Reuben Burgers |

Reuben Burgers

Sharon Raasch· Imperial Neb.

  • 1 small onion, sliced
  • 1 Tbsp. butter
  • 1 lb. lean ground beef or chuck
  • 4 slices rye bread
  • 8 to 16 oz. sauerkraut drained and rinsed
  • 4 slices Swiss cheese
  • Thousand Island dressing (optional)
  • Dill pickle slices (optional)

Saute the onion slices in butter; set aside.

Shape ground beef into four patties.

Fry in skillet or broil to desired doneness, turning to evenly brown.

Place hamburger patties on the rye bread slices on a broiler rack.

Top burgers with sauerkraut, onion and cheese.

Broil until cheese is melted.

Serve with Thousand Island dressing or pickle slices if desired.

Makes 4 Reuben burgers.

Send your recipes, name and address to: The Fence Post, P.O. Box 1690, Greeley, Colo., 80631
or e-mail

Quick and Easy Meatloaf

Chris Bryant Johnson City, Tenn.

  • 1 lb. ground chuck
  • 1/2 pkg. onion soup
  • 1 c. oatmeal
  • 1 egg
  • 1 small can tomato sauce
  • 1/4 c. ketchup

Mix ingredients well.

Save 1/3 of tomato sauce and 1/8 c. of ketchup for top of meatloaf.

Bake in greased baking dish for 1 hour in 350 degree oven.

Send your recipes, name and address to: The Fence Post, P.O. Box 1690, Greeley, Colo., 80631
or e-mail

Sloppy Joe Sliders

Marlene Maurer· Lakewood, Colo.

  • 1 large carrot
  • 10 oz lean ground beef
  • 3/4 c. prechopped onion
  • 1 t. garlic powder
  • 1 t. chili powder
  • 1/4 t. freshly ground black pepper
  • 1/4 c. ketchup
  • 1 t. dijon mustard
  • 1 t. Worcestershire sauce
  • 1 t. tomato paste
  • 1 t. red wine vinegar
  • 8 ox. can no-salt-added tomato sauce
  • 8 slider hamburger buns

Preheat broiler.

Heat a large nonstick skillet over medium-high heat. While the pan is heating, grate a carrot.

Add carrot, beef and onion to the pan; cook for six minutes or until beef is browned and vegetables are tender.

Add garlic powder, chili powder and pepper. Cook for one minute.

Combine 1/4 c. ketchup and the next five ingredients (through tomato sauce) in a small bowl. Add ketchup mixture to pan, stirring to evenly coat beef mixture.

Simmer for five minutes or until thickened.

While sauce thickens, arrange buns, cut side up in a single layer on a baking sheet.

Broil two minutes or until lightly toasted.

Place about 1/4 c. beef mixture on bottom half of each of eight buns; top each slider with top half of bun.

Send your recipes, name and address to: The Fence Post, P.O. Box 1690, Greeley, Colo., 80631
or e-mail

Beef and Ham Meatloaf

Ethel Williams Papillion , Neb.

  • 1-1/2 lb. ground beef
  • 2 lbs. ground ham
  • 1 c. cracker crumbs
  • 2 eggs
  • 1 c. milk


  • 1/2 c. vinegar
  • 1/4 c. water
  • 1 t. dry mustard
  • 1-1/2 c. brown sugar

Heat oven to 350 degrees.

Combine all ingredients except ground beef.

Mix well.

Add ground beef, mix thoroughly.

Press into 8×4 inch pan.

Bake one hour.

Let stand 5 minutes before slicing.

Makes 8 servings.

Send your recipes, name and address to: The Fence Post, P.O. Box 1690, Greeley, Colo., 80631
or e-mail

Green Chili Burgers

Marcey Dyer • Pierce, Colo.

  • 3 Poblano Chilies
  • Canola Oil
  • Salt and Pepper
  • 4 Basic Burgers
  • 8 slices Provolone, thinly sliced
  • 4 Seasame-Seed Buns, split

Heat grill to high.

Brush chilies with oil and season with salt and pepper.

Grill until charred on all sides and soft, about 12 minutes.

Remove the chilies to a bowl, covered with plastic wrap for 15 minutes.

Peel, stem and seed the chilies and chop into strips.

Prepare basic burgers.

Top each with 2 slices of provolone.

Close the grill and cook for 30 seconds more.

Remove burgers.

Put buns on the grill, cut side down and cook until toasted.

Place each burger on a bun, top cheese with chopped chilies and add top bun.

To make your burgers crunchy, top with a thin layer of crispy chips.


Send your recipes, name and address to: The Fence Post, P.O. Box 1690, Greeley, Colo., 80631
or e-mail

Cheeseburger macaroni

Chris Bryant, Johnson City, Tenn.

  • 8 oz. uncooked elbow macaroni
  • 1 lb. ground chuck
  • 1 medium onion, chopped
  • Vegetable cooking spray
  • 2 (14-1/2 oz.) cans Italian stewed tomatoes, undrained
  • 1/4 c. ketchup
  • 1 t. ground red pepper
  • 1/2 t. salt
  • 4 oz. cheddar cheese, shredded

Cook elbow macaroni according to package directions, omitting salt.


