Dinner 19: Minnesota

Menu

Jucy Lucy Cheeseburgers
Minnesota Green Beans
French Fries
Strawberry Fluff Jello Salad

Review

I chose Minnesota next because I wanted a state that started with 'M' and because Mommy said we could probably have a salad made with Jello, which I thought was funny! After looking up different recipes, I decided to try a hamburger made with cheese in the middle, french fries like how they have at the state fair, green beans and a strawberry Jello salad with whipped cream in it!

I really liked the french fries - they were the best fries I've ever had! I liked the cheeseburgers, too, but thought it was a little weird to have the cheese in the middle, it was kind of messy to eat. The green beans were very yummy and I loved the Jello salad - it was bright pink and full of marshmallows! I want to have that again!

Recipes

Jucy Lucy Cheeseburgers

(original recipe from Food.com)

1 1/2 pounds ground beef
3/4 tablespoon soy sauce
1 1/2 teaspoons garlic powder
3 ounces shredded soy cheese, divided into four portions
salt and pepper, to taste

Combine beef, soy sauce, garlic powder, salt and pepper in a large bowl and mix well. Divide into 8 portions and shape into thin, round patties.

Place one portion of the shredded soy cheese on top of a patty. Cover with a second patty and tightly crimp the edges together to form a tight seal. Repeat with remaining patties.

Preheat a heavy-bottomed skillet over medium heat. Cook burgers 5 minutes, flip and, using a toothpick, poke a small hole in the top to allow steam to escape. Cook 5 more minutes, or until desired doneness.

Minnesota Green Beans

(original recipe from Cooks.com)

1 pound fresh green beans
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sugar
1 teaspoon oregano
1/2 teaspoon parsley
1/8 teaspoon pepper
1/8 teaspoon thyme
1/8 teaspoon basil
1/2 teaspoon salt
a dash celery salt
1 tablespoon dairy-free parmesan topping
4 tablespoons soy margarine

Preheat oven to 350 degrees.

Steam beans for 3 minutes, then place in an oven-proof dish. Add remaining ingredients, except margarine, and toss until beans are evenly coated. Dot with margarine and bake for 20 minutes.

French Fries

(original recipe from epicurious.com)

6 cups vegetable oil
2 pounds russet potatoes, peeled and cut into 1/4-inch sticks
salt, to taste

Heat oil to 325 degrees in a heavy pot over medium heat.

Fry potatoes in batches for 1 1/2 minutes per batch and transfer by slotted spoon to paper towels to drain.

Heat oil to 350 degrees and re-fry in batches until golden brown and crisp, about 5 minutes per batch. Transfer to clean paper towels to drain.

Season with salt.

Strawberry Fluff Jello Salad

(original recipe from Grinning Cheek to Cheek)

1 large package cook-and-serve vanilla pudding
1 large package strawberry Jello
2 cups water
16 ounces dairy-free whipped topping (we used this recipe: Dairy Free Whipped Cream Frosting)
1/2 bag mini marshmallows
1 pint fresh strawberries, cut into bite-sized pieces

Pour pudding and Jello mixes into a small pan and add water. Cook over medium heat, stirring frequently, until it boils. Remove from heat and pour into a large bowl. Refrigerate until mixture thickens, about 2 hours.

Once thickened, whisk the mixture until it is creamy and few lumps are left. Add the dairy-free topping and mix lightly, then fold in the marshmallows and strawberries.

Refrigerate until ready to serve.