Month: May 2022

Classic Swiss Steak

© Can Stock Photo / roxanabalint

This is a classic recipe I learned from my mother, and it’s become one of my personal favorites. It’s easy to prepare and tasty. Best of all, it’s delicious, so enjoy.

CLASSIC SWISS STEAK

  • 2 pound round steak, 1 inch thick
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • ¼ cup beef broth or water
  • 1 onion, chopped
  • ½ bell pepper, chopped
  • 1 can diced tomatoes
  • Salt and pepper to taste

Mix flour, salt and pepper together in a bowl. Cut round steak into 5 or 6 pieces and coat both sides with the flour mixture. Pour oil into skillet, turn on heat to medium, and brown steaks until brown, approximately 7 to 10 minutes per side. Add broth, cover and reduce hit to low. Simmer for 1 hour, adding more broth or water as needed. Turn steaks over, add onions, bell pepper, and canned tomatoes. Season with salt and pepper to taste. Simmer an additional 30 minutes or until vegetables are tender.

 

Cover photo by Rob Resetar

Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WWII, the United States government devised a food rationing program to help insure that every family would have enough to eat. Rosie’s Riveting Recipes gives a glimpse into life on the WW 2 home front. A cookbook and a history lesson in one with more than 180 economical, back-to-basics World WarII ration recipes with short tales of life on the American home front interspersed throughout.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

 

 

Banana Muffins

© Can Stock Photo/ valzan

This recipe came to me from a friend and fellow author, David Lee Summers. The recipe is eggless and sugarless and uses honey instead of sugar, but you’d never know it. The muffins are delicious.  It’s also a great way to use up over ripe bananas, so Rosie would have approved.

By the way, I used regular all-purpose flour instead of whole wheat flour, and it came out nicely. Bread flour will also work.

Gayle Martin

 

BANANA MUFFINS (makes 12+ muffins)

  • 5 or 6 ripe bananas, mashed
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 2 1/4 cup all-purpose whole wheat flour
  • 3/4 teaspoon ground nutmeg
  • 1 ½ teaspoon baking soda
  • 1/2 cup chopped nuts (optional)

Preheat oven to 350°F.  Lightly oil a 12-cup muffin pan or use paper baking cups.

Combine flour, nutmeg and baking soda in a large mixing bowl. Set aside. Stir together the bananas, oil, honey, and vanilla in another bowl. and stir the wet ingredients into the dry mixture. Blend with a spoon until moistened. Add chopped nuts, if desired.

Spoon the mixture into muffin cups, filling to the rim. Bake until golden brown-about 20-25 minutes. Serve warm.

 

 

Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar

Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WWII, the United States government devised a food rationing program to help insure that every family would have enough to eat. Rosie’s Riveting Recipes gives readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.