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Posts Tagged ‘recipes’

Salisbury Steak with Onion Gravy

Salisbury Steak with Onion Gravy

Ingredients
1 egg
1 can (10-1/2 ounces) condensed French onion soup, undiluted, divided
1/2 cup dry bread crumbs
1/4 teaspoon salt
Pinch pepper
1-1/2 pounds ground beef
1/4 cup water
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1 tablespoon all-purpose flour
2 tablespoons cold water
6 cups hot cooked egg noodles
Chopped fresh parsley, optional

Directions
In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Shape into six oval patties.

In a large skillet, brown patties over medium heat for 3-4 minutes on each side or until a meat thermometer reads 160° and juices run clear. Remove and set aside; drain. Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet. Bring to a boil.

Return patties to the skillet. Reduce heat; cover and simmer for 15 minutes or until heated through. Combine flour and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve patties and gravy with noodles. Garnish with parsley if desired. Yield: 6 servings.

Recipe found here: Salisbury Steak with Onion Gravy

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apple pie
Blue Ribbon Apple Pie

Crust Ingredients:
2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup cold LAND O LAKES® Butter, cut into chunks
1/3 cup shortening
4 to 5 tablespoons cold water

Filling Ingredients:
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 medium (6 cups) tart cooking apples, peeled, sliced 1/4-inch
1 tablespoon LAND O LAKES® Butter
1 teaspoon sugar

Heat oven to 400°F. Combine 2 cups flour, 1 teaspoon sugar, salt, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg in large bowl; cut in 1/3 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened.

Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in large bowl. Add apples; toss lightly to coat.

Spoon apple mixture into prepared crust. Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.

Bake for 35 minutes; remove aluminum foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes; serve warm. Store refrigerated.

Recipe Tip
If desired, remove pie from oven when lightly browned and bubbly. Run knife through slits in crust. Pour 1/2 cup whipping cream evenly through all slits. Return to oven for 5 minutes to warm whipping cream.

Recipe found here: Blue Ribbon Apple Pie

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Mexican Meatloaf

Ingredients
1 can Campbell’s® Condensed Southwest Style Pepper Jack Soup
1½ lb. ground beef
½ cup dry bread crumbs
1 egg, beaten
1 medium onion, chopped
1 tsp. garlic powder

Preparation
MIX ½ can soup, beef, bread crumbs, egg, onion and garlic powder thoroughly. Shape firmly into 8″x4″ loaf in baking pan. BAKE at 350°F. 30 min.

SPOON remaining soup over meatloaf. Bake 30 min. more or until done

This recipe was found at Beef Recipes: Mexican Meatloaf (about 1/4 way down)

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Mary Kaye Huntsman’s Favorite Coca-Cola Cake

Coca-Cola Cake from “Favorites – A Collection of Favorite Ivory Family Recipes”
Mary Kaye Huntsman is the First Lady of Utah

2 cups flour
1/2 cup buttermilk
2 cups sugar
2 eggs
1 cup butter
2 teaspoons vanilla
1 cup Coke (not diet)
1 teaspoon baking soda
2 tablespoons cocoa
1/4 teaspoon salt
1 1/2 cups miniature marshmallows

Mix flour and sugar in a large bowl. Melt butter in saucepan, add Coke and cocoa and bring to a boil. Stir into flour mixture. Blend in buttermilk, eggs, vanilla, baking soda and salt. Pour into greased 9” by 13” baking pan. Bake at 350 degrees for 35 minutes. Sprinkle with marshmallows and bake an additional 3 to 5 minutes until melted. Cool cake and frost with Coca-Cola Frosting (below).

Coca-Cola Frosting

½ cup butter
6 tablespoons Coke
2 tablespoons cocoa
3 ½ cups powdered sugar
1 teaspoon vanilla
1 cup chopped pecans (optional)

Melt butter. Add Coke and cocoa and bring to a boil. Remove from heat and mix into powdered sugar. Add vanilla and mix until smooth and creamy. Spread onto cake and top with nuts, if desired.

This recipe found at Mary Kaye Huntsman’s Favorite Coca-Cola Cake

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Rice Stuffed Pork Roast recipe

rice-stuffed-pork-roast.jpg

Rice Stuffed Pork Roast

3/4 cup slivered almonds
2 tablespoons butter or margarine
3/4 cup sliced green onions
3/4 cup chopped celery
4 cup cooked brown rice
3/4 cup orange juice; divided
2 tablespoons grated orange peel
1 tablespoon diced crystallized ginger, divided
1/2 tsp salt
1 Boneless pork loin roast -(3-1/2 lbs.), rolled and tied
1 teaspoons dried rosemary, crushed
1/4 teaspons cracked black pepper
16 ounces canned cranberry sauce
1 orange, peeled & sectioned

Cook almonds in butter in large skillet over medium-high heat until brown.
Add onions and celery; cook until vegetables are tender crisp. Stir in
rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set
aside. Untie roast, and spoon rice mixture lengthwise between loins. Retie
roast securely with string at 2- to 3-inch intervals; place, fat side
down, on rack in shallow roasting pan. Combine rosemary and pepper;
sprinkle over roast. Insert meat thermometer does not touch stuffing or
fat. Bake at 325 degrees. for 1-1/2 hours. Combine cranberry sauce,
remaining orange juice, remaining ginger, and orange in small saucepan;
stir well. Simmer over medium heat 25 minutes, stirring occasionally.
Brush about 1/2 cup cranberry mixture over pork. Bake an additional 15
minutes or until meat thermometer registers 170 degrees. Let roast stand
10 minutes. Remove string and slice roast. Serve with remaining cranberry
sauce.

Yield: 6 Servings

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