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.

Many are bemoaning the recent heavy snowfall. However, we are grateful for the storm. We need several more just like it if we want water enough for our summer crops.

Perhaps we could all learn a lesson from this cowboy and cowgirl who played until well past dark enjoying the new snow. Today as they donned coats and boots before school, they were discussing the improvements they will make to their tunnel system this afternoon. (Snowball throwers just happen to make great tunnel diggers with the side benefit of creating perfect snowballs.)

Enjoy the moment.