Hamburger Pie

This is like a hamburger "quiche"  Good for brunch or dinner.  Most often I use cheddar cheese, but have used jalapeno, or pepper jack cheese, even American cheese.  I make this about once a month. A foodie friend on a message board shared the recipe with me several years ago.


Hamburger, or Bacon Cheeseburger Pie!
Hamburger Pie
1/2 cup Bisquick
1 cup milk
2 eggs
1/2 cup chopped onions,
1 lb. hamburger
1 large tomato
1 cup shredded cheese of choice
Salt and Pepper to taste
Optional: 1/2 cup cooked chopped bacon

Brown hamburger and chopped onion with whatever seasonings you like. Drain.
In a bowl, beat together Bisquick, milk and eggs. Stir in cheese.

Spread hamburger into a greased 9 inch pie plate.  Pour Bisquick mixture over the meat.  Bake in 400 degree oven for 25 - 30 minutes or until golden brown on top. Take out of the oven and top with sliced tomatoes, then sprinkle more shredded cheese on top.  Put back in oven until cheese melts. Cool slightly. Serve with Secret Sauce: mayo, ketchup, bit of brown mustard, onion powder and S&P all mixed together.

Cooked chopped bacon can be added, with the ground beef:  it's like a cheese/bacon burger pie! Or crumble cooked chopped bacon on top with the tomatoes and cheese near the end. Serves 4 - 6.

Estimated cost: $5.00 or less.

Oregon Wild Mushrooms

Chanterelles
It's wild mushroom time again in Oregon, thought I'd republish this, as Boletus and Chanterelles are back in season. These are pics from the last two year's bounty.

While raising kids, great family fall fun was hunting for wild mushrooms in forests, parks, and coastal dune areas on the Southern Oregon Coast.
Bolteus before cleaning

The most (safe) tasty and popular to find are Boletus and Chanterelles as they look like no other wild mushroom, so they can't be mistaken for a "dangerous" species.

My adult children continue this annual quest with their friends and family during the short time mushrooms appear in October and November before the first freeze.


They can be dried, or cooked then frozen and I choose the latter, cooking in butter with diced onion and garlic then freezing for later use in recipes, like scrambled eggs and omeletes, or beef and chicken dishes.
Cleaned Boletus

Sliced Boletus Caps
This year was especially good for Boletus.  After brushing and cleaning, the entire fleshy mushroom can be sliced, cooked and frozen.  I prepare mine separating caps from the stems, cooking each in different batches as each has a distinctive flavor, caps more beefy tasting than stems.

We find lots of Chanterelles, plus some rarer types: Japanese Pine, Hedgehog and Oyster mushrooms.


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Japanese Pine, Hedgehog & Oyster Mushrooms