How many times have you come home from a hard day at work to be greeted with, “What’s for supper?”

I remember those days well. My husband and four hungry little ones would not only be wondering what we were having for supper but also how long it would take to get it on the table.

These memories came to mind when a wonderful new cookbook was added to my collection. I have said many times that I don’t have room for any more cookbooks, but this one is worth making room for. Southern Living’s “What’s for Supper” cookbook offers “30-minute meals everyone will love.”

I was so intrigued by this cookbook that it was hard for me to put it down, so I just kept reading and licking my lips. I certainly wish this book had been available when I was struggling with supper menus.

If you have a picky eater at your house, there is a section devoted to kid-friendly recipes to suit any taste. (Of course, kids are the only ones who are sometimes picky.)

If you are “cooking for two,” you might like the Shrimp Scampi made in 10 minutes.

Other sections are devoted to the slow cooker, no-cook suppers, weeknight company and quick favorites that taste better than fast food.

Of course, I especially like the section with recipes made with pantry staples.

This “coming to your rescue” cookbook is the work of Vanessa McNeil Rocchio, who has been a test kitchen specialist with Southern Living magazine for 22 years. As a working mom, she understands your dilemma and offers her expert advice.

In “Savvy Secrets,” she shares test kitchen secrets and technique tips. “Sidekick” is the name she gives to her convenient side dish suggestions. “Table Talk” offers some dinnertime conversation starters to help family and/or guests connect at the dinner table.

The next time your family asks “What’s for supper?” you can reach for this cookbook and breathe a sigh of relief. Perhaps they would enjoy the following Hamburger Steak with Sweet Onion-Mushroom Gravy.

Hamburger Steak with Sweet Onion-Mushroom Gravy

2 slices honey-wheat bread
1 pound ground round
1 large egg, lightly beaten
2 garlic cloves, minced
1 /2 teaspoon salt
1 /2 teaspoon freshly ground pepper
1 (1.2 ounce) envelope brown gravy mix
1 1 /2 cups water
1 tablespoon vegetable oil
1 (8 ounce) package sliced fresh mushrooms
1 medium sweet onion, halved and thinly sliced

Process bread slices in food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next four ingredients. Gently combine until blended, using your hands. Shape into four 4-inch patties. Whisk together brown gravy mix and water. Cook patties in hot oil in large skillet over medium-high heat two minutes on each side or just until browned. Remove patties from skillet. Add mushrooms and onion to skillet and saute six minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer eight to 10 minutes.

Email Prudence Hilburn at prudencehilburn463@att.net