Make a Meal

Greek Salad

Ingredients

• 1 red onion, thinly sliced
• 1 (6 ounce) can pitted black olives
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 large tomatoes, chopped
• 1 cucumber, sliced
• 1 cup crumbled feta cheese
• 6 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 lemon, juiced
• ground black pepper to taste

Directions

1.      In a large salad bowl, combine the onion, olives, bell peppers, tomatoes, cucumber and cheese.

2.      Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.

Jucy Lucy

Ingredients

• 1 1/2 pounds ground beef
• 1 tablespoon Worcestershire sauce
• 3/4 teaspoon garlic salt
• 1 teaspoon black pepper
• 4 slices American cheese (such as Kraft®)
• 4 hamburger buns, split

Directions

1. Combine ground beef, Worcestershire sauce, garlic salt, and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.
2. Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together tightly seal the cheese within the meat. Repeat with the remaining cheese and patties.
3. Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.

Fruit salad

Ingredients

• 2 cups water
• 1 1/4 cups sugar
• 3 tablespoons lemon juice
• 2 tablespoons anise seed
• 1/2 teaspoon salt
• 12 cups assorted fresh fruit

Directions

1.      In a small saucepan, combine the water, sugar, lemon juice, aniseed and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove from the heat. Cover and refrigerate until chilled.

2.      Strain syrup; discard aniseed. Place fruit in a large bowl; add syrup and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.