~ Louella’s goop ~
I collect many different authors’ books. Among them are the amazing works of a lovely lady by the name of Gladys Taber. I currently own 35 of her wonderful books, and I’m always on the lookout for more.
The first Gladys book I bought was at a second hand store and I paid a dime for it. It’s still my favorite book by her, and it’s called Stillmeadow Calendar. It’s in pristine condition, and I can hardly believe my luck in finding it every time I see it on my bookshelf!
I have a few of Gladys’ cookbooks, but I especially love the little recipes she has peppered throughout her beautiful, autobiographical journals. This recipe for Louella’s Goop is one of them!
~ ~ ~ Grill your burgers over charcoal, as you usually would. We always add some cracker crumbs, chopped onion, salt, pepper and an egg to each pound we grill.
In the bowl of a food processor or blender, combine: 1/4 lb bleu cheese, 1/2 cup softened butter, 1/2 clove fresh garlic and 2 Tablespoons prepared mustard. Puree until thoroughly combined. I add a little buttermilk to thin the “goop” a bit, but that’s not part of the original recipe. That babe didn’t use a blender or a food processor either. In the original recipe she instructs us to push the bleu cheese through a sieve.
Spoon over burgers or steak!
4 comments for “gladys taber’s charbroiled hamburgers with louella’s “goop””