Patty Melts with Grilled Onions

Recipe from Sandy Olsen

8 (1/8-inch-thick) slices Vidalia or other sweet onion
1 tbls balsamic vinegar
Cooking spray
1 lb extra lean ground beef
1/4 tsp salt
1/4 tsp pepper
3 tbls Dijonnaise
8 (1 oz) slices rye bread
1 cup (4 oz) shredded reduced-fat Jarlsberg cheese

1. Arrange onion slices on a plate.  Drizzle vinegar over onion slices. Heat a large grill pan over medium heat.  Coat pan with cooking spray.  Add onion to pan; cover and cook 3 minutes on each side.  Remove from pan; cover and keep warm.

2. Heat pan over medium-high heat.  Coat pan with cooking spray.  Divide beef into 4 equal portions, shaping each into a 1/2-inch thick patty.  Sprinkle patties evenly with salt and pepper. Add patties to pan; cook 3 minutes on each side or until done.

3. Spread about 1 tsp Dijonnaise over 4 bread slices; layer each slice with 2 tbls cheese, 1 patty, 2 onion slices and 2 tbls cheese.  Spread about 1 tsp Dijonnaise over remaining bread slices; place, mustard side down, on top of sandwiches.

4. Heat pan over medium heat.  Coat pan with cooking spray.  Add sandwiches to pan.  Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten.  Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

Yield: 4 servings

Loaded Turkey Melt

Recipe from Sandy Olsen

2 ripe avocados, peeled and mashed
2 tbls mayonnaise
1 tsp garlic powder
8 bread slices
1 lb thinly sliced deli turkey
4 tomato slices
4 sliced red onion rings
8 bacon slices, cooked
1/4 lb smoked mozzarella or provolone cheese slices
3 tbls butter, softened

1. Stir together avocado, mayonnaise and garlic powder.  Spread avocado mixture on one side of 4 bread slices.  Top evenly with turkey, tomato, onion, bacon, cheese and remaining bread slices.

2. Spread half of butter on one side of each sandwich.  Place, buttered sides down, in a large hot nonstick skillet.  Cook over medium heat 6 minutes or until golden.

3. Spread remaining butter on ungrilled sides; turn and cook 6 more minutes or until golden.

Oven-Grilled: Place buttered sandwiches on a baking sheet.  Place a second baking sheet on top of sandwiches.  Bake at 400 degrees for 20 minutes or until golden.

Upside-Down Pizza

Recipe from Sue Olsen

1½ lbs ground beef
1 medium onion, chopped
1 (15½ oz) jar pizza sauce
½ tsp garlic salt
¼ tsp dried oregano leaves
8 oz shredded Mozzarella cheese
2 eggs
1 cup milk
1 tbls oil
½ tsp salt
1 cup flour
½ cup grated Parmesan cheese
Mushrooms (opt)
Green bell pepper (opt)

Preheat oven 350 degrees.  Brown beef and onion; drain.  Combine beef mixture, pizza sauce, garlic salt, and oregano.  Poor mixture in 9x13-inch dish and sprinkle with mozzarella.  In small bowl mix eggs, milk, oil, salt, and flour.  Pour over meat mixture and sprinkle with Parmesan.  Bake uncovered for 30 minutes.

Made-Rites (BBQ Hamburgers)

Recipe from Joanne Olsen

2 lb ground beef
2 large onions, diced
2 cups tomato juice
2 tbls vinegar
1 tsp salt
½ tsp pepper
½ tsp paprika
1½ tsp chili powder
2 tbls Worcestershire sauce
¾ cup catsup
¾ cup water

Brown beef and onions.  Add tomato juice and simmer until not too juicy. Add remaining ingredients and simmer until thick.  Makes 10-11 sandwiches.