Wednesday, February 28, 2007

Comfort Zone

Country Salisbury Steak From: Kraft – what’s cooking magazine Fall 2006 Prep time: 10 min. Total time: 35 min. 1 ½ lb. (750 g) extra lean ground beef 1 pkg. (120 g) Stove Top stuffing mix for chicken 1 ¼ cups water, divided ¾ cup chopped onion 2 cups fresh mushrooms, sliced ½ cup Kraft BBQ sauce Preheat over to 375 degrees F. Mix meat, stuffing mix, 1 cup of water and the onions until well blended. Shape into six 1/2-inch-thick oval patties. Place on 15x10x1-inch baking pan. Bake for 25 min or until cooked through (160 degrees F). Meanwhile, spray a large non-stick skillet with cooking spray. Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally. Add barbecue sauce and remaining ¼ cup water. Reduce heat to low. Cook 1 to 2 min. or until sauce is heated through. Serve over patties.

Cheesy Smashed Potatoes From: Kraft – what’s cooking magazine Fall 2006 Prep time: 15 min. Total time: 35 min. 1 lb. red potatoes (about 3 small potatoes), cut into chunks 1 cup bite-sized cauliflower florets ¼ cup light sour cream 1 cup Kraft Double Cheddar Shreds Light Place potatoes and cauliflower in large saucepan. Add enough water to cover. Bring to boil on high heat. Reduce heat to medium; simmer 20 min. or until vegetables are tender. Drain; return to pan. Add sour cream; mash until vegetable mixture is light and fluffy. Stir in cheese.

The steaks were a hit all-round my house. Cameron loves mushrooms and even though he commented on not liking the sauce on them, he ate them. DH and I both thought the potatoes were very good with the cauliflower. DH even commented that I could make them again. Cameron would not eat them, said they tasted strange, go figure. And Caleb even enjoyed this meal, minus the mushrooms and sauce. I blended up some of the steak with the potato/cauliflower mixture and he woofed it down.