“I first tasted this recipe at a rehearsal dinner for a church Christmas program about 20 years ago,” writes Sharon De Roos of Elgin, Illinois. “It's the best sloppy joe mix that I have ever had and I receive many compliments, and of course, requests for the recipe!”
I often end up with a bumper crop of basil and here's a favorite way to use some of it. These burgers feature great Italian flavor. And who can resist their gooey, cheesy centers or the scrumptious topping? —Virginia Kochis, Springfield, Virginia
One look at this impressive sandwich and your family and friends will know their taste buds are in for a treat. I have served it many times for casual lunches and suppers. The tall layers prompt people to ask how they're supposed to eat it. I encourage them to simply dig in and enjoy!
-Margaret Yost, Tipp City, Ohio
A creamy avocado spread and thick slices of fresh mozzarella and tomato dress up these chicken burgers. They're wonderful with buttered boiled potatoes or a salad. —Lisa Hundley, Aberdeen, North Carolina
Before heading to work in the morning (I'm a dental assistant), I'll get this going in the slow cooker. Then it's all ready to serve - usually with hard rolls and potato salad or another salad - as soon as my husband and I walk in. When my son - one of three children...24, 22 and 19 - moved to another state recently, I cut up beef roast in smaller portions, repackaged it and sent seasonings for a two-person slow cooker as his housewarming present.
-Lynn Williamson, Hayward, Wisconsin
"This yummy recipe is a favorite with friends and family," assures Sherry, Crenshaw, Fort Worth, Texas. "Not only are the warm sandwiches easy to assemble, but they smell so good when baking that no one can resist them. They're a staple at our get-togethers."
"This is one of those recipes you always come back to," says Jean Glacken from Elkton, Maryland. A flavorful tomato sauce and mildly spiced meatballs make a hearty sandwich filling, or they can be served over pasta. "I broil the meatballs first to quickly brown them," Jean notes.
This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a "keeper".
-Betty Sitzman, Wray, Colorado