Outstanding Recipes and Cookbooks

All American Apple Pie Recipe

2007-11-24T14:55:00.000-06:00

1/4 c Packed light brown sugar
1/4 c Granulated sugar
1 tb All-purpose flour
1 ts Lemon zest; grated
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
6 md Apple; prepared as directed
1 c Raisins
1 Pie crust (9 inch)
1 lg Egg; beaten
1 ts Granulated sugar
Recipe by: Healthy Meals in Minutes Preparation Time: 1:00 1. Preheat oven
to 425 F. Spray a 9-inch deep-dish pie plate with vegatab cooking spray.
2. In a large bowl, combine brown sugar, granulated sugar, flour, lemon
zest, cinnamon, and nutmeg. Mix well.
3. Peel, core, and thinly slice apples. Add apples to sugar mixture; sti
until coated. Stir in raisins. Spoon into prepared plate.
4. Place piecrust on top of filling. Trim edges, pressing against edge of
pan. Using a sharp knife, cut steam vents in piecrust. To glaze, lightly
brush piecrust with beaten egg. Sprinkle with sugar.
5. Bake until piecrust is golden brown, about 35 to 40 minutes. Place on
wire rack and cool for 30 minutes. Serve warm.

Great-Grandma's Gingerbread Cookies

2007-11-22T12:42:00.000-06:00

Yield: 36 Servings
1/2 C Vegetable shortening
1 C Sugar
3 Eggs
1/2 C Cold water
2 t Baking soda
1 C Sorghum (or molasses)
All-purpose flour (5-6 cups)
1 T cinnamon,Ground
1/2 T cloves,Ground
1 T Ginger
1/2 T Salt
1. Cream shortening and sugar in mixing bowl, beat in eggs, one at a
time. Mix water and baking soda in small bowl until dissolved. Add
baking soda mixture and sorghum to butter mixture. Sift 5 1/2 cups of
the flour, the spices and salt together. Blend into dough. Divide dough
into 4 balls. Wrap in plastic wrap. Flatten and refrigerate overnight.
2. Heat oven to 350 degrees. Roll 1 portion of dough out at a time on
lightly floured surface. Cut into desired shapes. Bake on a greased
cookie sheet until puffed, 10 to 12 minutes. Do not overbake.
3. When cool, decorate with buttercream frosting and/or candies as
desired. Sorghum gives these cookies a special flavor, but molasses can
be used as a substitute.

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ORANGE MARMALADE RECIPE

2007-11-20T23:00:00.000-06:00

Take fine large ripe oranges, with thin deep-coloured skins. Weigh them, and allow to each pound of oranges a pound of loaf-sugar. Pare off the yellow outside of the rind from half the oranges as thin as possible; and putting it into a pan with plenty of cold water, cover it closely (placing a double cloth beneath the tin cover) to keep in the steam, and boil it slowly till it is so soft that the head of a pin will pierce it. In the mean time grate the rind from the remaining oranges, and put it aside; quarter the oranges, and take out all the pulp and the juice; removing the seeds and core. Put the sugar into a preserving kettle, with a half pint of clear water to each pound, and mix it with some beaten white of egg, allowing one white of egg, to every four pounds of sugar. When the sugar is all dissolved, put it on the fire, and boil and skim it till it is quite clear and thick. Next take the boiled parings, and cut them into very small pieces, not
more than, half an inch long; put them into the sugar, and boil them in it ten minutes. Then put in the pulp and juice of the oranges, and the grated rind, (which will much improve the colour,) and boil all together for about twenty minutes, till it is a transparent mass. When cold, pot it up in glass jars, laying brandy paper on the top.

Orange Apple Banana Salad Recipe

2007-11-19T16:25:00.000-06:00

Take sweet, ripe oranges, apples, bananas, and grapes. Peel the oranges, quarter them, and remove skin and pips. Peel and core the apples and cut into thin slices. Wash and dry the grapes, and remove from stalks. Skin and slice the bananas. Put the prepared fruit into a glass dish in alternate layers. Squeeze the juice from 2 sweet oranges and pour over the salad. Any other fresh fruit in season may be used for this salad. Castor sugar may be sprinkled over if desired, and cream used in place of the juice. Grated nuts are also a welcome addition.

