June 9, 1955 Swiss Steak, Spanish Steak, Italian Steak, Leftover Asparagus -- An Idea!, Strawberry Sundae Pie

Swiss Steak, Spanish Steak or Italian Steak

(One recipe -- two easy variations)

Swiss Steak:

Steak, round, blade, or arm steak. Have cut 1 1/2 inches thick
1 c. flour
1 t. salt
Dash pepper
1/2 c. sliced onion
1/4 c. water
3 T. shortening

Dredge meat with seasoned flour. Brown in melted shortening. Turn meat so it browns thoroughly on both sides. Remember to brown meat slowly. Add sliced onions and water. Cover meat closely and cook over low heat for about 45 minutes per pound of meat.


Spanish Steak:

Instead of water use 1 No. 303 can tomatoes. Liquid should never reach the boiling point. Just simmer.


Italian Steak:

With the addition of a few new ingredients we have exotic Italian steak. Served over a bed of rice, it's an elegant, appetizing dish. Again, this steak is prepared the same way as the Spanish steak. To the browned steak add the onions and the tomatoes, the new ingredients, add one 4 oz. can sliced mushrooms, 3 T. chopped green peppers, 1/2 c. sliced stuffed olives, and 1/8 t. garlic salt. Cover the meat and cook either on top of range or in the oven. If using your oven use temperature of 300 degrees.

Leftover Asparagus -- An Idea!

Use either whole asparagus or pieces. Brown 1/2 c. dried bread crumbs i 3 T. butter in frying pan. Put in asparagus, toss lightly over low heat until thoroughly heated.

Strawberry Sundae Pie

1 baked 9" pie shell
1/2 c. flour
1/4 t. salt
1/2 c. sugar
2 egg yolks, beaten
1/4 c. cold water
2 c. scalded milk
1 1/2 t. vanilla
2 T. butter

Combine flour, salt and sugar. Combine egg yolks and hot water. Add dry ingredients to egg mixture. Add to this scalded milk and butter. Cook over low heat until thickened, stirring constantly. Remove from heat, cool. Add vanilla. Pour into pastry shell. Top with:

Strawberry Topping

1 T. cornstarch
1 c. juice, drained from crushed sweetened berries
1 c. strawberries
1 c. heavy cream, whipped

Blend cornstarch with equal parts of juice, add rest of juice. Cook until thickened, stirring constantly. Remove from heat. Add 1 c. strawberries. Spread over the filling in pastry shell. Top with whipped cream.