SLIDERS, or the next generation version of Mom's Barbecued Hamburgers

 Here is the recipe Mom used, it is in the Blackham Family Cookbook in the Traditional Holiday Dishes section because Mom used to make it for the 4th of July. I remember having these at a 4th of July barbecue in our backyard under the fruit trees.  Of course there was no actual barbecue in sight, we never had one. Mom got this recipe from Marlene Julian. I started making them mini hamburgers/sliders one year for the Bame 4th of July BBQ and fireworks. There was going to be other meat offerings (the Bames have a real barbecue) and we wanted something else, I remembered these from our Blackham family tradition, but with the other options a full-size hamburger would have been too much. Thus our new spin on the family tradition, our version of sliders was born.

1 1/2  lb hamburger

1 beaten egg

2 tablespoons onion, finely chopped (can use dehydrated onions)

3/4 cup bread crumbs

3/4 cup evaporated milk

1 1/2 teaspoon salt

1/8 teaspoon pepper

Sauce:

3 tablespoons vinegar

1 cup catsup

1/2 cup water

6 tablespoons chopped onion

1 bay leaf

1/2 teaspoon dry mustard.

Mix hamburger, form into patties and brown in a pan with hot oil. Mix sauce in a pot and simmer for 5 minutes. Remove bay leaf. Layer hamburger patties in the sauce and simmer for 30-60 min. There is a note that Cream of Mushroom soup may be used in place of the sauce, but I don't remember experiencing that option.

Here's what we do as an updated version: We mix the hamburger mix and then with 1 oz or so size scoop put them on a griddle and smash them to flatten with a flat glass cup, sometimes we use parchment paper between if it gets sticky and cook the mini burgers on both sides (I don't add oil).  Then I layer them in a crock pot with barbecue sauce (we usually have Sweet Baby Ray's on hand). We just use barbecue sauce we have on hand. Set the temperature on the crock pot to low if it will be a few hours until you eat or on high if it will be only an hour or so.

We love them with King's Hawaiian rolls, but you can make your own rolls or mini-hamburger buns or you can even cut up a hot dog bun into 2 or 3 pieces to be the bun for your mini-burgers. Serve with additional barbecue sauce and can add pickles and/or cheese.

We like to make them in a larger than needed batch and freeze the pre-cooked mini-hamburger patties for future use.

Miriam's Famous Fast-Rising Rolls & Variations

 2 pkg (2 Tablespoons) active dry yeast

1/2 cup warm water (115 degrees)

1/4 cup sugar

6 cups flour

1/2 cup nonfat dry milk 

1 Tablespoon salt

2 cups warm water

2 eggs, beaten

1/2 cup oil

Measure warm water in a volumetric container that will allow for yeast growth, mix in sugar and then add the yeast to soften. In a large bowl stir together flour, dry milk and salt. Make a well in the center and add the yeast mixture, 2 cups of warm water (can use to clean out the yeast mixture), eggs and salad oil in that order. Stir until well mixed, adding more flour if needed, to make soft dough. Cover. Allow to rise in warm place until double--about 2 hours (I warm the oven to 160 degrees while mixing and then turn it off and let it rise in there and it rises faster.) Turn out onto lightly floured board. Knead a few times to make dough easy to handle. Pinch off smooth round pieces about egg size; arrange 2 inches apart on buttered roll pan. cover lightly with a towel and let rise 20 min. Bake at 400 degrees for 10 minutes until golden brown. We like to smear a cold cube of butter over the top of the rolls right after you take them out. This dough also works well for:

Pani Po Po

Mix 1 can of coconut milk and 1 cup of sugar, can also use corn syrup for part or all of the sugar. We have also done it with haupia when we had some to make it thicker. Pour some of the coconut mixture on the bottom of the pan as you put them in the pan, then part way through baking pour the rest of it over the tops and let it sink in.

Cinnamon Rolls

Roll out the dough and spread with melted butter and mixture of sugar (can use brown sugar) and cinnamon, include chopped nuts and/or raisins if desired. Roll and slice (can use dental floss to slice), rise and bake the same. Frost with cream cheese frosting.

Pani Po Po Cinnamon Rolls

Combine the above recipes--minus the frosting for the cinnamon rolls.

Sourdough Relief Society Packets

 Sourdough Recipe packet

Beany Tortilla Soup

 This is an Een family classic, you can make it with ingredients completely from cans so it works to bring as a quick meal while you're traveling or camping or you can make it with leftover chicken, etc.

Serves 8

1 can refried beans (dehydrated refried beans)

1 can black beans (whatever beans we want, usually home-cooked)

1 can chicken broth (chicken base)

1 can corn (frozen corn)

3/4 c salsa (we use fresh or canned tomatoes and Hatch chilies)

1/2 c water

2 cups cheddar cheese, shredded

tortilla chips

In large saucepan combine first 6 ingredients and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Crumble tortilla chips in a bowl, top with shredded cheese and ladle soup over. The recipe says to add cheese to the soup pot and then sprinkle some on top, but we prefer to put it all in the individual bowls.

Lemon Rolls (similar to cinnamon rolls)

 

Lemon Rolls

Sprinkle 2 tbl yeast over ½ cup warm water

Melit 1 cube butter, add 2 cups milk, warm.

