Swiss Steak

Slow-cook a relatively tough round steak to produce a fork-tender Swiss Steak in a rich gravy.

• 1 pound beef bottom round, tenderized by butcher
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 14.5-ounce can diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups beef broth

Season the steak on both sides with the salt and pepper.
Dredge the pieces of meat on both sides in the flour.
Add vegetable oil to cover the bottom of a large skillet over medium-high heat.
Add the steaks to the pan.
Cook until golden brown on both sides.
Remove the steaks to a plate and repeat until all of the steaks have been browned.  Set aside.
Add the onions and garlic to pan and saute for 1 to 2 minutes.
Add the tomato paste and stir.
Add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
Return the meat to the pot, covering it in the liquid.
Bring to a boil.
Cover the skillet.
Reduce heat to a simmer.
Cook for 1 1/2  hours or until the meat is fork-tender.

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Macaroni Shrimp Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• 16 ounces elbow macaroni
• 1 pound shrimp, boiled, peeled and chopped
• 1 green bell pepper, chopped
• 4 green onions, chopped
• 2 stalks celery, chopped
• 4 hardboiled eggs, sliced or chopped
• 1 cup mayonnaise
• juice of half a lemon
• salt, to taste
• pepper, to taste

Cook macaroni according to package directions.
Drain.
Combine remaining ingredients in a large bowl.
Add macaroni mixing well.
Chill before serving.

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Impossible Cheeseburger Pie

• 1 pound ground beef
• 1 large onion, chopped
• 1/2 teaspoon salt
• 1 cup shredded cheddar cheese
• 1/2 cup Bisquick baking mix
• 1 cup milk
• 2 eggs

Preheat oven to 400 degrees.
Spray 9-inch pie plate with cooking spray.
Cook beef and onion over medium heat, stirring occasionally, until beef is brown, drain.
Add salt, and spread in pie plate. 
Sprinkle with cheese.
Mix remaining ingredients until well blended.
Pour in pie plate.
Bake 25 minutes or until a knife inserted in center comes out clean.

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Shrimp Egg Rolls

 

Shrimp Egg Rolls

• 4 tablespoons vegetable oil, divided
• 2 inches fresh ginger, grated
• 4 cloves garlic, minced
• 4 green onions, sliced thinly
• 2 carrots, cut into 1-inch julienne strips
• 1 small red pepper, cut into 1-inch julienne strips
• 1 head Napa cabbage, shredded
• 1/2 cup water
• 4 tablespoons soy sauce
• 2 tablespoons sugar
• 2 tablespoons sesame oil
• 20 egg roll wrappers
• 1 1/2 cups cooked minced shrimp

In a skillet, stir-fry the ginger and garlic in 1 tablespoon of oil about 30 seconds.
Add green onions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
In a bowl, combine the water, soy sauce, and sugar.
Add the Napa cabbage and water mixture. Bring to a boil and simmer 5 minutes.
Add sesame oil, cool for 15 minutes, and strain.
Fold in the minced shrimp.
Fill and roll the egg roll wrappers, using 2 tablespoons of filling for each roll.
Place the wrapper with one corner of the diamond closest to you.
Place filling in the center of the wrapper.
Roll the corner closest to you over the filling.
Brush the top corner with water.
Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed.
Press to seal.
In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides.
Serve with dipping sauce.

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Dipping Sauce

 

1/3 cup soy sauce

1/3 cup rice vinegar

1 tablespoon honey

2 teaspoons sesame oil

Pinch of red pepper flakes

                        
Combine all ingredients in a bowl.

Tip: 
Store fresh ginger roots in freezer.  It grates easier when frozen.
Eggrolls may be made ahead and frozen.

 

Gulf Shrimp Boil

Boiled shrimp doesn't have to be just for a party or a crowd.  Spicy shrimp, sausage, corn and potatoes makes a great summer meal when paired with a summer salad. 

• 3 quarts water
• 1/2 cup Zatarain's Crab Boil seasoning
• 8 new red small potatoes
• 1 onion
• 1 lemon, halved
• 2 ears fresh corn, cut in half
• 1/2 pound smoked sausage, cut into 4 pieces
• 2 pounds shrimp in shells

 

In an 8-quart pot, bring Zatarain's Crab Boil, water and potatoes to boil on high heat. 

Add onion and lemon halves.

Cook 13 minutes.

Add corn and sausage.
Continue to cook 7 minutes.

Add shrimp.

Remove from heat.

Let sit for 10 minutes.
Drain and dump contents in the center of a newspaper-covered table. 

Sprinkle additional Zatarain's Crab Boil seasoning over the top for flavor.

