Salisbury Steak Deluxe
1 can condensed cream of mushroom soup, undiluted
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon prepared horseradish
1 egg
1/4 cup dry bread crumbs
1/4 cup finely chopped onion
1/2 teaspoon salt
Dash of pepper
1 1/2 pound ground beef
1 to tablespoons canola oil
1/2 cup water
2 tablespoons chopped fresh parsley
In a small bowl, combine the soup, mustard, Worcestershire sauce and horseradish. Set aside. In another bowl, lightly beat the egg. Add the bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Crumble beef over mixture and mix well. Shape into six patties.
In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook patties over low heat for 10-15 minutes or until meat is no longer pink and a thermometer reads 160º. Remove patties to serving platter; serve sauce with meat. Sprinkle with parsley. 6 servings
Winter Cabbage Salad
2 cups cider vinegar
1 cup sugar
2 tablespoons salt
1 tablespoon mustard seed
3/4 teaspoon celery seed
1/2 teaspoon ground turmeric
10 cups thinly sliced cabbage (about 2-1/4 pounds)
3 medium onions, thinly sliced
2 medium sweet red peppers, thinly sliced
l medium green pepper, thinly sliced
In a large saucepan, bring the first six ingredients. to a boil. Reduce heat, simmer, uncovered, for 5 minutes. Remove from the heat and allow to cool.
In a large bowl, combine cabbage, onions and peppers. Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight. Yield: 16-20 servings.
Cherry Bars
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon salt
2 cans (21 ounces each) cherry pie filling
Glaze:
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons milk
In large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the extracts. Combine flour and salt; add to the creamed mixture. Mix just until combined.
Spread 3 cups batter into a greased jelly baking pan. Spread with pie filling. Drop the remaining batter by teaspoonfuls over filling. Bake at 350º for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack. Combine the glaze ingredients; drizzle over bars. Yield: 5 dozen bars.
