January 20, 1955 Rolled Stuffed Flank Steak, English Muffins

Rolled Stuffed Flank Steak

1 flank steak (1 1/2 to 2 lb.)
Salt and pepper
1/2 c. finely chopped onion
4 T. Planters Peanut Oil
1 c. bread cubes
1/2 c. chopped celery
1 t. poultry seasoning

Sprinkle steak with salt and pepper. Saute onion in oil until lightly browned. Add celery and poultry seasoning with bread cubes, mix together. Spread over steak. Roll steak crosswise and fasten edges together with skewers to hold in stiffing. Brown on all sides in small amount of fat in skillet. Add 1 c. water. Cover. Bake at 350 degrees for about 2 hours. Serves 5 to 6.

English Muffins

1 cake compressed yeast or 1 pk. active dry yeast.
1/4 c. lukewarm water
3/4 c. milk scalded
3/4 c. water
2 t. salt
3 T. melted shortening
1 T. sugar
4 c. flour (about)

Dissolve yeast in 1/4 c. warm water. Combine scalded milk and water. When lukewarm, add yeast, then add all other ingredients. Turn out onto a well floured pastry cloth and knead for several minutes. Placed in greased bowl, brush top with melted shortening, cover, let stand until double in bulk.  Roll out to 1/3 inch thickness. Let stand about 2 minutes. Cut out with a 4 inch cutter, being careful to cut way through the dough. Makes about 12 muffins large size or 14 smaller ones. Place cut muffins on a baking sheet well covered with cornmeal. Sprinkle more corn meal on top. Let rise for 30 minutes. Pick up carefully with a pancake turner and bake on an ungreased griddle on low heat for about 7 minutes on each side.

To serve: Split by pulling apart and toast on split side. Serve with pleanty of butter and strawberry jam for me. DELICIOUS--ummmmmm.