|
|
Examiner
  • Dixie Ryan: So tired, but not too tired to cook

    • email print
  • It has been a great week. From Sunday to Wednesday evening we had a revival at the church and Jonathan McGuire was the pastor. He is a friend from Rockaway Beach and is the pastor of the Bridge of Faith Church there. It was an awesome revival.
    I cannot drive at night so I had to spend the night each night at Rosemary’s Bed and Breakfast (joke time) and then head for home each morning. We had a great time and we were worn out.
    I came home on Thursday afternoon (after our Ladies Bible Study) and cleaned my house. Then at 7:30 I put on my pajamas, laid down and slept until 10 a.m. the next morning. That will teach me to slow down because I am old!
    Friday I caught up on the laundry and ready cookbooks. I found so many good old recipes that I have not tried in years. Guess what? I tried out one on Friday and two more on Saturday. Hope you enjoy them because they sure are good.
    Great steak
    1/2 cup butter
    2 pounds steak (round steak)
    1/4 teaspoon garlic powder
    1/2 cup chopped onion
    2 green peppers, sliced
    2 cups tomatoes
    1 beef bouillon cube
    1 tablespoon cornstarch
    1/4 cup water
    3 tablespoon soy sauce
    1 teaspoon sugar
    1 teaspoon salt
    Melt butter in skillet add steak, garlic power. Brown. Remove meat. Add onions aand pepper to butter. Cook 2 minutes, add meat, tomatoes and bouillon cube. Simmer til done. Add corn starch to mixture in skillet. Cook, stirring until gravy consistency. May need to add more water if you want more sauce. Serve over rice.
    Baked chicken
    1 large fryer or breast halves
    1/2 cup mayonnaise
    1 1/4 cups Italian seasoned bread crumbs
    Brush chicken on all sides with mayonnaise. Place one piece at a time in bread crumbs and turn to coat well. Place in covered baking pan. Bake in 350 oven for 45 minutes. Remove cover last 15 minutes to brown lightly. Makes 4 to 5 servings. Make your favorite potato salad recipe to accompany the chicken.
    Hulukzee
    2 pounds ground beef
    1/2 pound bacon, cut into small pieces
    1 medium onion, chopped
    4 sticks celery, chopped
    1 teaspoon, salt
    1 quart sauerkraut, lightly rinsed and drained
    2 cups cooked rice
    1 46-ounce can tomato juice
    Brown beef and bacon in large roaster; add onion, celery and salt. Heat until onion is sautéed. Add precooked rice, sauerkraut and tomato juice. Cook until heated thoroughly. Serves 10 to 12 so you may want to cut the recipe down.
    Sad sack cake
    Page 2 of 2 - 2 cups Bisquick
    1 box brown sugar
    4 eggs
    2 cups chopped pecans
    Put all ingredients into mixing bowl. Stir. Bake in a greased, oblong pan for 30 minutes in a 350 degree oven.
    Now that should keep you busy for the next week and your tummies should be full too.
    We aren’t talking about the weather because it has been fairly good for a week or so but if it snows Monday I didn’t tell you that. See you next week.
    Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.

        calendar