Salisbury Steak

Salisbury Steaks

1 lb. ground beef

1 egg                                                                            

¼ cup Italian style bread crumbs

1 can cream of mushroom soup

1 pkt. Onion soup mix

1 tbsp. Worcestershire sauce

½ medium red pepper, sliced

1 onion, sliced

Mix beef, egg, bread crumbs, 1 tbsp. of onion soup mixture, and Worcestershire sauce in large mixing bowl. Shape into 6 oval patties.  Place in lightly greased shallow baking dish.

In large measuring cup or bowl, combine remaining onion soup mix and cream of mushroom soup. Stir until soup mix is blended in well with cream of mushroom. Layer onions and green peppers over patties and pour mixture over top.  Cover with aluminum foil and bake 350º for one hour.

© Crackerberries 2015

Classic Cornbread

Classic Cornbread

(with a twist)*

4 tbsp. butter

1½ cups cornmeal

½ cup all-purpose flour

1 tsp. salt

1 tsp. fresh ground black pepper

½ tsp. baking powder

½ tsp. baking soda

1 large egg

1¼ cups buttermilk

½ cup creamed corn

Preheat oven to 450º. Place 1 tbsp. butter in 10” cast iron skillet and heat for 5 minutes. Combine cornmeal, flour, salt, pepper, baking powder, and baking soda in large bowl. Stir together egg, buttermilk and cream corn and add to cornmeal. Stir just to combine; add remaining butter. Pour into hot skillet. 

Bake at 450º for 20 minutes or until golden brown.  Cool 5 minutes and remove from pan.

© Crackerberries 2015

* So it might not actually be classic, but my hubby doesn't really care for cornbread because it's always dry and crumbly. I love it.  I thought I'd see what I could do to make it not so dry and crumbly. Adding creamed corn to the mix was the ticket. I'll never make it any different again.  Of course I might add some Chile peppers and some scrambled pork sausage to the mix, but never again without the corn. YUM!

Pork Chow Mein

Pork Chow Mein

12 oz. pork loin chops, sliced into strips

½ cup chopped carrots

½ cup chopped celery

¼ cup chopped onion

1 tbsp. minced garlic

1 can bean sprouts, drained

Fresh cut mustard spinach (optional)

1 tbsp. corn starch

½ cup chicken broth

2 tbsp. teriyaki sauce

2 tbsp. soy sauce

½ tsp. red pepper flakes

Soak the pork strips in the teriyaki sauce and red pepper flakes for about 30-45 minutes (while chopping vegetables). Combine chicken broth, soy sauce, corn starch and minced garlic in small bowl and set aside. Heat oil in WOK until hot and sauté onions, carrots, celery until crisp-tender (5 minutes).  Add the pork and sauté 5 more minutes. Stir in bean sprouts and mustard spinach leaves and cover. Cook for 5 more minutes. Create a well in the center of the vegetables and pour in the broth and stir until thick and bubbly.  Serve with white rice.

© Crackerberries 2015

Pumpernickel Bread

Pumpernickel Bread

1½ cup warm water

1½ tbsp. vegetable oil

2 tbsp. molasses

1½ tsp. salt

2 cups all-purpose flour

2 cups whole wheat flour

¹/₃ cup wheat gluten

¼ cup dry milk

1 tbsp. flax seed

1 tbsp. cocoa (add 1-2 tbsp. more for darker bread)

2 tsp. yeast

Combine all ingredients in bread machine in order given and select dough setting.  Once cycle is complete transfer dough to a lightly greased 9x5 loaf pan. Let bread dough rest while preheating oven to 350º.  Bake 350º45 minutes.  Remove from pan immediately and butter top, if desired.

© Crackerberries 2015

Salmon Croquettes

Salmon Croquettes

1 14.75 oz. can pink salmon, drained

¼ cup finely chopped onion

½ cup cracker crumbs (I used a combination of Ritz sour cream & onion cracker chips and toasted wheat thin pita chips)

1 tsp. Old Bay seasoning

½ tsp. lemon pepper

2 eggs

1 tsp. Louisiana hot sauce

Combine all ingredients in large bowl and mix well. Shape into 8 small patties about ½ inch thick. Place in fridge for an hour to firm. Heat oil in electric fry pan or cast iron skillet.  Cook croquettes in hot oil 3-4 minutes per side. Drain on paper towels and serve with tartar sauce.

© Crackerberries 2015

Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies

½ cup butter

1 cup crunchy peanut butter

1 cup firmly packed brown sugar

2 eggs

1 tsp. baking powder

½ tsp. baking soda

1½ cups all-purpose flour

2 cups rolled oats

¼ cup salted peanuts, crushed

¼ cup vanilla creamer

½ cup raisins

Preheat oven 375º

Cream together butter and peanut butter, then add sugar, baking powder, baking soda, and cream until well blended.  Add eggs and vanilla creamer, mixing well.  Add flour first and then oats, raisins and peanuts. Once all blended drop by spoonful two inches apart on ungreased cookie sheet.  Bake at 375º for 10 minutes.

Yield 5½ dozen cookies.         

© Crackerberries 2015

Dill Pickle Bread

Dill Pickle Bread

1 cup warm water

¼ cup molasses

2 tbsp. butter

1 cup chopped dill pickles

2 cups whole wheat flour

1 cup all-purpose flour

½ cup oatmeal

2 tbsp. dry milk

1 tsp. salt

2 tsp. yeast

Combine all ingredients in order given in bread machine. Set to dough setting. Once complete, transfer dough to lightly greased bread pan. Cover and let rise while oven preheats to 350º. Bake at 350º for 40 minutes. Remove from pan immediately. Rub with butter and sprinkle lightly with kosher salt.

·         This is my first try at making dill pickle bread. I want more pickle taste, although Tall Cool ☺ne says it’s fine just the way it is.  Next time I’m going to add a little more pickle and some dill weed to the batch.

© Crackerberries 2015

Strata

Asparagus & Pastrami Strata

4 English Muffins, cut into bite size pieces

3 oz. chopped turkey pastrami

1 can asparagus, drained well

2 oz. cheddar cheese, cubed

2 oz. Monterey Jack cheese, cubed

1 oz. fresh Parmesan cheese, shredded

¼ cup plain yogurt

4 eggs

1 cup skim milk (or almond milk)

¼ cup finely chopped onion

1 tbsp. Dijon mustard

1 tbsp. hot sauce

Layer one half of the English muffins in bottom of a lightly greased 2-quart baking dish. Add pastrami, asparagus, cheddar, Monterey Jack cheeses. Top with remaining English muffin pieces.

In a bowl, whisk together the eggs, yogurt and milk. Stir in mustard, hot sauce, and onions. Pour evenly over the layers in the baking dish.  Cover and chill for at least two hours and up to overnight.

Bake uncovered in a preheated 325º oven for 60 minutes or until internal temperature reads 170º F.  Let stand ten minutes before serving with salsa and extra hot sauce.

© Crackerberries 2015