Salisbury Steak

2 lbs. ground meat
1 egg
1/2 tsp. salt
1/4 tsp. pepper
1 clove minced garlic
1 tbsp. milk

Shape into cube steak forms about 1-inch thick and fry lightly on both sides. Remove steaks from skillet and place in baking dish. Measure out 3 tablespoons drippings and add about 2 tablespoons flour, stirring over low heat until brown. Add 2 1/2 cups beef broth, stock or bouillon and cook until slightly thickened. Pour over steak and bake about 25 minutes in preheated 250-degree oven. One medium onion, sliced very thin, can be placed on meat patties before you add the gravy and pop in the oven. 6 servings.

Crispy Cream Cheesies

1 1/2 cups toasted rice cereal, crushed
1 cup sifted flour
2 tsps. baking powder
1/2 tsp. salt
1/3 cup butter
1 3-oz. pkg. cream cheese
1/2 cup sugar
1 tsp. lemon juice

Sift together flour, baking powder and salt. Blend thoroughly together butter, cream cheese and sugar; stir in lemon juice. Add sifted dry ingredients a little at a time, mixing well after each addition. Shape dough into small balls and roll in cereal crumbs. Place on ungreased cookie sheet and flatten with fork. Bake 15 minutes in preheated 375-degree oven. Yields about 3 dozen.

A Crust That’s Extra Special

REFRIGERATOR or instant pudding pies will be extra special with this Walnut Crumb Crust.

For a 9-inch pan you’ll need: 1 cup fine graham cracker crumbs, 1/2 cup finely chopped walnuts, 1/4 cup granulated sugar and 1/4 cup soft butter.

Mix all ingredients. Press into pie pan and chill or bake in preheated 375-degree oven about 7 minutes.