Salisbury Steak

My version of Salisbury Steak.  

Salisbury Steak in the Air Fryer

1 lb ground beef

1/2 c. bread crumbs

1 egg

1/2 c. diced onion 

1 t. salt

1/2 t. pepper

1 tsp granulated garlic

1/2 t. dried oregano

1 T. Worcestershire sauce

1 t. mustard

1 T. ketchup

1/4 cup barbecue sauce (1T. per pattie)  or to taste

Preheat air fryer to 325 for 5 minutes.

In a bowl, combine the ground beef, bread crumbs, egg, onion, salt, granulated garlic, oregano, ketchup,  mustard, Worcestershire sauce. Mix well.

Form the ground beef mixture into 4 large oval shaped patties.

Place patties inside of the air fryer and cook at 325  for 8 minutes.

Open the air fryer and brush the steaks with barbecue sauce on all sides. Cook for an additional  5-7 minutes or until fully cooked to 160 degrees.

Serve over mashed potatoes or with some veggies on the side.

Notes:

Can serve with brown gravy if you don’t like it with bbq sauce.

There is no need to flip the steak patties during air fryer cooking.

Peach Hot Pepper Jelly

This recipe came from the Sure Jell Pectin website.  

 Peach Hot Pepper Jelly

2 c. finely chopped peeled peaches (about 1 1/2 lbs.)

1 c. finely chopped red pepper (about 1 large red pepper)

1 c. finely chopped jalapeno peppers (about 10 peppers)

1 c. apple cider vinegar

1 pkg. Sure Jell Fruit Pectin

1/2 t. butter or margarine

5 c. sugar, measured into a separate bowl and set aside.  

Place peaches and peppers in 8 qt. saucepan.  Add vinegar.  Stir in pectin.  Add butter to reduce foaming. Bring to a full rolling boil on high heat, stirring constantly.  

Stir in sugar.  Return mixture to a full boil and boil for 1 minute, stirring constantly.

Skim off any foam with a spoon.  

Immediately ladle into prepared jars, leaving 1/4 inch headspace.  Wipe jar rims and cover with 2 piece lids.  Place filled jars in a water bath canner on a rack.  Cover with water 1 to 2 inches above the tops of the jars.  Cover canner and bring to a gentle boil.  Process for 10 minutes.  (Check to see if you need more time for your altitude.) 

Remove jars and place on a towel to cool.  Check seals and label jars for storage.  

Best of 2024

 A few favorites from 2024!!  

Back in the old days, Lori Stiles and I would get together and make candy.  This recipe was from a Charlie Brown cookbook and it was called "Lucy's Lemon Lollipops".  Below is a picture of how we made them before the days of sucker molds.  The twins asked me if I could make some hard candy for Christmas this year.  So, I did some experimenting to come up with a microwave version so I didn't have to stand at the stove stirring for 20 to 30 minutes.  Here it is.....

Hard Candy

Mix together in a microwaveable 8 c. measuring bowl:

1/2 c. corn syrup

1 c. sugar 

Cover with plastic wrap microwave for 3 minutes on High.  Remove plastic wrap carefully.  

Stir quickly and cover with a new sheet of plastic wrap and microwave for 2 more minutes.  

Carefully remove the plastic wrap and stir in:

1/2 to 1 t. flavoring (lemon, orange, root beer extract)  If using flavored oil it only takes a small amount.

Pour into sprayed molds or onto a sprayed cookie sheet.  

Let cool about 20 minutes and then remove from molds or break into pieces.  

Hints:

Have all your supplies ready before your start.

A sprayed wooden spoon works best for stirring.

I like to shake the candy pieces in a baggie with 1 to 2 T. powdered sugar. Shake off excess.  This keeps it from sticking together.  

Microwave cooking times may vary due to the wattage of your microwave (mine is 1000 watts).  

This recipe became our summer favorite!!  We even liked the leftovers, cold straight out of the refrigerator.  Great on a hot summer day.  

Taco Pasta Salad

16 oz. cooked pasta (I used Penne, and cooked it for 2 minutes, 5 minutes NR in the instant pot)

1 lb. hamburger

1/3 c. water

2 T. taco seasoning

1 c. diced tomatoes

1/2 c. diced red onion (or green onions)

1/2 head lettuce, chopped  **

15 oz. corn, drained

15 oz. black beans, drained and rinsed)

1 1/2 c. crushed Nacho Cheese Doritos

16 oz. French Dressing 

Cook pasta and rinse with cold water.  Set aside.

Brown hamburger and then add water and taco seasoning and simmer for a few minutes. Set aside to cool.

Chop the tomatoes, onions and lettuce into a large mixing bowl.  Stir in the cooled pasta and hamburger.  Add the corn and black beans, doritos and french dressing.  Serve immediately or chill until serving time.  

Top with fresh cilantro at serving time.  

** With time I decided to leave the lettuce out entirely.  It goes mushy when leftover and this recipe makes a big salad and we like it leftover.  

My Sister, Janet sent me this recipe to make for our sibling reunion to celebrate Dad's 100th birthday.  It has become a big favorite.  I have made all the Jello flavors and they are all good!!!   

Lime Blender Salad

1 - 6 oz. Lime Jello

1/4 c. sugar

2 c. boiling water

8 oz. cream cheese

2 c. ice cubes

Pour Jello and sugar into blender, add boiling water and blend for 1-2 minutes.  Add cream cheese and blend until all flecks of cream cheese disappear.  Add ice cubes and blend until completely melted.  Pour into a bowl or individual serving dishes.  Chill for at least 1 hour.  

I have been working on this recipe for some time now.  I finally have it perfected! 

Strawberry Bundt Cake

1 Strawberry Cake Mix

1 3.4 oz. vanilla instant Pudding

1/2 c . strawberry jam (homemade freezer jam)

4 eggs

1 c. water

1 c. oil 

Place all ingredients in the mixer bowl and beat for 2 minutes.  Pour into sprayed bundt pan.  

Bake at 350 for 45 minutes for regular sized cake or 35 minutes for smaller sized cakes or 25 minutes for minis.  Cool in pan for 15 minutes, run a knife around the edges and dump out onto cake stand or plate.  Drizzle with strawberry glaze.  

Strawberry Glaze

1 1/2 to 2 c. powdered sugar

3 T. strawberry jam

2 T.  milk (more as needed for desired consistency)

Stir together and drizzle over cake.  

Instant Pot Chicken and Rice Soup

 We like soup in the winter.  I needed something new.  This is what I came up with.

Instant Pot Chicken and Rice Soup

1 T. oil

1 c. chopped onion

2 c. carrots, cut in thick circles 

2 c. diced celery

3 cloves garlic or 1 1/2 t. granulated garlic

1 1/2 t. Italian seasoning

1 T. parsley 

1 1/2 T. chicken bouillon

5 to 6 c. water

1/2 t. salt

1/2 t. pepper

1 lb. boneless skinless chicken

3/4 c. white or brown rice, uncooked

Set instant pot to Saute and add:  oil, onion carrots, celery, and garlic. Saute for 3 to 4 minutes.

Add the remaining ingredients, except for the chicken and rice.  Stir well. 

Add the chicken and rice.  

Cook on High for 12 minutes.

Natural release for 10 minutes.  Then quick release.

Remove the chicken and dice or shred and add it back to the soup.