Friday, August 17, 2007
An oldie but a goodie
--Beef Patties With Tomato Cheese Topping
Beef Patties With Tomato Cheese Topping
Cutco Cook Book Copyright 1956
1 ½ pounds ground beef
½ cup soft bread crumbs
¾ teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
1 ½ tablespoons prepared mustard
6 slices onion I used red onion
6 slices American cheese ¼ inch thick
¾ cup condensed tomato soup
1. Combine meat, crumbs, salt, pepper, egg; shape into 6 patties; place in shallow pan.
2. Spread patties with mustard; place one slice onion, cheese on each.
3. Pour tomato soup over top.
4. Bake 35-40 minutes in moderate oven 400 degrees F.
5. Six serving.
Gosh this cookbook is over 50 years old but as much as cooking styles have changed in that time, a lot has stayed the same. I think most of the recipes could be made today without raising any eyebrows. Although, variety meats certainly don't appear on our tables as often as one might think they used to from looking at old cookbooks. I occasionally see a heart but I don't think I've ever seen brains or sweetbreads in the store (as an adult). I think only the choice parts of the animals get near a supermarket these days. I'll have to check the auction tonight and see if any of the butchers have anything interesting for sale (although I am NOT buying, just looking).
This book also has the most delightful illustrations. The spine is damaged but it was still a great deal for $2. One puzzle is that I often see 'bottled thick condiment sauce' included in the recipes in this book, usually just a small amount. What could it be? I'll have to look the recipes over but I think ketchup is mentioned so I don't think it's that. Chili sauce? Steak sauce? BBQ sauce? Something that they no longer make? Anyone have a clue? From looking at some of the recipes that include it, it could be just about anything.
This recipe wasn't bad either. A little bit too salty from the soup but very homey and comforting. It was kind of like meatloaf, but not quite. Sort of like a cheeseburger, but not quite. It cooks up pretty quickly too, which is always nice. My son really liked these so I wouldn't be surprised to find myself making them again. I might try tomato sauce or something else with a bit less sodium to top them off with next time.
Blast From The Past: Chicken Olive Calzones from February 2007. I amost forgot about those.
Question of the Day: Have you ever eaten any variety meats? Besides whatever they hide in hot dogs, I think chicken livers are probably the only type of variety meat I've eaten. Oh and whatever's in liverwurst and Braunschweiger. Not straight beef liver though.