Home Cookin’

There’s nothing like home cooking.  I’d rather eat at home any day than eat out.  It’s been hit or miss at our house.  Even though I had meals all planned, we’ve had evenings when we were seeing houses, or escaping the heat, or meeting with the realtor and eating at home just hasn’t happened often enough.

Hopefully by next week we can eat every night at home.  Since Vince doesn’t come home for lunch, I pack his lunch so I try to fix things that taste good reheated.

One day this week week we had hamburger steak, mashed potatoes and squash salad.

Another thing we haven’t found yet is our glasses so we’re drinking out of plastic glasses that got packed at the last minute because I had saved those out for us to use in MO.

The hamburger steak was pretty typical – I used a packet of Lipton’s onion soup mix, mushrooms and lots of onions.  When I was a kid, I hated mashed potatoes but I love them now. I love anything with gravy!  I used 2 pounds of meat and had enough for Vince to take in his lunch the next day and enough to freeze for another meal.  Now I have two meals in the freezer — hamburger steak with gravy and meatballs and sauce!

The squash salad is great and easy to make and works great to make a head and stick in the fridge.  Nothing like a good, cold salad on a hot night.

Squash Salad

1 lb. small squash (mix zucchini and yellow squash)
3 oz. prosciutto (could use bacon or turkey bacon)
1 lemon
several fresh basil leaves
salt and pepper
olive oil

1. Fry the prosciutto til crispy. Set aside.
2. Shave the squash with either a mandolin or potato peeler. If there are large seeds, remove those. Small seeds are ok left in. Place in a bowl and sprinkle with salt.
3. Add 1-1/2 T. fresh lemon juice and 1 tsp. grated lemon zest.
4. Add 1-1/2 T. olive oil and black pepper.
5. Chop the basil leaves and add to the mix.
6. Toss and add prosciutto.


  • Nuts (walnuts, toasted almonds, pine nuts, etc.) could be added.
  • This could be mixed with a little lettuce and a bit more oil and lemon juice added to make more servings.
  • Shaved parmesan or romano cheese could be added.
  • Mint could be used in place of the basil (or along with the basil if desired).
  • I don’t add the crispy prosciutto til just before serving or it will get soggy.


  1. 2

    Sherry says

    Glad to hear that things are looking up for you. Did you forget to pack the green tee shirts?

  2. 3


    Aww – Vince is such a good sport isn’t he ? Letting you take his photo in all situations. Hope he enjoyed his meal xx

  3. 4

    Julianne says

    I was wondering how you made the gravy for the hambuger steaks? Mix the soup as directed and thicken? Looks so good.

    • 4.1


      No, I mix the soup mix in with the meat. I browned the meat patties, then took them out. Added the sliced onions and a little more oil if needed, sauteed them til they were almost done, then added the sliced mushrooms and sauteed them. Then I removed the onions and mushrooms and left behind any juice or bits of solids left in the pan. Add more oil if needed, then add flour to make a roux — make it as dark as you want your gravy to be. Then I added beef broth or you could add water. Whisk and heat til it gets thick enough, then add the meat back in and cook on low til the meat is done. Then add the mushrooms and onions and simmer a few more minutes.

  4. 6


    Is it just because Vince is not wearing his usual green shirt, or is your sweet husband losing weight? Lookin’ good Vince!

  5. 7


    Looks like you two are settling in nicely. That’s good to see.
    I love hamburger steaks. Thanks for the gravy recipe. I can’t make gravy for the life of me. I’ll have to try it.

  6. 8

    Barbara says

    ok, maybe I’ve been living in a cave but what are hamburger steaks? And how do you make them? I’m thinking maybe they are just hamburger meat (with the added mushrooms, soup mix, etc.) that are flattened out and pan-fried? Fill me in Judy!