William Penn Life, 2001 (36. évfolyam, 1-12. szám)
2001-01-01 / 1. szám
Chewing the fat Some random thoughts from a wandering mind:-- Now that the new millennium has officially begun, can we please stop talking about it and just get on with it.--1 hate to admit it, but I know little about one of my favorite New Year’s traditions: eating pork and sauerkraut. Exactly where and when did this tradition start? The Internet was of little help. Anyone out there know more? — It’s a good thing the Y2K bug (remember that?) wasn’t as bad as the new flu bug that’s making the rounds.- Speaking of the flu: they knew it was coming: they knew it was going to make a lot of people very sick. Why couldn’t they produce enough vaccine to lessen the impact? Mmm, let’s see. Could it have something to do with ... I don’t know . . . an overgrown bureaucracy? Just a crazy guess. — I resolve not to reveal my New Year’s resolutions until I’ve broken them or next year arrives, whichever comes first- My favorite utensil is a nice, sharp wit. It can cut through the thickest baloney or turn a disastrous meal into a memorable feast. Steak Out When in doubt, this old standby often fits the bill of fare I MUST ADMIT IT WAS DIFFICULT to select a topic for this month's recipe column. You see, I generally write about whatever I have a particular hunger for at the time I write this column. Right now, I'm not sure what would tickle my fancy (and palate). We can scratch sweets. After the holidays, I don't even want to walk down the baking aisle at the local supermarket. We can also nix turkey and pork. I had more than my fill of both of those to the point where I could gobble and squeal with the best of them. Soups? That's next month. Maybe it's just me but I always associate soup with February, which is usually the coldest month of the year in these parts. Breads? Been there, done that. Gosh, I don't know. Just drive a stake through my heart and be done with it. THAT'S IT! No, not my ultimate demise. Stake! Or, rather, steak. Thick, succulent, mouthwatering, stick-to-yourribs eatin' just right for a cold winter's day meal. I have two steak recipes I think you'll want to try. Both come from the WPA's "Treasured Hungarian Recipes" cookbook, available for a $5 per book donation to the William Penn Fratnernal Association Scholarship Foundation. Pot Steak (Rostéjos) on top of the potatoes. Place half of the stewed onions on top of the steaks. Sprinkle with salt and pepper. Place another layer of potatoes and lay the other two steaks on top of that. Spread the rest of the stewed onions on top of the final two steaks and sprinkle with salt and pepper. Top off with the rest of the potatoes. Pour in Vi cup water, cover and bake in 350 degree oven for one hour. Deviled Swiss Steak IV2 lbs. sirloin steak cut into 2" x 3" pieces 1 cup sliced onion 1 clove garlic crushed 3 tblsp. shortening or salad oil 2 cups canned tomatoes 1 cup water 2 tblsp. Worcestershire sauce 1 tblsp. dry mustard 1 tblsp. brown sugar IVi tsp. salt Dash paprika and pepper Flour 4 small T-bone steaks 4 medium size onions sliced 5 large raw potatoes sliced Vi cup water 1 tsp. salt 1 tsp. pepper 2 tblsp. shortening Stew sliced onions in shortening. Line bottom of roasting pan with a layer of sliced potatoes. Next place two (2) steaks Saute the onion and garlic in the shortening or oil until brown. Dredge the meat with seasoned flour and saute in skillet with onion until brown. Mix the tomatoes and water. Add the Worcestershire sauce, mustard, sugar, salt, paprika and pepper. Pour this mixture over the meat in the skillet. Simmer until tender, about IV2 hours. Serves about four. HD 6 William Penn Lilt, January 2001
