Recipe: Salsbury Steak and Kielbasa Recipes

Here are some recipes. Here also is a place where you can find recipes:
http://godzilla.EECS.Berkeley.EDU/recipes/

OLD - FASHIONED SALISBURY STEAK

4 frozen, chopped sirloin patties, defrosted
3 tbsp. flour
2 tbsp. vegetable oil or margarine
Garlic salt
Black pepper
3 tsp. beef-flavor instant bouillon
1 to 1 1/2 c. hot water
1 lg. onion, sliced
1 (4 oz.) can mushroom pieces and stems
1 tbsp. Worcestershire sauce

Coat each side of patties well with flour. Heat oil or margarine in skillet until hot. Add patties and brown on both sides. When brown, pour off excess oil. Add bouillon to hot water; stir to dissolve or sprinkle bouillon in skillet and add water and stir to dissolve. Add onion, mushrooms, and Worcestershire sauce. Stir to coat meat. Cover and simmer gently, about 25 minutes or until fork-tender. Serve with mashed potatoes. Makes 4 servings. Down home, old-fashioned foods are enjoying a reborn popularity. Those foods such as meatloaf, scalloped potatoes, chicken pie, and Salisbury steaks are being featured at restaurants and being gobbled-up by hungry diners looking for good, basic foods. They may be old-fashioned, but that doesn't mean they have to be time consuming. You'll enjoy this old, but good rendition of Salisbury steak.

SALISBURY STEAK & MUSHROOM SAUCE

1 lb. ground beef
1 sm. onion
2 or 3 slices of bread, crumbled
1 egg
1 tsp. salt
Dash of pepper
1 can mushroom soup

Mix ingredients together except for soup. Form patties, brown each side in medium to low heat. Drain off excess grease. Pour mushroom soup over patties, simmer 10 to 15 minutes.

SWEET & SOUR KEILBASA

1 keilbasa (cut in 1" pieces)
1 can pineapple chunks, drained
1 jar cherries, drained
1 jar duck sauce

Put all ingredients in a baking dish. Stir to mix. Bake at 350 degrees for 35 minutes. Serve hot.

FRESH POLISH KEILBASA

10 lb. coarse ground pork butt
10 tsp. Kosher salt
7 tsp. chopped marjoram
5 tsp. minced garlic
5 tsp. coarse ground pepper
3 tsp. mustard seed
3 tsp. oregano (optional)
4 tsp. crushed red pepper (optional)
1 bottle red wine
1 carton natural hog casings

Mix salt and seasonings together in a bowl. Fold seasoning mixture into meat and mix thoroughly. Add wine into mixture so that meat squishes through fingers while mixing. Let marinate overnight. Mix again with hands. Add water or wine until mixture is workable. Stuff into casings. (Run cold water through casings before attempting to stuff them. This makes them easier to work with.) Rosi Rebec Karaszewski

KEILBASA AND CABBAGE

2 lbs. green cabbage
1 onion, minced
1 clove garlic, minced
2 tbsp. bacon fat
1/2 c. dry white wine
Salt and pepper
1 lb. kielbasa
1 c. heavy cream
1 bay leaf

CHEESE/CRUMB MIXTURE:

3/4 c. Parmesan
3/4 c. fresh bread crumbs
Or Parmesan only

Preheat oven to 350 degrees. Roughly cut cabbage into large dices. Boil in water for 5 minutes, drain and refresh under cold water. Cook onion and garlic in fat, add cabbage and stir. Add wine, raise heat and cook, stirring until most of the liquid has evaporated. Remove from heat. Place 1/3 of the cabbage in a medium casserole dish, sprinkle with salt and pepper. Lay slices of sausage over, cover with more cabbage and repeat, ending with cabbage. Bring cream to boil, pour over sausage and cabbage mixture. Place bay leaf on top. Cover. Bake 1 1/2 hours. Remove bay leaf and sprinkle with cheese/crumb mixture. Return to oven uncovered for 30 minutes.

KEILBASA AND POTATO CASSEROLE

1 pkg. frozen hash browns
1 pkg. keilbasa (smoked sausage), sliced or chopped
2 (8 oz.) pkgs. shredded cheddar cheese
1/2 c. milk

Combine hash browns, keilbasa and 1 package cheese. Place in 9"x12" glass baking dish. Sprinkle remaining package of cheese over top. Pour milk evenly over top. Bake at 375 degrees approximately 1 hour or until potatoes are tender. Yield: 6 to 8 servings.