Volume I, Issue 1, Page 52

In the same way one wouldn't dump crummy gas into the gas tank, one should always try to maintain a high level of quality when it comes to gastronomical delights. Even though we do live in an accelerated society, taking the time out to enjoy a good meal is a gift not to be

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squandered away on food that's not really worth the time it supposedly saves.

With that said, we bring you the first in what we hope will be many good recipes that will serve our readers either over a lazy afternoon spinning wrenches in the garage, or from the portable BBQ out at the track or car show. We encourage those with simple yet delicious ways to put high-test fuel in the tank to submit their own recipes, with a little story about how the recipe came to be.

Our first recipe comes by way of Hawthorne's Hamburger Cookbook, a collection of listener-submitted recipes from Jim Hawthorne's 1948 CBS radio show on KNX 1070 Los Angeles. The collection came to us on loan from Jim's son and MoparMax director of sales Darr Hawthorne. Jim is still involved in radio and entertainment at 89 years of age. Now let's eat!

 

  • 1lb ground round or chuck
  • 2 eggs, beaten
  • 1 tbs. flour
  • 1/2 an onion, grated 
  • 1 cup mushrooms, sliced thin
  • strip bacon
  • 1 tsp. salt
  • pinch of pepper
  • 1/4 cup catsup

Saute onions and mushrooms. Set aside to cool. Add eggs, flour and seasonings to ground hamburger. Mix thoroughly. Form into thin patties. Spread mushrooms and onion mix between two patties. Press edges of patties together to seal in flavor. Take a strip of bacon and wrap it around the sealed edge of the burger patty. Fasten bacon with toothpick if required. Place patties on broiler pan. Broil approximately 6-8 minutes per side, turning only once. Serve on your favorite toasted buns or toasted rye bread.

Send your recipe and the history behind it to editor@moparmax.com  









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