Some *Berger Family Favorites

SALMON (or Tuna) PATTIES 1 can (15-16 oz.) pink salmon, or tuna fish 1 egg 1/3 cup minced onion 1/2 cup flour 1 1/2 teaspoon baking powder 1 1/2 cup oil or shortening Drain salmon or tuna; set aside 2 tbls. of the juice. In a medium mixing bowl, mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon juice; stir into salmon mixture. Form into small patties and fry until golden brown (about 5 min.) in hot oil. Serve with tartar sauce or Caesar salad dressing. Makes 6 to 8 patties.	BEEF PORCUPINE MEATBALLS 1 package beef Rice-A-Roni 1 pound hamburger 1 egg Combine rice inside the package of Rice-A-Roni with hamburger and egg. Shape into small meatballs (approximately 20). Brown on all sides in skillet. Using same skillet, combine contents of beef seasoning packet with 2 1/2 c. hot water. Pour over meat. Cover and simmer 30 minutes. Thicken gravy, if desired.
GRANDMA MABEL'S PORK CHOPS My daughter Amy came up with this recipe to emulate the pork chops Grandma Mabel used to make 6-8 pork chops 3 cups Kellog's corn flakes, shredded in food processor or food blender till fine Pinch of cayenne pepper Pinch of crushed red peppers 1 1/2 teaspoon Lawry's seasoning salt 1/2 teaspoon oregano 1/2 teaspoon black pepper 1 egg, beaten 1/2 cup milk Combine seasonings and corn flakes in a bag. Mix egg and milk in a flat container large enough to fit a pork chop in. Dip pork chops in egg mixture, then put in bag and shake to coat. Liberally spray a 13 x 9 inch baking pan with cooking spray. Arrange pork chops in pan. Bake at 400 degrees for 25 to 30 minutes until done and no longer pink inside. Serve with your favorite potato dish and vegetables.	MY TACO SALAD 1 head lettuce, shredded 1 can (16 oz.) chili-style beans, no need to drain 2 or 3 green onions, slice all of it 1/2 cup green or black olives 1 - 2 cups cheddar or Monterey jack cheese, shredded 1 bottle Catalina dressing, use enough to coat all ingredients 1 or 2 tomatoes, cut in bite-sized wedges Fritos or nacho chips Put all ingredients except tomatoes into large bowl and combine gently. Place tomatoes on top of salad and serve with Fritos or nacho chips. If you like, you can combine the beans, cheese, onions, olives and cheese in a separate and serve on the side for people to put on the lettuce as they please. This way if there is any leftover the lettuce won't turn soggy in the refrigerator as it would when you mix all of it together.
EASY ENCHILADAS 1 medium onion, chopped 2 tablespoons margarine 1 1/2 cups shredded cooked chicken or turkey 1 jar ( 12 ounces ) picante sauce, divided 1 package ( 3 ounces ) cream cheese, cubed 1 teaspoon ground cumin 2 cups ( 8 ounces ) grated sharp cheddar cheese, divided 8 flour tortillas ( 6 inches each ) Preheat oven to 350 degrees. In a skillet, saute onion in margarine, stirring constantly, until tender. Stir in chicken, 1/4 cup picante sauce, cream cheese, and cumin. Cook until thoroughly heated. Stir in 1 cup cheddar cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla. Roll up; place seam side down in a greased 13x9x2 inch baking dish. Top with remaining picante sauce and cheddar cheese; bake 15 minutes. Serves 4 - 6.	JOHNNY MARZETTI 2 tablespoon margarine 2 large onions, sliced 1 clove garlic, minced 1 pound ground beef 1 6-ounce can tomato paste, or one 16 ounce jar of spaghetti sauce 2 4-ounce cans mushrooms 1 teaspoon basil 1 cup diced celery 1 green pepper, diced 1 teaspoon vinegar 1/2 pound cheddar cheese, grated 1 package (8 oz. ) noodles Cook noodles according to package directions. While noodles are cooking; melt margarine in a large skillet. Add onions and garlic; cook until soft. Add ground beef or turkey and cook until well browned. Stir in tomato paste, one cup water, mushrooms with liquid, celery, green pepper, vinegar and grated cheese. Simmer for 15 minutes to make a rich sauce. When noodles are done cooking, drain and add them to beef mixture. Serve hot.
SANTA FE SUNRISE SALAD 8 cups coarsely shredded or torn Romaine lettuce 8 large eggs, hard-cooked, sliced when cool 2 pints cherry tomatoes, reserve 8 whole for garnish and quarter the rest 2 cans (11 oz.) kernel corn, drained 1 can (16 oz.) black beans, rinsed and drained 1/2 cup thinly sliced scallions 2 ripe avocadoes, peeled and cut in 1/2 inch chunks, then tossed with 1 tbsp. lime juice Dressing: 1 1/2 cups mayonnaise 2/3 cup chunky salsa 2 tbsps. lime juice 1/2 tsp. each cumin and chili powder 1 1/4 cups cilantro leaves, finely chopped Garnish: Pitted black olives, reserved Cherry tomatoes Shredded cheddar cheese	SAVORY STUFFED CABBAGE ROLLS 8 large cabbage leaves 1 can tomato soup 1 lb. hamburger 1 c. cooked rice 1/4 c. chopped onion 1 egg Cook cabbage in water a few minutes to soften; drain. Mix 2 tbls. soup with rest of ingredients. Divide mixture among cabbage leaves, fold in sides, roll up (secure with toothpicks). In skillet, place rolls seam side down; pour soup on top. Cover; simmer for 40 min. Stir now and then, spoon juice over top. Makes 4 servings.
LUCY'S BBQ BEEF SANDWICHES 2 lb. beef roast 3 tbsps. olive oil 1 onion, diced 2/3 cup ketchup 1/2 cup brown sugar, not packed 2 tbsps. Worcestershire sauce 1 tbsp. yellow mustard 2 tbsps. vinegar Pepper to taste Sandwich buns Roast meat in a 350 degree oven, covered in aluminum foil to keep it moist, for 2 to 3 hours till tender (or boil till tender on the stovetop, or put it in a crockpot all day till meat is very tender). Brown onion in oil over medium heat. Shred the beef with two forks and discard liquid, fat, and gristle. Add beef and all other ingredients to the onion and oil mixture. Turn heat to low setting and simmer for one hour. Serve on buns.

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