Tomorrow will be the last day of July. Where has this year gone?
Following is a stick to your ribs dinner from Claudine Moffatt of Manchester, MO.
Onion Salisbury Steak
1 lb. lean ground beef
1/2 tsp. salt
1/8 to 1/4 tsp. pepper
2 medium onions, thinly sliced
4 slices bread, toasted
1/4 cup all-purpose flour
1-1/2 cups water
1 Tbsp. beef bouillon granules
In a bowl combine beef, salt, and pepper; shape into 4 oval patties. In a skillet, brown patties on one side. Turn and add onions. Cook until meat is no longer pink. Place toast on serving plates. Top each with onions and a beef patty; keep warm.
Stir flour into skillet until blended. Gradually add water; stir in bouillon. Bring to boil; cook and stir 2 minutes or until thickened and bubbly. Serve over meat and onions.
Yield: 4 servings.
Carrots with Raisins
4 medium carrots, julienned
1/4 water
1/4 raisins
2 Tbsp. brown sugar
1/2 to 1 tsp. salt
1/8 to 1/4 tsp. pepper
In a microwave safe bowl, combine all ingredients. Cover and microwave on high for 2 minutes. Stir; cook 1-2 minutes longer or until carrots are tender.
Yield: 4 servings
If you like pineapple, this pie from Jane Rhodes of Silverdale, WA is for you. Great to serve company.
Pineapple Fluff Pice
1 can (20 oz.) unsweetened crushed pineapple, drained
1 pkg. (3.4 oz.) instant lemon pudding mix (sugar free)
1 carton (8 oz.) frozen whipped, light topping thawed
1 graham cracker crust (9-inch)
In a bowl, combine pineapple and pudding mix until thickened; fold in whipped topping. Spoon into crust. Refrigerate until served.
Yield: 8 servings of 190 calories each.
Diabetic exchanges: 1-1/2 fat, 1 starch, 1 fruit.
This last thought from Norma Woodbridge.
Serving
There are surprises along the way,
Gifts of love and grace,
As I serve the needy,
And look upon His face,
I receive a glorious blessing
Of mercy from the throne,
And feel God’s mighty presence;
I’m so glad I’m not my own.
Please send your recipes and recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected].
Until next time,
Ellie