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Salisbury Steak with Mushroom Gravy

• 1 pound of ground beef
• 1 teaspoon Worcestershire sauce   
• 1/4 cup of soft bread crumbs
• 1  egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper        
• 1 tablespoon vegetable oil
• 2 tablespoons butter   
• 2  tablespoons of flour   
• 2 cups of beef stock
• 1 4.5-ounce can mushrooms 

  

 

In a mixing bowl, combine the beef, Worcestershire sauce, bread crumbs, egg, salt and pepper.

Stir mixture together to combine.

Shape into 4 equal sized patties.

Heat a skillet over medium heat.

Cover bottom with vegetable oil..

Place meat patties in skillet and brown on both sides for about 5 minutes each.

Remove from skillet and set aside.

Pour off fat.

Add butter to skillet and melt.

Sprinkle flour into melted butter. 

Stir and scrape bottom of pan to remove brown bits.

Let cook and brown for about 2 minutes.

Add stock stirring well.

Bring to a boil. 

Place the meat patties and any juices back into the skillet.

Add mushrooms.

Cover and reduce heat. 
Simmer for 15 minutes.

Remove from heat and serve warm.

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Cabbage Rolls

Cabbage Rolls

 

 

• 1 medium head cabbage
• 1-1/2 cups chopped onion, divided
• 1 tablespoon vegetable oil
• 1 can 14-1/2 ounces stewed tomatoes
• 1 can 14-1/2 ounces tomato sauce
• 2 garlic cloves, minced
• 2 tablespoons brown sugar
• 1-1/2 teaspoons salt, divided
• 1 1/2 pounds ground beef
• 1 cup cooked rice
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon pepper

In a large pot cook cabbage in boiling water for 10 minutes or until outer leaves are tender.
Remove from pot and place in bowl of ice water.

Remove nine large outer leaves.
Refrigerate remaining cabbage for another use.
Remove large vein from cabbage leaves.
Set aside.

For sauce saute 1 cup onion in vegetable oil until tender.
Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt.
Simmer for 15 minutes, stirring occasionally.
For filling mix together ground beef, remaining onions, rice, ketchup, Worcestershire sauce, 1 teaspoon salt and pepper.
Divide into 9 potions.
Place meat mixture on each leaf.
Fold in sides to completely enclose filling.
Place in casserole dish and top with sauce.
Cover and bake in preheated 350 degree oven for 1 hour.

Tip:  For smaller families before baking divide into freezer to oven  containers and freeze.  When ready to serve bake in preheated 400 degree oven for 30 minutes, reduce heat to  350 degrees and continue baking another 30 minutes or until internal temperature reaches 160 degrees.


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Farmer's Casserole

 

 

 

3 cups shredded hash-brown potatoes

1  cup shredded Monterey jack cheese with jalapeño peppers

1 1/2  cups diced cooked ham or Canadian bacon

1/2 cup sliced green onions

4 large eggs, beaten

2 cups half and half

1/2 teaspoon salt

1/4 teaspoon pepper

 

Grease a quiche pan or deep-dish pie pan.
Arrange potatoes evenly in the bottom of the dish.
Sprinkle with cheese, ham and green onion.
In a large mixing bowl, combine eggs, milk, salt and pepper.
Pour egg mixture over potato mixture in dish.
Bake in pre-heated 350 degree oven for 45 to 55 minutes or until center is set.
Let stand for 5 minutes before serving.
 

Tips:

Cheddar cheese may be used for Monterey jack cheese.

Add Tabasco for a bit of a kick.
May be made ahead several hours or overnight. Cover and refrigerate until ready to bake.
Serve with sour cream.

 

New Orleans Po' Boy Roast Beef with Gravy

A good Roast Beef Po' Boy is judged by the number of napkins you need to eat it. 

• 2 pounds eye of round beef roast
• water, enough to cover beef by one inch
• 1 tablespoon vegetable oil
• 1 medium sweet onion
• 1/4 cup butter
• 1/4 cup flour
• 1 tablespoon garlic powder
• 1 teaspoon black pepper
• 2 teaspoons salt
• 1 teaspoon Kitchen Bouquet
• 3 cups broth, reserved from the boiled beef

Bring the water to a rolling boil.

Add the beef roast, when the pot comes to a boil, reduce heat and simmer 1 1/2 hours.

Remove beef from the liquid and refrigerate until cold.

Reserve broth.

While the beef is cooling make the gravy.

Slice the onion into lenghtwise slices.

Place onions in skillet with vegetable oil and cook over medium heat until caramelized.  Set aside.

Melt butter in saucepan.

Stir in flour to make a roux.

Whisk in 3 cups of reserved beef broth.

