Salisbury Patties and Gravy

1 pound ground beef

1 medium onion, chopped

1 to 1 1/2 cups crushed saltines

1 egg

3 tsp instant beef bouillon granules, divided

2 to 3 cups water

3 Tbs cornstarch mixed in 3 Tbs water

Mix together beef, onion, saltines, egg and 1 tsp. beef bouillon granules. Form patties with hands and fry in small amount of butter on both sides. When all patties are browned, cover with 2 cups water and rest of beef bouillon. Cover with lid and simmer for about 15 minutes. Remove patties to a plate and make gravy by slowly adding the cornstarch/water mix. You may add more water and beef bouillon granules to taste.

Pumpkin Pancakes

1 cup flour

1 Tbs sugar

2 tsp baking powder

2 tsp pumpkin pie spice

1/2 tsp salt

2 egg yolks

2 egg whites

1 cup milk

1/2 cup pumpkin

2 Tbs vegetable oil

1 tsp vanilla

Combine dry ingredients in a bowl. Beat egg whites until soft peaks form. Set aside. Add rest of ingredients to the dry ingredients and stir until mixed. Fold in egg whites. Ladle by 1/4 cupfuls onto hot greased griddle. Flip when bottoms are brown and bubbles form in middle.

Homemade Pancake Syrup

1 cup water
2 cups brown sugar
1/2 tsp maple extract flavoring

Bring to boil and boil 1 minute while stirring. That's it!

Four Bean Salad

1 16 oz can of each: Lima bean, kidney bean, green bean, wax or yellow bean
1/2 cup diced green pepper
1 diced medium onion
1/2 cup honey
2/3 cup white vinegar
1/3 cup salad oil
1 tsp salt
1 tsp pepper

Combine beans, pepper, and onion. Whisk together remaining ingredients and pour over bean mixture.
Mix and marinade for 12 to 24 hours in the refrigerator before serving.

French Toast Sticks

These can be made to put in the freezer for a quick breakfast through the week.

Makes 24 sticks.

8 slices Texas Toast
1/4 cup melted butter
4 eggs
1/3 cup sugar
1/4 tsp cinnamon
2/3 cup milk
3/4 tsp vanilla

Preheat oven to 350* F
Cut slices of bread into thirds to make three sticks from one slice.
Mix melted butter, eggs, sugar, cinnamon, vanilla, milk and beat well.
Dip each bread stick into the mixture and place on parchment lined baking sheet.
Bake 25 minutes, turning the sticks over halfway through.

For freezing, allow to cool. Flash freeze on baking sheet, then place in ziplock bag.
To reheat: 3 sticks microwave for 30 seconds.

Tetrazzini Deluxe

1 (16 oz) pkg spaghetti

½ c. butter, melted

½ lb fresh mushrooms, sliced

2 (10 ½ oz) cans cream of chicken soup

1 cup water

4 cups cubed cooked chicken or turkey

1 cup shredded sharp cheddar cheese

1 (10 oz) pkg frozen peas

½ c. sherry (optional)

2 Tbs Worcestershire sauce

1 tsp salt

¼ tsp pepper

1 c. grated parmesan cheese

paprika

Break spaghetti into halves or thirds. Cook and drain.

Saute mushrooms in butter until tender. Stir in soup and water and cook and stir until blended. Stir in spaghetti and all other ingredients except parmesan cheese and paprika. Pour into greased 9x13” baking dish. Top with parmesan cheese and sprinkle with paprika.

Bake at 375ºF for 45 minutes or until thoroughly heated.

Walnut Fudge Balls

2 c. semi sweet chocolate chips

1 c. chopped walnuts

¾ c. sweetened condensed milk

1 tsp vanilla

¼ c. colored sugar sprinkles

Melt chips in double boiler. Stir in nuts, milk, and vanilla. Let sit 10 minutes to cool. Shape into 1: balls and roll in sugar. Makes 32 balls.

(buttered hands makes rolling easier)

Yummy Chocolate Chip Cookies

1 c. butter (2 sticks)

1 c. white sugar

1 c. brown sugar

2 eggs

1 tsp. vanilla

2 c. flour

2 ½ c. oatmeal cut in blender/processor

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

12 oz. semi-sweet chocolate chips

4 oz. Hershey bar, grated

1 ½ c. walnuts chopped

1. Preheat oven to 375°F.
2. Cream butter and sugars.
3. Add eggs and vanilla.
4. Mix flour,oatmeal, salt, powder, soda and add to sugar mixture.
5. Stir in choc. chips, Hershey bar, nuts.
6. Roll into balls and place 2” apart.
7. Bake 10 minutes.

