Cheeseburger Rice

Cheeseburger Rice




1 pound ground beef

1 small onion, chopped

1 1/2 cup water

1/2 cup ketchup

2 tablespoons prepared mustard

1/2 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups Minute original rice, uncooked

1 cup (4 ounce) shredded Cheddar cheese



Brown meat and onion in large skillet on medium-high heat;

drain fat. Stir in water, ketchup, mustard, salt and pepper.

Bring to boil. Stir in rice; cover. Remove from heat. Let

stand 5 minutes. Fluff with fork. Sprinkle with cheese;

cover. Let sit for about 3 minutes until cheese melts.

Cajun Rib-Eye Steak

Cajun Rib-Eye Steak




1 cup vegetable oil

1 onion, thinly sliced

1 tablespoon garlic powder

1 tablespoon plus 1/2 teaspoon black pepper

3 16-ounce rib-eye steaks



1 tablespoon paprika

1 1/2 teaspoons cayenne pepper

1 teaspoon salt

1/2 teaspoon white pepper



Combine oil, sliced onion, garlic powder and 1 tablespoon black

pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to marinade,

turning to coat. Spoon half of sliced onion evenly over steaks. Cover

and refrigerate overnight.



Prepare barbecue (medium-high heat) or preheat broiler. Remove

steaks from marinade. Combine paprika, cayenne, salt, white pepper

and 1/2 teaspoon black pepper in small bowl. Sprinkle each side of

each steak with 1 teaspoon spice mixture. Grill or broil steaks until

cooked through, about 8 minutes per side for medium-rare. Cut each

steak in half. Divide steaks among plates; serve.

BAKED TOMATOES

BAKED TOMATOES


•2 cups fresh tomatoes, diced

•1/2 cup sugar

•2 cups of biscuit or bread crumbs

•2 tablespoons butter

•2 tablespoons sugar

Grease a quart casserole dish. Mix together the first three ingredients and put into dish. Dot butter on top, then sprinkle the two remaining sugar over the top. Bake at 350 degrees F. for 45 minutes. Serve warm. Yield: 4-6 servings.