"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Swiss Steak, by Connie Cramer, is from The Chapman Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. round steak 1/4 cup flour salt & pepper 1/4 cup shortening 1 onion sliced 2 carrots sliced 1 pint tomatoes
Pound meat to flatten. Put in seasoned flour. Brown meat in oil. Add other ingredients, cover and bring to a simmer over high heat. Then reduce heat . Or place in a casserole after meat has been browned. Add veggies and tomatoes, cover and Bake at 375 for 1 1/2 hours.
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