Monday, February 11, 2008

Steak 'n Potato Supper

We just purchased a 1/4 a beef (100 lbs) and I hit my mom up for recipes. We receive some cuts of meat that I'm not familar with but my mom is... she even hit Grandma up for an oldie but goodie. These recipes would be more in the "down home comfort food" category (aka we're going to fry it). I'm making the chicken that has no poultry tonight w/ mashed potatoes, gravy & whatever veggie we have in the freezer.

Steak 'n Potato Supper

From Grandma Ardis (Pharis)

1-1/2 lbs. round steak 1/2 in. thick
1/4 c. flour
2 tsp. salt & 1/4 tsp. pepper
1 can beef broth
4 med. potatoes, cut in 1/4 inch slices
2 med. onions, sliced thinly
Cut steak in serving-size pieces. Combine flour, salt and pepper; coat the meat. In skillet, brown the meat slowly in hot fat--this should take 20-30 minutes. Add a little water if needed.Place potato and onion slices over meat. Season vegetables with salt and pepper. Add the beef broth.Cook slowly about 35 minutes longer or until potatoes are done. (Add chopped parsley if desired) I like to use an electric skillet.

Saturday, February 02, 2008

Ultimate Chicken Fingers

2/3 cup Original Bisquick mix
1/2 cup grated Parmesan cheese
1/2 tsp. salt or Garlic salt
1/2 tsp. paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2 inch strips.
1 egg, slightly beaten
3 tablespoons butter or margaine, melted

1. Heat oven to 450. Line cookie sheet with foil; spray with cooking spray.

2 . Mix Bisquick mix, cheese, salt and paprika in 1 gallon resealable plastic food storage bag. Dip half the chicken strips into the egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.

3. Bake 12 to 14 minutes; turning after 6 minutes with pancake turner, until no longer pink in center.

... These are wonderful! They are quick and easy. For me these are good because I had all the ingredients on hand and there is no running to the grocery store. When I make them I usually double the recipe. I like to serve them with Pilaff and a fresh veggie. They are also wonderful as a left over. You can eat them cold....put them in a tortilla......make them into a sandwich.
... They would be a great appetizer. Something great for Sunday's Super bowl party.