hosted by Laverne Diede & Rhonda Fitterer
The Very Best Salisbury Steak
- 1 10 1/2 oz. can French onion soup
- 1 Tbsp. flour
- 1 1/2 lbs. ground beef
- 1/4 cup ketchup
- 1/2 cup dry bread crumbs
- 1-3 tsp.
- Worcestershire sauce, to taste
- 1 egg
- 1/4 tsp. salt
- 1/2 tsp mustard powder
- 1/4 cup water
- 1/8 tsp. ground black pepper
In a large bowl, mix together 1/3 cup of 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.
Cranberry Bread
- 1 cup butter
- 1 8 oz. package cream cheese
- 4 eggs (room temperature)
- 1 1/2 cups sugar
- 1 1/2 tsp. vanilla
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt.
- 2 cups sifted flour
- 2 cups fresh or frozen cranberries
Preheat oven to 350 degrees. Add butter, eggs and cream cheese together in a bowl, cream together until light and fluffy. Add sugar, vanilla, baking soda, salt, and flour; combine well. Fold in cranberries. Pour batter in one large greased loaf pan, or several small loaf pans. Bake for 60-70 minutes, or until toothpick comes out clean.
