Lynnwood cook Marie Little writes, “Here is the recipe for Swiss steak, for Elizabeth A. Foote of Arlington, from my 1950 edition of the ‘Better Homes and Gardens Cook Book,’ which I received as a wedding present and continue to use (except for the pages that have disintegrated).
“Of course, if I were making this recipe now, I would use a tablespoon of canola or olive oil instead of the ‘fat,’ and I would wish, as I do about three or four times a week, that I could still find the small cans of tomatoes. I think they were called No. 1, in the days when a 16-ounce can was called a No. 2.
The standard size can of tomatoes is now 14.5 ounces.”
And we hear from Jean Kroeze of Arlington, “You’re probably being swamped, but I found three different recipes for Swiss steak in the only cookbooks I looked in for Elizabeth J. Foote.
“They were in my original 1956 Betty Crocker, my grandmother’s 1959 ‘Farm Journal’s Country Cookbook,’ and the newer 1969 Betty Crocker.”
1950 Swiss steak
2pounds round or chuck steak
1/2cup flour
2teaspoons salt
1/2teaspoon pepper
3tablespoons fat
1small onion, chopped
1cup canned tomatoes
Have steak cut 1 1/2 to 2 inches thick. Mix flour, salt and pepper; thoroughly pound into steak. Brown meat and onion in hot fat; add tomatoes. Cover; cook over low heat or bake in moderate oven (350 degrees) until tender, about 1 1/2 hours. Makes 6 servings.
1959 Swiss steak
6tablespoons flour
2teaspoons salt
1/4teaspoon pepper
2pounds round steak, cut 1-inch thick
4medium onions
6tablespoons shortening, divided
1/2cup chopped celery
1clove garlic, minced
3/4cup chili sauce
3/4cup water
1green pepper (optional)
Combine flour, salt and pepper; rub into both sides of steak, or pound in with a meat mallet. Cut into 8 portions.
Peel and slice onions. Preheat skillet; add half of the shortening, then onions; brown lightly. Remove from skillet. Add remaining shortening to skillet and brown steak on both sides. Reduce heat and add celery, garlic, chili sauce and water. Cover and simmer 1 hour.
Cut green pepper into slices and add to meat along with reserved onions. Continue cooking 30 minutes or until meat is tender. Makes 8 servings.
SOS: Everett reader Polly Werlich hopes someone can replace a favorite recipe that’s gone missing. It’s a no-sugar dressing for cabbage, and it contains, among other things, mayonnaise and poppy seed. “Very simple and definitely sugarless,” she says.
SOS: Mary M. Ware of Everett writes, “I used to have a great recipe for popovers. I have the cast-iron pan, which I remember must be oiled and preheated before the batter is put in.
“The batter was so simple – and I guess I am, too. I just put the ingredients in my blender, all at once, and ran it for a matter of seconds, then poured it into the very hot muffin pan. That’s all I remember, except it never failed. If anyone has this recipe, I would be most grateful.”
If you can share a recipe for the dressing or popovers, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests. However, all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions, and no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Food section.
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