Any Home Bakers Here?

something else I am trying for the first time tonight I have time now to play and try new things
Salisbury Steak


"This recipe has been in my family for years. It's easy to cook, but tastes like it took hours to make! I usually make enough extra sauce to pour over mashed potatoes. YUM!"

Ingredients

  • 1 (10.5 ounce) can condensed French onion soup
  • 1 1/2 pounds ground beef
  • 1/2 cup dry bread crumbs
  • 1 egg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon all-purpose flour
  • Sauce
  • 1/4 cup ketchup
  • 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon mustard powder
Directions
1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.

2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.

3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
 
something else I am trying for the first time tonight I have time now to play and try new things
Salisbury Steak


"This recipe has been in my family for years. It's easy to cook, but tastes like it took hours to make! I usually make enough extra sauce to pour over mashed potatoes. YUM!"

Ingredients

  • 1 (10.5 ounce) can condensed French onion soup
  • 1 1/2 pounds ground beef
  • 1/2 cup dry bread crumbs
  • 1 egg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon all-purpose flour
  • Sauce
  • 1/4 cup ketchup
  • 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon mustard powder
Directions
1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.

2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.

3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
Penny, Thanks for posting Recipe. NEVER made Salisbury Steak.
...this looks like a yummy recipe, it is in my recipe file. Thanks again, Aria
 
The venison meat loaf was absolutely awesome! It will be something we make again. Even both kids were happy with it!

Our meatloaf:

One lb ground beef, turkey, venison, or whatever ground meat you'd like to use
1 full sleeve of saltine crackers, crushed
1 egg
Roughly 1/4 cup ketchup
Roughly 2 Tbsp mustard
Mix everything together and form in to a loaf. Place in to a 9x9 or 8x8 baking dish, leaving about a 1 inch Gap between the loaf and the wall of the dish the whole way around. Spread ketchup thinly all over the outside of the loaf. Pour water about an inch deep in the "moat" around the loaf. Bake at 350° for 50-60 minutes.
 
I don’t think I’ve had wheat flour in the house since starting Jennifer (the sourdough) almost four years ago. Tonight I used wheat flour in the pizza crust, and I think it was better. I also fed Jennifer with the wheat. If I find that the sourdough really does taste better with wheat, I’ll have to try to keep some in the house.
 
WARNING - GRAPHIC IMAGE

When Sour Dough goes BAD!

I found this on my kitchen cupboard the other day.
I was going to make bread and it got pushed back and forgotten.
BadSourdough.JPG
 
Last edited:
Meatloaf one of our favorites:
Saute and brown 1/2 cup onion
l clove of garlic in
1 teaspoon EVOO about 5 minutes (cool before adding to Bowl)
In a Bowl Mix (with rubber gloves)
1/2 cup old fashioned oats
1/3 cup milk
add 1/4 cup grated carrot
1/4 cup chopped parsley
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/2 cup chili sauce
1 teaspoon dijon mustard
1/2 teaspoon salt 1/4 teaspoon pepper
Add 1 1/2 pound of ground beef
DO NOT OVER MIX
Shape the meatloaf 5 x9
Place on baking sheet (large) lined with foil
350 degree oven 1 hour
let rest 10 minutes before cutting.
(baking on a large sheet pan lined with foil...if there is any FAT
even a little, stays outside the meatloaf.) Easy to serve and
easy pan to clean....
 

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