Monthly Archives: March 2011

SALISBURY STEAK WITH ONION GRAVY

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1 egg
1 can condensed french onion soup, divided
1/2 cup dry bread crumbs
1/4 teaspoon salt
pinch pepper
1 1/2 pounds ground beef
1 tablespoon flour
1/4 cup water
1/4 cup ketchup
1 teaspoon worcestershire sauce
1/2 teaspoon prepared mustard
6 cups hot cooked egg noodles
chopped fresh parsley, optional

in a large bowl, beat egg. stir in 1/3 cup of soup, bread crumbs, salt and pepper. add beef; mix gently. shape into 6 oval patties. brown in a skillet over medium heat 3-4 minutes on each side. remove and set aside; discard drippings. in the skillet, combine flour and water until smooth. add the ketchup, worcestershire sauce, mustard and remaining soup; bring to a boil. cook and stir for 2 minutes. return patties to skillet. cover and simmer for 15 minutes or until meat is no longer pink. serve patties and gravy over noodles. garnish with parsley if desired.

6 servings

ROB’S RED VELVET CAKE

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1/2 cup margarine
1/4 cup crisco
1 1/2 cups sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 eggs
2 tablespoons cocoa
4 (1/2 oz) or 2 (1 oz) bottles red food coloring
1 cup buttermilk
2 1/4 cups sifted flour
1 1/2 teaspoons baking soda dissolved in 1 tablespoon vinegar

cream the first 5 ingredients well. add 2 eggs and cream again until fluffy. make a paste of 2 tablespoons cocoa and the red food coloring. add to above. add buttermilk and flour. beat until smooth. lastly, fold in the baking soda dissolved in the vinegar. bake at 350 degrees for 25-35 minutes. DO NOT OVERBAKE!

BANGY’S PUMPKIN PIE

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4 eggs, slightly beaten
1 can (29 oz) solid pack pumpkin
1 1/4 – 1 1/2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
3 cups milk
3 tablespoons cornstarch

combine filling ingredients in order given. pour into pie crusts. bake 15 minutes at 425 degrees. reduce temperature to 350 degrees. bake an additional 40-50 minutes or until knife comes out clean. cool. sprinkle with cinnamon.

makes two 9″ pies

SCALLOPED POTATOES

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1 pound potatoes
2 tablespoons margarine
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
2 tablespoons onion
1 teaspoon margarine

heat 2 tablespoons margarine in saucepan over low heat until melted. blend in flour, salt and pepper. cook over low heat, stirring constantly, until mixture is smooth and bubbly. remove from heat. stir in milk. heat to boiling, stirring constantly. boil and stir 1 minute. layer 1/2 the potatoes, all of the onion, and 1/2 of the sauce in a greased 1 quart casserole. top with remaining potatoes and sauce. dot with 1 teaspoon margarine. cover and cook in 350 degree oven 30 minutes. uncover and cook 35 minutes longer.

WALDORF ASTORIA CAKE

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2 cups sugar
2 cups mayonnaise
8 (full) teaspoons cocoa
4 (level) teaspoon baking soda
4 cups flour (remove 2 tbs from each cup)
1 1/2 teaspoons vanilla
2 cups cold coffee

cream together sugar, mayonnaise and vanilla. sift together cocoa, baking soda and flour. add flour mixture and coffee alternately to mayonnaise mixture. mix well. bake at 350 degrees for 30-35 minutes.

PUPPY CHOW

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1/2 cup butter OR margarine
1 cup peanut butter
2 cups milk chocolate chips (or semisweet if you prefer)
1 (17.5 oz) box crispix
1 pound confectioners sugar

melt the peanut butter with the butter or margarine and the chocolate chips. pour over the cereal and toss until well coated.

place the coated cereal in a large paper bag then add the confectioners sugar. fold down the top of the bag and shake to coat.

AUTUMN SOUP

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1 pound ground beef
1 cup chopped onion
4 cups water
1 cup cut-up carrots
1 cup diced celery
1cup cubed, pared potatoes
2 teaspoons salt
1 teaspoon kitchen bouquet
1/4 teaspoon pepper
1 bay leaf
1/8 teaspoon basil
1 can (28 oz) tomatoes

in dutch oven, cook and stir meat until brown. drain off fat. cook and stir onions with meat until onions are tender, about 5 minutes. stir in remaining ingredients except tomatoes. heat to boiling. reduce heat; cover and simmer 20 minutes. add tomatoes; cover and simmer 10 minutes longer or until veggies are tender.

BACON-RANCH PASTA SALAD

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1 (12 oz) package tri-color spiral pasta
10 slices bacon
1 cup mayo
3 tablespoons dry ranch dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25 oz) can sliced black olives
1 cup shredded sharp cheddar cheese

bring a large pot of lightly salted water to a boil. stir in pasta and cook 10-12 minutes or until al dente; drain. place bacon in a skillet over medium-high heat and cook until evenly brown. drain and chop.

in a large bowl, mix mayo, ranch dressing mix, garlic powder and garlic pepper.stir in milk until smooth. place bacon, tomato, black olives, cheese and pasta in bowl and toss to coat with dressing. cover and chill at least one hour in the fridge. toss with additional milk if salad seems a little dry.