"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for SWISS STEAK AND MASHED POTATOES, by , is from Cooks in a Book , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Rodda


For the swiss steak-
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 lb. stew meat
salt & pepper, to taste
6 large carrots, peeled and cut into ¼ inch coins {about ¾ lb.}
4 cups tomato or vegetable juice {such as V8}
2 bay leaves
¾ teaspoon dried thyme
1 ½ cups frozen peas
for the mashed potatoes-
2 pounds Idaho Potatoes

3 Tablespoons Salted Butter

4 ounces Cream Cheese

1 cup Whole Milk

Salt And Pepper, to taste

In a large pot or skillet with high sides, sauté onions and garlic in olive oil over medium heat for 2 minutes. Stir in stew meat and sprinkle with salt and pepper. Brown meat completely. Stir in carrots, vegetable juice, bay leaves and thyme. Bring to boil, then cover and reduce to simmer for 1-2 hours. Peel potatoes and rinse. Cut into even sized pieces and place into a large pot. Cover with cold water and sprinkle salt. Bring to boil, then reduce to simmer. Cook until fork tender, about 20 minutes. Drain completely and place potatoes back into the hot pot. Mash potatoes with butter, cream cheese, milk, salt and pepper until desired consistency has been reached. Cover to keep warm. Once meat in stew is fork tender, stir in frozen peas. Taste and adjust seasonings. Serve over mashed potatoes

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