Barbecued Cubed Steaks
4 cube steaks
2 T. flour
Salt and pepper
2 T. shortening
1 small onion1 T. vinegar
1 T. brown sugar
2 T. lemon juice
1/2 c. ketchup
1 T. Worcestershire sauce
1/2 c. water
1/2 t. salt
1/8 t. pepper
Dredge steaks with seasoned flour. Brown on both sides in shortening. Add chopped onion and brown lightly. Mix remaining ingredients and pour over steaks. Cover and simmer until meat is tender, about 40 minutes. 4 servings.
Hawaiian Snow Pudding
1 T. unflavored gelatin
1/4 c. cold water
2 egg whites
1 c. pineapple juice, scalded
1/2 c. sugar
2 T. lemon juice
1/4 t. salt
Soften gelatin in cold water. Have egg whites at room temperature. To scalded pineapple juice, add sugar, lemon juice, salt and softened gelatin. Stir until gelatin is dissolved, if necessary place over low heat to dissolve. Cool until consistency of unbeaten egg whites. Beat egg whites until stiff. Add thickened fruit juice mixture a little at a time to the stiffly beaten egg whites and combine with electric beater for about 2 minutes. (Beat 3 minutes with hand beater.) Pour into lightly oiled custard cups and refrigerate until set. Unmold when ready to serve. Delicious with custard sauce. Makes 8 individual molds.
Custard Sauce (using leftover egg yolks)
2 egg yolks
2 t. cornstarch
2 T. sugar
1/8 t. salt
1 1/2 c. milk, scalded
1 t. vanilla
Beat egg yolks well. Mix cornstarch, sugar and salt together and add to egg yolks. Slowly add to scalded milk, stirring constantly. Cook over low heat until mixture coats a spoon. Remove from heat, pour into bowl and cool, cover to prevent scum from forming. Ad flavoring after custard has chilled. Store in refrigerator as soon as you pour it into bowl.
Menu: Barbecued Cube Steaks, Creamy Skillet Potatoes, Mashed Squash, Waldorf Salad, Hawaiian Snow Pudding with Custard Sauce.
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