Amish Cook’s Poor Man’s Steak
This is an old classic recipe. So delicious!! I actually made 5 steaks, but you could make however many you want in whatever size you want.
- 1 1/2 pounds lean ground beef
- 1 cup dry bread crumbs
- 1 small onion, chopped (I used dried onion)
- 2 eggs
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 (10 3/4-oz.) can cream of mushroom soup (I used golden mushroom, but I think cream of mushroom with roasted garlic would be good too.)
- 1/2 cup water
- 1/2 cup milk
- 1 (4-oz.) can sliced mushrooms, drained
Preheat oven to 350 degrees. Grease a 9-inch square baking dish and set aside. (I used a cast iron skillet.)
In a large bowl, combine the ground beef, bread crumbs, onion, eggs, salt, pepper, and garlic powder. Knead the mixture with your hands until it is smooth and uniformly combined. Shape the meat mixture into a loaf and cut into 6 slices. Or you can slice it into however many patties you want.
In a greased skillet, fry the meat slices until browned on each side. Drain off the excess grease and transfer the browned slices to the prepared baking dish.
In a medium bowl, combine the mushroom soup, water, and milk. Stir until smooth. Pour the soup mixture evenly over the meat slices and sprinkle with the drained mushrooms.
Bake uncovered for 30 to 40 minutes, until the meat slices are cooked through and the sauce is bubbling.
“Christ’s cross provides the only safe crossing into eternity.”
Baked Chicken Breasts
This is my go to recipe now when I need cooked chicken for another recipe. Although you can make and serve these in a short time as your main entree. They are so juicy, tender and flavorful!!
- 4 boneless skinless chicken breasts, pounded thinner or not, brined
- 1 tablespoon melted butter or olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
To brine your chicken breasts, fill a large bowl with 1 quart water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also cover the bowl and refrigerate for up to 6 hours. No longer than that. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.
Preheat oven to 450 degrees.
Place the chicken breasts in a single layer in a large baking dish. Brush on both sides (turning once) evenly with the melted butter or olive oil.
In a separate small bowl, whisk salt, pepper, garlic powder and paprika until combined. Then sprinkle mixture evenly over chicken on both sides.
Bake 15 to 18 minutes, or until chicken is cooked through and no longer pink. Chicken should read 165 degrees on your thermometer. Check temperature in the thickest part of the breast.
If you want the chicken to be a little bit more browned and crispier on top, you can turn the broiler on high for the final 3 – 5 minutes and broil until golden. Keep a close eye on it. Do not overcook it!
Once cooked, remove pan from oven and transfer chicken to a clean plate and loosely tent plate with foil and let it rest for 5 to 10 minutes.
“Trials can be God’s road to triumph.”
Butterscotch Cream Pie
My husband was hungry for butterscotch pie so I made this really quick and easy pie for him. I didn’t have a lot of time with all the holiday activities or I would have made a good old fashioned butterscotch pie. This was really good, but we thought it was a bit too sweet. Next time I make it, I will use a regular pie crust and will not put the butterscotch topping on it.
- 2 cups cold milk
- 3 packages (4-serving size) butterscotch flavor instant pudding & pie filling
- 1 tub (12 oz.) Cool Whip
- 1 Graham cracker pie crust (2 extra servings)
In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in half of the Cool Whip. Carefully spread in crust.
Spread remaining Cool Whip over top.
Drizzle with butterscotch topping, if desired.
Enjoy immediately or refrigerate until ready to serve.
Makes 8 servings.
“Kind words smooth, and quiet, and comfort the hearer.”
Buttery Garlic Mushrooms
For many years my family wanted me to make Burgundy Mushrooms for Christmas dinner. This year I decided to try something different. They were so quick and easy to make and just delicious, according to my family. I’m not much of a mushroom eater. I will definitely be making these again. They were devoured. I wanted to give my daughter some prime rib to take home for later, but she wouldn’t take it because there were no more mushrooms to go with it.
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound cremini or button mushrooms
- 2 tablespoons dry white wine, opt.
- 1 teaspoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley
- 4 cloves minced garlic
- Salt and pepper
Heat butter and olive oil in a large pan or skillet over medium-high heat.
Add mushrooms and cook for about 4 to 5 minutes until golden and crispy on the edges.
Pour in the wine and cook for 2 minutes, to reduce slightly.
Stir in thyme, 1 tablespoon of parsley and garlic. Cook for 30 seconds longer, until fragrant.
Season generously with salt and pepper (to your taste).
Sprinkle with remaining parsley and serve warm.
“The way to accomplish much for Christ is to serve Him in any way we can.”
I have made prime rib many, many times and never put it here on my blog, so here goes. This is so easy to make and super delicious.
- Standing rib roast (3 to 7 ribs (estimate 2 people per rib), bones cut away from the roast and tied back to the roast with kitchen string. (I used a boneless roast this year.)
- Salt and pepper
Remove roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit.
Cut bones away from roast and tie them back on to the roast with kitchen string.
Preheat oven to 500 degrees. Pat roast dry and sprinkle it all over with salt and pepper.
Place roast fat side up and rib bones down in a roasting pan.
Brown roast at 500 degrees temperature in oven for 15 minutes.
Reduce oven temperature to 325 degrees. To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare.
The actual cooking time depends on so many things. Shape of the roast, how chilled it is when it goes into the oven, and whether it is flatter or thicker.
You need to use a meat thermometer. Roast in the oven until thermometer registers 115 degrees for rare or 120 -130 degrees for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.)
Check the temperature of the roast using a meat thermometer an hour before you expect it to be done.
Once the roast has reached the temperature you want, remove it from the oven and cover it with foil and let it rest for 30 minutes before you carve it. (It continues to cook as it sits so don’t let it sit any longer than that.)
Put it on a carving board and slice into 1/2″ to 3/4″ thick slices.
“Trials can be God’s road to triumph.”
Spanish Olive Spread
My daughter fell in love with this spread. This is very good cold served on crackers, or if you would like to serve it with soup, spread it on some French bread and melt under the broiler. Yum!
- 1 1/2 cups (6-oz.) finely shredded Swiss cheese
- 1 (3-oz.) jar pimiento-stuffed green olives, drained and chopped
- 1/2 cup mayonnaise
- Assorted crackers
In a medium mixing bowl, stir together the shredded Swiss cheese and the chopped olives. Stir in mayonnaise. Cover and refrigerate spread for at least 4 hours or up to 24 hours.
Before serving, gently stir mixture. Serve with crackers.
Makes about 20 servings.
“Christ gave everything to make something beautiful of His church.”