Swedish Meatballs

Ingredients

Meatballs:

2 slices fresh white bread

½ cup milk

3 Tbs clarified butter

½ cup finely chopped onions

pinch of salt + 1 tsp

¾ lb ground chuck

¾ lb ground pork

2 large egg yolks

½ tsp black pepper

¼ tsp allspice

¼ tsp nutmeg

Gravy

¼ cup All purpose flour

3 cups broth

¼ cup heavy cream

Preheat oven to 200º F.

Tear bread and put in bowl with milk and set aside

Melt 1 Tbs butter, add onion and pinch of salt. Sweat til soft

In bowl, bread & milk, ground chuck, pork, yolks, 1 tsp salt, pepper, allspice, nutmeg, onions. Beat on medium 1 to 2 minutes.

Form 1 oz size meatballs

Heat remaining butter and add meatballs till golden grown (7-10 min)

Keep warm in oven

Heat to low and add flour 1-2 minutes

Gradually add beef broth and whisk until thickened

Add cream and cook until desired consistancy

Add meatballs

Serve over Amish egg noodles.

Taco Seasoning Mix

½ c plus 2 Tbs chili powder

2 ½ tsp garlic powder

2 ½ tsp onion powder

2 ½ tsp crushed red pepper flakes

2 ½ tsp dried oregano

1 Tbs plus 2 tsp paprika

¼ c. plus 1 Tbs ground cumen

3 Tbs plus 1 tsp sea salt

3 Tbs plus 1 tsp black pepper

Combine and store in air tight container

Lea & Perrins Steak Marinade

½ c. Worcestershire Sauce

3 Tbs olive or vegetable oil

3 Tbs Balsamic Vinegar

¼ tsp salt

(optional: garlic or garlic powder)

Combine ingredients and use to marinate steaks for 30 minutes before grilling.

Squash Casserole

Ingredients

2 pounds yellow squash, cut in ¾ inch cubes

1 cup chopped onion

1 teaspoon salt

¼ teaspoon freshly ground pepper

water

4 tablespoons butter

1 cup saltine crackers crumbled

½ cup milk

1 cup shredded Cheddar cheese

½ cup pecans, finely chopped, or buttered bread crumbs

Place squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. taste and adjust seasonings, adding more salt and pepper to your taste.

Butter a 1 ½ quart baking dish well. Stir crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350º F, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.

Sausage English Muffin Casserole

2 pkg breakfast sausage links

6 english muffins cut into 1 in cubes

¼ c. butter, melted

1 c. shredded cheddar cheese

1 c. shredded mozzarella cheese

½ c. onion, chopped

½ c. red pepper, chopped

12 eggs

2 c. milk

¼ tsp salt

¼ tsp pepper

¼ cup crumbled bacon

Cook sausage, cool slightly and cut into ¼ inch slices

In a greased 13x9” baking dish, layer half the english muffin cubes and half the cooked sausage. Repeat layers. Drizzle with butter and top with the cheeses, onion, and red pepper

In bowl, combine egges, milk, salt and pepper. Pour over casserole. Sprinkle with bacon. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Uncover and bake at 350ºF for 45-50 minutes or until knife inserted into center comes out clean. Let stand 5 minutes.

Shrimp and Vegetable Stirfry

1 lb. medium shrimp, peeled, deveined (fresh, or frozen, thawed)

¼ tsp ground ginger

¼ tsp cayenne pepper

1 clove garlic, minced

1 Tbs sesame seeds

¼ tsp ground black pepper

2 tsp sesame oil

2 Tbs canola oil

1 red bell pepper, sliced into thin strips

3 green onions, sliced

3 Tbs teriyaki sauce

 ½ lb sugar snap peas

1/8 c cornstarch

¾ c chicken broth

¼ tsp salt

1 cup cooked white rice

Combine shrimp, ginger, cayenne pepper, garlic, sesame seeds, black pepper, and sesame oil in a large ziplock bag and toss to coat. Heat canola oil in a large wok or skillet. Add red bell pepper, green onions, saute 3 to 4 minutes to soften slightly. Add teriyaki sauce. Add peas and shrimp with seasoning. Saute 4 minutes or until shrimp are opaque. Stir cornstarch into chicken broth and add to wok. Cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over heated rice.

