It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is SALISBURY STEAK.

This is a satisfying family dish, not to mention tasty! It’s a nice change from plain hamburgers and wonderful for those “company” dinners on a limited budget. I like to make this meal whenever I find fresh mushrooms on sale. Same with ground hamburger — it’s not as inexpensive as it used to be! One of my family’s favs!

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 48 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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SALISBURY STEAK
[Serves 6]

1½ lbs. hamburger
1¾ cup sliced mushrooms
1 cup chopped onion
2 T. Worcestershire Sauce
½ cup cooked rice
½ tsp. salt
¼ tsp. pepper
2 (13 ¾ oz.) cans beef broth
1 egg
3 T. water
2 T. cornstarch
Vegetable cooking spray

Combine hamburger, onion, cooked rice, pepper and egg.  Stir well.  Divide into 6 equal portions, shaping into 1” thick patties.  Coat skillet with cooking spray.  Add patties and cook 5 minutes each side.  Drain on paper towels; set aside and keep warm.  Add mushrooms and cook 3 minutes.  Add Worcestershire Sauce, salt and broth, and cook for 10 minutes.  Return patties to skillet.  Cover, reduce heat, and simmer 15 minutes.  Place patties on platter and keep warm.  Combine water and cornstarch; add to broth mixture, stirring well.  Bring gravy to boil and cook 1 minute.  Serve over patties. Good with mashed potatoes, rice or noodles.

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is SWEDISH MEATBALLS.

This is such a family favorite when my kids were growing up I had to make a double batch every time. It was delicious and inexpensive to make, and immensely satisfying…especially when the snow was flying. Comfort food! Needless to say, I’ll be making this up in next week or so while my Army son and his buddy are on leave. 🙂

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 45 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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SWEDISH MEATBALLS
[Makes 10 2-inch balls]

1 slice bread, 1 inch thick soaked in milk
1½ lb. ground beef
2 eggs, well beaten
1 T. butter
¼ cup finely chopped onions
3 T. parsley
1¼ tsp. salt
¼ tsp. paprika
1 tsp. lemon juice
¼ tsp. nutmeg
1/8 tsp. allspice
2 T. butter or drippings
2 cups beef stock or prepared bouillon
Mashed Potatoes

Soak slice of bread in milk to cover.  Meanwhile, beat eggs well and add to meat.  Melt butter in saucepan and sauté onions.  Add to meat.  Wring milk from bread and add bread to meat, as well as parsley, salt, paprika, lemon juice, nutmeg, and allspice.  Mix well.  Shape meatballs into 1½-inch balls.  Brown in 2 T. butter or drippings.  Simmer closely covered until done, about 15 minutes in 2 cups beef stock OR prepared bouillon (2 beef bouillon cubes & 2 cups water melted in microwave to create stock).  Make pan gravy with flour thickening (small amt. cold water, whisk in flour to desired thickness to remove lumps before adding to stock for gravy).  Serve with Mashed Potatoes and a vegetable.

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is STEAK & ONION PIE.

I’m a meat and potatoes kind of gal. Throw that combination under pastry and I’m in love! This pot pie is savory, flavorful, a nice change from the typical chicken and turkey pot pies.  It’s even good cold so you can throw it into a lunchbox.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 31 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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STEAK & ONION PIE
[Serves 6]

1 lb. cubed beef
¼ cup flour
½ tsp. paprika
¼ cup fat
2 ¼ cup hot water
1 recipe pastry
2 tsp. salt
pepper
ginger & allspice
1 cup sliced onions
2 ½ cups diced potatoes

Dredge beef in mix of flour, salt, pepper, and spices.  Brown in hot fat.  Add onions.  Cook until brown.  Stir in water.  Cover and simmer until tender about 45 minutes.  Add potatoes.  Simmer 10 minutes.  Pour into greased pan.  Cover with pastry.  Cut steam vents.  Bake at 450 degrees for 25 minutes.

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is SWEET & SOUR MEATBALLS.

In this busy holiday season, we often just don’t have time to make a satisfying meal for our families. Not only is this a delicious and satisfying meal, it’s quick and easy to fix. Need something to take to that holiday office party or family potluck? No need to
fix rice. Just bring the meatball dish and a small bowl of decorative toothpicks for guests to “pick” them up as hot appetizers.

I hope you enjoy today’s Killer Fixin’s.

Happy eating!

Karen

P.S.  We’re at 16 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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SWEET & SOUR MEATBALLS

1 lb. hamburger
½ cup dried bread crumbs
¼ cup milk
¼ cup finely chopped onion
1 egg
½ tsp. soy sauce
1 tsp. Worcestershire Sauce
¾ tsp. salt
1/8 tsp. pepper

Mix well.  Make into 1½-inch balls.  Arrange in baking dish in single layer.  Cover loosely.  Microwave on high, 3 minutes.  Stir up. Cover and cook another 5-7 minutes until no longer pink.  Stand 3 minutes.  Drain.

