Savory Swiss Steak

Savory Swiss Steak

1/2 cup all-purpose flour
1 tablespoon dry mustard
salt and pepper
1 1/2 pounds round steak, cut 1 inch thick
2 tablespoons salad oil, or bacon fat
1 can (1 lb.) tomatoes
1 cup sliced onions
1/2 cup diced celery
2 to 3 carrots, diced
2 tablespoons Worcestershire
1 tablespoon brown sugar
Mix flour, mustard, salt, and pepper. Sprinkle meat with the mixture and pound it into the steak with a meat pounder, a potato masher, or the edge of a plate. Cut pounded steak into individual portions. Heat the oil in a heavy frying pan or Dutch oven over medium high heat; brown meat on both sides in the oil.

Pour remaining ingredients over meat; add salt and pepper to taste. Cover and bake in a 350 F. oven, or simmer on top of the stove, for about 1 1/2 hours or until meat is tender. Serves 4.

Tuna & Noodle Casserole

Tuna & Noodle Casserole

6 ounces medium-size, fancy-shaped pasta (shells,
egg twists, bows, wheels, etc.)
Boiling salted water
Butter or margarine
2 cans (6 oz. each) chunk-style tuna, drained and flaked
1 package (10 oz.) frozen peas, thawed
1/2 pound mushrooms, sliced and sauteed (optional)
1/2 tsp. garlic salt
1/4 tsp. dill weed
1/4 tsp. celery seeds
1/8 tsp. pepper
2 cans (10 3/4 condensed cream of mushrooms soup
1/4 cup milk
3 tbsp. dry sherry
3 slices bread
2 tbsp. melted butter or margarine

Cook noodles in boiling salted water according to package directions; drain well.

Lightly butter a shallow 2 1/2 quart casserole or 7 by 11-inch baking dish and arrange half the tuna in the bottom. Combine peas, mushrooms (if desired), garlic salt, dill weed, celery seeds, and pepper. Spread half the mixture over tuna.

Mix together soup, milk, and sherry; spoon half the soup mixture into casserole and top with all the noodles. Repeat layering, ending with soup mixture. Tear bread into coarse crumbs; you should have 1/2 cup. Combined bread crumbs and melted butter; sprinkle over top. ( At this point you may cover and refrigerate until next day.)

Bake, uncovered. in a 350 F. oven for about 30 minutes (40 minutes, if refrigerated) or until top is bubbly and lightly browned. Makes about 6 servings.

Chicken Barbecue in the Oven

Chicken Barbecue in the Oven

2 lbs. chicken cut it in quarters
1 big union cut it in rings
2/3 cup of Ketchup
1/3 cup vinegar
2 garlic cloves, crushed
1 tsp. rosemary, minced
4 tbsp. (1/2 stick) butter or margarine
1 tsp. salt
1/4 tsp. ground mustard

Preheat oven to 400 F. Grease a pan.

Layer the chicken with skin down in the pan (remove chicken skin, if preferred). Cover with the union rings. Mix the rest of the ingredients in a small pan. Heat it until boil and add mixture over chicken.

Bake chicken for 30 minutes. Turn the chicken over and sprinkle with the sauce. Continue cooking for 30 minutes more or until chicken is tender and richly glossy.