Spring is officially here! It is my favorite time of the year. Spring means longer days, warmer temperatures, blooming flowers, and singing birds. It seems as if everyone comes out of hibernation with more outside activities, such as kids kicking a ball around and people taking walks. Meal preparation can change, as we may begin to think more about grilling rather than preparing soup.

Salisbury Steak

It is best to use lean ground beef in this recipe because when mixing all of the ingredients it doesn’t allow you to drain off the fat from a lesser quality of beef.

Ingredients

1 pound lean beef

1/4 cup dry bread crumbs

1 beaten egg

1 teaspoon salt

1/8 teaspoon pepper

2 tablespoons minced onion

1/4 cup finely chopped celery

1 can mushroom soup

1/2 cup water

Instructions

Combine the first seven ingredients and shape into oval patties about 1 inch thick. Spray a skillet with non-stick cooking spray and brown patties. Combine 1 can of soup with water. Pour over patties. If desired, cut-up potatoes may be placed around meat. Soup and meat juices will make gravy. Cook slowly in a covered skillet for 25 minutes. The steak may also be baked in a 9-by-13-inch pan in a 350-degree oven for 1 hour, instead of skillet.

Note: The oven method is my preference. Cream of celery or chicken soup may be substituted.

Spring Pasta Salad

Pasta salad recipes abound, and one nice thing about them is that you can add whatever vegetables you like, whether cut-up cherry tomatoes or any other favorites.

Ingredients

16 ounces spiral macaroni, cooked and drained

2 large shredded carrots

1 green pepper, diced small

1 small onion

1 or 2 large peeled cucumbers, seeded and diced

Dressing

1 cup white vinegar

1 pint of mayonnaise

1 can sweetened condensed milk

1 1/2 cups sugar

1/2 teaspoon salt

Instructions

Mix dressing ingredients, then mix with first listed ingredients. Cover the dish and refrigerate overnight allowing flavors to blend. It’s best if made the day before.

Make-Ahead Potatoes

Inviting company over for supper? It is handy to have a recipe that allows you to prepare part of your meal ahead of time. This recipe allows you to do that.

Ingredients

15 large potatoes

8 ounces cream cheese

8 ounces sour cream

1 tablespoon onion flakes

1/2 teaspoon garlic salt

Salt, pepper and parsley flakes to taste

1/4 cup melted butter

1/2 cup milk

Instructions

Cook potatoes and mash. Whip in cream cheese, sour cream and enough milk to make potatoes fluffy. Add 1/2 cup of milk to begin with and add more if needed. Add the rest of the ingredients. Drizzle butter on top. Refrigerate until ready to use. Bake for 20 minutes at 350 degrees.

Note: This recipe can be made the evening before and will keep well in the refrigerator.

Delicious Dessert

Ingredients

First Layer:

2 cups flour

3/4 cup margarine

1/2 cup brown sugar

3/4 cup chopped pecans

Second Layer:

8 ounces cream cheese

1 cup Cool Whip

1/2 cup brown sugar

Third Layer:

1 large or 2 small packages any flavor instant pudding

2 1/2 to 3 cups milk

Instructions

Mix the first three ingredients and pecans and pat into a 9-by-13-inch pan. Reserve part of mixture for topping. Bake at 350 degrees for 15 minutes or until light brown. Mix the second layer well and spread on the cooled crust. Beat milk and pudding and spread on the second layer. Sprinkle with the reserved flour mixture. Top with Cool Whip.

Loretta’s Tips

1. To prevent lettuce from rusting in the refrigerator, store in a plastic bag with a paper napkin in the bag to take up the moisture.

2. A quick topping for cooked broccoli or cauliflower is a can of condensed cheese soup heated with 1/4 cup milk.

Loretta Krahling is a columnist with over 38 years of newspaper experience. If you have any favorite recipes you would like to share, email them to krahling93@gmail.com.