bowl, slice last 3 eggs, laying them on top of salad. Sprinkle with paprika.
Refrigerate until ready to use.
Preheat oven to 350 degrees
Ingredients:
2 oz. pork and beans
1/4 C. ketshup
1 Tabl. mustard
1 1/2 Cup brown sugar
6 slices bacon, cut into fourths
DIRECTIONS:
Mix all ingredients and put in a 2 quart oven safe bowl.
Bake for 30 to 45 minutes, depending on how soupy or firm you want them.
INGREDIENTS:
1 watermelon, seedless
(reserving any juice from melon)
1 cantalope
1 honeydew
strawberries, blueberries, and raspberries
DIRECTIONS:
Cut a slice off the top of the watermelon, about 1/4 of the way down. You want the bottom deeper then the slice you cut off.
Cut around the inside of the melon, about 1/4 inch in. Scope out the watermelon, making sure the pieces are big enough that you can make balls, with a melon baller, out of what you have scoped out.
Clean the cantalope and the honeydew. Use your melon baller to make melon balls from both of them.
In a large bowl, mix melon balls, berries and any reserved juice. Mix well, but lightly, so as not to crush the berries.
Put mixture in the scoped out watermelon, cover with saran wrap and refrigerate, until ready to serve.
INGREDIENTS:
1 premade graham cracker crust, extra serving size.
2 8 oz. packages cream cheese, room temperature
2 cans sweetened condensed milk
3/4 Cup key lime juice
3 to 4 drops green food coloring
pinch of salt
DIRECTIONS:
Beat cream cheese until fluffy.
Add rest of the ingredients. With mixer on LOW speed mix until everything is well blended, and doesnt look runny or have any liquid at the sides of the bowl.
Then increase mixer to HIGH and beat until thick and creamy and everything is blended well.
Pour into pie crust. Refrigerate until ready to serve.
You may add whipped topping to the top of pie just prior to serving.
ENJOY
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