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Tuesday, November 1, 2011


Swiss Steak

3 pounds round steak
1 cup flour
1 cup beef broth
1 cup chopped onions
1 pound mushrooms, sliced
salt and pepper

Cut the round steak up into 6 to 8 nice pieces, remove all fat. With a meat pounder, pound meat after dipping the meat into the flour. This will help tenderize it. Add a little salt and pepper. In a large skillet add a little oil and add a few pieces at a time to brown on both sides. Add pieces to a casserole dish and continue until all the meat has been browned. Add the onions to the pan and brown a couple of minutes. Add onions to casserole. Add broth to pan and scrape up any drippings that are on the bottom of the pan and pour over meat. Salt and pepper to taste and put casserole, covered in oven for 1 hour at 350F. Add mushrooms and continue to cook another 30 minutes until meat is tender. Serves 6 to 8.

Cream Cheese and Chive Mashed Potatoes

4 medium potatoes, peeled and cut into 1 inch cubes
1/2 cup cream cheese
1/3 cup snipped fresh chives or 2 tablespoons dried snipped chives
1/4 to 1/3 cup milk
salt and pepper, to taste

In medium saucepan, cook potatoes in 2 inches boiling water, covered, about 12 minutes or until tender. Drain potatoes thoroughly. Mash potatoes with an electric mixer or potato masher. Mix in cheese and chives. Gradually mix in milk mixture until potatoes reach desired consistency. Do not overbeat. Season with salt and pepper. Stir gently over low heat just until heated through, adding a small amount of additional milk, if needed. Makes 4 servings.

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