Page 27 - GHOPC Womens Magazine January 2021-7 FINAL_Neat

Salisbury Steak with Mushrooms

I (10.5 ounce) can condensed French onion soup
1 ½ pounds extra lean ground beef ½ cup dry bread crumbs
1 egg ¼ teaspoon salt
'/s teaspoon black pepper I tablespoon all-purpose flour
¼ cup ketchup 2/3 cup beef broth
1 tablespoon Soy sauce ½ teaspoon mustard powder
1 cup sliced mushrooms ( optional)
1,
In a large bowl, mix together 1/3 cup condensed French onion soup with
ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval
patties. In a large skillet over medium-high heat, brown both sides of
patties. Pour off excess fat.

Ii:>"" !II:, "'ii In a small bowl, blend flour and rema;ning soup unt;J
· · · smooth. Mix in ketchup, broth, Worcestershire sauce and
~ ~ mustard powder. Pour over meat in skillet. Cover, and
,
cook for 20 minutes, stirring occasionally. For
Mushroom Salisbury Steak, add one cup sliced mushrooms in the
skillet.

The Bay Shrimp and Scallop Linguine

1 pound shrimp, peeled & deveined 1 pound small scallops
½ pound crabmeat (about 2/3 cup) I pound uncooked linguine
2 tablespoons butter 1/4 chicken broth
2 tablespoons grated parmesan cheese 4 cloves garlic, minced
Salt and pepper to taste 1 bell pepper, finely chopped

Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes or until al dente; drain. In a medium _ .
saucepan, melt butter over medium low heat; add broth,~ - • -·-
c~eese, garlic, parsley and salt and p~pper to _t~te. _ ~ ~;l~
·'
I 'I:"
Simmer over low heat for 3 to 5 minutes, stirring , 'I.~\.~~
frequently. Increase heat to medium high and add \ - -~~
shrimp, scallops and crabmeat to saucepan; cook for f t_:::,,b ... · id
-
about 4 minutes or until shrimp begins to tum pink.
Do not overcook. Just before serving, sprinkle the chopped bell
pepper on top.

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