MealsWithMarge

I’m not sure if this is a good sign or not, but March definitely came in like a lamb. If it has to go out like a lion, hopefully it will be in the form of rain and not snow. Despite our warmer temperatures, we still haven’t been able to store the snow shovel out of sight.

We also haven’t been able to depend on the weather to keep us warm; however, we have been to have our children warm us with good news. Mark and Molly, our children in Minnesota, have bestowed on us the delight and honor of waiting for their first child – our sixth grandchild! What

Another first is they are buying their first house this month. A trip is in our plans, both to personally congratulate the new parents-to-be and to evaluate any repairs that need to be done to the new house. That’s where we come in… We knew there had to be a reason they were so anxious to have us visit.

I’m not in Minnesota yet, so until I get there I still have to think about cooking. Because another holiday is approaching, dinner plans are in the works.

We’ve also been busy cleaning, organizing and weeding out in anticipation of visitors this spring. I decided it was time to bring out the big recipe book and search for something different. If you try the following two recipes, you won’t be sorry. They have been in my personal book of recipes for many years.
• • •
Thrifty Steak
makes 5-6 servings

Ingredients:
1 pound ground beef
1 tablespoon minced onion
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup Wheaties flakes, crushed

Directions: Mix all ingredients. Place in lightly greased shallow glass pan. Pat mixture into the shape of a T-bone steak, 1-inch thick. Set oven at broil. Broil meat 3-4 inches from heat for 5 minutes (or a bit longer) turn and broil 5 minutes more.

• • • The following is a great recipe for Lent, but we enjoy it any time of the year.
• • •
Broccoli Tuna Roll-Ups

Ingredients:
1 10-3/4-ounce can of condensed cream of mushroom soup
1 cup milk
1 10-ounce can of tuna, drained and flaked
1 10-ounce package frozen broccoli spears, thawed, drained and cut into 1-inch pieces
1 cup (4 ounces) of shredded cheddar cheese
1 2.8-ounce can French-fried onions
1 tomato, chopped (optional)
6 small flour tortillas

Directions: Combine soup and milk; set aside. Combine tuna, broccoli, 1/2 cup cheese and 1/2 of the French-fried onions. Stir in 3/4 cup soup mixture. Divide tuna mixture evenly among the tortillas and roll up; place seam side down in a lightly greased 9x13-inch baking dish. Stir the chopped tomato into the remaining soup (if you are using tomato) and pour over top of tortillas. Bake, covered with tin foil at 350 degrees for 35 minutes. Top center of tortillas with remaining cheese and onions. Bake, uncovered, 5 minutes longer.

Note: The recipe says this recipe makes 6 servings. I have found, it is more like 3-4 servings, because most people will eat more than one tortilla.

• • • Although I haven’t made the following two bread recipes, I think they sound great and I am going to try both of them. I have had Dilly bread before and it is very good.
• • •
Beer Bread
Ingredients:

3 cups self-rising flour
3 tablespoons sugar
1 12-ounce bottle light or dark beer
1/4 cup butter or margarine, melted

Directions: Butter a 9x5-inch loaf pan. Combine flour, sugar and beer. Pour in pan and pour melted butter on top.

Bake 50 minutes at 350 degrees. Cool and slice with sharp knife. Good with a fish fry.

• • •
Dilly Casserole Bread
yields 10 servings

Ingredients:
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110-115 degrees)
1 cup cottage cheese, lukewarm
2 tablespoons sugar
1 tablespoon instant minced onion
1 tablespoon butter
1 tablespoon dill seed
1 teaspoon salt
1/4 teaspoon baking soda
1 egg
2-1/4-to-2-1/2 cups all-purpose flour
Additional butter

Directions: Dissolve yeast in water; set aside. In a mixing bowl, combine cottage cheese, sugar, onion, butter, dill seed, salt, baking soda and egg; mix until blended. Stir in yeast mixture. Gradually add flour to form a stiff dough. Cover and let rise in warm place for about 1 hour. Stir down. Turn into a well-greased 8- inch round casserole, about 1-1/2 qt. size.

Let rise 30-40 minutes. Bake at 350 degrees for 35-45 minutes. Brush with butter. Cut in wedges to serve.

• • •

Easter isn’t far away – it’s time for my hard-boiled egg hints! Hint one: Eggs should start out in cold water to avoid overcooking. To minimize the time it takes to bring the water to a boil, start with roomtemperature eggs and use just enough water to cover the eggs – no more.

• • • Send your recipes to: The Review, P.O. Box 317, Plymouth, WI 53073. I can be reached on Wednesdays and Thursdays at (920) 893-6411, ext. 32.