Mushroom Salibury Steak

Mushroom Salisbury Steak

1 (10 oz) can cream of mushroom soup, divided                               

1 lb ground beef

1/3 C bread crumbs                                                        

1 egg, beaten

¼ C chopped onion                                                        

1 ½ C fresh sliced mushrooms

½ soup can milk

In a bowl, mix ¼ C of soup, ground beef, bread crumbs, egg and onion.  Shape into patties. Brown mushrooms in a skillet. When done remove from pan and set aside. In the same skillet, brown patties.   Drain and set aside when browned.  Add mushrooms, remaining soup and milk to skillet; return patties to skillet.  Cover and simmer on low 20 minutes or until meat is cooked through.

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Apple Chicken

Apple Chicken

1 ¼ tsp. oil

2 lbs boneless, skinless chicken breast cut into chunks

4 green apples, cored and sliced into ½ inch wedges

1 C dry white wine

1 C chicken broth

1/3 C brown sugar

¼ C cider vinegar

3 Tblsp. Cornstarch

2 Tblsp. Worcestershire sauce

½ tsp. salt

1 tsp. black pepper

Heat oil in a large nonstick skillet. Add chicken and brown on all sides. Add apple slices, sauté 3 min., stirring occasionally. Add ½ the wine and chicken broth, reduce heat, cover and simmer 10 min. Mix remaining wine and broth together with remaining ingredients; add to skillet. Cook over med. Heat, stirring constantly until sauce thickens, serve.

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Sweet and Sour Meatballs

Sweet and Sour Meatballs

1 (14 oz.) can pineapple chunks with juice

¼ cup brown sugar

2 Tbsp. Cornstarch

½ C. water

¼ C. apple cider vinegar

1 tsp. soy sauce

1 package frozen meatballs prepared according to package directions

1(5 oz.) can sliced water chestnuts

½ C. chopped green bell pepper

In a large pan, combine brown sugar and cornstarch. Blend in water, apple cider vinegar and soy sauce. Add pineapple chunks and stir. Turn heat on low, cook and stir until thick and bubbly. Carefully stir in meatballs, water chestnuts and green pepper. Heat to a boiling and simmer about 10 minutes stirring meatballs occasionally. Serve over hot cooked rice.

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BBQ Spareribs

BBQ Spareribs

4 lbs. Pork Spareribs

1 cup ketchup 

2 cups water                                                     

¼ cup Worcestershire sauce

¼ cup white vinegar                                       

1 tsp salt

1 tsp celery salt                                                

1 tsp chili powder

¼ cup brown sugar

Slice ribs into sections of 2-3 ribs per section. In a saucepan mix remaining ingredients, boil for 3 minutes.  Place ribs in a roasting pan and pour sauce over the ribs. Cover with foil and bake at 325ºF for 2-3 hours or until cooked through.  

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