Filet Gourmet Burgers

this is a recipe that my mother, Sherry Salvage ReVeal Bradley, has had for years – I do not know where she got it

2 lb 80% lean ground beef
2 onions, chopped
8 oz mushrooms, sauteed in 1 Tbsp butter
1/2 tsp chili powder (not ground chile)
3 drops Tabasco sauce
2 tsp Worcestershire sauce
1 tsp garlic powder
1/2 cup white wine
salt & pepper, to taste
6 slices bacon

  1. Mix all ingredients, except bacon and paprika. Shape into 6 – 3/4″ thick patties.
  2. Wrap bacon around patties. Secure with toothpicks.
  3. Sprinkle patties with paprika.
  4. Cook over hot coals until desired doneness.
  • Grilling times from Addicted to Grilling

    Medium Rare (130-135° F):  Grill for 3 minutes, flip, grill for 4 more minutes.Medium (135-150° F):  Grill for 3 minutes, flip, grill for 5 more minutes.

    Medium Well (150-165° F):  Grill for 3 minutes, flip, grill for 6 more minutes.

    Well Done (165° F and up):  Grill for 3 minutes, flip, grill for 7 more minutes.


Mushroom Spread

8 oz cream cheese
2 Tbsp mayonnaise
1 green onion, sliced
10 oz mushrooms, chopped finely
4 drops Tabasco
1/4 cup parsley, chopped
1/2 tsp garlic powder
dash Worcestershire
salt & pepper, to taste

  1. Combine all ingredients.
  2. Spread on crackers, toast rounds or use as a dip for crudites.


Spicy Swiss Chard Chips

adapted from Family Spice

I halved the salt and doubled the garlic & chili powder.

Swiss chard leaves
extra-virgin olive oil
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp chili powder (not ground chile)

  1. Preheat oven to 275ºF.
  2. Remove chard stems and cut leaves into 2″ x 2″ pieces.
  3. Place a cooling rack into a baking sheet.  Place cut leaves in one layer on the rack.
  4. Spray with oil.
  5. Combine salt, garlic & chile powder. Sprinkle over chard.
  6. Bake for 15 minutes, then turn leaves over and bake until crisp, up to an additional 20 minutes, depending on the size & thickness of the chard pieces.
  7. Let chard chips cool and serve.
  • Using the cooling rack will let the heat go all around the chips, cooking them faster and more evenly.
  • You can substitute kale for the chard.
  • Do not store in sealed container (if you have any left) – they will get soft. If this happens you can crisp them in the oven for about 5 minutes.

Taco Seasoning Mix

adapted by Marissa Davis Hefner
from Bill Echols on

1 Tbsp chili powder
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1/2 tsp sea salt
1 tsp black pepper

  1. In a small bowl, mix together all ingredients.
  2. Store in an airtight container.
  • You can double, triple (or more) and store for later use.
  • Depending on how spicy you and your family like your dishes, use as little or as much as you want.

Succulent Shrimp Salad

adapted from The Quarter of Six Cookbook

8 oz frozen cooked shrimp, thawed & drained
10 oz pkg frozen peas, thawed & drained
1 head lettuce, shredded (romaine works best)
¼ cup mayonnaise
½ Tbsp soy sauce
garlic powder to taste (I use about ½ tsp)
1 small can chow mein noodles


  1. Mix mayonnaise, soy sauce & garlic powder.
  2. Toss shrimp, peas & lettuce together.
  3. Pour dressing over & toss again.
  4. Top with chow mein noodles.
  • I think I’m going to try this with spinach or chard instead of the lettuce.

Carnitas Seasoning

adapted by Marissa Davis Hefner from Erin Parker on

1 tsp salt
1 Tbsp garlic powder
1 Tbsp ground cumin
1/2 Tbsp crumbled dried oregano
1/2 Tbsp ground coriander
1/4 tsp ground cinnamon


  1. Mix all ingredients.
  2. Store in airtight jar.
  3. This batch makes enough to season 8 pounds of pork roast. You can double, triple (or more) and store for later use.
Marissa tripled all of the ingredients, except the cinnamon and left out the bay leaf from Erin’s recipe. I decreased the amount of salt.

Gyros Seasoning

adapted from several online recipes

2 tsp garlic powder
½ tsp crushed marjoram
½ tsp ground rosemary
¼ tsp ground black pepper


  1. Sprinkle all ingredients over sliced meat or hamburger, then saute until done.
  2. Serve on flatbread, pita bread or flour tortillas with sliced tomatoes, thinly sliced onion & tzatziki (sour cream & cucumber sauce).
Flatbread & tzatziki are available at many grocery & specialty stores.
My favorites are at Trader Joe’s.

Headlong Skillet Supper

The Quarter of Six Cookbook

1 lb hamburger
16 oz can pinto beans
½ cup chopped onion
garlic powder to taste (I like a lot)
4 oz can sliced black olives
1 can chopped tomatoes
4 oz can chopped green chile
salt & pepper to taste
grated cheddar cheese
sour cream


  1. Brown hamburger, add remaining ingredients & heat through.
  2. Serve with grated cheese and a dollop of sour cream.