NEWS

Grandma's Kitchen

Wisconsin State Farmer

JUMBO CORN BURGER

Combine the 2 eggs, tomato sauce, Worcestershire, 3/4 tsp salt, and pepper.

Add ground beef, and mix well.

Spread half the mixture in a 8-inch round, or square, baking pan, at least 1-1/2 inches high,

Combine the 1 egg, drained corn, cracker crumbs, green pepper, onion, pimiento, 1/2 tsp salt and sage. Spoon over the meat.

Cover with remaining meat mixture..

Bake in preheated 375 degree oven for 1 hour, the last 5 minutes, arrange the fresh tomato wedges on top of casserole and sprinkle with cheese.

Makes 6 servings.

Cook 1 cup frozen vegetables in small amount of water until tender. Drain.

Add:

This recipe can be doubled or tripled.

Cream sugar and butter. Add egg and beat well.

Dissolve soda and applesauce together; add to first mixture.

Soft flour and cinnamon; add to other mixture,

Drop by teaspoon onto to greased cookie sheet,

Bake at 350 degree for about 15 minutes,

Note: you can add raisins or cranberries to this recipe, even chopped walnuts.

Heat oven to 400 degree. Grease bottoms only of 12 muffin cups or line with paper cups.

Beat egg slightly. Stir in remaining ingredients just until moistened.

Divide batter evenly among muffin cups.

Bake until golden brown, 15 to 17 minutes.

Makes 12 muffins.

Linda’s Note: I like a mixture of 1-1/2 tbsp sugar and 1 tsp cinnamon sprinkled on the muffins before baking.

Blend sour cream, tomato paste and brown sugar. Add sauerkraut, and mix thoroughly.

Bake in greased casserole at 350 degree for 30 minutes.