Neddy’s Kitchen

I recall those many years when I thought that “Swiss Steak” was a recipe from Switzerland. Apparently it has nothing at all to do with Swiss cooking. In those long ago times, the dish was much more of a production for me to make, as I had to cut the round steak into pieces and then pound flour and seasonings into each piece with a wicket looking heavy mallet. It took about an hour to prepare the meat and resulted in a very messy kitchen. I then had to cut the veggies into pieces. I have that recipe streamlined now, using ready to go ingredients. It seems to taste just as good. I use high quality beef, preferably organically raised.

Edna’s Easy SWISS STEAK

• 1 pound cubed steak cut into serving size pieces
• 1/4 cup oil (perhaps more, depending on your pan)
• 1/2 cup flour
• 1 teaspoon dry mustard
• 1 can stewed tomatoes
• salt and pepper to taste
• 1/2 tablespoon molasses
• 1 tablespoon Worcestershire sauce

Combine the flour, mustard, and any other herbs or spices into a shallow dish. You may add any favorite herb or spices you like or not. I usually add a teaspoon of Old Bay seasoning. Heat the oil in a large saute pan. One at a time, dredge each cube steak into the flour mixture, and actually knead the dry ingredients with your fingertips into the meat. Dust off the excess flour. When all the steak pieces have been prepared thus, quickly brown them on both sides over medium high heat. Cover with the stewed tomatoes, salt and pepper, and drizzle the remaining ingredients over. Cover the pan, turn the heat to its lowest setting and simmer for 30 minutes. Thicken the liquid in the pan with a teaspoon or two of cornstarch added to 1/4 cup of wine or water. Cook covered until the liquid is thickened and the meat is fork tender.

Serve with mashed potatoes.

I cannot recollect where I learned about this recipe. Long, long ago someone made these delicious spice cookies and told me that the recipe was from the Brer Rabbit molasses bottle. I call them ginger snaps because I doubled the amount of ginger and increased the flour by 1/2 cup to make them crispy instead of chewy.

BRER RABBIT’s MOLASSES COOKIES

3/4 cup butter
1 cup sugar
1 egg
1/4 cup Brer Rabbit molasses
2 cups flour for chewy cookies (I use 2 1/2 cups flour for crispy cookies.)
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt

Melt or bring butter to room temperature. Stir in sugar and molasses, then add egg and beat well. Sift together the dry ingredients and mix with the first mixture. Chill several hours. Roll into 1- inch balls and roll in granulated sugar. Place on greased cookie sheet and bake at 375 degrees for 8-10 minutes or until bottom is lightly brown.