Salisbury Steak For Two

Salisbury Steak For Two

1 egg
1 slice bread, torn into small pieces
1 tablespoon finely chopped onion
1/2 pound ground beef
2 teaspoons vegetable oil, opt.
1 can condensed golden mushroom or cream of mushroom soup, undiluted
1/2 cup water
1 jar (4 1/2-oz.) whole mushrooms, drained OR 3/4 cup sliced fresh mushrooms

Combine the egg, bread and onion; crumble beef over mixture and mix well. Shape into two patties. Brown patties on both sides. Combine rest of the ingredients and pour over the patties. Bring to a boil. Reduce heat; cover and simmer until meat is no longer pink.

HIDDEN VALLEY RANCH CRESCENT ROLLS

HIDDEN VALLEY RANCH CRESCENT ROLLS

1 (8 oz.) tube refrigerated crescent rolls
1 pkg. Hidden Valley original ranch salad dressing mix
1 egg yolk
1 tsp. water

Separate dough. Cut in half lengthwise to make 16 crescents. Beat yolk with water. Brush on dough. Sprinkle with dressing mix. Roll up in crescent shape. Brush with egg mixture. Bake on greased cookie sheet at 375 degrees for 11-13 minutes

Louisiana Deviled Eggs

Louisiana Deviled Eggs

24 eggs
4 1/2 oz can deviled ham
2 1/2 T pickle relish
2 T cider vinegar
2 T sugar
2 T prepared mustard
1/2 t Tabasco
1/2 t salt
1/2 t pepper
paprika
olives

Hard-boil eggs. Cool. Slice in half and remove yolks. Combine yolks and deviled ham, pickled relish, vinegar, sugar, mustard, Tabasco, salt and pepper. Mix well. Fill and garnish with paprika and sliced olives.

Baked Ham Sandwiches

Baked Ham Sandwiches

1/3 cup butter or margarine, softened
1/2 cup dried minced onion
1/3 cup prepared mustard
2 tablespoons poppy seeds
8 hamburger buns, split
16 slices deli ham
8 slices Swiss cheese

In a bowl, combine butter, onion, mustard and poppy seeds. Spread about 1 tablespoon over both halves of buns. Layer ham and cheese on the bottom halves; replace tops. Wrap each sandwich in foil. Bake at 350 degrees F for 6-10 minutes or until cheese is melted, or freeze for up to 2 months.
To use frozen sandwiches: Bake at 350 degrees F for 30-35 minutes or until cheese is melted.

Cinnamon Rock Candy

Cinnamon Rock Candy

1 cup water
3 3/4 cups sugar
1 1/4 cups light corn syrup
1 teaspoon red liquid food coloring
1 teaspoon cinnamon oil
1/3 cup confectioners' sugar

Line a 15-in. x 10-in. x 1-in. baking pan with foil; butter the foil and set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals.
Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300 degrees F (hard-crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as odor is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes.
Break the candy into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners' sugar. Store in airtight container

APPLE CRISP CRESCENT BARS

APPLE CRISP CRESCENT BARS

4 c. (4 med.) peeled, thinly sliced apples
2/3 c. sugar
1 tbsp. flour
1 tsp. cinnamon
8 oz. can Pillsbury quick crescent dinner rolls
1 tbsp. butter

TOPPING:

1 c. firmly packed brown sugar
3/4 c. rolled oats
1/3 c. flour
1/4 c. butter, softened
2 tsp. vanilla

Preheat oven to 375 degrees. In a large bowl; combine first 4 ingredients. Separate crescent dough into 2 large rectangles. Place rectangle in ungreased 15 x 10 inch jelly roll pan. Gently press dough to cover bottom of pan; seal perforations. Spoon apple mixture over dough. Dot with butter. In medium bowl combine topping ingredients until crumbly. Sprinkle over apple mixture. Bake at 375 degrees for 25-30 minutes.

Pumpkin Pecan Dump Cake

Pumpkin Pecan Dump Cake

1 - 29 oz can pumpkin puree
1 can evaporated milk
3 eggs
1 cup sugar
3 tsp ground cinnamon
1 tsp salt

Mix all the above ingredients and pour into a greased 9" x 13" baking pan.

Sprinkle on top of batter:

1 box yellow cake mix
1 cup chopped pecans
3/4 cup butter, meted

Sprinkle one yellow cake mix over the top of the batter and chopped
pecans and then drizzle 3/4 cup melted butter top of cake mix and nuts.

Bake in preheated 350 degrees F., oven for 50 minutes. It may still be a
little
giggly in the center when you remove it from the oven, but it firms up
as it cools.

Serve with whipped cream or vanilla or cinnamon ice cream. This is
really best if you bake it a day or two ahead of time.