Salisbury Patties and Gravy

1 pound ground beef

1 medium onion, chopped

1 to 1 1/2 cups crushed saltines

1 egg

3 tsp instant beef bouillon granules, divided

2 to 3 cups water

3 Tbs cornstarch mixed in 3 Tbs water

Mix together beef, onion, saltines, egg and 1 tsp. beef bouillon granules. Form patties with hands and fry in small amount of butter on both sides. When all patties are browned, cover with 2 cups water and rest of beef bouillon. Cover with lid and simmer for about 15 minutes. Remove patties to a plate and make gravy by slowly adding the cornstarch/water mix. You may add more water and beef bouillon granules to taste.

Pumpkin Pancakes

1 cup flour

1 Tbs sugar

2 tsp baking powder

2 tsp pumpkin pie spice

1/2 tsp salt

2 egg yolks

2 egg whites

1 cup milk

1/2 cup pumpkin

2 Tbs vegetable oil

1 tsp vanilla

Combine dry ingredients in a bowl. Beat egg whites until soft peaks form. Set aside. Add rest of ingredients to the dry ingredients and stir until mixed. Fold in egg whites. Ladle by 1/4 cupfuls onto hot greased griddle. Flip when bottoms are brown and bubbles form in middle.

Homemade Pancake Syrup

1 cup water
2 cups brown sugar
1/2 tsp maple extract flavoring

Bring to boil and boil 1 minute while stirring. That's it!

Four Bean Salad

1 16 oz can of each: Lima bean, kidney bean, green bean, wax or yellow bean
1/2 cup diced green pepper
1 diced medium onion
1/2 cup honey
2/3 cup white vinegar
1/3 cup salad oil
1 tsp salt
1 tsp pepper

Combine beans, pepper, and onion. Whisk together remaining ingredients and pour over bean mixture.
Mix and marinade for 12 to 24 hours in the refrigerator before serving.

French Toast Sticks

These can be made to put in the freezer for a quick breakfast through the week.

Makes 24 sticks.

8 slices Texas Toast
1/4 cup melted butter
4 eggs
1/3 cup sugar
1/4 tsp cinnamon
2/3 cup milk
3/4 tsp vanilla

Preheat oven to 350* F
Cut slices of bread into thirds to make three sticks from one slice.
Mix melted butter, eggs, sugar, cinnamon, vanilla, milk and beat well.
Dip each bread stick into the mixture and place on parchment lined baking sheet.
Bake 25 minutes, turning the sticks over halfway through.

For freezing, allow to cool. Flash freeze on baking sheet, then place in ziplock bag.
To reheat: 3 sticks microwave for 30 seconds.