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.) 

Peaches & Cream Parfait

Sunflowers, corn and fresh peaches...the delights of the season.  We have been enjoying peaches for breakfast almost daily...in a parfait with yogurt and granola. But here's a recipe for a dessert parfait...done up in wee mason jars and perfect for your next gathering on the patio.

Crumbs:

• 1 cup ginger-snap cookie crumbs
• 4 tablespoons melted butter

Cream Filling:

•  1 cup whipping cream
• 1 tablespoon sugar
• 1 teaspoon vanilla
• 4 oz. / 125 ml cream cheese
• 1/2 cup icing sugar (confectioners sugar)

Topping:

• 4 peaches (Fruit Fresh or lemon juice, optional)
• 1/2 cup brown sugar
• 1/4 cup water
• 1 tablespoon peach or apricot brandy  

1.  Prepare a simple syrup for the peaches by combining the brown sugar and water in a small saucepan.  Bring to a boil. Remove from heat and cool.  Stir in brandy.  Soak peaches in boiling water for about 10 seconds.  Transfer to a bowl of ice-water for a few moments.  Peel and slice the peaches, tossing with a little 'fruit fresh' or lemon juice if desired (to prevent browning).  Mix syrup and peaches and refrigerate for several hours.
2. To prepare the base, combine cookie crumbs and butter.  Pack crumbs into the bottom of 10 parfait glasses (or 10 x 125 ml. mason jars).
3. For cream filling...combine whipping cream, sugar and vanilla and beat until stiff.  In a separate bowl, combine cream cheese and icing sugar; beat until smooth.  Add the whipped cream to the cream cheese mixture and whip to combine well.  Carefully add cream layer to the parfait glasses.  Refrigerate.
4. Just before serving, top each parfait with marinated peach slices.  Drizzle with a spoonful of syrup.  Garnish with lemon balm or mint sprig. 

Serves 10.

Garlic Cheese Biscuits

Do you need something to go with all those summertime salads?  While on a recent road trip we enjoyed dinner at the same restaurant on several occasions.  Each time we were served a basket of delicious hot-from-the-oven garlic cheese biscuits. I tweaked my biscuit recipe somewhat and came up with these mini garlic biscuits.  Serve fresh...and then freeze any leftover biscuits to accompany another meal. 

Biscuits:

• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup butter
• 1 cup grated cheddar cheese
• 1 cup buttermilk
• 1 egg

 Topping:

• 1/4 cup butter, melted
• 1/2 teaspoon garlic salt
• 1/2 teaspoon parsley flakes

Method:

In a large bowl, combine flour, baking powder, baking soda, salt and sugar.
Grate cold butter and combine evenly with flour mixture.
Stir in grated cheese.
Combine buttermilk and egg; stir into flour mixture.
Work with hands to form soft dough.
Drop by spoonfuls (rounded tablespoon)on a large parchment paper lined cookie sheet. 
Bake at 400°F for about 10-12 minutes.
Combine topping ingredients, and brush over hot biscuits.
Yield: 24

I used the Pampered Chef cookie scoop to form mounds.  It works well!

Sparkling Watermelon Lemonade

It has been rather warm here lately...and we have been enjoying watermelon in salads, for dessert and even in our drinks. A nice cold glass of watermelon lemonade on a hot day is the perfect refresher!

• 1/2 cup sugar
• 1 cup water
• 8 cups watermelon, cubed and seeded
• 2/3 cups lemon juice (or juice from 2 large lemons)
• crushed ice
• Sprite (or other citrus flavored soda pop)

1. Combine sugar and water in small saucepan.  Bring to boil, stirring to dissolve sugar.  Cool.
2. Puree watermelon cubes in blender.
3. Add fresh lemon juice.
4. Strain watermelon/lemon puree.
5. Add cooled sugar solution.
6. Chill.
7. Fill drinking glass with crushed ice.
8. Pour watermelon lemonade over crushed ice until glass is about 3/4 full.
9. Top with Sprite. 

Yield: Two quarts of lemonade.

Blueberry Cucumber Salad

The local blueberries are ripe...and oh-so-good!  Fresh from the garden...on a parfait for dessert...or on a salad for lunch...they are the taste of summer.

Salad:

• 6 cups of mixed greens or baby spinach leaves
• 1/4 cup minced chives
• 1 1/2 cups chopped cucumbers
• 1 cup blueberries
• 1/2 cup crumbled feta cheese
• 1/4 cup roasted sunflower seeds

1. In a large bowl, combine greens, chives, cucumbers, and blueberries.
2. Toss with vinaigrette dressing and place on serving platter.
3. Sprinkle with feta and sunflower seeds. 
4. Serve with additional dressing on the side.

 Serves 4. 

Creamy Honey Vinaigrette Dressing:

• 1/4 cup white wine vinegar
• 3 tablespoons liquid honey
• 1 tablespoon mayonnaise
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large clove garlic, minced
• 3/4 cup olive oil

1. Whisk together vinegar, honey, mayonnaise, mustard, salt and pepper.
2.  Gradually whisk in oil.
3. Blend in minced garlic.

Makes about 1 1/4 cups dressing.  

Grilled Raspberry Quesadillas

Summer meals are often cooked on the BBQ...and here's a dessert to throw on the grill while it's still warm.  A filling of fresh raspberries, cream cheese and chocolate morsels sandwiched between two flour tortillas makes for a great grilled dessert.

• 1/2 cup cream cheese, softened
• 1/3 cup icing sugar
• 1/2 teaspoon vanilla extract
• 2 large flour tortillas
• 1/4 cup milk chocolate morsels (optional)
• 1 cup fresh raspberries

1. Put the cream cheese, icing sugar, and vanilla in a mixing bowl and beat until smooth.
2. Place a tortilla on a cutting board. 
3. Spread half of the filling on the tortilla.
4. Place raspberries evenly over cream cheese.
5. Sprinkle chocolate chips over the filling.
6. Spread remaining cream cheese mixture on other tortilla, and place (cream cheese down) on top of first tortilla to create a sandwich.
7. Press down on tortilla sandwich gently. 
8. Slide the quesadilla off the cutting board and onto the grill.
9. Close the lid.
10. Cook for about 3 minutes...then give the quesadilla a quarter turn.
11. After several more minutes, carefully flip the entire quesadilla over. 
12. Grill until somewhat browned and crispy with a hot, bubbly filling. 
13. Slide onto cutting board and allow to cool for a minute or two before slicing.
14. Serve with a scoop of ice-cream.
15. Serves 2-4