Hoosier Home Cookin'

It's hard to believe that summer's end is upon us. Labor Day weekend serves as a reminder that cool autumn days are just ahead. For summer's last hurrah, a family cookout is certainly in order. Along with a tasty twist on burgers, your guests will love my hearty recipe for mac and cheese. It's a great and simple way to make a homemade favorite. Stuffed burgers allow all your guests to get in on the action. Use your imagination to fill a large platter with all kinds of tasty toppings and let your guests be creative. Finally, a salad standby, that's always in order. My version of Broccoli Cauliflower Salad is slightly different than most. I think you'll like it. Also, I'm repeating Martha Wainscott's Coconut Squares recipe as a few ingredients were left out last time.

Happy eating!
Easy Cheesy Mac Bake
3 T. butter
2 ½ C. macaroni (uncooked)
1 lb. Velveeta
1/4 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 qt. half and half

Preheat oven to 325 degrees. In a 9x12 casserole, melt butter. Add macaroni and toss to coat. Thinly slice or grate cheese and place over macaroni. Combine seasonings with half and half and evenly pour over macaroni cheese mixture. Bake at 325 degrees for 90 minutes or until golden brown. If desired, omit cayenne and add one can of Ro-tel tomatoes that have been thoroughly drained for a little south of the border taste.

Stuffed Burgers

2 lbs. ground chuck
1 T. Worchestshire sauce
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. salt
assorted toppings: blue cheese, bacon crumbles, shredded cheese, chopped pepperoni, olives, peppers, pizza sauce, etc.

In a large bowl, combine ground chuck withWorcestershire sauce and seasonings. Evenly divide burgers into 16 equal portions. Roll each portion into a ball and flatten to make a patty. Place desired toppings (about 2 tablespoonfuls) into centers of 8 patties. Top with remaining patties, sealing completely and making sure toppings stay inside. Grill over hot coals until desired doneness, being careful to only flip once. Serve on buns with your favorite condiments.

Favorite Broccoli-Cauliflower Salad

1 lb. broccoli florets
1 lb. cauliflower pieces
2 T. sunflower seeds
1 small red onion, sliced
1 C. shredded sharp cheddar
cheese
1/2 lb. bacon, fried until crisp
and crumbled
1 C. mayonnaise
1 C. sour cream
1/2 C. sugar
1 T. balsamic vinegar

Combine veggies in a large bowl. Set aside. In a medium mixing bowl, mix mayonnaise, sour cream, sugar and vinegar, blending well. Pour dressing over vegetables. Add cheese and bacon, tossing to coat. Top with sunflower seeds. Refrigerate at least 4 hours prior to serving.

Martha Wainscott's Coconut Squares

First Layer
1/2 C. butter or margarine
1/2 C. brown sugar
1 C. flour
Filling
1 C. Brown sugar
2 eggs
1 tsp. vanilla
1 C. pecans (or walnuts)
3 T. flour
1/2 tsp. salt
1 1/2 C. coconut (do not use
fresh)

Thoroughly mix flour, brown sugar and margarine. Pat in baking pan and bake for 10 minutes at 375 degrees. Combine remaining ingredients and pour over crust. Replace in oven and bake for 20 minutes.