Stillmeadow Special Hamburger
(serves four generously)
Take ground beef or hamburger [about a pound and a half] and pat half of it into a round cake tin. Spread it well with prepared mustard, salt and pepper, and lay thin slices of onion over it. Then lay slices of tomato over that, and slices of sweet green pepper. Put another layer of meat on top for a lid, with a slice of tomato on the top.
Bake in a moderate oven (350 degrees) until the meat is thoroughly done [45 minutes]. This is an easy and wonderfully good dish. The onion and tomato cook into the meat and the juice that comes out is rich and brown. Be sure to use a deep cake pan.Print This Post
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(serves two, with one leftover tail if you’re me)
2 1 1/2 pound lobsters, ALIVE and kicking
1/2 cup mayonnaise
1 clove garlic, finely minced with:
juice of 1 lemon
sea salt and pepper, to taste
Bring about two inches of water to boil in a VERY large pot. Be sure to have a cookie rack, trivet, or pot lid in the bottom of the pot: something to keep the lobsters from being submerged in the water. Now place the lobsters head first in the water and clamp a lid on, with something on top to… well, you know. Steam for 12 minutes, then cool enough to handle.
Meanwhile, mix the mayo with the garlic and lemon juice. Someday I will make homemade mayo, but right now I’m enjoying not knowing how much better it will be, so I can continue just to open a jar.
Enjoy breaking open your lobster, starting with the legs which you can suck on to get out a tiny bit of meat, then the claws, then I always wimp out before I get to the tail, so I wash off the icky intestinal bits that…read the rest of this recipe