"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cube Steak Parmigiana Recipe

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This recipe for Cube Steak Parmigiana, by , is from 50 YEARS OF FRIENDSHIP, FOOD, & FUN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Arney Huffman


3 T. all-purpose flour
4 beef cube steaks (1 lb.)
tsp. salt
3 T. vegetable oil
tsp. pepper
1 c. tomato sauce
2 eggs
2 tsp. sugar
3 T. water
tsp. dried oregano (divided)
tsp. garlic powder
⅓ c. finely crushed saltines (about 10 crackers)
4 slices mozzarella cheese
⅓ c. grated Parmesan cheese
⅓ c. shredded Parmesan cheese
tsp. dried basil

In a shallow bowl, combine the flour, salt, and pepper. In another bowl, beat eggs and water. Place cracker crumbs, grated Parmesan cheese and basil in a third bowl. Coat steaks with flour mixture, then dip in egg mixture and coat with crumb mixture. In a large skillet, brown steaks in oil for 2-3 minutes on each side or until golden brown. Arrange steaks in a greased 13"x9" baking dish. Bake uncovered at 375 for 25 minutes.

Combine tomato sauce, sugar, tsp. oregano and garlic powder; spoon over the steaks. Bake 10 minutes longer. Top each steak with mozzarella cheese; sprinkle with shredded Parmesan cheese and remaining oregano. Bake 2-3 minutes longer or until cheese is melted. Yield: 4 servings.

Personal Notes:
Personal Notes:
This is so good that you may have to double or triple for a large group. Have a great reunion and give everyone my regards.

Memories: Did you like your pinto beans - soup beans to us - with cornbread and onion?




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