2 Servings     Prep. Time 30 Mins./Bake Time 25 Mins.

Ingredients

• 1/2 cup chopped fresh mushrooms
• 1 tablespoon butter
• 2 teaspoons all-purpose flour
• 1/4 teaspoon pepper, divided
• 1/2 cup half-and-half cream
• 1 egg yolk
• 2 tablespoons finely chopped onion
• 1/4 teaspoon salt
• 1/2 pound ground beef
• 1 tube (4 ounces) refrigerated crescent rolls
• 1 teaspoon dried parsley flakes

Directions

• In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
• In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining pepper. Crumble beef over mixture and mix well. Shape into two loaves. Separate crescent dough into two rectangles on a baking sheet. Seal perforations. Place meat loaf on each rectangle. Bring edges together and pinch to seal. Bake at 350° for 24-28 minutes or until a meat thermometer inserted into meat loaf reads 160°.
• Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons. Yield: 2 servings.

Adjust recipe to amount  of servings desired.

4-6 Servings   Prep. Time 20 Mins./Bake Time 25 Mins.

Ingredients

• 1 pound ground beef
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 can (2.8 ounces) french-fried onions, crumbled, divided
• 2 cups frozen mixed vegetables
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1 cup (8 ounces) sour cream, divided
• 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
• 1 egg, lightly beaten
• 1 teaspoon celery seed
• 1/2 teaspoon salt

Directions

• In a large skillet, cook beef over medium heat until no longer pink; drain. Place half in a greased 2-qt. baking dish. Layer with mushrooms, two-thirds of the onions and all of the vegetables. Top with remaining beef.
• In a large saucepan, combine soup and 1/2 cup sour cream; cook over low heat until heated through. Pour over beef. Cut each biscuit in half; arrange cut side down around edge of dish. Sprinkle remaining onions in center of casserole.
• In a small bowl, combine the egg, celery seed, salt and remaining sour cream; drizzle over biscuits. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 4-6 servings.

Servings 18     Prep./Total Time 25 mins.

Ingredients

• 4-1/2 pounds ground beef
• 1-1/2 cups chopped onion
• 2-1/4 cups ketchup
• 3 tablespoons prepared mustard
• 3 tablespoons Worcestershire sauce
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 tablespoon pepper
• 18 hamburger buns, split

Directions

• In a Dutch oven, cook beef and onion until meat is no longer pink and onion is tender; drain. Combine ketchup, mustard, Worcestershire, vinegar, sugar, salt and pepper; stir into beef mixture. Heat though. Serve on buns. Yield: 18 servings.

Adjust recipe to suit the # of servings you want.

Ingredients:

1 lb. ground beef

1/4 cup FRENCH’S® Extra Tenderizing™ Worcestershire Sauce

1/2 tsp. garlic salt

4 slices American cheese

4 Kaiser rolls, split and toasted

Lettuce, tomatoes

Directions:

Combine beef, Worcestershire and garlic salt; shape into 4 burgers.

GRILL burgers over medium heat for 15 min. or until no longer pink in center, turning once. Top each burger with 1 slice cheese. Grill 1 min. longer.

PLACE burgers on rolls with lettuce and tomatoes. Splash on more Worcestershire to taste.

Tips from French’s

Tip: Baste burgers with 2 Tbsp. each FRENCH’S® Worcestershire Sauce and melted butter during grilling.

Bloody Mary Burger: combine 1 lb. ground beef, 2 Tbsp. FRENCH’S® Worcestershire Sauce, 2 Tbsp. FRANK’S® REDHOT® Cayenne Pepper Sauce, 1 Tbsp. drained horseradish and 1/2 tsp. celery salt. Shape into burgers; grill.

Mexican Burger: combine 1 lb. ground beef, 1/4 cup FRENCH’S® Worcestershire Sauce, 1/2 cup shredded Cheddar, 2 tbsp. chopped cilantro and 1 Tbsp. Mexican seasoning. Shape into burgers; grill. Serve burgers on rolls and top with salsa.

Italian Burger: combine 1 lb. ground beef, 1/4 cup FRENCH’S® Worcestershire Sauce, 1/4 cup grated Parmesan, 1 tsp. minced garlic and 1 tsp. Italian seasoning. Shape into burgers; grill. Serve burgers on rolls and top with mozzarella cheese and marinara sauce.

Bacon Onion Burger: Combine 1 lb. ground beef, 1/4 cup FRENCH’S® Worcestershire Sauce, 1/2 cup sautéed chopped onions and 1/4 cup minced, cooked bacon. Shape into burgers; grill. Top with American cheese and serve on rolls.

Southern Burger: Combine 2 lbs. ground beef, 1 lb. country-style sausage, 1/4 cup FRENCH’S® Worcestershire Sauce, 1 clove garlic, minced. Shape into 6 burgers; grill.

Yield: 2 servings

1/2 pound lean ground beef chuck

2 green onions, 3 inches of green left on, thinly sliced

1 tablespoon chopped flat-leaf parsley

2 teaspoons fresh lemon juice

2 teaspoons soy sauce, plus extra for cooking

Salt

Freshly ground black pepper

1 tablespoon extra-virgin olive oil

1. In a bowl, gently combine ground beef, green onions, parsley, lemon juice and soy sauce. Season with salt and pepper. Form into 2 patties, about 3 inches in diameter and 1 1/2 inches thick.

2. Heat olive oil in a nonstick skillet over medium heat. Cook patties for 6 minutes on the first side, then turn and cook for 4 minutes on the second side for medium. Brush the patties on the second side with some soy sauce. Serve immediately.

Per serving: 270 calories; 20g fat; 6g saturated fat; 65mg cholesterol; 21g protein; 2g carbohydrate; 1g sugar; 0.5g fiber; 510mg sodium; 35mg calcium.