Salisbury Steak
Ingredients:
3lb. lean ground sirloin
2 cups mushrooms, sliced
3 tbsp. beef bouillon paste
5 cups water
1/2 cup brown gravy mix
Directions:
In an electric skillet, heat water and bouillon to 350° and then turn heat down to a simmer. Shape ground sirloin in an oval shape and place in simmering bouillon. When meat starts to brown, flip the meat so that the unexposed side is simmering. Add mushrooms and push down with a wooden spoon to absorb liquid. When meat is cooked through, remove from heat and sprinkle gravy mix over liquid. Turn up heat and whisk until thickened slightly. To serve, pour mushroom gravy over
Salisbury steak.
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Sweet Potato Casserole
Ingredients:
1 large sweet potato
5 small red russet potatoes
4 tbsp. light margarine
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup brown sugar
1 tsp. molasses
1 tsp. ginger
1 tsp. vanilla
Topping Ingredients:
1/2 cup graham cracker crumbs
1/4 cup brown sugar
1/4 cup pecans, chopped finely
1/4 tsp. salt
Directions:
Wash and peel all potatoes and place on a microwavable-safe plate. Puncture each potato and cover plate with plastic wrap. Microwave for 12 minutes or until tender to touch. Using a stand mixer, place potatoes and the rest of the ingredients into mixer bowl. Mix on high or until not lumpy and texture is smooth.
Spray a glass casserole dish with non-stick spray and pour sweet potato mixture into dish. Top with sweet potato topping and broil on high for 2-5 minutes until golden brown. Serve warm.
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