I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 15, 2016

Swiss Steak

2 lbs. shoulder or round roast or sirloin steak, 1 1/2 to 2 inches thick
Flour
2 stalks celery and one large onion, chopped
1 clove garlic, minced
1 can tomatoes, chopped up (don't drain)
1 can beef broth
2 tsp. each thyme, marjoram, and rosemary
Salt and pepper

Pound flour into both sides of roast.  Brown well in small amount of oil in Dutch oven.  Pour off fat.  Add remaining ingredients.  Cover and bake at 300 degrees for about 2 hours.  Thicken gravy, if necessary, with flour mixed well with a small amount of water.  Serve with potatoes or noodles.

This is one of the meals my Mother cooked for the harvesters when I was a little girl.
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