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
paprika

  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.


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Swiss Mushrooms

This recipe was card number 17 of a collection that was sold in the late 70’s or early 80’s. It does not give the name of the company that sold it. I only got a handful of the recipes as a sample set and this was one of only a few that I kept.

1 lb small mushrooms
1 Tbsp butter
1 Tbsp onion, minced
1 clove garlic, minced
3 Tbsp parsley, chopped

Sauce

1 Tbsp butter
1 tsp paprika
1/4 cup half & half
1 cup Swiss cheese or Gruyère

  1. Heat oven to 400 F.
  2. Saute mushrooms in butter. Remove from pan.
  3. Saute onion and garlic until soft. Mix with mushrooms.
  4. Distribute mixture into 4 small baking dishes.
  5. Melt butter in saucepan. Stir in paprika.
  6. Slowly add half & half and bring to a boil.
  7. Remove from heat and stir in cheese until melted.
  8. Pour over mushrooms.
  9. Bake until lightly browned, about 10 minutes.
  • If mushrooms are large, slice or quarter before sauteing.

Baked Spiced Sweet Potato Fries

adapted from Baltic Maid
I decreased the salt and increased the cayenne

1-2 Tbsp olive oil
1 clove garlic, grated
2-3 sweet potatoes, about 1 1/2 lb
1/2 tsp sweet paprika
1/2 tsp ground cumin
1/4 tsp black pepper
1/4 tsp salt
1/8 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp ground cayenne

  1. Preheat oven to 450°F.
  2. Combine the olive oil and garlic, set aside.
  3. Wash, peel and cut the sweet potatoes into sticks that are about 1/3 of an inch thick.
  4. Place the potatoes into a bowl. Pour the oil and garlic mixture over the sweet potatoes and toss until evenly coated.
    Stir together the paprika, cumin, pepper, salt, cinnamon, ginger and cayenne. Sprinkle over sweet potatoes, and toss until evenly distributed.
  5. Place the potatoes onto a lightly oiled baking sheet in a single layer, trying not too crowd them too much.
  6. Bake for 20 minutes, turn over and bake for another 10-15 minutes or until they are crispy on the outside.

Taco Seasoning Mix

adapted by Marissa Davis Hefner
from Bill Echols on Allrecipes.com

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.