How To Cook Cube Steaks
Brush a heavy skillet lightly with fat to prevent sticking. Heat skillet. Brown steaks (cut side down) first on one side about 2 minutes, turn, brown other side 1 minute. Be careful not to overcook.
Variations: Dip each cube steak in French dressing before pan broiling. For a different topping for each 2 cube steaks blend with a fork 2 T. butter, 1 T. finely chopped onion or 1 clove smashed garlic and 1 t. Worcestershire sauce. Spread this over the hot steaks just before serving.
Low Calorie French Dressing
(20 calories per tbsp.)
3/4 c. water
2 t. cornstartch
1/4 c. fresh, frozen or canned lemon juice
3/4 t. salt
1 1/2 t. sugar
2 T. salad oil
1 t. horseradish
1 1/4 t. prepared mustard
1/2 t. paprika
1 clove garlic
1/2 t. Worcestershire sauce
1/4 c. ketchup
Blend water and cornstarch. Cook slowly over low heat until clear and thickened -- about 5 minutes. Cool. Add remaining ingredients; beat with rotary beater until smooth and blended. Chill. Makes 1 1/4 cups.
French Cream Cake
"Especially for a Party"
2 c. vanilla wafer crumbs (about 1/2 pound)
1/2 c. butter
` c. confectioners sugar
2 eggs, well beaten
1 c. heavy cream
1/2 c. chopped nuts
1 c. drained, crushed pineapple
Line a greased 8" square pan with about 1/2 of the crumbs. Thoroughly cream butter and sugar, add eggs and beat well, spread carefully over crumbs. Combine cream, nuts and pineapple. Spread over creamed mixture, then sprinkle with remaining crumbs. Chill 18 to 24 hours. Cit in squares and garnish each serving with a maraschino cherry. Serves 8.
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