Today I include some of our keepers, quick and easy and sure to please. They are: cowboy beef patties with an easy mushroom sauce, open dream sandwiches, tossed salad the way you like it, and a quick and easy pineapple sorbet. Enjoy!

Cowboy Beef Patties

2 lbs. lean ground beef

3 slices stale White bread, trimmed and cubed

1/2 cup milk

1 cup chopped onions

1 tsp. garlic salt

1/2 tsp. black pepper

1 egg, beaten

4 tbs. butter or margarine

Combine the meat with the onions, garlic salt, pepper and egg. Add cubed bread with meat mixture and blend well. Shape into 8-12 patties. In large skillet, heat butter and fry the patties seven to eight minutes or until browned on both sides. Transfer them to a heatproof dish and keep warm. Prepare the easy sauce, serve on serving plate and cover with the sauce. Tip: Beef patties freeze well without the sauce. This is so good!

Quick Mushroom Sauce

4 tbs. butter or margarine

8 oz. mushrooms, thinly sliced

1/2 tsp. dried dill weed

1 (10 oz.) can condensed cream of mushroom soup

1/2 cup sour cream

Salt and pepper to taste

Heat butter in a large skillet. Sauté the mushrooms until they are tender, four or five minutes. Add the seasonings, pour in the mushroom soup and stir to blend. Simmer for a couple of minutes. Add the sour cream, stirring it in well. Heat just to the simmer point; pour over beef patties.

Open Dream Sandwiches

1 pound cheese shredded

2 eggs, well beaten

1 tablespoon cream or more

24 slices of bread, toasted on both sides

Bacon, cut in half (12 strips)

Mix shredded cheese and well beaten eggs and enough cream until smooth. Mix well. Have bread toasted on each side, spread with cheese mixture then put strips of bacon on top. Place under broiler until bacon is done.

Serve hot. Very good. A slice of pineapple under the bacon presents a tasty sandwich also.

Tossed Salad As You Like It

1 head lettuce

1 head romaine lettuce

Water cress


Green onion




Hard-boiled eggs

Dressing of choice to moisten

Pull lettuce apart. Chop other ingredients. Add dressing just before serving.

Pineapple Sorbet

2 small pineapples, peeled, cored and quartered

12 packets (1 gram each) sugar substitute

Place pineapple in blender or food processor with sugar substitute. Blend until smooth. Strain and place in an ice cream machine and process according to manufacturer’s directions. Serve in small dish, serves 6.