Lunch Recipes

Combine all ingredients except buns and simmer. Serve with cheddar cheese and sour cream; use the buns for dipping in chili.

Spray a 13-inch x 9-inch pan with Pam®. Spread hash browns on bottom of pan. Lay bottoms of buns and meat patties evenly on top. Layer thin strips of green pepper and onion. Sprinkle with shredded cheese evenly over mixture. Lay top of buns (5 in each row, 2 rows) on top. Cover loosely with foil.
Bake at 350° approximately 35 minutes or until green peppers and onions are tender and hash browns are cooked. Cut in 10 portions and serve 2 portions to each person. Serve with corn on the cob and salad (optional).

Preheat oven to 350°. Pierce potatoes in several places with tip of knife. Bake for one hour or until tender when gently pressed. Skin should be browned. While potatoes are baking, finely chop hamburgers and place in medium mixing bowl with butter or margarine, sour cream, milk, half of bacon, cheeses and green onion. Mix well.
When potatoes are done, cut top quarter off each and scoop out insides. Stuff hamburger mixture into shells. Top with remaining bacon. Increase oven temperature to 400°. Place potato shells on a baking sheet. Bake for 20-30 minutes until tops are lightly browned and potatoes feel hot to touch on sides. Serves six.

Preheat oven to 375° (or temperature recommended in crescent roll directions). Carefully cut each cheeseburger in half. Cut Swiss cheese into strips that will just cover the top of a cheeseburger half and extend slightly over the ends.
Separate crescent roll dough into the eight “pre-cut” squares – each square is made up of two triangles (dough has perforation to separate into triangles, but don’t separate). Gently press dough along perforation meant for separation into triangles so that the dough becomes one large rectangle without the perforation. While doing this, also slightly flatten the dough so that it stretches out a little in all directions. Cut the dough rectangle into two pieces, each of which is somewhat square.
Lay a slice of ham on each dough square, center one of the cheeseburger halves (including the bun) on the ham, then top with a Swiss cheese slice. Pull the crescent roll dough up and over the ham and cheeseburger stack, and pinch closed with fingers. Pull some dough from the sides over the stack so that it is almost covered with dough. The stack should be fairly well covered with dough, but some openings are just fine. Repeat for remaining cheeseburger halves.
Place on baking sheet and bake for approximately 12 minutes (follow baking directions on crescent roll tube) until golden brown, being careful not to burn them. (Cook the extra rolls on the side.) Serve hot. Makes 20 servings plus four crescent rolls.

Remove buns from burgers. Chop buns and sauté in oil. Sprinkle on garlic powder. Chop hamburger meat and heat with taco mix according to package directions. Place lettuce on large serving dish. Top with meat mixture and tomatoes. Garnish with a dollop of sour cream. Sprinkle on green onions.

Sauté a handful of diced celery and diced green pepper in a bit of olive or vegetable oil. Add diced burgers minus the buns. Toast the buns or make garlic buns in the broiler. Add just a touch of each of the seasonings. Spoon onto each of the toasted buns.

Rinse frozen vegetables in cold water to separate. Drain. Melt margarine in a 2-quart saucepan over medium heat. Add flour, onion, salt and pepper. Stir constantly, until mixture is boiling. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Remove buns from burgers and set aside. Stir in meat and vegetables. Remove from heat. Preheat oven to 425°. Place bottom buns in a slightly greased 9×9-inch pan. Pour mixture over buns. Take bun tops and place on mixture. Bake about 35 minutes or until golden brown.

Bake taco shells according to package directions. Spray skillet with cooking spray. Crumble 10 burgers and sauté over medium heat with taco seasoning. Assemble taco salads by layering some of every ingredient into each shell.

Preheat oven to 325°. Brown sausage and beef with onions, green pepper and garlic. In a large baking pan, mix meat mixture with all other ingredients except sour cream, cheese and burgers. Bake 1 hour at 325°. Place 2 burgers on each plate and cover with mixture. Top with sour cream and cheese.

Remove bun tops from burgers; set aside. Spread burgers onto a sprayed deep-dish baking pan. Cut provolone cheese into 10 squares equal in size to burgers, and place on burgers. Spread pasta sauce over cheese. Layer onions and green peppers over the sauce. Sprinkle shredded mozzarella on top. Bake at 350°F for 8 to 10 minutes. Remove. Cut burgers apart and replace bun tops.

Wash pablano/Anaheim peppers and place on a cookie sheet in a 400° oven. When skin chars and blisters, turn and continue baking until entire skin is evenly charred. Remove hot peppers and place in a brown paper bag until they cook (approximately 30 minutes). When cool, rub charred skin off and slit peppers partially from stem to tip to remove seeds. Cut burgers in half; place inside peppers with a slice of cheese on each half. Dredge stuffed pepper in flour, then dip in beaten eggs. Fry in 1/4 inch of oil, turning as necessary. While peppers are frying, heat 3 tbsp. of oil in saucepan. Add onions, garlic and jalapeño peppers, and cook until onions wilt. Add chopped tomatoes to make a sauce. Serve over rellenos.

Sauté green bell pepper, pepperoni, garlic and olive oil in small pan on low heat for approximately 10 minutes. On a floured flat surface, form the pizza dough into a rectangular shape approximately 18 × 10-inch. Separate the burgers and onions from bun. Put aside top bun to be used later. Discard bottom bun and pickle. Crumble burgers with onions into small pieces and distribute evenly lengthwise across middle of pizza dough. Next distribute the sautéed green bell pepper, pepperoni and garlic over the burgers. Sprinkle the mozzarella and locateli cheese over the other ingredients. To form the calzone bread effect, fold bottom dough up over center and fold top of dough down over the center, slightly overlapping the bottom dough. Fold ends of dough over top about 1 inch. Slightly beat the egg yolks; then using a brush, spread over top of calzone as a glaze. Poke several small holes in top to let hot air escape. Transfer calzone to a large cookie sheet which has been lightly greased with olive oil and sprinkled with 2 tbsp. of corn meal. Bake at 350° for 45 minutes. Take 10 bun tops and place on cookie sheet with top of bun down and cover bottom of bun with olive oil and sprinkle with garlic powder. Put in oven along with calzone 5 minutes before you remove calzone.

Cut baked potatoes in half. Scoop out most of potato and place in a large bowl. Roughly chop and mash potatoes. Add salt, pepper and sour cream. Cut burgers into small pieces and place into bowl. Lightly sauté onions and green peppers and add to potato mixture. Mix well. Put potato/burger mixture into the potato skins. Fill them over the top until all filling is used. This will make 10 potato halves. Sprinkle grated cheese and chives on top. Bake for 35 to 45 minutes at 325° until cheese melts and potatoes are thoroughly warm. Can be used as a meal with tossed salad or soup.

Boil water to cover cabbage for 15 minutes, or until leaves become pliable. Remove six large leaves; set aside. In hot butter, sauté onions and celery until transparent. Blend in 1/2-cup water, chopped burgers, salt and pepper. On each cabbage leaf, place one-sixth of the meat mixture. Roll up leaf, tucking ends in securely with toothpicks. Arrange rolls in a baking dish. Mix tomato soup with 1/2-cup water and oregano. Pour over rolls. Cover and bake at 350° for 90 minutes or until cabbage is tender. Serves six.