Ranch Burgers


Ranch Burgers Rhonda Worley,


Indian Electric Cooperative Serves 6 to 7


Mom’s Family Meat Loaf


Cindy Ritchison, CKenergy Electric Cooperative


1 tablespoon butter ¼ cup chopped green bell pepper ¼ cup chopped red bell pepper 5 pounds ground beef 1 sleeve crushed saltine crackers 1 cup quick (1 minute) oatmeal ¾ cup chopped onion ¼ teaspoon black pepper ½ teaspoon seasoned salt 2 eggs


12 ounces pasta sauce 8 ounces tomato sauce Ketchup, for topping


Sautee peppers and onions in butter. Mix all ingredients together. Put in greased 11-by-15-inch baking pan. Cover with foil and bake 1 hour at 350F. Remove foil, drain excess grease and bake until browned on top. Cov- er with ketchup and bake 20 minutes longer.


“In the early 1960s since the annual meet- ing at East Central Oklahoma Electric Co- operative (ECE) in Okmulgee was an all-day event, a noon meal was served to the at- tendees. I still remember how delicious my ranch burger tasted! Since my entire family really liked the ranch burgers, my mother requested the recipe. Not long afterward, ECE printed the recipe in their monthly newsletter because so many people had asked for it. It was apparent we were not the only ones who liked their recipe. My mother made ranch burgers many times over the years and I still make them myself—always remembering that first wonderful taste!”


1 ½ pounds ground beef 1 large onion, chopped 2 5.5-ounce cans V-8 vegetable juice ½ cup ketchup 2 tablespoons chili powder ½ teaspoon paprika ½ teaspoon garlic powder ¾ teaspoon salt Hamburger buns


Brown meat with onion and drain. Add juice, ketchup


and seasonings. Simmer for 2 hours, stirring occasionally. Serve on buns. MAY 2017 27


Green Chile Chili Marsha Cochran, East Central


Oklahoma Electric Cooperative Yields 4 large bowls


1 tablespoon canola oil 12 ounces ground sirloin 1 ½ cups chopped onion 1 tablespoon chili powder 1 teaspoon smoked paprika 5 cloves garlic, minced 1 bottle dark beer ½ cup salsa verde 4-ounce can chopped green chilies 15-ounce can no-salt diced tomatoes 15-ounce can pinto beans in chili sauce Shredded cheddar cheese Sliced green onion


Brown the beef in the oil, about 5 minutes. Add the onion, chili powder, paprika and cook for 4 minutes more. Add the garlic and cook one minute, stirring. Pour in the beer and bring to a boil. Cook 15 minutes. Add the salsa, green chilies, tomatoes and beans. Reduce heat and simmer 30 minutes. Serve with shredded cheese and onions.


Green Chile Chili


Mom’s Family Meat Loaf


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