1. Game
Day Hamburgers
2. Garden
Fresh Tomato Soup
3. Garlic Herb Grilled Chicken
4. German
Chocolate Thumbprints
5. Grilled Pork Spareribs with
Cajun Rub
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1. Game Day Hamburgers
Submitted By: Andy Alcorn
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 6
"First the ground beef is mixed with onion soup mix
and formed into nice thick patties. Then shredded
potato, Swiss cheese, and mushrooms are combined,
stuffed into each patty, and sealed for a nifty surprise
with that first bite."
Ingredients:
1 large potato, peeled and shredded
1 cup shredded Swiss cheese
1 cup chopped fresh mushrooms
2 pounds lean ground beef
2 (1 ounce) packages dry onion soup mix
Directions:
1. Preheat grill for high heat.
2. In a medium bowl, mix together potato, cheese, and
mushrooms.
3. In a large bowl, mix ground beef with onion soup mix.
Form into 6 large burger patties. Make a pocket in each
burger, stuff with potato mixture, and seal.
4. When ready to grill, brush grate with oil. Cook
burgers over high heat for 5 minutes on each side, or
until well done. Serve hot.
ALL RIGHTS RESERVED © 2010 Allrecipes.com
Printed from Allrecipes.com 1/3/2010
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2. Garden Fresh Tomato Soup
Submitted By: Charlotte
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Ready In: 35 Minutes
Servings: 6
"A simple soup made with fresh tomatoes, that is
sure to become one of your favorites."
Ingredients:
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
Directions:
1. In a stockpot, over medium heat, combine the
tomatoes, onion, cloves and chicken broth. Bring to a
boil, and gently boil for about 20 minutes to blend all
of the flavors. Remove from heat and run the mixture
through a food mill into a large bowl, or pan. Discard
any stuff left over in the food mill.
2. In the now empty stockpot, melt the butter over
medium heat. Stir in the flour to make a roux, cooking
until the roux is a medium brown. Gradually whisk in a
bit of the tomato mixture, so that no lumps form, then
stir in the rest. Season with sugar and salt, and adjust
to taste.
ALL RIGHTS RESERVED © 2010 Allrecipes.com
Printed from Allrecipes.com 1/3/2010
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3. Garlic Herb Grilled Chicken
Submitted By: Campbell's Kitchen
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 4
"Swanson® Seasoned Chicken Broth with Roasted
Garlic makes a flavorful marinade and basting sauce for
moist and tender grilled chicken breasts."
Ingredients:
1 (14 ounce) can Swanson® Seasoned
Chicken Broth with Roasted Garlic
4 skinless, boneless chicken breasts
Directions:
1. Pour broth into shallow nonmetallic dish. Add chicken
and turn to coat. Cover and refrigerate 15 minutes.
Remove chicken from broth.
2. Grill chicken 15 minutes. or until done, turning and
brushing often with broth. Discard remaining broth.
ALL RIGHTS RESERVED © 2010 Allrecipes.com
Printed from Allrecipes.com 1/3/2010
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4. German Chocolate Thumbprints
Score all the delicious draws of German chocolate
cake—coconut, rich pecan frosting, and, of course,
chocolate—in nibble-friendly cookie form.
Prep
Time: 1 hour 30 min
Total Time: 1 hour 30 min
Makes: About 3 1/2 dozen cookies
1 box Betty Crocker® SuperMoist® German chocolate cake
mix
2/3 cup flaked coconut
1/4 cup vegetable oil
2 eggs
1/3 cup Betty Crocker® Rich & Creamy coconut pecan
frosting (from 1-lb container)
1/4 cup flaked coconut, toasted
1. Heat oven to 350°F. In large bowl, mix cake mix, 2/3
cup coconut, the oil and eggs with spoon until dough
forms.
2. Shape dough into 1-inch balls; place about 2 inches
apart on ungreased cookie sheets. Press thumb into
center of each cookie to make indentation, but do not
press all the way to the cookie sheet. Fill each
indentation with level 1/4 measuring teaspoon of the
frosting.
3. Bake 8 to 11 minutes or until set. Cool 1 minute;
remove from cookie sheets to cooling racks. Sprinkle
each with 1/4 teaspoon of the toasted coconut. Cool
completely, about 15 minutes.
High Altitude (3500-6500 ft): No change.
How-To
To toast coconut, bake uncovered in an ungreased shallow
pan in a 350°F oven for 5 to 7 minutes, stirring
occasionally, until golden brown.
Variation
For a sparkly finish to these cookies, roll balls of
dough in granulated sugar. Instead of topping the baked
cookies with toasted coconut, sprinkle with toasted
chopped pecans.
Nutrition
Information:
1 Cookie: Calories 90 (Calories from Fat 35); Total Fat
4g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol
15mg; Sodium 120mg; Total Carbohydrate 12g (Dietary
Fiber 0g, Sugars 8g); Protein 1g Percent Daily Value*:
Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 2%
Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0
Vegetable; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
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5. Grilled Pork Spareribs with Cajun Rub
Cajun rub:
1 tablespoon ground cumin
1 tablespoon dried thyme
1 tablespoon powdered garlic
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 rack (about 1 1/2 pounds) pork spareribs
1. Make the rub: In a small bowl stir together the
cumin, thyme, powdered garlic, paprika, and cayenne
pepper.
2. Smear the rub over the ribs; wrap well, and
refrigerate at least 2 hours or overnight.
3. Preheat the grill. Grill the ribs over direct heat
until lightly browned on both sides. Move the ribs over
indirect heat, close the grill, and cook 1 1/2 to 2
hours, until the meat is tender and pulling away from
the bone. Separate the rack into individual ribs and
serve immediately. Makes 2 servings
