American Favorite Hamburgers

1 1/2 pounds ground chuck or ground round

3 tablespoons fine dry bread crumbs

2 teaspoons Worcestershire sauce

2 tablespoons grated onion

1/2 teaspoon garlic powder, optional

2 tablespoons tomato juice (this is your secret ingredient to making the hamburgers juicy)

seasoned salt and pepper

sliced tomatoes, optional

sliced pickles, optional

sliced onion, optional

lettuce, optional

condiments, as desired

Prepare a grill for high heat.
Combine the beef with bread crumbs, Worcestershire sauce, grated onion, garlic powder, and tomato juice. Shape the meat into 4 to 5 large patties. Sprinkle both sides of burgers lightly with seasoned salt and pepper.

Serves 4 to 5.

Dilly Potato Salad

4 pounds red potato, halved

5 hard cooked eggs

1 cup chopped dill pickles

1 small onion, chopped

1 ½ cups mayonnaise

1 teaspoon celery seed

½ teaspoon salt

1/4 teaspoon pepper

Paprika to taste

Place potatoes in a large pot; cover with water. Bring to a boil. Reduce heat; cover and cook for 20 to 25 minutes or until fork tender. Drain and cool.

Cut potatoes into 3/4 inch cubes. Chop four eggs, slice remaining egg for garnish. In a large bowl, combine the potatoes, chopped eggs, pickles and onions.

In a small bowl, combine the mayonnaise, celery seed, salt and pepper. Pour over potato mixture and stir gently to coat. Sprinkle with paprika, garnish with sliced egg. Cover and refrigerate for at least 2 hours before serving. Yield 12 servings.
 

Coney Island Hot Dogs

8 frankfurters

1/3 cup sweet pickle relish

2 tablespoons sweet pickle liquid

1 tablespoon melted margarine

1 teaspoon prepared mustard

1/8 teaspoon pepper

1/8 teaspoon onion salt

1/8 teaspoon garlic salt

8 frankfurter rolls

Cut slits into frankfurters lengthwise almost all the way through. Fill with pickle relish; fasten with wooden picks.

Combine remaining ingredients, except rolls, and mix well. Brush frankfurters with pickle mixture. Broil or cook on outdoor grill 5 to 7 minutes, brushing frequently with mixture.

Serve in hot dog rolls.
 

Creme Filled Cupcakes

4 eggs

1/4 teaspoon salt

3/4 cup granulated sugar, divided

2 teaspoons grated lemon or orange zest

1 teaspoon vanilla extract

1 cup all purpose flour

Sour Cream Filling
1 tablespoon all purpose flour

1 tablespoon granulated sugar

dash salt

1 egg, beaten

1 cup sour cream

1/2 teaspoon vanilla extract

Chocolate Icing
1 ounce unsweetened chocolate

1 tablespoon butter

1/4 cup water

2 1/2 cups powdered sugar

30 maraschino cherries, optional, for decoration.

Cupcakes:
In a mixing bowl, beat the egg whites and salt until foamy. A few tablespoons at a time, beat in 1/2 cup of the sugar, beating until soft peaks form. Set egg whites aside. Beat egg yolks in another mixing bowl until thicken and lemon colored.

Gradually beat in remaining 1/4 cup sugar. Blend in lemon or orange zest and vanilla. Fold the egg yolk mixture into the egg white mixture. Sprinkle flour over all and then fold in gently with a rubber spatula or wooden spoon. Drop batter by rounded tablespoonfuls into greased 2 inch muffin cups. Bake in a preheated 375° oven for 10 to 12 minutes, or until cakes spring back when lightly touched with finger. Loosen sides and remove from the muffin cups. Cool.

Make Sour Cream Filling:
Blend the flour, sugar, and salt in top of double boiler. Stir in the egg. Gradually stir in sour cream, blending until smooth. Cook over hot water for 8 to 10 minutes, until thickened. Stir in vanilla then let cool.

With a sharp knife, cut a cone shaped piece (about 1 inch in diameter and 3/4 inch thick) from the center of each cupcake. Fill centers with the sour cream filling.

Make Chocolate Glaze:
Combine the chocolate, butter, and water in top of double boiler. Cook over hot water until chocolate and butter are melted and mixture is blended. Stir in powdered sugar, blending well. If necessary, thin with a few drops of hot water. Drip chocolate glaze over the filling in cakes, then garnish with cherries, if desired.