Sandra Lee's Father's Day Recipes

Meatball Sliders

Ingredients for Meatballs:

- œ lb ground beef
- 1 garlic clove, finely minced
- œ cup Italian seasoned breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- Πcup parmesan cheese
- 1 egg
- Salt & pepper
- 1 tablespoon olive oil blend

Ingredients for Tomato Sauce:

- 1 tablespoon olive oil blend
- 1 garlic clove, finely minced
- œ finely chopped onion
- 1 tsp oregano
- Salt & pepper
- 1 can (28oz) crushed tomatoes in puree

Additional Ingredients:
- 8 Mini Buns
- 2 teaspoons olive oil blend

Directions:

For tomato sauce, in a large saucepan, heat oil. Add garlic, onions, oregano, salt and pepper. Cook until onions are translucent. Add can or crushed tomatoes, bring to a boil then simmer.

For meatballs, in a large bowl mix together all ingredients until well combined. Using wet hands, form walnut size pieces into balls. Heat oil in a medium skillet and fry meatballs until browned on all sides. Drop into pot of simmering sauce and cook an additional 15 minutes.

To serve, slice bread and brush with olive oil blend and toast in the oven. Top each with one of the meatballs, and sauce. Sprinkle with additional parmesan cheese if desired. Serve hot.

Yield: 4 servings
Active Prep Time: 15 minutes

BBQ Burgers

Ingredients for Burgers:
- 3 pounds ground beef
- 3 tablespoons grill seasoning
- œ cup shredded cheddar cheese
- œ cup beer
- 4 hamburger rolls, toasted
- Romaine lettuce

Ingredients for BBQ Sauce:

- 1 bottle (12-ounce) chili sauce, Heinz®
- œ cup coffee liqueur, Kahlúa®
- 1⁄3 cup molasses, Grandma's®
- Œ cup cider vinegar, Heinz®
- 1 packet (1.1-ounce) beefy onion soup mix, Lipton®
- 2 tablespoons ground black pepper, McCormick®

Directions:

For Burgers: In a large bowl, combine 3lb ground beef, grill seasoning, and beer. Divide into thirds. Using 1/3 lb beef shape into eight thin patties slightly larger than the buns. Place two tablespoons each of cheese in the center of four of the patties. Place the remaining four patties on top of the patties with the cheese. Press the edges of the patties together to seal in the cheese. Place on platter, cover and refrigerate if not cooking immediately.

Set up grill for direct cooking over high heat. Oil grate when ready to start cooking. Place patties on hot oiled grill. Cook 4 to 5 minutes per side to medium (160 degrees F). Serve over lettuce on hot toasted buns topped with All-purpose Beef BBQ Sauce.

Indoor: Prepare All-purpose Beef BBQ Sauce and burger patties as directed. Preheat broiler. Place patties on a wire rack over a foil lined baking sheet or broiler pan. Broil 6 to 8 inches from heat source for 4 to 5 minutes per side for medium (160 degrees F).
Serve as directed.

For BBQ Sauce: In a medium saucepan, stir to combine chili sauce, coffee liqueur, molasses, vinegar, soup mix, and pepper over medium heat. Simmer for 10 minutes. Remove from heat and cool. Cover and store in the refrigerator for up to 1 week.

Yield: 4 servings
Active Prep Time: 10 minutes
Inactive Prep Time: None
Cook Time: 1 hour and 8 minutes

Grilled Ale and Onion Meatloaf

Ingredients:
- 2 pound ground beef, reserved from Ale House Burgers ($3.89)
- 1/3 cup Red Onion Compote
- œ cup bread crumbs ($.05)
- 1 tablespoon chopped garlic ($.05)
- 1 tablespoon Worcestershire sauce ($0.16)
- 1 teaspoon paprika ($.80)
- 2 eggs, lightly scrambled ($.34)
- Πcup ketchup ($.22)

Directions:

In a large bowl mix together the ground beef with all ingredients except ketchup. On a baking sheet form ground beef into a loaf shape. Brush top and sides with ketchup. Bake for a 1 hour to 1 hour 15 minutes.

Yield: 8 servings
Active Prep Time: 5 minutes
Inactive Prep Time: None
Cook Time: 1 hour 15 minutes
Ease of Preparation: Easy

Father's Day Velvet Cocktail

Ingredients:
- 1 can (15 ounce) stout beer, chilled (1.74) -Guinness
- 1 bottle (12 ounces) hard cider, chilled (1.83)

Directions:

Divide the beer between 4 champagne flutes or cocktail glasses. Invert a spoon over the top of the glass and gently pour the sparkling cider on top of the beer.