l envelope onion soup mix
1/4 cup ketchup
2 tablespoons brown sugar
2 teaspoons prepared horseradish
2 teaspoons chili powder
2 1/2 pounds ground beef
10 slices process American cheese
10 hamburger buns, split
Combine soup mix, ketchup, brown sugar, horseradish and chili powder. Crumble beef over mixture; mix well. Shape into 10 patties. Grill, broil or pan-fry until the meat is no longer pink.
Cut eyes, nose and mouth out of each cheese slice to create a jack-o’-lantern. Place cheese on burgers; cook until cheese is slightly melted, about l minute. Serve on buns. Yield 10 servings.
Taco Stovetop Supper
2 pounds ground beef
2 cans (15-1/2 ounces each) hot chili beans
2 cans (10 ounces each) diced tomatoes and green chilies
l can (11-1/2 ounces) picante V8 juice
l can (11 ounces) Mexicorn, drained
1 envelopes taco seasoning
Optional garnishes: tortillas, shredded cheddar cheese, chopped onion, shredded lettuce and/or taco sauce.
Cook beef over medium heat until no longer pink; drain. Stir in beans, tomatoes, V8 juice, corn and taco seasoning. Simmer, uncovered, for 15-20 minutes or until heated through. Garnish as desired. Yield: 10-12 servings.
Orange and Black Bars
l 1/2 cups chocolate wafer cookie crumbs
l teaspoon instant espresso coffee powder or granules
1/4 cup butter or margarine, melted
l package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
Orange food coloring
Heat oven to 350º. Mix cookie crumbs, 1/2 teaspoon of the coffee powder and the melted butter. Reserve 1/4 cup mixture for topping. Press remaining mixture in bottom of ungreased 8 inch square pan.
In medium bowl, beat cream cheese until smooth and creamy.
Beat in sugar, remaining 1/2 teaspoon coffee powder, the vanilla and egg and food coloring until well blended, scraping bowl occasionally. Pour filling over crust. Sprinkle with reserved 1/4 cup crumb mixture. Bake 15-20 minutes or just until center is set. Cool completely on cooking rack, about 30 minutes. Cover loosely; refrigerate until firm, 3 to 4 hours. With hot, wet knife, cut into 5 rows by 5 rows. Store in refrigerator. Yield: 25 servings.