Posts Tagged With: Michigan

Chutney Hamburgers Recipe

Guyanese Entree



1 1/2 pounds ground beef
2/3 cup mango chutney (or use Mango Chutney recipe)
6 hamburger buns
1/4 cup deli-sliced pepper rings


electric skillet (or plain skillet)


Put ground beef and chutney in mixing bowl. Smoosh thoroughly by hand. Form six patties about 1″ thick. Set skillet to 350 degrees. Fry on each side for about 3 minutes or until cooked to your desired level of doneness. (This is your excuse to sneak a bite.)

Put patty on bun. Add 1/6 of the pepper rings to patty. Put other bun on top. You’re now a chutney-hamburger king. Oh, and don’t forget to make the other 5 chutney burgers.


1) According to the “Michigan Farmers Care” website, a fun fact about beef is, “Cattle farmers conserve the land by implementing natural resource management practices that include soil tests, brush and weed control programs, grazing management plans, minimum or no-till systems, and range quality and grass utilization monitoring.”

2) Doesn’t conjure up images of the tv show Rawhide does it?

3) I was hoping something more along the lines of “Cows can in fact be taught to tango. However, due to their limited memories they have to be retaught every night.

4) “This, of course, proved to be quite expensive. This is why only the best-funded outfits put on Cow Tango Shows.” Wild Bill’s Dancing Cows was the most popular one.

5) “Cow Tango shows reigned for only one year, 1889, when the craze suddenly collapsed.

6) “Thrown out of work, tango cows headed for neighboring farms. But they didn’t stay welcome very long. Farmers wearied of the cows’ poor work habits and late-night carousing whenever they fermented their own milk.

7) “Now no one remembers tango cows and they won’t be coming back thanks to OSHA regulation B17B-1127-x/c”

8) There, isn’t that more fun?

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on

Categories: cuisine, humor, international | Tags: , , , , , , , , , , , , , , , , , , , , | 1 Comment

Powegian Potato Soup From Fortcoming Cookbook

American Soup



2 russet potatoes
2 red potatoes
2 garlic cloves
2 celery stalks
1 tablespoons olive oil
1 10.5 ounce can condensed cream of chicken soup
1 10.5 can filled with water
1/2 teaspoon Vegetable MagicTM spice
1/2 teaspoon parsley flakes
1/2 teaspoon chives


Wash and peel all potatoes. (This isn’t all that fun. Do you have a ready source of labor such as a nine-year old boy around?)
Cut potatoes into bits no larger than an inch on any side. Mince potato bits and garlic cloves. Devein celery stalks of those long threads by breaking stalk in half and pulling off exposed silky threads. Minced deveined celery.

Put olive oil in frying pan. Add minced garlic and celery. Saute potato bits, cloves and celery at medium high for about 5 minutes.

Empty condensed cream of chicken into large soup pot. Fill empty cans with water and add to pot. Add minced potato, vegetable spice, parsley, and chives. Cook on medium heat for 5 minutes, then add sauteed garlic and celery. Stir frequently. Cook on warm heat for 55 minutes. Stir every minute or so to prevent burning.


1) The wild form of celery is smallage.

2) I have trouble visualizing vast open fields filled from horizon to horizon with wild celery.

3) I don’t think settlers who traveled the Oregon Trail during the 1840s came across great vistas of wild celery.

4) Certainly, the Donner Party didn’t.

5) Parties often have celery sticks as appetizers.

6) The modern, party, celery stick was first cultivated in Michigan in 1874.

7) Which means most Americans forgot to celebrate the modern celery stick’s centennial. I know I did.

– Chef Paul


My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on

As an e-book on Nook

or on my website-where you can get a signed copy at:

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