****************************Grandma Beech's Swiss Steak
**************************
Note from Tamera's mom: "This was one of my all-time favorite meals
that my mother-in-law made. Whenever I tried to make this at our house,
it never tasted the same. Then when we lived with her, she taught me
the secret to great Swiss steak. Don't be in such a hurry! It has to
cook slowly, all afternoon, allowing the rich flavor to soak in!"
1 medium round steak, tenderized (ask them butcher to do it)
2 cans beef broth (or I use 1 large carton)
salt and pepper,to taste
flour
olive oil (grandma used butter)
Take one medium round steak. Have the butcher tenderize it while you
are still at the market. It is free and they can do it while you are
shopping (this is an important step, so don't skip it). Cut into
serving size pieces. Coat the steak with a mixture of flour, salt and
pepper. Brown meat in hot skillet with 1/2 cup olive oil. Brown on both
sides to seal in juices.
Remove meat from skillet. Add flour to oil and drippings in pan to
thicken. Add 2 cans of beef broth. Simmer till thick. Put meat into
casserole dish, cover with gravy, cover and bake in 300 oven for 3-4
hours until very tender. Serve with homemade mashed potatoes and a
green salad.
Tamera's note: I brown my meat and make the gravy in a skillet with a
lid that goes in the oven. That way it is a one dish meal
****************************************************************
Grandma's Long Lost Crazy Cake Recipe
(or "Real Crazy" Cake by Beth Merriman, Parade Food Editor)
**************************
This one is an OLD family favorite.
My grandmother was a "cafeteria lady" back when the cafeteria ladies used to actually cook every day. She was in charge of the kitchen at my elementary school and man could she ever cook! She and the ladies often found excellent recipes and then they more than doubled or quadrupled them....they....thirtied or fortied....no.....they....
ago and in it there are quite a few of those recipes in her hand writing. I'll share
them with you sometime, but the one recipe we had been looking for for years wasn't there. No one, it seemed, had Grandma's crazy cake recipe. I asked aunts, uncles and cousins, but to no avail. I called her old coworkers once when I was back home visiting mom, but still, no luck. One day late this last summer, Mom ran into one of the ladies I had missed and she told mom she had the original recipe from the Parade magazine they'd cut it out of. She generously passed it on, yellowed and creased and oh so fragile. I found it interesting that it was so yellowed it is gold, and getting this recipe is like striking gold to me.
This cake is so moist and delicious, I know are just going to love it! Be sure and just use a simple white frosting, as that's all it needs. Although, if you ask my dad, he'll tell you it's best right out of the pan with no frosting at all!
1 1/2 cups sifted all-purpose flour
3 tablespoons breakfast cocoa
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vinegar
1 teaspoon vanilla
5 tablespoons salad oil
1 cup water
Sift first five ingredients into a greased 8" square cake pan. Make three depressions in dry ingredients. Pour vinegar into one, vanilla into another, salad oil into the third. Pour water over all. Mix well, until smooth. Bake in moderate over (350 degrees F) 35 minutes. When cool, frost or serve with ice cream and chocolate sauce. Makes nine servings. (Or three if you're my dad!)
(or "Real Crazy" Cake by Beth Merriman, Parade Food Editor)
**************************
This one is an OLD family favorite.
My grandmother was a "cafeteria lady" back when the cafeteria ladies used to actually cook every day. She was in charge of the kitchen at my elementary school and man could she ever cook! She and the ladies often found excellent recipes and then they more than doubled or quadrupled them....they....thirtied or fortied....no.....they....
ago and in it there are quite a few of those recipes in her hand writing. I'll share
them with you sometime, but the one recipe we had been looking for for years wasn't there. No one, it seemed, had Grandma's crazy cake recipe. I asked aunts, uncles and cousins, but to no avail. I called her old coworkers once when I was back home visiting mom, but still, no luck. One day late this last summer, Mom ran into one of the ladies I had missed and she told mom she had the original recipe from the Parade magazine they'd cut it out of. She generously passed it on, yellowed and creased and oh so fragile. I found it interesting that it was so yellowed it is gold, and getting this recipe is like striking gold to me.
This cake is so moist and delicious, I know are just going to love it! Be sure and just use a simple white frosting, as that's all it needs. Although, if you ask my dad, he'll tell you it's best right out of the pan with no frosting at all!
1 1/2 cups sifted all-purpose flour
3 tablespoons breakfast cocoa
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vinegar
1 teaspoon vanilla
5 tablespoons salad oil
1 cup water
Sift first five ingredients into a greased 8" square cake pan. Make three depressions in dry ingredients. Pour vinegar into one, vanilla into another, salad oil into the third. Pour water over all. Mix well, until smooth. Bake in moderate over (350 degrees F) 35 minutes. When cool, frost or serve with ice cream and chocolate sauce. Makes nine servings. (Or three if you're my dad!)
