Hamburger Pie, Carrot Salad, and Fruit Cocktail Cake

It's Thursday and our day is off to a running start around here. We had the pest control guy here to spray the lawn at 8:00 because I had to have Ben at his summer job by 9:00. Hubby and Justin are always up and out early, but Ben and I usually get to sleep until 7:30, so this morning was a little different. If I have a service person coming, though, I love to get that first appointment time!

I'm now going to share three of my "let's try it" recipes. The first one today is from a Southern Living Magazine from the 60's. It's called Hamburger Pie and what makes it interesting and different to me is that you use a box of seasoned stuffing mix in it.


Hamburger Pie

Mrs Wilson J. Haskett,
Alexandria, Virginia

1 pkg. herb-seasoned stuffing mix
1 C boiling water
1/2 C butter, melted (I will use Heart Smart and cut it in half)
1 lb. ground beef
1 C shredded cheddar cheese
1 egg, beaten
1/4 C catsup
2 tsp instant minced onion
1 tsp seasoned salt
1/2 tsp sweet basil
1/8 tsp black pepper

Combine stuffing, water and melted butter; mix well. Reserve 1 C of mixture. Press remaining stuffing into 10-inch pie plate to form pie shell. Brown ground beef until done; remove from heat. Stir in remaining ingredients and the cup of stuffing. Spoon into pie shell and bake at 375 degrees for 15 min. or longer if desired. Makes 4 servings.


Next two are from a very old-looking index card from an estate sale:

Carrot Salad
(Written in beautiful penmanship-no name given)

1 pkg. thin carrots, grated
2 hard-boiled eggs, grated
20 saltine crackers, crumbled
1 small onion, grated
Salad dressing to suit taste


Fruit Cocktail Cake
(Other side of same card)

1 medium can fruit cocktail
2 C self-rising flour
2 eggs
1 3/4 C sugar

Bake 30 to 35 min. at 350 degrees.

Icing:

1 stick margarine
3/4 C sugar
1 small can of Pet Milk
1 can Angel Flake Coconut

Boil 4 or 5 min. Pour over cake while it is hot.


I'll be joining Joy of Desserts and Krazy Kitchen to swap recipes today.<