6 oz. can skinless/boneless pink salmon, drained
2 T. diced onion
good pinch each of salt and pepper
1 large egg
1 T. buttermilk
2 T. cornmeal
4 T. all purpose flour
Veg. oil for frying
In a bowl, combine the salmon, onion, salt and pepper. Stir in the egg, buttermilk, cornmeal and flour. Combine well. Heat about 1/4″ oil in the bottom of a med. size iron skillet over med. high heat. Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad. Fry, in batches, about a minute per side or until golden brown. Drain on a paper sack or paper towel lined plate. Makes 10 patties
1 lb of ground beef.
⅓ cup of breadcrumbs.
½ tsp of black pepper.
1 tsp of salt.
½ tsp of onion powder.
1 minced clove of garlic.
1 tsp of Worcestershire sauce.
1 tbsp of oil.
1 ½ cups of thinly sliced onion.
2 tbsps of all purpose flour.
1 cup of beef broth.
½ tsp of salt.
Mix the ground beef, egg, breadcrumbs, pepper, salt, onion powder, garlic and Worcestershire sauce in a large bowl then form into thick patties.
In a large skillet, heat the oil over medium heat and fry the patties with onion until browned. Place in a plate and keep warm.
Add the flour to the skillet and stir scraping bits of beef off the bottom. Pour in the beef broth gradually and season with salt.
Over medium-low heat, simmer for 5 minutes, constantly stirring until thick.
Reduce the heat to low and return the patties to the skillet.
Simmer covered for 15 more minutes.
I serve this with a big bowl of mashed potatoes!
Simple, easy and delicious! I love how good this plate is, especially with mashed potatoes and a delicious veggies salad aside! Give it a try, you won’t regret it.
2 lbs ground beef
1 can refried beans
1 can of tomato sauce
1 packet taco seasoning
1 oz shredded cheese
12 tortillas/taco shells
Start with the taco shells, buy them in the store or make em yourself. If you make them yourself, I don’t think you will ever go back to purchasing taco shells. All you need is some tortillas and cooking spray. We used some small, soft “taco” tortillas. We used the flour kind but corn is fine too.
First you want to steam them… Wet some paper towels and wring them out well. Layer the tortillas with the wet paper towels on a plate and then microwave (we did 6 at a time). Keep an eye on them, it should be about 30 seconds until they are steamed. Then lightly spray each side with cooking spray and drape each tortilla over two bars of the oven rack. It is wise to put a baking sheet below them to catch any oil from the cooking spray. Bake at 350-375 degrees for 7-10 minutes. You will be able to tell that they are browning & getting crispy. Take them out and set them aside!
Okay, now for the filling All you need is ground beef (2 pounds), 1 can of refried beans, 1 can of tomato sauce, 1 packet of taco seasoning, shredded cheese, & your favorite taco toppings.
Brown the ground beef in a large skillet. COMPLETELY drain all grease and return to skillet. Over low heat, add refried beans, taco seasoning, and about half to two-thirds of the tomato sauce (you can eye this to see whats best, you don’t want the filling to be too runny or your tacos will be soggy on the bottoms). Blend well and scoop into the tacos (which should be “standing” in a lightly greased casserole type dish). Then just sprinkle the cheese over the top and bake. I think I did my at 375 degrees for about 10 minutes.