Hamburger Steak with Mushroom Gravy

Friday afternoon I headed to the grocery store to purchase my weekend blogging supplies. I had in my purse a recipe for a skillet asparagus and lemon chicken recipe and garlic mashed potatoes with fresh herbs. . As I entered Winn Dixie South, as we now have two Winn Dixie's in town, the first produce table had fresh corn from my hometown in Georgia. All my planning went out the sliding electric doors, and into my cart went that yummy tender corn. I knew at that moment that I needed comfort food. Next I grabbed a 10 lb bag of Vidalias, as I eat them like apples, seedless cucumbers, and vine ripened tomatoes. I really applaud Winn Dixie for their new "support small farmers" produce policy. It's like visiting a farmers market, instead of a "picked green" grocery store chain.
As I headed to the meat counter, I knew that I was craving Walter's easy hamburgers steaks with mushroom gravy. This was always the meal that he prepared when I went shopping or out to eat with the girls and he babysat. It definitely isn't a fancy recipe and any of you that are food purists will be aghast. But, this blog is really about my family and our traditions. Therefore, I am including this recipe with all of its memories and deliciousness.

Walter's Hamburger Steaks with Mushroom Gravy

1 1/2 pounds ground round
1/2 envelope Lipton dry onion soup
2 teaspoons Worcestershire Sauce
Salt is not needed as the dry onion soup is quite salty
Everglades Seasoning to taste
Pepper to taste

Combine all ingredients in a mixing bowl  - Mix gently with clean hands and form into 5 patties
Brown on both sides in frying pan - about one minute per side on medium heat
Slice one Vidalia Onion into rings and place on top of hamburger patties.
Easiest Gravy in the world - Pour one can of undiluted Cream of Mushroom Soup over all-
Cover and simmer on low for about 30 minutes until meat is no longer pink (unless you like yours pink or even rarer)
The mushroom soup will mix with the meat juices into a very saucy gravy - perfect for rice-

Earlier in the day, I made the tomato, cucumber, and onion salad with just 1/2 cup water, 1/2 cup vinegar, and 1/2 cup sugar as the dressing- salt and pepper to taste - I just did a small bowl with two seedless cucumbers, 4 small tomatoes and one small onion.

I cheated and heated an Uncle Ben's Ready Rice pouch while the meat was simmering.

When the meat is almost done, shuck the corn and clean off any silks-(or is it silts?).
Wrap each ear in a paper towel. Microwave for 2 minutes. I have been cooking corn this way since the late 70's with perfect results every time.

Enjoy this comfort food supper and please share this easy recipe with your daughters and daughter in laws.

Fresh Blueberry Cobbler

One of the very first recipes that I learned to make and memorized was the No Stir Blueberry Cobbler. It works perfectly every time and is always delicious. My mother was a really great cook, but always looked for shortcuts. She always used self rising flour and I have pretty much followed in her footsteps. Very rarely do I use all purpose flour and baking powder or soda. This standby blueberry cobbler can be made with any fruit; blackberries, peaches, raspberries, blueberries- or the combination of any or all. Blueberry/Peach is my favorite- wait till peach season and I will share the world's best cobbler recipe. In the meantime, take advantage of those local berries and whip this up for your family tonight.

Fresh Blueberry Cobbler

1 stick butter
1 cup milk
1 cup self rising flour
1 cup sugar
2 pints fresh Florida, Georgia, South Carolina or North Carolina blueberries

preheat oven to 350 degrees
Melt butter in 2 quart baking dish
Pour milk over melted butter

Do not stir.
Combine self rising flour and sugar

Spoon flour and sugar over milk and butter - do not stir

Pour washed blueberries over all

Batter will rise over fruit creating a delicious batter with chewy edges

Bake 50 to 60 minutes until top is golden brown

Serve with or without ice cream - It was storming and I couldn't get to the store

Florida Summer Squash and Vidalia Onions

I have been craving summer vegetables. This week the Winn Dixie had Florida grown summer squash as the special. They were young and tender and so fresh. I bought about seven of the smaller selections and another fresh bag of Vidalia's. Here is the tastiest way that I have found to prepare this summer specialty.

Florida Summer Squash and Vidalia onions

Choose 7 or 8 very young and tenders summer squash
Select a fresh and crispy Vidalia onion

Wash squash very thoroughly
Slice into rounds and boil in salted water until tender
Place two strips of bacon in saute skillet
Fry until crispy
Remove bacon and use for BLT or crumble and mix with squash after preparing
Chop onion and saute in bacon drippings until tender
Drain cooked squash in colander and add to onions and squash
Salt and pepper squash and mash with a fork in frying pan
Cook on medium heat until most liquid has reduced and squash have turned a light brown
Taste for seasoning and enjoy!!