CUBE STEAK HAYSTACKS

This is a recipe I got from Betty Crocker in 1971.

1 package hash browns with onions, cooked according to package directions

2 tablespoons shortening, melted in a large skillet.

6 beef cubed steaks, cook in the melted shortening for 3 to 5 minutes per side over medium heat; remove from skillet.  Sprinkle with 1/2 teaspoon salt to season.

Spread 2 teaspoons catsup over the top of each steak.

Top each steak with 1/2 cup of the prepared hash brown potatoes and top each with 1 tablespoon shredded cheddar cheese.

Return the skillet to the heat, cover and cook over low heat for a couple of minutes until cheese melts.

Yield: 6 servings

file photo for reference only

ONE POT CHICKEN SAUSAGE, SPINACH AND RICE

2 tsp garlic powder

2 tsp dried oregano

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp red pepper flakes, optional

2 tbsp olive oil

12-oz fully cooked chicken sausage, sliced into 1/8-inch rounds

1 1/2 cups uncooked jasmine rice, rinsed

4 cups low-sodium chicken broth

3 cups roughly chopped baby spinach

Juice of 1 lemon

1 tbsp reduced-sodium soy sauce

In a small bowl, mix garlic, oregano, salt and peppers. Set aside.

Heat oil in a large, lidded sauté pan or Dutch oven over medium heat. Add sausage and cook until browned and crisp, 2 to 3minutes per side. Transfer to a plate.

In the same pan, add rice. Cook, stirring, until golden and fragrant, about a minute. Stir in the spices and broth. Bring to a boil over medium-high heat. Reduce heat to low, cover and cook until liquid is absorbed and rice is fluffy, 14 to 16 minutes, stirring halfway through cooking to prevent sticking.

Add spinach, lemon juice and soy sauce and stir until spinach is wilted, about a minute. Turn off heat and return sausage to the pan. Mix well and spoon into 4 bowls for serving.

Yield: 4 servings

recipe idea and photo Woman's World '26

PORK MILANESE

1 (1 to 1 1/2) lb pork tenderloin, cut crosswise into 4 pieces

1 tbsp fresh lemon juice + lemon wedges for serving

Kosher salt and pepper

1 large egg + 1 large egg white

1/4 cup all-purpose flour

1 cup panko 

6 tbsp olive oil, divided

2 tbsp unsalted butter, divided

1 tbsp red wine vinegar

1 small shallot, thinly sliced

1 pint grape or cherry tomatoes, halved

2 cups baby arugula

1/4 cup small basil leaves

Wrap a meat mallet or heavy can in plastic wrap. Working with one piece at a time, pound pork in sliding motion, from center outward, until evenly 1/4-inch thick. Rub surface with lemon juice, then season with 1/2 teaspoon each of salt and pepper.

In a shallow bowl, beat egg and egg white together. Place flour and panko in separate shallow bowls. Working with one piece at a time, coat pork in flour, then egg, then panko, pressing gently to help crumbs adhere.

Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet on medium heat. Add 2 pork cutlets and cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer pork to plates and repeat with 2 tablespoons oil, remaining butter and pork.

In a medium bowl, whisk together vinegar, remaining oil and 1/2 teaspoon each of salt and pepper. Stir in shallot, thin toss with tomatoes. Fold in arugula and basil. Serve spooned over the pork with lemon wedges.

Yield: 4 servings

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ALABAMA ORANGE SLICE COOKIES

1 1/2 cups brown sugar

1/2 cup shortening
2 large eggs
2 cups sifted flour
1 tsp baking soda
1/2 tsp salt
1 lb orange slice candy
1/2 cup flour
1/2 cup flaked coconut
1/2 cup chopped nuts
1/2 cup rolled oats

Preheat oven to 325 degrees.
Lightly grease cookie sheets; set aside.

In large mixing bowl cream the brown sugar, shortening, and eggs together until light and fluffy.

In a separate bowl, combine the sifted flour with the baking soda and salt; blend into the creamed mixture.

Dice the orange slice candy; mix with the 1/2 cup flour.  Add candy to the cookie mixture.  Stir in the coconut, nuts, and oats.

