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Lysdahl's Cheesey Hamburgers

6/21/2014

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This recipe is for the child in each of us for it is simple, delicious, satisfying...and appeals to children.  It is also perfect for those of us who crave a good burger but do not have access to an outdoor grill.

Lysdahl's Cheesey Hamburgers


  • 1 can (10-1/2) oz cream of celery soup
  • 1 tablespoon Dijon mustard
  • 1/3 to 1/2 cup chili sauce
  • 1 teaspoon Worcestershire sauce
  • 2 cups grated sharp cheddar cheese
  • 1 1/2 pounds ground beef (I use ground sirloin)
  • Six onion slices about 1/4 inch thick
  • salt & pepper to taste
  • 6 hamburger buns, split



In a medium saucepan combine the cream of celery soup, mustard, chili sauce, Worcestershire sauce and cheese.  Cook over medium to medium-low heat until melted and combined.  Set aside, but keep on low.


Form the  1 1/2 pound of ground sirloin into six equal size patties,  In a large frying pan that can be covered, add two tablespoons extra light olive oil.  When olive oil is hot brown the burgers and season with the salt and pepper.


When the burgers are browned (usually 4 minutes on one side and 3 minutes on the other) top each with a slice of onion.  The divide the cheese sauce equally over each burger,  Cover the pan, reduce heat to low and allow to simmer for about 20 minutes.


Toast the hamburger bun slices...and then top each with the burger and cheese mixture (generously) top with other 1/2 burger bun.  Enjoy.  Serves six.  Unless your are hungry and then it might only serve three or less.  :-)

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Lysdahl's White Chocolate Strawberry Pie

6/18/2014

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  • 1 9" pie crust baked.  (Layer pie crust in pan, press edges to flute, poke with fork to reduce shrinkage while baking.)
  • 1 11-oz package white chocolate chips
  • 1/4 teaspoon sugar/cinnamon mixture
  • 1 quart fresh strawberries
  • 3/4 cup white sugar
  • 3 tablespoons cornstarch
  • 3/4 cup water
Before baking crust, lightly sprinkle bottom with the cinnamon/sugar mixture.  Then bake for about 10 minutes.

While pie crust is cooling, place white chocolate chips in top of double boiler and cook until melted.  Spread melted chips over bottom of pie crust and let set.

Arrange half of strawberries in baked pastry shell once the white chocolate has set.

Mash remaining berries and combine with sugar in a medium saucepan.  Place saucepan over medium heat and bring to a boil stirring frequently.

In a small bowl whisk together cornstarch and water.  Gradually stir cornstarch mixture into boiling strawberry mixture.  Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.  Pour mixture over berries in pastry shell.  Chill for several hours before serving.  Serve with your favorite vanilla ice cream (mine is Lunardi's old fa

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    Family, friends and home are the treasures that bring me the most pleasure.  Through my blog, I wish to share part of my life and heart with readers.

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