Ingredients

• 1 pound ground sirloin (or ground turkey)
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup creamy Caesar salad dressing
• 1 1/2 cups shredded Romaine lettuce
• 1/4 cup shredded, fresh Parmesan cheese
• 4 large Kaiser rolls or hamburger buns, split
• 4 thin slices tomato

Directions

Heat closed grill for five minutes. Meanwhile, combine ground meat, parsley, salt, pepper and 2 tablespoons of the Caesar dressing; mix well. Shape mixture into four patties, one-half inch thick. When grill is heated, place patties on grill; close grill and cook eight to 10 minutes or until patties are no longer pink in center. In another bowl, combine lettuce, cheese and remaining salad dressing; toss to mix. Toast buns and spoon lettuce mixture evenly on bottom halves. Top with patties, tomato slices and top halves of rolls or buns.

Serves 4.

Source: Poughkeepsie Journal

Ingredients

• 1 lb. fresh (hot) sausage*, skinned and cut
• 2 cans whole tomatoes, drained and chopped
• 1 peeled eggplant, chopped
• 1 large onion, chopped
• 1 large bell pepper, chopped
• 3 or 4 medium zucchini, sliced in rings.

Directions

Brown sausage in large frying pan. Add the following: eggplant, onions, bell peppers, tomatoes, zucchini. Smother down, then transfer to a greased casserole dish. Sprinkle a lot of Parmesan cheese on top. Bake at 350F for 30 minutes. Salt and pepper to taste.

*You could also use shrimp or crawfish. It is great either way.

Ingredients

• 1 tbl. vegetable oil
• 1 (3- to 31/2-lb.) boneless chuck (pot) roast, well trimmed
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 4 medium sliced onions
• 1 1/2 cups reduced-sodium beef broth
• 3/4 cup regular or nonalcoholic beer
• 2 tbls. packed light brown sugar
• 3 tbls. Dijon mustard
• 2 tbls. cider vinegar

Directions

1. Heat oil in a large nonstick skillet on medium-high heat. Cook beef 10 minutes or until browned.

2. Sprinkle with salt and pepper. Place onions in a 4-quart or larger slow cooker.

3. Place beef on onions. Mix broth, beer, sugar, mustard and cider vinegar; pour over beef and onions.

4. Cover and cook on low 8 to 10 hours or until beef is tender.

5. Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from juices in cooker. Serve beef with juice.

Serves 10.

Source: the Advocate – Baton Rouge, La

Ingredients

• 2 1/2 lbs. ground turkey
• 3 tbls. Worcestershire sauce
• 1 1/2 tsps. Creole seasoning
• 3 cups shredded Cheddar cheese

Directions

1. Preheat grill to medium-high heat.

2. In a large mixing bowl, combine ground turkey, Worcestershire sauce and Creole seasoning. Mix to incorporate.

3. Divide meat into 12 equal patties.

4. Place 1/4 cup Cheddar on top of six of the patties and then top each patty with one of the remaining patties. Pinch the edges to seal in the cheese.

5. Grill burgers until juices run clear, approximately 8 minutes per side.

Source: The Advocate – Baton Rouge, La.

Ingredients

• 2 lbs lean ground beef
• 1 can condensed golden mushroom soup, undiluted
• 1 can condensed cheddar cheese soup, undiluted
• 1 (20.00 ounces) package frozen crinke-cut French fries

Directions

1. In a skillet, brown the beef, drain.
2. Stir in soups.
3. Pour into a greased 13×9 baking dish.
4. Arrange French fries on top.
5. Bake, uncovered, at 350* for 50-55 minutes or until the fries are golden brown.

*Source: Taste of Home (not sure what issue)