Sauce:  ½ cup packed brown sugar, 1 T. cornstarch, 1 can (13-1/2 oz) pineapple chunks, 1/3 cup cider vinegar, 1 T. soy sauce, 1 small green pepper in ½-inch pieces.

Mix sugar and cornstarch in 2 qt. casserole.  Stir in pineapple chunks with syrup, vinegar and soy sauce.  Microwave uncovered 2
minutes on high.  Stir.  Microwave until mixture thickens.  Boil 3-4 minutes.

Add meatballs and green pepper.  Cover lightly and microwave on high 3-4 minutes.  Serve over rice.

It’s time for Karen’s Killer Fixin’s!  Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is CABBAGE ROLLS.

I love cabbage rolls, especially during the blustery months! This recipe is fairly simple and easy to make. It will take some serious cooking time though to tenderize the cabbage and marry the flavors, so save this one for a wintry day when you can throw it into the oven in the early afternoon. Once it’s in the oven you can just sit back and read a book or play games with the family while the aromas drive you absolutely nuts until you can break out the knives and forks at dinnertime. 🙂

I hope you enjoy today’s Killer Fixin’s.

Happy eating!

Karen

P.S.  We’re at 11 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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CABBAGE ROLLS
[Serves 4-5]

1 lb. ground beef
3 T. uncooked rice
1 grated onion
½ cup water
½ tsp. salt
12 large cabbage leaves
1 can (8 oz.) tomato sauce
4 T. vinegar
6 T. sugar

Combine meat, uncooked rice, onion, water, salt and pepper (to taste).  Set aside.  Boil cabbage leaves until tender.  Drain.  Divide meat into 12 equal parts.  Roll one meat portion in cabbage leaf.  (Two cabbage leaves if small, just so it’s wrapped all around.) Place seam side down in baking dish.  Combine tomato sauce, vinegar, and sugar.  Pour over cabbage rolls.  Bake, covered with tin foil, at 325 degrees for 3 hours.  Baste rolls with sauce.

[Lightly spray dish with pan coating for easier cleanup.]
[[Serve with hot rolls, French or Italian bread]]

It’s time for Karen’s Killer Fixin’s!  Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is BEEF CHIMICHANGAS.

I love Mexican food, and the chimichanga tops my list of favorites. Not only are all of these ingredients generally available in my kitchen, it’s easy to make. Your family will love these.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 8 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to
your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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BEEF CHIMICHANGAS
[Serves 4]

1 green pepper (chopped)
1 onion  (chopped)
1 clove garlic (finely chopped)
1 lb. ground beef
½ cup salsa
½ tsp. salt
1 cup refried beans
1 cup shredded Jack cheese
4 10-inch flour tortillas
Canola oil for frying
Salsa
Sour cream
Guacamole

In large sauté pan, cook ground beef, onion, green pepper and garlic for 10 minutes or until beef is no longer pink.  Drain grease from pan, stir in salsa and salt, and cook for 1 minute.  Remove from heat and stir in refried beans and cheese.  Place flour tortillas on flat surface and spoon one quarter of the mixture into center of each tortilla.  Fold in the sides, then fold over the top and bottom to form chimichangas.  (You can weave a toothpick through the flaps to keep them closed.  Otherwise you need to handle them carefully to keep the ingredients from falling out.)  Heat about ½ inch of oil in saucepan over high heat for 5 minutes, or until a tiny drop of water sizzles on the pan.  Place chimichanga in the pan, flap side down, and cook for 2 minutes on each side, or until lightly browned. Remove from pan and drain on paper towels. Continue the process with the remaining chimichangas.  Serve with salsa, guacamole and sour cream.

It’s time for Karen’s Killer Fixin’s!  Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers here.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is SOY POT ROAST.

Anything you can throw into a crock pot with little effort is great. But it’s the Asian flair of this pot roast that really makes a difference. Slow cooking means the pot roast soaks up the flavor and tenderizes the meat.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 6 recipes and counting with this posting!  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to your email Inbox!  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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SOY POT ROAST
[Serves 6-8]

4-5 lb. pot roast
½ cup soy sauce
½ tsp. ground (dried) ginger
1 cup sliced celery
2 cloves garlic, minced
1 cup sliced mushrooms
1 cup chopped onion
1 cup sliced bamboo shoots
½ cup dry sherry

Combine ginger, garlic, onion, sherry and soy sauce.  Pour over pot roast.  Cook in crockpot on high 5-6 hours.  Last hour of cooking, add celery, mushrooms,
and bamboo shoots. Serve with cooked brown or white rice.