Salisbury Steak

This is an old recipe I changed many years ago by using cream of mushroom soup instead of onion soup. It is a quick, simple and tasty family meal.

Ingredients:

1 can cream of mushroom soup, divided
1 1/4 lbs ground beef
3/4 c bread crumbs
1 egg
3/4 tsp salt
pepper
1 cup water
1 tbsp flour
1/4 c ketchup
1 tsp Worcestershire sauce
1/2 tsp mustard (powder)

Method:

1. In a bowl, combine 1/3 of the soup with beef, crumbs, egg, salt and pepper.
2. Shape into 6 - 8 patties.
3. In large pot, brown patties, turning once. No oil needed. They easily loosen once they are brown.
4. Blend the rest of the soup, water and remaining ingredients in a shaker. Pour over patties, one they are brown on both sides. Loosen patties gently with lifter.
5. Cook over low heat about 20 - 30 min. Serve with mashed potatoes.

Farmers' Chilli

Al Neenya says we are going to have a cold winter...I've heard others say that also, in the past week. So, let's prepare ahead of time and I'll share with you this all time favorite chilli dish. Our family loves chilli any time, but as the kids sat down to supper tonight, one of my family members said, "Hm....this has a smoked taste." Yes, it does...tweak this with some farmer sausage, and you will have one hefty bowl of Chilli.

• 2 pounds ground beef
• 1/2 ring farmer sausage cubed.
• 2 onions
• 3 cloves garlic
• 1 can of canned tomatoes (28 oz.)
• 1 can tomato sauce (14 oz.)
• 2 cans tomato past (6 oz.)
• 1 can kidney beans (19 oz)
• 1 can beef broth (10 oz.)
• 1/2 cup packed brown sugar
• 1 tablespoon chilli
• 11/2 cups Salsa
• 1 tsp. oregano
• 1/2 tsp. pepper
• 1 tsp. salt

1. Brown ground beef and saute onions together.
2. Drain off extra liquids.
3. Pour into large cooking pot.
4. Add all ingredients in order.
5. Simmer and cook for 2 hours on medium heat.

Not too worry too much if all your ounces and milligrams don't match up completely...Just take whatever you have in your cupboard and I'm sure it will have just the right zest. Why don't they have a few standard sizes for cans instead of 5 different sizes.
Oh, by the way, add a fresh salad and don't forget to add some Health Buns.


Marg

Japanese Chicken

This chicken recipe has been one of my favorites for many years. It is quick and easy to make and freezes well for those nights that you just don't feel like cooking. Typically the sauce is not a thick one, but if you prefer it to be thicker, take 1 0r 2 tablespoons of cornstarch dissolved in a bit of cold water and add to the sauce cooking it for 2-3 minutes so the cornstarch does not taste raw.

• 6-8 chicken breast cut into 4 strips
• 1/2 cup flour
• oil for browning

Sauce:

• 1 cup white vinegar
• 1 cup white sugar
• 1/4 cup soy sauce
• 1-2 tablespoons of cornstarch dissolved in 
• 1/4 cup water

1. Dredge the chicken flour and brown on all sides.
2. Place into a casserole dish.
3. Add all the sauce ingredients and de-glaze the pan.
4. Pour over chicken and bake for an hour at 350, covered.
5. Pour sauce over your favorite rice, and serve with a mound of stir fried veggies.

EDITORIAL NOTE BY LOVELLA

Today is the last day to enter the draw for our cookbook which will be coming out June 2011. The comments on the post Herald Press Comes Knocking will close after today and then the comments will be thrown in a teapot for a random draw. Winner will be announced Monday morning.

Roast Beef in the Slow Cooker

Now with the fall season upon us, it is time for getting out the Slow Cooker. With just a little planning and fore thought, you can have your supper in the slow cooker all day. When you come home from a busy day the aroma will inspire you to do a few final touches, and supper is DONE! Thursday for me is a full day so I like to have my supper ready when I get home. This recipe is something that I came up with using leftover spaghetti sauce. It makes a wonderful gravy that is not a strong tomato flavor. I like to use leftovers in soups and other dishes so that nothing goes to waste.

• a cut of your favorite roast beef ( I used an inside round), size depending on how many you want to serve
• a chopped onion
• 2 cups sliced mushrooms
• 2 cups of left over spaghetti sauce
• 2 tbsp. cornstarch
• 1/2 cup of cold water

1. place your roast in the slow cooker.
2. add onions, mushrooms, and spaghetti sauce.
3. cook on low for 8 hours.
4. remove roast and cover while you make the gravy.
5. turn slow cooker to high and mix the cornstarch with the cold water.
6. add to the gravy and stir well.
7. bring to a boil and simmer 2 minutes.
8. add roast beef (that has been sliced at an angle and against the grain) back to the gravy.
9. serve with mashed potatoes and your favorite side vegetable dish.