Pita Bread

1 pkg active dry yeast (2 ¼ tsp)

½ c. warm water

1 c. whole-wheat flour

2 c. all-purpose flour

1 ¼ tsp salt

1 tsp sugar

1 c. lukewarm water

Dissolve yeast in ½ c warm water. Add sugar and stir until disolved. Let sit 10-15 minutes until water is frothy

Combine flour and salt in large bowl. Make small depression in middle and pour yeast water in. Slowly add 1 c. warm water and stir with wooden spoon or rubber spatula until elastic.

Knead on floured surface 10-15 minutes. Place in greased bowl, cover, and rise about 3 hours, until doubled.

Roll out in rop and pinch off 10-12 small pieces. Place balls on floured surface, cover and let sit 10 minutes

Preheat oven to 500ºF, and preheat baking sheet also.

Roll out each ball into circles 5-6” across and ¼” thick.

Bake each circle 4 minutes until bread puffs up. Turn over and bake 2 minutes.

Remove pita and push down puff. Immediately store in bags.

Stores up to a week in pantry and up to a month in freezer.

Sausage and Potato Breakfast Skillet

1 lb. sausage roll

1 small onion, diced

1 small green pepper, diced

1 20 oz bag home fries potatoes

4 Tbs butter

½ c. shredded cheddar cheese

Crumble and cook sausage with onions and peppers over medium heat until browned. Remove from skillet. Melt butter in skillet and cook potatoes according to directions. Stir insausage mixture and cook until hot. Top with cheese and serve.

Peanut Butter Fudge Balls

¼ c. (1/2 stick) butter

¼ c. milk

1 tsp vanilla

1 ½ c. special dark or semi-sweet chocolate chips

½ c. creamy peanut butter

3 2/3 c powdered sugar

3 c. finely chopped peanuts

1 ½ tsp shortening

Line 8 or 9” square pan with foil and grease foil.

Cook butter, peanut butter, milk in saucepan over low heat until melted.

With wooden spoon, gradually beat in powdered sugar and vanilla. Remove from heat and pour in pan. Cool completely.

Line 2 trays with wax paper. Spread chopped uts on one tray. Roll mix into ¾” balls and set on empty tray. Chill if needed. Place chips and shortening in medium bowl. Microwve at 50% power 1 minute, stir, then 15 sec, stir, until melted and smooth.

Dip peanut butter balls in chocolate mix and roll in chopped nuts. Place in small muffic cups.

Makes about 5 dozen

Peppermint Bark

1 c. crushed peppermint candy canes

2 pounds white chocolate

peppermint flavoring

1. Melt chocolate in double boiler
2. Combine cane pieces and flavoring to melted chocolate
3. Pour onto cookie sheet that is covered with parchment or wax paper
4. Put in refrigerator 45 minutes or until firm.
5. Remove from cookie sheet and break into pieces, whatever size desired.
6. Put pieces in jar or cellophane bag tied with ribbon.

Mexican Manicotti

Ingredients

1 lb beef

1 16 oz can refried beans

3 tsp of chili powder

3 tsp of oregano

1 8oz package Manicotti shells

2 ½ cups of water

16 oz picante sauce

16 oz sour cream

1 cup shredded monterrey jack cheese

¼ cup sliced green onions

¼ cup sliced ripe olives

Mix beef, beans, chili powder and oregano.

Put in shells.

Place in greased 13X9 baking pan.

Mix water and sauce and pour over manicotti.

Cover & refrigerate 8 hours.

Remove from fridge 30 minutes before baking

Cover and bake at 350º F for 1 hour.

Uncover and spoon on sour cream.

Sprinkle with cheese, onions, and olives

Bake for 8 minutes more.

Parmesan Tilapia

Ingredients

½ cup parmesan

¼ cup butter softened

3 Tbs Mayo

2 Tbs lemon juice

¼ tsp basil

¼ tsp black peper

1/8 tsp onion powder

1/8 tsp celery salt

2 lbs tilapia fillets

Mix all except fish and set aside

Broil fish 2-3 minutes

Flip and broil 2-3 minutes

Add sauce on each fillet and broil 2 minutes more.

