Show 14 — The Herald Journal Logan Utah Wednesday August 6 1980 Crunchy onion burgers The crunchy coating on the barbecued Onion Burgers below is made by using instant minced onion last right off your spice shelf You don't have to go minute shopping or do any peeling slicing chopping or crying to get that oniony crunch Just sprinkle each side of the burgers with a measure of instant minced onion No rehydrating necessary (Great for taking along on camping trips too! ) Press the onion lightly into the meat and grill the burgers as usual Burgers-on-a-Stic- k is another quickie perfect for — grilling inexpensive and simple to do for a hungry bunch (The recipe is easily double for bigger Here the seasonings appetites or dropper-inners- ) onion and garlic powder plus salt and ground black pepper are stirred into the beef mixture before cooking The mixture is then shaped into small “logs” around a stick Everyone can grill their own to taste if they like A reminder about the increased flavor potency you can get by rehydrating the onion and garlic products Though it isn’t needed for these hamburgers it's best to soften the onion particles in water before using them when the dish does not have a lot of liquid And for garlic powder it is always good to moisten it and let stand briefly to get the most out of it Onion lVi Vi burgers pounds groung beef cup instant minced onion 3 j tablespoons salad oil 3 patties Place onload Shape beef into six a small plate Sprinkle one side of each patty wife about lVi teaspoons of the onion pat firmly otto patty Turn over and repeat Arrange burgers oa i rack over a hot fire Grill on both sides until done u desired Or place burgers in a skillet and cook both sides until done as desired Yield : 6 burgers Burgers-on-a-sti- ek pound ground beef cup cornflakes crushed Vi cup water 1 Vi legg beaten 2 teaspoons onion powder teaspoon salt Vi teaspoon garlic powder V4 teaspoon ground black pepper In a large bowl combine beef cornflakes water egg onion powder salt garlic powder and black pepper divide into 6 equal portions Shape eid portion into 3 inch “logs” around a stick Cook overi hot fire until done as desired turning often about J minutes Or shape meat mixture into six “logs" or burgers In a large skillet heat l tablespoon oil until hot Add meat cook until done i desired turning often about 5 minutes Yield: burgers 1 Regular hamburger or extra lean? By Jill Gardner USU Information Services Consumers may pay over 40 cents per pound more for extra-lea- n ground beef although there is practically no difference in cooking hamburgers whether made from extra lean or regular ground beef says Utah State University extension home economists Regular ground beef contains 18 to 30 percent fat and extra lean ground beef is about 12 percent fat Consumers often buy the more costly extra lean beef because they feel it loses less weight during cooking has fewer calories or contains more protein SAVE IS Instant minced onion creates a crunchy coating for onion burgers Just press lightly into the meat and grill as usual Regular ground beef loses more fat during cooking while extra lean ground beef loses more water Tbs loss of fat is noticed because it accumulates in the pan but water is lost as a vapor and is not as obvions Hamburgers made from extra lean ground beef have only one gram less fat after cooking than hamburgers m ade from regular ground beef One gram less fat lowers the calories contest of the hamburger only nine calories and extra lean pattki tend to be drier and tougher than those made froa regular ground beef The protein content of the hamburgers is the of raw fat content on Perfect for camping trips or on the patio Variations on two old standbys Sour cream adds an enticing flavor to salad e dressings for such favorites as cole slaw and spinach salad Helen Schwartz home economist for Friendship Foods in New York introduced us to a different cole slaw that in- eludes green pepper carrots apple onion and old-tim- red apples and onion topped with a blue The parsley dressing the mix of flavors and certainly whets the appetite especially of further heightens cheese mayonnaise and sour cream dressing cludes hard-boile- 8 cups green cabbage shredded Vi cup green pepper diced Vi cup Bermuda or Spanish onion diced Vi cup carrots shredded 1 small apple grated 3 tablespoons parsley minced Dressing 2 tablespoons wine vinegar 2 tablespoons lemon juice 1 tablespoon Dijon-typ- e mustard 1 teaspoon salt in- eggs d 'People The Herald Journal welcomes announcements of weddings engagements and 'anniversaries I leadline for Sunday publication is Wednesday and for weekdays two days before publication Fur the liest picture reproduction bring in a glossy black and white print 5x7 or 8x10 Forms are available at 'The Herald Journal front desk to help in preparation of information for wedding and engagement announcements For assistance or information contact Kdith Morgan I’eople editor J 1 ANNUAL ( DISCOUNT PARTY Free Punch & Cookies Thurs Fri & Sat More Showroom space & more beautiful merchandise! ! UPHOLSTERY SPECIALS SAVE teaspoons sugar teaspoon celery seed Vi cup sour cream Vi Creamy Cole Slaw those who are attempting to diet This is a satisfying salad but is not calorie-fre- e The spinach salad 2 Vi Mix juice lemon vinegar mustard salt sugar celery seed and sour cream together in small bowl Pour over vegetables Cover Mix and together refrigerate for several hours This kitchen-teste- d recipe makes 6 to 8 servings Wash spinach and tear into bite-siz- e pieces Place spinach eggs apples and onion in large i bowl In separate bowl mix together cheese mayonnaise and sour cream Toss salad with dress- and serve i m Rice Mix This kitchen-teste- im- d (Newspaper Enterprise) RM UI80 i “ coupon you accpl from consumer at tune of purchase of the we wd pay lac vale (pic 5 handling) provided you and your Iffi ’"V1" 01 ft o" Pw’Wion lor redemption without cpndMu— fraud Invoices proving purchase ot sufficient stock to cover coupons prMontod must bo rtown upon request coupon may not bo anignod or Iran Jarred Cuetomar muit pay any eaiei tax Offer good only in US A void wharaprohiMad TPtyffR:F” product i recipe makes 2 large salads or 4 to 6 small servings '1 STORE COUPON on a box of any Comet mediately pound fresh spinach d 2 eggs (diced ) 2 red apples hard-boile- ri ing Spinach salad 1 (unpeeled and diced) red onion (sliced fine) Vi pound blue cheese (crumbled) 1 cup mayonnaise Vi pint sour cream 1 Lana one coupon par cualomer Offer expires Dee 31 i960 CRM 2A h: Chicken of the Sealma IFIorentins Another hsatty dints? size rec$e on our Dimer ifee cans 30 to 50 On great selection of sofas & chairs 24900 now134°° us All lighting wholesale to the public XS 550 N Main Logan Monday Saturday 9:30 - 5:30 Only Chicken of the Sea' tuna gives you delicious dinner recipes on the back of each Dinner Size can Recipes like golden brown and bubbly Tuna Florentine Just look for the can that says “Dinner Size" on the label -- our 12H oz can of chunk light or our 13 oz can of solid white tuna (Both available in either oil or water) Each can has an economical Dinner Size recipe right on the back And of course the US Gov't seal of approval right on the top Chicken of the Sea Dinner SizeTuna-lonight- ! 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