Salisbury Steak

Serves 6

Remember to always adjust to your taste buds. It's only food.

1 1/2 pounds 80/20 ground beef
1/4 cup dry bread crumbs
1 small onion, finely chopped
1 large egg, lightly beaten
1 tsp garlic powder
1/2 tsp salt
1/4 t pepper
2T oil
2 T flour
2 cups water
one third package onion soup mix
1/8 cup Worcestershire sauce
1/2 tsp celery salt
1 can sliced mushrooms, drained
salt and pepper to taste


In large bowl, mix beef, bread crumbs, onion, egg, garlic powder, salt and pepper. Firmly shape into 6 oval patties. Over med-high heat, Brown patties in skillet in oil, remove from skillet. Stir flour into remaining oil in skillet until caramel colored. Add water and heat to boiling. Add onion soup mix, Worcestershire, celery salt and mushrooms.Return patties to pan, cover, and simmer 20 minutes, stirring occasionally. Add salt and pepper to taste.

Serve over buttered noodles or rice.

Oven Fried Chicken Wings

I admit that the accent got me going, but Chef Jean Pierre's rough recipe for oven fried chicken left me smacking my lips.

He used mustard and egg as the base in which you dipped the chicken before rolling it in dried biscotti crumbs and panko bread crumbs.
I used wings and baked at 400 for 45 minutes.

COUPONS.COM

I use coupons.com often and never though about how much others may use them. If you're like me and other families just looking for the save, try it.

Ground Beef Tamales

I made them and they were weak, I will post a recipe once I perfect them, the way I want. The masa was perfect, but the feeling left something to be desired. I did not have a steamer, so I was improvising. It was not my best work. Looking at
Williams-Sonoma for items to soothe my mind.


COOKIES needed!!!!!!!!

Chicken Creole

I am a fan of tomato based sauces and chicken, so what better than putting it together and over fluffy white rice.

I used:
3 lbs. chicken legs
1/2 cup celery, diced
1/2 green bell pepper, diced
1 onion, chopped
1 26 oz can whole tomatoes with juice
2 T tomato paste
1 cup of hot chicken stock
2 chopped garlic cloves
1 t sugar
1 t Cajun seasoning
salt & pepper to taste
1 t Louisiana hot sauce to taste
2 cups rice, cooked

I first seared the chicken legs and removed them from the pot. I then sauteed the celery, onion, and bell pepper until soft.
I added the chicken broth, tomato paste and tomatoes to the pot, gave a stir and then added the sugar, Cajun seasoning,hot sauce, and salt and pepper. I brought it to a simmer and added the chicken to finish cooking on a very low heat for 3 hours, until it fell off the bone.

Once done, I slapped some rice in a bowl and told the family, eat up or shut up.