Tuesday, April 16, 2013

Salisbury Steak

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


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!!


Thursday, April 04, 2013

Baked Spaghetti













  • 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


  • 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.