Cube steak with gravy
2 lbs. cube steaks
1 can condensed cream of mushroom soup
1 packet of onion gravy
salt & pepper to taste
2 C water
2 TBS vegetable or canola oil
all purpose flour (for dredging)
In a large skillet, heat oil in pan over medium-high heat. Season cube steaks with salt and pepper, lightly dredge in flour then brown steaks on each side and transfer to slow cooker. Mix cream of mushroom soup, gravy packet and water in a medium size bowl and pour over steaks. Cook in slow cooker on low for 6 to 8 hours. Serve alone or over mashed potatoes, rice or egg noodles.
1-1/2 lbs. baby potatoes, halved
3 TBS olive oil (for coating baking pan)
For Parmesan mixture:
1/2 C Italian or panko breadcrumbs
1 C grated Parmesan (not shredded)
1 tsp. parsley
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. paprika or Cajun seasoning
For butter topping:
1/2 C melted butter
1 tsp. pepper
1 tsp. salt
3 large garlic cloves, finely minced
Extras for topping:
chopped scallions or chives
Preheat oven to 375 degrees. In a small bowl, add in all of parmesan/seasoning mixture and stir to incorporate. Lightly coat a baking sheet or baking dish with olive oil so entire bottom is coated. Cut potatoes in halves and set aside. Using a large spoon, sprinkle Parmesan mixture over entire bottom of baking dish. Next, place each potato half cut side down in a row while pressing them firmly down onto mixture. Mix garlic salt pepper and butter and pour over potatoes.
Bake for 45 minutes or until potatoes are deep golden and soft inside. Once cooked fully, remove and allow to rest for about 10 minutes before removing.
Easy blueberry bars
1 box yellow cake mix
1 stick (1/2 C) butter
1 can blueberry pie filling
Preheat oven to 350 degrees. Cut butter into small cubes. In a large bowl, cut butter cubes and cake mix together with a pastry cutter, or two forks, until crumbly. Set aside 1 cup of mixture.
Line a 13×9 baking dish with parchment paper or cooking spray, dump in remaining cake mix/butter mixture into bottom of baking dish and press it down with your fingers to pack it together over bottom of baking dish and slightly up the sides. Drop spoonsful of pie filling over packed crust mixture, and carefully spread it with back of a spoon as evenly as possible. Sprinkle reserved cup of crust mixture over pie filling and bake for 35-45 minutes. Cool completely, cut into squares, and serve.
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(Melanie Behrens – firstname.lastname@example.org)