Recipes thread

[Heatheness]

Heatheness, I don't think your recipe for 'Vegan Chili' is complete.  How many vegans should I put in, and are they to be diced or shredded?  Thank you in advance.

Boru

To be honest I've never eaten a vegan but hey, if he's cute, I'd consider it.

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Okay, you meatyasauruses...

Salisbury Steak
Patties:
2 lbs Ground Beef
1 small onion chopped fine
¼ cup Green Bell Pepper diced fine
1 - 8oz. pkg of Cream Cheese softened
½ Pkg Brown Gravy Mix
1/3 Cup oats or crushed crackers
1 egg
1 tsp Garlic Salt
1/8 tsp Ground Black Pepper
 
Gravy:
1 pkg each – Onion Gravy Mix, Mushroom gravy Mix & Brown Gravy Mix plus the leftover ½ pkg from the patties
3 ½ cups of water
 
Preheat oven to 350°
Mix all ingredients and cover/refrigerate at least 1 hour.
Make into large patties (1/2” thick, 4”x6”) and place on baking sheet and bake 30-40 minutes.
Gravy: Mix in pan and heat stirring occasionally until thickened.
When steaks are done, remove steaks from oven and top with gravy.
(serve with mash potatoes and the leftover gray)
 
Alternate Method for using a half recipe:
Steaks can be cooked in deep skillet on medium heat for 15 minutes, remove patties, drain skillet and then add equivalent half amounts gravy mixes and half water, stir, then add steaks back to gravy and simmer until thickened about 5-10 minutes. This method has to be watched more carefully than the oven method. Be careful not to overcook steaks as they will get tough.

AND...

Summer Sausage

5 lbs. Ground Beef or Deer (if deer, use 4lbs & add 1lbs ground pork)
5 Tlb. Morton’s Tender Quick Salt
2 Tsp. Ground Black Pepper
1 ½ Tlb. Garlic Powder
1 Brown Sugar (packed)
3 Tsp. Dry Mustard Powder
1 Tlb. Whole Black Peppercorns
1 ½ Tlb. Liquid Smoke
2 Tlb. Mustard Seeds

In a large bowl with a tight lid mix all ingredients until thoroughly blended.
Cover and refrigerate 3-5 days.
Each day take out and remix. (meats will begin darkening, mix until evenly colored)
On 5th day, preheat oven to 250.
On a large baking sheet place a rack. (I cover my baking sheet with foil for easy clean-up)
1.5-2 Cup of meat roll into log the width of you rack/pan.
Place on roll to cover but leaving 1 inch between rolls.
Bake in 250 over for 3 hours.
Remove and let cool, trim ends even and wrap in foil and refrigerate.
I wait until they are cold to slice.
To keep for long period of time place rolls in freezer zip-lock bags and freeze, up to 6 months.