SMOTHERED  STEAK  WITH
GRAVY  AND  ONIONS
 
 

This is a tasty dish I've made for years.
There's probably a recipe in a book somewhere
for this dish, but I never had a recipe for it,
I just made it up one day for myself.
It's easy and tastes delicious !
 

Ingredients:
 

Medium to thick Round Steak (not tenderized)
Flour
Onions
Salt, Black pepper, Red pepper
Cooking Oil

In a big skillet, pour in enough oil to brown
the steak. Coat raw steak with flour on both
sides and season to your liking. I always season
with salt and red pepper, or cayenne pepper.
Get the oil in the skillet hot enough to fry the
steak. Heat under your skillet/pot should be
almost on high so you can brown the meat
quickly on both sides.

After the meat is browned on both sides, take
the meat out of the skillet and put it aside while
you get out your deep skillet or big pot. Place all
of the browned meat in the clean skillet or deep
pot and add enough water to cover the meat.
Turn your stove burner to the number 3 setting,
just above "low" temperature. Cut up some onions
and add to the water/and meat. You'll have to
stir the meat occasionally while it's cooking so
it won't stick to the bottom of your skillet/pot.
Cook for  two to three hours until the meat is
real tender.As the meat cooks in the skillet/pot,
the water in the pot will thicken into gravy
because of the flour you battered the steak
with. I always cook up some mashed potatoes
to go with the steak, along with some fresh
corn on the cob !

Submitted by
Tammy

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MY  GREAT  GRANDMA  QUINNY'S
CHICKEN  SOUP
 
 

1 (3 LB.) STEWING CHICKEN
3 QRTS. COLD WATER
2 TSPS. SALT
1/2 TSP. BLACK PEPPER
1/2 TSP. POULTRY SEASONING
1/2 CUP CHOPPED CELERY
1/2 CUP CHOPPED ONIONS
1 CUP STEWED TOMATOES
4 TABLESPOONS CHOPPED PARSLEY
1 1/2 COOKED RICE

COVER CHICKEN WITH COLD WATER IN A
LARGE KETTLE. ADD SALT AND PEPPER. COOK
SLOWLY FOIR 1 1/2 HOURS. COOL THE
CHICKEN AND CUT UP AND ADD TO THE
SOUP. SAUTE CELERY, ONIONS, AND
CARROTS IN BUTTER UNTIL TENDER. ADD
TO BROTH. ALSO ADD TOMATOES. ADD
PARSLEY AND POULTRY SEASONING.
COOK GENTLY FOR 20 MINUTES. ADD
COOKED RICE JUST BEFORE SERVING.

SUBMITTED BY
MY SWEET SISTER SHERENA
 

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TEXAS  CHILI

( YEE-HAH !  YES MAM ! )
 

YOU CAN SEASON THIS CHILI AS HOT
AS YOU'D LIKE TO.  GOES WONDERFULLY
WITH CORNBREAD. YOU DON'T HAVE TO
USE FANCY CUTS OF MEAT WHEN MAKING
THIS CHILI. YOU GRIND THE BEEF TO WHAT
WE CALL CHILI GRIND, WHICH IS A LITTLE
COARSER THAN REGULAR HAMBURGER MEAT.

INGREDIENTS:

4 LBS. CHILI-GROUND MEAT
1 LRG. ONION
2 CLOVES GARLIC
1 TSP. GROUND OREGANO
1 TSP. CUMIN SEED
3 TABLESPOONS CHILI POWDER
CRUSHED OR 2 LBS. FRESH RIPE
TOMATOES-DICED
2 CUPS HOT WATER
2 GREEN BELL PEPPERS, CHOPPED
3 LRG. RED AND 3 LRG. YELLOW
SWEET PEPPERS-CHOPPED
2 TO 3 JALAPENAS, TO TASTE
SALT TO TASTE

PUT THE CHILI MEAT AND GARLIC IN A
LARGE HEAVY BOILER OR SKILLET. SEAR
UNTIL LIGHT COLORED. ADD THE OREGANO,
CUMIN, CHILI POWDER, TOMATOES AND
HOT WATER. BRING TO A BOIL, LOWER
HEAT AND SIMMER ABOUT AN HOUR. AS
FAT COOKS OUT, SKIM OFF. ADD THE
PEPPERS AND SALT TO TASTE, AND
COOK FOR 15 MINUTES. MAKES 9 LARGE
BOWLS OF CHILI.

SUBMITTED BY:
MY FIRST COUSIN DEBBIE
AND HER HUBBY JACK
 
 

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TEXAS  GOULASH
 

( ANOTHER DISH THAT US TEXAS FOLKS
JUST SORT OF MADE-UP, BUT IT WAS
ALWAYS MY TWO KIDS' FAVORITE ! )

INGREDIENTS:

SEVERAL LARGE CANS OF PORK-N-BEANS
HAMBURGER MEAT
ONIONS
WORCESTERSHIRE SAUCE
TOMATOE SAUCE
SALT/PEPPER/RED PEPPER

BROWN YOUR HAMBURGER MEAT VERY
WELL IN LARGE POT AND DRAIN OFF ANY
EXCESS FAT/LIQUID. THEN ADD YOUR
CHOPPED ONIONS, SALT AND PEPPERS.
POUR OFF ANY EXCESS JUICE FROM THE
CANS OF PORK-N-BEANS AND ADD THOSE
TO YOUR COOKED HAMBURGER MEAT.
MIX WELL AND ADD A COUPLE OF
DASHES OF THE WORCESTERSHIRE SAUCE
AND ALSO ADD ABOUT A HALF A CUP, OR
A LITTLE LESS, OF TOMATO SAUCE. COOK
ON LOW HEAT FOR ABOUT AN HOUR.
THAT'S ALL THERE IS TO IT !

