Kallie McCullock

Salisbury Steak

Mashed Potatoes

Tossed Salad

Peach Cobbler with Ice Cream

Salisbury Steak
1 lb. lean groung beef
1 cup bread crumbs
1 egg
1/4 cup diced onion
6 T. ketchup
1 t. pepper
1 t. salt

Sauce:
1 can cream of mushroom soup
1 can evaporated milk

Combine beef, bread crumbs, eggs, onion, ketchup, pepper and salt.  Mix well.  Form patties and then fry both sides in oil until fully cooked.  While steak patties are cooking, mix together well the cream of mushroom soup and evaporated milk.  When steaks are done pour sauce over the patties and let simmer for 20 min. or until ready to serve.

Serve with mashed potatoes.

Peach Cobbler
3 T. cornstarch
1/4 t. ground nutmeg
1/2 cup brown sugar
1/2 cup water
4 cups sliced peaches
1 T. lemon juice
1 T. Butter

Combine cornstarch, nutmeg, brown sugar and water in sauce pan.  Cook and stir until thickened.  Add sliced peaches, lemon juice and butter.  Cook until peaches are hot, about 5 minutes.  Pour into baking dish.

Topping:
1 cup flour
2 T. Sugar
1 1/2 tsp. baking powder
1 egg slightly beaten
1/4 tsp. salt
1/4 cup butter
1/4 cup milk

Sift together dry ingredients.  Cut in butter until coarse crumbs.  Combine milk and egg and mix just until moist.  Immediately spoon topping in six mounds on top of filling.  Bake at 400 degrees for 20-25 minutes.