DRY MUSTARD, POUNDED into round steak along
with the flour, gives this Swiss steak a “deviled” flavor.
Serve fruit salad of pineapple chunks and apple slices on
lettuce leaves to accompany the Swiss steak.
a popular, wholesome entree for
any family dinner and the gravy
is so good.
The term “Swiss steak” also
refers to the way in which the
meat is prepared. Swiss steaks
are less tender cuts of beef, lamb,
and veal, cooked by braising. Gen
erally, cuts of meat weighing one
and one-half to three pounds and
cut from one to two inches thick
are used. Flour is pounded into
the meat, which is then browned
m fat, and cooked with a small
amount of liquid and seasonings
until tender. Most Swiss steak
recipes include some form of.
cooked tomatoes, too.
Here is a recipe for a tasty
Swiss steak. Dry mustard, pound
ed into the meat along with the
flour, gives a “deviled” flavor
which blends so well with the to
matoes, and onion and garlic seas
onings. Serve the remaining
sauce over the meat.
DEVILED SWISS STEAK
Vh pounds beef round steak
V* cup flour
1 teaspoon dry mustard
-IV2 teaspoons salt
'Vi teaspoon pepper
.1 medium onion, sliced
tablespoons fat
1 clove garlic, minced
„1 No. 303 can tomatoes (2 cups)
Mix flour, mustard, salt and
pepper and pound into steak with
meat pounder or edge of a heavy
saucer. Cook onion in hot fat un
til yellow, and push to one side
of pan. Brown meat thoroughly
on both sides. Add remaining in
gredients. Cover pan and cook
over low heat two hours or until
meat is tender. Add a small
amount of water during cooking,
if necessary, 6 servings.
Just as lamb, or veal can
be prepared as Swiss steak, so
can a variety of cuts from each
kind of meat. Besides the beef
round steak in the recipe above,
for example, beef rump, sirloin
tip, and chuck steaks also can be
used. They all are prepared by
the same basic method.
This version of Swiss steak sug
gests beef chuck steak and is seas
oned with tangy Worcestershire
sauce, bay leaf and celery; If you
prefer, cook this in a 325 degree
oven instead of on top of the
range.
Spring Needs
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Phone EL 4-0851
NEW HOLLAND. PA,
SPICY SWISS STEAK
2 pounds chuck steak, IV2
inches thick
V* cup flour
2 tablespoons drippings or fat
2 teaspoons salt
Va teaspoon pepper
1 No. 303 can tomatoes (2 cups)
2 medium onions, sliced
1 stalk celery, diced
1 bay leaf
2 teaspoons Worcestershire
sauce
Pound flour into -steak with
meat pounder or edge of a heavy
saucer. Brown slowly in TRrt fat
in a heavy skillet. Sprinkle steak
with salt and pepper and add re
maining ingredients Cover - and
cook over low heat or in a 325 de
gree oven 2 hours or until meat
is tender. Add a small amount of
water during cooking, if neces
sary. Serve steak with the tomato
gravy spooned over it. 6 servings.
For a_ thicker gravy, mix two
tablespoons flour and one-fourth
•cup water and stir into the sauce
after the cooked meat has been
removed. Cook over low heat, stir
ring, until the gravy becomes
smooth and thickened. Season to
taste with salt and pepper.
Some cooks like to vary a basic
Swiss steak recipe by changing
the seasonings. Among the differ
ent seasonings suitable are thyme,
basil, majoram, garlic, Worces
tershire sauce, chili powder, dry
mustard, onion, and bay leaf. In
stead of tomatoes use tomatoi
paste, sauce, or puree.
•k h
From New Holland HI comes
this answer to a request for
Smear-case. Says this reader who
does not want her name used:
Saw a request for Smear Case,
Will try and send a recipe as
near as I can as it’s a little diffi
cult to put it in print. I learned
it from my Mother. I like to try
new recipes so I hope folks will
enjoy these. *
SMEAR CASE
Take one milk bucket full of
morning skimmed milk Set in
kitchen so, it stays at room tem
perature''till after supper. Place
in large dishpan; place on back s of
stove overnight. It shouldn’t get
too hot, just medium hot. Till
morning it should be set. Pour a
cup of cold water over it; cut in
big squares so it divides itself.
