"In cooking, as in all the arts, simplicity is a sign of perfection." - Curnonsky

Wednesday, October 30, 2013

Swiss Steak Supper

When I think of comfort food, Swiss Steak is first on my list. Swiss steak is a method of preparing meat, usually beef, by means of rolling or pounding, and then braising it in a cooking pot, either on a stove (cooker) or in an oven. The name does not refer to Switzerland, but instead to the process of "swissing", which refers to fabric or other materials being pounded or run through rollers in order to soften it.

1 1/2 pounds boneless beef top round steak
1/2 teaspoon seasoned salt
1/4 teaspoon coarsely ground pepper
1 tablespoon vegetable oil
6 to 8 medium potatoes, quartered
1 1/2 cups fresh baby carrots
1 medium onion, sliced
1 can (14 1/2 ounces) Italian diced tomatoes
1 jar (12 ounces) home-style beef gravy
1 tablespoon minced fresh parsley

Cut steak into serving size pieces; flatten to 1/4-in. thickness.  Rub with seasoned salt and pepper.

In a large skillet, brown beef in oil on both sides.

In a 5-qt. slow cooker, layer the potatoes, carrots, beef and onion.

Combine tomatoes and gravy; pour over the top.  Cover and cook on low for 7 1/2 to 8  hours or until meat and vegetables are tender.  Sprinkle with parsley

Sunday, October 27, 2013

Macadamia Coconut Bars

These are absolutely divine.  No one will believe that a packaged cookie mix is the main ingredient.  TIP:  Not fond of macadamia nuts?  Try pecans, walnuts, almonds or cashews

1 package (17-12) ounces sugar cookie mix
1 cup vanilla or white chips
1/2 cup chopped macadamia nuts
1/4 cup flaked coconut

Prepare cookie mix according to package directions.  Stir in chips, nuts, and coconut.

Spread into a greased 13-in x 9-in. x 2-in. baking pan.  Bake at 375 degrees for 12-15 minutes or until lightly browned around edges.  Cook on a wire rack for 25 minutes before cutting.  Yield:  3 dozen.


Saturday, October 26, 2013

Garden Ham 'n' Noodles

This blend of ingredients makes a very filling and comforting dish. 

4 quarts water
2 medium carrots, diced
6 cups uncooked wide egg noodles
1 medium zucchini, halved and thinly sliced
1 cup heavy whipping cream
1 cup milk
1/2 to 1 teaspoon sale
1/2 pound fully cooked ham, cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup shredded Parmesan cheese

In a large saucepan or Dutch oven, bring water to boil.  Add carrots; cook for 1 minute.  Add noodles; cook for 2 minutes.  Add zucchini; cook 4-5 minutes longer or until noodles and vegetables are tender.

Meanwhile, in a large skillet, bring the cream, milk and salt to a boil.  Reduce heat; simmer, uncovered, for 5 minutes.  Stir in ham and corn; heat through.  Drain noodle mixture; stir into ham mixture.  Sprinkle with Parmesan chees and toss to coat.  Yield:  6-8 servings.