Food for Thought – July 29, 2014

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.


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,