Mary's Pork Chops

6 thinly sliced pork chops
1 egg
1 & 1/2 cups milk
2 cups bread crumbs
14 1/2 oz. can beef broth

Beat egg and milk together; set aside. Dip pork chops in egg mixture; coat evenly with bread crumbs. Brown on both sides in a 12-inch skillet, adding a bit of oil, if necessary. Pour broth over the pork chops; simmer for about one hour until fork tender. When ready to serve, the resulted gravy is GREAT when poured over both the pork chops and a serving of mashed potatoes.

I have NO idea who Mary is, but I came upon this recipe in one of my Gooseberry Patch cookbooks. It was a great meal for me to just throw together and then let cook for an hour. Tyler asks me over and over when I plan on having this for dinner again!

Simple Salisbury Steak

1 lb. lean ground beef
1 beaten egg
1 Tblsp. vegetable oil
1/3 cup dry bread crumbs
2 Tblsp. water
1 can (10 1/4 oz.) beef gravy

Mix beef, bread crumbs, egg and water thoroughly. Shape firmly into 4 patties, approx. 1/2-inch thick. Heat oil in medium skillet over medium-high heat. Add patties and cook until browned. Pour off fat. Add gravy; heat to a boil. Reduce heat to low, cover and cook 10 minutes or until patties are no longer pink.

I came across this recipe from Campbell's kitchen website. It was oh so yummy! I served the patties with steamed vegetables and mashed potatoes. Tyler said that this recipe was definitely a keeper.

Porcupine Meatballs

1 pound ground beef
½ cup uncooked rice
½ cup water
1/3 cup chopped onion
1 tsp. salt
½ tsp. celery salt
1/8 tsp. pepper
1/8 tsp. garlic powder

Mix together and form into large meat balls. Place in a 9x13 pan or dish.

1 15 oz. can tomato sauce
1 cup water
2 tsp. Worcestershire sauce

Pour over meat balls. Cover pan tightly with foil. Bake at 350 degrees for 1 hour. Uncover and bake 15 minutes more, or until sauce thickens.

This recipe was given to me by my Grandma. She has always been a MARVELOUS cook. I've seen many meatball recipes passed around which are similar to this one, but this is by far my favorite meatball recipe. I've had this for dinner many times throughout my childhood, and it's fun for me to be able to serve this to our children as well. Paxton's still too young for table foods of course, but Aubrey just LOVES these!

Biscuit Pot Pies

1 can golden corn biscuits *
1 can cream of potato soup
1/3 cup milk
1 can mixed vegetables, drained *
1 can chunk chicken breast, drained

Cut each biscuit in half to form 2 circles. Grease 2 muffin pans and press 1 circle into each cup. Mix soup, milk, vegetables and chicken in a bowl. Season to taste. Spoon chicken mixture into biscuit cups. Bake at 375 degrees for about 15 minutes or until biscuits are golden brown.

*When I first made this, I couldn't find golden corn biscuits, so I used buttermilk instead. They still tasted great. I also never use canned vegetables, so I thawed and drained frozen vegetables & used them instead. Another tip is that you can also use canned tuna instead of chicken. Or, you can fill the biscuit cups with cooked taco meat and top with cheese, etc. after baking (I haven't tried this yet).

I also wanted to mention that when I first made these for dinner one night, Tyler wasn't completely satisfied after having 3 of them, so in my opinion, this recipe is much better if you have an appetizer you need to prepare, or if you need a quick, satisfying lunch. Either way, they are YUMMY!

Beef & Cheddar Soup Tacos

1 lb. ground beef
1 can cheddar cheese soup
½ cup salsa
8 flour tortillas
2 cups shredded lettuce

In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add soup and salsa. Reduce heat to low and heat through. Spoon about 1/3 cup meat mixture down center of each tortilla. Top with lettuce (sour cream also tastes great with this).

I got this recipe out of a Campbell's cookbook that my Mom gave me for my birthday a couple of years ago. This is a VERY quick dinner for when you're short on time. My whole family loves this!