Recipes from our hearth

Cut the flank (or round) steak into thin strips diagonally against the grain of the meat. Sauté quickly in very hot bacon drippings until lightly browned but still rare, Remove from pan and discard the drippings. To the same pan add 1 cup water and the tomatoes, Season with soy sauce, sugar and pepper, Thicken with cornstarch, blended with 1/4 cup water. Simmer, covered, for about 10 minutes, until tomatoes are tender and flavors blended. Add the green pepper and cook - just until they lose their crispness, Put in the meat, seasoned to taste with salt, and heat only a minute or two, Longer cooking will make the beef tough, Serve with rice. Yield: 6 servings. Mrs. John H. Teague (Brenda) SWISS STEAK 3 lbs. round steak, cut 3/4-inch thick 1/2 tsp. salt 2 tsp. season-all 1/4 tsp. dry mustard 1/2 tsp. black pepper 1/2 cup flour Drippings 3 Tbsp. instant minced onion 2 Tbsp. pepper flakes | 1/8 tsp. monosodium glutamate 1 No. 303 can tomatoes 1 8-oz. can tomato juice Cut meat into servings. Mix salt, seasonall, mustard, pepper and flour and pound into meat on both sides, Remember how folks used to do it with the edge of a Saucer?) brown diligently on both sides in drippings in a heavy skillet. Lift meat to baking pan, Add remaining ingredients; cover tightly and roast for 3 hours in a 275 degree oven, Thicken gravy, if desired, (This is a perfect dish to put into the oven on Sunday morning for Sunday dinner.) Mrs. Johnny Davis SAUERBRATEN (from Germany) 3 lb. chuck or round beef pot roast, cut into 4 pieces cup cider vinegar cup water cup Sliced onions bay leaves tsp. each of ground allspice, cloves and cinnamon 1/2 tsp. salt Dash pepper or 1 tsp. peppercorns 4 Tbosp. sugar 1/4 cup gingersnap cookie crumbs (optional) MH RH Place meat in large bowl. Mix vinegar, water, onions, bay leaves, spices, salt, pepper, and sugar; heat, but do not boil, and pour over the meat while still hot. Cover and place in the refrigerator, turning meat occasionally, for at least 24 hours. (It's even better if marinated for a week or ten days). Drain meat, and Save vinegar mixture, Cook meat in hot fat until browned, Drain off fat; return meat and vinegar mixture to heavy saucepan; cover, and simmer 3 to 3 1/2 hours until tender. (Shortcut: use pressure cooker at control setting of 10 for 1 nour, or at setting of 15 for’ 25 minutes). Gravy: Remove meat to platter. Thicken gravy with flour and gingersnap crumbs. Cook over moderate heat until thickened. Pour over meat. Delicious served with noodles. Phyllis Bargoil HAMBURGER QUICKY Brown 1 1b. of hamburger and 1 onion in a little oil. Add 1 can of Franco American spaghetti and simmer for at least 15 minutes. Add salt to make tasty, Rachel Long WIENER SCHNITZEL (from Germany) 6 boneless veal chops or steaks, cut thinly 1 1/2 tsp. salt Dash of pepper 2 Tbsp. flour 4 Tosp. butter or 1/4 cup hot bacon drippings L cup chopped onion 2 tsp. paprika 1/2 cup diced green peppers l cup water 1/3 cup sour cream Lemon juice Pound veal cutlets to make thinner. Sprinkle with salt and pepper; then coat them with flour, Sauté the onion in the butter ina large skillet. Stir in the paprika before adding the cutlets, Sauté them on both sides until brown. Add the green peppers, and: water; cook over low heat, covered about 45 minutes until tender. To serve, remove the cutlets to a heated platter; stir sour cream into gravy, add enough lemon juice to thin the sauce to a pouring consistency to put over the cutlets. Phyllis Bargoil SAVORY SAUCE FOR BEEF FONDUE 1 can (small) tomato sauce 1/3 cup savory sauce or Heinz 1 Tbsp. brown sugar 1/2 Tbsp. salad oil Heat and serve warm,