Monday, April 25, 2011
Big-wheel Burger Skillet
1 tablespoon instant minced onion
1/2 cup milk
1 1/2 pounds ground beeg
1 slightly beaten egg
1/2 cup quick-cooking rolled oats
2 teaspoons salt
1/4 teaspoon coarsely ground pepper
Kitchen Bouquet (I had to look this one up. According to Wikipedia, it is a browning and seasoning sauce. It can be used as a gravy base. It is also used by food stylists for a variety of appearance effects, including 'coffee' made by adding a few drops of Kitchen Bouquet to a cup of water and lending a browned appearance to poultry.) Oh boy.)
1 8-oz. can (1 cup) spaghetti sauce with mushrooms
1 8-oz. can (1 cup) kidney beans
Buttered, toasted French bread slices
Soak onion in milk 5 minutes; mix in ground beef, egg, rolled oats, salt and pepper. Mound in 10-inch skillet. With wooden spoon handle, score in 5 or 6 wedges. Brush top lightly with kitchen bouquet.
Combine spaghetti sauce and kidney beans (with liquid) Pour over meat mixture or till done. Serve wedges on French bread slices; spoon sauce over. Serves 5 or 6.
I thought an easy dish after eating all weekend for Easter might be what my family needs tonight - but perhaps this isn't it!