6 cube steak (lean)
meat tenderizer
1 cup flour
2 teas. garlic and onion powders
1 Tbls. paparika
2 Tbls. oil (either olive or Canola)
1 onion, sliced fairly thin, seperated into rings
water
Mix flour, garlic and onion powders, and paparika.
In the mean time, heat oil skillet (that has a tight fitting lid) over medium
heat.
Sprinkle meat tenderizer on both sides of the meat.
Dredge both sides of the meat in your flour mixture. Reserving left over flour.
Brown both sides of the meat, being careful not to burn. If meat seems to be trying to burn, lower the heat.
When you have finished browning the meat, sprinkle the onion over top.
Pour about 1 cup water down the sides and in between the meat slices.
Cover, reduce heat to low and cook for 20 to 30 minutes.
Depending on how thick your cube steaks are.
Add about 3 Tbls. of the reserved flour mixture to 1/2 cup water. Mixing well to remove any lumps.
When cube steaks are done, remove to a warm serving platter.
Raise heat to medium again, add 1 cup water slowly.
When it starts to bubble, slowly stir in the flour mixture.
Stirring until it is all mixed and the gravy starts to thicken.
Lower you heat to low, and simmer gravy about 3 to 5 minutes. This gets rid of the starchy taste.
Stir occasionaly, to keep gravy from sticking and tho thicken nicely.
* You can add a beef boullion cube to make your gravy darker in color & richer in flavor.
1 or 2 cube steaks, cut into bite size pieces (or any left over steak or beef)
1 can vegetable soup*, beef flavored (low or no salt added)
2 or 3 beef bouillion cubes or 2 Tbls. beef bouillion granuals
water
Put 2 cups water in a medium saucepan, over medium heat. Add bouillion and simmer
about 10 minutes. Until boui
llion is dissolved.
Add cut up beef, can of soup and 1/2 can of water.
Simmer 5 to 10 minutes, so that flavors will blend.
To 1/2 cup of water, add 2 heaping Tbls. corn starch, mixing well.
Bring soup mixture to a boil. Slowly stir in the corn starch mixture. Stirring constantly until soup starts to thicken.
When it starts to thicken, reduce heat to low and simmer about 5 minutes.
DO NOT ADD ANY SALT! As both the bouillion and soup have some salt in them.
Serve with crackers or thick slices of French or Italian bread.
*vegetable beef soup can be used instead of the vegetable soup.
Ingredients:
Ingredients:
Ingredients:
Ingredients:
***NEW***
1 pt. (2 cups) raspberry sorbet or sherbet
1 cup cold milk
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) Whipped Topping, thawed
Raspberries (optional)
Preparation:
LINE 8x4-inch loaf pan with foil.
Spoon sorbet into pan; freeze 10 minutes.
POUR milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping.
Spread pudding mixture over sorbet in pan.
FREEZE 3 hours or overnight. Cut into slices.
Top with raspberries just before serving.
29 Chocolate Sandwich Cookies, divided
2 Tbsp. margarine or butter, melted
2 pkg. (4-serving size each) Strawberry Flavor Gelatin
1 cup boiling water
1 cup cold water
2 cups strawberries, pureed
1-1/2 cups whipping cream, whipped, divided
Preparation:
HALVE 3 cookies; set aside.
Finely roll 12 cookies; mix with margarine.
Press crumb mixture on bottom of 9-inch springform pan; stand remaining 14 cookies around edge of pan.
DISSOLVE gelatin in boiling water in large bowl; stir in cold water and strawberry puree.
Refrigerate until slightly thickened.
BEAT gelatin with electric mixer on high speed until foamy, about 2 minutes.
Fold in 2 cups whipped cream.
If necessary, refrigerate until mixture mounds.
Spoon into prepared crust.
REFRIGERATE 4 hours or until firm.
Remove side of pan; garnish with remaining whipped cream, halved cookies, strawberries and mint sprig, if desired.
2 cups thawed Whipped Topping
1 cup blueberries
1 cup raspberries
1 cup sliced strawberries
Preparation:
SPOON 1/4 cup whipped topping evenly into each of 8 dessert dishes. Using back of spoon, spread whipped topping into bottom and up side of each dish.
SPOON berries into center of whipped topping just before serving.
