Salisbury Steak with Mushroom Gravy

• 1 pound of ground beef
• 1 teaspoon Worcestershire sauce   
• 1/4 cup of soft bread crumbs
• 1  egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper        
• 1 tablespoon vegetable oil
• 2 tablespoons butter   
• 2  tablespoons of flour   
• 2 cups of beef stock
• 1 4.5-ounce can mushrooms 

  

 

In a mixing bowl, combine the beef, Worcestershire sauce, bread crumbs, egg, salt and pepper.

Stir mixture together to combine.

Shape into 4 equal sized patties.

Heat a skillet over medium heat.

Cover bottom with vegetable oil..

Place meat patties in skillet and brown on both sides for about 5 minutes each.

Remove from skillet and set aside.

Pour off fat.

Add butter to skillet and melt.

Sprinkle flour into melted butter. 

Stir and scrape bottom of pan to remove brown bits.

Let cook and brown for about 2 minutes.

Add stock stirring well.

Bring to a boil. 

Place the meat patties and any juices back into the skillet.

Add mushrooms.

Cover and reduce heat. 
Simmer for 15 minutes.

Remove from heat and serve warm.

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Honey Whole Wheat Bread

2 1/4 teaspoons yeast

2 3/4 cups lukewarm water

1 teaspoon sugar

1/3 cup honey
1 tablespoon salt

1/4 cup vegetable oil

3 cups bread flour
1/4 cup vital wheat gluten

4 cups whole wheat flour  

Dissolve yeast in warm water with sugar.

In mixing bowl add honey, salt and oil; mixing to combine.

Stir in yeast mixture.

Slowly add bread flour. 

Mix in vital wheat gluten.

Add whole wheat flour a little at a time, mixing until all the flour is incorporated and the dough begins to leave side of the bowl.  

Transfer dough to a lightly floured work surface, knead for 5 minutes, until dough is smooth and elastic.   

Place dough in a lightly greased large bowl.

Cover bowl with damp towel, let rise for about 70 minutes or until doubled in volume. 

Punch down dough.

Half dough and shape into two loaves. 

Place the loaves in lightly greased 9x5 inch loaf pans, and cover with a damp towel.  

Let rise until double in volume. 

Bake in pre-heated 375 degree oven for 30-35 minutes until crust is lightly browned and bread sounds hollow when lightly tapped.
Remove the bread from the oven.
Cool it on a wire rack before slicing.
Store the bread in a plastic bag at room temperature.

Honey Whole Wheat Bread

Tip:
Vital Wheat Gluten is made from the natural protein found in the endosperm of the wheat berry.  Add to bread dough, it helps retain the gas and steam from baking and gives more volume to baked bread.

 

 

 

Chicken Salad

Chicken salad that is equally perfect for a casual picnic or elegant luncheon.

 

 

• 2 1/2 cups diced cooked chicken
• 1 cup finely chopped celery
• 1 cup seedless grapes, halved
• 1 cup chopped walnuts or pecans
• 1 small onion, minced
• 1/2 teaspoon salt
• 1 cup mayonnaise

Combine all ingredients. Chill.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     

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Easy Baked Beans

2 15-ounce cans pork & beans

1/4 cup molasses

1/4 cup chopped onions

4 tablespoons brown sugar

1 tablespoon prepared mustard

2 tablespoons ketchup

2 slices bacon

Mix pork & beans, molasses, onions, brown sugar and ketchup together.
Pour into a greased casserole dish.
Top with bacon.
Bake in preheated 350 degree oven for 45 minutes.

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Cabbage Rolls

Cabbage Rolls

 

 

• 1 medium head cabbage
• 1-1/2 cups chopped onion, divided
• 1 tablespoon vegetable oil
• 1 can 14-1/2 ounces stewed tomatoes
• 1 can 14-1/2 ounces tomato sauce
• 2 garlic cloves, minced
• 2 tablespoons brown sugar
• 1-1/2 teaspoons salt, divided
• 1 1/2 pounds ground beef
• 1 cup cooked rice
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon pepper

In a large pot cook cabbage in boiling water for 10 minutes or until outer leaves are tender.
Remove from pot and place in bowl of ice water.

Remove nine large outer leaves.
Refrigerate remaining cabbage for another use.
Remove large vein from cabbage leaves.
Set aside.

For sauce saute 1 cup onion in vegetable oil until tender.
Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt.
Simmer for 15 minutes, stirring occasionally.
For filling mix together ground beef, remaining onions, rice, ketchup, Worcestershire sauce, 1 teaspoon salt and pepper.
Divide into 9 potions.
Place meat mixture on each leaf.
Fold in sides to completely enclose filling.
Place in casserole dish and top with sauce.
Cover and bake in preheated 350 degree oven for 1 hour.

Tip:  For smaller families before baking divide into freezer to oven  containers and freeze.  When ready to serve bake in preheated 400 degree oven for 30 minutes, reduce heat to  350 degrees and continue baking another 30 minutes or until internal temperature reaches 160 degrees.


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No-Fail Refrigerator Rolls

Warm rolls can be so easy when you have this dough recipe waiting for you in the refrigerator.

• 1 egg, beaten
• 1 teaspoon salt
• 1/2 cup sugar
• 1 package yeast
• 2 cups lukewarm water
• 5 cups all-purpose flour
• 3 tablespoons melted shortening

Mix together egg, salt and sugar.
Dissolve the yeast in water.
Combine egg mixture with yeast mixture.
Stir in half the flour.
Mix well.
Stir in remaining flour.
Mix well.
Add shortening, stirring to combine.
Let rise until double in size.
Stir down and refrigerate.
Form into rolls 1 1/2 hours prior to baking.
Let rise in warm place.
Bake in preheated 350 degree oven until golden brown.
Bread dough will last a week in refrigerator.

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Cost     $1.86  3 dozens rolls

Tip:
Two pounds of yeast cost $4.78 at Sam's.  This is 128 packets of yeast.  This reduces the cost of yeast from forty-five cents to four cents.    2 1/4 teaspoons  equals 1 packet of yeast.

Pineapple Cake Squares

• 1 1/4 cup brown sugar, firmly packed
• 3/4 cup sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs, beaten
• 1 15 1/4 ounce can crushed pineapple, in its own juice
• 1 cup chopped pecans or walnuts
• 1 can sweetened condensed milk
• 1/2 cup butter

Stir together 3/4 cup brown sugar, sugar, flour, baking soda and salt.
Mix in eggs and crushed pineapple until well combined.
Spread batter into greased 15x10x1 inch jellyroll pan.
Mix 1/2 cup brown sugar with 1/2 cup nuts.
Sprinkle over batter.
Bake in preheated 350 degree oven for 20 minutes or until cake is golden brown.
Heat sweetened condensed milk and butter until boiling.
Reduce heat and simmer for 3 minutes.
Remove from heat and add remaining 1/2 cup nuts.
Pour milk mixture over cake.
Cool completely before cutting.

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