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Burger Patties

Ingredients

1 pound ground lean (7% fat) beef
1 large egg
1/2 cup minced onion
1/4 cup fine dried bread crumbs
1 tablespoon Worcestershire
1 or 2 cloves garlic, peeled and minced
About 1/2 teaspoon salt (after patties formed)
About 1/4 teaspoon pepper (after patties formed)
4 hamburger buns (4 in. wide), split
About 1/4 cup mayonnaise
About 1/4 cup ketchup
4 iceberg lettuce leaves, rinsed and crisped
1 firm-ripe tomato, cored and thinly sliced
4 thin slices red onion

Directions

Use cold butter and grate it. The most important part about adding butter to your burgers is making sure it’s a similar shape and temperature to the ground beef. For example, cubed and sliced butter left deep pockets in the beef as it cooked out, but I found that cold, grated butter makes for the perfect buttery flavor and texture.

Be gentle when mixing and shaping. Using cold butter and beef will make handling the beef a little bit easier, but you’ll still want to avoid over-mixing or being too rough while shaping the patties.

Salt the burgers after shaping. Instead of incorporating the salt into the burger patties, which can draw out moisture and make the patties dry, season the outside of the patties before grilling.

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Scones / Frybread

Ingredients

2 1/2 cups flour
2 teaspoons salt
2 teaspoons baking powder
1/2 cup dry milk
1 1/2 cups warm water
oil canola or vegetable oil for frying

Directions

Heat oil to 375 degrees in a frying pan or electric skillet.
Combine all ingredients in a bowl.
Mix dough thoroughly, you may have to add more flour to get a soft dough consistency.
Divide dough into 4 balls.
Roll each dough ball out on a floured surface making a thin circle.
Lift it like a pizza dough off the surface.
Fry the dough in hot oil.
When you see the dough turning a golden brown - about 20-30 seconds. Flip over and cook the other side. It's normal to see big bubbles in the dough.
Remove from oil when both sides are a golden brown.
Drain off excess grease on a paper towel.

Keep warm in oven (200 degrees) until ready to serve.

FOR NAVAJO TACOS
Top fry bread with hot chili, cheese, olives, lettuce, tomatoes, and sour cream.
FOR ELEPHANT EARS
Brush with butter then sprinkle with cinnamon, sugar, and/or honey.

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Chicken Pillows

Ingredients

1 can Cream of Chicken
4 oz cream cheese
½ lb chicken breast
2 rolls regular crescent rolls
1c cheddar cheese (optional- to taste)

Directions

Pre-cook chicken breast and shred.

Cook Cream of Chicken with cream cheese over med heat. Add chicken once smooth.

Split crescents into twos and orient as triangles. Spoon chicken mixture into crescents and decorate with cheese. Fold points of triangle over mixture.

Bake according to directions on crescent can, add cheese to top of rolls when 5 minutes left on timer.

Serve hot with a rice or similar sides.
Serves 4.

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Mom's Chicken Enchiladas

Ingredients

1 whole cooked chicken, parted
1 small red onion chopped
2 4 oz cans green chilis (drained)
6 large tortillas
1 10.5 oz can of Cream of Chicken Soup
2 limes
1 cup Sour Cream
¼ cup Milk
6 cups Shredded cheese

Directions

9x13 Baking Dish
Makes 6 large servings (1000cal per serving)

Shred chicken, place in mixing bowl.
Add onion + chilis.
Squeeze limes over for taste.
Optional: mix in some shredded cheese.
Roll mixture into tortillas and lay side by side in baking dish.

Mix cream of chicken soup, milk, and sour cream.
Pour over the tortillas.

Top with cheese to taste.

Place a foil tent over the dish and bake at 350º for 25-30 minutes.
Remove foil and cook for 10 more minutes to brown/crisp cheese.