My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Thursday, September 8, 2011

Egg Free Dairy Free Muffin Salisbury Steaks

I love my recipe for Muffin Meatloaves so I decided to see if the same idea would work with salisbury steaks. They turned out perfectly moist and full of flavor. The leftovers freeze great and easily reheat in the microwave. If your family likes onions, these would be good with a packet of onion soup mix stirred in.

Muffin Salisbury Steaks

3 lbs ground beef
1 cup instant mashed potato flakes (I used Betty Crocker Potato Buds)
1 cup safe dry bread crumbs (I use homemade)
1 can beef gravy (I use Campbells)

Thoroughly combine all of the ingredients. Fill lined muffin cups almost full. Bake at 350 for 30 minutes or until cooked through.
*  If you would like to freeze leftovers, place the muffin pans in the freezer until the salisbury steaks are firm. Remove them from the pans and place them in Ziploc bags. Store in the freezer until ready to use. To reheat, microwave the amount you desire.

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