Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (8 page)

Dreamy Hot Chocolate

The perfect warmer-upper for a chilly morning.

14-oz. can regular or low-fat sweetened condensed milk

1/3 c. baking cocoa

2 t. vanilla extract

6 c. boiling water, divided

Optional: whipped cream, cinnamon

In a large saucepan over low heat, combine condensed milk and cocoa. Cook and stir until smooth and warm, 3 to 4 minutes. Add vanilla and one cup boiling water; mix well. Stir in remaining water. Serve in mugs, topped with whipped cream and cinnamon, if desired. Makes 6 to 8 servings.

Pick up a bunch of sunny daisies at the grocery store to tuck into a vintage milk bottle…what could be sweeter on the breakfast table?

Delicious Patty Melts

Much tastier than the patty melts down at Irma’s Diner (the greasy spoon frequented by Jon and Garfield). But don’t tell irritable Irma…she might sling some hash…literally!

2 to 3 T. butter, softened and divided

1 onion, thinly sliced

1 lb. ground beef, formed into 4 thin patties

seasoned salt and pepper to taste

8 slices rye bread

8 slices Swiss cheese

Melt one tablespoon butter in a skillet over medium heat; add onion. Cook for 10 to 15 minutes, until onion is golden and caramelized. Meanwhile, season beef patties with salt and pepper. On a griddle over medium heat, brown patties for about 6 minutes on each side, until no longer pink in center. Wipe griddle clean with a paper towel. Spread remaining butter on one side of each bread slice; place 4 slices butter-side down on hot griddle. Top each bread slice with a cheese slice, a beef patty, 1/4 of onion, another cheese slice and another bread slice, butter-side up. Cook sandwiches over medium-low heat until golden on both sides and cheese is melted, about 5 minutes. Makes 4 servings.

Juicy burgers start with ground beef chuck. A little fat in the beef adds flavor…there’s no need to pay more for extra-lean ground sirloin!

Devilishly Good Burgers

You won’t believe your taste buds! All-day marinating makes these burgers delicious, so be sure to mix ’em up ahead of time.

1 lb. ground beef

2 T. catsup

1 T. onion, chopped

2 t. mustard

1 t. red steak sauce

1 t. seasoned salt

1/2 t. pepper

4 hamburger buns, split

In a large bowl, combine all ingredients except buns. Mix well; form into 4 burgers. Cover and refrigerate for about 8 hours, to allow flavors to blend. Cook burgers to desired doneness by frying in a skillet, or grilling on a countertop grill or outdoor grill. Serve burgers on buns. Makes 4 servings.

Happy Burgers

Mmm…blue cheese and tomatoes. Happiness is a juicy burger!

1 lb. lean ground beef

2/3 c. crumbled blue cheese

1/2 c. soft bread crumbs

1 egg, beaten

1/2 t. salt

1/4 t. pepper

4 to 6 cherry tomatoes, halved

4 hamburger buns, split

In a large bowl, combine all ingredients except buns. Mix well; form into 4 burgers. Grill over medium-high heat to desired doneness, turning to cook on both sides. Serve burgers on buns. Makes 4 servings.

Slip your hands inside two plastic bags when shaping ground beef into burgers…no more messy hands! Just toss away the bags when you’re finished.

Garlic Oven Fries

It’s really easy to make French fries from scratch…give it a try!

4 baking potatoes

1/4 c. olive oil

2 t. salt

1 t. pepper

1-1/2 T. garlic, minced

Garnish: catsup

Peel potatoes, if desired. Cut potatoes lengthwise into 1/2-inch wide sticks. Place potatoes in a bowl and toss with oil, salt, pepper and garlic. Arrange potatoes in a single layer on an ungreased baking sheet. Bake at 400 degrees until potatoes are golden on the bottom, 20 to 30 minutes. Turn potatoes over. Continue baking another 10 to 15 minutes, until golden on both sides. Serve with catsup. Makes 4 servings.

Pick up a stack of diner-style plastic burger baskets. Lined with checked paper napkins, they’re lots of fun for serving burgers, hot dogs and fries. Don’t forget to add a pickle spear!

Stuffed Pepper Soup

This recipe makes enough soup for the whole gang! Freeze any leftovers for a quick cup of homemade soup another day.

1-1/2 lbs. ground beef

1 onion, chopped

1 T. butter

2-1/2 c. beef broth

2 10-3/4 oz. cans tomato soup

15-oz. can diced tomatoes

2 stalks celery, chopped

2 green peppers, chopped

2 cloves garlic, minced

1/8 t. sugar

salt and pepper to taste

1 c. cooked rice

In a soup pot over medium heat, brown beef and onion in butter; drain. Add remaining ingredients except rice; mix well. Reduce heat to low; cover and simmer for 45 minutes, stirring occasionally. Stir in rice; simmer another 15 minutes. Makes 10 to 12 servings.

Super-easy homestyle tomato soup for two…just right for sharing on a rainy day! Combine a can of tomato soup with a can of diced tomatoes and simmer until hot. Add a little Italian seasoning plus a bit of cream or milk, if you like it creamy.

Deluxe Grilled Cheese

Don’t settle for a boring grilled cheese sandwich! Try lots of other kinds of cheese too…chipotle Cheddar, anybody?

8 slices country-style bread

1 clove garlic, halved

4 t. Dijon mustard

8 slices Gouda cheese

2 T. butter, melted

1/8 t. cayenne pepper

1/8 t. pepper

Rub one side of each bread slice with the cut side of the garlic. Turn 4 bread slices garlic-side down; top each slice with one teaspoon mustard, 2 slices cheese and another bread slice, garlic-side up. Combine butter and peppers in a small bowl; brush over both sides of sandwiches. Toast sandwiches in an oven-proof skillet over medium-high heat for about 2 minutes on each side, until golden. Place skillet in oven and bake at 400 degrees for about 5 minutes, until cheese is melted. Slice sandwiches in half diagonally. Serves 4.

Love grilled cheese, but you’re counting calories? Spritz the bread with butter-flavored non-stick vegetable spray instead of spreading with butter. Use low-fat (not fat-free) cheese, and cook the sandwich over low heat to allow the cheese to melt without becoming tough.