Meat Rolls

Serves 4

This recipe comes from my Great-Grand Mother on my mom's side.

ingredients:

1 lb Ground Beef
1 can of Vegetable Soup
1 can of Tomato Soup
flour
vegetable oil
milk
Bisquick

Directions:

First use the directions for making Bisquick Biscuits. Roll dough out flat no to flat. Then in a large frying pan cook ground beef. After cooked, add 1 can of vegetable soup. Stir meat & soup together. Then pour mixer on to the dough & roll it into a roll. Cut roll in to 2 1/2 inch slices & place into greased 13 x 11 cake pan. Preheat oven 450 and heat for 8 - 10 minutes or until biscuits are golden brown.

For The Gravy:
In large frying heat enough vegetable oil in the bottom to cover it, then add flour & milk to desired thickness & add 1 can of tomato soup to that.

*For larger servings just increase your proportions.

Viola...pour gravy over meat rolls & serve. Enjoy!

Maple Glazed Salmon with Wild Rice and Asparagus

Don't be turned off by the title of this post! This meal was ridiculously easy and EVERYONE ate it, including the baby!

The menu was Maple Glazed oven baked Salmon, steamed asparagus (now on sale at Safeway!) and Wild Rice (from a mix, also on sale currently.)

First thing, marinate the salmon.
I got a bag of frozen salmon fillets from my local market, very affordable. You will also need....
1/3 cup maple syrup
1/3 cup rice wine vinegar
1/2 tsp ground ginger

Mix all that stuff up in a shallow bowl, throw in the salmon and refrigerate for at least 20 minutes.

Meanwhile, if you have a rice cooker, set it up with the veggie steamer for the asparagus. If not, you can microwave or boil the asparagus, instructions to follow...

Near the end of your 20 minute marination...prepare the wild rice as per instructions on the box. I made Rice a Roni Naturals Wild Rice which takes about a half hour to cook.

If you're steaming the asparagus, start the rice cooker when you start the wild rice, then throw the asparagus into the steamer about 15 minutes later. If you're boiling, wait....boil the water then toss in the asparagus, it takes about 5-7 minutes, same for microwave....

When you have about 15 minutes left on the wild rice, preheat the oven to 450. Let it heat up for five minutes with a shallow baking dish/cookie sheet with a lip INSIDE the oven. (I recommend lining with foil for easy cleanup)

After five minutes, put the salmon on the baking dish/sheet and put into the 450 degree oven for 7-10 minutes until easily flaked with a fork. I had to turn mine halfway since it had no skin on....if you have skin on, put the fish skin up and you won't have to turn it.

Everything should get done all around the same time.

Plate it all up, salt and pepper to taste and drizzle some maple syrup over the salmon, sort of like a toaster strudel.

I'm telling you it's a hit! My husband and kids are NOT fish lovers...they loved this!