Take a large dipper; scoop it in
a cheese cloth. Tie four corners
of cloth together so a hook can
be placed in it. Hang in a cold
room overnight so the whey can
be separated from the curds. The
room temperature should not be
freezing. Next morning place on
flat surface like a drainboard.
Place a heavy object such us a
gallon milk erode on it so all the
whey possible can be squeezed
out of it. Near dinner time* take
a cheese maker. Put some of the
curds in; add a few dippers of
whole cold «milk. Alternate that
way until curds are all gone.
When finished it should resemble
whipped cream. If no cheesemak
er is handy use large dishpan and
large spoon. Add small amounts
of milk; try to smooth it With
spoon.'Keep adding milk till it’s
like whipped cream. Will last a
week if kept in cold place. Will
make a gallon of cheese which is
very good to eat with honey or
apple butter on bread. Hope peo
ple can understand it; tried to
make it plain as I could, ,
We haven’t had any recipes for
Gingerbread for a long time. Our
friend from New Holland sends
us this one which sounds as if it
would be delicious with some
whipped cream and hot coffee.
GINGERBREAD
1 cup sugar
1 cup molasses
1 cup thick milk or buttermilk
-% cup shortening
3 cups flour
2 eggs
1 teaspoon soda
1 teaspoon ginger*
1 teaspoon cloves
Mix sugar, molasses, eggs,
shortening and thick milk. Put
soda in thick milk before mixing
in batter; Add cloves and ginger.
Then add flour in about four
parts. Bake in a moderately hot
oven for one-half hour or till
cake springs back when touched
with finger. The cake is good
served with whipped cream or
chocolate frosting. I use one
fourth cup Brer Rabbit and fill
the cup with other molasses. It
gives a darker cake.
HEAR
The Mennonlte Hour
Each Sunday
Lancaster WLAN 12:30 P. M
Norristown WNAR 8:00 A. M
Hanover WHVR 1:00 P. M.
top milk production
Get
AH; Red Rose Dairy Feeds are pro;
ly balanced to provide your cows w;
every nutrient, protein or mineral they
need to keep them well f&d, regardless of
the quality of roughage available .
to help you obtain top milk production
and feed AT A PROFIT!
MOUNTVILLE FEED SERVICE
R.D.2 Columbia, Pa.
LEROY GEIB
IVlanheim, Pa.
R.D.2
FAIRVIEW ROLLER MILLS
R.D.I. - Narvon, Pa.
I, B. GRAYBILL & SON
Refton. Pa.
Lancaster Farming, Friday, Feb, 15, 1957—9
For the
Farm Wife and Family
This reader also sends along a
recipe for a chocolate cake which,
she says “is very good lor people
who like to soak, dip, or dunk
cake in coffee ”
with Reb $ Rose
Dairy Feeds
arid
Dairy Supplements
(1) Feed all the good quality forage your cows will eat—
variety increases consumption (2) Supplement diets with.
Red Rose Dairy Feeds or Supplements—they are a concen
trated source of all the essential nutrients (3) provide plen
ty of fresh water—high milk production is impossible with
out it (4) Keep cows dry and comfortable
milk this season, add Red Rose
Dairy Feeds or Supplements to
your roughages and home
grains. See yourself that better
feeding with Red Rose is your
surest guarantee of profit.
o
CHOCOLATE CAKE
2 cups flour
IVi cups light brown sugar
Vi cup cocoa
Here’s the way you can keep your
cows looking, feeling and producing
at higher, more profitable levels'
vou wai
JOHN H. BONHOLTZER
R.D.4 Lancaster, Pa.
SNADER’S MILL
R.D.I
JOSEPH M. GOOD & SON
R.D.I Bird-in-Hand, Pa.
WALTER & JACKSON, INC.
Christiana. Pa.
(Continued on page id)
Rn# Roul
farm Ft£<n>
Stevens, Pa,