Grilled All-American Burger Recipes

Ingredients
1 clove garlic, minced, or 2 tablespoons finely chopped onion
2 tablespoons catsup
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon cooking oil
Few dashes bottled hot pepper sauce
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns
American cheese slices (optional)
Lettuce leaves (optional)
Tomato slices (optional)
Red onion slices (optional)
Pickle slices (optional)
1 teaspoon vinegar

Directions
1. For sauce, in a small saucepan combine garlic or onion, catsup, steak sauce, Worcestershire sauce, sugar, cooking oil, vinegar, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; set aside.
2. In a medium mixing bowl combine ground beef, salt, and pepper; mix well. Shape meat mixture into four 3/4-inch-thick patties.
3. To Cook by Indirect Grill Method: In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Place meat on the grill rack over the drip pan. Cover and grill for 20 to 24 minutes or until instant-read thermometer inserted in side of burger registers 160 degree F, turning once halfway through grilling time and brushing frequently with sauce during the last 5 minutes of grilling.
4. To Cook by Direct Grill Method: Grill meat on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no pink remains, turning once halfway through grilling time and brushing frequently with sauce. 5. To serve, split and toast the buns on the grill. Serve patties in buns with cheese, lettuce, tomato, red onion, and pickle, if desired. Makes 4 servings. Make-Ahead Tip: Prepare sauce; cover and chill up to 24 hours. Prepare and shape burgers. Cover with plastic wrap and chill up to 2 hours before grilling.

Midwestern Potato Salad Recipe

Ingredients
2 pounds whole tiny new potatoes or 6 medium red potatoes
1 cup thinly sliced celery
3/4 cup light mayonnaise dressing or salad dressing
1/2 cup fat-free plain yogurt
1/3 cup chopped onion
2 to 3 tablespoons coarse-grain brown mustard or Dijon-style mustard
1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
2 teaspoons lemon juice or vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fresh* or frozen whole kernel corn, cooked and cooled

Directions
> 1. Quarter new potatoes or cube red potatoes. In a large covered saucepan cook potatoes in boiling salted water for 12 to 15 minutes or until tender. Drain and cool. Peel, if desired.
2. In a large bowl combine celery, mayonnaise or salad dressing, yogurt, onion, mustard, dill, lemon juice or vinegar, salt, and pepper. Add potatoes and corn, tossing gently to mix. Cover and chill for 3 to 24 hours. Makes 10 to 12 side-dish servings. *Note: To cook fresh corn, remove husks and silks. Rinse. Cut kernels from cob. Cook, covered, in a small amount of boiling water for 4 minutes; drain

Ham and Macaroni Salad Recipe

Ingredients
1 cup packaged dried wagon wheel or elbow macaroni
1-1/2 cups cubed fully cooked ham (8 ounces)
4 ounces Monterey Jack or cheddar cheese, cut into cubes (1 cup)
1 cup frozen peas
1 stalk celery, thinly sliced (1/2 cup)
1/4 cup finely chopped onion
2 tablespoons diced pimiento
1/2 cup mayonnaise or salad dressing
1/4 cup sweet pickle relish or chopped sweet pickle
1 to 2 tablespoons milk (optional)
Dash pepper
8 cherry tomatoes, halved
Fresh parsley sprig (optional)

Directions
Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
In a large mixing bowl combine pasta, ham, cheese, peas, celery, onion, and pimiento. Toss gently to mix. For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, pickle relish or chopped pickle, milk, and pepper. Pour dressing over pasta mixture. Toss to coat. Cover and chill for 4 to 24 hours.
Just before serving, stir in milk, if necessary. Spoon pasta mixture into a serving bowl.
Arrange cherry tomato halves around the edge of bowl. If desired, garnish with parsley. Makes 4 main-dish servings.

All-American Pork Baby Back Ribs Recipe

"If you don't have a favorite homemade sauce, 'doctor' up purchased sauce with flavorful ingredients like chili powder, orange marmalade, grated ginger root or hot mustard." Original recipe yield: 4 servings.

INGREDIENTS:
4 pounds pork back ribs
Your favorite barbecue sauce (purchased or homemade)
DIRECTIONS:
Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (Add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.) Finish by turning and basting ribs with barbecue sauce for the last 15 minutes. Serve ribs directly from the grill or, for extra tender ribs remove from grill, wrap in heavy aluminum foil. Place foilwrapped ribs in brown paper bags, close bags and let ribs rest for up to an hour. Unwrap ribs, cut into serving pieces and serve with extra barbecue sauce.

For-The-Glory Pie

Ingredients
1-1/4 cups all-purpose flour 1/4 teaspoon salt 1/3 cup shortening 4 to 5 tablespoons cold water 3/4 to 1 cup sugar 1 8-ounce carton dairy sour cream 3 tablespoons` all-purpose flour 1/4 teaspoon salt 4 cups fresh blackberries 1/4 cup fine dry bread crumbs 2 tablespoons sugar 1 tablespoon butter or margarine, melted

Directions
1. Preheat the oven to 450 degree F. For the pastry, stir together 1-1/4 cups allpurpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball on floured surface, roll dough into a 12-inch circle. Ease dough into a 9-inch pie plate. Trim to 1/2-inch beyond edge of plate. fold under extra dough. Crimp edge.
2. Line the bottom of a pastry-line 9-inch pie plate with a double thickness of foil. Bake in the 450 degree F oven for 5 minutes. Remove the foil and bake for 5 minutes more. Remove the pie shell from the oven and cool slightly. Reduce the oven temperature to 375 degree F.
3. Meanwhile, in a small bowl stir together the 3/4 to 1 cup sugar, the sour cream, 3 tablespoons flour, and 1/4 teaspoon salt until combined. Set aside.
4. Place the blackberries in the prebaked pastry shell. Spread the sour cream mixture evenly over the berries.
5. In a small bowl, stir together the bread crumbs, the 2 tablespoons sugar, and the melted butter or margarine. Sprinkle the bread crumb mixture on the sour cream mixture.
6. Cover the edge of the pie with foil and bake in the 375 degree F oven for 25 minutes. Remove the foil. Bake for 20 to 25 minutes