Maid Rite Burgers

If you are from Iowa, you will know exactly what 'maid rites' are!  They are a loose meat sandwich, made famous almost a century ago by Fred Angell, who opened a chain of restaurants in Iowa called Maid-Rite.  They were the first restaurants to have car-hops and drive-in service in the USA...and their trademark sandwich was what put them on the map.  86 years later, the company is still going strong!  On a recent trip to Iowa, we were served maid-rite sandwiches at my brother's home for lunch.  He told us the story behind the burger...and my sister-in-law shared her recipe.  So today I am sharing a copykat version of the original Midwest icon...served with corn-on-the-cob in true Iowa style.  They are not quite a burger...not really a sloppy-jo...but simply seasoned ground beef on a warm bun.  And apparently they are always served with dill pickles...and a spoon, just to be sure you get every last bit of meat.

• 1 pound lean ground beef
• 1 onion, chopped
• 1/4 cup ketchup
• 1 tablespoon brown sugar
• 1 tablespoon vinegar
• 1-2 teaspoons prepared mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup chicken broth

1. Saute ground beef and onions until meat is crumbled and evenly browned. (Use a potato masher to stir while cooking.)
2. Drain juices.
3. Add all remaining ingredients and simmer for about 45 minutes, or until most of the juice is gone.
4. Serve on warm buns, with mustard and pickles.

Tasty and tender!

Stuffed Zucchini Boats

 There is no shortage of zucchini at this time of year...and here's a great way to serve it.  Stuff with onion, garlic, herbs, cheese and bread crumbs...add tomato slices and grill to perfection!

• 2 medium zucchini
• 1-2  tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 cup Panko bread crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-2 tablespoons fresh basil or oregano, chopped
• 1 cup shredded Italiano cheese (combination of Parmesan and mozzarella)
• 8 grape or cherry tomatoes, thinly sliced

1. Trim the ends from the zucchini and halve them lengthwise. 
2. Shave a small piece from the bottom side of each piece so that they sit flat.
3. With a spoon, scoop out a channel from the middle of each zucchini.
4. Lay the four 'boats' on a baking sheet lined with parchment paper..
5. Saute onion for several minutes in olive oil.  Remove from heat.
6. Combine onion mixture, garlic, bread crumbs, salt, pepper, fresh herbs and cheese.
7. Fill zucchini boats. 
8. Top with tomato slices.
9. Bake in pre-heated oven at 350°F for 30 minutes...or until the shells are tender.  (Or grill on medium heat in a closed BBQ for about 15 minutes.)