KROGER SALISBURY STEAK RECIPES

Steps:

• Place the sugar in a large mixing bowl.
• Add the butter.
• Cream butter and sugar together until smooth, about 8 minutes with an electric mixer.
• Add eggs, one at a time, mixing together just until combined.
• Sift the flour. Measure out 4 level cups of sifted flour.
• Add about 2 tablespoons of the flour to the raisins, toss until coated. Set aside.
• Alternate adding flour and milk.
• Start with flour and end with flour, mixing after each addition just until incorporated into batter.
• Add the cocoa.
• Add the allspice.
• Add the cinnamon.
• Add the vanilla extract.
• Mix again, until spices and flavoring are just incorporated. Scrape down sides of bowl as needed.
• Fold the raisins into the batter.
• Grease and flour three 8 inch baking pans.
• Divide the batter evenly between the three pans. Tap lightly on counter to release air bubbles.
• Bake at 350F degrees until done. Test with a toothpick for doneness.
• Remove pans when done, place on wire rack to cool.
• Prepare the filling
• Assemble the cake

Steps:

• Place the raw peanuts in a sink of water and swirl them around to remove any dust and dirt.
• Place in a colander, rinse again and let drain.
• Fill a large stockpot about 3/4’s full of water.
• Add the washed raw peanuts.
• Place stockpot on stove and turn the heat to Medium-High, let come to a rolling boil.
• Cover the pot, reduce the heat to Medium and let boil for about 3 hours.
• Add the salt, stir. You can also add hot water if needed at this point.
• Taste the peanuts about every 30 minutes from here on until cooked to desired doneness.
• Remove from heat and let cool.
• Serve warm and enjoy.