This is my long time high school friend JW.....aka Joyce W.

She just sent to me a couple of her favorite recipes... she said are easy and fast
and everyone loves them...so here they are
she is making me hungry.....these look YUM

JW’S Blue Plate Beef Patties

1 Egg

2 Green onions w/tops sliced

1/4 Cup seasoned bread crumbs

1 Tbsp prepared mustard

1 1/2 lbs of ground beef

1 Jar beef gravy

1/2 lb fresh mushrooms (can use canned)

1/2 Cup of water

Optional: 2-3 teaspoons of prepared horseradish

In a bowl, beat the egg, stir in onions, bread crumbs and mustard. Add beef and mix well. Shape into four 1/2 inch thick patties. In a ungreased skillet, cook patties for 4-5 minutes on each side or until meat is no longer pink. Drain. In a small bowl combine gravy and water, and add mushrooms. Pour over patties. Cooked uncovered for 5 minutes or until mushrooms are tender and heated through.

JW’S Lemon Chicken

4 Boneless, skinless chicken breasts

Flour for dredging

2 Tbsp butter

2 Tbsp of olive oil

Juice of 2 lemons

3 Tbsp of flour

3 Cups of chicken broth

Salt and ground white pepper

Pound the chicken breasts with meat mallet to a uniform thickness. Dredge lightly in flour, shaking off excess. In a large sauté pan over medium high heat, melt the butter and oil until it sizzles. Add the chicken breasts and sauté, turning once or twice until cooked through and juices run clear. Remove chicken and set aside. Whisk flour in pan and cook for 1 minute until the mixture boils. Add the lemon juice to the chicken stock and whisk into sauté pan. Reduce heat to a simmer. Return chicken to pan to heat through, thickening sauce to desired consistency. Season the Lemon Chicken to taste with salt and ground white pepper. Serve on a bed of Basmati rice or any of your choosing. (I used Rice A Roni) and spoon the sauce over the chicken Garnish with parsley and lemon slices.