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Super Bowl Pudding Recipe

2007-11-17T13:36:00.000-06:00

Makes 6 servings
Ingredients:
4 cups 1% lowfat milk
2 packages (4 serving size) vanilla pudding
1 cup of 1-inch lowfat brownie pieces
2 cups sliced strawberries
1 cup blueberries
Add milk to pudding mix and prepare according to directions on box (instant
pudding may be substituted). Place half of the brownie pieces on the bottom of a
medium glass bowl and layer with half of the vanilla pudding, 1 cup of strawberries
and 1/2 cup of blueberries. Repeat layers with remainder of ingredients. Serve
immediately or cover and refrigerate.

Gametime Mexican Dip Recipe

2007-11-16T15:58:00.000-06:00

Dip Ingredients:
1 tablespoon LAND O LAKES® Butter
1 small (1/2 cup) red bell pepper, chopped
1 medium (1/2 cup) onion, chopped
2 (15-ounce) cans black beans, rinsed, drained
1 to 2 teaspoons fresh chopped jalapeño chiles
1/2 teaspoon ground cumin
1 cup salsa
1/2 pound (2 cups) LAND O LAKES® Deli Cheddar OR Co-Jack® Cheese,
shredded
1 (12-ounce) container (1 1/2 cups) refrigerated guacamole
2 cups shredded lettuce
1/2 cup LAND O LAKES® Sour Cream
Chips Ingredients:
Tortilla chips
Melt butter in 10-inch skillet until sizzling; add red pepper and onion. Cook over
medium heat, stirring occasionally, until onion is softened (3 to 5 minutes). Stir in
beans, jalapeño chiles and cumin. Continue cooking until heated through (2 to 3
minutes).
Transfer 1 cup bean mixture to food processor bowl fitted with metal blade or 5-cup
blender container. Cover; process on High speed until smooth (30 seconds to 1
minute). Return blended mixture to remaining bean mixture; stir to combine.
Spread bean mixture into 11 x 8-inch (2-quart) baking dish. Cover; refrigerate 2
hours or overnight.
Just before serving, evenly layer salsa, cheese, guacamole and shredded lettuce over
bean mixture.
Spoon sour cream into resealable plastic food bag. Snip off corner. Pipe sour cream
over lettuce to resemble yard lines on football field. Serve with tortillas chips.
Makes 15 servings.

Whether you're a football fanatic or the Super Bowl is the one and only sporting event you watch all year, Super Bowl Sunday is a national event and a good excuse to get together with friends and have a good time.
Super Bowl parties mean hours of snacking and nibbling on chips, pretzels, tortilla chips, crackers, cheese and veggies, usually accompanied by salsa, dips, and spreads. Great super bowl parties also include appetizers like nachos, wings, shrimp and other finger foods, plus a half-time buffet and yummy desserts.

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Redfish Beignets Cajun Recipe

2007-11-15T11:57:00.000-06:00

2 - 3 pounds redfish
Hot sauce
Marinate redfish in hot sauce for 1 hour or more.
Beignet Breading:
3 cups flour 1 cup cornstarch
1 tablespoon paprika 1 teaspoon cayenne pepper
2 tablespoons salt 1/2 teaspoon garlic powder
Roll redfish in flour mixture and deep fry at 350 degrees until fish pieces float. Remove
from deep fry and place on a paper towel.
Beignet Sauce:
1 cup mayonnaise 1/4 cup sour cream
Chopped parsley, to garnish 1 tablespoon Dijon mustard
Salt and pepper to taste
Mix together the above ingredients well.
Directions:
Place a leaf of bibb lettuce on a salad plate. Spoon beignet sauce onto lettuce. Place redfish
beignets on plate. Garnish with a carrot curl and serve. Serves 4.

