DINNER TONIGHT

Salisbury Steak in
Mushroom Gravy
1 lb. ground beef
1 egg
3 Tbsp. crushed buttery round cracker crumbs
2 Tbsp. finely chopped onion
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. poultry seasoning
2 (4 oz.) cans sliced mushrooms with juice
3 Tbsp. butter
3 Tbsp. all-purpose flour
3 cups milk
3 cubes beef bouillon

In a medium bowl, mix together the ground beef, egg, cracker crumbs, onion, salt, pepper and poultry seasoning using your hands. Shape into 6 patties about 1 inch thick.

Fry the patties in a large skillet over medium-high heat for 3 to 4 minutes per side, or until browned. Drain off grease, and remove patties to a platter; keep warm.

Melt the butter in the same skillet, and add the mushrooms. Cook and stir for about 2 minutes. Sprinkle the flour over, and mix in until blended.

Stir in the milk and beef bouillon. Cook and stir over medium heat until smooth and starting to thicken. Return the patties to the gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally. Serve with mashed potatoes or noodles. Makes 6 servings.

Chocolate Coconut Bars
1 1/2 cups graham cracker crumbs
1 2/3 cups sweetened condensed milk
1/2 cup semisweet chocolate chips
1 1/2 cups flaked coconut

Preheat oven to 350. Grease a 9 inch square baking pan.

In a large bowl, mix ingredients together until well blended. Press dough evenly into the prepared baking pan.

Bake for 30 minutes. Let cool before cutting into bars.

Make it quick, make it easy, but make it good. — Pam Griffin