Add garlic powder, black pepper, salt, Kitchen Bouquet.

Bring to boil and cook 5 minutes.

Add onions to gravy.
When the beef is cold, slice as thin as possible.

Place slices in a baking pan.  

Cover the beef with the gravy.

Bake in 350 degree preheated oven for 1 hour, or until the beef is tender.

For the Po' Boy

• 2 12-inch French bread loaves 
• mayonnaise
• 2 tomatoes, sliced
• 2 cups shredded iceberg lettuce

Slice the bread  lengthwise leaving a hinge along one side.

Warm bread directly on oven rack in 400 degree preheated oven 3 to 5 minutes.

Spread mayonnaise on both sides of bread.

Add beef and gravy.

Dress with lettuce and tomatoes.

Cut in half.

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Tips:
What distinguishes a good po'boy in New Orleans is the French bread that is used. The crusty outside combined with the light and airy inside.  I use Reising's Poor Boy Bread and now it is available on Amazon.
 
Kitchen Bouquet is a browning sauce.  It has been used as a flavoring addition for gravies since 1879.  It was a featured product in the United States exhibit at the Paris Exposition of 1889.  Kitchen Bouquet gives your gravies a deep rich brown color.



  

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Hearty Beef Stew

Hearty Beef Stew

2 pounds beef stew meat, cut in 1" cubes
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 medium onion, diced
1/2 cup celery, chopped
1 green bell pepper, chopped
6 cups water
2 beef bouillon cubes
1 tablespoon salt
1 bay leaf
3 medium potatoes, cut in 1" cubes
4 carrots, sliced
1 cup English peas

Mix flour, salt and pepper.
Coat beef in flour mixture.
Heat oil in a large pan.
Brown meat thoroughly.
Do not crowd meat, work in small batches.
Remove beef from pan.
Add onion, celery and bell pepper and cook 3 minutes.
Return beef to pan.
Add water, salt, bouillon and bay leaf.
Bring to a boil. Reduce heat, cover and simmer for 2 hours.
Add potatoes, carrots and peas.
Simmer for 30 minutes or until vegetables are tender.
Remove bay leaf before serving.

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Seafood and Sausage Gumbo

• 3/4 cup of butter
• 1 cup of green onions, chopped
• 1 cup of onions, chopped
• 2 cups okra, chopped
• 3 crabs
• 1 cup tomatoes, chopped
• 2 cups of tomato juice
• 1 quart water
• 2 cups peeled shrimp
• 1/2 pound of smoked sausage
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon file' powder
• salt
• pepper
• cayenne pepper
• cooked rice

Melt butter in skillet; Saute green onions and onions until tender; Add okra and crab; Add tomatoes
In a large stock pot bring to boil water, tomato juice, shrimp, cook 1 minute
Add vegetables to stock pot
Melt 3 tablespoons butter; Mix in flour and cook over medium heat until brown; Be careful not to burn flour mixture
Add some of the 1st mixture to the roux; Add to gumbo
Brown Sausage; Add to gumbo
Simmer 1 1/2 hours
Serve over rice
1/2 cup of rice to 1 1/2 cup Gumbo

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I was planning on a different recipe today, but our first chilly autumn day is here. So what could be more comforting than a streaming bowl of gumbo and a loaf of crusty bread.  In Mississippi we are blessed with great seafood and fish.  The Gulf of Mexico has the best shrimp and oysters.  If not available in your area buy wild caught.  You can tell the difference in the finished dish.  I make this recipe during the summer when fresh tomatoes and okra are abundant.  I freeze it for a day just like today.  If making it for freezer don't add the roux or sausage before freezing.  Complete recipe when ready to serve.

Chicken with Chive Cream Cheese

• 6 boneless chicken breast halves
• 8 ounces cream cheese
• 1/4 cup chives, chopped
• 1 tablespoon butter
• 6 slices bacon
• salt and pepper, to taste
• 2 tablespoons whipping cream

Place chicken breast on plastic wrap.   Mist with a small amount of water.  Cover with another sheet of plastic wrap. Pound flat, repeat with other chicken breast.
Salt and pepper chicken to taste.
Chop chives.
In small bowl mix cream cheese and chives.
Partially cook bacon.
Spread filling on chicken breast, roll-up.
Wrap with bacon.
Place in baking dish, dot with butter
Bake in 400* oven 40 minutes or until chicken reaches internal temperature of 160*.
Broil 5 minutes or until bacon is crisp.
Sauce in pan will have bits of cream cheese in it.
Blend sauce with 2 tablespoons of whipping cream to smooth it.
An immersion blender works wonders.
Sauce will be smooth and frothy

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