Over a Cup of Coffee: Recipes for between holidays
December 5, 2014
So now we have used up the leftover turkey or ham, mashed potatoes, stuffing, gravy and the other side dishes — everything that was left from Thanksgiving dinner. Now we're looking for different recipes to cook up between Thanksgiving and Christmas. (At least that's the way it is at our house.)
So once again I have been poring over my files and cookbooks for ideas. When I looked through the "1,000 Recipe Cook Book," my old cookbook that resembles a magazine and was published in 1951, I came upon two recipes that I will fix this next week.
I was surprised when I read through these two recipes. They aren't new at all; I used to make them years ago, but what surprised me is how I have changed the ingredients when I make meatloaf and Swiss steak nowadays. Maybe that's why my meat loaf seems so dry. Anyway, here are the recipes.
Swiss Steak, Hunt Style
1 1/2 pounds round, chuck, or rump
1 medium-sized onion, sliced
3 tablespoons chopped green pepper
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2 tablespoons fat
1 can Hunt's Tomato Sauce
1 cup water
1 ½ teaspoons salt
1 tablespoon Worcestershire sauce
¼ teaspoon pepper
Flour the steak. Pound it in with the edge of a plate. Cook the onion and green pepper until tender, then brown the meat on both sides in the fat. Add the tomato sauce, water, Worcestershire sauce, salt, pepper and tomato sauce. Cover and simmer for about 1 1/2 hours or until tender. (Note: My husband, Lye, taught me how to make Swiss steak this way. I don't know if he followed a recipe or not. We always made the steak in an electric skillet. You can also put it in the oven on low heat.)
— “1,000 Recipe Cook Book”
Savory Meat Loaf
3 slices of bread, cubed
1/2 cup milk or water
1 1/2 pounds ground beef
1/2 cup finely-sliced onion
2 tablespoons finely-chopped green pepper
2 tablespoons finely-chopped parsley
2 1/2 teaspoons salt
2 teaspoons Worcestershire sauce
1 (8-ounce) can tomato sauce
1/4 teaspoon pepper
Mix the bread with water or milk and let stand 5 minutes. Add all of the ingredients, except the tomato sauce. Mix slightly with a fork until well-blended. Form into a loaf. Place on a greased, shallow pan. Pour half of the tomato sauce on top. Bake in a moderate (350 degree oven) for an hour or until done. Remove from the pan. Add the remaining tomato sauce to the drippings. Heat, stirring, until well-blended. Serve with the meat. This recipe serves 6 to 8.
— “1,000 Recipe Cook Book”
Next week's column will feature recipes for holiday goodies. If you have a recipe you would like to share, call me at 970-824-8809 or write to me at P.O. Box 415, Craig 81626.
Copyright Diane Prather, 2014