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Salisbury Steak or Chicken Reisling

Amanda Webb shares two of her favorite menus to serve to friends and family. She delves into ways to continue hospitality despite space limitations or even without having your own space to host. You'll be inspired to be creative after hearing her tips for success. You may also be convinced you need a crockpot! There's one particular item Amanda must-have in her kitchen. Stay tuned to the end! We're so glad you're here! (Visit for the recipe and more!)

Salisbury Steak

Steak Patties: 2-3 pounds ground beef or venison 2 eggs, beaten 2 tablespoons all-purpose flour ¼ teaspoon black pepper 1 teaspoon salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 tablespoon Worcestershire sauce 2 tablespoons butter Gravy: 1 large onion, sliced 1 green or red bell pepper, sliced 8 ounce button mushrooms, sliced 2 tablespoons all-purpose flour 4 cups beef broth 1 tablespoon cornstarch 1-2 tablespoons brown gravy mix Serve with or over: White rice or mashed potatoes

Green beans or other vegetables Gooey Butter Cookies


1. Mix ingredients together, except butter; shape into 3-4 ounce patties.

2. Cook patties in skillet with butter till browned on both sides and no longer pink in the middle, about 5-7 minutes on both sides. Allow to rest on a plate while you make the gravy.

3. For gravy, cook onions, bell peppers, and mushrooms in steak drippings till onions are translucent.

4. Sprinkle the flour into the oil & veggies; allow it to cook 2 or so minutes to make a rue.

5. Add a little broth to deglaze the pan, then 3 more cups. Bring to a boil. Heat the remaining broth separately and mix the cornstarch into it. Blend this with the gravy. Reduce heat to low (It will thicken quickly.). Add brown gravy mix for flavor as desired.

6. Add the patties back into the gravy. Serve with or over white rice or mashed potatoes.

Salisbury Steak
Download PDF • 71KB


Chicken Riesling Servings: 8

Ingredients: 2 pounds chicken breasts or tenderloins Salt, pepper, garlic All-purpose flour 1 pound bacon, cut into bite-sized pieces 1 cup Riesling wine 1 onion, diced 8-16 ounces mushrooms, sliced or quartered ½ -1 cup heavy whipping cream 4 cups chicken broth 1 tablespoon cornstarch

Serve with: Buttered angel hair pasta Almond green beans – fresh green beans, olive oil, salt, pepper, garlic, and slivered almonds. (Cook together in skillet till green beans are cooked with a slight crunch left, about 20-30 minutes.) Sourdough bread Georgia peach cobbler


1. Tenderize/pound the chicken breast until all parts are about the same thickness. (It's ok if it falls apart.)

2. Season with salt, pepper, and garlic to taste. Dredge with flour on both sides of the chicken.

3. Cut the bacon into bite-sized pieces and place in large skillet or stock pot. Cook bacon on medium heat till lightly crisp and fat parts are golden. Remove bacon. Cook dredged chicken in bacon grease on medium heat and remove.

4. Cook onion & mushrooms in remaining bacon grease till onions are translucent. Add wine slowly while stirring, allowing the first little bit to deglaze the pan. Bring mixture to a boil. Add cream and 3 cups of the chicken broth. Heat the remaining 1 cup of chicken broth and add the cornstarch. Stir till cornstarch is dissolved, then add to the sauce mixture. (Sauce will thicken.)

5. Add bacon and chicken back into the sauce. Serve with buttered angel hair pasta.

Chicken Riesling
Download PDF • 74KB


Georgia Peach Cobbler
Download PDF • 68KB

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