Crawfish Bisque Recipe

2007-11-14T13:08:00.000-06:00

INGREDIENTS
1 - 1/2 cup crawfish tails 1 - 1/2 pint cold water
1 clove garlic, mashed 1 tablespoon green onion
1/4 cup cooking oil 1 pint cold water mixed with 1/2 cup crawfish fat
1/4 cup all-purpose flour 1 teaspoon salt
1 small onion, chopped 1/4 teaspoon sugar
1 stick celery, chopped 1/4 teaspoon red pepper
1 bay leaf 1 tablespoon chopped parsley
3/4 cup whole tomatoes, canned or fresh, chopped
Directions
In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir
constantly until a deep golden brown; take pot away from heat for fear of burning; add
onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add
1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce
simmers; then reduce heat again.
While sauce is simmering, combine remaining water with crawfish fat in a large saucepan,
cook over high heat, stirring constantly until it comes to a boil.
Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if
needed. Add crawfish tails, green onion and parsley. Serve in soup plate over a scoop of
cooked rice. (makes 4 servings)

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Scalloped Potatoes with Pumpkin Sauce Recipe

2007-11-13T13:06:00.000-06:00

1 kg potatoes, peeled, thinly sliced1 med onion, coarsely
chopped
1 440g can Cream of Pumpkin soup pepper
½ soup can milk ¾ cup breadcrumbs
Layer potatoes & onions in a shallow casserole. Combine soup & milk
& seasoning. Pour over potatoes, sprinkle with breadcrumbs. Bake 1
hour @ 190ºC.
Vegetables: Cheese Potato Casserole
Cheese Potato Casserole
1 tbs butter 2 onions, thinly sliced
4-6 potatoes, peeled, thinly sliced 3 bacon rashers,
chopped
¾ cup grated cheese 1 sml tin evaporated milk /
cream

Nachos with Guacamole Recipe

2007-11-12T19:55:00.000-06:00

500g mince 30g butter
2 onions, chopped 2 cloves garlic
½ tsp chilli powder 1 tsp paprika
400g can tomatoes 2 tbs tomato paste
300g red kidney beans, drained 200g pkt corn chips
1 ½ cups grated cheese
Guacamole
1 avocado 1/3 to ½ cup mayonnaise
few drops Tabasco 2 tsp lemon juice
Melt butter, cook onions (microwave High 3 mins), add chilli, paprika
& garlic (microwave High 1 min), add mince (microwave High 4 mins).
Add undrained, crushed tomatoes & rinsed kidney beans (microwave
High 10 mins). Arrange corn chips on large dish. Sprinkle with 1 cup
of cheese. (Microwave on High 1 min). Spoon bean mixture into
center of corn chips, top with guacamole. Sprinkle with remaining
cheese. Microwave on High 4 mins or until cheese melts.

Old-Time Taffy Pull Candy Recipe

2007-11-11T15:05:00.001-06:00

"This is a delicious and basic recipe for taffy. Enjoy."

Original recipe yield: 1 pound.
INGREDIENTS:
1 cup white sugar
1/4 cup light corn syrup
2/3 cup water
2 tablespoons butter
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons almond extract
1/2 cup sliced almonds
10 drops green food coloring
--------------------------------------------------------------------------------
DIRECTIONS:
Butter one 8 inch square pan; set aside.
In a 2 quart saucepan over medium heat, combine the sugar, corn syrup, water, butter,
cornstarch and salt. Mix together well and bring to a boil. Heat without stirring
until a candy thermometer reads 250 degrees F (120 degrees C).
Remove from heat; stir in vanilla, almond extract, almonds and food color. Pour into
pan. Let stand until cool enough to handle. (Taffy should be lukewarm in center as
well as at the edges.)
At this point, fold, double and pull the taffy until it is light in color and stiff.
Butter hands lightly if taffy begins to stick. Cut taffy into pieces with scissors and
wrap the pieces with plastic wrap to maintain shape.

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Double Chocolate Crumble Bars Recipe

2007-11-11T15:00:00.000-06:00

"These top-rated bars are reminiscent of rocky road candy."

Original recipe yield: 2 1/2 dozen.
INGREDIENTS:
3/4 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1 cup peanut butter
1 1/2 cups crisp rice cereal
--------------------------------------------------------------------------------
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a small mixing bowl combine flour, cocoa, baking powder and salt.
In a large bowl cream butter and sugar; beat in eggs and vanilla. Stir flour mixture
into the creamed egg mixture. Spread batter into the greased 9x13 inch pan.
Bake for 15 to 20 minutes.
Sprinkle marshmallows over top of the baked bars; bake 3 minutes more. Cool.
Place chocolate chips and peanut butter in a microwave safe bowl. Melt chocolate chips
and peanut butter in a microwave on high until melted together. Cook one minute at a
time, stirring after each minute.
Stir cereal into the chocolate mixture. Spread the chocolate mixture over the cooled
bars. Chill, cut into bars and refrigerate.

