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 Lynn's Salisbury Steak Wild Rice

1 10.5 ounce can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dried bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder

In a large bowl, mix together 1/3 cup condensed soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. In a large skillet, brown both sides of patties. Pour off excess fat. In a small bowl, blend flour and 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.

Wild Rice with Mushrooms

1 cup wild rice, washed, soaked and drained
2 cups beef or chicken broth
1 10 ounce can mushroom bits and pieces
2 tablespoons chopped onion flakes
3 tablespoons butter
Salt and black pepper to taste

Combine rice and broth in saucepan. Simmer, covered, until rice is tender and liquid is absorbed, stirring occasionally. Saute mushrooms and onion in butter in separate pan over low heat until lightly browned. Combine cooked rice, vegetables and butter. Season with salt and black pepper. Serves 4 to 6.
Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26

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