Quicker Cassoulet

1 pound Polish or smoked sausage, cut diagonally into 1" pieces
1 can (15-16oz) great northern beans, rinsed and drained
1 can (15-16oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) tomato sauce
3 medium carrots, thinly sliced (1 1/2 cups)
2 small onions, thinly sliced and separated into rings
2 cloves garlic, finely chopped
1/2 cup dry red wine or beef broth
2 Tbs packed brown sugar
2 Tbs chopped fresh or 1 1/2 tsp dried thyme leaves

Heat oven to 375* F
Mix all ingredients in ungreased 3-qt casserole.
Cover and bake 1 hour or until mixture is hot and bubbly and carrots are tender.

Ice Cream in a Bag

1 Tbs sugar

½ c half and half

¼ tsp vanilla

½ c rock salt

ice

pint ziplock bag

gallon zipock bag

Mix sugar, half and half, and vanilla in pint bag. Close bag and place in gallon bag with ice and salt. Seal gallon bag and shake until you have ice cream!

Italian Sausage Ziti Bake

1 pkg Italian sausage

1 pkg ziti pasta

1 small onion, chopped

2 garlic cloves, crushed

1 jar spaghetti sauce

1 can crushed tomatoes

1 pkg frozen italian vegetable mix (carrots, zucchini, cauliflower, etc) thawed

1 to 2 cups shredded mozzarella cheese

1 can white beans

Cut sausage into coins or 1 inch pieces.  Cook sausage and onion in skillet. Add garlic to last 3 minutes.

Boil ziti according to directions.

Mix sausage, onion, garlic, cooked pasta, spaghetti sauce, crushed tomatoes, vegetable mix, and beans.

Pour into greased 9x13 casserole pan. Sprinkle with mozzarella and bake on 350ºF for 30 minutes.

Herbed Greek Lamb Chops with Feta Salad

1 ½ c. olive oil

¼ c. parsley, finely chopped

1 Tbs rosemary, finely chopped

¼ c. orgegano, finely chopped

8 garlic cloves, chopped

¼ c. lemon juice

sea salt and cracked black pepper to taste

12 lamp loin chops

Mix oil, herbs, garlic and lemon juice. Season with salt and pepper. Add loin chops and toss to coat. Let sit for 30 minutes to 1 hour.Grill lamb chops.

Salad

½ c. feta cheese

1 c. grape tomatoes

½ c. kalamata olives

1 cucumber thinly sliced

1 Tbs mint leaves, roughly chopped

½ c. olive oil

¼ c. white wine vinegar

salt and pepper to taste

Hummus

1 can garbanzo beans

1 ½ Tbs Tahini

3-5 Tbs lemon juice

¼ c. reserved liquid from garbanzo beans

2 cloves garlic, crushed (and roasted)

½ tsp salt

2 Tbs olive oil

mix all in food processor.

Additional items depending on taste:

sundried tomatoes

roasted red peppers

cayenne

red pepper flakes

jalapenos

cumin

Giant Chocolate Chip Cookie Cake

Ingredients

2 sticks unsalted butter, softened

1 cup packed light brown sugar

½ cup granulated sugar

2 large eggs

2 cups plus 2 Tbs All Purpose flour

1 tsp baking soda

½ tsp salt

1 ½ tsp pure vanilla extract

1 ½ cup semi-sweet chocolate chips

¾ coup white chocolate chips

½ cup macadamia nuts, chopped

½ cup toasted walnuts

Preheat to 375 º F.

Line 14” light colored round pizza pan with parchment paper and grease paper.

In large bowl, cream butter and sugars. Add eggs beating well after each one

In bowl, combine flour, soda, salt, mix with a whisk. Add to butter mixture and add vanilla.

Fold in chips and nuts

Spread across pan and bake until edges are golden and cookie is set and still soft

About 20-25 minutes

Cool in pan 10 minutes then transfer to wire rack.

Guacamole

Ingredients

3 Haas Avocados, halved, seeded and peeled

1 lime juiced

½ tsp salt

½ tsp ground cumin

½ tsp cayenne

½ medium onion diced

2 Roma tomatoes seeded and diced

1 Tbs chopped cilantro

1 clove garlic, minced

Toss avocado pulp and lime juice to coat. Reserve lime juice after all avocados have been coated. Add salt and cumin and mash with potato masher. Fold in onions, tomatoes, cilantro, and garlic. Add 1 Tbs of reserved lime juice. Let sit at room temperature and then serve.


From Alton Brown

Coffee Molasses Pork Chops

Ingredients

1 cup strong brewed coffee, cooled

6 ounces molasses, by weight (about 1/2 cup)

2 tablespoons apple cider vinegar

1 tablespoon dijon mustard

2 cloves garlic, minced

Kosher salt and freshly ground pepper

1/2 teaspoon ground ginger

6 to 8 sprigs fresh thyme

4 6-to-8-ounce bone-in pork chops (1 inch thick)

Directions

Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.

Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.

Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.

Country Cheese Biscuits

Ingredients

2 c. all-purpose flour

2 tsp baking powder

½ tsp salt

½ c. butter

1 c. shredded cheddar

2/3 c. milk

(optional: add garlic powder with flour)

1. Preheat to 425°F and lightly grease baking sheet.
2. Combine flour, salt, baking powder.
3. Cut in butter with pastry cutter until coarse crumbs.
4. Stir in cheese and milk.
5. Turn out onto floured surface and pat into 1” thickness.
6. Cut with 2” biscuit cutter.
7. Bake 12 to 15 minutes or until lightly brown.

optional: brush tops with 2 Tbs. melted butter after removing from oven.

Chocolate Zucchini Cake

Ingredients

2 cups All Purpose Flour

2 cups sugar

¾ cup unsweetened cocoa

2 tsp baking soda

1 tsp baking powder

½ tsp salt

1 tsp cinnamon

4 eggs

1 ½ cup vegetable oil

3 cups grated zucchini

¾ cup chopped walnuts or chocolate chips

Preheat oven to 350º F and grease and flour 9X13 pan.

Mix dry ingredients.

Add eggs and oil.

Fold in nuts and zucchini.

Bake 50-60 minutes.

Hungarian Goulash

1 Tbs vegetable oil
1.5 pounds boneless beef chuck, tip, or round cut into 3/4" cubes
1/2 cup beef broth
3 Tbs paprika
1 1/2 tsp salt
1/2 tsp caraway seed
1/4 tsp pepper
3 large onions, chopped (3 cups)
2 cloves garlic, finely chopped
1 can (14 1/2oz) diced tomatoes
1/4 cup cold water
2 Tbs all-purpose flour
6 cups hot cooked noodles

Heat oil in 4-qt Dutch oven or 12" skillet over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until beef is brown. Drain

Stir in remaining ingredients except water, flour, and noodles. Heat to boiling, reduce heat. Cover and simmer about 1 hr 15 minutes, stirring occasionally until beef is tender

Shake water and flour in tightly covered container. Gradually stir into beef mixture. Heat to boiling, stirring constantly for 1 minute. Serve over noodles.

Cherry Cheesecake Brownie Trifle

1 box brownie mix

2 8oz pkg cream cheese

1 large tub cool whip

1 ½ c. sugar

1 c. cherry pie filling

Bake brownies in 9x13 pan.

Mix cream cheese and sugar together and blend well.  Add cool whip.

In trifle bowl, layer brownies, cream cheese mix, and cherry pie filling and repeat to fill bowl.

Chocolate Almond Fudge

4 c. sugar

1 ½ c. (12 oz can) evaporated milk

2 c. (12 oz pkg) semi-sweet chocolate chips

1 tsp vanilla

1 jar (7 oz) marshmallow crème

1 (7 oz) chocolate bar, chopped

¾ c. slivered almons

1 Tbs butter

Line 9” square pan or 13x9” pan with foil, extending over edges

Stir together sugar, marshmallow crème, evaporated milk, and butter in heavy 4 qt saucepan. Cook over medium heat stirring constantly until full rolling boil. Boil constantly for 7 minutes. Remove from heat and immediately add chocolate chips and chocolate bar pieces. Stir until melted and mix smooth. Stir in vanilla and almonds.

Pour mix into prepared pan, cool until firm. Use foil to lift fudge from pan, peel off fudge, and cut into 1” squares.

About 5 dozen pieces or about 4 lbs of fudge.

To toast almonds, optional, heat 350ºF in layer on baking pan. Bake 8-10 minutes, stirring occasionally until light golden brown. Cool before using.

Bread Pudding

Mix and put in greased baking dish:

10 slices bread cut in cubes

¼ cup butter, melted

1 tsp cinnamon

½ cup raisons

In bowl, Mix together:

6 eggs, beaten

¾ cups white sugar

2 tsp vanilla

½ tsp salt

Add 3 cups hot milk (160º) gradually to above mixture.

Pour over bread and sprinkle with 1 tsp nutmeg

Let sit 10-15 minutes to soak.

Bake 25-40 minutes at 375º until knife inserted comes out clean.

