#314 – Salisbury Steak & Butter Pecan Salad

Salisbury Steak

• 1 – 10 1/2 oz. can French onion soup                        
• 1 Tbsp. flour
• 1 1/2 lb. ground beef                                                  
• 1/4 cup ketchup
• 1/2 cup dry bread crumbs                                         
• 1-3 tsp. Worcestershire sauce, to taste
• 1 egg                                                                           
• 1/2 tsp. mustard powder
• 1/4 tsp. salt                                                                 
• 1/4 cup water
• 1/8 tsp. pepper                                                           

In a large bowl, mix together 1/3 cup French onion soup with ground beef, breadcrumbs, egg, salt, and pepper.  Shape into 6 oval patties.  In a large skillet over medium-high heat, brown both sides of patties.  Pour off excess fat.  In a small bowl, blend flour and the remaining soup until smooth.  Mix in ketchup, water, Worcestershire sauce, and mustard powder.  Pour over meat in skillet.  Cover, and cook for 20 minutes, stirring occasionally. 

Butter Pecan Salad

• 8 oz. Cool Whip
• 1 large can chunk pineapple
• 1/2 cup pecans
• 1 small package instant butter pecan or vanilla pudding
• 1 cup miniature marshmallows
• 1/2 cup crushed Heath bars

In a large bowl, combine salad ingredients.  Mix together and refrigerate until ready to serve.