SUBMITTED BY
TAMMY
 

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ENCHILDADAS
 

INGREDIENTS:

1 can cream of mushroom soup
a small can of evaporated milk
1/2 lb. Velveeta cheese
1 can chopped green chili peppers
1 small jar of Pimentos
1/2 lb. of longhorn cheese
1 cup chopped onion
1 lb. browned hamburger meat
Flour tortillas (6-8, depends on how far filling goes)
Use 10 inch tortillas

Heat soup, milk and Velveeta cheese until
cheese melts. Add chopped chili peppers
and pimentos. Combine grated longhorn
cheese, onion and meat. Fill each tortilla
with meat mixture. Roll tightly and place
in long baking dish. Pour cheese sauce
over top of tortillas. Cover with foil and
bake at 350 degrees in oven for 30 min.
This recipe is easy to double for a crowd.

Submitted by my cousin:
Debbie Kirk-York
 

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DUMPLINGS
TO  GO  WITH  YOUR CHICKEN
 
 

INGREDIENTS:

2 1/2 cups flour
1 teasp. baking powder
1 tsp. salt
1/2 cup shortening
 

Blend shortening into dry ingredients.
Add enough milk to make dough soft.
(2/3 cup.) Roll out and cut into
dumplings. Add to boiling broth.
When done, add one cup milk and
simmer for ten minutes. Add pepper
to taste. It's never failed me. I
sometimes use flour tortillas. It's
a little easier and less messy.

Submitted  by:
Cousin  Debbie
 

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SOUR  CREAM  BEEF  STROGANOFF
 

INGREDIENTS:
 

1/4 cup margarine
1 cup water
2 cups chopped onion
2 teasp. salt
1 1/2 lbs. lean boneless chuck
Dash of pepper
1/2 cup canned sliced mushrooms; drained
2 tblsp. flour
3/4 cup sour cream
8 oz. can tomato sauce
 

SAUTE ONIONS IN MARGARINE UNTIL
YELLOW.  REMOVE ONIONS FROM PAN
AND RESERVE. ADD BEEF TO PAN AND
SLOWLY BROWN.  WHEN BEEF IS BROWN,
SPRINKLE WITH FLOUR AND BLEND. ADD
TOMATO SAUCE, WATER AND SEASONINGS.
COVER AND SIMMER FOR 1 HOUR, STIRRING
OCCASIONALY.  ADD COOKED ONIONS AND
SIMMER FOR 1/2 HOUR OR UNTIL MEAT IS
TENDER.  ADD MUSHROOMS AND STIR IN
SOUR CREAM.  COOK 5 MINUTES LONGER.
SERVE OVER HOT RICE OR WIDE NOODLES.

Submitted by:
Cousin Debbie

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ITALIAN  MARINARA  DISH
 

Ingredients:
 

Olive Oil
(preferably extra virgin)...
Colavito is the brand I prefer.

Fresh Garlic
Two cans of Tomatoes...
I prefer to use one can of Plum
Tomatoes and one can of crushed.

Fresh Basil
You can wash a fresh bunch of basil,
and then freeze for future use. Wash
& let dry on paper towels and then
put in a freeze-lock bag for future use.
If Fresh basil leaf is not available,
use the dry basil.

Red pepper - optional.
Most individuals put it on their
pasta when it is being served.
I usually like to put it in while
the sauce is simmering.

One lb. of pasta
(I usually use Ronzoni Ziti or Penne)
Tips: After you put your Plum tomatoes in,
I usually slice them with a sharp knife
to simmer fully with the crushed tomatoes.
Marinara sauce is very healthful
and very simple to make.
 

Marinara Sauce:

Coat a large skillet with olive oil
(preferably extra virgin), slice a few
cloves of garlic. ( I usually put about 8 cloves),
and put into skillet to saute  ( until not quite
browned ).  Meanwhile, open your cans of
Tomatoes. I usually use one can of plum
tomatoes and one can of crushed. I  prefer
the Tuttorossa brand. Immediately add
the tomatoes to your sauted garlic.
Let simmer while adding fresh cut and/or
dry basil, and some red pepper (optional).
I like it hot.  Remember to stir your sauce
while it is cooking. Let simmer for approximately
30 minutes.
Meanwhile, in a large pot, boil water for your
pasta. When it comes to a boil, add your
desired pasta. Remember, the water must come
to a boil. Remember to keep stirring the pasta
when you put it in so that it won't stick to your
pot. Don't overcook the pasta; it should just be
tender and not limp (a dente). When your pasta
is done, drain and add your Marinara sauce.
Hope you enjoy your dinner.
Bon Appetit !!

Recipe submitted by: Dee