Title: Ann Landers' Meat Loaf
1 ts MSG
1 pk Dry onion soup mix

That looks quite standard, but with the soup mix,
it would seem that the MSG was redundant.

TTTT, I cannot recall putting MSG in anything. I don't even think we
have any in the house. As usual, I expect people who might prepare a
recipe I post will read it more carefully than I did and eliminate the
things that they would not like.

It is said that hidden MSG is all over the place, and
truly glutamate-free is hard to achieve. Consider soy
sauce and other umami agents.

Here is a good example of that. I would never use "reduced-calorie"
mayo (and you probably would only use self-made mayo). Actually, I
would not put mustard on my hamburger -- but Gail would.

Bonnie bought some ready-made chicken salad from the
grocery store recently, and I tasted it out of
curiosity - the chicken, white meat, seemed okay, but
the mayo was sour. She got sick.

The spinach is not as wierd as it might sound. We often have salads
where the only green is fresh spinach, so why not substitute it for the
more usual iceberg lettuce?

Lately I've been seeing romaine returning to
burger garnishes. For a while, during the scare,
butterhead was a pleasant substitute.

Title: Zesty Basil Burgers
Categories: Main dish, Meats, Grill/bbq
Yield: 4 Servings

1 lb Lean ground beef
3 tb Finely chopped onion
1 Garlic clove; crushed
3/4 ts Salt
1/4 ts Pepper
4 Crusty rolls; split
1 c Packed spinach leaves
4 Tomato slices

MMMMM----------------------BASIL MAYONNAISE---------------------------
3 tb Reduced-calorie mayonnaise
1 tb Chopped fresh basil; OR...
1 ts -Dried basil leaves
1 ts Dijon-style mustard

I'm not sure how this would taste, but my guess
in any case is that it wouldn't do anything to
enhance a burger.

1. In medium bowl, combine ground beef, onion, garlic, salt and
pepper, mixing lightly but thououghly. Shape into four oval 1/2 inch
thick patties.

Actually, what I most object to in the recipe
is not the spinach but the garlic and onion mixed
in with the meat.

2. Heat large nonstick skillet over medium heat until hot. Place
patties in skillet; cook 7 to 8 minutes or until no longer pink and
juices run clear, turning once.

Juices run clear? Ah's agin it! Trust them Texans
to ruin a sure thing.

---------- Recipe via Meal-Master (tm) v8.05

Title: Chili Mole
Categories: Chili
Yield: 4 Servings

2 tb Oil
1 Onion, chopped
2 Cloves garlic, chopped
1 lb Lean beef, chili grind
1 (16 ounce) can tomato puree
1 (6 ounce) can tomato paste
1 ts Ground cumin
4 Fresh green chilies, parched
-peeled, seeded, and chopped
1 c Water
2 oz Bittersweet chocolate,
-divided
2 tb Ground red chili
1 Beef bouillon cube

Method: Saute onion and garlic in oil till tender. Add meat and stir to
brown. Stir in 1 ounce of chocolate and all remaining ingredients. Mix
well, bring to a boil. Reduce heat, simmer, uncovered, for 1 hour,
stirring
occasionally. Stir in remaining chocolate and cook till it is thoroughly
blended. From: Michael Loo Date: 08-10-95 (11:28)

Source: Unknown - and I don't recall the original post, though I did
post it 15 years later, sort of as a joke.

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