So I pulled out, the other night, two of my newer cookbooks. One is "new" and one is "old". I was looking for some dinner ideas via the "cookbook" way vs. the world wide web way.
The "new" one is called:
Easy Garden Fresh Recipes (Cookbook Resources LLC) and Homemade Preserves No Pressure Cooker Canning (Helen Hughes Hawkins)
The "old" one is called:
Daisy Dean's Famous Ten-Minute Fritos Recipes (1954).
The "new" one is called:
Easy Garden Fresh Recipes (Cookbook Resources LLC) and Homemade Preserves No Pressure Cooker Canning (Helen Hughes Hawkins)
The "old" one is called:
Daisy Dean's Famous Ten-Minute Fritos Recipes (1954).
 |
| Daisy Dean is the mother of the Frito's inventor Mr. Doolin. |
Fritos Hamburgers (1954)
1 lb. ground beef (80/20)
1 tsp. salt
1/4 tsp. pepper
1/4 C. Fritos corn chips, crushed before measuring
1/4 C. tomato juice (or tom sauce w/ H20)
2 tbsps. fat (i used none, i have teflon pan)
6 buns, cut/spread w/ mayonnaise, mustard
2 C. Fritos Corn Chips
Mix together beef, seasoning, crushed Fritos, and tomato juice. (Meat mix should stick together, but not be wet.) Form meat into balls, then pat into patties and fry in fat until brown. (such simple wording right? Well, I cook my burgers to med. well done). Serve on buns with onion and garnish plate with Fritos corn chips.
My Notes: 1. So I formed my patties by putting them into my largest biscuit cutter laid on my cutting board. I cooked 4 at a time on medium high heat, then turned down to medium after I flipped (the burger of course). 2. Do Not squeeze the patty while frying,. This causes delicious juices to drain out, thus drying out your hamburger patties. 3. Be sure to discard fat, drippings, and meat crusties between each frying. This insures a fresh flavor and no burning, smoking crusties.
My boys loved it and I had one leftover burger for my little Papillon, Pepper. I preferred not to eat mine with a bun or Fritos, so this is my "mom" version. On the left are the cucumbers. (recipe follows).
1 tsp. salt
1/4 tsp. pepper
1/4 C. Fritos corn chips, crushed before measuring
1/4 C. tomato juice (or tom sauce w/ H20)
2 tbsps. fat (i used none, i have teflon pan)
6 buns, cut/spread w/ mayonnaise, mustard
2 C. Fritos Corn Chips
Mix together beef, seasoning, crushed Fritos, and tomato juice. (Meat mix should stick together, but not be wet.) Form meat into balls, then pat into patties and fry in fat until brown. (such simple wording right? Well, I cook my burgers to med. well done). Serve on buns with onion and garnish plate with Fritos corn chips.
My Notes: 1. So I formed my patties by putting them into my largest biscuit cutter laid on my cutting board. I cooked 4 at a time on medium high heat, then turned down to medium after I flipped (the burger of course). 2. Do Not squeeze the patty while frying,. This causes delicious juices to drain out, thus drying out your hamburger patties. 3. Be sure to discard fat, drippings, and meat crusties between each frying. This insures a fresh flavor and no burning, smoking crusties.
 |
| Fritos Hamburger, Marinated Chives-Cucumbers, & Fruit |
My boys loved it and I had one leftover burger for my little Papillon, Pepper. I preferred not to eat mine with a bun or Fritos, so this is my "mom" version. On the left are the cucumbers. (recipe follows).
Marinated Chives-Cucumbers
1 C. white vinegar
1/2 C. sugar
1/2 tsp. salt
1/4 C. chopped chives
cracked black pepper
4 - 6 cucumbers, peeled
Combine vinegar, sugar, salt, chives and cracked pepper in large measuring cup. Slice cucumbers about 1/3 inch thick and place in large serving bowl. Pour marinade over cucumbers, toss, cover, refrigerate for at least 30 minutes.
Thank you for trying out my recipes. If you'd like to your photos posted of recipes that you have tried, from this blog, please e-mail to: elven_fae@yahoo.com. I will post them and your comments on my blog.
No comments:
Post a Comment