Green Chile Cheeseburgers

2 lbs. Ground beef

2 pkgs. Onion soup mix

2 (4 oz) cans Green chiles, chopped

1/2 stick Butter, softened

2 Tbsp. Dry ranch dressing mix

Cheddar cheese, sliced

In a large bowl, mix together the ground beef, Onion soup mix and chiles. Combine the butter and ranch dressing mix. As you make the patties, place a dab of the ranch mixture in the middle of the patty and fold it over to seal it inside. Grill on high heat until well done. Add cheese while still hot then serve on buns with your favorite toppings.

Marcey Dyer, Pierce, Colo.

Stuffed Flank Steak

2 Flank steaks

Salt and pepper

2 c. Bread crumbs

1 Egg, beaten

5 t. Onion, minced

1/4 t. Sage

1/4 c. Butter, melted

Salt and pepper steaks on each side. Mix remaining ingredients and add enough warm water to moisten well. Spread mixture on steaks. Roll and fasten with string or large toothpicks. Brown the steaks in additional butter then add water, cover and cook until tender, about 1-1/2 hours.

Iola Egle, Bella Vista, Ark.

Sweet and Pungent Spareribs

2 lbs. Spareribs

3 Tbsp. Cornstarch

1 c. Beef bouillon

2-1/2 c. Apples, sliced

1 Tbsp. Soy sauce

1/2 c. Cider vinegar

2 Green peppers, chopped

1/3 c. Sugar

1/2 t. Salt

Dash of pepper

Rice, cooked

1/4 c. Butter, melted

1/4 c. Parsley, chopped

Cut spareribs into serving size pieces. Bake at 350 degrees for 1 hour then drain off excess fat. Blend cornstarch and bouillon together. Add apple slices, soy sauce, cider vinegar, sugar, salt and pepper; cook until thickened, stirring constantly. Add green peppers and spareribs. Cover and simmer for 30 minutes. Combine rice, butter and parsley then serve with spareribs.

Helen Druse, Lafayette, Colo.

Pizza Burgers

1 lb. Ground beef or sausage

1-1/2 c. Spaghetti or pizza sauce

2 c. Mozzarella cheese, shredded

4 Buns

Brown ground beef or sausage and drain. Separate the tops and bottoms of the buns and place them on a lightly greased jelly roll pan. Sprinkle beef or sausage on buns. Top with spaghetti or pizza sauce.

Sprinkle with mozzarella cheese. Place under broiler until cheese melts.

Sharon Raasch, Champion, Neb.

Beef Cubed Steaks

4 Beef cubed steaks

2 Tbsp. Oil

1/2 t. Salt

1/4 c. Catsup

2 Tbsp. Green onion, chopped

1/4 c. Cheddar cheese, shredded

Brown steaks on both sides in the oil for 7-10 minutes then drain. Top each steak with salt, catsup, green onion and shredded cheese. Cover an cook over low heat for 2-3 minutes.

Chris Bryant, Johnson City, Tenn.

Herb-Roasted Pork Tenderloin

1 (1 lb.) Pork tenderloin

1 Tbsp. Dijon mustard

1 Tbsp. Fresh rosemary, chopped

1 Tbsp. Fresh Oregano, chopped

1 Tbsp. Fresh sage, chopped

1 Tbsp. Fresh thyme, chopped

1/2 t. Ground pepper

Preheat oven to 450 degrees. Brush tenderloin with mustard. Combine herbs and pat them evenly over tenderloin then sprinkle with pepper. Place the tenderloin on the rack in a roasting pan and set it in the oven. Immediately reduce the oven temperature to 350 degrees. Roast for about 25 minutes or until a meat thermometer inserted in the thickest part registers 145 degrees. Remove from the oven and let rest for 5 minutes. Carve into 1/2-inch slices and serve with pan juices. * If you don't have fresh herbs you may substitute with dried by using 1 teaspoon rather than 1 tablespoon of each.

Marlene Maurer, Lakewood, Colo.