Monthly Archives: September 2015

Swiss Steak

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SwissstkBblog

Yield: 4

Swiss Steak

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1 pound round steak
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 1 16 oz can tomatoes -- cut up
  • 1 medium onion -- sliced
  • 1 stalk celery -- sliced
  • 1 medium carrot -- thinly sliced
  • 1/2 teaspoon Worcestershire sauce
  • hot cooked noodles or potatoes

Instructions

  2. Cut meat into 6 serving size pieces.
  3. Combine flour and salt; pound 2 tablespoons of the flour mixture into meat. In a 10 inch skillet brown meat on both sides in hot oil.. Drain off excess fat.
  4. Add undrained tomatoes, onion, celery, carrot, and Worcestershire. Cover and cook over low heat about 1 1/4 hours or till meat is tender.
  5. Remove meat to a serving platter; keep warm. Skim off excess fat from tomato mixture. Combine 1/4 cup cold water and the remaining flour mixture; stir into tomato mixture. Cook and stir till thickened and bubbly. Cook and stir 1-2 mintues more. Pass with meat. Serve meat and sauce with hot cooked noodles or mashed/boiled potatoes.
© Laurie

Banana Nut Bread

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Yield: 10 servings

Banana Nut Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 3/4 cups flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2/3 cup sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 2 tblsp milk
  • 1 cup ripe banana, mashed
  • 1/2-3/4 cup walnuts, chopped

Instructions

  2. In small bowl, stir together flour, baking powder, soda and salt. Set aside. In a larger bowl, beat sugar and butter until light, scraping bowl often. Add eggs, one at a time, and the milk, beating until smooth. Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts. Turn batter into a lightly greased 8x4x2 inch loaf pan. Bake in a 350 degree overn for 60-65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan10 minutes. Remove from pan; cool on rack. For easier slicing, wrap and store overnight.

Nutrition Information

Serving Size

10
Amount Per Serving Calories 306Total Fat 15gSaturated Fat 4gCholesterol 16mgSodium 368mgCarbohydrates 37gSugar 15gProtein 9g
© Laurie
Cuisine: Breads
banananutbread
Yield: 10 servings

Banana Nut Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 3/4 cups flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2/3 cup sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 2 tblsp milk
  • 1 cup ripe banana, mashed
  • 1/2-3/4 cup walnuts, chopped

Instructions

  2. In small bowl, stir together flour, baking powder, soda and salt. Set aside. In a larger bowl, beat sugar and butter until light, scraping bowl often. Add eggs, one at a time, and the milk, beating until smooth. Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts. Turn batter into a lightly greased 8x4x2 inch loaf pan. Bake in a 350 degree overn for 60-65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan10 minutes. Remove from pan; cool on rack. For easier slicing, wrap and store overnight.

Nutrition Information

Serving Size

10
Amount Per Serving Calories 306Total Fat 15gSaturated Fat 4gCholesterol 16mgSodium 368mgCarbohydrates 37gSugar 15gProtein 9g
© Laurie
Cuisine: Breads

Crusty Wheat Rolls

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crustyrolls

Yield: 8 rolls

Crusty Wheat Rolls

Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes

Ingredients

  • •1 cup water
  • •1 tablespoon olive oil
  • •1-1/2 teaspoon salt
  • •1 -1/2 teaspoon sugar
  • •1-1/2 cup all-purpose unbleached flour
  • •1-1/2 cup wheat flour
  • •1 teaspoon yeast
  • Glaze
  • •¼ cup water + ½ teaspoon cornstarch mixed in 2 cup pyrex container and heated in microwave for 20 seconds on HIGH or until thick.

Instructions

  2. Heat 1 cup tap water in the microwave on HIGH for 1 minute, or until water reaches 110-114 degrees. Pour a small amount into a custard dish and add yeast, proof until foamy.
  3. Add flours, water, olive oil, salt, sugar, and yeast to mixer bowl. Mix until it does not stick to the side and pulls away.
  4. Change to dough hook and process on #2 for 2 minutes to knead. Transfer dough to greased bowl, cover with plastic wrap, and put in microwave where you have heated a pyrex cup of water (to keep humidity high). Let dough rise to double the original size, about 1 hour, and remove the dough onto a floured surface.
  5. For dinner rolls divide dough in half (2 pieces), then cut each half in half (4 pieces) and finally, divide each of those pieces in half again resulting in 8 rolls. Form into balls.
  6. Cover a cookie baking sheet with a silicone baking mat or parchment paper. Lightly scatter cornmeal over the sheet before placing the round dough balls onto the cookie sheet--evenly spaced from each other.
  7. Cover dough balls with a tea towel and set in a warm place for about 45 minutes or until risen almost double.
  8. Brush rolls with cooled cornstarch glaze. Use a serrated knife to make a small gash in the top.
  9. Bake in 375 degree pre-heated oven for 35 minutes until crust is crisp and brown.
© Laurie