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Main Dishes III

1

Pierogies

Ground Beef (Salisbury Steak)

1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder

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.
In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water,
Worchestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally

Ground Beef (Salisbury Steak II)

1 ½ lbs ground beef
1tspn onion powder
1tspn garlic powder
1egg
1/3 cup seasoned bread crumbs
3tbspn water
¼ cup fresh sliced mushrooms
2cups condensed beef broth (can or homemade is fine)
3tblsn flour
3tblsn margarine

In a large bowl combine ground beef, onion and garlic powders, egg, bread crumbs and water. Separate the mixture into 6 equal portions and form each into an oval patty, place on wax paper and sleet pan and place in freezer for 15 minutes.

Preheat oiled grill plate to medium high.
 In a medium sauce pan, heat, 1 ¾ cups of broth and sliced mushrooms, to a light boil. In a medium microwave bowl heat flour and butter 45 seconds on high. Vigorously stir mixture until smooth. Continue stirring mixture and add in remaining broth. When smooth add to heated broth and boil 3 minutes.
Place patties on pre heated grill and cook 3 minutes on each side. Place in a casserole top with gravy and bake 35-45minutes in
preheated 400 oven.


 Ham, Green Onion & Potatoes Au Graton

1 lb Cooked Chunked Ham
2 Cans Cheddar Cheese Soup
2 Bunches Green Onions (chopped green and white parts)
¼ Cup Milk
6 Large Potatoes Peeled and Sliced
½ Cup Shredded Cheddar Cheese
2tblsn Butter
¼tpsn salt
4 cloves of Garlic minced
1/8tpsn pepper
In a mixing bowl combine cheese soup, pepper, garlic and milk, blend till smooth. In a casserole bowl combine in layers potatoes, green onions and ham topping each layer with the cheese mix. Top the casserole with shredded cheese cover and bake @ 350 for 40 minutes, uncover and bake an additional 20 minutes.

Lasagna

 Sauce
1 can tomato puree (29 ounce)
2 can tomato paste (6 ounce)
2 -3 pound ground beef or chuck
2 cloves fresh garlic (sliced thin)
Salt, garlic powder, Romano or Parmesan cheese
In frying pan, brown ground beef and drain.
In 5 quart pot, mix tomato puree, tomato past, fresh garlic
Fill tomato paste cans and tomato puree can with water and add to tomato sauce.
Stir in ground beef.
Sprinkle salt, garlic powder and Parmesan cheese on top and stir in.
Cook on medium low

Lasagna Ingredients
1-2 pkgs. of Barilla lasagna noodles
1 pound pkg. shredded provolone cheese
1 pound pkg shredded mozzarella cheese
1 pound pkg shredded Parmesan cheese
48 ounce container ricotta cheese
1 egg
1 pound ground hot sausage
Cook and drain hot sausage in frying pan
In large bowel, mix together 1/3 pkg of shredded provolone cheese, 1/3 pkg of mozzarella cheese, 1/3 pkg of Parmesan cheese, 1 egg, and container of ricotta cheese. Add about 1/4 cup of tomato sauce and ½ the cooked ground sausage.

1. In a 13 x 9 x 2 pan, cover bottom of pan with about 1 cup of tomato sauce.
2. Lay 4 uncooked lasagna noodles on top of the sauce (they don’t need to go to edge of pan, they will expand when cooked).
3. Spread approximately 1/4 of cheese mixture on top of noodles, then spread 1 cup of tomato sauce on top of cheese mixture, ½ of the remaining cooked sausage, a handful of each of the cheeses.
4. L
ay 4 uncooked lasagna noodles on top of this and repeat #3, using remaining sausage..
5. Lay 4 uncooked lasagna noodles on top. Spread about 1-1/2 cups of tomato sauce on top of noodles and a handful of each of the shredded cheese on top the sauce. Cover with aluminum foil and bake 1 hour at 350 degrees or until sauce is bubbly. Remove foil and continue cooking until cheese is melted (about 5 minutes) Let stand 15 minutes before cutting
.



