SANDWICH - Maynard's Burger and Fries and Ginny's Slaw

Maynard and Ginny Pittendreigh

1. Make patties about an inch thick - but remember to make them slightly larger than the diameter of the bun.

2. Freeze the burgers, even if you are cooking them that day. Freezing them keeps the patties from falling apart on the grill.

3. If using charcoal grill, start the fire early.

4. Make slaw by grating cabbage -- until you have about two cups. Add one dill pickle that has been diced into 1/4 inch pieces. Put both in a bowl and add Miracle Whip -- enough to make just the right consistency (not runny, but not dry).

5. Prepare the french fries by pealing several potatoes (about one large potato per person to be served). The best potatoes for frying are Yukon Gold. Cut into strips about 1/2 inch thick. Deep fry in very hot oil.

6. While fries are cooking, sprinkle pepper onto patties and put on the grill (or use your favorite steak rub or seasoning). Cook 5 minutes and flip. Total cooking time will be about 10 minutes.

Serve on a bun, with ketchup, mustard, one slice of American cheese on each side of the beef pattie and Ginny's slaw.