Salisbury Steak

Salisbury Steak

 INGREDIENTS

SERVINGS 6 UNITS US
1 (10 1/2 ounce) cancampbells French onion soup
1 1⁄2 lbs ground beef
1⁄2 cup dry breadcrumbs
1 egg
1⁄4 teaspoon salt
1⁄8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
3 tablespoons cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1⁄2 teaspoon mustard powder
1⁄4 cup water
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DIRECTIONS

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

Apple Dumplings

Apple Dumplings ~the easy way

1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls (The Croissant Kind)
2 baking apple
1⁄2 cup butter
3⁄4 cup dark brown sugar (or light brown sugar)
1⁄2 teaspoon cinnamon
1 1/4 cup water
juice of one lemon

Preheat oven to 350.

On a surface dusted w/ flour, unfold the Crescent Rolls. Cut them out with along the dotted line.
Place an apple wedge on the wide edge of each dough triangle and roll up maintaining the croissant shape as much as possible
Place the dumplings in an 8 in baking dish.
In a saucepan, melt the butter, sugar and cinnamon over medium heat. Stir in water and lemon juice. Pour mixture over the dumplings. Sprinkle on more cinnamon.
Cover the pan with foil and bake for 15 minutes. After 15 minutes, uncover the pan and bake for an additional 15 minutes.

I know people who add a few cinnamon red hots to add a little color. I will buy some and keep them in a jar for occasions like this in the future.

* Since living semi alone again (I have the boys 4 nights a week) I cook for one a lot. I made 2 of the crescent rolls for my breakfast. the remaining 6 were made into dumplings

I love recipes that use a premade ingredient i.e. a tube of rolls or a box of cake mix.

Cornbread Casserole

Cornbread Casserole
1 (8 ounce) box Jiffy cornbread mix
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn (not drained)
1 cup sour cream
1/2 cup melted butter

350 - 60 min

I doubled this recipe in a 9x13" pyrex dish for the church chili dinner Halloween trunk or treat. It was a hit and I took an empty dish home. The boys liked it enough to ask me to make it again.

Queso Fundido

Queso Fundido

1 lb Chorizo
1 lb Ground Turkey
1 whole Medium Onion, Finely Diced
4 whole  Bell Peppers One Red, Green, Yellow, & orange Seeded And Finely Diced
2 pounds Stringy Melting Cheese
3 whole Roma Tomatoes, Diced
1 Bunch Cilantro, Chopped
 Tortilla Chips or soft taco shells For Serving

Ohio State Fair 2015 

This blog started as a place to park recipes and pictures of things I made so I wouldnt lose them.

Me, Myself and I

It's all about me!

Cuban Pork Shoulder Roast

Cuban Pork Shoulder Roast

6-pound pork shoulder, trimmed of excess fat
4 tablespoons finely minced garlic or dried powder
2 tablespoon dried oregano
3 tablespoon ground cumin
2 teaspoon ground black pepper
1 cup orange juice
2 cups of lemon slices

Stick in crock pot on high until pull apart tender.
Add more orange juice during cooking if more liquid is needed.



Serve in Cuban Sandwiches or as a main dish.

My kids like grilled cheese and pork sandwiches the next day.

Roast Leg of Lamb

Roast Leg of Lamb

1 leg of lamb Coated with Moroccan spice blend

Cook first hour at 350 f
cook second hour 300 f

It should be very rare around the bone.

I slice thin and the boys can eat it as fast as I can slice.

Day Two:
of Leg of Lamb Soup

Cut sliceable meat off and slice for snacks (I have boys and an glad to have lamb as snacks over sweets)

Place bone is large stock pot in chicken stock. boil until bone is clean. Clean meat from the "other" lamb joint stuff and put good meat back in pot
add 4 cups carrots
2 cups Onion
2 cups potatoes
2 cups of celery
2 cans diced tomotoes
1 heaping spoon of Better than bouillon vegetable
add Moroccan Spice to taste

Boil until veggies are tender.
Add Roux to thicken or leave as thin broth

Note: I am re-posting all of the Recipes that I serve to my family all the time so I dont have to dig for them