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Monday, May 27, 2013

Bacon Stuffed Flank Steak

Bacon Stuffed Flank Steak









Ingredients

  • 1 1/2 lbs flank steak, trimmed and pounded evenly to 1/2 inch thickness
  • 1 teaspoon garlic salt
  • pepper
  • 8-10 slices bacon, cooked
  • 2 tablespoons chopped parsley
  • 1 onion, sliced
  • 1/2 lb mushroom, sliced (about 8-12)

Directions

Preheat broiler or prepare barbecue.Season steak with garlic salt and pepper.Score steak diagonally twice, reversing direction creating “x”s or crisscross pattern.Place bacon lengthwise over steak and sprinkle with parsley.Roll steak lengthwise, securing with toothpicks at 1-inch intervals.Broil or grill, turning frequently until browned on all sides and cooked to degree of denseness desired (20 minutes for med rare).While steak is grilling/broiling, cook mushroom and onion slices in bacon grease in same skillet for 15-20 minutes or until browned to desired doneness. When steak is done remove toothpicks and cut meat into 8 1-inch rounds and top with mushroom and onion slices.

Light Chicken Fried Steak

Light Chicken Fried Steak














Ingredients

  • 12 ounces beef round steak, 3/4 inch thick,trimmed and cut into 4 pieces.
  • 2 tablespoons flour1/4 teaspoon pepper
  • nonstick cooking spray
  • 1 cup water
  • 1 teaspoon beef bouillon granules
  • 6 ounces evaporated skim milk
  • 1 tablespoon flour

Method
Mix together 2 tablespoons flour and pepper.Pound into meat with a meat cleaver.Spray a large skillet with nonstick cooking spray.Heat to medium and brown beef on both sides.Drain off fat if needed.Add water and bullion to skillet and bring to a boil.Reduce heat and simmer, covered 1 1/4 hours until meat is tender.Remove meat and keep warm.In a bowl, gradually add skim milk to the flour and whisk until smooth.Stir into the pan juices.Cook until thickened and bubbly, and cook an additional minute.Serve over meat.

Chicken Fried Steak

Chicken Fried Steak


Ingredients

  • 2 T Shortening
  • 1 Pkg. Chicken Shake n Bake
  • 4 Beef Cubed Steaks (1-1/2 – 2 tbs)
  • 1/4 – 1/3 C Warm Water

Method
1. Melt shortening over low heat.
2. Shake steaks, one at a time, until coated.
3. Place coated steaks in hot skillet
4. Increase heat to medium-high
5. Fry steaks 5 minutes on each side and remove from pan
6. Put remaining coating mix into skillet
7. Add water and stir to mix coating mix into pan drippings
8. Heat to boiling, stirring constantly
9. Pour sauce over steaks and serve

Chicken Cheese Steak
















Ingredients
  • 4 chicken breasts – boneless
  • 2 med onions, sliced
  • 2 can sliced mushrooms or fresh in equal amounts
  • 3 or 4 tbs butter
  • 1 can, cheddar cheese soup
  • 5 oz milk
  • 1 dash Parmesan cheese (1 to 2 tbs)

Method

1. Saute onions and mushrooms in butter in a small frying pan until onions are translucent. Set aside 1/2 the onion/mushroom mix.
2. In a large measuring cup, mix soup and milk and stir to remove any lumps.
3. Place chicken in a 5-quart slow cooker and pour other ingredients over chicken.
4. Sprinkle with Parmesan cheese and cook on high for 3 hours or on low for 6 hours.
5. Shred chicken with 2 forks before serving.
6. Serve on a warm hoagie bun and top with 1/2 the sauteed mushrooms and onions
7. Be sure to warm the Mushrooms and onion that has been set aside before topping.
8. Can also be served over mashed potatoes, rice or on toast.
9. Excellent over steamed vegetables such as cauliflower or broccoli.