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Sherried Pear & Cranberry Jam Recipe

2007-11-10T13:54:00.000-06:00

1 1/2 cup fresh or frozen cranberries,
1 about 1/2lb (250g)
4 (or 5) ripe pears, about 2lb
5 cup granulated sugar
1/2 cup water
1/4 cup sherry
1 box certo crystals fruit
1 pectin
Place cranberries in a food processor and whirl, using an on-and-off
motion, until coarsely ground. Turn into a large bowl. Peel, core and
finely chop pears. They should measure about 2 cups. (Do not chop in
food processor; they will turn to mush.) Add chopped pears to
cranberries. Stir in sugar until well mixed. Let stand for 10
minutes. Then, combine water, sherry and fruit pectin crystals in a
small saucepan. Bring to a boil and boil for 1 minute, stirring
constantly. Stir into fruit mixture. Continue stirring for 3 minutes.
(There will be a few sugar crystals remaining.) Immediately pour into
jars. Cover at once with tight lids. Let stand at room temperature
until set. It may take up to 24 hours. Then, store in the
refrigerator or freezer. Jam will keep well in the refrigerator for
up to 3 weeks or in the freezer for several months. Makes 6 1/2 cups.

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Pineapple Apricot Jam Recipe

2007-11-10T13:50:00.000-06:00

20 oz pineapple; crushed, 1 cn
6 oz maraschino cherries; 1 jar,*
8 oz dried apricots; cut into 1/4
1/4 cup water
3 1/2 cup sugar
2 tablespoon lemon juice
3 oz fruit pectin; liquid,1 pouch
* Drain, reserving 1/3 cup of the syrup, the cherries and cut up in
small pieces.
Heat the pineapple, with the syrup, the reserved cherry syrup, the
apricots and the water to boiling in a Dutch oven, stirring
occasionally then reduce the heat and cover. Simmer, stirring
occasionally, until the apricots are tender, about 10 minutes. Stir
in the sugar, lemon juice, and cherries. Heat to a full rolling boil
over high heat, stirring constantly. Boil and stir for 1 minute.
Remove from the heat and stir in the pectin. Pour into hot sterilized
jars or glasses or freezer containers. Cover and cool to room
temperature and store in the refrigerator or freezer no more than 3
months.

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Chocolate Peanut Butter Ice Cream Recipe

2007-11-09T15:32:00.000-06:00

3 oz bittersweet chocolate
6 Tbl cocoa powder
2 1/2 cup milk
3 eggs, lightly beaten
1 cup sugar
1 whipping cup cream
1.5 tsp pure vanilla extract
3/4 cup peanut butter
Melt chocolate over low heat. Gradually stir in cocoa powder and milk while continuing to heat.
You want the consistency to be thick but not solid as you add the milk and cocoa powder. Beat
sugar into eggs. Stir hot chocolate/milk mixture into eggs. Add cream and vanilla extract. Cool.
Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter. Once
mixed, stir into rest of ice cream mixture. Freeze in ice cream maker according to manufacturer's
instructions. Use fresh ground peanut butter if possible (ie, it should be 100% peanuts).

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Chocolate Macadamia Nut Ice Cream

2007-11-09T15:27:00.000-06:00

6 egg yolks
1/2 cup of sugar
1 cup table cream
1 cup milk
4 oz semi-sweet chocolate
1 cup whipping cream
1 pinch of salt
1 tsp vanilla
1 5 oz can Macadamia nuts
Beat eggs yolks in bowl; beat in sugar. Heat table cream and milk in a pan over medium heat.
Melt chocolate over low heat. When milk is hot, mix a small amount into chocolate and stir until
blended. Repeat with small amounts of milk until all milk is added. Add hot milk/chocolate mix to
eggs, stirring as you add. Cool, add whipping cream, vanilla and salt. Chop Macadamia nuts.
Freeze in ice cream maker. When almost frozen, add nuts.

