Flank Steak Creole-Style
2 small beef flank steaks
3/4 pound bulk pork saussage
1 1/2 cups moist bread crumbs
3 T. chopped parsley
\3 T. shoortening
2 t. salt
1/2 c. chopped onion
2 bay leaves
1 no. 303 can tomatoes (16 to 17 oz., 2 cups)
1/2 c. chopped green pepper, if desired
1 c. water
3 T. flour
Pound or lightly score flank steak on both sides. Combine sausage, bread crumbs and parsley and mix well. Spread sausage mixture on flank steak and roll as a jelly roll. Tie steak with string and brown in shortening. Pour off drippings. Add salt, onions, bay leaves, tomatoes and green pepper. Cover and cook slowly 1 1/2 to 2 hours or until tender. Remove steak and bay leaves, pour off excess fat, add water to cooking liquid and thicken for gravy. 8 to 9 servings.
Pennsylvania Dutch Raisin Pie
Pastry for double crust pie
1 1/2 cups seeded raisins
3/4 c. brown sugar
1/4 c. flour
1 T. vinegar
Butter
cinnamon
Soak raisins in cold water for 3 hours. Line pie plate with pastry. Drain raisins. Mix raisins with sugar, flour and vinegar. Pour into pastry shell. Dot with butter and sprinkle with cinnamon. Cover with top crust and perforate with fork. Bake 15 minutes at 400 degrees F., reduce to 350 degrees and continue baking for 30 minutes.
Suggested Menu: Flank Steak Creole Style, Baked Potatoes, Buttered Spinach, Pineapple-Cabbage Salad, Raisin Pie.
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