Cook beef and onions in a large skillet coated with cooking spray until beef crumbles are no longer pink. Drain well.

Stir stewed tomatoes, ketchup, red pepper and salt into skillet.

Cook until thoroughly heated.

Stir in cooked macaroni.

Sprinkle with shredded cheese and serve immediately.

Braised Brisket

Sharon Raasch • Imperial, Neb.

  • 1 Tbsp. Vegetable Oil
  • 1 (3 lb) Boneless Beef Brisket, well trimmed
  • 1 Onion, chopped
  • 1-3/4 Beef Broth
  • 1 lb. Carrots
  • 1/4 c. Brown Sugar
  • 1 Tbsp. Fresh Lemon Juice
  • 1/2 t. Ground Cinnamon
  • 1 t. Salt
  • 1/2 t. Black Pepper
  • 1-1/4 c. Pitted Dried Prunes

In a large soup pot, heat oil over medium heat.

Add the brisket and brown on both sides.

Add the onion around the brisket.

Cook, stirring for 5 minutes, until the onion is tender.

Add the beef broth and bring to a boil.

Reduce heat to low, cover tightly and simmer 2 hours.

Add the carrots, brown sugar, lemon juice, cinnamon, salt and pepper.

Cover and cook 45 to 60 minutes or until the brisket is fork-tender.

Uncover, add the prunes, and cook about 5 more minutes or until prunes are tender.

Slice the brisket across the grain and serve topped with the carrots, prunes and sauce.

Pulled Beef

Marlene Maurer • Lakewood, Colo.

  • 1 (4 lb) Beef Bottom Round Rump Roast
  • 1 Vidalia Onion, cut into thick slices
  • 1 Onion, cut into thin slices for serving
  • 1 (14 oz) can Beef Broth
  • 1 (12 oz) Bottle Beer
  • 2 (12 oz) jars Pepperoncini, including juice, stems removed
  • 12 Crusty Sandwich Rolls, split
  • Sliced Provolone Cheese, optional

Preheat oven to 300 degrees.

In a deep roasting pan or a large ovenproof Dutch oven, place rump roast fat side up.

Scatter thickly sliced onion around the roast.

Pour in broth, beer and both jars of pepperoncini including juice.

Cover and bake 5 hours or until very tender; beef should pull apart easily with a fork.

With a slotted spoon, remove peppers from pan; set aside.

Skim fat from the pan juices.

Remove and discard fat from the top of the roast.

Leaving the roast in the pan, shred meat with two forks.

Let stand 1 hour at room temperature.

To serve, place beef on rolls, spooning some of the pan juices and peppers over the meat.

Add raw onion slices and provolone, if desired.

Makes 12 servings.

Cocktail Beef Meatballs

Marcy Dyer • Pierce, Colo.

  • 1 lb. Ground Beef
  • 1/2 c. Dry Bread Crumbs
  • 1/3 c. Minced Onion
  • 1/4 c. Milk
  • 1 Egg
  • 1 Tbsp. Parsley
  • 1 t. Salt
  • 1/8 t. Pepper
  • 1/2 t. Worcestershire Sauce
  • 1/4 c. Shortening
  • 1 (12 oz) bottle Chili Sauce
  • 1 (10 oz) jar Grape Jelly

Mix ground beef, crumbs, onion, milk, egg and the next four ingredients.

Gently shape into 1-inch balls.

Melt shortening in large skillet and brown meatballs.

Remove and pour off fat.

Heat chili sauce and jelly in skillet, stirring until jelly is melted.

Add meatballs and stir until thoroughly coated.

Simmer uncovered 30 minutes.

Simmer in jelly 20 minutes.

*You can substitute cocktail sausages for meatballs.

Blazing Chili

Sharon Raasch – Imperial, Neb.

  • 1 pound ground beef
  • 1 can chili with beans
  • 1 15 oz. can chili beans
  • 1 15 oz. can whole tomatoes
  • 2 8 oz. cans tomato sauce
  • 2 8 oz. cans tomato paste
  • 1 medium onion, finely chopped
  • 1 habanero pepper, finely chopped
  • 3 Tbsp. masa (corn flour)
  • 3 Tbsp. chipotle chile powder
  • 10 Tbsp. chili powder
  • 1 tsp. garlic powder
  • Shredded cheddar cheese
  • Sour cream
  • Sliced green onions

Heat skillet over medium heat.

Add beef and cook, stirring occasionally, until brown; drain.

In stockpot, combine beef, chili, beans, tomatoes, tomato sauce and tomato paste; mix well.

Cook over medium heat.

Stir in onion and habanero.

Stir masa, chile powder, chili powder and garlic powder into pot.

Season with salt, black pepper and cayenne, if desired.

Simmer one hour or until flavors are developed.

Serve chili in soup bowls with cheese, sour cream and sprinkling onions.