Chinese Burgers Recipe

         
      2 lb beef,Ground
    3/4 c  soy sauce,divided
      1 t  ginger,Ground
           pepper,To Taste
      6 T  bean sprouts
      5 oz chopped water chestnuts
           -drained
    1/4 c  green onion,chopped

In a large mixing bowl combne meat, 1/4 cup soy sauce, ginger &
pepper.  Toss with fork until well blended.  Shape in 12 - 3" patties.
Combine sprouts, wate chestnuts, green onions & 1/2 cup soy sauce.
Spoon mixture equally onto 6 patties.  Cover with 6 remaining patties &
seal b pressing meat edges together.  Place burgers on rack of broiling
pan.  Brush with soy sauce.  Broil 3-4 minutes on each side, basting
with remaining soy sauce.  Serve atop bun halves.

2nd Place Illinois State Fair

Choco-Honey Crunch Pecan Pie
        
      4    eggs,slightly beaten
      1 c  light-colored corn syrup
    1/4 c  granulated sugar
    1/4 c  brown sugar,Packed
      2    pre-melted unsweetened
  chocolate product,1 oz each
           -packet
      2 T  butter,melted
      1 T  bourbon
      1 t  vanilla
    1/2 t  salt
      1 c  pecans,Chopped
    1/2 c  semisweet chocolate pieces
      1    unbaked pastry shell
           -un-baked
           honey-pecan topping
    1/3 c  brown sugar,packed
      3 T  butter
      3 T  honey
      1 c  pecan halves

For filling, combine eggs, corn syrup, sugars, chocolate product,
butter, bourbon, vanilla, and salt. Mix well. Stir in nuts and
chocolate pieces. Pour filling into the pastry shell. Bake in a 350
oven for 40 minutes; remove from oven. Carefully spoon Honey-Pecan
Topping evenly over pie. Return to oven; bake about 10 minutes more or
until topping in bubbly. Cool; refrigerate within 2 hours.

Honey-Pecan Topping: In a small saucepan, stir together 1/3 cup packed
brown sugar, 3 tablespoons butter, and 3 tablespoons honey. Bring to
boiling, stirring constantly; reduce heat. Boil gently, uncovered, for
2 minutes, stirring occasionally. Remove saucepan from heat. Stir in 1-
cup pecan halves. Makes 10 servings.

Test kitchen tip: For the pastry shell, prepare your favorite piecrust
recipe or use 1 folded refrigerated unbaked piecrust (1/2 of a 15-ounce
package) or one 9-inch frozen unbaked deep-dish pastry shell. (Be sure
to purchase a deep dish pastry shell; there is too much filling for a
shallow frozen pastry shell.)