Mel’s Favorite Fare


How about this for dinner?

Salisbury steak slow-cooker style

For the patties:

1-1/2 lbs. ground beef

1 egg

1/4 C onion, minced

1/4 C dried breadcrumbs

1 clove garlic, minced

1/2 tsp. salt

1/4 tsp. pepper

For the sauce:

1-1/2 C beef broth

1 small onion, sliced

6 oz. mushrooms, sliced

1 pkg. brown gravy mix

2 TBS cornstarch

1 TBS ketchup (optional)

1 TBS Dijon mustard

 In a medium bowl, combine ground beef, egg, minced onion, breadcrumbs, garlic, salt and pepper. Mix to combine and form small patties about 3/4 of an inch thick. Place patties in bottom of slow cooker and top with sliced onion and mushrooms.

 In a small bowl, whisk together beef broth, brown gravy mix, ketchup, and Dijon mustard. Pour over meat and vegetables. Cover and cook on low  for 5 hours. Remove patties and set aside. Turn slow cooker to high         and whisk in cornstarch. Let cook until thick. Add patties back to slow cooker and coat with sauce before serving.


Best little potatoes

35-40 little redskin potatoes, sliced

2 TBS vegetable oil

1 C Parmesan cheese, grated

1 TBS garlic salt

1 tsp. pepper

 Preheat oven to 400 degrees and spray 2 baking sheets with non-stick spray. Wash and slice potatoes thin and place in a large mixing bowl.
Add oil and stir to coat. Using a gallon size baggie, add grated Parmesan cheese, garlic salt and pepper. Zip shut and shake to mix.

 Spoon potatoes into cheese mixture and shake to coat. Place potatoes in a single layer on baking sheets and place in oven. Turn once during baking. Once browned and fork tender, approximately 40 minutes, remove from oven and enjoy with your favorite sauce, like ranch dressing.


Chocolate peanut butter ice cream

2 C cold heavy whipping cream

1 14-oz. can sweetened condensed milk

1 C Hershey’s chocolate syrup

3 to 4 TBS creamy peanut butter

14 chocolate peanut butter cups, divided

 Beat whip cream in a large bowl until soft peaks form. Add sweetened condensed milk and chocolate syrup and gently fold into whipped cream until fully combined. Chop up 12 of the chocolate peanut butter cups and fold into mixture. Drop 3 to 4 tablespoons of peanut butter into bowl and gently swirl into mixture, being careful not to mix too much.

Pour ice cream mixture into freezer container (I use a 9×5-in. loaf pan). Chop remaining two peanut butter cups and distribute over the top. Cover with plastic wrap and freeze for 5 to 6 hours or until desired consistency is reached.


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If you would like to share a recipe with me, just send it to the J-T or email it to me.

(Melanie Behrens –

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