B2o*Lancaster Farming, Saturday, March 12, 1988
Cheeseburger Promotion
(Continued from Page B 18)
amounts of sauteed onion; cover
with bun top. 4 servings.
Italian Meatball
Heros
Mozzarella and Provolone
Preparation time: 15 minutes
Coolqng time: 12 to -14 minutes
114 pounds ground beef (85 per
cent lean)
14 cup fresh bread crumbs
1 egg, beaten
1 teaspoon Italian seasoning
14 teaspoon salt
1 clove garlic, minced
12 cubes (14 inch each)
Mozzarella cheese (4 ounces)
4 (6-inches) French bread rolls, cut
open but not split
1 whole roasted red pepper, cut
into thin strips*
1 cup (4 ounces) shredded Provo
lone cheese
'A cup sliced ripe olives
Combine ground beef, bread
crumbs, egg, Italian seasoning, salt
and garlic, mixing lightly but thor
oughly. Divide into 12 portions;
form each portion around a cube of
cheese, sealing tightly. Place on
rack in broiler pan so meatballs are
3 inches from the heat. Broil 12 to
14 minutes, turning frequently.
Place 3 meatballs on each roll. Top
with equal amounts of red pepper
strips and Provolone cheese; broil
until cheese is melted. Sprinkle
with olives. 4 servings.
♦Pimiento strips may be
substituted.
Southwestern Burgers
Monterey Jack and Cheddar
Preparation ume; 20 minutes
Cooking time: 10 to 12 minutes
1 pound ground beef (85 per cent
lean)
1 medium jalapeno pepper, seeded
and finely chopped
'A teaspoon each ground cumin
and salt
A teaspoon pepper
'A cup chopped tomato
'A cup prepared salsa
'/ cup thinly sliced lettuce
A cup (2 ounces) shredded Mon
terey Jack cheese
up (2 ounces) shreded Cheddar
cese
(7-inches) flour tortillas, warmed
Combine ground beef, jalapeno
pepper, cumin, salt and pepper,
mixing lightly but thoroughly.
Divide into 4 portions and form
into oval patties, 'A inch thick.
Place on rack in broiler pan so bur
gers are 3 to 4 inches from heat.
Broil 10 to 12 minutes, turning
once. Combine tomato and salsa.
Top half of each tortilla with equal
portions of lettuce, salsa, burger,
Monterey Jack and Cheddar
cheeses. Fold half of each tortilla
over burger. 4 servings.
Scandinavian Burgers
Swiss and Cheddar
Preparation time: 15 minutes
Cooking time: 14 minutes
114 pounds ground beef (85 per
cent lean)
14 cup (2 ounces) shredded Swiss
cheese
'' teaspoon dried dill weed
lit
■pper
-+ slices Cheddar cheese
4 slices dark rye bread
4 lettuce leaves
12 thin cucumber slices
2 tablespoons finely chopped red
onion
Fresh dill, if desired
Divide ground beef into 8 equal
portions and form into thin oval
patties. Place equal portions of
Swiss cheese and dill in center of 4
patties. Top with remaining pat
ties. Press edges together securely
to seal. Place on rack in broiler pan
so burgers are 3 to 4 inches from
heat. Broil 14 to 16 minutes, turn
ing once. Season with salt and pep
per. Place slice of Cheddar cheese
on each burger 1 minute before end
of cooking time. Place a lettuce
leaf on each slice of rye bread; top
with a burger and equal amounts of
cucumber slices and red onion.
Garnish with fresh dill, if desired.
4 servings.
California Burgers
Chiffonade
Brick and Colby
Preparation time: 15 minutes
Cooking time: 10 to 12 minutes
1 pound ground beef (85 per cent
lean)
'/< cup plus 1 tablespoon chopped
walnuts toasted, divided
1 teaspoon garlic salt, divided
% teaspoon pepper, divided
1 avocado, peeled, seeded and
mashed
(Turn to Page 822)