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Chocolate Chip Cranberry Cheese Bars

2007-11-08T13:27:00.000-06:00

1 c Butter or margarine, (2 sticks or 1/2 LB)
1 c Brown sugar; packed
2 c Flour
1 1/2 c Rolled oats
2 ts Orange zest; grated
1 pk Semisweet chocolate chips, 12oz
1 c Cranberries; dried (4oz)
1 pk Cream cheese; (8oz)
1 1/4 c Sweetened condensed milk, (1 can at 14oz)
Beat butter and brown sugar in large bowl until creamy; beat in flour,
oats and orange peel until crumbly. Stir in chocolate chips and
cranberries; reserve 2 cups mixture. Press remaining mixture onto
bottom of greased 13-by-9-inch baking pan. Bake at 350 degrees 15
minutes.
Beat cream cheese in small bowl until smooth. Gradually beat in
sweetened condensed milk. Pour over hot crust; sprinkle with reserved
oat mixture. Return to oven and bake 25 to 30 minutes or until center
is set. Cool in pan on wire rack.
Makes about 3 dozen.

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Mushroom Omelette (Frittata di funghi)

2007-11-08T13:24:00.000-06:00

Ingredients: Mushrooms, butter, eggs, bread crumbs, Parmesan, marjoram, garlic.

Clean four or five mushrooms, cut them up, and put them into a frying-pan with one and a half ounces of butter, a clove of garlic with two cuts in it, and a little salt; fry them lightly till the mushrooms are nearly cooked, and then take out the garlic. In the meantime beat up separately the yolks and the whites of two or three eggs, add a little crumb of bread soaked in water, a
tablespoonful of grated Parmesan, and two leaves of marjoram; go on beating all up until the crumb of bread has become entirely absorbed by the eggs, then pour this mixture into the frying-pan with the mushrooms, mix all well together and make an omelet in the usual way.

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Peach Meringue Recipe

2007-11-06T12:06:00.000-06:00

To every pint of stewed or canned peaches, sweetened to taste, stir in the beaten yolks of two eggs. Bake in a deep pudding dish fifteen minutes, then cover with the whites of the two eggs
beaten till very light with two tablespoonfuls of sugar. Brown in the oven, and serve cold with whipped cream. For peaches, substitute any other stewed fruit desired.

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Baked Sweet Apple Dessert Recipe

2007-11-06T12:02:00.000-06:00

Wash and remove the cores from a dozen medium-sized sweet apples, and one third as many sour ones, and bake until well done. Mash through a colander to make smooth and remove the skins. Put into a granite-ware dish, smooth the top with a knife, return to the oven and bake very slowly until dry enough to keep its shape when cut. Add if desired a meringue made by heating the white of one egg with a tablespoonful of sugar. Cut into squares, and serve in individual
dishes. The meringue may be flavored with lemon or dotted with bits of colored sugar.

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Brown Bag French Apple Pie Recipe

2007-11-04T13:15:00.000-06:00

----------------------------FOR THE PIE--------------------
1 1/2 c All-Purpose Flour
1/2 ts Salt
1/2 c Shortening
5 tb ICE Water
8 c Apples [peeled & sliced]
1/4 c Granulated Sugar
2 tb All-Purpose Flour
1/2 ts Nutmeg, Ground
2 tb Lemon Juice
1 ts Cinnamon, Ground
------------------------------FOR THE TOPPING------------------------------
1/2 c Granulated Sugar
1/2 c All-Purpose Flour
1/3 c Butter
1 lg Paper Bag
Vanilla Ice Cream
Preheat the oven to 400 degrees.
To make the pie: 1) Combine the first measure of flour, salt and shortening
using a pastry blender until the mixture resembles coarse crumbs, then stir
in the water a little at a time, using a fork, and form the dough into a
ball.
2) Roll out the pastry dough on a lightly floured board. Roll to an 11" or
12" diameter and fit into a 9" pie pan fluting the edges.
3) Combine the sugar, the second measure of flour, the cinnamon, the nutmeg
and the lemon juice in a large bowl then toss the apple slices in the
mixture and arrange them in the pie crust.
To make the topping: 4) Combine the sugar and flour in a bowl and cut in
the butter using a pastry cutter then sprinkle the topping over the apple
filling.
5) Place the pie in the LARGE paper bag and place the paper bag on a baking
sheet and loosely fold the open end of the bag under. Bake until the apples
are tender (50-60 minutes).
6) Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM
COMING OUT OF THE BAG!
7) Serve warm with generous portions of vanilla ice cream.