In a mixing bowl mix together 2 eggs, ¾ cups sugar, 1 tbl salt, ½ tsp cardamon, 2 Tbl lemon zest.

Add milk and butter mixture and stir. If not too warm add yeast mixture, stir to blend.

Add 7 cups flour (all at once) mix gently (I use a kitchenaid with the paddle beater until it’s all mixed)

Cover with plastic wrap and let rise until double in size.

While dough is rising mix 5-6 Tbl lemon zest with 1 ½ cup sugar, rubbing it in until fully mixed.

I split the dough in half then make the rolls half at a time.

Sprinkle flour on counter or board, roll gently into a rectangle.

Spread 4-6 tbl soft butter on the dough then sprinkle ½ of the lemon zest sugar mixture, press it into the butter.

Roll and cut into ¾ inch to 1 inch slices. Place on greased cookie sheet with 1 inch rim. Repeat the steps with the other half of the dough and lemon sugar.

Cover with plastic wrap, Let rise until double

Bake at 350 approximately 17 minutes should be medium brown/golden brown.

While baking make the cream cheese icing

Mix 8 ounce cream cheese at room temperature with 4 tbl softened butter, add 3 tbl lemon juice and 2-3 cups powdered sugar.  Frost rolls immediately after removing from the oven.

Serve warm or refrigerate and serve at room temperature later.  I use Meyer lemons but you can use regular lemons too.

Vegetarian Black Bean Quinoa Burgers

 

Vegetarian Black Bean Quinoa Burgers

 

Ingredients:

2 (15 oz) cans black beans rinsed and strained

1 shallot, chopped

1 garlic clove, minced

1-2 tsp chili powder

1 tsp cumin

½ tsp smoked paprika

Salt and pepper to taste

Grated peel and juice of 1 lime

2 tsp hot sauce of choice

1 ¼ cup cooked quinoa

1 egg white

Gluten-free flour (as needed)

 

Instructions:

1.       Reserve ½ cup black beans, and set aside.

2.       Add the remaining beans, shallot, garlic, spices, grated lime peel, lime juice, and hot sauce into the bowl of a food processor fit with a steel blade.  Process until the mixture is the texture of a very chunky puree.

3.       Transfer mixture to a mixing bowl

4.       Add the remaining beans, cooked quinoa, and egg white, and stir together to form your ”dough”.  If the dough feels too sticky and isn’t holding together as you shape the patties, add some gluten-free flour  1 tbl at a time, until they are easier to shape (it will still be sticky)

5.        Shape mixture into 6 patties, and chill in the refrigerator for at least 1 hour, or longer if you have time.

6.       Preheat oven to 375. Line a baking sheet with tin foil or parchment paper. Transfer burgers to baking sheet.

7.       Bake 20-30 minutes, (carefully) flipping halfway through until both sides are browned.

8.       Let rest for 5 minutes then serve.

Chili-Lime Quinoa Black Bean Salad With Corn-great use for leftover quinoa.

 

Chili-Lime Quinoa Black Bean Salad With Corn

 

Tossed in a simple chili-lime vinaigrette this quinoa black bean salad is full of flavor and fresh vegetables. It’s the perfect summertime salad whether your serve it up at a backyard barbecue or as a weeknight dinner with your favorite grilled protein.

INGREDIENTS

Ingredients:

• 3/4 cups uncooked quinoa 
• 1 1/2 cup water (I used chicken broth for better flavor in the quinoa)
• 1 medium bell pepper, diced
• ½ medium red or yellow onion, diced
• 1 cup grape tomatoes, sliced or halved
• 1(15-ounce) canned black beans, drain and rinsed
• 1 cup loosely packed cilantro, stems removed and roughly chopped
• 1 cup frozen corn, thawed (may substitute canned corn or grilled corn off the cob)
• 1 medium avocado, cubed
• 1/2 cup crumbled feta or Cojita cheese, optional (omit for dairy-free and vegan)

For the vinaigrette:

• 1/3 cup avocado oil or olive oil
• 2 limes, juiced (about ¼ cup) 
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/2 teaspoon fine salt
• Pinch of cayenne (optional – add for more heat)

INSTRUCTIONS

1. Make the quinoa: first rinse 3/4 cup uncooked quinoa in fine mesh strainer under cold water. In a medium saucepan over high heat, bring 1 1/2 cups water and the quinoa to a boil. Reduce heat to low; cover with a lid and simmer for 10-15 minutes or until all water is absorbed. Remove from heat, let it sit for 5 minutes covered, then fluff with a fork. Set aside to cool. This step can be done a day or two in advance. 
2. Make the vinaigrette: In a small bowl or mason jar with cover, combine the lime juice, oil, cumin, chili powder, garlic powder and salt. Whisk or shake to combine well. Set aside. 
3. Make the salad: Once quinoa is cooled, in a large bowl combine the quinoa, bell pepper, onion, tomatoes, black beans, cilantro, corn, and avocado. Add the vinaigrette to the bowl and toss to coat. Add additional salt to taste. 
4. Garnish with additional cilantro and with lime wedges if desired.
5. Store leftovers in an airtight container in the refrigerator for up to 3-4 days