Steaks:

1 pound Pleasant Valley ground beef
1 1/2 cups whole wheat bread crumbs (Blend 3-4 slices of bread.)
1/2 cup skim milk
1/2 of a 1 1/4-ounce package dry onion soup mix
egg
salt and pepper (optional)

Sauce:

1 103/4-ounce can cream of mushroom soup
1 soup can of milk
12/ of a 1 1/4-ounce package dry onion soup mix
1 4-ounce can mushrooms, drained (Or saute fresh, sliced mushrooms and chopped onion in a bit of olive oil and save for topping after cooking.)

Put bread in blender to make fine crumbs. Combine the steak ingredients and mix well. Press into a 7 x 12-inch pan. Cover and chill 30 minutes to 1 hour. Cut meat into 6 pieces. Coat each piece with whole wheat flour. Heat a small amount of oil and brown steaks on both sides. Transfer to  9 x 13-inch baking dish if baking in the oven. To make sauce, mix soup and milk. Add the remaining 1/2 package onion soup mix and mushrooms. Pour over meat and cover. Simmer on stove or bake in a 325° oven for 1 hour. (If you don’t have whole wheat bread crumbs and whole wheat flour, use white. It will turn out just fine.)

Serve with baked potatoes, steamed broccoli, and a green salad.

MEATBALLS
1 1/2 lb. Pleasant Valley ground beef
1 potato, grated
1 carrot, grated
1 onion, grated
1 tsp. salt
1/4 tsp. pepper
1 c. bread crumbs

WHITE SAUCE
1 1/2 c. milk
1 T. flour
1 T. butter
1 can cream of chicken soup

Shape into meatballs and place in 9×13 casserole. Bake at 400° for 10 minutes or until brown.

Make white sauce: Melt butter, stir in flour. Gradually add milk and bring to a boil, stirring constantly. Simmer for one minute. Stir in cream of chicken soup.

Pour sauce over meatballs and bake at 350° for 30 minutes. Turn off oven. Sprinkle grated cheese over top and return to oven for 10 minutes.

Serve with/over baked potato, with a green salad and peas.

1 lb. Pleasant Valley ground beef
1/4 c. butter
1/4 c. chopped onion
1 clove garlic, chopped
2 T. chopped parsley
1 6 oz. can mushrooms
3 T. lemon juice
1 can (10 1/2 oz.) undiluted beef consommé
1 tsp. salt
1/4 tsp. pepper
2 c. or 1 lb. uncooked medium egg noodles
1 cup sour cream or plain yogurt

Melt butter. Add onions, garlic and parsley. Saté lightly, add meat. Cook till red disappears. Add undrained mushrooms, lemon juice, consommé, salt, pepper. Simmer uncovered for 5 minutes. Stir in uncooked noodles and cook covered over medium heat 10-12 minutes. Just before serving stir in sour cream (or plain yogurt). Serve with hot biscuits, warmed canned yams, green salad and steamed broccoli.

1 1/2 lb. Pleasant Valley ground beef
1/4 c. chopped onion
1/2 c. catsup
1 tsp. salt
1/4 tsp. basil
1 clove garlic, chopped

Mix in blender:
2 eggs
3/4 c. flour
3/4 c. milk
3/4 tsp. salt

Brown first six ingredients together. Turn oven to 425°. Put 2 T. butter in 10″ pie pan. Place in hot oven until melted and bubbly. Mix eggs, flour, milk and salt in blender. Pour batter into hot butter in pie pan. Gently spoon beef filling into center of batter. Bake at 425° for 25 min. Serve with baked potatoes, green salad and peas.

MEATBALLS
1 1/2 lb. Pleasant Valley ground beef
2 eggs
3/4 c. oatmeal
1 cup canned milk (evaporated)
1 tsp. salt
1/4 tsp. pepper

SAUCE
4 T. Worcestershire sauce
2 T. sugar
1/4 c. water
3 T. vinegar
1 c. catsup
1 onion, coarsely chopped
1 green pepper, coarsley chopped (optional)

Mix meat mixture altogether. Make into walnut sized balls and place in casserole dish (9×13). Put in 400° oven for 10 minutes or until brown. Mix sauce and pour over meatballs. Cook for 20-30 minutes or until red disappears. Serve over rice with baked squash, green salad, and green beans.