Whether you are a new bride, a college student, a mom who works away from home or just a busy mom who is looking for easy ways to make lunches for the family, I think you will appreciate some recipes that my niece, Marcella, shared with me this week.

Marcella and I have spent many hours in the kitchen experimenting with recipe ideas. After her husband, Roger, retired, he started cooking and I know they are really enjoying this special time together. I can just imagine their creative minds working on all kinds of “bundle lunches.”

Both Marcella and I love to look through old recipe boxes, and she was excited when I told her that I have four recipe boxes that she hasn’t seen and they are packed full of old recipes. She and Roger are coming for a visit in a few weeks, so we probably will be “burning the midnight oil” hoping to find interesting recipes to test and to share in the column.

The following recipe for steak bundles sound like a “man’s favorite.” You seldom see a man turn down steak and potatoes. The onions and bell peppers add even another layer of flavor.

It is surprising to see that the cabbage and sausage bundles have a cube of ice in each serving. According to Marcella, this provides just the perfect amount of liquid needed for this tasty lunch treat.

When asked about the origin of these recipes, Marcella said she thought she had heard about some of the foil-wrapped bundles on Facebook. But as usual, she always likes to add her own touch.

GARLIC STEAK WITH POTATOES, ONION, AND BELL PEPPER

2 to 2 1/2 lbs. top sirloin steak, fat trimmed and cut in 2 1/2 inch pieces

1 lb. baby yellow potatoes, washed, quartered or cut in half (Yukon gold would be my choice)

1 small onion, sliced

1 bell pepper, cut in strips

3 tablespoons olive oil

1 tablespoon minced garlic

1 teaspoon dried oregano

1 teaspoon onion powder

1 teaspoon dried parsley

1 teaspoon dried thyme

Salt and black pepper

4 (12 x 12 inch) sheets aluminum foil

Spray the sheets of foil with cooking spray. Combine all ingredients in a large bowl. Stir to mix well. Divide into four servings and put each serving on a sheet of foil. Seal tightly. Place on grill or in a 425-degree oven and cook 20 to 25 minutes until potatoes are tender.

CABBAGE AND SAUSAGE FOIL BUNDLES

1/2 head cabbage, cut in 1/2 inch wedges

About 20 small potatoes, washed and quartered

Small onion, sliced

4 to 8 tablespoons garlic butter (commercially made or make your own)

4 ice cubes

Salt and pepper, to taste

(Can use 1 teaspoon Cavender’s Greek seasoning, if desired)

1 lb. Polish sausage, cut in 1 inch slices

Spray four 18 x 12 inch sheets of foil with cooking spray. Divide cabbage, potatoes and onions equally on each sheet of foil. Top each serving with 1 to 2 tablespoons garlic butter. Add 1 ice cube to each serving and sprinkle with salt and pepper (and Cavender’s, if desired). Add sausage and seal the bundle tightly. Grill or cook in 425 degree oven for about 35 minutes.

—Prudence Hilburn of Piedmont, Alabama, has won more than 30 national cooking awards and written several cookbooks, including, “Simply Southern and More.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com.