Roll dough into 1-inch balls and place on the prepared cookie sheets.  Press each ball lightly with a fork to form criss-cross pattern, if desired or lightly with back of large spoon.

Bake at 325 degrees for 10 to 12 minutes.

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HERBY TAHINI DIP

1/2 cup tahini

1 cup basil leaves, roughly chopped

1/2 cup flat-leaf parsley, including tender stems, roughly chopped

1/2 oz chives, roughly chopped

1/2 tsp grated lemon zest, + 3 tbsp lemon juice

2 tbsp olive oil

1 tsp pure maple syrup

Kosher salt

Black pepper

Fresh veggies and baguette slices for dipping

In a food processor, combine tahini, herbs, lemon zest and juice, oil, maple syrup, 1/2 tsp salt, 1/4 tsp pepper and 1/4 cup water. Process, scraping down bowl as needed, until smooth. Cover and refrigerate at least 1 hour before serving with the veggies and baguette slices.

the file photo GH 2024

OVEN CORN ON THE COB

I saw this on Pinterest but wasn't sure.  However, a friend of mine did her corn this way and she said she will always cook hers this way now.

Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.

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KILLER LEMON CREAM SCONES

2 cups flour

1/2 cup sugar

1 tbsp baking powder

1/4 tsp salt

1 tsp lemon peel, grated finely

1 cup heavy cream

3 tbsp water

Preheat oven to 375-degrees.

In a medium bowl, combine flour, sugar, baking powder, salt and lemon peel. Stir in the cream and water, using a fork. Mix until dough forms a rough ball. Knead dough 4 or 5 times on a lightly floured surface. Place on greased cookie sheet and pat into an 8-inch round circle. Using a large knife, cut into dough halfway, making 8 wedges.

Bake 20 to 25 minutes, until golden brown. Cool on wire rack and cut into wedges while still warm. Serve with lemon curd or Devonshire cream.

Yield: 8 scones

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recipe from Laura Child's Lemon Curd Killer

 

COLA GRILLED PORK CHOPS

Note: I do not recommend substituting diet soda.

1 12-oz can cola
1 cup ketchup
1/4 cup apple cider vinegar
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
4 (6-oz each) bone-in pork chops

In a medium saucepan combine the cola, ketchup, vinegar, onion powder, garlic powder, and pepper; simmer about 20 minutes until sauce has reduced to approximately 1 cup.  Remove from heat and set aside.

Heat an electric grill to medium-high or coals of charcoal grill to medium-hot.  Lightly spray grill rack with nonstick cooking spray.

Grill chops 6 to 8 minutes per side, brushing generously with the cola sauce.

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MINI BROCCOLI FRITTATAS

1 small bunch broccoli (about 1/2 lb)

10 large eggs
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
3 cups grated low-fat sharp cheddar cheese
1/3 cup minced fresh parsley

Preheat oven to 375 degrees.

Very lightly spray 24 mini muffin cups with nonstick cooking spray.

Cut down broccoli into small florets. (You can save the stems to add to soups and/or casseroles if you don't want to waste them. Do not use them in this recipe.)

Place broccoli in a large saucepan and cover with water; bring to a rolling boil. Cook until broccoli is bright green but is still crisp. Drain in a colander, rinse and drain again. Be sure broccoli is drained well.

Whisk the eggs with the salt, pepper, red pepper flakes until combined. Give one last good whisk and pour into a pitcher with a good pouring spout.

Into each muffin cup place about 1 1/2 tablespoons of the cheese and a little broccoli. Gently pour the egg mixture into the muffin cups but do not fill to the brim as the frittatas will puff up during baking.

Place on the middle oven rack and bake 12 to 15 minutes until set.

Remove from oven and allow to cool a few minutes then remove from pan. Use a thin knife to loosen if needed. Place mini frittatas on a plate and sprinkle with the remaining cheese and the parsley.

This recipe is great for appetizers or as a brunch item.

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DOLE WHIP

When I was at Disney World many years ago, I did not have a Dole Whip.  But for those of you who did or have heard about them and wanted to try one, this recipe I got from a friend is for you.

2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream

Drain pineapple: reserve 2 tbsp. juice.
Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

file photo for reference