Super Ideas

                                   CHILI BURGERS

1 lb. ground beef

1 large onion, chopped

1 (16 oz.) can kidney beans, rinsed and drained

1 (14 1/2 oz.) can diced tomatoes, undrained

1 (14 1/2 oz) can beef broth

1 Tbsp. chili powder

1 (8 oz) can tomato sauce

1/2 tsp. garlic powder

1/2 tsp. dried basil


1 egg

1/2 c. soft bread crumbs

1 tsp. salt

1/2 tsp. ground cumin

1/4 tsp. pepper

1 lb. ground beef

4 hamburger buns

Chopped onion

Shredded Cheddar cheese

For chili, in Dutch oven cook beef and onion over medium heat until heat is no longer pink; drain. Stir in remaining ingredients. Bring to boil; reduce heat. Simmer, uncovered, for one hour. For burgers, in large bowl combine egg, crumbs, salt, cumin and pepper. Crumble beef over mixture; mix well. Shape into four patties. Grill, covered, over medium heat for four – five  minutes on each side or until meat is no longer pink. Serve on buns with chili. Top with onion and cheese. Refrigerate or freeze remaining chili. Makes four servings.



3 (5 1/2 oz.) pkgs. little wieners

1/2 tsp. salt

1 (8 oz.) can jellied cranberry sauce

3 Tbsp. prepared mustard

1 Tbsp. lemon juice

About 20 minutes before serving: Cut three slashes on each wiener. In a two-quart saucepan over medium heat, heat cranberry sauce and remaining ingredients, stirring constantly, until cranberry sauce melts and mixture is smooth. Add wieners and heat through. Serve hot with cocktail picks. Makes 48 appetizers.



1/4 c. milk

2 Tbsp. fine bread crumbs

2 Tbsp. finely chopped onion

1/8 tsp. salt

8 oz. ground beef (1/2 lb.)

1 tsp. cornstarch

1 tsp. sugar

1/8 tsp. ground ginger

Dash garlic powder

3 Tbsp. water

1 Tbsp. dry white wine

1 Tbsp. soy sauce

Combine milk, bread crumbs, onion and salt; add meat and mix well. Shape in 24 meatballs. Place in 9-inch glass pie plate. Micro-cook, uncovered, for 4 1/2 minutes, stirring once after two minutes or until just lightly browned. Remove meatballs from pie plate; discard juices and rinse plate well. Return meatballs to pie plate; set aside. In two-cup glass measure combine cornstarch, sugar, ginger and garlic powder. Stir in water, wine and soy sauce. Micro-cook, uncovered, for 1-1/2 minutes, stirring every 30 seconds. Pour over meatballs. Micro-cook, uncovered, 2 1/2 minutes, stirring after one minute. Makes 24 appetizers.



2 c. egg noodles

2 tsp. vegetable oil

1 lb. ground beef

1/3 c. finely chopped onion

1 clove garlic, finely chopped

1/2 tsp. salt

1 tsp. dried oregano

1 can tomato soup

1/2 c. shredded Mozzarella cheese

1/3 c. water

Cook noodles according to package directions; drain and reserve. Heat oil on medium-high in nonstick skillet. Add ground beef, onion and garlic. Cook over medium-high heat for six minutes or until beef is no longer pink. Drain off excess liquid. Stir in oregano, salt, soup, 1/3 cup water and noodles. Remove from heat and add half the cheese. Spoon into 11-inch by 7-inch baking dish and sprinkle remaining cheese over top. Bake at 350° for 25-30 minutes until bubbly. Allow to cool for five-10 minutes before serving. Makes four servings.



3 Tbsp. butter

1/2 tsp. garlic salt

1/2 tsp. hot chili powder

1/4 tsp. ground cumin

1/2 c. grated Parmesan cheese

8 c. popped popcorn

Melt butter in small saucepan. Stir in chili powder, garlic salt and cumin. Pour over popcorn and stir to coat. Sprinkle with cheese and toss.



3 1/2 lb. bottom round beef roast, well trimmed

1 medium onion, chopped

3/4 c. ketchup

1/2 c. cola soda

3 Tbsp. cornstarch

1 Tbsp. Dijon mustard

1/4 c. water

1 Tbsp. Worcestershire sauce

8 sandwich buns

Place beef on onion in 3 1/2-quart or larger slow cooker. Mix ketchup, cola, mustard and Worcestershire sauce in bowl; pour over beef. Cover and cook on low eight-10 hours. Remove beef to plate; cover loosely with foil. Increase cooker heat to HIGH. Stir cornstarch and water in small cup until dissolved. Stir into liquid in cooker. Cover and cook 15-20 minutes until thickened. Thinly slice beef, layer on buns and spoon sauce over top. Serves eight.