Hamburgers used to be one of my favorite items.  I have since switched to turkey burgers, but you might really enjoy these.  This idea came from Science News (Vol. 155, 4/24/1999, pgs. 264-266) in a discussion about a way to lower the cancer risk associated with the production of heterocyclic amines (HCAs) during the grilling of meat.  Simply put, the scientists found that mixing antioxidants into meat prior to cooking will lower the production of HCAs.  Now, I’m in no mood to mix vitamins into my hamburger.  But, they also discovered that tart cherry pigments constitute the most effective antioxidants for meats. I have a fondness for pineapple burgers, hamburgers with a slice of pineapple on top, so mixing cherries into hamburger meat seemed reasonable.

• 1 lb. hamburger or bison burger
• 13 whole cherries, fresh or frozen
• 3 hamburger buns
• Mustard and ketchup and onions

Remove the pits, grind the cherries in your blender and mix by hand into the meat, thoroughly.  Grill or fry the resulting mixture normally.

The treated meat has a subtle tartness and a really mild cherry flavor that doesn’t detract from the keynotes of the hamburger.  The meat is more succulent than you would expect.  The burgers seem richer and more filling.  Use ketchup, mustard and onions to taste!

Go ahead, try it.  The worst that can happen is that you might have to buy some ice cream to mix with the leftover cherries!  The best is that your hamburgers will have 90% fewer carcinogens in them and you get to have ice cream after the burgers.

This is a great little recipe we saw in a Sunday magazine somewhere.  We have since lost the magazine and can’t give proper credit. We tried the recipe, it was so good that we scribbled down the ingredients and have since enjoyed it regularly. This is a great salad that you should try whenever you can get fresh peaches.

• ¼ cup thinly sliced red onion
• 1 pound peaches, peeled and sliced
• 1 ½ pounds tomatoes, sliced and/or diced
• 1 tbs. red wine vinegar
• 3 tbs. extra-virgin olive oil
• 1 tsp. honey
• 4 oz. crumbled feta cheese
• 2 tbs. small basil leaves
• Salt and pepper

Combine the onion, peaches and tomatoes in a bowl.

Whisk together elsewhere the vinegar, olive oil, honey, and salt and pepper to taste. Pour this over the fruit bowl, add the cheese and basil and gently toss.

Serves about 4.

This is a bit of history for the old timers to dream about.  My mother Bertha, circa 1950, did all the cooking, and these were my father’s favorite dishes.  You need to remember that Dad worked in a meat packing plant, and I ended up with a stent in my later years!  Pick one main dish and one or two vegetables!  Maybe add boiled potato.

Main Dishes

• Country style sausage
• Ground beef – fried onions
• Stewed chicken – noodles
• Roast pork
• Brown beef stew with vegetables
• Loin ribs – sauerkraut
• Breaded pork loins
• Baked ham – green peas
• Beef loaf with Creole sauce
• Boiled beans with diced ham
• Beef stew with fresh vegetables
• Baked pork loin with applesauce
• Minced ham & scrambled eggs
• Tenderloin tips on toast
• Creole spaghetti with ham
• Corned beef hash
• Barbecued loin ribs
• Beef rib roast
• Pork liver
• Fresh Minnesota bullhead – tartar sauce
• Fresh Iowa catfish – tartar sauce

Vegetables

• Spinach
• Buttered carrots
• Sauerkraut
• Creamed peas
• Fresh lima beans
• Stewed tomatoes
• Creamed cauliflower
• Baked beans
• Creamed new potatoes with peas

Here are 2 salads from circa 1950, served by my mother Bertha.  Yes, both were yummy.

Apple Salad

• 5 or 6 apples, wash & cut into small chunks
• 1 cup miniature marshmallows
• ½ cup nuts
• ¾ cup Miracle Whip salad dressing to moisten

Mix together & chill

Pea Salad

• 2 cans peas without juice
• 1 medium onion
• ½ to ¾ cup of Velveeta cheese, small cubes
• Miracle Whip salad dressing to moisten
• Salt & pepper

Mix together & chill

He buys a 2 1/2#  wild salmon roast at the Mountain View Farmer’s Market (it’s mercury-free, which is hard to find these days.)  The roast is less expensive so he filets it himself, just takes some practice.

Filet: with a long thin knife, cut around the midsection of bones & remove. Then slide the knife between the skin & flesh to remove skin. Lay the filets out flat and pull the small bones out with needle nosed pliers (nice cooking stores sell special fish bone removing pliers which are really nice and make the job easier.)

Lay the filets out on a broiler pan covered with foil. Fold the thin flaps of skin under the main body of the filet to give it a consistent thickness. Slather the top with melted butter. Broil on one side only — occasionally turn the heat down to 350 degree bake (he toggles between broil & bake a few times so the top doesn’t burn) for approximately 12-18 minutes. Squeeze lemon over the top.

It’s VERY good.

“This is a recipe I made way back in sixth grade home economics class and it’s still a favorite!”

• 1/2 cup sour cream
• 1/2 cup light mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1 tablespoon brown sugar
• 4 cups shredded carrots
• 1 cup raisins

In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, salt and brown sugar.  Add carrots and raisins and stir until coated.

Makes about 4 servings.

Green Soup is extremely low in fat and high in protein and vitamins which makes it a perfect food for high nutrients while dieting.  When pureed, the taste of the vegetables blends into the Split Peas so no matter how many vegetables you add, it still tastes YUMMY!

• 1 Pkg. Split Peas
• ½ Cup diced Ham
• ½ Onion diced finely
• 1 Cup diced Carrots
• 1 TBS. Olive Oil
• 2 14.5 Oz. Cans of Low Sodium Chicken Broth
• 1 TBS. Chicken “Better than Broth”
• 6 Cups Water
• Leafy Green Vegetables
• 1 Egg Yolk
• 2/3 Cup Milk

In a large pot, sauté the diced onion and ham in 1 Tablespoon Olive Oil until onions are wilted.  Add the carrots and sauté for a few minutes more.  Rinse Split Peas and add to the pot.  Add all other ingredients EXCEPT Egg Yolk and Milk.  Simmer for 2 to 3 hours until peas are completely cooked.  I usually use Kale, Cabbage, Kohlrabi Greens, Spinach or any other high nutrient leafy greens.  Add several different kinds.

Separate egg yolk and white (discard white) and blend egg yolk and milk with wire whip.  Using immersion blender, puree soup until all ingredients are completely creamed.  Slowly blend in egg/milk mixture to further “cream” soup.

Makes approximate 10 to 12 servings.