Lasagna II

1 lb. lasagna boiled until tender                    
1-2 ½ oz. can tomato 
1 lb ground meat, drain fat   
1 c. dried parsley
1 can tomato paste    
2 tsp. garlic powder
pizza cheese
parmesan cheese

Layer noodles in baking dish, pizza cheese, parmesan cheese, meat and sauce made from the rest of the ingredients. Repeat at least twice. Bake at 350 about 40 minutes.

Meat Balls

1 ½ lb ground round steak   
1 egg
1 onion      
½ c. cracker meal

Mix all ingredients together. Make into balls and brown. Put in large pot; take flour and make a gravy. Pour gravy over meatballs and add ¾ can tomatoes and 1 can drained peas. Simmer about 1 hour.

Pierogies (potato/cheddar filling )

Pierogies Dough
4 cups all purpose flour
1 teaspoon salt
2 teaspoons vegetable oil
1/4 teaspoon baking powder
1 cup warm water
1 egg beaten

1. In a large bowl, mix together the flour, salt, and baking powder. Make a well in the center.
2. In separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8-10 minutes.
3. Cover dough and let rest for 2 hours. Roll out to about 1/8 to 1/4 inch thick.
4. Cut dough with round cookie cutter or top of a glass and fill.
Potato/cheddar filling
2-1/2 pounds potato (peeled and cubed)
½ pound shredded cheddar cheese
salt and pepper to taste

1)
Boil potatoes until soft.
2) Whip potatoes and cheddar cheese with mixer, season with salt and pepper to taste).
In center of cut out dough, place ½ tablespoon mashed potatoes. Fold dough over and seal with fingers. Boil filled and sealed Pierogies until they float to the top. Bake at 350 degrees in a casserole dish with 6 tablespoons of butter and sliced or diced onion or onion salt 25-30 minutes or until crisp OR pan fry in butter and onions until crisp.

Pierogies (Sauerkraut filling)

Pierogies Dough
4 cups all purpose flour
1 teaspoon salt
2 teaspoons vegetable oil
1/4 teaspoon baking powder
1 cup warm water
1 egg beaten

1. In a large bowl, mix together the flour, salt, and baking powder. Make a well in the center.
2. In separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8-10 minutes.
3. Cover dough and let rest for 2 hours. Roll out to about 1/8 to 1/4 inch thick.
4. Cut dough with round cookie cutter or top of a glass and fill.

Sauerkraut filling
1/4 cup vegetable oil
2 cups chopped mushrooms
2 pound bag sauerkraut - drained.
½ teaspoon salt
2 tablespoons sour cream
4 slices cooked bacon.

In a large frying pan, heat oil, add mushrooms and cook until tender. Stir in sauerkraut, salt, and bacon (pieces). Cook 10 minutes. Remove from heat and still in 2 tablespoons sour cream.
Fill and seal Pierogies dough. Bake at 350 degrees in a casserole dish with 6 tablespoons of butter and sliced or diced onion or onion salt 25-30 minutes or until crisp OR pan fry in butter and onions until crisp.

Pizza

2 Pizza Crusts
Pizza Sauce

1cup grated provolone or mozzarella cheese

(all optional)
1/2lb pepperoni
1/2cup red pepper chopped
1/2cup green pepper chopped
1/2lb Italian sausage cooked and crumbled
1/2cup broccoli chopped
1/2cup fresh sliced mushrooms
1 plum tomato sliced

roll out pizza crust as instructed. top with pizza sauce, 1/2 desired toppings and 1/2 the grated cheese. Bake on pizza stone or large pizza pan 425 20-25minutes (until crust is lightly browned and cheese is melted) cool 10 minutes before slicing and serving.

Pizza Crust can be found in Breads section
Pizza Sauces can be found in Sauces/Dry Mixes



Swiss Steak

2lb. round steak cut in 4 inch squares 
2 c. water
1 onion, cut up     
2 cans mushrooms
2 tbsp. fat      
flour

Dip steak in flour and brown in fat. Add onion and 2 cups water. Cook about 1 ¾ hr. in gravy. Add 2 cans mushrooms. Serve over mashed potatoes or rice. I use butter flavor Crisco.


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