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(Make your own, Bill, and stop stealing mine!)

1 1/2 lb hamburger

1/2 cup milk

 1/4 cup onion finely chopped

 1/4 teaspoon nutmeg

 1 1/2 cups soft bread crumbs

 1 egg beaten

 2 teaspoons salt

 1/4 teaspoon allspice

Mix everything together (you may want to use less salt). Shape into small balls. Brown slowly in oil.

Finish cooking in oven in broiler pan to catch the drippings. Can be served as is or with a brown gravy.

I suppose this was a cheap meal and that is why we had it growing up but it was always a favorite with all of us.  And I made it often for my family as they were growing up, too.  It seems to be a perennial favorite.

 1 lb hamburger cooked and drained

 4 tablespoons flour

 2 cups milk

 4 tablespoons butter

 1/2 teaspoon salt

 pepper to taste

Brown the hamburger in skillet. Push to one side and melt the butter in the side of the pan. Stir the flour, salt and pepper into the butter. Add the milk all at once. Cook quickly, stirring constantly, until the mixture thickens and bubbles. Serve over toast or biscuits.

 1 1/2 pounds boneless, skinless turkey breast

 1 onion chopped

 3 cloves garlic chopped

 2 tablespoons balsamic vinegar

 2 tablespoons brown sugar

 2 teaspoons teriyaki sauce

 1 1/2 cups chicken broth

 1 pound baby carrots, whole

 1 1/2 pounds new potatoes scrubbed & quartered

 1/2 pound mushrooms, whole

Saute the garlic and 1/4 of the onion. Add vinegar, brown sugar and teriyaki sauce and cook for five minutes. Spray electric skillet with Pam, place turkey breast in pan and pour onion sauce over. Place remaining onion in pan and add broth. Cook at 300 degrees for 45 minutes, adding water as needed to replace broth evaporating. Add vegetables and cook 30 more minutes. Make gravy with the remaining juice if desired.

I love prime rib!  But it is not something you want to experiment with if you don't know what you are doing.  You aren't ruining a $2 pound of hamburger.  This is a seriously expensive piece of meat!  So, I never even considered cooking one (even if I had been able to scrape together the small fortune required to purchase it).  But Birl told me there was nothing to it.  He guaranteed it, in fact.  Just do what he said and there was no way I could screw up.  So, for Rhonda's birthday one year, I gave it a shot.  I fixed them a prime rib dinner.  And Birl was right, I didn't screw it up.  Try it.

7 pounds beef prime rib (Stores will call the cut Rib Roast, Prime Rib or Ribeye Roast, ask the butcher, if you aren't sure)

15 cloves garlic (cloves not bulbs)

1 teaspoon crushed peppercorns

1/2 teaspoon salt

Crush garlic and mix with pepper and salt. Press firmly onto cut sides and top of roast. Refrigerate a few hours or overnight. Heat oven to 450. Oil bottom of roasting pan and put roast in. Bake uncovered for 20 to 25 minutes, to brown the roast. Reduce oven to 325 and continue cooking 1-1/2 hours. Check temperature of roast and remove at 130 for rare and 140 for medium rare. Remove from oven, cover with foil and let stand for 15 - 20 minutes. Temperature will rise another 8 - 10 degrees.

You can season with seasoning salt or steak seasoning, in place of garlic & pepper if you want to but I wouldn't recommend it.  Of course if you hate garlic, like Laura, I suppose you could do that.