Strawberry Pretzel Salad
1 3 oz. pkg. strawberry Jello 1 stick butter, melted
2 C boiling water 8 oz cream cheese
1½ C finely crushed pretzels 1 C sugar
2 T sugar 8 oz Cool Whip
Mix Jell and water. Add 1 quart frozen strawberries with juice (thawed). Oil bundt pan and pour in Jello mixture. After Jello sets, beat cream cheese, sugar, and Cool Whip. Spread on Jello. Sprinkle with pretzel, butter, and sugar mixture.
Grilled Corn on the Cob
Corn on the Cob
salt & pepper
Carefully peel back husks from the corn, leaving them attached at the base. Remove silk from corn and discard. Smooth husks back over corn and tie with a piece of string to keep closed. Soak corn in cold water for 1 hour. When ready to grill, drain corn, shaking and squeezing off excess water. Place on grill 4-6” from medium high coals and grill for 12-18 minutes until corn is tender. Turn corn frequently while cooking. Remove string and peel back husks to serve.
1/2 C crushed saltines (about 15 crackers)
1 C milk
1 tsp salt ¼ tsp pepper
2 lbs ground beef 1½ C ketchup
1 lg onion, chopped ⅓ C Worcestershire sauce
3 T sugar 3 T cider vinegar
12 hamburger buns
In a large bowl, combine the saltines, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 12 patties. In a large skillet over medium heat, brown patties in batches on both sides. Place in a large roasting pan.
Combine the ketchup, onion, Worcestershire sauce, sugar and vinegar; pour over patties. Cover and bake at 350° for 40-45 minutes or until a meat thermometer reads 160°. Serve on buns. Yield: 12 servings.
*Originally published as Barbecued Hamburgers in Reminisce June/July 2007, p48