Salisbury Steak with Homemade Cream of Mushroom Soup

4 Hamburger Patties
1 can condensed cream of mushroom soup (or use homemade, below)
3 C. prepared rice

Brown hamburger patties over high heat on both sides. Top with mushroom soup and lower heat to low. Cook for 10-15 minutes or until inside of patties is no longer pink. Remove patties from pan. Mix soup and meat drippings for gravy (if you want it thicker, add in a little flour and water or cornstarch and water). Serve over hot rice.

Homemade Cream of Mushroom Soup

1 C. Magic Mix
1 4.5 oz. can Mushroom pieces and stems (SAVE THE WATER!) (or use fresh)
1/4 C. Water (3/4 c. if using fresh mushrooms)
Dash of Onion Salt
1-2 drops Kitchen Bouqet,optional (just for color)

Combine all ingredients over medium heat. Stir constantly until mixture begins to bubble and thicken. Remove from heat immediately.

Magic Mix

2 1/3 C. Powdered Milk
1 C. All Purpose Flour (Yes, use All Purpose)
1 C. (2 sticks) Margarine (***HAS TO BE REAL MARGARINE, NOT SPREAD***) or Butter, at room temperature

Combine dry milk, flour and margarine/butter into a large bowl. Mix until it looks like corn meal (You may want to start off slow and work up to the fastest setting so that it doesn’t blow powder all over). Keep mix tightly covered in the refrigerator. See Everyday Food Storage for more recipes using Magic Mix.