Salisbury Steak

Another great recipe from The Virtuous Wife... thank you Amanda!!

Ingredients

1 1/2 lbs ground beef
1 can Cream of Mushroom soup, undiluted
1 Tbl Dijon mustard
2 tsp Worcestershire sauce
1 ts prepared horseradish
1 egg
1/4 cup dry bread crumbs
1/4 cup diced onion
1/2 tsp salt
Dash of pepper
1/2 cup water
Oil for browning the patties

Step 1

In a bowl, combine the soup, mustard, Worcestershire sauce, horseradish; blend well. Set aside.

Step 2

In another bowl, combine the egg, bread crumbs, onion, salt, pepper, and 1/4 cup of the soup mixture. Add beef and mix well.

Step 3

Divide meat into six patties. Brown the patties on both sides in the oil. Drain any grease.

Step 4

Combine remaining soup mixture with the water. Pour over patties. Cover and cook over low heat for 10-15 minutes, or until meat is no longer pink.

Step 5

Serve over cooked noodles, hot rice, or mashed potatoes.

Garlic Parmesan Pull-Apart Bread

1 can of refrigerated Grands biscuits
1/2 stick of butter
3 cloves of garlic  minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning (I omitted)

Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a bundt pan and let it melt in the preheating oven.

While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy! 

More Great Recipe:  The Virtuous Wife -- Thanks to Amanda!!

     

Baked Spaghetti

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 2 pounds ground beef
• 2 medium onions, chopped
• 2 cans (one 15 ounces, one 8 ounces) tomato sauce
• 1 can (8 ounces) sliced mushrooms, drained
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 2 packages (7 ounces each) uncooked spaghetti
• 1 package (8 ounces) cream cheese, softened
• 2 cups (16 ounces) 4% cottage cheese
• 1/2 cup sour cream
• 2 tablespoons minced chives
• 1/4 cup dry bread crumbs
• 1-1/2 teaspoons butter, melted

Directions

• In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomato sauce, mushrooms, garlic powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
• Meanwhile, cook the spaghetti according to package directions; drain. In a small bowl, combine the cream cheese, cottage cheese, sour cream and chives; beat well. Place half of spaghetti in a greased 4-qt. baking dish. Spoon cream cheese mixture evenly over top. Layer with remaining spaghetti and all of the beef mixture.

Toss bread crumbs and butter; sprinkle over the top. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer until heated through. Yield: 12 servings.

Rice-Stuffed Peppers

 Fix this wonderful, easy dish when you have company. The cheese sauce sets these stuffed peppers apart from any others I've tried. 
40 60 100  Ingredients  

2 pounds ground beef

1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper

3-3/4 cup
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (15 ounces) tomato sauce
1 tablespoon ground cumin
3 cups uncooked instant rice
4 medium green peppers

CHEESE SAUCE: 

1-1/2 pounds process American cheese, cubed 

1 can (10 ounces) diced tomatoes and green chilies, undrained

Directions

In a Dutch oven, cook beef, onion, green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.  

 

Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes.  

 

Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes. 

 

Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13-in. x 9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.

 

Yield: 8 servings.

 

Capellini Alla Campagnola

Rustic Angel Hair Pasta & Chicken...

... Angel hair pasta, warm goat cheese, sun dried tomatoes, broccoli, garlic and olive oil

 

1 1/2 lbs boneless skinless chicken breast halves (about 3, 1 1/2 to 1 3/4)
6 tablespoons olive oil (divided)
1/2 cup flour (more or less, as needed, to dredge chicken in)
8 ounces sliced baby portabella mushrooms (crimini)
5 garlic cloves, minced or 5 garlic cloves, crushed
1/2 teaspoon crushed red pepper flakes (optional and amount really to taste)
1/2 cup dry white wine (dry sherry is good)
1 (14 1/2 ounce) can diced tomatoes (14.5 ounce can, or may use 2-3 cups peeled, seeded and chopped roma or heirloom tomatoes with juice,) or 1 (14 1/2 ounce) can crushed tomatoes, undrained (14.5 ounce can, or may use 2-3 cups peeled, seeded and chopped roma or heirloom tomatoes with juice,)
1 lemon (juice of, no seeds)
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
1/2 teaspoon fennel seed
2 tablespoons capers (size doesn't matter)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup chopped Italian parsley
8 1/2 ounces uncooked angel hair pasta, cooked al dente
1/2 cup shaved asiago cheese (use vegetable peeler) or 1/2 cup parmesan cheese (use vegetable peeler)

Directions:

1 Pound chicken breasts to 1/4-1/2-inch thickness between sheets of plastic wrap.
2 Season chicken with salt and pepper, then dredge chicken in flour and shake off excess.
3 Heat 3 tablespoons olive oil in a large skillet and add chicken breasts, cooking over medium heat until golden on both sides and cooked through.
4 Drain chicken and set aside.
5 Meanwhile, heat boiling salted water in a pasta pot and cook angel hair pasta al dente; drain.
6 Heat remaining 3 tablespoons olive oil in another deep skillet and add mushrooms, garlic and red pepper.
7 Cook mushrooms until tender then add wine and cook for 3-5 minutes or until alcohol burns off.
8 Pour in tomatoes, lemon juice, basil, oregano, fennel, capers, salt and pepper.
9 Simmer over low heat for 15-20 minutes, adding tomato juice or broth if necessary (if mixture dries too much).
10 Stir in chopped parsley, then add drained angel hair pasta and toss.
11 Serve pasta topped with sliced chicken breast and topped with shavings of asiago or parmesan cheese.

 

 

Mama's Morning Casserole

Mama's Morning Casserole

Adapted from Gooseberry Patch Old-Fashioned Country Christmas .   I modified the recipe by using Dijon mustard instead of mustard powder and adding more cheese.  I prefer sharp cheddar  in this dish.   Makes 6 to 8 servings.  

6 eggs, beaten

2 cups milk

1 1/2 teaspoons Dijon mustard

1 teaspoon dried oregano

1 cup biscuit baking mix (I use Bisquick)

8 ounces sharp cheddar cheese, shredded

1 pound bulk pork sausage, browned, drained and cooled (I prefer Jimmy Dean Original)

To beaten eggs, add milk, mustard and oregano.   Whisk until blended.

  Add in baking mix, cheese and sausage.  Mix well with a heavy wooden spoon.

 Pour into a greased 9×13 casserole dish.   Cover and refrigerate overnight.

Bake in a 350 degree oven for  60 minutes or until browned.  Serve warm.

Foolproof Chocolate Fudge

Foolproof Chocolate Fudge

This classic and truly foolproof fudge recipe will be a favorite for years to come. Try one of our suggested variations or personalize the fudge by adding your favorite ingredients to the basic recipe. Fudge also makes a great homemade gift to share with family and friends.

Ingredients

• 3 cups (18 oz.) semi-sweet chocolate chips
• 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
• Dash salt
• 1/2 to 1 cups chopped nuts (optional)
• 1 1/2 tsps. vanilla extract

Directions

LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.

MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

MICROWAVE METHOD
COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
VARIATIONS
CREAMY DARK CHOCOLATE FUDGE: MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge
Courtesy of Courtesy of Smucker's Orchard's Finest Preserves