BBQ Beef Patties
1 1/2 lb Ground Beef
1/2 c Onion; Chopped, 1 medium
1 ts Salt
1/3 c Catsup
1/2 c Chili Sauce
2 tb Brown Sugar
1 tb Lemon Juice
Recipe Instructions:
mix the meat, onion, and salt together. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large Skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, Chili sauce, brown sugar, and lemon juice. Pour Sauce over the patties. Cover and simmer for 15 minutes, spooning the Sauce onto the patties occasionally. Serve with the Sauce spooned over the patties.
I did something a little different Sunday. We go through a fair amount of dill slices, spears or zesty garlic sandwich sliced pickles and I hate throwing out the juice. So, I kept the juice thinking I'd mix some with olive oil for a salad dressing and then I thought, why not boil potatoes in it the next time I make potato salad. It turned out great. I see no reason why I couldn't boil pasta in it for a chilled pasta salad or cook rice in it as well.
| Country Potato Salad |
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| 1 1/4 pounds potatoes, cooked, peeled and diced 1 hard-cooked eggs, chopped 1 T thinly sliced green onions DRESSING: 1 T finely chopped green or sweet red pepper 1 T minced fresh parsley 1/4 small garlic clove, minced 1 1/2 slices bacon, cooked and crumbled 1/4 teaspoon celery seed |
1/4 teaspoon dill weed 1/4 teaspoon salt 1/8 teaspoon ground pepper 3 T mayonnaise 1/2 teaspoons sour cream 1/4 teaspoon horseradish 1/4 teaspoon Dijon mustard Pinch oregano Pinch chives |
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In a large salad bowl, combine the potato and eggs. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours. Yield: 5 servings. Serving size: 3/4 cup 1 1/4 pounds = 18 small red potatoes Per serving: Calories: 150, Fat: 8g, Saturated Fat: 2g, Cholesterol: 27mg, Sodium: 210mg, Carbohydrates: 16g, Dietary Fiber: 1g, Protein: 3g |
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I boiled my potatoes in the pickle juice adding a small amount of water to make sure they were covered. I used russet instead of red and just scrubbed them, didn't peel them, since they were what I had on hand. I think next time I will add an extra egg. Didn't have fresh peppers so I used dehydrated ones about 1T, rehydrated. Left the bacon out. Used celery powder. Left out the dill weed and salt and horseradish and used yellow mustard.