This month’s recipe comes from Pat Martin. Many of you know Pat from the golf course – or perhaps from Lincoln County Grill, which Paul and Pat have owned (and run!) for 31 years. These two both served in the Navy and were stationed in San Diego. They met during their time there 55 years ago and they’ve been together ever since. They have generously donated to our community many times over – including
providing meals during last year’s devastating fires!  At home they share their love with their Berne-Doodle, Snickers, and their giant Schnauzer, Heidi (pictured right).
 
SUPERFAST SALSBURY STEAK
¾ pound ground turkey breast
¾ pound ground round
₁∕₃ cup Japanese Bread crumbs
2 large eggs
2 tablespoons Madeira wine
1 ½ teaspoons Worcestershire sauce
½ teaspoon black pepper
3 tablespoons Tomato Paste
One 10½ oz can condensed French onion soup
¾ cups water
 
Combine first four ingredients and mix well.  Divide meat mixture into six portions, shaping each into ½ inch thick patties.  Heat large
skillet coated with cooking spray, over medium high heat.  Add patties and cook about six minutes until golden brown.  Remove from pan and keep warm.  Stir in pan you took meat out of, water and remaining ingredients.  Bring to a boil and add patties.  Cover, reduce heat to low and simmer about 10-12 minutes.  Uncover and cook 15 minutes until wine mixture is reduced and thickened. Top patty with 3-4 TBS sauce.  Serve with rice and your favorite vegetable. Makes six servings.

 
Cooks Kitchen Tips and Tidbits
 
Cottage Cheese and Greek Yogurt are all the rage these days. Fabulous sources of protein plus other good for your “gut” qualities! Have you noticed once you open the container and use a little, the next time you open it up it has separated and you have to stir it all back together?? Well guess what – if you will take your spoon and smooth the top of the product it doesn’t separate!! Can’t give you the science behind it but I did do a little kitchen testing – and its true! Now I always make the top nice and smooth!