Lunch

Adapting to cooking for one.  Have been using non-stick copper-colored, deep pans with high sides to stop spatter and make cleanup quick.  So here we go...if you have more than you need for one meal, freeze or...save in fridge for next day, or later in the evening.

A LUSCIOUS LUNCH—My Impromptu Made-up  Recipe 

Brown Ground Chuck in Deep Pan or Skillet while slowly sautéing (using added butter) chopped onions in the same pan.  Note: I accidentally added one-half quarter pound of butter and it was delicious. When the crumbled meat has cooked through, is browned and the onions are clear, put heat on low and cover with a slice of sharp cheddar cheese.  Add lid to pan and let the cheese melt a little bit.

While the cheese is melting, slice a ripe tomato and place slices on 15-grain bread that is slathered with mayonaisse.  Have mayo touching tomato slices so the combination creates a tomato-flavored dressing.  Add meat, onions and cheese along with the top slice of bread.  Can be garnished with avocado and/or bacon slices.  ENJOY!   Yum!  Follow with ripe raspberries for dessert.  If you really want to be decadent, add heavy cream and dust with sugar.