ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Open face hamburger??

Misc.
I'm looking for a recipe that my husband's grandma used to make for him.. It was called an open face hamburger, he thinks it was with gr. beef, ketchup and broiled on an english muffin, but he thinks there were more ingredients. Any help would be great. Thank you!
MsgID: 015940
Shared by: Brooke San Antonio, TX
Board: Vintage Recipes at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Open face hamburger??
  Brooke San Antonio, TX
2 Recipe: Hamburger Heroes for Brooke
  Gladys/PR
3 Recipe(tried): Open Face Hamburgers
  Doc Ada, Michigan
ADVERTISEMENT
Random Recipes
  • Pecos Chicken-Cornbread Salad
  • PECOS CHICKEN-CORNBREAD SALAD FOR THE CORNBREAD: 1 cup sifted all-purpose flour 1 cup yellow cornmeal 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. chili powder 2 large egg whites, lightly...
  • No Bake Fudge Cookies (without peanut butter)
  • You don't have to substitute anything for the PB. You can just omit it. Here's one recipe written withtout it for you to compare yours to, or to use instead. If you don't want to use coconut, add a comparable amount o...
  • Divinity Fudge, Dormeyer method
  • DIVINITY FUDGE, DORMEYER METHOD 3 cups sugar 1/2 cup light corn syrup 1/2 cup cold water 2 egg whites 1 tsp vanilla Place sugar, syrup and 1/2 cup cold water in a pan over slow fire...
  • Braised Pork Chops with Cream Gravy
  • BRAISED PORK CHOPS WITH CREAM GRAVY 4 pork loin chops (1/2-inch thick) 1/2 cup water 2 teaspoons dried parsley flakes 1/4 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon dried thyme leaves 1/4 teaspoon Worcesters...
ADVERTISEMENT
  • Charlie Rich Cracker Bars (using saltines, 1960's)
  • CHARLIE RICH CRACKER BARS Soda crackers (saltines) 1 cup butter or margarine (plus more for buttering pan) 1 cup sugar 2 cups milk chocolate pieces Preheat oven to 400 degrees F. Butter well a jelly roll pa...
  • Sauerkraut Hot Dog Topping
  • SAUERKRAUT HOT DOG TOPPING 1 (15 oz) can sauerkraut, rinsed and drained 1/4 cup sweet pickle relish 2 tbsp brown sugar 1 tbsp prepared mustard 1/2 tsp caraway seed Combine all ingredients in a saucepan; cook on low h...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Open face hamburger??
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!