Cinnamon Raisin Bread

Ingredients

• 1 1/2 cups milk
• 1 cup warm water (110 degrees F/45 degrees C)
• 2 (.25 ounce) packages active dry yeast
• 3 eggs
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/2 cup margarine, softened
• 1 cup raisins
• 8 cups all-purpose flour
• 2 tablespoons milk
• 3/4 cup white sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons butter, melted

Directions

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
2. Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
3. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
4. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
5. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

Salisbury Steak

Salisbury Steak

Ingredients

• 1 egg
• 2 tablespoons dry bread crumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 3/4 pound lean ground beef
• 3 tablespoons all-purpose flour, divided
• 2 teaspoons olive oil
• 3/4 cup water
• 2 tablespoons ketchup
• 2 teaspoons Worcestershire sauce
• 1 teaspoon beef bouillon granules
• 1 medium onion, quartered and sliced
• 1 (4 ounce) can mushroom stems and pieces, drained

Directions

1. In a small bowl, combine the egg, bread crumbs, garlic powder and pepper. Crumble beef over mixture; mix well. Shape into two patties; dredge in 2 tablespoons flour. In a small skillet, brown patties on both sides in oil; drain. Set patties aside.
2. Add the remaining flour to the skillet; whisk in water until smooth. Stir in the ketchup, Worcestershire sauce and bouillon. Add the onion and mushrooms. Bring to a boil. Return patties to the pan. Reduce heat; cover and simmer for 15-20 minutes or until beef is no longer pink. Serve gravy over patties.