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Bring on the Burgers!

SIZZLING on the grill, in the skillet or under the broiler, burgers promise hearty eating. Here are some lip-smacking versions of this all-time favorite from field editors and readers, perfect for summer suppers, picnics and cookouts.

This man-sized sandwich looks as delectable as it tastes. "We like the flavors in the special spread," says Danube, Minnesota field editor Marcy S.

2 pounds ground beef
1/4 cup finely chopped onion
2 eggs, beaten
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1-1/2  cups (6 ounces) shredded cheddar cheese
3 tablespoons mayonnaise
4 teaspoons prepared mustard
4 teaspoons dill pickle relish
Shredded lettuce
6 onion slices
6 hamburger buns, split
6 tomato slices

In a large bowl, combine the first six ingredients; mix well. Shape into 12 thin patties. Broil 4 in. from the heat for 7-8 minutes on each side or until no longer pink. In a small bowl, combine cheese, mayonnaise, mustard and relish; mix well. Spoon 2 tablespoons on each burger. Return to the broiler just until cheese softens. Place lettuce and onion on bottom of buns; top each with two burgers, tomato and top of bun. Yield: 6 servings.

MEXICAN BEEF BURGERS

"When half the family requested hamburgers and the others wanted tacos, my daughter-in-law and I came up with this compromise," recalls Stanny B. of Pisek, North Dakota.

2 eggs, beaten
2 cans (4 ounces each) chopped green chilies
1/4 cup finely minced onion
1/3 cup salsa
1 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced
3/4 cup finely crushed corn chips
2 pounds ground beef
8 flour tortillas (10 inches), warmed

TOPPINGS:
Chopped tomatoes
Chopped ripe olives
Shredded cheddar cheese
Shredded lettuce
Salsa
Sour cream

In a bowl, combine the first seven ingredients. Add chips and beef; mix well. Shape into eight patties. Pan-fry, grill or broil until no longer pink. Wrap burgers and desired toppings in tortillas. Yield: 8 servings.

SAUCY PIZZA BURGERS

"This burger is simple and tastes like a little bit of Italy," says field editor Diane H. of Niceville, Florida.

1 pound ground beef
1/2 teaspoon garlic salt
1 cup (4 ounces) shredded mozzarella cheese
1 can (8 ounces) pizza sauce
1 can (4 ounces) mushroom stems and pieces, drained
1/2 teaspoon dried oregano
1 medium onion, sliced
1 tablespoon butter or margarine
4 hamburger buns, split

In a bowl, combine beef and garlic salt. Shape into eight patties; top four of the patties with cheese. Cover with remaining patties; press edges to seal. Refrigerate. In a saucepan, combine the pizza sauce, mushrooms and oregano; cover and simmer for 10 minutes, stirring occasionally. In a skillet, saute onion in butter until tender; set aside. Pan-fry, grill or broil burgers until no longer pink. Spread bottoms of buns with a little of the sauce; top with burgers, onion and remaining sauce. Replace tops. Yield: 4 servings.

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THIS regular feature gives readers a chance to share their favorite kitchen tips, household hints and "home remedies".

> When breading chicken, I coat the pieces with mayonnaise instead of egg. The mayonnaise clings to the chicken and doesn't drip like the egg does. Plus, it adds nice flavor.
--Vita G., Central Islip, New York

> If picky eaters in your family don't like chunks of onion or green pepper in meat loaf, put those ingredients in the blender and blend before adding to the ground beef. Your meat loaf will be tasty and slice well.
--Carlette L., Millersburg, Pennsylvania

> Instead of adding whole milk to mashed potatoes, reserve some of the water used to boil the potatoes and mix in powdered milk. This retains the nutrients (and potato flavor) in the water...and it's economical, too.
--Jeanne B., Auburn, Alabama

> If you don't have time to make a cream sauce for vegetables, just combine equal parts mayonnaise and water used to cook the vegetables. Season to taste. It's creamy, smooth and delicious.
--Kitty H., Chicago, Illinois

> When melting chocolate chips for decorating, seal them in a zipper sandwich bag and put it in a pan of hot water. After a few minutes, knead the bag to smooth the chocolate, then cut a small hole in a corner of the bag to pipe out the chocolate. Let leftovers in the bag cool, then crumble over ice cream.
--Diana K., Oroville, California

FRESH garden lettuce lends leafy goodness to these salads suggested by field editors. Their recipes include delightful homemade dressings that are sure to satisfy.

