This week, we wrap up recipes provided by Cathy Schnepp of the Mulberry Health & Retirement Community dietary department. You'll love her simple, tasty version of Salisbury Steak. Mini Meatloaves will be a recipe you'll return to often. And, Broccoli Casserole is a great side dish for either entrée. Happy eating!  

Cathy Schnepp's Salisbury Steak 10 3/4 oz. can cream of mushroom soup 1 1/2 lbs. ground beef 1/2 C. dry bread crumbs or cracker crumbs 1/2 tsp. salt 1/2 tsp. pepper 1 onion, finely chopped 1 egg, slightly beaten 1/3 C. water  

Heat oven to 350 degrees. In a medium bowl, combine a fourth of the soup with remaining ingredients, excluding water. Mix well. Shape into 6 patties and arrange in a single layer in a 9x13 pan. Bake uncovered for 30 minutes. Skim off fat. In a small bowl, combine remaining soup and water. Spoon over patties. Return to oven and bake for 10 minutes. If desired, garnish with mushroom slices.  

Cathy Schnepp's Mini Meatloaves 2 eggs 2 lbs. ground beef 1 1/2 C. milk 1 1/3 C. ketchup 2 C. shredded cheese 1/2 C. brown sugar 1 C. quick oats 1 T. prepared mustard 2 tsp. salt  

Preheat oven to 350 degrees. In a large bowl, combine egg, milk, cheese, oats and salt. Add the ground beef, mixing well and forming mixture into 18 miniature meatloaves. Place these in a greased 9x13 baking dish. In a separate bowl, combine ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf. Bake uncovered at 350 for 45 minutes.  

Cathy Schnepp's Broccoli Casserole 2 (10-oz.) pkgs. frozen chopped broccoli 2 (10.75-oz.) cans cream of mushroom soup 2 C. instant rice 3/4 C. chopped onion 1/4 C. butter or margarine 1 (16-oz.) jar process cheese sauce salt to taste pepper to taste 

Cook rice as directed on box. Saute onion in margarine until done. Cook broccoli and drain. Mix broccoli, soup, rice, onion, butter or margarine and cheese. Season with salt and pepper to taste. Place in 9x13 baking dish and bake for 30 to 40 minutes at 350 degrees.