Recipe(tried): Sunday Dinner at Our House - Salisbury Steak with Mushroom Gravy, Macaroni Shrimp Salad

Today for lunch we had: Salisbury Steak with Mushroom Gravy, egg-free noodles, zipper cream peas, sliced watermelon, sliced tomatoes, chunks of cantaloupe, CLAUSSEN Pickles, bread, and sweet tea with lemon.
I'm also including an old favorite of mine--Macaroni Shrimp Salad. I adapted it from an original recipe that was in the 1985 SOUTHERN LIVING ANNUAL RECIPES. I've used this recipe for many years and it is delicious!

SALISBURY STEAK WITH MUSHROOM GRAVY

1 1/2 lbs. ground round
2 Tbsp. A-1 Sauce
2 Tbsp. Heinz 57 Sauce
1/3 cup bread crumbs (I used oat and almond)
1 Vidalia onion, minced
1 tsp. garlic, minced
Seasoned salt and pepper
1 can onion seasoned beef broth
1 can golden mushroom soup
1 Vidalia onion, sliced and separated into rings
1 red bell pepper, cut into thin slices
1 tsp. garlic minced
1 Tbsp. olive oil
1/2 cup water

Combine the meat with the seasonings, bread crumbs, onion, and garlic. Mix well. Shape the meat into 6 patties.

Preheat the oven to 350. Spray a 9x13-inch pan with PAM. Place the meat patties into the pan.

In a separate bowl, put the onions, bell peppers, and garlic. Place the olive oil on top of the vegetables. Cover with plastic wrap and microwave on 70 power for 5 minutes or until onions are transparent.

Put the beef broth, golden mushroom soup, and water into a small bowl. Stir until thoroughly mixed. Add the beef broth mixture to the vegetable mixture. Pour this over the hamburger patties. Cook for 45-55 minutes or until hamburger patties are done. Serve the gravy over mashed potatoes, rice, or noodles.

MACARONI SHRIMP SALAD
Adapted from 1985 SOUTHERN LIVING ANNUAL RECIPES
Yield: 4 servings

1 lb. salad shrimp (these can be found in the frozen food section of the grocery store. The shrimp are already cooked and peeled.)
2 cups cooked elbow macaroni
1 cup frozen English peas, thawed (I use the Green Giant LeSeuer brand)
2 hard-cooked eggs, chopped
2 Tbsp. minced onion
1/2 tsp. salt
1/8 tsp. pepper
Lettuce leaves and tomato wedges
1 cup mayonnaise
2 large pieces of roasted red peppers, cut into chunks

Combine shrimp, macaroni, peas, eggs, and onion; toss well.

In a food processor, put the roasted red pepper pieces and the cup of mayonnaise. Process until the mayonnaise is a lovely "shrimp" color. Add the salt and the pepper to the mayonnaise mixture. Pour over the shrimp mixture, tossing gently. Chill for at least 4 hours.

Serve salad on lettuce leaves; garnish with tomato wedges.

I served this salad Saturday night for supper along with: crackers, sliced Cheddar and mozzarella cheese, red seedless grapes, and sweet tea with lemon.

Happy cooking!