Because Old Man Winter has seen fit to give us another round of snow and ice this week, we at The Commercial are once again in the mood for some comfort food a bit ahead of schedule.
And again, it is Wilma Trout of Star City who has provided us with a pair of recipes to whet our appetites ahead of the usual Wednesday recipe feature.
Sunday Dinner Minute Steak
Ingredients:
- minute steaks;
- salt;
- pepper;
- flour;
- cooking oil;
- Worcestershire sauce.
Preparation:
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- Tenderize steaks;
- Salt, pepper and flour tenderized steaks;
- Heat oil in a skillet and brown the steaks on both sides but do not cook;
- Place steaks in a casserole dish that has been sprayed with non-stick cooking spray;
- Make a roux with flour in the same skillet, adding more cooking oil if necessary;
- Add enough water to make a very thin gravy;
- Season to taste with salt, pepper and Worcestershire sauce;
- Bring to a boil, then pour over steaks, cover and bake in a low oven at 280 to 325 degrees for at least 2 hours (Trout says that she usually cooks it at 280 degrees for 2 1/2 to 3 hours;
- Serve with rice or mashed potatoes.
Summer Vegetable Casserole
Ingredients:
- potatoes;
- yellow squash;
- onions;
- margarine;
- salt;
- pepper;
- onion soup mix.
Preparation:
- Layer peeled, sliced potatoes, yellow squash and onions in a casserole dish;
- Top each layer with margarine, salt and pepper;
- Cover top layer with a package of dry onion soup mix;
- Dot top with more margarine;
- Cover and bake in oven at 350 degrees until tender;
- Good with grilled steak or fish.