The October Issue of Chewin' the News from 30 Day Gourmet Freezer Cooking . . .

Chewin'

the News

October 2001

Salisbury Patties

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Meals:	1	2	3	4	5	6
Makes:	10 patties	20 patties	30 patties	40 patties	50 patties	60 patties
Ingredients:
Ground beef	2 lbs.	4 lbs.	6 lbs.	8 lbs.	10 lbs.	12 lbs.
Onion soup mix envelope	1	2	3	4	5	6
Bread crumbs; dry or soft	1 1/2 C.	3 C.	4 1/2 C.	6 C.	7 1/2 C.	9 C.
Garlic powder	1/2 t.	1 t.	1 1/2 t.	2 t.	2 1/2 t.	1 T.
Worcestershire sauce	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Black pepper	1/4 t.	1/2 t.	3/4 t.	1 t.	1 1/4 t.	1 1/2 t.
Water	2/3 C.	1 1/3 C.	2 C.	2 2/3 C.	3 1/3 C.	4 C.
Brown gravy mix packages	2	4	6	8	10	12

Assembly Directions:

Combine all ingredients well. A stand mixer is great for this! Shape into 10 equal sized balls. Shape each ball into an oval patty. Brown patties in skillet sprayed w/Pam type spray, about 4 minutes on each side until juices run clear.

Freezing and Cooking Directions:

Cool and freeze in freezer bags or rigid containers.

To serve: Prepare gravy according to package directions in a skillet. Add thawed patties and simmer until patties are heated through. Serve over mashed potatoes, rice or noodles.

Nanci’s Comments:

My family loved these. Bob and I had them with gravy and the kids opted for burger-style. I put the gravy packets right into the freezer bag with the patties so that I would be sure to have them come serving day!

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