Recipe: Hamburger Steak With Sweet Onion-Mushroom Gravy

Hamburger Steak With Sweet Onion-Mushroom Gravy Recipe

Hamburger Steak With Sweet Onion-Mushroom Gravy

2    honey-wheat bread slices
1    pound ground round
1    large egg, lightly beaten
2    garlic cloves, minced
1/2   teaspoon salt
1/2   teaspoon freshly ground pepper
1 (1.2-oz.)   envelope brown gravy mix
1    tablespoon vegetable oil
1 (8-oz.)   package sliced fresh mushrooms
1    medium-size sweet onion, halved and thinly sliced

1.   Process bread slices in a food processor 10 seconds or until finely chopped.
Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties.
2.   Whisk together brown gravy mix and 1 1/2 cups water.
3.   Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms and onion to skillet, and sauté 6 minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes.

Note: To make ahead, proceed with Step 1 as directed. Wrap each patty individually in plastic wrap, and place in a large zip-top plastic freezer bag. Freeze up to 3 months. Thaw frozen patties in refrigerator 8 hours; proceed with Steps 2 and 3.

Credit: Photo: Beth Dreiling Hontzas, and recipe from Shannon White, Cumming, Georgia, Southern Living
APRIL 2008 Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.


Recipe: Chili In A Biscuit Bowl

Chili in a Biscuit Bowl Recipe


  • 2                 cups  biscuit mix
  • 2/3             cup  milk
  • 1/2              teaspoon  ground red pepper
  • 1                  pound  ground beef
  • 1                 medium onion, chopped
  • 1                 medium-size green bell pepper, chopped
  • 2                 (14 1/2-ounce) cans Mexican-style stewed tomatoes, undrained
  • 1                 (15-ounce) can kidney beans, drained and rinsed
  • 2                teaspoons    chili powder
  •                  Toppings: sour cream, sliced green onions 
    • Stir together first 3 ingredients. Turn dough out onto a surface sprinkled with biscuit mix. Shape into a ball, and knead 3 to 4 times. Divide into 6 portions.
    • Invert 6 (6-ounce) custard cups several inches apart on a lightly greased baking sheet. (Or use an inverted muffin pan.) Coat outsides of cups with vegetable cooking spray.
    • Roll or pat each dough portion into a 6-inch circle. Place each on a custard cup; press into a bowl shape.
    • Bake at 450° for 10 to 12 minutes. Cool slightly; remove biscuit bowls to a wire rack.
    • Cook beef, onion, and bell pepper in a Dutch oven over medium heat until meat crumbles and is no longer pink; drain. Stir in tomatoes, beans, and chili powder.
    • Bring beef mixture to a boil; cover, reduce heat, and simmer 35 minutes. Spoon into biscuit bowls, and serve with desired toppings. Garnish, if desired.

    Credit: Photo: Tina Cornett, Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.

Recipe: Sweet Potato Fritters with Smoky Pinto Beans Recipe

Sweet Potato Fritters with Smoky Pinto Beans Recipe

These easy sweet potato fritters have a crispy crust and a tender middle. The beans are flavored with smoked paprika. To give it a Mexican-inspired twist, use chili powder as the spice instead of the paprika.

4 servings, 2 fritters & 1/2 cup beans each
Active Time:
35 Minutes
Total Time:
45 Minutes

1 large sweet potato, (about 1 pound)
3 tablespoons canola oil, divided
1 medium onion, chopped
2 large poblano peppers, or small green bell peppers, chopped
1 15-ounce can pinto beans, rinsed
1 1/4 teaspoons smoked paprika, divided
3/4 teaspoon salt, divided
3/4 cup fine yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1 large egg, lightly beaten
1/4 cup water
4 lime wedges, for garnish

1. Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.
2. Prick sweet potato in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
3. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and peppers and cook, stirring occasionally, until softened, 4 to 6 minutes. Set aside 1/2 cup of the mixture. Add beans, 1/2 teaspoon paprika and 1/4 teaspoon salt to the pan. Cook, stirring occasionally, until heated through, about 2 minutes. Cover and set aside.
4. Whisk cornmeal, flour, baking powder, the remaining 3/4 teaspoon paprika and 1/2 teaspoon salt in a medium bowl. Peel the sweet potato and mash in a large bowl with a fork. Stir in the reserved onion-pepper mixture, egg and water. Add the cornmeal mixture and stir until just combined.
5. Form the sweet potato mixture into eight 3-inch oval fritters, using a generous 1/4 cup for each. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook 4 fritters until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fritters and oil.
6. Bake the fritters until puffed and firm to the touch, 8 to 10 minutes.
Serve the fritters with the reserved bean mixture and lime wedges, if desired.

Credit: Recipes were taken from© 2014, L.P.

Dessert Recipe: Blackberry Crisp

 Blackberry Crisp


2 cups  fresh blackberries (I use frozen) or 2 cups  frozen blackberries

  • 2   tablespoons  sugar
  • 1   teaspoon  cornstarch
  • 1 1/2 teaspoons  water
  • 1/2   cup  quick-cooking oats
  • 1/4   cup  flour
  • 1/4   cup  packed brown sugar
  • 1/2   teaspoon  cinnamon
  • 1/4   cup  cold  butter or 1/4 cup  margarine
  • vanilla ice creamTip: I doubled the recipe and also added  raspberries, cherries and blueberries then served with whipped cream.


1.   Place blackberries in a greased 1-qt. baking dish.
2.   In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth; pour over berries.
3.   Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly.
4.   Sprinkle over berries.
5.   Bake, uncovered, at 375 degrees for 20-25 minutes or until filling is bubbly.
Serve with Ice Cream.