The I Hate to Cook Book (40 page)

4 servings

Make patties from a pound of seasoned hamburger. Brown them in a little butter in a skillet, then put them in a baking dish. Mix and heat in the same skillet

1 can condensed cream of mushroom soup

¼ cup sherry

and pour it over the patties. Then bake them at 375˚ for fifteen minutes.

     PIERRE’S PATTIES     

4 servings

1 pound hamburger

1 small can mushrooms

1 can prepared onion soup

toast

Parmesan

Fry hamburger patties (unseasoned), turning occasionally, till they’re half done. Then put the mushrooms on top of them. Open the can of onion soup now, and pour only the liquid into the skillet. Then fish out the onion pieces and put them on top of the patties, cover, and simmer till the onion bits start to curl.

This is good served on thick slices of toast over which you’ve poured the pan juice. Parmesan is good on top, too.

     MUFFINBURGER     

6 servings

Mix up

1½ pounds hamburger

1 can beef broth

1 tablespoon chopped onion

1 teaspoon salt

teaspoon pepper

2 tablespoons steak sauce (A1 or other varieties)

Spread this an inch thick in a ten-inch cake pan. Then mix a package of ready-mix corn muffins as the package tells you to, and pour it over the top. Bake at 350˚ for thirty minutes.

     FAST SKILLET SUPPER     

4 servings

Cook half a cup of rice while you fry one pound of crumbled hamburger and two chopped onions in two tablespoons of butter. Add the rice to it. Then add:

1½ cups canned tomatoes

½ teaspoon prepared mustard

½ teaspoon chili powder

1 teaspoon salt

teaspoon pepper

1 package frozen cut green beans

Cover this now and simmer it till the beans are tender but still green—about fifteen minutes.

     PATTY’S PATTIES     

6 servings

With one and a half pounds of hamburger, mix

1 tablespoon parsley, chopped

1 tablespoon onion, chopped

1 teaspoon salt

dash of black pepper

3 middle-sized tomatoes chopped small, with the watery, seedy juice drained off.

Now shape all this into small patties and fry them, two or three minutes per side, in butter. Then take them out, keep them hot somewhere, lower the heat under the skillet, and pour in one and a half cups of sour cream. Bring it to a boil, season it with salt and pepper, and pour it over the little hot cakes.

Sometimes there isn’t much in the house besides bacon and eggs. In that case, you can have Bacon and Eggs. Or you can borrow a potato and an onion from the lady next door and make an

     OLD-FASHIONED FARM FRY