Country Fried Steak and Gravy
Cabbage and Onions
Smashed Rosemary Potatoes
Country Fried Steak and Gravy:
2.5 lbs. chopped beef steak
¾ cup all-purpose flour (plus ½ cup for gravy)
2 tsp. salt (plus 1 tsp. for gravy)
1 tsp. black pepper (plus ½ tsp. for gravy)
3 T. vegetable oil
2-3 cups milk
~Heat the oil in a large skillet
~Mix the flour, salt, and pepper in a shallow bowl. Beat the egg in another shallow bowl.
~Batter the steaks in the egg and flour mixture. Cook 5-10 minutes per side or until the middle is no longer pink.
~Add the extra flour to the pan drippings and bits. Whisk and cook for a few minutes. Slowly add the milk, stirring constantly until the desired consistency is reached.
Cabbage and Onions:
1 head cabbage, sliced thinly
3 medium onions sliced thinly (about 2 cups)
3 minced garlic cloves
Salt and pepper to taste (lots of salt!)
2 T oil
~Heat the oil in a large skillet.
~Combine the other ingredients. Cook a pan-full for about 10 minutes. Take that batch up and add more cabbage to the skillet. Continue cooking in batches and setting it off to the side and then add it all back to the skillet (it’s cooked down now, so it’ll all fit) and cook as long as you wish (well, not really, don’t burn it!). I like it “just” cooked, but you can cook it down if you like.
from The Servant (a newsletter for Angel Food Ministries)
1 cup oil
2 cups sugar
2 cups grated, peeled calabacita or zucchini squash
1 tsp. vanilla
1 cup nuts, chopped
3 cups flour
1 tsp. salt
1 tsp. baking soda
¼ tsp. baking powder
1. Preheat oven to 325’. Stir together flour, salt, baking soda, and baking powder
2. Set aside. Beat eggs and sugar until light and foamy. Add oil, grated calabacita or zucchini squash and vanilla. Mix well. Add flour mixture and stir only until blended. Add in chopped nuts.
3. Pour batter into 2 loaf pans which have been brushed with oil.
4. Bake 50-55 minutes. Remove from oven and allow to cool for 10 minutes before removing from pans.