WEIGHTS AND MEASURES

3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
16 tablespoons = 1 cup
1/2 cup = 1 gill
4 gills = 1 pint
2 cups = 1 pint
4 cups = 1
2 pints = 1 quart
4 quarts = 1 gallon
8 quarts = 1 peck
4 pecks = 1 bushel
16 ounces = 1 pound

SALISBURY STEAK

1 can Cream of Mushroom Soup
1 pound ground beef
1/3 cup dry bread crumbs
1 egg, beaten
1/4 cup finely chopped onion
1 1/2 cups sliced mushrooms
In bowl, mix thoroughly 1/4 cup of the soup, beef, bread crumbs, egg and onion.
Shape firmly into 6 patties.
In skillet over medium-high heat, cook patties, a few at a time, until browned on both sides.
Spoon off fat.
Stir in remaining soup and mushrooms; return patties to skillet.
Reduce heat to low. Cover; simmer 20 minutes, or until done, turning patties occasionally.
Serves 6.

Beef Stroganoff

BEEF STROGANOFF
1 pound boneless beef round steak, cut 3/4" thick
2 tbsps. margarine
1/2 cup chopped onion
1 can Cream of Mushroom Soup
1/2 tsp. paprika
1/2 cup sour cream or plain yogurt
Hot cooked noodles
Slice beef across the grain into very thin strips.
In skillet over high heat, in 1 tablespoon hot margarine, cook 1/2 of the beef and 1/2 of the onion until beef is no longer pink and onion in tender; set aside.
Repeat with remaining margarine, beef and onion.
Return meat mixture to skillet.
Stir in soup and paprika. Heat through, stirring occasionally.
Reduce heat to very low.
Stir in sour cream.
Gently heat through.
Serve over noodles.
Garnish with parsley.
Makes 6 servings.