Cheesy Hash Brown Casserole

2 lb frozen hash brown potatoes, thawed

¾ c butter, melted and divided

1 tsp salt

dash of pepper

½ c onion, chopped

1 can (10.75 oz) condensed cream of chicken soup

2 cups shredded mexican cheese blend

2 cups cornflakes, crushed

paprika

Preheat oven to 325ºF. Stir together potatoes, ½ c. butter, salt, pepper, onion, soup and cheese in large bowl. Pour potato mixture into 9x13” baking dish. Top with cornflakes and remaining butter. Bake uncovered for 1 hour. Sprinkle with paprika.

Biscuits and Gravy

Biscuits

3 c. all-purpose flour

2 Tbs sugar

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ c. shortening

1 c. buttermilk

¼ c. butter, melted and divided

Preheat oven to 450ºF. Combine dry ingredients. Cut in shortening. Gradually add milk. May need extra ¼ c. milk if too dry. Should be sticky but not overworked. Roll out on floured surface to ½ “. Cut 12 biscuits (2 ½ “ round) and place in greased cast iron skillet or hoe cake pan. Brush tops with ½ of the melted butter. Bake 12 to 14 minutes. Brush with remaining butter before serving.

Gravy

1 lb. breakfast sausage

¾ c. flour

4 ½ c. milk

salt and pepper to taste

2 Tbs butter

Cook sausage over medium high heat. Reduce to medium and add flour, stirring constantly until browned, about four minutes. Add milk slowly and increase heat to medium high. Stir in salt and pepper. After boiling, reduce to simmer and add butter. (stir constantly so milk does not scorch)

Serve over biscuits.


From Paula Deen

Apple Betty

4 c. thinly sliced apples

¼ c. orange juice

¾ c. all-purpose flour

1 c. white sugar

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

1 pinch of salt

½ cup butter

Preheat oven to 375ºF and grease a 9” pie plate.

Mound sliced apples in plate and sprinkle with orange juice.

Mix flour, sugar, cinnamon, nutmeg, and salt. Cut in butter and scatter over apples.

Bake 45 minutes.

Beef Stroganoff

Ingredients

1 ½ lbs cubed round steak, cut into thin strips

House Seasoning*

All-Purpose flour

2 Tbs Olive Oil

2 Tbs butter

1 med onion, diced

8 oz fresh sliced mushrooms

1 - 10 ¾ oz can beef broth

1 - 10 ¾ oz can cream of mushroom

salt and pepper

1 cup sour cream

16 oz package of egg noodles, cooked.

*House Seasoning: 1 c. salt, ¼ c. black pepper, ¼ c. garlic powder.  Mix and store in airtight container…use as needed.

Season strips with house seasoning and dust with flour. Quickly brown on both sides in olive oil and butter over medium heat.

Remove steak from pan and add onions and mushrooms. Saute a few minutes until onion is tender.

Sprinkle with a teaspoon of flour, stir and add steak.

Add soup and broth, stir to incorporate.

Cook over low heat 30 minutes, covered.

Stir in sour cream the last few minutes before serving.

Serve over cooked noodles.

Slow Cooker Beef Stew

Beef Stew

1 pound beef stew meat, cut into 1/2 inch pieces
1/2 cup onion, chopped
5 carrots, cut into 1/2" to 1" pieces
1 can (14.5 oz) diced tomatoes, undrained
1 can (10.5 oz) condensed beef broth
1/2 cup all-purpose flour
1 Tbs Worcestershire sauce
1 tsp salt
1 tsp sugar
1 tsp dried marjoram leaves
1/4 tsp pepper
12 new potatoes (1.5 pounds) cut into fourths
2 cups sliced mushrooms (about 5 oz)

Mix all ingredients except beef in slow cooker. Add beef on top but do not stir. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender. Stir well.

Dumplings

1.5 cups all-purpose flour
1 tsp dried Thyme
2 tsp baking powder
1/2 tsp salt
3 Tbs shortening
3/4 cup milk

Mix flour, thyme, baking powder and salt. Cut in shortening. Stir in milk, but don't overstir. Drop dough by spoonfuls onto hot stew. Cover and cook on high setting for 25-30 minutes

Chicken Fried Steak

From Alton Brown, recipe found here.

And you can watch him make this dish in a video found here.

Ingredients

• 2 pounds beef bottom round, trimmed of excess fat
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 3 whole eggs, beaten
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 1/2 cup whole milk
• 1/2 teaspoon fresh thyme leaves

Directions

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.