Simple Salisbury Steaks

Simple Salisbury Steaks

1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup

1 pound ground beef

1/3 cup dry bread crumbs

1 tsp garlic powder

1 egg, beaten

1 tablespoon vegetable oil

1 1/2 cups sliced mushrooms

Mix thoroughly 1/4 cup soup, beef, bread crumbs, onion and egg. Shape firmly into 4 patties, 1/2 inch thick.
Heat oil in skillet. Cook patties until browned. Pour off fat. Add remaining soup and mushrooms. Heat to a boil. Cover and cook over low heat 10 minutes or until done.


Lemon Coconut Squares

This is the original recipes:


1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
3/4 cup cold butter or margarine
4 eggs
1 1/2 cups sugar
1/2 cup lemon juice
1 teaspoon baking powder
3/4 cup flaked coconut

In a bowl, combine flour and confectioners’ sugar; cut in the butter until crumbly. Press onto the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.




However I added about a 1/2 teaspoon of lemon zest to the egg mixture. Also I made a glaze for it

Juice of one lemon

zest of one lemon

1 Tbs butter/margerine

Powdered Sugar

I did not measure the powdered sugar I used but add enough for a good drizzle consistency. This make a wonderful tart sweet glaze.

1 large box stuffing,

3 large celery stalks

1 small one onion chopped

1/2 cup chopped fresh parsley

1 can chicken broth

1 cup dried apricots chopped

1 cup craisins

1 cup sliced almonds

Toss and bake at 350 degrees till brown…

Marinated pork

I needed something differant and my pantry was low I had some thick cut pork chops in the refridgerater so I just sarted putting stuff on my lil cup thing that came with my braun hand blender I started with about a 1/4 cup Lea & Perrins White Wine Worcestershire sauce, the put in about a about 1 tsp of Garlic Powder, and 1/4 tsp each of thyme, rosemary, sage,  and some ground poultry seasoning and some dry mustard ran the hand blender the put in so oil maybe 1/4 cup  and some soy sauce about 1/4 to 1/2 cup…. tasted it thought hum needs something so I added 1 or 2 Tbs of maple syrup….

I put the 4 thick pork chops in a large zip lock bag…. poured the marinade over them sealed it up and massaged them to coat them well and put them in the fridge to wait for later to cook…. I have not cooked this yet os if it turns out to be a failure oh well I tried something new Huh… LOL

Cheesey Bagel Broil

I started making an open face bagel with cheddar cheese, and Garlic powder in the broiler until dark brown or at least till its nice an bubbly… then my older son started putting lunch meat under the cheese…  and later my youngest started putting cooked bacon on it… I prefer onion bagels but my kids like the cheese tortilla kind you can get at Costco…
So this is what I do I turn on my broiler then slice a bagel put on about 3 slices of thinly sliced lunch meat (any kind) top it with slices of cheddar cheese, then sprinkle it with garlic powder, place on cookie sheet the place directly under burners of the broiler. Watch it carefully cause the garlic powder has a tendency to burn… when nice an bubbly and starting to form a thin crust of cheese pull from broiler… take care when eating it will be hot 🙂

Honey Teriayki Salmon

  • 5 or 6 portions of Salmon
  • 1/4c. Soy Sauce
  • 1Tsp honey
  • Kirkland’s Herbed Seafood Rub

    Toasted Sesame seeds would be a nice addition to this… but I don’t have any so when I made this last night couldn’t use it 😦

    Have hot skillet with oil ready. Mix honey & soy sauce brush onto one side of salmon and then sprinkle lightly with seafood rub place in skillet seasoned side down then repeat, average cooking time about 10 minutes for thinker portion and about 8 minutes for thinner portion.

    I serve with a side of flavored wild and long grain rice, and green salad

    Cranberry Nut Bread


    • 2 cups flour
    • 1 cup sugar
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon baking soda
    • 3/4 cup orange juice
    • 1 tablespoon grated orange peel
    • 2 tablespoons shortening
    • 1 egg, well beaten
    • 1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
    • 1/2 cup chopped nuts

    (I don’t like the extra tartness of the fresh cranberries so I use Crasins instead, and reduce the orange peel to 2 tsp)

    Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

    Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

    Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).