In this issue:

Wednesday's O.A.M.C. Recipe: *Patty Melts*
Requests & Replies from Subscribers:  Strawberry Daiquiri Sorbet

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* Exported from MasterCook *

Patty Melts

Recipe By : Real Food for Real People
Serving Size : 6         Preparation Time :0:00
Categories : Beef             Main Dish
               O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Lean Ground Beef
1 envelope Onion Soup Mix
1/4 cup Water
1 Egg
6 slices American Cheese
6 slices Bacon
6 Hamburger Buns -- toasted

In a large bowl, mix ground beef, soup mix, egg and water. Mix well, then shape into 12 thin
patties. Place a cheese slice (folded) onto top of six of the patties. Cover each patty with
another patty, and pinch edges to seal. Make sure edges are sealed well, and you have no
holes in your patties, as cheese will melt and run out while cooking. Wrap a strip of
uncooked bacon around each patty, and fasten with a wooden toothpick which has been
soaked in water for at least 30 minutes. Grill patties for 10-15 minutes, turning once, or until
burgers reach desired doneness. Remove toothpicks, and serve on toasted buns.

To freeze for later use: Wrap individual patties in waxed paper after wrapping with bacon, but
do not insert toothpick at this time. Place into a large zip baggie, label and freeze up to six
months. To cook, thaw overnight in refrigerator, insert soaked toothpicks to keep bacon in
place while cooking, and cook according to directions above.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 915 Calories; 65g Fat (64.9% calories from fat); 52g
Protein; 27g Carbohydrate; 2g Dietary Fiber; 233mg Cholesterol; 2630mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 7 Lean Meat; 9 Fat.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Have recently purchased a Bradley Digital Smoker and I am wondering if any of your readers
some tried and true recipes they would like to share? Thank you.

Delores

Hi!

I need a recipe for lemon cookies. I know there are recipes out there for bar cookies- and
these are great too- but are there any for drop cookies or rolled cookies that are lemon?
Thank you in advance for any help you can give to me.

Sue

Kaylin,

I am hostessing a bridal shower in June and we are using a "Sunflower" theme. I would love
it if your readers could give me ideas for drinks and refreshments. We are using an outdoor
pavilion in a small park for the location. It would be fun if the food could reflect the theme.
Thank you for your assistance!

Dorothy

~ Subscriber Responses ~
 

For Marian

Sour Cream & Orange Pie
from Make-A-Mix cookbook

Note: I love this meringue recipe. Use lemon juice and vanilla for Lemon Meringue Pie.

One 9 inch baked pie crust
1 cup sugar
5 tablespoons cornstarch
Pinch of salt
1 cup milk
3 egg yolks
4 tablespoons butter
1 teaspoon grated orange peel
1/3 cup fresh orange juice
1 cup dairy sour cream
Mile-High Meringue, recipe follows

Prepare pie crust, cool and set aside. In a saucepan, combine sugar, cornstarch and
salt. Gradually stir in milk. cook and stir over medium heat until smooth and slightly
thickened; set aside. In a small bowl, beat egg yolks. Beating vigorously add small amount
of hot mixture, then slowly beat in rest of hot mixture. Cook and stir 2 minutes; set aside.
Stir in butter, orange peel and orange juice. Place plastic wrap directly on filling. Cool. Fold
in sour cream. Pour into pie crust; set aside. Preheat oven to 325 degrees. Prepare Mile-
High Meringue. Spoon meringue on top of pie, spreading to edges, seal completely. Bake
20 to 30 minutes until golden brown. Makes 8 servings.

Mile- High Meringue

In a saucepan, combine cornstarch, 3 tablespoon sugar, salt, orange juice and water. Cook
and stir over medium heat until clear and thickened. Set aside to cool. In a bowl, beat egg
whites until soft peaks form. Gradually add cooled cornstarch mixture, beating until mixture
thickens Gradually add tablespoons sugar, beating until soft peaks form, 5 to 8 minutes.

Oma, Wilma              oma571@yahoo.com
 

This is for Marian who wanted a recipe for an Orange Meringue Pie like a Lemon Meringue
Pie.

I found a pudding recipe that should work, although you will have to sacrifice some egg
yolks when you make the meringue.

Hot Orange Pudding

1 cup of pearl tapioca
2 large oranges
5 cups water
1 cup sugar

In a small bowl, cover tapioca with a cup of water and let soak for about 4 hours. Peel each
orange and remove tough white membrane holding slices together. Break orange flesh into
small pieces. In a large saucepan, combine 4 cups of water with the sugar. Bring to a boil
and stir until sugar dissolves. Drain the tapioca and slowly pour it into the pan, stirring
constantly. Cook over medium heat for about 3 minutes until the pudding thickens. Add the
orange, mix well and bring to a boil. Serve immediately. The Skinny: Use your favorite sugar
substitute. If you are making this into a a meringue pie, pour pudding into a cooked pie
shell (or shortbread or vanilla wafer crust) and top with meringue. This is the meringue
recipe I use for my Sour Lemon Meringue Pie and it is a tall and tender meringue.

