Silver; Blaise; Trot; Lucy; Matt; Dan,
and to all my dear friends at Silver's Chat Haven, Erik and I wish you all a happy and beautiful Holiday season.

Scroll down to see the five new recipes I have just posted.  Enjoy.

 

חג טוב Yom Tov = Have a Good Holiday

שָׁלוֹם עֲלֵיכֶם‎ Shalom Aleichem = Peace be unto you.

Erik & Kathy

Country Fried Steak

Steak:

¾ cup flour

¼ tsp. paprika

¼ tsp. salt

¼ tsp. pepper

1½ lbs. steak

1. large egg, well beaten

¼ cup cooking oil

Gravy:

2. tablespoons meat drippings

1¼ cups milk

3. tablespoons flour

Salt & Pepper to taste

1. In a medium bowl, combine the ¾ cup of flour, salt, pepper, and paprika

2. Hammer steak with a meat tenderizer to thin and tenderize. Dip the steak in the beaten egg and then in the flour mixture, coating thoroughly.

3. In a large (12-inch) skillet, brown the steak in hot oil, turning only once. Cover and cook over low heat for 40 to 45 minutes.

4. Remove the meat from the oil and pour off all but 3 tablespoons of the drippings. Add ¾ cup milk, 3 tablespoons flour, salt and pepper and stir until well combined. Cook over medium-low heat until bubbly and thickened and add the remaining ½ cup of milk. Cook 1 to 2 minutes more.

5. Put steak in serving platter and cover with the gravy.

Makes 4 servings and 1¼ cups of gravy

Rigatoni Chicken Bake

1 16 oz. pkg Rigatoni (or Mostaccioli or Rotini)

4 cups hot water

4 chicken bouillon cubes

6 tablespoons margarine

6 tablespoons all-purpose flour

1 teaspoon paprika

1/8 teaspoon black pepper

4 cups diced, cooked chicken

1 tablespoon parsley flakes

5 slices American cheese

Preheat oven to 350° F

Prepare Rigatoni according to package directions. Drain and set aside.

Dissolve bouillon cubes in hot water and set aside.

In large saucepan, melt margarine. Stir in flour and seasonings. Slowly add reserved water. Cook and stir over low heat until thickened. Add chicken, parsley flakes and Rigatoni, tossing gently to mix.

Pour into a greased 13” x 9” x 2” baking dish. Cut cheese slices in half diagonally. Lay cheese across top of chicken mixture.

Bake for 30 to 40 minutes, or until hot and bubbly. Refrigerate any leftovers.

Makes 6 to 8 servings.

Rigatoni Chili Bake

1 16oz. pkg Rigatoni (or Mostaccioli or Rotini)

1 ½ lbs. Ground beef (or ground Italian sausage)

1 large onion, chopped

1 19oz. can of tomato puree

1 15 ½ oz. can red kidney beans, drained

1 4 oz. can chopped green chiles (hot or mild)

3 tablespoons chili powder

1 ½ cups water

1 8 oz. pkg. shredded cheddar cheese

Prepare Rigatoni according to package directions. Drain and set aside.

Brown beef in skillet, breaking up as it browns. Drain. Add chopped onion and sauté until tender. Remove from heat. Mix meat and onion with all remaining ingredients, except the cheese. Pour mixture into a 13” x 9” x 2” baking pan and sprinkle with cheese. Bake at 350° F for 30 to 40 mnutes, or until thoroughly heated. Refrigerate any leftovers.

Makes 8 servings.

HUNGARIAN GOULASH

1½ lbs. beef, cut into squares

1. medium onion

1. teaspoon paprika
2. tablespoons parsley flakes

4. medium potatoes, cubed

2. quarts water

1. tablespoon salt
2. tablespoons shortening or cooking oil
3. medium carrots
4. stalks celery, diced

1¼ teaspoon black pepper

1 can drained, stewed tomatoes

2 tablespoons flour

1. Chop onion and brown in oil.

2. Add beef, paprika, salt and pepper. Let simmer in its own juice.

Add water as needed. Cook about 1 hour. Stir in flour.

3. Add carrots, parsley, celery, potatoes and the rest of the water.

4. Continue cooking until the potatoes and carrots are tender, but

not over-cooked. If you prefer the gravy thicker, just add a

little more flour and thicken to taste.

Serve over hot noodles or rice.

Variations

1. You may use lean ground beef instead of the cubed meat.

All other ingredients remain the same.

2. Instead of the potatoes, carrots and celery, you may use

one can of well-drained mixed vegetables.

All other ingredients remain the same.

Orange Chicken

1. frying chicken, 3 to 3½ lbs. cut up into serving pieces

1. clove garlic, minced or pressed
2. tablespoons butter or margarine

1. tablespoon soy sauce

Dash back pepper

¼ cup fresh orange juice

2 teaspoons grated orange rind

1. tablespoon brown sugar

Orange slices and orange rind for garnish. (if desired)

1. Wash chicken, pat dry.
2. Arrange chicken pieces in a baking dish with a lid. Add garlic and dot with butter. Sprinkle with Soy sauce and black pepper.
3. Cover dish with lid. Bake at 350° F for 30 minutes.
4. Remove from oven. Pour orange juice over chicken and sprinkle orange rind. Baste chicken with juice from pan. Sprinkle with brown sugar. Cover with lid.
5. Continue baking the chicken for another 30 minutes or until clear juices run when thigh of chicken is pierced.
6. Garnish with orange slices and grated orange rind. (if desired)

Makes 4 servings.

Guisado de Res (Beef Stew)

2½    pounds boneless beef chuck roast, fat and gristle removed
½     cup all purpose flour
        Salt and freshly ground pepper to taste
        shortening
       Beef stock or water or a combination
1     large onion, chopped
2     cloves garlic, minced
1     cup celery, chopped
2     cups carrots, chopped
3     serrano chilies, seeded and chopped fine
2     cups potatoes (about two large russets), peeled and cubed
1    15-ounce can of peeled, chopped tomatoes
½    cup chopped cilantro leaves
1     teaspoons ground cumin (optional)
       Extra fresh cilantro for garnish (optional)
Cut chuck roast into small bite sized pieces. Place flour in plastic bag with salt and freshly ground pepper. Shake until meat is coated completely by flour mixture. Heat shortening in Dutch oven and brown the meat, taking care to shake excess flour off the pieces before putting them into the pot. Pour stock and/or water into pot until meat is covered, making sure a half-inch or so liquid is over the beef so that it does not stick to the bottom of the pot. Simmer for about 2 hours, stirring now and then to prevent sticking. Then add onion, garlic, celery, carrots, chopped chilies, cubed potatoes, tomatoes, cilantro, and cumin, with a bit more stock or water to keep ingredients from sticking to bottom. (Dish should be of a stew-like consistency, not like a soup.) Simmer another 1/2 to 1 hour or until meat is very tender and all vegetables are well cooked. Serve with flour tortillas warmed on a griddle. (Microwaving flour tortillas makes them rubbery!)