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

Versatile Chicken

Versatile Chicken

1½ lb. chicken leg quarters

1 cup low-fat buttermilk

1½ tsp. Sriracha hot chili sauce

1 tbsp. Italian seasoning

¼ cup flour

½ tbsp. paprika

2 tbsp. butter, melted

Wash chicken and remove fatty skin.  Combine milk, Sriracha sauce, and Italian seasoning with chicken in large zip lock bag. Let soak at room temperature for one hour.

Preheat oven to 350º

Combine flour and paprika and mix well. Remove chicken and discard milk.  Roll chicken in flour mixture. Lay in lightly greased cast iron skillet. Drizzle with melted butter. Cook in hot oven for one hour and until golden brown.

Versatile method: to fry chicken, omit melted butter and fry in vegetable oil.

© Crackerberries 2015

Turkey Soup

Turkey Rice Soup

7 cups turkey broth*

11 oz. chopped turkey meat

½ cup white rice

2 cups frozen vegetable soup blend

1 cup frozen green beans

¾ cup frozen peas

3 carrots, peeled and thinly sliced

½ tsp. celery salt

1 tsp. kosher salt

2 bay leaves

1 sprig fresh thyme

1 sprig fresh rosemary

1 onion, chopped

In Dutch oven or large kettle, sauté onions in 2 tbsp. turkey broth until opaque and tender. Add remaining broth, celery salt, kosher salt, bay leaves, thyme, and rosemary to the pot. Simmer for one hour. Remove thyme, rosemary, and bay leaves. Add carrots, cover and cook for 30-45 minutes. Add green beans, vegetable soup blend, peas and rice. Cover and cook 30-45 minutes.  Stir in turkey and cook just until heated through. Season with salt and pepper.

*To make turkey broth, combine the following ingredients in large stock pot and bring to a boil. Reduce heat and cover, simmering for 1½-2 hours.

4 quarts water

1 turkey carcass

2 carrots

2 stalks celery

1 onion

3 sprigs thyme

2 sprigs rosemary

2 bay leaves

½ tbsp. black peppercorns, slightly cracked

½ tbsp. mélange peppercorns, slightly cracked

Cool broth 1 hour. Discard turkey carcass. Strain through a colander; discard vegetables and herbs. Refrigerate overnight, and remove fat from surface. Broth is ready to use or freeze for later use.

© Crackerberries 2015

Eggplant Lasagna

Eggplant Lasagna

6 strips lasagna

24 oz. ricotta cheese

2 eggs, slightly beaten

1 cup cottage cheese

¼ cup Parmesan cheese

1 tbsp. Italian seasoning

1 medium eggplant, peeled and thinly sliced

2 quarts spaghetti sauce, with meat

5 slices provolone cheese

2 tbsp. Parmesan cheese

1 tbsp. basil leaves

In large kettle cook the lasagna in boiling water for 8 minutes. Remove from heat and cover with cold water. Set aside. 

In large bowl combine ricotta, cottage, ¼ cup Parmesan, Italian seasoning and eggs and mix together well.  In lightly greased lasagna baking dish lay three pieces of lasagna in bottom. Cover with one third of the cheese mixture. Layer with meat from spaghetti sauce (I use my own homemade so I slice the sausages and meatballs into bite size pieces). Top with one third of the eggplant slices. 

Spread one third of the cheese mixture over the eggplant, then another layer of meat and sauce two more times. 

Cover with last three slices of the lasagna and place provolone cheese over pasta and then cover with remaining sauce.  Sprinkle with 2 tbsp. Parmesan cheese and basil leaves.  

Bake covered at 350º for one hour. Remove cover and bake 15 more minutes. Let stand 30 minutes before serving.

© Crackerberries 2015

Chocolate Banana Split Cake

Chocolate Banana Split Cake

1¾ cups flour

2 cups sugar

½ cup cocoa
1 pkg. strawberry gelatin (3 oz.)

1½ tsp. baking powder

1½ tsp. baking soda

½ tsp. salt

2 large eggs, slightly beaten

2 cups over ripened, mashed bananas (I used six I found in the freezer)

½ cup warm black coffee

½ cup almond milk (it’s our new favorite thing)

½ cup vegetable oil

1½ tsp. vanilla extract

Preheat oven to 350º. Spray a 9x13 inch baking dish with non-stick cooking oil.

Combine sugar, cocoa, flour, gelatin, baking soda, baking powder and salt in large bowl and stir to combine.  In a separate bowl combine everything else. Stir into flour mixture just until combined. I used a large spoon, not a mixer.  Pour into prepared pan. Bake at 350º 40 minutes or until toothpick comes out clean when inserted in the center. Let cool 30 minutes, then remove from pan to cool completely.

Frosting:

½ cup butter

4½ cups confectioner’s sugar

2-3 tbsp. vanilla creamer (or milk)

1 tsp. cherry extract

Cherries for garnish

© Crackerberries 2015

Crock Pot Potato Soup

Crock Pot Potato Soup

4 medium potatoes (1½ lbs.)

1 lg. onion, diced

3 cloves garlic, minced

½ tbsp. olive oil

2 cups chicken broth

½ tsp. salt

½ tsp. celery salt

1 can cream of mushroom soup

5 oz. cooked bulk sausage (optional)

Wash, peel, and dice potatoes. Sauté onions and garlic in olive oil over medium heat for five minutes, or just until onions start to brown. Add everything but the mushroom soup to the crock pot. Cook on low for 6 hours. Add mushroom soup and turn heat to high for one hour. Add bulk sausage just before serving.

Yield: 6 one cup servings

© Crackerberries 2015