Tag Archives: Saturday Snack

Saturday Snack: Schaumburgers

This is not a health food.  This is not the part of any balanced diet.  This is quick, simple, and cheap.  It could be good for a party around a certain American sporting event.  The author of this tasty little open-faced sandwich is my Mom’s best friend, Barb (you can read about her here).  Lacking a name for her concoction, our families looked to the name of our beloved hometown, Schaumburg, Illinois.  The Schaumburger was born, but if you happen to know someone from Schaumburg who isn’t a part of our family, don’t bother asking them what a “Schaumburger” is.  They’ll have no idea.


 Three pounds of ground meat.  Ground turkey would probably work, but we almost always used ground beef.  Tonight I mixed two pounds of ground beef and one pound of a friend’s ground deer.

One pound of Velveeta cheese.  This has to be the hardest stuff in the grocery store to find.  There are usually three places the store keeps cheese.  It’s in none of them.  That should be a clue.  I always take forever looking for this stuff, I should probably learn to find something else.

One can mushrooms.  I usually hate it when recipes use “can” as a unit.  The amount here is purely your taste.  Tonight I used a 13.25 oz. can

One 6 oz. can  of tomato paste.

English Muffins

Instructions: Brown the meat.  Season with salt, pepper, and garlic salt. Drain.  Turn down heat.  Cube the cheese, melt into the meat.  Add the tomato paste and mushrooms.   Once it’s all melted together, spread it on an english muffin and cook in a broiler.  Let the meat darken and the muffin will get crispy.

Just so you know, there will probably be leftovers.  It makes about 12-15 open-faced sandwiches.  When its cold, it kind of looks like dog food, but it heats up really easily.

Results: One daughter loved it.  The other, not so much.






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Saturday Snack: Bruschetta

Everytime I make this little concoction I am surprised how good it is.  It is not something I made up, but I haven’t had it better any where else.

2 tomatoes or a bunch of cherry tomatoes
pinch of kosher salt
cracked pepper
5 leaves of fresh basil
1 or 2 tablespoons of olive oil
1 or 2 teaspoons of red wine vinegar

In a bowl, put a table spoon of olive oil.  Mince up two cloves of garlic and stir them into the oil.  Add a teaspoon of red wine vinegar and whisk.  Then chop up two cups of tomatoes and mix into the oil and vinegar.  Add a pinch of kosher salt and some cracked pepper.  Then comes the key: fresh basil.

We have a basil plant that we keep in the kitchen.  It gets a lot of sun and we water it almost every day.  It is thriving.  The key is to not use too much of it at a time.  Pluck only a few of the biggest leaves at a time. Mix it all up and put it in the fridge.  Resist eating too much at a time.  It is better the next day.  Eat with crackers, bagel chips, toast, or some crusted italian bread.


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