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April is National Hamburger Month and hamburger is ground beef, right? Well, when recipes call for ground beef I think hamburger. There are umpteen ways of using hamburger and when our children were younger I remember making lots of hot dishes using hamburger. Now, if you’re not Scandinavian (or Slovak for that matter) and would prefer a more upscale name, you no doubt would call a hot dish a casserole. That’s OK, but today these are recipes using ingredients from your cupboard or freezer, not upscale (as in gourmet) recipes.

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This hotdish is probably different from what you usually make, but it’s quite good.

SOUPER HAMBURGER

NOODLE BAKE

1 lb. lean hamburger

1/2 c. diced onion

1 can cream of mushroom soup

1/2 c. milk

1/2 c. canned diced tomatoes (freeze rest of tomatoes to use another time)

1/2 t. thyme leaves

2 c. cooked, medium noodles (1-1/2 c. uncooked)

1 c. frozen or cooked peas

1/2 c. slivered almonds (save half to garnish top)

In large saucepan, cook hamburger and onions; stir in rest of ingredients. Turn into 2 qt. shallow baking dish (12x8). Bake at 400 degrees for 20-25 minutes or until hot; stir mixture. Top with 1/2 c. shredded cheddar cheese and sprinkle rest of almonds over top. Serves 5-6.

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Most everyone likes pizza in some form or another. This recipe has the flavor of pizza but it’s made in a baking dish.

PIZZA HOTDISH

2 c. elbow macaroni, cooked according to package directions and drained; set aside

1 lb. lean hamburger

1 medium onion, diced

1-15 oz. can tomato sauce

3/4 t. Italian seasoning

1/4 t. dried oregano leaves

1/4 t. dried basil leaves

1/4 t. pepper

1/8 t. garlic powder (or more if you like garlic)

1/2 c. milk

1 egg

1/2 c. sliced black olives (optional)

8 oz. (2 c.) shredded Mozzarella cheese

Put cooked macaroni in large bowl; set aside.

In large skillet brown hamburger, drain. Add onion; tomato sauce and seasonings; simmer 5-10 minutes.

In small bowl, beat together egg and milk; stir into macaroni. Stir in olives.

Turn into 9x13 baking dish. Cover with meat. Top with cheese. Bake at 375 degrees, 25-30 minutes or until hot in center. (Stick a fork in center to see if it’s hot.) Serves 6-8.

NOTE: You may also add a 4 oz. can mushrooms, drained to tomato mixture and some pepperoni slices if you wish.

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On Sundays we always had our big meal at noon. This easy hotdish was put in the oven before we left for Sunday School and church and was ready to eat when we got home.

HAMBURGER-RICE

HOTDISH

1-1/2 lbs. lean ground beef, cooked and drained

4 c. medium noodles, uncooked

1/2 c. long grain rice, uncooked

1 can cream of mushroom soup

1 can cream of chicken soup

1 can cream of celery soup

2 c. water

1 package onion soup mix

Combine all ingredients in large bowl, mixing well. Turn into 3 qt. baking dish, lightly buttered or sprayed with cooking spray. Bake at 325 degrees for 2-1/2 hours, covered.

NOTE: If you don’t have a 3 qt. baking dish, divide the ingredients and use two 1-1/2 or 2 qt. baking dishes. Also, you can add canned, drained mushrooms if you wish. And, I mix the soups and water together before mixing it into the rest of the ingredients. Serves 8-10.

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I think we need a break from the hotdishes. I found this cookie recipe in one of Sis’s cookbooks and they are delicious, if you like the flavor of lemons and I have a fresh lemon hanging around.

CRISPY LEMON COOKIES

1-18.25 oz. box lemon cake mix

1/2 c. margarine or butter, melted (I use 1/4 c. of each.)

1 egg, beaten

1-1/4 t. fresh, grated lemon peel

1 c. crispy rice

In large bowl, combine first four ingredients. (Dough will be stiff.) Mix in crispies. Shape into 1-inch balls; place 1-inch apart on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. Makes 4 dozen.

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This is for the lady who called me asking for the Hershey’s fudge recipe. I called the Hershey Company and they gave it to me.

HERSHEY’S FUDGE

3 c. sugar

2/3 c. Hershey’s cocoa

1/8 t. salt

1-1/2 c. milk

1/4 c. butter (no substitutes) softened

1 t. vanilla

In a 4 qt. heavy saucepan, over medium heat, combine first four ingredients. Stir until mixture comes to a boil. Boil without stirring until mixture reaches 234 degrees or soft ball stage (or when a small amount dropped in cold water doesn’t separate).

Take off heat, do not stir. Cool to 110 degrees (warm), add butter and vanilla. Beat with wooden spoon until it loses its gloss.

Pour into 8 or 9-inch pan that has been lined with foil, overlapping foil on two sides. Butter foil. When cool, lift fudge with foil out of pan.

Thaks for asking for this recipe––now I have it, too.

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Thought for the day: The good Lord provides the ingredients for our daily bread, but He expects us to do the baking.

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