Meringue

3 egg whites at room temperature
1/4 teaspoon cream of tarter
3/4 cup sugar
1/2 teaspoon real vanilla

Beat egg whites until foamy. Add cream of tarter. Beat just until soft peaks form. Beat in
sugar 1 tablespoon at a time until stiff peaks form. Beat in vanilla. Spread over top of pie,
being sure to seal edges well. Bake at 450 degree oven for 10 to 12 minutes or until
meringue is lightly browned. Cool in draft free area. Refrigerate when pie is completely cool.

Mary in Azusa              Tis1947@aol.com
 

This is for Coleen who was looking for recipes for her new ice-cream freezer - all tried and
true.

Strawberry Daiquiri Sorbet

1 1/2 c. water
4 pints strawberries, hulled
2 T. fresh lime juice
1 c. sugar
1/4 c. rum
2 T. triple sec

Stir water and sugar together in heavy medium saucepan. Cook over high heat until sugar
dissolves and syrup comes to a boil. Remove from heat and cool. Puree strawberries in
food processor, and strain into medium bowl. Mix rum, lime juice, triple sec, and syrup into
puree. Chill until cold, then process in ice cream maker. Transfer to container, cover
tightly and freeze till firm.

Strawberry-Orange Sorbet

1 c. water
2/3 c. sugar
2 3/4 c. strawberries, sliced
1/2 c. fresh orange juice
1/2 tsp. grated orange peel

Stir water and sugar together in heavy medium saucepan. Cook over high heat until sugar
dissolves and syrup comes to a boil. Remove from heat and chill until cold (about 1 hour).
Combine strawberries, orange juice, and orange peel in food processor, and puree until
smooth. With processor running, add sugar syrup and process until blended. Process in
ice cream maker, and freeze until firm.

French Vanilla Ice Milk

1/2 c. sugar
3 c. skim, 1% or 2% milk
1/2 c. Egg Beaters
2 T. cornstarch
1/4 c. water
2 tsp. vanilla

In large saucepan, combine sugar and cornstarch. Gradually add milk and water, stirring
occasionally. Beat in Egg Beaters. Over medium heat, bring to boil stirring constantly.
Reduce heat to low; cook 5 minutes, stirring constantly. Remove from heat, and stir in
vanilla. Pour into 8x8 pan. Freeze until ice crystals form around edge of pan (about 1 hour).
Process in ice cream making, then freeze until firm.

Lisa                homeworks@fastfreedom.net
 

Here are a couple of ice cream recipes for Coleen. The reference to "my grandmother"
should be ignored. My grandmother (or my mother) never made ice cream. We have used
the freezer/hand cranked method with good results but the calorie count is high! My
grandmother passed this recipe to me several years ago, it's a family favorite.

Ice Cream

5 whole eggs
1-1/2 - 2 cups sugar
1 Tbsp. vanilla
1 qt. heavy cream
2-1/2 qts. milk

In a heavy bottomed saucepan, combine eggs, sugar and cream. Heat until mixture coats
the back of a spoon, stirring frequently. DO NOT let this mixture scorch, you will have to
start all over again. Remove from heat and add vanilla. Pour into a container, straining if
desired to remove any tiny clumps of egg, and refrigerate. When you are ready to make your
ice cream, combine this mixture and the milk (I usually use about 2-1/2 qts milk in a 4 qt
freezer) and pour into your ice cream freezer. We would sometimes add 5 or 6 mashed
bananas (using only 1-1/2 cups of sugar) or 2 cups of diced fresh peaches. YUM!

I have also made this recipe successfully with Splenda, waiting to add the sweetener after
removing custard mixture from the heat.          KayDee1011@aol.com

Pat asked for a recipe for ice cream that was frozen in the freezer. One of my old
cookbooks states that your favorite recipe can be put into a moisture proof container and
frozen and will keep for several weeks. (Yeah, sure!!) Here is one recipe from the "Modern
Encyclopedia of Cooking" by Meta Given, copyrighted 1947-52.

Old Fashioned Vanilla Ice Cream

1 1/2 tsp corn starch
1/4 tsp salt
3/4 cup sugar
3 cups whole milk
2 eggs, beaten
2 cups whipping cream
1 1/2 tsp vanilla

Mix cornstarch, salt and sugar in top of a double boiler to a thin smooth paste with 2 cups of
the milk. Cook over boiling water for 20 minutes, stirring occasionally. Beat eggs until light,
gradually stir in a small amount of the cooked milk mixture and return to the double boiler to
cook 2 minutes longer with constant stirring. Cool, pour through strainer, stir in the rest of
the milk, cream and vanilla. Pour into container and freeze. Makes 8 to 10 servings.

Jack Poulter On an Island in the Pacific         jpoulter@islandnet.com
 

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