Baked Burger Melt

This is where I live; taking on-hand ingredients and making a meal of it. When it comes together like this, I'm so humbled and grateful to God for giving me the ability and enjoyment from it.

This is all so approximate...

Burgers:
2 lbs ground beef
1/4 cup barbecue sauce
1/4 of a large onion, chopped finely
1/4 water
1/2 cup bran

Fried Mushrooms:
10 mushrooms, sliced
1 red pepper, thin strips
1 clove garlic, finely chopped

Burger toppings:
tomato, sliced
green onion
cheese, shredded

Mashed potatoes:
2 Tbsp butter
1/2 cup sour cream
3/4 cup milk
s+p to taste

Smoosh all the burger ingredients together, form burger patties. I put it on a baking sheet that I had greased with bacon fat (oooooh, this is getting SO Mennonite!) I baked it for maybe 30 minutes.

In the meantime, I fried up the mushrooms (again in bacon fat) and at the end of the frying time, I tossed in the red pepper and a clove of garlic. At the end of the baking time, I put the mushroom/pepper combo on top of each burger, and then piled shredded cheese on top. I put it back in the oven till it got melty.

I made mashed potatoes, added a little sour cream, butter, warmed milk, and salt and pepper while mashing. I made a little schmaunt fatt (cream gravy) to top the potatoes.

And then, I sliced tomato and chopped green onion and put these on top of the burger melt right before serving. (So the tomato and green onion were cold.)

Epicure's Asian Dressing

This is from the Epicure website. I used one batch for the Epicure's Asian Noodle Salad and one batch for the two chicken breasts I fried for the salad.

Ingredients

* 1/4 cup (60 ml) vegetable oil
* 1 Tbsp (15 ml) sesame oil
* 1 Tbsp (15 ml) lime juice
* 1 Tbsp (15 ml) soy sauce
* 1/4 tsp (1.25 ml) sugar
* 1 Tbsp (15 ml) Epicure’s Asian Stir-fry Seasoning

Instructions

1. Combine all ingredients.
2. Shake well before serving.

Per Serving (1 Tbsp (15 ml)) : Calories 90, Fat 10 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 130 mg, Carbohydrate 1 g (Fibre 0 g, Sugars 0 g), Protein 0 g.

Epicure's Asian Noodle Salad

This is from the Epicure website. I'll add my notes throughout the recipe.

A great way to get your daily recommended vegetables.

Makes 6 servings [It's true. There were five of us for supper, plus there's enough for Johan and I to have leftovers tomorrow.]

Prep Time: 10 minutes [I think not. By the time you slice and chop all of the veggies, there's no way it's only 10 minutes. But you can chop the veggies during the day and when you toss it all together at supper time, sure, then it would totally be only 10 minutes.]

Ingredients

• 1 — 1 lb pkg (500 g) vermicelli noodles, cooked according to package directions
• 2 large carrots, coarsely grated
• 1 green pepper, thinly sliced
• 1 red pepper, thinly sliced
• 4 green onions, thinly sliced
• 1/2 English cucumber, thinly sliced
• 2 cups (500 ml) fresh bean sprouts
• 1 recipe prepared Epicure's Asian Salad Dressing
• 1 cup (250 ml) coarsely chopped peanuts

Instructions

1. Place first seven ingredients in bowl.
2. Add Epicure's Asian Salad Dressing and toss to combine.
3. Sprinkle peanuts overtop.

Per Serving : Calories 340, Fat 17 g (Saturated 2.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 39 g (Fibre 6 g, Sugars 8 g), Protein 12 g.

Tips: Serving Suggestion: Serve with grilled fish.

[I wouldn't serve this with fish. We're not big fish people. I cut two chicken breasts into bite-sized pieces, topped it with another batch of the Asian dressing. Very yummy!]

The day after: I'm having leftovers for lunch and it's every bit as good cold as it was warm last night. One thing I could have done was serve the peanuts separately. They're not as crunchy the second day.