TOSSED SALAD WITH CREAMY GARLIC DRESSING

Phyllis H. of Bedford, New Hampshire says, "I often mix some escarole and spinach with leaf lettuce for this salad. I always receive compliments on the pleasant dressing."

1/4 cup red wine vinegar
1/4 cup water
2 tablespoons finely chopped onion
1 to 2 garlic cloves, minced
1/3 cup sugar
1/2 cup mayonnaise or salad dressing
1-1/2 cups (12 ounces) sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups torn lettuce
1 large carrot, shredded
3 tablespoons bacon bits
Croutons, optional

In a small saucepan, combine vinegar, water, onion and garlic; simmer until the onion is tender, about 5 minutes. Add sugar; simmer until dissolved. Cool to room temperature. Stir in mayonnaise, sour cream, salt and pepper. In a large salad bowl, toss the lettuce, carrots and bacon bits; add dressing and toss to coat. Top with croutons if desired. Yield: 6-8 servings.

GUACAMOLE SALAD BOWL

Reports Ann E. of Greenville, California, "The bowl is usually 'licked clean' when I make this hearty salad for our Grange group. I sometimes substitute tuna for the shrimp."

5 cups torn leaf lettuce
2 medium tomatoes, cut into wedges
1 cup (4 ounces) shredded cheddar cheese
1 cup cooked salad shrimp
1 cup corn chips
1/2 cup sliced ripe olives
1/4 cup sliced green onions

AVOCADO DRESSING:
1/2 cup mashed ripe avocado
1 tablespoon lemon juice
1/2 cup sour cream
1/3 cup vegetable oil
1 garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce

In a large salad bowl, combine the first seven ingredients; set aside. In a mixing bowl or blender, combine dressing ingredients; beat or process until smooth. Pour over salad and toss. Serve immediately. Yield: 6-8 servings.

DECADES AGO, when a frontier woman wanted to pack a portable summer meal for her family, it was no "picnic"!

So discovered field editor Marilyn K. while she spent 6 weeks volunteering at the Ft. Laramie National Historic Site in Wyoming one summer.

"On the Fourth of July, we celebrated as they would have in the 1800's," explains this Preston, Iowa cook. "Using old cookbooks and army wives' diaries, I learned how folks at the fort would have prepared such a holiday picnic.

"Without packaged foods, pioneers made everything from scratch. Homemade bread would have been spread with hand-churned butter and plum or currant jelly made from wild fruit.

"Meat was raised or hunted. Fricassee of prairie chicken or cold boiled beef might have been on the menu.

"Fresh fruits and vegetables were scarce. Before irrigation, gardens soon dried up in the hot sun and wind, so produce was quickly canned. There were no fluffy cakes from a boxed mix. They were heavy and coarse, made from poor-quality, unbleached flour and sugar pounded from a compressed loaf, which is how it was sold.

"Ice cream was a special summer treat made using ice cut from the river in winter and stored in sawdust in the icehouse. With no refrigeration, it had to be eaten as soon as it was made.

"It was fun to watch folks trying to prepare picnic foods the way that their great-grandmothers did," adds Marilyn. "But I'll take a modern picnic!"

Looking for Lighter Fare?

Whether you're hosting a party or just treating yourself, this creamy dip is great to snack on with raw vegetables or tortilla chips, says field editor Gladys D. of Castleford, Idaho.

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3 tablespoons lemon juice
1 can (15 ounces) pinto beans, rinsed and drained
3 tablespoons chopped green onions
2 tablespoons mayonnaise
1-1/2  teaspoons seeded minced jalapeno pepper
1 teaspoon Worcestershire sauce
1/2 to 3/4 teaspoon salt, optional
1/4 teaspoon sugar

Combine all ingredients in a blender or food processor and process until smooth. Transfer to a serving bowl. Use raw vegetables or tortilla chips for dipping. Store in the refrigerator. Yield: 1-3/4 cups. Diabetic Exchanges: One 2-tablespoon serving (prepared with fat-free mayonnaise and without salt) equals 1 vegetable; also, 28 calories, 149 mg sodium, 0 cholesterol, 5 gm carbohydrate, 2 gm protein, trace fat.

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