I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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There’s no place like home!
As much as I enjoy spending time with my grandchildren, it’s always great to get back home! I know all too soon having Grandma come to take them to swimming lessons won’t be needed, so I savor the time. For the record they both passed their swimming tests to the next level and I did get the ice cream dessert and the cinnamon rolls made. I even managed to make a batch of chocolate chip cookies with the grandkids help.
If you like dill pickles on your hamburger, you should enjoy this week’s recipe. I generally make these a couple of times during the summer. It’s a different twist on the usual hamburger! I want my family to experience an eating adventure and not get bored with the same old thing!
1 beaten egg
1 tsp prepared Horseradish
1/2 tsp celery salt
1-4 inch dill pickles (halved lengthwise)
1/4 cup onion (chopped fine)
1 tsp Worcestershire sauce
1 # ground beef
4 hotdog buns, (split, toasted and buttered)
Combine eggs, onion, horseradish, Worcestershire sauce, celery salt, 1/4 tsp salt and a dash of pepper. Add beef, mix well. Divide into 4 portions, shape around pickles. Grill for 6 minutes, turn and grill for another 4-6 minutes. Can also broil or use a grill pan. Serve in buns with catsup and mustard if desired. Serves 4