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Western Burgers

On 12 Oct 2005 at 10:36, Stephanie wrote:

> I am looking for a recipe from the cafeteria during my elementary
> school days.  Would have been during the 1980's, in north Texas.
> Specifically, Wichita Falls.
> It was called "Western Burgers" at that time.
> Here is what I can remember about them.
> They were ground beef stuffed bread rolls.  There weren't any
> vegetables in them, just bread baked around the beef.
> I have tried numerous times to duplicate this recipe and can't get it.
>  I would appreciate any info that you could pass on!
> Thank You,
> Stephanie 

Hello Stephanie,

See below.


Western Burgers

    Warm to lukewarm, 2 cups sweet milk.  Add: 3 tbsp. Crisco 2 pkgs.
 quick rise yeast   Add: 1/2 tsp. salt   Mix well.  Put into greased
 bowl.  Brush top with oil and let rise until double. While this is
 rising, cook meat mixture.  Put 2 pounds ground meat and 1 chopped
 onion in skillet and brown.  Drain well, then add 3/4 cup cheese
 (grated), 3 tablespoons salad dressing, 2 tablespoons mustard, 2
 tablespoons ketchup, and salt to taste.  Knead dough good, then roll
 out to 1/4 thickness; cut into 4 x 4 inch squares. Put a 1/2 cup or
 less in center of square.  Pull the 4 corners together and seal.
 Turn upside down on greased pan.  Brush tops with butter, then let
 rise. Cook in hot oven until brown, approximately 20 minutes.  Brush
 tops again when you remove from oven.

Chunky Tomato Soup

Chunky  Tomato  Soup

 Ingredients :
 3 tbsp. olive oil
 1/2 c. finely diced onion
 3/4 c. diced celery
 1 1/2 tsp. crushed fresh garlic
 3 c. tomato puree
 1 c. tomato paste
 2 1/2 c. water
 1 1/2 tsp. salt
 2 tbsp. parsley
 1 tbsp. basil
 1/2 tsp. white pepper
 2 tsp. paprika
 1/2 tsp. cinnamon
 1/4 tsp. cayenne
 3 med. tomatoes, diced
 1 tbsp. honey
 1 tbsp. wine vinegar
 4 c. milk
 Fresh grated Parmesan cheese

 Preparation :
    In a heavy pan saute, onion in oil for 3 minutes.  Add the celery
 and garlic and saute for three more minutes, stirring often.  Add
 the puree, paste, water and spices.  Bring mixture to a slow boil
 and simmer for 15 minutes.  Add the diced tomatoes and simmer for 10
 minutes more.  Stir in honey and vinegar gradually stir in the milk.
 Bring soup to below a boil and serve.  Garnish with Parmesan cheese.
 Makes 8 large servings.

Hot Fruit Cake

On 11 Oct 2005 at 18:33, kit wrote:

> hi could you please help looking for a fruitcake recipe made with hot
> sauce i saw one with tabasco but missed placed it thank you very much
> for your help kit thanks again 

Hello Kit,

Is this it?


Sweet and Spicy Fruitcake

3 cups chopped walnuts 
2 cups chopped dried figs 
1 cup chopped dried apricots 
1 cup chocolate chips 
1 1/2 cups all-purpose flour 
3/4 cup granulated sugar 
4 large eggs 
1/4 cup butter or margarine, softened 
1/3 cup apple jelly
2 tablespoons orange-flavored liqueur 
1 tablespoon grated orange peel 
1 tablespoon vanilla extract 
2 teaspoons TABASCO brand Pepper Sauce 
1 teaspoon baking powder 

Preheat oven to 325F. Grease two 3-cup heat-safe bowls. 
Line bottom and side with foil; grease foil. In large bowl, 
combine walnuts, figs, apricots, chocolate chips and 1/4 
cup flour to mix well.

In small bowl, with mixer at low speed, beat sugar, eggs 
and butter until well blended. 
Add jelly, remaining ingredients and 1 1/4 cups flour. 
Beat at low speed until blended. 
Toss mixture with dried fruit in large bowl. Spoon into 
prepared bowls. Cover bowls with greased foil. Bake 40 minutes; 
uncover and bake 40 minutes longer or until toothpick 
inserted in center comes out clean. Remove to wire racks to cool.

If desired, brush cooled fruitcakes with 1 tablespoon melted 
apple jelly and sprinkle each with 2 tablespoons finely chopped 
dried apricots. Store in cool place up to 3 weeks. 

Makes 2 small fruitcakes. 

Chocolate Mousse Crepes

Crepes Filled With Chocolate Mousse

 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Crepes

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    eggs
      1/4  Tsp.          salt
    2      C.            all-purpose flour
    2 1/2  C.            milk
    1      Stick         butter
    8                    eggs
    1      Pkg.          chocolate -- (12 oz.)
    4      Tbsp.         rum
    1      C.            sugar

 Crepes: Combine eggs and salt. Gradually add flour
 alternately with milk, beating with electric mixer. Beat in
 melted butter. Refrigerate batter at least 1 hour. Cool crepes
 in a single layer on absorbent paper.
 Mousse: Separate eggs, placing egg yolks in a bowl,
 four whites in a second bowl and remaining four whites in a 3rd
 bowl. Melt chocolate over low heat. Add yolks, 1 at a time,
 beating well after each addition. Blend in rum. Remove from
 heat and cool slightly. Beat 4 egg whites in each bowl until
 frothy (beating all 8 together will not give you enough vol-
 ume). Gradually add 1/2 cup sugar to each bowl. Beat until
 stiff peaks form. Stir small amount of whites into chocolate
 mixture. Combine whites and fold chocolate mixture into them.
 Fill crepes. Top with dollop of whipped cream and a few
 sliced almonds.

Guava Duff

On 16 Oct 2005 at 13:08, christine wrote:

> Have checked pop requests and searched archives, no luck.  This
> steamed pudding is a very old Key West dessert of Bahamian origins.  
> I have a surfeit of guavas right now, a little ahead of season and
> would like to try something new having done all the guava jams,
> jellies,teacakes, bbq sauces, glazes, etc.etc.  Many thanks for 
> any help.
> Chris

Hello Chris,

See below.


Guava Duff
 4 Tbsp. butter or margarine 
 1 c. sugar 
 3 eggs, beaten 
 2 c. guava pulp 
 1/2 tsp. freshly grated nutmeg 
 1/2 tsp. cinnamon 
 1/4 tsp. ground clove (optional) 
 3 c. flour 
 2 tsp. baking powder 
Cream butter or margarine with sugar; add eggs, guava & spices.  
Beat until smooth.  
Sift together flour & baking powder & add to guava mixture.  
The dough will be stiff.  
Place mixture in greased top of double boiler and cook over 
boiling water; or use a can with a tightly fitting cover and 
place can in tea kettle or pan of boiling water about 2/3 
from top of can.  Steam 3 hours.  
Slice and serve with Butter-Egg sauce.

Butter Egg Sauce:  

4 Tbsp. butter or margarine
3/4 c. sugar
1 egg, separated

Cream butter or margarine & sugar; add egg yolk and blend.  
Beat the egg white until stiff and fold into mixture.  
If too thick, a very small amount of hot water can be added.  
Serve over Guava Duff (hot). 


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