16 oz (1 pound) Ground Turkey
1 Tbsp. chopped fresh parsley
1 Tbsp. Worcestershire sauce
1 tsp. onion salt
1 Tbsp. butter or margarine
1 cup sliced fresh mushrooms
4 hamburger buns, split
Preparation:
MIX turkey, parsley, Worcestershire sauce and onion salt in large bowl.
Shape into 4 (4-inch) patties; set aside.
MELT butter in large skillet on medium heat. Add mushrooms; cook and stir 2 to 3 minutes or until tender. Remove mushrooms from skillet; cover to keep warm.
Add patties to skillet; cook on medium heat 12 to 14 minutes or until cooked through, turning occasionally.
Serve in buns; top with mushrooms.
Spray 9 x 13 inch pan, with non-stick cooking spray. Set aside
10 eggs
1/2 c. flour
1 t. baking powder
dash salt & pepper
1/2 c. butter, melted (1 stick)
8-oz. breakfast ham, diced
1 pt. small curd cottage cheese
1 pound monterey jack cheese, shredded (4 cups)
In medium bowl, beat eggs well. Add flour, baking powder, salt and melted butter...and, blend well. Stir in the ham and cheeses.
Pour into prepared 13x9-inch baking dish, and bake in preheated 400 degree oven for 15 minutes. Reduce oven temperature to 350 degrees, and continue baking for 40 minutes more.
This makes 8 to 10 servings.
1 EGG
1/2 CUP MILK
6 SLICES OF BREAD
CINNAMON
BEAT EGG, ADD MILK AND SOME CINNAMON, MIX WELL.
PUT SKILLET ON MEDIUM HEAT.
DIP BREAD INTO THE MILK MIXTURE, TURNING BREAD ONCE.
MAKE SURE BOTH SIDES OF THE BREAD GET SOME MIXTURE ON IT.
PUT SMALL AMOUNT OF SHORTENING IN THE SKILLET.
PUT YOUR BREAD IN THE SKILLET AND BROWN ON BOTH SIDES.
BUTTER FRENCH TOAST (YOU CAN SPRINKLE MORE CINNAMON ON AT THIS POINT) AND PUT SYRUP, JELLY OR POWDERED SUGAR OR REGULAR WHITE SUGAR ON THE TOAST.
SERVE
This is so good!
1 lb of sour cream
1 tsp of salt (can use celery salt or seasoning salt)
1 Tbsp Cajun seasoning
1 Tbsp horseradish
1 tsp sweet paprika
If you like it spicier increase the Cajun seasoning and horseradish.
Blend well and fry you up an onion and enjoy
1 can deveined shrimp..or better yet fresh boiled shrimp
1 small onion diced
1 t. worchester sauce
1 t. fresh lemon
1/4 cup real mayonaise
1 8oz pkg. cream cheese
dash salt and pepper
dash of louisiana hot sauce
Mix all ingredients well.
This dip is best used with chicken in the basket crackers.
You may use any cracker though
2 cups (12-ounce package) Semi-Sweet Chocolate chips, divided
1/2 cup (1 stick) butter or margarine, cut into pieces
3 eggs
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 teas. vanilla extract
1/4 teas. baking powder
1/2 cup nuts, chopped
PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan.
MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth.
Remove from heat.
Stir in eggs and then, stir in flour, sugar, vanilla extract and baking soda.
Stir in remaining morsels and nuts.
Spread into prepared baking pan. BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
1 package 2 - layer yellow cake mix
1 - 20 ounce can crushed pineapple with the juice
1 cup white sugar
1 small box vanilla pudding (not instant), prepared according to package directions
1 - 8 ounce carton whipped topping
Angel flake coconut (optional)
Spray 9 x 13 cake pan with non - stick cooking spray. Set aside.
Mix and bake cake according to package directions, using the 9 x 13 cake pan.
While cake is baking, heat pineapple, and the juice with the sugar in a saucepan. Bring to a boil, heating and stirring until sugar dissolves. Remove from heat, and set aside.
When cake is cool, make holes in the cake with a toothpick. (if I'm in a hurry, I sometimes use a table fork) Spread the pineapple sugar mixture over the cooled cake.
Prepare pudding mix according to package directions. Spread over top of the pineapple, spreading to the edges of the pan. Cover and refrigerate overnite. Just before serving, spread whipped topping over the pudding. Sprinkle with coconut, if desired
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