Crock Pot Autumn Chicken Recipe

2007-11-02T14:06:00.000-05:00

CROCKPOT AUTUMN CHICKEN

2 large or 4 small chicken breasts
2 parsnips - 2 carrots
1 acorn squash
1 14.5 oz. can of chicken broth
garlic
salt
pepper
nutmeg
honey
Peel and chop carrots and parsnips and place them in the bottom of
the crockpot.
Sprinkle with garlic (I used a teaspoon of pre-chopped garlic. I'm not
sure how many cloves of fresh garlic that would be.) Place chicken on
top. Pour in broth.
Cut squash into chunks and slice off the skin. Place on top of chicken.
Sprinkle desired amounts of salt, pepper and nutmeg on top of squash
and drizzle enough honey on top to lightly cover the squash. Cook on
low 8-10 hours.

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Peanut Butter Bars

2007-11-01T15:08:00.000-05:00

1/2 cup of butter or margarine
1/2 cup of firmly packed brown sugar
1/2 cup of sugar
1 large egg
1 teaspoon of vanilla
1/3 cup of crunchy style peanut butter
1 cup of unbleached flour; sifted
1/2 teaspoon of Baking Soda
1/4 teaspoon of salt
1 cup of quick cooking oats
1 cup of semi-sweet chocolate chips
Cream the butter, brown sugar, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in the egg and vanilla. Blend in the peanut butter. Sift the flour, baking soda and salt together. Stir the dry ingredients into the creamed mixture, blending well. Stir in the oats. Spread the mixture in a greased 13 X 9 X 2-inch baking pan. Sprinkle with the chocolate chips. Bake in a 350 degree F. oven for 25 minutes or until done. Cool in the pan on a rack. While still warm drizzle with the vanilla glaze. When cooled, cut into 48 (2 X 1 1/2-inch) bars.
For The Vanilla Glaze:
1/4 cup of confectioners' sugar
1/4 cup of peanut butter
2 tablespoons of butter or margarine
1/4 cup of hot milk
1/2 teaspoon of vanilla
Combine all of the ingredients in a bowl and beat, with an electric mixer set to high speed, until smooth.

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Free Halloween Recipe: Roasted Pumpkin Seeds

2007-10-31T12:42:00.000-05:00

Digging out the insides of the pumpkins you’ve carved for scary jack-olanterns
will cover your hands with gooey, slimy strings of orange pumpkin
guts and will also yield a treasure; pumpkin seeds! These are delicious
roasted and seasoned in the oven.
 Remove pumpkin seeds from pumpkin and rinse in cold water,
removing all the orange slimy strings
 Put the seeds on an oiled cookie sheet, or use a non-stick spray. I
prefer oil. Stir the seeds around a bit to coat them in the oil.
 Sprinkle them with salt (or garlic or any other seasoning that’s
tempting to you) and bake at 325 degrees for about 25 minutes,
stirring them occasionally for even cooking.
 Let them cool before eating. Store in an airtight container.
 Enjoy!

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FREE Halloween Recipe for Kids: Worm Burgers

2007-10-30T14:09:00.000-05:00

1 1/2 c Mung bean sprouts
1 lb Ground beef
1 Egg
Salt and pepper to taste
Mayonnaise
Ketchup
6 Hamburger buns
--TOOLS--
Mixing bowl
lg Frying pan
Spatula
Aluminum foil
Platter
Wash sprout (worms) with warm water. Using clean hands, mix one
cup of the sprouts, the ground beef and the raw egg together in a
bowl. Reserve the remaining srpouts until later. Form burgers into six
patties. Place in fry pan and srpinkle with salt and pepper. With an
adult's help, cook on medium heat until they are well browned
underneath. Carefully turn the patties. Season again and cook until the
second side is well browned. Place on open buns and serve with the
worms sprinkled on top as a garnish. Don't forget the pus and blood.
Serves 6 worm slurpers.
Sicko serving suggestion: Use a clean hole puncher to punch holes in
lettuce garnish.

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