'Chicken-Fried' Dinner Patties
by Janet
(Idaho)
These tasty meatless dinner patties have been a popular sample in my classes/seminars for many years now.
Try them soon! They are healthy and very easy on the budget.
INGREDIENTS
3/4 c. re-hydrated dried chopped onions
3/4 c. quick oats
2 large eggs
1 1/2 tsp. Montreal steak seasoning
1/2 tsp. ground sage
3 T. oil
**half can cream of mushroom soup
1/4 c. milk or yogurt
1/8 to 1/4 tsp. garlic salt
DIRECTIONS
Mix finely chopped onions, garlic, quick oats, eggs, seasonings. In large fry pan, heat oil on medium high.
Using an ice cream scoop or large spoon: place one-fourth of mixture at a time into hot oil, smooth mixture with back of scoop/spoon
to the size of a medium hamburger patty. Brown well on both sides, turning only once. Patties will be lightweight at this point.
Turn heat to lowest simmer. Mix soup, milk or yogurt, garlic salt; spoon over patties, turn to coat both sides.
Cover and simmer 30 to 40 minutes until all liquid is absorbed. (Carefully turn patties a time or two while they are simmering/absorbing liquids).
NOTE: would you like gravy? Use the other half can of cream soup, add milk to dilute and some kitchen bouquet; heat all.
**Homemade cream soup: White Sauce in a Jar
The equivalent of one can cream soup. Simple to make....inexpensive....uses ingredients you can easily keep on hand.
Makes 1 1/4 c. sauce (same as a can of cream soup):
3 1/2 T. dry milk powder
3 T. unbleached flour
1/2 tsp. sea salt
1 1/4 c. water
1/2 to 1 T. vegetable oil (or butter, olive oil, margarine)
Put in glass jar with tight lid, shake until smooth: dry milk powder, flour, salt, water. When smooth, place into a saucepan.
Cook over medium-high heat, stirring constantly with wire whip, until sauce starts to thicken a bit.
Turn heat to medium, cook/stir for 2 minutes (sauce gets thicker....keep cooking/stirring....the flour must be well-cooked).
Remove from heat, cool a minute, add oil (or other choice); stir thoroughly. Ready to use.
Can completely cool and refrigerate for up to 1 week; store in a tupperware-type-sealed container.
To enhance flavor:
Part broth + part water to replace equal amount of water above
Add 1 tsp. beef or chicken flavor granules in place of the salt
Use half salt + half garlic salt instead of all salt
Cook with only 1 c. water....when cooled, add 1/4 c. cream
How to use:
Can use in place of one can cream soup
Add cooked mushrooms/veggies to replace flavored cream soups
A base for potato-cheese soup
A base for expensive concentrated cheese soup (and more flavor!!)
