1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup buttermilk
1 cup crushed saltines
4 beef cube steaks (1 pound total)
3 tablespoons canola oil
1 can condensed cream of mushroom soup, undiluted
1 cup milk
In a plastic bag or bowl, combine flour, salt and pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a plastic bag or bowl. Coat steaks with flour mixture, then dip in the buttermilk and coat with crumbs.
In a large skillet over medium-high heat, cook the steaks in oil for 2-3 minutes on each side of until golden and no longer pink. Remove and keep warm. Add soup and milk to skillet; bring to a boil, stirring to loosen browned bits from pan. Serve gravy with steaks.
**This recipe comes from a Taste of Home Special Issue called Dinner on a Dime...March 2010.**
Tuesday, January 12, 2010
12 ounces cooked chicken, chopped (2 cups/about 3 cooked boneless, skinless chicken breast halves)
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces sharp cheddar cheese, shredded (1 cup)
1/2 cup mayonnaise (or Miracle Whip)
1 tsp dried dill weed
1/4 tsp salt
2 pkgs (8 ounces each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds
Preheat oven to 375 degrees. Chop chicken & broccoli; place in large bowl. Chop bell pepper and add to bowl. Press garlic over vegetable mixture using garlic press. Add shredded cheese, mayonnaise, dill mix, and salt. Mix well.
Unroll 1 pkg. of crescent doughl do not separate. Arrange longest sides of dough acress width of a 12 x 15 rectangle baking stone. Repeat with remaining package of dough. Roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1-1/2 inches apart, 3 inches deep. Spread filling evenly over middle of dough. To braid, life strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds.
Bake 25 to 28 minutes or until deep golden brown. Cut and serve.
Yields: 10 servings
Tuesday, January 5, 2010
3-1/3 cups Original Bisquick Mix
1 cup milk
2 cans (8 oz each) pizza sauce
1 package (8 oz) sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)
Heat oven to 375 degrees. Spray 13 x 9 inch glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls evenly over bottom of baking dish (dough will not completely cover bottom of dish).
Drizzle 1 can pizza sauce over dough. Scatter half of the pepperoni over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
Bake 20-25 minutes or until golden brown.
Note~Yummy...especially for kids! So easy to make, which was great for me. You can play around with this base recipe and add ingredients. Anything you would put on pizza can be added.