SALISBURY STEAK
2 Ground beef
1 Onion Soup Mix envelop
1 1/2 cups Bread crumbs; dry or soft
1/2 tsp Garlic Powder
1 T Worcestershire sauce
1/4 t Black pepper
2/3 cup Water
On hand ingredients
Brown gravy mix package(s)
Yield 10 patties. Easily doubled or tripled or quadrupled.
Assembly Directions:
Combine all ingredients well. A stand mixer is great for this! Shape into 10 equal sized balls. Shape each ball into an oval patty. Brown patties in skillet sprayed w/Pam type spray, about 4 minutes on each side until juices run clear.
Freezing and Cooking Directions:
Cool and freeze in freezer bags or rigid containers.
To serve:
Prepare gravy according to package directions in a skillet. Add thawed patties and simmer until patties are heated through. Serve over mashed potatoes, rice or noodles.
HOT SOFT PRETZELS
2 t active dry yeast
1 T dark brown sugar, divided
1 1/2 cups very warm water (110 degrees F)
1 T salt
4 cups all purpose flour
1/4 cup coarse kosher salt
cornmeal and extra flour for dusting
Yield 24 pretzels
Cooking Day
In a large bowl, combine yeast, 1 1/2 t brown sugar, and water and let stand for 5 minutes, until foamy and bubbly. Add remaining sugar and salt and stir well. Add the flour 1 cup at a time, mixing by hand until well incorporated. Knead dough until smooth and elastic, about 7 minutes. Transfer dough to a greased bowl and let stand in a warm place, covered, for 40 minutes. Wrap dough in plastic wrap, place in freezer bag, and freeze, using freezer bag method. (I prefer to make the pretzels completely and then freeze them. I do not "salt" them until I defrost them to bake. I defrost them, then brush them with an egg wash and sprinkle with the salt. I wrap them in foil and warm them in a 350 degree oven until heated through)
Serving Day
Defrost dough slightly either in microwave on defrost setting or by thawing on counter top. Dust your work surface with flour and cornmeal. Divide dough into approximately 12 pieces and roll each piece out into ropes of desired length and thickness. (Note: thinner = crispier) Form dough ropes into pretzel shapes and transfer to a baking sheet that has been lightly dusted with cornmeal. Allow pretzels to rise for 30 minutes, uncovered.
Preheat oven to 425 degrees. Bring a large pot of water to a boil. Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes; flip and boil other side for 1 1/2 minutes. Transfer boiled pretzels to a cooling rack to drain for 1 minute. Arrange pretzels on a baking sheet lightly dusted with cornmeal, and sprinkle pretzels with kosher salt. Bake for 20 minutes or until golden brown.
ORANGE ALMOND SHORTBREAD SLICES
1 cup butter, room temperature
1 cup powdered sugar
1/2 t almond extract
1/2 t salt
2 cups all purpose flour
2 t orange zest
1/2 t orange oil (optional)**
3/4 cup sliced almonds
**Orange oil is found in specialty kitchen or spice stores. It gives these cookies a more intense orange flavor. I have never used it.
Yield: about 40 slices
Cooking Day
In a medium mixing bowl, mix together butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour, orange zest, and orange oil mixing until dough forms. Gently fold in almonds with a spoon or spatula. On a piece of wax paper or plastic wrap, form dough into a rectangular log, about 12 inches long, 2 inches wide, and 1 inch thick. Wrap log in plastic wrap and place in a freezer bag. Freeze.
Serving Day
Remove dough from freezer and allow to sit for 30 minutes at room temperature. Preheat oven to 325 degrees. On a cutting board, cut dough with a sharp knife into 1/4 inch thick slices. Lay slices on an ungreased baking sheet about 1 inch apart. Bake just until edges begin to turn golden, about 20-25 minutes. Cool on wire rack. Store in an airtight container at room temperature for up to 3 days - if they last that long!
Okay...now some additional hints/tips/ideas/recipes...whatever you wish to call them. For the Onion Soup mix.....I make my own. here is the recipe for it. I make up about 5 servings and store in a small jar. The recipe I'm going to put here is a single serving...an "envelope".
4 tsp instant beef bouilon granules
8 tsp dried minced onion
1 tsp onion powder
1/4 tsp McCormick's bon appetit seasoning. **
Mix well and label if you are going to store this. If you can't find the bon appetit seasoning you can make your own equal parts onion powder and celery salt...so 1/8 tsp of onion powder and an 1/8 tsp celery salt.
NOW...for the Beef Gravy Mix. I also make that. here is the one I make. You can use whichever you so desire....I'm just telling what I do. sure saves $$$!!!
1 1/3 cup instant nonfat milk powder
3/4 cup instant flour (flour for gravy)
3 T instant beef bouillon granules
1/8 tsp ground thyme
1/4 tsp onion powder
1/8 tsp ground sage
1/2 cup butter
3 tsp brown sauce for gravy (kitchen bouquet)
In a medium bowl, combine milk powder, flour, bouillon granules, thyme, onion powder and sage. Stir with a wire whisk to blend. Use a pastry blender or 2 knives to cut in butter until evenly distributed. Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended. Spoon into a 3 cup container with a tight fitting lid. Attach lid. Label container with date and contents. Store in refrigerator. Use within 4 to 6 weeks. Makes about 2 2/3 cups Beef Gravy Mix.
To make Beef Gravy
1 cup cold water
1/2 cup Beef Gravy Mix. Pour water into a small sauce pan. use a wire whisk to stir mix into water. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2 to 3 minutes. Makes about 1 cup.
I can tell you that the Beef Gravy Mix in the envelopes can be frozen with the salisbury patties. Just attach the envelope to the container. Or you can keep it in your pantry...whichever works for you...just make sure you have it on hand when you plan on making this dish!
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